Provided herein are compositions and methods to make and use engineered cells, for the purpose of increasing the cell density of a culture comprising metazoan cells and for the production of a cultured edible product.

Provided herein are compositions and methods to make and use engineered cells, for the purpose of increasing the cell density of a culture comprising metazoan cells and for the production of a cultured edible product.

Provided herein are compositions and methods to make and use engineered cells, for the purpose of increasing the cell density of a culture comprising metazoan cells and for the production of a cultured edible product.

Provided herein are compositions and methods to make and use engineered cells, for the purpose of increasing the cell density of a culture comprising metazoan cells and for the production of a cultured edible product.

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

The present invention relates to a composition for preventing, improving or treating muscle atrophy, which includes Gryllus bimaculatus, and more particularly, a Gryllus bimaculatus powder or Gryllus bimaculatus protein extract, as an active ingredient, and a method of preparing the same. The composition according to the present invention is effective in inhibiting the expression of muscle atrophy-associated key transcription factors, such as FoxO3 and MuRF-1, and is expected to be effectively used in muscle atrophy, various diseases caused thereby, muscle aging, undernourished patients, growing children and the elderly.

Emulsions and concentrates are provided. The concentrates include oat oil, at least one polyol and/or native or modified carbohydrate, and at least one benefit agent. The oat oil includes 8 wt % or more of ceramides and glycolipids.

The present invention relates to the field of liquid solubilising systems. More specifically, the present invention relates to a macroemulsion comprising a hydrophobic active substance, which enhances the transfer of said hydrophobic active substance to a subject or object. A method for producing the macroemulsion, and the use of said macroemulsion to provide a sensory effect or other benefits, are likewise provided. The present invention also pertains to the use of the macroemulsion for preparing consumer products. Consumer products comprising or consisting of said macroemulsion, such as foods, cosmetics, personal care products, in particular skin cleaning products, shampoos, rinse-off conditioners, deodorants, antiperspirants, body lotions, homecare products, in particular liquid detergents, all-purpose cleaners, laundry and cleaning agents, fabric softeners, laundry scent, laundry scent boosters, pharmaceuticals and pet foods, in particular laundry and cleaning agents, also form part of the present invention. The present invention especially pertains to laundry scent or laundry scent booster products which impart laundry an intensive fragrance effect.

Implementations of a hand-held multi-purpose kitchen tool are provided. In some implementations, the hand-held multi-purpose kitchen tool comprises a handle for holding and using the hand-held multi-purpose kitchen tool and a body comprising a plurality of surfaces and features configured to prepare food and to protect a user's hand while preparing food. In some implementations, a method for using the hand-held multi-purpose kitchen tool comprises holding the hand-held multi-purpose kitchen tool with the handle and using one or more of the surfaces and features of the hand-held multi-purpose kitchen tool to prepare food and/or to protect the user's hand while preparing the food.

Implementations of a hand-held multi-purpose kitchen tool are provided. In some implementations, the hand-held multi-purpose kitchen tool comprises a handle for holding and using the hand-held multi-purpose kitchen tool and a body comprising a plurality of surfaces and features configured to prepare food and to protect a user's hand while preparing food. In some implementations, a method for using the hand-held multi-purpose kitchen tool comprises holding the hand-held multi-purpose kitchen tool with the handle and using one or more of the surfaces and features of the hand-held multi-purpose kitchen tool to prepare food and/or to protect the user's hand while preparing the food.