Galactofructose for its regulating effect on the intestinal transit time of mammals, when it is incorporated into a food composition and when said composition is absorbed by the mammal in an amount corresponding to daily doses of galactofructose, averaged over 30 days, of between 0.1 and 2 g.
Galactofructose for its regulating effect on intestinal transit
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NUTRIENT DELIVERY COMPOSITION
A nutrient delivery composition includes a nougat core having a volume and a nougat surface. A chewable coating surrounds the nougat core. One or more nutrients is located within the nougat core, intermediate between the surface and said chocolate coating, or within the coating. A kit for nutrient delivery includes at least two nutrient delivery compositions that vary in contained nutrients. Instructions for the consumption of the compositions on a regular basis to supply a subject with a palatable nutrition supplement are also provided.
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APPARATUS AND PROCESS FOR HEAT TREATING A PACKAGED FOOD PRODUCT
The invention provides an apparatus (for heat treating a packaged food product), comprising (a) a channel surrounding a channel interior, (b) a pressurizer, (c) a transport unit, (d) a first electrode, surrounding at least part of the channel interior over a first electrode length, (e) an electrode configuration comprising (i) a second electrode surrounding at least part of the channel interior over a remote part surrounding length (for shielding at least part of the channel), and (f) a radio frequency wave generator configured to generate RF-waves between the first and second electrode. With such apparatus efficiently energy may be coupled into the packaged food product, for instance for heating a meal and/or for pasteurizing a food product. A further advantage of the present apparatus and such process is that it may be configured to be used in a continuous process.
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METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT FORMED THEREBY
Disclosed is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.
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METHODS OF MAKING CENTER-IN-SHELL CHEWABLE COMPOSITIONS WITH FUNCTIONAL COMPONENTS
Methods of making a center-in-shell chewable composition including forming an inner portion slurry by mixing together water and an inner functional component, forming an outer portion slurry by mixing together a hydrocolloid base and an outer functional component, and cooking the mixture of the hydrocolloid base and the outer functional component molding the inner portion slurry and the outer portion slurry to form a molded slurry by placing the outer portion slurry in a mold, and placing the inner portion slurry inside the outer portion slurry in the mold, and conditioning the molded slurry to form a center-in-shell chewable composition. In some examples, the methods include concurrently depositing the inner and outer portion slurries. In some examples, the methods include forming an inner portion slurry with a water activity similar to the outer portion slurry.
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METHOD FOR PRESERVING ORGANIC PIECE GOODS AND METHOD FOR PRODUCING PRESERVED ORGANIC PIECE GOODS
A method for preserving organic piece goods, for example, foods such as fruits, plants, parts thereof, small animals, and animal piece goods, and organic piece goods from the non-food sector, for example, cut flowers, using a dehydrating solvent and by drying in a drying device, and a for producing preserved organic piece goods involves drying the piece goods are dried in a drying device in the presence of the solvent at temperatures below 100° C., preferably in a fluidized bed. The procedure has the advantage of significantly lower drying temperatures compared to freeze drying, requiring substantially shorter drying times, and thus having significantly better energy efficiency, and being more environmentally friendly. The drying procedure is gentle, wherein the organic piece goods substantially retain the original shape, color, and contents thereof.
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ACIDIC VISCOUS LIQUIDS FOR PROCESSING OF PERISHABLE FOODS
Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about 50 centipoise to about 10,000 centipoise. The solution generally does not add any significant nutritional or flavor contributions to the food product. The acidic viscous solutions can be particularly useful for improving the effectiveness of subsequent hypochlorous acid/hypochlorite or peroxide antimicrobial treatments.
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Process For Producing Cacao Puree Of High Purity And Yield
A process for producing cacao puree of high purity and yield involves steps of opening a cacao pod in a sanitary facility; promptly removing cacao seeds and cacao pulp and mucilage from the cacao pod; promptly separating 60%-98% of the cacao pulp and mucilage from the cacao seeds in a mechanical separator which sieves the pulp and mucilage to form a cacao puree; promptly collecting the cacao puree and placing it in a container; and promptly freezing the cacao puree to form a frozen cacao puree. The frozen cacao puree can be thawed and pasteurized for use in a beverage or other food product.
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ISOLATED POLYPEPTIDES AND POLYNUCLEOTIDES ENCODING SAME FOR GENERATING PLANTS WITH INCREASED CUTICLAR WATER PERMEABILITY
An isolated polynucleotide is provided. The isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide having an amino acid sequence at least 88% homologous to SEQ ID NO: 22, the polypeptide being capable of increasing a cuticular water permeability of a plant expressing same. Also provided are methods of generating plants expressing such polypeptides which can be used for producing dehydrated plants or cuticular covered portions thereof.
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FLAX SUBSTITUTION METHODS AND FOOD PRODUCTS
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.
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PLIABLE SUPPORT FOR A FOOD PRODUCT OR PREPARATION IN A ROASTING PAN
A support for providing a stable resting place for a food product being cooked in a roasting pan. The support has a pliable spine and a plurality of heat resistant elements that extend outwardly from the spine. In one embodiment the spine has a core member, such as a wire, that enables it to be manipulated by a user into a variety of shapes so as to be adaptable to support foods having different shapes and sizes. The spine and heat resistant elements can be molded of silicone with the core member molded therewithin. In another embodiment, the core member is not present, and the support is assembled into stable conformations by the releasable engagement of heat resistant elements with each other. The heat resistant elements may be formed in a variety of shapes, including regularly spaced and paired T-shaped projections. Alternately, the heat resistant elements may be molded into various decorative shapes such as leaves, and as illustrated in one embodiment herein, gives the appearance of a laurel.
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TASTE MODIFIERS
A beverage or other composition may include phloretin and trilobtain wherein the weight ratio of phloretin to trilobtain is from about 1:1 to about 3:1. The concentration of phloretin in such a composition may be about 5 ppm to about 150 ppm. The combination of phloretin and trilobtain may remove one or more negative characteristics of the composition.
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Oxidatively stable polyunsaturated fatty acid containing oil
An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative.
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SYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER CONDITIONS REQUIRING A DECREASED ELECTRICAL AND THERMAL LOAD
A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.
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NO BAKE GRANOLA AND METHODS OF PREPARATION
The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
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EMULSION WHIPPABLE AT ROOM-TEMPERATURE
The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention.
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METHOD FOR THE PRODUCTION OF DUPLICATION AND TRANSLOCATION OF ANY REGION IN THE CHROMOSOME OF ASPERGILLUS
The purpose of the present invention is to provide a technique to duplicate and translocate any large region in a chromosome of a fungus belonging to Aspergillus across a wide range, so that it will possible to stably and systematically acquire an Aspergillus strain having a novel trait, which was un-acquirable by conventional techniques. The present invention relates to a transformant of the fungus belonging to Aspergillus wherein a transformation marker gene with deficiency of a terminal part at the 5′ or 3′ end of its coding region is integrated into an outside of a target region in a chromosome of the fungus subject to duplicated translocation, and a transformation marker gene with deficiency of a terminal part at the 3′ or 5′ end of its coding region is integrated into an outside of a region in another chromosome of the fungus to be replaced with the target region.
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Shelf Stable, Concentrated, Liquid Flavorings And Methods Of Preparing Beverages With The Concentrated Liquid Flavorings
Concentrated liquid flavorings and methods of preparing flavored beverages using the concentrated liquid flavorings are described herein. The concentrated liquid flavorings are shelf stable for prolonged storage times at ambient temperatures. Shelf stability is provided, at least in part, by acidic pH and/or reduced water activity. By one approach, the concentrated liquid flavorings are intended to provide flavor to a beverage, such as coffee, tea, milk, or other savory beverage. The concentrated liquid flavorings may be provided in a convenient portable and dosable format that can be easily used by a consumer to provide the desired flavor and amount of flavor to a beverage.
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METHOD FOR PRODUCING GAMMA-AMINOBUTYRIC ACID BY FERMENTING RICE MEDIUM FROM PREPARATION OF CORDYCEPS SPECIES AND APPLICATION THEREOF
The present invention provides a method for producing γ-aminobutyric acid by fermenting a rice medium from the preparation of a Cordyceps species and the application thereof. Firstly, water and an appropriate amount of rice medium are mixed together to form a fermentation broth. Secondly, add lactic acid bacteria to the fermentation broth. Then, the fermentation broth is fermented by both of the Cordyceps species retained in the rice medium and the lactic acid bacteria. Consequently, the γ-aminobutyric acid is produced. Moreover, the fermentation broth prepared by this method can be applied to a health food or drink.
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HOP EXTRACT OXIDATION-REACTION PRODUCT, PREPARING METHOD THEREOF AND USE THEREOF
The present invention relates to a hop extract having a reduced bitter taste which shows a fat absorption suppressing effect. More specifically the present invention relates to a hop extract oxidation-reaction product obtained by an oxidation-reaction of a hop extract.
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