Abstract: With respect to reduced coenzyme Q10, there has been no report about the presence of crystal polymorphism, and it has been considered that a conventionally obtained crystal form is only one form. The present invention relates to a reduced coenzyme Q10 crystal having an endothermic peak indicating melting at 54±2° C. during temperature rise at a rate of 5° C./min by differential scanning calorimetry (DSC), and/or to a reduced coenzyme Q10 crystal showing characteristic peaks at diffraction angles (2?±0.2°) of 11.5°, 18.2°, 19.3°, 22.3°, 23.0° and 33.3° by powder X-ray (Cu—K?) diffraction. The crystal form is a novel reduced coenzyme Q10 crystal which has a higher melting point and a lower solubility in a solvent, and is more excellent in stability than the conventionally known reduced coenzyme Q10 crystal.

Abstract: A method for forming chocolate having cholecalciferol is provided. The method includes mixing cholecalciferol into an oil to produce a cholecalciferol-oil mixture. The temperature of a chocolate base is raised to a melting point, and the cholecalciferol-oil mixture is blended into the chocolate base to form a cholecalciferol-chocolate.

Abstract: Methods for extracting an extract of volatile odorous compounds from an organic raw material containing odorous compounds is disclosed. The method includes contacting an organic raw material with dimethyl carbonate, as a solvent, in at least one bath at a temperature of 10° C. to 70° C. A liquid organic phase is obtained that includes the dimethyl carbonate charged with volatile odorous compounds and is collected. If the liquid organic phase comprises an immiscible aqueous phase, decanting occurs to separate the dimethyl carbonate charged with odorous compounds therefrom thereby eliminating the aqueous phase. Next, partially eliminating by evaporation forms a pre-concentrated extract of volatile odorous compounds, which is recovered and if water is present, decanting occurs to eliminate the water. Additionally, concentrating the pre-concentrated extract of volatile odorous compounds by evaporation is performed to obtain the extract of volatile odorous compounds.

Abstract: The invention relates to fullerenes and other fullerene-like caged molecular structures in a special hydrated state. The above-mentioned hydrated compounds can be described by the following general formulae: (xAi@CNBjM)@{m(OH)?nH2O}m?mH+, (xAi@CNBjM)y@{m(OH)?nH2O}m?mH+, where x?0, N>0, M?0 or x?0, N?0, M>0, m >1, n>1, y>1. Furthermore, xAi denotes that x atoms of any chemical elements and/or possible combinations with one another (Ai) are located within a caged structure CNBJM, which may consist of N atoms of carbon and M atoms of any other chemical elements and/or possible combinations Bj thereof. The formula @{m(OH)?nH2O}m?mH+ indicates that the caged structures are enclosed in a shell of m+n molecules of water, and that the caged structure is in a special hydrated state, in which, upon dissociation of the water, the m(OH)? anions thereof are directly bonded to the caged structure and strongly secured on the surface thereof by donor-acceptor bonds.

Abstract: A process for producing a composition comprising at least 3% by weight of total tocopherols and tocotrienols comprises: providing a product obtained from palm oil comprising tocopherols and tocotrienols, together with free fatty acids and monoglycerides and diglycerides of fatty acids; hydrolysing at least part of the monoglycerides and diglycerides with a lipase to form the corresponding free fatty acids; removing at least part of the free fatty acids after hydrolysis; and recovering a composition comprising a higher level of tocopherols and tocotrienols than are present in the product obtained from palm oil.

Abstract: A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

Abstract: A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or neutral oil. The Omega-7 oil is purified from sea buckhorn and/or its derivatives, algae and/or its derivatives, fish oil and/or its derivatives, and/or macadamia nuts and/or its derivatives. Healthy or neutral oils may be canola oil and walnut oil. The Omega-7 cooking oil may further comprises stabilizers, antioxidants, and polyphenols in an amount not to exceed about 10% or the oil mixture.

Abstract: Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions having a targeted level of sodium, made from wholesome foods that provide macronutrients and micronutrients needed in a child's daily diet and are developmentally appropriate for this age group. The sodium levels of the nutritional compositions may be less than or equal to about 200 mg per 100 g nutritional composition. Methods of making nutritional compositions with targeted sodium levels while also achieving acceptable product flavors at both pilot and factory levels are also provided. The batching methods may include adding a slurry of ice, cold water and KCl to a batched product after an initial cooling step and before packaging.

Abstract: The invention provides methods for promoting weight loss by an animal, promoting weight loss by an animal while preventing or minimizing loss of lean body mass by the animal preventing a reduction in energy metabolism by an animal reducing the risk of regaining weight by an animal after weight loss, and ameliorating undesirable animal behaviors associated with reduced caloric intake by intermittently feeding an animal a first diet containing calories that meet the animal's maintenance energy requirements and a second diet containing calories that do not meet the animal's maintenance energy requirements. In preferred embodiments, the described feeding pattern and diets are ted in conjunction with one or more weight loss agents.

Abstract: A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high concentration) directly to lactic acid fermentation without performing a heat treatment or an enzymatic treatment. More specifically, provided are: a fermentation product having an immunopotentiating effect, which is obtained by lactic acid fermentation of a fructan-containing material using a lactic acid bacterium Lactobacillus plantarum S506 strain (MITE BP-643) having fructan-utilizing ability, a mutant strain of the S506 strain having fructan-utilizing ability, or a strain isolated from Lactobacillus plantarum and having the same bacteriological properties as those of the S506 strain; and a fermented food which contains the fermentation product.

Abstract: Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

Abstract: Disclosed herein are frozen and/or gelled fish food products having an increased buoyancy. The frozen and/or gelled fish food products include a food component comprising a frozen and/or gelled fish food composition that encompasses at least one air cavity. The overall density of the food product is less than or equal to the density of feeding water in which it is placed. Also disclosed herein are methods and apparatuses for preparing such frozen and/or gelled fish food products.

Abstract: This invention is in the field of biotechnology, in particular, this pertains to polynucleotide sequences encoding membrane bound O-acyltransferase genes and the use of these acyltransferases for altering fatty acid profiles in oilseed plants. Methods for increasing elongation and desaturation conversion efficiencies are also disclosed.

Abstract: The problem of the present invention is to provide a method or the like for producing reduced water (hydrogen-enriched water), which is effective for various diseases caused by active oxygen, more efficiently than the conventional methods, by putting metallic magnesium or the like in water. Adding a metal such as magnesium, together with a solid phase contained in an anode of an oxidation-reduction reaction, to water increases the saturating amount of magnesium ions, and improves deterioration due to magnesium hydroxide being precipitated on the surface of the metallic magnesium. Thus, the abovementioned problem is solved.

Abstract: A system for monitoring the fermentation process in connection with ensilage of fodder (1) comprises a sensor device (3) arranged in the fodder during the ensilage thereof and a monitoring device (11) operatively connected to the sensor device during the ensilage. The sensor device (3) comprises at least one sensor (3a-c) provided for repeatedly measuring the content of at least one chemical substance in the fodder, which is affected by the fermentation process. The monitoring device comprises receiving means (12) provided for receiving the repeatedly measured values of the content of the chemical substance; processing means (13) provided for comparing the repeatedly measured values with reference values of the content of the chemical substance; and notifying means (14-16) provided for notifying a farmer (17) depending on the outcome of the comparison of the repeatedly measured values and the reference values.

Abstract: An edible composition of matter having an apparent viscosity of from about 150 cP to about 2000 cP at about 30 s?1; a yield stress of from 0 Pa to about 20 Pa at 1 s?1; and a flow index of from about 0.2 to about 0.6. The composition may include an imaging agent. The compositions are useful for providing sustenance to dysphagic subjects and for evalualuating dysphagia.

Abstract: A cupholder for a blender that is compact enough for home use, rugged enough to blend frozen beverages, simple to use and safe. The cupholder preferably has a generally cylindrically shaped body having a bottom and open top. A cupholder upper lip is preferably formed along the upper edge of the cupholder body. The cupholder upper lip preferably has an overhanging front portion that allows a user to slide his or her fingers underneath the overhang to conveniently push the cupholder into the cupholder receiving area or pull it out. A portion of the cupholder lip preferably also has substantially straight side edges to prevent the cupholder from rotating during the blending process. On the sides of the cupholder lip are preferably two lip indentations which allow a user to easily remove a cup with food or beverage from the cupholder.

Abstract: A blender for home or commercial use that is rugged enough to blend frozen beverages, simple to use and safe. The blender includes an upper housing with a front housing door that covers the moving blending machinery. The blender also includes a cupholder receiving area which allows the user to safely insert a frozen food or beverage cup inside a cupholder for blending. After the start button is pressed, the cup and cupholder will be lifted together for blending in a balanced, linear motion by an elevator assembly. Dual lead screws or a dual belt drive are preferably used in the elevator assembly to achieve this balanced, linear motion. As the cupholder is lifted upward, a cover will be pressed over the top opening of the inserted cup to prevent spillage during blending. The elevator assembly continues to lift the cupholder upward until the rotating cutter blades of a spindle assembly cut through successive layers of the frozen food or beverage.

Abstract: A nutritional supplement specifically designed to lower cholesterol that addresses multiple mechanisms including hepatic synthesis and release, intestinal absorption of cholesterol, while, at the same time, including ingredients that mitigate the side effects of the constituents and increase their efficacy by affecting emotional factors that influence compliance such as a sense of well-being and euphoria on the one hand, or an increased overall metabolism and desire for the product stemming from its coloration on the other hand. The nutritional supplement can be prepared as a powder that can be added to a food item by a human subject, a concentrate that can be mixed with water or another beverage, or incorporated into a baked good for ingestion by the human subject.

Abstract: A nutriment or medicament may have a neutral buoyancy for being suspended in a liquid, or at a desired depth within the liquid to improve consumption of the nutriment or medicament and reduce waste. Disclosed also are methods for making and using the neutrally buoyant products.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure duct operations including flowing one or more fluids through one or more ducts to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.

Abstract: The present invention relates to an improved process for the preparation of an extract enriched in dihydrochalcones, and more specifically enriched in phlorizin, starting from a polyphenolic fraction originating from industrial apple processing. The invention also relates to a dihydrochal-cone extract obtainable by this process, and to a food or a nutraceutical product comprising a dihydrochalcone extract of the present invention.

Abstract: A method of producing at least one terpene in a yeast cell is disclosed. The method comprises exogenously expressing within the mitochondria of the yeast cell or directing localization thereto a terpene synthase.

Abstract: The present invention provides compositions and methods for reducing the amount of mercury contaminant in food articles such as fish.

Abstract: A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

Abstract: Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried fruit, a dried broth, a carbohydrate, and a flavoring. In another aspect, a comestible product includes a composition comprising, as a percentage by weight, between about 60% and about 98% of a dried product, between about 2% and about 40% of a flavoring, and the composition, as a percentage by weight, does not exceed 100%.

Abstract: The object is to provide a novel glycosyltransferase and the use thereof, the glycosyltransferase catalyzes transglucosylation of maltotriose units under conditions which can be employed for the processing of foods or the like. Provided is a maltotriosyl transferase which acts on polysaccharides and oligosaccharides having ?-1,4 glucoside bonds, and has activity for transferring maltotriose units to saccharides, the maltotriosyl transferase acting on maltotetraose as substrate to give a ratio between the maltoheptaose production rate and maltotriose production rate of 9:1 to 10:0 at any substrate concentration ranging from 0.67 to 70% (w/v).

Abstract: In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.

Abstract: The present invention relates to a process for producing protein microparticles in dilute organic acid solutions and in the absence of an alcohol such as ethanol. The microparticles are formed by dissolving a cereal prolamin protein in a concentrated organic acid solution with agitation and then diluting the solution with an aqueous solution. Protein microparticles having vacuoles are thus formed. The protein microparticles may be used to form powders, films, coatings, matrices, scaffolds and the like. Complete films can be formed from the protein microparticles of the invention.

Abstract: A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also highly stable and can easily be produced at a low cost. The present invention thus provides a kokumi-imparting composition which includes such a substance as well as a complex kokumi-imparting composition which includes the substance and other substances possessing the CaSR agonist activities in combination. More particularly, the present invention herein provides a kokumi-imparting composition including ?-Glu-Nva (L-?-glutamyl-L-norvaline), and a complex kokumi-imparting composition including the foregoing substance and another substance having a CaSR agonist activity, in combination.

Abstract: The present invention relates to an instant sauce comprising 1 to 20% by weight of a basic mixture, 8 to 60% by weight of potato products and 20 to 91% by weight of a mixture of high granulometry ingredients, characterised in that said basic mixture comprises a mixture of at least one oily antioxidant compound in quantities ranging between 1 to 15% by weight, and salt in quantities ranging between 99 and 85% by weight.

Abstract: The invention relates to functionalized polymers including homopolymers and copolymers and their uses in industrial applications and in agricultural applications. In particular, the homopolymers and copolymers may be, for example, used in polymer blends, used as nutritives and in feed compositions, and used in combination with a pharmaceutical or nutritive.

Abstract: The present disclosure provides devices, systems, and methods for affecting cells using low voltage high electric fields (LVHEF). In one embodiment, the present disclosure provides for reduction of microbial contamination using low voltage high electric fields. The devices of the disclosure are generally capable of affecting cells in a portion of a volume of matter of interest using one or more arrangements of electrodes configured to generate high electric fields powered by low voltages (LVHEF). In one embodiment, the present disclosure provides for exposure of cells to a low voltage high electric field such that at least a portion of the cells in a portion of the volume of interest are killed. While only a portion of the matter is treated at a single time, the treatments are repeated. Over time, the portion of matter in the treated volume is mixed with untreated matter and re-treated with LVHEF until the entire volume of matter of interest is treated to the desired level.

Abstract: A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.

Abstract: A stable asparaginase solution is disclosed. In one aspect, drinking water is treated to reduce the level of chlorine to enhance the residual enzyme activity of asparaginase. The treatment can occur by removing chlorine constituents or by supplying additives that reduces the level of chlorine. Additives can include reducing agents and chlorine scavengers. Removal technologies can include use of activated carbon, ion exchange, and air stripping.

Abstract: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt.

Abstract: This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the coagulation of dairy products or the drying and texture formation of dried sausages. The invention comprises a new method of acidifying food products in a controlled way. Using lactic- or glycolic acid oligomer/derivatives and salts or derivatives thereof achieve this controlled acidification.

Abstract: Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.

Abstract: Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.

Abstract: A processing method of water equilibrium variable pressure dried foods includes the following steps: filling up the airtight space of the water equilibrium variable pressure drying device with edible foods and water, discharging air from the space when filling water and blocking the foods, collecting liquid water by gravity to form vacuum storage space, thereby obtaining water equilibrium variable pressure dried foods. A water equilibrium variable pressure drying device comprises a space encircled with wall material (1) capable of preventing fluid from passing, sealable inlet and outlet (2), and water outlet (4). A processing method of water equilibrium variable pressure dried foods enables vacuum storage and vacuum package by the water equilibrium variable pressure drying device. A package for water equilibrium variable pressure dried foods is disclosed, wherein the sealing structure of at least one side or one edge of the package is harmonica-type structure.

Abstract: The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended.

Abstract: An aqueous-based food coloring concentrate is formed by blending a food-grade emulsifier with a food-grade organic solvent to form a blend which is then mixed with an aqueous solution of a food-grade colorant. The co-solvent must both disperse the emulsifier and be miscible in water. The formed concentrate is a single-phase product that can be mixed with oil or fat. If mixed with fat, it disperses evenly throughout the fat providing a uniformly-colored product without streaks or splotches. When combined with the oil it forms a single-phase product that remains stable for a period long enough to be applied to color the surface of other food products.

Abstract: An edible pet chew has an initially malleable sheet of a hardened chewable material dimensioned large enough and thin enough to be initially malleable for flexing, folding or rolling into a final shape. The sheet is shaped into a final shape by flexing, folding or rolling and then hardened.

Abstract: The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and 35-90% by weight of one or more vegetable fats having a slip melting point of more than 25° C.; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0/C18:0-C24:0 is no more than 4, and the ratio SSU/SUS is at least 1, and wherein in said composition the content of S3-type of triglycerides is at least 0.5% by weight, wherein the groups S designates identical or different saturated fatty acids, and the groups U designates identical or different unsaturated fatty acids. The fat compositions provides texture at a similar or higher rate compared to state of the art fats at the same or a lower content of saturated fatty acids in confectionary applications.

Abstract: A method of manufacture of an aqueous suspension of talc, using a copolymer of (meth)acrylic acid with an oxyalkylated monomer with a surfactant group, an aqueous suspension of talc which may be obtained by such a method, and the use of these suspensions in various applications.

Abstract: The present invention relates to coated food-grade particles, preferably coated food-grade acids and/or their salts, wherein the particles are coated food-grade cores with coating comprising partially neutralized polycarboxylic acid. The invention further relates to a method for manufacturing said coated food-grade particles and to the use hereof in food applications. The invention also encompasses the use of specific partially neutralized polycarboxylic acids, in particular sodium and/or potassium hydrogen malate, as coating agent. Furthermore, the invention is directed to food and drink products comprising said with partially neutralized polycarboxylic acid coated food-grade particle.

Abstract: The present invention relates to a micelle composition comprising a hydrophobic compound and an amphiphilic block copolymer, wherein the amphiphilic block copolymer consists of a hydrophobic block A and a hydrophilic block B, the hydrophobic block A comprises at least one hydrophobic polymeric unit X and the hydrophilic block B comprises at least one hydrophilic polymeric unit Y whereby the X and Y blocks alternate. The present invention further relates to a process for the preparation of the micelle composition wherein the process comprises the steps of: a) dissolving the hydrophobic compound and the amphiphilic block copolymer in an organic solvent to form a solution, b) adding said organic solution into an aqueous medium, c) optionally repeating aforementioned steps.

Abstract: The present invention relates to protein engineering, and concerns especially family G/11 xylanases, and genes encoding said enzymes. In specific, the invention concerns Trichoderma reesei XYNII gene, which codes for endo-1,4-?-xylanase (EC 3.2.1.8). The invention describes how site-directed mutagenesis can be used to improve the properties of an enzyme to match the industrial conditions where it is used. Protein engineering can be used to improve thermoactivity and thermostability of xylanases, as well as to broaden their pH range.

Abstract: Edible complex coacervates and aqueous dispersions of complex coacervates are disclosed, that may be utilized to protect a sensitive substance, e.g., fish oil or omega-3 fatty acids or other hydrophobic substances or sensitive hydrophilic substances. The complex coacervates and aqueous dispersions may be utilized in food products. Methods for producing the complex coacervates and aqueous dispersions are also disclosed.