The invention relates to the food industry. The sweet contains a protein mass and a high-boiled sugar mass. The high-boiled sugar mass consists of sugar and/or a sugar substitute and water, and the protein mass consists of wheat flour and gram flour or pea meal or a composition thereof and melted fat, preferably real butter. The method for making the sweet involves the concurrent preparation of the protein mass and the high-boiled sugar mass. The sweet is then shaped in the form of a layered product made up of fine fibres by the repeated stretching of the high-boiled sugar mass and the saturation thereof with the protein mass. The group of inventions makes it possible to produce a sweet in the style of a pastry which is comprised of fine, readily separating fibres and has an enhanced biological and nutritional value and digestibility and an increased shelf life.
FILLING SWEET (VARIANTS) AND METHOD FOR MAKING SAME
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GLYCOMACROPEPTIDE MEDICAL FOODS FOR NUTRITIONAL MANAGEMENT OF PHENYLKETONURIA AND OTHER METABOLIC DISORDERS
Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.
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NUTRITIONAL PRODUCTS COMPRISING HUMAN MILK OLIGOSACCHARIDES AND METHODS FOR MANUFACTURE THEREOF
A method for the manufacture an infant formula or an infant nutritional product comprising mixture of human milk oligosaccharides is disclosed. The method involves the catalytic hydrogenolysis of compounds of the general formula 1 and 2 with particular oligosaccharide profiles.
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VARIETY CORN LINE FA4172
The present invention provides an inbred corn line designated FA4172, methods for producing a corn plant by crossing plants of the inbred line FA4172 with plants of another corn plant. The invention further encompasses all parts of inbred corn line FA4172, including culturable cells. Additionally provided herein are methods for introducing transgenes into inbred corn line FA4172, and plants produced according to these methods.
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EGG PREPARATION WITH REGENERATING, ANALGESIC AND/OR ANTI-INFLAMMATORY PROPERTIES
It comprises an egg preparation comprising a mixture of the yolk and the white extracted from a fertilized egg incubated for a period comprised between 18 hours and 36 hours, wherein the mixture of the yolk and white is in a ratio in which the amount of the white is comprised between 2% and 40% by volume of the yolk volume, useful as regenerating, analgesic and/or anti-inflammatory agent, as well as its preparation process. It also relates to functional foods, dietary supplements, and pharmaceutical or veterinary compositions containing the egg preparation. It also relates to cosmetic compositions comprising the egg preparation and to its use as skin care or hair or fur care agent.
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Physical Optimization Beverage
The present invention provides novel methods of making a non-corrosive base solution for use as an alkalinity increasing agent and/or antioxidant. The compositions and methods described herein are useful for optimizing health and performance; preventing illness; decreasing recovery times from exertion, illness, and injury; increasing energy levels; improving exercise performance; improving hydration; preventing muscle damage after exercise; and increasing stamina during exercise. The present invention further provides novel compositions and methods which can be used to provide relief from disorders related to or complicated by acidosis or excessive free radical or other reactive oxygen species production.
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Nutritional Compositions Containing an Enriched Lipid Fraction and Uses Thereof
The present disclosure relates to a nutritional composition comprising a fat source that includes an enriched lipid fraction derived from milk. The enriched lipid fraction may contain saturated fatty acids, trans-fatty acids, monounsaturated fatty acids, CLAs, BCFAs, cholesterol, milk fat globule membrane proteins, gangliosides, and mixtures thereof. The enriched lipid fraction may exhibit additive or synergistic beneficial health effects when consumed. The disclosure further relates to methods of providing a nutritional composition comprising an enriched lipid fraction to targeted subjects.
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Nutritional Compositions Containing Structured Fat Globules and Uses Thereof
The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects.
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Nutritional Compositions Containing Structured Fat Globules and Uses Thereof
The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects.
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RICE PROTEIN SUPPLEMENT AND METHODS OF USE THEREOF
Some embodiments relate to nutritional supplements comprising rice protein isolate. Some embodiments of the nutritional supplement comprise less than about 90 mg of leucine per gram of rice protein isolate and less than about 50 mg of lysine per gram of rice protein isolate. Some embodiments pertain to methods of using the nutritional supplements described herein to achieve one or more of weight gain, weight maintenance, growth, muscle growth, muscle maintenance, decreased muscle loss, or improved exercise training results.
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Dietary Supplement and Methods of Use Thereof
The present disclosure provides a dietary supplement that includes plant ferritin; and methods of use of such a supplement.
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COMPOSITION AND METHOD FOR REDUCING BLOOD GLUCOSE LEVELS
The present invention relates to a composition and method for reducing blood glucose levels in a mammal, such as canines and humans. The composition includes bran, cinnamon, yeast, gelatin, and optionally, wheat germ oil, octacosanol, and/or flavor. The method includes administering the composition to the mammal and, if the composition lacks wheat germ oil, also administering wheat germ oil to the mammal.
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COMPOSITION FOR USE IN THE PROMOTION OF MAGNESIUM ABSORPTION AND/OR MAGNESIUM RETENTION
The invention discloses a composition comprising a mixture of oligosaccharides, said mixture containing at least one N-acetylated oligosaccharide, at least one sialylated oligosaccharide and at least one neutral oligosaccharide, for use in the promotion magnesium absorption and/or magnesium retention. The composition preferably further comprises at least one long chain polyunsaturated fatty acid and/or at least one probiotic. This composition is particularly adapted for use in infants notably preterm infants.
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USE OF WHEY PROTEIN MICELLES FOR IMPROVING INSULIN PROFILE IN DIABETIC PATIENTS
The present invention relates to whey protein micelles for use in the treatment and/or prevention of a disorder linked to an increase in plasma postprandial insulin and/or plasma postprandial glucagon concentration in a subject. The invention relates also to a non-therapeutic use of whey protein micelles to decrease plasma postprandial insulin and/or glucagon concentration in healthy subjects.
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METHOD INVOLVING CONTACT BETWEEN GRAIN RAW MATERIAL LIQUID AND YEAST, GRAIN RAW MATERIAL LIQUID AND SPARKLING BEVERAGE
A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yeast to produce a second grain raw material liquid to be used for production of a sparkling beverage. The yeast may be an inactivated yeast. The method may further include producing the sparkling beverage using the second grain raw material liquid.
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NUTRITIONALLY ENHANCED PASTA
The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
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FOOD BAR MADE WITH HOMOGENIZED GRAINS RETAINING ENDOSPERM AND GERM
A food bar is formed by a homogenizing of cooked grains including intact endosperm and germ combined with a fermented dairy product and then mixed with other ingredients and then formed into a bar form. Direct processing of more complete grains provides cost savings, energy savings, and nutritional advantages, for the finished product along with a more digestible and textures needed for the particular market.
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LOW-FAT FERMENTED MILK EXCELLENT IN SAVOR AND PROCESS FOR PRODUCTION THEREOF
The invention aims to provide a process for producing a fermented milk capable of effectively preventing deterioration of the smooth mouth feel and milk flavor originated from the milk fat (hereinafter, the smooth mouth feel and milk flavor are put together referred to as “milk-fat characteristic”) which are lost when the milk fat content of fermented milk is intentionally reduced, without using milk fat substitutes, milk-flavor providing agents or the like but based on an ingenuity on the production process, and the fermented milk obtained as the result in which the milk-fat characteristic is improved and the milk fat content is reduced. The invention relates to a process for producing fermented milk in which a milk fat content is from 0.1% by weight to 2.0% by weight, said process comprising: reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation; and carrying out the fermentation at a fermentation temperature of from 30□ C. to 39□ C., to thereby improve milk-fat characteristic, and the like.
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GRANULATED FEED PHOSPHATE COMPOSITION INCLUDING FEED ENZYMES
A granulated phosphate composition that provides sufficient nutritional value as well as enhanced bioavailability of organic phosphorous present in a main feed ingredient. The granulated phosphate composition includes a phosphate source, such as monocalcium phosphate, mono-dicalcium phosphate, or dicalcium phosphate, and one or more feed enzymes such as phytase. When the phosphate composition is compounded and pelleted with a main feed ingredient into a feed pellet, and consumed by a non-ruminant, the phytase component of the phosphate composition liberates otherwise unavailable phosphorous present in the main feed ingredient.
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Protease Variants
The invention relates to a novel 3D structure encoding a Nocardiopsis protease, as well as to variants of parent protease homologous to Nocardiopsis proteases, preferably of improved thermostability and/or with an amended temperature activity profile. The invention also relates to DNA sequences encoding such variants, their production in a recombinant host cell, as well as methods of using the variants, in particular within the field of animal feed and detergents. The invention furthermore relates to methods of generating and preparing protease variants of amended properties.
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