Nutritional compositions including fiber blends having a stable amount of probiotics and methods of making the nutritional compositions are provided. In a general embodiment, the present disclosure provides a nutritional composition including a fiber blend having agglomerated fiber particulates and a probiotic. The fiber blend can have a water activity of less than about 0.15. The nutritional composition can be in an administerable form such as pharmaceutical formulations, nutritional formulations, dietary supplements, functional foods and beverage products.
NUTRITIONAL COMPOSITIONS COMPRISING FIBER AND PROBIOTICS
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STABLE AQUEOUS SUSPENSION
An aqueous suspension of a hydrophobic nutrient is disclosed. In particular, the nutrient, in ester form, is combined with a selected dispersion aid and a dispersion agent(s), and then dispersed in an aqueous medium to form the suspension.
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Geodate delivery vehicles
The present invention provides geodate delivery vehicles and methods of manufacture and administration. A vehicle including a lipid monolayer disposed about a hydrophobic domain is disclosed, that can be part of an emulsion or other mixture, or further disposed in a lipid strata. A vehicle including a lipid strata disposed about a hydrophobic domain is also disclosed. The vehicle can be incorporated into a variety of medicinal, food preparations, and personal care products to deliver or stabilize a cargo moiety. Packaged delivery vehicles for to later addition of cargo moieties are also contemplated.
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Nanolipidic Particles
Nanolipidic Particles (NLPs) having average mean diameters of 1 nm to 20 nm are made from a precursor solution. NLPs can be loaded with a desired passenger molecule. Assemblies of these particles, called NLP assemblies, result in a vehicle population of a desired size. Single application or multifunction NLP assemblies are made from the loaded NLPs and range in size from about 30 to about 200 nm. A method of using preloaded NLPs to make larger carrier vehicles or a mixed population provides increased encapsulation efficiency. NLPs have application in the cosmetics, pharmaceutical, and food and beverage industries.
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TURMERIC PIGMENT COMPOSITION AND METHOD FOR PREPARING SAME
[Object] The present invention relates to a turmeric pigment composition. More specifically, the present invention provides a turmeric pigment composition in which aggregation and sedimentation of a turmeric pigment over time is effectively prevented even when a concentrated amount of turmeric pigment is incorporated in a solvent; the turmeric pigment composition also ensures a desirable color-developing property, and is capable of stably adding a deep color with a bright tone, which was never accomplished by a hitherto-known colorant.
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METHOD AND COMPOSITION FOR ENHANCING MILK PRODUCTION AND MILK COMPONENT CONCENTRATIONS
A method of feeding a ruminant that entails providing a feed that comprises sugar alcohol and at least one additional feed component, where the feed is free of rumen-protected fatty acid or comprises less than 10 weight percent rumen-protected fatty acid, based on the total weight of the feed and further entails orally supplying the feed to the ruminant during a pre-partum period when the ruminant is pregnant, where the ruminant ingests the feed and sugar alcohol during the pre-partum period.
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DRINK COMPOSITION
The present invention provides a drink composition for maintaining and/or restoring the fluid balance, for example during a sports event or an exercise containing proteins, carbohydrates and salts. The present invention also provides the use of said drink composition for maintaining and/or restoring the fluid balance during a sports event or an exercise. The present invention also provides a method for treating or preventing dehydration.
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PRODUCTION METHOD FOR TRISATURATED FATTY ACID GLYCERIDE CONTAINING OIL COMPOSITION
A trisaturated fatty acid, glyceride-containing oil composition is produced in a step (1) of preparing an oil mixture containing saturated fatty acids (S) in an amount of 45 to 75 wt % and unsaturated fatty acids (U) in an amount of 25 to 55 wt % in all constituent fatty acids by mixing an oil containing SSSs in an amount of 35 wt % or more with an oil having an iodine value of 35 or more; a step (2) of interesterifying the oil mixture with a lipase; a step (3) of obtaining an oil containing liquid and solid oils by crystallizing the oil mixture without use of solvent until the value (X-Y), wherein X is the SSS content (wt %) of the oil after interesterification and Y is the solid oil content (%) during crystallization, becomes 2 to 13; and a step (4) of separating the liquid oil by fractionation of the oil.
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COCOA SENSORY CHARACTERISTICS
The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention relates to cocoa beans or a derivative thereof of a first origin having at least one sensory characteristic which is substantially equal compared to the corresponding sensory characteristic of a bulk quantity of cocoa beans or a derivative thereof of a second origin, wherein said first and said second origin are different. The present invention also relates to methods suitable for obtaining such coca beans or derivatives therefrom.
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METHOD OF PRODUCING A LIPOLYTIC ENZYME
The present invention provides a transformed or transfected Trichoderma reesei cell comprising one or more of: (i) at least one heterologous nucleotide sequence encoding a lipolytic enzyme comprising an amino acid sequence shown as SEQ ID NO: 1 or SEQ ID NO:2, (ii) at least one heterologous nucleotide sequence encoding a lipolytic enzyme wherein the nucleotide sequence comprises the nucleotide sequence shown as SEQ ID NO: 3 or SEQ ID NO: 4, or (iii) at least one heterologous nucleotide sequence encoding a lipolytic enzyme wherein the nucleotide sequence comprises the nucleotide sequence which hybridizes to SEQ ID NO: 3 or SEQ ID NO: 4 or a nucleotide sequence which is at least 40% sequence identity to SEQ ID NO: 3 or SEQ ID NO: 4; and culturing the cell under conditions to allow for expression of said heterologous nucleotide sequence(s) encoding said lipolytic enzyme.
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Natamycin-Cyclodextrin Complexes For Use In Foodstuff, Process For Their Manufacture And Use Thereof
The present invention concerns a process for improving the preservation of a bakery product by natamycin. A composition comprising natamycin in the form of a natamycin-cyclodextrin complex is provided and the composition is applied onto a bakery product as an antifungal agent. The invention also concerns a bakery product comprising an effective antifungal amount of natamycin. Another aspect of the invention is an antifungal natamycin composition and the use thereof, which composition has a modified antifungal activity. Further, the invention concerns a process for modifying the antifungal activity of natamycin.
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MICROWAVEABLE COATED FOOD PRODUCT, AND METHOD AND APPARATUS FOR THE MANUFACTURE THEREOF
A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product;a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer;wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.
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PRODUCTION OF MICROWAVEABLE COATED FOOD PRODUCTS
A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate;coating the portion with an aqueous precoating liquid to form a precoated portion;applying a coating of bonding crumb to the precoated portion to form a crumb coated portion;applying a batter to the crumb coated portion to form a batter coated portion;applying a coating of coating crumb to the batter coated portion to form a breaded portion;frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.; andfreezing the fried coated portion by introducing said fried portion into a freezer; wherein the core temperature of the fried coated portion is not less than 50° C., preferably not less than 60° C. when said fried portion is introduced into the freezer and wherein said core temperature is reduced to less than −15° C., using cryogenic freezing
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POWDER COATING PARTICLES IN CRYOGENIC BATH
Embodiments of the present invention relate to a method and apparatus for coating cryogenically frozen particles, such as food particles, with a powder at least in part by random contact with the powder while the particles and powder are circulating in a liquid cryogen. The powder and/or food particles may be electrically charged to increase their affinity for one another as well as the rate of powder coating of the frozen particles.
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SOLID CAPSULES COMPRISING ETHANOL, A CARBOHYDRATE, A SALT AND A COATING PROVIDED BY A POWDERING AGENT, PROCESS FOR PREPARING SAID CAPSULES BY SPRAY-DRYING
The present invention relates to a method for the preparation of solid capsules that contain ethanol. The invention further relates to the solid capsules themselves, to products containing them and to a method for improving the storage stability of ethanol containing solid capsules.
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Cartridge For The Preparation of Beverages
A cartridge containing one or more ingredients for the preparation of beverages. The cartridge comprises an inlet for the introduction of an aqueous medium into the cartridge, an outlet for a beverage produced from said one or more beverage ingredients, an aperture in a beverage flow path linking the inlet to the outlet which generates, in use, a jet of beverage, and an expansion chamber located downstream of the aperture. The expansion chamber comprises an expansion chamber inlet for receiving the jet of beverage and an expansion chamber outlet; and an air inlet located in the expansion chamber in the vicinity of the expansion chamber inlet. The cross-sectional area of the expansion chamber decreases in a downstream direction from the expansion chamber inlet to the expansion chamber outlet, and the cross-sectional area and profile of the expansion chamber outlet are substantially the same as the cross-sectional area and profile of the beverage stream as it passes through the outlet.
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ESPRESSO MACHINE OR FULLY AUTOMATIC COFFEE MACHINE HAVING AUTOMATIC DETERMINATION OF THE GRAIN SIZE DISTRIBUTION AND/OR THE DEGREE OF GRINDING OF GROUND COFFEE
The present invention relates to an espresso machine or a fully automatic coffee machine having a grinder and an infusion device comprising an infuser and an infusion chamber, which is characterised by a volume-determining portion designed to determine the ground volume of a defined quantity of coffee powder ground by means of the grinder, a mass-determining portion designed to determine the ground mass of this quantity of coffee powder, and a calculation portion with which, on the basis of a predefined correlation, which is stored preferably in the calculation portion itself, between the grain size distribution and/or the degree of grinding of ground coffee, on the one hand, and the mass and the volume or a variable derived from these two variables, in particular the density, of ground coffee, on the other hand, there can be calculated from the determined ground volume and from the determined ground mass, the grain size distribution and/or the degree of grinding of this quantity of coffee powder.
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Continuous Process for Making a Wheat Tortilla
A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods.
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METHOD AND APPARATUS FOR SURFACE SANITIZING OF FOOD PRODUCTS IN A COOKING APPLIANCE USING ULTRAVIOLET LIGHT
The present invention provides a method and apparatus for sanitizing consumable products, utensils or any of a variety of products that may benefit from being sanitized using an ultraviolet light source within a cooking appliance, such as a microwave oven. The cooking appliance includes a cooking chamber capable of receiving microwave energy. A UV light source is positioned outside the cooking chamber, and an optical system directs UV light from the UV light source into the cooking chamber.
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Adjustable Seasoning Distribution Tube
An apparatus and method for providing a controlled, uniform distribution of seasoning onto snack food products such as potato chips or tortilla chips using an adjustable, segmented seasoning distribution tube adaptable to an existing product line. The tube comprises a base member attached at one end to the delivery device of the seasoning distribution system and at least two segments attached in succession to the base member. Each segment has an opening along the length of the segment, which may be adjusted above or below the longitudinal axis of the tube.
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