Patent classifications
A23V2250/60
TASTEFUL NATURAL SWEETENER AND FLAVOR
The invention describes products, uses thereof, compositions thereof, and methods to prepare products formed from Maillard reaction products from a sugar donor and/or sweet tea extracts, Stevia extracts, swingle (mogroside) extracts, one or more sweet tea extract components, one or more steviol glycosides, one or more mogrosides, one or more glycosylated sweet tea glycosides, one or more glycosylated steviol glycosides or one or more glycosylated mogrosides and an amine donor/reactant.
PROCESS FOR PREPARING A HARD CARAMEL CONTAINING A TREHALULOSE-CONTAINING COMPOSITION
The present invention relates to a process for preparing a hard caramel containing a trehalulose-containing composition, and to a hard caramel prepared according to the process.
PROCESS FOR PREPARING A HARD CARAMEL CONTAINING A TREHALULOSE-CONTAINING COMPOSITION
The present invention relates to a process for preparing a hard caramel containing a trehalulose-containing composition, and to a hard caramel prepared according to the process.
COMPOUNDS AND FORMULATIONS FOR PROTECTIVE COATINGS
Compositions for forming protective coatings on, e.g., agricultural products, can form a bilayer structure on the surface of the agricultural product that forms a barrier to fluids such as water and gases.
COMPOUNDS AND FORMULATIONS FOR PROTECTIVE COATINGS
Compositions for forming protective coatings on, e.g., agricultural products, can form a bilayer structure on the surface of the agricultural product that forms a barrier to fluids such as water and gases.
SWEETENER AND FLAVOR COMPOSITIONS, METHODS OF MAKING AND METHODS OF USE THEREOF
Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
Allulose syrups
The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.
USE OF NICOTINAMIDE RIBOSIDE, NICOTINIC ACID RIBOSIDE, AND NICOTINAMIDE MONONUCLEOTIDE, REDUCED NICOTINYL COMPOUNDS, AND NICOTINOYL COMPOUND DERIVATIVES IN INFANT FORMULA FOR HEALTHY DEVELOPMENT
Infant formula compositions and methods for delivering at least one compound selected from nicotinamide riboside (NR), nicotinic acid riboside (NAR), and nicotinamide mononucleotide (NMN), derivatives thereof, or salts thereof, in combination with at least one of thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and pyridoxine (vitamin B6), to an infant human subject in need of said compound or compounds are provided.
USE OF NICOTINAMIDE RIBOSIDE, NICOTINIC ACID RIBOSIDE, AND NICOTINAMIDE MONONUCLEOTIDE, REDUCED NICOTINYL COMPOUNDS, AND NICOTINOYL COMPOUND DERIVATIVES IN INFANT FORMULA FOR HEALTHY DEVELOPMENT
Infant formula compositions and methods for delivering at least one compound selected from nicotinamide riboside (NR), nicotinic acid riboside (NAR), and nicotinamide mononucleotide (NMN), derivatives thereof, or salts thereof, in combination with at least one of thiamine (vitamin B1), riboflavin (vitamin B2), niacin (vitamin B3), and pyridoxine (vitamin B6), to an infant human subject in need of said compound or compounds are provided.
Bacon Products And Methods Of Making Same
A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.