An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production, with front end oil separation. Prior to or after saccharification, oil can be removed from a sugar/carbohydrate stream. After saccharification and prior to a sugar conversion process, the sugar/carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and/or fiber. In other words, oil separation and sugar stream production occurs on the front end of the system and method.

An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production, with front end oil separation. Prior to or after saccharification, oil can be removed from a sugar/carbohydrate stream. After saccharification and prior to a sugar conversion process, the sugar/carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and/or fiber. In other words, oil separation and sugar stream production occurs on the front end of the system and method.

An edible cap for selectively covering an open end of a cup includes an edible flat body, an edible wax layer and an edible film. The edible flat body is in the form of a cap. The edible flat body is a solid body including a top portion and a wall extending around the top portion in a circle of a certain diameter to provide a profile in compliance with the open end of the cup. The wall includes an opening for receiving the open end of the cup. The edible wax layer is attached to a face of the edible flat body. The edible film is attached to a face of the edible wax layer opposite to the flat body in a detachable manner.

An edible cap for selectively covering an open end of a cup includes an edible flat body, an edible wax layer and an edible film. The edible flat body is in the form of a cap. The edible flat body is a solid body including a top portion and a wall extending around the top portion in a circle of a certain diameter to provide a profile in compliance with the open end of the cup. The wall includes an opening for receiving the open end of the cup. The edible wax layer is attached to a face of the edible flat body. The edible film is attached to a face of the edible wax layer opposite to the flat body in a detachable manner.

The present invention relates to an Eco-friendly foam, and more particularly, to an Eco-friendly foam that exhibits excellent foamability, excellent thermal insulation performance, a remarkably small amount of harmful gas emission, and excellent dimensional stability and elasticity.

The present invention relates to an Eco-friendly foam, and more particularly, to an Eco-friendly foam that exhibits excellent foamability, excellent thermal insulation performance, a remarkably small amount of harmful gas emission, and excellent dimensional stability and elasticity.

A modified starch exhibits favorable viscosity upon heating and is less likely to decrease in viscosity even by high temperature heating, or has excellent viscosity stability after gelatinization. The modified starch is obtained by preparing a mixture for heat treatment containing starch and a plant-derived dietary fiber or a mushroom-derived dietary fiber and having a specific moisture content, and then dry heating the mixture, wherein the pH at 25° C. when 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12.

A modified starch exhibits favorable viscosity upon heating and is less likely to decrease in viscosity even by high temperature heating, or has excellent viscosity stability after gelatinization. The modified starch is obtained by preparing a mixture for heat treatment containing starch and a plant-derived dietary fiber or a mushroom-derived dietary fiber and having a specific moisture content, and then dry heating the mixture, wherein the pH at 25° C. when 5 g of the mixture for heat treatment is suspended in 95 ml of water is 5 to 12.

Fibrous structures, for example sanitary tissue products, containing a plurality of filaments that employ one or more filament-forming materials, such as one or more hydroxyl polymers, and one or more hueing agents, present within the filaments such that the fibrous structures exhibit a Whiteness Index of greater than 72 as measured according to the Whiteness Index Test Method described herein.

Fibrous structures, for example sanitary tissue products, containing a plurality of filaments that employ one or more filament-forming materials, such as one or more hydroxyl polymers, and one or more hueing agents, present within the filaments such that the fibrous structures exhibit a Whiteness Index of greater than 72 as measured according to the Whiteness Index Test Method described herein.