Food Patents - FLEXNEWS

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:. Patents

The FLEXNEWS Patents Database hosts some of the latest corporate intellectual property information issued worldwide. The database also provides a non-exhaustive archive of issued patent applications for the food industry.

PATENT APPLICATIONS

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Method for Treating Raw and Processed Grains and Starches

A method of decontaminating grain, nut, or seed products and a method for conditioning grain in a milling process for decontamination and to produce an improved milled product which will yield baked goods, for example, of increased size and extended shelf life. In the decontamination and/or conditioning procedure, the grain, nut, or seed product is contacted with an aqueous anolyte product which can be undiluted or can be diluted with non-activated water. In undiluted form, the aqueous anolyte product preferably has a pH in the range of from about 4.5 to about 7.5 and a positive oxidation- reduction potential of at least *550mV.

Method for Preparing a Milk for Milk-Dairy Applications, the Milk Obtained by Said Method and the Uses Thereof

The present invention relates to a method, called Mofinazione process, for preparing a milk intended for milk-dairy applications, the milk obtained with said method and the uses thereof. Said method includes an opportune heat treatment of the milk, followed by a pre -maturation concerning the addition and the development within said milk of opportune bacterial strains selected for this purpose, in particular strains with a probiotic valence.

Storage Stable Creme Filling Fortified with Omega-3 Fatty Acids

Disclosed is a creme filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be stabilized by using in the creme filling a stabilizer fat and/or oil having a high saturated fat level of from 30 to 55%. The creme filling finds wide use in a variety of food products and provides the health benefits of omega-3 fatty acids to these foods.

Food Compositions Incorporating Stearidonic Acid

The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4?3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.

Food Products Comprising a Slowly Digestible or Digestion Resistant Carbohydrate Composition

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 4O0C, and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Food Compositions Incorporating Additional Long Chain Fatty Acids

The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid in a composition that also lowers linolenic acid content. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4?3) has been incorporated into a wide range of food products by using a low linolenic acid base composition to enhance stability and shelf life while reducing the need for hydrogenation. The product composition can be used either as an oil oil-based composition or a flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and/or shelf life characteristics.

Hydrolyzed Whey Protein Compositions

The present invention relates to whey protein compositions that can be incorporated into solid foodstuffs and liquid compositions to provide supplemental amounts of protein. The foodstuffs and liquid compositions are stable when subject to conditions of heat and/or time and can include increased amounts of whey proteins. Methods of making the compositions include providing a protein solution including an enzyme for providing a predetermined degree of hydrolysis of the protein solution, maintaining the temperature and pH of the solution to hydrolyze the protein solution and providing an essentially neutral whey protein hydrolysate, and separating the protein solution using a membrane filtration process to obtain a retentate of whey protein hydrolysate having an essentially neutral pH.

Process for the Preparation of Vanillin from Agricultural Waste

The present invention provides a process for the preparation of Vanillin (4-hydroxy-3-methoxy benzaldehyde) by a single-step oxidation of ferulate moiety of rice straw, a renewable agricultural waste. This is a chemical method where vanillin is produced from a renewable resource in a single-step using a green oxidizing reagent and green solvent. Apart from that the water and the inorganic compounds can be recycled.

Process for the Extraction of .Beta.-Amylase The invention relates to a process for extracting beta-amylase from cereal by means of cellulase. The invention further relates to the use of cellulase in the extraction of .beta.-amylase.
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The invention relates to a process for extracting beta-amylase from cereal by means of cellulase. The invention further relates to the use of cellulase in the extraction of .beta.-amylase.
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Quick Water-Dissolved Film Product, for Treating Milk with Bacteria and/or Enzymes High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.
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High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.
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Low Calorie Sweetener Compositions

The invention is directed to low calorie sweetener compositions. In some embodiments, the sweetener compositions comprise: (a) about 5 wt.% to about 40 wt.% erythritol; (b) about 0 wt.% to about 30 wt.% sorbitol; (c) about 0 wt.% to about 50 wt.% of an ingredient selected from the group consisting of isomalt, maltitol, or a mixture thereof; (d) about 5 wt.% to about 40 wt.% polydextrose; and (e) about 5 wt.% to about 40 wt.% resistant starch. In other embodiments, the sweetener compositions comprise: (a) about 5 wt.% to about 40 wt.% erythritol; (b) up to about 68 wt.% of an ingredient selected from isomalt, maltitol, sorbitol, or a mixture thereof; (c) about 5 wt.% to about 40 wt.% of an ingredient selected from polydextrose, resistant maltodextrin, or a mixture thereof. Embodiments of the low calorie sweetener compositions display improved gastrointestinal tolerance when consumed by humans.

Foaming Compositions and Methods of Making the Same

A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10 °C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10 °C is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient. Subsequently, the temperature is reduced to below the glass transition temperature of the particulate ingredient, thereby entrapping at least a portion of the supercritical fluid in the plurality of internal voids of the particulate ingredient.

Method for Preparing Beverage Compositions Having Improved Aroma Release Characteristics and Compositions for Use Therein

The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.

A Composition Comprising Saccharides and Peptides and Uses Thereof

The present invention relates to a composition comprising saccharides and peptides in unique proportion for improving the endurance capability of the human body in motion, promoting recovery after motion, reducing body fat, and alleviating fatigue of central nerves during motion. The composition can further comprise vitamins, minerals, flavoring materials and electrolytes. The composition can be a liquid beverage, a solid beverage, a food additive or an energy bar.

Process for Producing Slowly Digestible Starch

A sterilised food product containing starch, the starch having: (a) an amylose content of at least 60 wt.%; (b) a median particle size of between 1 and 15 &mgr;m, at least 90 wt.% of the starch particles having a particle diameter of less than 50 &mgr;m; and (c) a non-digestible starch content of less than 50 wt.%; and (d) a slowly digestible starch content of 15-75 wt.%. The product is obtained by heating and rapidly cooling the starch product and has a high slowly digestible starch content. It is suitable for use in the treatment of diabetes, obesitas, insulin resistance, or for postprandial glucose response.

Sweet-Type Seasoning Compositions Containing High Proportion of Amino Acid and Yeast for Obtaining the Same

Seasonings which can be substitutes for animal-protein hydrolyzates. The seasonings include: a seasoning composition which contains free proline in an amount of 8.0% or larger based on a free amino acid composition and contains neither collagen nor gelatin; a seasoning composition which contains free proline and free glycine in amounts of 6.0% or larger and 5.0% or larger, respectively, based on a free amino acid composition and contains neither collagen nor gelatin; a yeast extract which contains free proline in an amount of 8.0% or larger based on a free amino acid composition; and a seasoning composition which contains a yeast extract and contains free proline and free glycine in amounts of 6.0% or larger and 5.0% or larger, respectively, based on a free amino acid composition. Also provided is a yeast for use in producing such seasoning compositions and yeast extract.

Corn Starch and Also Corn Flours and Food Comprising This Corn Starch

The present invention relates to corn starches having an apparent amylose content between 15% by weight and 40% by weight and a content of rapidly digestible starch between 5% by weight and 25% by weight, and also corn flours and foods comprising these corn starches or corn flours. In addition, the present invention relates to processes for producing said corn starches/corn flours. In addition the present invention relates to processes for producing said corn starches/corn flours and use thereof as resistant starch, as prebiotic or for producing foods having a decreased glycemic index.

Reduction of Astringency in Polyphenol Compositions

Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.

Immunomodulating Probiotic Lactic Acid Bacteria

The present invention relates to immuno modulat ing probiotic lactic acid bacteria, to methods wherein the bacteria are used to reduce allergy, and to food products wherein the bacteria may be in incorporated to reduce allergy upon consumption of the product. Preferred probiotic lactic acid bacteria stimulate the Th1 and/or Th3 responses and/or represses Th2 responses as may be determined by the cytokine profiles that are induced in human peripheral blood mononuclear cells upon coincubation with the lactic acid bacteria.

Reduced-Salt Dairy Product with Improved Taste

The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5'-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced sodium. Preferably, a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used since off-tastes are masked and salt perception is enhanced.

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