The invention provides a method for producing an oleogel, the method comprising a mixing stage, a cross-linking stage and optionally a drying stage; wherein the mixing stage comprises mixing starting materials to provide a starting mixture, wherein the starting materials comprise (i) a hydrocolloid, (ii) a protein, (iii) one or more of a fat and an oil, and (iv) water, wherein the protein is a vegetable based protein and wherein the one or more of the fat the oil is a vegetable based; wherein the cross-linking stage comprises cross-linking the hydrocolloid and the protein in the starting mixture, to provide a cross-linked structure; and wherein the optional drying stage comprises drying the cross-linked structure to provide a further processed cross-linked structure; wherein the oleogel comprises the cross-linked structure or wherein the oleogel comprises the further processed cross-linked structure, wherein the oleogel comprises a total amount of fat and oil relative to a total amount of the oleogel in the range of 20-90 wt. %.

A low cost biodegradable drinking straw comprising structurally non-altered corn starch mixed with one or more than one improver. The improver comprises a biological enzyme preparation and a colloid preparation. The low cost biodegradable drinking straw is made by providing 98% structurally non-altered corn starch mixed with one or more than one improver to make a biodegradable powder. The edible biodegradable powder is formed into a drinking straw shape and extruded to a drinking straw shape. When the extruded drinking straw shapes are cooled, they are cut into an appropriate drinking straw length. The cut drinking straws are then dried and packaged.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

Techniques for implementing enterprise search using database views are disclosed. In some example embodiments, a computer-implemented method comprises: receiving database queries; generating, for each database query, a corresponding database view comprising a result set arranged in one or more fields of a table; storing the corresponding database views of the database queries; generating a corresponding search configuration for each one of the stored database views, the corresponding search configuration indicating the field(s) of the table of the stored database view; storing the corresponding search configurations for the stored database views; receiving an enterprise search query comprising one or more terms entered via a full-text search field; generating search results for the enterprise search query based on the term(s) using the stored search configurations to access data in the field(s) of the tables of the stored database views; and causing the generated search results to be displayed.

Techniques for implementing enterprise search using database views are disclosed. In some example embodiments, a computer-implemented method comprises: receiving database queries; generating, for each database query, a corresponding database view comprising a result set arranged in one or more fields of a table; storing the corresponding database views of the database queries; generating a corresponding search configuration for each one of the stored database views, the corresponding search configuration indicating the field(s) of the table of the stored database view; storing the corresponding search configurations for the stored database views; receiving an enterprise search query comprising one or more terms entered via a full-text search field; generating search results for the enterprise search query based on the term(s) using the stored search configurations to access data in the field(s) of the tables of the stored database views; and causing the generated search results to be displayed.

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and/or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and/or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, deaerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere.

The present invention relates to a meat substitute hamburger comprising: 1 to 50 wt % of a plant protein; 0.01 to 5 wt % of a high acyl gellan gum; 5 to 20 wt % of a plant oil and/or fat; 0.001 to 5 wt % of a colorant; 0.01 to 5 wt % of a juiciness enhancer; 0.001 to 5 wt % of a nutrient; 0 to 5 wt % of a binder; and water up to 100 wt %.

An object of the present invention is to provide a film coated tablet that has an excellent tablet slipperiness in an oral cavity and prevents delay in disintegration time of an uncoated tablet. The present invention provides a film coated tablet including a tablet, a first film layer that coats the tablet and contains an inorganic salt, and a second film layer that coats the tablet coated with the first film layer and contains a thickener, and a film coated tablet including a tablet, a first film layer that coats the tablet, and a second film layer that coats an outside of the first film layer and contains a thickener, in which the first film layer contains an inorganic salt, and the inorganic salt reduces a viscosity of the thickener contained in the second film layer

Techniques for implementing enterprise search using database views are disclosed. In some example embodiments, a computer-implemented method comprises: receiving database queries; generating, for each database query, a corresponding database view comprising a result set arranged in one or more fields of a table; storing the corresponding database views of the database queries; generating a corresponding search configuration for each one of the stored database views, the corresponding search configuration indicating the field(s) of the table of the stored database view; storing the corresponding search configurations for the stored database views; receiving an enterprise search query comprising one or more terms entered via a full-text search field; generating search results for the enterprise search query based on the term(s) using the stored search configurations to access data in the field(s) of the tables of the stored database views; and causing the generated search results to be displayed.

Disclosed herein is a sphingan oligosaccharide composition, its uses, and a process for preparing the same.