Articles on this Page
- 11/06/14--05:00: _Production of Enric...
- 11/06/14--05:00: _ENZYMES
- 11/06/14--05:00: _MICROORGANISMS AND ...
- 11/13/14--05:00: _NUTRITION FOR PREVE...
- 11/13/14--05:00: _Food Composition an...
- 11/13/14--05:00: _AQUEOUS POLYMER DIS...
- 11/13/14--05:00: _TEMPORALLY MEAL MEN...
- 11/13/14--05:00: _Spray Method and Co...
- 11/13/14--05:00: _PET TREAT
- 11/13/14--05:00: _COOLING COMPOSITION
- 11/13/14--05:00: _DOUGH COMPOSITION
- 11/13/14--05:00: _NUTRITIOUS BEVERAGE...
- 11/13/14--05:00: _PROCESS
- 11/13/14--05:00: _Pet Meal Products
- 11/13/14--05:00: _GLYCEROL DERIVED MA...
- 11/13/14--05:00: _Method and Composit...
- 11/13/14--05:00: _Frozen pizza prepar...
- 11/13/14--05:00: _SYSTEM AND METHOD F...
- 11/13/14--05:00: _ASPARAGUS CONTAINER...
- 11/13/14--05:00: _CONTAINER CLOSURE D...
- 11/06/14--05:00: Production of Enriched Products
- 11/06/14--05:00: ENZYMES
- 11/13/14--05:00: NUTRITION FOR PREVENTION OF INFECTIONS
- 11/13/14--05:00: Food Composition and Uses for Diabetes
- 11/13/14--05:00: TEMPORALLY MEAL MENU FOR INFANTS
- 11/13/14--05:00: Spray Method and Composition for Reducing Psychological Hunger
- 11/13/14--05:00: PET TREAT
- 11/13/14--05:00: COOLING COMPOSITION
- 11/13/14--05:00: DOUGH COMPOSITION
- 11/13/14--05:00: PROCESS
- 11/13/14--05:00: Pet Meal Products
- 11/13/14--05:00: GLYCEROL DERIVED MATERIAL
- 11/13/14--05:00: Frozen pizza preparation package and method
- 11/13/14--05:00: SYSTEM AND METHOD FOR THE PREPARATION OF COOLED EDIBLE PRODUCTS
- 11/13/14--05:00: ASPARAGUS CONTAINERS AND RELATED METHODS
Methods for the production of enriched plant polyphenols-dairy (e.g., milk) or polyphenols-ground edible material products that can be used in the preparation of functional foods, dietary supplements, medical foods, cosmetic products or pharmaceutical agents. The method of obtaining a polyphenol-dairy protein product comprising the steps of (a) combining a plant-derived polyphenol and a dairy product such as a dairy product comprising a protein, to form the polyphenol-dairy protein (e g, milk protein) product and a liquor; and (b) separating the polyphenol-dairy protein product from the liquor. In various embodiments, the plant-derived polyphenols and dairy product are a mixture of solid products, such as would be found in a dry composition. These methods also provide for the immobilization of these component(s) on the healthy, nutritious, and low-sugar food matrix provided by the ground edible material.
The present invention relates to new enzymes with improved properties and to compositions comprising these enzymes suitable for use in the production of a food, feed, or malt beverage product, such as in a brewing process.
Provided herein is a non-naturally occurring microbial organism having a methanol metabolic pathway that can enhance the availability of reducing equivalents in the presence of methanol. Such reducing equivalents can be used to increase the product yield of organic compounds produced by the microbial organism, such as adipate, 6-aminocaproate, hexamethylenediamine or caprolactam. Also provided herein are methods for using such an organism to produce adipate, 6-aminocaproate, hexamethylenediamine or caprolactam.
A nutritional composition comprising a combination of non-digestible oligosaccharides and a product obtained by incubating an aqueous substrate by bifidobacteria and optionally a product obtained by incubating an aqueous substrate by S. thermophilus. Said combination reduces bacterial translocation and improves the intestinal barrier function.
The present invention provides a composition to promote healthy weight and reduce diabetic complications. The composition provides biologically active ingredients that are combined in a food and provide dietary fiber, trace minerals and phytonutrients, wherein the composition may be used alone or in combination with other foods in a method for improving health.
The present invention relates to a process for preparing an aqueous polymer dispersion by free-radical emulsion polymerization of a monomer mixture which comprises N,N-diethylaminoethyl methacrylate, to the polymer dispersion obtainable by this process, and to the use thereof.
The invention concerns a kit of parts and a method for providing nutrition which provides within a time period of 5 to 10 days a nutritional composition comprising 0.35 to 6 mg iron per 100 g, a nutritional composition comprising 1 to 10 g fibre per 100 g and a nutritional composition comprising 10 to 5000 mg long chain poly unsaturated fatty acids per 100 g to an infant.
A spray composition and method are provided that are effective for reduction or elimination of the psychological hunger for foods for which a patient wishes to reduce consumption. Such ingredients preferably include but are not limited to cinnamon, lemon powder, coffee grounds, alcohol, citric acid, vanilla, and sugar and/or an artificial sweetener such as saccharin. The composition of the invention is preferably sprayed into the mouth, resulting in a lessening or elimination of psychological hunger. The method and spray composition saturate a person's craving for foods by penetrating to the blood through the oral mucosa, and satisfying taste buds.
A pet treat is disclosed, which includes a rotatable, lickable spherical portion; and a support having an internal cavity shaped to conform to the outside of the spherical portion, and wherein the spherical portion is freely rotatable within the support.
The invention is rooted in the food industry and relates to a composition which provides a physiologically cooling effect for imparting freshness in the used preparations and comprises 2 to 10% cooling agent (A), 0 to 35% alcohol (6), 55 to 95% hydrophobic compound (C). Furthermore, the invention relates to the production and use of the composition according to the invention in oral preparations, in particular chewing gums and sweets.
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
A nutritious beverage formed from fluid acid whey and a method of forming a nutritious beverage by combining fluid acid whey with a juice.
The present invention provides a process for the preparation of freeze dried microorganism composition, comprising the step of (i) subjecting a frozen composition comprising micro-organisms to a drying pressure of from 133 Pa [1000 mT] to 338 Pa [2540 mT] such that at the drying pressure the frozen composition is dried by sublimation of water present in the frozen composition to provide a freeze dried composition comprising the micro-organisms.
A pet meal product and methods of making the pet meal product. The pet meal product including an edible bar, including a complex carbohydrate, a protein, a fat, and a multi-vitamin, wherein the edible bar provides a nutritionally complete meal. In some examples, the pet meal product further includes, an antioxidant, an omega-3 fatty acid, a flavoring compound, a coloring agent, and a texturizing agent.
A method of producing a solid glycerol derived material includes the steps of combining glycerol with a metal oxide, the glycerol having a water content of between about 5 and 50%, and the rate of combination of the glycerol and the metal oxide and the amount of the metal oxide being selected so that at least part of the water present in the glycerol reacts with the metal oxide in an exothermic reaction and at least part is driven off by heat produced in the exothermic reaction to produce the solid glycerol derived material.
Feed ingredients that are otherwise susceptible to degradation by ruminal microorganisms are combined with mineral hydrates (or oxides) and water, and processed through a pin mixer, pellet mill, extruder, or other suitable device to produce agglomerated particles. The ruminant animal feed which is so produced effectively increases the proportion of dietary ingredients presented for digestion and absorption within the post-ruminal digestive tract of the animal by inhibiting premature digestion by microorganisms inhabiting the rumen.
A frozen pizza preparation package and method where the package incorporates a frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen pizza in a microwave oven followed by crisping the crust upon a stovetop heat source, disposable crisping means that allow crisping on a stovetop without having to clean a pan, a substantially flat transfer element that is one of a transfer substrate or a combination transfer substrate and disposable crisping means. The package provides for rapid and convenient preparation of a frozen pizza with a more crisp crust than with present frozen pizzas.
A novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, e.g. in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.
Asparagus spears may be stored and displayed for sale, and sold, in individual containers having a reservoir containing a volume of water, with a group of asparagus spears arranged in the container such that their white tips are in contact with the volume of water. This allows the asparagus spears to be moved from a retail display, to a shopping cart, to a shopping bag, and eventually to a customer's home, without having to remove the white tips of the asparagus from contact with the water. One exemplary container has a waist between the first end and the second end of the container and tapers inwardly from the waist toward the first end and toward the second end. This tapering shape permits air to flow between adjacent containers when the containers are packed together for shipping.
The present invention relates to a closure device capable of dispensing a metered amount of liquid into a container during a closing action and capable of doing so during several closing actions. The closure device comprises a cap wall, a reservoir (5) capable of being filled with a liquid, a rigid plate (4) with one or more perforations (6) and a porous structure (8). The invention further relates to use of a closure device to extend the open shelf-life of spoilage sensitive container contents.