Patent classifications
A23V2200/204
NUTRIENT DELIVERY SYSTEM COMPRISING NUTRITIONAL POWDER COMPRISING PHOSPHOLIPIDS TO IMPROVE WETTABILITY
Disclosed herein is a nutrient delivery system that provides a nutritional formula for consumption. The nutrient delivery system includes a pod and a nutritional powder comprising at least one phospholipid. The nutritional formula has improved characteristics, such as decreased foaming.
NUTRIENT DELIVERY SYSTEM COMPRISING NUTRITIONAL POWDER COMPRISING PHOSPHOLIPIDS TO IMPROVE WETTABILITY
Disclosed herein is a nutrient delivery system that provides a nutritional formula for consumption. The nutrient delivery system includes a pod and a nutritional powder comprising at least one phospholipid. The nutritional formula has improved characteristics, such as decreased foaming.
Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The present disclosure further relates to methods of use thereof.
Rheology modified low foaming liquid antimicrobial compositions and methods of use thereof
The present disclosure relates to rheology modified, low foaming aqueous antimicrobial compositions. The compositions are phase stable under acidic conditions, and do not need to be rinsed from the surface to which they are applied. The present disclosure further relates to methods of use thereof.
LIQUID EDIBLE FRYING MEDIUM
Liquid edible oil continuous flying medium comprising from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius; at least 70 wt. % of liquid vegetable oil; from 0.1 to 0.55 wt. % of anti-spattering emulsifier; from 0.1 to 1.2 wt. % of particulate anti-spattering agent; at most 3 wt. % of water-phase; at most 0.5 wt. % of protein.
LIQUID EDIBLE FRYING MEDIUM
Liquid edible oil continuous flying medium comprising from 2 to 15 wt. % of milk fat fraction with a melting point of at most 20 degrees Celsius; at least 70 wt. % of liquid vegetable oil; from 0.1 to 0.55 wt. % of anti-spattering emulsifier; from 0.1 to 1.2 wt. % of particulate anti-spattering agent; at most 3 wt. % of water-phase; at most 0.5 wt. % of protein.