The present invention addresses the problem of promoting a deamidation reaction with a protein deamidation enzyme. The present invention aims to promote the deamidation reaction by reacting a protein deamidation enzyme with a protein in the presence of a salt or a polysaccharide. According to the present invention, the reaction efficiency can be improved. The present invention is especially useful for the deamidation of a vegetable protein such as a pea protein. A deamidated protein (especially a deamidated vegetable protein) produced by employing the present invention can be used in various foods or beverages.

An end of arm tool for robotic cooking system having: a rotary actuator, a flexible coupling, a linear actuator, a gripper operably connected with the linear actuator and designed to releasably grip an object. The flexible coupling is connected with the rotary actuator and releasably engaging an engagement means of a plurality of the containers for holding a supply of an ingredient. The flexible coupling is designed to compensate misalignment and/or ensure easy entering of the engaging part of the flexible coupling to the corresponding engagement means of the plurality of the containers. The gripper comprising two rods associated with load cells, providing a representation of a load on the gripper; each rod is provided with a ledge having one or more recesses, designed to accommodate an object gripped; the rods are provided with heads, to engage with cavities on a container for holding a supply of an ingredient.

An end of arm tool for robotic cooking system having: a rotary actuator, a flexible coupling, a linear actuator, a gripper operably connected with the linear actuator and designed to releasably grip an object. The flexible coupling is connected with the rotary actuator and releasably engaging an engagement means of a plurality of the containers for holding a supply of an ingredient. The flexible coupling is designed to compensate misalignment and/or ensure easy entering of the engaging part of the flexible coupling to the corresponding engagement means of the plurality of the containers. The gripper comprising two rods associated with load cells, providing a representation of a load on the gripper; each rod is provided with a ledge having one or more recesses, designed to accommodate an object gripped; the rods are provided with heads, to engage with cavities on a container for holding a supply of an ingredient.

A lyotropic composition related to the food industry field, and particularly to the chocolate industry field is described. Specifically, a lyotropic composition comprising carbohydrates in fats is described. Also described is a method for producing the lyotropic composition. Moreover, different uses of said composition, particularly for the manufacture of chocolates and chocolate substitutes, including chocolate with honey and fruity chocolate are described.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retentate fractions.

The present invention provides a process for producing a food ingredient or beverage ingredient. The present invention also provides a process for producing food product or beverage product. The present invention also provides a process for providing starch, amylose, amylopectin, β-glucan, fructan, non-starch polysaccharide, dietary fiber or resistant starch to improve one or more indicators of health in a mammal.

A method for producing a composition for food including: one kind or two kinds selected from the group consisting of a component (A): component (A1): a specific powdery granular material and component (A2): pregelatinized starch; water; edible oil and fat; and an emulsifying material, the method including a step of obtaining an emulsion by mixing the component (A), the water, the edible oil and fat, and the emulsifying material, in which the emulsifying material is at least one kind selected from the group consisting of an emulsifier, a protein, and an oil and fat-processed starch, a content of oil and fat in the emulsion is equal to or more than 0.1 and equal to or less than 120 in terms of mass ratio with respect to the component (A), and a total amount of the component (A), the water, the edible oil and fat, and the emulsifying material in the emulsion is equal to or more than 50% by mass and equal to or less than 100% by mass with respect to the entirety of the emulsion.

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.