An oil- or fat-processed starch, exhibiting a solubility of equal to or higher than 9.5% by mass and equal to or lower than 45% by mass, and an emulsifying capacity of equal to or higher than 50% and equal to or lower than 100%.
OIL- OR FAT-PROCESSED STARCH AND METHOD FOR PRODUCING SAME
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DRINK
The drink includes a mix of apple vinegar (1), balsamic vinegar (2) and concentrated grape must (3).
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COFFEE BEVERAGE AND PROCESS FOR PRODUCING SAME
Provided is a coffee beverage which achieves a good balance between sweet, bitter, and unpleasant tastes at both liquid temperatures of 10° C. or less, which is a liquid-temperature of the beverage while refrigerated, and around ordinary temperature (for example, 20 to 30° C.), which is an assumed liquid temperature of the beverage when it is drunk. The coffee beverage comprises fructose, maltose, and a cacao extract. Fructose is contained in a form of, for example, glucose-fructose syrup. Maltose is contained in a form of, for example, maltose syrup. The content of glucose-fructose syrup and the content of maltose syrup in the coffee beverage are each preferably 1 to 10% by weight. The weight ratio between glucose-fructose syrup and maltose syrup is preferably 3:1 to 1:3. The content of the cacao extract in the coffee beverage is preferably 0.01 to 0.1% by weight. The coffee beverage can further comprise sugar.
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METHOD FOR PRODUCING OIL-IN-WATER EMULSIFIED FOOD PRODUCT COMPOSITION AND ADDITIVE FOR OIL-IN-WATER EMULSIFIED FOOD PRODUCT
Provided is a method for producing an oil-in-water emulsified food product composition. The method includes adding an oil and fat containing a highly hydrophilic emulsifier or a mixture of an oil and fat containing a highly hydrophilic emulsifier and water to water or an aqueous solution of water-soluble minerals and mixing them, then adding a protein or a protein and an additional component, and heating and sterilizing the composition, and the oil and fat contains a medium chain fatty acid in a ratio of more than 0.1% by weight and less than 100% by weight with respect to the total fatty acid composition. The method can suppress foaming of the oil-in-water emulsified food product composition during mixing, can also generate no phase separation or aggregates or extremely suppress the generation after heat sterilization, and can further maintain the stability of components susceptible to oxidation, such as vitamins during preservation if such a component is contained, thus producing a high quality oil-in-water emulsified food product composition.
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DIETARY FIBER SUPPLEMENTS FOR APPETITE SUPPRESSION
The present invention provides a composition of dietary fiber supplements for satiety enhancement and appetite suppression in treatment of overweight, obesity, or eating disorders. The composition of the dietary fiber supplements consist of at least one cationic polymer and at least one anionic polymer. The cationic polymers and the anionic polymers in the composition can be dissolved or dispersed in an aqueous solution. When the pH of the aqueous solution is lowered, such as the solution is ingested into the stomach with a gastric pH environment or the aqueous solution is added with some acidifying agents, the aqueous solution will turn into a gel. The formation of a gel from the aqueous solution after it being ingested into the stomach before a meal would provide a satiety enhancement and appetite suppression effect.
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DRIED SILKEN TOFU
Provided is a dried soft bean curd and a drying method of soft bean curd capable of recovering a taste and texture of soft bean curd before drying as it is by vacuum freeze-drying the soft bean curd without a pre-freezing process. In addition, provided are soft bean curd having excellent physical properties of the bean curd, and a manufacturing method of soft bean curd including a step of adding starch to soy milk and a step of heating the starch for gelatinizing starch. Further, provided is a stirring method capable of uniformly dispersing the starch in soy milk by preparing and using starch in a starch dispersion solution state. Furthermore, provided are a manufacturing method of soft bean curd for drying by adding starch and gelatinizing the added starch, and a manufacturing method of dried soft bean curd by vacuum freeze-drying this soft bean curd for drying.
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METHOD AND APPARATUS FOR VITAMIN D ENHANCEMENT IN MUSHROOMS
An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed under a UV light source and subjected to one or more pulses of UV light. The slurry may be conveyed to the UV light source by a vibrating conveyor. After UV light exposure, the treated slurry may be dried and ground into a powder, or the treated slurry may be filtered and the insoluble portion may be dried and ground into a powder. The irradiated mushroom powder has a mass fraction of Vitamin D2 of at least 2500 IU/gram of powder, and more preferably at least 20,000 IU/gram of powder. Irradiated mushroom powder may be incorporated into consumable food product for humans or animals, and/or may be incorporated into topical preparations for cosmetic use.
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METHOD FOR THE PREPARATION AND EXTRACTION OF SQUALENE FROM MICROALGAE
The invention relates to a method for the production of squalene from microalgae belonging to the family of Thraustochytriales sp., preferably at concentrations of between 2 and 12 g per 100 g of dry biomass. The method is characterised in that it comprises steps consisting in: culturing microalgae belonging to the family of Thraustochytriales sp. at a temperature of between 25 and 35° C., preferably between 28 and 32° C., and more preferably of the order of 30° C.; and adding between 1 and 1000 μg of vitamin B12 per litre of culture medium to said culture medium.
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METHODS AND COMPOSITIONS FOR EXTENDING SHELF LIFE OF PLANT PRODUCTS
The invention provides compositions and methods related to selective inhibition of PPO11 and use for improving shelf life of a plant or parts thereof. In accordance with the invention, for example, compositions for topical application to a plant or part thereof, are provided that can reduce browning of the plant or part thereof to extend shelf life.
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METHODS AND COMPOSITIONS FOR INCREASING PLANT DISEASE RESISTANCE AND YIELD
The present invention discloses novel plant homologs of the Arabidopsis peptide atPEP1. atPEP peptides in Arabidopsis are involved in the amplification of defense pathways involved in innate immunity against microbial pathogens. Homologs to atPEP1 identified in soy, corn, rice, wheat, and canola sequence databases are potential sources for transgenes to enhance crop yield through resistance to biotic and/or abiotic stresses. Chimeric genes comprising sequences from mature and precursor plant defense response polypeptides from a given species, and from different species, as well as the encoded polypeptide sequences, are also described.
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CAPSULE, MACHINE, SYSTEM AND METHOD FOR PREPARING BEVERAGE, PARTICULARLY ESPRESSO COFFEE
The capsule (1) comprises a casing (2) having first and second end walls (3, 4) spaced one from the other and interconnected by a lateral wall (5) having an essentially annular shape, and defining an internal chamber (6) containing an amount or dose of a substance (7) for the preparation of a beverage. The casing (2) has at least one first and at least one second permeable or pierceable wall portion (5a, 4a), acting as inlet and outlet, respectively, for the introduction of a flow of water into said chamber (6) and the outflow of the beverage from said chamber (6), respectively. An inlet wall portion (5a) for the introduction of water into the chamber (6) is provided in the annular lateral wall (5).
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SYNERGISTIC ANTIMICROBIAL EFFECT
The present invention is related to the field of bioprotection, in particular to an antimicrobial composition comprising a Lactobacillus rhamnosus strain and/or a Lactobacillus paracasei strain. Furthermore, the present invention concerns uses for such an antimicrobial composition, food, feed and pharmaceutical products comprising such an antimicrobial composition, a method of manufacturing such food, feed and pharmaceutical products and a method for reducing the content of unwanted microorganisms of such food, feed and pharmaceutical products.
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Solid Oral Sensorial Products Including Stain Inhibitor
A solid oral sensorial product includes at least one botanical material and at least one phosphate containing stain inhibitor. The botanical material is selected from the group consisting of tobacco, tea, coffee, cocoa, and combinations thereof.
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NUTRITIONAL COMPOSITIONS WITH LARGE LIPID GLOBULE SIZE
The present invention relates to a nutritional composition for infants and/or toddlers comprising a lipid component which has a large lipid globule size. The composition can be used to increase bone mineral content and/or bone mass density.
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BITTER-TASTE INHIBITOR AND GINSENG COMPOSITION COMPRISING SAME
The present invention relates to a bitter-taste inhibitor containing indigestible maltodextrin, and to a ginseng composition comprising the bitter-taste inhibitor. According to the present invention, the particular bitter taste of ginseng may be eliminated without the loss of a marker component found in ginseng, thereby enabling the easy intake of ginseng.
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NUTRITIONAL COMPOSITIONS FOR ENHANCING PERFORMANCE AND METHODS FOR MAKING AND USING SAME
A nutritional composition comprising a carbohydrate fraction comprising glucose and fructose in a ratio from about 3:1 to about 1:1, wherein: the powder nutritional composition is designed to be dissolved in water, a serving size of the nutritional composition is from about 1 to about 20 g, the carbohydrate fraction comprises at least 30% glucose and fructose, the carbohydrate fraction provides at least 50% of the energy of the nutritional composition; and the nutritional composition comprises an energy density from about 800 kJ/100 g to about 2200 kJ/100 g. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness.
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METHOD FOR MANUFACTURING A NON-EFFERVESCENT BEVERAGE COMPRISING A CLEAR SPIRIT MIXED WITH A FLUORESCENT AGENT
The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.
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COMPOSITION AND METHOD OF MANUFACTURE
There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour, a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances.
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METHOD FOR OBTAINING A FERMENTED DAIRY PRODUCT
The invention defines a method for obtaining a fermented dairy product characterized by a heat treatment step followed or preceded by a high pressure homogenization step at a pressure above 100 MPa and up to 350 MPa of a dairy starting material, wherein the total fat composition of the dairy starting material lies between 0.05% and 10% by weight, wherein the total quantity of protein lies between 3 and 10% by weight, and wherein the fat and protein come exclusively from the dairy starting material. This method allows obtaining fermented dairy products with improved rheological properties avoiding the use of additives such as thickeners or stabilizers. Also, it allows obtaining fermented dairy products with improved mouth-feel.
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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.
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