BRUNOB II B.V. Patent applications |
Patent application number | Title | Published |
20120251660 | Use of Whole Grain-Hydrocolloid Complexes Produced by Heat-Moisture Treatment for Satiety, Reduction of Food Intake, and Weight Management - The present invention relates to whole grain-hydrocolloid complexes, their preparation and their use in foods. The complexes positively impact the foods into which they are incorporated to give longer-lasting and/or more potent satiety, preferably without adversely affecting texture and processing thereby enabling the development of commercially viable ingredients for energy management. The invention further relates to the reduction of food intake and/or management of weight by increasing such satiety. | 10-04-2012 |
20120251659 | Use of Extruded Starch-Based Complexes for Satiety, Reduction of Food Intake, and Weight Management - The present invention relates to starch-hydrocolloid complexes, their preparation and their use in foods. The complexes positively impact the foods into which they are incorporated to give longer-lasting and/or more potent satiety, thereby helping energy management. The invention further relates to the reduction of food intake and/or management of weight by increasing such satiety. | 10-04-2012 |
20110236558 | EMULSIONS USEFUL IN BEVERAGES - It has now been found that emulsions having a discrete phase volume fraction of 60% to 67% with excellent stability may be prepared using at least one low molecular weight surfactant. Such emulsions have high oil loading and a small mean particle size of less than 0.2 microns. Further, such emulsions may be used in beverages without weighting agents. | 09-29-2011 |
20110052538 | PROBIOTIC/NON-PROBIOTIC COMBINATIONS - This invention pertains to a method of promoting gastrointestinal health by ingesting a composition comprising one or more probiotic microorganisms, one or more carbohydrate sources, and one or more resistant protein products. Large intestinal health is benefited by one or more of the following: increased fecal weight, lower fecal pH, increased carbohydrate fermentation, and amelioration of protein fermentation. | 03-03-2011 |
20100310747 | Gluten-Free Bakery Products - This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products. | 12-09-2010 |
20100284245 | APPARATUS FOR AND METHODS OF MIXING AND DISPENSING LIQUID OR POWDERY SAMPLES - Apparatus and methods of mixing and dispensing small samples are described. Samples may be mixed in a small vessel ( | 11-11-2010 |
20100261892 | THERMALLY INHIBITED POLYSACCHARIDES AND PROCESS OF PREPARING - This invention relates to thermally inhibited polysaccharides and improved processes of preparing them, wherein the improvement is dehydrating the polysaccharides under increased pressure and/or increased effective oxygen concentrations to produce compositions of improved organoleptic properties, including color, flavor and odor. | 10-14-2010 |
20100007891 | Methods of and Apparatus for Determining Properties Relating to Multi-Phase Systems - A method of, and apparatus for, determining properties relating to multi-phase systems are provided. In the method, an array of sample tubes each containing a sample of a multi-phase system is formed. An iterative process is used to generate at least two data sets of transmitted and/or backscattered values for each sample and the data sets for each sample are processed to determine at least one property of the sample. The apparatus has a support on which an array of sample tubes each containing a sample of a multi-phase system may be assembled. It also has a wave source and at least one wave detector for detecting transmitted and/or backscattered values for each sample and computer means for iteratively operating said wave source and said at least one detector to generate data sets of transmitted and/or backscattered values for each sample and for processing the data sets for each sample to determine at least one property of the sample. | 01-14-2010 |
20090311408 | LOW SWELLING STARCH - This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods. | 12-17-2009 |
20090281304 | THERMALLY INHIBITED POLYSACCHARIDES AND PROCESS OF PREPARING - This invention is directed to a process for making a thermally inhibited polysaccharide by dehydrating a polysaccharide to substantially anhydrous or anhydrous conditions and thermally inhibiting the substantially anhydrous or anhydrous polysaccharide at a temperature of 100° C. or greater for a time sufficient to inhibit the polysaccharide in an oxygen enriched concentration of at least 6.5 moles/m | 11-12-2009 |