Foodstuff

There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

High-Potency Sweetener Composition With Fatty Acid And Compositions Sweetened Therewith

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as fatty acids. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Pumpable, Semi-solid Low Calorie Sugar Substitute Compositions

Provided herein are pumpable, semi-solid low calorie sugar substitute compositions, kits and articles of manufacture that include the low calorie sugar substitute compositions, and methods for using the low calorie sugar substitute compositions in comestibles. The low calorie sugar substitute compositions are a semi-solid aqueous gel formed from a polyol; a high intensity sweetener; an insoluble fiber; a gelling agent and an optional thickener.

Production Of Stabilized Whole Grain Wheat Flour And Products Thereof

A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Glucosamine And Method Of Making Glucosamine From Microbial Biomass

Glucosamine suitable for human or animal consumption is disclosed. The glucosamine is derived from fungal biomass containing chitin. Various methods of producing glucosamine by acid hydrolysis of fermented fungal biomass are also disclosed.

Liquid-Filled Chewing Gum Composition

Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill which may include a modified release component, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25.degree. C. The composition may also include a coating region which surrounds the gum region.

Flavors, Flavor Modifiers, Tastants, Taste Enhancers, Umami or Sweet Tastants, and/or Enhancers and Use...

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the "umami" taste of monosodium glutamate) or sweet taste modifiers,--savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

Milk-Based Nutritional Compositions Containing Lactoferrin And Uses Thereof

The present disclosure relates to milk-based nutritional compositions comprising lactoferrin and/or a prebiotic component, wherein, when combined, the lactoferrin and prebiotic component may exhibit additive or synergistic beneficial effects on the health and development of a pediatric subject. The disclosure further relates to methods comprising the administration of said milk-based nutritional compositions to pediatric subjects.

Novel Microalgal Food Compositions

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods For Their Formulation, And Uses

The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition.

Package Assembly for Multi-Modality Sensation Chewing Gum Compositions

A package assembly for a multi-layer center-filled chewing gum is disclosed. The package assembly supports individual gum pieces that have a center surrounded by a gum region. The gum region may include a gum base. Optionally, the individual gum pieces may be further coated with an external coating layer. Components of the individual gum pieces create a duality, such as a dual sensation perception, that are identified by indicia on the package.

Protein Beverage And Protein Beverage Concentrate And Methods Of Making The Same

An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. The protein beverage may be prepared from a protein beverage concentrate, which may be in the form of a syrup concentrate or a powder concentrate.

Method of improving dough and bread quality

A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said enzyme, and mixing the dough components to obtain the dough.

Center-filled Chewing Gum Composition

Some embodiments provide a chewing or bubble gum composition which includes a center-fill composition selected from a solid, semi-solid, liquid, and gas and a gum region which includes a gum base layer adjacent to the center-fill.

Methods for Managing Release of One or More Ingredients in an Edible Composition

A delivery system for inclusion in an edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient.

A Foodstuff Comprising at Least One Functional Ingredient with Use of a Conversion Agent

There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Layered Cereal Bars and their Methods of Manufacture

A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In one embodiment, the filling layer is a low water activity fruit filling layer. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described. The steps include mixing a binder with a cereal composition having identifiable cereal pieces to form an amorphous mass, compressing the amorphous mass into a first layer and a second layer, applying a filling layer on the first layer, combining the first layer and filling layer with the second layer, and pressing the first layer, filling layer and second layer together to form pressed layers, wherein the pressed layers are cut into individual cereal bars having identifiable cereal pieces.

Taste Potentiator Compositions and Beverages Containing Same

The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

Method of Using Lipid Acyltransferase

A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.

Taste Potentiator Compositions and Beverages Containing Same

The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

Protein Ingredient with Improved Sensory Quality and Nutritionals with Improved Flavor Containing Same

Disclosed are food products comprising a clean milk protein and/or other clean protein ingredients, and one or more other food ingredients, wherein the food product has a concentration of off-note contaminant markers (OCM) per kg of milk protein of 1100 .mu.g or less, and/or a concentration of off-note contaminant markers (OCM) per kg of soy protein of 1001 mg or less. Also disclosed is a water washing method for producing clean milk protein that may be used in food products.

Bis-aromatic Amides and their Uses as Sweet Flavor Modifiers, Tastants, and Taste Enhancers

The inventions disclosed herein relate to man-made bi-aromatic amide compounds that, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, serve as sweet taste modifiers, sweet flavoring agents, or sweet flavor enhancers, for use in foods, beverages, and other comestible products, or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as known natural saccharide sweeteners and previously known artificial sweeteners.

Highly Refined Cellulose Neutraceutical Compostions and Methods of Use

A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of a neutraceutical in liquid, solid, or tablet form. These compositions may provide an expectation of a health benefit selected from the group consisting of Antioxidation; Cancer prevention; Arterial health improvement; Cholesterol lowering; Reduced blood pressure; Skin and wrinkle treatment; and Prolonging and/or delaying release of a nutrient into a bloodstream.

Aromatic Amides and Ureas and their Uses as Sweet and/or Umami Flavor Modifiers, Tastants...

The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory ("umami") or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

Lipolytic Enzyme Variants

The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.



Tasty, Ready-to-eat, nutritionally Balanced Food Compositions

The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that provide a balanced mix of amino acids, fat, and carbohydrates are disclosed. Processes for making, and methods of using said tasty, ready-to-eat, nutritional foods are also disclosed. The nutritious foods of the present invention are formulated and processed such that they resolve the dilemma that consumers have always been faced with—healthy eating or enjoying what they eat.

Dairy Product Compositions Using Highly Refined Cellulosic Fiber Ingredients

A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers.

Rice Flour Compositions

A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.

Bacterial Production of Carotenoids

The present invention is based on a Bacillus the spores and vegetative cells forms of which are a different colour because of differential presence of at least one carotenoid in the spore and vegetative cell forms of the Bacillus. The Bacillus may therefore be used in detection methods and biosensors. The Bacillus may also be used a colourant and a dye and in the generation of foods, food supplements, probiotic compositions, dyes, cosmetic, pharmaceuticals and vaccines. The Bacillus may also be used for the production of carotenoids, precursors thereof and downstream derivatives.

Starches With High Amylose Content And Improved Processing Properties

The present invention relates to maize starches with an apparent amylose content between 35 wt. % and 90 wt. % and improved processing properties relative to conventional high-amylose maize starches. Furthermore, the present invention relates to maize meals and foodstuffs containing these maize starches or maize meals. In addition, the present invention relates to methods of production of said maize starches/maize meals and maize plants which synthesize these maize starches. Moreover, the present invention relates to wheat starches with an apparent amylose content between 35 wt. % and 90 wt. % and improved processing properties, and wheat meals and foodstuffs containing said wheat starches or wheat meals. Moreover, the present invention relates to methods of production of said wheat starches/wheat meals and wheat plants which synthesize these wheat starches.

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.omega.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.

Method of Using Lipid Acyltransferase

A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one which is capable of transferring an acyl group from a lipid to one or more of the following acyl acceptors: a sterol, a stanol, a carbohydrate, a protein or a sub-unit thereof, glycerol. Preferably, in addition to an emulsifier one or more of a stanol ester or a stanol ester or a protein ester or a carbohydrate ester or a diglyceride or a monoglyceride may be produced. One or more of these may function as an additional emulsifier.

Fungal lypolytic and Amylase Enzyme Composition and Methods Using the Same

A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipid:triglyceride activity ratio of at least 4. Preferably, the lipolytic enzyme according to the present invention has a glycolipid:triglyceride hydrolyzing activity ratio of at least 1.5. In one embodiment, the fungal lipolytic enzyme according to the present invention comprises an amino acid sequence as shown in SEQ ID NO: 1 or SEQ ID No. 2 or SEQ ID No. 4 or SEQ ID No. 6 or an amino acid sequence which has at least 90% identity thereto. The present invention further encompasses a nucleic acid encoding a fungal lipolytic enzyme, which nucleic acid is selected from the group consisting of: (a) a nucleic acid comprising a nucleotide shown in SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7; (b) a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7 by the degeneration of the genetic code; and (c) nucleic acid comprising a nucleotide sequence which has at least 90% identity with the nucleotide sequence shown in SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7.

Nut Skin Products

The invention relates to products, including foods such as confectionary and pet foods, comprising nut skins. Exemplary nut skins are peanut and almond skins. The products may also contain cocoa polyphenol and/or L-arginine, and are useful for inducing vasodilation.

Recombinant Hexose Oxidase, A Method Of Producing Same And Use Of Such Enzyme

A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care products and in the manufacturing of lactones. Suitable sources of DNA coding for the enzyme are marine algal species including Chondrus crispus, Iridophycus flaccidum and Euthora cristata. In useful embodiments, the recombinant hexose oxidase is produced by Pichia pastoris, Saccharomyces cerevisiae or E. coli.

Highly Purified Stevioside, Rebaudioside A And A Purified Sweet Steviol Glycoside Mixture

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Beta.-glucan-containing Fat and Oil Composition and Novel Microorganism Capable of Producing Beta.-glucan

A .beta.-glucan-containing fat and oil composition contains .beta.-glucan of microorganism origin or basidiomycete origin. The .beta.-glucan-containing fat and oil composition has .beta.-glucan uniformly dispersed in a food without worsening the texture, taste etc. of the food. The novel microorganism can efficiently produce .beta.-glucan which has a high activity and favorable qualities as .beta.-glucan of microorganism origin as described above from less expensive saccharides such as sucrose at a high production speed.

Dry Food Product Containing Live Probiotic

The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.

Purified Pyrroloquinoline Quinone Fortified Food

Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

Barley for Production of Flavor-Stable Beverage

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage.

High-Potency Sweetener Composition with an Anti-Inflammatory Agent and Compositions Sweetened Therewith

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as an anti-inflammatory agent. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Hydrolases, Nucleic Acids Encoding Them And Methods For Making And Using Them

Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Mixture of at Least 6 Species of Lactic Acid Bacteria and/or Bifidobacteria in the...

A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus. Said mixture is useful for a sourdough, a leavening composition. Baked goods and other food products obtained therefrom are disclosed. These goods have low or no gluten content and are suitable for the integration of the diet of a subject suffering from celiac disease, for decreasing the risk of allergies due to wheat flour albumins and globulins, for the treatment of schizophrenic symptoms, in the preparation of products for enteric diet.

Low-Viscosity Reduced-Sugar Syrup, Methods Of Making, And Applications Thereof

The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.

Omega Fatty Acid Fortified Food Products and Methods for Preparing Same

Omega-3 fatty acid (.omega.3FA) fortified food products and methods for preparing the same are provided.



Hydrolases, Nucleic Acids Encoding Them And Methods For Making And Using Them

Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Method for Removing Contaminants from Essential Oils

Method for removing a contaminant from an essential oil comprising contacting the essential oil including the contaminant with a strong acid cation exchange resin or a strong base anion exchange resin.

Method To Reduce Biogenic Amine Content in Food

This invention relates to a method of reducing biogenic amine content in a beverage by contacting the beverage and/or beverage intermediate with an enzyme having transglutaminase activity.

Synthetic Sweetener Compositions with Improved Temporal Profile and/or Flavor Profile, Methods for Their Formulation,...

The present invention relates generally to improving the taste of synthetic sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the taste of synthetic sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile, including osmotic taste.

Docosahexaenoic Acid Producing Strains of Yarrowia lipolytica

An engineered strain of the oleaginous yeast Yarrowia lipolytica capable of producing greater than 5.6% docosahexaenoic acid acid (DHA, an w-3 polyunsaturated fatty acid) in the total oil fraction is described. This strain comprises various chimeric genes expressing heterologous desaturases, elongases and acyltransferases and optionally comprises various native desaturase and acyltransferase knockouts to enable synthesis and high accumulation of DHA. Production host cells are claimed, as are methods for producing DHA within said host cells.

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.omega.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.

Process of Producing A Fermentation Product

The invention relates to a process of fermenting plant material in a fermentation medium into a fermentation product using a fermenting organism, wherein one or more deamidases are present in the fermentation medium.

Compounds That Inhibit (Block) Bitter Taste In Composition And Use Thereof

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.

Process for Extracting Cocoa Polyphenols from Cocoa Beans

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Food Compositions Incorporating Stearidonic Acids

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 (18:40)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.

Enhanced Crackers, Chips, Wafers and Unleavened Using Highly Refined Cellulose Fiber Ingredients

A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain based food products such as chips, crackers, the precooked mass comprising 0.25%-5.0% by weight of highly refined cellulose fiber, 2-20% by weight animal consumable oils or fats, 30-92.75% of flour or grain and 5-45% by weight of water. The final product has increased crust strength and resistance to cracking and rigid crumbling.

Parallel Gum Component Mixing Systems and Methods

A system and method for mixing and forming gum structures is provided. The system may include combinations of continuous and batch mixers arranged generally in parallel and/or series for mixing gum base ingredients with subsequent gum ingredients. In one embodiment, the system and method first forms a gum structure that is not a gum base and then adds a subsequent gum ingredient such that the gum structure is less than a gum base in combination with a subsequent gum ingredient. In other embodiments, the system and method includes forming a gum base in addition to some subsequent gum ingredients that are not quite finished gum. Further, in other embodiments, the system and method may perform some of the mixing of the ingredients at a first location while mixing of further ingredients is performed at a remote location.

Processes for Making Chocolate

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Confectionery Composition Including an Elastomeric Component and a Cooked Saccharide Component

The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base.

Infant Formula Composition

An infant formula composition including fucoidan, a protein, and a lipid. The fucoidan may be partially hydrolyzed, and also may be sulfonated. The protein may be derived from quinoa. Also disclosed are infant formula kits to be assembled in the field. The kits may include a substantially dehydrated infant formula composition and a diluting agent. The kit may alternatively include a ready-to-consume infant formula composition and substantially dehydrated additives which may be added to the formula before consumption.

Probiotic, Lactic Acid-Producing Bacteria And Uses Thereof

The present invention discloses compositions and methodologies for the utilization of probiotic organisms in therapeutic compositions. More specifically, the present invention relates to the utilization of one or more species or strains of lactic acid-producing bacteria, preferably strains of Bacillus coagulans, for the control of gastrointestinal tract pathogens, including antibiotic-resistant gastrointestinal tract pathogens, and their associated diseases by both a reduction in the rate of colonization and the severity of the deleterious physiological effects of the colonization of the antibiotic-resistant pathogen. In addition, the present invention relates to the utilization of therapeutic compounds comprised of lactic acid-producing bacteria and anti-microbial agents such as antibiotics, anti-fungal compounds, anti-yeast compounds, or anti-viral compounds. The present invention also discloses methodologies for: (i) the selective breeding and isolation of probiotic, lactic acid-producing bacterial strains which possess resistance or markedly decreased sensitivity to anti-microbial agents (e.g., antibiotics, anti-fungal agents, anti-yeast agents, and anti-viral agents); and (ii) treating or preventing bacteria-mediated infections of the gastrointestinal tract by use of the aforementioned probiotic bacterial strains with or without the concomitant administration of antibiotics. While the primary focus is on the treatment of gastrointestinal tract infections, the therapeutic compositions of the present invention may also be administered to buccal, vaginal, optic, and like physiological locations.

Menthylcarboxamides And Their Use As Cooling Agents

Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum: ##STR00001##

Foodstuff

There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Hydroxylated Polymethoxyflavone Compositions

Provided herein are compositions enriched in polyhydroxylated polymethoxyflavones useful as dietary supplements, food additives, pharmaceutical compositions, nutraceutical compositions and cosmetic compositions.

Isomannide Derivatives And Their Use As Tastants

The present invention provides isomannide derivatives having structural formula (I) as shown below and certain subgenera or species thereof, as flavoring agents or tastants, flavor or taste modifiers, and/or flavor/taste enhancers, particularly, savory ("umami") flavoring agent or tastant, savory taste modifiers, and/or savory flavor enhancers, for ingestible compositions. The present invention also provides methods of preparing isomannide derivatives having the structural formula (II) shown below and certain subgenera or species thereof. ##STR00001##

Compositions For Preparing A Coffee Beverage Comprising Hydrolysed Chlorogenic Acid

The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Reduced Milk Fat Non-standardized Milk Chocolate (Milk Fat Free/Low Milk fat) and Standardized Reduced...

A reduced milk fat, reduced sugar, improved health characteristic, higher antioxidant content, improved taste, texture, melt, and creaminess non-standardized milk chocolate that can have a milk fat content of 0% to 8% and is blended with a standardized chocolate, an edible oil blend, 100% Cocoa Powder, Confectionery Sugar, Cocoa Seed Butter Crystals, and synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. A standardized milk chocolate product with 3.69% or higher milk fat that has improved health characteristics , higher antioxidant content, improved taste, texture, melt, and creaminess from a synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. The ingredients are in specific amounts and ratios such that they can be easily incorporated into the compositions without adversely affecting the stability or feel, and actually improve taste, texture, melt, and creaminess as well as improve health characteristics of the compositions. The compositions can be manufactured and sold in any format that current chocolate confectionery products are sold in including; squares, tablet bars, molded shapes, as coatings or as enrobing material, or as ingredients in foods that have chocolate or chocolate compositions in them, etc. Additionally the process for preparing such compositions is provided.

Heterocyclic Compounds as Sweetener Enhancers

The present invention is directed to the use of a compound of Formula I ##STR00001## and physiologically acceptable salts thereof wherein G.sup.1, G.sup.2, G.sup.3, R.sup.1, R.sup.2, R.sup.7, R.sup.3, R.sup.4, and R.sup.5 are defined herein. Compounds according to Formula I can be used to enhance a sweet taste produced by a tastant. The invention is also directed to compositions comprising a compound according to the above formula. Other aspects of the invention provide methods, compounds, and compositions for improved food products wherein the food product comprises a compound according to Formula I and a reduced amount of a sweet tastant.

Antimicrobial Salt Solutions For Food Safety Applications

Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications.

Layered Cereal Bars and their Methods of Manufacture

A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described. The steps include mixing a binder with a cereal composition having identifiable cereal pieces to form an amorphous mass, compressing the amorphous mass into a first layer and a second layer, applying a filling layer on the first layer, combining the first layer and filling layer with the second layer, and pressing the first layer, filling layer and second layer together to form pressed layers, wherein the pressed layers are cut into individual cereal bars having identifiable cereal pieces. In another embodiment, an apparatus for manufacturing a layered cereal bar is described. The apparatus includes beltless compressing rollers that operate in series to combine a mixture comprising the cereal composition and binder.

Process For Producing Fermented Breads Comprising Rice Flour As The Main Component

A process is provided for producing bakery products using rice flour as a major ingredient, which products have improved qualities, such as appearance, crumb, taste, and shelf life as well as satisfactory handleability, as well as excellent qualities. Premixed flours containing rice flour, gluten and a saccharide such as an oligosaccharide or a sugar alcohol, are provided for making these bakery products. Fermented doughs for making the bakery products from the premix are also provided.

Cysteine Protease from Ginger (Zingiber) as a Food Improver and Anti-Inflammatory

The present invention relates generally to plant extracts and/or components isolated therefrom which exhibit desirable properties in relation to therapy and/or food technology. More particularly, the present invention relates to extracts and components isolated thereof from the plant genus Zingiber and in particular from the rhizome of the species Zingiber officinale (also known as ginger) which comprise activities having broad applicability in the fields of research reagents, inter alia pharmaceutical and/or nutraceutical product development, manufacture of improved high-value food and feed products, production of alcohol from cereals and waste treatment.

Nutraceutical Compositions from Microalgae and Related Methods of Production and Administration

Provided herein are polysaccharide compositions and methods of culturing microalgae to produce polysaccharides. Also provided are methods of using polysaccharides for applications such as reducing cholesterol in mammals, inactivating viruses, stabilizing foods, and other uses. Also provided are transgenic algae capable of utilizing fixed carbon sources for energy. Also provided herein are novel nucleic acid sequences from red microalgae.

Process For Manufacturing A Sweetener And Use Thereof

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Method For Reducing Acrylamide Formation In Thermally Processed Foods

A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Dairy Product and Process

The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.

Confectionery Composition Including an Elastomeric Component, a Cooked Saccharide Component, and a Functional Ingredient

The present invention relates to confectionery compositions including cooked saccharide, elastomeric component, and a functional ingredient.

Processes for Making Chocolate

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Preservative System For Beverages Based On Combinations Of Trans-Cinnamic Acid, Lauric Arginate, And Dimethyl...

The present invention provides beverage preservative systems for use in beverages products, in particular high acid beverage products having a pH of 4.6 or less, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in an additive or synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.

Stable Beverage Products Comprising Polyunsaturated Fatty Acid Emulsions

A beverage product comprising at least one beverage base and at least one polyunsaturated fatty acid emulsion, said emulsion comprising a continuous liquid phase; an emulsifier; and a discontinuous liquid phase comprising a blend including a polyunsaturated fatty acid source and a dispersing agent, the polyunsaturated fatty acid source comprising at least one polyunsaturated fatty acid, wherein the weight ratio of the fatty acid source to the dispersing agent in the blend ranges from about 9:1 to about 1:10.

Polyunsaturated Fatty Acid-Containing Oil Product and Uses and Production Thereof

The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

Beverage Compositions Comprising Monatin and Methods of Making Same

The present invention relates to novel beverage compositions comprising monatin and methods for making such compositions. The present invention also relates to beverage compositions comprising specific monatin stereoisomers, specific blends of monatin stereoisomers, and/or monatin produced via a biosynthetic pathway in vivo (e.g., inside cells) or in vitro.

Cereal Bars Containing Inulin And Their Methods Of Manufacture

A cereal bar comprising identifiable ready-to-eat (RTE) cereal pieces; and a carbohydrate binder combined with the cereal pieces, wherein the carbohydrate binder contains inulin is provided. In one embodiment, the cereal bar comprises added protein. A method of making a cereal bar is also provided.

Comestible Compositions Comprising High Potency Savory Flavorants, And Processes For Producing Them

The present invention relates to the use of certain high potency savory ("umami") taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

Confectionery Composition Including an Elastomeric Component, a Cooked Saccharide Component, and a Modified Release...

The present invention relates to confectionery compositions including cooked saccharide including isomalt, an elastomeric component, and multiple encapsulation component including at least sucralose.

Aerated Frozen Desserts Comprising More Than Eighty Percent Tofu Puree

The frozen desserts include aerated "ice-cream-like" frozen desserts, comprising more than 80.0 percent, preferably 80.5 to 87.1 percent, by weight of tofu puree, containing particles. Such frozen desserts include, but are not limited to, products that contain, per 100 grams of product, 3 grams or less of fat, 130 or fewer Calories, 140 milligrams or less of sodium, 300 milligrams or more of calcium, 1 gram or less of saturated fat, 20 milligrams or less of cholesterol, and/or 5 grams or more of soy protein without additionally requiring the use of isolated soy protein or any other soy-protein-containing material.

Lactic Acid Bacteria And Bifidobacteria For Treating Endotoxemia

The invention relates to use of a bacterium selected from a lactic acid bacterium, a Bifidobacterium or a mixture of any thereof for treating metabolic endotoxemia, inhibiting bacterial translocation and regulating lipid absorption in a mammal.

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 40.degree. C., 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 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 40.degree. C., 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.

Process For Making A Healthy Snack Food

The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.

Barley for Production of Flavor-Stable Beverage

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which--through further enzymatic or spontaneous reactions--may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage.

Hydrolases, Nucleic Acids Encoding Them And Methods For Making And Using Them For Biocatalytic...

Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

High-Potency Sweetener Composition with Phytoestrogen and Compositions Sweetened Therewith

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as phytoestrogens. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Novel Sweetener Having Sucrose-Like Taste, Method For Producing The Same, And Use Of The...

Problem: To develop a method for producing a novel sweetener containing glucose, fructose, and psicose, which is produced from glucose liquid sugar using an isomerase and an epimerase; use of the novel sweetener as a food or drink material; and a novel sweetener capable of preventing obesity caused by the intake thereof. Means of Resolution: An isomerase and an epimerase are allowed to act on glucose liquid sugar produced in a glucose liquid sugar production plant to thereby produce D-psicose, thereby providing a novel sweetener (product) that maintains the degree and quality of sweetness of a glucose-fructose mixed solution and never causes obesity, a method for producing the same, and use of the same.

Flavor Enhancer, Food or Beverage Containing the Flavor Enhancer, and Method of Flavor Enhancement

A flavor enhancer which comprises a vanillyl alcohol derivative represented by the general formula (1): (wherein R represents an alkyl group having 1 to 6 carbon atoms) and/or a formed product of the vanillyl alcohol derivative; a method of flavor enhancement for foods or beverages which comprises using the flavor enhancer; and a food or beverage containing the flavor enhancer.

Hydrolases, Nucleic Acids Encoding Them And Methods For Making And Using Them For Biocatalytic...

Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Aroma Composition to Reduce or Suppress Undesirable Bitter and Astringent Taste Impressions of Sweeteners

The invention concerns an aroma composition to reduce or suppress a bitter or astringent impression in the oral cavity, comprising (i) one or more sweeteners and (ii) one or more specific bitter-masking aroma substances and/or flavourings and optionally (iii) one or more sweetness intensifying aroma substances and/or sweeteners and optionally (iv) one or more inactive substances or carriers. The invention also concerns a preparation, containing such an aroma composition, the use of an aroma composition for reducing or eliminating a bitter and astringent effect of an artificial sweetener and a corresponding method for reducing or eliminating the bitter and astringent effect of a sweetener.

Production of a Lipid Acyltransferase from Transformed Bacillus Licheniformis Cells

The present invention relates to a method for the production of a lipid acyltransferase comprising the steps of: (i) providing a Bacillus licheniformis cell; (ii) transforming the Bacillus licheniformis cell with a heterologous nucleotide sequence encoding a lipid acyltransferase; and (iii) expressing the lipid acyltransferase in the cell under the control of a promoter sequence. In addition, the present invention further relates to the use of Bacillus licheniformis to express a lipid acyltransferase, a Bacillus licheniformis host cell comprising a heterologous lipid acyltransferase and a vector comprising a nucleotide sequence encoding a lipid acyltransferase operably linked to a promoter sequence homologous to B. licheniformis.

Compositions Containing High Omega-3 And Low Saturated Fatty Acid Levels

Food products and supplements comprising the essential unsaturated fatty acids EPA or DHA at high concentrations relative to other n-3 HUFAs and with relatively low levels of saturated fatty acids (myristic and palmitic acids) are provided. These compositions can be made in commercial quantities in a cost effective manner by culture of selected microorganisms. The food products and supplements are suited to human health needs which are unable to be met from fish oil origins. Also provided are EPA containing food products obtained from animals.

Lipid-Rich Microalgal Flour Food Compositions

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

Binding Assays That Use The T1R2/T1R3 (Sweet) Taste Receptor To Identify Compounds That Elicit...

Binding assays for identifying compounds that induce or modulate the T1R2/T1R3 (sweet) receptor associated taste are provided. These binding assays detect the specific binding or a component to a T1R2/T1R3 (sweet) taste receptor or detect modulation (inhibition or enhancement) of the binding of another compound, e.g., saccharin or another sweetener to a T1R2/T1R3 (sweet) taste receptor. Compounds that are identified in these binding assays have potential application of T1R2/T1R3 sweet taste receptor modulators and can be used as flavor additives in compositions for human or animal consumption.

Gluten-free Foods Containing Microalgae

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods.

Frozen Lactic Acid Bacterial Culture Of Individual Pellet

A stable, pellet-frozen lactic acid bacteria (LAB) culture comprises at least one additive compound in a commercial relevant package. The pellet-frozen culture has at least 50 g frozen material and a content of viable bacteria of at least 10.sup.9 colony forming units per gram of frozen material. The individual pellets of the frozen culture do not stick together and remain as individual pellets, when stored at about -46.degree. C., for at least 7 to 14 days.

Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses

The present invention relates generally to sweetness enhancers capable of enhancing the sweet taste of sweetener compositions and the sweetener compositions produced therefrom. In particular, the present invention relates to sweetener compositions comprising sulfamates capable of enhancing the sweetness of the sweetener composition.

Multi Region Chewing Gum with Actives

Some embodiments of the present invention include multi-region chewing gum compositions containing at least one active in a solid candy composition and an elastomer region, specifically where the active is caffeine. Methods of masking off-tastes of active ingredients are provided. Further, methods of manufacturing a caffeinated solid candy center fill gum composition are provided. Methods of delivering a dosage of caffeine to a user of the gum composition are additionally provided.

Techniques for Processing Cocoa to Achieve a Desirable Cocoa Butter and Low-fat Cocoa Powder

Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Beta-Serum Dairy Products, Neutral Lipid-Depleted And/Or Polar Lipid-Enriched Dairy Products, And Processes For Their...

Processes for producing dairy products having lower levels of neutral lipids, and/or higher levels of polar lipids, by extraction using near critical carbon dioxide or dimethyl ether. These products may be used as ingredients in infant formulas. Infant formulas containing beta-serum are also claimed. "Beta-serum" means an aqueous dairy ingredient separated from dairy streams containing greater than 60% fat which have been through phase inversion from an oil-in-water to a water-in-oil emulsion, such as the serum produced during the production of butter oil.

Composition Comprising Licorice Polyphenol

A composition containing a licorice polyphenol and other active ingredient (antioxidant ingredient, polyphenol other than licorice polyphenol or a component relating to lipid absorption or metabolism) is highly safe, can be produced easily, and can be utilized for foods and drinks such as health food, food with health claims (specified health food, food with nutrient function claims) and the like, pharmaceutical products, quasi-drugs, cosmetics and the like. In addition, since the composition has a body fat accumulation suppressing effect, a body fat decomposition promoting effect or energy production promoting effect, it is useful for the treatment of obesity, metabolic syndrome and the like.

Trichoderma Reesei Alpha-Amylase Enhances Saccharification Of Corn Starch

A maltogenic .alpha.-amylase from Trichoderma reesei (TrAA) and variants thereof in the presence of a glucoamylase are useful in the production of high-glucose syrups from liquefied starch, where the high-glucose syrups produced thereby contain at least about 97% glucose. In this process, TrAA advantageously suppresses the reversion of glucose to malto-oligosaccharides. Expression hosts and encoding nucleic acids useful for producing TrAA and its variants also are provided.

Cranberry Seed Oil Extract and Compositions Containing Components thereof

Isolated cranberry seed oil and components thereof, in a form suitable for use as a foodstuff, dietary supplement, or pharmaceutical composition, are disclosed. The isolated cranberry seed oil or compositions comprising one or a combination of components derived from the cranberry seed oil can be used as anticancer, hypocholesterolemic, antithrombotic, antioxidizing, antiatherogenic, antiinflammatory, and immunoregulatory agents. In addition, the invention features novel methods of extracting cranberry seed oil from cranberry seeds in a form suitable for adding to foodstuffs, dietary supplements, or pharmaceutical compositions.

Dietary Supplement and Method of Use

One aspect of the invention provides dietary fiber compositions comprising effective amounts of glucomannan, xanthan gum, and alginate to produce a desired viscosity. The invention also provides food products comprising an effective amount of a dietary fiber composition. In other aspects, the invention provides methods for preparing a dietary fiber composition or a food product comprising a dietary fiber composition and methods for promoting satiety, promoting weight loss, lowering blood glucose levels, or lowering blood cholesterol levels in a mammal.

Lactose-Free Milk Product And Processes For Producing The Same

Processes for producing lactose-free milk products are disclosed. The processes include separation of the milk components by ultrafiltration, nanofiltration and reverse osmosis and recombination of the separated components in an appropriate manner to lactose-free milk products. Lactose-free products prepared from the separated milk components are also disclosed.

Process for Manufacturing a Highly Purified Stevioside and Rebaudioside

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Lactic Acid Bacteria Providing Improved Texture Of Fermented Dairy Products

A novel Streptococcus thermophilus (ST) bacterium that gives improved texture in e.g. a fermented milk dairy product.

Method For Producing Frozen Bread Dough Which Does Not Require Thawing Or Fermentation Step

Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared using a commonly employed baking facility, without requiring a special facility for thawing and fermenting. A bread dough having a continuous, multi-layered structure is prepared by using a cereal flour composition containing yeast and an oil-and-fat composition (roll in oil-and-fat), the bread dough is formed into a desired shape, and then a dent is made on the surface of the thickest portion having the length which is 13% to 70% of the longitudinal length of the shaped article.

Plant Myo-Inositol Kinase Polynucleotides and Methods of Use

Compositions and methods are provided for modulating the level of phytate in plants. More specifically, the invention relates to methods of modulating the level of phytate utilizing nucleic acids comprising myo-inositol kinase (MIK) nucleotide sequences to modulate the expression of MIK(s) in a plant of interest. The compositions and methods of the invention find use in agriculture for improving the nutritional quality of food and feed by reducing the levels of phytate and/or increasing the levels of non-phytate phosphorus in food and feed. The invention also finds use in reducing the environmental impact of animal waste.

Use of Transglucosylated Sweet Glycoside Mixture of Stevia Rebaudiana Bertoni

Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.

Processes of Producing a Fermentation Product

The invention relates to a process of process of producing a fermentation product, comprising: liquefying a starch-containing material to dextrins with an alpha-amylase in the presence of a GH61 polypeptide; saccharifying the dextrins to a sugar with a glucoamylase; and fermenting the sugar using a fermenting organism.

Concentrate Derived From A Milk Product Enriched In Naturally Occuring Sialyllactose And A Process...

A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products.

Process for the Manufacture of a Powder Containing Carotenoids

The present invention relates to a process for the manufacture of an emulsion or dispersion containing one or more carotenoids, in a preferred embodiment it relates to the manufacture of a powder containing one or more carotenoids, furthermore to the powder obtainable by said process and a food composition, especially a beverage, containing said powder.

Processes for Producing Isomaltose and Isomaltitol and Use thereof

The present invention aims to provide a novel process for producing isomaltose and isomaltitol, and uses thereof, and it solves the object by establishing a process for producing isomaltose comprising a step of contacting a saccharide, having the .alpha.-1,4 glucosidic linkage as the linkage of non-reducing end and a glucose polymerization degree of at least two, with an .alpha.-isomaltosyl-transferring enzyme and an .alpha.-isomaltosylglucosaccharide-forming enzyme derived from a specific microorganism; a process for producing isomaltitol using the isomaltose produced by the above process; saccharide compositions comprising the isomaltose and/or the isomaltitol produced by the above processes; and uses thereof.

Thickener Composition for Food Products

An improved thickener composition and method comprising galactomannan hydrocolloids obtained from the endosperm of seeds is disclosed. The thickener composition comprises a combination of cassia hydrocolloid and highly esterified pectin and can be utilized to thicken food and fodder products. The combination of cassia hydrocolloid and highly esterified pectin exhibits a synergistic rheology and stabilization effect in food products and, in particular dairy products such as heat treated yogurt.

Variants Of Bacillus Sp. TS-23 Alpha-Amylase With Altered Properties

Variants of Bacillus sp. TS-23 strain alpha-amylases exhibit improved enzymatic performance, including increased themostability, reduced calcium dependence, increased washing/cleaning performance, and baking ability. Compositions comprising these variants are useful in methods of starch processing, starch liquefaction, fermatation, starch saccharification, cleaning, laundrying, textile desizing, baking, and biofilm removal.

Dairy Product And Process

The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Frozen Confectionery Products

The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

Polyunsaturated Fatty Acid-Containing Solid Fat Compositions and Uses and Production Thereof

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions.

Method Relating To Sweetness Enhancement

We have discovered a method to enhance sweetness comprising the use of a sweetener at a sub- to near-threshold concentration which is used in combination with a suprathreshold concentration of another sweetener. The sweetener used at the near-threshold concentration is selected based on its likely binding site in the human sweet taste receptor. The invention relates to the identification of agents that can modulate the taste response in humans (such as sweet taste enhancers) through assays based on a novel sweet receptor protein, heterologous expression systems containing nucleic acid constructs forming said novel sweet receptor protein, and the use of the novel sweet receptor protein in screening.

Inhibitors of the Bitter Taste Response

The present invention relates to methods for identifying inhibitors of the bitter taste response, and by methods of using such inhibitors to either block the perception of bitterness and/or promote the perception of a sweet taste. The inhibitors of the invention may be used as flavor enhancers in foods and pharmaceuticals. The methods of the invention may further be used to characterize the gustatory perception of novel tastants.

Sucralose Purification Process

A process for the extraction of sucralose from an aqueous solution containing at least sucralose, other chlorinated saccharides, sodium chloride and dimethylammonium chloride into an organic solvent for sucralose by contacting said organic solvent with said solution to extract sucralose into the organic solvent. The ratio of sodium chloride to dimethylammonium chloride in the aqueous solution is increased prior to or during contact so as to increase the partition coefficient of sucralose into said organic solvent.

Extracts Derived From Sugar Cane And A Process For Their Manufacture

An extract derived from sugar cane having GI or burn rate reducing characteristics wherein the extract comprises a mixture of one or more polyphenols, one or more carbohydrates, one or more minerals and one or more organic acids.

Purified Pyrroloquinoline Quinone Fortified Food

Food products fortified by purified PQQ and methods of application and production are disclosed. A method of preserving a food product comprising admixing an effective amount of purified PQQ or a compound containing purified PQQ derivatives with a foodstuff to provide an inhibiting means to microorganism growth in the food product.

Method for Producing a Soluble Cocoa Product from Cocoa Powder

The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages. The invention also provides an ice cream comprising a cocoa powder, and in particular to an ice cream comprising up to 15 wt % of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50% at a temperature of less than 10.degree. C. The invention further relates to a method for preparing such ice cream and the use thereof in food products.

Liquid Antimicrobial Compositions

The present invention relates to liquid antimicrobial compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid antimicrobial compositions as well as their use as a preservative in food products.

Bars and Confectioneries Containing Cocoa Solids Having a High Cocoa Polyphenol Content and Sterol/Stanol...

Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with the sterol/stanol ester(s) or other edible oils or fats during the preparation of the products to prevent the loss of cocoa procyanidins. Other particulate antioxidants can be pretreated with food grade fats and/or oils or emulsifiers such as lecithin to conserve their effectiveness.

Production of Very Long Chain Polyunsaturated Fatty Acids in Oilseed Plants

Oilseed plants which have been transformed to produce very long chain polyunsaturated fatty acids, recombinant constructs used in such transformations, methods for producing such fatty acids in a plant are described and uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described.

Low-Sodium Salt Composition

Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.

Production Of Stabilized Whole Grain Flour And Products Thereof

A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.

Baked Goods Comprising High-Potency Sweetener

The present invention relates generally to baked goods comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different baked goods comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener and at least one sweet taste improving composition. The present invention also relates to baked goods and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the baked goods and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Browning Agent

A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes and heated by microwave or convection oven to induce browning.

Low Glycemic Frozen Confection

Frozen confections having a combination of ingredients that provide outstanding organoleptic properties while at the same time ensuring a low glycemic product for consumption. In one aspect, the invention provides a frozen confection that comprises a natural nutritive sweetener, wherein the sweetener comprises kiwi, at least one glycoside, and at least one carbohydrate. The subject frozen confection is particularly advantageous because it does not significantly stimulate lipoprotein lipase (LPL), the fat storing enzyme. Moreover, the subject frozen confections are pleasing in taste, mouth-feel, and other organoleptic qualities without the use of artificial sweeteners or sucrose or high glycemic sugar.

A Fermentation Product From Starch-Containing Material

The present invention relates to a process for producing a fermentation product from starch-containing material, comprising liquefying said starch-containing material with an alpha-amylase; treating with a protease; saccharifying in the presence of a carbohydrate-source generating enzyme; fermenting in the presence of a fermenting organism.

Liquid-filled Chewing Gum Composition

The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25.degree. C. The composition may also include a coating region which surrounds the gum region.

Non Caloric Frozen Carbonated Beverage

The present invention is a non-caloric or reduced calorie frozen carbonated beverage and a method of making it. The freezing point of a diet beverage syrup is reduced through the use of a freezing point depressant, particularly a Sugar MNS which is used to replace a portion of the known high-potency non-caloric sweetener. The preferred Sugar MNS for use in the beverage and method of the present invention is erythritol.

Manufacture of Five-Carbon Sugars and Sugar Alcohols

The invention relates to the methods of manufacturing five-carbon sugars and sugar alcohols as well as other compounds derived from pentose-phosphate pathway from readily available substrates such a hexoses using metabolically engineered microbial hosts.

Use Of 4-Hydroxydihydrochalcones And Their Salts For Enhancing An Impression Of Sweetness

The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) ##STR00001## wherein R.sup.1, R.sup.2, R.sup.3 and R.sup.4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R.sup.1, R.sup.2 or R.sup.3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R.sup.1, R.sup.2, R.sup.3 and R.sup.4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R.sup.1, R.sup.2, R.sup.3 and R.sup.4 are each defined in the way given aboveor a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R.sup.1, R.sup.2, R.sup.3 and R.sup.4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula (I), wherein R.sup.1, R.sup.2, R.sup.3 and R.sup.4 are each defined in the way given above, to enhance the sweet taste of a sweet-tasting substance or the impression of a sweet smell of a flavouring that gives an impression of a sweet smell.

System for Gluten Replacement in Food Products

The present invention is a system for replacing gluten in food products. In certain embodiments, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition in certain embodiments mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining agent and a gluten-free setting agent, and it may also include a hydrocolloid or a starch, or both.

Use of 4-Hydroxychalcone Derivatives for Masking an Unpleasant Taste

The use is described of the 4-hydroxychalcone derivatives of the formula (I) wherein A may represent a single or double bond, R.sup.1, R.sup.2 and R.sup.3, mutually independently, may in each case mean H, OH or (preferably C.sub.1-C.sub.4) alkoxy, providing that at least one of the residues R.sup.1 to R.sup.3 means OH,and R.sup.4 means H, OH or (preferably C.sub.1-C.sub.4) alkoxy,and/or (ii) the salts thereofand (iii) mixtures thereofto mask or reduce the unpleasant taste impression of an unpleasant tasting substance, as are corresponding methods and preparations.

Dietary Supplements and Prepared Foods Containing Triglyceride-recrystallized Non-esterified Phytosterols

A nutritional supplement, prepared food product, or direct food additive for ingestion by mammals, and methods for preparing such products, are provided. Products of the invention comprise an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes greater than 25% and less than 75% by weight of one or more triglyceride-based edible oil or fat, and greater than 25% and less than 75% by weight of one or more non-esterified phytosterols. The fat-based composition, when exposed to air, contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking non-esterified phytosterols. Also provided are methods for reducing plasma cholesterol in mammals, and methods for protecting plasma lipoproteins and cholesterol from oxidation by ingestion of products of the invention.

High Fructan Cereal Plants

The invention provides cereal plants having a high level of fructan useful for the production of a range of food, beverage, nutraceutical and pharmaceutical products. The invention provides methods of producing high-fructan products from plants modified to comprise a reduced level of an endogenous polypeptide with starch synthase activity, and products so produced. In some embodiments, plants are modified by introduction of an agent such as a nucleic acid molecule which down regulates endogenous starch synthase II gene expression.

Stable Natural Color Process, Products and Use Thereof

A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.

Symbiotic Food Products Comprising Oats and Methods for Manufacturing the Same

The invention provides symbiotic beverages, frozen food products based thereon and yogurt-like products. Preferably, the beverage is made by the integration of both probiotic (live microbial food cultures) and prebiotic (non-digestible carbohydrates) supplements that beneficially affect the host by improving the survival and implantation of live microbial dietary supplements in the gastrointestinal tract. Preferably, the beverage is a dairy beverage, a soy-based beverage or a combination thereof, or an oats-based beverage.

L-Glutamic Acid-Producing Microorganism And A Method For Producing L-Glutamic Acid

A coryneform bacterium that is modified by using a yggB gene so that L-glutamic acid-producing ability is enhanced as compared to a non-modified strains is cultured in a medium to cause accumulation of L-glutamic acid in the medium or bacterial cells, and L-glutamic acid is collected from the medium or cells.

Whole Grain Flour And Products Including Same

A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

Novel Food Grade Lantibiotic from Streptococcus macedonicus and Uses thereof

The invention relates to the field of bacteriocin producing microorganisms. The invention more specifically relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcus macedonicus ACA-DC 198. Macedocin inhibit a broad spectrum of lactic acid bacteria as well as several food spoilage and pathogenic bacteria, among others Clostridium tyrobutyricum, and is heat stable and active in a broad pH range. The invention further relates to the use of non-pathogenic microorganisms for producing macedocin in food fermentation processes, such as for preparing milk products, butter, cheese and fermented meat and vegetables, as well as in non-fermented food products such as raw meat, modified atmosphere-packed meat products, ready-to-eat meals, and canned food products, and its use for the preparation of functional starter cultures and cocultures.

Aldehydes Substituted in Alpha Position by Alkyl Residues as Odoriferous and Aroma Substances

The present invention primarily relates to the use of an aldehyde, substituted in alpha position by an alkyl residue, of the formula ##STR00001## having (I) a total of 13 C atoms, wherein R means an unbranched alkyl residue having 6, 7, 8 or 9 C atoms and R' means an unbranched alkyl residue having 2, 3, 4 or 5 C atoms, or (II) a total of 15 C atoms, wherein R means an unbranched alkyl residue having 8, 9, 10 or 11 C atoms and R' means an unbranched alkyl residue having 2, 3, 4 or 5 C atoms, or a blend comprising or consisting of two, three or more such aldehydes of type (I) and/or (II), as an odoriferous or aroma substance.

Procyanidin-L-Arginine Combinations

The invention relates to compositions having an enhanced level of cocoa polyphenol and L-arginine which are effective in inducing vasodilation. The invention also relates to products including foods such as confectionary and pet foods, comprising cocoa polyphenols and L-arginine which are useful for inducing vasodilation.

Food Compositions Compromising Dried Probiotics, Methods Of Manufacture And Uses Thereof

The present invention is directed to a food composition including an edible base mix component and a dried probiotic component which that may be stored at room temperature and converted to a frozen dessert with minimal effects to the viability of probiotics. Accordingly, a consumer ingesting the frozen dessert is provided with a beneficial amount of viable probiotics. Also provided herein are one or more methods for manufacturing the food compositions and using the subject food composition in frozen dessert products.

Method for Preventing Acrylamide Formation in Food Products and Food Intermediates

The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses at least one of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin or combinations and modified derivatives thereof along with a suitable carrier such as in an aerosol, liquefied mister and the like.

Process For Manufacturing A Sweetener And Use Thereof

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

Bars and Confectioneries Containing Cocoa Solids Having a High Cocoa Polyphenol Content and Sterol/Stanol...

Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with the sterol/stanol ester(s) or other edible oils or fats during the preparation of the products to prevent the loss of cocoa procyanidins. Other particulate antioxidants can be pretreated with food grade fats and/or oils or emulsifiers such as lecithin to conserve their effectiveness.

Continuous Production of an Instant Corn Flour for Snack and Tortilla, Using a Neutral...

Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods.

Synbiotic Composition for Infants

There is provided a preparation comprising Bifidobacterium breve and a mixture of non-digestible carbohydrates for non- or partially breast-fed infants as well as the use thereof for the treatment or prevention of immune disorder in non- or partially breast-fed infants. Also provided herein are sequence primers and probe for the detection of Bifidobacterium species as well as diagnostic kit thereof.

Treatment Including Prebiotic Composition For Use With Probiotics

A method is described to treat diarrhea, vaginal yeast infections, constipation, heartburn, bloating, indigestion, flatulence or poor nutrient absorption, by administering a formulation of naturally occurring lecithins and/or oleic acid that stimulate the growth and lactic acid producing activity of Lactobacillus and Bifidobacterium species of probiotic bacteria, and replace polysorbate 80 for those products, and a formulation of Lactobacillus and Bifidobacterium species of probiotic bacteria. The formulations are in can a stable powdered form.

Modified Plant Gums for Preparations of Active Ingredients

The present invention relates to compositions containing (fat-soluble) active ingredients and/or colorants in a matrix based on modified plant gums, i.e. plant gums that have been submitted to hydrolysis to degrade either the protein portion and/or where appropriate, the polysaccharide, and to a process for preparing these compositions as well as to modified plant gums, whose protein part is hydrolysed up to a degree of about 30%, preferably to a degree of from about 0.05 to about 30%, and/or whose polysaccharide part is hydrolysed up to a degree of about 50%, a process for the manufacture thereof and such modified plant gums themselves. The present invention further relates to the use of the compositions of this invention for the enrichment, fortification and/or for the coloration of food, beverages, animal feed, cosmetics and pharmaceutical compositions and to such food, beverages, animal feed, cosmetics and pharmaceutical compositions themselves.

Cranberry Seed Oil Extract and Compositions Containing Components Thereof

Isolated cranberry seed oil and components thereof, in a form suitable for use as a foodstuff, dietary supplement, or pharmaceutical composition, are disclosed. The isolated cranberry seed oil or compositions comprising one or a combination of components derived from the cranberry seed oil can be used as anticancer, hypocholesterolemic, antithrombotic, antioxidizing, antiatherogenic, antiinflammatory, and immunoregulatory agents. In addition, the invention features novel methods of extracting cranberry seed oil from cranberry seeds in a form suitable for adding to foodstuffs, dietary supplements, or pharmaceutical compositions.

Nutraceutical And Pharmaceutical Compositions And Use Thereof For The Treatment, Co-Treatment Or Prevention Of...

The present invention relates to new methoxylated aromatic compounds. It also relates to novel compositions comprising methoxylated aromatic compounds as well as to the use of these compositions as a medicament, in particular as a medicament for the treatment, co-treatment or prevention of inflammatory disorders.

Organic Compounds

Provided are umami taste and savoury flavour enhancing compounds of formula (I) ##STR00001## wherein R.sup.1 is selected from 0 and OH, the dotted line representing a bond present when R.sup.1 is 0, R.sup.2 is a hydrocarbon residue having 6 to 22 carbon atoms, comprising from 0-4 unsaturated carbon-carbon bonds. The compounds can be added to food products, beverages and other consumable products.

Probiotic Supplement, Process For Making, And Packaging

A pet food composition comprising a supplement is provided. The supplement can comprise a Probiotic component, a cocoa butter component, and a sweetener component. A process for making the supplement can comprise providing a sweetener component, a cocoa butter component, and a Probiotic component, mixing the cocoa butter component and Probiotic component to form a mixture in a temperature and humidity controlled chamber; mixing the mixture with the sweetener component in the temperature and humidity controlled chamber to form a final mixture; optionally mixing in a colorant with the final mixture; and cooling the final mixture. A package for the supplement can comprise a secondary container housing a primary container, which houses a supplement. An array of packages is also provided.

Polynucleotides Encoding Phenylpropanoid And Flavonoid Biosynthetic Pathway Enzymes In Coffee

Polynucleotides encoding polypeptides that comprise the biosynthetic pathway for phenylpropanoids and flavonoids in the coffee plant are disclosed. Also disclosed are methods for using these polynucleotides and polypeptides for the manipulation of flavor, aroma, and other features of coffee beans, as well as the manipulation resistance to pathogen, herbivore, and insect attack in the coffee plant.

Coenzyme Q10 Production in a Recombinant Oleaginous Yeast

Engineered strains of the oleaginous yeast Yarrowia lipolytica capable of co-producing coenzyme Q.sub.10 and at least one .omega.-3/.omega.-6 polyunsaturated fatty acid are provided. The strains may also be engineered to co-produce at least one C.sub.40 carotenoid. Methods of using the antioxidant products obtained (e.g., biomass and/or pigmented oils) in food and feed applications are also provided.

Beverage Additive and Method of Making the Same

In one embodiment, the present invention comprises a food additive for beverages, specifically suited as an additive for coffee or other coffee beverages that reduces the effects of the acidic beverage on a human's digestive system. In one embodiment, a form of DGL and other all-natural components reduce the effects of the acidity of coffee without negatively affecting the flavor. In other embodiments, the food additive includes nutritional supplements including vitamins and minerals and other ingredients to transform coffee into a functional beverage.

Extruded Ingredients for Food Products

The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of the extruded fiber source in food products, substantially without a concomitant adverse effect on the functional or organoleptic properties of the food product, as compared to using unextruded fiber sources. Some of the changes that occur during the extrusion of a fiber source may affect its affinity for water in the food product. The nutrient delivery system of the present invention can be used to prepare food products that meet US FDA and other regulatory guidelines for food nutrition labeling.

Food Production Process

Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention.

Food Fortification with Polyunsaturated Fatty Acids

Coated food products fortified with a polyunsaturated fatty acid, including sweetened food products, and methods for their preparation are provided.

Acid-stable Alpha Amylases having Granular Starch Hydrolyzing Activity and Enzyme Compositions

The present invention relates to an acid-stable alpha amylase (asAA) derived from a strain of Aspergillus kawachi, which has granular starch hydrolyzing (GSH) activity, the heterologous expression of the asAA having GSH activity in filamentous fungal host cells and enzyme compositions including the same which optionally include glucoamylase.

Frozen Composition Based On Yoghurt And Fruit

A frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fruit equivalent, from 51 to 70% by weight of yoghurt, and optionally one or more added sugars and/or other ingredients. A process for the manufacture of this composition, its use for the manufacture of a frozen dessert, and a process for the manufacture of the dessert, by grinding and optionally aerating the composition are also disclosed.

Method of Improving Stability of Sweet Enhancer and Composition Containing Stabilized Sweet Enhancer

The present invention includes methods of stabilizing one or more sweet enhancers when they are exposed to a light source as well as liquid compositions containing one or more sweet enhancers and one or more photostabilizers.

System for Gluten Replacement in Food Products

The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.

Process for the Production of Maltodextrins and Maltodextrins

There is disclosed a process for preparing liquid maltodextrin having a D.E. of about 5 to less than about 20, Also disclosed are liquid maltodextrins having a D.E. of about 9 to about 15.

Use of Ferulic Acid Amides as Flavor Compounds

The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure.

Nutraceutical Moringa Composition

The present invention incorporates portions from the Moringa plant into a nutraceutical beverage to provide a therapeutic effect in a person. The leaves, seeds, and fruit of the Moringa plant are used in the present invention to provide a biologically metabolized nutritional composition for health, well-being, and for treatment of ailments.

Solubilizing Systems for Flavors and Fragrances

The present invention provides compositions and clear oil-in-water microemulsion containing up to 80% w/w of an oil, a surfactant system, a w/w oil/surfactant system ratio between 1 and 3, and a solubilizing-aid ingredient which is not a surfactant neither a VOC compound, the latter being present in an amount sufficient to ensure that the ratio oil/(surfactant+solubilizing-aid) is between 0.1 and 5. The present invention concerns also the articles and products associated with such compositions and microemulsions, and the methods to manufacture them.

Baking Enzyme Composition As Ssl Replacer

The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from a hemicellulase or cellulase and an amyloglucosidase which can be used to fully replace SSL and/or CSL or other emulsifiers in dough and baked products. The dough in which the baking enzyme composition is added in an effective amount and baked product obtained therefrom have improved properties such as excellent dough stability and shock resistance, and improved volume, crumb structure and crumb softeness of the baked product as well as improved anti staling.

Rice And Products Thereof Having Starch With An Increased Proportion Of Amylose

Rice having reduced levels of starch branching enzymes produce grain having a high relative amylose content in the endosperm. The rice grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway and may be transgenic or nontransgenic.

Organic Ready-to-Feed Liquid Nutritional Formula Containing Select Carbohydrate Combinations

Disclosed are organic ready-to-feed liquid nutritional formulas, including infant formulas, comprising organic lipid, organic protein, and organic carbohydrate, wherein the organic carbohydrate is a blend containing at least one carbohydrate selected from organic maltodextrin, organic corn syrup solids, and organic corn syrup, and at least one carbohydrate selected from organic sucrose and organic lactose. The organic ready-to-feed liquid nutritional formulas provide improved physical appearance due to improved lighter, whiter color.



Mixtures of Fructose, Sucrose and Lactose as a Low-calorie Bulk Sweetener with Reduced Glycemic...

Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction of their calories from "added sugars". The fructose/lactose sweetener is included in the daily diet as a one-for-one replacement for "added sugars" in various edible formulations without sacrificing quality of taste. Sucrose can be used as a replacement for all or part of the fructose in the claimed sweetener to increase sweetness or improve certain functional properties without substantially changing caloric value. The claimed mixtures of fully-caloric sugars work synergistically to reduce available calories and blood sugar concentration. Specifically, fructose interferes strongly with normal small-intestinal absorption of lactose and interferes moderately with sucrose absorption, while lactose interferes with normal small-intestinal absorption of both sucrose and starch. Unabsorbed di- and oligosaccharides pass into the colon and cause increased growth of healthful bacteria, making the new sweetener useful as a prebiotic. No gastrointestinal symptoms of sugar intolerance were observed when the claimed sugar mixtures were ingested at normal dietary levels.

Natural Flavor Enhancement Compositions for Food Emulsions

The present invention is directed to a food emulsion composition, in the form of a nanoemulsion, comprising a food safe nonionic surfactant, alcohol co-solvent and an essential oil. The food emulsion composition can be used for a wide variety of food and beverage compositions, including but not limited to, dressings, marinades, sauces, condiments, beverages and the like. The encapsulated nanoemulsion flavorant compositions are beneficial because they make flavorants appear comparable with other compositions with twice the amount of flavorants which are non-encapsulated in an nanoemulsion. In addition, the nanoemulsion compositions better stability and show less signs of oxidation over time at room temperature than non-encapsulated formulations. Less oxidation and better stability results in lesser appearance of rancid aromas and bitter flavors.

Powder Of Fermented Milk Or Of Yogurt With A High Density Of Lactic Ferments

The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months of storage at 20.degree. C. The powder according to the invention has microbiological characteristics such that it itself corresponds to the name yoghurt or fermented milk.

Alcoholic Beverages Containing Corn Syrup Substitutes

The invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash; providing a fruit juice adjunct to the mash; extracting a wort from the mash; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In other aspects, the invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash, heating the mash and extracting a wort from the mash after heating; providing a fruit juice adjunct to the wort; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In still further aspects, the inventive methods can include the step of priming a fermented malt beverage by adding fruit juice adjunct to the fermented malt beverage. In composition aspects, the invention provides fermented malt beverages produced by use of fruit juice adjuncts, as well as intermediate products in producing fermented malt beverages with fruit juice adjuncts.

Processes for Producing Fats or Oils and Compositions Comprising the Fats or Oils

Fats and oils subjected to modification by enzyme catalysts are pretreated with a granular clay, a combination of granular clay and protein, or a combination of granular clay and granular carbon resulting in improved productivity of the enzyme catalysts when used to modify the fats and oils.

Nutritious Fabricated Snack Products

A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip.

Dressed or Multi-Layer High Protein Food Bars Comprising Sugar Alcohols and Having Improved Texture...

Dressed or multi-layer high protein food bars having improved functionality are disclosed. Specifically, the dressed or multi-layer high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The dressed or multi-layer high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

Process for the Production of Unsaturated Fatty Acids

The invention relates to processes for the production of unsaturated fatty acids, preferably of conjugated polyunsaturated fatty acids such as conjugated linoleic acid (CLA), by the recombinant expression of desaturases from insects of the order Lepidoptera. Expression preferably takes place in an organism selected from the group of the plant organisms, yeasts, fungi and algae. Also, according to the invention are recombinant expression cassettes for the recombinant expression of desaturases from insects of the order Lepidoptera, and the transgenic organisms transformed with these.

Chocolates and Chocolate Liquor Having an Enhanced Polyphenol Content

Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Health Promoting Dairy and Food Products Containing Mushroom Glucan Produced Through Fermentation of Grifola...

The present invention deals with the production of food products with a health promoting effect, namely immune modulation in general, and lowering and/or stabilizing blood sugar levels. The food products concerned comprise polysaccharides from edible or medicinal mushrooms. These are produced through fermentation instead of conventional cultivation of mushrooms. Fermentation process is preferably done in submerged cultures, especially fed-batch or step-up cultures.

Sweetner Compositions With Reduced Bitter Off Taste And Methods Of Preparing

This disclosure pertains to a sweetener composition having reduced bitter off taste. Also disclosed are methods of making a sweetener composition of the present invention and food products using the sweetener composition.

Compositions and Products Containing S-Equol, and Methods for Their Making

A composition for use in making commercial food and skin products comprising S-equol or mixtures, including both a non-racemic mixture and a racemic mixture, of S-equol and R-equol. The composition can be used to make articles of commerce such as food supplements, pharmaceuticals, and medicaments. The compositions are useful in a method of delivering S-equol to a mammal to prevent or treat a disease or associated condition, including hormone-dependent diseases or conditions such as cardiovascular disease, lipid disorder, osteopenia, osteoporosis, liver disease, and acute ovarian estrogen deficiency. The S-equol enantiomer can be produced in a biological synthesis from the metabolism of an isoflavone by an organism.

Chocolate Composition as Delivery System for Nutrients and Medications

A novel chocolate product for use in delivering medicaments and/or nutrients to animals, particularly humans, specially formulated so that the craving for such product by animals, particularly humans, is significantly greater than the craving for chocolate conventionally used in pharmaceutical compositions and the concentration, optimization, and the addition of endogenous and exogenous ingredients to increase such craving as well as to treat specific indications. The chocolate product contains: from about 0.5 to about 200 milligrams, more preferably from about 5 to about 20 milligrams, of one or more biogenic amines per 1 gram of the chocolate product; from about 10 to about 500 milligrams, more preferably form about 20 to about 200 milligrams, of one or more amino acids per 1 gram of the chocolate product; (C) from about 1 microgram to about 20 milligrams, more preferably from about 10 micrograms to about 10 milligrams, of one or more of: methyl tetrahydroisoquinoline, N-acylethanolamines, and/or anandamide and/or salsolinol per 1 gram of the chocolate product; (D) from about 0.2 to about 30 milligrams of at least one trace mineral per 1 gram of the chocolate product; and (E) from 0.6 to about 500 milligrams, more preferably from about 35 to about 100 milligrams, of one or more methylxanthine alkaloids per 1 gram of the chocolate product. The chocolate product used in this invention also preferably contains effective amounts of at least one chocolate aroma and at least one vanilla aroma.

Flavone C-glycoside Derivatives and Compositions Containing the Derivatives

The present invention relates to novel flavone C-glycoside derivatives or salts thereof, especially those showing an anti-allergic effect, and compositions containing them. Recently, cases of allergic diseases, especially pollenosis and atopic dermatitis have increased to such a degree that they have become a social problem. Flavones and their glycosides have been reported to have the effect of inhibiting histamine release from mast cells or an immunosuppressive effect and expected for application as allergy therapies. However, most flavones exhibit their effects only at high doses, so that effective compounds at lower doses are highly desired. The present invention provides novel components capable of treating allergic diseases at low doses and compositions containing them.

Whey and Thymus Function

The present invention generally relates to the field of nutrition and health. In particular, the present invention provides a composition that can be used to maintain or improve thymus health. One embodiment of the present invention is the use of whey or at least one protein fraction thereof for the preparation of a composition to maintain or improve thymus function.