Abstract: Disclosed is a method for producing oleogels by sonicating a mixture including an oleogelator component and an oil component with ultrasound including superpositioned ultrasound waves while cooling the mixture from a temperature wherein the mixture is in molten state to a temperature wherein the oleogelator component of the mixture is at least partially in solid state. The method produces oleogels of improved stability.

Abstract: Supplemental food formulations are described herein that can contain various nutrients, including at least four of the following: amino acid blend, fulvic-humic acids, multi-minerals, glycerin, phosphatidylinositol, sesquiterpene alkaloids, terpenes, medium-chain triglycerides (MCTs), coconut oil, whole plant matter, plant seeds, mushrooms, seaweeds, kelp, and flavoring agents.

Abstract: Provided is a composition that is solid at 23° C. comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils; and (d) 6% to 70% one or more saturated fats. Also provided is a method of making a baked pastry composition comprising vertically compressing a structure (i) comprising a horizontal top layer, a horizontal intermediate layer, and a horizontal bottom layer, to reduce the thickness of the structure and produce a compressed structure (ii), wherein the top layer comprises dough, the intermediate layer comprises the above composition, and the bottom layer comprises dough. Also provided is a pastry composition comprising, by weight based on the weight of the pastry composition, ethylcellulose polymer, stearic acid, unsaturated oil, flour, and water.

Abstract: The present disclosure pertains to shortening blend compositions comprising a first oil, a second oil, and an emulsifier. The disclosed shortening blend compositions can comprise a first oil with an oleic acid content of about 50% or more and a saturated fatty acid content of about 35% or less; a second oil with an oleic acid content of about 75% or more and a saturated fatty acid content of about 20% or less; wherein the first oil and the second oil are derived from different sources; and an emulsifier. Also disclosed are methods of making the disclosed shortening blends and food products comprising a disclosed shortening blend. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

Abstract: A device includes a phase detector circuit, a charge pump circuit, a sample and hold circuit, a comparator, and a controller. The phase detector circuit detects a clock skew between a reference signal and an input signal. The charge pump circuit translates the clock skew into a voltage. A sample and hold circuit samples the voltage, at a first time, and maintain the sampled voltage until a second time. The comparator (i) detects a loop gain associated with the input signal based on the sampled voltage and the voltage at the second time and (ii) outputs a loop gain signal for adjustment of the input signal. The controller is coupled to the phase detector, the comparator, and the sample and hold circuit. The controller generates a plurality of control signals for automatically controlling operation of the phase detector, the comparator, and the sample and hold circuit.

Abstract: The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sweet creams and fillings for food products such as cakes, biscuits, bonbons, and the like. And more specifically, it relates to the production of fats with low contents of saturated fatty acids based on vegetable oils and structuring agents rich in monoacylglycerols.

Abstract: Provided is a fat or oil composition that enhances sweetness. The fat or oil composition includes the following components (A), (B), and (C): (A) 0.10 mass % or more and 1.50 mass % or less of free ?-linolenic acid; (B) 0.3 mass % or more and 1.5 mass % or less of ?-linolenic acid monoacylglycerol; and (C) 65 mass % or more of diacylglycerols, wherein a content mass ratio of the component (A) to the component (B), [(A)/(B)], is 0.10 or more and 3.00 or less.

Abstract: A process for dry fractionation of a soft palm oil mid fraction (SPMF) into a final hard palm oil mid fraction (fHPMF-A) is disclosed. The process comprises: providing the solf palm oil mid fraction (SPMF), using the soft palm oil mid fraction (SPMF) as an input (IN1) to a first dry fractionation (FDF) to obtain an intermediate olein fraction (SPMF-O) and an intermediate stearin fraction (SPMF-S), using the intermediate olein fraction (SPMF-O) as an input (IN2) to an ultrasound assisted second dry fractionation (SDF) to obtain the final hard palm oil mid fraction (fHPMF-A) and a palm oil olein fraction (POO), wherein the ultrasound assisted second dry fractionation (SPF) comprises subjecting at least a part of the input (IN2) to ultrasonic treatment (US2). Also disclosed is a final hard palm oil mid fraction (fHPMF-A), a second hard palm oil mid fraction (sHPMF-B), a hard palm oil mid fraction mixture, and uses of these.

Abstract: Methods of producing, compositions containing, and methods for administering curcumin, and particularly extracts obtained from a laser irradiated rhizome of Curcuma longa having an enhanced antimicrobial activity. An ethanolic extract of the laser irradiated rhizome of Curcuma longa exhibits increased levels of bisdemethoxycurcumin and curcumin, as well as of alpha-curcumene, (-)-zingiberene, caryophyllene, and beta sesquiphellandrene as compared to those of an ethanolic extract from a Curcuma longa rhizome not irradiated by a laser.

Abstract: Various embodiments relate to monoglyceride use in animals such as post-weaning pigs. A method of feeding an animal includes feeding the animal a diet comprising one or more monoglycerides. Various embodiments provide concentrates, premixes, top dresses, or complete feeds for carrying out the method and methods of making the same.

Abstract: Used oil passes through a centrifuge tank for particulate separation. The oil then passes through an inlet control valve into an oil passageway. The oil passageway transfers the oil, by way of an oil pump, to a second tank and then through a five micron oil filter, through a one micron oil filter, through a two hundred and twenty nanometer oil filter, and through a one micron filter, under six BARS of pressure. There is an outlet valve which received filtered oil from the one hundred nanometer filter.

Abstract: The present invention relates to a non-dairy drink including rice and pea proteins, such as to provide an appropriate nutritional profile and suitable taste.

Abstract: A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty acid residues, based on the total C8-C24 fatty acid residues, and greater than 30% by weight of the combined amounts of StOSt, StStO, StOO and OStO triglycerides based on the total glycerides present in the composition, wherein the weight ratio of (StOSt+StStO)/(StOO+OStO) is from 0.6-1.5.

Abstract: An objective of the disclosure is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

Abstract: A novel canola variety designated NS7206 and seed, plants and plant parts thereof. Methods for producing a canola plant that comprise crossing canola variety NS7206 with another canola plant. Methods for producing a canola plant containing in its genetic material one or more traits introgressed into NS7206 through backcross conversion and/or transformation, and to the canola seed, plant and plant part produced thereby. Hybrid canola seed, plant or plant part produced by crossing the canola variety NS7206 or a locus conversion of NS7206 with another canola variety.

Abstract: A method and apparatus for maximizing the creation of value-added ingredient and feed products from an independently controlled variable flow of an incoming viscera stream at a modular facility attached to a carcass processing facility. A measured flow rate signal is used to control processing of an incoming viscera stream. Flow rates exceeding a minimum flow rate are directed to finished feed processing equipment. Flow rates below the minimum flow rate are directed to an ingredient stream. Both viscera-based ingredient product and viscera-based final feed can be stored and transported without refrigeration.

Abstract: The invention relates to method for identifying and selecting a subject with increased risk of developing a cardiometabolic disease and optionally, providing a personalized medicine method, which may involve sequencing at least part of a genome of one or more cells in a blood sample of the subject and identifying from the sequencing one or more mutations in one or more somatic mutations.

Abstract: Compositions that include: from 5 wt-% to 30 wt-% of one or more plant based oils based on the total weight of the composition; from 70 wt-% to 95 wt-% of an aqueous phase based on the total weight of the composition; from 0.1 wt-% to 5 wt-% of one or more surfactants based on the total weight of the composition; and from 0.05 wt-% to 3 wt-% of a viscosity modifier, wherein the composition has a pH from 4.5 to 9.5, the composition is an oil in water (o/w) emulsion, and the composition is edible. Methods of utilizing disclosed compositions are also included.

Abstract: Starch-free baked comestible goods and aqueous slurries (batters) for preparation of starch-free baked comestible goods include a combination of three different protein components that are protein concentrates or protein isolates, wherein the protein components differ by solubility in water and/or particle size when suspended in an aqueous medium. The combination of three protein components, particularly in certain weight ratios, enables the preparation of starch-free baked comestible goods including doughnuts, muffins, cakes, and bars as well as other commonly recognized desirable comestible formats. The starch-free baked comestible goods have an improved texture and extended shelf-life as compared to previously developed starch-free baked comestible goods.

Abstract: A vegetable oil physical refining process able to mitigate the occurrence of glycidyl esters (GE) including at least a deodorization step followed by a stripping step, wherein, the deodorization step includes contacting said vegetable oil with steam at a pressure above 5 mbara, during at least 10 minutes at a temperature of at least 230° C., and wherein the stripping step includes stripping the oil resulting from the deodorization step at a pressure below 5 mbara and at a temperature not exceeding 280° C. The process does not compromise the heat bleaching and the full removal of unwanted colours, taste and smell from the physically refined edible oil.

Abstract: The embodiments of the present disclosure generally relate to a formulation for alleviating veisalgia symptoms. The formulation can comprise anhydrous caffeine, salicin, and valerian. The components can be delivered within a liquid medium and act synergistically to more effectively relieve veisalgia symptoms than when taken individually.

Abstract: Stabilized oils including an edible oil and an antioxidant composition comprising c?-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

Abstract: This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by using a mechanical device to separate the solids from the liquids based on a density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

Abstract: A device for transferring molten proteinaceous extrudate material from the exit of an extrusion cooker barrel to a cooling die whilst promoting or maintaining laminar flow of said molten extrudate.

Abstract: This disclosure describes methods to separate solids from liquids in a production facility. A process separates components in the process stream by using a mechanical device to separate the solids from the liquids based on a density difference. The process produces the liquids and solids, which may be further processed to create valuable animal feed products.

Abstract: The present invention relates to a method for manufacturing cooking oil, and cooking oil and food manufactured using the same, wherein the manufacturing method includes a) roasting a vegetable raw material by far infrared rays, b) expressing the roasted vegetable raw material to obtain an oil or fat composition containing a first active ingredient, c) obtaining an extract containing a second active ingredient from a residue of the vegetable raw material remaining after the oil or fat composition is expressed, and d) mixing the oil or fat composition with the extract.

Abstract: A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

Abstract: The present invention relates to a liquid cosmetic composition comprising, in a physiologically acceptable medium: at least 20% of water, at least alkylcellulose, preferably at least 1% of alkylcellulose, at least one first hydrocarbon-based non-volatile oil, chosen from: C10-C26 alcohols, preferably monoalcohols; optionally hydroxylated monoesters, diesters or triesters of a C2-C8 monocarboxylic or polycarboxylic acid and of a C2-C8 alcohol; esters of a C2-C8 polyol and of one or more C2-C8 carboxylic acids, at least one second non-volatile oil chosen from silicone oils and/or fluoro oils; at least one third oil, the said third oil being chosen from hydrocarbon-based oils other than the said first oil; at least one surfactant, preferably non-ionic.

Abstract: Methods of preparing a nutritional product which contain a lipophilic nutrient are disclosed. The nutritional product is made using a fortifying powder containing the lipophilic nutrient, a monoglyceride and diglyceride (“MDG”) oil, a phospholipid, and a carrier. The fortifying powder enhances the digestive absorption of the lipophilic nutrient when the nutritional product is consumed. The fortifying powder simplifies the process of manufacturing the nutritional product, as the fortifying powder can be added at a suitable stage of the process with other powdered ingredients. The fortifying powder may be manufactured in bulk and stored for later use, thereby improving manufacturing efficiencies. The fortifying powder and methods of preparing the fortifying powder are also presented.

Abstract: The present invention relates to a cocoa extender composition, said composition comprising 0.1 to 99.9 wt % cocoa residues, 0.1 to 99.9 wt % shea residues, 0 to 85 wt % added vegetable fat, and 0 to 85 wt % added non-vegetable fat. Further, the invention relates to methods of its preparation as well as uses thereof in food products.

Abstract: A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

Abstract: The disclosure relates to a cotton variety, designated PX2B10W3FE, the plants and seeds of the cotton variety PX2B10W3FE, methods for producing a cotton plant, either varietal or hybrid, produced by crossing the cotton variety PX2B10W3FE with itself or with another cotton plant, hybrid cotton seeds and plants produced by crossing the variety PX2B10W3FE with another cotton variety or plan, methods for producing a cotton plant containing in its genetic material one or more transgenes, and the transgenic cotton plants produced by that method. This disclosure also relates to cotton varieties derived from cotton variety PX2B10W3FE, to methods for producing other cotton varieties derived from cotton variety PX2B10W3FE, and to the varieties derived by the use of those methods.

Abstract: A topical flavor composition comprising at least one hydrophilic flavor compound and at least one lipophilic flavor compound, the flavor composition being a water-in-oil emulsion having a continuous non-aqueous phase and a disperse aqueous phase, the at least one lipophilic flavor compound being dissolved or dispersed in the continuous phase and the at least one hydrophilic flavor compound dissolved or dispersed in the disperse phase. The composition is useful for topical application to a wide variety of comestible products and allows highly versatile flavoring possibilities.

Abstract: The present invention provides methods for improving flesh quality in farmed fish, and in particular decreasing gaping in fillets from farmed fish as well as increasing flesh and fillet firmness.

Abstract: The present invention provides novel non-diary frozen desserts and methods of preparation thereof, the method including forming a first mixture by mixing water and stabilizer, mixing ingredients with the first mixture to form a light mix, folding the light mix with at least one pre-pasteurized egg product to form a heavy mix and freezing the heavy mix for less than twenty minutes to form the non-dairy frozen dessert.

Abstract: A powdered oil and/or fat that includes a high proportion of a medium-chain fatty-acid triglyceride, has excellent solubility and fluidity, and gives rise to little oil flotation during dissolution. The powdered oil and/or fat includes a medium-chain fatty-acid triglyceride, an octenylsuccinic acid-treated starch mixture, and a dextrin, in which the octenylsuccinic acid-treated starch mixture includes a first octenylsuccinic acid-treated starch of which the viscosity of a 10 mass % aqueous solution at 25° C. is less than 30 mPa·S, and a second octenylsuccinic acid-treated starch of which the viscosity of a 10 mass % aqueous solution at 25° C.

Abstract: A powdered lubricant composition that minimizes fugitive dust and a method of treating seeds with dry lubricant that minimizes fugitive dust. Addition of oil powder to dry lubricants is found to minimize fugitive dust created during the application of the dry lubricant. Mica coated titanium dioxide is an ideal dry lubricant for combining with oil powder.

Abstract: The invention relates to a casting mold, in particular for use in cold casting methods, which is produced with the aid of a powder-based layering method, the final casting mold having a treated surface.

Abstract: The present invention relates to a feed supplement which comprises a resin acid based composition comprising over 10% (w/w) resin acids for use in the prevention of growth of harmful bacteria in the animal digestive tract, in the prevention of intestinal disorders, in the modulation of microbial population of the animal digestive tract, in enhancing rumen fermentation, lowering rumen methane production and/or in binding toxins. The invention further relates to a use of the feed supplement and a feed composition comprising the feed supplement.

Abstract: The present disclosure relates to nutritional composition in powder form capable of being used as an adjunct to a ketogenic diet program. The disclosed ketogenic nutritional composition can produce elevated and sustained levels of ketone bodies in blood and can synergistically induce nutritional ketosis in a subject. The ketogenic nutritional composition disclosed herein can exhibit improved physical stability, solubility, homogeneity and aqueous dispersibility as compared to existing ketogenic diet supplements, and is substantially free of carbohydrates. Further the disclosed ketogenic nutritional composition can contribute to reduction in body fat mass in individuals who are trying to lose weight, and can provide long-lasting energy and improved athletic performance to individuals during strenuous exercise.

Abstract: Present embodiments generally relate to a sweetened soluble beverage component and a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge includes a cup, a lid and a single serving of sweetened soluble beverage component.

Abstract: The present invention is directed to isolated thraustochytrid microorganisms as well as strains and mutants thereof. The invention is further directed to biomasses, microbial oils, compositions, cultures, methods of producing microbial oils, and methods of using the isolated thraustochytrids, biomasses, and microbial oils.

Abstract: This disclosure provides a highly concentrated protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.

Abstract: The present invention concerns an antioxidant combination of at least tocopherols, carnosic acid and hydrolysable gallotannins, wherein: —the amount of tocopherols is less than about 500 ppm, and—the ratio of carnosic acid:hydrolysable gallotannins ranges from about 1:4 to about 3:1. The present invention also concerns an antioxidated fat-containing composition comprising this antioxidant combination. The present invention also concerns a method for enhancing the antioxidant effect of tocopherols in a fat-containing composition, as well as the use of the antioxidant combination for enhancing the antioxidant effect of tocopherols in a fat-containing composition.

Abstract: The invention relates to a process for the manufacture of an edible water-in-oil emulsion comprising 10 to 85 wt. % of liquid oil, 0.5 to 50 wt. % of hardstock fat, 10 to 85 wt. % of a dispersed water-phase; comprising the steps of: a) providing a first water-in-oil emulsion; b) providing a second water-in-oil emulsion; and c) mixing said first and second emulsion to provide a finished edible water-in-oil emulsion. The invention further relates to water-in-oil emulsions having a distinct water-phase release profile.

Abstract: The invention provides methods and compositions for regulating weight and size in animals.

Abstract: Oligosaccharide mixtures consisting of at least one N-acetyl-lactosamine, at least one sialylated oligosaccharide, and at least one fucosylated oligosaccharide are provided. Food products, especially infant formula, comprising the oligosaccharide mixture are also provided.

Abstract: A liposome is provided with liposome structuring amounts of polyglyceryl-10 dioleate and polyglyceryl-10 dilinoleate. Further, a liposome composition is described having polyglyceryl-10 dioleate and polyglyceryl-10 dilinoleate and an active material delivering consumer benefits incorporated into a lipid or aqueous phase of the liposome and an aqueous carrier suspending the liposomes therein. Finally, a liposome composition is provided including polyglyceryl-10 diacyl surfactants and a water soluble cationic material held within an interior aqueous medium of the liposome effective to retain the liposome on a substrate even subsequent to more than one aqueous rinse treatment.

Abstract: The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for providing a coffee mix.

Abstract: A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.