Abstract: The present invention is directed to a pharmaceutical preparation for oral application for treatment of fish, in particular for vaccination of fish of the salmon family and other fish having a comparable digestive system against bacterial and/or viral infections, in particular against VHS and IHN. The invention is also directed to a method for producing the preparation.

Abstract: The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.

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: Disclosed herein are food and flavorant compositions comprising 1,3-propanediol, wherein the 1,3-propanediol in said compositions has a bio-based carbon content of about 1% to 100%. In addition, it is preferred that the 1,3-propanediol be biologically-derived, and wherein upon biodegradation, the biologically-derived 1,3-propanediol contributes no anthropogenic CO2 emissions to the atmosphere.

Abstract: The present invention relates to the use of specific aldehydes or ketones of the formula I as photostabiliser for at least one compound to be stabilised. The invention furthermore relates to a method for the photostabilisation of a second compound by a compound of the formula I and to compositions comprising at least one compound of the formula I of this type.

Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.

Abstract: The present invention provides a method for extracting fulvic minerals, vitamins, amino acids, enzymes, and phytonutrients from complexes of humic substances. The fulvic minerals, vitamins, amino acids, enzymes, and phytonutrients extracts are safe for human and animal consumption and for application to plant foliage. As a result of the extraction method, the fulvic minerals, vitamins, amino acids, enzymes, and phytonutrients extracts further comprise calcium and may comprise magnesium.

Abstract: A product has solid stable water clusters including a plurality of water molecules connected with one another by electrical dipole interaction via internal electric field of ions and having a permanent electric dipole moment with an electrical field surrounding the solid stable water clusters.

Abstract: A method for encapsulating a liquid food essentially devoid of calcium ions, comprises the following steps: addition of a product containing calcium ions to a liquid food sample to be encapsulated; immersion of a quantity of the liquid food with calcium ions in a solution containing a non-calcium alginate, forming a capsule of calcium alginate around the liquid; and extraction of the capsule from the solution. The capsule is subsequently submerged in a container containing the liquid food. A food product made by the method comprises a closed container containing a liquid food which contains capsules which have a solid gelatinous wall of calcium alginate and are filled with the liquid food.

Abstract: A method of preparing an edible oil composition, suitable for use in the preparation of a food product, comprises mixing from 1% to 15% by weight of fat particles with a liquid oil and storing the resulting composition for up to 10 weeks, wherein the mixing and storing conditions provide the composition in a form after storage that is pourable.

Abstract: Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid; from about 90% to about 99.5% of intact protein by weight of total protein; and from about 0.5% to about 10% of at least one hydrolyzed protein selected from the group consisting of hydrolyzed casein protein and hydrolyzed whey protein; wherein the hydrolyzed protein has a degree of hydrolysis of between about 23% and about 90%, and wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance.

Abstract: An excipient from Trigonella foenum-graceum seeds and a process for preparation thereof is disclosed. The excipient obtained from Trigonella foenum-graceum seeds, comprising insoluble and soluble dietary fibers can be used in various pharmaceutical or cosmetic compositions and food, nutritional or dietary preparations.

Abstract: The subject matter of the present invention is marked inorganic additives, a method for their production and also their use.

Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as fatty acids. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitutes less than 75 parts of the finished granule and the particles of the particulate component have an mean size of more than 40 ?m in its longest dimension. Also claimed is granules of the process, granules containing more than two particles of the particulate component and composition and methods of using the granules.

Abstract: The present invention provides a corn plant designated MON88017 and DNA compositions contained therein. Also provided are assays for detecting the presence of the corn plant MON88017 based on a DNA sequence and the use of this DNA sequence as a molecular marker in a DNA detection method.

Abstract: A method for processing a food product includes in sequence providing ingredients to the food product; reducing a temperature of a surface of the food product for providing a crust at the surface to retain the ingredients in the food product and adapt the food product for retaining deformation to a select shape; and pressing the food product in to the select shape, wherein the shape of the food product and the ingredients in the food product are retained for subsequent processing.

Abstract: Methods and materials for modulating (e.g., increasing or decreasing) low light tolerance in plants are disclosed. For example, nucleic acids encoding polypeptides that confer plants with tolerance to low light are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased low light tolerance and plant products produced from plants having increased low light tolerance.

Abstract: A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method for detecting the bacteria are provided. By subculturing and storing bacteria belonging to the genus Bifidobacterium alternately in systems under conditions with different environmental factors, the bacteria belonging to the genus Bifidobacterium exhibiting excellent viability under all the conditions used for the alternate subculturing and storing can be produced.

Abstract: The invention provides a non-human transgenic animal comprising a transgene encoding angiogenin and food products comprising or obtained from the non-human transgenic animal and uses thereof.

Abstract: The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.

Abstract: An impact-modified polypropylene composite is made by mixing from 65 to 97 weight parts polypropylene having a glass transition temperature of greater than ?25° C., from 3 to 35 weight parts propylene-based elastomer having a density of from 0.860 g/cc to 0.875 g/cc, a melting point of from 130° C. to 170° C., a glass transition temperature of from ?35° C. to ?25° C., and a melt flow rate of from 3.0 to 15.0 g/10 minutes, and from 0.1 to 20 weight parts of exfoliated silicate platelets.

Abstract: The present invention relates to formulations and methods for stabilizing and protecting of biologic materials during harsh storing and use conditions, wherein the formulations relate to embedded bioactive materials and biologics, including live bacteria, in a protective glassy matrix.

Abstract: The present invention relates to novel granular silicas for use as support material, especially as support for catalysts for fixed bed reactors, and to the production and use thereof.

Abstract: The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellular proteins involved in asparagine degradation and/or genes (AGP1 or GNP1 or GAP1) encoding proteins involved in asparagine transport under food preparation/processing conditions. The genetically modified yeast has enhanced ability to reduce acnlamide concentration in foods prepared by heating. Also provided are methods and uses of the transgenic yeast for reducing acnlamide in a food product and food products having reduced acrylamide content prepared using the transgenic yeast.

Abstract: A synchronized water is disclosed, in which all single water molecules at the same time are arranged in an identical way to a stable homogeneous microstructure, wherein said synchronized water in a distilled condition and at atmospheric pressure has a) a density of from 0.997855 to 0.998836 g/ml at 22° C., b) a water temperature at the freezing point of from ?6.7° C. to ?8.2° C., c) a melting point of from 0.1° C. to 0.2° C., d) a surface tension of from 72.3 to 72.7 dyn/cm at 22 and e) a dielectric constant of from 82.4 to 82.6 F/m, as well as a method for preparation thereof and different uses thereof.

Abstract: A composition containing at least one essential oil, especially clove oil, and at least one of lactic acid ethyl ester and lactic acid n-butyl ester. A tuber having, on at least a part of a surface thereof, the disclosed composition. A method of applying the invention composition onto the surface of a tuber. A method of contacting a potato tuber “on the line” with at least one essential oil.

Abstract: Thermoplastic polyolefin polymer composition, polymer chip, fiber, woven or nonwoven fabric, film, closures, laminates can comprise a polymer, a polymer and a nonvolatile polymer-compatible carboxylic acid. Thermoplastic polyolefin polymer composition can also comprise a polymer, a cyclodextrin-modified polymer and a nonvolatile polymer-compatible carboxylic acid. The carboxylic acid moiety of the polymer composition can react with basic materials in the polymer environment and reduce release of the basic material. The cyclodextrin can act to absorb or trap other contaminants or odors in the environment.

Abstract: The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a two-part oxidizing system that, when mixed, yields an oxidizing composition. The two-part oxidizing system includes a metal chlorite first part, and an acid second part where the acid is sodium acid sulfate or a derivative thereof.

Abstract: A method, apparatus and thermal processing medium for accelerated thermal processing, particularly the pasteurization and sterilization of foodstuffs, within a conventional, food processing system comprising at least one processing chamber or tower wherein the system requires no significant structural modification nor additional pressurization of product or apparatus nor requiring any change of physical state of the thermal processing medium, is disclosed. Further aspects of this invention include the elimination of steam to achieve the required level of thermal processing, the optimizing and controlling of the process through the utilization of the space previously occupied by steam by means of extending thermal processing capacity and improving finished product organoleptic properties as well as increased system flexibility and throughput capacity. Finally it relates to effectively eliminating any corrosive properties of the thermal medium which itself is optimized for any specific thermal processing step.

Abstract: One aspect of the present invention relates to an edible product containing: • probiotic bacteria in an amount of at least 103 bacteria per gram; and • at least 0.5 mg/g of ginseng polysaccharides containing at least 2 monosaccharide units, preferably at least 4 monosaccharide units. Another aspect of the invention relates to the use of the aforementioned product in therapeutic and prophylactic treatments. The present invention further provides a method of producing a packaged liquid edible product containing probiotic bacteria and ginseng polysaccharides in the aforementioned amounts.

Abstract: The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.

Abstract: The invention is directed to a barrier composition, to a vehicle comprising said barrier composition, to a layer comprising said barrier composition, to a foodstuff comprising said vehicle or layer, to a pharmaceutical or nutraceutical composition comprising said vehicle or layer, to a method for protecting one or more active ingredients, and to the use of said barrier composition. The barrier composition of the invention comprises: a hydrophobic organic phase; and 0.1-75 vol. %, based on the total volume of the barrier composition, of biodegradable solid plate-like particles.

Abstract: Disclosed is a method for producing a closed receptacle that seals an interior from surroundings, is filled with food, and is made from at least one laminate comprising at least one edge. Said method includes the following steps: f) providing the laminate that includes: a1) at least one outer cross-linked colored plastic layer containing a dye and a polyaddition product; a2) a support layer; and a3) a thermoplastic material layer; g) forming the laminate so as to obtain an open receptacle in which the colored plastic layer faces the surroundings and the plastic layer faces the interior; h) filling the open receptacle with food; i) closing the open receptacle so as to obtain the closed, filled receptacle; preserving the food in the closed, filled receptacle in a pressure chamber at a chamber pressure exceeding 1 bar and at a temperature ranging from more than 100 to 140° C. in the presence of steam.

Abstract: The invention relates to a process for the preparation of a closed container (3) which separates an interior space (1) from an environment (2) which is filled with food stuff from at least one sheetlike composite (7) which has at least one edge (4), comprising the steps: a) provision of the sheetlike composite (7), comprising a1. at least one outer crosslinked plastic colour layer (9) comprising a colour agent (20); a2. a carrier layer (6); and a3.

Abstract: One aspect of the present invention relates to a readily water-dispersible particulate composition comprising by weight of dry matter at least 10% of xanthan gum and not more than 60% of starch, said composition being characterized in that the xanthan gum present in the composition can be dispersed completely within 2 minutes in distilled water of 25° C. at a concentration of 0.7% based on the dry weight of xanthan. The particulate xanthan gum compositions of the present invention exhibit unique viscosity enhancing properties that are dependent on the electrolyte levels of the aqueous environment in which they are applied. The favorable properties of the xanthan compositions according to the invention can be realized without resorting to chemical modification of the xanthan gum. The xanthan compositions according to the present invention can be applied advantageously in e.g. food products and oil drilling fluids.

Abstract: The present invention has discovered that 2-ethyl-4-methyl-2,5-dihydro-thiazole possesses unexpected and advantageous flavor properties.

Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Abstract: An illustrative method of making a total mixed ration (TMR) equine biscuit including a fibrous material and one or more nutritional supplements may include suspending the one or more nutritional supplements with the fibrous material and impregnating the one or more nutritional supplements into the fibrous material. The biscuit may have a starch content of less than 6 percent by weight. The biscuit may have a sugar content of less than 15 percent by weight.

Abstract: An impregnated food in which a porous solid edible material is impregnated with an air-bubble-containing food material achieves a sense of unity between the porous solid edible material and the air-bubble-containing food material, and presents unprecedented light texture and aftertaste.

Abstract: Processes, systems, and articles of manufacture are disclosed relating to edible meat pieces obtained from a continuous process where each piece generally appears to be home cooked on a grill or cooked in a smoke house with randomized sear and grill marks and smoke aroma. The invention, in its various embodiments, provides processes for manufacturing shelf-stable food treats comprising: starting with proteinaceous material (ground or whole), mixing the proteinaceous material with preservatives and flavor enhancers to form a foodstuff, extruding proteinaceous material (if ground) through at least one die opening that is at least partially irregular to form at least one strip of extrudate, cooking the extrudate or whole proteinaceous material to form a cooked product, coating the cooked product with a basting solution, grilling the basted products to obtain grilled products with searing, grill marks, and smoke aroma; and cutting the grilled product at a cutting angle into pieces.

Abstract: This invention provide processes for producing carboxylic acid product, along with useful salts. The carboxylic acid product that is produced according to this invention is preferably a C2-C12 carboxylic acid. Among the salts produced in the process of the invention are ammonium salts.

Abstract: Apparatus, systems and methods are disclosed to manufacture a plurality of edible pieces in a continuous process where each piece is generally different in thickness, shape, size and/or texture from another piece, so as to create, in the aggregate product distribution, pieces of randomly varying thickness, size, shape and/or texture.

Abstract: Methods, compositions and systems having a first set of materials and a second set of material. The second material provides an attractive force between components of the first set of materials. The composition comprising the first and second material having one or more predetermined properties selected from the group consisting of material coordination, material distribution, density and porosity.

Abstract: Described herein are edible glues and customized applicators for delivering the same.

Abstract: A composition is provided which includes an enriched fish oil as a lipid source. Also provided is a composition which includes a fatty acid of a fish oil and a medium-chain triglyceride, wherein the composition is an oil-in-water emulsion.

Abstract: The present invention relates to a method for preparing a variant lipolytic enzyme comprising expressing in a host organism a nucleotide sequence which has at least 90% identity with a nucleotide sequence encoding a fungal lipolytic enzyme and comprises at least one modification at a position which corresponds in the encoded amino acid sequence to a) the introduction of at least one glycosylation site in the amino acid sequence compared with the original fungal lipolytic enzyme; b) the introduction of at least one amino acid at a surface position and at a location in an external loop distal to the active site of the enzyme which is more hydrophilic; or c) a substitution or insertion at one or more of positions disclosed herein or a deletion at one or more positions disclosed herein. The invention also relates to polypeptide produced by the method and to novel nucleic acids.

Abstract: A process for extraction of crude oil from DDGS and producing corn distillers meal that may be used as a livestock supplement is disclosed. For example, the corn distillers meal may be used as a crude protein supplement for use in a livestock feed diet or a poultry feed diet.

Abstract: Frozen rolled foods, such as a sushi roll, that can be frozen in a favorable state and taste good after thawing may be prepared by: cooking and seasoning one or more food items such as rolled egg, freeze-dried bean curd, shiitake mushroom, minced and steamed fish meat, and dried gourd shavings; aligning the food, to form a core; freezing the core using a cryogen, to form a frozen core; spreading a thin sheet of sushimeshi over a support such as a bamboo mat or a wrapping film; overlaying a dried laver sheet on the sushimeshi; placing the frozen core on the dried laver sheet while in the frozen state; wrapping the sushimeshi and the dried laver sheet around the core held at the center to form a sushi roll; and rapidly freezing the sushi roll at ?50° C. or less to obtain a frozen sushi roll.

Abstract: An acidic emulsified mayonnaise-like food of the present invention contains an esterified compound composed of a starch and a hydrolysate thereof and an alkenylsuccinic acid, and a thickening polysaccharide, wherein the content of protein is 0% by mass.