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DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF

Subclass of:

426 - Food or edible material: processes, compositions, and products

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426062000 Yeast containing 77
426063000 Proteolytic enzyme containing, e.g., papain, ficin, bromelin, trypsin, pepsin, rennin, etc. 40
426064000 Malt, malt extract, or diastatic enzyme 22
Entries
DocumentTitleDate
20110177198Isolated Microorganism Strain Lactobacillus Plantarum Tensia DSM 21380 as Antimicrobial and Antihypertensive Probiotic, Food Product and Composition Comprising Said Microorganism and Use of Said Microorganism for Preparation of Antihypertensive Medicine and Method for Suppressing Pathogens and Non-Starter Lactobacilli in Food Product - The present invention relates to a microorganism strain 07-21-2011
20090123605Food Products Comprising Hydrolysed Milk Solids With Improved Taste - Food products comprising hydrolysed milk solids, especially tripeptides such as IPP, VPP, LPP are known to lower blood pressure. However they show an undesirable off taste. This can be remedied by the addition of sterol or stanol fatty acid esters to the food products. Preferred food products are emulsions. A further benefit of these products is that they may also reduce blood cholesterol levels.05-14-2009
20090123604EMULSION FOOD INGREDIENT - An oil-in-water emulsion for use as a cream substitute in the food industry is provided. The oil-in-water emulsion is based on a mixture of vegetable, marine and/or fish oil(s), milk protein and water. The emulsion can further comprise optional lipophilic and hydrophilic constituents. The emulsion of the present invention contains reduced amounts of saturated fat, cholesterol, trans fatty acids and is preferably further fortified with poly-unsaturated fatty acids (PUFAs). The emulsion is a suitable cream substitute which remains stable when heated and/or when in contact with strongly acidic or alcoholic ingredients. A method to prepare the emulsion is also provided.05-14-2009
20090214709FOOD EMULSION FOR USE IN BARS, FILLINGS, COATINGS AND SPREADS AND PROCESS OF PREPARATION - The present invention concerns a non dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrates characterized in that its water activity is of between 0.5 and 0.75 and its dry matter content is of between 80 and 95% by weight based on the total weight of the food composition, in that it contains non-gelatinized starch whose particles size is below 10 μm, in that the composition is free from fat separation and in that the composition is stable at a temperature of between 1 and 15° C. for at least 6 weeks. It also concerns its process of preparation.08-27-2009
20090317515SOLID ENZYME FORMULATIONS AND PROCESS FOR THEIR PREPARATION - The present invention relates to novel solid enzyme formulations comprising mixtures of at least one salt-stabilized enzyme composition, at least one particulate support and at least one hydrophobic liquid. In addition, the invention relates to methods for producing such solid enzyme formulations and also animal feed, foods and food supplements which comprise such enzyme formulations.12-24-2009
20080260906Compositions comprising probiotic and sweetener components - Disclosed herein are compositions that may be sufficiently stable such that probiotic microorganisms are present in the compositions at the time of ingestion by a mammal. The compositions comprise: 10-23-2008
20100003369PROBIOTIC 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.01-07-2010
20110195154Beverage Compositions - The present invention describes beverage compositions comprising lactic acid-producing bacteria.08-11-2011
20110195153Nutritional Formulation Comprising A Cows Milk Peptide Containing Hydrolysate And Or Peptides Derived Thereof For Tolerance Induction - A nutritional formulation or supplement comprising a cow's milk peptide-containing hydrolysate and/or peptide-containing fraction of the hydrolysate and/or one or more peptides derived from a protein present in cow's milk for use in the induction of tolerance in a human subject, wherein said peptides contained in the hydrolysate or fraction of hydrolysate comprise T cell epitope-containing peptides or wherein said one or more peptides are T cell epitope-containing peptides, and wherein said T cell epitope-containing peptides are capable of driving the immune reaction upon intake of the nutritional formulation towards tolerance.08-11-2011
20090263543Method for Producing Solid Enzyme Granulates for Animal Food - The present invention relates to novel methods for producing coated granulated enzyme-comprising feed additives, to the coated enzyme-comprising granules produced in this manner, and also to feed compositions which are obtainable using the coated granules. This method comprises the following steps: 10-22-2009
20100159073Protein Gelatinous Food and its Manufacture Process - Galatinous protein foodstuff and process for its preparation, comprising water, cane sugar, glucose, a protein element, xanthan gum, linseed fibre, vitamins, citrus seed extract, citric acid, malic acid, bifidus and lactobacilli, colouring agent and essence. This product improves human digestion and maximized utilization of the ingested foodstuff. It permits the restoration of the intestinal flora, improves digestive function and activates the immune system when ingested regularly and continuously.06-24-2010
20100074996Enzyme Granules - The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.03-25-2010
20100074995POPLAR TRANSCRIPTION FACTORS - A nucleic acid molecule comprising a nucleotide sequence selected from the group consisting of nucleotide sequences set forth in SEQ ID NO:1-6 and 11, particularly SEQ ID NO: 3. The nucleotide sequence encodes at least a corresponding amino acid sequence set forth in SEQ ID NO: 12-17 and 26. The nucleic acid sequences and corresponding amino acid sequences regulate the flavonoid pathway, and more particularly they regulate the proanthocynanidin biosynthetic pathway and proanthocynanidin biosynthesis in a plant. One embodiment relates to methods of producing transformed plants comprising introducing into a cell of a plant a nucleic acid sequence selected from the group consisting of SEQ ID NO:1-6 and 11, particularly SEQ ID NO: 3 and regenerating a transformed plant from the transformed cell. Another embodiment relates to a host plant cell comprising at least one of the nucleic acid sequences set forth in SEQ ID NO:1-6 and 11.03-25-2010
20100074993FOOD PRODUCTS COMPRISING PROBIOTIC MICROORGANISMS AND METHODS OF PREPARATION - A modified food product comprising probiotic microorganisms and a process for making the modified food product. A food product is coated with layers of fat, or a fat containing composition and a probiotic microorganism. The layers may optionally include a salt or a whey or milk product. Examples of food products include, but are not limited to, cereal and cereal crisps.03-25-2010
20120244257INFANT FORMULA DELIVERY SYSTEM COMPRISING PROBIOTICS AND AN INFANT NUTRITIONAL FORMULATION - The invention relates to a probiotic infant formula kit, comprising, in one common container, but separated from each other by means of at least one partitioning element: —multiple doses of an infant formula in powder form, and -multiple doses of at least one type of probiotics, wherein the probiotics are present in its own packaging, wherein the packaging is designed such that the probiotic contained therein is released in discrete incremental amounts, the incremental amounts being visible to the human eye.09-27-2012
20120244256Method For Manufacturing Processed Marine Plant Food - A method is provided for manufacturing a processed marine plant food. It comprises (a) crushing marine plants into small pieces; (b) heating the marine plant pieces together with alkaline salts at a temperature of from 40 to 80° C. while stirring in a vacuum stirrer to generate a marine plant paste; and (c) gelling the marine plant paste with a metal ion solution of di- or higher valency to form a marine plant jelly. When manufactured by the method, the marine plant food retains its characteristic taste, flavor and color, without their components beneficial to the body being lost or denatured.09-27-2012
20130209612USE OF A MIXTURE OF PROBIOTIC BACTERIA IN A MIXTURE WITH SHORT-CHAIN FATTY ACIDS - A use of a mixture of probiotic bacteria in a mixture with short-chain fatty acids. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.08-15-2013
20130040017EDIBLE BATTER COMPOSITIONS AND METHODS OF PREPARING BATTER-COATED FOODS USING THE SAME - The present invention relates to edible batter compositions which reduce fat uptake by absorption during cooking whilst maintaining characteristics of taste and texture, and to precursor compositions, methods of preparing food products and food products comprising the batter compositions of the present invention.02-14-2013
20120263827BACTERIAL ISOLATE, METHODS OF ISOLATING BACTERIAL ISOLATES AND METHODS FOR DETOXIFICATION OF TRICHOTHECENE MYCOTOXINS - The invention provides a bacterial isolate defined by accession number 040408-1 filed with the International Depository Authority of Canada. The bacteria are capable of detoxifying trichothecene mycotoxins. Also provided are compositions comprising the bacteria and methods of preventing or treating food or foodstuffs that are contaminated or susceptible to contamination with trichothecene mycotoxins. Kits are also provided.10-18-2012
20090155418ABFB-1 Gene of Penicillium Funiculosum - The invention relates to the abfB-1 gene of 06-18-2009
20100040736BREAD WITH INCREASED ARABINOXYLO-OLIGOSACCHARIDE CONTENT - The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing a dough for a baked product with flour, a mixture of flours or a mixture of flour (s) with milling fractions having a total arabinoxylan content of at least 2.0%, preferably at least 2.5%, and—Adding to said dough an enzyme preparation comprising at least one thermophilic endoxylanase in an amount at least 2-fold higher, preferably at least 3 to 6 times higher or even 10 times higher than the dose conferring 90% of the maximal bread volume increase obtained by addition of such enzyme preparation to the recipe of said baked product. Advantageously with said method baked products can be obtained that have a level of arabinoxylan of the desired type of at least 1.7%, more preferably at least 1.75%, such as at least 1.8%, 1.9% or 2.0%. The present invention further relates to baked products obtainable by this method, and to an improver and a dough which may be used for the preparation of such products. Baked products according to the invention advantageously have improved health benefits.02-18-2010
20100040735Method for Preparation of Lactic Acid Bacterium Having Anti-Allergic Activity - Disclosed is a method for preparing lactic acid bacteria having a high anti-allergic activity comprising culturing the lactic acid bacteria in a medium containing casein hydrolysate. The invention also provides an anti-allergic agent and a food/beverage product having anti-allergic activity comprising the lactic acid bacteria cultured in the method of the invention.02-18-2010
20130084360NOVELTY SNACKS AND METHOD OF MANUFACTURE OF SAME - A method for manufacturing a snack food with from a non-cohesive homogeneous blend of ingredients using an ultrasonic horn and an anvil to form an agglomerated, cohesive and portable snack without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers.04-04-2013
20090304867FRUIT-CONTAINING CHOCOLATE OR THE LIKE - The invention relates to a fruit containing chocolate or the like, containing at least one sweetening agent, less than 3 wt % and advantageously less than 1 wt % of dried non fatty cocoa, between 24 and 50 wt % of fatty material, and between 1 and 20 wt % of fruit powder, the fruit powder having a D12-10-2009
20130029010Process For Preparing An Enzyme Containing Granule - This invention relates to a process for manufacture of a dry enzyme containing mixer granulation granule comprising the step of adding a particulate component to the mixer granulation process, wherein the particulate component constitutes less than 75 parts of the finished granule and the particles of the particulate component have an mean size of more than 40 μm in its longest dimension. Also claimed is granules of the process, granules containing more than two particles of the particulate component and composition and methods of using the granules.01-31-2013
20080286414Drink Comprising a Combination of Fish Oil and Probiotics - The present invention relates to a stable and tasty drink comprising fish oil in an oil-in-water emulsion and probiotics. Said probiotic bacteria are preferably 11-20-2008
20130089638Compositions Comprising Maltotriose And Methods Of Using Same To Inhibit Damage Caused By Dehydration Processes - Compositions comprising maltotriose are disclosed herein. In certain embodiments, the compositions comprise maltotriose and at least one component whose function is subject to impairment by a dehydration process, such as a live microorganism. Methods for inhibiting damage caused by dehydration are also disclosed herein. In particular embodiments, the method includes preparing a composition comprising maltotriose and at least one component whose function is subject to impairment by a dehydration process and removing water from the composition by one or more dehydration processes.04-11-2013
20090311379Method For Simulating The Functional Attributes Of Human Milk Oligosaccharides In Formula-Fed Infants - The present invention is directed to a novel method for increasing the production of acetate, decreasing the production of butyrate, increasing the population and species of beneficial bacteria and slowing the rate of fermentation of prebiotics within the gut of a formula-fed infant. The method comprises administration of a therapeutically effective amount of PDX to the infant.12-17-2009
20090304866PROTEIN-ENRICHED FROZEN DESSERT - The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof or powders thereof can be used in the manufacture of such frozen desserts.12-10-2009
20090041897Transparent, concentrated liquid nutritional supplement composition - Disclosed is a composition of liquid nutritional supplement and nutritional components in a concentrated form. The composition includes sweeteners, nutritional supplements, flavors, colors, thickening agents, acidifying agents or combinations thereof in a shelf stable format. The composition also describes making a portable lightweight liquid nutritional supplement mix or nutritional supplement. Additionally, the composition includes providing clear and non-turbid liquid nutritional supplement upon dilution in dilution media.02-12-2009
20090041896Xylanase, Microorganisms Producing It, DNA Molecules, Methods For Preparing This Xylanase And Uses Of The Latter - The invention relates to a xylanase originating from a 02-12-2009
20130136825ENZYMES - The present invention relates to enzymes and processes. In particular, there is described an isolated polypeptide comprising the amino acid sequence corresponding to 05-30-2013
20090092707POLYPEPTIDES OF ALICYCLOBACILLUS SP. - Isolated polypeptides are disclosed selected from the group consisting of: 04-09-2009
20100062111PUFFED PET TREAT - An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of the dog treat, and then to expand and evaporate the moisture. This process creates in an internal portion of the dog treat voids or air pockets that provide desired texture and strength characteristics.03-11-2010
20090274795Enzyme Granulate l Containing Phytase - The present invention relates to novel phytase-comprising enzyme granules, those particles of which have 11-05-2009
20130064928NOVEL LACTOBACILLUS CLASSIFIED AS LACTOBACILLUS PLANTARUM, AND USE THEREOF - Disclosed is a novel lactic acid bacterium belonging to 03-14-2013
20130064927ENZYME PRODUCING BACILLUS STRAINS - The disclosure relates to enzyme producing 03-14-2013
20090232941Beverage Compositions - The present invention describes beverage compositions comprising lactic acid-producing bacteria.09-17-2009
20090232940PROCESS FOR PRODUCING 1,4-DIHYDOXY-2-NAPHTHOIC ACID - A process for producing 1,4-dihydroxy-2-naphtoic acid, comprising initiating the culture of 1,4-dihydroxy-2-naphthoic acid producing bacteria belonging to propionic acid bacteria under anaerobic conditions and culturing the bacteria under aeration into a medium when the concentration of a carbon source in the medium is 09-17-2009
20130164410Dairy Composition With Probiotics And Anti-Microbial System - Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.06-27-2013
20120114798AERATED FOOD PRODUCTS AND METHODS OF MAKING SAME - A method of producing a aerated food product which may be frozen, freeze dried, or dried. The method includes providing a raw ingredient composition having a desired first viscosity, aerating the composition to a desired second viscosity with a desired amount of aeration, shaping the aerated composition, and depending on the food product, freezing the shaped aerated composition, freeze-drying the shaped aerated composition or drying the shaped aerated composition.05-10-2012
20090029004PHYTASE VARIANTS - The present invention relates to phytase variants derived from a parent phytase which is homologous to a 01-29-2009
20090136622Direct-Fed Microbial - An isolated microorganism comprising a Propionibacteria strain is described. When the microorganism is fed to a ruminant, protein and fat levels in milk produced by the ruminant are increased, while body condition and milk production levels are maintained. When fed to the ruminant, the microorganism also has positive effects on various metabolic hormones and metabolites, e.g, an increase in energy balance, plasma non-esterified fatty acids levels, and plasma leptin level. Supplementation with propionibacteria reduced dry matter intake but did not affect milk production in the cows. Therefore, the propionibacteria of the invention made the cows more energy efficient as cows produced the same amount of milk, yet consumed less dry matter.05-28-2009
20120237636NOVEL NACL SUBSTITUTE AGENT - The invention relates to a novel substitute for sodium salt comprising deactivated yeast and a salt compound selected from NaCl, a potassium salt, an ammonium salt, a magnesium salt and mixtures thereof.09-20-2012
20100003367ABFB-2 Gene From Penicillium Funiculosum - The invention relates to the abfB-2 gene of 01-07-2010
20110318455PRODUCTION OF BEADLETS COMPRISING PROBIOTIC COMPOUNDS - The present invention relates a process of production of beadlets comprising probiotic compounds in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets in food (for mans and animals) as well as in premixes.12-29-2011
20090297663BREAD IMPROVER - Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt. % of a polysaccharide which is characterised by a molecular weight of at least 1012-03-2009
20100047393PROBIOTIC (INFANT) FOOD - The invention relates to foods, such as infants and children's food and dietary supplements for infants and children. The invention provides a composition comprising a lipid source, a carbohydrate source and a protein source, characterized in that the composition further contains the 02-25-2010
20100266727STABILISATION OF DRIED BIOLOGICAL MATERIAL - The invention relates to a storage stable composition and method of manufacture containing a biological material, oil and a biopolymer which has a water activity of less than 0.5. The biological material in the composition attains significant stability and resistance to temperature, humidity and oxygen degradation. Advantages from the invention include the ability to stabilise, further process, store and then release the probiotic bacteria at a later date and retain viability. In addition the composition and method is more practical for producing and marketing of biological materials including probiotic material as it is simple, has low energy requirements and the resulting product is easy to incorporate in formulations and foods.10-21-2010
20110014324Product for the storage of freeze-dried lactic acid bacteria mixed with oral rehydration solution - A method of packaging of products that are sensitive to moisture is provided, consequently prolonging the shelf-life of such a product, more specifically prolonging the shelf-life of freeze dried lactic acid bacteria mixed with oral rehydration solution (ORS) powder. The packaging includes two desiccants: one desiccant integrated in the foil material and the second desiccant being the anhydrous ORS.01-20-2011
20090202679COMPOSITION COMPRISING FISH OIL AND JUICES - The present invention relates to a composition comprising fish oil and juice, to provide a stable oil-in-water emulsion. The fish oil used should have low level of oxidation and a content of omega-3 fatty acids above 16%. The content of fish oil in the composition should be between 0.5-15%.08-13-2009
20110129571SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS - The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.06-02-2011
20110135788POLYSILOXANE (SILICONE) TREATMENT COMPOSITION FOR SUPPRESSION OF MOLD AND SPOILAGE ON ANIMAL FEED AND FORAGE, AND METHODS OF USING SAME - Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When applied, PDMS coats the feedstuff and is included in the moisture portion of the feed or forage mass. This helps preserve the feed quality and slows the damaging effects of spoilage organisms and oxidation.06-09-2011
20120088010DIRECT-FED MICROBIAL - An isolated microorganism comprising a Propionibacteria strain is described. When the microorganism is fed to a ruminant, protein and fat levels in milk produced by the ruminant are increased, while body condition and milk production levels are maintained. When fed to the ruminant, the microorganism also has positive effects on various metabolic hormones and metabolites, e.g, an increase in energy balance, plasma non-esterified fatty acids levels, and plasma leptin level. Supplementation with propionibacteria reduced dry matter intake but did not affect milk production in the cows. Therefore, the propionibacteria of the invention made the cows more energy efficient as cows produced the same amount of milk, yet consumed less dry matter.04-12-2012
20110300262LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE - The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same.12-08-2011
20110300264FROZEN INSTANT BEVERAGE PRODUCT - A method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product. The frozen instant beverage product can be stored in frozen form for subsequent use, at which time it is combined with one or more beverages to produced a semi-frozen beverage for consumption.12-08-2011
20110300263POLYPEPTIDES HAVING CELLOBIOHYDROLASE II ACTIVITY - Provided herein are improved variants of polypeptides having cellobiohydrolase II activity, nucleic acids encoding the polypeptides, vectors, host cells containing the nucleic acids and methods for producing the polypeptides. The polypeptides encompassed by this disclosure may be used in numerous applications including the use of the polypeptides for the production of biofuels and for the synthesis of platform chemicals or biopolymers from renewable sources.12-08-2011
20110287142CREATION OF DIVERSITY IN POLYPEPTIDES - The inventors realized that the diversity generated by conventional methods may be limited by steric hindrance between amino acid residues in the three-dimensional structures of the resulting polypeptides. The steric hindrance may occur between amino acid residues at widely different positions in the amino acid sequences, e.g. between residues in two different domains of the 3D structure, and resulting polypeptides which include such steric hindrance may never be observed in the conventional recombination methods because they may be expressed in poor yields or may have poor activity or stability.11-24-2011
20110287141CLONING, EXPRESSION AND USE OF ACID PHOSPHOLIPASES - The invention relates to a DNA sequence that encodes a polypeptide with phospholipase activity and was isolated from 11-24-2011
20110287140PROCESS FOR PREPARING A FREE-FLOWING POWDER CONTAINING A DELIQUESCENT QUATERNARY AMMONIUM COMPOUND - A process is described for obtaining free flowable, carrier free powders from aqueous solutions of deliquescent quaternary ammonium compounds in a two step process, comprising a drying and a powder mixing step. The excellent free-flowing and stability characteristics of the final product could only be obtained when among possible other additives at least one univalent metal fatty acid salt is added to the liquid phase in the drying step and at least one multivalent metal fatty acid salt in the powder mixing step. A surprising synergy was observed between these additives when applied as described in the present invention.11-24-2011
20110287139ABFB-2 gene from penicillium funiculosum - The invention relates to the abfB-2 gene of 11-24-2011
20110287138SYSTEM AND METHOD FOR FREEZE DRYING FOOD ARTICLES - A method for enhancing nutritional value of a food article, the method comprising soaking the food article for a first predetermined time period, sprouting the food article for a second predetermined time period so as to facilitate activation of live enzymes in the food article, and freeze drying the food article so as to reach a predetermined moisture content of the food article.11-24-2011
20110171349MICROENCAPSULATE AND PROCESS FOR THE MANUFACTURE THEREOF - The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 μm to 25 μm, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 μm and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt. %; an—an edible salt having a water solubility at 37° C. and a pH of 7.0 of less than 1 mg/ml and a water solubility at 37° C. and a pH of 2.0 of at least 5 mg/ml; The microencapsulate of the present invention does not release the encapsulated active component when incorporated in water-containing foodstuffs, beverages, nutritional compositions or pharmaceutical compositions. Following ingestion, however, the active component is released rapidly.07-14-2011
20110129570FERMENTATION PROCESS - The present disclosure relates in one embodiment to a method of producing a fermented food, wherein a raw food material is combined with a starter culture for fermentation, wherein at least one microorganism of the genus 06-02-2011
20110293784MILK-BASED NUTRITIONAL COMPOSITIONS - The present disclosure relates to milk-based nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, a carbohydrate source, and a source of β-1,3-glucan.12-01-2011
20110293787ISOTONIC ENERGY DRINK - The present invention relates to an isotonic energy drink with an osmolality value between 240 and 300 per litre of drink, comprising the following components: 12-01-2011
20120015077INFANT OR FOLLOW-ON FORMULA - The formula of the invention, intended both for infants and young children, comprises modified sweet whey proteins free or almost free of CGMP, and at least one probiotic. The invention also pertains to methods for promoting physical development, improving gastro intestinal comfort and developing a healthy gut microflora in infants or young children by fully or partly feeding them with the said formula.01-19-2012
20110293786Phospholipase C enzyme - A phospholipase C enzyme having the ability to hydrolyze a phospholipid in both acidic and around neutral ranges and in a citrate buffer solution, as well as having a degree of heat stability, and having a property not to hydrolyze phosphate esters not containing lipid moieties. The phospholipase C enzyme shows activity from acidic to neutral pH and does not substantially hydrolyze any phosphate esters except for phospholipids.12-01-2011
20110293785FOOD COMPOSITIONS COMPRISING TAILORED OILS - Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.12-01-2011
20110293783NUTRITIONAL COMPOSITIONS FOR ENHANCING IMMUNE FUNCTION - The present disclosure relates to nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, and a source of β-1,3-glucan.12-01-2011
20110027420MOISTURE MIGRATION REDUCTION LAYER FOR A FOOD PRODUCT - A moisture migration reduction layer suitable for use with a food product to reduce moisture migration into, out of or within the food product. Further, a moisture migration reduction layer for a food product which attenuates loss of viability of an active ingredient such as a probiotic micro-organism.02-03-2011
20100034926FOOD PARTICLE FOR PROMOTING WELLNESS - Embodiments described herein include an extruded food product comprising a soy protein; up to about 15% insoluble fiber; and up to about 15% soluble fiber. In one embodiment, the soluble fiber is inulin.02-11-2010
20090098248Novel Process for Enzymatic Acrylamide Reduction in Food Products - The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding: 04-16-2009
20090098249Variant Buttiauxella sp. Phytases having altered properties - The present invention relates to variant phytase enzymes having altered properties.04-16-2009
20090169681Solid Phytase Compositions - The present invention relates to solid enzyme, in particular phytase, compositions stabilized with a lactic acid source such as Corn Steep Liquor (CSL), and methods of producing the same. Preferred compositions additionally comprise starch and disaccharides such as lactose or trehalose.07-02-2009
20090136623GROWTH INHIBITORY COMPOSITION AGAINST PATHOGENIC BACTERIA OF MEAT BASED FOOD STUFF COMPRISING IGY - The present invention relates to growth-inhibitory composition against pathogenic bacteria of meat based food stuff comprising IgY, a specific immunoglobulin derived from yolk of egg. The 12 representative bacteria and other microbes deteriorating quality of process meat products that the IgY of the present invention targets include 05-28-2009
20090148560PET FOODS - A pet food containing (A) an oil or fat and (B) one or more carbohydrate sources selected from the group consisting of modified starch, barley, sorghum, corn and high-amylose starch, wherein a content of diacylglycerol in the whole oil or fat is 20 wt % or higher.06-11-2009
20120034345LOW CALORIE DAIRY PRODUCTS - The present invention pertains to fermented dairy products with reduced caloric values, in particular to low-fat, milkshakes and smoothies having reduced amounts in sugar. The dairy products of the invention comprise gelatine. They have high foaming rates and are stable over time. Further, the present invention also relates to processes and kits-of-parts for obtaining said dairy products.02-09-2012
20110104335PROCESS AND CONFECTIONERY PRODUCT PRODUCED THEREBY - A process for preparing a confectionery product comprising a dispersion of a powder in a matrix comprises: i) providing a liquid matrix material in a container, ii) combining a powder with the liquid matrix material in the container, iii) mixing the powder and the liquid matrix material in the container using a low shear mixer to form a mixture; iv) removing the mixture from the container; and v) optionally, passing the mixture through a filter and/or a magnetic field; wherein the process is operated on a continuous or semi-continuous basis with continuous or semi-continuous supply of liquid matrix material to the container in (i), and the matrix material is selected from chocolate, chocolate-like products and fat continuous confectionery fillings.05-05-2011
20090087517BACTERIAL GROWTH ENHANCER - We describe the production and use of an extract obtained from 04-02-2009
20100080869Live Bacteria product - A live bacteria product including dormant viable bacteria suspended in a liquid carrier. The carrier contains oil and a suspension agent and may also include an adsorbent. The product is stored and shipped in a plastic bag and is sprayed onto livestock feed or the like. The treated livestock feed is then fed to the livestock with the ambient moisture in the digestive system of livestock causing the hydration of the bacteria to begin the bacteria's life cycle. The oil has a moisture content of less than one percent and preferably has a moisture content of less than one-tenth of one percent.04-01-2010
20090263542Dry Food Compositions Having Enhanced Palatability - A dry food composition comprising one or more pieces having zero to baseline palatant level and one or more pieces having an enhanced palatant level compared to the pieces having zero to baseline palatant level. The composition surprisingly exhibits enhanced palatability to an animal when compared to food compositions comprising pieces having a uniform level of palatability enhancer.10-22-2009
20110171348PET FOOD - Pet food contains the main component of conventional pet food and the mixture of the micro-organisms and oil. The main component of the pet food is vacuum coated with the said mixture. The viable micro-organisms included to the mixture are freeze dried probiotic micro-organisms. The method for producing a pet food contains the steps of mixing the probiotic micro-organisms with the fish oil and vacuum coating the mixture on the conventional pet food. The pet food production process is carried out in sealed environment under the pressure of 1 bar or less.07-14-2011
20090285936NEW FUNCTIONAL FERMENTED MILK (YOGURT) FOR USE IN DIETING - The present invention is to provide a lactic acid bacteria-fermented composition having an excellent dietary function, which is prepared by lactic acid fermentation of milk containing beta-casein-H. The lactic acid bacteria-fermented composition is prepared by fermenting a mixture of: milk containing beta-casein-H; lactic acid bacteria for fermenting said milk; and oligosaccharide. The functional, lactic acid bacteria-fermented composition has a refreshing and sour flavor and a plain taste and, at the same time, shows an excellent dietary function, because it is prepared by fermenting milk containing beta-casein-H, instead of fermenting general milk. When the fermented composition is ingested by mice or rats, it provides a weight loss of about 11% compared to mice or rats, which did not ingest it. Thus, the fermented composition has a greatly improved weight loss effect and exhibits an excellent dietary function.11-19-2009
20110200711COMPACTED FOOD FOR ANIMALS - The compacted food for animals is made up of the following elements: a) essential oils; b) molasses; c) correctives; d) forage; e) water; f) aromas; g) glucoses; mixed, minced and compacted.08-18-2011
20120294981PROCESS FOR FORMING TREATED BACKSET AND PRODUCING ETHANOL - A process for obtaining a treated backset for use in ethanol production, the process involving treating waste material from an ethanol fermentation process with microorganisms to remove or decrease microbial cell growth inhibitors present in the waste material; and removing microbial biomass from the treated waste material to form a treated backset. The treated backset can be used in a process for producing ethanol from a fermentable biomass. Recovered microbial biomass can be used in as an animal feed or as a dietary supplement.11-22-2012
20080213431Use of lactic acid bacteria for improving food lysine absorption of pet animals - This invention relates to the selection and use of nonpathogenic, lysine-uptake stimulating lactic acid bacteria strains, and products and methods using such strains for example for improvement of fur-coat and claws quality in pet-animals.09-04-2008
20110268844METHOD FOR REDUCING THE VIRAL AND MICROBIAL LOAD OF BIOLOGICAL EXTRACTS CONTAINING SOLIDS - The invention relates to a method for reducing the viral and microbial content of biological extracts which contain solids. It is provided that the method comprises the steps 11-03-2011
20090169680PROCESS FOR THE MANUFACTURE OF A FROZEN DESSERT AND FROZEN DESSERT THUS OBTAINED - A process for the manufacture of a frozen dessert, includes the successive steps of: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the frozen composition to a core temperature ranging from −15 to −25° C. or from −15 to −300° C., (c) placing the frozen composition in a device equipped with grinding elements and optionally with aerating elements, which device does not include extrusion members, and (d) texturing the frozen composition with the aid of the grinding and optionally aerating elements. It also relates to the frozen dessert thus obtained.07-02-2009
20080292753Polypeptides Having Phytase Activity and Polynucleotides Encoding Same - The invention relates to a phytase derived from 11-27-2008
20090186126Baked Goods - The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.07-23-2009
20130216653SPORE SURFACE DISPLAY OF BIOACTIVE MOLECULES - The present invention relates to the display of bioactive molecules at the surface of spores for both in vitro and in vivo applications. Three small open reading frames (ORFs) have been identified which are very useful for display of bioactive molecules at the spore surface. The encoded small proteins have a molecular weight of less than 12 kDa, which corresponds to about less than 100 amino acids.08-22-2013
20110142993Method for Making Pet and Animal Comestibles - A method for making chew products for pets and domesticated animals includes selecting raw ingredients from animal and plant sources. Offal is separated from ingredients, which are then combined to form a base or base materials. The base materials are uniformly saturated with a digestive enzyme or a mixture of digestive enzymes. Saturated base materials are then dewatered and transformed into shapes. The shapes are dehydrated at a low temperature to retain enzyme activity and to render a shelf-stable product.06-16-2011
20120196002METHOD OF PRODUCING A LIPOLYTIC ENZYME - The present invention provides a transformed or transfected 08-02-2012
20080279985ENZYMES HAVING GLYCOSIDASE ACTIVITY AND METHODS OF USE THEREOF - The invention relates to a polypeptide having glycosidase activity. In addition methods of designing new glycosidases and method of use thereof are also provided. The glycosidases have increased activity and stability at increased pH and Temperature.11-13-2008
20090162481Live bacteria product - A live bacteria product including dormant viable bacteria suspended in a liquid carrier. The liquid carrier is sufficiently devoid of moisture so that substantially all of the bacteria will remain in a dormant state for several months or until applied to the target host. The carrier contains mineral oil and polymers and may also include an adsorbent. The product is stored and shipped in a plastic bag and is sprayed onto its target host or the like. The moisture and pH of the target host then activates the bacteria.06-25-2009
20090252833RUMINANT FEEDSTOCK DIETARY SUPPLEMENT - This invention provides a control release formulation or rumen-bypass dietary supplement in compacted form. The formulation or supplement has the capability to transport fatty acid calcium salt and between about 1-75 percent of one or more rumen-protected undegraded biologically active agents to the post-ruminal digestive system of a ruminant. A feedstock containing the formulation or supplement for ruminants beneficially improves feed efficiency and body growth. The feedstock also is adapted to improve the lactational performance of dairy cattle.10-08-2009
20100015285PROCESS OF PREPARING DIRECT-ACIDIFIED MILK BEVERAGE KEEPING HIGH VIABLE CELL COUNT AT AMBIENT TEMPERATURE - The invention provides a process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature. The process means that, adopting conventional technology to prepare acidified milk beverage and sterilizing, then adding 01-21-2010
20100183768TREATMENT OF CELL SUSPENSION - A new method for making a composition comprising a particle containing cell culture (e.g. a lactic acid bacteria culture) suspended in oil, a lipid, a wax or a mixture of those, wherein the composition gives improved storage stability of the cell of interest.07-22-2010
20090017163Composition comprising bacteria and lecithin - The present invention relates to a composition comprising live food grade bacterium and lecithin wherein the water activity of the composition is at least 0.5 and the amount of fat is between 10 and 80 wt %. It was surprisingly found that lecithin enhances the viability of bacteria in compositions.01-15-2009
20100215805BARRIER-COATED INGREDIENT FOR READY-TO-BAKE COOKIE DOUGH - A ready-to-bake cookie dough product containing a barrier coated cinnamon ingredient is described. The barrier coated cinnamon substantially reduces or eliminates the formation of gray dough in the cookie dough product when the cookie dough product is stored under refrigerated or frozen conditions. The barrier coated cinnamon ingredient includes cinnamon coated with a high SFI fat. Other ingredients, such as spices or flavorings, can also be prepared using the barrier coating to reduce or eliminate the formation of gray dough or other discoloration or forms of deterioration in ready-to-bake dough products.08-26-2010
20100239713CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.09-23-2010
20120128829FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF - The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof.05-24-2012
20120128828NOVEL PROCESS FOR ENZYMATIC ACRYLAMIDE REDUCTION IN FOOD PRODUCTS - The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding: a) asparaginase and b) at least one hydrolyzing enzyme to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added.05-24-2012
20120128827FUNCTIONAL FEEDS WITH HIGH SOY FLOUR, STARCH AND Bacillus SPP CONTENT - The present product (“invention”) corresponds to a new strain of 05-24-2012
20120128825RECOMBINANT APASES NUCLEIC ACID SEQUENCES - The various embodiments herein provide nucleic acid sequences isolated from 05-24-2012
20110027418Animal Food Having Low Water Activity - An active or Probiotic animal food having a low water activity that can be contained within a package having a low vapor transmission rate. The animal food can have a shelf life sufficient to deliver a target dose of Probiotic to an animal. The water activity of the animal food can be controlled. The activity level of the Probiotic can be controlled.02-03-2011
20090202680Yeast strain and method for using the same to produce nicotinamide riboside - The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide riboside and a nicotinamide riboside-supplemented food product using the strain of the invention are also provided.08-13-2009
20130136826PROBIOTIC LIQUID FOOD PRODUCTS - Provided are heat-processed or heat-processible health food products beneficially affecting the consumer's intestinal microbial balance. The food products are particularly liquid-based products which comprise a probiotic component capable of resisting heat and humidity.05-30-2013
20100310720Bakery Enzyme Composition and Method of Making - A bakery enzyme composition and method of making the same. The bakery enzyme composition includes an enzyme preparation comprising an enzyme, preferably a lipolytic enzyme. The composition further comprises a carrier component, preferably selected from bakery starches and flours, and mixtures thereof.12-09-2010
20080305210Cultures Encapsulated With Compound Fat Breakfast Cereals Coated With Compound Fat and Methods of Preparation - Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to compound fat encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification12-11-2008
20110111094PROCESS FOR THE PREPARATION OF VEGETABLE PRESERVES CONTAINING PROBIOTIC MICROORGANISMS - The present invention relates to a process for the preparation of vegetable preserves, comprising immersing a vegetable in a solution containing darkening inhibitors, half cooking the vegetable in water at a temperate of between 90 and 100° C., immersing the vegetable in a brine solution containing probiotic lactobacilli and/or bifidobacteria in a sterile container and sealing the container. The invention further relates to vegetable and vegetable preserves obtained by means of the process.05-12-2011
20110111096Grain-Based Food Product with Powder Coating - A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.05-12-2011
20110008493HEAT RESISTANT PROBIOTIC COMPOSITIONS AND HEALTHY FOOD COMPRISING THEM - Provided are granules for incorporating probiotic bacteria into health food products, particularly bakery probiotic products. The granules contain a core of bacteria to be released in a viable state in the small intestine, coated with layers protecting the bacteria against high temperature during baking, and against adverse conditions along the gastrointestinal tract.01-13-2011
20110111095Yoghurt Product and Process - A yoghurt produced without the need for bacterial fermentation and methods for producing the yoghurt. Milk is mixed with coagulation control ingredients and subjected to a coagulation step. The coagulation control agents may include a mineral salt and an acidulating agent.05-12-2011
20100136170Procedure for Extruder Cooking of Animal Feed Without Using a Dryer - Procedure for production of dry feeds for animals without using a drier by adding 25% of a digestible starchy or another extrudable powdery “glue” to a continuous extruder cooker, where it is cooked at high pressure and temperature until sufficient gelatinization and thermo-plastic condition is achieved. The glue product is then carried through a vacuum zone, in which the sudden pressure drop causes evaporation and temperature drop, so that the moisture content in the glue product drops. After the vacuum zone 75% of an unheated primary feed mixture is added to the glue product, and the two products are mixed. After the mixing zone the finished product is carried through a die and cut to pellets by a rotating knife.06-03-2010
20100021586LOW POST-ACIDIFYING LACTIC ACID BACTERIA - The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products containing the bacteria.01-28-2010
20100009036 COLD INFUSION PROCESS FOR FORTIFYING CORN AND/OR SOYBEANS - This invention relates to a cold infusion process for fortifying corn and/or soybeans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused corn and/or soybean produced by the process of infusing the corn and/or soybean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a corn and/or soybean with at least one fortifying agent at approximately room temperature.01-14-2010
20110151057Yogurt Topping - Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.06-23-2011
20110081452PRODUCTION OF LIVE INSECT "MINI-LARVAE" AND USE THEREOF FOR FEEDING AQUARIUM FISH, ALEVINS OF FARM FISH AND PETS - Method for obtaining insect larvae kept alive and use thereof as food for fish with an oral orifice having a diameter of between 1.2 and 4 mm, in particular aquarium fish and alevins of farmed species, and also for pets.04-07-2011
20090214710Methods and Compositions For Increasing Fermentation of a Microorganism - Fermentation of a microorganism is increased by including a cytokinin into the fermentation medium. Contemplated cytokinins may be synthetic cytokinins, cytokinins isolated from a natural source, or present in an extract that is specifically enriched for cytokinins. Especially contemplated microorganisms include yeast, and the fermentation in preferred aspects comprises catabolic conversion of a carbohydrate to ethanol and/or carbon dioxide.08-27-2009
20110081451SPHERICAL CORE-SHELL-PARTICLE - The invention relates to a spherical core-shell-particle comprising or consisting of the following components: 04-07-2011
20110070334Probiotic Stabilization - An ingestible composition including a probiotic contained in a mixture of hydrolyzed mammalian protein, one or more carbohydrates and a compound binder useful for nutrition of infants and children.03-24-2011
20120148706NOVEL PROTEIN HAVING B-GLUCOSIDASE ACTIVITY AND USES THEREOF - By combination of hydrophobic chromatography and strongly basic anion-exchange chromatography, a novel, highly hydrophobic β-glucosidase was successfully identified from 06-14-2012
20100303962PROCESS FOR PREPARING BAKEABLE PROBIOTIC FOOD - Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.12-02-2010
20100297295Microalgae-Based Beverages - The invention provides novel beverages and raw materials for the manufacture thereof, such beverage and raw materials containing microalgae of various species with varying components. Attributes of the microalgal biomass used in the invention include nutrition-providing materials such as carotenoids, dietary fiber, tocotrienols and tocopherols, and varying lipid compositions, particularly low levels of saturated lipids. Attributes of the microalgal biomass used in the invention include structural attributes such as improved mouth feel compared to alternative milk products such as soy milk and rice milk. The novel beverages provide delivery systems for high nutrition materials found in microalgae. The invention provides a new category of finished beverages based on microalgae (such as refrigerated and shelf stable liquids and emulsions) as well as compositions for augmenting properties of current beverages through inclusion of novel microalgae-based materials as ingredients.11-25-2010
20100098806Compositions and Methods of Dehydrated Food Fortification - A dehydrated and unprocessed food item (e.g., grain, fruit, vegetable, or portion thereof) is at least partially coated with a non-aqueous and nutritionally acceptable solvent that comprises a probiotic organism such that the fortified food item has a total probiotic content of at least 104 to 105 cfu/gram. Shelf life of such compositions is remarkably long while maintaining relatively high cfu count, and taste and flavor are remarkably preserved, even over extended periods.04-22-2010
20120171328COMPOSITION COMPRISING HEAT LABILE MILK PROTEINS AND PROCESS FOR PREPARING SAME - A method for preparing compositions comprising heat labile milk proteins is disclosed herein. In certain embodiments, the method involves subjecting a first composition comprising a fat or lipid source and a protein source to a temperature of at least about 130° C. and combining the first composition with a second composition comprising a heat labile milk protein. In another embodiment, the method includes combining a first composition comprising a fat or lipid source and a protein source that has been subjected to a temperature of at least about 130° C. with a composition comprising a heat labile milk protein to form a third composition including a fat or lipid source, a protein source and a heat labile milk protein and packaging the third composition aseptically.07-05-2012
20100086646PROBIOTIC-CONTAINING FOOD PRODUCT AND A PROTONATED WEAK MONOACID - A fresh plant juice and/or milk-based food product, comprising a stable concentration of live probiotics producing false tastes and/or gas in the initial matrix of the food product, characterized in that it contains from 1 to 20 g/l of a dietary protonated weak monoacid with a pH between 3 and 4, and a preparation method for such a food product.04-08-2010
20080268099METHOD FOR THE PRODUCTION OF AN IMMUNOSTIMULANT MILK PRODUCT AND USES THEREOF - A method for the production of an immunostimulant milk product, characterized in that bioconversion is carried out on or a milk substrate with the aid of a 10-30-2008
20110027419Animal Food and Its Appearance - Animal feeds comprising at least one kibble comprising a colored appearance. The colored appearance can communicate to a purchaser of the animal feed that the kibble provides a health benefit. The kibble can further comprise an active, such as a Probiotic, that provides a health benefit. The active kibbles can be mixed with non-active kibbles.02-03-2011
20110027417Process for Dusting Animal Food - A dusted pet food kibble and a process for dusting a pet food kibble comprising providing a pet food kibble in the form of a core matrix, providing a powder comprising a first component that can comprise an active ingredient, such as Probiotic microorganism particles, and dusting the powder onto the pet food kibble to form a dusted kibble. The dusting can occur substantially free of a binder. An animal feed comprising a kibble in the form of a core dusted with active ingredients.02-03-2011
20090148561NEW STRAINS OF LACTOBACILLUS PARACASEI - New strains of 06-11-2009
20100323064Agent For Improving Viability of Lactic Acid Bacteria - An object of the present invention is to provide a novel agent for improving the viability of lactic acid bacteria, which has an excellent effect on the improvement of the viability of lactic acid bacteria in the product, has no adverse effect on the flavor of the product and requires less production cost. An agent for improving the viability of lactic acid bacteria characterized by using manganese as an effective ingredient. A manganese-containing material may be used as manganese. Manganese is preferably formulated at 5 μg/100 g or more in the final product.12-23-2010
20120301578ENZYMES - The present invention relates to enzymes and processes. In particular, there is described an isolated polypeptide comprising the amino acid sequence corresponding to 11-29-2012
20100166914CENTER-FILLED CONFECTIONERY PRODUCTS - Center-filled confectionery products and methods of making center-filled confectionery products are provided. In an embodiment, the present invention provides a confectionery product comprising a hard confectionery shell surrounding a filling. The confectionery shell comprises a plurality of segments having different colors. The filling is selected from the group consisting of a liquid, a paste, a powder, a hard confectionery and combinations thereof.07-01-2010
20100074994 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.03-25-2010
20110183038ACIDIFIED NUTRITIONAL FORMULA - A nutritional formula has a pH in the liquid state in the range from 4.8 to 5.2, which formula comprises, on a dry matter basis, lactic acid in an amount of not more than 1.35% and at least 0.5% of a salt of lactic acid (+)-lactic acid for preparing nutritional formulas with a pH in the range of 3.5 to 6.07-28-2011
20100003368PROBIOTIC 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.01-07-2010
20120207880GLUTEN ADDITIVES FOR RICE BAKERY AND PREPARATION METHOD THEREOF - The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.08-16-2012
20090196954PROCESS FOR THE GRANULATION OF AN ANIMAL FEEDSTUFF ADDITIVE - The invention relates to a process for the granulation of an animal feedstuffs additive comprising amino acids or vitamins in a circulating fluidized bed, wherein the additive is preferably a fermentation product and optionally comprises further constituents from the fermentation broth.08-06-2009
20110189345OILY MIXTURE OF NATURAL BIOACTIVE INGREDIENTS TO PREPARE AN ENRICHED FOOD PRODUCT - The present invention provides an oily mixture based on natural bioactive ingredients to be used to prepare an enriched food product that includes salmon oil enriched with EPA and DHA, alpha-tocopherol and supercritical rosemary extract. Optionally, this mixture can contain the microalga 08-04-2011
20110189344RECOVERY OF INSOLUBLE ENZYME FROM FERMENTATION BROTH AND FORMULATION OF INSOLUBLE ENZYME - Methods are provided for recovery and formulation of insoluble enzymes from a microbial fermentation broth, without removal of microbial cells or cell debris. Granular and liquid formulations comprising insoluble enzymes are also provided.08-04-2011
20110189343NANO-SIZED LACTIC ACID BACTERIA - Cells of lactic acid bacteria, which have been obtained by controlling pHs of media in a culturing step and processing steps to a neutral range of, for example, from 5 to 8 or so, have a mode value (particle size) of 1.0 μm or smaller in their particle size distribution. Cells of nano-sized lactic acid bacteria which have such a small particle size are excellent in INF-α producing capacity and are also superb in water dispersibility.08-04-2011
20100028493NUCLEOTIDE PYROPHOSPHATASE INHIBITOR AND COENZYME REGENERATING SYSTEMS - The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the present invention is a nucleotide pyrophosphatase having an amino acid N-terminal sequence being (G)IDDRHEVDLPPRP. In another aspect of the present invention, a dough comprising a nucleotide pyrophosphatase inhibitor such as pyrophosphate, and optionally a coenzyme regeneration system comprising at least one NAD(P) or NAD(P)H dependent hydrogenase or dehydrogenase is disclosed. Preferably the coenzyme regeneration system comprises (consists of) mannitol dehydrogenase and D-fructose.02-04-2010
20100068341Granulates Containing Enzymes for Animal Food - The present invention relates to novel enzyme-comprising granules which are suitable as feed additives, and also to a method for production thereof. The invention also relates to the use of the enzyme-comprising granules in feed compositions and, in particular, pelleted feed compositions, which are obtainable using the enzyme-comprising granules.03-18-2010
20100166915CARBONATED BEVERAGE CONTAINING POLYUNSATURATED FATTY ACIDS - The present invention relates to a carbonated beverage comprising polyunsaturated fatty acids (PUFA) or derivatives thereof in an oil-in-water emulsion and the preparation thereof07-01-2010
20100151082METHOD FOR PREPARING A FROZEN DESSERT FROM A FROZEN COMPOSITION - A method for preparing a frozen dessert includes the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, the additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing the frozen composition with added liquid and/or powder in a texturizing device with grinding elements and optionally aeration elements; and (c) texturing the frozen composition with added liquid and/or powder in the texturing device.06-17-2010
20090041898Food product comprising bacteria and sorbitan fatty acid - Food product comprising live food grade bacterium and sorbitan fatty acid ester. It was surprisingly found that sorbitan fatty acid ester enhances the viability of bacteria in food products.02-12-2009
20090246320LOW TEMPERATURE FORMING OF FEEDS - The invention relates to a method and composition for low temperature forming of starch based and/or protein based feeds. It is particularly related to human or animal feeds containing inactivated probiotics, prebiotics, enzymes, inactivated yeasts, botanical extracts and dairy components. The low temperature extrusion process provides a means for the formation of a suitable starch and/or protein-based structure, as a carrier for temperature and/or pressure sensitive ingredients.10-01-2009
20090123606Carbohydrate modifying agent and drinks containing the modifying agent - A carbohydrate modifying formulation that modulates the rate of sugar absorption and/or metabolism in a subject to whom the formulation is administered. In one embodiment, the formulation comprises an active soluble fiber, one or more polyphenolic compounds, an aqueous diluent, and sugar. In another embodiment, the formulation is a dry powder that comprises an active soluble fiber, antioxidant containing botanical extracts, crystalline fructose, a probiotic, vitamins and minerals.05-14-2009
20090110773Fruit Snack with Probiotics and Method of Manufacturing a Fruit Snack with Probiotics - A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.04-30-2009
20100278974Methods for the Preparation of Vegetable Chips or French Fries - A method for the preparation of vegetable chips or French fries is disclosed, wherein the method comprises: (i) preparing a mixture comprising between 20% to 90% (w/w) of a vegetable source and/or fruit source, a protein source, between 0% to 30% (w/w) water and a thickening agent; and (ii) moulding the mixture prepared into chips or French fries wherein none of said vegetable, fruit and protein sources comprise potato and, preferably, wherein the vegetable source is chosen from the group consisting of maize, carrot, pea, broccoli, cauliflower, bean, green bean, haricot bean, leek, onion, beet, rutabaga, and combinations thereof.11-04-2010
20090022849Prebiotic Use of Fruits and Fruit Juices in the Promotion of Beneficial Gut Microflora - The invention concerns the prebiotic effects of dark fruit and their juices such as blackcurrant, cranberry and pomegranate juices. The invention is also directed to the use of the a dark fruit or dark fruit juice for manufacture of an orally ingestable composition to promote health by promoting the growth of beneficial gut microflora. The beverage can be made from one or more dark fruit juices, in combination with other prebiotics and various other ingredients.01-22-2009
20100003370FUNCTIONAL SUGAR REPLACEMENT - The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.01-07-2010
20080220126Pet food compositions comprising two components - Pet food compositions comprising a first component comprising a source of protein, a source of fat, and a source of carbohydrate, and a second component comprising a biologic selected from the group consisting of a probiotic component; yeast; enzymes; antibodies; immunoglobulins; cytokines; and combinations thereof are useful for providing pet food compositions that are sufficiently stable such that effective amounts of the biologic are present in the pet food compositions at the time of ingestion by a pet.09-11-2008
20090022850ACID TOLERANT LEUCONOSTOC MESENTEROIDES WITH EXCELLENT MANNITOL PRODUCTIVITY AND METHOD FOR PRODUCING A KIMCHI USING THE SAME - The present invention relates to acid tolerant 01-22-2009
20110020497CAPSULE CONTAINING NUTRITIONAL INGREDIENTS AND METHOD OF DELIVERY OF A NUTRITIONAL LIQUID FROM THE CAPSULE - The invention proposes a capsule (01-27-2011
20080233241METHOD OF MICROWAVE COOKING OF RAW MEAT AND RAW MARINE PRODUCT, SEASONING FOR MICROWAVE COOKING AND FOOD FOR MICROWAVE COOKING - Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a seasoning for microwave cooking. A food for microwave cooking is prepared by seasoning raw meat or a raw marine product so that the seasoning for microwave cooking is fixed on the surface of the raw meat or the raw marine product. The food for microwave cooking is microwave-heated.09-25-2008
20090130260OILY MIXTURE OF NATURAL BIOACTIVE INGREDIENTS TO PREPARE AN ENRICHED FOOD PRODUCT - The present invention provides an oily mixture based on natural bioactive ingredients to be used to prepare an enriched food product that includes salmon oil enriched with EPA and DHA, alpha-tocopherol and supercritical rosemary extract. Optionally, this mixture can contain the microalga 05-21-2009
20100239712Food Compositions of Microalgal Biomass - The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and/or microalgal oil in combination with one or more other edible ingredients, and methods of making such compositions by combining algal biomass or algal oil with other edible ingredients. In preferred embodiments, the microalgal components are derived from microalgal cultures grown and propagated heterotrophically in which the algal cells comprise at least 10% algal oil by dry weight.09-23-2010
20120107452AERATION SYSTEMS FOR HORIZONTAL PHOTOBIOREACTORS - This invention relates to an aeration system comprising an aeration section, a degassing section and optionally an additional section. This invention also relates to a horizontal photobioreactor comprising the aeration system. This invention further relates to methods of using the photobioreactors.05-03-2012
20090136624LACTIC ACID BACTERIA PRODUCING NISIN AT HIGH CONCENTRATION AND METHOD FOR SELECTING THE SAME - The present invention provides lactic acid bacteria producing Nisin, a method for selecting the same, and foods or feeds using the lactic acid bacteria.05-28-2009
20080248162On-demand meat tenderizing package - The presently disclosed subject matter is directed to a compartmented marinade package comprising a food product, such as a cut of meat, loaded into a first compartment and a frozen food additive loaded into a second compartment. The package includes a rupturable seal separating the two compartments to allow the mixing and marinating of the food product and food additive when desired by a user. The user squeezes the desired storage chamber and the pressure applied thereto causes the rupturable seal to break, allowing intermixing between the compartments.10-09-2008
20120015076CHOCOLATE DELIVERY SYSTEM FOR LIVE MICROORGANISMS - A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a chocolate candy. The active ingredient may include a predetermined amount of at least one probiotic. The delivery vehicle may also include a predetermined amount of at least one prebiotic. The delivery vehicle may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient.01-19-2012
20110027416Dusted Animal Food - A dusted pet food kibble and a process for dusting a pet food kibble comprising providing a pet food kibble in the form of a core matrix, providing a powder comprising a first component that can comprise an active ingredient, such as Probiotic microorganism particles, and dusting the powder onto the pet food kibble to form a dusted kibble. The dusting can occur substantially free of a binder. An animal feed comprising a kibble in the form of a core dusted with active ingredients.02-03-2011
20110165290CONFECTIONERY WITH ENZYMATICALLY MANIPULATED TEXTURE - Confectionery with hydrolase enzymes have changeable textures where the action of the hydrolase causes the texture to change over time. The confectionery can be multi-region confectionery or single region chewy confectionery where the extent of hydrolysis is manipulated to control the texture change.07-07-2011
20080233239Method of manufacturing an edible product comprising fruit, omega-3 polyunsaturated fatty acids and iron - The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit a source of omega-3 polyunsaturated fatty acids (ω-3 PUFA) such as fish-oil, and a source of iron, which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the invention this objective can be realised by employing a manufacturing process in which a source of ω-3 PUFA is pre-mixed with a fruit component, following which this pre-mix is added to a previously pasteurised or sterilised protein base (e.g. yogurt or milk) containing iron.09-25-2008
20110070335GRANULATED DAIRY PRODUCTS - The invention concerns a granulated dairy product that includes particles of milk powder along with dry particles selected from dried emulsified fat particles, whey protein isolates, maltodextrines, starches and sucrose or lactose powders. The milk powder and dry particles are agglomerated together and are at least partially coated with a binding medium that includes a carbohydrate to form coated agglomerate particles having a mean particle diameter of between 10 and 10000 μm.03-24-2011
20120058225PROBIOTIC OIL SUSPENSION AND USE THEREOF - The present invention provides probiotic/oil suspension for vacuum infusion of an extruded probiotic food product characterized by balancing the requirements of a high concentration of the probiotic micro-organism in the suspension and physical properties that makes the suspension applicable for vacuum infusion. Further provided are methods of preparing said suspension and use thereof in the manufacture of an extruded probiotic food product.03-08-2012
20120064193SHORTENING PARTICLE COMPOSITIONS AND PRODUCTS MADE THEREFROM - The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.03-15-2012
20120064194ENZYMES - The present invention relates to enzymes and processes. In particular, there is described a host 3140 cell transformed or transfected with a nucleic acid encoding a bacterial phytase enzyme and variants thereof.03-15-2012
20120156332Protecting bioactive food ingredients using microorganisms having reduced metabolizing capacity - The invention concerns a food product containing living microorganisms and bioactive food ingredients of interest, wherein the living microorganisms and the bioactive food ingredients of interest are organized so as to reduce metabolizing of said bioactive ingredients by said living microorganisms. More particularly, the invention concerns the use therefor of living microorganisms having reduced capacity for metabolizing the bioactive ingredients.06-21-2012
20120156331CHEESE-LIKE FOOD COMPOSITION AND A METHOD FOR PRODUCING THE SAME - An object of the present invention is to provide a cheese-like food composition having physical properties and texture analogous to those of soft cheese and comprising a plant protein as a protein ingredient. The present inventors have discovered that the above object can be achieved by a food composition having cheese-like texture, which comprises a soy protein in an amount ranging from 0.5% to 10% by mass as a solid content and a wheat protein in an amount ranging from 15% to 35% by mass as a solid content with respect to the total amount of the food composition, wherein the soy protein is coagulated.06-21-2012
20120156330LOW SODIUM MARGARINE SPREAD ENRICHED WITH PROBIOTICS FIELD - Described herein are shelf stable low sodium compositions having reduced levels of trans fats. The compositions comprise a reduced trans base oil, an unhydrogenated oil, water, a low sodium sea salt, a probiotic and one or more additives. Also provided are methods of preparing such compositions and use thereof.06-21-2012
20100136171GOOD TASTING FOOD PRODUCT CONTAINING AN AGENT FOR REDUCING CARBOHYDRATE UPTAKE; AND COMPOSITIONS CONTAINING SUCH AN AGENT - The present invention relates to good tasting food products that contain an agent or agents which avoid that taste-essential ingredients having an adverse effect, when digested or when taken up in the system of the consumer, can perform their adverse effects. The said adverse effect is especially an adverse effect on human health. In addition, the present invention relates to particular compounds or compositions that can be used for the directed removal of such adverse components of foods (including drinks).06-03-2010
20110091605Process for extracting bioactive calcium ion - A process for extracting a bioactive calcium ion, includes isolating calcium ion from fibrous membranes of natural shells which contain composition calcium with an extracting solution which has a temperature below 28° C. and subacidity, wherein the extracting solution comprises a protease, and utilizes water to be dispersant, such that the calcium ion chelates with dispersoid to form a colorless crystal bioactive calcium ion solution.04-21-2011
20120121762FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING AND USING - The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.05-17-2012
20100124586STABLE, DURABLE GRANULES WITH ACTIVE AGENTS - A stable, durable granule for feed compositions has a core, at least one active agent; and at least one coating. The active agent of the granule retains at least 50% activity, at least 60% activity, at least 70% activity, at least 80% activity after conditions selected from one or more of a) a feed pelleting process, b) a steam-heated feed pretreatment process, c) storage, d) storage as an ingredient in an unpelleted mixture, and e) storage as an ingredient in a feed base mix or a feed premix comprising at least one compound selected from trace minerals, organic acids, reducing sugars, vitamins, choline chloride, and compounds which result in an acidic or a basic feed base mix or feed premix.05-20-2010
20100092610NUTRITIONAL COMPOSITION - A nutritional composition for infants at risk of developing obesity later in life comprises a protein source, a lipid source and a carbohydrate source and has a protein content of less than 1.8 g/100 kcal and an energy density of less than 650 kcal/litre.04-15-2010
20100247712FOOD 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.09-30-2010
20120128826NOVEL LOW SODIUM SALT COMPOSITION - The present invention relates to novel and unique low sodium salt compositions and the methods used to make them. The low sodium salt compositions include a combination of sodium chloride and non-sodium chloride without modifiers, flavorants, or masking-agents. The unique low salt compositions of the invention are prepared by superheating the components to or beyond their melting points. Furthermore, the invention relates to the use of the salt composition in the food industry.05-24-2012
20120164276Dressing - Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt % glucomannan and higher. Glucomannan absorbs substantial amounts of moisture released by the inclusions such as tuna fish, potatoes, vegetables etc, and as such, prevents “watering out” of the salad. Moreover, glucomannan is resistant to certain enzymes released by the inclusions such as carrots, cabbage, vegetables, fruits etc. Particularly important in this respect are amylases. By virtue of its resistance to amylase, glucomannan can thicken dressings in light products such as light mayonnaise, which often include starches subject to degradation by amylase, with little or minimal “watering out” in extended use.06-28-2012
20100209556Creamer composition and method to deliver viable probiotic microorganisms - A creamer composition is provided for a beverage, along with a method to deliver beneficial probiotic microorganisms to an individual using a foaming creamer applied to the surface of a hot beverage via an unpressurized container.08-19-2010
20110183037Recombinant 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 07-28-2011
20110183036TREATS AND METHODS FOR PRODUCING SAME - Treats have a water activity of less than 0.5 and good organoleptic properties. A method for obtaining such treats having low water activity involves injection molding a dough made from a polyol and at least one of a source of casein and a source of starch.07-28-2011
20120213890SPRAY DRIED MYROSINASE AND USE TO PRODUCE ISOTHIOCYNATES - A spray dried myrosinase/ascorbate mixture is formed from the steps comprising: providing a source of myrosinase, adding ascorbate to the source of myrosinase, heating the source of myrosinase to a temperature of about 104° F. (about 40° C.) or higher, and spray drying the myrosinase/ascorbate mixture. The spray dried myrosinase/ascorbate mixture may be used to prepare isothiocyanates. The spray dried myrosinase/ascorbate mixture may also be mixed with glucoraphanin and used in an activated tablet or capsule.08-23-2012
20120171329Probiotic Juice Drink - A probiotic fruit juice drink consisting of at least one species of probiotic bacteria chosen from 07-05-2012
20120219666CLONING, EXPRESSION AND USE OF ACID LYSOPHOSPHOLIPASES - The invention relates to a DNA sequence that encodes a polypeptide with lysophospholipase activity and was isolated from 08-30-2012
20100272858 HEALTHY DRINK AND A METHOD FOR IMPROVING STABILITY OF A DRINK - The invention relates to a drink, especially to a drink that is healthy and tasty and has a good stability, and to a method for improving the stability of a drink.10-28-2010
20100303961Methods of Inducing Satiety - Disclosed herein are methods of inducing satiety by providing microalgae-based foods. In some embodiments, microalgal biomass contains high levels of dietary fiber and/or digestible crude protein and/or low saturation triglyceride oil. Homogenization methods to liberate free oil and fiber are disclosed for enhancing the feeling of satiety in a human, thereby reducing caloric intake. The provision of such materials to a human have the further benefit of providing heart-healthy microalgae-based ingredients while achieving levels of satiety sufficient to reduce further caloric intake.12-02-2010
20100009037EBALLISTRA LINEATA CM602(KCTC 10945BP) AND PHYTASE PRODUCED THEREFROM - The present invention relates to a novel yeast strain, 01-14-2010
20120189738FISH FEED - Due to the recent problems of higher fuel costs and exhaustion of marine resources, fish meal-free feeds have been developed. However, these feeds are insufficient from the standpoints of feed-intake and growth of fishes. Also, there has been required a feed which can economically and easily prevent or treat fish diseases and, even in the case of given in a reduced amount, ensures efficacious fish growth without disturbing the growth of fishes. Disclosed is a feed containing fly pupae and/or fly larvae. This feed can be taken at a high feeding rate by fishes, promotes the growth of the fishes having taken the same and exerts an effect of activating the immunity of the fishes.07-26-2012
20120082758ENZYME GRANULES - The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.04-05-2012
20120082757ENZYME GRANULES - The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating comprises a salt.04-05-2012
20110123677HIGH ACID BEVERAGE PRODUCTS AND METHODS TO EXTEND PROBIOTIC STABILITY - Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested after 45 days of storage in hermetically sealed individually sized 12 fl. oz. PET vessels stored in the dark or in otherwise UV shielded conditions at a refrigeration temperature of 35° F. the beverage product has an increased shelf life when compared to the same beverage product without beta glucan. Methods are provided for making such beverage products with extended probiotic stability.05-26-2011
20120263826ENCAPSULATION SYSTEM FOR PROTECTION OF PROBIOTICS DURING PROCESSING - Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (μm) in diameter, such as less than 500 μm in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 μm to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.10-18-2012
20110003034FOOD PRODUCTS COMPRISING SESAME PASTE - Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt and snacks.01-06-2011
20120328737CHEESE AND METHODS OF MAKING SUCH CHEESE - Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.12-27-2012
20110045141FEED, METHOD OF PRODUCING FEED, AND LARVA PRICKING APPARATUS - Feed contains at least part of an insect larva having an antimicrobial activity.02-24-2011
20120269927Methods For Preparing Alginate-Based Compositions - Methods for preparing alginate-based compositions, as well as related compositions, food products, and articles, are disclosed.10-25-2012
20110236533FOOD COMPOSITION COMPRISING GERMINATED SEEDS OR GRAINS - A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dry baked biscuit or a semi-moist biscuit. It provides a nutritious pet food with prebiotic and probiotic benefits. The invention also provides a method of preparing a probiotically and prebiotically active pet food composition comprising the steps of providing a pre-mix composition comprising a germinated seed or grain; a ground dry carbohydrate; probiotic bacteria and a humectant; blending the pre-mix composition with water; mixing the pre-mix composition to form a pet food composition; cooking the pet food composition in an oven at an internal temperature of the pet food composition of not greater than about 120° C. for about 10 minutes to 20 minutes.09-29-2011
20110236532FOOD COMPOSITION COMPRISING GERMINATED SEEDS OR GRAINS - A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dry baked biscuit or a semi-moist biscuit. It provides a nutritious pet food with prebiotic and probiotic benefits. The invention also provides a method of preparing a probiotically and prebiotically active pet food composition comprising the steps of providing a pre-mix composition comprising a germinated seed or grain; a ground dry carbohydrate; probiotic bacteria and a humectant; blending the pre-mix composition with water; mixing the pre-mix composition to form a pet food composition; cooking the pet food composition in an oven at an internal temperature of the pet food composition of not greater than about 120° C. for about 10 minutes to 20 minutes.09-29-2011
20110236531GLYCEROGLYCOLIPID LIPASE - Disclosed is a glyceroglycolipid lipase which is highly safe, can hydrolyze a neutral fat, a glycerophospholipid or a glyceroglycolipid at about pH 6, is thermally stable to some extent, can hydrolyze lecithin, cannot hydrolyze lysolecithin, can rise a bread when used singly in the production of the bread, and has no unpleasant odor. Specifically disclosed is a glyceroglycolipid lipase derived from a filamentous bacterium 09-29-2011
20120321745 ACIDIFIED MILK BEVERAGE POWDER AND METHOD FOR PRODUCING THE SAME - The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend.12-20-2012
20120100256NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF - The present invention relates to 04-26-2012
20100159072Fermented Tea Beverage and Tea Beverage - The present invention provides a tea-based fermentation beverage comprising a tea-based fermentation liquid with at least one species of lactic acid bacteria selected from the group consisting of 06-24-2010
20100129495SERUM CHOLESTROL-LOWERING MATERIAL, PROCESS FOR PRODUCING SAME - The serum cholesterol-lowering material of the invention contains lactic acid-fermented egg white. The food composition having a serum cholesterol-lowering effect of the invention contains a serum cholesterol-lowering material. The pharmaceutical composition having a serum cholesterol-lowering effect of the invention contains a serum cholesterol-lowering material as an active component. The process for producing the serum cholesterol-lowering material of the invention comprises adding 05-27-2010
20110159148INCREASED FOLATE PRODUCTION LEVELS IN LACTOBACILLUS FERMENTING MELON JUICE - The invention relates to the field of food, feed and food supplements comprising high folate levels, whereby the folate is produced by fermentation of 06-30-2011
20090011087Process for the Manufacture of a Frozen Dessert and Frozen Dessert Thus Obtained - A process is provided for the manufacture of a frozen dessert, comprising the successive steps consisting in: freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented or nonfermented milk, the said composition not comprising both yoghurt and a fruit puree and/or juice, in order to obtain a frozen composition; optionally bringing the said frozen composition to a core temperature ranging from −15 to −25° C. or from −15 to −300 C, placing the said frozen composition in a device equipped with grinding means and optionally aerating means, and texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.01-08-2009
20080254166Food Additives Containing Combinations of Prebiotics and Probiotics - Disclosed herein is a food additive containing at least one fiber source selected from the group consisting of digestion-resistant starch, digestion-resistant maltodextrin, digestion-resistant soluble fiber dextrin, digestion-resistant glucose syrup, pullulan, digestion-resistant hemicellulose, digestion-resistant corn syrup, digestion-resistant glucose syrup solids, digestion-resistant corn syrup solids, and digestion-resistant fructose oligomer syrup, wherein each fiber source is present in an amount of at least about 1 gram per 10 g food additive; and at least one probiotic organism selected from the group consisting of 10-16-2008
20080248163BUTTER RELATED FOOD PRODUCT AND METHOD - A butter related food product comprising a water component and a hydrocolloid dietary fiber component with a butter component. In one embodiment, at least a portion of the water component and the dietary fiber component are mixed to form a hydrocolloid mixture, and this mixture is in turn mixed with the butter component. Inulin as a dietary fiber is utilized in many instances. The butter related product can advantageously be used in various food recipes where there is butter and also sugar as two of the components. The actual butter fraction would be substituted for all or part of the butter in the recipe, and also the sweetness provided by the inulin would reduce all or part of the sugar in the recipe. In another embodiment the buttermilk MFGM that is derived from churning the cream that is being processed in a butter churn is able to function as the water component of the mixture.10-09-2008
20080233240Bread Improver Comprising Emulsifier and Stabiliser - The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to 20 Pa·s at 20° C. and a pH in the range of from 3.5 to 5.5, the composition comprising: (a) about 20 to 45% by weight of an emulsifier in particulate, microparticulate, powder, flake or granular form; the emulsifier being selected from stearoyl lactylates, mono- and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, citric acid esters of mono- and diglycerides of fatty acids and sugar esters of fatty acids and mixtures thereof; (b) about 0.02 to 1.0% by weight of a stabilizer; and (c) water up to 100%; the percentages being percentages by weight of the total composition.09-25-2008
20130177671DAIRY NUTRITION WITH CEREALS - The invention concerns dairy nutrition with cereals. It concerns the use of a fermented daily product for mixing with cereals.07-11-2013
20130142906METHOD FOR PRODUCING STINKY BRINE FOR USE IN PRODUCTION OF STINKY TOFU AND FERMENTATION BROTH USED THEREFOR - A method for producing stinky brine for use in production of stinky tofu and a fermentation broth used therefor are provided. The method for producing stinky brine includes steps of inoculating a fermentation broth with microflora for producing the stinky brine. The fermentation broth includes at least 85˜153 g/L of tryptone and 15˜27 g/L of soytone, which may further include a trace amount of glucose, sodium chloride, dipotassium phosphate or a combination thereof.06-06-2013
20130142908METHOD FOR IMPROVING THE SURVIVAL RATE OF PROBIOTIC - The present invention relates to the improvement of the survival rate of probiotic strains such as 06-06-2013
20100034925Pet Food and Processes of Producing the Same - The invention provides methods and products wherein a reactive starch constituent, including an edible constituent, is thermally treated to react it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from soft to apparently dry textures. The wide range of textures enables the provision of food products such as low calorie, digestible and safe, long duration pet food chews. Cooking is preferably conducted in an extruder, preferably at low moisture or in the total absence of added water. The methods of dynamic cooking reduce cost in a number of ways including decreased process steps, increased throughput, decreased capital expenses, and decreased raw product cost. The invention provides an edible composition produced by pre-activating particles, mixing the particles with solvents providing bonds, and inputting energy into the mixture via an extrusion process to form a firm cohesive material.02-11-2010
20080213430Antimicrobial Peptides - The present invention relates to polypeptides having antimicrobial activity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid constructs as well as methods for producing and using the polypeptides.09-04-2008
20130115334HEAT RESISTANT PROBIOTIC COMPOSITIONS AND HEALTHY FOOD COMPRISING THEM - The invention provides granules of probiotic microorganisms for admixing into healthy food, wherein the microorganisms are stabilized to survive heat processing of the food. Healthy food provided by the invention includes pastry, bread, dairy products, and others.05-09-2013
20130101701REHYDRATABLE FOOD - Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties. In particular, a dried rehydratable food is provided, the food comprising less than 10% w/w water and at least 0.02% w/w of a dehydrin protein and derivatives thereof, the dehydrin protein and derivatives thereof comprising an amino acid sequence selected from the group consisting of K,I,K,E,K,L,P,G; K,I,K,E/D,K,L/I,P,G; and K,I,K,E/D,K,L/I/TA/,P/H/S,G, and wherein the dried rehydratable food is unbroken tissue of a vegetable or part thereof and/or a fruit or part thereof, and not a seed, wherein the unbroken tissue has a shortest linear dimension of at least 0.5 millimetres, preferably a shortest linear dimension of 0.5 to 25, more preferably 0.5 to 10 millimetres. A food product comprising the dried rehydratable food and methods for manufacturing the dried rehydratable food are also provided.04-25-2013
20130122149Polypeptides Having Glucose Dehydrogenase Activity and Polynucleotides Encoding Same - The present invention relates to isolated polypeptides having glucose dehydrogenase activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.05-16-2013
20130122148PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME - Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.05-16-2013
20130122147METHODS FOR ENHANCING THE PALATABILITY OF COMESTIBLE COMPOSITIONS - The invention provides methods for enhancing the palatability of comestible compositions by combining the comestible compositions with a palatability enhancing amount of one or more fatty acid alkanolamides and the compositions produced by such methods.05-16-2013
20130122146Process for Spray Drying Botanical Food - In some embodiments, the invention provides processes for making a spray-dried whole botanical food powder from a whole botanical food. The processes comprise combining components of a whole botanical food to create a whole botanical food slurry, the components comprising 0-80% whole botanical food, 0-75% skin, 20-80% pomace, and 0-75% seed fiber; adding water to the whole botanical food slurry to produce a mixture with a solids content of about 1-20%; heating the mixture to a temperature between approximately 80 and 200 degrees Fahrenheit; shearing the mixture with a high shear mixer for 10 to 90 minutes to create a uniform slurry; pumping the uniform slurry through a high intensity shear pump to achieve a uniform particle slurry; atomizing the uniform particle slurry; and spray drying the uniform particle slurry to form a spray-dried whole botanical food product. Also provided are compositions made using the disclosed processes.05-16-2013
20130142907METHOD OF ENHANCING THE SHELF STABILITY OF PROBIOTICS - Described are methods of providing a shelf-stable probiotic-containing food or beverage, comprising forming a semi-permeable microsphere, said microsphere comprising a probiotic, a high molecular weight polymer, and an effective amount of bacteriostatic agent.06-06-2013
20100278975METHOD OF PREPARING TRIPLE-COATING LACTIC ACID BACTERIA AND NANO PARTICLE COATING METHOD, TRIPLE-COATING LACTIC ACID BACTERIA PREPARED THEREBY AND ARTICLE COMPRISING THE SAME - The present invention relates to a method for preparing triple-coated lactic acid bacteria, triple-coated lactic acid bacteria prepared thereby, and an article comprising the same. More particularly, the present invention relates to a method for preparing lactic acid bacteria triple-coated with protein, polysaccharide and nanoparticles, triple-coated lactic acid bacteria prepared thereby, and an article comprising the same. The triple-coated lactic acid bacteria prepared according to the present invention provides have better acid resistance, bile resistance and stability in accelerated test than conventional double-coated lactic acid bacteria. They are not killed by gastric acid or bile acid upon uptake, and maintain their inherent physiological activities, and, therefore, they can be effectively used in various products, including fermented milk, processed milk, fermented soybean products, fermented kimchi products, functional drinks, functional foods, conventional foods, cosmetics, and the like.11-04-2010
20080199568Fish Food containing Fermented Soyfood - The present invention relates to an enriched fish food product comprising a binder resin and a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched fish food product may be formed by mixing a resin with the fermented soy nutraceutical in a heated molding machine and subjecting said product to a variety of size reduction processes. For example, the fish food product may be provided in the form of a flake.08-21-2008
20110229605WHOLE FISH PRODUCTS AND METHODS OF MAKING AND USING THEM - Whole Fish composite Products made from a dry Structural Component and a Fish Meat Powder that has retained most of functional properties and which can both be reconstituted with water and mixed together to produce a range of products.09-22-2011
20110250317INFANT OR FOLLOW-ON FORMULA - The formula of the invention, intended both for infants and young children, comprises at least one LC-PUFA and at least one probiotic. The invention also pertains to methods of strengthening natural immune defences and promoting a healthy mental development in infants or young children by fully or partly feeding them with the said formula.10-13-2011
20120258201ANIMAL FEED COMPOSITIONS AND PROCESSES FOR PRODUCING - The present invention relates to animal food products and methods of producing thereof. The methods of the present invention comprise mixing a binding agent with feed meal at a temperature of between about 10° C. and about 70° C. to produce a mash, passing the mash through an extruder to form an animal feed product, and drying the animal feed product. In certain embodiments, the temperature of the meal, mash and final product is kept at 70° C. or below.10-11-2012
20100297296Healthier Baked Goods Containing Microalgae - Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.11-25-2010
20100316768Nutritionally Fortified Liquid Composition With Added Value Delivery Systems/Elements/Additives - A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, with added delivery systems: Encapsulations/particles, of different size(s), shape(s), material(s), colors, non-visible, serving one or more functions: improved taste, odor-masking; controlled release applications; bio-availability of actives, avoid hygroscopicity; minimized interactions, improved thermal, oxidative, and shelf-life; decorative. Viscosity changing elements, (with one or more viscosity changing additives, with or without encapsulations, particles) to enhance delivery of active medicants/ingredients of categories: pharmaceuticals, nutraceuticals, dietary supplements, therapeutics, diagnostics, etc. Composition ensures hydration, simultaneously providing soluble fiber (fiber-water), with additives contained within the delivery systems, having the ability to target specific health goals/needs: weight loss, diabetes, cholesterol/heart, gastrointestinal tract disorders/improvement, osteoporosis, cancer, pain, stress, relaxant, stimulant etc.12-16-2010
20100316767GELLED DAIRY COMPOSITIONS AND RELATED METHODS - The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.12-16-2010
20100316766Methods of Promoting the Growth of Beneficial Bacteria in the Gut - A method of promoting the growth of beneficial bacteria in the gut of a human in need thereof, which involves administering to a human a composition containing an effective amount of Ara-(1-5)-(Ara)12-16-2010
20110274789ISOLATED LACTOBACILLUS PLANTARUM STRAIN INDUCIA DSM 21379 AS PROBIOTIC THAT ENHANCES NATURAL IMMUNITY AND FOOD PRODUCTS AND MEDICINAL PREPARATIONS COMPRISING IT - The present invention relates to a microorganism 11-10-2011
20120015075CHEWABLE SUPPLEMENT WITH LIVE MICROORGANISMS - A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include an organic or non-organic gummy candy including a binding agent, sweetener, flavoring, and/or coloring. The active ingredient may include a predetermined amount of at least one probiotic. The delivery vehicle may also include a predetermined amount of at least one prebiotic. The delivery vehicle may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, probiotics, prebiotics, antioxidants, amino acids, fatty acids, digestive enzymes, dietary supplements, or any other health promoting ingredient.01-19-2012
20120021095CHOCOLATE FLAVOURED PROBIOTIC SUPPLEMENT - The present invention refers to a food product. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria preferentially to persons of paediatric age. The present invention furthermore refers to a chocolate flavoured probiotic supplement, in particular to a probiotic tablet comprising an inner part, represented by a core of chocolate containing coated probiotic bacteria, and an outer part, represented by an outer coating. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria.01-26-2012
20120021094Process for Making a Pet Food in the Form of a Coated Kibble - A process of making a pet food include providing a core pellet; providing at least one coating material; applying the coating material to the core pellet to form a coated kibble using a continuous fluidizing mixer; wherein application of the coating material occurs at a Froude number range of from about 0.8 to about 3 and a Peclet number greater than about 6.01-26-2012
20120027890METHOD FOR THE PRODUCTION OF MAIZE PROTEINS AND USE OF SAID PROTEINS FOR THE PRODUCTION OF GLUTEN-FREE BAKERY PRODUCTS AND PASTA - A method for the production of maize proteins comprises a step of extracting protein fractions comprising zeins and rich in glutelins from white maize and/or its sub-derivatives, such as for example flour, CGM (Corn Gluten Meal) or other, using an aqueous solution of alcohol in the absence of a reducing and purification agent. The present invention also concerns the formulation of recipes for the preparation of bakery gluten-free products and pasta with said proteins extracted02-02-2012
20120088011Photoautotrophic Growth of Microalgae for Omega-3 Fatty Acid Production - The invention provides methods of cultivating microalgae photoautotrophically outdoors to prepare concentrated microalgae products containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) docosahexaenoic acid, two long-chain polyunsaturated fatty acids found in fish oil that are very important for human and animal health. It also provides concentrated microalgae products containing EPA and DHA and purified lipid products containing EPA and DHA purified from microalgae.04-12-2012

Patent applications in class DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF

Patent applications in all subclasses DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF