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Articles on this Page
- 11/03/16--05:00: _METHOD TO PROTECT L...
- 11/03/16--05:00: _TOPICAL CRUST COLORANT
- 11/03/16--05:00: _FREE FLOWING NUTRIT...
- 11/03/16--05:00: _MOLDED FOOD PRODUCT
- 11/03/16--05:00: _NUT BUTTER COMPOSIT...
- 11/03/16--05:00: _Quillaja-Stabilized...
- 11/03/16--05:00: _BEVERAGES COMPOSED ...
- 11/03/16--05:00: _MODULATION OF BITTE...
- 11/03/16--05:00: _Metering the Dispos...
- 11/03/16--05:00: _TAKOYAKI MIX
- 11/03/16--05:00: _METHOD FOR RECOVERI...
- 11/03/16--05:00: _GLUCOSYL STEVIA COM...
- 11/03/16--05:00: _SOL-GEL ENCAPSULATE...
- 11/03/16--05:00: _ARRAY OF AGE-TAILOR...
- 11/03/16--05:00: _ARRAY OF AGE-TAILOR...
- 11/03/16--05:00: _SYNTHETIC NUTRITION...
- 11/03/16--05:00: _SYNTHETIC MILK COMP...
- 11/03/16--05:00: _NUTRITIONAL COMPOSI...
- 11/03/16--05:00: _LIQUID NUTRITIONAL ...
- 11/03/16--05:00: _METHOD AND APPARATU...
- 11/03/16--05:00: METHOD TO PROTECT LIPOPHILIC NUTRIENTS AGAINST RUMINAL DEGRADATION
- 11/03/16--05:00: TOPICAL CRUST COLORANT
- 11/03/16--05:00: FREE FLOWING NUTRITIONAL POWDER AND METHOD FOR ITS MANUFACTURE
- 11/03/16--05:00: MOLDED FOOD PRODUCT
- 11/03/16--05:00: NUT BUTTER COMPOSITIONS
- 11/03/16--05:00: TAKOYAKI MIX
- 11/03/16--05:00: METHOD FOR RECOVERING PREFERABLE AROMA FROM BIOMATERIAL
- 11/03/16--05:00: GLUCOSYL STEVIA COMPOSITION
- 11/03/16--05:00: LIQUID NUTRITIONAL FORMULA FOR PHENYLKETONURIA PATIENTS
This disclosure relates to the field of increasing the duodenal flow and absorption of lipophilic nutrients, such as poly-unsaturated fatty acids, enhancing their content in animal products such as meat and milk. This increase is suggested to ameliorate both the health of humans consuming the animal products and the animals themselves. More specifically, this disclosure relates to a process to prepare an oil-in-water emulsion of droplets of lipophilic nutrients encapsulated by a protein-phenol matrix. The formation of the protein-phenol matrix requires both the presence of polyphenol oxidases extracted from specific plants and the addition of a diphenol. The latter emulsion, when given as feed, protects lipophilic nutrients against degradation by microbes present in the rumen of animals so that these non-degraded nutrients can be transferred further in the animal's body. In addition, the latter emulsion may also be used to protect lipophilic nutrients against deterioration during storage or processing (e.g., due to oxidation)
A powdered crust colorant for topical application to a white dough is prepared from dextrose, wheat starch, pregelatinized starch and powdered caramel colorant. The colorant is applied topically to the exterior surface of the white dough after it has been formed into a cinnamon roll. The white dough with the powdered crust colorant is then frozen and later placed in a microwave so that upon finishing the white dough into a cinnamon roll, the crust colorant is heated and causes the top part of the crust to turn brown or tan.
A free flowing nutritional powder includes a primary component originating or derived from fruits, vegetables, grasses, herbs, algae, and combinations thereof, along with an intimate mixture of 2 additional components including: 0.1-5.0% of lecithin and 0.1-5.0% of introduced hydrocolloid material. The dried material has powder has a mass weighted particle size within the range of 10-600 microns, said free flowing powder has a water activity of less than 0.50wa, and said powder contains at least 85 wt. % of a fruit, vegetable, grass, herbal or algal component as the primary component.
A molded food product is disclosed. The molded food product includes at least one type of a legume butter or nut butter or seed butter, at least one thickening agent, and a plant-derived wax.
Provided herein are butter compositions, which include a legume butter or nut butter or seed butter and a plant-derived wax that increases the hardness of the butter compositions and reduces the separation of oil from the butter during storage. Butter compositions incorporating such plant-derived waxes and methods of manufacturing these butter compositions are also disclosed.
Disclosed are stabilized emulsion-including concentrates for drinkable beverages. The emulsion concentrates are stable at pH as low as about 2.0 to about 2.5 and include quillaja, non-aqueous solvent, acidulant, lipid, and water. The emulsion-including concentrates may remain shelf-stable independently and as part of a drinkable beverage for about twelve months. Methods for making the emulsion-including concentrates are also provided.
Described herein are beverages having a natural additive composed of one or more components derived from wine. In certain aspects, the beverages composed of one or more components derived from defortified wine have optional other additives. Components derived from defortified wine can be used to supplement an existing beverage or used to form a new beverage.
A beverage comprising water, at least one non-nutritive sweetener having a bitter off-note taste, linoleic acid, and heptanoic acid. A beverage comprising water, at least one non-nutritive sweetener, a combination of caprylic acid, caproic acid, and butyric acid, and at least one aldehyde selected from the group consisting of decanal, nonanal, and 2-methyl-butyraldehyde.
A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in one of a conveyor as individual cavities and in a tray moved by the conveyor. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispenses through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.
Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.
Provided are a method that makes it possible to recover a fresh and favorable aroma component from a biological ingredient while reducing the yield of recovering an unfavorable aroma component, as well as an apparatus that can be used in said method. A favorable aroma component is easily, selectively and efficiently recovered from a biological ingredient, not only by recovering a distillate by a conventional steam distillation method, but also by causing that part of aroma component, which passes through as a gas without being condensed at a cooling step, to be recovered in a liquid by gas-liquid contact.
Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
Disclosed is a composition of matter comprising a water-soluble organic liquid or water soluble liquid solution encapsulated by a porous sol-gel material and a method for releasing the water-soluble organic liquid or water soluble liquid solution from the porous sol-gel material.
This invention relates to an age tailored nutrition system for infants. In particular, the invention relates to an array of infant formulae for providing an age-tailored nutrition system to an infant, comprising a first infant formula, a second infant formula and an optional third infant formula, wherein (a) said first infant formula being designed to meet the nutritional requirements of an infant from birth to two months, (b) said second infant formula being designed to meet the nutritional requirements of an infant from two months to six months, and (c) said optional third infant formula being designed to meet the nutritional requirements of an infant from six months to twelve months; wherein each of said first, second and third infant formulae comprises suitable amounts of mineral nutrients selected from the group consisting of calcium, iodine, phosphorus, potassium, sodium, copper and zinc, wherein the content of at least one of said mineral nutrients in the second infant formula is lower than in the first infant formula, and the content of said at least one mineral nutrient in the optional third infant formula is lower than in the second infant formula.
The present invention relates to an array of infant formula for providing an age-tailored nutrition system to an infant, it comprises a first infant formula between 0 to 3 months, a second infant formula between 3 to 6 months, and an optional third infant formula between 6 to 12 months, wherein the content of protein in the second infant formula is lower than in the first infant formula; the content of lactose in the second infant formula is higher than in the first infant formula; the content of protein in the optional third infant formula is lower than in the second infant formula; and the content of lactose in the optional third infant formula is higher than in the second infant formula array of infant formula for providing an age-tailored nutrition system to an infant comprising a first infant formula between 0 to 3 months and a second infant formula between 3 to 6 months, wherein the content of protein in the second infant formula is lower than in the first infant formula; and the content of lactose in the second infant formula is higher than in the first infant formula. The array of the invention also relates to its preparation method and uses.
The invention concerns synthetic nutritional compositions for infants and young children up to the age of thirty-six months, particularly infant formulae and growing-up milks. The compositions vary according to the age and the sex of the infant or young child.
The invention concerns synthetic nutritional formulations, particularly milk based compositions, for infants and children. The compositions are especially adapted to the age of the child, younger or older than three months. The invention further relates to administration of these compositions for promoting the healthy establishment of cognitive function in infant boys and girls and in young boys and girls up to the age of thirty-six months.
A nutritional composition including an oxidizable oil and rosmarinic acid is provided. The rosmarinic acid protects the flavor and aroma of the nutritional composition by reducing oxidation of the oxidizable oil and reducing or otherwise masking off-flavors and aromas.
This is a process to make a shelf-stable, liquid, ready-to-drink, aseptic nutritional formula for the treatment of PKU, tyrosinemia or other errors of metabolism. The liquid nutritional formula has caseino-glyco-macropeptide as the primary protein source and complementary essential amino acids to complete the requirement profile. The beverage also includes vitamins and minerals sufficient to meet daily requirements. When used as a complete diet, the nutritional formula includes a carbohydrate source and a fat source. The nutritional formula has a pleasant taste.
A method and apparatus for causing attrition to an outer surface of a food product to provide a removed portion of the food product and a remainder of the food product. In a first aspect, an abrasive stream contacts the outer surface of the food product, thereby separating at least a portion of the outer surface of the food product from the remainder of the food product to provide the removed portion of the food product. In a second aspect, the apparatus comprises a product positioner to position the food product in an attrition zone and a nozzle for discharging the abrasive stream into contact with the food product in the attrition zone. The abrasive stream can be food grade and can comprise a food grade fluid and a food grade abrasive, for example, air and salt, respectively.