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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 14474. Отображено 100.
13-04-2021 дата публикации

Устройство гидрирования растительного масла при использовании мешалки с магнитной муфтой

Номер: RU0000203584U1
Автор: Загородников Константин Андреевич, Ксенафонтов Денис Николаевич, Музыка Максим Юрьевич, Черников Денис Львович
Принадлежит: Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет пищевых производств"

Предлагаемая полезная модель относится к области гидрирования веществ и может быть использована для гидрирования рапсового масла, в частности для насыщения масла водородом, улучшения растворения водорода в масле и увеличения скорости перемешивания рапсового масла. Технический эффект, возникающий при решении поставленной задачи, заключается в более эффективном насыщении масла водородом, улучшении растворения водорода в масле и увеличении скорости перемешивания рапсового масла. В заявляемом устройстве емкость вакуумируется, жидкое рапсовое масло засасывается в емкость, включаются мешалка с магнитной муфтой и вакуумный насос, масло нагревается до 110-120°С и циркулируется циркуляционным насосом для удаления влаги. После высушивания масла через воронку подачи сухих компонентов засасывается катализатор, емкость несколько раз продувается аргоном для удаления растворенного кислорода. Открывается подача водорода для создания рабочего давления (до 20 бар), включается нагреватель. Реакция проводится под температурным контролем. Первичный нагрев ведется до 120-140°С, затем смесь разогревается самопроизвольно благодаря экзотермическому эффекту при поглощении водорода. Температура контролируется в пределах 200°С. После окончания реакции перекрывается подача водорода, смесь охлаждается подачей теплоносителя (воды) в контур охлаждения. Охлаждение ведется до 100-105°С. Избыточное давление снимается путем стравливания в атмосферу. Емкость вакуумируется и несколько раз продувается аргоном для удаления растворенного водорода. Для осаждения катализатора через воронку подачи сухих компонентов засасывается отбельная глина, ведется перемешивание в течение 1 часа, затем смесь температурой 90-100°С пропускается через фильтр для удаления отработанного катализатора и направляется на выгрузку или по обогреваемому трубопроводу в реакторы. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 203 584 U1 ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ИЗВЕЩЕНИЯ К ПАТЕНТУ НА ПОЛЕЗНУЮ МОДЕЛЬ PC9K ...

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Номер записи: 1
12-01-2012 дата публикации

Method for producing fats and oils

Номер: US20120009321A1
Автор: Masato Takaba, Tomomi Suganuma
Принадлежит: Nisshin Oillio Group Ltd

The present invention discloses a method for producing fats and oils rich in a X2U triglyceride, which comprises the step of fractionating fats and oils which comprise 20 to 60 mass % of a di-saturated mono-unsaturated triglyceride (X2U triglyceride) consisting of two saturated fatty acid residues and one unsaturated fatty acid residue in total triglycerides in the presence of 1 to 50 mass % of a fatty acid lower alkyl ester comprising 10 to 100 mass % of an unsaturated fatty acid lower alkyl ester. This method is a more efficient and industrially suitable fractionation and production method of fats and oils rich in a di-saturated mono-unsaturated triglyceride X2U triglyceride).

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Номер записи: 2
12-01-2012 дата публикации

Soybean variety a1020078

Номер: US20120011604A1
Автор: James Behm
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1020078. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1020078. Also provided by the invention are tissue cultures of the soybean variety A1020078 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1020078 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 3
12-01-2012 дата публикации

Soybean variety a1023199

Номер: US20120011609A1
Автор: Maqsood Rehman
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1023199. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023199. Also provided by the invention are tissue cultures of the soybean variety A1023199 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023199 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 4
19-01-2012 дата публикации

Soybean variety a1022842

Номер: US20120017301A1
Автор: Charlotte Sartell, Thomas Jury
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1022842. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1022842. Also provided by the invention are tissue cultures of the soybean variety A1022842 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1022842 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 5
02-02-2012 дата публикации

Soybean variety a1023729

Номер: US20120030789A1
Автор: Craig Moots, David Wooten, Jr.
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1023729. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023729. Also provided by the invention are tissue cultures of the soybean variety A1023729 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023729 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 6
02-02-2012 дата публикации

Soybean variety a1024092

Номер: US20120030811A1
Автор: Barbara Schweigert, Thomas Floyd
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1024092. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024092. Also provided by the invention are tissue cultures of the soybean variety A1024092 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024092 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 7
02-02-2012 дата публикации

Soybean variety a1024640

Номер: US20120030822A1
Автор: Jesse Gilsinger
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1024640. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024640. Also provided by the invention are tissue cultures of the soybean variety A1024640 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024640 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 8
02-02-2012 дата публикации

Soybean variety a1024693

Номер: US20120030825A1
Автор: Dean Ulbrich, Thomas Floyd
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1024693. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024693. Also provided by the invention are tissue cultures of the soybean variety A1024693 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024693 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 9
16-02-2012 дата публикации

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration

Номер: US20120040081A1
Автор: Juan Ramón DURAN VILA
Принадлежит: Borges Sau

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration. Food preparations are described containing vegetable oil solidified at room temperature, packed specially for cooking in micro-wave ovens, and a procedure for their elaboration. The composition of the food preparations comprises mainly popcorn, vegetable oil, oil solidifying agent and possibly other optional ingredients, such as sugar, salt, aromatics, flavourings, colours and preserving agents. The elaboration procedure is based on the batching of corn in a special wrapper for microwave cooking, and then the batching of the other ingredients, previously mixed consistently and according to the individual formulations of each food preparation, under thermal control at a temperature of 50-70° C.

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Номер записи: 10
01-03-2012 дата публикации

Soybean Cultivar 9531302

Номер: US20120054899A1
Автор: Dennis L. Schultze
Принадлежит: MERTEC LLC

A soybean cultivar designated 9531302 is disclosed. The invention relates to the seeds of soybean cultivar 9531302, to the plants of soybean 9531302, to plant parts of soybean cultivar 9531302, and to methods for producing a soybean plant produced by crossing soybean cultivar 9531302 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 9531302, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 9531302, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar 9531302 with another soybean cultivar.

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Номер записи: 11
15-03-2012 дата публикации

Shortening particle compositions and products made therefrom

Номер: US20120064193A1
Автор: Alan A. Oppenheimer, Braden J. Erickson, Jon D. Seibold
Принадлежит: Individual

The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

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Номер записи: 12
15-03-2012 дата публикации

Method and Devices for Forming Articles

Номер: US20120064212A1
Автор: Bruce Dorendorf, James Fajt
Принадлежит: American Bio Labs LLC

The present invention is predicated upon methods and devices for forming numerous articles for various applications including nutritional applications, medicinal applications, or other useful applications for plants, animals or otherwise. In one aspect, the present invention provides methods and devices for forming high quality pellets using alginates as a retention agent for the ingredients. This may be achieved through the creation or modification of pre-existing forming devices, wherein an alginate applicator is provided for applying the alginate to the ingredients, before, during or after formation of the articles, or combinations thereof, to retain the ingredients of the articles together.

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Номер записи: 13
29-03-2012 дата публикации

Extruded food products comprising probiotic micro-organisms

Номер: US20120076895A1
Автор: Aram Kazarjan, Vygantas Kirejevas
Принадлежит: BACTERFIELD OÜ

The present invention relates to a vacuum infused synbiotic human extruded food product having 1) a density of 1 g/L to 1000 g/L at RT, 2) a sugar content of less than 10 wt %, 3) a total content of at least one of inulin and/or FOS ranging from 2.5-10 wt %, 4) a ratio between saturated to unsaturated fatty acids in total fat content of less than 20/1, and wherein at least one strain of probiotics is evenly distributed in said food product in an oil vehicle and wherein the food product has a probiotic count of at least 10 6 CFU/kg of dry matter. The invention furthermore relates to methods for obatining the product and production plants for producing the product.

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Номер записи: 14
05-04-2012 дата публикации

Soybean Cultivar 2472221658

Номер: US20120084875A1
Автор: William K. Rhodes
Принадлежит: Schillinger Genetics Inc

A soybean cultivar designated 2472221658 is disclosed. The invention relates to the seeds of soybean cultivar 2472221658, to the plants of soybean 2472221658, to plant parts of soybean cultivar 2472221658, and to methods for producing a soybean plant produced by crossing soybean cultivar 2472221658 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 2472221658, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 2472221658, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar 2472221658 with another soybean cultivar.

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Номер записи: 15
05-04-2012 дата публикации

Soybean Cultivar 2484721658

Номер: US20120084876A1
Автор: William K. Rhodes
Принадлежит: Schillinger Genetics Inc

A soybean cultivar designated 2484721658 is disclosed. The invention relates to the seeds of soybean cultivar 2484721658, to the plants of soybean 2484721658, to plant parts of soybean cultivar 2484721658, and to methods for producing a soybean plant produced by crossing soybean cultivar 2484721658 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 2484721658, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 2484721658, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar 2484721658 with another soybean cultivar.

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Номер записи: 16
17-05-2012 дата публикации

Plants and seeds of hybrid corn variety ch411439

Номер: US20120124689A1
Автор: Daniel J. Lubich, Duane A. Potrzeba, Roderick D. Lee, Sandeep Bhatnagar
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH411439. The invention thus relates to the plants, seeds and tissue cultures of the variety CH411439, and to methods for producing a corn plant produced by crossing a corn plant of variety CH411439 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH411439.

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Номер записи: 17
24-05-2012 дата публикации

Method for encapsulation of an edible oil, compositions comprising edible oil and the use thereof

Номер: US20120128831A1
Автор: Albert Thijs Poortinga, Hendrik Vos, Marieke Houkje Geertjes, Paul Bastiaan van Seeventer
Принадлежит: Individual

The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odour, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.

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Номер записи: 18
31-05-2012 дата публикации

Enhanced Absorption of Omega Fatty Acid Oils

Номер: US20120135104A1
Автор: Bhiku Patel
Принадлежит: PruGen IP Holdings Inc

A composition for increasing the bioavailability of oils in humans and animals comprising mixing a first emulsifier and a second emulsifier in a ratio ranging from about 1:1 to about 3:1 with a consumable oil wherein the first emulsifier is polyoxyethylene sorbitan monooleate and the second emulsifier is tocopheryl polyethylene glycol succinate. A method for increasing the bioavailability of such a composition is also provided.

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Номер записи: 19
12-07-2012 дата публикации

Method for manufacturing refined fats and oils

Номер: US20120177791A1
Автор: Keiji Shibata, Minoru Kase, TETSUYA Abe, Toshiteru Komatsu
Принадлежит: Kao Corp

Provided is a method for manufacturing refined fats and oils, including: a treating fats and oils by bringing the fats and oils into contact with water vapor or inert gas; and subsequently performing thin-film evaporation of the fats and oils.

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Номер записи: 20
12-07-2012 дата публикации

Novel delta-9 fatty acid elongase genes and their use in making polyunsaturated fatty acids

Номер: US20120177805A1
Автор: Anthony J. Kinney, Brian Mcgonigle, Howard Glenn Damude
Принадлежит: Individual

Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding novel delta-9 elongases along with a method of making long-chain polyunsaturated fatty acids (PUFAs) using these delta-9 elongases in plants.

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Номер записи: 21
19-07-2012 дата публикации

Chocolate compositions containing ethylcellulose

Номер: US20120183651A1
Автор: Alejandro Gregorio Marangoni
Принадлежит: Individual

A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

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Номер записи: 22
16-08-2012 дата публикации

Semiconductor device and method for making the same

Номер: US20120208354A1
Автор: Masashi Shima
Принадлежит: Fujitsu Semiconductor Ltd

In a MOS-type semiconductor device in which, on a Si substrate, a SiGe layer having a valence band edge energy value smaller than a valence band edge energy value of the first semiconductor layer and a mobility larger than a mobility of the first semiconductor layer, a Si cap layer, and an insulating layer are sequentially laminated, the problem of the shift of the absolute value of the threshold voltage toward a smaller value caused by negative fixed charges formed in or near the interface between the Si cap layer and the insulting film by diffusion of Ge is overcome by neutralizing the negative fixed charges by positive charges induced in and near the interface between the Si cap layer and the insulating film along with addition of nitrogen atoms to the semiconductor device surface by NO gas annealing and thereby shifting the threshold voltage toward a larger value.

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Номер записи: 23
30-08-2012 дата публикации

Coconut oil-based intranasal composition and use

Номер: US20120219644A1
Автор: Carolyn J. Harrington, Robert A. Harrington
Принадлежит: Individual

The present invention relates to the use of coconut oil as an active agent in natural, health-promoting products, particularly for intranasal use.

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Номер записи: 24
27-09-2012 дата публикации

Soybean cultivar by0811143

Номер: US20120246752A1
Автор: Glenn R. Bowers, Karen M. Gallo
Принадлежит: SYNGENTA PARTICIPATIONS AG

The present invention is in the field of soybean variety BY0811143 breeding and development. The present invention particularly relates to the soybean variety BY0811143 and its progeny, and methods of making BY0811143.

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Номер записи: 25
11-10-2012 дата публикации

PLANTS AND SEEDS OF SPRING CANOLA VARIETY ND-662c

Номер: US20120260367A1
Автор: Zenon LISIECZKO
Принадлежит: MONSANTO TECHNOLOGY LLC

In an embodiment, the invention relates to the seeds, plants, and plant parts of canola line ND-662c and to methods for producing a canola plant produced by crossing canola line ND-662c with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola lines or breeding lines and plant parts derived from canola line ND-662c, to methods for producing other canola lines, lines or plant parts derived from canola line ND-662c and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the line ND-662c with another canola line.

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Номер записи: 26
18-10-2012 дата публикации

Plants and seeds of hybrid corn variety ch163712

Номер: US20120266297A1
Автор: Slobodan Trifunovic, Walter L. Trevisan
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH163712. The invention thus relates to the plants, seeds and tissue cultures of the variety CH163712, and to methods for producing a corn plant produced by crossing a corn plant of variety CH163712 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH163712.

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Номер записи: 27
18-10-2012 дата публикации

Plants and seeds of hybrid corn variety ch934907

Номер: US20120266298A1
Автор: Daniel J. Lubich, Duane A. Potrzeba, Gregory J. Holland, Hector Ramirez De Leon, Kevin D. Eichelberger, Laron L. Peters, Mark J. Brinkman, Roderick D. Lee, Sandeep Bhatnagar, Sarah Gehlhar
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH934907. The invention thus relates to the plants, seeds and tissue cultures of the variety CH934907, and to methods for producing a corn plant produced by crossing a corn plant of variety CH934907 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH934907.

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Номер записи: 28
18-10-2012 дата публикации

Plants and seeds of corn variety cv818609

Номер: US20120266321A1
Автор: Marcelo Queijo, Michael J. Graham, Slobodan Trifunovic
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV818609. The invention thus relates to the plants, seeds and tissue cultures of the variety CV818609, and to methods for producing a corn plant produced by crossing a corn plant of variety CV818609 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV818609 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV818609.

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Номер записи: 29
25-10-2012 дата публикации

Enzyme interesterification process

Номер: US20120270283A1
Автор: Jeroen Maes, Marc Kellens, Vaida Petrauskaite, Veronique Gibon
Принадлежит: Desmet Ballestra Engineering NV SA

A fatty material enzyme interesterification process comprising the steps of: a) providing a fatty material that has optionally undergone at least one prior purification treatment; b) introducing soap into said fatty material to form a soap-containing fatty material mixture, c) homogenising said soap-containing fatty material mixture by mixing, d) contacting said soap-containing fatty material mixture with lipase to produce a soap-containing interesterified fatty material, e) removing soaps from said soap-containing interesterified fatty material to yield interesterified fatty material, wherein said soap is either formed in-situ by addition of aqueous alkali to said fatty material or said soap is introduced directly into said fatty material.

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Номер записи: 30
25-10-2012 дата публикации

Plants and seeds of hybrid corn variety ch324145

Номер: US20120272358A1
Автор: Chris Eichhorn, Christopher L. Souder, Daniel J. Lubich, Duane A. Potrzeba, Gregory J. Holland, Hector Ramirez De Leon, Kevin D. Eichelberger, Laron L. Peters, Mark J. Brinkman, Micheal Dragonuk, Peter Guzman, Sarah Gehlhar
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH324145. The invention thus relates to the plants, seeds and tissue cultures of the variety CH324145, and to methods for producing a corn plant produced by crossing a corn plant of variety CH324145 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH324145.

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Номер записи: 31
25-10-2012 дата публикации

Plants and seeds of hybrid corn variety ch533378

Номер: US20120272362A1
Автор: Allen C. Faue, Rafael A. Mateo, Richard G. Stelpflug
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH533378. The invention thus relates to the plants, seeds and tissue cultures of the variety CH533378, and to methods for producing a corn plant produced by crossing a corn plant of variety CH533378 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH533378.

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Номер записи: 32
25-10-2012 дата публикации

Plants and seeds of hybrid corn variety ch822360

Номер: US20120272372A1
Автор: Allen C. Faue, Fufa H. Birru, Richard G. Stelpflug
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH822360. The invention thus relates to the plants, seeds and tissue cultures of the variety CH822360, and to methods for producing a corn plant produced by crossing a corn plant of variety CH822360 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH822360.

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Номер записи: 33
25-10-2012 дата публикации

Plants and seeds of corn variety cv214305

Номер: US20120272395A1
Автор: David W. Peters
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV214305. The invention thus relates to the plants, seeds and tissue cultures of the variety CV214305, and to methods for producing a corn plant produced by crossing a corn plant of variety CV214305 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV214305 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV214305.

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Номер записи: 34
25-10-2012 дата публикации

Plants and seeds of corn variety cv547369

Номер: US20120272399A1
Автор: Kevin Cook, Shane Meis
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV547369. The invention thus relates to the plants, seeds and tissue cultures of the variety CV547369, and to methods for producing a corn plant produced by crossing a corn plant of variety CV547369 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV547369 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV547369.

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Номер записи: 35
01-11-2012 дата публикации

Plants and seeds of hybrid corn variety ch799431

Номер: US20120278921A1
Автор: Fufa H. Birru, L. John Frederickson, Peter Guzman, Richard G. Stelpflug, Scott A. Bergemann
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH799431. The invention thus relates to the plants, seeds and tissue cultures of the variety CH799431, and to methods for producing a corn plant produced by crossing a corn plant of variety CH799431 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH799431.

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Номер записи: 36
01-11-2012 дата публикации

Plants and seeds of hybrid corn variety ch247856

Номер: US20120278926A1
Автор: Chris Eichhorn, Christopher L. Souder, Gregory J. Holland, Hector Ramirez De Leon, Laron L. Peters, Michael Dragonuk, Peter Guzman
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH247856. The invention thus relates to the plants, seeds and tissue cultures of the variety CH247856, and to methods for producing a corn plant produced by crossing a corn plant of variety CH247856 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH247856.

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Номер записи: 37
01-11-2012 дата публикации

Plants and seeds of corn variety cv789457

Номер: US20120278936A1
Автор: Bradley A. Sockness, Martin Medina, Michael S. Olsen, Scott A. Bergemann
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV789457. The invention thus relates to the plants, seeds and tissue cultures of the variety CV789457, and to methods for producing a corn plant produced by crossing a corn plant of variety CV789457 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV789457 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV789457.

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Номер записи: 38
08-11-2012 дата публикации

Amphiphilic sterol/fat-based particles

Номер: US20120282368A1
Автор: Andrzej Pronczuk, Daniel Perlman, Fadi CHAABO, Kenneth C. Hayes
Принадлежит: BRANDEIS UNIVERSITY

The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.

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Номер записи: 39
08-11-2012 дата публикации

Plants and seeds of spring canola variety scv372145

Номер: US20120284811A1
Автор: Teresa Huskowska
Принадлежит: MONSANTO TECHNOLOGY LLC

In an embodiment, the invention relates to the seeds, plants, and plant parts of canola line SCV372145 and to methods for producing a canola plant produced by crossing canola line SCV372145 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. This invention also relates to canola lines or breeding lines and plant parts derived from canola line SCV372145, to methods for producing other canola lines, lines or plant parts derived from canola line SCV372145 and to the canola plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid canola seeds, plants and plant parts produced by crossing the line SCV372145 with another canola line.

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Номер записи: 40
08-11-2012 дата публикации

Plants and seeds of hybrid corn variety ch843541

Номер: US20120284843A1
Автор: Chris Eichhorn, Christopher L. Sounder, Daniel J. Lubich, Duane A. Potrzeba, Gregory J. Holland, Hector Ramirez De Leon, Kevin D. Eichelberger, Laron L. Peters, Mark J. Brinkman, Michael Dragonuk, Peter Guzman, Sarah Gehlhar
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH843541. The invention thus relates to the plants, seeds and tissue cultures of the variety CH843541, and to methods for producing a corn plant produced by crossing a corn plant of variety CH843541 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH843541.

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Номер записи: 41
08-11-2012 дата публикации

Plants and seeds of corn variety cv084705

Номер: US20120284854A1
Автор: Bradley A. Sockness, Michael S. Olsen
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV084705. The invention thus relates to the plants, seeds and tissue cultures of the variety CV084705, and to methods for producing a corn plant produced by crossing a corn plant of variety CV084705 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV084705 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV084705.

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Номер записи: 42
08-11-2012 дата публикации

Plants and seeds of corn variety cv024124

Номер: US20120284864A1
Автор: Joel Roucolle
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV024124. The invention thus relates to the plants, seeds and tissue cultures of the variety CV024124, and to methods for producing a corn plant produced by crossing a corn plant of variety CV024124 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV024124 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV024124.

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Номер записи: 43
08-11-2012 дата публикации

Plants and seeds of corn variety cv177573

Номер: US20120284866A1
Автор: David W. Peters
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV177573. The invention thus relates to the plants, seeds and tissue cultures of the variety CV177573, and to methods for producing a corn plant produced by crossing a corn plant of variety CV177573 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV177573 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV177573.

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Номер записи: 44
27-12-2012 дата публикации

Shortening compositions

Номер: US20120328763A1
Автор: Deborah Jean Back, Donald Benjamin Appleby, James M. ROBERTSON, Peter Yau-Tak Lin, Steven Robert Baker
Принадлежит: Procter and Gamble Co

Disclosed herein are shortening compositions comprising from about 40% to about 90% sucrose polyester, by weight, wherein said shortening compositions may comprise, based on total weight of the shortening composition, a Solid Fat Index of from about 5% to about 10% solids at 40° C. and a Firmness of from about 90,000 Pa to about 1,500,000 Pa.

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Номер записи: 45
10-01-2013 дата публикации

Method for producing refined a fat or oil

Номер: US20130012734A1
Автор: Keiji Shibata, Minoru Kase, Shinpei Fukuhara, TETSUYA Abe, Toshiteru Komatsu
Принадлежит: Kao Corp

A method for manufacturing a refined fat or oil, including: carrying out a first steam treatment of bringing a fat or oil into contact with water vapor; and subsequently carrying out a second steam treatment of bringing the fat or oil having a temperature lower by 10° C. or more than a temperature of the fat or oil in the first steam treatment into contact with water vapor in the presence of an organic acid.

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Номер записи: 46
24-01-2013 дата публикации

Soybean variety a1024299

Номер: US20130024964A1
Автор: Thomas Jury
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1024299. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024299. Also provided by the invention are tissue cultures of the soybean variety A1024299 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024299 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 47
24-01-2013 дата публикации

Soybean variety a1024328

Номер: US20130024967A1
Автор: Maqsood Rehman
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1024328. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024328. Also provided by the invention are tissue cultures of the soybean variety A1024328 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024328 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 48
24-01-2013 дата публикации

Soybean variety a1025934

Номер: US20130024968A1
Автор: Heinrich S. Wohleser
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1025934. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1025934. Also provided by the invention are tissue cultures of the soybean variety A1025934 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1025934 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 49
24-01-2013 дата публикации

Variety Corn Line NPFX6247

Номер: US20130024988A1
Автор: Jason Cromley
Принадлежит: SYNGENTA PARTICIPATIONS AG

The present invention provides an inbred corn line designated NPFX6247, methods for producing a corn plant by crossing plants of the inbred line NPFX6247 with plants of another corn plant. The invention further encompasses all parts of inbred corn line NPFX6247, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line NPFX6247, and plants produced according to these methods.

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Номер записи: 50
24-01-2013 дата публикации

Variety Corn Line NPIC3821

Номер: US20130024989A1
Автор: Scott Kelly
Принадлежит: SYNGENTA PARTICIPATIONS AG

The present invention provides an inbred corn line designated NPIC3821, methods for producing a corn plant by crossing plants of the inbred line NPIC3821 with plants of another corn plant. The invention further encompasses all parts of inbred corn line NPIC3821, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line NPIC3821, and plants produced according to these methods.

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Номер записи: 51
31-01-2013 дата публикации

Soybean variety a1026056

Номер: US20130031651A1
Автор: Charlotte Sartell, Thomas Jury
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026056. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026056. Also provided by the invention are tissue cultures of the soybean variety A1026056 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026056 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 52
31-01-2013 дата публикации

Soybean variety s100303

Номер: US20130031657A1
Автор: Nancy Sebern
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated S100303. Provided by the invention are the seeds, plants and derivatives of the soybean variety S100303. Also provided by the invention are tissue cultures of the soybean variety S100303 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety S100303 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 53
31-01-2013 дата публикации

Soybean variety d2011910

Номер: US20130031662A1
Автор: Thomas L. Floyd
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated D2011910. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011910. Also provided by the invention are tissue cultures of the soybean variety D2011910 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D2011910 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 54
07-02-2013 дата публикации

Soybean variety d2011909

Номер: US20130036488A1
Автор: Charlotte Sartell, Thomas Jury
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated D2011909. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011909. Also provided by the invention are tissue cultures of the soybean variety D2011909 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D2011909 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 55
07-02-2013 дата публикации

Soybean variety a1026366

Номер: US20130036512A1
Автор: Jennifer L. Yates
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026366. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026366. Also provided by the invention are tissue cultures of the soybean variety A1026366 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026366 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 56
14-02-2013 дата публикации

Soybean variety a1026484

Номер: US20130042343A1
Автор: Jesse Gilsinger
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026484. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026484. Also provided by the invention are tissue cultures of the soybean variety A1026484 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026484 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 57
14-02-2013 дата публикации

Soybean variety a1026577

Номер: US20130042353A1
Автор: Jesse Gilsinger
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026577. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026577. Also provided by the invention are tissue cultures of the soybean variety A1026577 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026577 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 58
21-02-2013 дата публикации

Soybean variety a1026305

Номер: US20130047276A1
Автор: Thomas L. Floyd
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026305. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026305. Also provided by the invention are tissue cultures of the soybean variety A1026305 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026305 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 59
28-02-2013 дата публикации

Soybean variety a1026857

Номер: US20130055447A1
Автор: Jesse Gilsinger, Rodney Scherm
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026857. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026857. Also provided by the invention are tissue cultures of the soybean variety A1026857 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026857 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 60
21-03-2013 дата публикации

Coating fat composition and particulate composition using the same

Номер: US20130071525A1
Автор: Akio Sakaki, Kento Kanaya, Masao Sato, Masayuki Abe
Принадлежит: Kaneka Corp

A particulate composition, wherein a hydrophilic substance is polydispersed in a matrix of a fat composition having a solid fat content at 25 C of 58% or more and a solid fat content at 37 C of 90% or less; and a coating fat composition containing 45% by weight or more of a triglyceride comprising at least both a saturated fatty acid having 6 to 12 carbon atoms and a saturated fatty acid having 14 or more carbon atoms as constituent fatty acids, wherein the proportion of the saturated fatty acid having 14 or more carbon atoms in the constituent fatty acids of the whole fat exceeds 50% by weight.

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Номер записи: 61
21-03-2013 дата публикации

Recovery of Oleaginous Tricyglycerols from Wastewater Title of Invention Treatment Plant Foams

Номер: US20130072706A1
Автор: Elizabeth J. Summer, Mei Liu, Sarah Dugleby
Принадлежит: PHASE BIOCONTROL RES LLC

Tricyglycerols that may be converted to biofuel are recovered from oleaginous organisms in the natural and induced foam of wastewater treatment process plants. Growing oleaginous organisms in the form of comparatively dry foam simplifies harvest and is more efficient and efficacious than skimming the biomass off the top of the liquids that rely on less efficient centrifugation or filtration methods typically required to concentrate cells grown in liquids.

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Номер записи: 62
11-04-2013 дата публикации

Agent for improving lipid metabolism

Номер: US20130089633A1
Автор: Futoshi Nakamura, Shigeru Fujiwara, Yu Ishida
Принадлежит: Calpis Co Ltd

This invention provides an effective means or method for improving lipid metabolism, and a means or method for treatment or prevention of diseases or disorders associated with the lipid metabolism disorder. Specifically, this invention relates to an agent for improving the lipid metabolism comprising, as active ingredients, broken cells of a lactic acid bacterium, and to a method for enhancing an effect of a lactic acid bacterium for improving the lipid metabolism comprising a step of breaking the lactic acid bacterium.

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Номер записи: 63
18-04-2013 дата публикации

Infant nutrition for improving fatty acid composition of brain membranes

Номер: US20130096087A1
Автор: Annemiek Lidewij Schipper, Eline Marleen Van Der Beek, Gelske Speelmans, Marieke Abrahamse-Berkeveld
Принадлежит: Nutricia NV

The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.

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Номер записи: 64
09-05-2013 дата публикации

Method for separating lean beef and fat

Номер: US20130115349A1
Автор: Anthony J.M. Garwood
Принадлежит: SafeFresh Technologies LLC

A method for the separation of fat from meat. The method includes transferring a mixture through a conduit, wherein the mixture comprises lean particles with frozen water, fat particles, and a fluid, allowing the frozen water in the lean particles to thaw as the mixture travels through the conduit, and increases a density of the lean particles, accumulating the lean particles with non-frozen water at a first elevation in the conduit, and accumulating fat particles at a second elevation in the conduit, wherein the first elevation is lower than the second elevation.

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Номер записи: 65
09-05-2013 дата публикации

EDIBLE FAT POWDERS

Номер: US20130115361A1
Автор: de Man Teunis, Flöter Eckhard, Stellema Cornelis Sjouke
Принадлежит:

The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder. The invention further relates to the use of said fat powder to prepare a fat containing emulsion. The invention also relates to a process for the preparation of said edible fat powder wherein the edible fat powder is prepared from a molten mixture comprising at least two natural fats. 1. Edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co-crystallized fat powder.2. Fat powder according to wherein at least two natural fats each are present in an amount of at least 20 wt % claim 1 , preferably at least 30 wt % and more preferably at least 40 wt %.3. Fat powder according to comprising a first natural fat having a N40 of less than 8% and a second natural fat having a N40 of more than 2%.4. Fat powder according to comprising a first natural fat comprising at least 25 wt % of lauric acid (C12:0) and myristic acid (C14:0) and a second natural fat comprising at least 25 wt % of palmitic acid (C16:0) and stearic acid (C18:0).5. Fat powder according to wherein the natural fat is selected from the group consisting of vegetable fat claim 1 , dairy fat and marine fat claim 1 , preferably from the group consisting of vegetable fat and dairy fat claim 1 , and more preferably the natural fat is a vegetable fat.6. Fat powder according to wherein at least 50 wt % of the total amount of fat is vegetable fat claim 1 , preferably at least 70 wt % claim 1 , more preferably at least 90 wt % claim 1 , still more preferably at least 95 wt % and even still more preferably essentially all.7. Fat powder according to wherein the natural fat is selected from the group consisting of palm fat claim 1 , allan blackia claim 1 , pentadesma claim 1 , shea butter claim 1 , coconut oil claim 1 , soybean oil claim 1 , rapeseed ...

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Номер записи: 66
23-05-2013 дата публикации

Fat-and-oil containing composition and oral formulation containing the same

Номер: US20130129903A1
Автор: Hiroyuki Sakaguchi, Nobuyuki Haraguchi
Принадлежит: Fujifilm Corp

A fat-and-oil containing composition which contains at least (A) an oil component, (B) glycerin, and (C) an emulsifier, the composition containing: a glycerin fatty acid ester, in which from 30% by mass to 75% by mass of constituent fatty acids are docosahexaenoic acid, as (A) the oil component; and a decaglycerin fatty acid ester, in which constituent fatty acids are oleic acid, as (C) the emulsifier, wherein respective content ratios of (A) the oil component, (B) the glycerin and (C) the emulsifier are within the following ranges relative to the total mass of (A) the oil component, (B) the glycerin and (C) the emulsifier: (A) the oil component: from 55% by mass to 78% by mass, (B) the glycerin: from 10% by mass to 35% by mass, and (C) the emulsifier: from 5% by mass to 13% by mass.

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Номер записи: 67
23-05-2013 дата публикации

OIL COMPOSITIONS OF STEARIDONIC ACID

Номер: US20130129904A1
Автор: Corbin Danielle N., Daniels Roger L., Nakhasi Dilip K.
Принадлежит: BUNGE OILS, INC.

Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. Also provided are methods for making the compositions. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition. 1. A method for making an interesterified structured lipid , comprising: providing a reactant charge comprising an amount of medium chain triglycerides having carbon chain lengths of between C6 and C12 , an amount of domestic oil having carbon chain lengths of between C16 and C22 , and an amount of a source of stearidonic acid; and interesterifying the reactant charge to form an interesterified structured lipid.2. The method of claim 1 , wherein the interesterification is catalyzed by a chemical catalyst.3. The method of claim 2 , wherein the catalyst comprises sodium methoxide.4. The method of further comprising a step of deodorization.5. The method of claim 4 , wherein the deodorization is carried out at about 214° to 226° C.6. The method of claim 1 , wherein the reactant charge further comprises one or more components selected from a phytosterol ester and an additional edible oil.7. The method of claim 1 , wherein the structured lipid comprises at least about 88 weight percent of the oil composition claim 1 , based upon the total weight of the oil composition.8. The method of claim 1 , wherein the structured lipid comprises at least about 92 weight percent of the oil composition claim 1 , based upon the total weight of the oil composition.9Echium. The method of claim 1 , wherein the source of stearidonic acid is oil.10Echium. The method of claim 10 , wherein ...

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Номер записи: 68
30-05-2013 дата публикации

NON-TEMPER, TEXTURE PROVIDING FAT COMPOSITIONS

Номер: US20130136841A1
Автор: Andersen Morten Daugaard, Juul Bjarne
Принадлежит:

The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and 35-90% by weight of one or more vegetable fats having a slip melting point of more than 25° C.; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0/C18:0-C24:0 is no more than 4, and the ratio SSU/SUS is at least 1, and wherein in said composition the content of S-type of triglycerides is at least 0.5% by weight, wherein the groups S designates identical or different saturated fatty acids, and the groups U designates identical or different unsaturated fatty acids. The fat compositions provides texture at a similar or higher rate compared to state of the art fats at the same or a lower content of saturated fatty acids in confectionary applications. A method for the production of the fat compositions is described as well as some uses. 2. A fat composition according to claim 1 , wherein the ratio C16:0/C18:0-C24:0 in said one or more vegetable fats is no more than 2.3. A fat composition according to any one of or claim 1 , wherein the slip melting point of said one or more vegetable oils is no more than 20° C. claim 1 , and/or the slip melting point of said one or more vegetable fats is more than 30° C.43. A fat composition according to any one of - claims 1 , wherein the content of S-type of triglycerides is no more than 12% by weight.54. A fat composition according to any one of - claims 1 , wherein the total content of saturated fatty acids is no more than 65% by weight.65. A method for the production of a fat composition according to any one of - comprising the following steps:1) providing one or more vegetable oils having a slip melting point of no more than 25° C.{'sub': '3', '2) providing one or more vegetable fats having a slip melting point of more than 25° C., wherein at least 90% ...

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Номер записи: 69
06-06-2013 дата публикации

Method of recovering lipids from microbial biomass

Номер: US20130144078A1
Автор: Joseph James ALISHUSKY, Paul Richard Weider, Pen-Chung Wang, Robert Lawrence Blackbourn
Принадлежит: Shell Oil Co

A method of obtaining lipids from microbial biomass such as algae is provided by treating microbial biomass with a solution containing at least one α-hydroxysulfonic acid to extract and recover liposoluble components. The α-hydroxysulfonic acid can be easily removed from the product containing liposoluble compoenents and recycled.

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Номер записи: 70
13-06-2013 дата публикации

PROCESSING OF VEGETABLE OILS

Номер: US20130149414A1
Автор: Bhaggan Krishnadath, Favre Thomas Louis François
Принадлежит: Loders Croklaan B.V.

A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification. 1. A process for interesterifying a vegetable oil , which comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8 , separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.2. Process as claimed in claim 1 , wherein the oil is contacted with the adsorbent in the presence of water.3. Process as claimed in claim 2 , wherein water is added to the oil before the contacting step in an amount of from 0.01 to 0.5% by weight of the oil.4. Process as claimed in claim 3 , wherein the oil is dried during treatment with the adsorbent and/or after being separated from the adsorbent.5. Process as claimed in claim 4 , wherein the treated oil comprises less than 1% by weight of soaps.6. Process as claimed in claim 5 , wherein the enzymatic catalyst is immobilised on a support.7. Process as claimed in claim 6 , wherein the enzymatic catalyst is a lipase.8Thermomyces lanuginosus.. Process as claimed in any one of to claim 6 , wherein the enzymatic catalyst is a lipase from9. Process as claimed claim 8 , wherein the oil comprises one or more oil(s) derived from palm.10. Process as claimed in claim 9 , wherein the oil comprises palm oil stearin and palm kernel oil.11. Process as claimed in claim 10 , wherein the productivity of the catalyst is at least 1500 kg of oil per kg of catalyst.12. A method of increasing the productivity of an enzyme in a process for the interesterification of a vegetable oil claim 10 , which comprises treating the oil with a natural adsorbent to give a pH in the range of from 6 to 8.13. Method as ...

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Номер записи: 71
13-06-2013 дата публикации

Application of Bacteriophages for the Control of Unwanted Bacteria in Biofuel Production Mediated by Bacterial Reactive Agents

Номер: US20130149759A1
Автор: Elizabeth J. Summer, Mei Liu
Принадлежит: Phage Biocontrol Res LLC

A method of reducing process interruptions in biofuel production systems mediated by bacterial reactive agents by reducing the amount of unwanted bacteria without reduction of wanted or useful bacteria. The method comprises applying a phage panel(s) containing phage virulent for unwanted bacteria that does not contain phage phages virulent wanted bacteria. The method includes, optionally, the selective production of solutions of phage for unwanted bacteria from which phages for wanted bacteria are screened out.

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Номер записи: 72
04-07-2013 дата публикации

SYSTEM AND METHOD FOR USING VEGETABLE OIL WITH MODIFIED RHEOLOGY AS POPCORN FAT

Номер: US20130171302A1
Автор: Bierbaum Troy, Folstad Jennifer, Kodali Dharma, Zietlow Philip K.
Принадлежит:

Disclosed is a trans fat replacement system and a composition comprising a composition of an expanded, low-density carbohydrate and at least one edible oil wherein the expanded, low-density carbohydrate modifies the rheology of the at least one edible oil. 1. A composition comprising a saturated edible oil and an expanded low-density carbohydrate.2. The composition of wherein the expanded low-density carbohydrate has a moisture content of less than 8%.3. The composition of wherein the expanded low-density carbohydrate has a moisture content of about 7.6%.4. The composition of wherein the expanded low-density carbohydrate has a moisture content of less than 1%.5. The composition of wherein the expanded low-density carbohydrate has an oil entrainment capability of 4 to 10 times a weight of the low-density carbohydrate.6. The composition of wherein the oil entrainment capability is 5 to 6 times the weight of the low-density carbohydrate.7. The composition of wherein the oil entrainment capability is about 9 times the weight of the low-density carbohydrate.8. The composition of wherein the expanded low-density carbohydrate has a bulk density less than 0.5 g/cc.9. The composition of wherein the expanded low-density carbohydrate has a bulk density of 0.05 g/cc to 0.5 g/cc.10. The composition of wherein the expanded low-density carbohydrate has a bulk density of 0.05 g/cc to 0.4 g/cc.11. The composition of wherein the expanded low-density carbohydrate has a bulk density of 0.10 g/cc to 0.15 g/cc.12. The composition of wherein the expanded low-density carbohydrate is selected from the group consisting of expanded dextrins claim 1 , starches claim 1 , celluloses and gums.13. The composition of wherein the expanded low-density carbohydrate is maltodextrin.14. The composition of wherein the expanded low-density carbohydrate has a random porous structure.15. The composition of wherein the expanded low-density carbohydrate is ground popped popcorn.16. The composition of wherein ...

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Номер записи: 73
04-07-2013 дата публикации

Reduced-fat foodstuffs and cooking oils, and methods for making same

Номер: US20130171321A1
Автор: Andrew Evitt, Brundlek Henrike, Friendericke Bonisch, Robert Kourist, Stefan SAß, Uwe Bornscheuer
Принадлежит: Frito Lay Trading Co GmbH

The present invention relates to a newly identified lipase belonging to the Ustilaginaceae family of Basidomycetes and variants thereof. The invention also relates to polynucleotides encoding the lipase and the variants thereof. The invention further relates to procedures for producing the lipase, and variants thereof, polypeptides and polynucleotides. The invention further relates to lipase variants with an increased trans-selectivity. The invention further relates to lipase variants with a preference for long chain fatty acid esters or carboxylic acid moieties with a chain length greater than C 12 . The invention further relates to a method of reducing, or eliminating, trans-fatty acids from liquid oil stable enough for frying systems.

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Номер записи: 74
11-07-2013 дата публикации

Dha retention during canola processing

Номер: US20130177692A1
Автор: Steve Wensing, Swithin P. ADU-PEASAH, Terence Walsh, Thomas G. Patterson
Принадлежит: DOW AGROSCIENCES LLC

This disclosure concerns vegetable oils and products containing the same comprising poly-unsaturated fatty acids. In some embodiments, this disclosure concerns novel oil processing methods that retain an amount of docosahexaenoic acid (DHA) in a refined, bleached, and deodorized (RBD) oil produced from a crude oil sample comprising the amount of DHA.

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Номер записи: 75
18-07-2013 дата публикации

Pharmaceutical Composition for Topical Application

Номер: US20130184242A1
Автор: Dov Tamarkin, Meir Eini
Принадлежит: Foamix Ltd

A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

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Номер записи: 76
18-07-2013 дата публикации

OIL AND FAT COMPOSITION

Номер: US20130184346A1
Автор: Mitsui Yuki, Moriwaki Junya, Saito Katsuyoshi
Принадлежит: KAO CORPORATION

Provided is a diacylglycerol-containing fat or oil composition in which a precipitation of crystal is inhibited even under low temperature. The fat or oil composition comprises the following components (A) and (B): (A) a polyglycerin fatty acid ester having an average polymerization degree of glycerin of 20 or more; and (B) 20 mass % or more of diacylglycerol. 17-. (canceled)8. A fat or oil composition , comprising the following components (A) and (B):(A) a polyglycerin fatty acid ester having an average polymerization degree of glycerin of 20 or more; and(B) 20 mass % or more of diacylglycerol.9. The fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester has a hydroxyl value of 80 mg-KOH/g or less.10. The fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester has a hydroxyl value of from 5 to 30 mg-KOH/g or less.11. The fat or oil composition according to claim 8 , wherein the polyglycerin fatty acid ester has a hydroxyl value of from 5 to 20 mg-KOH/g or less.12. The fat or oil composition according to claim 8 , wherein constituent fatty acids of the polyglycerin fatty acid ester comprise (a-1) claim 8 , (a-2) claim 8 , and (a-3):(a-1) from 20 to 80 mass % of saturated fatty acids having 16 or more carbon atoms;(a-2) from 0 to 80 mass % of saturated fatty acids having 14 or less carbon atoms; and(a-3) from 0 to 80 mass % of unsaturated fatty acids having 16 or more carbon atoms.13. The fat or oil composition according to claim 8 , wherein constituent fatty acids of the polyglycerin fatty acid ester comprise (a-1) claim 8 , (a-2) claim 8 , and (a-3):(a-1) from 20 to 80 mass % of saturated fatty acids having 16 or more carbon atoms;(a-2) from 0 to 40 mass % of saturated fatty acids having 14 or less carbon atoms; and(a-3) from 0 to 80 mass % of unsaturated fatty acids having 16 or more carbon atoms.14. The fat or oil composition according to claim 8 , wherein constituent fatty acids of the polyglycerin ...

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Номер записи: 77
18-07-2013 дата публикации

THIXOTROPIC COMPOSITIONS

Номер: US20130184358A1
Автор: Marangoni Alejandro
Принадлежит: OMNIS BIOTECHNOLOGY INC.

Thixotropic compositions and methods to produce thereof comprising ethylcellulose, triacylglycerol oil and non-ionic surfactant are provided. The ethylcellulose concentration is in the range of 1-15% and the surfactant to oil ratio is in the range of 40:60 to 60:40. 1. A thixotropic composition comprising ethylcellulose in combination with a triacylglycerol oil and a non-ionic surfactant , wherein the ethylcellulose concentration is in the range of about 1-15 wt %.2. The composition of claim 1 , wherein the surfactant to oil ratio is in the range of about 40:60 to 60:40 (w/w) surfactant to oil.3. The composition of claim 1 , wherein the surfactant to oil ratio is in the range of about 45:55 to 55:45 (w/w) surfactant to oil.4. The composition as defined in claim 1 , wherein the oil is a mono-unsaturated triacylglycerol oil.5. The composition of claim 4 , wherein the oil is an oleic acid-containing oil.6. The composition of claim 1 , wherein the oil is selected from the group consisting of high-oleic sunflower claim 1 , high-oleic & high-stearic sunflower oil claim 1 , high-oleic soybean claim 1 , high-oleic canola claim 1 , high-oleic safflower oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , soybean oil claim 1 , algal oil claim 1 , microbial oil claim 1 , canola oil claim 1 , avocado oil claim 1 , olive oil claim 1 , medium and short-chain saturated triglyceride oils and mixtures thereof.7. The composition as defined in claim 1 , wherein the ethylcellulose has a molecular weight selected from the group consisting of 4 cp claim 1 , 10 cp claim 1 , 22 cp claim 1 , 45 cp claim 1 , 100 cp claim 1 , 300 cp and mixtures thereof.8. The composition as defined in claim 1 , wherein the surfactant comprises at least one of myristoleate claim 1 , palmitoleate claim 1 , oleate and gadoleate.9. The composition as defined in wherein the surfactant is selected from the group consisting of polyoxyethylene sorbitan monooleate (Tween 80) claim 1 , sorbitan monooleate ( ...

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Номер записи: 78
01-08-2013 дата публикации

Plastic Oil and Fat Composition, and Production Method and Usage Thereof

Номер: US20130196046A1
Автор: Aki Teraminami, Hiroshi Ito, Minako Hiraoka, Tadayoshi Sadakane, Takehiko Sekiguchi
Принадлежит: J Oil Mills Inc

A plastic oil and fat composition provides a plastic oil and fat food that has a good filling operability, keeps the feeling of melt-in-the-mouth after long preservation, and is excellent in spreadability, oil-off resistance and the like. In the plastic oil and fat composition, a content of PPP is from 5.5 to 12% by weight, a content of PPLi+PLiP is from 5.5 to 15.5% by weight, a content of PPO+POP is from 7 to 20% by weight, and a value of PPO/(PPO+POP) is from 0.55 to 0.7. A method for producing the plastic oil and fat composition is also provided.

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Номер записи: 79
29-08-2013 дата публикации

Variety Corn Line KDC7040

Номер: US20130227730A1
Автор: Azzeddine Douiyssi
Принадлежит: SYNGENTA PARTICIPATIONS AG

The present invention provides an inbred corn line designated KDC7040, methods for producing a corn plant by crossing plants of the inbred line KDC7040 with plants of another corn plant. The invention further encompasses all parts of inbred corn line KDC7040, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line KDC7040, and plants produced according to these methods.

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Номер записи: 80
05-09-2013 дата публикации

OIL OR FAT COMPOSITION

Номер: US20130230630A1
Автор: Homma Rika, Tomonobu Kazuichi
Принадлежит: KAO CORPORATION

A fat or oil composition comprising from 0.02 to 0.65 mass % of a free type triterpene alcohol and 0.18 mass % or less of a γ-oryzanol.

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Номер записи: 81
05-09-2013 дата публикации

OIL AND FAT COMPOSITION AND METHOD OF PRODUCING THEREOF

Номер: US20130230634A1
Автор: ARAI Chie, Ijima Yoichiro, Nakazawa Yuto, Negishi Satoshi, Uehara Hidetaka
Принадлежит:

The present invention addresses the problem of developing an oil and fat composition which can be used for accelerating or omitting tempering in production process of chocolate, and is capable of maintaining StOSt type triglyceride crystals in a fine state stably, shows good dispersibility, and offers ease of handling such as subdivided packaging or the like. 1. An oil and fat composition comprising 4 to 40% by weight of StOSt type triglyceride , 20 to 80% by weight in total of PHX type triglyceride and HX2 type triglyceride , and 8 to 50% by weight of X3 type triglyceride , said oil and fat composition comprising 70 to 100% by weight of the above triglycerides in total , wherein St represents stearic acid , O represents oleic acid , P represents palmitic acid , H represents saturated fatty acid , and X represents unsaturated fatty acid.2. The oil fat composition according to claim 1 , wherein the content of HX2 type triglyceride is greater than the content of PHX type triglyceride.3. The oil and fat composition according to comprising oil and fat whose StOSt content is not less than 30% by weight and transesterified oil of palm-based oil and fat and vegetable oil which are in a liquid state at 25° C.4. The oil and fat composition according to which is in an aerated form.5. The oil and fat composition according to in which a fat crystal comprises a triple-chain structure β form fat crystal.6. A seeding agent of chocolate comprising said oil and fat composition according to .7. The seeding agent of chocolate according to which is filled in pillow packaging or BIB packaging.8. A chocolate produced using said seeding agent according to .9. A method for producing an oil and fat composition comprising the step of subjecting the oil and fat composition comprising 4 to 40% by weight of StOSt type triglyceride claim 6 , 20 to 80% by weight in total of PHX type triglyceride and HX2 type triglyceride claim 6 , and 8 to 50% by weight of the X3 type triglyceride claim 6 , said ...

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Номер записи: 82
12-09-2013 дата публикации

Inbred corn line ml12

Номер: US20130239247A1
Автор: Steven H. Schuetz
Принадлежит: KWS SAAT SE and Co KGaA, Limagrain Europe SA

An inbred corn line, designated ML12, is disclosed. The invention relates to the seeds of inbred corn line ML12, to the plants and plant parts of inbred corn line ML12 and to methods for producing a corn plant, either inbred or hybrid, by crossing inbred corn line ML12 with itself or another corn line. The invention also relates to products produced from the seeds, plants, or parts thereof, of inbred corn line ML12 and/or of the hybrids produced using the inbred as a parent. The invention further relates to methods for producing a corn plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other inbred corn lines derived from inbred corn line ML12.

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Номер записи: 83
26-09-2013 дата публикации

METHOD OF MANUFACTURING POROUS GRANULES

Номер: US20130251883A1
Автор: OHSUMI Ken
Принадлежит: IKEDA FOOD RESEARCH CO., LTD.

The present invention discloses a method of manufacturing porous granules, a porous granule obtained by the method, a lipid-containing granule and a method of manufacturing thereof, and a food containing the lipid-containing granules and a method of manufacturing thereof. The porous granule of the present invention is bigger than the granule manufactured by the spray drying method, has high solubility, is easily obtained (porous structure can be easily formed), and has enough hardness. In addition, drying time and drying cost can be reduced because an amount of water to be dried can be reduced. The porous granule can be obtained by mixing a powder whose solubility is at most 100 g per 100 mL of water at 20° C., with water and drying a mixture under reduced pressure to obtain the porous granules having loose bulk density of at least 0.30 g/mL, having porous structure, and capable of absorbing lipids. 1. A method of manufacturing porous granules comprising the steps of:mixing a powder with water; anddrying a mixture under reduced pressure, whereinthe powder contains at least one of ingredients selected from a group consisting of monosaccharide, disaccharide, salt, amino acid and amino acid salt,solubility of the powder is at most 100 g per 100 mL of water at 20° C., andloose bulk density of the porous granules is at least 0.30 g/mL.2. The method according to claim 1 , whereinthe percentage of at least one of ingredients selected from a group consisting of monosaccharide, disaccharide, salt, amino acid and amino acid salt is at least 80 wt. % in the powder.3. The method according to claim 1 , whereinthe mixture contains at least 40 wt. % of the powder when the mixture of the powder and water is assumed to be 100 wt. %.4. A porous granule for absorbing lipid obtained from the manufacturing method according to .5. The porous granule for absorbing lipid according to claim 4 , wherein{'sup': '2', 'a compressive stress of a test piece of the porous granule prepared in 16 mm ...

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Номер записи: 84
03-10-2013 дата публикации

BALANCED MYRISTATE-AND LAURATE-CONTAINING EDIBLE OIL

Номер: US20130260003A1
Автор: HAYES Kenneth C., Perlman Daniel
Принадлежит:

Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free. Also described are fat compositions and diets which are adapted to limit increases in blood triglycerides, total cholesterol, LDL, and VLDL, even in the presence of dietary cholesterol. 1. A dietary composition comprising a fatty acid composition , the fatty acid composition comprising: 5 to 40% by weight linoleic polyunsaturated fatty acids; at least 10% by weight monounsaturated fatty acids and 15 to 55% by weight saturated fatty acids , wherein the fatty acid composition contains a combination of at least 3% by weight myristic acid and at least 3% by weight lauric acid , and wherein the total weight percent of polyunsaturated , monounsaturated and saturated fatty acids in the fatty acid composition is 100%.2. A prepared food product comprising the dietary composition of .3. The prepared food product of claim 2 , wherein the prepared food product contains cholesterol.4. A method of producing a dietary composition containing a fatty acid composition claim 2 , the method comprising blending at least two edible fats claim 2 , thereby producing the dietary ...

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Номер записи: 85
03-10-2013 дата публикации

Soybean variety a1035724

Номер: US20130263300A1
Автор: Roger Lussenden
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1035724. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1035724. Also provided by the invention are tissue cultures of the soybean variety A1035724 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1035724 with itself or another soybean variety and plants produced by such methods.

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Номер записи: 86
10-10-2013 дата публикации

HIGH SHEAR APPLICATION IN PROCESSING OILS

Номер: US20130266703A1
Автор: Anthony Rayford G., HASSAN Abbas, Hassan Aziz
Принадлежит: H R D Corporation

Herein disclosed is a method of processing oil, comprising providing a high shear device comprising at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; contacting a gas with an oil in the high shear device, wherein the gas is an inert gas or a reactive gas; and forming a product, wherein the product is a solution, a dispersion, or combination thereof. Herein also disclosed is a high shear system for processing oil, comprising; at least one high shear device, having an inlet and at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid; a gas source fluidly connected to the inlet; an oil source fluidly connected to the inlet; and a pump positioned upstream of a high shear device, the pump in fluid connection with the inlet and the oil source. 1. A method of producing an oil comprising providing a high shear device comprising at least one rotor and at least one complementarily-shaped stator configured to mix a gas with a liquid;contacting a gas with an oil in said high shear device, wherein said gas is an inert gas or a reactive gas; andforming a product, wherein said product is a solution, a dispersion, or combination thereof2. The method of wherein the solution is saturated or supersaturated with the gas.3. The method of wherein the solution is no less than 5% supersaturated with the gas.4. The method of wherein the dispersion comprises gas bubbles with a mean diameter of less than 50 μm.5. The method of wherein said gas comprises nitrogen claim 1 , a noble gas claim 1 , carbon dioxide claim 1 , hydrogen claim 1 , or hydrogen sulfide.6. The method of wherein said oil comprises vegetable oil.7. The method of wherein said oil comprises edible oil or inedible oil.8. The method of wherein said oil comprises soybean oil.9. The method of wherein said oil comprises ostrich oil.10. The method of wherein said oil is selected from the group consisting of soybean oil claim 1 , ...

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Номер записи: 87
10-10-2013 дата публикации

OILS AND FATS WITH IMPROVED SPATTERING BEHAVIOUR

Номер: US20130266714A1
Автор: Aldred Deborah Lynne, Bot Arjen
Принадлежит:

Edible oil with improved spattering behaviour containing 0.01 to 1% w/w hydrophobin. 1. Edible oil with an overrun of less than 15% , preferably less than 10% , even more preferably less than 5% which comprises 0.01% to 1% w/w of hydrophobin and wherein the water content is such that the water/hydrophobin weight ratio is less than 1:5 , preferably less than 1:10.2. Edible oil according to containing over 0.1% w/w hydrophobin.3. Edible oil according to containing less than 0.5% w/w hydrophobin.4. Edible oil according to wherein the hydrophobin is a class II hydrophobin.5. Edible oil according to wherein the hydrophobin is HFB II. The invention relates to oils and fats showing improved spattering behaviour when used for shallow frying.The use of oils and fats for frying often is accompanied by spattering. Spattering is an issue for all cooking products, but can be especially violent for oil.Usually a distinction is made between primary spattering and secondary spattering. Primary spattering occurs when a frying product is an emulsion phase containing a dispersed aqueous phase. When heating the emulsion to a temperature over 100° C. the dispersed water will evaporate under more or less spattering. Primary spattering is usually not an issue for oils, because the very small amounts of water that can be dissolved in oil can evaporate in an orderly fashion during heating.With secondary spattering is denoted spattering which occurs when water or a water containing food product such as meat is brought into a heated frying oil. Secondary spattering is usually very violent in oil compared to frying products based on emulsions.Despite this clear disadvantage of using oil as a cooking aid, many consumers prefer to continue to use oil as their deep or shallow frying medium. The present invention is related particularly to a method for improving secondary spattering behaviours of edible oil from which water is essentially absent. Primary and secondary spattering behaviours are ...

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Номер записи: 88
10-10-2013 дата публикации

Process of compacting a microporous fat powder and compacted fat powder so obtained

Номер: US20130266715A1
Автор: Albert Korres, Rene Joachim Buter, Teunis De Man
Принадлежит: Conopco Inc

The present invention relates to a process of compacting a microporous fat powder, notably a microporous fat powder that can suitably be used as an oil structuring agent. One aspect of the invention relates to a process for compacting a microporous fat powder, said process comprising: feeding the fat powder into the feed zone of an extruder having a forwarding screw and a barrel within which said screw is centrally positioned; rotating said forwarding screw to advance said fat powder feed through a compacting zone of the extruder where the barrel comprises a plurality of venting openings having a shorter dimension that exceeds the volume weighted average diameter of the fat powder feed and that is less than 10 mm; and expelling the compacted fat powder from the extruder; wherein the temperature of the fat powder during passage through the extruder is maintained below 40° C. and wherein the compaction factor achieved exceeds 1.5 Another aspect of the invention relates to a compacted microporous fat powder having the following characteristics: a freely settled density in the range of 90-600 g/l; a particle size distribution with at least 90 vol. % of the particles having a diameter in the range of 20 to 600 μm; a maximum G′ i /G′ d ratio of more than 2.0, wherein G′ represents the elastic modulus at 10 C of a dispersion of 2 wt. % of the compacted fat powder in glycerol, and wherein the maximum ratio is determined by recording G′ i whilst increasing the frequency from 0.1 to 15 s −1 , by subsequently recording G′ d whilst decreasing said frequency from 15 to 0.1 s −1 , and by calculating the ratio G′ i /G′ d at the frequency at which said ratio is highest.

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Номер записи: 89
10-10-2013 дата публикации

HEAT TOLERANT LIPID-BASED FILLING

Номер: US20130266717A1
Автор: Couttenye Richard, Schulok James
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

Methods and compositions for a lipid-based food filling including a lipid system, and particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface, wherein the filling has a water activity of less than about 0.3 and wherein substantially no fat separates from the filling when the filling is heated to temperatures of up to about 200° F. 1. A lipid-based food filling , comprising:(a) a lipid system, and(b) particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface,wherein the filling has a water activity of less than about 0.3 and wherein substantially no fat separates from the filling when the filling is heated to temperatures of up to about 200° F.2. The filling of claim 1 , wherein the lipid system comprises a high-melting lipid having a melting point of about 110° F. or higher and a low-melting lipid having a melting point of about 105° F. or lower.3. The filling of claim 2 , wherein the high-melting lipid comprises shortening.4. The filling of claim 2 , wherein the low-melting lipid comprises soybean oil.5. The filling of claim 2 , wherein the lipid system comprises about 60 wt % to about 90 wt % low-melting lipid.6. The filling of claim 2 , wherein the lipid system comprises about 10 wt % to about 40 wt % high-melting lipid.7. The filling of claim 2 , wherein the lipid system comprises about 75 wt % low-melting lipid and about 25 wt % high-melting lipid.8. The filling of claim 1 , wherein the lipid system is present in an amount of about 25 wt % to about 45 wt % of the filling.9. The filling of claim 1 , wherein the lipid system is present in an amount of about 33 wt % of the filling.10. The filling of claim 1 , wherein the particulates comprise calcium carbonate particles.11. The filling of claim 1 , wherein the particulates are present in an amount of about 10 wt % to about 25 wt % of the filling.12. The filling of claim 1 , wherein the particulates are present in an ...

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Номер записи: 90
10-10-2013 дата публикации

POLYUNSATURATED FATTY ACID-CONTAINING SOLID FAT COMPOSITIONS AND USES AND PRODUCTION THEREOF

Номер: US20130267597A1
Автор: Ahmed Naseer, Fichtali Jaouad, Senanayake S.P. Janaka Namal
Принадлежит:

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. 1. A method for producing a solid fat composition comprising:a) mixing an oil comprising saturated fat with an oil comprising at least one LC-PLJFA to form a mixture; andb) solidifying the mixture to form a solid fat composition, wherein no exogenous emulsifier is added in producing the solid fat composition.2. The method of claim 1 , wherein the oil comprising saturated fat is selected from the group consisting of microbial stearin claim 1 , unfractionated palm oil claim 1 , palm olein claim 1 , palm stearin claim 1 , palm mid fraction claim 1 , unfractionated palm kernel oil claim 1 , palm kernel olein claim 1 , palm kernel stearin claim 1 , unfractionated cotton seed oil claim 1 , cotton seed olein claim 1 , cotton seed stearin claim 1 , coconut oil claim 1 , unfractionated shea butter oil claim 1 , shea butter stearin claim 1 , interesterified palm oil blend claim 1 , interesterified cotton seed oil blend claim 1 , fish oil stearin claim 1 , and combinations thereof.3. The method of claim 1 , wherein the oil comprising at least one LC-PUFA is unwinterized.4. The method of claim 1 , wherein the oil comprising at least one LC-PUFA comprises saturated fat.5. The method of claim 1 , wherein the oil comprising at least one LC-PUFA comprises between about 5% to about 70% by weight of at least one LC-PUFA selected from the group consisting of docosahexaenoic acid claim 1 , omega-3 or omega-6 docosapentaenoic acid claim 1 , arachidonic ...

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Номер записи: 91
17-10-2013 дата публикации

Wrapper margarine

Номер: US20130273231A1
Автор: Cornelis Abraham Lagerwaard, Gijsbert Michiel Peter Van Kempen
Принадлежит: Conopco Inc

The invention relates to an edible fat blend comprising liquid oil and structuring fat, the fat blend comprising a mixture of triglycerides in a specific weight ratio and wherein the fat blend comprises 15 to 35 wt % saturated fatty acids (SAFA); to an edible fat continuous wrapper margarine comprising 5 to 60 wt % of a dispersed aqueous phase and 40 to 95 wt % of a fat phase, wherein the fat phase is a fat blend according to the invention; and to a process for the preparation of such a wrapper margarine.

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Номер записи: 92
24-10-2013 дата публикации

Fat and/or oil composition

Номер: US20130280407A1
Автор: Kazuichi Tomonobu, Rika Homma
Принадлежит: Kao Corp

Provided is a fat or oil composition, comprising: (A) from 0.02 to 1.8 mass % of a free type triterpene alcohol; and (B) 1.4 mass % or less of a fatty acid ester type triterpene alcohol, in which a mass ratio of the component (A) to the component (B) ((A)/(B)) is larger than 1.

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Номер записи: 93
24-10-2013 дата публикации

Structured Lipid Compositions

Номер: US20130280408A1
Автор: Dinwoodie Robert C., Klemann Lawrence Paul
Принадлежит:

Lipid compositions are provided exhibiting the functionality of a typical shortening or filler fat, but are achieved with reduced and essentially zero trans-unsaturated fatty acids and that deliver reduced caloric content. By one approach, the functional lipid compositions include a blend of a matrix building ingredient, which is preferably a structured glycerol ester, and an edible liquid oil diluent in ratios such that the lipid composition exhibits the functionality of the traditional shortening or filler fat. 125-. (canceled)27. The matrix building ingredient of claim 26 , wherein the lipid composition is essentially free of trans-unsaturated fatty acids.28. The matrix building ingredient of claim 26 , wherein the glycerol esters having two of the R claim 26 , R claim 26 , and Rgroups as long chain saturated fatty acid residues include about 60 to about 95 percent having long chain saturated fatty acid residues in adjacent glycerol positions.29. The matrix building ingredient of claim 28 , wherein the glycerol esters having two of the R claim 28 , R claim 28 , and Rgroups as long chain saturated fatty acid residues include about 5 to about 40 percent having long chain saturated fatty acid residues in terminal glycerol positions.30. The matrix building ingredient of claim 26 , wherein the matrix building ingredient includes a mixture of palmitic acid residues and stearate residues and wherein the matrix building ingredient includes more stearate residues than palmitic acid residues.31. The matrix building ingredient of claim 30 , wherein the glycerol esters having two of the R claim 30 , R claim 30 , and Rgroups as long chain saturated fatty acid residues include about 40 to about 95 percent stearate.32. The matrix building ingredient of claim 26 , wherein the matrix building ingredient further comprises a mixture of diglycerides and at least about 20 weight percent of the diglycerides in the mixture have two of the R claim 26 , R claim 26 , and Rgroups as long ...

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Номер записи: 94
24-10-2013 дата публикации

Plants and seeds of hybrid corn variety ch379602

Номер: US20130283446A1
Автор: Chris Eichhorn, Christopher L. Souder, Daniel J. Lubich, Duane A. Potrzeba, Gregory J. Holland, Hector Ramirez De Leon, Jeffrey L. McElroy, Kevin D. Eichelberger, Laron L. Peters, Mark J. Brinkman, Michael A. Josephs, Michael Dragonuk, Sarah Gehlhar
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the hybrid corn variety designated CH379602. The invention thus relates to the plants, seeds and tissue cultures of the variety CH379602, and to methods for producing a corn plant produced by crossing a corn plant of variety CH379602 with itself or with another corn plant, such as a plant of another variety. The invention further relates to genetic complements of plants of variety CH379602.

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Номер записи: 95
24-10-2013 дата публикации

Plants and seeds of corn variety cv355838

Номер: US20130283469A1
Автор: Nathaniel J. Page
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV355838. The invention thus relates to the plants, seeds and tissue cultures of the variety CV355838, and to methods for producing a corn plant produced by crossing a corn plant of variety CV355838 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV355838 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV355838.

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Номер записи: 96
24-10-2013 дата публикации

Plants and seeds of corn variety cv025914

Номер: US20130283471A1
Автор: Nathaniel J. Page
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV025914. The invention thus relates to the plants, seeds and tissue cultures of the variety CV025914, and to methods for producing a corn plant produced by crossing a corn plant of variety CV025914 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV025914 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV025914.

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Номер записи: 97
31-10-2013 дата публикации

PHYSICAL REFINING OF TRIGLYCERIDE OILS AND FATS

Номер: US20130287925A1
Автор: Kellens Marc, Schols Bart, Usseglio Marcelo
Принадлежит: N.V. Desmet Ballestra Engineering S.A.

A process for the physical refining of edible oils and fats, said process comprising three consecutive stages, whereby in a first stage at least 60% by weight of the volatiles are evaporated in a flash vessel, in a second stage some residual volatiles are evaporated by countercurrent steam stripping using a packed column (), and in a third stage further residual volatiles are evaporated in a cross-flow tray system (), wherein the pressure in said flash vessel is maintained at a value below the pressure prevailing above said packed column (); and an apparatus for the physical refining of edible oils and fats comprising a flash vessel, a packed column (), sparging trays () and the means to maintain the pressure in said flash vessel at a value that is below the pressure prevailing above said packed column. 1323. A process for the physical refining of edible oils and fats , said process comprising three consecutive stages , whereby in a first stage at least 60% by weight of the volatiles are evaporated in a flash vessel , in a second stage some residual volatiles are evaporated by countercurrent steam stripping using a packed column () , and in a third stage further residual volatiles are evaporated in a cross-flow tray system () , wherein the pressure in said flash vessel is maintained at a value below the pressure prevailing above said packed column ().2. The process according to claim 1 , wherein the oil temperature during said first claim 1 , flashing stage is between 220 and 280° C.3. The process according to claim 1 , wherein said flash evaporation is carried out adiabatically by superheating the oil or fat to be physically refined and passing the resulting superheated oil to said flash vessel.423133. The process according to claim 1 , wherein the oil leaving said flash vessel () is re-heated in heating trays () before being distributed over said packed column () in said second stage.5. The process according to claim 1 , wherein heat is transferred to the oil ...

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Номер записи: 98
31-10-2013 дата публикации

Plants and seeds of corn variety cv156142

Номер: US20130291212A1
Автор: Yongliang Zhao
Принадлежит: MONSANTO TECHNOLOGY LLC

According to the invention, there is provided seed and plants of the corn variety designated CV156142. The invention thus relates to the plants, seeds and tissue cultures of the variety CV156142, and to methods for producing a corn plant produced by crossing a corn plant of variety CV156142 with itself or with another corn plant, such as a plant of another variety. The invention further relates to corn seeds and plants produced by crossing plants of variety CV156142 with plants of another variety, such as another inbred line. The invention further relates to the inbred and hybrid genetic complements of plants of variety CV156142.

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Номер записи: 99
07-11-2013 дата публикации

ENVIRONMENTALLY SUSTAINABLE FRYING OILS

Номер: US20130295253A1
Автор: Jenkins Robin E., Knowlton Susan, Krieger Todd M.
Принадлежит:

This invention relates to environmentally preferred frying oils, such as high oleic oils. A Life Cycle Assessment (LCA) of high oleic oil compared to conventional oil when used in frying applications is provided. 1. An environmentally preferred frying oil , wherein said environmentally preferred frying oil has an increased oleic content when compared to an ordinary frying oil.2. The environmentally preferred frying oil of claim 1 , wherein said environmentally preferred frying oil is useful as a blending source to make a blended environmentally preferred frying oil.3. The environmentally preferred frying oil of claim 1 , wherein the environmentally preferred frying oil is obtained from a high oleic oilseed.4. The environmentally preferred frying oil of claim 3 , wherein the oilseed claim 3 , is one selected from the group consisting of: soybean claim 3 , palm claim 3 , peanut claim 3 , canola claim 3 , sunflower claim 3 , corn claim 3 , flax claim 3 , cotton claim 3 , and safflower.5. The environmentally preferred frying oil of claim 1 , wherein the oleic acid content of said oil comprises at least 60% of the fatty acid moieties in the oil.6. A method for frying with a reduced impact on the environment claim 1 , comprising:a) using an oil with an increased oleic acid content when compared to an ordinary oil.7. The method of claim 6 , wherein the reduction environmental impact is at least one selected from the group consisting of: reduced carbon footprint claim 6 , reduced eutrophication potential claim 6 , reduced air acidification potential claim 6 , and reduced non-renewable energy consumption.8. The method of claim 6 , wherein the oil with the increased oleic acid content is obtained from a high oleic oilseed.9. The method of claim 8 , wherein the oilseed is one selected from the group consisting of: soybean claim 8 , palm claim 8 , peanut claim 8 , canola claim 8 , sunflower claim 8 , corn claim 8 , flax claim 8 , cotton claim 8 , and safflower.10. The method of ...

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Номер записи: 100