Abstract: Food products are described. In one general aspect, a low-sodium alternative product to table salt is described that provides substantially equal salty flavor as compared with an equal volume of table salt. The low-sodium alternative product includes extremely small salt particles adhered to an edible carrier particle; the increased surface area-to-volume ratio of the product interacts with mouth physiology to provide increased salt flavor as compared to conventional table salt, while substantially reducing the amount of salt ingested by the consumer.

Abstract: The present invention relates to polynucleotides encoding adult plant pathogen resistance proteins. Also provided are transgenic plants expressing these polynucleotides to enhance the resistance of the plants to pathogens.

Abstract: The invention relates to a method for making a powder containing crystalline particles of glucopyranosyl-alditols, including the continuous mixing of a glucopyranosyl-alditol syrup with a dry matter content of at least 80% by weight and a glucopyranosyl-alditol content of at least 95% by weight, preferably of at least 98% by weight based on dry matter, the mixing being carried out by simultaneously dispersing the glucopyranosyl-alditol syrup and germs containing glucopyranosyl-alditols in an open rotary container containing (glucopyranosyl-alditol)-based granules, whereby the glucopyranosyl-alditol syrup and the germs containing glucopyranosyl-alditols are mixed at the surface of the (glucopyranosyl-alditol)-based granules contained in the container, recovering the (glucopyranosyl-alditol)-based granules from the container and crystallizing the glucopyranosyl-alditols contained in the granules, the (glucopyranosyl-alditol)-based granules in the container being kept in motion by rotating the container.

Abstract: An herb liquid is sprayed into peeled garlic, after which the garlic is subjected to a predetermined processing. The herb liquid is produced from at least one type of herb selected from each of the following groups A, B, C, and D: Group A: sweet basil; bush basil; lemon basil; licorice basil; cinnamon basil; dark opal and catmint, Group B: spearmint; apple mint; peppermint; catmint; orange mint; curry mint; north mint; ginger mint; bergamot mint; pennyroyal; summer savory and winter savory, Group C: parsley; sage; red sage; clary sage; and pineapple sage, and Group D: fennel; Florence fennel; true fennel and dill.

Abstract: The present invention relates to a method for processing soybean (or soya) material, which is mainly a mixture of soybean hypocotyls and soybean cracks. In particular, the present invention provides a method for separating a soybean hypocotyl fraction from a soybean crack fraction based on a difference in form, by subjecting said soybean material to a centrifugal force, preferably by use of an indented cylindrical device. On beforehand, it is preferable to remove the main part of the soybean hulls, soybean cotyledons, whole soybeans, and the larger soybean crack fraction from the soybean material by means of traditional separation methods based on differences in size and/or weight (e.g. aspiration). The invention also provides a soybean hypocotyl concentrate and uses thereof, e.g. for the preparation of a soybean hypocotyl (or germ or embryo) oil and/or food products.

Abstract: A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing and reducing the amount of the first seasoning component required for flavoring a food product.

Abstract: The invention concerns a composition based on a mixture of eugenol and cinnamaldehyde, as food additive for feeding ruminants. The composition may be incorporated in a food additive, or a salt block. The eugenol and the cinnamaldehyde may be natural or identical natural constituents. Administering the composition or the food additive increases meat production and milk production.

Abstract: Eating tools for drinking or eating food comprising a contact part for holding food and touching in a user's mouth, an additional foods part adhered or applied to additional foods which contain either seasoning, food, medicines or a nutrients in the contact part. In the additional foods part, the contact part surfaces adheres to granular or powdered addition foods by adhesive adhesion material. Thereby, favorite flavor can be eaten and various flavors can be tasted, without requiring a complicated step.

Abstract: The invention relates to the soybean variety designated A1016184. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016184. Also provided by the invention are tissue cultures of the soybean variety A1016184 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016184 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016495. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016495. Also provided by the invention are tissue cultures of the soybean variety A1016495 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016495 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016115. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016115. Also provided by the invention are tissue cultures of the soybean variety A1016115 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016115 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016131. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016131. Also provided by the invention are tissue cultures of the soybean variety A1016131 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016131 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016502. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016502. Also provided by the invention are tissue cultures of the soybean variety A1016502 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016502 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016082. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016082. Also provided by the invention are tissue cultures of the soybean variety A1016082 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016082 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015662. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015662. Also provided by the invention are tissue cultures of the soybean variety A1015662 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015662 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015645. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015645. Also provided by the invention are tissue cultures of the soybean variety A1015645 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015645 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015646. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015646. Also provided by the invention are tissue cultures of the soybean variety A1015646 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015646 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015631. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015631. Also provided by the invention are tissue cultures of the soybean variety A1015631 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015631 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015632. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015632. Also provided by the invention are tissue cultures of the soybean variety A1015632 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015632 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016167. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016167. Also provided by the invention are tissue cultures of the soybean variety A1016167 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016167 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015862. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015862. Also provided by the invention are tissue cultures of the soybean variety A1015862 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015862 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1016190. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016190. Also provided by the invention are tissue cultures of the soybean variety A1016190 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016190 with itself or another soybean variety and plants produced by such methods.

Abstract: The invention relates to the soybean variety designated A1015657. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015657. Also provided by the invention are tissue cultures of the soybean variety A1015657 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015657 with itself or another soybean variety and plants produced by such methods.

Abstract: Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.

Abstract: Soybean seeds having an ultra-low raffinose and stachyose phenotype. Also disclosed is a mutant allele of soybean designated SG-ULRFO which results in an ultra-low raffinose and stachyose phenotype. The present invention also relates to a soybean seed, a soybean plant and parts of a soybean plant and a soybean hybrid which comprises the mutant allele. Also disclosed are ultra-low raffinose and stachyose soybean seeds having unexpectedly increased germination rates when compared with soybean lines not having a low raffinose and stachyose seed content. Also disclosed are mutant RS3 and RS4 genes with polymorphisms which contribute to the ultra-low raffinose and stachyose phenotype as described in the present invention. The present invention also relates for method of using the soybean seeds and plants of the present invention, to plants parts derived from the present invention, to methods of producing transgenic plants using the plants and seeds of the present invention.

Abstract: There is provided a cookie sandwich product having enhanced stability during manufacture, the cookie sandwich product comprising a top and a bottom cookie with a filling disposed therebetween. The top and bottom cookies have an inner and outer surface, with the inner surface being substantially flat and the outer cookies comprising a plurality of outer surface portions where at least one of the outer surface portions is substantially flat and provides stability to the cookie during manufacture of the cookie sandwich. A method of providing stability to cookie products during manufacture is also provided.

Abstract: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color impact associated with bran and germ particulates can be substantially eliminated from the whole grain product. In particular, whole grain products such as whole grain breads, dough products, mixes and biscuits can be made with recombined whole grain flour. Whole grain products made with recombined whole grain flour are advantageous in that they incorporate the health advantages associated with whole grains while eliminating the characteristic, visual color differences noticeable within a whole grain crumb due to visually identifiable bran and germ particulates found in traditional whole grain products.

Abstract: The present invention relates to dehydrated Type II collagen containing cartilage which has retained the collagen in its original crosslinked structure and which contains at least 40% by weight of the Type II collagen of an ionizable edible salt and which has a water content of less than 10%.

Abstract: Flax protein isolates are obtained in a procedure in which flax oil seeds are initially extracted to remove mucilage therefrom prior to crushing to recover the oil and produce a meal. The flax protein meal then is processed to recover a flax protein isolate therefrom.

Abstract: It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and/or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.

Abstract: The reduction of agglomeration amongst granular food particles by combining one or more granular foods with one or more novel flow agents that do not adversely impact the granular food or, alternatively, a food product produced therefrom. The invention facilitates the transport, storage, and processing of granular foods.

Abstract: The present invention relates to liquid and powdered compositions as well as emulsions comprising whey protein and lipid, particularly fish oil, suitable for enrichment of a variety of food articles and beverages with poly unsaturated fatty acids like omega-3 fatty acids. The composition may also be consumed as such. Furthermore, the present invention relates to a process of preparing such compositions and emulsions. The main feature of the process of the present invention, is that the microencapsulation of the lipid is made simultaneously with the microparticulation of the protein. A composition having superior properties in terms of taste and stability, is provided by the present invention.

Abstract: The present invention provides a carotenoids color preparation which itself has a high emulsion stability, so that there are no problems such as precipitation of an insoluble matter or neck ring formation even when this preparation is used in water-based products. The preparation is obtained by emulsifying a carotenoids color of natural origin, which has an acid value of 10 or less and an acetone-insoluble content of 5 wt % or less when adjusted so that the color value E10%1cm is 2550.

Abstract: Embodiments of the invention relate to the new soybean variety designated G00-3209 as well as the seeds, plants and derivatives of the new soybean variety G00-3209. Also provided are tissue cultures of the new soybean variety G00-3209 and the plants regenerated therefrom. Additional embodiments of the invention are directed to methods for producing soybean plants by crossing the new soybean variety G00-3209 with itself or another soybean variety and plants produced by such methods.

Abstract: The present invention relates to a method for the preparation of a food grade colouring agent by drying one or more coloured vegetable materials selected from the group consisting of red cabbage, beetroot, lemon, black currant, red currant, strawberry, blackberry, blueberry, and saffron under conditions resulting in a predetermined colour. The food grade colouring agent thus obtained can be used for the preparation of coloured food, drinks, pharmaceutical, and cosmetic products.

Abstract: Disclosed is a method producing a high protein content rapeseed meal from a rapeseed meal in a simply manner and at low cost, and producing no or less waste. Specifically disclosed is a method for producing a rapeseed meal, which comprises applying a rapeseed meal to a 32 to 60 mesh sieve to separate the rapeseed meal into a coarse rapeseed meal having such a grain size that grains of the meal remain on the 32 to 60 mesh sieve and a fine rapeseed meal having such a grain size that grains of the meal pass through the 32 to 60 mesh sieve.

Abstract: A method of selecting a grain or a grain-producing plant with improved millability by determining the relative amount of an isolated nucleic acid that is associated with or linked to improved millability to determine whether the grain or grain-producing plant has improved millability is provided therein. Typically, the grain or grain-producing plant is wheat. Also provided are genetic constructs, methods for the diagnosis of improved millability and methods for the production of grain or grain-producing plants with improved millability.

Abstract: The present invention relates to non-segregating, non-agglomerated flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding processes for making such compositions. The flavored coffee compositions herein are characterized as having a roast and ground, an instant coffee component, or mixtures thereof. The roast and ground coffee component will have a moisture level in the range of from about 1% to about 15%, a particle density in the range of from about 0.1 g/cc to about 0.45 g/cc, and a mean particle size distribution in the range of from about 400 microns to about 1300 microns. The instant coffee components used herein will have a particle density in the range of from about 0.1 g/cc to about 0.

Abstract: An apparatus and method for processing products by chilling or freezing includes a conveyor for conveying the products along a plane of travel; lifting means disposed for intermittent contact with the conveyor during processing; cam means rotatable for contacting and displacing the lifting means to contact and displace the conveyor from the plane of travel, thereby displacing the products on the conveyor to prevent the products from adhering to the conveyor and other of the products; and drive means operatively associated with the cam means to impart rotational movement to the cam means for intermittently contacting and displacing the lifting means.

Abstract: The invention relates to a serum protein product, suitable as an ingredient for foods and therapeutic compositions, in particular infant and baby foods. The invention also provides a method for the preparation of the serum protein product, based on micro filtration of milk. The invention provides a method for the preparation of a serum protein product, comprising the preparation of a permeate through micro filtration of cow's milk at a temperature of between 10 and 20° C. utilizing a membrane having a pore size of between 0.3 and 0.5 ?m.

Abstract: A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting a spray-dried composition to an external pressure and heating the composition at a temperature below the glass transition temperature. The composition is depressurized to result in at least a portion of vacuous internal voids of the composition to be filled with atmospheric pressure gas.

Abstract: The present invention relates to compositions for the enrichment, fortification and/or coloration of food, beverages, animal feed, cosmetics or pharmaceutical compositions comprising at least one modified starch, ?-carotene and optionally at least an adjuvant and/or an excipient, wherein a mixture of the composition with water has a color hue in the range of 48 to 60.

Abstract: A method for producing granules made from malt extract is provided. The method provides for producing granules continuously or in batches under the prevention as much as possible of non-uniform temperature distributions in the production process. Simultaneously, the controllability of the granulation in the production is improved. This is realized by linking thermal conditions in the spraying zone and the temperature conditions in other region of the apparatus. This is achieved such that the supply of the heated process gas for drying is realized exclusively in the spraying region. The reliable supply of particles into the spraying region is performed through the special geometric configuration of the apparatus under the use of gravity.

Abstract: Gas-effusing compositions, particularly, particulate compositions having pressurized gas held within open internal voids thereof, are provided as well as methods of making and using such compositions.

Abstract: The present invention relates to the field of modification of dissolution kinetics of particulate materials. In particular, the present invention relates to the adaptation of the dissolution kinetics of powders, e.g., food powders to a particular purpose. One embodiment of the present invention relates to a Composite Particle to be dissolved comprising at least two solid soluble sub-particles, at least one of which has a negative heat of dissolution in the liquid the Composite Particle is to be dissolved in.

Abstract: Highly compactable granulations and methods for preparing highly compactable granulations are disclosed. More particularly, highly compactable calcium carbonate granulations are disclosed. The granulations comprise powdered materials such as calcium carbonate that have small median particle sizes. The disclosed granulations are useful in pharmaceutical and nutraceutical tableting and provide smaller tablet sizes upon compression than previously available.

Abstract: A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an intermediate product, and then roasting the intermediate product. A baked bread crumbs product includes a mixture of bread crumbs and sugar baked together forming a baked mixture, and a mixture of vegetable fat and the baked mixture forming an intermediate product, the intermediate product being roasted and having a reddish-brown coloration characteristic of frying.

Abstract: Meat-based food products and methods and systems for making such products are described herein. One embodiment is directed toward a method of making a meat-based food product that includes forming meat into a bulk form, heating the bulk form, and slicing the heated bulk form into a plurality of slices. The slices have first and second sides that may be spaced apart by a thickness of about 3.5 mm or less. The slices are dried in a first drying stage to produce partially dried slices that have first and second surfaces sufficiently dry to allow them to lay atop one another substantially without adhering to one another. The partially dried slices are further dried in a second drying stage by passing a drying medium through a mass of the partially dried slices. In this second drying stage, at least a substantial minority, and preferably a majority, of the partially dried slices at least partially overlie at least one other partially dried slice.

Abstract: This invention relates to methods for secondary processing of plant material and in particular for the recovery of valuable products such as fiber including beta-glucan, starch, and ethanol solubles from plant material containing starch and fiber. In particular, the invention relates to the preparation of high viscosity beta-glucan products through methods involving sonication/sonification and enzymes.

Abstract: The present invention relates to compositions containing modified gum acacia and carotenoids, wherein the gum acacia has been subjected to a heat-treatment at a temperature between 100° C. and 115° C. for 1 to 38 hours, wherein the composition comprises less than 40 weight-% oil. It has been found that the compositions according to the invention allow to produce emulsions having a very high color intensity, color stability. These compositions can be used for the enrichment, fortification and/or coloration of food beverages, animal feed, cosmetics or pharmaceutical compositions. The present invention also refers to the preparation of such compositions, wherein it has been found that the emulsification time in the manufacturing process of the compositions can be reduced when using a modified gum acacia in carotenoid compositions with less than 40 weight-% oil. The present ‘invention furthermore refers to a process for the manufacture of a beverage by mixing the compositions with ingredients of beverages.