A hard taco shell, having a plasticizing agent applied to a targeted region of a base or spine portion of the hard taco shell and lower sections of taco shell sidewalls to softening the targeted region such that, when the taco shell is bitten, the softened targeted region has some hinging flexibility or pliability which reduces the potential for any crack propagation, is hermetically sealed in a package body formed from a material establishing a barrier to the transmission of oxygen into an interior of the package body. With this arrangement, premature drying and cracking of the agent treated hard taco shell is prevented.

A method for producing a preservative salt includes feeding a biodegradable feedstock to a mixed consortium of microorganisms or microbiomes to produce a fermentation effluent comprising a carboxylic acid mixture; recovering the carboxylic acid mixture from the fermentation effluent; separating an acetic acid and propionic acid fraction from the carboxylic acid mixture; and reacting the acetic acid and the propionic acid fraction with a base to produce the preservative salt comprising an acetic acid and propionic acid salt. The carboxylic acids have greater than 80% bio-based carbon content.

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.

Disclosed is the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.

The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.

Pharmaceutical preparations include at least one component that enhances sexual response and at least one other compound that enhances sexual sensitivity and pleasure. The component that enhances sexual response enhances blood flow to the genital region. Examples include compounds that dilate blood vessels, such as compounds that increase the amount of nitric oxide (NO) in the blood. The component that enhances sexual sensitivity and pleasure includes one or more cannabinoid compounds from the plant genus Cannabis. Examples include tetrahydrocannabinol (THC), the main psychoactive constituent of Cannabis, and cannabidiol (CBD), which is less or non-psychoactive and modulates THC activity. The ratio of THC/CBD can be selected depending on age, gender, physical health, and/or psychological condition of the user.

The present invention discloses biotechnologically produced inactive aroma- and fragrance/scent precursors in new concentration ranges beyond those of natural aroma glycoside sources, which can be activated by external triggers like enzymes, temperature and p H, and then release the aroma and the fragrance.

The present invention discloses biotechnologically produced inactive aroma- and fragrance/scent precursors in new concentration ranges beyond those of natural aroma glycoside sources, which can be activated by external triggers like enzymes, temperature and p H, and then release the aroma and the fragrance.

The invention discloses a kelp-containing sponge biscuit and a manufacturing method thereof. The kelp-containing sponge biscuit comprises following raw materials in parts by weight: 100 parts of high-gluten flour; 1018 parts of white sugar; 3040 parts of beaten eggs; 0.50.8 part of ammonium bicarbonate; 0.10.3 part of sodium bicarbonate; 515 parts of kelp powder and 1215 parts of water. The kelp-containing sponge biscuit further contains 00.3 part of salt and 05 parts of cream. Main steps of the manufacturing method of the kelp-containing sponge biscuit are as follows: weighing the high-gluten flour, the white sugar, the beaten eggs, the ammonium bicarbonate, the sodium bicarbonate, the kelp powder and the fresh water separately in parts by weight; mixing in order, stirring evenly to form a dough; tablet compressing boiling, cooling, draining and baking the dough, and obtaining the kelp-containing sponge biscuit with marine flavor and rich nutrients.

A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.