A nutriment or medicament may have a neutral buoyancy for being suspended in a liquid, or at a desired depth within the liquid to improve consumption of the nutriment or medicament and reduce waste. Disclosed also are methods for making and using the neutrally buoyant products.
NEUTRALLY BUOYANT INGESTIBLE COMPOSITIONS
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FERMENTED INFANT FORMULA
The present invention relates to a fermented infant formulae for decreasing protein digestive effort by decreasing the amount of endogenously formed proteases, concomitant with an increased protein digestion. The invention also relates to low protein fermented infant formulae.
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EARLY STIMULATION OF TASTE AND/OR FLAVOUR ACCEPTANCE
The invention relates to a kit of parts comprising 2 to 100 containers each containing an infant formula, wherein each infant formula is in a form suitable for administration to an infant and/or toddler or in a form suitable for administration to an infant and/or toddler after admixing with an aqueous liquid, wherein the kit of part comprises at least two different infant formulas which differ from each other in taste and/or flavour by having a different protein fraction or by being a fermented infant formula, wherein each of the different protein fractions is selected from the group consisting of intact milk proteins including cow milk proteins, intact plant proteins including soy protein, hydrolysed proteins, free amino acids, or mixtures of two or more thereof. The invention further relates to the use of such kit of parts for stimulating the acceptance and/or liking of a broad range of fruits, vegetables and/or whole grain cereal products by infants and/or toddlers or later in life. In another aspect, the invention relates to such kit of parts for increasing familiarisation with multiple tastes and/or flavours and/or for reducing the risk of food refusal and/or other eating difficulties. In a further aspect the invention relates to such kit of parts for the prevention of obesity, diabetes, atherosclerosis, hypertension, cardiovascular diseases, high blood pressure and cancer at an age of above 36 months.
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CHEWING GUM ALTERNATIVE BULKING AGENTS
A chewing gum composition containing at least 25 wt. % water-soluble portion containing a least one simple sugar and at least one water-soluble fiber; and at least 25 wt. % water-insoluble portion containing at least 10 wt. % chewing gum base filler and at least 10 wt. % chewing gum non-filler base composition. Such a combination of water-soluble and water-insoluble materials produces a healthy amount of fiber, while creating a chewing gum with an acceptable mass duration, elasticity, cohesion, flavor delivery, and sweetness delivery.
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STARTER CULTURE COMPOSITIONS
The present invention relates to frozen and freeze dried starter culture compositions comprising microorganisms. The invention also relates to methods of producing the frozen and freeze dried starter culture compositions and methods of using them.
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SACCHARIDE POLYCONDENSATE, METHOD FOR PRODUCING THE SAME, AND APPLICATION THEREFOR
An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.
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METHOD FOR PREPARING FOOD PRODUCTS BY MEANS OF EXTRUSION
The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.
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Screening Method
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing.
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Method for Preparing Maltogenic Alpha-Amylase Variants
The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
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CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME QUALITATIVE NUTRITION CONTAINED IN SKIM MILK TO THE HUMAN DIET
Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A Palmitate, D3, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide, Nitrogen and Argon gases to reduce sodium content, bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without Pasteurization is also disclosed.
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Fermentation Process
Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] bacillus subtilis in isolated form to convert glucovanillin to vanillin while consistently forming a fully developed well-balanced vanilla aroma without off-notes.
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GLUCOSYL STEVIA COMPOSITION
Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using starch as the source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
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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 aloe vera and the mineral food is fulvic acid.
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NUTRITIONAL FOOD PRODUCT AND METHOD OF PRODUCING A NUTRITIONAL FOOD PRODUCT
A procedure for making a food product includes preparing a first mixture of dry ingredients including vitamins, proteins and additives; preparing a second mixture of liquid ingredients including water and a monosaccharide; preparing a third mixture in which a fat component is melted and is mixed with an emulsifier and a flavoring agent; preparing a fourth coating mixture that is solid at room temperature and includes fat components, vitamins, emulsifiers, and preservatives. The fourth coating mixture is melted to make a coating bath and the first, second and third mixtures are mixed to obtain a dough. The fourth coating mixture is poured over the mixture of the first, second and third mixtures.
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HEAT MOISTURE TREATED AND THERMALLY INHIBITED STARCHES AND FLOURS THAT IMPROVE THE CRISPNESS OF BATTERED AND BREADED FOODS
The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.
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Device and Method for Interactive Programming of a Beverage Brewing Apparatus
An interactive programmable beverage brewing apparatus providing audible setup and control instructions for ease of use is presented. The beverage brewing apparatus includes the ability to audibly instruct a user in the steps for setup of the beverage flavor characteristics when a beverage is to be brewed, and provide audible instructions in the use of the machine during normal brewing operations. The beverage brewing apparatus also provides a visual display to present phrases and icons to assist the user in performing setup and brew operations in conjunction with the audible instructions. Visual phrases and icons presented to a user also provide instruction in how to setup and control timers and how to turn on and off one or more warming plates to keep a beverage hot during and after brewing.
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Atmospheric Water Generator and Beverage Making Apparatus
An atmospheric water generator and coffee maker includes a coffee maker that receives water generated by a water-generating module and makes coffee out of-the water. A user interface enables a user to specify a volume of water to be generated by the water-generating module within a user-specified time period. A controller is in communication with the user interface and with the water-generating module. The controller controls a rate at which the water-generating module generates water based on the user-specified volume of water and the user-specified time period.
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DEVICES AND METHODS FOR PERSERVING FOOD
Devices and methods for preserving food are provided. The device comprises a container configured to contain the food, a photocatalyst layer disposed in the container, a light source attached to the container, and a coil configured to receive radio waves or electromagnetic radiation and provide an electric current to the light source, the coil being attached to the container.
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NATURAL AND CHEWY FRUIT / VEGETABLE DEHYDRATED DICES OR PIECES
The present invention concerns a new method for dehydrating natural fruit and/or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and/or clinical nutrition for people with medical conditions.
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INSTANT COFFEE
An instant coffee composition is provided having soluble coffee particles. The particles have internal pores, and at least some of the internal pores contain a pressurized gas. Further, the soluble coffee particles are provided with finely-ground insoluble coffee material on an outer surface of the soluble coffee particles. A method of forming the instant coffee composition, a container for the composition, and a beverage dispensing system are also provided.
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