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Product Catalogue 02/2014 Malmö AB, · Grafix Konsult 13 Sugar – a Natural Part of Daily Life
Product Catalogue 02/2014 Malmö AB, · Grafix Konsult 13 Sugar – a natural part of daily life Sugar is increasingly being regarded as not determines the end result. Sugar also affects the consistency just a sweetener, but also as an ingredient of drinks, thus also impacting on their perceived flavour. with various food-enhancing qualities. White Preserving food granulated sugar is being joined on the Sugar’s preservative qualities are primarily made use of in market by a growing number of convenience jams, marmalades, fruit drinks and syrups. Preservatives are added to food to deactivate and prevent the growth of micro- products, syrups, exotic sugars, sugar solu- organisms that impair the product or cause risk of disease. tions and other sugar products. Sugar binds water and inhibits microorganisms, thus reducing the need to use preservatives. Sugar and sweetness are perceived as two sides of the same coin. And sugar is, of course, unique in its pure sweetness and Lowering freezing point complete absence of underlying flavours and aftertastes. But The higher a product’s sugar content, the lower its freezing sugar is also an ingredient that can enhance the quality of food point. This property is important in the production of ice in numerous ways. cream and frozen desserts because it inhibits the formation of large ice crystals. Small ice crystals are perceived as better and An excellent flavour enhancer improve the taste experience. A pinch of sugar can transform sharp and bitter flavours, making them pleasant and rounded. And adding a little sugar Colour and structure or syrup enhances both the smell and taste of exotic dishes. -
Process for the Recovery of Sucrose And/Or Non-Sucrose Components
(19) & (11) EP 1 963 539 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: C13B 35/06 (2011.01) C13B 20/14 (2011.01) 08.02.2012 Bulletin 2012/06 C13B 20/18 (2011.01) (21) Application number: 06841506.6 (86) International application number: PCT/EP2006/070005 (22) Date of filing: 20.12.2006 (87) International publication number: WO 2007/071727 (28.06.2007 Gazette 2007/26) (54) PROCESS FOR THE RECOVERY OF SUCROSE AND/OR NON-SUCROSE COMPONENTS VERFAHREN ZUR WIEDERHERSTELLUNG VON SUCROSE- UND/ODER NICHT-SUCROSE- KOMPONENTEN PROCEDE POUR LA RECUPERATION DE CONSTITUANTS A BASE DE SACCHAROSE ET/OU NON SACCHAROSE (84) Designated Contracting States: (56) References cited: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR EP-A- 0 345 511 WO-A-01/14594 HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI WO-A-01/14595 WO-A-95/16794 SK TR WO-A-96/10650 WO-A-03/018848 WO-A-2004/041003 US-A- 3 781 174 (30) Priority: 21.12.2005 GB 0526034 21.12.2005 US 752655 P • ESZTERLE: "NEW TECHNOLOGIES IN THE SUGAR INDUSTRY" CUKORIPAR LIV, vol. 54, (43) Date of publication of application: 2001, pages 4-10, XP008066259 cited in the 03.09.2008 Bulletin 2008/36 application • KISHIHARA S ET AL: "CONTINUOUS (73) Proprietor: Danisco A/S CHROMATOGRAPHIC SEPARATION OF 1001 Copenhagen K (DK) SUCROSE, GLUCOSE AND FRUCTOSE USING A SIMULATED MOVING-BED ADSORBER" (72) Inventors: INTERNATIONAL SUGAR JOURNAL, AGRA • CARTER, Melvin P INFORMA LTD, TUNBRIDGE WELLS, GB, vol. -
De Flesta Korvarna Kan Grupperas Utifrån Råvaror, Tillagning, Smak Eller Konserveringsmetod
3 typer Smal, tjock, lång, kort, salt, kryddig, torkad, rökt… det finns tusentals olika korvar i världen. De flesta korvarna kan grupperas utifrån råvaror, tillagning, smak eller konserveringsmetod. Den här indelningen utgår från korvsortimentet i Sverige. LUFTTORKAD KORV Hållbarheten hos lufttorkad rå korv påverkas dels av att torkningen medför att vatteninne- hållet begränsas och dels av att mjölksyra- bakterier omvandlar sockret till mjölksyra vilket innebär en sänkning av pH till en nivå där oönskade bakterier inte trivs. FÄRSKKORV En lufttorkad salami, som förlorat 30–40 EMULSIONSKORV Färskkorvar görs av råa köttråvaror och procent av sin vikt och uppnått ett aw-värde Emulsionskorvar görs av en mycket fin- tillagas efter stoppningen. De bör helst (vattenaktivitet = mängd tillgängligt vatten malen korvsmet där fett och vatten går tillagas samma dag eller dagen efter till- för bakterietillväxt i korven) på 0.86 håller ihop (emulgerar) med hjälp av molekyl- verkningen. Hållbarheten på rå korv kan i åtminstone ett år om de förvaras mörkt vid strukturen hos köttproteinerna. jämföras med den för köttfärs. en temperatur under +4. De värmebehandlas nästan alltid direkt Salsiccia, merguez och engelska Ett isterband hinner inte förlora lika myck- efter stoppningen, genom antingen varm- bangers är exempel på färskkorvar. et i vikt som en salami vid torkningen och får rökning eller sjudning eller en kombination. därför inte samma hållbarhet. De flesta vanliga ”köpekorvar” tillhör den Salami, isterband och spansk chorizo är här gruppen. exempel på lufttorkade korvar. Falukorv och wienerkorv är emulsions- korvar liksom weisswurst i Tyskland och boudin noir i Frankrike. Först på KORVKEMI Råkorv och kokt korv får sin smak av rå- 1800-talet varorna, salt och kryddblandning. -
Südzucker Polska S.A
SÜDZUCKER POLSKA S.A. 2020/21 CONTENTS SÜDZUCKER GROUP POLISH SUGAR MARKET Operations 4 Sugar Industry 27 Sugar Segment 7 Campaign Results 28 GROUP SÜDZUCKER Special Products Segment 9 SÜDZUCKER GRUPA CropEnergies Segment 13 CONTENTS Fruit Segment 14 Research and Development 15 SÜDZUCKER POLSKA S.A. CONTACT 29 Organisation and Locations 17 Our Mission 18 Management Board 19 Cukier Królewski Brand 20 Products 21 Quality 23 Environment 24 Our Partners 25 2 Südzucker Group 3 OPERATIONS » BASIC FACTS » One of the leaders in the food industry » Operations (segments): sugar, special products, CropEnergies and fruit SÜDZUCKER GROUP SÜDZUCKER » More than 100 production plants worldwide » 35–40 m t of agricultural raw materials used » Marketing year from 1 March to 28/29 February » Annual turnover of EUR 6.7–7.0 bn » Legal form: joint-stock company » Approximately 19,200 employees » Established in 1926 » Included in the SDAX® 4 OPERATIONS 2020/21 » SEGMENT OVERVIEW Sugar Special Products CropEnergies Fruit Segment Segmen Segment Segment GROUP SÜDZUCKER • 23 sugar factories • BENEO • Bioetanol • Fruit preserves • • and 2 refineries Freiberger • 4 production sites Fruit juice • across Europe PortionPack Europe in Europe concentrates • Starch • 29 production sites • 42 production sites worldwide worldwide 5 ACTIVITIES 2020/21 » OVERVIEW » We are a reliable producer and supplier of high quality food, animal feed and ethanol, which we produce on a large scale from various agricultural raw materials. We focus on our customers’ requirements and supply them with safe and innovative products. GROUP SÜDZUCKER » Our aim is to grow profitability, meet our ecological and social responsibilities and sustainably boost shareholder value. -
2020 Sausage Competition Report
the great new ealand sausage competition 2020 2020 competition report the great new ealand sausage competition 2020 0274 950 040 2020 COMPETITION OVERVIEW The Great New Zealand Sausage From here, the top scoring entries in Competition has been running since each category were awarded a bronze, 1994, providing an opportunity for silver or gold medal. Any entries which sausage makers to gain publicity based scored within five percent of the on the quality of their product. In top scoring sausage in the category 2020 we received a record number of it was entered, received a highly entries - 605 entries from 99 retailers, commended certificate to recognise compared with 515 entries from 96 their achievement. retailers in 2019. The gold medal winning sausages from 2020 saw the introduction of a Burger each category were mystery shopped Pattie category. This category proved prior to the Supreme Award judging. so popular that it ended up being split A panel of five judges had the very into two with a category for classic style important job of judging the gold medal patties, and those with added flavours winning products to determine the and ingredients. 2020 Supreme Award winner. Entrants were required to send 6-8 To celebrate a decade of the Great NZ sausages/patties for each entry to Sausage Competition, and to recognise Retail Meat New Zealand. The entries the achievement of those who have were repackaged and anonymously seen success year after year, we coded before being frozen (excluding announced and awarded the ‘Producer the Continental Ready to Eat and Heat of the Decade’ - the entrant who has n’ Eat categories which were vacuum won the most medals over the past ten packed and refrigerated) in preparation years. -
QBN Super Categories - Q2 2019
QBN Super Categories - Q2 2019 Copyright © 2019 The Nielsen Company (US), LLC. Confidential and proprietary. Do not distribute. QBN Super Categories - Q2 2019 (EUROPE WEST ) AUSTRIA AUSTRIA TOTAL TOTAL ALCOHOLIC BEVERAGES HOT BEVERAGES ALCOHOLIC BEVERAGES - BIER TOTAL HOT BEVERAGES - KAFFEE TOTAL ALCOHOLIC BEVERAGES - SCHAUM/PERLWEIN TOTAL HOT BEVERAGES - KAKAO/FRUCHTM.ZUS. TOTAL ALCOHOLIC BEVERAGES - SPIRITUOSEN TOTAL HOT BEVERAGES - TEE TOTAL ALCOHOLIC BEVERAGES - WEIN TOTAL NON-ALCOHOLIC BEVERAGES BABY CARE NON-ALCOHOLIC BEVERAGES - AF-GETR. AUF TEEB. TOTAL BABY CARE - BABY-/KINDERWINDELN TOTAL NON-ALCOHOLIC BEVERAGES - CO2-LIMONADEN TOTAL BABY CARE - BABYARTIKEL TOTAL NON-ALCOHOLIC BEVERAGES - FSAFT/NEKT/GETR/GSP/SMOOT TOT. BABY CARE - BABYPFLEGE TOTAL NON-ALCOHOLIC BEVERAGES - UEBR. AF-GETRAENKE TOTAL CONFECTIONERY NON-ALCOHOLIC BEVERAGES - WAESSER TOTAL CONFECTIONERY - KEKSE/WAFFELN/LEBK. TOTAL PERSONAL CARE CONFECTIONERY - SCHOKOWAREN TOTAL PERSONAL CARE - GESUNDHEIT TOTAL CONFECTIONERY - ZUCKERWAREN TOTAL PERSONAL CARE - HAARCOLORATIONEN TOTAL CULINARY SHELF-STABLE & OTHER PERSONAL CARE - HAARPFLEGE TOTAL CULINARY SHELF-STABLE & OTHER - BABYBEIKOST TOTAL PERSONAL CARE - HAARSTYLING TOTAL CULINARY SHELF-STABLE & OTHER - BABYGETRAENKE TOTAL PERSONAL CARE - AFTER SHAVES TOTAL CULINARY SHELF-STABLE & OTHER - BABYMILCHFERTIGN. TOTAL PERSONAL CARE - DEOMITTEL TOTAL CULINARY SHELF-STABLE & OTHER - CONV. FERTIGGERICHTE TOTAL PERSONAL CARE - FUSSPFLEGE TOTAL CULINARY SHELF-STABLE & OTHER - CONV. FERTIGSUPPEN TOTAL PERSONAL CARE - HAUTPFLEGE -
Ru 2 745 616 C1 (51) Мпк C07d 409/12 (2006.01) A61k 31/4155 (2006.01) A61k 8/49 (2006.01) A61q 19/00 (2006.01) A23l 33/10 (2016.01)
РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) (11) (13) RU 2 745 616 C1 (51) МПК C07D 409/12 (2006.01) A61K 31/4155 (2006.01) A61K 8/49 (2006.01) A61Q 19/00 (2006.01) A23L 33/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК C07D 409/12 (2021.02); A61K 31/4155 (2021.02); A61K 8/49 (2021.02); A61Q 19/00 (2021.02); A23L 33/10 (2021.02) (21)(22) Заявка: 2018115557, 21.09.2016 (72) Автор(ы): ПЭТРОН Эндрю П. (US), RU (24) Дата начала отсчета срока действия патента: НОНКОВИЧ Алэн (US), 21.09.2016 УНГ Джейн (US), Дата регистрации: ДЕЙВИС Тимоти (US), 29.03.2021 ФОТСИНГ Джозеф Р. (US), ПРИСТ Чад (US), 2745616 Приоритет(ы): ТАЧДЗЯН Кэтрин (US) (30) Конвенционный приоритет: 01.10.2015 US 62/236,080 (73) Патентообладатель(и): СЕНОМИКС, ИНК. (US) (45) Опубликовано: 29.03.2021 Бюл. № 10 (56) Список документов, цитированных в отчете (85) Дата начала рассмотрения заявки PCT на о поиске: WO 2012/061698 A2, 10.05.2012. US национальной фазе: 03.05.2018 2015/0313820 А1, 05.11.2015. WO 2014/130582 A2, 28.08.2014. US 2014/194433 A1, 10.07.2014. (86) Заявка PCT: Donald S.Karanewsky et al.: "Toxicological US 2016/052777 (21.09.2016) evaluation of a novel cooling compound: 2-(4- (87) Публикация заявки PCT: methylphenoxy)-N-(1H-pyrazol-3-yl)-N-(2- C1 thienylmethyl)acetamide" Toxicology Reports, C1 WO 2017/058594 (06.04.2017) 11.09.2015, vol.2, рp.1291-1309. WO 2015/136947 Адрес для переписки: (см. прод.) 101000, Москва, ул. -
(12) Patent Application Publication (10) Pub. No.: US 2017/0105432 A1 Karanewsky Et Al
US 20170 105432A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0105432 A1 Karanewsky et al. (43) Pub. Date: Apr. 20, 2017 (54) SWEETENER AND FLAVOR ENHANCER A6IR 9/00 (2006.01) FORMULATIONS A2.3L 2/60 (2006.01) A6II 47/26 (2006.01) (71) Applicant: Senomyx, Inc., San Diego, CA (US) (52) U.S. Cl. CPC ........... A23L I/22678 (2013.01); A23L I/236 (72) Inventors: Donald S. Karanewsky, Escondido, (2013.01): A2.3L. I./22091 (2013.01); A23L CA (US); Catherine Tachdjian, San I/22685 (2013.01); A23L 2/60 (2013.01): Diego, CA (US); Guy Servant, San A2.3L 2/56 (2013.01); A61K 47/46 (2013.01); Diego, CA (US) A61K 47/26 (2013.01); A61K 47/22 (2013.01); A61K 9/0095 (2013.01); A61K 9/0053 (21) Appl. No.: 14/885,770 (2013.01); A23 V 2002/00 (2013.01) (22)22) FileFiled: Oct.c. 16,10, 2015 (57) ABSTRACT Publication Classification Formulations comprising one or more Sweetener and one or (51) Int. Cl. more flavor modifying compound are provided herein, A2.3L I/30 (2006.01) wherein the formulation is provided for use in ingestible A2.3L 2/56 (2006.01) products, such as food or beverage products or pharmaceu A6 IK 47/46 (2006.01) tical, or for use in non-comestible products, such as cosmetic A6 IK 47/22 (2006.01) or hygienic products. US 2017/O 105432 A1 Apr. 20, 2017 SWEETENER AND FLAVOR ENHANCER any natural or synthesized Sweet flavor compound that FORMULATIONS elicits a perception of Sweetness. -
Isterband Av Mjölmask Produktutveckling Samt Sensoriska Och Näringsmässiga Egenskaper
Isterband av mjölmask Produktutveckling samt sensoriska och näringsmässiga egenskaper INSTITUTIONEN FÖR LIVSMEDELSTEKNIK | LUNDS UNIVERSITET EXAMENSARBETE FÖR HÖGSKOLEEXAMEN I LIVSMEDELSTEKNIK Marcus Jacobsen och Mattias Stenström | 2021 Handledare: Maria Glantz Examinator: Ia Rosenlind Förord Detta examensarbete kom till som ett resultat av den lagändring som trädde i kraft den 1 oktober 2020 gällande insekter som humanföda. Examensarbetet avslutar en tvåårig högskoleutbildning i Livsmedelsteknik vid Lunds Tekniska Högskola. Då personer och företag på olika sätt har varit inblandade i arbetet vill vi tacka samtliga företag och personer. Ett speciellt tack riktas till vår handledare Maria Glantz och vår examinator Ia Rosenlind för allt stöd under arbetets gång. Vi vill även rikta tack till följande personer, som har ägnat tid åt oss genom intervjuer och försedd information: ● Nils Österström med personal på Tebrito. ● Peter Andersson, Solina. ● Anders Engström, Bug Burger ● Mårten Carlsson, Lindvalls Chark Lund 2021-05-18 Stort tack för all hjälp! Marcus Jacobsen Mattias Stenström Sammanfattning Det är nu tillåtet att sälja mjölmask (Tenebrio molitor) för livsmedelskonsumtion och troligen kommer den att spela en stor roll i sökandet av framtidens proteinkällor. Mjölmaskens klimatavtryck är avsevärt mindre än för traditionella boskap och är därför av intresse. Insekter som människoföda är ett ganska oexploaterat område i Sverige och västvärlden. I samband med den nya lagstiftningen uppstod ett intresse till att bygga vårt examensarbete kring denna produkt. Syftet med arbetet var att produktutveckla ett isterband där den konventionella proteinkällan var utbytt mot insekter för att avslutningsvis med hjälp av en testpanel få ett betyg för produktens helhetsupplevelse som livsmedel. Syftet var dessutom att jämföra näringsvärden och klimatpåverkan med traditionella isterband och dess traditionella proteinkällor. -
Technical File Sugars
TECHNICAL FILE SUGARS Technical File Sugars Update: 24/10/2013 Approved by Denis Vande Putte Previous version: 11/10/2013 Written by Rina Robijns Data Raffinerie Tirlemontoise Commercial department Avenue de Tervuren 182, B-1150 Bruxelles tel : +32 2 775 80 00 – fax : +32 2 775 80 30 Production sites : Aandorenstraat 1, B-3300 Tienen tel : +32 16 801 211 – fax : +32 16 820 438 Rue de Meuse 9, B-4520 Wanze tel : +32 85 271 211 – fax : +32 85 271 259 Rue L. Maréchal 1, B-4360 Oreye tel : +32 19 679 411 – fax : +32 19 678 335 VAT/TVA/BTW BE 436 410 522 NSSO/ONSS/RSZ 848 1558587 26 Product identification Saccharose C12 H22 O11 Legal name White sugar or Sugar Organoleptic properties Properties Value Aspect White crystals Taste Sweet / Free from any off taste Smell Free from any off odor 1/18 TECHNICAL FILE SUGARS Physical & chemical properties Physical properties Value Crystal Density (D415) : 1,59 Molecular weight 342,30 Specific volume, crystal (at 15°C) 0,63 cm³/g Bulk Density 800…900 kg/m3 (function of particle size) Melting- softening point +/-188 °C Solubility in water 20°c : 1994 g/l ; 40°c : 2334 g/l ; 60°c : 2876 g/l Viscosity 15,6 mPa.s @ 20°c (50% solution) 3,81 mPa.s @ 60°c (50% solution) Hygroscopicity Moderate - high for small particle size Particle size See below Chemical properties Value Polarisation ≥ 99,70 Humidity ≤ 0,06% Reducing sugars ≤ 0,04% pH 6,5 – 7,5 Aw 0,2 – 0,3 Specifications per type of sugar EC 1 Sugar EC1 Sugar - Analytical characteristics Parameter Unit Norm Method Appearance EC point ≤ 4,0 Icumsa Colour (420 -
Waffles Chicken & Waffles
WAFFLES Waffle with One Topping 6.29 CHICKEN & WAFFLES Free Toppings: Whipped Cream, Cinnamon Sugar, Powdered Sugar, Syrup / Butter Additional toppings +.50/each; walnuts and coconut +1.00 Choice of Fried Bone In or Fried Filet Strawberries (fresh cut) Fresh Pineapple Kiwi Fruit (fresh sliced) Waffle Choices: Original, Traditional, Whole Wheat, Cranapple Muffin, or Gluten-Free Original Waffle: A sweet treat that is great plain or with fruit, spread, shaker or whipped cream. Marshmallow Cream Cheese Caramel Lemon Zinger Bananas (fresh sliced) Peanut Butter Raspberry Cheesecake Swirl Chicken & Waffle Combo 14.49 Traditional Waffle: Lighter, crispier; not as sweet as our Original Waffle (special recipe without nib sugar). The Traditional Waffle is best served with syrup and butter, just like Grandma makes Cherry Topping Nutella® Choose two sides: them! Blueberry Topping Chocolate Chips Waffle Fries, Potato Salad, Cole Slaw, Pickled Beets, Celery and Carrots, Green Apple The Traditional Waffle as a bread choice for a sandwich is an All-Star move! Seasonal Toppings: Cranberry Compote, Fresh Blueberries, Raspberries or Blackberries Little Chicken and Waffle Platters 1/2 Sugar Whole Wheat Waffle: this fantastic Waffle is 290 Calories with 1/2 the Nib Sugar of Syrup and Butter Waffles Includes 3 Waffle Toppings and all freebies our Original Waffle, Great topped with any of our Toppings. (+.25) best with Traditional Waffle Wings or Tenders, Hot or Mild; includes Celery/Carrots, Ranch Dressing or Blue Cheese Single 11.49 Gluten-Free Waffle: Made with a unique blend of Gluten Free flours and less Nib Sugar than Waffle, syrup and butter (The Rookie) 4.79 4 mini Waffles, 6 Wings or Tenders the Original Waffle. -
Varemerketidende-Nr13-2020.Pdf
. nr 13/20 - 2020.03.23 NO årgang 110 ISSN 1503-4925 Norsk varemerketidende er en publikasjon som inneholder kunngjøringer innenfor varemerkeområdet BESØKSADRESSE Sandakerveien 64 POSTADRESSE Postboks 4863 Nydalen 0422 Oslo E-POST [email protected] TELEFON +47 22 38 73 00 8.00-15.45 innholdsfortegnelse og inid-koder 2020.03.23 - 13/20 Innholdsfortegnelse: Registrerte varemerker ......................................................................................................................................... 3 Internasjonale varemerkeregistreringer ............................................................................................................ 68 Ansvarsmerker .................................................................................................................................................. 146 Innsigelser .......................................................................................................................................................... 147 Avgjørelser etter innsigelser ............................................................................................................................ 148 Begrensing i varefortegnelsen for internasjonale varemerkeregistreringer ............................................... 153 Trekninger/slettelser begjært av søker/innehaver ......................................................................................... 158 Overdragelser og navne-/adresseendringer i spesifiserte rettigheter ........................................................