The present invention relates to the field of drinkable yoghurt compositions. In particular, the present invention provides drinkable yoghurt 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 invention also relates to health benefits provided by these non-replicating probiotic micro-organisms.
DRINKING YOGHURT PREPARATIONS CONTAINING NON-REPLICATING PROBIOTIC MICRO-ORGANISMS
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POWDERED CEREAL COMPOSITIONS COMPRISING NON-REPLICATING PROBIOTIC MICROORGANISMS
The present invention relates to the field of powdered cereal compositions to be reconstituted in milk, infant formula or water. In particular, the present invention relates to powdered cereal compositions to be administered to infants or young children. The powdered cereal compositions may be used to strengthen the immune system and/or to treat or prevent inflammatory disorders. For example these benefits can be provided by probiotic micro-organisms. An embodiment of the present invention relates to a powdered cereal composition comprising non-replicating probiotic-micro-organisms, for example bioactive heat treated probiotic micro-organisms.
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PROCESS FOR THE PREPARATION OF CALCIUM SALT SUSPENSIONS
The current invention is related to a novel process for the production of aqueous suspensions of micro and nanoparticles of calcium salts smaller than 10 μm particle size, along with a method to enrich nutritional, nutraceutical, and pharmaceutical beverages with calcium salts. In the process, an aqueous suspension of calcium salt is subjected to pressurization with critical, subcritical, or supercritical carbon dioxide to increase the solubility of the calcium salt, which has a particle size greater than 30 μm. The resulting solution is expanded through a nozzle to generate a calcium salt suspension of micro and nanoparticles that is imperceptible to sight and taste.
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GEODATE DELIVERY VEHICLES
The present invention provides geodate delivery vehicles and methods of manufacture and administration. A vehicle including a lipid monolayer disposed about a hydrophobic domain is disclosed, that can be part of an emulsion or other mixture, or further disposed in a lipid strata. A vehicle including a lipid strata disposed about a hydrophobic domain is also disclosed. The vehicle can be incorporated into a variety of medicinal, food preparations, and personal care products to deliver or stabilize a cargo moiety. Packaged delivery vehicles for later addition of cargo moieties are also contemplated.
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Two-Phase Preparation And Use Thereof For The Treatment Of Herpes
The invention relates to a novel two-phase preparation for use as a food supplement, dietary substance, and/or medicament. The medical use thereof for helping the immune system fight against viral diseases, especially herpes, is particularly preferred. Said preparation may have two different phases which may be used in a chronologically staggered manner, mutually blocking agents being in different phases and mutually boosting agents being in the same phase.
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PROCESS OF PRODUCING SHELF STABLE PROBIOTIC FOOD
The invention provides an ingredient containing shelf-stable probiotic microorganisms for use in preparing probiotic food products requiring long shelf-life. The ingredient is prepared by coating particles or an agglomeration thereof with a suspension of osmotically shocked probiotic microorganisms and drying the product.
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EFFERVESCENT NUTRITIONAL AND/OR DIETARY SUPPLEMENT COMPOSITION
An effervescent composition is provided comprising a dry, free-flowing powder comprising (a) microcapsules comprising a hollow, solid, water soluble outer shell comprising a starch, a sugar or mixtures thereof and an inner core comprising a liquid, water immiscible oil comprising at least one polyunsaturated fatty acid, at least one derivative of a polyunsaturated fatty acid or mixtures thereof, and (b) an effervescing agent.
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BODY WEIGHT GROWTH OF WEANING PIGS
A method of improving the body weight growth of weaning pigs is disclosed comprising the step of providing a concentration of xylitol in the range of between 0.01 and 4% by weight in the weaning pigs' food where food is any substance with a nutritional value, including water.
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NUTRITIONAL COMPOSITION CONTAINING OLIGOSACCHARIDE MIXTURE
A nutritional composition for administration to an infant which composition comprises, on a dry matter basis, from 2.5 to 15.0 wt % of an oligosaccharide mixture consisting of N-acetylated oligosaccharide(s), galacto-oligasaccharide(s) and sialylated oligosaccharide(s) with the proviso that the composition comprises at least 0.02 wt % of an N-acetylated oligosaccharide, at least 2.0 wt % of a galacto-oligosaccharide and at least 0.04 wt % of a sialylated oligosaccharide and that the N-acetylated oligosaccharide(s) comprise 0.5 to 4.0% of the oligosaccharide mixture, the galacto- oligosaccharide(s) comprise 92.0 to 98.5% of the oligosaccharide mixture and the sialylated oligosacchardide(s) comprise 1.0 to 4.0% of the oligosaccharide mixture. The composition is useful for administration to an infant in the first six months of life to reduce the risk of obesity later in life.
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Phytase Variants
The present invention relates to a phytase which has at least 74% identity to a phytase derived from Citrobacter braakii and comprises at least one alteration as compared to this phytase. These phytase variants have amended, preferably improved, properties, such as thermostability, temperature profile, pH profile, specific activity, performance in animal feed, reduced protease sensitiliby, and/or an amended glycosylation pattern. The invention also relates to DNA encoding these phytases, methods of their production, as well as the use thereof, e.g. in animal feed and animal feed additives.
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FERMENTATION PROCESS TO PRODUCE NATURAL CAROTENOIDS AND CAROTENOID-ENRICHED FEED PRODUCTS
Methods of fortifying animal feeds nutrients typically lacking therefrom through the action of microorganisms are provided. Fermentation of animal feed materials with selected microorganisms, such as certain varieties of red yeasts, are shown to fortify the feed materials with natural carotenoids. Further, in certain embodiments, these methods can result in an increase in levels of nutritionally beneficial fatty acids, and a decrease in dietary fiber and nitrogen levels.
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PARTICULATE COATING PROCESSING
The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.
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Stabilized Edible Emulsions, Acidification Methods of Preparation, and Beverages
Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed, wherein an acidification agent lowers the pH of the emulsion particles core during and/or after emulsification.
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Bakery Products, in Particular Pre-Baked Breads Especially Suitable for Baking in a Toaster and method for the Production Thereof
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted by the invention. The aim of the invention is firstly to provide bakery products, in particular breads, having a shape and dimensions suitable for baking in a toaster, and secondly to provide an industrial process for producing these products. These bakery products are pre-baked breads in the form of pieces having dimensions (x′, y′, z′) with reference to a three-dimensional reference frame of orthogonal axes (X′, Y′, Z′), these pieces being obtained from pieces of dough having dimensions (x, y, z) with reference to a three-dimensional reference frame of orthogonal axes (X, Y, Z).
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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.
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LIGHT MILK
In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to accentuate a property of the dairy ingredient.
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FRUIT SKIN DRINK, FRUIT SKIN BAG, AND DRIED FRUIT SKIN
Fruit skin drink, fruit skin bag, and dried fruit skin (porous bag containing fruit skin fragments for consumption) provides consumers with a healthy food option. Fruit skin drink, fruit skin bag, and dried fruit skin includes at least one porous paper bag having perforations in an exterior surface and an inner volume. The inner volume contains at least one shredded particle of said fruit skin fragments peeled from at least one fruit and dried; and at least one seasoning. The porous bag contains the fruit skin fragments, and the at least one seasoning in combination. The fruit skin fragments provide a user-consumer with vitamins and antioxidants. The fruit is peeled to a depth of about ½ to 1½ mm and then washed to remove dirt and pesticides and dried to form the fruit skin fragments. The fruit skin fragments are sun-dried after removal from the fruit(s).
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OPTIMAL EXTRACTION RATE COFFEE CAPSULE WITH EFFECTIVE SEAL FOR DIVERSE GROUP HEADS
A coffee capsule for placement in a group head of espresso-making machines may produce espresso like that made by baristas. The capsule has a body wall, a curved top with a circumferential strip of reduced thickness configured for puncture and a circular flange projecting outward from the bottom end of the body wall. The capsules seals tightly with the group head against water leakage and produces espresso of optimal extraction rate due to one or more of the following: the thickness of the flange, the proximal ridge and small step on the flange, the outer step adjacent the body wall projecting upward from the bottom end of the body wall In addition, the coffee capsule may be made of polypropylene copolymer TR-50 and preferably about 80% TR-50 to also facilitate sealing. The flange has a pre-welding diameter calculated to expand to about 37 mm after being welded to the lid.
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OPTIMAL EXTRACTION RATE COFFEE CAPSULE WITH EFFECTIVE SEAL FOR DIVERSE GROUP HEADS
Coffee capsule for coupling with multiple group heads has a flange whose proximal end meets a bottom end of the side wall. A raised plateau adjacent a bottom end of the side wall may receive pressure from and form a fluid-tight seal against the group head together with the side wall. A proximal lip more radially distal than the first plateau higher than the first plateau may protrude from the top surface of the flange. The side wall may have a narrowed top section to avoid protrusions from the group head. A curved top may have a circumferential strip of reduced thickness for water inlet formation. A second plateau along the top surface of the flange more radially distal than the proximal lip may form a fluid-tight seal against a different group head. The capsule may be made of polypropylene copolymer TR-50 and preferably about 80% TR-50 to facilitate sealing.
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COOKING METHOD FOR SIMULTANEOUSLY COOKING FOODS
A method of preparing a food dish simultaneously cooking a food item with rice, wherein the food item is seasoned or flavoured by placing food and seasoning or flavouring ingredients inside a cook-in bag, sealing the cook-in bag, placing the sealed cook-in bag in a cooking appliance, and wherein the rice is placed in the cooking appliance either before or after the cook-in bag is placed in the cooking appliance, and the food item and the rice are cooked together. A cooking kit for use in the method comprising a cook-in bag provided together with a sachet containing seasoning or flavouring ingredients.
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