| Entries |
| Document | Title | Date |
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| 20080199568 | Fish Food containing Fermented Soyfood - The present invention relates to an enriched fish food product comprising a binder resin and a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched fish food product may be formed by mixing a resin with the fermented soy nutraceutical in a heated molding machine and subjecting said product to a variety of size reduction processes. For example, the fish food product may be provided in the form of a flake. | 08-21-2008 |
| 20080213430 | Antimicrobial Peptides - The present invention relates to polypeptides having antimicrobial activity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid constructs as well as methods for producing and using the polypeptides. | 09-04-2008 |
| 20080213431 | Use of lactic acid bacteria for improving food lysine absorption of pet animals - This invention relates to the selection and use of nonpathogenic, lysine-uptake stimulating lactic acid bacteria strains, and products and methods using such strains for example for improvement of fur-coat and claws quality in pet-animals. | 09-04-2008 |
| 20080220126 | Pet food compositions comprising two components - Pet food compositions comprising a first component comprising a source of protein, a source of fat, and a source of carbohydrate, and a second component comprising a biologic selected from the group consisting of a probiotic component; yeast; enzymes; antibodies; immunoglobulins; cytokines; and combinations thereof are useful for providing pet food compositions that are sufficiently stable such that effective amounts of the biologic are present in the pet food compositions at the time of ingestion by a pet. | 09-11-2008 |
| 20080233239 | Method of manufacturing an edible product comprising fruit, omega-3 polyunsaturated fatty acids and iron - The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit a source of omega-3 polyunsaturated fatty acids (ω-3 PUFA) such as fish-oil, and a source of iron, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ω-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk) containing iron. | 09-25-2008 |
| 20080233240 | Bread Improver Comprising Emulsifier and Stabiliser - The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to 20 Pa·s at 20° C. and a pH in the range of from 3.5 to 5.5, the composition comprising: (a) about 20 to 45% by weight of an emulsifier in particulate, microparticulate, powder, flake or granular form; the emulsifier being selected from stearoyl lactylates, mono- and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, citric acid esters of mono- and diglycerides of fatty acids and sugar esters of fatty acids and mixtures thereof; (b) about 0.02 to 1.0% by weight of a stabilizer; and (c) water up to 100%; the percentages being percentages by weight of the total composition. | 09-25-2008 |
| 20080233241 | METHOD OF MICROWAVE COOKING OF RAW MEAT AND RAW MARINE PRODUCT, SEASONING FOR MICROWAVE COOKING AND FOOD FOR MICROWAVE COOKING - Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated. | 09-25-2008 |
| 20080248162 | On-demand meat tenderizing package - The presently disclosed subject matter is directed to a compartmented marinade package comprising a food product, such as a cut of meat, loaded into a first compartment and a frozen food additive loaded into a second compartment. The package includes a rupturable seal separating the two compartments to allow the mixing and marinating of the food product and food additive when desired by a user. The user squeezes the desired storage chamber and the pressure applied thereto causes the rupturable seal to break, allowing intermixing between the compartments. | 10-09-2008 |
| 20080248163 | BUTTER RELATED FOOD PRODUCT AND METHOD - A butter related food product comprising a water component and a hydrocolloid dietary fiber component with a butter component. In one embodiment, at least a portion of the water component and the dietary fiber component are mixed to form a hydrocolloid mixture, and this mixture is in turn mixed with the butter component. Inulin as a dietary fiber is utilized in many instances. The butter related product can advantageously be used in various food recipes where there is butter and also sugar as two of the components. The actual butter fraction would be substituted for all or part of the butter in the recipe, and also the sweetness provided by the inulin would reduce all or part of the sugar in the recipe. In another embodiment the buttermilk MFGM that is derived from churning the cream that is being processed in a butter churn is able to function as the water component of the mixture. | 10-09-2008 |
| 20080254166 | Food Additives Containing Combinations of Prebiotics and Probiotics - Disclosed herein is a food additive containing at least one fiber source selected from the group consisting of digestion-resistant starch, digestion-resistant maltodextrin, digestion-resistant soluble fiber dextrin, digestion-resistant glucose syrup, pullulan, digestion-resistant hemicellulose, digestion-resistant corn syrup, digestion-resistant glucose syrup solids, digestion-resistant corn syrup solids, and digestion-resistant fructose oligomer syrup, wherein each fiber source is present in an amount of at least about 1 gram per 10 g food additive; and at least one probiotic organism selected from the group consisting of | 10-16-2008 |
| 20080260906 | Compositions comprising probiotic and sweetener components - Disclosed herein are compositions that may be sufficiently stable such that probiotic microorganisms are present in the compositions at the time of ingestion by a mammal. The compositions comprise:
| 10-23-2008 |
| 20080268099 | METHOD FOR THE PRODUCTION OF AN IMMUNOSTIMULANT MILK PRODUCT AND USES THEREOF - A method for the production of an immunostimulant milk product, characterized in that bioconversion is carried out on or a milk substrate with the aid of a | 10-30-2008 |
| 20080279985 | ENZYMES HAVING GLYCOSIDASE ACTIVITY AND METHODS OF USE THEREOF - The invention relates to a polypeptide having glycosidase activity. In addition methods of designing new glycosidases and method of use thereof are also provided. The glycosidases have increased activity and stability at increased pH and Temperature. | 11-13-2008 |
| 20080286414 | Drink Comprising a Combination of Fish Oil and Probiotics - The present invention relates to a stable and tasty drink comprising fish oil in an oil-in-water emulsion and probiotics. Said probiotic bacteria are preferably | 11-20-2008 |
| 20080292753 | Polypeptides Having Phytase Activity and Polynucleotides Encoding Same - The invention relates to a phytase derived from | 11-27-2008 |
| 20080305210 | Cultures Encapsulated With Compound Fat Breakfast Cereals Coated With Compound Fat and Methods of Preparation - Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to compound fat encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification | 12-11-2008 |
| 20090011087 | Process for the Manufacture of a Frozen Dessert and Frozen Dessert Thus Obtained - A process is provided for the manufacture of a frozen dessert, comprising the successive steps consisting in: freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented or nonfermented milk, the said composition not comprising both yoghurt and a fruit puree and/or juice, in order to obtain a frozen composition; optionally bringing the said frozen composition to a core temperature ranging from −15 to −25° C. or from −15 to −300 C, placing the said frozen composition in a device equipped with grinding means and optionally aerating means, and texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained. | 01-08-2009 |
| 20090017163 | Composition comprising bacteria and lecithin - The present invention relates to a composition comprising live food grade bacterium and lecithin wherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt %. It was surprisingly found that lecithin enhances the viability of bacteria in compositions. | 01-15-2009 |
| 20090022849 | Prebiotic Use of Fruits and Fruit Juices in the Promotion of Beneficial Gut Microflora - The invention concerns the prebiotic effects of dark fruit and their juices such as blackcurrant, cranberry and pomegranate juices. The invention is also directed to the use of the a dark fruit or dark fruit juice for manufacture of an orally ingestable composition to promote health by promoting the growth of beneficial gut microflora. The beverage can be made from one or more dark fruit juices, in combination with other prebiotics and various other ingredients. | 01-22-2009 |
| 20090022850 | ACID TOLERANT LEUCONOSTOC MESENTEROIDES WITH EXCELLENT MANNITOL PRODUCTIVITY AND METHOD FOR PRODUCING A KIMCHI USING THE SAME - The present invention relates to acid tolerant | 01-22-2009 |
| 20090029004 | PHYTASE VARIANTS - The present invention relates to phytase variants derived from a parent phytase which is homologous to a | 01-29-2009 |
| 20090041896 | Xylanase, Microorganisms Producing It, DNA Molecules, Methods For Preparing This Xylanase And Uses Of The Latter - The invention relates to a xylanase originating from a | 02-12-2009 |
| 20090041897 | Transparent, concentrated liquid nutritional supplement composition - Disclosed is a composition of liquid nutritional supplement and nutritional components in a concentrated form. The composition includes sweeteners, nutritional supplements, flavors, colors, thickening agents, acidifying agents or combinations thereof in a shelf stable format. The composition also describes making a portable lightweight liquid nutritional supplement mix or nutritional supplement. Additionally, the composition includes providing clear and non-turbid liquid nutritional supplement upon dilution in dilution media. | 02-12-2009 |
| 20090041898 | Food product comprising bacteria and sorbitan fatty acid - Food product comprising live food grade bacterium and sorbitan fatty acid ester. It was surprisingly found that sorbitan fatty acid ester enhances the viability of bacteria in food products. | 02-12-2009 |
| 20090087517 | BACTERIAL GROWTH ENHANCER - We describe the production and use of an extract obtained from | 04-02-2009 |
| 20090092707 | POLYPEPTIDES OF ALICYCLOBACILLUS SP. - Isolated polypeptides are disclosed selected from the group consisting of:
| 04-09-2009 |
| 20090098248 | Novel Process for Enzymatic Acrylamide Reduction in Food Products - The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding:
| 04-16-2009 |
| 20090098249 | Variant Buttiauxella sp. Phytases having altered properties - The present invention relates to variant phytase enzymes having altered properties. | 04-16-2009 |
| 20090110773 | Fruit Snack with Probiotics and Method of Manufacturing a Fruit Snack with Probiotics - A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes. | 04-30-2009 |
| 20090123604 | EMULSION FOOD INGREDIENT - An oil-in-water emulsion for use as a cream substitute in the food industry is provided. The oil-in-water emulsion is based on a mixture of vegetable, marine and/or fish oil(s), milk protein and water. The emulsion can further comprise optional lipophilic and hydrophilic constituents. The emulsion of the present invention contains reduced amounts of saturated fat, cholesterol, trans fatty acids and is preferably further fortified with poly-unsaturated fatty acids (PUFAs). The emulsion is a suitable cream substitute which remains stable when heated and/or when in contact with strongly acidic or alcoholic ingredients. A method to prepare the emulsion is also provided. | 05-14-2009 |
| 20090123605 | Food Products Comprising Hydrolysed Milk Solids With Improved Taste - Food products comprising hydrolysed milk solids, especially tripeptides such as IPP, VPP, LPP are known to lower blood pressure. However they show an undesirable off taste. This can be remedied by the addition of sterol or stanol fatty acid esters to the food products. Preferred food products are emulsions. A further benefit of these products is that they may also reduce blood cholesterol levels. | 05-14-2009 |
| 20090123606 | Carbohydrate modifying agent and drinks containing the modifying agent - A carbohydrate modifying formulation that modulates the rate of sugar absorption and/or metabolism in a subject to whom the formulation is administered. In one embodiment, the formulation comprises an active soluble fiber, one or more polyphenolic compounds, an aqueous diluent, and sugar. In another embodiment, the formulation is a dry powder that comprises an active soluble fiber, antioxidant containing botanical extracts, crystalline fructose, a probiotic, vitamins and minerals. | 05-14-2009 |
| 20090130260 | OILY MIXTURE OF NATURAL BIOACTIVE INGREDIENTS TO PREPARE AN ENRICHED FOOD PRODUCT - The present invention provides an oily mixture based on natural bioactive ingredients to be used to prepare an enriched food product that includes salmon oil enriched with EPA and DHA, alpha-tocopherol and supercritical rosemary extract. Optionally, this mixture can contain the microalga | 05-21-2009 |
| 20090136622 | Direct-Fed Microbial - An isolated microorganism comprising a Propionibacteria strain is described. When the microorganism is fed to a ruminant, protein and fat levels in milk produced by the ruminant are increased, while body condition and milk production levels are maintained. When fed to the ruminant, the microorganism also has positive effects on various metabolic hormones and metabolites, e.g, an increase in energy balance, plasma non-esterified fatty acids levels, and plasma leptin level. Supplementation with propionibacteria reduced dry matter intake but did not affect milk production in the cows. Therefore, the propionibacteria of the invention made the cows more energy efficient as cows produced the same amount of milk, yet consumed less dry matter. | 05-28-2009 |
| 20090136623 | GROWTH INHIBITORY COMPOSITION AGAINST PATHOGENIC BACTERIA OF MEAT BASED FOOD STUFF COMPRISING IGY - The present invention relates to growth-inhibitory composition against pathogenic bacteria of meat based food stuff comprising IgY, a specific immunoglobulin derived from yolk of egg. The 12 representative bacteria and other microbes deteriorating quality of process meat products that the IgY of the present invention targets include | 05-28-2009 |
| 20090136624 | LACTIC ACID BACTERIA PRODUCING NISIN AT HIGH CONCENTRATION AND METHOD FOR SELECTING THE SAME - The present invention provides lactic acid bacteria producing Nisin, a method for selecting the same, and foods or feeds using the lactic acid bacteria. | 05-28-2009 |
| 20090148560 | PET FOODS - A pet food containing (A) an oil or fat and (B) one or more carbohydrate sources selected from the group consisting of modified starch, barley, sorghum, corn and high-amylose starch, wherein a content of diacylglycerol in the whole oil or fat is 20 wt % or higher. | 06-11-2009 |
| 20090148561 | NEW STRAINS OF LACTOBACILLUS PARACASEI - New strains of | 06-11-2009 |
| 20090155418 | ABFB-1 Gene of Penicillium Funiculosum - The invention relates to the abfB-1 gene of | 06-18-2009 |
| 20090162481 | Live bacteria product - A live bacteria product including dormant viable bacteria suspended in a liquid carrier. The liquid carrier is sufficiently devoid of moisture so that substantially all of the bacteria will remain in a dormant state for several months or until applied to the target host. The carrier contains mineral oil and polymers and may also include an adsorbent. The product is stored and shipped in a plastic bag and is sprayed onto its target host or the like. The moisture and pH of the target host then activates the bacteria. | 06-25-2009 |
| 20090169680 | PROCESS FOR THE MANUFACTURE OF A FROZEN DESSERT AND FROZEN DESSERT THUS OBTAINED - A process for the manufacture of a frozen dessert, includes the successive steps of: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the frozen composition to a core temperature ranging from −15 to −25° C. or from −15 to −300° C., (c) placing the frozen composition in a device equipped with grinding elements and optionally with aerating elements, which device does not include extrusion members, and (d) texturing the frozen composition with the aid of the grinding and optionally aerating elements. It also relates to the frozen dessert thus obtained. | 07-02-2009 |
| 20090169681 | Solid Phytase Compositions - The present invention relates to solid enzyme, in particular phytase, compositions stabilized with a lactic acid source such as Corn Steep Liquor (CSL), and methods of producing the same. Preferred compositions additionally comprise starch and disaccharides such as lactose or trehalose. | 07-02-2009 |
| 20090186126 | Baked Goods - The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods. | 07-23-2009 |
| 20090196954 | PROCESS FOR THE GRANULATION OF AN ANIMAL FEEDSTUFF ADDITIVE - The invention relates to a process for the granulation of an animal feedstuffs additive comprising amino acids or vitamins in a circulating fluidized bed, wherein the additive is preferably a fermentation product and optionally comprises further constituents from the fermentation broth. | 08-06-2009 |
| 20090202679 | COMPOSITION COMPRISING FISH OIL AND JUICES - The present invention relates to a composition comprising fish oil and juice, to provide a stable oil-in-water emulsion. The fish oil used should have low level of oxidation and a content of omega-3 fatty acids above 16%. The content of fish oil in the composition should be between 0.5-15%. | 08-13-2009 |
| 20090202680 | Yeast strain and method for using the same to produce nicotinamide riboside - The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide riboside and a nicotinamide riboside-supplemented food product using the strain of the invention are also provided. | 08-13-2009 |
| 20090214709 | FOOD EMULSION FOR USE IN BARS, FILLINGS, COATINGS AND SPREADS AND PROCESS OF PREPARATION - The present invention concerns a non dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrates characterized in that its water activity is of between 0.5 and 0.75 and its dry matter content is of between 80 and 95% by weight based on the total weight of the food composition, in that it contains non-gelatinized starch whose particles size is below 10 μm, in that the composition is free from fat separation and in that the composition is stable at a temperature of between 1 and 15° C. for at least 6 weeks. It also concerns its process of preparation. | 08-27-2009 |
| 20090214710 | Methods and Compositions For Increasing Fermentation of a Microorganism - Fermentation of a microorganism is increased by including a cytokinin into the fermentation medium. Contemplated cytokinins may be synthetic cytokinins, cytokinins isolated from a natural source, or present in an extract that is specifically enriched for cytokinins. Especially contemplated microorganisms include yeast, and the fermentation in preferred aspects comprises catabolic conversion of a carbohydrate to ethanol and/or carbon dioxide. | 08-27-2009 |
| 20090232940 | PROCESS FOR PRODUCING 1,4-DIHYDOXY-2-NAPHTHOIC ACID - A process for producing 1,4-dihydroxy-2-naphtoic acid, comprising initiating the culture of 1,4-dihydroxy-2-naphthoic acid producing bacteria belonging to propionic acid bacteria under anaerobic conditions and culturing the bacteria under aeration into a medium when the concentration of a carbon source in the medium is | 09-17-2009 |
| 20090232941 | Beverage Compositions - The present invention describes beverage compositions comprising lactic acid-producing bacteria. | 09-17-2009 |
| 20090246320 | LOW TEMPERATURE FORMING OF FEEDS - The invention relates to a method and composition for low temperature forming of starch based and/or protein based feeds. It is particularly related to human or animal feeds containing inactivated probiotics, prebiotics, enzymes, inactivated yeasts, botanical extracts and dairy components. The low temperature extrusion process provides a means for the formation of a suitable starch and/or protein-based structure, as a carrier for temperature and/or pressure sensitive ingredients. | 10-01-2009 |
| 20090252833 | RUMINANT FEEDSTOCK DIETARY SUPPLEMENT - This invention provides a control release formulation or rumen-bypass dietary supplement in compacted form. The formulation or supplement has the capability to transport fatty acid calcium salt and between about 1-75 percent of one or more rumen-protected undegraded biologically active agents to the post-ruminal digestive system of a ruminant. A feedstock containing the formulation or supplement for ruminants beneficially improves feed efficiency and body growth. The feedstock also is adapted to improve the lactational performance of dairy cattle. | 10-08-2009 |
| 20090263542 | Dry Food Compositions Having Enhanced Palatability - A dry food composition comprising one or more pieces having zero to baseline palatant level and one or more pieces having an enhanced palatant level compared to the pieces having zero to baseline palatant level. The composition surprisingly exhibits enhanced palatability to an animal when compared to food compositions comprising pieces having a uniform level of palatability enhancer. | 10-22-2009 |
| 20090263543 | Method for Producing Solid Enzyme Granulates for Animal Food - The present invention relates to novel methods for producing coated granulated enzyme-comprising feed additives, to the coated enzyme-comprising granules produced in this manner, and also to feed compositions which are obtainable using the coated granules. This method comprises the following steps:
| 10-22-2009 |
| 20090274795 | Enzyme Granulate l Containing Phytase - The present invention relates to novel phytase-comprising enzyme granules, those particles of which have
| 11-05-2009 |
| 20090285936 | NEW FUNCTIONAL FERMENTED MILK (YOGURT) FOR USE IN DIETING - The present invention is to provide a lactic acid bacteria-fermented composition having an excellent dietary function, which is prepared by lactic acid fermentation of milk containing beta-casein-H. The lactic acid bacteria-fermented composition is prepared by fermenting a mixture of: milk containing beta-casein-H; lactic acid bacteria for fermenting said milk; and oligosaccharide. The functional, lactic acid bacteria-fermented composition has a refreshing and sour flavor and a plain taste and, at the same time, shows an excellent dietary function, because it is prepared by fermenting milk containing beta-casein-H, instead of fermenting general milk. When the fermented composition is ingested by mice or rats, it provides a weight loss of about 11% compared to mice or rats, which did not ingest it. Thus, the fermented composition has a greatly improved weight loss effect and exhibits an excellent dietary function. | 11-19-2009 |
| 20090297663 | BREAD IMPROVER - Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt. % of a polysaccharide which is characterised by a molecular weight of at least 10 | 12-03-2009 |
| 20090304866 | PROTEIN-ENRICHED FROZEN DESSERT - The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof or powders thereof can be used in the manufacture of such frozen desserts. | 12-10-2009 |
| 20090304867 | FRUIT-CONTAINING CHOCOLATE OR THE LIKE - The invention relates to a fruit containing chocolate or the like, containing at least one sweetening agent, less than 3 wt % and advantageously less than 1 wt % of dried non fatty cocoa, between 24 and 50 wt % of fatty material, and between 1 and 20 wt % of fruit powder, the fruit powder having a D | 12-10-2009 |
| 20090311379 | Method For Simulating The Functional Attributes Of Human Milk Oligosaccharides In Formula-Fed Infants - The present invention is directed to a novel method for increasing the production of acetate, decreasing the production of butyrate, increasing the population and species of beneficial bacteria and slowing the rate of fermentation of prebiotics within the gut of a formula-fed infant. The method comprises administration of a therapeutically effective amount of PDX to the infant. | 12-17-2009 |
| 20090317515 | SOLID ENZYME FORMULATIONS AND PROCESS FOR THEIR PREPARATION - The present invention relates to novel solid enzyme formulations comprising mixtures of at least one salt-stabilized enzyme composition, at least one particulate support and at least one hydrophobic liquid. In addition, the invention relates to methods for producing such solid enzyme formulations and also animal feed, foods and food supplements which comprise such enzyme formulations. | 12-24-2009 |
| 20100003367 | ABFB-2 Gene From Penicillium Funiculosum - The invention relates to the abfB-2 gene of | 01-07-2010 |
| 20100003368 | PROBIOTIC SUPPLEMENT, PROCESS FOR MAKING, AND PACKAGING - A pet food composition comprising a supplement is provided. The supplement can comprise a Probiotic component, a cocoa butter component, and a sweetener component. A process for making the supplement can comprise providing a sweetener component, a cocoa butter component, and a Probiotic component, mixing the cocoa butter component and Probiotic component to form a mixture in a temperature and humidity controlled chamber; mixing the mixture with the sweetener component in the temperature and humidity controlled chamber to form a final mixture; optionally mixing in a colorant with the final mixture; and cooling the final mixture. A package for the supplement can comprise a secondary container housing a primary container, which houses a supplement. An array of packages is also provided. | 01-07-2010 |
| 20100003369 | PROBIOTIC SUPPLEMENT, PROCESS FOR MAKING, AND PACKAGING - A pet food composition comprising a supplement is provided. The supplement can comprise a Probiotic component, a cocoa butter component, and a sweetener component. A process for making the supplement can comprise providing a sweetener component, a cocoa butter component, and a Probiotic component, mixing the cocoa butter component and Probiotic component to form a mixture in a temperature and humidity controlled chamber; mixing the mixture with the sweetener component in the temperature and humidity controlled chamber to form a final mixture; optionally mixing in a colorant with the final mixture; and cooling the final mixture. A package for the supplement can comprise a secondary container housing a primary container, which houses a supplement. An array of packages is also provided. | 01-07-2010 |
| 20100003370 | FUNCTIONAL SUGAR REPLACEMENT - The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains. | 01-07-2010 |
| 20100009036 | COLD INFUSION PROCESS FOR FORTIFYING CORN AND/OR SOYBEANS - This invention relates to a cold infusion process for fortifying corn and/or soybeans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused corn and/or soybean produced by the process of infusing the corn and/or soybean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a corn and/or soybean with at least one fortifying agent at approximately room temperature. | 01-14-2010 |
| 20100009037 | EBALLISTRA LINEATA CM602(KCTC 10945BP) AND PHYTASE PRODUCED THEREFROM - The present invention relates to a novel yeast strain, | 01-14-2010 |
| 20100015285 | PROCESS OF PREPARING DIRECT-ACIDIFIED MILK BEVERAGE KEEPING HIGH VIABLE CELL COUNT AT AMBIENT TEMPERATURE - The invention provides a process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature. The process means that, adopting conventional technology to prepare acidified milk beverage and sterilizing, then adding | 01-21-2010 |
| 20100021586 | LOW POST-ACIDIFYING LACTIC ACID BACTERIA - The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products containing the bacteria. | 01-28-2010 |
| 20100028493 | NUCLEOTIDE PYROPHOSPHATASE INHIBITOR AND COENZYME REGENERATING SYSTEMS - The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose. | 02-04-2010 |
| 20100034925 | Pet Food and Processes of Producing the Same - The invention provides methods and products wherein a reactive starch constituent, including an edible constituent, is thermally treated to react it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from soft to apparently dry textures. The wide range of textures enables the provision of food products such as low calorie, digestible and safe, long duration pet food chews. Cooking is preferably conducted in an extruder, preferably at low moisture or in the total absence of added water. The methods of dynamic cooking reduce cost in a number of ways including decreased process steps, increased throughput, decreased capital expenses, and decreased raw product cost. The invention provides an edible composition produced by pre-activating particles, mixing the particles with solvents providing bonds, and inputting energy into the mixture via an extrusion process to form a firm cohesive material. | 02-11-2010 |
| 20100034926 | FOOD PARTICLE FOR PROMOTING WELLNESS - Embodiments described herein include an extruded food product comprising a soy protein; up to about 15% insoluble fiber; and up to about 15% soluble fiber. In one embodiment, the soluble fiber is inulin. | 02-11-2010 |
| 20100040735 | Method for Preparation of Lactic Acid Bacterium Having Anti-Allergic Activity - Disclosed is a method for preparing lactic acid bacteria having a high anti-allergic activity comprising culturing the lactic acid bacteria in a medium containing casein hydrolysate. The invention also provides an anti-allergic agent and a food/beverage product having anti-allergic activity comprising the lactic acid bacteria cultured in the method of the invention. | 02-18-2010 |
| 20100040736 | BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT - The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits. | 02-18-2010 |
| 20100047393 | PROBIOTIC (INFANT) FOOD - The invention relates to foods, such as infants and children's food and dietary supplements for infants and children. The invention provides a composition comprising a lipid source, a carbohydrate source and a protein source, characterized in that the composition further contains the | 02-25-2010 |
| 20100062111 | PUFFED PET TREAT - An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of the dog treat, and then to expand and evaporate the moisture. This process creates in an internal portion of the dog treat voids or air pockets that provide desired texture and strength characteristics. | 03-11-2010 |
| 20100068341 | Granulates Containing Enzymes for Animal Food - The present invention relates to novel enzyme-comprising granules which are suitable as feed additives, and also to a method for production thereof. The invention also relates to the use of the enzyme-comprising granules in feed compositions and, in particular, pelleted feed compositions, which are obtainable using the enzyme-comprising granules. | 03-18-2010 |
| 20100074993 | FOOD PRODUCTS COMPRISING PROBIOTIC MICROORGANISMS AND METHODS OF PREPARATION - A modified food product comprising probiotic microorganisms and a process for making the modified food product. A food product is coated with layers of fat, or a fat containing composition and a probiotic microorganism. The layers may optionally include a salt or a whey or milk product. Examples of food products include, but are not limited to, cereal and cereal crisps. | 03-25-2010 |
| 20100074994 | DRY FOOD PRODUCT CONTAINING LIVE PROBIOTIC - The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract. | 03-25-2010 |
| 20100074995 | POPLAR TRANSCRIPTION FACTORS - A nucleic acid molecule comprising a nucleotide sequence selected from the group consisting of nucleotide sequences set forth in SEQ ID NO:1-6 and 11, particularly SEQ ID NO: 3. The nucleotide sequence encodes at least a corresponding amino acid sequence set forth in SEQ ID NO: 12-17 and 26. The nucleic acid sequences and corresponding amino acid sequences regulate the flavonoid pathway, and more particularly they regulate the proanthocynanidin biosynthetic pathway and proanthocynanidin biosynthesis in a plant. One embodiment relates to methods of producing transformed plants comprising introducing into a cell of a plant a nucleic acid sequence selected from the group consisting of SEQ ID NO:1-6 and 11, particularly SEQ ID NO: 3 and regenerating a transformed plant from the transformed cell. Another embodiment relates to a host plant cell comprising at least one of the nucleic acid sequences set forth in SEQ ID NO:1-6 and 11. | 03-25-2010 |
| 20100074996 | Enzyme Granules - The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt. | 03-25-2010 |
| 20100080869 | Live Bacteria product - A live bacteria product including dormant viable bacteria suspended in a liquid carrier. The carrier contains oil and a suspension agent and may also include an adsorbent. The product is stored and shipped in a plastic bag and is sprayed onto livestock feed or the like. The treated livestock feed is then fed to the livestock with the ambient moisture in the digestive system of livestock causing the hydration of the bacteria to begin the bacteria's life cycle. The oil has a moisture content of less than one percent and preferably has a moisture content of less than one-tenth of one percent. | 04-01-2010 |
| 20100086646 | PROBIOTIC-CONTAINING FOOD PRODUCT AND A PROTONATED WEAK MONOACID - A fresh plant juice and/or milk-based food product, comprising a stable concentration of live probiotics producing false tastes and/or gas in the initial matrix of the food product, characterized in that it contains from 1 to 20 g/l of a dietary protonated weak monoacid with a pH between 3 and 4, and a preparation method for such a food product. | 04-08-2010 |
| 20100092610 | NUTRITIONAL COMPOSITION - A nutritional composition for infants at risk of developing obesity later in life comprises a protein source, a lipid source and a carbohydrate source and has a protein content of less than 1.8 g/100 kcal and an energy density of less than 650 kcal/litre. | 04-15-2010 |
| 20100098806 | Compositions and Methods of Dehydrated Food Fortification - A dehydrated and unprocessed food item (e.g., grain, fruit, vegetable, or portion thereof) is at least partially coated with a non-aqueous and nutritionally acceptable solvent that comprises a probiotic organism such that the fortified food item has a total probiotic content of at least 104 to 105 cfu/gram. Shelf life of such compositions is remarkably long while maintaining relatively high cfu count, and taste and flavor are remarkably preserved, even over extended periods. | 04-22-2010 |
| 20100124586 | STABLE, DURABLE GRANULES WITH ACTIVE AGENTS - A stable, durable granule for feed compositions has a core, at least one active agent; and at least one coating. The active agent of the granule retains at least 50% activity, at least 60% activity, at least 70% activity, at least 80% activity after conditions selected from one or more of a) a feed pelleting process, b) a steam-heated feed pretreatment process, c) storage, d) storage as an ingredient in an unpelleted mixture, and e) storage as an ingredient in a feed base mix or a feed premix comprising at least one compound selected from trace minerals, organic acids, reducing sugars, vitamins, choline chloride, and compounds which result in an acidic or a basic feed base mix or feed premix. | 05-20-2010 |
| 20100129495 | SERUM CHOLESTROL-LOWERING MATERIAL, PROCESS FOR PRODUCING SAME - The serum cholesterol-lowering material of the invention contains lactic acid-fermented egg white. The food composition having a serum cholesterol-lowering effect of the invention contains a serum cholesterol-lowering material. The pharmaceutical composition having a serum cholesterol-lowering effect of the invention contains a serum cholesterol-lowering material as an active component. The process for producing the serum cholesterol-lowering material of the invention comprises adding | 05-27-2010 |
| 20100136170 | Procedure for Extruder Cooking of Animal Feed Without Using a Dryer - Procedure for production of dry feeds for animals without using a drier by adding 25% of a digestible starchy or another extrudable powdery “glue” to a continuous extruder cooker, where it is cooked at high pressure and temperature until sufficient gelatinization and thermo-plastic condition is achieved. The glue product is then carried through a vacuum zone, in which the sudden pressure drop causes evaporation and temperature drop, so that the moisture content in the glue product drops. After the vacuum zone 75% of an unheated primary feed mixture is added to the glue product, and the two products are mixed. After the mixing zone the finished product is carried through a die and cut to pellets by a rotating knife. | 06-03-2010 |
| 20100136171 | GOOD TASTING FOOD PRODUCT CONTAINING AN AGENT FOR REDUCING CARBOHYDRATE UPTAKE; AND COMPOSITIONS CONTAINING SUCH AN AGENT - The present invention relates to good tasting food products that contain an agent or agents which avoid that taste-essential ingredients having an adverse effect, when digested or when taken up in the system of the consumer, can perform their adverse effects. The said adverse effect is especially an adverse effect on human health. In addition, the present invention relates to particular compounds or compositions that can be used for the directed removal of such adverse components of foods (including drinks). | 06-03-2010 |
| 20100151082 | METHOD FOR PREPARING A FROZEN DESSERT FROM A FROZEN COMPOSITION - A method for preparing a frozen dessert includes the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, the additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing the frozen composition with added liquid and/or powder in a texturizing device with grinding elements and optionally aeration elements; and (c) texturing the frozen composition with added liquid and/or powder in the texturing device. | 06-17-2010 |
| 20100159072 | Fermented Tea Beverage and Tea Beverage - The present invention provides a tea-based fermentation beverage comprising a tea-based fermentation liquid with at least one species of lactic acid bacteria selected from the group consisting of | 06-24-2010 |
| 20100159073 | Protein Gelatinous Food and its Manufacture Process - Galatinous protein foodstuff and process for its preparation, comprising water, cane sugar, glucose, a protein element, xanthan gum, linseed fibre, vitamins, citrus seed extract, citric acid, malic acid, bifidus and lactobacilli, colouring agent and essence. This product improves human digestion and maximized utilization of the ingested foodstuff. It permits the restoration of the intestinal flora, improves digestive function and activates the immune system when ingested regularly and continuously. | 06-24-2010 |
| 20100166914 | CENTER-FILLED CONFECTIONERY PRODUCTS - Center-filled confectionery products and methods of making center-filled confectionery products are provided. In an embodiment, the present invention provides a confectionery product comprising a hard confectionery shell surrounding a filling. The confectionery shell comprises a plurality of segments having different colors. The filling is selected from the group consisting of a liquid, a paste, a powder, a hard confectionery and combinations thereof. | 07-01-2010 |
| 20100166915 | CARBONATED BEVERAGE CONTAINING POLYUNSATURATED FATTY ACIDS - The present invention relates to a carbonated beverage comprising polyunsaturated fatty acids (PUFA) or derivatives thereof in an oil-in-water emulsion and the preparation thereof | 07-01-2010 |
| 20100183768 | TREATMENT OF CELL SUSPENSION - A new method for making a composition comprising a particle containing cell culture (e.g. a lactic acid bacteria culture) suspended in oil, a lipid, a wax or a mixture of those, wherein the composition gives improved storage stability of the cell of interest. | 07-22-2010 |
| 20100209556 | Creamer composition and method to deliver viable probiotic microorganisms - A creamer composition is provided for a beverage, along with a method to deliver beneficial probiotic microorganisms to an individual using a foaming creamer applied to the surface of a hot beverage via an unpressurized container. | 08-19-2010 |
| 20100215805 | BARRIER-COATED INGREDIENT FOR READY-TO-BAKE COOKIE DOUGH - A ready-to-bake cookie dough product containing a barrier coated cinnamon ingredient is described. The barrier coated cinnamon substantially reduces or eliminates the formation of gray dough in the cookie dough product when the cookie dough product is stored under refrigerated or frozen conditions. The barrier coated cinnamon ingredient includes cinnamon coated with a high SFI fat. Other ingredients, such as spices or flavorings, can also be prepared using the barrier coating to reduce or eliminate the formation of gray dough or other discoloration or forms of deterioration in ready-to-bake dough products. | 08-26-2010 |
| 20100239712 | Food Compositions of Microalgal Biomass - The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and/or microalgal oil in combination with one or more other edible ingredients, and methods of making such compositions by combining algal biomass or algal oil with other edible ingredients. In preferred embodiments, the microalgal components are derived from microalgal cultures grown and propagated heterotrophically in which the algal cells comprise at least 10% algal oil by dry weight. | 09-23-2010 |
| 20100239713 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | 09-23-2010 |
| 20100247712 | FOOD COMPOSITIONS COMPROMISING DRIED PROBIOTICS, METHODS OF MANUFACTURE AND USES THEREOF - The present invention is directed to a food composition including an edible base mix component and a dried probiotic component which that may be stored at room temperature and converted to a frozen dessert with minimal effects to the viability of probiotics. Accordingly, a consumer ingesting the frozen dessert is provided with a beneficial amount of viable probiotics. Also provided herein are one or more methods for manufacturing the food compositions and using the subject food composition in frozen dessert products. | 09-30-2010 |
| 20100266727 | STABILISATION OF DRIED BIOLOGICAL MATERIAL - The invention relates to a storage stable composition and method of manufacture containing a biological material, oil and a biopolymer which has a water activity of less than 0.5. The biological material in the composition attains significant stability and resistance to temperature, humidity and oxygen degradation. Advantages from the invention include the ability to stabilise, further process, store and then release the probiotic bacteria at a later date and retain viability. In addition the composition and method is more practical for producing and marketing of biological materials including probiotic material as it is simple, has low energy requirements and the resulting product is easy to incorporate in formulations and foods. | 10-21-2010 |
| 20100272858 | HEALTHY DRINK AND A METHOD FOR IMPROVING STABILITY OF A DRINK - The invention relates to a drink, especially to a drink that is healthy and tasty and has a good stability, and to a method for improving the stability of a drink. | 10-28-2010 |
| 20100278974 | Methods for the Preparation of Vegetable Chips or French Fries - A method for the preparation of vegetable chips or French fries is disclosed, wherein the method comprises: (i) preparing a mixture comprising between 20% to 90% (w/w) of a vegetable source and/or fruit source, a protein source, between 0% to 30% (w/w) water and a thickening agent; and (ii) moulding the mixture prepared into chips or French fries wherein none of said vegetable, fruit and protein sources comprise potato and, preferably, wherein the vegetable source is chosen from the group consisting of maize, carrot, pea, broccoli, cauliflower, bean, green bean, haricot bean, leek, onion, beet, rutabaga, and combinations thereof. | 11-04-2010 |
| 20100278975 | METHOD OF PREPARING TRIPLE-COATING LACTIC ACID BACTERIA AND NANO PARTICLE COATING METHOD, TRIPLE-COATING LACTIC ACID BACTERIA PREPARED THEREBY AND ARTICLE COMPRISING THE SAME - The present invention relates to a method for preparing triple-coated lactic acid bacteria, triple-coated lactic acid bacteria prepared thereby, and an article comprising the same. More particularly, the present invention relates to a method for preparing lactic acid bacteria triple-coated with protein, polysaccharide and nanoparticles, triple-coated lactic acid bacteria prepared thereby, and an article comprising the same. The triple-coated lactic acid bacteria prepared according to the present invention provides have better acid resistance, bile resistance and stability in accelerated test than conventional double-coated lactic acid bacteria. They are not killed by gastric acid or bile acid upon uptake, and maintain their inherent physiological activities, and, therefore, they can be effectively used in various products, including fermented milk, processed milk, fermented soybean products, fermented kimchi products, functional drinks, functional foods, conventional foods, cosmetics, and the like. | 11-04-2010 |
| 20100297295 | Microalgae-Based Beverages - The invention provides novel beverages and raw materials for the manufacture thereof, such beverage and raw materials containing microalgae of various species with varying components. Attributes of the microalgal biomass used in the invention include nutrition-providing materials such as carotenoids, dietary fiber, tocotrienols and tocopherols, and varying lipid compositions, particularly low levels of saturated lipids. Attributes of the microalgal biomass used in the invention include structural attributes such as improved mouth feel compared to alternative milk products such as soy milk and rice milk. The novel beverages provide delivery systems for high nutrition materials found in microalgae. The invention provides a new category of finished beverages based on microalgae (such as refrigerated and shelf stable liquids and emulsions) as well as compositions for augmenting properties of current beverages through inclusion of novel microalgae-based materials as ingredients. | 11-25-2010 |
| 20100297296 | Healthier Baked Goods Containing Microalgae - Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided. | 11-25-2010 |
| 20100303961 | Methods of Inducing Satiety - Disclosed herein are methods of inducing satiety by providing microalgae-based foods. In some embodiments, microalgal biomass contains high levels of dietary fiber and/or digestible crude protein and/or low saturation triglyceride oil. Homogenization methods to liberate free oil and fiber are disclosed for enhancing the feeling of satiety in a human, thereby reducing caloric intake. The provision of such materials to a human have the further benefit of providing heart-healthy microalgae-based ingredients while achieving levels of satiety sufficient to reduce further caloric intake. | 12-02-2010 |
| 20100303962 | PROCESS FOR PREPARING BAKEABLE PROBIOTIC FOOD - Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance. | 12-02-2010 |
| 20100310720 | Bakery Enzyme Composition and Method of Making - A bakery enzyme composition and method of making the same. The bakery enzyme composition includes an enzyme preparation comprising an enzyme, preferably a lipolytic enzyme. The composition further comprises a carrier component, preferably selected from bakery starches and flours, and mixtures thereof. | 12-09-2010 |
| 20100316766 | Methods of Promoting the Growth of Beneficial Bacteria in the Gut - A method of promoting the growth of beneficial bacteria in the gut of a human in need thereof, which involves administering to a human a composition containing an effective amount of Ara-(1-5)-(Ara) | 12-16-2010 |
| 20100316767 | GELLED DAIRY COMPOSITIONS AND RELATED METHODS - The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product. | 12-16-2010 |
| 20100316768 | Nutritionally Fortified Liquid Composition With Added Value Delivery Systems/Elements/Additives - A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, with added delivery systems: Encapsulations/particles, of different size(s), shape(s), material(s), colors, non-visible, serving one or more functions: improved taste, odor-masking; controlled release applications; bio-availability of actives, avoid hygroscopicity; minimized interactions, improved thermal, oxidative, and shelf-life; decorative. Viscosity changing elements, (with one or more viscosity changing additives, with or without encapsulations, particles) to enhance delivery of active medicants/ingredients of categories: pharmaceuticals, nutraceuticals, dietary supplements, therapeutics, diagnostics, etc. Composition ensures hydration, simultaneously providing soluble fiber (fiber-water), with additives contained within the delivery systems, having the ability to target specific health goals/needs: weight loss, diabetes, cholesterol/heart, gastrointestinal tract disorders/improvement, osteoporosis, cancer, pain, stress, relaxant, stimulant etc. | 12-16-2010 |
| 20100323064 | Agent For Improving Viability of Lactic Acid Bacteria - An object of the present invention is to provide a novel agent for improving the viability of lactic acid bacteria, which has an excellent effect on the improvement of the viability of lactic acid bacteria in the product, has no adverse effect on the flavor of the product and requires less production cost. An agent for improving the viability of lactic acid bacteria characterized by using manganese as an effective ingredient. A manganese-containing material may be used as manganese. Manganese is preferably formulated at 5 μg/100 g or more in the final product. | 12-23-2010 |
| 20110003034 | FOOD PRODUCTS COMPRISING SESAME PASTE - Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt and snacks. | 01-06-2011 |
| 20110008493 | HEAT RESISTANT PROBIOTIC COMPOSITIONS AND HEALTHY FOOD COMPRISING THEM - Provided are granules for incorporating probiotic bacteria into health food products, particularly bakery probiotic products. The granules contain a core of bacteria to be released in a viable state in the small intestine, coated with layers protecting the bacteria against high temperature during baking, and against adverse conditions along the gastrointestinal tract. | 01-13-2011 |
| 20110014324 | Product for the storage of freeze-dried lactic acid bacteria mixed with oral rehydration solution - A method of packaging of products that are sensitive to moisture is provided, consequently prolonging the shelf-life of such a product, more specifically prolonging the shelf-life of freeze dried lactic acid bacteria mixed with oral rehydration solution (ORS) powder. The packaging includes two desiccants: one desiccant integrated in the foil material and the second desiccant being the anhydrous ORS. | 01-20-2011 |
| 20110020497 | CAPSULE CONTAINING NUTRITIONAL INGREDIENTS AND METHOD OF DELIVERY OF A NUTRITIONAL LIQUID FROM THE CAPSULE - The invention proposes a capsule ( | 01-27-2011 |
| 20110027416 | Dusted Animal Food - A dusted pet food kibble and a process for dusting a pet food kibble comprising providing a pet food kibble in the form of a core matrix, providing a powder comprising a first component that can comprise an active ingredient, such as Probiotic microorganism particles, and dusting the powder onto the pet food kibble to form a dusted kibble. The dusting can occur substantially free of a binder. An animal feed comprising a kibble in the form of a core dusted with active ingredients. | 02-03-2011 |
| 20110027417 | Process for Dusting Animal Food - A dusted pet food kibble and a process for dusting a pet food kibble comprising providing a pet food kibble in the form of a core matrix, providing a powder comprising a first component that can comprise an active ingredient, such as Probiotic microorganism particles, and dusting the powder onto the pet food kibble to form a dusted kibble. The dusting can occur substantially free of a binder. An animal feed comprising a kibble in the form of a core dusted with active ingredients. | 02-03-2011 |
| 20110027418 | Animal Food Having Low Water Activity - An active or Probiotic animal food having a low water activity that can be contained within a package having a low vapor transmission rate. The animal food can have a shelf life sufficient to deliver a target dose of Probiotic to an animal. The water activity of the animal food can be controlled. The activity level of the Probiotic can be controlled. | 02-03-2011 |
| 20110027419 | Animal Food and Its Appearance - Animal feeds comprising at least one kibble comprising a colored appearance. The colored appearance can communicate to a purchaser of the animal feed that the kibble provides a health benefit. The kibble can further comprise an active, such as a Probiotic, that provides a health benefit. The active kibbles can be mixed with non-active kibbles. | 02-03-2011 |
| 20110027420 | MOISTURE MIGRATION REDUCTION LAYER FOR A FOOD PRODUCT - A moisture migration reduction layer suitable for use with a food product to reduce moisture migration into, out of or within the food product. Further, a moisture migration reduction layer for a food product which attenuates loss of viability of an active ingredient such as a probiotic micro-organism. | 02-03-2011 |
| 20110045141 | FEED, METHOD OF PRODUCING FEED, AND LARVA PRICKING APPARATUS - Feed contains at least part of an insect larva having an antimicrobial activity. | 02-24-2011 |
| 20110070334 | Probiotic Stabilization - An ingestible composition including a probiotic contained in a mixture of hydrolyzed mammalian protein, one or more carbohydrates and a compound binder useful for nutrition of infants and children. | 03-24-2011 |
| 20110070335 | GRANULATED DAIRY PRODUCTS - The invention concerns a granulated dairy product that includes particles of milk powder along with dry particles selected from dried emulsified fat particles, whey protein isolates, maltodextrines, starches and sucrose or lactose powders. The milk powder and dry particles are agglomerated together and are at least partially coated with a binding medium that includes a carbohydrate to form coated agglomerate particles having a mean particle diameter of between 10 and 10000 μm. | 03-24-2011 |
| 20110081451 | SPHERICAL CORE-SHELL-PARTICLE - The invention relates to a spherical core-shell-particle comprising or consisting of the following components:
| 04-07-2011 |
| 20110081452 | PRODUCTION OF LIVE INSECT "MINI-LARVAE" AND USE THEREOF FOR FEEDING AQUARIUM FISH, ALEVINS OF FARM FISH AND PETS - Method for obtaining insect larvae kept alive and use thereof as food for fish with an oral orifice having a diameter of between 1.2 and 4 mm, in particular aquarium fish and alevins of farmed species, and also for pets. | 04-07-2011 |
| 20110091605 | Process for extracting bioactive calcium ion - A process for extracting a bioactive calcium ion, includes isolating calcium ion from fibrous membranes of natural shells which contain composition calcium with an extracting solution which has a temperature below 28° C. and subacidity, wherein the extracting solution comprises a protease, and utilizes water to be dispersant, such that the calcium ion chelates with dispersoid to form a colorless crystal bioactive calcium ion solution. | 04-21-2011 |
| 20110104335 | PROCESS AND CONFECTIONERY PRODUCT PRODUCED THEREBY - A process for preparing a confectionery product comprising a dispersion of a powder in a matrix comprises: i) providing a liquid matrix material in a container, ii) combining a powder with the liquid matrix material in the container, iii) mixing the powder and the liquid matrix material in the container using a low shear mixer to form a mixture; iv) removing the mixture from the container; and v) optionally, passing the mixture through a filter and/or a magnetic field; wherein the process is operated on a continuous or semi-continuous basis with continuous or semi-continuous supply of liquid matrix material to the container in (i), and the matrix material is selected from chocolate, chocolate-like products and fat continuous confectionery fillings. | 05-05-2011 |
| 20110111094 | PROCESS FOR THE PREPARATION OF VEGETABLE PRESERVES CONTAINING PROBIOTIC MICROORGANISMS - The present invention relates to a process for the preparation of vegetable preserves, comprising immersing a vegetable in a solution containing darkening inhibitors, half cooking the vegetable in water at a temperate of between 90 and 100° C., immersing the vegetable in a brine solution containing probiotic lactobacilli and/or bifidobacteria in a sterile container and sealing the container. The invention further relates to vegetable and vegetable preserves obtained by means of the process. | 05-12-2011 |
| 20110111095 | Yoghurt Product and Process - A yoghurt produced without the need for bacterial fermentation and methods for producing the yoghurt. Milk is mixed with coagulation control ingredients and subjected to a coagulation step. The coagulation control agents may include a mineral salt and an acidulating agent. | 05-12-2011 |
| 20110111096 | Grain-Based Food Product with Powder Coating - A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water. | 05-12-2011 |
| 20110123677 | HIGH ACID BEVERAGE PRODUCTS AND METHODS TO EXTEND PROBIOTIC STABILITY - Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested after 45 days of storage in hermetically sealed individually sized 12 fl. oz. PET vessels stored in the dark or in otherwise UV shielded conditions at a refrigeration temperature of 35° F. the beverage product has an increased shelf life when compared to the same beverage product without beta glucan. Methods are provided for making such beverage products with extended probiotic stability. | 05-26-2011 |
| 20110129570 | FERMENTATION PROCESS - The present disclosure relates in one embodiment to a method of producing a fermented food, wherein a raw food material is combined with a starter culture for fermentation, wherein at least one microorganism of the genus | 06-02-2011 |
| 20110129571 | SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS - The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling. | 06-02-2011 |
| 20110135788 | POLYSILOXANE (SILICONE) TREATMENT COMPOSITION FOR SUPPRESSION OF MOLD AND SPOILAGE ON ANIMAL FEED AND FORAGE, AND METHODS OF USING SAME - Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation. | 06-09-2011 |
| 20110142993 | Method for Making Pet and Animal Comestibles - A method for making chew products for pets and domesticated animals includes selecting raw ingredients from animal and plant sources. Offal is separated from ingredients, which are then combined to form a base or base materials. The base materials are uniformly saturated with a digestive enzyme or a mixture of digestive enzymes. Saturated base materials are then dewatered and transformed into shapes. The shapes are dehydrated at a low temperature to retain enzyme activity and to render a shelf-stable product. | 06-16-2011 |
| 20110151057 | Yogurt Topping - Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency. | 06-23-2011 |
| 20110159148 | INCREASED FOLATE PRODUCTION LEVELS IN LACTOBACILLUS FERMENTING MELON JUICE - The invention relates to the field of food, feed and food supplements comprising high folate levels, whereby the folate is produced by fermentation of | 06-30-2011 |
| 20110165290 | CONFECTIONERY WITH ENZYMATICALLY MANIPULATED TEXTURE - Confectionery with hydrolase enzymes have changeable textures where the action of the hydrolase causes the texture to change over time. The confectionery can be multi-region confectionery or single region chewy confectionery where the extent of hydrolysis is manipulated to control the texture change. | 07-07-2011 |
| 20110171348 | PET FOOD - Pet food contains the main component of conventional pet food and the mixture of the micro-organisms and oil. The main component of the pet food is vacuum coated with the said mixture. The viable micro-organisms included to the mixture are freeze dried probiotic micro-organisms. The method for producing a pet food contains the steps of mixing the probiotic micro-organisms with the fish oil and vacuum coating the mixture on the conventional pet food. The pet food production process is carried out in sealed environment under the pressure of 1 bar or less. | 07-14-2011 |
| 20110171349 | MICROENCAPSULATE AND PROCESS FOR THE MANUFACTURE THEREOF - The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 μm to 25 μm, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 μm and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt. %; an—an edible salt having a water solubility at 37° C. and a pH of 7.0 of less than 1 mg/ml and a water solubility at 37° C. and a pH of 2.0 of at least 5 mg/ml; The microencapsulate of the present invention does not release the encapsulated active component when incorporated in water-containing foodstuffs, beverages, nutritional compositions or pharmaceutical compositions. Following ingestion, however, the active component is released rapidly. | 07-14-2011 |
| 20110177198 | Isolated Microorganism Strain Lactobacillus Plantarum Tensia DSM 21380 as Antimicrobial and Antihypertensive Probiotic, Food Product and Composition Comprising Said Microorganism and Use of Said Microorganism for Preparation of Antihypertensive Medicine and Method for Suppressing Pathogens and Non-Starter Lactobacilli in Food Product - The present invention relates to a microorganism strain | 07-21-2011 |
| 20110183036 | TREATS AND METHODS FOR PRODUCING SAME - Treats have a water activity of less than 0.5 and good organoleptic properties. A method for obtaining such treats having low water activity involves injection molding a dough made from a polyol and at least one of a source of casein and a source of starch. | 07-28-2011 |
| 20110183037 | Recombinant hexose oxidase, a method of producing same and use of such enzyme - A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care products and in the manufacturing of lactones. Suitable sources of DNA coding for the enzyme are marine algal species including | 07-28-2011 |
| 20110183038 | ACIDIFIED NUTRITIONAL FORMULA - A nutritional formula has a pH in the liquid state in the range from 4.8 to 5.2, which formula comprises, on a dry matter basis, lactic acid in an amount of not more than 1.35% and at least 0.5% of a salt of lactic acid (+)-lactic acid for preparing nutritional formulas with a pH in the range of 3.5 to 6. | 07-28-2011 |
| 20110189343 | NANO-SIZED LACTIC ACID BACTERIA - Cells of lactic acid bacteria, which have been obtained by controlling pHs of media in a culturing step and processing steps to a neutral range of, for example, from 5 to 8 or so, have a mode value (particle size) of 1.0 μm or smaller in their particle size distribution. Cells of nano-sized lactic acid bacteria which have such a small particle size are excellent in INF-α producing capacity and are also superb in water dispersibility. | 08-04-2011 |
| 20110189344 | RECOVERY OF INSOLUBLE ENZYME FROM FERMENTATION BROTH AND FORMULATION OF INSOLUBLE ENZYME - Methods are provided for recovery and formulation of insoluble enzymes from a microbial fermentation broth, without removal of microbial cells or cell debris. Granular and liquid formulations comprising insoluble enzymes are also provided. | 08-04-2011 |
| 20110189345 | OILY MIXTURE OF NATURAL BIOACTIVE INGREDIENTS TO PREPARE AN ENRICHED FOOD PRODUCT - The present invention provides an oily mixture based on natural bioactive ingredients to be used to prepare an enriched food product that includes salmon oil enriched with EPA and DHA, alpha-tocopherol and supercritical rosemary extract. Optionally, this mixture can contain the microalga | 08-04-2011 |
| 20110195153 | Nutritional Formulation Comprising A Cows Milk Peptide Containing Hydrolysate And Or Peptides Derived Thereof For Tolerance Induction - A nutritional formulation or supplement comprising a cow's milk peptide-containing hydrolysate and/or peptide-containing fraction of the hydrolysate and/or one or more peptides derived from a protein present in cow's milk for use in the induction of tolerance in a human subject, wherein said peptides contained in the hydrolysate or fraction of hydrolysate comprise T cell epitope-containing peptides or wherein said one or more peptides are T cell epitope-containing peptides, and wherein said T cell epitope-containing peptides are capable of driving the immune reaction upon intake of the nutritional formulation towards tolerance. | 08-11-2011 |
| 20110195154 | Beverage Compositions - The present invention describes beverage compositions comprising lactic acid-producing bacteria. | 08-11-2011 |
| 20110200711 | COMPACTED FOOD FOR ANIMALS - The compacted food for animals is made up of the following elements: a) essential oils; b) molasses; c) correctives; d) forage; e) water; f) aromas; g) glucoses; mixed, minced and compacted. | 08-18-2011 |
| 20110229605 | WHOLE FISH PRODUCTS AND METHODS OF MAKING AND USING THEM - Whole Fish composite Products made from a dry Structural Component and a Fish Meat Powder that has retained most of functional properties and which can both be reconstituted with water and mixed together to produce a range of products. | 09-22-2011 |
| 20110236531 | GLYCEROGLYCOLIPID LIPASE - Disclosed is a glyceroglycolipid lipase which is highly safe, can hydrolyze a neutral fat, a glycerophospholipid or a glyceroglycolipid at about pH 6, is thermally stable to some extent, can hydrolyze lecithin, cannot hydrolyze lysolecithin, can rise a bread when used singly in the production of the bread, and has no unpleasant odor. Specifically disclosed is a glyceroglycolipid lipase derived from a filamentous bacterium | 09-29-2011 |
| 20110236532 | FOOD COMPOSITION COMPRISING GERMINATED SEEDS OR GRAINS - A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dry baked biscuit or a semi-moist biscuit. It provides a nutritious pet food with prebiotic and probiotic benefits. The invention also provides a method of preparing a probiotically and prebiotically active pet food composition comprising the steps of providing a pre-mix composition comprising a germinated seed or grain; a ground dry carbohydrate; probiotic bacteria and a humectant; blending the pre-mix composition with water; mixing the pre-mix composition to form a pet food composition; cooking the pet food composition in an oven at an internal temperature of the pet food composition of not greater than about 120° C. for about 10 minutes to 20 minutes. | 09-29-2011 |
| 20110236533 | FOOD COMPOSITION COMPRISING GERMINATED SEEDS OR GRAINS - A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dry baked biscuit or a semi-moist biscuit. It provides a nutritious pet food with prebiotic and probiotic benefits. The invention also provides a method of preparing a probiotically and prebiotically active pet food composition comprising the steps of providing a pre-mix composition comprising a germinated seed or grain; a ground dry carbohydrate; probiotic bacteria and a humectant; blending the pre-mix composition with water; mixing the pre-mix composition to form a pet food composition; cooking the pet food composition in an oven at an internal temperature of the pet food composition of not greater than about 120° C. for about 10 minutes to 20 minutes. | 09-29-2011 |
| 20110250317 | INFANT OR FOLLOW-ON FORMULA - The formula of the invention, intended both for infants and young children, comprises at least one LC-PUFA and at least one probiotic. The invention also pertains to methods of strengthening natural immune defences and promoting a healthy mental development in infants or young children by fully or partly feeding them with the said formula. | 10-13-2011 |
| 20110268844 | METHOD FOR REDUCING THE VIRAL AND MICROBIAL LOAD OF BIOLOGICAL EXTRACTS CONTAINING SOLIDS - The invention relates to a method for reducing the viral and microbial content of biological extracts which contain solids. It is provided that the method comprises the steps
| 11-03-2011 |
| 20110274789 | ISOLATED LACTOBACILLUS PLANTARUM STRAIN INDUCIA DSM 21379 AS PROBIOTIC THAT ENHANCES NATURAL IMMUNITY AND FOOD PRODUCTS AND MEDICINAL PREPARATIONS COMPRISING IT - The present invention relates to a microorganism | 11-10-2011 |
| 20110287138 | SYSTEM AND METHOD FOR FREEZE DRYING FOOD ARTICLES - A method for enhancing nutritional value of a food article, the method comprising soaking the food article for a first predetermined time period, sprouting the food article for a second predetermined time period so as to facilitate activation of live enzymes in the food article, and freeze drying the food article so as to reach a predetermined moisture content of the food article. | 11-24-2011 |
| 20110287139 | ABFB-2 gene from penicillium funiculosum - The invention relates to the abfB-2 gene of | 11-24-2011 |
| 20110287140 | PROCESS FOR PREPARING A FREE-FLOWING POWDER CONTAINING A DELIQUESCENT QUATERNARY AMMONIUM COMPOUND - A process is described for obtaining free flowable, carrier free powders from aqueous solutions of deliquescent quaternary ammonium compounds in a two step process, comprising a drying and a powder mixing step. The excellent free-flowing and stability characteristics of the final product could only be obtained when among possible other additives at least one univalent metal fatty acid salt is added to the liquid phase in the drying step and at least one multivalent metal fatty acid salt in the powder mixing step. A surprising synergy was observed between these additives when applied as described in the present invention. | 11-24-2011 |
| 20110287141 | CLONING, EXPRESSION AND USE OF ACID PHOSPHOLIPASES - The invention relates to a DNA sequence that encodes a polypeptide with phospholipase activity and was isolated from | 11-24-2011 |
| 20110287142 | CREATION OF DIVERSITY IN POLYPEPTIDES - The inventors realized that the diversity generated by conventional methods may be limited by steric hindrance between amino acid residues in the three-dimensional structures of the resulting polypeptides. The steric hindrance may occur between amino acid residues at widely different positions in the amino acid sequences, e.g. between residues in two different domains of the 3D structure, and resulting polypeptides which include such steric hindrance may never be observed in the conventional recombination methods because they may be expressed in poor yields or may have poor activity or stability. | 11-24-2011 |
| 20110293783 | NUTRITIONAL COMPOSITIONS FOR ENHANCING IMMUNE FUNCTION - The present disclosure relates to nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, and a source of β-1,3-glucan. | 12-01-2011 |
| 20110293784 | MILK-BASED NUTRITIONAL COMPOSITIONS - The present disclosure relates to milk-based nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, a carbohydrate source, and a source of β-1,3-glucan. | 12-01-2011 |
| 20110293785 | FOOD COMPOSITIONS COMPRISING TAILORED OILS - Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants. | 12-01-2011 |
| 20110293786 | Phospholipase C enzyme - A phospholipase C enzyme having the ability to hydrolyze a phospholipid in both acidic and around neutral ranges and in a citrate buffer solution, as well as having a degree of heat stability, and having a property not to hydrolyze phosphate esters not containing lipid moieties. The phospholipase C enzyme shows activity from acidic to neutral pH and does not substantially hydrolyze any phosphate esters except for phospholipids. | 12-01-2011 |
| 20110293787 | ISOTONIC ENERGY DRINK - The present invention relates to an isotonic energy drink with an osmolality value between 240 and 300 per litre of drink, comprising the following components:
| 12-01-2011 |
| 20110300262 | LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE - The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same. | 12-08-2011 |
| 20110300263 | POLYPEPTIDES HAVING CELLOBIOHYDROLASE II ACTIVITY - Provided herein are improved variants of polypeptides having cellobiohydrolase II activity, nucleic acids encoding the polypeptides, vectors, host cells containing the nucleic acids and methods for producing the polypeptides. The polypeptides encompassed by this disclosure may be used in numerous applications including the use of the polypeptides for the production of biofuels and for the synthesis of platform chemicals or biopolymers from renewable sources. | 12-08-2011 |
| 20110300264 | FROZEN INSTANT BEVERAGE PRODUCT - A method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product. The frozen instant beverage product can be stored in frozen form for subsequent use, at which time it is combined with one or more beverages to produced a semi-frozen beverage for consumption. | 12-08-2011 |
| 20110318455 | PRODUCTION OF BEADLETS COMPRISING PROBIOTIC COMPOUNDS - The present invention relates a process of production of beadlets comprising probiotic compounds in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets in food (for mans and animals) as well as in premixes. | 12-29-2011 |
| 20120015075 | CHEWABLE SUPPLEMENT WITH LIVE MICROORGANISMS - A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include an organic or non-organic gummy candy including a binding agent, sweetener, flavoring, and/or coloring. The active ingredient may include a predetermined amount of at least one probiotic. The delivery vehicle may also include a predetermined amount of at least one prebiotic. The delivery vehicle may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient. | 01-19-2012 |
| 20120015076 | CHOCOLATE DELIVERY SYSTEM FOR LIVE MICROORGANISMS - A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a chocolate candy. The active ingredient may include a predetermined amount of at least one probiotic. The delivery vehicle may also include a predetermined amount of at least one prebiotic. The delivery vehicle may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient. | 01-19-2012 |
| 20120015077 | INFANT OR FOLLOW-ON FORMULA - The formula of the invention, intended both for infants and young children, comprises modified sweet whey proteins free or almost free of CGMP, and at least one probiotic. The invention also pertains to methods for promoting physical development, improving gastro intestinal comfort and developing a healthy gut microflora in infants or young children by fully or partly feeding them with the said formula. | 01-19-2012 |
| 20120021094 | Process for Making a Pet Food in the Form of a Coated Kibble - A process of making a pet food include providing a core pellet; providing at least one coating material; applying the coating material to the core pellet to form a coated kibble using a continuous fluidizing mixer; wherein application of the coating material occurs at a Froude number range of from about 0.8 to about 3 and a Peclet number greater than about 6. | 01-26-2012 |
| 20120021095 | CHOCOLATE FLAVOURED PROBIOTIC SUPPLEMENT - The present invention refers to a food product. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria preferentially to persons of paediatric age. The present invention furthermore refers to a chocolate flavoured probiotic supplement, in particular to a probiotic tablet comprising an inner part, represented by a core of chocolate containing coated probiotic bacteria, and an outer part, represented by an outer coating. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria. | 01-26-2012 |
| 20120027890 | METHOD FOR THE PRODUCTION OF MAIZE PROTEINS AND USE OF SAID PROTEINS FOR THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS AND PASTA - A method for the production of maize proteins comprises a step of extracting protein fractions comprising zeins and rich in glutelins from white maize and/or its sub-derivatives, such as for example flour, CGM (Corn Gluten Meal) or other, using an aqueous solution of alcohol in the absence of a reducing and purification agent. The present invention also concerns the formulation of recipes for the preparation of bakery gluten-free products and pasta with said proteins extracted | 02-02-2012 |
| 20120034345 | LOW CALORIE DAIRY PRODUCTS - The present invention pertains to fermented dairy products with reduced caloric values, in particular to low-fat, milkshakes and smoothies having reduced amounts in sugar. The dairy products of the invention comprise gelatine. They have high foaming rates and are stable over time. Further, the present invention also relates to processes and kits-of-parts for obtaining said dairy products. | 02-09-2012 |
| 20120058225 | PROBIOTIC OIL SUSPENSION AND USE THEREOF - The present invention provides probiotic/oil suspension for vacuum infusion of an extruded probiotic food product characterized by balancing the requirements of a high concentration of the probiotic micro-organism in the suspension and physical properties that makes the suspension applicable for vacuum infusion. Further provided are methods of preparing said suspension and use thereof in the manufacture of an extruded probiotic food product. | 03-08-2012 |
| 20120064193 | SHORTENING PARTICLE COMPOSITIONS AND PRODUCTS MADE THEREFROM - 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. | 03-15-2012 |
| 20120064194 | ENZYMES - The present invention relates to enzymes and processes. In particular, there is described a host 3140 cell transformed or transfected with a nucleic acid encoding a bacterial phytase enzyme and variants thereof. | 03-15-2012 |
| 20120082757 | ENZYME GRANULES - The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt. | 04-05-2012 |
| 20120082758 | ENZYME GRANULES - The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt. | 04-05-2012 |
| 20120088010 | DIRECT-FED MICROBIAL - An isolated microorganism comprising a Propionibacteria strain is described. When the microorganism is fed to a ruminant, protein and fat levels in milk produced by the ruminant are increased, while body condition and milk production levels are maintained. When fed to the ruminant, the microorganism also has positive effects on various metabolic hormones and metabolites, e.g, an increase in energy balance, plasma non-esterified fatty acids levels, and plasma leptin level. Supplementation with propionibacteria reduced dry matter intake but did not affect milk production in the cows. Therefore, the propionibacteria of the invention made the cows more energy efficient as cows produced the same amount of milk, yet consumed less dry matter. | 04-12-2012 |
| 20120088011 | Photoautotrophic Growth of Microalgae for Omega-3 Fatty Acid Production - The invention provides methods of cultivating microalgae photoautotrophically outdoors to prepare concentrated microalgae products containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) docosahexaenoic acid, two long-chain polyunsaturated fatty acids found in fish oil that are very important for human and animal health. It also provides concentrated microalgae products containing EPA and DHA and purified lipid products containing EPA and DHA purified from microalgae. | 04-12-2012 |
| 20120100256 | NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF - The present invention relates to | 04-26-2012 |
| 20120107452 | AERATION SYSTEMS FOR HORIZONTAL PHOTOBIOREACTORS - This invention relates to an aeration system comprising an aeration section, a degassing section and optionally an additional section. This invention also relates to a horizontal photobioreactor comprising the aeration system. This invention further relates to methods of using the photobioreactors. | 05-03-2012 |
| 20120114798 | AERATED FOOD PRODUCTS AND METHODS OF MAKING SAME - A method of producing a aerated food product which may be frozen, freeze dried, or dried. The method includes providing a raw ingredient composition having a desired first viscosity, aerating the composition to a desired second viscosity with a desired amount of aeration, shaping the aerated composition, and depending on the food product, freezing the shaped aerated composition, freeze-drying the shaped aerated composition or drying the shaped aerated composition. | 05-10-2012 |
| 20120121762 | FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING AND USING - The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof. | 05-17-2012 |
| 20120128825 | RECOMBINANT APASES NUCLEIC ACID SEQUENCES - The various embodiments herein provide nucleic acid sequences isolated from | 05-24-2012 |
| 20120128826 | NOVEL LOW SODIUM SALT COMPOSITION - The present invention relates to novel and unique low sodium salt compositions and the methods used to make them. The low sodium salt compositions include a combination of sodium chloride and non-sodium chloride without modifiers, flavorants, or masking-agents. The unique low salt compositions of the invention are prepared by superheating the components to or beyond their melting points. Furthermore, the invention relates to the use of the salt composition in the food industry. | 05-24-2012 |
| 20120128827 | FUNCTIONAL FEEDS WITH HIGH SOY FLOUR, STARCH AND Bacillus SPP CONTENT - The present product (“invention”) corresponds to a new strain of | 05-24-2012 |
| 20120128828 | NOVEL PROCESS FOR ENZYMATIC ACRYLAMIDE REDUCTION IN FOOD PRODUCTS - The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding: a) asparaginase and b) at least one hydrolyzing enzyme to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added. | 05-24-2012 |
| 20120128829 | FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF - The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof. | 05-24-2012 |
| 20120148706 | NOVEL PROTEIN HAVING B-GLUCOSIDASE ACTIVITY AND USES THEREOF - By combination of hydrophobic chromatography and strongly basic anion-exchange chromatography, a novel, highly hydrophobic β-glucosidase was successfully identified from | 06-14-2012 |
| 20120156330 | LOW SODIUM MARGARINE SPREAD ENRICHED WITH PROBIOTICS FIELD - Described herein are shelf stable low sodium compositions having reduced levels of trans fats. The compositions comprise a reduced trans base oil, an unhydrogenated oil, water, a low sodium sea salt, a probiotic and one or more additives. Also provided are methods of preparing such compositions and use thereof. | 06-21-2012 |
| 20120156331 | CHEESE-LIKE FOOD COMPOSITION AND A METHOD FOR PRODUCING THE SAME - An object of the present invention is to provide a cheese-like food composition having physical properties and texture analogous to those of soft cheese and comprising a plant protein as a protein ingredient. The present inventors have discovered that the above object can be achieved by a food composition having cheese-like texture, which comprises a soy protein in an amount ranging from 0.5% to 10% by mass as a solid content and a wheat protein in an amount ranging from 15% to 35% by mass as a solid content with respect to the total amount of the food composition, wherein the soy protein is coagulated. | 06-21-2012 |
| 20120156332 | Protecting bioactive food ingredients using microorganisms having reduced metabolizing capacity - The invention concerns a food product containing living microorganisms and bioactive food ingredients of interest, wherein the living microorganisms and the bioactive food ingredients of interest are organized so as to reduce metabolizing of said bioactive ingredients by said living microorganisms. More particularly, the invention concerns the use therefor of living microorganisms having reduced capacity for metabolizing the bioactive ingredients. | 06-21-2012 |
| 20120164276 | Dressing - Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt % glucomannan and higher. Glucomannan absorbs substantial amounts of moisture released by the inclusions such as tuna fish, potatoes, vegetables etc, and as such, prevents “watering out” of the salad. Moreover, glucomannan is resistant to certain enzymes released by the inclusions such as carrots, cabbage, vegetables, fruits etc. Particularly important in this respect are amylases. By virtue of its resistance to amylase, glucomannan can thicken dressings in light products such as light mayonnaise, which often include starches subject to degradation by amylase, with little or minimal “watering out” in extended use. | 06-28-2012 |
| 20120171328 | COMPOSITION COMPRISING HEAT LABILE MILK PROTEINS AND PROCESS FOR PREPARING SAME - A method for preparing compositions comprising heat labile milk proteins is disclosed herein. In certain embodiments, the method involves subjecting a first composition comprising a fat or lipid source and a protein source to a temperature of at least about 130° C. and combining the first composition with a second composition comprising a heat labile milk protein. In another embodiment, the method includes combining a first composition comprising a fat or lipid source and a protein source that has been subjected to a temperature of at least about 130° C. with a composition comprising a heat labile milk protein to form a third composition including a fat or lipid source, a protein source and a heat labile milk protein and packaging the third composition aseptically. | 07-05-2012 |
| 20120171329 | Probiotic Juice Drink - A probiotic fruit juice drink consisting of at least one species of probiotic bacteria chosen from | 07-05-2012 |
| 20120189738 | FISH FEED - Due to the recent problems of higher fuel costs and exhaustion of marine resources, fish meal-free feeds have been developed. However, these feeds are insufficient from the standpoints of feed-intake and growth of fishes. Also, there has been required a feed which can economically and easily prevent or treat fish diseases and, even in the case of given in a reduced amount, ensures efficacious fish growth without disturbing the growth of fishes. Disclosed is a feed containing fly pupae and/or fly larvae. This feed can be taken at a high feeding rate by fishes, promotes the growth of the fishes having taken the same and exerts an effect of activating the immunity of the fishes. | 07-26-2012 |
| 20120196002 | METHOD OF PRODUCING A LIPOLYTIC ENZYME - The present invention provides a transformed or transfected | 08-02-2012 |
| 20120207880 | GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF - The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy. | 08-16-2012 |
| 20120213890 | SPRAY DRIED MYROSINASE AND USE TO PRODUCE ISOTHIOCYNATES - A spray dried myrosinase/ascorbate mixture is formed from the steps comprising: providing a source of myrosinase, adding ascorbate to the source of myrosinase, heating the source of myrosinase to a temperature of about 104° F. (about 40° C.) or higher, and spray drying the myrosinase/ascorbate mixture. The spray dried myrosinase/ascorbate mixture may be used to prepare isothiocyanates. The spray dried myrosinase/ascorbate mixture may also be mixed with glucoraphanin and used in an activated tablet or capsule. | 08-23-2012 |
| 20120219666 | CLONING, EXPRESSION AND USE OF ACID LYSOPHOSPHOLIPASES - The invention relates to a DNA sequence that encodes a polypeptide with lysophospholipase activity and was isolated from | 08-30-2012 |
| 20120237636 | NOVEL NACL SUBSTITUTE AGENT - The invention relates to a novel substitute for sodium salt comprising deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof. | 09-20-2012 |
| 20120244256 | Method For Manufacturing Processed Marine Plant Food - A method is provided for manufacturing a processed marine plant food. It comprises (a) crushing marine plants into small pieces; (b) heating the marine plant pieces together with alkaline salts at a temperature of from 40 to 80° C. while stirring in a vacuum stirrer to generate a marine plant paste; and (c) gelling the marine plant paste with a metal ion solution of di- or higher valency to form a marine plant jelly. When manufactured by the method, the marine plant food retains its characteristic taste, flavor and color, without their components beneficial to the body being lost or denatured. | 09-27-2012 |
| 20120244257 | INFANT FORMULA DELIVERY SYSTEM COMPRISING PROBIOTICS AND AN INFANT NUTRITIONAL FORMULATION - The invention relates to a probiotic infant formula kit, comprising, in one common container, but separated from each other by means of at least one partitioning element: —multiple doses of an infant formula in powder form, and -multiple doses of at least one type of probiotics, wherein the probiotics are present in its own packaging, wherein the packaging is designed such that the probiotic contained therein is released in discrete incremental amounts, the incremental amounts being visible to the human eye. | 09-27-2012 |
| 20120258201 | ANIMAL FEED COMPOSITIONS AND PROCESSES FOR PRODUCING - The present invention relates to animal food products and methods of producing thereof. The methods of the present invention comprise mixing a binding agent with feed meal at a temperature of between about 10° C. and about 70° C. to produce a mash, passing the mash through an extruder to form an animal feed product, and drying the animal feed product. In certain embodiments, the temperature of the meal, mash and final product is kept at 70° C. or below. | 10-11-2012 |
| 20120263826 | ENCAPSULATION SYSTEM FOR PROTECTION OF PROBIOTICS DURING PROCESSING - Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (μm) in diameter, such as less than 500 μm in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 μm to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1. | 10-18-2012 |
| 20120263827 | BACTERIAL ISOLATE, METHODS OF ISOLATING BACTERIAL ISOLATES AND METHODS FOR DETOXIFICATION OF TRICHOTHECENE MYCOTOXINS - The invention provides a bacterial isolate defined by accession number 040408-1 filed with the International Depository Authority of Canada. The bacteria are capable of detoxifying trichothecene mycotoxins. Also provided are compositions comprising the bacteria and methods of preventing or treating food or foodstuffs that are contaminated or susceptible to contamination with trichothecene mycotoxins. Kits are also provided. | 10-18-2012 |
| 20120269927 | Methods For Preparing Alginate-Based Compositions - Methods for preparing alginate-based compositions, as well as related compositions, food products, and articles, are disclosed. | 10-25-2012 |
| 20120294981 | PROCESS FOR FORMING TREATED BACKSET AND PRODUCING ETHANOL - A process for obtaining a treated backset for use in ethanol production, the process involving treating waste material from an ethanol fermentation process with microorganisms to remove or decrease microbial cell growth inhibitors present in the waste material; and removing microbial biomass from the treated waste material to form a treated backset. The treated backset can be used in a process for producing ethanol from a fermentable biomass. Recovered microbial biomass can be used in as an animal feed or as a dietary supplement. | 11-22-2012 |
| 20120301578 | ENZYMES - The present invention relates to enzymes and processes. In particular, there is described an isolated polypeptide comprising the amino acid sequence corresponding to | 11-29-2012 |
| 20120321745 | ACIDIFIED MILK BEVERAGE POWDER AND METHOD FOR PRODUCING THE SAME - The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend. | 12-20-2012 |
| 20120328737 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | 12-27-2012 |
| 20130029010 | Process For Preparing An Enzyme Containing Granule - This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitutes less than 75 parts of the finished granule and the particles of the particulate component have an mean size of more than 40 μm in its longest dimension. Also claimed is granules of the process, granules containing more than two particles of the particulate component and composition and methods of using the granules. | 01-31-2013 |
| 20130040017 | EDIBLE BATTER COMPOSITIONS AND METHODS OF PREPARING BATTER-COATED FOODS USING THE SAME - The present invention relates to edible batter compositions which reduce fat uptake by absorption during cooking whilst maintaining characteristics of taste and texture, and to precursor compositions, methods of preparing food products and food products comprising the batter compositions of the present invention. | 02-14-2013 |
| 20130064927 | ENZYME PRODUCING BACILLUS STRAINS - The disclosure relates to enzyme producing | 03-14-2013 |
| 20130064928 | NOVEL LACTOBACILLUS CLASSIFIED AS LACTOBACILLUS PLANTARUM, AND USE THEREOF - Disclosed is a novel lactic acid bacterium belonging to | 03-14-2013 |
| 20130084360 | NOVELTY SNACKS AND METHOD OF MANUFACTURE OF SAME - A method for manufacturing a snack food with from a non-cohesive homogeneous blend of ingredients using an ultrasonic horn and an anvil to form an agglomerated, cohesive and portable snack without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers. | 04-04-2013 |
| 20130089638 | Compositions Comprising Maltotriose And Methods Of Using Same To Inhibit Damage Caused By Dehydration Processes - Compositions comprising maltotriose are disclosed herein. In certain embodiments, the compositions comprise maltotriose and at least one component whose function is subject to impairment by a dehydration process, such as a live microorganism. Methods for inhibiting damage caused by dehydration are also disclosed herein. In particular embodiments, the method includes preparing a composition comprising maltotriose and at least one component whose function is subject to impairment by a dehydration process and removing water from the composition by one or more dehydration processes. | 04-11-2013 |
| 20130101701 | REHYDRATABLE FOOD - Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties. In particular, a dried rehydratable food is provided, the food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof, the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K,I,K,E,K,L,P,G; K,I,K,E/D,K,L/I,P,G; and K,I,K,E/D,K,L/I/TA/,P/H/S,G, and wherein the dried rehydratable food is unbroken tissue of a vegetable or part thereof and/or a fruit or part thereof, and not a seed, wherein the unbroken tissue has a shortest linear dimension of at least 0.5 millimetres, preferably a shortest linear dimension of 0.5 to 25, more preferably 0.5 to 10 millimetres. A food product comprising the dried rehydratable food and methods for manufacturing the dried rehydratable food are also provided. | 04-25-2013 |
| 20130108737 | ENCAPSULATION OF SENSITIVE LIQUID COMPONENTS INTO A MATRIX TO OBTAIN DISCRETE SHELF-STABLE PARTICLES | 05-02-2013 |
| 20130108738 | SYNTHETIC PHYTASE VARIANTS | 05-02-2013 |
| 20130115334 | HEAT RESISTANT PROBIOTIC COMPOSITIONS AND HEALTHY FOOD COMPRISING THEM - The invention provides granules of probiotic microorganisms for admixing into healthy food, wherein the microorganisms are stabilized to survive heat processing of the food. Healthy food provided by the invention includes pastry, bread, dairy products, and others. | 05-09-2013 |
| 20130122146 | Process for Spray Drying Botanical Food - In some embodiments, the invention provides processes for making a spray-dried whole botanical food powder from a whole botanical food. The processes comprise combining components of a whole botanical food to create a whole botanical food slurry, the components comprising 0-80% whole botanical food, 0-75% skin, 20-80% pomace, and 0-75% seed fiber; adding water to the whole botanical food slurry to produce a mixture with a solids content of about 1-20%; heating the mixture to a temperature between approximately 80 and 200 degrees Fahrenheit; shearing the mixture with a high shear mixer for 10 to 90 minutes to create a uniform slurry; pumping the uniform slurry through a high intensity shear pump to achieve a uniform particle slurry; atomizing the uniform particle slurry; and spray drying the uniform particle slurry to form a spray-dried whole botanical food product. Also provided are compositions made using the disclosed processes. | 05-16-2013 |
| 20130122147 | METHODS FOR ENHANCING THE PALATABILITY OF COMESTIBLE COMPOSITIONS - The invention provides methods for enhancing the palatability of comestible compositions by combining the comestible compositions with a palatability enhancing amount of one or more fatty acid alkanolamides and the compositions produced by such methods. | 05-16-2013 |
| 20130122148 | PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME - Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1. | 05-16-2013 |
| 20130122149 | Polypeptides Having Glucose Dehydrogenase Activity and Polynucleotides Encoding Same - The present invention relates to isolated polypeptides having glucose dehydrogenase activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. | 05-16-2013 |
| 20130136825 | ENZYMES - The present invention relates to enzymes and processes. In particular, there is described an isolated polypeptide comprising the amino acid sequence corresponding to | 05-30-2013 |
| 20130136826 | PROBIOTIC LIQUID FOOD PRODUCTS - Provided are heat-processed or heat-processible health food products beneficially affecting the consumer's intestinal microbial balance. The food products are particularly liquid-based products which comprise a probiotic component capable of resisting heat and humidity. | 05-30-2013 |
| 20130142906 | METHOD FOR PRODUCING STINKY BRINE FOR USE IN PRODUCTION OF STINKY TOFU AND FERMENTATION BROTH USED THEREFOR - A method for producing stinky brine for use in production of stinky tofu and a fermentation broth used therefor are provided. The method for producing stinky brine includes steps of inoculating a fermentation broth with microflora for producing the stinky brine. The fermentation broth includes at least 85˜153 g/L of tryptone and 15˜27 g/L of soytone, which may further include a trace amount of glucose, sodium chloride, dipotassium phosphate or a combination thereof. | 06-06-2013 |
| 20130142907 | METHOD OF ENHANCING THE SHELF STABILITY OF PROBIOTICS - Described are methods of providing a shelf-stable probiotic-containing food or beverage, comprising forming a semi-permeable microsphere, said microsphere comprising a probiotic, a high molecular weight polymer, and an effective amount of bacteriostatic agent. | 06-06-2013 |
| 20130142908 | METHOD FOR IMPROVING THE SURVIVAL RATE OF PROBIOTIC - The present invention relates to the improvement of the survival rate of probiotic strains such as | 06-06-2013 |
| 20130164410 | Dairy Composition With Probiotics And Anti-Microbial System - Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures. | 06-27-2013 |
| 20130177671 | DAIRY NUTRITION WITH CEREALS - The invention concerns dairy nutrition with cereals. It concerns the use of a fermented daily product for mixing with cereals. | 07-11-2013 |
| 20130209612 | USE OF A MIXTURE OF PROBIOTIC BACTERIA IN A MIXTURE WITH SHORT-CHAIN FATTY ACIDS - A use of a mixture of probiotic bacteria in a mixture with short-chain fatty acids. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner. | 08-15-2013 |
| 20130216653 | SPORE SURFACE DISPLAY OF BIOACTIVE MOLECULES - The present invention relates to the display of bioactive molecules at the surface of spores for both in vitro and in vivo applications. Three small open reading frames (ORFs) have been identified which are very useful for display of bioactive molecules at the spore surface. The encoded small proteins have a molecular weight of less than 12 kDa, which corresponds to about less than 100 amino acids. | 08-22-2013 |
| 20130224337 | METHOD FOR FLAVOURING SYRUP - A method for flavouring highly-viscous sugar solution. In said method, a mixture of highly viscous sugar solution and extraction material is filled into a reaction vessel having a filling opening and an outlet opening, the outlet opening being disposed downstream of the filling opening. The mixture consisting of the extraction material and the highly viscous sugar solution is subsequently allowed to mature, lasting at least until an adequate separation of highly viscous sugar solution and extraction material has taken place via the flotation of the vegetable solids. Maturing can be rendered more efficient by optional mixing processes. If honey is not the substance to be flavoured, flavouring can be accelerated by heating. Finally, after the maturation period and separation phase are over, the enriched highly viscous sugar solution is allowed to flow out through the outlet opening. The process can be repeated until the extraction material is exhausted by replenishing highly viscous sugar solution. | 08-29-2013 |
| 20130236604 | FUNCTIONAL SUGAR REPLACEMENT - The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains. | 09-12-2013 |
| 20130266693 | SOLUBLE MILK-BASED TABLET SURFACE-TREATED WITH CARBOHYDRATE - The present invention relates to a method for the manufacture of soluble milk-based tablets and in particular to milk-based tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to re-duce a friability of a milk-based tablet. The soluble milk-based tablet surface-treated with the carbohydrate has applications in the beverage industry. | 10-10-2013 |
| 20130280382 | Natural Nutritional Supplements - Dietary nutritional supplements specially formulated for use by high school, college and professional athletes, especially wrestlers. The nutritional supplements provide a natural, clean, safe and non-toxic way to promote health and aid athletes in training and competition. The nutritional supplements build strength, endurance and stamina, replenish electrolytes lost during intense sweating, provide essential nutrients, and increase and sustain energy. The nutritional supplements can be mixed with each other in various combinations to provide athletes with essential nutrients as necessary based on the activity undertaken. While designed primarily for athletes with demanding workout routines, the nutritional supplements can benefit persons of all ages by providing essential nutrients, vitamins and minerals. Through the use of natural and non-toxic ingredients, the nutritional supplements are designed to provide beneficial vitamins and minerals without leading to violations of anti-doping regulations or causing other detrimental effects. | 10-24-2013 |
| 20130287895 | ADHERENCE INHIBITION OF PATHOGENS BY PREBIOTIC OLIGOSACCHARIDES - The present disclosure relates to nutritional compositions comprising a prebiotic component for inhibiting adherence of pathogens in the gastrointestinal tract of a subject and to the prebiotic component, which comprises galactooligosaccharide, polydextrose or any mixture thereof. The nutritional compositions of the present disclosure comprise a fat or lipid source, a protein source, and a carbohydrate source comprising an effective amount of the prebiotic component. | 10-31-2013 |
| 20130287896 | Dry Food Product Containing Live Probiotic - The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract. | 10-31-2013 |
| 20130295227 | Composition Comprising a Sensitive Ingredient - A composition having from 45% to 90%, by weight, of a first portion and from 10% to 55%, by weight, a second portion. The first portion has a lower melting point than the second portion. The first portion can have a higher water activity than the second portion. The first portion contains a sensitive ingredient which can be a Probiotic. The composition can be a supplement intended to be given to a pet. | 11-07-2013 |
| 20130295228 | ENZYME GRANULES - The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt. | 11-07-2013 |
| 20130309357 | PET FOOD PREPARATIONS CONTAINING PROBIOTIC MICRO-ORGANISMS - The present invention relates to the field of pet food. In particular, the present invention provides pet food compositions comprising non-replicating probiotic micro-organisms. These non-replicating probiotic micro-organisms may be bioactive heat treated probiotic micro-organisms, for example. The present inventions also relates to health benefits provided by these non-replicating probiotic micro-organisms. | 11-21-2013 |
| 20130309358 | FLAVOR, ODOR, AND/OR COLORANT COMPOSITIONS WITH OLEAGINOUS MICROORGANISMS AND RELATED METHODS - The present invention relates to methods for producing a dried flavor, fragrance (e.g., odor), and/or color composition and products produced using the composition. The present invention also provides methods for producing a dried flavoring composition and products that include the composition. In general, the methods include the steps of: a) combining a flavorant, odorant and/or colorant with oleaginous cells to provide a mixture; and, b) drying the mixture to produce a dried composition. | 11-21-2013 |
| 20130309359 | PUFFED PET TREAT WITH CRUNCHY TEXTURE - An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of the dog treat, and then to expand and evaporate the moisture. This process creates in an internal portion of the dog treat voids or air pockets that provide desired texture and strength characteristics. | 11-21-2013 |
| 20130316048 | COMPOSITIONS AND METHODS FOR REDUCING THE PATHOGEN CONTENT OF MEAT OR MEAT PRODUCTS - Compositions and methods useful for reducing or eliminating the presence of pathogens in meat or meat products are disclosed. Administration of one or more lactic acid producing microorganisms to a live animal, to a carcass, to meat, to meat products, or in animal feed results in significant reductions in the amount of pathogens potentially harmful to humans when ingested. Synergistic effects can be achieved with the administration of multiple strains of microorganisms. | 11-28-2013 |
| 20130323361 | NUTRITIONAL COMPOSITIONS INCLUDING EXOGENOUS VITAMIN K2 - Nutritional composition and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition including exogenous vitamin K2. The nutritional composition may further include an additional component selected from the group consisting of phosphorus, magnesium, zinc, iron, copper, manganese, calcium, vitamin D, osteopontin and combinations thereof | 12-05-2013 |
| 20130323362 | COMPOSITION AND METHOD FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF PROBIOTIC BACTERIA AND FOOD PRODUCTS THEREOF - A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by weight of the core composition; (b) an innermost coating layer, layered on said core composition, comprising at least one hydrophobic solid fat or fatty acid having a melting point lower than 60° C.; (c) an intermediate coating layer layered on said innermost coating layer, which when present in an aqueous solution in the amount of 0.1% weight/weight over the weight of the solution, has a surface tension lower than 60 mN/m, when measured at 25° C.; and (d) an outer coating layer, layered on said intermediate coating layer; wherein the composition is in the form of particles; food products containing the composition and methods of preparation thereof. | 12-05-2013 |
| 20130337116 | NUTRITIONAL COMPOSITION - A nutritional composition containing a plant food and a mineral food, where the plant food includes at least one of aloe, green algae, red algae, brown algae, blue-green algae, kelp, kombu, hijiki, nori, arame, sea palm, bladderwrack, wakame, dulse, carrageenan, fungi, and bacteria. The mineral food includes at least one of shilajit, humic acid, fulvic acid, bentonite clay, charcoal, diatomaceous earth, dolomite, fossilized remains, rocks, gems, sodium chloride, sea salt, and derivatives or combinations thereof. In one embodiment of the composition, the plant food is a juice of | 12-19-2013 |
| 20140030382 | Bacteriophage Treated Food Products - Food treated with bacteriophage, as to reduce or prevent the growth of undesirable bacteria. The food may be coated with bacteriophage and rubbed to distribute the phage on the food surface. The food may be coated in two or more layers. A process for treating food with bacteriophage comprises contacting the food with the bacteriophage and rubbing the coated food surface. The coating and/or rubbing may be performed in vibratory conveyor. | 01-30-2014 |
| 20140037792 | Isolated microorganism strains Lactobacillus plantarum MCC1 DSM 23881 and Lactobacillus gasseri MCC2 DSM 23882 and their use - The present invention relates to new microorganism strains | 02-06-2014 |
| 20140044834 | FEED ADDITIVE - The invention relates to a feed additive comprising a clay material and at least one saponine deposited thereon, a method for producing the feed additive as well as its use as additive to livestock feed and a feed product comprising the feed additive, | 02-13-2014 |
| 20140044835 | Synthetic Phytase Variants - The invention relates to a synthetic phytase with elevated thermostability, elevated stability to acids at p H 2, elevated stability to pepsin and with a broadened active p H range, and to an isolated nucleic acid sequence coding for a synthetic phytase and to the use of the phytase in an animal feed for reducing the phosphate content in the slurry and to animal feed additives and animal feeds comprising the synthetic phytase. | 02-13-2014 |
| 20140087024 | AERATED NOUGAT FOOD PRODUCT - A shelf stable, high protein, high fiber, and/or low fat aerated nougat is described. The aerated nougat can be provided in a nutrition bar, a nutritionally fortified product, an aerated confectionary product, and so forth. The aerated nougat can include mechanically denatured proteins and/or fibers without significantly affecting the texture, taste, and/or shelf stability of the finished product. The aerated nougat can be manufactured using a simplified single-step batch process. | 03-27-2014 |
| 20140087025 | THICKENED DAIRY OR DAIRY-LIKE PRODUCTS AND METHODS FOR PRODUCING SAME - The present disclosure provides shelf stable dairy-based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy-based compositions are also provided. In a general embodiment, the present disclosure provides a method for producing a shelf stable dairy-based nutritional composition by providing a dairy-based composition and a specially formulated fruit or flavor preparation to create a thickened dairy-based nutritional composition having textures and nutritional components that are appealing to children. | 03-27-2014 |
| 20140087026 | NOVEL FOOD COMPOSITION OF WHOLE PLANT CELLS - Novel food products and food ingredients include undifferentiated, heterotrophically produced plant cells. The undifferentiated plant cells are produced in cell culture and isolated from the media to form a plant cell food ingredient and/or mixed with other traditional food ingredients to make food products. | 03-27-2014 |
| 20140087027 | Probiotic Enriched And Low Organic Acid Food Products - This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 10 | 03-27-2014 |
| 20140093613 | PROBIOTIC STABILIZATION - An ingestible composition including a probiotic contained in a mixture of hydrolyzed protein, a first carbohydrate, a second carbohydrate and optionally a compound binder and/or a lipid component, useful for nutrition of infants and children. | 04-03-2014 |
| 20140093614 | PROBIOTIC STABILIZATION - An ingestible composition including a probiotic contained in a mixture of a phospholipid and a glyceride, useful for nutrition of infants and children. | 04-03-2014 |
| 20140099403 | METHODS FOR PURIFYING STEVIOL GLYCOSIDES AND USES OF THE SAME - Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and/or temporal profile of sweetenable compositions, such as beverages, are also provided. | 04-10-2014 |
| 20140106030 | Probiotics with Enhanced Survival Properties - The present invention relates to a method for screening for a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a method for screening for culture conditions that provide a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a method for modulating the expression of certain polynucleotides. The present invention further relates to a method for the preparation of a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a method for the preparation of a food composition. The present invention further relates to a food composition. The present invention further relates to the use of certain polynucleotides in the screening for a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract and/or the screening for culture conditions that provide a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract and/or for the control of culture conditions providing a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a method for controlling culture conditions providing a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. | 04-17-2014 |
| 20140106031 | LOW-FAT BATTER-LIKE COMPOSITIONS AND METHODS OF PREPARING AND USING SAME - The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent. | 04-17-2014 |
| 20140134294 | CHEESE AND METHODS OF MAKING SUCH CHEESE - Soft or firm/semi-hard ripened or unripened cheese products that has a native or modified starch and one or more additional ingredients are described. The additional ingredients may be chosen from a non-fat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. The starch, and additional ingredients may have a combined concentration of greater than 10%, by weight of the cheese product. | 05-15-2014 |
| 20140134295 | METHOD FOR TRANSFORMING A BACTERIUM BELONGING TO THE STREPTOCOCCUS GENUS BY NATURAL COMPETENCE - The present invention relates to peptides, nucleic acids and methods for transforming a bacterium belonging to the | 05-15-2014 |
| 20140154355 | FOOD COMPOSITION - Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both. | 06-05-2014 |
| 20140161934 | TASTE-IMPROVING PEPTIDE - To provide a milk-derived peptide having a taste-improving effect, a taste-improving agent comprising the same, and a food or drink containing the same. A taste-improving agent comprising a peptide, said peptide having the sequence(s) Val-Pro and/or Leu-Leu-Leu, and a food or drink to which the taste-improving agent is added. | 06-12-2014 |
| 20140170265 | INFANT FORMULA CUBES - The present disclosure provides nutritional compositions in a compressed solid form comprising about 21 to about 35% by weight of protein, about 20 to about 30% by weight percent of fat, and about 40 to about 60% by weight percent of carbohydrate, wherein the porosity of the compressed solid is less than about 30% or greater than about 60%, and the compressed solid has a moisture level of greater than 40%. The nutritional compositions, in certain embodiments, are resistant to breakage during transport and packaging, while remaining readily dissolvable upon contact with a liquid. The disclosure further provides process for preparing a nutritional composition in a compressed solid form comprising contacting a powdered nutritional composition with steam, and compressing the powdered nutritional composition under a pressure of less than 400 psi. | 06-19-2014 |
| 20140170266 | COMPOSITION WITH IMPROVED DIGESTIBILITY OF PROTEINS - The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90° C., and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process. | 06-19-2014 |
| 20140170267 | BABY AND INFANT FOOD CONTAINING WHOLE OLIVES - The subject of this invention is the baby and infant food comprising whole olive fruit. Olive oil have an important role in Mediterranean diet. Olive oil helps to protect the cardiovascular system, to regulate immune system and to protect from cancer. Olive oil with all these properties is used in homemade and also industrially manufactured baby foods. However the only constituent that is useful for health is not the oil. Whole olives, other than oil is more rich in respect to vitamin, mineral, fiber and phenolic substances and contains pure oil not submitted to any extraction process. In spite of all these mentioned advantages of olives, olive oil traditionally is used in baby foods, but olives, mainly due to their bitterness. In the world requirements are increasing besides to their health effect, to less refined and minimally processed foods. For this purpose baby/infant foods having bitter/debittered olives are developed by solving the mentioned problem. | 06-19-2014 |
| 20140178530 | CURD CONTAINING SLURRY COMPOSITIONS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE - Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements. | 06-26-2014 |
| 20140178531 | STABLE THICKENER FORMULATIONS - Stable thickener formulations and nutritional compositions having the stable thickener formulations are provided. In a general embodiment, the present disclosure provides a stable thickener formulation comprising from about 0.015% to about 0.05% by weight of carrageenan and from about 1.2% to about 4.0% by weight of starch. The stable thickener formulation can be used in nutritional compositions used to treat a variety of physiological conditions. | 06-26-2014 |
| 20140193542 | PROTEIN FREE FORMULA - The invention relates to the use of composition comprising free amino acids as a sole source of protein, a fatty acid source comprising long chain polyunsaturated fatty acids, a carbohydrate source comprising digestible and indigestible carbohydrates, and milk protein free Bifidobacteria for treating a person suffering from
| 07-10-2014 |
| 20140220181 | Method of Hydration; Infusion Packet System(s), Support Member(s), Delivery System(s), and Method(s); with Business Model(s) and Method(s) - Liquid activated infusion packet(s)/system: promoting hydration, containing active and/or inactive ingredients and/or a support member(s). Infusion Packet(s)/System is one or more individual compartments, and/or group(s), whereby the enveloping material(s) may be totally or partially dissolvable, edible, transparent, opaque, decorated, etc. Further, including of one or more: color(s), flavor(s), aroma(s), pharmaceutical(s), nutraceutical(s), dietary supplement(s), enzyme(s), pre/probiotic(s), amino-acid(s), soluble-fiber(s), diagnostic agent(s) etc. regardless of form, +/−effervescence, +/−uniform/controlled-release encapsulations into liquid for humans and/or animals. Enveloping material may be in whole and/or in combination; nonsynthetic/porous, and/or synthetic porous/non-porous with deliberate perforations. Infusion Packet(s)/System +/−tag, support member for assistance, consumer compliance: promotion, advertising, education, entertainment, (toy/game), etc. Manual and/or power operated parts, lights, noise, etc. Additionally incorporated; unique business modalities with test market opportunities and/or the ability to provide income and/or esteem for the health challenged. | 08-07-2014 |
| 20140220182 | COLD INFUSION PROCESS FOR FORTIFYING COFFEE BEANS - This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused coffee bean produced by the process of infusing the coffee bean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a coffee bean with at least one fortifying agent at approximately room temperature. | 08-07-2014 |
| 20140234487 | DAIRY BASED COMPOSITIONS WITH LOW LPS - The present invention is directed to a method to produce a dairy based food composition with low LPS comprising the steps (a) Providing a milk with a storage time of less than 264 hours and either (b1) Treating the milk with a microfilter of poresize of from 0.01-2 μm such that at least a casein rich fraction and a serum protein rich fraction is obtained, or (b2) Treating the milk such that at least 98 wt % of the Gram negative bacteria is removed, and heating the milk wherein at least 98wt % of the Gram negative bacteria is removed to 60-90° C. The methods of the present invention are very suitable to provide a dairy based food composition wherein less than 5100 EU LPS per liter ready to use food composition is present or wherein less than 39 EU LPS per gram dry product is present. | 08-21-2014 |
| 20140242216 | Amino Acid And Protein Hydrolysate Based Formulas With A Stable Emulsion System - The present disclosure relates in part to an emulsion system comprising a waxy starch. The emulsion system is useful, in some embodiments, for incorporation into infant formulas comprising protein equivalent sources, such as formulas designed for individuals with certain protein allergies. Thus, in certain embodiments, the present disclosure relates to a nutritional composition comprising a protein equivalent source comprising a hydrolyzed protein, amino acids, or a mixture thereof, a fat source, a carbohydrate source, and an emulsifier system comprising a waxy starch. The emulsifier system may further include citric acid esters of mono- and di-glycerides or an octenyl succinic acid-modified starch, or both. | 08-28-2014 |
| 20140242217 | Method and Composition for Preparing Cured Meat Products - The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products. | 08-28-2014 |
| 20140248396 | Improved Viability of Probiotic Microorganisms Using Poly - gamm- Glutamic Acid - The invention relates to a probiotic microorganism at least partially coated with a poly glutamic acid, for example poly-γ-glutamic acid (γ-PGA). The invention also relates to an ingestible product comprising the probiotic microorganism at least partially coated with a poly glutamic acid and a method of making a probiotic microorganism at least partially coated with a poly glutamic acid. The invention also relates to a method of making poly-γ-glutamic acid (γ-PGA). | 09-04-2014 |
| 20140271992 | Heat-Treated Flour - An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour. | 09-18-2014 |
| 20140271993 | LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE - The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same. | 09-18-2014 |
| 20140295026 | ACTIVE PLASTIC MATERIAL IN OIL - A method is provided of prolonging the shelf life of probiotic lactic-acid producing bacteria formulated in oil, by using a specific moisture absorbing technology. | 10-02-2014 |
| 20140308399 | BATTER COMPOSITIONS, PACKAGED BATTER PRODUCTS, AND RELATED METHODS - Described are flour-based oil-in-water emulsion compositions, packaged emulsion compositions, and related methods, the emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable. | 10-16-2014 |
| 20140314909 | TRANSGENIC PLANTS EXPRESSING CIVPS OR INTEIN MODIFIED PROTEINS AND RELATED METHOD - Transgenic plants that express CIVPS or intein modified proteins, compositions of matter comprising them, products of diverse applications made from the transgenic plants, methods to construct the transgenic plants containing CIVPS or intein modified genes, methods to express CIVPS or intein modified proteins in plants, and methods of using the transgenic plants. | 10-23-2014 |
| 20140322388 | Enhanced Heterologous Production of Lipoxygenases - The invention is directed to the enhanced expression and purification of lipoxygenase enzymes. These enzymes are of wide-spread industrial importance, often produced in heterologous microbial systems. Preferably, the lipoxygenase produced by the methods of the invention is a plant-derived enzyme and expressed at high-levels in a microbial system that includes a protease-deficient host and one or more chaperone expression plasmids. The invention is also directed to amino acid and nucleic acid fragments of the lipoxygenase enzyme including fragments in expression constructs encoding all or a portion of one or more lipoxygenase genes. The invention is also directed to methods of manufacturing bread and other food and also non-food products with lipoxygenase manufactured by the methods of the invention. | 10-30-2014 |
| 20140335226 | NUTRITIOUS BEVERAGE FORMED FROM FLUID ACID WHEY AND A METHOD OF FORMING A NUTRITIOUS BEVERAGE BY COMBINING FLUID ACID WHEY AND A JUICE - A nutritious beverage formed from fluid acid whey and a method of forming a nutritious beverage by combining fluid acid whey with a juice. | 11-13-2014 |
| 20140335227 | PROCESS - The present invention provides a process for the preparation of freeze dried microorganism composition, comprising the step of (i) subjecting a frozen composition comprising micro-organisms to a drying pressure of from 133 Pa [1000 mT] to 338 Pa [2540 mT] such that at the drying pressure the frozen composition is dried by sublimation of water present in the frozen composition to provide a freeze dried composition comprising the micro-organisms. | 11-13-2014 |
| 20140342039 | POLYSILOXANE (SILICONE) TREATMENT COMPOSITION FOR SUPPRESSION OF MOLD AND SPOILAGE ON ANIMAL FEED AND FORAGE, AND METHOD OF USING SAME - Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation. | 11-20-2014 |
| 20140342040 | COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME - Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties. | 11-20-2014 |
| 20140348981 | FOOD PRODUCTS WITH YOGURT WHEY - A food product comprising a neutralized yogurt whey. | 11-27-2014 |
| 20140348982 | Processing Biomass - Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids. | 11-27-2014 |
| 20140370153 | CONCENTRATED LOW WATER ACTIVITY LIQUID HUMAN MILK FORTIFIER INCLUDING EXTENSIVELY HYDROLYZED PROTEIN - Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein, and optionally a probiotic. The concentrated liquid human milk fortifier has a low water activity and a low pH, thereby reducing microbial growth in the fortifier. | 12-18-2014 |
| 20140377409 | DRY FOOD PRODUCT CONTAINING LIVE PROBIOTIC - The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract. | 12-25-2014 |
| 20150017284 | Compositions and Methods for Improving Rebaudioside M Solubility - Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein. | 01-15-2015 |
| 20150050388 | SYNBIOTIC FOOD COMPOSITION CONTAINING TAGATOSE AND PROBIOTIC LACTIC ACID BACTERIA - A synbiotic food composition is a food composition for promoting the active intestinal growth of | 02-19-2015 |
| 20150064309 | METHOD OF PRODUCING A LIPOLYTIC ENZYME - The present invention provides a transformed or transfected | 03-05-2015 |
| 20150079234 | SWEETENER COMPOSITIONS - A sweetener composition comprising xylose, a sugar alcohol and brown seaweed extract in solid form, preferably powdered or crystalline form. The sugar alcohol is preferably an erythritol and the brown seaweed extract is preferably obtained from | 03-19-2015 |
| 20150079235 | Hemp-Based Infant Formula and Methods of Making Same - The present invention pertains to the field of nutrition and in particular a food product formulation based on protein and other nutrients extracted from oil seeds, such as hemp, for a plurality of uses, including, but not limited to an infant or toddler formula, a beverage, baked goods or a protein supplement. Suitable oil seeds include, but are not limited to hemp, flax, chia, pea and spirulina. Accordingly, the present invention provides a food product formulation for human consumption that can provide a complete source of dietary protein and other nutrients through oil seed protein. The formulation may be prepared in a variety of product forms, including but not limited to, a ready-to-serve liquid form, or a powder form that can be reconstituted prior to human consumption into liquid form, or a powder form that can be added to oilier ingredients to produce a baked product for human consumption, or a protein supplement. | 03-19-2015 |
| 20150079236 | LACTOBACILLUS RHAMNOSUS FOOD GRADE BACTERIA - The present invention relates to food-grade bacteria strain being capable of removing mercury from an aqueous environment. | 03-19-2015 |
| 20150104543 | ORGANIC ACID PRODUCTION BY FUNGAL CELLS - Improved systems for the biological production of organic acids are described. | 04-16-2015 |
| 20150110923 | Microwaveable Batter Composition and a Method for Preparing Same - This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition. | 04-23-2015 |
| 20150118359 | SOLUBLE NON-DAIRY CREAMER TABLET SURFACE-TREATED WITH CARBOHYDRATE - The present invention relates to a method for the manufacture of soluble non-dairy creamer tablets and in particular to non-dairy creamer tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to reduce a friability of a non-dairy creamer tablet. The soluble non-dairy creamer tablet surface-treated with the carbohydrate has applications in the beverage industry. | 04-30-2015 |
| 20150118360 | Fermented Flavoring System from Greek Yogurt Processing - Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey). Also disclosed are methods for concentrating and utilizing the soluble factors produced by probiotic bacteria in yogurt cultures. | 04-30-2015 |
| 20150118361 | Use of Ferulic Acid Esterase to Improve Performance in Monogastric Animals - The presence of non-starch polysaccharides (NSP) in the plant cell wall reduces the digestibility and limits the apparent metabolizable energy (AME) and performance of animals. The main chain degrading enzymes, especially xylanase, cellulase and glucanase play an important role in improving the digestibility of NSP in the feed. Ferulic acid esterase (FAE) breaks the ferulate cross linkages in the plant cell wall, and aids the main chain hydrolases to further degrade the plant cell wall. The present study investigated the synergy of FAE in combination with main chain degrading enzymes in improving the AME of birds fed with high fiber diet. The addition of FAE improves the access of main chain degrading enzymes, digestibility of high fiber diet, AME in layers and broilers, Body weight and reduces FCR in broilers. | 04-30-2015 |
| 20150132437 | METHOD AND SYSTEM FOR REGULATING LEAVENING REACTIONS - A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough. A method for preparing a chemically-leavened packaged or canned dough product by combining a chemical leavening agent and a regulating agent with the dough ingredients; placing the dough in a package; and allowing the leavening agent and regulating agent to react in the dough to generate a gas to expand the dough to substantially fill the package. | 05-14-2015 |
| 20150140172 | SANDWICH GRANULE - The present teachings provide an improved layered granule comprising a sandwich structure of a first and second moisture barrier layer encompassing a moisture hydrating layer. The sandwich granules can be used in a variety of contexts, including animal feed. Methods of making and using are also provided. | 05-21-2015 |
| 20150147438 | FOOD PRODUCT WITH FILLING WITH HIGH AMOUNT OF LIVE LACTIC CULTURES - This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 10 | 05-28-2015 |
| 20150289541 | METHODS AND COMPOSITIONS FOR CONSUMABLES - Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat. | 10-15-2015 |
| 20150299680 | CLONING, EXPRESSION AND USE OF ACID PHOSPHOLIPASES - The invention relates to a DNA sequence, which codes for a polypeptide having phospholipase activity essentially without lipase activity, characterized in that the DNA sequence is selected from a) DNA sequences that comprise a nucleotide sequence according to SEQ ID NO: 1, b) DNA sequences that comprise the coding sequence according to SEQ ID NO: 1, c) DNA sequences that code for the protein sequence according to SEQ ID NO: 2, d) DNA sequences that are coded for by the plasmid pPL3940-Topo2.5 with the restriction map according to FIG. | 10-22-2015 |
| 20150305394 | EXTRUDED NUTRITIONAL POWDERS HAVING IMPROVED EMULSION STABILITY AND DISPERSIBILITY AND METHODS OF MANUFACTURING SAME - Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capable of internally mixing and emulsifying protein, and optionally, a carbohydrate with fat and water into an emulsion that can be dried into a powder having equivalent fat separation and dispersibility as compared to spray dried powders. | 10-29-2015 |
| 20150320063 | A PROCESS FOR PREPARING A MILK PRODUCT - The invention is directed to a process for preparing a milk product from a raw milk feed comprising microorganisms as obtained by milking a milk delivering animal by separating the microorganism from the raw milk by means of microfiltration. A milk product poor in microorganisms and a retentate milk product enriched in microorganism relative to the raw milk is obtained. The microfiltration is performed as a cross-flow filtration over a sieve, which sieve comprises of a coated silicon cross-flow surface plate with openings that are smaller than the dimensions of the microorganisms present in the raw milk feed and wherein over the sieve a high frequency back pulsing is applied. Microfiltration is performed within 8 hours from obtaining the raw milk feed by milking. | 11-12-2015 |
| 20150320064 | Creamy Yogurt Base - This creamy yogurt base provides a base with similar appearance, texture, and taste to cream cheese and sour cream products, but contains less calories, fat, and cholesterol while providing a similar mouth feel associated with consuming these full fat products. Additionally, this product can replace common fats used in cooking, baking, and frozen systems. This yogurt base is produced by combining a quantity of dairy liquid with food grade gum. Then, additional diary liquid is added and this mixture is heated for 10-90 minutes at a temperature between 85-250 degrees Fahrenheit. The product is then added to Greek style yogurt and cooled to 45 degrees Fahrenheit, or less, to form a creamy yogurt base. Additional ingredients can be added to the base to produce dips, spreads, fillings, gravies, dressings, and frostings providing a similar appearance, texture, and taste to products containing higher levels of calories, fat, and cholesterol. | 11-12-2015 |
| 20150320081 | MELT-DELAYED GRANULE - The present teachings provide an improved layered granule comprising a melt-delayed layer located internal to a melt-resistant layer. The melt-delayed granules can be used in a variety of contexts, including animal feed. Methods of making and using the melt-delayed granules are also provided. | 11-12-2015 |
| 20150320097 | Compositions and Methods of Producing Microbeads - A method for producing microbeads comprising an active component encapsulated within a gelled polymer matrix comprises the steps of providing a suspension of denatured whey protein and an active component, treating the suspension to generate microbeads, and immediately curing the microbeads by acidification. The microbeads are discrete droplets of gelled whey protein having an average diameter in the micron range (for example, from 80 to 500 microns) and which suitably have a generally spherical shape. The microbeads are capable of surviving passage through the stomach, and delivering the encapsulated active agent in the intestine. Ex-vivo and in-vivo data shows that active agent encapsulated within microbeads retains its functionality upon delivery to the intestine, and that coating of the microcapsules allows targeted delivery of the active agent to the distal part of the intestine. | 11-12-2015 |
| 20150322496 | METHOD FOR SCREENING LACTIC ACID BACTERIA HAVING IMMUNOREGULATORY FUNCTION - This invention provides a means for screening for lactic acid bacteria having immunoregulatory functions in a simple and rapid manner. This invention provides a method for screening for or producing lactic acid bacteria having immunoregulatory functions comprising determining the number of the test lactic acid bacteria bound to the uromodulin (Umod) protein, lactic acid bacteria obtained by such method, and an immunoregulatory composition comprising such lactic acid bacteria. | 11-12-2015 |
| 20150327564 | CHEESE SAUCE COMPRISING VEGETABLES - According to one embodiment, a cheese sauce comprises 13% to 17% carrot powder, 5% to 7% parsnip powder, 18% to 22% maltodextrin, 12% to 16% cheddar cheese, 12% to 16% whey, 10% to 14% salt, 6% to 8% corn starch, 3% to 5% nonfat dry milk, 2% to 4% butter, and 0.01% to 2% natural flavor, 0.01% to 2% disodium phosphate, 0.01% to 2% lactic acid, and 0.01% to 2% citric acid. | 11-19-2015 |
| 20150335052 | OLIGOSACCHARIDE MIXTURE AND FOOD PRODUCT COMRPISING THIS MIXTURE, ESPECIALLY INFANT FORMULA - The invention discloses an oligosaccharide mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide, 5-90 wt % of at least one neutral oligosaccharide, 2-50 wt % of at least one sialylated oligosaccharide, and/or 5-70 wt % of at least one fucosylated oligosaccharide. The invention also discloses a food product, especially an infant formula, comprising said oligosaccharide mixture. | 11-26-2015 |
| 20150342238 | Dry Food Composition - Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturisers, fibres, sweeteners, flavourings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90% b.w. of the particles show an average diameter of less than about 400 μm, (ii) about 50% b.w. of the particles show an average diameter of less than about 80 μm, and (iii) about 10% b.w. of the particles show an average diameter of less than about 10 μm. | 12-03-2015 |
| 20150342243 | Method of Reducing E. coli or Salmonella Contamination of Agricultural Products - The present invention relates to a composition comprising lyophilized | 12-03-2015 |
| 20150351442 | HIGH PRESSURE PROCESSING OF JUICE CONTAINING PROBIOTICS - The objective of the invention is to provide an improved method of making healthier juice products inoculated with probiotics, wherein the juice includes but is not limited to apple juice, coconut water, coconut milk, orange juice and/or carrot juice. The present invention relates to a method of pressure treating a juice containing probiotics. Vegetative cells of harmful microorganisms and enzymes are inactivated by applying high pressure while maintaining the activity of the probiotics. The juice preferably is dairy-free. The juice could be any dairy-free juice, such as a fruit juice, a vegetable juice, or their combination. Fruit and/or vegetable juice are prepared by any traditional methods, including but not limited to, washing, extracting by optionally treating with enzyme(s), centrifuging and packing. Probiotics, e.g., probiotics from bacterial spores, such as the spores of | 12-10-2015 |
| 20150374004 | HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING - A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | 12-31-2015 |
| 20150374012 | High-Protein Food Products Made Using High-Protein Microalgae - Methods of making high-protein food products and low-pH food products produced by such methods are disclosed. | 12-31-2015 |
| 20150374024 | MICROBIAL REDUCTION IN NUTRITIONAL PRODUCT USING AN EXTRUSION PROCESS - A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes forming an emulsion of the powdered nutritional food composition and extruding the emulsified powdered nutritional food composition at a temperature of less than about 100° C. The method produces at least a 5 log reduction in the pathogenic microorganism population in the extruded powdered nutritional food composition. The extruded powdered nutritional food composition has a water activity level of about 0.3 to about 0.95. | 12-31-2015 |
| 20160015061 | ENCAPSULATED PLASMOLYSED MICRO-ORGANISM PARTICLES - Provided herein are formulations of flavors and fragrances encapsulated in plasmolysed micro-organisms, as well as glass particles or beads comprising these encapsulated flavors and fragrances. Also provided herein are methods of making formulations of encapsulated flavors and fragrances. | 01-21-2016 |
| 20160015068 | NUTRITIONAL FORMULAS CONTAINING OIL BLENDS AND USES THEREOF - The present disclosure relates to a nutritional composition comprising a lipid source that includes an oil blend formulated with structured lipids comprising fatty acid triglycerides wherein about 10% to about 70% of the palmitic acid (C16:0) residues in the triglycerides are esterified at the sn-2 position. The oil blend may exhibit additive or synergistic beneficial health effects when consumed. The disclosure further relates to methods of aiding in and promoting digestion in a pediatric subject by providing a nutritional composition comprising an oil blend including structured lipids to targeted subjects. | 01-21-2016 |
| 20160037784 | DOUGH OR BATTER COMPRISING FUNCTIONALIZED GRAINS - The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration of functional ingredients allowing reduction of the total amount of said functional ingredients in said dough or batter product. | 02-11-2016 |
| 20160037812 | SWEETENER COMPOSITIONS - A sweetener composition comprising xylose, a sugar alcohol and brown seaweed extract in solid form, preferably powdered or crystalline form. The sugar alcohol is preferably an erythritol and the brown seaweed extract is preferably obtained from Laminaria japonica. The sweetener composition can further comprise one or a combination of additional vitamins, minerals, probiotic cultures, and other plant-based extracts. | 02-11-2016 |
| 20160073650 | SHELF-STABLE FERMENTED DAIRY PRODUCTS AND METHODS OF MAKING SAME - Shelf-stable fermented dairy products having a pH ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or combinations thereof. | 03-17-2016 |
| 20160073653 | NUTRITIOUS BEVERAGE FORMED FROM FLUID ACID WHEY AND A METHOD OF FORMING A NUTRITIOUS BEVERAGE BY COMBINING FLUID ACID WHEY AND A JUICE - A nutritious beverage including from between about 80% to about 99% by weight of fluid acid whey and having from between about 0.6 g to about 0.8 g of protein per 100 grams of nutritional beverage, and from between about 4 g to about 5.5 g of lactose per 100 grams of nutritional beverage, said fluid acid whey having a pH ranging from between about 4.6 to about 5.5 and containing from between about 70 mg to about 110 mg of calcium per 100 grams of nutritional beverage, said nutritional beverage also including from between about 0.001% to about 10% by weight of a sweetener, and from between about 0.25% to about 10% by weight of a flavoring. A fermentation free method of forming the nutritional beverage is also taught. | 03-17-2016 |
| 20160073671 | MICROBIAL BIOMASS COMPRISING FOOD PRODUCTS - Provided are food products that have meat-like structure, texture, and properties, and that comprise substantial amounts of microbial biomass. Also provided are methods and processes for producing such food products. | 03-17-2016 |
| 20160081375 | Whole Grain Composition Comprising Hydrolyzed Starch - A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch. | 03-24-2016 |
| 20160100593 | BATTER COMPOSITIONS, PACKAGED BATTER PRODUCTS, AND RELATED METHODS - Described are flour-based oil-in-water emulsion compositions that contain a foaming agent, related packaged emulsion compositions, and related methods of preparing and using the emulsions, exemplary emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable. | 04-14-2016 |
| 20160108383 | HYDROLASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM - Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils. | 04-21-2016 |
| 20160128342 | Whole Grain Pancakes and Waffles - Whole grain pancake and waffle batters may include whole grain wheat flour and one or more of whole grain brown rice flour and whole grain millet flour. Pancakes and waffles prepared from such batters may be considered as having a high nutritional density as a result of including whole grain flours. | 05-12-2016 |
| 20160143302 | USE OF LACTOBACILLUS SAKEI FOR THE BIOPRESERVATION OF PRODUCTS FROM THE SEA - The invention relates to a strain of | 05-26-2016 |
| 20160165929 | STABILITY OF SILAGE INOCULANTS AND METHODS FOR IMPROVING AEROBIC STABILITY OF SILAGE | 06-16-2016 |
| 20160183561 | Polypeptides having a-L-Galactosidase Activity and Polynucleotides Encoding Same - The present invention relates to isolated polypeptides having α-L-galactosidase activity, catalytic domains and poly-nucleotides encoding the polypeptides andcatalytic domains. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains. The α-L-galactosidase can release L-galactose from corn fibers and corn xylan. | 06-30-2016 |
| 20160198740 | EDIBLE PET CHEW AND METHOD OF MAKING THE SAME | 07-14-2016 |
| 20160198748 | High-Purity Steviol Glycosides | 07-14-2016 |
| 20160249646 | PET FOOD IN THE FORM OF A COATED KIBBLE | 09-01-2016 |
| 20160374355 | METHOD AND COMPOSITION FOR THE PREVENTION OR RETARDING OF STALING AND ITS EFFECT DURING THE BAKING PROCESS OF BAKERY PRODUCTS - The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in said bakery products. The present invention further relates to an improver composition for the prevention or retarding of staling during the baking process of bakery products, characterised in that it comprises at least one intermediate thermostable and/or thermostable serine protease. | 12-29-2016 |
| 20180020692 | FRUIT SNACK WITH PROBIOTICS AND METHOD OF MANUFACTURING A FRUIT SNACK WITH PROBIOTICS | 01-25-2018 |
| 20190142024 | Dairy Product Analogs and Processes for Making Same | 05-16-2019 |
