A sushi maker kit having a frame member with first, second, third, fourth side walls and a ledge capturing portion is provided. The first, second, third and fourth side walls define an open region. The ledge capturing portion extends upwardly from the first, second, and third side walls proximate to a first end of the frame member. The sushi maker kit further includes an insert member having a plate portion and a keel portion. The keel portion is coupled to and extends from the plate portion in a first direction. The plate portion has a ledge portion at a first end thereof. The ledge portion is removably received in the ledge capturing portion such that the keel portion extends into the open region of the frame member when the insert member is in a first operational position relative to the frame member.

A polypeptide fragment B (MP-B) has an amino acid sequence shown in SEQ ID NO: 1, in which an amino acid Xaa at position 10 is Arg, Phe, Glu, Thr, or absent, an amino acid Xaa at position 16 is Asn, Val, Leu, Gly, or absent, and an amino acid Xaa at position 25 is Ser, Glu, Met, Arg, or absent. The MP-B can significantly improve the colonic pathologic morphology and decrease a colonic histopathologic score and an expression level of colonic interferon-γ (IFN-γ) in an inflammatory bowel disease (IBD) mouse model, and shows the ability to interfere with the occurrence of IBD in mice.

Compositions and methods for mucosal delivery of agents are provided. The emulsion compositions are intended for administration to a mucosal surface, such as oral, gastrointestinal and nasal mucosa. The emulsion compositions provided contain one or more mucoadhesive proteins and an agent to be delivered. Methods for delivery of agents using the compositions provided herein are also provided.

The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

An improved system and method for evaluating stored agricultural or horticultural commodities is provided. The system and method generally include performing atmospheric measurements within multiple controlled atmosphere rooms, or sampling enclosures coupled to controlled atmosphere rooms, and determining a change over time of a respiratory value of the commodities stored therein. Based on the change over time of the respiratory value, the system and method selects commodities from among at least one of the controlled atmosphere rooms for delivery, marketing, storage, or other disposition.

An example peanut butter snack food includes about 35 wt% to about 45 wt% binder based on a total weight of the peanut butter snack food and about 55 wt% to about 65 wt% particulates based on the total weight of the peanut butter snack food. The binder includes peanut butter and a second binder. The peanut butter is present in an amount within the range of about 10 wt% to about 20 wt% based on the total weight of the peanut butter snack food. The second binder being present in an amount within the range of about 15 wt% to about 30 wt% based on the total weight of the peanut butter snack food.

Disclosed herein are methods of producing aqueous dispersions comprising insoluble alpha-glucan having at least 50% alpha-1,3 glycosidic linkages. For example, in addition to dispersing insoluble alpha-glucan that has never been dried, methods are disclosed for effectively dispersing insoluble alpha-glucan that has previously been dried. Further disclosed are aqueous dispersions comprising insoluble alpha-glucan, such as those produced by the disclosed methods. Aqueous dispersions of the present disclosure have enhanced features of viscosity, stability, and particle size distribution, for example. Application of aqueous dispersions in various products and uses are also disclosed.

The present invention pertains to production of special whey protein nanogels by denaturation of whey protein and furthermore to the resulting whey protein nanogels, and their use in food products, such as beverages. The present whey protein nanogels contribute with an extraordinarily low viscosity contribution when used in high concentration in beverage and liquid products which is a clear indication of their uniqueness.