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Articles on this Page
- 05/21/15--05:00: _PROCESS FOR PREPARI...
- 05/21/15--05:00: _MICROENCAPSULATED B...
- 05/21/15--05:00: _Method of Baking
- 05/21/15--05:00: _ENZYME VARIANTS
- 05/21/15--05:00: _ACIDIFIED MILK PRODUCT
- 05/21/15--05:00: _TWO-PHASE FERMENTAT...
- 05/21/15--05:00: _SANDWICH GRANULE
- 05/21/15--05:00: _GLUTEN-FREE FLOUR B...
- 05/21/15--05:00: _INFANT FORMULA MILK...
- 05/21/15--05:00: _HUMAN MILK PERMEATE...
- 05/21/15--05:00: _Carbohydrate Gel
- 05/21/15--05:00: _SHELF-STABLE, PRESE...
- 05/21/15--05:00: _Complete Nutritiona...
- 05/21/15--05:00: _INFUSION PACKET AND...
- 05/21/15--05:00: _FOOD PRODUCT AND ME...
- 05/21/15--05:00: _COMPOSITIONS
- 05/21/15--05:00: _INGREDIENT CAPSULE ...
- 05/21/15--05:00: _METHOD, METERING DE...
- 05/21/15--05:00: _Method And Apparatu...
- 05/21/15--05:00: _SOLVENT-FREE APPROA...
- 05/21/15--05:00: Method of Baking
- 05/21/15--05:00: ENZYME VARIANTS
- 05/21/15--05:00: ACIDIFIED MILK PRODUCT
- 05/21/15--05:00: SANDWICH GRANULE
- 05/21/15--05:00: GLUTEN-FREE FLOUR BLEND
- 05/21/15--05:00: INFANT FORMULA MILK POWDER AND PREPARATION METHOD THEREOF
- 05/21/15--05:00: Carbohydrate Gel
- 05/21/15--05:00: SHELF-STABLE, PRESERVATIVE-FREE LIQUID BEVERAGE ENHANCER PRODUCTS
- 05/21/15--05:00: Complete Nutritional Powder and Preparation Method Thereof
- 05/21/15--05:00: INFUSION PACKET AND ITS MANUFACTURE
- 05/21/15--05:00: FOOD PRODUCT AND METHOD OF MAKING SAME
- 05/21/15--05:00: COMPOSITIONS
- 05/21/15--05:00: INGREDIENT CAPSULE FOR BEVERAGE PREPARATION
The subject matter of the invention is a process for preparing a liquid food product enriched with oligosaccharides and with polysaccharides starting from berries, in the absence of alcoholic fermentation in the presence of the berries, which comprises (a) heating the berries at a temperature ranging from 40° C. to 100° C., (b) placing the berries under vacuum at a pressure ranging from 103 to 3×104 Pa, and (c) a step of maceration of the berries by inoculation of one or more pectolytic enzymes, and extraction of the juice before any fermentative process.
The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) Lactobacillus plantarum ATCC 8014; b) Lactobacillus sanfranciscensis ATCC 27652; c) Lactobacillus brevis ATCC 14869; d) isolated protein from milk serum with 90% protein; e) maltodextrin with a dextrose equivalent of 10; f) arabic gum; g) maguey honey; and h) trehalose; in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.
The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophospholipase activity.
The invention relates to a polypeptide having chymosin activity which: a. is capable of hydrolysing bovine alpha s1-casein at position F23F24 so as to form αs1-I CN (f24-199) more rapidly than camel chymosin; and b. has a C/P ratio higher than the C/P ratio of bovine chymosin.
An acidified milk product is proposed, comprising (a) 30 to 80 wt % milk,(b) 5 to 80 wt % fat component,(c) 0.5 to 4 wt % starch and(d) 0.001 to 0.1 wt % of mesophilic lactic acid bacteria and/or thermophilic lactic acid bacteria,with the proviso that components (a) to (d) add up to 100 wt %.
The present invention is related to the field of reddening of food products. In particular the present invention relates to a two-phase fermentation method for boosting the nitrate reductase activity of Staphylococcus strains with nitrate reductase activity comprising a first aerobic phase in the absence of nitrate and a second anaerobic or oxygen limited phase with continuous nitrate feeding and use of the Staphylococcus strains for reddening of most products.
The present teachings provide an improved layered granule comprising a sandwich structure of a first and second moisture barrier layer encompassing a moisture hydrating layer. The sandwich granules can be used in a variety of contexts, including animal feed. Methods of making and using are also provided.
An all-purpose gluten-free flour blend for use by persons with celiac disease, gluten sensitivity, food allergies, autism spectrum disorder, and others wishing to eliminate gluten from their diet. An embodiment of an ail-purpose gluten-free flour blend may comprise specified amounts of gluten-free whole-grain flours, other gluten-free flours, gluten-free starches, and may also include gluten-free gums and/or gluten-free vitamins and minerals. An example of this unique blend may approximate the taste, weight, texture, and performance of wheat flour. Furthermore, in an exemplary embodiment, the flour may be used as a cup for cup substitute for all-purpose wheat flour in most conventional recipes.
The present invention relates to an infant formula milk powder capable of preventing and alleviating infant iron deficiency anemia and a preparation method thereof. The formula milk powder comprises components such as vegetable oil, fresh milk, whey powder, lactose powder, whey protein powder, oligosaccharides, complex vitamins and complex minerals, wherein the lactoferrin and vitamin C, or alternatively, an iron source (calculated as iron), lactoferrin and vitamin C are maintained in the appropriate mass ratios, and the formula milk powder of the present invention is obtained by performing mixing, homogenizing, cooling, concentrating and spray-drying, packaging or directly using a step-by-step mixing method. The formula milk powder comprises appropriate amounts of vitamin C and lactoferrin, as well as an appropriate amount of iron source as further provided, and the three are combined according to an appropriate proportion, so that the combination of the three kinds of the substances have a synergistic effect, and the absorption and utilization rate of iron are increased dramatically, thereby not only achieving the desirable iron supplementation effect, but also preventing and alleviating the phenomenon of infant iron deficiency anemia.
This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.
The present invention generally relates to the field of nutrition, in particular performance nutrition. In particular, the present invention relates to a novel carbohydrate gel comprising glucose and fructose in a ratio in the range of 3:1 to 1:1. The carbohydrate gel of the present invention can be used to treat or prevent problems with the gastrointestinal tract while allowing for an enhanced blood sugar maintenance and/or an increased exogenous carbohydrate oxidation.
A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
The invention discloses complete nutritional powder and a preparation method thereof. The powder is characterized by containing vitamin B1, vitamin B2, vitamin B6, pantothenic acid, niacin, vitamin B 12, vitamin C, vitamin A, vitamin K, vitamin D, vitamin E, biotin, folic acid, calcium, magnesium, iron, zinc, selenium, chromium, copper, manganese, corn fiber powder, inulin, isolated soy protein powder, black bean extract, Brazil mushroom extract, soya bean lecithin, semen phaseoli extract, L-carnitine, β carotene, lycopene, citrus extract, vanadium, acerola cherry extract, grape seed extract, maltodextrin, essence, aspartame, and acesulfame. The complete nutritional powder is a specifically developed nutritional food, which is highly matched with low sugar diet and moderate exercise in a solution for treating obesity and high blood pressure, high blood sugar and high blood fat. The solution is capable of treating obesity, blood pressure, blood sugar and blood fat with excellent rehabilitation results and is suitable for wide promotion.
The present invention relates to an infusion packet (51) comprising a top (52), a bottom (53), a first side (54) and a second side (55); wherein the bottom (53) of the packet is defined by a gusset (61) and each side (54, 55) of the packet is defined by a seal that extends between the top (52) and bottom (53) of the packet; the packet (51) being characterised in that the seals defining the sides (54, 55) are arranged such that the packet has a compartment with a substantially trapezoidal cross-section.
An improved s'more-like food product allows the user to achieve the same taste profile as a conventional s'mores food product while greatly simplifying the preparation of the food product by the user. The improved s'more-like food product is pre-made such that the marshmallow element effectively “overwraps” the chocolate and graham cracker elements. This configuration provides a replica of a plain marshmallow, which is its aesthetic feature. That is, it looks like a traditional plain marshmallow which provides the consumer with some familiarity. However, this configuration is also functional in that it effectively eliminates mess during eating and provides a ready-to-heat product in a pre-made fashion which simplifies preparation of the s'more-like food product by the user. Edible wraps or cups can also be utilized to further enhance the eating experience and other flavors and other color variations for the food product can be provided depending on consumer preference.
An encapsulated flavour particle, comprising a vegetable matter particulate core and a flavour coating comprising a sprayed emulsion of flavour and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavour release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.
Capsule (9) for use in a beverage preparation machine (1), said capsule comprising side (10), bottom (12) and top (11) walls defining a closed chamber, said chamber containing an ingredient, said capsule further comprising a beverage dispensing wall able to open for releasing a beverage prepared from said ingredient and said fluid, said capsule further comprising a pierceable plug (14) located adjacent to the inner side of the injection wall of the capsule, and made of a resilient material, said plug having a thickness between 0.5 mm and 10 mm, and said plug having shape and dimensions such as to be pierced through by the fluid injection element (20) when said capsule is functionally inserted within said machine, characterized in that said plug (14) is supported by a plug supporting member (16).
A method for the aseptic measured delivery of a liquid additive (Z) into a forced flow of a base product (P), wherein the additive (Z) is removed from a storage container (18) under aseptic conditions by means of a removal conduit (18a) and is fed via an end section (E) of the removal conduit (18a) to the base product (P), which flows through a product chamber (RP) and a metering device and valve.
An apparatus for accelerated or controlled degassing of roasted coffee. The apparatus comprises a container for receiving and retaining roasted coffee, a source of inert gas in fluid communication with the container, and a controller. The controller includes a timer and a valve. The valve is operatively associated with the source of inert gas and has an open and a closed position. When in its closed position the valve restricts the flow of inert gas into the container. When in its open position the valve permits the flow of inert gas into the container such that the inert gas displaces at least a portion of the gas in the container. The timer causes the valve to cycle between its open and closed positions at predetermined time intervals. The flow of inert gas can also be controlled through the use of a gas sensor in communication with the interior of the container.
The present invention relates to a novel solvent-free process for the production of protein-, starch- and fiber-enriched fractions or fractions rich in specific compounds from pulses, grains, oilseeds, and dried fruits. Unlike conventional wet processes, this dry process preserves the natural configuration and structure of separated components. This process employs a tribo-electrostatic technique to selectively charge proteins, carbohydrates, fibers, and other components in pulses, grains, oilseeds, and dried fruits and separates them based on the magnitude and type of their charge. The invention also relates to the protein-, starch-, and fiber-enriched fractions or fractions rich in specific compounds obtained using the process of this invention, and to the use of these fractions in a variety of applications that include the food industries, in particular gluten-free market, in the production of high functional protein concentrates and isolates, in particular soy protein concentrate and isolate, as pharmaceutical and/or nutraceutical agents, and in the production of bio-based materials.