DRINKING YOGHURT PREPARATIONS CONTAINING NON-REPLICATING PROBIOTIC...
The present invention relates to the field of drinkable yoghurt compositions. In particular, the present invention provides drinkable yoghurt compositions comprising non-replicating probiotic...
View ArticlePOWDERED CEREAL COMPOSITIONS COMPRISING NON-REPLICATING PROBIOTIC MICROORGANISMS
The present invention relates to the field of powdered cereal compositions to be reconstituted in milk, infant formula or water. In particular, the present invention relates to powdered cereal...
View ArticlePROCESS FOR THE PREPARATION OF CALCIUM SALT SUSPENSIONS
The current invention is related to a novel process for the production of aqueous suspensions of micro and nanoparticles of calcium salts smaller than 10 μm particle size, along with a method to enrich...
View ArticleGEODATE 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...
View ArticleTwo-Phase Preparation And Use Thereof For The Treatment Of Herpes
The invention relates to a novel two-phase preparation for use as a food supplement, dietary substance, and/or medicament. The medical use thereof for helping the immune system fight against viral...
View ArticlePROCESS OF PRODUCING SHELF STABLE PROBIOTIC FOOD
The invention provides an ingredient containing shelf-stable probiotic microorganisms for use in preparing probiotic food products requiring long shelf-life. The ingredient is prepared by coating...
View ArticleEFFERVESCENT NUTRITIONAL AND/OR DIETARY SUPPLEMENT COMPOSITION
An effervescent composition is provided comprising a dry, free-flowing powder comprising (a) microcapsules comprising a hollow, solid, water soluble outer shell comprising a starch, a sugar or mixtures...
View ArticleBODY WEIGHT GROWTH OF WEANING PIGS
A method of improving the body weight growth of weaning pigs is disclosed comprising the step of providing a concentration of xylitol in the range of between 0.01 and 4% by weight in the weaning pigs'...
View ArticleNUTRITIONAL COMPOSITION CONTAINING OLIGOSACCHARIDE MIXTURE
A nutritional composition for administration to an infant which composition comprises, on a dry matter basis, from 2.5 to 15.0 wt % of an oligosaccharide mixture consisting of N-acetylated...
View ArticlePhytase Variants
The present invention relates to a phytase which has at least 74% identity to a phytase derived from Citrobacter braakii and comprises at least one alteration as compared to this phytase. These phytase...
View ArticleFERMENTATION PROCESS TO PRODUCE NATURAL CAROTENOIDS AND CAROTENOID-ENRICHED...
Methods of fortifying animal feeds nutrients typically lacking therefrom through the action of microorganisms are provided. Fermentation of animal feed materials with selected microorganisms, such as...
View ArticlePARTICULATE COATING PROCESSING
The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present...
View ArticleStabilized Edible Emulsions, Acidification Methods of Preparation, and Beverages
Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery...
View ArticleBakery Products, in Particular Pre-Baked Breads Especially Suitable for...
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the...
View ArticleMETHOD FOR FLAVOURING SYRUP
A method for flavouring highly-viscous sugar solution. In said method, a mixture of highly viscous sugar solution and extraction material is filled into a reaction vessel having a filling opening and...
View ArticleLIGHT MILK
In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to accentuate...
View ArticleFRUIT SKIN DRINK, FRUIT SKIN BAG, AND DRIED FRUIT SKIN
Fruit skin drink, fruit skin bag, and dried fruit skin (porous bag containing fruit skin fragments for consumption) provides consumers with a healthy food option. Fruit skin drink, fruit skin bag, and...
View ArticleOPTIMAL EXTRACTION RATE COFFEE CAPSULE WITH EFFECTIVE SEAL FOR DIVERSE GROUP...
A coffee capsule for placement in a group head of espresso-making machines may produce espresso like that made by baristas. The capsule has a body wall, a curved top with a circumferential strip of...
View ArticleOPTIMAL EXTRACTION RATE COFFEE CAPSULE WITH EFFECTIVE SEAL FOR DIVERSE GROUP...
Coffee capsule for coupling with multiple group heads has a flange whose proximal end meets a bottom end of the side wall. A raised plateau adjacent a bottom end of the side wall may receive pressure...
View ArticleCOOKING METHOD FOR SIMULTANEOUSLY COOKING FOODS
A method of preparing a food dish simultaneously cooking a food item with rice, wherein the food item is seasoned or flavoured by placing food and seasoning or flavouring ingredients inside a cook-in...
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