METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT...
Disclosed is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc...
View ArticleFOOD PANS WITH THERMAL CONVEYANCE DEPRESSIONS
Various types of food preparation pans such as but not limited to food preparation pans used for baking, steaming, chilling, freezing and molding various foods and food combinations intended for...
View ArticlePROCESSING AND COOKING OF FOOD WITH A LOW GLYCEMIC IMPACT FOR THE NUTRITION...
In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in...
View ArticleMETHOD AND SYSTEM FOR PROCESSING FOOD PRODUCTS IN A VESSEL
A method and system for processing food products in a vessel includes the steps of introducing intermediate temperature water from a first reservoir into the vessel, circulating the water and emptying...
View ArticleAroma Composition Including 2,4-Nonadiene
A method of enhancing the aroma of an aroma composition, including the addition to the composition of an aroma-enhancing quantity of 2,4-nonadiene. The addition enhances the “radiance” of aroma...
View ArticleMULTIPHASE JELLIFIED BEVERAGE COMPOSITION
The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein adjacent...
View ArticleFAT FILLING WITH VEGETABLE FATS AND SWEETENERS
The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40% w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w....
View ArticleFROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE
The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and...
View ArticleFROZEN CONFECTIONERY PRODUCT WITH A NATURAL STABILISER
A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary...
View ArticleYOGURT TOPPING
Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free...
View ArticleMILK PROTEIN CONTAINING LIQUID BEVERAGE PRODUCTS
The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which...
View ArticleNON-DAIRY PROTEIN BEVERAGE PRODUCTS
The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein...
View ArticlePRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES
A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein....
View ArticleCOMPOSITION COMPRISING CELLS AND A POLYUNSATURATED FATTY ACID HAVING AT LEAST...
The present invention relates to a composition comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA) and cells, which composition has a thermal induction time (T.I.T.) of...
View ArticleFAT-AND-OIL CONTAINING COMPOSITION AND ORAL FORMULATION CONTAINING THE SAME
A fat-and-oil containing composition which contains at least (A) an oil component, (B) glycerin, and (C) an emulsifier, the composition containing: a glycerin fatty acid ester, in which from 30% by...
View ArticleOIL COMPOSITIONS OF STEARIDONIC ACID
Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an...
View ArticleNOVEL SOY-BASED INGREDIENTS AND USES THEREOF
The unique composition of a protein source remaining after producing an acid soluble protein that is heat stable and clear at acid pH allows for harvesting protein and non-protein ingredients with...
View ArticleMEAT AGING COMPOSITION USING MULBERRY AND MEAT AGING METHOD USING THE SAME
Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a Cudrania tricuspidata bark extract, 10-30 wt % of a Cudrania...
View ArticleNOVEL GLYCOSYL HYDROLASE WITH BETA-XYLOSIDASE AND BETA-GLUCOSIDASE ACTIVITIES...
A novel glycosyl hydrolase with activities of beta-xylosidase and beta-glucosidase is provided. Said glycosyl hydrolase can convert 7-xylosyltaxane compounds to 7-hydroxyltaxane compounds.
View ArticleSTABILIZED BIO-AVAILABLE SOLUBLE SILICATE SOLUTION
The present invention relates to dissolved silicate compositions in which the dissolved silicate is stabilized by at least two selected osmolytes and is therefore bioavailable. The composition and its...
View Article