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ISOLATED POLYNUCLEOTIDES AND METHODS AND PLANTS USING SAME FOR REGULATING PLANT ACIDITY

Application Number: 20130133106
Publication Date: 2013-05-23
Inventors: Cohen, Shahar; Katzir, Nurit; Schaffer, Arthur A.; Burger, Yosef

Provided are isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide, wherein the polypeptide modulates acidity of a plant. Also provided are nucleic acid constructs and plant cells comprising same and methods of using same for modulating acidity of a ...

PROCESS FOR THE PRODUCTION OF GEL-BASED COMPOSITE MATERIALS

Application Number: 20130131193
Publication Date: 2013-05-23
Inventors: Subramanian, Ramjee; Gane, Patrick A.C.; Schölkopf, Joachim; Schenker, Michel

A process for the production of composite materials comprising nano-fibrillar cellulose gels, by providing cellulose fibres and at least one filler and/or pigment, combining the cellulose fibres and the at least one filler and/or pigment, fibrillating the cellulose fibres in the presence of the at least one filler and/or pigment until a gel is formed, subsequently providing at least one further filler and/or pigment and combining the gel with the at least one further filler and/or ...

PROCESS FOR OBTAINING CITRUS FIBER FROM CITRUS PULP

Application Number: 20130131012
Publication Date: 2013-05-23
Inventors: Mazoyer, Jacques Andre Christian; Reeder, David Hiram; Wallecan, Joel Rene Pierre; Gusek, Todd Walter

A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s−1 at 20° C. Citrus fiber can be ...

ARTIFICIAL SWEETNERS AND PERFORMANCE

Application Number: 20130130972
Publication Date: 2013-05-23
Inventors: Damak, Sami; Le Coutre, Johannes; Van Bladeren, Peter; Stellingwerff, Trent

The present invention relates to the field of nutritional compositions. In particular, the present invention relates to a nutritional composition comprising sugar substitutes and to their use, e.g., to increase exogenous carbohydrate oxidation, which has been shown to increase performance, for example the performance of ...

SUSTAINED RELEASE MICROPARTICLES AND SUSTAINED RELEASE MICROPARTICLE-CONTAINING PREPARATIONS

Application Number: 20130130910
Publication Date: 2013-05-23
Inventors: Hori, Youichi; Ishimori, Satoru; Sato, Mitsuyoshi

[Problem]

Provision of sustained release microparticles having excellent characteristics, in which the microparticles for supporting a substance or substances can fully control the release of the supported substances, can sufficiently diffuse the supported substances in a medium such as water, and can effect sustained release of more than one kind of the supported substances differing in water solubility, each at the respectively desired rate; and also to provide ...

STABILIZED BIO-AVAILABLE SOLUBLE SILICATE SOLUTION

Application Number: 20130130902
Publication Date: 2013-05-23
Inventors: Demuynck, Marc; Roose, Peter; Rabasse, Jean-Michel; De Saegher, Johan

The present invention relates to dissolved silicate compositions in which the dissolved silicate is stabilized by at least two selected osmolytes and is therefore bioavailable. The composition and its dilutions are stable over a long period of time and are used in a wide field of applications for the benefit of living organisms such as plants, animals and ...

ANIMAL STUNNING

Application Number: 20130130604
Publication Date: 2013-05-23
Inventor: WAGSTAFF FOOD SERVICES PTY LTD,

Described are animal stunning apparatus and methods for inducing rapid unconsciousness and insensibility. The apparatus includes a stunning station in which a live subject animal is located in a confined position and an applicator contacts an application point on the live subject animal's head immediately overlying a frontal portion of the animal's brain and couples microwave radiation to the head. A microwave generator generates microwave energy of a suitable power level and frequency, and a ...

METHOD OF PRODUCING SUGARS USING A COMBINATION OF ACIDS TO SELECTIVELY HYDROLYZE HEMICELLULOSIC AND CELLULOSIC MATERIALS

Application Number: 20130130331
Publication Date: 2013-05-23
Inventors: Ma, Chi-Cheng; Binder, Thomas P.; Doane, Perry H.; Bloom, Paul D.

A method is provided for producing sugars using a combination of acids to hydrolyze hemicellulosic and cellulosic materials in biomass, said combination of acids namely comprising a first, weak organic acid (such as acetic acid or formic acid) for providing a pentose product or stream from hydrolyzing hemicellulosic materials in the biomass on a batchwise, semi-continuous or continuous basis, and a second, strong mineral acid (such as sulfuric acid) for providing a hexose product or stream from ...

NOVEL GLYCOSYL HYDROLASE WITH BETA-XYLOSIDASE AND BETA-GLUCOSIDASE ACTIVITIES AND USES THEREOF

Application Number: 20130130330
Publication Date: 2013-05-23
Inventors: Cheng, Haili; Zhao, Ruiyu; Cheng, Kedi; He, Huixia; Meng, Chao; Zhu, Huixin; Zhu, Ping

A novel glycosyl hydrolase with activities of beta-xylosidase and beta-glucosidase is provided. Said glycosyl hydrolase can convert 7-xylosyltaxane compounds to 7-hydroxyltaxane ...

METHOD OF TREATING PLANT BIOMASS

Application Number: 20130130328
Publication Date: 2013-05-23
Inventors: Nakamura, Risa; Katahira, Satoshi; Tabata, Kazuhide; Ishida, Nobuhiro; Takahashi, Yoshina

Plant biomass is immersed in a solution that contains a polar solvent and an imidazolium salt that has a melting point of at least 100° C. As a result, the cellulose and hemicellulose present in the plant biomass are relaxed (decrystallized and depolymerized) and brought into an easy-to-degrade state. Reacting the immersed plant biomass with a cellulase produces saccharide at a high conversion ...

PROCESS FOR OBTAINING BIOCHEMICALS IN A ZERO-LIQUID DISCHARGE PLANT

Application Number: 20130130318
Publication Date: 2013-05-23
Inventors: PYLKKANEN, Vesa; NELSON, Kimberly; RETSINA, Theodora

A method is presented for the production of cellulosic ethanol, acetic acid and derivatives from the extract containing fibers and hemicelluloses after steam cooking of biomass in a host plant. The process is integrated with the host plant process to minimize the effect of loss of heat value from the extracted hemicelluloses and eliminate the need for the waste water treatment ...

MEAT AGING COMPOSITION USING MULBERRY AND MEAT AGING METHOD USING THE SAME

Application Number: 20130129906
Publication Date: 2013-05-23
Inventor: DASO FOOD CO., LTD.,

Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a Cudrania tricuspidata bark extract, 10-30 wt % of a Cudrania tricuspidata leaf extract and 20-60 wt % of a Cudrania tricuspidata fruit extract, can improve taste and chewiness of meat by tenderizing the meat, lower cholesterol, improve storage property of the meat and cure hangover and protect the liver when the meat is eaten with ...

NOVEL SOY-BASED INGREDIENTS AND USES THEREOF

Application Number: 20130129905
Publication Date: 2013-05-23
Inventor: DEAK, Nicolas

The unique composition of a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH allows for harvesting protein and non-protein ingredients with novel compositions and functionality. To this end, the invention is drawn to using a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH for producing a novel protein composition and uses ...

OIL COMPOSITIONS OF STEARIDONIC ACID

Application Number: 20130129904
Publication Date: 2013-05-23
Inventors: Corbin, Danielle N.; Nakhasi, Dilip K.; Daniels, Roger L.

Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. Also provided are methods for making the compositions. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil ...

FAT-AND-OIL CONTAINING COMPOSITION AND ORAL FORMULATION CONTAINING THE SAME

Application Number: 20130129903
Publication Date: 2013-05-23
Inventor: FUJIFILM Corporation,

A fat-and-oil containing composition which contains at least (A) an oil component, (B) glycerin, and (C) an emulsifier, the composition containing: a glycerin fatty acid ester, in which from 30% by mass to 75% by mass of constituent fatty acids are docosahexaenoic acid, as (A) the oil component; and a decaglycerin fatty acid ester, in which constituent fatty acids are oleic acid, as (C) the emulsifier, wherein respective content ratios of (A) the oil component, (B) the glycerin and (C) the ...

COMPOSITION COMPRISING CELLS AND A POLYUNSATURATED FATTY ACID HAVING AT LEAST 20 CARBON ATOMS (LC-PUFA)

Application Number: 20130129902
Publication Date: 2013-05-23
Inventors: Verkoeijen, Daniel; Bijl, Hendrik Louis; Zuur, Kristian

The present invention relates to a composition comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA) and cells, which composition has a thermal induction time (T.I.T.) of >24 hours at 40° C. The invention also relates to a process for drying a composition comprising cells and a LC-PUFA, the process comprising drying the composition at a temperature of below 40° ...

PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES

Application Number: 20130129901
Publication Date: 2013-05-23
Inventors: Segall, Kevin I.; Schweizer, Martin

A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein ...

NON-DAIRY PROTEIN BEVERAGE PRODUCTS

Application Number: 20130129900
Publication Date: 2013-05-23
Inventors: Mark, Stephen; Milo, Christian; Ummadi, Madhavi; Vaghela, Madansinh Nathusinh; Butterworth, Aaron Beth; Pandya, Nirav Chandrakant; McCune, Bridgett Lynn; Sher, Alexander A.; Schmitt, Christophe Joseph Etienne; Sridhar, Sandhya

The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the ...

MILK PROTEIN CONTAINING LIQUID BEVERAGE PRODUCTS

Application Number: 20130129899
Publication Date: 2013-05-23
Inventors: Mark, Stephen; Milo, Christian; Ummadi, Madhavi; Vaghela, Madansinh Nathusinh; Butterworth, Aaron Beth; Pandya, Nirav Chandrakant; McCune, Bridgett Lynn; Sher, Alexander A.; Schmitt, Christophe Joseph Etienne; Sridhar, Sandhya

The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present ...

YOGURT TOPPING

Application Number: 20130129898
Publication Date: 2013-05-23
Inventor: SHARMA, SHRI K.

Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable ...

FROZEN CONFECTIONERY PRODUCT WITH A NATURAL STABILISER

Application Number: 20130129897
Publication Date: 2013-05-23
Inventors: Lallemand, Maud Isabelle; Barniol Gutierrez, Alina Maria; Le Borgne, Nathalie Francoise; Puaud, Max Michel; Heng, Lynn; Lacout, Jean-Michel; Penet, Sylvie

A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabiliser composition is described. A method for the manufacture of the frozen confectionary product is also ...

FROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE

Application Number: 20130129896
Publication Date: 2013-05-23
Inventors: Saikali, Joumana; Ummadi, Madhavi; Vaghela, Madansinh Nathusinh; Butterworth, Aaron Beth; Pandya, Nirav Chandrakant; McCune, Bridgett Lynn; Schmitt, Christophe Joseph Etienne

The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least ...

FAT FILLING WITH VEGETABLE FATS AND SWEETENERS

Application Number: 20130129895
Publication Date: 2013-05-23
Inventors: Vercauteren, Ronny Leontina Marcel; Van Limberghen, Vera; Dendooven, Els Ginette Alexander

The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40% w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w. The composition is useful as fat filling in various food products, in particular in confectionery and bakery applications. The preferred use of the composition is to provide a cooling effect to food products, in particular to ...

MULTIPHASE JELLIFIED BEVERAGE COMPOSITION

Application Number: 20130129894
Publication Date: 2013-05-23
Inventors: Marcout, Anne; Bisson, Jean-Pierre; Delort, Jean-Marc

The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel ...

Aroma Composition Including 2,4-Nonadiene

Application Number: 20130129893
Publication Date: 2013-05-23
Inventor: Givaudan S.A.,

A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma compositions, especially foodstuffs, resulting in a stronger aroma and the need for reduced quantities of additional aroma ...

METHOD AND SYSTEM FOR PROCESSING FOOD PRODUCTS IN A VESSEL

Application Number: 20130129892
Publication Date: 2013-05-23
Inventor: Armor Inox,

A method and system for processing food products in a vessel includes the steps of introducing intermediate temperature water from a first reservoir into the vessel, circulating the water and emptying it back into the first reservoir. Next, hot water from a second reservoir fills the vessel, is regulated by circulation between the second reservoir and the vessel, and is emptied back into the second reservoir. Intermediate temperature water from the first reservoir is then reintroduced into the ...

PROCESSING AND COOKING OF FOOD WITH A LOW GLYCEMIC IMPACT FOR THE NUTRITION OF DIABETICS, OBESE AND FOR WEIGHT REDUCING DIETS

Application Number: 20130129891
Publication Date: 2013-05-23
Inventor: ZAPP GLAUSER, JORGE LUIS

In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic ...

FOOD PANS WITH THERMAL CONVEYANCE DEPRESSIONS

Application Number: 20130129890
Publication Date: 2013-05-23
Inventor: Cox, Monte William

Various types of food preparation pans such as but not limited to food preparation pans used for baking, steaming, chilling, freezing and molding various foods and food combinations intended for consumption are disclosed. The pan includes a plurality of thermal conveyance depressions protruding in a vertically oriented disposition relative to a horizontal inner pan bottom surface; and upwardly projected depressions in an outer pan bottom surface of the thermal conveyance depressions to form ...

METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT FORMED THEREBY

Application Number: 20130129889
Publication Date: 2013-05-23
Inventor: Wisconsin Alumni Research Foundation,

Disclosed is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the ...

METHOD AND APPARATUS FOR TREATING FERMENTED LIQUIDS

Application Number: 20130129888
Publication Date: 2013-05-23
Inventor: Kornacki, Daniel C.

Provided are methods and apparatuses for the monitored and controlled removal of dissolved gasses and other vitriolic compounds from fermented liquid using evacuation, which can be mechanically enhanced, without fading or negatively impacting flavor, bouquet, complexity, balance or finish of the fermented ...

SEPARATING MACHINE AND METHOD

Application Number: 20130129887
Publication Date: 2013-05-23
Inventor: Hoppe, Jürgen

A separating machine for separating products of soft and harder consistency includes a drum which is drivable in rotation about its axis and the peripheral surface of which has a plurality of holes. A pressing device which by means of a pressing element presses the product to be separated against the peripheral surface of the drum so that product components of soft consistency pass through the drum. A cooling device is provided for cooling the pressing device or the pressing element ...

BEVERAGE BREWING APPARATUS AND METHOD

Application Number: 20130129886
Publication Date: 2013-05-23
Inventors: Karreman, Marco; Gerbranda, Tjeerd Jan Pieter; Muller, Edwin Jeroen; Quinn, Anthony Edward

The present invention has as an objective to provide an apparatus for brewing a beverage that provides an attractive brewing experience for the consumer, which can perform an effective and efficient brewing process, and which also can be easily rinsed to remove any spent infusible material. These objectives have been met by a beverage brewing machine comprising an at least one water inlet port that is arranged at an angle of less than 4 degrees relative to the wall of the brew chamber to direct ...

DEVICE AND METHOD FOR PREPARATION OF BEVERAGES WITH DIFFERING TASTES

Application Number: 20130129885
Publication Date: 2013-05-23
Inventor: Doglioni Majer, Luca

A beverage dispensing machine includes: a first hydraulic circuit including a water source, a pump, a water heater, a brewing device selected from a brewing chamber and a capsule, the brewing device including an inlet and outlet, a beverage collector collecting brewed beverage leaving the brewing device and for dispensing the beverage to a container; and a second hydraulic circuit that includes a second pump and second water heater, the outlet of the second water heater being connected to the ...

BEVERAGE BREWING SYSTEM AND METHOD OF USE

Application Number: 20130129884
Publication Date: 2013-05-23
Inventor: Fedor, John A.

An apparatus for brewing a beverage, which includes an elongated member having a plurality of disks stacked along an axis of the elongated member; a filter having at least one slot and adapted to fit over the plurality of disks; and an elongated housing member having first and second slots on opposite sides of the elongated housing member, wherein the elongated housing member is adapted to fit over the ...

Packaging and Process for Cooking Food Products in an Oven

Application Number: 20130129883
Publication Date: 2013-05-23
Inventor: Starkey, Adam James

An improved packaging and process for cooking food products in an oven is disclosed, the packaging comprising a lower panel not containing any perforations; an upper panel containing a plurality of perforations, and where the upper panel and lower panel are coupled to define at least one food compartment to store at least one food product. The plurality of perforations allows for cooking of the food in an oven when the food packaging is placed in the oven with the lower panel facing downward. ...

METHOD FOR ENHANCING POST-PROCESSING CONTENT OF BENEFICIAL COMPOUNDS IN BEVERAGES NATURALLY CONTAINING SAME

Application Number: 20130129882
Publication Date: 2013-05-23
Inventors: Oncology Sciences Corporation, ; AMC Cancer Research Center,

A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and ...

Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same

Application Number: 20130129881
Publication Date: 2013-05-23
Inventors: Reuscher, Helmut; Bauer, Mark T.; Polchinski, Patrick T.; Goonetilleke, Laknath A.

A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the cyclodextrin. In certain instances, the food composition is a fruit juice, puree, or jam, starchy/carbohydrate rich food syrup and powders such as dried potatoes, and cocoa, dairy products like plain and non-fat yogurt, and simple carbohydrates like ...

BANANA TREATMENTS

Application Number: 20130129880
Publication Date: 2013-05-23
Inventor: ROHM AND HAAS COMPANY,

There is provided a method for treating bananas comprising contacting the bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of contact is from 1 second to 4 ...

NEUTRAL BEVERAGE AND OTHER COMPOSITIONS AND PROCESS FOR MAKING SAME

Application Number: 20130129879
Publication Date: 2013-05-23
Inventors: WHITE, JENNIFER; WELSBY, DAVID; KOLAR, CHARLES

The present invention relates to the use of at least one acid soluble vegetable protein in a neutral beverage application. The neutral beverage application includes a soymilk. The current application produces a soymilk having a bland taste and a whiteness index close to cow's ...

GREEN COLORING OF TABLE OLIVES WITH CHLOROPHYLL COMPOUNDS

Application Number: 20130129878
Publication Date: 2013-05-23
Inventors: Tzioumakis, Christos; Tzioumakis, Sotirios

A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of ...

REMOVAL OF PESTICIDE RESIDUES IN FOOD BY IONIZING RADIATION

Application Number: 20130129877
Publication Date: 2013-05-23
Inventor: Technology, King Abdulaziz City for Science and

The present disclosure relates to a process for removal of pesticide residues from aqueous solutions and food products by ionizing radiation. Standard pesticides concentrations recognized by international organizations as maximum residues limit (MRLs) were used as the targeted concentrations in both aqueous solutions and food products. Commercially known pesticides and recommended irradiation doses by International Atomic Energy Agency (IAEA) were selected for this investigation. Aqueous ...

Beverage Substance Cartridge, Identifying Apparatus, Beverage Producing Equipment, Beverage Producing System and Beverage Producing Method

Application Number: 20130129876
Publication Date: 2013-05-23
Inventors: Ye, Yangsheng; Shi, Yusheng

The invention provides a beverage substance cartridge, an identifying apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method which could supply water automatically instead of manual work, identify information about beverage substance likewise such as variety and years of tea leaf, and furthermore, take different brewing methods targeting at different beverage substances (e.g. tea leaf) according to identified information in collaboration with ...

COOKING AID

Application Number: 20130129875
Publication Date: 2013-05-23
Inventors: Krauch, Jose; Hangarter, Peter; Van Der Pol, Johan Jacob; Resemann, Jorg

A cooking aid comprising a sheet of flexible burn resistant material and a composition disposed on one face of the sheet, the composition comprising a mixture of vegetable or animal oil with a melting point below 20° C., vegetable or animal fat with a melting point above 20° C., and one or more herbs, spices and flavour ...

PACKAGE WITH CLOSURE, APERTURE, AND INSERT

Application Number: 20130129874
Publication Date: 2013-05-23
Inventors: Fenske, John J.; Barta, Jennifer S.; Phillips, Diane M.

Described are packages useful for food and non-food items, wherein the packages include a closure, an aperture located on the closure, and an insert that covers the aperture; the package can optionally be pressurized and certain embodiments can be designed to contain a dough product for refrigerated ...

PROCESS FOR FABRICATING LEAF TEA PRODUCTS

Application Number: 20130129873
Publication Date: 2013-05-23
Inventors: Cooper, Michael Alan; Smith, Ian

Disclosed is a process for manufacturing a fabricated leaf tea product. The process comprises the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the ...

PORTION CAPSULE HAVING AN IDENTIFIER

Application Number: 20130129872
Publication Date: 2013-05-23
Inventor: K-FEE SYSTEMS GMBH,

A portion capsule for producing a beverage includes a base element having a cavity in which a beverage raw material is provided and which is closed by a membrane fastened to the base ...

BEVERAGE SUBSTANCE CARTRIDGE, WATER FILLING APPARATUS, BEVERAGE PRODUCING EQUIPMENT, BEVERAGE PRODUCING SYSTEM AND BEVERAGE PRODUCING METHOD

Application Number: 20130129871
Publication Date: 2013-05-23
Inventors: Ye, Yangsheng; Shi, Yusheng

The invention provides a beverage substance cartridge, a tea filtering apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method to efficiently solve the problem that a tea brewing equipment of the present technology has problems like slow tea leaf extraction, long tea drinker waiting time, low tea water temperature, bad tea water taste, etc. The water filling apparatus of the beverage producing equipment fills hot water into the bottom of the ...

METHOD AND APPARATUS FOR CARTRIDGE-BASED CARBONATION OF BEVERAGES

Application Number: 20130129870
Publication Date: 2013-05-23
Inventors: Stacey, Gary; Huot Carlson, Jennifer Caitlin; Schmitt, Camilla; Cohen, Mark Joseph; Jones, Ross Peter; Martinez, Nicolas Alejandro; Hember, Milles William Noel; Schmitt, Fabien Yannick; Mottram, Niall Allan; Campbell, Neil Lester; Rollings, Nicholas David; Kilby, Charles Frazer; Richardson, Christopher Paul; Jackson, Thomas Bates; Grubb, Scott; Covey, Chris; Dobson, Barry; Roach, Chris; Cauwood, Peter; Thompson, Keith; Wilkins, Paul; Peterson, Peter; O'Prey, Cormac; Novak, Thomas J.; Packard, Ross; Gulla, Shawn; Chan, Wai Ting

Systems, methods and cartridges for carbonating or otherwise dissolving gas in a precursor liquid, such as water, to form a beverage. A gas source can be provided in a cartridge which is used to generate gas that is dissolved into the precursor liquid. A beverage medium, such as a powdered drink mix or liquid syrup, may be provided in the same, or a separate cartridge as the gas source and mixed with the precursor liquid to form a beverage. The use of one or more cartridges for the gas source ...

COMPOSITIONS COMPRISING A SHELF-LIFE STABILITY COMPONENT

Application Number: 20130129869
Publication Date: 2013-05-23
Inventors: Schmidt, Raymond; Ching, Ai Ling; Hafezi, Hooman

Compositions that include a shelf-life stability component are provided. In some instances, the compositions are ingestible compositions which include the shelf-life stability component and an ingestible component. Aspects of the invention further include methods of making and using the ...

Protein Precipitate Comprising Minerals and Method for the Manufacture Thereof

Application Number: 20130129868
Publication Date: 2013-05-23
Inventors: Gülseren, Ibrahim; Corredig, Melina; Fang, Yuan; Given, JR., Peter S.

Edible precipitate is disclosed binding one or more minerals that are stable in acidic aqueous systems. The precipitate may be utilized in acidic food products. The precipitate comprises at least one mineral and a layer around the at least one mineral wherein the layer comprises protein precipitate. Methods of producing the precipitate are also ...