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PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION

Subclass of:

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

Patent class list (only not empty are listed)

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Class / Patent application numberDescriptionNumber of patent applications / Date published
426073000 Vitamin is A or D 75
Entries
DocumentTitleDate
20080260910COMPOSITIONS USEFUL AS LIVESTOCK FEEDS - Compositions suitable for use as livestock feed mixes produced by combination of zeolites and/or activated carbons with at least one by-product of ethanol-producing or other fermentation processes. Vitamins, minerals and/or other substances may be added to the zeolites and/or activated carbons to further increase the nutritional value of the feed mixtures. The feed mixes provided have a lower moisture level than existing feed mixtures while requiring less energy input in a drying step. Feed mixtures produced by methods provided herein have a longer shelf life than existing feed mixes created from the by-products of the ethanol production or other fermentation processes, and have increased nutritional value relative thereto. A method according to the disclosure further results in production of consistent feed mixtures from the by-products of ethanol production and/or other fermentation processes on a plant-to-plant basis.10-23-2008
20080260909Hydrolyzed, Spray Dried, Agglomerated Grain Powder And Drinkable Food Products - A drinkable food product comprises a liquid and a hydrolyzed, dried, agglomerated grain powder.10-23-2008
20080260908Stabilizer System For Food And Beverage Products - A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.10-23-2008
20110195157SUSTAINED RELEASE BEADS AND SUSPENSIONS INCLUDING THE SAME FOR SUSTAINED DELIVERY OF ACTIVE INGREDIENTS - Sustained-released beads providing active ingredients over an extended period of time to an individual orally ingesting the sustained release beads. The sustained-release beads can be part of a suspension wherein the sustained-release beads are suspended and evenly dispersed in the suspension. Binding agents are used to form the structural framework of the sustained released beads and retain the active ingredients without chemical or electrical bonding. The components of the dispersion medium are GRAS designated, making the suspension suitable for use as a food product.08-11-2011
20110195156SUSTAINED RELEASE BEADS AND SUSPENSIONS INCLUDING THE SAME FOR SUSTAINED DELIVERY OF ACTIVE INGREDIENTS - Sustained-released beads providing active ingredients over an extended period of time to an individual orally ingesting the sustained release beads. The sustained-release beads can be part of a suspension wherein the sustained-release beads are suspended and evenly dispersed in the suspension. Binding agents are used to form the structural framework of the sustained released beads and retain the active ingredients without chemical or electrical bonding. The components of the dispersion medium are GRAS designated, making the suspension suitable for use as a food product.08-11-2011
20120183648SWEETENER COMPOSITION - A sweetener composition is provided, formed with natural plant extracts including Luo Han Guo fruit extract and sweet stevia extract, and neohesperidin dihydrochalcone (NHDC) as raw materials at a scientific and sound mixing ratio such that the disadvantage of having a strong aftertaste of water is eliminated, and the Chinese herbal medicine taste of the Luo Han Guo fruit and the bitter aftertaste of stevia sugar are effectively shielded. The sweetener composition successfully removes the Chinese herbal medicine taste of Luo Han Guo fruit and the bitter aftertaste of stevia sugar while fully exerting the herbal fresh and sweet taste of the Luo Han Guo fruit extract and the sweet stevia extract, and perfectly combines the sweet aftertaste of mogrosides, so that the sweet taste is maintained and the taste is good, and the sweetener composition of the present invention is well accepted by consumers.07-19-2012
20120183647AQUATIC TURTLE FEEDING BLOCK - A solid aquatic food product for turtles made from a food grade Calcium sulfate hemihydrate base and various vitamins, minerals and/or nutrients. The block is used as a food source for turtles in aquatic habitats. In addition, a method of producing the product is disclosed.07-19-2012
20100112137CURD CONTAINING SLURRY COMPOSITIONS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE - Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.05-06-2010
20090068314Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method - A grain-based food product is provided which is formed from a premix compacted granules having a narrow particle size distribution. The premix flows easily, does not clump, and reduces dust.03-12-2009
20090155420Food product with stabilized non-protein amino acids - A food product, like a beverage, is described. The food product has non-protein amino acid, like theanine, which is stabilized with antioxidants within the food product. The food product has at least 125 ppm non-protein amino acid and at least 25 ppm antioxidant.06-18-2009
20100104696Nutritional Composition With Improved Digestibility - The present invention is directed an improved nutritional composition, methods of improving digestion, and methods of enhancing the bioavailability of TGF-β.04-29-2010
20100104695INSTANT BEVERAGE CUBES - A solid cube is provided that is dissolved in water or milk to produce a beverage. The solid cube is formed using pulverized Panela (of common use in Colombia) freeze-dried beverage materials such as coffee and artificial flavors as basic ingredients. The solid cube is prepared by mixing the ingredients in a dry atmosphere and shaping them to the desired size and shape using a non-stick mold and compression molding techniques.04-29-2010
20100040738Extension Of Beverage Shelf-Stability By Solute-Ligand Complexes - The present invention provides beverage preservative systems and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. In particular, the present invention is directed to a beverage product which comprises a cyclodextrin-antimicrobial complex.02-18-2010
20080311253GENDER-SPECIFIC HERBAL AND MINERAL SUPPLEMENT DRINKS - Gender-specific trace mineral-containing drink compositions for nutritional supplementation are described. Both the drinks intended for males and the drinks intended for females contain minerals, vitamins, flavors, and water. The drinks intended for males contain an extract of maca, whereas the drinks intended for females contain an extract of vitex.12-18-2008
20130045306Containers And Methods For Dispensing Multiple Doses Of A Concentrated Liquid, And Shelf Stable Concentrated Liquids - Containers and methods are provided for dispensing a liquid concentrate utilizing one or more desirable properties including a generally consistent discharge across a range of squeeze forces, a generally consistent discharge with the same force without significant dependence on the amount of liquid concentrate in the container, a substantially dripless or leak proof outlet opening, a jet that minimizes splashing when the liquid concentrate impacts a target liquid, and a jet that maximizes mixing between the liquid concentrate and the target liquid to produce a generally homogenous mixture without the use of extraneous utensils or shaking Also provided are liquid beverage concentrates that can be cold filled during packaging while maintaining shelf stability for at least about three months at ambient temperatures. Concentrates are provided having low pH, with or without alcohol, and with buffers to allow for increased acid content at a selected pH.02-21-2013
20100062114NUTRACEUTICAL COMPOSITION FOR IMPROVING FOOTPAD & COAT AND SKIN QUALITY IN PETS - A composition, useful in preventing and/or treating of footpad & coat and skin damages in pets and/or of stimulating the keratinisation process, wherein said composition comprises: (a) biotin and (b) at least one poly-unsaturated fatty acid. The compositions are of primary interest for use in dog and cat food.03-11-2010
20130029011PET TREAT - Provided are treats having an outer portion and an inner portion which contains a filing. The filling may include ground or diced meat and further includes additional ingredients for health benefits or palatability. The treats are highly palatable to pets and therefore very well-suited to delivery of health ingredients.01-31-2013
20130089641Soymilk with Additive of Vitamin C, Vitamin C salt or Vitamin C Stereoisomer - The present invention relates to a soymilk with additive of vitamin C, vitamin C salts or vitamin C stereoisomer, wherein the soymilk with vitamin C additive is made by adding an ascorbic acid into a drink fabricated by using at least one kind of bean as the raw material, and the soymilk with vitamin C additive is helpful to increase the iron absorptivity in small intestine, the additive dosage of the ascorbic acid is ranged from 25 mg/100 ml to 50 mg/100 ml. Moreover, the equivalent dosage of the ascorbate ion provided by the ascorbate or ascorbic acid stereoisomer is also ranged from 25 mg/100 ml to 50 mg/100 ml.04-11-2013
20090304870FOOD SUPPLEMENT BASED ON BIOLOGICALLYCOPENE AND PROCESS TO OBTAIN BIOLOGICAL LYCOPENE - Innovative food supplement based on biological lycopene, which is the bulk product, i.e. the total extract, obtained by treating with supercritical carbon dioxide a suitable extraction matrix, made by 50% biological tomato berries and 50% biological dry fruits (almonds, nuts and the like) and/or other components, following a co-extractive technology. Tomato berries are conveniently de-hydrated, milled and riddled; the co-extraction matrix (dry fruits, vegetables, others) is conveniently de-hydrated and milled. The obtained total extract is directly used for preparing lycopene based food supplements, without any modification or additivation. With respect to the known commercial food supplement, based on lycopene, such biological lycopene has unique quality features: the total extract is 100% natural; absence of chemical solvents; lycopene concentration in the final natural formula (not artificial); absence dosing problems and contra-indications. In the final product, lycopene is mixed with other natural anti-oxidants, co-extracted from the used vegetables. The boxing up of the bulk product (total extract) is made in soft or hard caps in several shapes and colours or in tablets or in other way (e.g. liquid, others).12-10-2009
20090304869Peptides Having an Ace Inhibiting Effect - Use of the tripeptide ITP and salts thereof for the preparation of a functional food angiotensin-converting enzyme inhibitor. Also provided is the use of the combination of tripeptide MAP and the tripeptide ITP and salts thereof as an angiotensin-converting enzyme inhibitor in functional foods.12-10-2009
20090041902Composite food product in a pack comprising fibers and method for preparing such product - A composite food product comprising fibers in a pack is provided. The pack includes at least 35 grams of the food product. The food product comprises 5-95 wt % of moisture and 95-5 wt % of dry matter and fibrous plant material derived from plants of the Asclepiadaceae family in an amount sufficient to provide 1.0-40 wt % of fibers calculated on the dry matter of the food product. The food product can be prepared by (a) combining ingredients to be included in the food product including comminuted dried fibrous plant material, to obtain a product composition, (b) subjecting the product composition to treatment to obtain the desired product format, and (c) packing the food product in a pack.02-12-2009
20090041900Low sodium salt compositions and methods of preparation and uses thereof - Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.02-12-2009
20130071521REBAUDIOSIDE D SWEETENERS AND FOOD PRODUCTS SWEETENED WITH REBAUDIOSIDE D - Beverage products are provided, e.g., a ready to drink cola beverage or a cola beverage concentrate or syrup, including water or carbonated water, acidulant comprising at least one acid, rebaudioside D present in a sweetening amount, and flavoring comprising cola flavoring. Rebaudioside D may be the only sweetener, or alternatively the beverage product further contains one or more additional sweeteners, for example rebaudioside A and/or other high intensity sweetener(s). Rebaudioside D optionally provides at least 10% of the total sweetening of the beverage product according to certain embodiments. Also, a natural carbonated cola beverage product and a beverage product are each provided containing a sweetening amount of rebaudioside D. The rebaudioside D ingredient used in certain methods of making the beverage products disclosed here optionally has a purity, i.e., a rebaudioside D concentration, of 93% or greater, such as 95% or greater, by weight.03-21-2013
20090269440COMPOSITIONS INCREASING MOISTURE CONTENT AND DISTRIBUTION IN MUSCLE-DERIVED FOOD PRODUCTS - Methods for making dry protein powder or aqueous functional protein suspension compositions which provide increased moisture content and moisture retention in meats and other animal muscle tissue-based products have been developed. An important aspect is the use of alkali rather than an acid or a series of acid and alkaline treatments to dissolve the protein in the starting material. This includes both muscle and connective tissue proteins and fats, yielding a product in higher yield than acid based and other processes in which fat and connective tissue is removed and then only the remaining muscle dissolved in the acid. The connective tissue and fat increases water retention in meat into which it is injected, as compared to meat extracts containing only muscle proteins.10-29-2009
20090246323Isotonic Energy Drink - Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.10-01-2009
20090232943Stabilized vitamin solutions; use thereof; process for their production; and formulations comprising the same - This invention relates to improved composition and method for producing individual dosages of nutritional supplements containing a large dose of stable ascorbic acid, vitamins and herbal extracts having extended shelf life without substantial degradation for mammals. The process involves heating a mixture of ascorbic acid and a humectant to elevated temperature with agitation to stabilize ascorbic acid at selected water activity.09-17-2009
20120114800Drink Enhancer System - A drink enhancer system. A squeezable housing has two curved opposing sides and contains a drink enhancer configured to be mixed with a drink to create an enhanced drink. A dispensing cap removably couples to the squeezable housing and includes a valve which includes two intersecting linear slits in a flexible polymer member. The valve is exposed when the dispensing cap is in an open position and concealed when the dispensing cap is in a closed position. A flip-top portion of the dispensing cap is coupled to a base of the dispensing cap through a living hinge. The drink enhancer system dispenses a predetermined quantity of drink enhancer into a quantity of drink, in response to a squeeze of the squeezable housing, with sufficient velocity to agitate the quantity of drink sufficiently that the predetermined quantity of drink enhancer and quantity of drink sufficiently mix for drinking without further mixing.05-10-2012
20100055247Nutritional Compositions for Athletes - Nutritional compositions in a dry powder, bar, and gel form including a 2:1 ratio of maltodextrin to fructose and one or more proteins. Further compositions include maltodextrin, fructose, whey protein, and a standardized amount of an extract selected from the group consisting of green tea, pomegranate, and mangosteen. Having the carbohydrates and one or more proteins present in a 12:1 ratio also has been found to be desirable. The addition of select vitamins and electrolytes further aid in carbohydrate metabolism and general hydration.03-04-2010
20090011091In Situ Preparation of Whey Protein Micelles - The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.01-08-2009
20090011090SYSTEMS AND METHODS FOR PRODUCING EXTRUDED FISH PRODUCT FOR USE IN FISH FARMING - A sausage like fed product comprises a casing that can be formed form natural material such as pig intestines or collagen or cellulose. The contents of the sausage like feed product can include feed content comprising at least one fish type, such as sardines, mackerel, squid, etc., and additives designed to increase the fat content of fish given the feed product as well as to optimize or increase other aspects of the feed product. The sausage like fed product also includes an optimal shape designed to make the feed product attractive to the fish, and an optimal size based on the size of the fish being fed the feed product.01-08-2009
20090011089Method and Feed for Reduction of the Content of Undesired Nutrients in the Water Discharged from a Fish Farm - A fanning feed for fish in freshwater, wherein, in addition to the content of starch as an ordinary binder, there has been added to the feed up to 25 g per kg of constituent feed ingredients of a faecal binder of a non-starch type, and methods of making and using the same. The feed may be of a pressed or extruded type.01-08-2009
20100086649KNEADABLE AND MOULDABLE BAKING MIXTURE - The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the water part corresponds to between 5 and 30 wt. %, the animal and/or vegetable protein part is equal to 1.5 wt. %, and the animal and/or vegetable fat part corresponds to between 0 and 5 wt. %.04-08-2010
20080305214COMPOSITION USEFUL FOR THE REDUCTION OF THE CARDIOVASCULAR RISK AND FOODS THAT CONTAIN IT - A composition is described suitable for addition to drinks and foods, the continued intake of which contributes to a decrease in the risk of cardiovascular disease, comprising the following active ingredients: beta glucans, at least one omega-3 fatty acid chosen among eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) or triglycerides that contain it, vitamin E and folates; a bakery product and a drink are also described which are nutritionally balanced and which contain the aforementioned composition.12-11-2008
20120237638SYSTEM AND METHOD FOR PRODUCING A DEHYDRATED FOOD PRODUCT - A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.09-20-2012
20120237637ENERGY CHIP FORMULATIONS AND METHOD FOR PREPARATION OF SAME - Energy chip formulations may deliver health and/or energy benefits to birds that consume such energy chips. These energy chip embodiments may include vegetable-based fat, as opposed to animal fat, and these formulations may be healthier for birds while still providing birds with much needed energy. Embodiments also may include one or more vitamins and minerals in the energy chip formulation. Different energy chip formulations may be provided for bird consumption to address birds' dietary and/or energy needs at different times or seasons during a given year. There also may be different embodiments of energy chips that may be provided for use within the same time or season of the year (i.e., several formulations for use in spring months).09-20-2012
20130164412MODIFIED OR INFUSED CINNAMON STICKS FOR BEVERAGE AND FOOD USE - Flavor infused cinnamon sticks and a method for making the same. Natural cinnamon sticks are infused with various flavors, flavor pre-cursors, or other agents such as vitamins, sweeteners, or food colorants. The cinnamon sticks provide a natural matrix for carrying the various flavors or other agents, as well as providing a convenient handheld stirrer when used to add flavor to a beverage. Although ground cinnamon produces an intense amount of cinnamon flavor that would dominate over other infused flavors, the cinnamon flavor in intact cinnamon sticks leaches out only slowly, and thus the cinnamon flavor can harmoniously co-exist with the various infused flavors. Various methods of producing the infused cinnamon sticks are also taught.06-27-2013
20130164413PET FOOD - A pet food with superior preference qualities for a pet, while including dietary fiber such as pulp. The pet food includes dietary fiber, in which the pet food contains lignin in an amount of no less than 0.5% by mass and no greater than 2.2% by mass. The pet food preferably contains the dietary fiber in an amount of no less than 10% by mass and no greater than 20% by mass. A fiber source material for pet food preferably includes lignin in an amount of no less than 5% by mass and no greater than 25% by mass. The pet food is preferably used as a cat food.06-27-2013
20090068315Composite nutritional products - The present invention relates to composite nutritional products that have been reinforced with one or more pro-oxidative minerals selected from the group consisting of iron and copper, and that contain an appreciable amount of unsaturated fatty acids. More particularly, the invention provides a composite nutritional product comprising: •10-80 wt. % of a cereal-based cover containing at least 20 mg per kg of cover of pro-oxidative mineral selected from the group consisting of iron, copper and combinations thereof; and •20-90 wt. % of a lipids-based filling containing at least 5% of unsaturated fatty acids by weight of the filling. The composite nutritional products of the present invention exhibit good oxidation stability.03-12-2009
20080305212Protein Hydrolysate Compositions Having Improved Sensory Characteristics and Physical Properties - The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.12-11-2008
20090104314EDIBLE, BIODEGRADABLE PET FOOD CONTAINER AND PACKAGING METHOD - One embodiment of the present invention is an edible non-human animal container or pet food container comprising water, pregelatinized and native starch, a cross-linker natural fibers, a wax emulsion, a mold release agent, a flavoring agent, and a coloring agent, food grade materials, and wherein the container is of a shape that is attractive to non-human animals.04-23-2009
20090104313Nutrient-enhanced alcoholic beverage formulations and methods of making the same - An alcoholic beverage is disclosed having an alcoholic formulation and a vitamin selected from thiamine (B1), allithiamine and combinations thereof. The alcoholic formulation can be beer, wine, liquor/spirits or mixer formulations for mixing with liquor/spirits. Also disclosed are methods for adding nutrients to alcoholic beverage formulations.04-23-2009
20110300268Poultry feed and method of making same - A poultry feed in the form of weather resistant blocks or logs with the blocks or logs being comprised of ground dry mature sweet corn, water and whole grain.12-08-2011
20110287145NUTRITION COMPOSITION CONTAINING OMEGA-3 FATTY ACIDS AND MCTS - A nutrition composition containing fatty acids, proteins, carbohydrates, and additional components, wherein the fatty acids include a two-component fatty acid mixture, the first of which is of omega-3 fatty acids in a fraction of 25% by weight, and the second of which is of medium chain fatty acids having 8-12 carbon atoms in a fraction of at most 50% by weight with respect to the total weight of the fatty acids.11-24-2011
20110293791BEVERAGES WITH ENHANCED FLAVORS AND AROMAS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.12-01-2011
20110293789COCOA COMPOSITION - The present invention is directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.12-01-2011
20080286416ACIDIFIED LIQUID HUMAN MILK SUPPLEMENT - The present invention relates to a liquid human milk supplement comprising a protein component, a fat component, a carbohydrate component, vitamins, and minerals, where the pH of the human milk supplement is between about 4.0 and 4.6.11-20-2008
20090061050Seawater based dietary supplement product for energy and electrolyte replacement - A seawater based dietary supplement or functional food beverage product is revealed with enhanced energy profile, antioxidant properties, flavor and health characteristics. Seawater sources are combined with extracts of green or white tea, d-ribose, extracts of the fruit of Lo Han and/or extracts from the leaves of 03-05-2009
20110097448Protein Hydrolysate Compositions Stable Under Acidic Conditions - The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0.04-28-2011
20090191311BEVERAGE PACKED IN FOAM CONTAINER - Provided is a packaged effervescent beverage having a high concentration of catechins, having both reduced bitterness and adequate sweetness, and not undergoing a substantial reduction in the catechin content even after long storage albeit containing a sweetener.07-30-2009
20110091610BEVERAGES WITH ENHANCED FLAVORS AND AROMAS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.04-21-2011
20110206808Non-dairy, non-soy whippable food product and method of making - A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures for an extended period of time, and it whips stiff to form a uniform creamy topping in a short period of time. The product is free of dairy and animal products/by-products, thus suitable for vegan, kosher, or vegetarian consumption. Also, the product does not contain soy products and/or questionable ingredients such as processed oils or chemical additives, etc.08-25-2011
20110217419Edible animal chew toy - An edible pet chew that is made of rehydrated hide about an inner fill via a positioning sheath.09-08-2011
20100021588Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method - A grain-based food product is provided which is formed from a premix compacted granules having a narrow particle size distribution. The premix flows easily, does not clump, and reduces dust.01-28-2010
20110217417PHENOLIC ANTIOXIDANT-SUPPLEMENTED INFUSION BEVERAGE - A dry composition that is brewed with potable liquid to produce an infusion beverage and methods of using such compositions are described. The composition includes a first amount of fruit and/or vegetable-derived particulate solids combined with a second pre-measured amount of a particulate bioactive component-containing material, advantageously an antioxidant-rich material. When immersed in the liquid the composition releases the phenolic antioxidants to produce a serving of the beverage. The bioactive component-containing material is advantageously configured and sized to remain substantially uniformly distributed throughout the dry composition.09-08-2011
20100112136PET FOOD COMPOSITION COMPRISING AN ANTIOXIDANT COMPONENT - The present invention relates to a pet food composition comprising an antioxidant component. The antioxidant component can be derived from a decaffeination stream produced during the decaffeination process of coffee beans.05-06-2010
20090148562Whole Grain Rice Compositions and Coating Methods - The present invention relates to compositions of matter comprising a rice grain, which has been at least partially milled, and, on the surface of the rice grain, a coating comprising bran, a material which increases the fiber value of the composition, or a combination thereof. The present invention provides for compositions that may have the benefits of traditional white rice, i.e., soft mouth feel, short cook times, easy to digest, white appearance, long shelf-life, etc., with the benefits of brown rice, i.e., high nutritional value and enhanced flavor. Indeed, the nutritional value of the compositions of the present invention may be equal to or better than that of wholegrain brown rice. The present invention further relates to methods for the preparation of a whole grain rice composition. In one embodiment the methods comprises at least partially milling rice grains, and coating on the surface of the rice grains, a coating comprising bran, a material which increases the fiber value of the composition, or a combination thereof.06-11-2009
20090148563Gum Arabic Binding System for Savory Crunchy Granola Bars - A savory food binder composition comprising: between about 25 to about 50% by weight of moisture content, between about 15 to about 25% by weight of a fat, between about 20 to about 30% by weight of a food hydrocolloid, and between about 10 to about 30% by weight of a non-hydrocolloid carbohydrate. The savory food binder composition can be used in the preparation and manufacture of savory crunchy granola-type bars.06-11-2009
20080305213METHOD AND COMPOSITION FOR PREPARING CURED MEAT PRODUCTS - The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.12-11-2008
20100055246NUTRITION DELIVERY CAPSULES FOR FUNCTIONAL FOODS - Stabilized nanoparticulate nutritive compositions include nano-scale particles of at least one nutritive substance and molecules of at least one stabilizing agent that associate with the nutritive nanoparticles. Stabilized nanoparticulate nutritive compositions are prepared by suspending relatively larger particles of a nutritive substance in a solvent and breaking down the larger sized nutritive particles and associating the particles with the stabilizing agent. Stabilized nanoparticulate nutritive compositions can readily be combined with a variety of food media.03-04-2010
20120034346Edible Composite Images - Edible composite images including a substrate, an underlying image, an optional lacquer barrier, an overlying image, optional varnish, and optional glaze are provided herein, wherein the overlying image obscures the underlying image at least in part and is removable by wetting or licking to reveal the underlying image. Also provided are edible flavor samples, edible pH-sensitive images, and composite images not intended for consumption.02-09-2012
20090169684FITNESS AND EXERCISE ENHANCING TABLET CONTAINING PROTEIN ISOLATE - An exercise enhancing tablet, preferably a hard or chewable candy or mint, is disclosed for enhancing exercise and physical fitness when ingested before, during, and/or after exercise. The edible tablet contains a protein isolate, at least one carbohydrate, and preferably also vitamins, minerals and electrolytes. In preferred embodiments, the protein isolate is whey protein, one of the fastest metabolized sources of protein. In other embodiments, the edible tablet includes a plurality of carbohydrates, preferably dextrose, maltodextrin and fructose. The tablet can also include minerals and/or electrolytes, such as sodium, magnesium and/or potassium, and an antioxidant such as Vitamin C, as well as a flavoring, such as spearmint, peppermint, or fruit flavoring. The exercise enhancing tablets are easy to carry and ingest, even while exercising, and can be soft or hard, and can be chewed, sucked, and/or swallowed whole.07-02-2009
20130011520NECTAR OF MALT SODA, AS WELL AS METHOD AND DEVICE OF PREPARING THE SAME - The invention relates to the field of food, in particular to nectar of malt soda and method and devices for preparation of the same. The nectar of malt soda comprises malt juice and soda water. The preparation method includes: preparing malt juice; preparing soda water; mixing and formulating the malt juice and the soda water; sterilizing and filtrating the mixed and formulated mixture of the malt juice and the soda water; packaging the sterilized and filtrated mixture solution of the malt juice and the soda water. The devices for preparation include: malt juice preparation device; soda water preparation device; mixing and formulating device; sterilizing and filtrating device; packaging device. The nectar of malt soda and preparation method and device of the invention can be used to prepare liquid malt beverage.01-10-2013
20130216656Food Supplement - The invention discloses a food supplement, which includes at least the following components: omega-3 fatty acids; natural carotenoids; natural tocopherol; and tocotrienol. The carotenoids include carotenes. The carotenoids and tocotroniel are obtained from a Carotino mixed concentrate. The Carotino mixed concentrate is a natural tocotrienol (Vitamin E) and carotene oil complex derived from palm fruits.08-22-2013
20080241319Novel protein layering masses, processes for the manufacture thereof, and related products - A layering mass comprising protein and carbohydrate, where between 10% and 55% by weight of the layering mass is protein, is described together with methods of making the same. Also described are confectionery type bars and nutritional bars comprising the confectionery layering material of the present invention.10-02-2008
20090169683NUTRACEUTICAL FRACTIONS FROM CEREAL GRAINS - The present invention is directed to isolating the valuable components of cereal grains and allowing the benefits to be more fully exploited. The concept of the present invention initially involves selection of cultivars of cereal grains such as wheat, barley, oats and rye having desired bioactive components including antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients concentrated in one or more of the outer bran layers. Then separating the outer bran layer into three fractions, according to the desired bioactive components contained in the bran layers including antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients. This allows the maximum benefit and value to be obtained from the bran fractions as dietary supplements, nutraceuticals, or as enriched food products.07-02-2009
20080279986FOOD PREPARATION IN THE FORM OF A BAR, CONTAINING FUNCTIONAL INGREDIENTS CAPABLE OF PREVENTING DEGENERATIVE PHENOMENA CAUSED BY OXIDIZING AGENTS - A cereal-based food preparation in the form of a bar containing, in percentages by weight based on the total weight of the bar, a quantity of lipids not higher than 18% and a quantity of monosaccharides and disaccharides not higher than 33%, and further containing 0.20-0.40% Vitamin C, 0.10-0.20% Vitamin E and 0.10-0.20% catechins; a regular consumption of such food preparation permits reducing the degenerative phenomena caused by oxidizing agents in the organism; a process is moreover described for the production of the aforesaid food preparation.11-13-2008
20080305215LAYERED CEREAL BARS CONTAINING INULIN AND THEIR METHODS OF MANUFACTURE - A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center high in milk content, but with a relatively low water activity. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described. The steps include mixing a binder with a cereal composition having identifiable cereal pieces to form an amorphous mass, compressing the amorphous mass into a first layer and a second layer, applying a filling layer on the first layer, combining the first layer and filling layer with the second layer, and pressing the first layer, filling layer and second layer together to form pressed layers, wherein the pressed layers are cut into individual cereal bars having identifiable cereal pieces. In another embodiment, an apparatus for manufacturing a layered cereal bar is described. The apparatus includes beltless compressing rollers that operate in series to combine a mixture comprising the cereal composition and binder.12-11-2008
20080311252Chocolate based dietary supplement product or sweet beverage product - A cocoa based dietary supplement or functional food beverage product is revealed with enhanced flavor and health characteristics. Cocoa sources are combined with extracts of the fruit of Lo Han and/or extracts from the leaves of 12-18-2008
20080241318Nutritional beverage formulation - A nutritional beverage formulation for achievement of optimum health in an individual.10-02-2008
20080206405Pet Treat Containing Organic Nutrients - The present disclosure relates to a pet treat comprising a resin and nutritional additive wherein the nutritional additive includes an oil including one or more of a salmon oil, hemp oil and evening primrose oil. The pet treat is at least 70% organic and may be formed by melt processing techniques, such as extrusion or injection molding. The pet treat may also include a nutritional additive which may be present in particulate form wherein the particles have a size of less than or equal to about 250 microns.08-28-2008
20090148564IMMUNOGLOBULIN AND FATTY ACIDS - The present invention relates to a composition comprising 0.1-10 w/w % immunoglobulin (Ig), 4-14 w/w % saturated fatty acids, 4-14 w/w % mono-unsaturated fatty acids and 0-5 w/w % poly-unsaturated fatty acids, wherein the weight percentages are based on the content of dry matter in the composition. In particular it relates to the use of said composition as a feed and/or a food composition.06-11-2009
20110142995COCONUT JUICE BEVERAGE WITH VITAMINS OR MINERALS OR BOTH - A beverage using coconut juice as a sole fluid base supplying water, fortified with one or more nutrients such as vitamins and minerals. The nutrient may be of a type which is insoluble in water, and has been artificially solubilized for compatibility with the fluid base. The beverage may be provided in concentrate form by removing some or all of the water present in natural coconut juice. The concentrate may be reconstituted by adding water obtained from a source other than the original coconut juice. The beverage or the concentrate may include non-nutritive components such as carbonation, sweeteners, preservatives, coloring agents, artificial flavors and fragrances.06-16-2011
20090162487BEVERAGE PRODUCTS AND FLAVOR SYSTEMS HAVING A NON-SWEETENING AMOUNT OF REBAUDIOSIDE A - Beverage products and flavor systems including a non-sweetening amount of rebaudioside A are provided. Beverage concentrate compositions including a non-sweetening amount of rebaudioside A are also provided. In addition, methods for making beverages are provided comprising the steps of providing said flavor system, providing at least one additional beverage ingredient, and mixing the flavor system in an amount of 0.01% to 5.0% by weight of the full strength beverage with the at least one additional beverage ingredient to form a full strength beverage.06-25-2009
20090162485WHEY PROTEIN VEHICLE FOR ACTIVE AGENT DELIVERY - The present invention relates to whey protein micelles, a process for the preparation of aggregates of the sane and particularly to their use as a delivery vehicle for active agents in the field of nutrition or cosmetics.06-25-2009
20090162486SPORTS BEVERAGES CONTAINING CARBOHYDRATES - The present invention relates to functional beverages containing carbohydrates, containing at least one protein hydrolysate and isomaltulose and the use of isomaltulose and/or leucrose in a functional beverage containing protein hydrolysate.06-25-2009
20090136625FOOD PRODUCT WITH FILLING - The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.05-28-2009
20090004333Microencapsulated Oil Product and Method of Making Same - A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.01-01-2009
20090186128Beverage health formulations - Dietary supplement formulations are described that use structured water to provide increased hydration and therefore improved delivery of important health factors such as vitamins, minerals, and soluble fibers to beers, liquors, and various juice drinks.07-23-2009
20090098252THERMALLY STABLE, HIGH TENSILE STRENGTH ENCAPSULATION COMPOSITIONS FOR ACTIVES - Some embodiments provide a composition including active region which includes an active such as sucralose and at least one coating layer contiguous with the active region. The coating layer includes a polymer and sucralose; wherein the coating layer either partially or completely surrounds and encapsulates the active region04-16-2009
20090081332Filter Insertable into Bottle Cap - A retrofittable filter that can be friction fit into a drinking cap for a bottle is disclosed. A filter having an element containing a material that can be released when exposed to a liquid is also disclosed. The material can be a flavoring material, a vitamin, a medication or any other additive that can be released when in contact with a liquid. A generally applicable retrofittable filter is disclosed. A retrofittable filter that only fits a certain design of drinking cap is provided. A kit containing a retrofittable filter that can be friction fit into a drinking cap is also provided.03-26-2009
20080279987Casein Based Puffed Products, Their Preparation And Their Use In Food Products - Casein based puffed products, their preparation and their use in food products. These casein based puffed product include a matrix made of extruded and expanded casein salt and additional nutritional elements which are dispersed throughout the matrix mass. They can be used for providing or delivering additional nutritional elements within the food products, for example as inclusions in food products such as dry food products like cereal flakes or bars, chocolate or confectionery, or wet food products such as ice-creams, milk based desserts or chilled dairy products like yogurts, curds or fresh cheese. A process for their preparation and food products comprising the casein based puffed product are also disclosed.11-13-2008
20090258112USE OF PARTS OF THE BAOBAB PLANT AS ANIMAL FOOD OR AS ADDITIVE IN ANIMAL FOOD - The present invention relates to the use of plant parts of the genus 10-15-2009
20100015289PELLET SYSTEMS FOR PREPARING BEVERAGES - Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.01-21-2010
20100151084UNSATURATED ACIDS FOR FADING PROTECTION OF COLORS DERIVED FROM NATURAL SOURCES USED IN BEVERAGE PRODUCTS - A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, 06-17-2010
20100178390Micronutrient-Simulated Beverages - A simulated beverage simulating a natural juice, the simulated beverage comprising, per serving, at least about an equal amount of all micronutrients that are present in an amount of at least about 10% of the recommended Daily Value (“DV”) per serving of the natural juice, wherein the simulated beverage is substantially free of the natural juice and organoleptically similar to the natural juice.07-15-2010
20100183769INFANT FORMULA COMPOSITIONS FOR NEONATES LACKING MOTHER'S OWN COLOSTRUM AND METHOD OF MAKING - Colostrum solutions, their formulations and a method of making the solutions are presented. These solutions could be used in situations where the mother is not able to naturally provide colostrum to an infant.07-22-2010
20100260893Composition comprising polyunsaturated fatty acids and activated charcoal - An oral composition without bad odor, smell or taste comprising polyunsaturated fatty acids (PUFAs) and activated charcoal, process for preparation and use of the composition as a nutritional supplement or as a dietary supplement for balancing blood lipid levels and preventing or reducing the risk of developing atherosclerotic changes, disorders or diseases.10-14-2010
20090297665Compositions containing non-polar compounds - Provided herein are compositions and methods for preparing foods and beverages that contain additives, such as nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.12-03-2009
20110059206LOW-VISCOSITY FIBRE COMPOSITIONS - The invention pertains to the use of an α-1,3/α-1,6-glucan having a molecular weight of at least 10 kDa as a low-viscosity dietary fibre, and to liquid food compositions containing at least one of carbohydrates, fats and proteins and further containing such a glucan at a level of at least 1 wt. %.03-10-2011
20090017167MIXTURE AND BEVERAGE MADE THEREFROM FOR PROTECTING CELLULAR HYDRATION - A beverage or tablet or mixture for preparing a beverage, the beverage with rehydration characteristics having an osmolality between approximately 150 to approximately 350 mOsm/liter. Embodiments of the beverage include a weight:weight ratio of sodium and potassium. Embodiments of the beverage include one or more rapidly releasing sugar and one or more delayed releasing sugar. Some embodiments include trehalose, citric acid, tocopherols, sodium chloride, calcium lactate pentahydrate, sodium citrate, potassium chloride, potassium citrate, ascorbic acid, magnesium oxide, sucralose, beta carotene and/or folic acid.01-15-2009
20090017166Process for Manufacture of Feed for Aquaculture Species - The present invention comprises a process for producing a feed and a feed product from proteins like fish meal, soybean meal, rape meal, feather meal etc, binders like wheat, starch containing sources etc, lipids being of marine and/or vegetable origin and containing at least one of the conventional additives like minerals, vitamins, enzymes and pigments like astaxanthin. A storage stable intermediate product is manufactured by mixing the protein material with binders and possibly also the minerals which then are extruded, pelletized, granulated and formed into porous pellets suitable for transport or storage. The intermediate product is further processed by introducing a gel containing water and lipids or an emulsion containing water and lipids into the pores in a vacuum chamber, and where vitamins and possibly pigments and enzymes have been mixed with the gel or emulsion prior to introduction to the vacuum chamber, and that the vacuum is released from said chamber and the thus produced feed is transferred to storage or directly to the consumption site, like a fish farm. The new feature of the feed product is that the major part of the water and lipids are present in the form of a gel or emulsion in the pores of an intermediate product containing the proteins, minerals and minor amounts of water and lipids.01-15-2009
20100239715Method for preventing the oxidation of lipids in animal and vegetable oils and compositions produced by the method thereof - A composition comprising an oil selected from the group consisting of vegetable oils, animal oils, and krill oil in an amount sufficient to lower the peroxide index of the composition. The composition may preferably comprise a fish oil also having astaxanthin added thereto.09-23-2010
20100239714IMPROVEMENT OF COLD LIQUID SOLUBILITY OF FAT-CONTAINING POWDERS - A fat-containing powder according to the present invention comprises up to 50% fat, whereby the fat surface of the powder particles is associated with a particulate flowing agent09-23-2010
20120128830NOVEL 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
20090041901EGG REPLACEMENT AND EMULSIFIER SYSTEM AND RELATED METHODS - A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may comprise a single free-flowing ingredient. In certain embodiments, the composition comprises a wheat protein isolate and an emulsifier. In other embodiments, the composition additionally comprises a flow agent. In one embodiment, the composition comprises a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin. Other embodiments may comprise a food product comprising the composition.02-12-2009
20090074918PROCESS FOR MAKING WHEY PROTEINS HAVING IMPROVED THERMAL STABILITY IN BEVERAGE APPLICATIONS AT NEUTRAL pH - The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage. The present invention is also directed to a method for producing a thermal stable whey protein beverage comprising adding at least one anionic polysaccharide. Additionally, the present invention provides thermal stable whey protein beverages made by the methods provided herein.03-19-2009
20090074917LOW-CALORIE, NO LAXATION BULKING SYSTEM - A low-calorie, no laxation bulking system and a method for preparation of same is disclosed. Erithritol and at least one gum are combined to form a dry-blended mixture. The dry-blended mixture is added to water, forming a first mix, and the first mix is heated to a first temperature. A first liquid mixture comprising modified polydextrose is formed. The first liquid mixture is added to the first mix to form a second mix, and the second mix is heated to a second temperature. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is then preferably stirred constantly and held in a kettle or mixing tank for panning or molding as desired. 03-19-2009
20100015288PACKED DRINK - By mixing an amino acid in a packed beverage containing non-polymer catechins in high concentration, the physiological effects of the catechins are manifested and the intake of the amino acid is facilitated. A packaged beverage containing: 01-21-2010
20090220648Nutritional additive for animals - The present invention relates to a method for producing a co-granulate of mono calcium phosphate and gypsum comprising: providing a mixture of at least burnt lime and gypsum and granulating said mixture with an aqueous solution of phosphoric acid. The invention further relates to a granulate obtainable according to the above method for both compound feed and premixes. Further, according to the invention a mixture of at least CaCO09-03-2009
20090162488BEVERAGE PRODUCTS AND FLAVOR SYSTEMS HAVING A NON-SWEETENING AMOUNT OF MONATIN - Beverage products and flavor systems including a non-sweetening amount of monatin are provided. Beverage concentrate compositions including a non-sweetening amount of monatin are also provided. In addition, methods for making beverages are provided comprising the steps of providing said flavor system, providing at least one additional beverage ingredient, and mixing the flavor system in an amount of 0.01% to 5.0% by weight of the full strength beverage with the at least one additional beverage ingredient to form a full strength beverage.06-25-2009
20120171330CURED CHUNKY MEAT PRODUCT, IN PARTICULAR BOILED HAM - A cured chunky meat product, in particular boiled ham, is provided which contains a higher content of folic acid substances selected from folic acid, salts of folic acid and derivatives of folic acid or folic acid salts, compared to the natural content of these substances in the meat. In particular, the meat product contains folic acid substances in an amount of between 3 mg/kg and 20 mg/kg of the meat product.07-05-2012
20090029007SOY-BASED AQUEOUS FOOD CONCENTRATE - The present invention relates to soy-based aqueous concentrated food composition which are stable to cooking conditions, i.e. do not undergo decomposition or separation upon prolonged heat and/or acid treatment. The invention also relates to the use of partially hydrolysed soy protein to improve the stability of said compositions' and to a method for preparing a stable soy-based concentrated food composition.01-29-2009
20110117247AGGREGATE COMPOSITIONS AND METHODS FOR POWDERED PRODUCTS - Composition and methods including powder aggregates formed from tacking fine composition particles to agglomerates. The compositions provide powder aggregates where component segregation and dusting is reduced, and composition flow is improved. Embodiments can include a powder composition having an agglomeration greater than about 100 microns in diameter coated with a tacking agent; and a fine particle less than about 100 microns tacked to the agglomeration by the tacking agent. The agglomeration can be maltodextrin, flavorings, tea solids, and juice solids. The fine particles can be APM, Ace-k, sucralose, vitamins and minerals. The tacking agent can be acetylated monoglyceride, propylene glycol or a caprylic/capric triglyceride. Methods can include adding the agglomerate to a mixer; pouring the tacking agent directly over the agglomerate; mixing for approximately 1-4 minutes; adding the fine particle pre-blend component; and mixing the agglomerate component, tacking agent, and fine particle pre-blend component for approximately 1-4 minutes.05-19-2011
20100310722Beverage Preservative System Containing Pimaricin-Povidone Complex - The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.12-09-2010
20110008495LIQUID DIETARY SUPPLEMENT COMPOSITION - The present invention is directed to liquid dietary supplement compositions comprising lycopene. These compositions are useful in enhancing cognitive ability.01-13-2011
20110008496PASTA PRODUCT AND METHOD FOR PREPARATION THEREOF - The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.01-13-2011
20100166916NUTRITIONAL PRODUCTS - There are provided nutritional compositions comprising a source of tryptophan and which nutritional compositions further comprise one or more components selected from the group consisting of: a caseinate; magnesium lactate; magnesium gluconate; zinc lactate; and zinc gluconate. Also provided are beverages, food products and methods of consumption.07-01-2010
20110038986Vitamin package and delivery method - A daily multivitamin is packaged in inexpensive paper sachets (i.e. packets) similar to any familiar tabletop sugar sachets or sweetener sachets and is delivered as a flavor-free and clearly dissolving powder for addition to a beverage or food item. The multivitamin formula provides 100% of the United States Government's Recommended Daily Amount (RDA) of essential vitamins and minerals within a single dosage sachet. The powder particles containing one or more vitamins are micro-encapsulated to conceal the undesirable vitamin flavor. The inner surfaces of the sachets are poly-coated to protect the powder composition from moisture. The sachets are intended to be sold in bulk to businesses and institutions which provide them for free, identical to how sugar, sweeteners and condiments are currently provided for free at such establishments. The sachets containing the single dosage of the multivitamin powder composition are also intended to be sold at retail to consumers.02-17-2011
20110129573Soy Protein-Based Nutritional Formula with Superior Stability - The present disclosure relates to soy protein-based powdered nutritional formulas, such as infant or toddler formulas, that contain lutein and fructooligosaccharide (FOS). The FOS stabilizes lutein present in the formula, resulting in less lutein degradation over the shelf-life of the formula. When fed to infants, the nutritional formulas provide an infant stool pattern, frequency, and color more closely resembling that of breastfed infants.06-02-2011
20110033577FILLED SNACK PRODUCT WITH SPACED FILLING LINES AND METHOD OF MAKING THE SAME - A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.02-10-2011
20110244081Chocolate Containing Vitamin C and Having a Low Glycemic Load - A line of chocolate confectionery products that contains naturally occurring Vitamin C at a minimum percentage of 2% of the RDADV recommendation and 4% RDADV of fiber. The formulations contain at least 4% of the RDADV of at least 3 of the following vitamin and minerals: Potassium, Vitamin A, Vitamin C, Calcium, Iron, Vitamin K, Phosphorus, Magnesium, Zinc, and Manganese. All of these RDADVs are met without the addition of supplements. The formulations contain between 10% and 60% coconut palm sugar in order to meet the defined nutrition requirements. In order to overcome agglomeration issues the formulations contain at least 2.5% fiber.10-06-2011
20100055248PRODUCTS CONTAINING POLYPHENOLS - Shelf-stable products, particularly beverages, containing polyphenols and optionally sterol and/or stanol esters are disclosed. Loss of polyphenols during the heat processing of the products is prevented by reducing the pH of the product by at least 0.2 after mixing and prior to heat processing. The pH of the final beverage should be about pH 4.6 to about pH 6.8. The preferred products are low fat cocoa beverages containing at least 0.2-5 micrograms of cocoa polyphenols per gram of the beverage.03-04-2010
20100055249NATURALLY SWEETENED JUICE BEVERAGE PRODUCTS WITH BETA-GLUCAN - Naturally sweetened reduced calorie, light, or low-calorie beverage products which provide cardiovascular health benefits are disclosed, as well as methods for making the same. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, homogenized pulp, and beta-glucan.03-04-2010
20090029008PROCESSES FOR ADHERING FOOD PARTICULATES TO DOUGH AND RELATED FOOD ITEMS - The present invention provides improved methods for producing crackers with food particulates adhered to the surface, as well as the crackers produced by the methods. The processes described result in crackers which retain more topping and reduce waste. Moreover, the processes provide optional lower-fat formulations of a sweetened, hand-held food.01-29-2009
20110151059PROTEIN RECOVERY BEVERAGE - A protein rehydration/recovery beverage composition is provided, including an aqueous component such as water, hydrolyzed protein, and sodium acid sulfate and at least one other edible acid. The hydrolyzed protein may be hydrolyzed whey and optionally hydrolyzed collagen. In addition, the beverage composition may include at least one carbohydrate, such as sucrose, and one or more non-nutritive sweeteners. A protein rehydration/recovery beverage composition is provided, including an aqueous component, hydrolyzed proteins and an acid blend. The acid blend contains a first acid component including at least one of phosphoric acid and citric acid, and a second acid component including at least one of tartaric acid, fumaric acid, malic acid, gluconic acid, ascorbic acid, and lactic acid. Also, a method for making a protein recovery beverage composition that has a pH of less than about 4.2. The rehydration/recovery beverage is stable and clean tasting, and has a low viscosity.06-23-2011
20110104337FEED COMPOSITION FOR CATTLE - A feed composition is for cattle or the like, in particular a fattening feed. The feed composition contains, in addition to conventional components, sorghum and straw, in particular wheat straw, as replacement for maize, alfalfa and hay.05-05-2011
20110086137BEVERAGES WITH ENHANCED FLAVORS AND AROMAS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.04-14-2011
20110086138Bitter Alkaloid Containing Consumables Comprising Bitter Blockers - Disclosed are bitter alkaloid-containing consumables comprising bitter blockers for a reduced alkaloid-derived bitterness and methods of forming said consumables.04-14-2011
20110086136Nutrient Supplemental Composition and Its Use In The Production of Wine - The present invention refers to a nutrient supplement composition and its use in the production of wine. The nutrient supplement composition comprises methionine and biotin for use in the alcoholic fermentation of an organic substrate, in particular for use in the alcoholic fermentation of grape juice mediated by 04-14-2011
20110081455NEUTRALIZED JUICE-BASED BEVERAGES AND METHOD OF MAKING SAME - The present disclosure is directed to a neutralized juice base comprising at least one acidic juice neutralized with at least one alkaline additive, wherein the neutralized juice base has a pH ranging from about 5.0 to about 6.1. The present disclosure is also directed to a beverage composition comprising at least one neutralized juice base and at least one beverage component, wherein the beverage composition is a low-acid composition. The present disclosure is further directed to methods of making the neutralized juice base and methods of making the beverage compositions.04-07-2011
20110081456PRODUCTION OF POTASSIUM MAGNESIUM CITRATE AND ITS APPLICATIONS - Provided is a magnesium rich composition including potassium, magnesium and citrate, a method for producing such a composition and food or nutritional product including the composition.04-07-2011
20110070336Stabilizer System For Food And Beverage Products - A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.03-24-2011
20120201931Fast disintegrating coffee, tea and food powder - A Super Fast Disintegration Powder that's comprised of tea, coffee and various food extracts, sugars, flavorings, colorants, and a superfast disintigrant. The powder has a particle size of 200 micrometers to 2 mm. The Super Fast Disintegration Powder is comprised of approved and generally recognized as safe sugars, flavorings, FD&C approved coloring agents, vitamins, minerals, nutraceuticals, spices, tea and coffee extracts or any combination thereof, and a Super fast disintegrant that is used as a carrier to deliver the contents. The above ingredients have been heated, sprayed, spun and dried on to a Super Fast Disintegrant for the purpose of establishing a new mode of delivery for tea, coffee and food based products.08-09-2012
20100303963Process For Preparing Chewable Honey Without Loss Of Its Nutritional Values And Honey Chew Bar Obtained Through Such Process - A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional values and flavour of natural honey. During the process, an additional flavour may be added, comprising of additives, natural flavour, artificial flavour and nature identical flavour for example being selected of strawberry, vanilla, coffee, chocolate, rose, cloves or any other such flavor to the Honey.12-02-2010
20090317516PULVERLUENT MIXTURE THAT IS PALATABLE TO THE TASTE EVEN THOUGH SOME OF ITS INGREDIENTS MAY OTHERWISE TASTE BITTER IF TASTED SEPARATELY - An edible item, which may be a food or nutritional supplement, that is palatable to the taste with a palatably pleasant aftertaste and is a mixture of pre-processed components in a granular or heterogeneous mixture. When added with a liquid such as water or milk, the heterogeneous mixture forms a batter that may be cooked into a shape indicative of a pancake. At least one of the pre-processed components segregates from the remainder of the cooked batter. It does not dissolve as a result of the addition of the liquid.12-24-2009
20110177202Colouring Composition - The present invention relates to a composition comprising: 07-21-2011
20080254167Seafood Compositions Comprising Structured Protein Products - The invention provides seafood meat compositions and simulated seafood meat compositions. In particular, the seafood meat compositions comprise structured protein products with protein fibers that are substantially aligned, along with other ingredients.10-16-2008
20080254168Dried Food Compositions - The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.10-16-2008
20110052760SOUP OR SAUCE COMPOSITION AND PROCESS FOR ITS PRODUCTION - A soup or sauce comprising: water; one or more components selected from meat ingredients, vegetable ingredients and carbohydrates; and from 0.5 to 20% by weight added fat, wherein said fat comprises at least 5 to 35% by weight pinolenic acid.03-03-2011
20100323066Process for Solubilization of Flavor Oils - The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals.12-23-2010
20100068345Method for Production of Individual Milk Products - A system and method for producing milk is disclosed in which the milk from a single animal is handled and processed separately from milk produced by other animals. On packaging the processed product, an indication specific to that animal may be included on the package.03-18-2010
20100285179EDIBLE ENERGY COMPOSITION WITH LOW CAFFEINE - An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, enzymes, preservatives, and the like.11-11-2010
20100166917Preservative System For Acidic Beverages Based On Sequestrants - The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.07-01-2010
20100196542ENCAPSULATION AGENT COMPRISING A PEA MALTODEXTRIN AND/OR A PEA GLUCOSE SYRUP, COMPOSITIONS CONTAINING IT AND ITS PREPARATION METHOD - A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.08-05-2010
20100068344BEVERAGE PACKED IN CONTAINER - To reduce the bitterness of a packaged beverage which contains a high concentration of non-polymer catechins, without deteriorating the flavor of the beverage, provided is a packaged beverage including 0.05 to 0.5% by mass of (A) non-polymer catechins and (B) a sweetening agent selected from the following sweetening agents (B1), (B2), (B3), and (B4): (B1) 0.0001 to 0.5% by mass of glycyrrhizin; (B2) 0.00001 to 0.005% by mass of thaumatin; (B3) 0.01 to 5% by mass of (b31) sorbitol and 0.001 to 5% by mass of (b32) a sweetening agent other than sorbitol, in which a ratio of (b32)/(b31) (mass ratio) is 0.01 to 100; and (B4) 0.01 to 5% by mass of (b41) erythritol and 0.01 to 5% by mass of (b42) one or more kinds selected from glucose, fructose, a glucose-fructose syrup, and a fructose-glucose syrup.03-18-2010
20090311382EDIBLE ENERGY COMPOSITION - An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, preservatives, and the like.12-17-2009
20090311383GREEN TEA DRINK PACKED IN CONTAINER - A packaged green tea beverage, wherein 12-17-2009
20090175985Food Comprising Silicon - The invention relates to the use of silicon in food.07-09-2009
20100189842FLOATING BEVERAGE TOPPING - The presenting invention discloses a floating topping for beverages, comprising cocoa solids and fat, and/or gelatinous compounds such as gelatin, being non-miscible in the beverage's surface, wherein said fat content of said topping is in an amount such that total specific weight of said topping is lower then the total specific weight of said beverage's upper surface layer. The invention also discloses method of producing the same and methods of doing business.07-29-2010
20110189347USE OF SUCCINIC ACID - This invention relates to a composition comprising Succinic Acid or a derivative thereof. It has been surprisingly found that Succinic Acid and derivatives thereof have a great potential for use in animal feed, e.g. for improving the feed conversion ratio (FCR) and/or for modulation of the gut flora. It is therefore the main object of the present invention to provide compositions and methods for the use of Succinic Acid in animal feed.08-04-2011
20110189348COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF - Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.08-04-2011
20100055250NATURALLY SWEETENED JUICE BEVERAGE PRODUCTS - Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.03-04-2010
20100189843Hydroxypropylated Starch as a Processing Aid to Improve Resistant Starch Total Dietary Fiber (TDF) Retention in Direct Expansion Extrusion Applications - A composition comprising from about 3% d.s.b. to about 35% d.s.b. of a first starch, wherein the degree of substitution (DS) of the first starch with a hydroxypropyl group is from about 0.1 to about 0.6; from about 10% d.s.b. to about 50% d.s.b. of a second starch; and from about 15% d.s.b. to about 87% d.s.b. of a flour or a meal. A method, comprising extruding a composition as described above and from about 15% total weight to about 25% total weight water at a temperature from room temperature to about 200° C., to yield an extruded composition comprising less than about 5% total weight water.07-29-2010
20090035419Hermetically-sealed pre-packaged meal tray and accompanying food for pets - A hermetically sealed, pre-packaged food tray and accompanying food for domestic pets includes a tray with a plurality of compartments and a seal. The tray has a top side, a bottom side and a lip. The plurality of compartments are used for housing the food intended for the domestic pets. The seal is a planar member which is disposed around the tray.02-05-2009
20090104312NEUTRALIZED JUICE-BASED BEVERAGES AND METHOD OF MAKING SAME - The present disclosure is directed to a neutralized juice base comprising at least one acidic juice neutralized with at least one alkaline additive, wherein the neutralized juice base has a pH ranging from about 5.0 to about 6.1. The present disclosure is also directed to a beverage composition comprising at least one neutralized juice base and at least one beverage component, wherein the beverage composition is a low-acid composition. The present disclosure is further directed to methods of making the neutralized juice base and methods of making the beverage compositions.04-23-2009
20090263544CONFECTIONERY PRODUCT - Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not cause significant hydrolysis of the sugar alcohol to dissolve the acidic component in the liquid and remove at least part of the water; and cooling to form the hard candy. The product has a transmission of: at least 47.8% at 450 mnm; and/or at least 50.9% at 550 nm; and/or at least 52.3% at 650 nm.10-22-2009
20090022853Beverage - A food product, preferably a beverage, suitable for ingestion by humans and having at least 300 mg of potassium ion per 100 g serving, the potassium being from both one or more inorganic sources and one or more organic sources. The food product preferably has no fewer than 25 kcals and has fewer than 75 kcal per 100 g serving. By combining the high potassium levels with minimal calories, the food of the invention permits enjoyment of the benefits of high potassium in a food without the negative of high caloric intake.01-22-2009
20100323065Beverage Preservative System Containing Pimaricin-Cyclodextrin Complex - The present invention provides a beverage preservative system comprising a pimaricin-cyclodextrin complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.12-23-2010
20080233242Antioxidant of Bamboo Leaves and Its Uses - The present invention discloses the composition of antioxidant of bamboo leaves (AOB) and its use. The purpose of present invention is to provide a new food additive which is natural, nutritional, and muti-functional, and which is of rich resources, safety, good effect, and low cost. AOB is yellow or brown powders or particles obtained from bamboo leaves, wherein the main antioxidative components include flavones, lactones, phenolic acids. AOB can either inhibit lipid autoxidation chain reaction, or chelate transitional metal ions, and can be used as primary and second antioxidant. AOB can eliminate nitrite and inhibit the synthesis of N-nitrosamine, and has anti-bacteria, bacteriostatic, deodorizing, aroma enhancing etc. functions. AOB can be commonly used in oil-containing food, meat product, fishery product, expanded food etc. food systems.09-25-2008
20090162489EFFERVESCENT TABLET FOR USE AS AN ADDITIVE IN HOT COFFEE OR HOT WATER AND METHOD OF MAKING SAME - An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results.06-25-2009
20110305798NUTRITIONAL SUPPLEMENT WITH SPECIFIC AMINO ACID PROFILE - The invention relates to a powder, such as an amino acid and/or protein powder that is optimized for human beings in the respect that its combined amino acid profile reflects the amino acid profile of human mother's milk protein. The invented powder, such as an amino acid and/or protein powder is suitable to be used as a nutrition supplement and relates also to tablets, capsules or pellets comprising said protein mixture, as well as food products comprising said protein mixture.12-15-2011
20100040737EGG PRODUCTS WITH COMPONENTS RECOGNIZED FOR REDUCING THE LEVELS OF CHOLESTEROL IN PEOPLE AND/OR IMPROVING THEIR HEALTH - A novel food composition is provided in which eggs whites are combined with phytosterols. Other ingredients, such as omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may also be present in the product. Methods for producing these compositions are also provided.02-18-2010
20100136175CLEAR FLAVOR MICROEMULSIONS COMPRISING SUGAR ESTERS OF FATTY ACIDS - Formulations of clear, thermodynamically stable and concentrated oil-in-water microemulsions are disclosed, comprising a surfactant system which is formed of a sugar ester of a fatty acid together with lecithin, as well as their use for the flavoring of clear beverages.06-03-2010
20080220127Low sodium salt compositions and methods of preparation and uses thereof - Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.09-11-2008
20120207883ALKALINE BOOSTER WITH ANTIOXIDANTS - A highly alkaline, ultra-low sodium solution of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water, beverages or other dosage forms. The additive further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals from ancient sea salt. The trace minerals are taken from the low-sodium technical magnesium chloride marine deposits and chelated with amino acids. The amino acids are from a non-animal source which is suitable for vegetarian and persons who are allergic to animal proteins. The additive, which is considered nutritionally nil in sodium content, can be used as a concentrated aqueous drop or dried and used as an additive for dietary supplement dosage forms including tablets, capsules, bottled water, beverages and others.08-16-2012
20120107454FOOD-GRADE FLOUR FROM DRY FRACTIONATED CORN GERM AND COLLET COMPOSITION AND METHOD FOR PRODUCING SAME - A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil.05-03-2012
20090011092REDUCED SUGAR CITRUS JUICE BEVERAGE - Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.01-08-2009
20110091609BEVERAGES WITH ENHANCED FLAVORS AND AROMAS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.04-21-2011
20110091608High-Purity Rebaudioside D And Low-Calorie Fruit Juice Containing The Same - The invention provides methods of purifying Rebaudioside D from the 04-21-2011
20090196955SHELF-STABLE BEVERAGE COMPOSITION - A shelf-stable, non-refrigerated reduced-calorie beverage that contains about 8 to about 12% fruit juice by volume is provided. The beverage contains at least one nutritive sweetener and at least one non-nutritive sweetener. Preferably, the equivalent sucrose sweetness ratio of the at least one non-nutritive sweetener to all of the total sweeteners is from about 0.35 to about 0.45. Preferably, the at least one non-nutritive sweetener comprises aspartame and acesulfame potassium.08-06-2009
20100291267MEAT PRODUCTS WITH INCREASED LEVELS OF BENEFICIAL FATTY ACIDS - Preferred embodiments of the present invention provide for improved meat products and methods of producing such meat products by increased incorporation of healthy fats containing beneficial fatty acids such as stearidonic acid (SDA). Furthermore, various embodiments provide methods for producing such products, including steps such as reducing the saturated fat content through breeding and/or meat processing techniques. In some embodiments, the finished meat product has a higher fat content than the initial meat tissue with corresponding improvements to flavor and texture as well as improved health benefits for the consumer.11-18-2010
20120251667JUICE-FILLED FRUIT SNACKS AND METHOD OF MANUFACTURING JUICE-FILLED FRUIT SNACKS - A juice-filled fruit snack and a method of manufacturing thereof in which the fruit snack has a gelled shell and a liquid center with a water binder in an amount sufficient to bind the water content of the liquid center to prevent the liquid center from leaking out of the gelled shell, and the amount of the water binder is lower than an amount that otherwise causes the liquid center to substantially increase in thickness or viscosity. The water binder is between 0.05 to 0.4% xanthan gum.10-04-2012
20120121763PULP FOOD PRODUCT, PROCESS AND METHOD OF MANUFACTURING SAME - A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed therefrom leaving behind the pulp material. The pulp material is dried to contain no more than about 5% moisture after treatment by way of dehydration or freeze drying. In one embodiment the pulp food product comprises a base vegetable, between about 55-100% by weight, a color vegetable, between about 0-20% by weight, a flavor vegetable and/or fruit between about 0-20% by weight, and additional flavor ingredients between about 0-5% by weight. The process provides for processing raw fruits and/or vegetables through an extractor to substantially separate juice and pulp, mixing the pulp, shaping the pulp into structures, including granules, chips, sticks etc., and drying the shape pulp to no more than 5% by weight of moisture. The pulp food product composition can include flavor enhancers, taste enhancers, medically effective agents, or the like.05-17-2012
20120164277DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND TEXTURES AND METHODS OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing with liquid. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.06-28-2012
20100209558DIETARY INGREDIENT WITH ENHANCED BIOAVAILABILITY - The invention is directed to an improved composition and process for enhanced bioavailability. The composition includes a dietary supplement that is micronized and combined with polyethylene glycol. The process of increasing the bioavailability of a dietary ingredient includes ingesting a dietary supplement that is micronized and combined with polyethylene glycol.08-19-2010
20100209559HAND-HELD OATMEAL - A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.08-19-2010
20110183041FROZEN CONFECTIONERY HAVING HIGH PROTEIN AND LOW FAT CONTENT - The present invention relates to frozen confectionery product having a protein content of at least 6 wt %, a fat content of at most 8 wt %, an overrun of at least 50% and comprising emulsifiers in an amount of 0.35 to 0.45 wt %. It also relates to the use of emulsifiers in an amount of at least 0.3% for stabilising such frozen confectionery and to a method of improving the stability of frozen confectionery by adding emulsifiers in an amount of 0.35 to 0.45 wt % during preparation of said frozen confectionery.07-28-2011
20110183040Amino Acid and Peptide Products - The present invention relates to a product composition comprising free natural amino acids and short natural peptides of an aquatic animal origin.07-28-2011
20120135113Edible Energy Composition - An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, preservatives, and the like.05-31-2012
20120219667Nutritional Supplement - Nutritional supplements comprising keratin protein either in powder or liquid form as well as novel methods of producing soluble keratin proteins by oxidation are provided. In one embodiment of the disclosure, a soluble keratin protein product can be produced by treating an insoluble keratin source in an oxidizing solution at low pH and heat for a sufficient time to oxidize essentially all of the cysteine residues in the protein. By then raising the pH to the pKa of the proteins, or to the point at which the protein is present in the salt form, a solution of high molecular weight proteins that are in a low salt solution can be obtained. This solution is essentially free of peptides and salts that have an adverse effect on flavor and palatability, and maintains a high proportion of sulfur amino acids for beneficial health effects. The resulting protein product can be dissolved into water, juice, or a nutritional drink, or sprinkled on food. Alternatively, the protein can be provided as a liquid supplement.08-30-2012
20120076896SPORTS BEVERAGES CONTAINING CARBOHYDRATES - The present invention relates to functional beverages containing carbohydrates, containing at least one protein hydrolysate and isomaltulose and the use of isomaltulose and/or leucrose in a functional beverage containing protein hydrolysate.03-29-2012
20100047396METHOD FOR OBTAINING VARIANTS OF LACTIC ACID BACTERIA USABLE FOR PRODUCING VITAMIN K2 AND APPLICATION TO THE PREPARATION OF FOOD PRODUCTS - The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.02-25-2010
20100047395COMPOSITION AND USES THEREOF - A composition comprising one or more starches, an amount of water and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, is provided. Also, techniques for producing a composition are provided. The techniques include combining one or more starches, an amount of a liquid and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, into a composition. Techniques are also provided for using a composition to create a food product.02-25-2010
20120315357LYOTROPIC COMPOSITION OF CARBOHYDRATES IN FATS, METHOD FOR OBTAINING IT AND APPLICATION THEREOF IN THE PREPARATION OF CHOCOLATE AND SUBSTITUTES - The present invention belongs to the food industry field, and particularly to the chocolate industry field. More specifically, the invention consists of a lyotropic composition of carbohydrates in fats and the method for producing it. Moreover, the invention consists of different uses of said composition, particularly for the manufacture of chocolates and chocolate substitutes, including chocolate with honey and fruity chocolate.12-13-2012
20120177785CHUNKS-IN-JELLY FOOD COMPOSITIONS HAVING AN APPEALING APPEARANCE - Chunks-in-jelly food compositions that contain cereal and/or starch but do not have a cloudy and unappealing appearance are disclosed. The non-cloudy, high-quality appearance of the composition is achieved through the use of a cereal or starch that contains no significant amount of amylose. A method for making the chunks-in-jelly food compositions, means for communicating information regarding the chunks-in-jelly food compositions, and packages containing the chunks-in-jelly food compositions are also disclosed.07-12-2012
20100009039BEVERAGES WITH ENHANCED FLAVORS AND AROMAS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.01-14-2010
20120258202Compositions and Methods for an Appetite Suppressant and a Nutrient Absorption Blocker with Treatment To Raise Metabolic Rate - Combining treatments to reduce caloric intake, such as an appetite suppressant and/or a nutrient absorption blocker with treatment to raise metabolic rate to compensate for its reduction due to caloric restriction. Enhancers focus upon the body's natural production of neurotransmitters, mainly serotonin and dopamine, and the body's efficiency in utilizing energy to increase the effectiveness of both treatments. Formulas are based on Green Tea extract, a standardized level of caffeine from coffee beans or coffee bean extract, a blend of B-vitamins, one of either of the following: coleus forskohlii extract, one of the following: 5-hydroxtryptophan or phenethylamine, and only specific formulas will include 10-11-2012
20080299259Food Product Provided with Individually Apparent Added Ingredients - The inventive food product comprises a support consisting of a comestible material and comestible individually apparent added ingredients and is characterised in that a fixing product is applied in the form of a film to at least one surface of said product in such a way that it makes it possible to fix the added ingredients, thereby ensuring the adhesion of the assembly, said fixing product is transparent and comestible and the support is at least partially visible.12-04-2008
20080299260EXTRUDED PET FOOD PRODUCT - Combined extruded petfood products which include respective amounts of a plurality of simulated, extrusion-produced food materials each having the appearance of the natural food counterpart thereof, and each preferably having the same, shape, size, color, texture, and taste of such counterparts. Preferably, the petfood products have at least two simulated vegetable materials therein (e.g., corn, rice, peas, carrots, and beans). Additionally, the petfood products may include simulated meat materials likewise having properties closely similar to their natural meat counterparts. Other combined food products may include extruded kibble containing protein, fat, and starch, as well as an extruded rice and textured vegetable protein components which are treated with humectant and acidulent.12-04-2008
20110003036Combined drink and dressing - The beverage-condiment comprises a first amount of balsamic vinegar and a second amount of a mixing liquid, wherein said mixing liquid comprises an alcoholic liquid, and optionally a third amount of a mixing liquid, such as water.01-06-2011
20090148565FLAVORING AGENTS - The invention provides a flavoring agent comprising animal tissue or flesh extract, fruit or vegetable seed, leaf, bark, or herbaceous compound extract and a process for preparing the flavoring agent. The flavoring agent can be used in a variety of food products.06-11-2009
20110045143Packaged Bottle Beverage Having an Ingredient Release Closure with Improved Additive Release and Method and Apparatus Thereof - A packaged bottled beverage has a base component of the beverage in a container under vacuum separate from an additive in a sealed compartment of an ingredient release closure. Upon opening the sealed compartment, suction is created forcing the additive to quickly and thoroughly exit the ingredient release closure, a region of relatively higher pressure, and flow into the base component in the container, a region of relatively lower pressure.02-24-2011
20110045142Nutritional supplement for promoting weight loss - A nutritional supplement for accelerating weight loss and prevention of dementia and other similar afflictions of the mind includes capsulated concentrations of omega-3 fatty acids and caffeine. Softgel capsules deliver up to 1200 mg of the nutritional supplement to the human body. The omega-3 fatty acids are derived from fish oil and may include both DHA and EPA substances. The combination of omega-3 fatty acids and caffeine accelerate weight loss and help prevent the onset and progress of dementia and dementia-related illnesses. The nutritional supplement is also effective for reducing risks of heart disease and heart attack, and generally aids in promoting cardiovascular health.02-24-2011
20110217418STABILIZED ANTHOCYANIN COMPOSITIONS - The invention describes stabile anthocyanin compositions, methods to prepare such compositions and also methods of use of such compositions to treat various afflictions. The present invention describes unique compositions of an anthocyanin and a stabilizing compound such that the combination of the two components provides that the anthocyanin does not readily undergo degradation, such as oxidation, pH instability, etc.09-08-2011
20100233321PROCESS FOR PRODUCING A FEED COMPOSITION FOR CATTLE - A process produces a feed composition for cattle or the like, in particular a fattening feed, wherein conventional feed is intended to be replaced. First a premix (09-16-2010
20120093981Nutritional beverage formulation - A nutritional beverage formulation for achievement of optimum health in an individual.04-19-2012
20120093980Stabilizer System For Protein Beverages - A stabilized protein beverage has a protein source which is whey protein concentrate or isolate, milk protein concentrate or isolate, soy protein, caseinate, or a combination thereof. The beverage has a stabilizer system which includes a blend of carboxymethylcellulose and gellan gum.04-19-2012
20110293790THERAPEUTIC FOOD FORMULATION - A food formulation for treating malnourished individuals is provided. The food formulation may be customized to specific target consumer groups. The food formulation further may comprise a majority of locally available ingredients. In some embodiments, a food formulation is provided comprising proteins, fats, carbohydrates, and nutritional ingredients, and having a relatively high energy content.12-01-2011
20120100258BEVERAGES WITH ENHANCED FLAVORS AND AROMAS - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.04-26-2012
20100136176RUMINANT FEEDS CONTAINING pH-ADJUSTED EDIBLE BYPRODUCTS AND HIGH DIGESTIVE EFFICIENCY GRAINS - Improved ruminant feeds are provided which include a pH-adjusted first ingredient selected from the group consisting of ruminant-edible, initially low pH commercial byproducts and initially low pH grain or forage-derived products, combined with a second ingredient comprising a high digestive efficiency feed grain such as flaked corn. An improved process (06-03-2010
20100129496NUTRITIONAL FORMULATIONS - This invention relates to novel nutritional supplements comprising essential fatty acids and iron, as well as methods related thereto.05-27-2010
20130022712FADING PROTECTION OF COLORS DERIVED FROM NATURAL SOURCES USED IN BEVERAGE PRODUCTS - A beverage product is disclosed that includes water, a color derived from natural sources or its synthetic equivalent, and a color fading inhibitor including a compound selected from the group consisting of enzymatically modified isoquercitrin (EMIQ), rutin and myricitrin, and optionally fumaric acid. The incorporation of EMIQ can be particularly useful for inhibiting color fading of the beverage product exposed to UV light radiation. The colors derived from natural sources may be beta-carotene, black carrot and/or natural apple extract. The EMIQ can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources. In addition, a method is provided for inhibiting fading of colors derived from natural sources in a beverage composition.01-24-2013
20090186127Energy drink compositions - A composition that may be mixed with a fluid comprises a vitamin B, vitamin C, taurine, an extract of ginkgo biloba, and an extract of guarana. The composition may further comprise one or more of caffeine, an extract of ginseng, excipients, sweeteners, effervescents, salts, lubricants, preservatives, flavorants and colorants. The composition may be dissolved in water or other liquid for consumption.07-23-2009
20080233244ANIMAL FOOD COMPOSITIONS AND TREATS - The invention provides animal food compositions. In particular, the animal food compositions generally contain a structured plant protein along with other macronutrients and micronutrients formulated in amounts to meet the daily nutritional requirements of the animal.09-25-2008
20080233243Molded Products Based Upon Textured Vegetable Protein - A molded animal chew toy or pet treat that is formed by molding of textured vegetable protein (TVP). The TVP may include fibrous material and may be combined with a resin (binder) and a plasticizer and formed by a heating molding machine, such as an injection molding or extrusion operation. The resin and plasticizer content may be selected to optimize the molding process.09-25-2008
20080226772Composite edible product comprising glygeride oil - The present invention relates to a composite edible product comprising a plurality of discrete filled capsules embedded in a biopolymer matrix, wherein: 09-18-2008
20130177672BEVERAGES AND EXTRACTS WITH ENHANCEMENTS - Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through high pressure extraction techniques.07-11-2013
20130177673FLAVORFUL WATERLESS COFFEE AND PROCESS FOR MAKING - Traditionally, coffee would be prepared in one of the four basic recipes; black, with sugar, with cream, or with both sugar and cream to be enjoyed as a beverage drink. It is the object of this invention to bring coffee consumption to a new solid foundation so that one can have his/her coffee and eat it too in a delicious and chewy recipe that contains all the ingredients and flavorings that coffee drinkers love but without the hot water.07-11-2013
20130142910LOW SODIUM SALT COMPOSITIONS AND METHODS OF PREPARATION - Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.06-06-2013
20080213432Nutritious fabricated snack products - A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.09-04-2008
20130095211Emulsions and Food Products Comprising Same and Methods for the Manufacture Thereof - Sensitive substance-in-wax solutions are disclosed that may be used to protect fish oil and other sensitive edible substances. Sensitive substance wax-in-water emulsions also are disclosed that are stable in food products, e.g., aqueous systems such as acidic beverages, and that may be used to protect sensitive edible substances. The Sensitive substance wax-in-water emulsions can be produced by combining the sensitive substance-in-wax solutions with anionic polymer. Food products comprising the sensitive substance-in-wax solutions and/or the sensitive substance wax-in-water emulsions and methods for producing the sensitive substance-in-wax solutions and the sensitive substance wax-in-water emulsions are also disclosed.04-18-2013
20130095210Complex Coacervates and Aqueous Dispersions of Complex Coacervates and Methods of Making Same - Edible complex coacervates and aqueous dispersions of complex coacervates are disclosed, that may be utilized to protect a sensitive substance, e.g., fish oil or omega-3 fatty acids or other hydrophobic substances or sensitive hydrophilic substances. The complex coacervates and aqueous dispersions may be utilized in food products. Methods for producing the complex coacervates and aqueous dispersions are also disclosed.04-18-2013
20130101703Non-dairy, non-soy whippable food product and method of making - A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures for an extended period of time, and it whips stiff to form a uniform creamy topping in a short period of time. The product is free of dairy and animal products/by-products, thus suitable for vegan, kosher, or vegetarian consumption. Also, the product does not contain soy products and/or questionable ingredients such as processed oils or chemical additives, etc.04-25-2013
20130101704COMPOSITION FOR ENHANCING ATHLETIC PERFORMANCE - A composition including a plurality of active ingredients. A first active ingredient of the active ingredients is pyruvate. For each other active ingredient, an amount of that active ingredient is proportionally less than an amount of the first active ingredient. The composition can affect ATP and Krebs efficiency when ingested by an animal.04-25-2013
20130129866Caffeinated Creamer - Additives for beverages may comprise caffeine, vitamins and/or other supplements. The additives may be for hot beverages such as coffee or tea. An additive for a beverage may consist essentially of a creamer and caffeine. The creamer may be a liquid creamer or a solid creamer. An additive may comprise a caffeine concentration from 2 milligram caffeine per milliliter of creamer to 15 milligrams caffeine per milliliter of creamer, for example.05-23-2013
20130129867AGGLOMERATED PROTEIN COMPOSITION - The present invention relates to compositions and methods for producing an agglomerated protein composition comprising at least one acid soluble protein.05-23-2013
20130142909EMULSION - Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH≦3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted.06-06-2013
20100278978Reduced Milk Fat Non-standardized Milk Chocolate (Milk Fat Free/Low Milk fat) and Standardized Reduced Milk Fat Milk Chocolate with Improved Health Characteristics - A reduced milk fat, reduced sugar, improved health characteristic, higher antioxidant content, improved taste, texture, melt, and creaminess non-standardized milk chocolate that can have a milk fat content of 0% to 8% and is blended with a standardized chocolate, an edible oil blend, 100% Cocoa Powder, Confectionery Sugar, Cocoa Seed Butter Crystals, and synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. A standardized milk chocolate product with 3.69% or higher milk fat that has improved health characteristics , higher antioxidant content, improved taste, texture, melt, and creaminess from a synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. The ingredients are in specific amounts and ratios such that they can be easily incorporated into the compositions without adversely affecting the stability or feel, and actually improve taste, texture, melt, and creaminess as well as improve health characteristics of the compositions. The compositions can be manufactured and sold in any format that current chocolate confectionery products are sold in including; squares, tablet bars, molded shapes, as coatings or as enrobing material, or as ingredients in foods that have chocolate or chocolate compositions in them, etc. Additionally the process for preparing such compositions is provided.11-04-2010
20100278977Health characteristic Caramel Flavored Confection, Chews, Hard Candy, and Caramel Flavored Milk - The present invention provides for caramel flavored confections, chews, hard candies or caramel flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction and cardiovascular health and removal of cholesterol from the bloodstream can be accomplished within certain compositions of this invention. Specific ratios of ingredients create a taste, texture, to mouthfeel, and rich flavor similar to a high milk fat or butter fat based caramel without the negative health ramifications of high milk fat based type caramels. Additionally, the method for preparing a caramel flavored confection, chews, and milk with these improved health characteristics, taste profile, and dietary benefits are covered.11-04-2010
20090196956LOW GLYCEMIC FROZEN CONFECTION - Frozen confections having a combination of ingredients that provide outstanding organoleptic properties while at the same time ensuring a low glycemic product for consumption. In one aspect, the invention provides a frozen confection that comprises a natural nutritive sweetener, wherein the sweetener comprises kiwi, at least one glycoside, and at least one carbohydrate. The subject frozen confection is particularly advantageous because it does not significantly stimulate lipoprotein lipase (LPL), the fat storing enzyme. Moreover, the subject frozen confections are pleasing in taste, mouth-feel, and other organoleptic qualities without the use of artificial sweeteners or sucrose or high glycemic sugar.08-06-2009
20110256269METHODS OF OBTAINING STERILE MILK AND COMPOSITIONS THEREOF - The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.10-20-2011
20120276250NUTRITIONAL PRODUCTS - A nutritional composition including a source of tryptophan provided by one or more of a protein and the free amino acid or salt thereof, magnesium caseinate and one or more components selected from the group consisting of magnesium lactate, magnesium gluconate, zinc lactate and zinc gluconate.11-01-2012
20120276249COCOA NUGGETS AND METHOD OF MAKING SAME - Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing.11-01-2012
20090092710Nutritional Supplement - The present invention relates to a nutritional supplement, comprising plant material of Mascagnia eggersiana, subspecies, ecotypes or a combination thereof. Preferably, the nutritional supplement is at least in part a shaped product.04-09-2009
20100291266Natural Sponge Food and Regimen - A portion of a natural sponge is compressed into a capsule which can be swallowed. The capsule dissolves in the stomach, allowing to sponge to expand and fill a substantial portion of the stomach to give a feeling of fullness and to suppress the appetite. Nutritious foods and dietary supplements may be consumed contemporaneously. The sponge portion, which passes through the human body without being dissolved, may be cleaned and reused. Another portion of natural sponge may be kept in the mouth to promote salivation and improve digestion.11-18-2010
20100316770BEVERAGE PACKED IN CONTAINER - By containing non-polymer catechins in high concentration, the physiological effects of the catechins are manifested, minerals indispensable to the living body are fortified, and the storage stability of a beverage is improved.12-16-2010
20130156892EDIBLE COMPOSITIONS AND METHODS OF MANUFACTURING EDIBLE COMPOSITONS - There is provided edible compositions and methods of manufacturing edible compositions comprising a base comprising fruit and/or vegetable matter with a fibrous matrix and a water immiscible nutritional supplement held within, including on the surface of the fibrous matrix. The nutritional supplement can comprise nutritional, functional and/or nutraceutical oils such as unsaturated or partly unsaturated fatty acids from both animal, including fish, plant and algal sources. The composition may also comprise solid nutritional supplements. The fibrous matrix helps to both retain the nutritional supplement to prevent separation of the supplement within the base and further helps to organoleptically mask the presence of the nutritional supplements in the composition.06-20-2013
20130156893Processing of Whole or Portions of Genus Musa and Related Species - A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies.06-20-2013
20110311683Beverage Products - Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise a non-nutritive sweetener comprising rebaudioside A, a sweetening amount of rebaudioside D, and at least one of tagatose and erythritol, and an acidulant comprising lactic acid, tartaric acid and citric acid and no phosphoric acid.12-22-2011
20110311682PROTEIN CONTAINING FOOD STUFFS - Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein el for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.12-22-2011
20110311681ROUGHAGE - The invention relates to dietary fibre for human and animal nutrition and more particularly to roughage consisting of a fibre formulation containing lignocellulose. Said formulation contains a fraction of a fibrous substance that is fermentable in the digestive tract and a fraction of a fibrous substance that is poorly or non-fermentable in the digestive tract.12-22-2011
20120027893VISCOUS LIQUID DIETARY SUPPLEMENT FOR ANIMALS02-02-2012
20120027892JUICE BEVERAGE - A low-calorie beverage includes a base component derived from one or more vegetables. The base component is at least approximately 20% by weight of the low-calorie beverage on a single strength basis. The base component has a first sugar content per unit of the one or more vegetables. The low-calorie beverage also includes at least one fruit juice mixed with the base component. The at least one fruit juice is derived from a flavoring fruit and provides a fruit flavor to the beverage. The flavoring fruit provided the fruit juice with a second sugar content per unit of the flavoring fruit. The second sugar content is substantially unmodified after the at least one fruit juice is derived from the flavoring fruit. The second sugar content is greater than the first sugar content.02-02-2012
20130202740Acidic Aqueous Product Comprising Oil-Containing Microcapsules and Method for the Manufacture Thereof - The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule includes at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The layer includes protein aggregates and a negatively charged polymer having blockwise charges, such as pectin. Methods for producing the microcapsules are also disclosed here.08-08-2013
20130202741REDUCED FAT FOOD PRODUCT - In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ingredients, water, juices, oils, sweeteners, vitamins, minerals, nutrients, flavors, colorants, and preservatives. The fat-mimicking system includes microcrystalline cellulose, sodium carboxymethyl cellulose, and one or more buffering agents. The reduced fat food product is substantially free of an additional emulsifier.08-08-2013

Patent applications in class PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION

Patent applications in all subclasses PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION