An edible consumable composition comprises rebaudioside A in an amount less than or equal to 30 ppm and monatin in an amount of less than or equal to 4 ppm. This combination of rebaudioside A and monatin has been found to provide food and beverages with excellent sweetness characteristics, and additionally provide excellent taste profiles. Methods of making edible consumable compositions and formulating reduced sugar compositions are also described.
LOW LEVEL BLEND OF MONATIN AND REBAUDIOSIDE A
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BAKED CONFECTIONERY AND METHOD FOR MANUFACTURING SAME
Described herein is a baked confectionery which is produced by baking a fat-based confectionery comprising a nut, wherein the baked confectionery preferably comprises a compound selected from the group consisting of isomaltulose, mannitol, and maltitol. Also, described herein is a method for producing a baked confectionery, comprising preparing a fat-based confectionery comprising nuts and preferably also comprising a compound selected from the group consisting of isomaltulose, mannitol, and maltitol, and baking the fat-based confectionery.
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GLUTEN-FREE FOOD COMPOSITION AND FOOD PRODUCTS PREPARED THEREFROM
A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food composition are perfectly suitable for the diet of gluten-intolerant patients, allowing not only the absorption of substances not tolerated by the bodies of such patients to be avoided, but also allowing their diet to be supplemented with elements that are useful in re-establishing the correct functioning of the body.
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WHOLE GRAIN FLOUR AND PRODUCTS INCLUDING SAME
A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.
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TRANSGENIC PLANTS HAVING INCREASED TOLERANCE TO ALUMINUM
Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.
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COCOA POWDER AND PROCESSES FOR ITS PRODUCTION
A process for the production of black cocoa powder comprises an alkalization step in which an alkalizing salt is added to cocoa beans, or products derived therefrom, in the absence of iron. The alkalizing salt may be ammonium, calcium, magnesium, potassium or sodium carbonate, ammonium, potassium or sodium bicarbonate, ammonium, calcium, magnesium, potassium or sodium hydroxide, magnesium oxide or any combination thereof. Cocoa powder resulting from the process, and products comprising the cocoa powder, are also described.
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CALCIUM PHOSPHATE DISPERSION COMPOSITION
It is intended to provide a liquid oral composition and a liquid food composition in which calcium phosphate such as hydroxyapatite or tricalcium phosphate can be stably dispersed and prevented from being precipitated or separated out even in long-term storage. Calcium phosphate mixed with xanthan gum and polyglycerin fatty acid ester can be stably dispersed even in long-term storage and prevented from being precipitated or separated out even when used in liquid oral compositions such as mouthwashes, liquid dentifrices, and oral detergents or in liquid food compositions such as milk, soy milk, yoghurt, and refreshing beverages. In addition, calcium phosphate mixed with xanthan gum and polyglycerin fatty acid ester further supplemented with an amphoteric surfactant can be more effectively prevented from being precipitated or separated out in liquid oral compositions such as mouthwashes, liquid dentifrices, and oral detergents.
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PHARMACEUTICAL OR DIETARY COMPOSITIONS BASED ON SHORT-CHAIN FATTY ACIDS AND COMPLEX SUGARS, FOR INTESTINAL DISORDERS
Pharmaceutical or dietary composition containing, as active ingredients, at least one short-chain fatty acid or salt, ester and/or amide thereof, in combination with a complex sugar and/or dietary fibre. The complex sugar and/or dietary fibre is selected from inulin, pectin, dextrin, maltodextrin or derivatives thereof and with one or more pharmacologically acceptable excipients. The composition has (a) a matrix consisting of lipophilic compounds with a melting point lower than 90° C. and optionally amphiphilic compounds in which the active ingredient are at least partially incorporated, (b) an amphiphilic matrix; and (c) an outer hydrophilic matrix in which the lipophilic matrix and the amphiphilic matrix are dispersed.
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MICRO-, SUBMICRO- AND NANO-STRUCTURES CONTAINING AMARANTH PROTEIN
The invention relates to micro-, submicro- or nano-structures comprising amaranth protein, optionally combined with at least one other biopolymer, which structures are suitable for use as an encapsulation matrix. In particular, the invention relates to micro-, submicro- or nano-structures comprising amaranth protein and a polysaccharide. The invention also relates to the production method thereof, said method comprising an electrospinning, electrospraying or blow spinning step. The encapsulated product is characterised in that it comprises an encapsulation matrix formed by micro-, submicro- or nano-structures of the invention and at least one functional ingredient. The invention further relates to the method for obtaining same.
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PET FOOD PRODUCT AND METHOD FOR FEEDING PET FOOD TO PET
A pet food product having an excellent antiobesity effect and a method of feeding a pet pet food. The pet food product includes two kinds of pet food different in composition, pet food A and pet food B, in a manner such that they are not mixed with each other. Pet food A contains 30 to 60 mass % carbohydrate, 20 to 35 mass % protein, and 10 to 25 mass % fat. Pet food B contains 50 to 75 mass % carbohydrate, 15 to 30 mass % protein, and 5 to 15 mass % fat. Pet food A and pet food B have a relationship such that after at least three hours from feeding a pet one of them, the other is fed to the pet. Pet food product has a pet food A to B content ratio of 1 to 2:1.
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Methods and Compositions for Improved Digestion of Milk Oligosaccharides
Pre-biotic compositions containing oligosaccharides and probiotic compositions useful for treatment of a subject are provided herein. Also provided are methods for administering probiotic or pre-biotic compositions.
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INGREDIENTS FOR ANIMAL FEED COMPOSITIONS
The present invention relates to ingredients for animal feed compositions for enhancing animal growth and/or animal health. The invention also relates to methods for producing such ingredients and feed compositions. The methods of the invention further allow improving the palatableness and/or digestibility of feed compositions. More specifically, the invention describes the use of a mix of Deinococcus or related bacteria and biomass as a supply of organic constituents in feed compositions.
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Slowly Fermentable Soluble Dietary Fiber
The embodiments described herein provide a method for improving bowel health by increasing short chain fatty acid concentration in the colon of a mammal including administering to the mammal a composition having from about 0.1 grams to about 50 grams of a treated bran product. After administration, the treated bran product results in an increased short chain fatty acid production during fermentation in the colon as compared to untreated bran fermented in the colon.
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P-CRESOL SULPHATE AS A BIOMARKER FOR HEALTHY AGING
Using NMR/MS based metabonomics and targeted lipidomics approaches the inventors have explored the metabolic phenotypes of aging and longevity in a cohort compromising centenarians, elderly and young adults. The inventors have identified biomarkers for a reduced risk of developing ageing related chronic inflammatory disorders and propose an in vitro method of diagnosing a lifestyle that allows to delay and/or avoid ageing related chronic inflammatory disorders using p-cresol sulphate as biomarker.
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PROBIOTIC OR SYMBIOTIC GELLED PRODUCTS AND METHOD FOR THE PRODUCTION THEREOF
The invention relates to gelled products such as gelatins for food consumption or wine gums, comprising probiotic microorganisms and, in some of the variants thereof, prebiotic microorganisms, said products being developed from drinks of plant origin such as juices made from fruit, vegetables and cereals, which are subjected to a lactic fermentation process with at least one probiotic strain. The invention also relates to the method for producing such products, consisting of the following basic steps: a) production of a pasteurised or sterilised substrate; b) fermentation of the substrate; c) hydration of the gelatin and dissolution thereof in hot water; d) cooling of the hydrated gelatin; e) mixing of the fermented plant drink with the selected prebiotic and additives; h) homogenisation of the mixture; and g) packaging of the product.
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PURPLE CORN NECTAR CONTAINING ANTHOCYANINS METHODS FOR MAKING AND APPLICATIONS THEREOF
The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar. The current invention also relates to consumable compositions made from the said purple corn nectar.
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ACRYLAMIDE-DEGRADING SELF-CLONING ASPERGILLUS ORYZAE
Provided are self-cloning Aspergillus oryzae that expresses amidase without induction culture exhibiting high amidase degradation activity, and a method for reducing acrylamide in which this self-cloning Aspergillus oryzae is used. Self-cloning Aspergillus oryzae, which has a gene which codes a polypeptide with a specific amino acid sequence indicated in SEQ ID NO:1, or has a base sequence hybridizable to a complementary sequence of the gene encoding SEQ ID No:1 under stringent conditions, has a protein with amidase activity which the gene is expressed without induction culture, the process of reducing acrylamide by contact treatment with the above described self-cloning Aspergillus oryzae and acrylamide-containing matter, and a method of producing reduced acrylamide food or beverage.
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METHOD FOR REMOVING NITRATE FROM SOLUTION COMPRISING SALT COMPONENT
The present invention provides a method for removing nitrate from a solution comprising a salt component, wherein the method transplants sulfur bacteria to a sulfur-containing plant, and enables the sulfur-containing plant to which the sulfur bacteria is transplanted to contact a solution that comprises a salt component so as to remove nitrate from the solution comprising the salt component. The present invention also provides a solution comprising the salt component prepared by the method, and provides a salt comprising nitrate of 1.7 mg or lower per 100 g of salt.
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POUCH LOCATION DEVICE
The present application relates to a pouch location device (18) for a machine (10) for dispensing beverages or foods, and in particular to a device for enabling a soft pouch (31) containing beverage or food ingredients to be accurately located in a bar code reader (37). The pouch location device comprises a slot (17) for receiving at least an end of a flexible pouch. The slot (17) has an entry aperture (32) at one end, an end wall (34) at the opposing end, a substantially transparent window (30) defining the top of the slot, a spring biased platen (33) defining the base of the slot. The platen (33) defines the lower lip of the entry aperture (32) and is angled to taper the slot (17) towards the end wall (34).
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CONTINUOUS LOW TEMPERATURE PASTEURIZATION SYSTEM AND METHOD
A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamber, and an optional post heater (160) may be located downstream from the pasteurization chamber. A chiller and/or freezer (100) rapidly chills and/or freezes the food product after pasteurization as the conveyor system conveys the food product through the freezer. A control system (250) controls the operation of the pasteurization system to ensure that a desired percentage of pathogenic microorganisms present on the surface and/or within the interior of the food product are killed.
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