FOOD BAR

... ▓▓▓▓ Ready-to-eat food bar consisting of agglomerated particles▓of one or more cooked cereal bases mainly comprising▓amylaceous materials and possibly milk solids which are▓coated with a binder mainly comprising sugars, milk solids,▓humectants and fat.▓ ...

SATIETY ENHANCING FOOD PRODUCTS

The present invention provides a food product comprising an encapsulated satiety agent and at least 2%wt protein, excluding any protein present as or in the encapsulated satiety agent, wherein the satiety agent is encapsulated by cross-linked encapsulation material and further wherein upon consumption of the food product by a subject the satiety agent is predominantly released from the encapsulation material in the intestines of that subject. Also provided is a method of preparing the food product. The food product may be used in a weight loss or weight control plan, e.g. such as a meal replacer or weight control product.

ANTITHROMBOTIC AGENTS

The invention provides a fruit extract or active fraction thereof for use in the prophylaxis or treatment of a disease state initiated or characterised by platelet aggregation.

NUTRITIONAL SUPPLEMENT

WAXY GRAIN PRODUCTS AND PROCESSES FOR PRODUCING SAME

This invention relates to cooked, buoyant, storage stable, processed waxy grains. Preferably the waxy grain is a waxy barly. The waxy barley is preferably a hulless waxy barley variety. Preferably the waxy barley comprises high amounts of fiber, .beta.-glucans and tocopherols. The waxy grain is gelatinized throughout and can be stored for prolonged periods in air tight or conventional cereal containers having a liner, without the addition of preservatives, and does not acquire rancid odors or tastes. The processes for preparing the waxy grains of this invention are also described. The processes are particularly suited to waxy grains having high levels of lipases and peroxidases.

BISCUIT FOR FROZEN CONFECTIONERY

Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during storage at a negative temperature. Composite frozen confectionery comprising a biscuit according to the invention and a frozen confectionery mass in contact with this biscuit. The frozen confectionery thus obtained has the advantage of the contrast in texture between the creaminess of the frozen confectionery mass and the crunchiness of the biscuit, even after a long storage at freezing temperature. Process for preparing such a biscuit.

HUMAN DESATURASE GENE AND USES THEREOF

... ▓▓▓The subject invention relates to the identification of a gene involved in the ▓desaturation of polyunsaturated fatty acids at carbon 5 (i.e., "human .DELTA.5-▓desaturase") and to uses thereof. In particular, human .DELTA.5-desaturase may ▓be utilized, for example, in the conversion of dihomo-.gamma. - linolenic acid ▓(DGLA) to arachidonic acid (AA) and in the conversion of 20:4n-3 to ▓eicosapentaenoic acid (EPA). AA or polyunsaturated fatty acids produced ▓therefrom may be added to pharmaceutical compositions, nutritional ▓compositions, animal feeds, as well as other products such as cosmetics.▓ ...

BREAKFAST CEREAL BISCUIT COMPRISING WAXY GRAIN

An improved breakfast cereal biscuit is provided comprising grain wherein the grain includes waxy grain in an amount of at least 20 % by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously or both, rolled into flakes, and either agglomerated and toasted into a desired biscuit shape or toasted and agglomerated into a desired biscuit shape. A process for the production of the improved breakfast cereal biscuit is also provided. The improved breakfast cereal biscuit typically exhibits extended bowl life, has improved nutritional qualities, is tender and crisp in texture, has better flavours, and requires reduced energy in the manufacturing process, when compared to standard flaked wheat breakfast cereal biscuits.

SATIETY ENHANCING FOOD COMPOSITIONS

The present invention provides edible compositions comprising a source of non- solubilised divalent metal ions and from 0.1 to 6%wt of an alginate having an L-guluronic acid content of at least 60% of the total uronic acid units in the alginate. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans. The edible compositions may be a food compositions intended for use in a weight loss or weight control plan such as a meal replacer food product.

TRADITIONAL SNACKS HAVING BALANCED NUTRITIONAL PROFILES

Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced mix of an amino acid source, fat, and carbohydrates and typically have an appeal similar to that of unhealthy snacks of similar form. Thus, the snacks and snack mixes of the present invention resolve the dilemma that consumers are currently faced with - healthy eating or enjoying what you eat. Processes for making and methods of using appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are also disclosed.

PROTEIN HYDROLYSATE AND PLANT STEROL CONTAINING COMPOSITION FOR IMPROVING SERUM LIPID PROFILE AND PREVENTING ATHEROSCLEROSIS

The invention relates to a terapeutical composition comprising a protein hydrolysate and a plant sterol, wherein the weight ratio of the plant sterol to the protein hydrolysate is from 1:0.02 to 1:150. The invention also relates to a terapeutical composition comprising a protein hydrolysate and a synthetic emulsifier and/or a lipid based grain fraction having emulsifying properties. Said compositions can be used in a pharmaceutical, nutraceutical or food product for improving serum lipid profile.

HIGH-PROTEIN, LOW-CARBOHYDRATE BAKERY PRODUCTS

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

PUFFED FOOD STARCH PRODUCT

The present invention includes puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. The puffed snack product has a puffed starch material body with a perimetrical shape and opposed upper and lower surfaces. At least one of the surfaces has a substantially wavy contour appearing as though individual kernels of grain were joined to each other. The product is made by providing a puffing chamber which permits unconstrained total volume expansion of the material, placing a bulk amount of the food starch material in the puffing chamber, and causing a volumetric expansion of the material placed in the chamber to form a single, unitary puffed food starch material product by constraining expansion of the material in the chamber in at least a first dimension, while permitting unconstrained volumetric ...

FOOD PRODUCTS CONTAINING CYCLODEXTRINS HAVING BENEFICIAL HYPOCHOLESTEROLEMIC EFFECTS AND METHOD OF MAKING

The present invention is related to a novel component for use in a consumer food product that aids in providing beneficial hypocholesterolemic effects. More specifically, the present invention is directed to the use of alpha- cyclodextrin in the preparation of food products to lower harmful cholesterol levels. The food product provides beneficial hypocholesterolemic activity through increased bile acid and lipid binding activity while simultaneously delivering a food product, which is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects. The invention is also directed to communicating the benefit of the particular food product.

APPLICATION OF SEED MEALS OF CERTAIN CEREALS TO THE FABRICATION OF FOOD PRODUCTS USEFUL FOR THE TREATMENT OF PHYTATE DEFICIENCY CONDITIONS

The present invention relates to the use of seed flours of cereals such as carob-bean, wheat, rye, corn or mixtures thereof in the fabrication of phytate- rich food products for the treatment or prevention of pathological or prepathological conditions which are derived from phytate deficiency conditions, and in particular renal lithiasis.

LOW SUGAR PRESWEETENED COATED CEREALS AND METHOD OF PREPARATION

A ready to eat breakfast cereal is prepared by coating dried cereal base pieces food pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating.

LOW-CALORIE WHOLE-GRAIN CEREAL BAR

A low-caloric whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.

СПОСОБЫ ОТДЕЛЕНИЯ ЖИРА ОТ СОЕВОГО МАТЕРИАЛА И КОМПОЗИЦИИ, ПОЛУЧЕННЫЕ ЭТИМ СПОСОБОМ

Настоящее изобретение относится к отделению сепарированием богатой жиром фракции и соевого экстракта с низким содержанием жира от соевого материала. Также настоящее изобретение относится к богатой жиром фракции, нерафинированному маслу, соевым камедям, соевому экстракту с низким содержанием жира, композициям соевого белка с низким содержанием жира и пищевым продуктам, предусматривающим экстракты с низким содержанием жира или белковые композиции с низким содержанием жира.

ИЗГОТОВЛЕНИЕ СОСТАВЛЯЮЩИХ ПИЩЕВЫХ ПРОДУКТОВ, КОТОРЫЕ СОДЕРЖАТ ИЗМЕЛЬЧЕННОЕ ИЛИ ПЛЮЩЕНОЕ ЦЕЛЬНОЕ ЗЕРНО

Изобретение относится к продуктам из измельченного цельного зерна, а именно, к злаковым продуктам, сладким или острым закускам из измельченного цельного зерна, которые изготовляются путем гранулирования агломератов из сваренных и темперированных частиц цельного злакового зерна. Указанное гранулирование приводит к получению цельнозерновых гранул, имеющих мягкую, пластичную текстуру, которые являются пригодными для измельчения на сплошные сетчатые листы при массовом производстве.

НИЗКОКАЛОРИЙНЫЙ ПИЩЕВОЙ БАТОНЧИК И СПОСОБ ЕГО ПОЛУЧЕНИЯ, ПИЩЕВОЙ КОМПОНЕНТ

Изобретение относится к низкокалорийному питательному энергетическому батончику с высоким содержанием пищевого волокна и сниженным содержанием сахарного спирта, который имеет замечательные аромат и многотекстурные свойства. Питательный батончик имеет менее 110 кал на 28 г порцию и содержит сердцевинный компонент как унитарную матрицу, которая включает в себя белковые хлопья, карамель, водорастворимое пищевое волокно и связующую систему; карамельный компонент; причем сердцевинный компонент и карамельные компоненты покрыты слоем сложного покрытия. Низкокалорийный питательный батончик имеет сердцевинный компонент с содержанием белка и карамельный компонент с содержанием водорастворимого пищевого волокна, который является когезивным, хрустящим, мягким, влажным для разжевывания, и ароматным на протяжении всего срока хранения продукта. Изобретение также относится, к пищевому компоненту, содержащему унитарную матрицу, составленную из вышеупомянутых компонентов. А также, изобретение относится к ...

ПРОИЗВОДСТВО СМЕШАННОГО ПИЩЕВОГО ПРОДУКТА, СОДЕРЖАЩЕГО ЦЕЛЬНОЕ ЗЕРНО

Смешанные пищевые продукты, которые являются стабильными при хранении на протяжении шести месяцев, содержащие цельное зерно, изготавливают непрерывно путем стадии приготовления теста, которая включает: а) варку частиц цельного зерна в присутствии воды, эффективную для желатинирование крахмала в частицах цельного зерна, для получения желированных частиц цельного зерна; б) смешивание желированных частиц цельного зерна с крахмалом, мукой из цельного зерна, необязательными ингредиентами, добавляемыми в тесто в малых количествах, такими как разрыхлитель, и пищевым компонентом, выбранным из группы, состоящей из овощей и фруктов, эффективное для приготовления теста. Тесто формируют в виде отдельных порций теста, которые выпекают или жарят для получения смешанного пищевого продукта, который содержит цельное зерно, такое как питательный, с низким содержанием жира, с насыщенным вкусом продукт.

УСТРОЙСТВО И СПОСОБ ДЛЯ ИЗГОТОВЛЕНИЯ ПИЩЕВОГО ЭКСТРУДИРОВАННОГО ПРОДУКТА

... 1. Устройство для изготовления пищевого экструдированного продукта, содержащее корпус, загрузочный бункер с вибродозатором, матрицу и натяжитель, отличающееся тем, что корпус матрицы выполнен состоящим из переходной полости с переходной диафрагмой, адаптивной полости с щелевой диафрагмой и фильеры со сквозным отверстием прямоугольного сечения. 2. Устройство по п.1, отличающееся тем, что отверстие фильеры выполнено горизонтально вытянутым. 3. Устройство по пп.1 и 2, отличающееся тем, что отверстие фильеры выполнено вертикально вытянутым. 4. Устройство по п.1, отличающееся тем, что в фильере предусмотрены шлицевые пазы для установки ножей. 5. Устройство по п.1, отличающееся тем, что на корпусе матрицы установлены термодатчики для автоматизации процесса управления. 6. Устройство по п.1, отличающееся тем, что в натяжителе барабаны снабжены делительными ножами. 7. Способ для изготовления пищевого экструдированного продукта, включающий загрузку зернопродукта, перемешивание зерновой смеси, помол ...

Compositions comprising short and long chain fatty acids and methods of their use for the management of body weight

USE Of AT LEAST a BIOCOMPATIBLE CHEMICAL AGENT TO FIGHT AGAINST LESGONFLEMENTS OF the INTESTINAL WALL

CEREAL BAR AGGLOMERATED BY A BINDER

High protein food composition, useful as salt and sweet composition, comprises proteins comprising milk protein and soy protein, lipid comprising vegetable oils, lactose as carbohydrate, vitamins and minerals, and flavoring compounds

Composition alimentaire hyperprotéinée contenant : a) des protéines choisies dans le groupe consistant en protéines lactées et protéines de soja selon un pourcentage en poids compris entre 38% et 50% de la composition, b) des lipides consistant en huiles végétales selon un pourcentage en poids compris entre 18% et 30% de la composition, c) du lactose comme glucide selon un pourcentage en poids compris entre 7% et 22% de la composition, d) des vitamines et des minéraux selon un pourcentage en poids compris entre 1% et 2% de la composition, et e) des composés aromatisants selon un pourcentage en poids compris entre 6% et 10% de la composition. Cette composition peut être utilisée comme fourrage pour réaliser une gaufrette comportant 3 couches de fourrage (10, 12, 14), deux couches de biscuit extérieurs (16, 18) et deux couches de biscuit intermédiaires (20, 22).

CEREAL BASED FOOD PRODUCT COMPRISING DHA AND/OR EPA

The invention relies on cereal based food product having a water activity between 0.2 and 0.4 and comprising encapsulated DHA and/or EPA and citrus flavour, with no off-taste and odour. The food product is preferably shaped as a bar. © KIPO & WIPO 2007 ...

LOW CALORIE CEREAL BAR EMPLOYING WHOLE GRAIN, BINDER AND COMPOUND COATING FOR PROVIDING AT MOST 20 CALORIE PER 28 GRAM OF BAR

PURPOSE: Provided are a low calorie cereal bar to provide at least about 5 wt% of a protein, at least about 5 wt% of a fibroid material and at most 20 calorie per 28 g of a bar, and a method for preparing the low calorie cereal bar. CONSTITUTION: The low calorie cereal bar comprises about 15 wt% or more of whole grain; about 35 wt% or more of a binder; and about 5 wt% or more of a compound coating. Preferably the whole grain is selected from the group consisting of oat, wheat, wheat flake, barley, unhulled barley flake, African millet, corn and their mixture; the binder is selected from the group consisting of a sugar cane juice, an unpolished rice syrup, caramel, oligofructose, inulin and their mixture; and the compound coating comprises about 25-55 wt% of fat, about 30-60 wt% of carbohydrate, at least one kind of a flavoring agent, and about 0-30 wt% of a fibroid material. © KIPO 2007 ...

PREPARATION OF SOLID CAPSULES COMPRISING FLAVOURS

The present invention relates to a process for the preparation of solid capsules comprising flavours, in which an emulsion comprising flavour or fragrance, a natural extract comprising saponins, water and a water-soluble biopolymer having a molecular weight below 100 KDa is spray-dried. The invention further relates to the solid capsules as such and to products containing them.

DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS

Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coconut oil, sunflower oil, soybean oil, corn oil, rapeseed oil, grape seed oil, rice bran oil, sesame oil, and peanut oil, or any combination thereof. In some cases, the fat or oil exhibits health benefits including reducing postprandial plasma lactate levels, controlled insulin response, lowered serum LDL, raised serum HDL, lowered total serum cholesterol, reduced risk of metabolic syndrome, reduced risk of diabetes mellitus, enhanced fetal health, enhanced insulin sensitivity, reduced risk of hypertension, and enhanced resistance to obesity per unit of consumption. Food compositions and methods of health enhancement utilizing the fats and oils of the invention are also disclosed.

SNACK FOODS COMPRISING DIETARY FIBER GEL

According to the present invention, fat and caloric content of snack foods can be reduced by the replacement of a portion fat content normally found in snack foods with an amount of dietary fiber. The result is that fat and caloric content of snack foods can be manipulated with minimal effect on taste and texture. Furthermore, the snack foods can further comprise functional foods that increase health and nutritional benefits of the snack foods. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fiat and caloric content of snack foods by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods.

NUT BUTTER COMPOSITIONS AND METHODS RELATED THERETO

In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85°F and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.

NUTRIENT CLUSTERS FOR FOOD PRODUCTS AND METHODS OF PREPARATION

Nutrient clusters for food products such as for addition to Ready-To-Eat cereals by providing, in a preferred form of the present invention, nutrient products such in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The nutrient clusters are in the form of pieces each weighing from about 0.3 to 5g. and having a moisture content of about 2 % to 10 %. Disclosed are methods of preparing such nutrient clusters involving applying a liquid binder to the particulates to form sticky particulates, adding a powdered nutrient blend and curing the mixtures to form hardened dried nutrient clusters. The nutrient cluster can contain 100 % US recommended daily allowance ("USRDA") of essential vitamins and minerals and can contain added macronutrients such as soy proteins, soluble fiber, and/or calcium in nutritionally dense form in as little as 5 to 15 g of nutrient clusters. The clusters ...

THERAPEUTIC FOOD COMPOSITION AND METHOD TO DIMINISH BLOOD SUGAR FLUCTUATIONS

A therapeutic food composition for treatment of diabetic patients to diminish fluctuations in blood sugar levels and prevent hypoglycemic episodes, comprising per unit about 20-50 grams of nutrients including a slowly absorbed or digested complex carbohydrate, preferably cornstarch; a more rapidly absorbed complex carbohydrate; protein; and fat, but substantially no simple sugars. Diabetic patients may be treated to diminish blood sugar fluctuations and prevent hypoglycemia via the administration of the novel food composition as an evening or pre-bedtime snack or during the daytime hours to patients receiving insulin therapy or engaging in activities that might provoke hypoglycemia.

IMPROVED EDIBLE COMPOSITIONS FOR LOWERING CHOLESTEROL

The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fibre and plant sterol. The compositions are used as such or more advantageously in food products and comprise one or several fibres, preferably β-glucan, in combination with one or several plant sterols and/or stanols in their free and/or esterified forms.

COMPOSITIONS COMPRISING MILK PROTEIN CONCENTRATE AND FATTY ACID AND PROCESSES OF THEIR PREPARATION

The present disclosure relates to compositions comprising milk protein and a fatty acid material. In particular, the compositions of the present invention comprise:(a) milk protein, wherein the milk protein is at least partially derived from milk protein concentrate; and(b) a fatty acid material selected from the group consisting of fatty acids, non-glyceryl esters thereof, and mixtures thereof. The present disclosure further relates to compositions prepared by a process comprising combining milk protein concentrate and a fatty acid material. All compositions of the present invention are particularly useful as food or beverage compositions.

SNACK BAR

Snack bars having nut spread fillings are disclosed. The nut spread fillings are moist and creamy and do not require a crystallization step to achieve the desired firmness. The snack bars have the desired nut flavor intensity and creamy texture.

Low-calorie food bar

A low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 Cal/28 g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and a binder system; a caramel component; and the core component and caramel components are enrobed with a compound coating layer. The low-calorie food bar has a high protein core component and a caramel component formulated with high water-soluble dietary fiber content which is cohesive, crunchy yet soft/moist enough to be chewable, and flavorful throughout the product's shelf life.

Scarified infused dried buoyant cranberries and method for making same

Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.

Omega-3 Fatty Acids Encapsulated In Zein Coatings and Food Products Incorporating the Same

Disclosed are processes for stabilizing omega-3 fatty acids for use in food products. The processes permit creation of a variety of food forms and food ingredients that contain omega-3 fatty acids like docosahexaenoic acid and eicosapentaenoic acid wherein these foods and food forms are stable for months without developing fishy aromas or tastes. This stability enables the incorporation of omega-3 fatty acids into food forms such as ready to eat cereals, trail mixes, chips, granola bars, toaster pastries, baked goods, cookies, crackers, fruit pieces and fruit leathers. The processes utilize a zein coating to protect and stabilize the omega-3 fatty acids.

High beta-conglycinin products and their use

The utility of soybeans having a composition of greater than 40% of the protein as beta-conglycinin and less than 10% of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycinin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to ...

High-protein, reduced-carbohydrate bakery and other food products

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Puffed cereal cakes

The invention provides processes for the preparation of puffed cereal cakes, in particular puffed rice cakes. The processes comprise molding puffed or unpuffed cereal grains under pressure with the application of ultrasound. The ultrasound assists bonding of the cereal grains to form a solid cake. The ultrasound reduces fouling of the mold and increases processing speed. In one aspect, the starting material is prepuffed cereal grains, and these grains are coated with a binder agent and then bonded together at low temperature using ultrasound energy. This permits the formation of puffed cereal cakes with edible inclusions of temperature-sensitive foodstuffs, and also the rapid formation of puffed cereal cakes with shaped or profiled top and/or bottom surfaces.

Tasty, ready-to-eat, nutritionally balanced food compositions

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

PUFFING APPARATUS FOR PRODUCING CEREAL CRACKERS

NOVEL AGENTS FOR THE TREATMENT OF DISORDERS CONNECTED TO IMPAIRED NEUROTRANSMISSION

HIGH-BETA-CONGLYCININ PRODUCTS AND THEIR USE

The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discovered ingredients are useful for mimicking the texturizing properties of casein while also maintaining or improving physiological benefits of soy protein ingredients (e.g., cholesterol and triglyceride lowering properties). The high stability of the high beta-conglycin compositions against protein-protein aggregation reactions is valuable for creating good tasting beverages and beverage mixes. Cheese with good spreadability, gloss and smoothness was made using an enzyme-modified version of the new ingredient composition. Cheese with good firmness and meltability was also created using a different enzyme-treatment. High beta-conglycinin compositions were found to demonstrate excellent emulsifying and gelling properties in the pH region (5.5-6.2) relevant to ...

Food product providing sustained blood levels of exogenous substances

The present invention relates to a food product comprising soluble fibre and at least one exogenous biologically active substance. It further relates to the uses of a mixture comprising at least soluble fibre and at least one exogenous substance in the preparation of a food product to avoid short-term peaks of the exogenous substance in scrum, for example. Preferably the food product is a bar comprising caffeine.

CULTURES ENCAPSULATED WITH CHOCOLATE FOOD PRODUCTS COATED WITH CHOCOLATE AND METHODS OF PREPARATION

METHOD FOR FORMATION OF PUFFED CEREAL CAKES

A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205~C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85~C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre- treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food.

LAYERED CEREAL BARS AND THEIR METHODS OF MANUFACTURE

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

COMPOSITIONS COMPRISING MILK PROTEIN CONCENTRATE AND FATTY ACID AND PROCESSES OF THEIR PREPARATION

The present disclosure relates to compositions comprising milk protein and a fatty acid material. In particular, the compositions of the present invention comprise:(a) milk protein, wherein the milk protein is at least partially derived from milk protein concentrate; and(b) a fatty acid material selected from the group consisting of fatty acids, non-glyceryl esters thereof, and mixtures thereof. The present disclosure further relates to compositions prepared by a process comprising combining milk protein concentrate and a fatty acid material. All compositions of the present invention are particularly useful as food or beverage compositions.

SNACK MIX OF ENHANCED PLAY VALUE AND METHOD OF PREPARATION

Snack mixes in the form of loose blends of individual pieces, especially crackers, pretzels, and/or cereal pieces with the pieces including shaped and sized pieces that collectively, can be used to as puzzle member pieces for assembly into a pattern such as form figurines for enhanced play value such as for children. The present methods of preparation involve preparing shaped pieces adapted for assembling into puzzles and blending those shaped pieces to provide loose blends of individual pieces whereby an edible snack blend can be provided having enhanced play value.

PUFFED FOOD STARCH PRODUCT

The present invention includes puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. The puffed snack product has a puffed starch material body with a perimetrical shape and opposed upper and lower surfaces. At least one of the surfaces has a substantially wavy contour appearing as though individual kernels of grain were joined to each other. The product is made by providing a puffing chamber which permits unconstrained total volume expansion of the material, placing a bulk amount of the food starch material in the puffing chamber, and causing a volumetric expansion of the material placed in the chamber to form a single, unitary puffed food starch material product by constraining expansion of the material in the chamber in at least a first dimension, while permitting unconstrained volumetric ...

PREPARATION THAT CONTAINS OLIGOSACCHARIDES AND PROBIOTICS

The present invention relates to a preparation having a health-promoting action, in particular for the prevention and/or treatment of disorders of the digestive tract, which contains one or more probiotics and one or more non-digestible oligosaccharides. The probiotics are preferably chosen from bacterial strains such as a strain of a Lactobacillus or a Bifidobacterium species and from yeast strains such as a strain of a Saccharomyces species.

IMPROVED DIETARY FIBER CONTAINING MATERIALS COMPRISING LOW MOLECULAR WEIGHT GLUCAN

... ²²²A dietary fiber material obtained by using enzymes to digest cereal grains. ²The enzymes substantially hydrolyze any starch occurring in the cereal grain ²into small molecules but only partially hydrolyze .szlig.-glucan molecules. ²The dietary fiber material can have excellent physicochemical, physiological, ²and sensory properties such ass low molecular weight, a particular molecular ²weight distribution, and a particular polydispersity, in addition to having ²excellent food ingredient properties. As a food ingredient, the material can ²have high .szlig.-glucan content which provides nutrient to the body. Because ²the dietary fiber material can have neutral mouthfeel, it can be used to ²enhance the nutritional content of ice cream, yogurt, baked goods, bars, ²beverages, or certain other foods-without affecting the taste or other sensory ²attributes of the food. As a further benefit, the dietary fiber material can ²be used to provide certain therapeutic benefits, such as anticholesterol ...

APPARATUS AND METHOD FOR FORMING CEREAL FOOD PRODUCTS

CONDENSED PALATINOSE IN HYDROGENATED FORM

The invention relates to methods for producing condensed palatinose in hydrogenated form, to hydrogenated condensed palatinose produced thereby, to uses of this palatinose, and to foodstuffs and medicaments containing hydrogenated condensed palatinose.

FRUIT SPONGE

A low density food bar includes dried fruit pieces and a binder to produce a sponge-like consistency.

ISOMALTULOSE IN CEREAL PRODUCTS

The present invention relates to cereal products comprising cereals and isomaltulose, methods for production thereof, and also to the use of isomaltulose for producing cereal products.

FLAKED FOOD MATERIAL CONTAINING SOY ISOLATES

The present invention provides flaked food material products including from about to about 95% by weight of a cereal flour, from about 2 to about 20% by weight of water, and from about 5 to about 50% by weight of a soy protein. In preferred embodiments, the soy protein isolate is at least partially hydrolyzed soy protein in which the soy protein is hydrolyzed either during isolation or subsequent to isolation in further processing of the soy protein isolate. In alternate embodiments, the preferred soy protein isolate will have a viscosity of less than 800, preferably less than 400 CPS at 25.degree. C. at a shear rate of ten seconds on a Brookfield viscosity meter when the concentration of the soy protein isolate in de-ionized water is at least about 8%, preferably about 10%, more preferably about 12% and most preferably about 14%. Oat containing clusters and granola bars containing such flaked food material are also provided.

ПИЩЕВОЙ ПРОДУКТ, СОДЕРЖАЩИЙ МИКРОКАПСУЛУ ДЛЯ ДОСТАВКИ ПОЛЕЗНОГО ВЕЩЕСТВА, И СПОСОБ ДОСТАВКИ ПОЛЕЗНОГО ВЕЩЕСТВА

Настоящее изобретение относится к пищевому продукту, содержащему микрокапсулу для доставки полезного вещества, которая содержит агломерат первичных микрокапсул, причем каждая отдельная первичная микрокапсула имеет первичную оболочку и инкапсулированное в первичной оболочке полезное вещество, а агломерат первичных микрокапсул инкапсулирован внешней оболочкой, при этом первичная оболочка, или внешняя оболочка, или обе, первичная оболочка и внешняя оболочка, содержат желатин с числом Блума от около 51 до около 300. Изобретение также относится к способу получения такого пищевого продукта.

ПИЩЕВЫЕ ИЗДЕЛИЯ СО СРЕДСТВАМИ ДОСТАВКИ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ

Настоящее изобретение относится к пищевым изделиям, содержащим средства доставки. Также настоящее изобретение относится к способам получения таких пищевых изделий.

ПИЩЕВАЯ КОМПОЗИЦИЯ

Изобретение относится к пищевой композиции с непрерывной водной фазой, причем указанная пищевая композиция имеет влагоактивность (Aw) от 0,3 до 0,99 и содержание жира менее 15 % от общего веса композиции и включает по крайней мере один нежелатинизированный нативный крахмал в количестве от 4 до 40 мас. % по сухому весу от общей массы пищевой композиции, при этом указанный крахмал нагревают до температуры ниже температуры его желатинизации перед употреблением. Изобретение относится также к набору для получения пищевой композиции и термообработанному продукту из злаков, содержащему начинку, которая включает указанную пищевую композицию.

СПОСОБЫ ОТДЕЛЕНИЯ ЖИРА ОТ НЕСОЕВОГО РАСТИТЕЛЬНОГО МАТЕРИАЛА И ПОЛУЧЕННЫЕ ИМ КОМПОЗИЦИИ

Настоящее изобретение относится к сепарированию несоевого растительного материала с получением обогащенной жиром фракции, растительного экстракта с низким содержанием жира, композиций растительного белка с низким содержанием жира, нерафинированного масла, растительных смол, обессмоленного масла и белково-жирового осадка. Также настоящее изобретение относится к пищевым продуктам, содержащим или полученным из экстрактов с низким содержанием жира, обогащенной жиром фракции, смол, масел, белково-жировых осадков и белковых композиций с низким содержанием жира.

ЗЛАКОВАЯ ПЛИТКА И СПОСОБ ЕЕ ИЗГОТОВЛЕНИЯ

Предложена злаковая плитка и способ ее производства, в котором злаковая плитка включает прессованную смесь, содержащую (і) злаковую смесь, которая содержит готовые к употреблению (ГКУ) злаковые кусочки и первое связующее, (іі) наполнитель, содержащий множество дискретных агломератов, любой из которых включает множество частиц, содержащих продукт молочного белка вместе со вторым связующим, а первое связующее связывает злаковые кусочки и агломераты вместе. Злаковые плитки изобретения обеспечивают пищевую ценность без потери запаха и вкуса, а также хорошо сохраняются. При этом структура плитки остается такой, что требует продолжительного жевания, без проявлений липкости, твердости или хрупкости.

НИЗКОКАЛОРИЙНЫЙ ЗЕРНОВОЙ БАТОНЧИК ИЗ ЦЕЛЬНОГО ЗЕРНА И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ

Изобретение относится к низкокалорийным зерновым батончикам из цельного зерна, которые содержат цельное зерно и связующее в количествах, эффективных для обеспечения зернового батончика с, по меньшей мере, около 15 масс. % или больше цельного зерна, по меньшей мере, около 5 масс. % или больше белка, около 5 масс. % или больше пищевого волокна и 120 или меньше калорий на зерновой батончик весом в 28 граммов. Зерновые батончики, согласно изобретению, являются низкокалорийными, но вместе с тем обеспечивают хороший источник цельного зерна и пищевого волокна при сохранении приемлемого вкуса и органолептических свойств. Также изобретение относится к способу изготовления вышеупомянутого зернового батончика.

СПОСІБ ОДЕРЖАННЯ ТВЕРДОГО МОЛОЧНОГО ПРОДУКТУ (ВАРІАНТИ)

Винахід стосується способу одержання твердого молочного продукту із вмістом вологи менше, ніж близько 40 %, і співвідношенням жир/білок менше, ніж близько 2,5, і переважно із вмістом вологи від близько 10 до близько 30 % і співвідношенням жир/білок від близько 0,5 до близько 1,5 і ще більш переважно від близько 1 до близько 1,2. Твердий молочний продукт має високу твердість, низький вміст вологи, високий вміст білка, стабільний при зберіганні і зберігає свою форму при температурі навколишнього середовища. Можуть бути одержані тверді молочні продукти, що містять тверді інгредієнти, такі як злаки, насіння, печиво, суху суміш, сухі фрукти, горіхи і їх суміші.

Production of sheeted fruit and vegetable snacks

VEGETABLE GREASY SUBSTANCE AND ITS USE IN FOOD PREPARATIONS

FOOD COMPOSITION.

Food compsn. based on grains, pref. or rice

L'invention concerne une composition alimentaire granulaire ainsi qu'un procédé de préparation d'une telle composition. L'invention se caractérise en ce que la composition comporte un gel, et en ce que des grains de ladite composition granulaire sont agglomérés par ledit gel de manière à former un agglomérat qui s'égrène après avoir subi une élévation de la température et/ou une action mécanique. L'invention s'applique, en particulier, à la réalisation de plats cuisinés élaborés prêts à l'emploi.

FOOD PRODUCTS COMPRISING A SLOWLY DIGESTIBLE OR DIGESTION RESISTANT CARBOHYDRATE COMPOSITION

NUTRITIONAL COMPOSITIONS COMPRISING CHITIN MICROPARTICLES

Nutritional oral compositions are disclosed that contain a nutritional component, such as a macronutrient or a micronutrient. The nutritional compositions also include a chitin microparticle preparation preferably obtained by microfluidisation, wherein the chitin microparticles have an average diameter of between 1 and 100 ųm.

GRAIN PRODUCTS HAVING A NON-SWEETENING AMOUNT OF A POTENT SWEETENER

Comestible grain products are provided, e.g. cereal, oatmeal, snack bars, etc., including at least one grain constituent and a non-sweetening amount of at least one potent sweetener. The non-sweetening amount of potent sweetener may comprise a natural potent sweetener, an artificial potent sweetener, or a mixture of both. The non-sweetening amount of potent sweetener can modify the taste of the comestible grain product by decreasing or eliminating one or more undesirable taste characteristics, creating or increasing one or more desirable taste characteristics, or any combination of these.

APPETITE SUPPRESSANT COMPOSITIONS

An inherently nourishing edible appetite suppressant product comprising a steroidal glycoside, preferably obtainable from plants of the Asclepiadaceae family, the product being in the unit serving, having a weight of from 20 to 600 grams, and having the energy density of from 1.6 to 23 kilojoules per gram of product. A dietary regimen is also disclosed.

COMPOSITIONS COMPRISING DIETARY FAT COMPLEXER AND METHODS FOR THEIR USE

This invention relates to fat containing consumable food products comprising α-–cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

PROCESS FOR FLAVOR IMPROVEMENT OF FOODSTUFFS

The development of flavor compounds in a food is controlled by adding a flavonoid compound to the food. The flavonoid compound may comprise a phenolic compound, and specific phenolic compounds comprise catechins such as epicatechin, epigallocatechin gallate and similar compounds. Further disclosed herein is the control of the development of flavor compounds in a food during processing or storage by control of the Maillard reaction and/or by scavenging pyrazine radicals in the food. Such control may be achieved through the use of flavonoid compounds.

ULTRASONIC FORMING OF CONFECTIONERY PRODUCTS

The invention provides methods and apparatus for both cutting and forming individual confectionary products from strips or ropes. The apparatus includes an input conveyor (26) secured to a frame (22) and having upper and lower run portions, an ouput conveyor (28) secured to the frame and having an upper run, the output conveyor being positioned adjacent and downstream of the input conveyor to receive products formed on a downstream end portion of the upper run of the input conveyor, an ultrasonic stack (44) having an energy converter (66) for changing electrical energy into ultrasonic vibration, a booster (68) for increasing the amplitude of the vibration and an ultrasonic horn (70) having surfaces defining a cutting edge (126) and a forming cavity (74) with a predetermined interior shape and surface finish, at least one motor (54) and control for moving the stack generally parallel to the downstream end portion of the upper run of the input conveyor, and a mechanism for plunging the stack ...

METHOD FOR PRODUCING A COMPOSITION HAVING A FRUITY TASTE

The present invention relates to a method for producing a food composition with texture, acidity and fruity flavour, which consists of an amylaceous composition resulting from a process wherein a slurry of whole and/or refined cereal flours, and fructose alone or in combination with sugars taken from the group consisting of sucrose, glucose, maltose, and trehalose is first subjected to soaking and further sterilised and acidified and/or fermented.

FOOD PRODUCTS CONTAINING CYCLODEXTRINS HAVING BENEFICIAL HYPOCHOLESTEROLEMIC EFFECTS AND METHOD OF MAKING

The present invention is related to a novel component for use in a consumer food product that aids in providing beneficial hypocholesterolemic effects. More specifically, the present invention is directed to the use of alpha-cyclodextrin in the preparation of food products to lower harmful cholesterol levels. The food product provides beneficial hypocholesterolemic activity through increased bile acid and lipid binding activity while simultaneously delivering a food product, which is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects. The invention is also directed to communicating the benefit of the particular food product.

Cartilage enhancing food supplements and methods of preparing the same

A food supplement, either in the form of a snack bar or a beverage, which contains one or more cartilage enhancing supplements is provided. The cartilage supplements include chondroitin, glucosamine, and hyaluronic acid. The food supplement may additionally be fortified with cetyl myristoleate. The beverage is a mixture of a juice drink base which may include a water-based fruit flavored juice prepared using a pasteurization process at a relatively high temperature and a cartilage supplement solution which includes a cartilage supplement prepared at a relatively low temperature. The beverage may be carbonated, non-carbonated or concentrated. The preferred cartilage supplement is glucosamine, preferably associated with a counter ion, more preferably as glucosamine HCl. The supplement also contains vitamin C (ascorbic acid) and calcium hydroxide powder.

Extruded granola process

A method for creating bite-sized or filled pieces of chewy or crunchy granola. The invention is an improved process for manipulating and shaping chewy granola without having the granola lose its characteristic texture. The improved process includes: adding extra water to the ordinary ingredients of chewy granola, allowing the water to soften the granola, extruding or shaping the softened granola, and drying or removing the water from the softened granola thereby restoring the granola to about its original texture and composition.

Food product and method of preparation

Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g/cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase.

METHOD FOR FORMATION OF ENHANCED EXPANDABLE FOOD

NUTRITION BAR OR OTHER FOOD PRODUCT AND PROCESS OF MAKING

DRIED FERMENTED DAIRY PRODUCT CONTAINING A HIGH DENSITY OF LIVING BIFIDOBACTERIA

Puffed food starch product and method for making the same

The present invention includes puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crackers or the like, made from food starch material. Preferably, the starch material is provided primarily in the form of individual kernels or pellets of a cereal grain, such as rice, corn, wheat, rye, oats, millet, sorghum, barley, buckwheat, or mixtures thereof. Quantities of other food starch material es may also be employed as a co-mixed constituent, or the primary source of bulk starch material, for example potato starch material. A quantity of the grain is puffed (expanded) in a manner which forms a snack product of considerable crispiness, lightness, and unique texture to both the mouth and eye. According to a method of making the puffed food starch material product of the present invention, a puffing chamber is provided ...

METHOD FOR PRODUCING CEREAL BAR HAVING IMPROVED PALATABILITY

PROBLEM TO BE SOLVED: To provide a method for producing a cereal bar to reduce the compression force necessary for the formation of a bar and, at the same time, surely get the proper stickiness of the bar and the desired palatability of the product. SOLUTION: The invention provides a method for producing a cereal bar from cereal containing a cereal mixture which contains ready-to-eat (RTE) cereal pieces bonded with a binder. The cereal and the binder together form a cereal matrix, and the matrix is heated under temperature and time conditions to lower the water activity at the outer part and keep the higher second water activity at the inner part of the cereal matrix. The compression force necessary for forming a structure to independently keep the stickiness can be lowered in the present method to provide a chewable cereal bar having low density and improved preservation life. COPYRIGHT: (C)2008,JPO&INPIT ...

HIGH PROTEIN FOOD BARS COMPRISING SUGAR ALCOHOLS AND HAVING IMPROVED TEXTURE AND SHELF-LIFE

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

NUTRITIONAL FOOD BAR FOR SUSTAINED ENERGY

A nutritional food bar for providing sustained energy to the consumer is provided. The bar has a core, a coating, and comprises a mixture of vitamins, minerals, proteins, carbohydrates and fats. The core is a non-baked grain- based core comprised of at least one extruded rice crisp and at least one toasted puffed rice crisp. The coating is a confectioner's coating which is selected from chocolate and compound coatings.

CARTILAGE ENHANCING FOOD SUPPLEMENTS AND METHODS OF PREPARING THE SAME

A food supplement, either in the form of a snack bar or a beverage, which contains one or more cartilage enhancing supplements is provided. The cartilage supplements include chondroitin, glucosamine, and hyaluronic acid. The food supplement may additionally be fortified with cetyl myristoleate. The beverage is a mixture of a juice drink base which may include a water-based fruit flavored juice prepared using a pasteurization process at a relatively high temperature and a cartilage supplement solution which includes a cartilage supplement prepared at a relatively low temperature. The beverage may be carbonated, non-carbonated or concentrated. The preferred cartilage supplement is glucosamine, preferably associated with a counter ion, more preferably as glucosamine HCl.

FOOD PRODUCT WITH HIGH VISCOSITY

The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-2% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitable to delay glucose absorption or appearance in blood and/or to maintain raised glucose levels while avoiding high glucose peaks. The high viscosity of a food product was shown to be a key factor in the appearance of glucose in the blood stream. Hence, the food products according to the present invention are also suitable for diabetic patients.

CEREAL SNACK COMPRISING A BODY OF EXPANDED AND BONDED CEREAL GRAINS

The invention provides cereal snack foods comprising a body of expanded and bonded cereal grains, wherein the cereal grains have been flattened by rolling prior to expansion. The cereal grains may be rice grains. The invention also provides a process for the production of such snack foods, the process comprising the steps of: providing a plurality of cereal grains having a moisture content sufficiently high to render the grains plastic; compressing the cereal grains to flatten the grains; where necessary drying and/or rehydrating the flattened cereal grains to a moisture content of from about 10 % by weight to about 20 % by weight; introducing the dried cereal grains into a mold; and applying heat and pressure to puff and bond the dried cereal grains in the mold to form the body.

CEREAL AGGLOMERATION PROCESS AND AGGLOMERATED CEREAL PRODUCT

An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of crisp cereal pieces by applying in sequence, liquid oil, dry binder mix and a liquid sugar mixture.

METHOD AND APPARATUS FOR FORMING FOOD CLUSTERS

An improved method and apparatus for the formation of food clusters by using a fingerwheel (225) to break a bed of food product into clusters of medium size. After the food product, such as popcorn, and the coating that is placed on the product is mixed together (120), a bed of the mixture is formed. The bed is then forced through stationary fingers (305) by the fingerwheel (225) at an optimum temperature for forming the clusters, thus breaking the bed into individual clusters. The average size of the clusters is determined by the spacing between the fingers on the fingerwheel (225) and the stationary fingers (305) when they are meshed together. Once the clusters are broken up, the clusters are sent to a sifter/cooler (130) where the clusters are cooled and sifted before being combined together to package.

COMPOSITIONS COMPRISING PHYTOSTEROL, PHYTOSTANOL OR MIXTURES OF BOTH HAVING ENHANCED SOLUBILITY AND DISPERSABILITY AND INCORPORATION THEREOF INTO FOODS, BEVERAGES, PHARMACEUTICALS, NUTRACEUTICALS AND THE LIKE

A composition suitable for incorporation into foods, beverages, pharmaceuticals, nutraceuticals and the like comprises one or more phytosterols, phytostanols or mixtures of both, treated to enhance the solubility and dispersability thereof.

.DELTA.4-DESATURASE GENES AND USES THEREOF

The subject invention relates to the identification of genes involved in the desaturation of polyunsaturated fatty acids at carbon 4 (i.e., ".DELTA.4- desaturase"). In particular, .DELTA.4-desaturase may be utilized, for example, in the conversion of adrenic acid to .omega.6-docosapentaenoic acid and in the conversion of .omega.3-docosapentaenoic acid to docosahexaenoic acid. The polyunsaturated fatty acids produced by use of the enzyme may be added to pharmaceutical compositions, nutritional compositions, animal feeds, as well as other products such as cosmetics.

FLAKE CEREAL OR CHIP AND METHOD FOR MAKING SAME

Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture. 1. A flake , comprising:approximately 15-70% undegraded, whole grain groats, by weight of the flake; andapproximately 10-30% binder, by weight of the flake,wherein the flake is a compressed and dried flake measuring approximately 0.030 to 0.080 inch thick.2. The flake of claim 1 , wherein the flake is approximately 0.040 to 0.060 inch thick.3. The flake of claim 1 , wherein the whole grain groats comprise approximately 40-60% by weight of the flake.4. The flake of claim 1 , wherein the whole grain groats comprise at least one of oats claim 1 , wheat claim 1 , corn claim 1 , rice claim 1 , and barley.5. The flake of claim 1 , wherein the whole grain groats comprise hulled oat groats.6. The flake of claim 1 , further comprising approximately 1-10% nuts claim 1 , by weight of the flake.7. The flake of claim 1 , wherein the binder comprises at least one of rice flour and wheat flour.8. The flake of claim 1 , further comprising approximately 2-6% oil claim 1 , by weight of the flake.9. The flake of claim 1 , wherein the flake comprises a breakfast cereal.10. The flake of claim 1 , wherein the flake comprises a snack chip.11. The flake of claim 1 , wherein the flake has a bowl life of 10-15 minutes or more.12. The flake of claim 1 , wherein the flake is approximately 0.2 to 2.0 inches in diameter.13. The flake of claim 1 , wherein the flake has a moisture content of approximately 5% or more.14. The flake of claim 1 , wherein the flake has a moisture ...

Intermediate Moisture Bar Using A Dairy-Based Binder

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

COMPOSITIONS AND METHODS FOR THE STABILITY OF REACTIVE AMINO ACIDS IN A FOOD MATRIX

The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage. 1. A solid food product comprisingat least one source of solid ingredients selected from a group consisting of beta-glucans, crisps, rice crisps, rolled oats, fruit pieces, and combinations thereof; andat least one reactive amino acid in a binder that is substantially free from any reducing sugars.2. The solid food product according to claim 1 , wherein the reactive amino acid is selected from the group consisting of alanine claim 1 , arginine claim 1 , asparagine claim 1 , aspartate claim 1 , citrulline claim 1 , cysteine claim 1 , glutamate claim 1 , glutamine claim 1 , glycine claim 1 , histidine claim 1 , hydroxyproline claim 1 , hydroxyserine claim 1 , hydroxytyrosine claim 1 , hydroxylysine claim 1 , isoleucine claim 1 , leucine claim 1 , lysine claim 1 , methionine claim 1 , phenylalanine claim 1 , proline claim 1 , serine claim 1 , taurine claim 1 , threonine claim 1 , tryptophan claim 1 , tyrosine claim 1 , valine claim 1 , and combinations thereof.3. The solid food product according to claim 1 , wherein the reactive amino acid is beta-alanine.4. The solid food product according to claim 1 , wherein the reactive amino acid is carnosine.5. The solid food product according to claim 1 , wherein the solid ingredients comprises at least one beta-glucan.6. The solid food product according ...

CEREAL PIECES CONTAINING ALPHA-LINOLENIC ACID

The invention relates to shelf-stable cereal pieces which contain alphalinolenic acid, and to food compositions that comprise such cereal pieces. 1. Cereal piece comprising a cereal base and from 20% by weight to 45% by weight of a flax seed component containing alpha-linolenic acid , the cereal piece having a content of 4 g to 8 g of alpha-linolenic acid per 100 g from the flax seed component (dry weight).2. Cereal piece according to claim 1 , wherein the flax seed component contains a flax component selected from the group consisting of coarsely ground flax seed claim 1 , finely ground flax seed claim 1 , flax seed flour claim 1 , flax seed extract and combinations thereof.3. Cereal piece according to claim 1 , comprising from 0.05% to 1.0% by weight of an antioxidant component.4. Cereal piece according to claim 3 , wherein the antioxidant component is selected from the group consisting of phenolic antioxidant compounds claim 3 , tocopherols claim 3 , tocotrienols claim 3 , vitamin E claim 3 , flavonoids claim 3 , carotenoids claim 3 , catechins claim 3 , ascorbic acid and salts thereof claim 3 , thiopropionic acid claim 3 , antioxidant herbs or spices extracts claim 3 , butylated hydroxyanisole claim 3 , butylated hydroxytoluene claim 3 , tertiary-butyl hydroquinone claim 3 , and combinations thereof.5. Cereal piece according to claim 1 , comprising a cereal core and a coating layer claim 1 , wherein the coating layer comprises a flax seed component and a fat component.6. Cereal piece according to claim 5 , comprising an external glazing layer.7. Cereal piece according to claim 5 , wherein the cereal core is an extruded cereal or a cereal flake.8. Cereal piece according to claim 1 , which is in the form of a cluster comprising cereal particulates and flax seed component aggregated together with a binder component.9. Cereal piece according to claim 8 , having a water content of 1.5% by weight to 6.5% by weight.10. Cereal piece according to claim 1 , having a shelf ...

FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES

Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition may include one or more portions of a dried coffee cherry, which may include a deseeded coffee cherry. 1. A food product comprising:a particulate composition comprising one or more portions of a dried deseeded coffee cherry; andat least one flavoring agent.2. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprises one or more of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. The food product of claim 1 , wherein the particulate composition consists of the dried deseeded coffee cherry.4. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry consists of one or more of a pulp claim 1 , a mucilage claim 1 , and a hull.5. The food product of claim 1 , further comprising at least one fluid.6. The food product of claim 5 , wherein the particulate composition is present in the food product in an amount of about 1% by weight to about 80% by weight of the food product.710-. (canceled)11. The food product of claim 1 , wherein the particulate composition has at least one of:an average particle size of about 0.1 μm to about 3000 μm;a peak viscosity of about 30 rapid visco units to about 3000 rapid visco units;a dry matter content of about 80% by weight to about 100% by weight of the particulate composition; anda water absorption index of about 1 to about 20.1219.-. (canceled)20. The food product of claim 1 , wherein the food product has a weight ratio of the particulate composition to the flavoring agent of about 1:20 to about 20:1.21. The food product of claim 1 , further comprising one or more of:a fat composition comprising one or more of oil, ...

COMPOSITION CONTAINING AT LEAST ONE C7 SUGAR FOR ALOPECIA TREATMENT, COSMETIC TREATMENT OF HAIR AND NAILS, AND CARE OF HAIR, EYELASHES OR NAILS

The present invention relates to a composition including at least one C7 sugar, or derivative from esterification of said sugar, and a pharmaceutically acceptable carrier for treating alopecia. The present invention also relates to a method for cosmetically treating hair and nails, said method being intended to stimulate the growth thereof and/or slow the loss thereof. According to said method, a cosmetic composition including at least one C7 sugar, or derivative from esterification of said sugar, is administered. The present invention finally relates to a method for cosmetic care of hair and/or eyelashes and/or nails. 115-. (canceled)16. A method to stimulate the growth of hair and nails and/or to slow the loss of the hair and nails by reducing inflammation , comprising administering to a person in need thereof a composition comprising a mannoheptulose , a perseitol or a mixture thereof and an acceptable excipient.17. The method of claim 16 , wherein the composition is topically applied to the hair and/or eyelashes and/or nails and then left in contact with the hair and/or eyelashes and/or nails.18. The method of claim 16 , wherein the composition is topically applied to the hair and/or eyelashes and/or nails and then left in contact with the hair and/or eyelashes and/or nails and rinsed.19. The method of claim 16 , wherein the composition is administered orally.20. The method of claim 19 , wherein the composition is administered in the form of soft or hard capsules claim 19 , tablets claim 19 , cereal bars or beverages.21. The method of claim 16 , wherein the person has alopecia.22. The method of claim 16 , wherein said composition contains 0.001 to 30% by weight D-mannoheptulose claim 16 , in relation to the total weight of said composition claim 16 , and/or 0.001 to 30% by weight perseitol claim 16 , in relation to the total weight of said composition.23. The method of claim 22 , wherein the source of D-mannoheptulose and/or perseitol is an avocado sugar water- ...

System and Method for Bottom Coating Food Products

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material. 1. A method of coating bottom and partial side portions of a food product comprising:directing the food product in a longitudinal direction along a first conveyor belt which is spaced from a second, solid conveyor belt by a gap;dispensing a coating material onto and laterally across a portion of the second, solid conveyor belt from within the gap;transferring the food product from upon the first conveyor belt onto the second, solid conveyor belt wherein the food product becomes partially immersed in the coating material to establish a coated food product; andremoving the coated food product from the second, solid conveyor belt.2. The method of claim 1 , wherein the gap constitutes a longitudinal gap and the coating material is dispensed from at least one side wall opening provided in a dispenser head projecting vertically into the longitudinal gap.3. The method of claim 2 , further comprising: pumping the coating material to the dispenser head through a manifold.4. The method of claim 3 , further comprising: collecting excess coating material from the second claim 3 , solid conveyor belt and recycling the excess ...

Granola composition and bar containing steel cut oats and process for making the same

Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A process for making the steel cut granola compositions of the disclosure is also disclosed in which conditioning syrup is readily absorbed by the steel cut oats to hydrate the steel cut oats and impart an acceptable texture and flavor to the granola composition. A steel cut oatmeal bar comprising the steel cut oat granola compositions and a cold forming process for making the steel cut granola bar in which a binder syrup exhibits reduced cold flow is also disclosed.

Process For Making Microwaveable, Sugar-Free, Grain-Textured Milk And Cereal Bars And Finger-Foods Whereby Every Serving Can Be Eaten Completely Interchangeably With And Priced Competitively With A Bowl of Milk And Cereal

The present invention relates to a process for making milk and cereal bars and finger-foods; said process comprising the steps of: a) modifying raw, whole cereal grains so they become fully-cooked within 30 minutes; b) partially cooking every one to four ounces of modified cereal grains with every one half-cup of fluid-milk at 210° F. and discharging them from the cooker before the starch-granules in the grain-centers are gelatinized; c) depositing said partially-cooked grains into continuous sheets which are then cut into units; d) heating the units of c) with 450° F. blown-air in a convection-oven, and discharging said units from the oven either before or after the starch-granules in the grain-centers have become gelatinized; and e) freezing said units. 1. A process for making grain-textured milk and cereal bars and finger-foods comprised of milk-infused cereal grains that have water-activities higher than 0.90 and moistures higher than 25%; said process comprising the steps of:a) modifying all the raw whole cereal grains that take longer than 30 minutes to become fully-cooked by cutting them into grain-halves so they can become fully-cooked within 30 minutes;b) cooking in a steam-jacketed, tilt-type kettle every one to four ounces of raw, modified and unmodified cereal grains with every one-half cup of un-pasteurized fluid-milk at 210 F until said fluid-milk is pasteurized and infused into the surface areas of the grains, thereby making sticky-surfaced, partially-cooked, milk-infused cereal grains which are then immediately dumped from the cooker before said fluid-milk diffuses into and gelatinizes the starch-granules in the centers of the grains;c) depositing said partially-cooked grains with un-gelatinized grain-centers into continuous sheets which are then cut into units;d) heating with 450 F blown-air in a continuous convection-oven, said units comprised of partially-cooked grains, so that the infused fluid-milk from the surface areas of the grains diffuses ...

Snack Bars Containing Psyllium

A reference amount commonly consumed (RACC) of an organoleptically acceptable snack bar. The snack bar can contains from about 3 g to about 6 g fiber where the fiber can contain from about 1 g to about 3 g of soluble fiber. The soluble fiber can be from psyllium and the bar can contain from about 2 g to about 4 g psyllium. The snack bar can also contain a whole grain product. The snack bar can have less than 3 g of fat and from about 135 to about 180 calories per serving. Furthermore, the snack bar may not be baked. 1. An RACC of an organoleptically acceptable psyllium snack bar comprising:a. from about 3 g to about 6 g fiber wherein the fiber comprises from about 1 g to about 3 g soluble fiber and wherein at least a portion of the fiber comes from about 2 g to about 4 g psyllium; 'wherein the snack bar comprises less than about 3 g fat and wherein the snack bar comprises from about 135 to about 180 calories per RACC and wherein the snack bar is not baked.', 'b. a whole grain product;'}2. The psyllium snack bar of wherein the snack bar comprises less than about 13 g sugar per RACC.3. The psyllium snack bar of comprising at least 2 g of soluble fiber.4. The psyllium snack bar of further comprising a dried fruit.5. The psyllium snack bar of wherein the psyllium comprises particles with a mean particle size from about 50 μm to about 200 μm.6. The psyllium snack bar of wherein the snack bar comprises a water activity from about 0.05 to about 0.35.7. An RACC of an organoleptically acceptable psyllium snack bar comprising:a. from about 0.5 g to about 4 g of soluble fiber from psyllium;b. a whole grain;c. a dried fruit;wherein the snack bar is low in fat, low in saturated fat, and does not comprise cholesterol and wherein the snack bar is from about 100 to about 280 calories per RACC and wherein the snack bar comprises a weight ratio of protein to fiber of from about 0.25 to about 1.5.8. The snack bar of wherein the psyllium snack bar comprises less than about 15 g sugar ...

CRUNCHY GRANOLA CLUSTERS AND PRODUCTS PREPARED THEREFROM

Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long chain polysaccharide. 1. Crunchy granola clusters comprising flakes from at least one grain , crisps from at least one grain , at least one protein , a starch that comprises an average hold viscosity of between 2000 and 3000 centipoise and a final viscosity of greater than 5000 centipoise when measured using the RVA Protocol , and syrup.2. The crunchy granola clusters according to wherein the syrup comprises a long chain polysaccharide claim 1 , wherein the syrup comprises up to 30% by weight of the clusters.3. The crunchy granola clusters according to wherein the long chain polysaccharide is selected from the group consisting of polydextrose claim 2 , maltodextrin claim 2 , oligofructose claim 2 , inulin claim 2 , or corn syrup solids.4. The crunchy granola clusters according to wherein the flakes are selected from the group consisting of oat claim 1 , wheat claim 1 , corn claim 1 , rye triticale claim 1 , barley claim 1 , quinoa and any combination thereof.5. The crunchy granola clusters according to wherein the flakes are oat flakes and claim 1 , optionally claim 1 , wheat flakes.6. The crunchy granola clusters according to wherein the protein is selected from the group consisting of whey claim 1 , whey protein concentrate claim 1 , nonfat dried milk and combinations thereof.7. A cereal topping comprising the crunchy granola clusters according to wherein the clusters remain crunchy while in contact with a liquid for at least six minutes without getting soft.8. The cereal topping according to wherein the topping comprises 30% to 90% crunchy granola clusters.9. An oatmeal product comprising oatmeal prepared with a hot liquid and further comprising the topping according to .10. A yogurt topping comprising the crunchy granola clusters of wherein the clusters remain crunchy in ...

SYSTEM AND METHOD FOR BOTTOM COATING FOOD PRODUCTS

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material. 1. A method of coating bottom and partial side portions of a food product comprising:directing the food product in a longitudinal direction along a first conveyor belt which is spaced from a second, solid conveyor belt by a gap;dispensing a coating material onto and laterally across a portion of the second, solid conveyor belt from within the gap;transferring the food product from upon the first conveyor belt onto the second, solid conveyor belt wherein the food product becomes partially immersed in the coating material to establish a coated food product;evening out the coating material on the bottom portion of the food product by directing the food product across a detailer assembly, andremoving the coated food product from the second, solid conveyor belt.2. The method of claim 1 , wherein the gap constitutes a longitudinal gap and the coating material is dispensed from at least one side wall opening provided in a dispenser head projecting vertically into the longitudinal gap.3. The method of claim 2 , further comprising: pumping the coating material to the dispenser head through a manifold.4. ...

CEREAL FOODSTUFFS, CEREAL FOOD PRODUCTS, AND METHODS OF MANUFACTURE THEREOF

A shaped, self-sustaining cereal product is formed from a mixture of cereal and a thickener, such as a milk. Aspects include forming the cereal product from a mixture that has been cooked, cooled, shaped, frozen, breaded, and then fried. Aspects also include forming a mixture that contains milk but with little or no water. 1. A method , comprising:forming a mixture comprising a cereal and a liquid thickener;cooking the mixture until al dente but slightly creamy;cooling the mixture; andforming the cooled mixture into a desired shaped foodstuff.2. The method according to claim 1 , comprising cooling the shaped foodstuff.3. The method according to claim 2 , comprising freezing the shaped foodstuff.4. The method according to claim 2 , comprising applying an outer coating to the frozen foodstuff to form a coated frozen foodstuff.5. The method according to claim 4 , comprising deep-frying the coated frozen foodstuff to form an edible food product.6. The method according to claim 5 , comprising freezing the edible food product for future consumption.7. The product produced by the process of .8. The method according to claim 1 , comprising forming a mixture comprising a cereal and milk as the liquid thickener.9. The method according to claim 8 , comprising forming a mixture comprising a starchy cereal.10quinoa. The method according to claim 9 , comprising forming a mixture comprising a starchy cereal selected from the group consisting of oats claim 9 , steel cut oats claim 9 , grits claim 9 , claim 9 , and cream of wheat.11. The method according to claim 10 , comprising forming a mixture comprising steel cut oats as the starchy cereal.12. The method according to claim 10 , comprising adding a flavor enhancing ingredient to the mixture prior to cooling.13. The method according to claim 12 , comprising adding at least one cooked fresh fruit claim 12 , at least one dried nut claim 12 , and/or at least one spice ingredient to the mixture prior to cooling.14. The method ...

Omega-3 enriched cereal, granola, and snack bars

The present disclosure provides for improved cereal products, specifically snack bars, and methods of producing such products by incorporating healthy lipids containing stearidonic acid into the product compositions. In one embodiment of the disclosure, a cereal product including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a snack bar including a SDA-enriched soybean oil is disclosed.

PLANT PHENOLS AND THEIR USE IN THE TREATMENT OR PREVENTION OF EOSINOPHILIC ESOPHAGITIS

The present invention relates to the use of plant phenols, in particular, plant phenolic acids, like rosemarinic acid, ellagic acid, and chlorogenic acid in the treatment or prevention of eosinophilic esophagitis. 1. A method for the prevention or treatment of eosinophilic esophagitis comprising administering a composition comprising plant phenols to an individual in need of same.2. Method according to wherein the phenols are selected from the group consisting of rosemarinic acid claim 1 , ellagic acid claim 1 , cholorgenic acid claim 1 , and mixtures thereof.3. Method according to wherein the plant phenol is a polyphenol.4. Method according to wherein the plant phenols are plant extracts.5. Method according to wherein the plant extracts are selected from the group consisting of extracts from thyme claim 4 , pomegranate claim 4 , green coffee claim 4 , and mixtures thereof.6. Method according to wherein the composition is administered orally.7. Method according to wherein the composition is administered topical-orally.8. Method according to wherein the composition is administered in the form of a spray.9. Method according to wherein the individual is a human being or a pet animal.10. Method according to wherein the individual is selected from the group consisting of a young child between the age of 1 month and six years claim 1 , an older child between the age of 6 to 18 years claim 1 , and an adult person.11. Method according to wherein the composition is a nutritional composition claim 1 , an oral nutritional supplement and a pharmaceutical product.12. Method according to wherein the nutritional composition is selected from the group consisting of an infant feeding composition claim 11 , an amino acid based beverage or formula claim 11 , a follow-up formula claim 11 , a growing-up milk claim 11 , an infant cereal claim 11 , and a baby nutritional composition.13. Method according to wherein the nutritional composition is selected from the group consisting of a ...

GRANOLA COMPOSITION AND BAR CONTAINING STEEL CUT OATS AND PROCESS FOR MAKING THE SAME

Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A process for making the steel cut granola compositions of the disclosure is also disclosed in which conditioning syrup is readily absorbed by the steel cut oats to hydrate the steel cut oats and impart an acceptable texture and flavor to the granola composition. A steel cut oatmeal bar comprising the steel cut oat granola compositions and a cold forming process for making the steel cut granola bar in which a binder syrup exhibits reduced cold flow is also disclosed. 1. A granola composition comprising:about 60% to about 85% grain component by weight, wherein the grain component comprises from about 50% to about 100% steel cut oats by weight; andabout 15% to about 40% of conditioning syrup by weight, the conditioning syrup comprising water and one or more sugar components, and Brix (° Bx) of about 50° Bx to about 75° Bx.2. The granola composition of claim 1 , wherein the composition comprises clusters or nuggets.3. The granola composition of claim 1 , wherein the grain component further comprises one or more of corn claim 1 , rice claim 1 , wheat claim 1 , rye claim 1 , barley claim 1 , oat groats claim 1 , rolled oats claim 1 , buckwheat claim 1 , and soybeans.4. The granola composition of claim 1 , wherein the grain component comprises about 50% to about 85% of steel cut oats by weight.5. The granola composition of claim 1 , wherein the grain component further comprises rolled oats claim 1 , crisp rice claim 1 , soy crisps claim 1 , or a mixture thereof.6. The granola composition of claim 1 , wherein the conditioning syrup comprises about 60° Bx to about 70° Bx.7. The granola composition of claim 1 , wherein the sugar component comprises one or more of sugar claim 1 , corn syrup claim 1 , molasses claim 1 , and honey.8. The granola ...

GRANOLA COMPOSITION AND BAR CONTAINING STEEL CUT OATS AND PROCESS FOR MAKING THE SAME

Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A process for making the steel cut granola compositions of the disclosure is also disclosed in which conditioning syrup is readily absorbed by the steel cut oats to hydrate the steel cut oats and impart an acceptable texture and flavor to the granola composition. A steel cut oatmeal bar comprising the steel cut oat granola compositions and a cold forming process for making the steel cut granola bar in which a binder syrup exhibits reduced cold flow is also disclosed. 1. A steel cut oatmeal bar , comprising: about 60% to about 85% grain component by weight, wherein the grain component comprises from about 50% to about 100% steel cut oats by weight; and', 'about 15% to about 40% of conditioning syrup by weight, the conditioning syrup comprising water and one or more sugar components, and Brix (° Bx) of about 50° Bx to about 75° Bx; and, 'about 20% to about 50% by weight of a granola composition comprisingabout 25% to about 45% by weight of a binder syrup, the binder syrup comprising water, oil, one or more sugar components, one or more gums, and about 75° Bx to about 95° Bx;wherein a portion of the binder syrup coats the granola composition and binds the granola composition together to provide the bar.2. The steel cut oatmeal bar of claim 1 , wherein the bar comprises a geometric shape.3. The steel cut oatmeal bar of claim 1 , wherein the binder syrup comprises about 80° Bx to about 90° Bx.4. The steel cut oatmeal bar of claim 1 , wherein the sugar component of the binder syrup comprises corn syrup and sugar.5. The steel cut oatmeal bar of claim 1 , wherein the binder syrup comprises:about 30% to about 65% corn syrup by weight;about 0% to about 20% of a sugar by weight;about 1% to about 6% of a gum by weight, andabout 0% to about 20% oil ...

PROTEIN-BASED GEL DELIVERY SYSTEM

A protein gel for encapsulation and controlled delivery of bioactive compounds is provided. These specific bioactive compounds may include but are not limited to vitamins, minerals, medications, probiotics and other bioactive supplements; and the amounts and/or dosages of the bioactive agents and ingredients may be adjusted to properly suit adults, children, or elderly dependent upon the end-use. This protein gel may act as both a pharmaceutical and nutraceutical, and may contain the active therapeutic compound, such as an antibiotic, chemotherapeutic, or pain medication in conjunction with specific nutrients that may act synergistically with the medication to enhance efficacy and overall health of the patient. The gel may be consumed alone or incorporated into food products such as cereal-type bars or mixed into biscuits, cookies, and the like. 1. A gel-based oral delivery composition comprising whey protein isolate , collagen hydrolysate , and a thickening agent , whereby the ratio of whey protein isolate to collagen hydrolysate ranges from 50:50 to 90:10.2. The gel-based oral delivery composition of claim 1 , whereby the ratio of whey protein isolate to collagen hydrolysate ranges from 60:40 to 80:20.3. The gel-based oral delivery composition of claim 1 , whereby the ratio of whey protein isolate to collagen hydrolysate is 70:30.4. The gel-based oral delivery composition of claim 1 , further including a flavoring agent claim 1 , a sweetener claim 1 , and a food preservative.5. The gel-based oral delivery composition of claim 1 , further including at least one active ingredient in an amount ranging from 0.1 milligrams to 10 grams.6. The gel-based oral delivery composition of claim 5 , whereby said active ingredient is selected from the group consisting of guaifenesin claim 5 , mesalamine claim 5 , diltiazem claim 5 , metoprolol claim 5 , balsalazide claim 5 , aspirin claim 5 , benzocaine claim 5 , diphenhydramine claim 5 , acetaminophen claim 5 , ibuprophen and ...

NON-SWEET BINDER FOR FOOD PRODUCTS

A non-sweet binder for a meal replacement food product, the binder composition comprising at least one starch component, dispersed in an aqueous medium forming an aqueous binder solution. The aqueous binder solution is heat treatable to achieve a desired viscosity that allows cohesion of a plurality of ingredients and shaping of the food product without substantial modification in nutritional value of final food product. 1. A non-sweet binder for a food product , the binder composition comprising:a starch component comprising a combination of pre-gelled starch and native starch and a mucilage, dispersed in an aqueous medium forming an aqueous binder,wherein the mucilage acts synergistically with the starch component to improve aggregation and binding of a plurality of ingredients of the food product,wherein the presence of pre-gelled starch increases viscosity of the aqueous binder which allow aggregation of the plurality of ingredients at ambient temperature, without any need to heat the aqueous binder,wherein the aqueous binder allows shaping of the food product without substantial modification in nutritional value, wherein the aqueous binder contributes to less than 15 calories and less than 3 grams of fat per 40 grams serving of the food product.2. The non-sweet binder composition of claim 1 , wherein the starch component is obtained from at least one plant source.3. The non-sweet binder composition of claim 2 , wherein the starch component is obtained from a group consisting corn claim 2 , lotus root claim 2 , taro root claim 2 , rice claim 2 , tapioca claim 2 , arrowroot claim 2 , potato claim 2 , and kudzu.4. The non-sweet binder composition of claim 1 , wherein the aqueous medium comprises water.5. The non-sweet binder composition of claim 1 , wherein the aqueous medium optionally comprises a food grade aqueous solution selected from a group consisting fruit juices claim 1 , vegetable juices or purees claim 1 , fermentation products claim 1 , broth claim 1 , ...

Intermediate moisture bar using a dairy-based binder

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

Intermediate moisture bar using a dairy-based binder

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

Compositions comprising dietary fat complexers and methods for their use

This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Cereal compositions comprising high-potency sweeteners

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