The present invention includes a palatable, stable composition comprising a biomass hydrolysate emulsion for incorporation, into, or used as, nutritional products, cosmetic products or pharmaceutical products. Preferred sources for biomass are microbial sources, plant sources and animal sources. The present invention also provides methods for making such compositions, specifically, a method for producing a product comprising a nutrient, particularly a long chain polyunsaturated fatty acid, comprising hydrolyzing a biomass comprising the nutrient and emulsifying the hydrolyzed biomass. Such compositions and methods are useful, for example, for increasing intake of nutrients such as omega-3 long chain polyunsaturated fatty acids having 18 or more carbons.
Biomass Hydrolysate and Uses and Production Thereof
↧
↧
CONCENTRATED, CREAMY TO SOLID AND DRY COMPOSITIONS OF AN OIL-IN-WATER EMULSION, METHOD FOR THE PRODUCTION THEREOF AND USE THEREOF FOR PRODUCING IMPROVED FOODS IN TERMS OF SENSORY ASPECTS AND NUTRITION PHYSIOLOGY
The invention relates to an oil-in-water emulsion, substantially comprising protein, polysaccharide and oil or fat having unique stabilizing properties, which is suited for use as a thickener, suspending agent, coating material and as an additive to food in the production of a plurality of products. Furthermore, foods are provided which have improved properties in terms of sensory aspects and nutrition physiology compared to conventionally produced products, and a method for the production thereof is provided. In addition, the emulsion and products produced according to the invention can be dried and subsequently rehydrated in order to obtain compositions that have substantially the same properties as the non-dried compositions.
↧
TECHNIQUE OF EATING WITH THE HELP OF BRAIN SIGNALS
The present invention provides a technique of eating with the help of brain signals, said technique comprising of controlling the timing of the signals sent/received by the satiety and hunger centre of brain without the use of any external medications. This results in balanced control of the blood circulation to the vital organs of the body, so that proper functioning of organs is achieved and expression of genes is regulated resulting in prevention of metabolic diseases, obesity, malnutrition, metabolic syndrome, etc.
↧
Method to produce, transport, and utilize flour and flour blends
A method to produce a food product comprises the steps of providing a plurality of flint corn kernels; drying the flint corn kernels; popping the flint corn kernels; cooling the porous, airy, elastic foam particles produced during popping; cutting with a moving blade said porous, airy foam particles into pieces having a width greater than 0.005 inches to produce an elastic, air entrained popcorn flour occupying a volume; and, vacuum packaging the elastic popcorn flour to reduce the volume occupied by the popcorn flour.
↧
JUICE BEVERAGES
A juice beverage including at least one liquid derived from one or more fruits and/or one or more vegetables, and solids derived from one or more fruits and/or one or more vegetables, where the solids and liquids are derived from distinct fruits or vegetables from each other. The taste of the beverage is identifiable as at least the fruits or vegetables from which the solids are derived, as determined by a sensory panel. In contrast, the appearance of the beverage may be identifiable as juice of at least the fruits or vegetables from which the liquid is derived. Alternatively, the taste is identifiable as at least the fruits or vegetables from which the liquid is derived while the appearance is identifiable as the juice of the fruits or vegetables from which the solids are derived. The juice beverage optionally has a brix of between about 3 and 16 degrees and may meet the standard of identity of a 100% juice.
↧
↧
GROOVED NOODLE
A grooved noodle comprises: a core located at a center position of a noodle in cross section and having a circular shape with a diameter being 26% to 41% of a diameter of the noodle; and hook-shaped portions formed on a periphery of the core due to existences of grooves each extending spirally from the periphery of the core to a surface of the noodle, each hook-shaped portion having a leg with a width in a range of 18% to 30% of the diameter of the noodle and a blade extending from an outer end of the leg, an outer periphery of the blade extending along an arc from its base connected to the leg to its tip, the base being located further inwardly toward the center of the noodle than the tip.
↧
BETA-GALACTOSIDASE DERIVED FROM BACILLUS CIRCULANS
Disclosed is a novel β-galactosidase. Specifically disclosed are a β-galactosidase derived from Bacillus circulans and a gene for the β-galactosidase. The β-galactosidase can be used, for example, in the production of milk, dairy products, fermented dairy products, galacto-oligosaccharides or supplements for foods.
↧
BREWING PROCESS
The invention relates to a method for brewing coffee in a coffee machine, particularly an automatic or fully automated espresso machine, wherein coffee beans are ground to coffee powder of a predefined quantity of coffee powder and/or a predefined grinding degree by a grinding device of the coffee machine, during a press process, the coffee powder is pressed in a brewing chamber of the coffee machine at a predefined press force, during the brewing process, a predefined quantity of water, heated to a predefined brewing temperature is passed through the coffee powder and an actual brewing time is determined, the actual brewing time is compared to a saved target brewing time, the actual brewing time is adapted to the target brewing time by increasing/reducing the press force during the brewing process or before every new coffee brewing. Thus, the brewing time can be controlled by the press force.
↧
NANODISPERSIONS
The invention provides process for making water-soluble nano-dispersions of water-insoluble materials in a water-soluble carrier material comprising the steps of: (i) providing a single phase mixture of: (a) a non-aqueous solvent or a mixture of miscible non-aqueous solvents,(b) at least one carrier material soluble in non-aqueous solvent (a), said carrier material being also soluble in water and solid at ambient temperature,(c) at least one water-insoluble payload material which is soluble in non-solvent (a), and, (ii) drying the mixture to remove solvent (a) and thereby obtain the carrier material (b) in solid form with payload (c) dispersed therein as nanoparticles, wherein the product of the drying step is water dispersible to give an aqueous solution of (b) and an aqueous nano-dispersion of (c).
↧
↧
DISPERSION HAVING PARTICLES OF GANODERMA LUCIDUM
A dispersion includes a liquid medium and particles of a fruit body of Ganoderma lucidum. The particles are dispersed in the liquid medium and have a minimum volume average particle size such that cell walls of the fruit body of Ganoderma lucidum are ruptured and essential ingredients contained in cells of the fruit body of Ganoderma lucidum are released into the liquid medium.
↧
FIBER OBTAINED FROM FRUIT OR VEGETABLE BYPRODUCTS
A fiber extracted from a fruit or vegetable byproduct is provided, the extracted fiber having a molecular weight of between about 5000 grams/mol (g/mol) and about 8000 g/mol, or a pectic oligosaccharide having a molecular weight of between about 300 g/mol and 2500 g/mol. The fiber may be extracted using physical methods or a combination of a physical method to break the fruit or vegetable byproduct cell walls and enzymatic hydrolysis. Also, a comestible containing the extracted fiber is provided. A method for producing a soluble fiber is further provided including reducing the particle size of a fruit or vegetable byproduct, subjecting the byproduct particles to a physical process to break cell walls of the particles, adding one or more enzymes, mixing or agitating the particles, and filtering the byproduct particles to provide a retentate and a permeate. The permeate contains the soluble fiber, which is optionally a prebiotic fiber.
↧
PROCESS FOR DEHULLING OATS WITHOUT REMOVING PLUMULES
The present invention discloses a process for dehulling oats, which reduces the dehulling strength and improves a dehulling effect by lowering the dehulling speed by 20%˜40% and prolonging dehulling duration, so that the resultant oat grains remain intact and plumules are retained on the oat grains, and the improved dehulling effect is ensured simultaneously.
↧
COMPOSITION FOR LOW-SALT FOOD OR BEVERAGE
It is possible to adjust the balance of taste of a low-salt food or beverage and to impart good taste to the low-salt food or beverage for general purposes without the need of imparting a salty taste to the low-salt food or beverage, by adding a hydrolysate of a plant-derived protein and an yeast extract are added to a low-salt food or beverage.
↧
↧
Enhanced Absorption of Omega Fatty Acid Oils
A composition for increasing the bioavailability of oils in humans and animals comprising mixing a first emulsifier and a second emulsifier in a ratio ranging from about 1:1 to about 3:1 with a consumable oil wherein the first emulsifier is polyoxyethylene sorbitan monooleate and the second emulsifier is tocopheryl polyethylene glycol succinate. A method for increasing the bioavailability of such a composition is also provided.
↧
METHOD FOR PREPARING A LEAVENED, MECHANICALLY DEVELOPED BREAD DOUGH
The present invention relates to a method of preparing a leavened bread dough, said method comprising the following sequence of processing steps: combining flour, water, yeast and/or leavening agent, and optionally one or more additional bakery ingredients to produce a dough-type mix;mixing and working the dough-type mix in a mixer to produce an underdeveloped dough with a density of 0.9-1.5 g/ml, the total energy input from the mixer into the underdeveloped dough during said mixing and working of the dough-type mix being at least 1 W.h/kg;further working a batch of at least 15 kg of the underdeveloped dough by subjecting it to deformation shear, thereby producing a developed dough;dividing the developed dough into two or more developed dough pieces having an individual mass of 30-3000 g; andleavening the developed dough pieces to yield leavened dough pieces having a specific volume of at least 2.0 ml/g;wherein the aforementioned sequence of processing steps is completed within 3 hours. The present process employs high energy working to produce an underdeveloped dough, followed by low energy working to further develop the dough. By employing a combination of high energy working and low energy working the total working energy needed for preparation of a fully developed dough can be reduced substantially. At the same time, this combination of working conditions produces a dough that after baking yields a very soft crumb with an extremely regular crumb structure.The invention further provides a loaf of tin bread having a unique cellular structure that can be obtained by the aforementioned method as well as an apparatus for operating the above mentioned method.
↧
Staged Infant Feeding Regimen To Promote Healthy Development And Growth
A feeding regimen for an infant which includes (a) feeding to a newborn infant a first composition including a fat or lipid; a protein source, wherein the protein source has from about 72% to about 90% whey and from about 10% to about 28% casein; a prebiotic composition; and at least about 72 IU/100 kcal of vitamin D, and (b) feeding to a later stage infant a second composition which includes a fat or lipid; a protein source, wherein the protein source has from about 50% to about 70% whey and from about 30% to about 50% casein; a prebiotic composition; and no greater than 70 IU/100 kcal of vitamin D.
↧
Method for Producing Nutrient from Larvae of Musca Domestica
A method for producing a nutrient from larvae of Musca Domestica includes breeding and growing imagoes of Musca Domestica in an environment having a temperature of 18-35° C. and having a humidity of 50-80%. The imagoes of Musca Domestica lay eggs in the environment. The eggs of Musca Domestica are transferred into a cultivating material including at least one product of soybean and/or milk. The eggs of Musca Domestica are bred at a temperature of 20-35° C. until hatching into larvae. The larvae of Musca Domestica are placed on swine feces/urine of a thickness of 4-10 cm at a temperature of 20-35° C. for 2-3 days. The larvae feed on and decompose the swine feces/urine. The larvae of Musca Domestica are collected and treated by hot water and dehydrated to obtain a nutrient.
↧
↧
PROCESS FOR PRODUCING A SOY PROTEIN WATER DISPERSION
In this disclosure there are provided processes for providing a Soy Protein Flour water dispersion with reduced viscosity. Also provided in the disclosure are Soy Protein Flour dispersions with reduced viscosity, and the use of Soy Protein Flour dispersions with reduced viscosity.
↧
HYDROPHOBINS FOR DISPERSING ACTIVE AGENTS
In the field of drug or nutrient administration novel particles and formulations thereof are provided. Said particles each have a core comprising active agent and at least partial coating comprising proteins, selected from hydrophobins. Preferable hydrophobins belong to class I or class II. Said particles exhibit enhanced characteristics, for example dispersibility or solubility. Here is also disclosed two methods for producing said particles in nanoscale, of which one utilizes precipitating and another wet milling.
↧
YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF
The invention relates to a method for preparing yeast, to a yeast obtained according to the method, to a food composition comprising the yeast, to an apparatus intended for implementing the method and to various uses of the yeast in a baker's dough. More specifically, the method consists in dehydrating yeast cream, granulating this yeast, and then drying.
↧
More Pages to Explore .....
