АНАЛОГ СЫРА

FIELD: food industry.SUBSTANCE: cheese analogue composition includes, as initial components, almond milk, lactic acid bacteria, transglutaminase, salt and water, while the specified composition does not contain soy proteins. The produced cheese analogue can be presented in the form of soft fresh cheese, soft mature cheese or homemade cheese.EFFECT: proposed cheese analogue corresponds to cheese produced in a traditional way from cow or goat milk by taste qualities and appearance.19 cl, 10 dwg, 2 tbl, 7 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 767 198 C2 (51) МПК A23C 20/02 (2006.01) A23L 29/206 (2016.01) C12P 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23C 20/02 (2021.08); A23L 29/206 (2021.08) (21)(22) Заявка: 2017131523, 12.07.2012 (24) Дата начала отсчета срока действия патента: Дата регистрации: 16.03.2022 R U 12.07.2012 (72) Автор(ы): БРАУН Патрик О'Рейлли (US), КАЗИНО Монте (US), ВОККОЛА Линн С. (US), ВАРАДАН Ранджани (US) (73) Патентообладатель(и): ИМПОССИБЛ ФУДЗ ИНК. (US) 12.07.2011 US 61/507,096 Номер и дата приоритета первоначальной заявки, из которой данная заявка выделена: 2014104813 12.07.2011 (43) Дата публикации заявки: 06.02.2019 Бюл. № 4 (56) Список документов, цитированных в отчете о поиске: DE 102007061256 A1, 25.06.2009. JPS54138135 A, 26.10.1979. US 5055310 A1, 08.10.1991. GB 2016255 B, 04.08.1982. AU 736275 B2, 26.07.2001. WO 1992007472 A1, 14.05.1992. DE 2347345 A1, 10.04.1975. C 2 R U (54) АНАЛОГ СЫРА (57) Реферат: Изобретение относится к пищевой промышленности. Композиция аналога сыра включает в качестве исходных компонентов миндальное молоко, молочнокислые бактерии, трансглютаминазу, соль и воду, при этом указанная композиция не содержит белков из сои. Получаемый аналог сыра может быть Стр.: 1 C 2 Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" 2 7 6 7 1 9 8 (45) Опубликовано: 16.03.2022 Бюл. № 8 2 7 ...

СПОСОБ ПОЛУЧЕНИЯ СИРОПА ИЗ КРАСНИКИ

Изобретение относится к пищевой промышленности, в частности к способам получения сиропов из целых плодов красники. Способ предусматривает получение сока из ягод красники посредством прессования. Для осветления сока его центрифугируют, после чего фильтруют. После фильтрования сока 40% его объема помещают в сироповарочный котел и добавляют сахар при следующих соотношениях компонентов (%): осветленный сок красники 36,0 и сахар 64,0. Затем нагревают массу до температуры 85°С, добавляют в нагретую массу оставшийся объем сока и перемешивают. После чего сироп процеживают, разливают в стеклянную тару, укупоривают, пастеризуют при температуре 85°С в течение 15 минут и охлаждают до температуры 35-40°С. При получении сиропов с использованием сахарозаменителей после перекачивания 40% объема сока красники в сироповарочный котел добавляют консервант в виде кислоты сорбиновой или калия сорбата 0,2%. Изобретение позволяет получить сироп с повышенным содержанием биологически активных веществ, обладающих ...

ЖЕЛАТИНОВЫЙ ПРОДУКТ С СЕРДЦЕВИННЫМ КОМПОНЕНТОМ И СПОСОБ ПОЛУЧЕНИЯ ЭТОГО ЖЕЛАТИНОВОГО ПРОДУКТА

FIELD: food industry.SUBSTANCE: invention relates to a gelatine marmalade product with a core component which is completely coated with gelatine gel, as well as to a method for production of similar products. Disclosed is a jelly-like marmalade product with a core component which is completely coated with gelatine gel, wherein the gelatine gel is obtained from a homogeneous casting mass which contains the following components in a water-soluble form: gelatine with a certain gel-chromatography average molecular weight of at least 130 kDa, preferably at least 145 kDa, wherein fraction with molecular weight higher than 100 kDa accounts for at least 35 wt. %, preferably at least 45 wt. %, in amount of 3 to 20 wt. %, glucose molasses with viscosity less than 1000 MPa⋅s, preferably less than 800 MPa⋅s, measured at dry substance content of 80 wt. % and at temperature of 60 °C, in amount of 15 to 60 wt. % and sucrose in amount of 15 to 60 wt. %, wherein content of dry substance in casting weight is at least 70 wt. %. Also disclosed is a method for production of gelatine marmalade product with a core component, consisting in the following stages: mould cell is cast with first part of amount of casting mass at temperature of 75 °C or higher, if necessary, cooling pouring mass, primarily to temperature within 30 to 50 °C, into the mould cell, a core component is inserted, the second part of the amount of cast mass is cast into the mould cell at temperature of 75 °C or higher, Moulding mass is cooled in mould cell to temperature of 25 °C or lower to produce a gelatine marmalade product with a core component coated with gelatine gel from cast mass, and optionally removing gelatine product from mould cell.EFFECT: invention consists in modification of casting mass containing gelatine and sugar so that it can be poured into solid cells of the mould, providing an end product which has a typical texture of gelatine marmalade products expected by the consumer.21 cl, 8 tbl, 6 ex ...

Напиток на основе растительной пищевой добавки

FIELD: food industry. SUBSTANCE: invention relates to the food industry. The drink contains a food additive based on decoctions of sphagnum, reindeer lichen and shiksha, extracts of larch needles and willow-herb, forest berry juice and water, and additionally contains an acidity regulator. All components are taken at a specific ratio. EFFECT: invention makes it possible to develop a drink with tonic, adaptogenic and vitamin properties. 8 cl, 3 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 744 731 C1 (51) МПК A23L 2/02 (2006.01) A23L 29/206 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 2/02 (2020.08); A23L 29/206 (2020.08) (21)(22) Заявка: 2020130440, 16.09.2020 (24) Дата начала отсчета срока действия патента: Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 16.09.2020 (45) Опубликовано: 15.03.2021 Бюл. № 8 2 7 4 4 7 3 1 R U (54) Напиток на основе растительной пищевой добавки (57) Реферат: Изобретение относится к пищевой компоненты взяты при определенном промышленности. Напиток содержит пищевую соотношении. Изобретение позволяет добавку на основе отваров сфагнума, ягеля и разработать напиток с тонизирующими, шикши, настоев хвои лиственницы и иван-чая, адаптогенными и витаминными свойствами. 7 з.п. сок лесных ягод и воду, причем дополнительно ф-лы, 3 табл., 5 пр. содержит регулятор кислотности. Все Стр.: 1 C 1 C 1 Адрес для переписки: 620072, Свердловская обл., г. Екатеринбург, ул. Конструкторов, 5, оф. 229, ООО "Царская привилегия", Левкину А.Ю. (56) Список документов, цитированных в отчете о поиске: RU 2630494 C1, 11.09.2017. RU 2481045 C1, 10.05.2013. CN 1101569 A, 19.04.1995. 2 7 4 4 7 3 1 (73) Патентообладатель(и): Государственное казенное учреждение Ямало-Ненецкого автономного округа «Научный центр изучения Арктики» (RU) 15.03.2021 R U 16.09.2020 (72) Автор(ы): Мельникова Вера Валерьевна (RU), Кострицын Владимир Владимирович (RU), Семикин Виктор Васильевич (RU) RUSSIAN FEDERATION (19 ...

ПИЩЕВЫЕ КОМПОЗИЦИИ, УСИЛИВАЮЩИЕ ЧУВСТВО СЫТОСТИ

... 1. Водная, жидкая пищевая композиция или пищевая композиция, которую можно есть ложкой, содержащая, по меньшей мере, 1 мас.% белка и от 0,1 до 5 мас.% биополимерного загустителя, который не является денатурированным или гидролизованным при рН от 2 до 4, отличающаяся тем, что композиция имеет прочность геля при 37°С и рН 2, по меньшей мере, 10 кПа. 2. Пищевая композиция по п.1, отличающаяся тем, что композиция имеет прочность геля при 37°С и рН 2, по меньшей мере, 15 кПа. 3. Пищевая композиция по п.1, отличающаяся тем, что композиция имеет максимальную прочность геля 100 кПа при 37°С и рН 2. 4. Пищевая композиция по п.1, отличающаяся тем, что композиция включает полисахаридную непрерывную фазу, содержащую, по меньшей мере, часть биополимерного загустителя. 5. Пищевая композиция по п.4, отличающаяся тем, что полисахаридная непрерывная фаза содержит от 0,5 до 10 мас.% биополимерного загустителя в пересчете на массу полисахаридной непрерывной фазы. 6. Пищевая композиция по п.1, отличающаяся ...

ПИЩЕВАЯ КОМПОЗИЦИЯ НА ФРУКТОВОЙ ОСНОВЕ (ВАРИАНТЫ)И СПОСОБ ЕЕ ПРИГОТОВЛЕНИЯ (ВАРИАНТЫ)

... 1. Подкисленная фруктовая композиция, содержащая (а) фрукты; (б)воду и (в) подкислитель, в которой рН составляет менее 3,8, а внеклеточное содержание сложного эфира с ненасыщенной концевой связью составляет менее 20,0 ppm (частей на миллион). 2. Подкисленная фруктовая композиция по п.1, в которой в качестве фруктов используются авокадо, бананы, манго, гуайява, инжир, папайя, киви, звездоплодник, ананас или их смесь. 3. Подкисленная фруктовая композиция по п.1, в которой в качестве фруктов используется авокадо. 4. Подкисленная фруктовая композиция по п.1, в которой подкислителем служит уксусная кислота, соляная кислота, молочная кислота, яблочная кислота, фосфорная кислота или их смесь. 5. Подкисленная фруктовая композиция по п.1, в которой подкислителем является фосфорная кислота. 6. Подкисленная фруктовая композиция по п.1, в которой внеклеточное содержание сложного эфира с ненасыщенной концевой связью составляет менее 5,0 ppm. 7. Подкисленная фруктовая композиция по п.1, в которой плоды ...

СУХИЕ ЦИТРУСОВЫЕ ВОЛОКНА И ИХ ИСПОЛЬЗОВАНИЕ

МОЛОКОПОДОБНЫЕ НАПИТКИ

... 1. Композиция молокоподобного напитка, содержащая примерно от 1% до 10% одного или более казеинатов, примерно от 1% до 10% сывороточного белка, примерно от 2% до 10% одного или более жиров, примерно от 0,01% до 1% одного или более гидроколлоидов и примерно от 0,1% до 10% одного или более эмульгаторов.2. Композиция по п.1, в которой казеинаты представлены казеинатом натрия, казеинатом кальция, казеинатом калия, казеинатом магния или их комбинациями.3. Композиция по п.1, в которой казеинаты представлены казеинатом натрия, казеинатом кальция или их комбинациями.4. Композиция по п.1, в которой сывороточный белок представлен концентратом сывороточного белка, изолятом сывороточного белка, гидролизатом сывороточного белка или их комбинациями.5. Композиция по п.1, в которой сывороточный белок представлен изолятом сывороточного белка.6. Композиция по п.1, в которой жиры представлены гидрогенизированными жирами или маслами животного или растительного происхождения либо их комбинациями.7. Композиция ...

ЭКСТЕНСИОНАЛЬНАЯ ВЯЗКОСТЬ, СПОСОБСТВУЮЩАЯ БЕЗОПАСНОМУ ГЛОТАНИЮ ПИЩЕВЫХ БОЛЮСОВ

1. Пищевой продукт, содержащий питательную композицию и пищевой полимер, способный повышать экстенсиональную вязкость питательной композиции, при этом пищевой продукт имеет коэффициент Троутона по меньшей мере 6, предпочтительно - примерно от 6 до 15.2. Пищевой продукт по п.1, который имеет коэффициент Троутона около 10.3. Пищевой продукт по п.1 или 2, экстенсиональная вязкость которого составляет выше 100 мПа∙•с (миллипаскаль-секунда).4. Пищевой продукт по п.1, в котором пищевой полимер выбран из группы, включающей экстрагированные из растений камеди, слизи растительного происхождения и их комбинаций.5. Пищевой продукт по п.4, в котором экстрагированные из растений камеди выбраны из группы, включающей камедь окры (бамии), конжак маннан, камедь тары, камедь бобов рожкового дерева, гуаровую камедь, камедь пажитника, камедь тамаринда, камедь кассии, камедь акации, камедь гхатти, пектины, целлюлозы, трагакантовую камедь, камедь карайи или любые комбинации перечисленного, и предпочтительно экстрагированная из растений камедь является камедью окры.6. Пищевой продукт по п.4 или 5, в котором слизи растительного происхождения выбираются из группы, включающей слизь кактуса (опунции), слизь семян подорожника овального, слизь просвирника (мальвы), слизь семян льна, слизь алтея лекарственного, слизь подорожника ланцетолистного, слизь коровяка, слизь цетрарии исландской (исландского мха) или комбинации перечисленного, и предпочтительно слизь растительного происхождения является слизью кактуса (опунции).7. Пищевой продукт по п.1 или 4, в котором пищевой полимер выбран из камеди окры и/или слизи кактуса (опунции) либо их комбинации.8. Пищев� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2013 143 980 A (51) МПК A23L 1/29 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2013143980/13, 01.03.2012 (71) Заявитель(и): НЕСТЕК С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: US US US EP (72) Автор(ы): БЁРБИДЖ Адам Стюарт (CH), ...

ПРОДУКТ, СОДЕРЖАЩИЙ ЖЕЛЕОБРАЗНЫЙ ФРУКТОВЫЙ/ЯГОДНЫЙ НАПОЛНИТЕЛЬ

ГЕЛЬ ДЛЯ АВТОКЛАВИРУЕМЫХ ПИЩЕВЫХ ПРОДУКТОВ И СПОСОБ ЕГО ПОЛУЧЕНИЯ

... 1. Стабильный автоклавированный пищевой продукт, содержащий во-первых, от около 90 до около 99,25 вес.% пищевого ингредиента и воды; от около 10 до около 0,75 вес.% композиции, содержащей i) первую смесь, содержащую a) по меньшей мере 70 вес.% желатина от общего веса первой смеси; b) от около 0,05 до около 10 вес.% полисахарида, не являющегося камедью или крахмалом, от общего веса первой смеси; c) до 10 вес.% пищевого крахмала от общего веса первой смеси; d) до 10 вес.% камеди от общего веса первой смеси; e) необязательно до 10 вес.% анионного поверхностно-активного вещества от общего веса первой смеси и f) необязательно до 10 вес.% сахара от общего веса первой смеси. и необязательно ii) вторую смесь, содержащую a) до 75 вес.% лимонной кислоты от общего веса второй смеси; b) до 60 вес.% аскорбиновой кислоты от общего веса второй смеси; c) до 15 вес.% хлорида натрия от общего веса второй смеси и d) до 15 вес.% цитратной соли от общего веса второй смеси; причем отношение первой смеси ко второй ...

PRODUCTION OF SHAPED FOOD PRODUCTS

PET FOOD

Compositions

Confectionery

A sugar-free confectionary product composition comprises 0.5 to 2.00 wt.% agar and 0.05 to 1.0 wt.% of at least one galactomannan polysaccharide as gelling agents and water in an amount of 90 wt. % or more. The galactomannan polysaccharide may be present in an amount of from 10% to 40% the amount of agar. The composition may comprise up to 1.5 wt.% gelatine. The galactomannan polysaccharide is preferably carob gum or locust bean gum. The composition may comprise up to 0.5 wt.% electrolyte component, preferably sodium and/or potassium chloride. The composition may include one or more of a non-nutritive sweetener, an acidulant, a starch or starch-derived polysaccharide, a flavourant, and a colourant. The composition is preferably at least 92% water. A method of preparing a confectionary product is also claimed, comprising heating a solution of the gelling agents and water to above the activation temperature, cooling the solution to above the gel setting temperature, depositing the solution ...

Beverages and their preparation

Beverages and their preparation

Beverages and their preparation

Beverages and their preparation

PROCEDURE FOR THE PRODUCTION OF FOOD AND ANIMAL FEEDS

PROCEDURE FOR THE PRODUCTION OF A FOOD COMPOSITION

A texture modified food product

The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.

Taste sampling process and product

Gelatin substitute product and uses in food preparation

Food comprising alkalized cocoa shells and method therefor

Abstract The present invention provides a food comprising at least 30 mass% alkalized cocoa shells based on the total mass of alkalized cocoa shells and cocoa powder in the food. Also provided is a method for manufacturing the food comprising (i) alkalizing cocoa shells which have been separated from cocoa nibs using an alkalizing agent, and (ii) adding the alkalized cocoa shells to a food.

Beverages and their preparation

Multiple phase confectionery product with gel component and method

Non-dairy cheese replica comprising a coacervate

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

NON DAIRY CREAMER/WHITENER

PROCESS FOR PRODUCING A SOY PROTEIN WATER DISPERSION

In this disclosure there are provided processes for providing a Soy Protein Flour water dispersion with reduced viscosity. Also provided in the disclosure are Soy Protein Flour dispersions with reduced viscosity, and the use of Soy Protein Flour dispersions with reduced viscosity.

TEXTURED FOOD PRODUCT

TITLE: TEXTURED FOOD PRODUCT. Textured food products having a fibrous, lamellar or striated structure are produced by preparing a mixture of nutritious ingredients and water containing an anionic gelling agent, causing the gelling agent to set or form a gel in the mixture by reaction with a non-toxic metal ion and freezing the mixture with the formation of ice crystals either before, during or after the set of the gelling agent. Divalent or polyvalent metal ions are preferred because these form thermally irreversible gels which maintain in the finished product the textured structure obtained by freezing even in the absence of heat coagulable materials It is, however, preferred to include proteins in the composition for nutritional purposes and the resulting simulated meat products are stable to canning processes. Preferred ionic gelling agents are pectates and alginates.

NON DAIRY CREAMER/WHITENER

A method of producing non-dairy creamers including mixing stabilizer and food coloring with water and homogenising the mixture so that it has a creamy consistency. A non-dairy creamer including a mixture of stabilizer, food coloring and water which has been homogenised to a creamy consistency.

GLOBULAR PROTEIN-ALGAL POLYSACCHARIDE COMPLEX IN FOOD COMPOSITIONS

IN SITU GELIFYING POWDER

The object of the present invention is a composition in powder form comprising the following polysaccharides alginic acid or sodium alginate, - pectin, chitosan, wherein the % by weight of the polysaccharides is at least 20% with respect to the total weight of the powder. The process for preparing said powder by an atomization process and its use in the treatment of cutaneous wounds and in the sector of food preservation are additional objects of the invention. Moreover, additional objects of the invention are the composition in the form of solution or liquid suspension that represents the starting material to obtain said powder and the process for preparing said liquid composition.

NON-DAIRY CHEESE REPLICA COMPRISING A COACERVATE

PROTEIN GEL FORMATION

The invention is directed to a method of forming a gel, to a gel obtainab le by said method, to a heat treated native potato protease inhibitor, to th e use of said protease inhibitor, and to a foodstuff comprising said gel or said protease inhibitor. The method comprises the subsequent steps of: provi ding a solution of native potato protease inhibitor isolate having an isoele ctric point of more than 6.0 and a molecular weight of less than 35 kDa; sub jecting the native potato protease inhibitor solution to a heat treatment to a temperature of 65-121 °C for at least 10 minutes, or an UHT treatment at temperatures above 121 °C, at an ionic strength of less than 60 mM and a pH of less than 4.5 yielding a heat treated native potato protease inhibitor so lution; and setting the ionic strength of the native potato protease inhibit or solution to more than 60 mM.

EXTENSIONAL VISCOSITY TO PROMOTE SAFE SWALLOWING OF FOOD BOLUSES

Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

NON-DAIRY CHEESE REPLICA COMPRISING A COACERVATE

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

FOOD COMPOSITIONS INCLUDING RESISTANT STARCH

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an amylose content of 50 % or more, the starch being incorporated into a food compositions as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

COLORED JELLY-TYPE SUBSTANCE, METHOD OF PREPARATION, AND COMPOSITION CONTAINING SAME

A jelly-type substance incorporating a water-insoluble color is provided. The colored jelly-type substance can be incorporated in a liquid composition having an acidic pH between about 2.5 and 6.0 and the color will remain incorporated in the jelly-type substance. A liquid composition including the jelly-type substances and a method for incorporating the water-soluble colors in the jelly-type substance are also provided.

Preparation of a low-protein diet

A diet of low protein content is prepared using starch of grains, roots or tubers which have a very low protein content and mixing with cellulose derivs. and/or natural polysaccharide gums as binding agents. The mixture used for the preparation of the diet before the addition of water consists of 90-95% starches derived 50-90% from grain and 5-45% from roots or tubers. The residual 5-10% of the mixture contains cellulose derivs. and/or natural polysaccharide gums as well as natural or synthetic dyes opt. dissolved in edible oils. A suitable quantity of water, ca. 30-50 kg. for 100 kg. mixture, must then be added to prepare the paste. Pathological conditions in which a low-protein diet may give important clinical advantages are e.g. (a) chronic uremia; (b) sprue-like syndromes and coeliac; (c) Sherlock syndrome which needs a suitable diet to reduce ammoniogenesis in the intestine; (d) amino acid conditions e.g. phenylketonuria, alkaptonuria etc.

Verfahren zum gleichzeitigen kontinuierlichen Abfüllen und Dosieren von Feststoffteile enthaltenden Produkten

Process for the preparation of a textured foodstuff or animal food

PROCEDURE FOR THE PRODUCTION OF FIGURATIONS OF FOOD PRODUCTS AS WELL AS FIGURATION FOOD PRODUCT.

FIBROUS RESIN ON BIOOSNOVE (BFG-AND-VSB) AND METHODS OF THEIR SYNTHESIS

FREE FROM ADHESIVE SUBSTANCES GERMS FLAX AND THEIR BY-PRODUCT, THE METHOD OF THEIR PRODUCTION AND APPLICATION

METHOD OF PREPARING AQUEOUS DISPERSION, INCLUDING GORChIChNYE BRAN, AND EMULSION OIL - IN - WATER, CONTAINING SUCH DISPERSION

STABILIZED CHEESE PRODUCTS

METHOD OF PREPARING BELKOVOSODERZhAShchEGO DESSERT JELLY PRODUCT

PREPARATIONS FROM CLUSTERS WALLS PARENKhIMNYKh PLANT CELLS

TOMATO-DERIVED THICKENING AGENT

Whippable food products, whipped food products, and methods of making the same

Quality-improving agent for cooked rice, cooked rice product using the same and method of the preparation thereof

PROCESS AND ADDITIVES OF TREATMENT Of an IN PARTICULAR AQUEOUS MEDIUM IN SIGHT TO OBTAIN an EFFECT FONGISTATIQUE In particular.

Continuous simultaneous process of tranvasement and measurement of products containing of the solid particles

Food preservation - by addn of microorganism autolysis inducing coagulant antioxidant and preservative

Manufactoring process of complex food products.

METHOD FOR FRACTIONATING A CAKE OF OIL GRAINS AND APPLICATIONS THEREOF

Le procédé (40) de fractionnement de tourteaux d'oléagineux par voie sèche comporte : - une étape (410) de broyage de tourteaux d'oléagineux en une poudre de particules ultrafines, - une étape (420) de charge tribo-électrostatique de particules ultrafines de ladite poudre et - au moins une étape (425) de déviation de trajectoire dans le champ électrique des particules chargées pour trier les particules et fournir au moins une fraction enrichie en ligno-cellulose.

Gelatin substitute used in cooking, contains vegetable fat, for example cocoa butter, rape seed oil or palm oil

L'invention vise un produit de substitution de la gélatine, caractérisé en ce qu'il contient essentiellement une graisse végétale, en particulier en ce qu'il contient essentiellement du beurre de cacao. Application à la fabrication de préparations culinaires et de pâtisseries.

Milk food product with uniform gel distribution - by adding a solid gelling mixture with a dispersant and an acid

METHOD OF MAKING A DRY SAUSAGE, AQUEOUS COMPOSITION AND PROCESS FOR PREPARATION OF AN AQUEOUS COMPOSITION CORRESPONDING

L'invention concerne un procédé fabrication d'une saucisse sèche comprenant une étape d'application par co-extrusion d'une composition aqueuse comprenant essentiellement de l'eau et 2 à 10 % en poids humide d'un ou plusieurs polysaccharides choisis dans le groupe comprenant au moins : - alginate ; - amidon modifié ; - gomme de guar ; - gomme de caroube ; - gomme de xanthane ; - dérivé cellulosique, autour d'une préparation de viande, de façon à enrober ladite préparation de viande, et une étape de mise en contact de ladite préparation de viande enrobée avec un agent de gélification, de façon à fixer une enveloppe formée à partir de ladite composition aqueuse autour de ladite préparation de viande. Selon l'invention la composition aqueuse comprenant 0,01 à 0,2 % en poids humide de pénicillium blanc sporulé. L'invention concerne également une composition aqueuse pour l'enrobage d'une préparation de viande et son procédé de préparation correspondant.

novas composições, seu uso e métodos para sua formação

Process for preparing a pea extract

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas; (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas in order to as a result obtain ground peas; and (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres. The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

En stabil vegetarisk emulsion och en metod att göra denna emulsion

Creamy mouthfeel agent for foods and beverages

The present invention relates to an agent for imparting creamy mouthfeel to foods and beverages. Said agent comprises a water-insoluble component and a water-soluble component. Said water-insoluble component has particles with a mean particle size diameter of from about 0.1 to about 3.0 microns and comprises: (a) from about 5 to about 70% of a microparticlulate component; (b) from about 0 to about 60% of fat/oil component; (c) from about 0 to about 5% of emulsifier component; (d) up to about 5% of a microcrystalline cellulose component. Said water-soluble component comprises: (a) from about 0.05 to about 40% of a thickener; (b) from about 0 to about 10% sodium caseinate; (c) from 0 to about 40% milk solids; and (d) from about 0 to about 4% processing aids. The creamy mouthfeel agent of the present invention comprises from about 0 to about 10% flavorants; said flavorants may be part of the water-insoluble components, the water-soluble components; or both. The water-insoluble components comprises ...

METHOD FOR TREATING A SWALLOWING DISORDER

This invention relates to a method for treating a swallowing disorder in a patient suffering from aspiration before, during and/or after the swallowing reflex, and to a bolus for use in the treatment of a swallowing disorder in such a patient. 1. A method of treating a swallowing disorder in an individual suffering from at least one of aspiration before the swallowing reflex , aspiration after the swallowing reflex , aspiration before and during the swallowing reflex , aspiration before and after the swallowing reflex , or aspiration during and after the swallowing reflex , the method comprising:{'sup': '−1', 'administering a bolus to the individual, wherein the bolus is a cohesive thin liquid having (i) a shear viscosity of less than about 50 mPas when measured at a shear rate of 50 s, and (ii) a relaxation time, determined by a Capillary Breakup Extensional Rheometry (CaBER) experiment, of more than 10 ms (milliseconds) at a temperature of 20° C.'}2. The method according to claim 1 , wherein the bolus comprises at least one food grade biopolymer.3. The method according to claim 2 , wherein the bolus comprises the at least one food grade biopolymer in a concentration from 0.01 wt % to 25 wt %.4. The method according to claim 2 , wherein the bolus comprises the at least one food grade biopolymer in a concentration from 0.1 wt % to 15 wt %.5. The method according to claim 2 , wherein the bolus comprises the at least one food grade biopolymer in a concentration from 1 wt % to 10 wt %.6. The method according to claim 2 , wherein the at least one food grade biopolymer is selected from the group consisting of plant-extracted gums claim 2 , plant-derived mucilages claim 2 , and combinations thereof.7cassia. The method according to claim 2 , wherein the at least one food grade biopolymer comprises a plant-extracted gum selected from the group consisting of okra gum claim 2 , konjac mannan claim 2 , tara gum claim 2 , locust bean gum claim 2 , guar gum claim 2 , fenugreek ...

BUBBLE STABILIZER AND SPARKLING BEVERAGE CONTAINING THE SAME

The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

METHOD OF PRODUCING MICROBEADS

A method for producing microbeads comprising an active component encapsulated within a gelled polymer matrix comprises the steps of providing a suspension of denatured whey protein and an active component, treating the suspension to generate microbeads, and immediately curing the microbeads by acidification. The microbeads are discrete droplets of gelled whey protein having an average diameter in the micron range (for example, from 80 to 500 microns) and which, suitably have a generally spherical shape. The microbeads are capable of surviving passage through the stomach, and delivering the encapsulated active agent in the instestine. Ex-vivo and in-vivo data shows that active agent encapsulated within microbeads retains its functionality upon delivery to the intestine, and that coating of the microcapsules allows targeted delivery of the active agent to the distal part of the intestine.

COMPOSITIONS COMPRISING LEVAN AND USE THEREOF

A composition comprised of a plurality of levan oligomers, wherein at least 70% (w/w) of said plurality of levan oligomers are characterized by: (i) weight average molecular weights (M W ) of 540 to 1000 g/mole, and (ii) a dispersity index (Ð) of less than 2 is disclosed herein. Uses of the levan composition, such as, as a feed additive, growth promoter and for improving the rejuvenation and healing of a human skin, are also disclosed.

СУХИЕ ЦИТРУСОВЫЕ ВОЛОКНА И ИХ ИСПОЛЬЗОВАНИЕ

Группа изобретений относится к пищевой промышленности, в частности к цитрусовым волокнам и пищевым композициям, содержащим цитрусовые волокна. Цитрусовые волокна берут в сухом виде с динамическим модулем упругости (G') по меньшей мере 50 Па. Указанный G' измеряется в водной среде, содержащей 2% мас. цитрусовых волокон, диспергированных в ней при перемешивании с малыми сдвиговыми усилиями со скоростью менее чем 10000 об/мин. Использование группы изобретений позволит повысить качество получаемого готового продукта. 7 н. и 7 з.п. ф-лы, 2 ил., 9 табл., 7 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 728 605 C2 (51) МПК A23L 33/21 (2016.01) A23L 29/206 (2016.01) A23L 19/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 33/21 (2020.01); A23L 29/206 (2020.01); A23L 19/00 (2020.01) (21)(22) Заявка: 2018107114, 27.07.2016 (24) Дата начала отсчета срока действия патента: Дата регистрации: 30.07.2020 30.07.2015 EP 15178987.2 (43) Дата публикации заявки: 28.08.2019 Бюл. № 25 (73) Патентообладатель(и): КАРДЖИЛЛ, ИНКОРПОРЕЙТЕД (US) (56) Список документов, цитированных в отчете о поиске: WO 2012016190 A1, 02.02.2012. WO 2013109721 A2, 25.07.2013. RU 2556388 С2, 10.07.2015. RU 2409992 С2, 27.01.2011. (45) Опубликовано: 30.07.2020 Бюл. № 22 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 28.02.2018 2 7 2 8 6 0 5 Приоритет(ы): (30) Конвенционный приоритет: R U 27.07.2016 (72) Автор(ы): ГАУДАППЕЛ Геррит Ян Вилем (NL), ХЕЙДЕН Хендрикус Теодорус Вилхелмус Мария Ван Дер (NL), КОЛЬС Ифо (DE), РОДРИГЕС Асьер (BE), ВЕЛИКОВ Крассимир Петков (NL), МАЗУАЕ Жак Андрэ Кристиан (FR) US 2016/044226 (27.07.2016) C 2 C 2 (86) Заявка PCT: (87) Публикация заявки PCT: R U 2 7 2 8 6 0 5 WO 2017/019752 (02.02.2017) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) СУХИЕ ЦИТРУСОВЫЕ ВОЛОКНА И ИХ ИСПОЛЬЗОВАНИЕ (57) Реферат: Группа изобретений относится ...

НОВОЕ СОЕДИНЕНИЕ (KS513), ВЫДЕЛЕННОЕ ИЗ PSEUDOLYSIMACHION ROTUNDUM VAR. SUBINTEGRUM, КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ УКАЗАННОЕ СОЕДИНЕНИЕ В КАЧЕСТВЕ АКТИВНОГО ИНГРЕДИЕНТА, ДЛЯ ПРЕДОТВРАЩЕНИЯ ИЛИ ЛЕЧЕНИЯ АЛЛЕРГИЧЕСКОГО ЗАБОЛЕВАНИЯ, ВОСПАЛИТЕЛЬНОГО ЗАБОЛЕВАНИЯ, АСТМЫ ИЛИ ХРОНИЧЕСКОЙ ОБСТРУКТИВНОЙ БОЛЕЗНИ ЛЕГКИХ И ИХ ПРИМЕНЕНИЕ

Настоящее изобретение относится к применимому в медицине и фармацевтике соединению формулы (1), композициям и продуктам на его основе, способу лечения с его использованием:(1).Предложено новое соединение (1aS,1bS,2S,4S,5aR,6S,6aS)-1a-(гидроксиметил)-4-метокси-2-(((2S,3R,4S,5S,6R)-3,4,5-тригидрокси-6-(гидроксиметил)тетрагидро-2Н-пиран-2-ил)окси)октагидрооксирено[2',3':4,5]циклопента[1,2-с]пиран-6-ил-4-гидроксибензоат, эффективное для предотвращения или облегчения аллергического заболевания, воспалительного заболевания, астмы или хронической обструктивной болезни легких, фармацевтическая композиция на его основе для получения лекарственных средств, а также функциональный пищевой продукт и пищевой продукт лечебного назначения, содержащий терапевтически эффективное количество соединения по п. 1, для лечения или предотвращения аллергического заболевания, воспалительного заболевания, астмы или хронической обструктивной болезни легких. 6 н.п. ф-лы, 6 пр., 9 табл., 5 ил.

ПИЩЕВОЙ ПРОДУКТ, ВКЛЮЧАЮЩИЙ АЛКАЛИЗИРОВАННУЮ КАКАВЕЛЛУ, И СПОСОБ ЕГО ПОЛУЧЕНИЯ

Изобретение относится к пищевой промышленности. Продукт включает по меньшей мере 30 вес.% алкализированной какавеллы от общего веса алкализированной какавеллы и какао-порошка в пищевом продукте. Способ получения пищевого продукта, включает: (i) алкализацию какавеллы, отделенной от ядер какао с использованием щелочного агента; и (ii) добавление алкализированной какавеллы в пищевой продукт. Изобретение позволяет получить продукт с хорошо выраженным вкусом и ароматом шоколада, обогащенного нутриентами. 3 н. и 15 з.п. ф-лы, 5 ил., 1 табл., 15 пр.

ПИЩЕВЫЕ КОМПОЗИЦИИ, УСИЛИВАЮЩИЕ ЧУВСТВО СЫТОСТИ

Изобретение относится к пищевой промышленности, в частности к пищевой композиции, обеспечивающей усиленное чувство сытости. Водная, жидкая пищевая композиция или пищевая композиция, которую можно есть ложкой, содержит, по меньшей мере, 1% мас. белка и от 0,1 до 5% мас. биополимерного загустителя, который не является денатурированным или гидролизованным при рН от 2 до 4. При этом композиция имеет прочность геля при 37°С и рН 2, по меньшей мере, 10 кПа. Способ индуцирования чувства сытости у человека или животного включает стадию употребления человеком или животным вышеназванной композиции. Композиция изобретения вызывает чувство сытости и применяется для облегчения привыкания к плану снижения веса или контроля веса. 3 н. и 19 з.п. ф-лы, 2 табл., 11 ил.

КОМПОЗИЦИЯ С ТЕКСТУРОЙ ЙОГУРТА

FIELD: food industry. SUBSTANCE: invention relates to food industry. Alimentary composition similar to yoghurt, essentially not containing milk and/or soya, contains, at least 50 wt% of water, at least one rice concentrate including rice flour, from 1 to 3 wt% of grain flour, additionally contains protein source, and also can contain calcium source, organoleptic modifiers, thickeners, wherein relative amount of rice flour in comparison with total amount of rice and grain flour is from 25 wt% to 95 wt%, and total amount of rice flour and grain flour is at least 4 wt%. Per 100 g composition has protein content, at least 1 g, fat from 0.1 to 10 g, carbohydrates of 5 g to 45 g. EFFECT: proposed composition enables to obtain product such as yoghurt with high organoleptic and structural properties. 14 cl, 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 608 227 C2 (51) МПК A23L 9/00 (2016.01) A23L 29/20 (2016.01) A23L 29/206 (2016.01) A23L 35/00 (2016.01) A23L 33/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2014104219, 04.07.2012 (24) Дата начала отсчета срока действия патента: 04.07.2012 Дата регистрации: (73) Патентообладатель(и): КОМПАНИ ЖЕРВЭ ДАНОН (FR), ДАНОН ГМБХ (DE) Приоритет(ы): (30) Конвенционный приоритет: 07.07.2011 IB PCT/IB2011/001862 (56) Список документов, цитированных в отчете о поиске: US 5407694 A1, 18.04.1995. RU 2354145 C2, 10.05.2009. WO 1998/031240 A1, 23.07.1998. (45) Опубликовано: 17.01.2017 Бюл. № 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 07.02.2014 (86) Заявка PCT: EP 2012/063050 (04.07.2012) (87) Публикация заявки PCT: 2 6 0 8 2 2 7 (43) Дата публикации заявки: 20.08.2015 Бюл. № 23 R U 17.01.2017 (72) Автор(ы): БРИГЛЕБ Кристоф (DE), ЧИОТЕЛЛИ Елени (FR), КРАМЕР Эвелин (DE), ЛИОТЬЕР Арно (FR) 2 6 0 8 2 2 7 R U C 2 C 2 WO 2013/004753 (10.01.2013) Адрес для переписки: 109012, Москва, ул. Ильинка, 5/2, ООО "Союзпатент" (54) КОМПОЗИЦИЯ С ...

СПОСОБ ПОЛУЧЕНИЯ СМЕСИ ДЛЯ ПОХУДЕНИЯ ИЗ РАСТИТЕЛЬНЫХ ВЕЩЕСТВ

Изобретение относится к пищевой и фармацевтической промышленности, а именно к способу получения смеси для похудения из растительных веществ. Способ получения смеси для похудения из растительных веществ, включающий мойку, термообработку, смешивание и измельчение растительных веществ, при этом в качестве растительных веществ используют тонкоизмельченные и очищенные от древовидной скорлупы ядра мускатного ореха темно-коричневой окраски, нераскрывшиеся бутоны гвоздики, корицу, куркуму, кардамон, имбирь, причем вещества имеют влажность, %, не более: ядра мускатного ореха - 10, нераскрывшиеся бутоны гвоздики - 10, корица - 12,5, куркума - 10, кардамон - 12, имбирь - 60, при этом мойку каждого из ингредиентов смеси осуществляют раздельно при температуре воды не менее 45-50 °С, термообработку осуществляют с использованием СВЧ-нагрева, а измельчение осуществляют одновременно всех ингредиентов смеси после их смешивания до помола частиц не более 0,2 мм. Вышеописанный способ обеспечивает получение ...

СПОСОБ ПРОИЗВОДСТВА БЕЗГЛЮТЕНОВЫХ МАКАРОННЫХ ИЗДЕЛИЙ

Изобретение относится к пищевой промышленности. Способ производства безглютеновых макаронных изделий характеризуется тем, что включает дозирование сырья и приготовление смеси из безглютеновой муки и шелухи из семян подорожника псиллиум, при этом в качестве безглютеновой муки используют муку гречневую цельносмолотую или муку гречневую цельносмолотую с мукой кукурузной цельносмолотой и/или рисовой, из полученной смеси и воды температурой 20-25°С или 75-80°С проводят замес теста 10-15 мин до влажности теста 41-44%, тесто подают в тестосмеситель макаронного пресса, после чего проводят формование, раскладку, сушку изделий при температуре 45-55°С до влажности не более 13% и охлаждение. Все компоненты взяты при определенном соотношении. Изобретение позволяет улучшить варочные свойства безглютеновых макаронных изделий и обеспечить возможность их применения в питании групп населения, не употребляющих продукты животного происхождения. 2 табл., 4 пр.

МОЛОЧНЫЕ СЛИВКИ ДЛЯ ВЗБИВАНИЯ С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ ЖИРА

FIELD: food industry. SUBSTANCE: product contains milk cream 30-35% fat content in amount of 56.00-58.00, skimmed milk 0.09-0.12% fat content in amount of 28.50-43.00, whey protein isolate in amount of 1.80-2.20, and water in amount of 9.00-13.0 and stabilizer. Stabiliser used is group of food fibres, selected from following: low-etherified pectin 0.08-0.12, ι-carrageenan 0.01-0.03, guar gum 0.05-0.07; or λ-carrageenan 0.09-0.11, ι-carrageenan 0.04-0.06, guar gum 0.05-0.07; or low-etherified pectin 0.18-0.22, agar 0.09-0.11, guar gum 0.18-0.22; or ι-carrageenan 0.18-0.22, sodium alginate 0.14-0.16, guar gum 0.18-0.22. Initial components quantities are expressed in terms of wt%. EFFECT: invention ensures production of product with high organoleptic indices, in particular, pleasant taste, functional and technological properties. 1 cl, 2 dwg, 2 tbl, 4 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23C 13/00 (13) 2 579 917 C1 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2014151040/10, 16.12.2014 (24) Дата начала отсчета срока действия патента: 16.12.2014 (45) Опубликовано: 10.04.2016 Бюл. № 10 C 1 2 5 7 9 9 1 7 R U (54) МОЛОЧНЫЕ СЛИВКИ ДЛЯ ВЗБИВАНИЯ С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ ЖИРА (57) Реферат: Изобретение относится к пищевой гуаровая камедь 0,05-0,07; или промышленности. Продукт содержит молочные низкоэтерифицированный пектин 0,18-0,22, агар сливки 30-35% жирности в количестве 56,00-58,00, 0,09-0,11, гуаровая камедь 0,18-0,22; или ιобезжиренное молоко 0,09-0,12% жирности в каррагинан 0,18-0,22, альгинат натрия 0,14-0,16, количестве 28,50-43,00, сывороточный белковый гуаровая камедь 0,18-0,22. Исходные компоненты изолят в количестве 1,80-2,20, воду в количестве выражены в мас.%. Изобретение обеспечивает 9,00-13,0 и стабилизатор. В качестве получение продукта с высокими стабилизатора используют группу пищевых органолептическими показателями, в частности волокон, выбранную из следующих: приятным вкусом, ...

Способ приготовления белоксодержащего десертного желейного продукта

Изобретение относится к пищевой промышленности, в частности к композиции для приготовления белоксодержащего десертного желейного продукта, и может быть использовано в производстве пищевых продуктов с лечебно-профилактическим действием на основе рационального использования плазмы крови сельскохозяйственных животных и кальция лактата. Способ предусматривает приготовление смеси из рецептурных компонентов с раствором белкового обогатителя, добавление к полученной смеси компонента, катализирующего гелеобразование, перемешивание и формование массы. В качестве белкового обогатителя и гелеобразователя применяют предварительно пастеризованную при 50-55°C с последующей выдержкой при комнатной температуре при трехкратной повторности цикла плазму крови животных в количестве 38-42% в смеси с натуральным морковным или тыквенным соком с мякотью в количестве 38-42% и сахарным сиропом. Продукт дополнительно содержит кальция лактат, в качестве которого используют растворимую соль кальция в количестве 5-7% ...

УГЛЕВОДНЫЙ ГЕЛЬ

... 1. Углеводный гель, содержащий глюкозу и фруктозу в соотношении, величина которого находится в диапазоне от 3: 1 до 1: 1. ! 2. Углеводный гель по п.1, отличающийся тем, что углеводная фракция геля содержит по меньшей мере 30% глюкозы и фруктозы, предпочтительно 50% глюкозы и фруктозы, более предпочтительно по меньшей мере 85% глюкозы и фруктозы. ! 3. Углеводный гель по п.1, отличающийся тем, что углеводная фракция геля содержит декстрозу и/или мальтодекстрины. ! 4. Углеводный гель по п.1, отличающийся тем, что он содержит менее 30 г белка в 100 г геля и/или менее 1 г жира в 100 г геля. ! 5. Углеводный гель по одному из пп.1-3, отличающийся тем, что он, кроме того, содержит витамины, такие как витамин С, витамин Е, витамин В2 и/или витамин В6, предпочтительно в количествах, которые соответствуют по меньшей мере 10% рекомендованной суточной дозы. ! 6. Углеводный гель по одному из пп.1-3, отличающийся тем, что он дополнительно содержит минеральные вещества и/или электролиты, такие как калий ...

КОМПОЗИЦИЯ С ТЕКСТУРОЙ ЙОГУРТА

1. Композиция, содержащая:а) по меньшей мере 50 мас.% воды;b) по меньшей мере один рисовый концентрат, включающий рисовую муку;c) зерновую муку, выбранную из группы, состоящей из овсяной муки, муки из спельты, ячменной муки и их смесей;d) по меньшей мере один источник растительного белка в дополнение к рисовому концентрату и зерновой муке;e) необязательно источник кальция;f) необязательно органолептические модификаторы;g) загуститель в дополнение к рисовой муке и зерновой муке, в которой относительное количество рисовой муки в мас.% в сравнении с общим количеством рисовой муки и зерновой муки составляет от 5 до 95%, а общее количество рисовой муки и зерновой муки составляет по меньшей мере 4 мас.%, икоторая имеет на 100 г композиции:- содержание белка по меньшей мере 1 г;- содержание жира от 0,1 г до 10 г;- содержание углеводов от 5 г до 45 г.2. Композиция по п.1, в которой рисовый концентрат включает рисовую муку, рисовый сироп, необязательно рисовый крахмал и необязательно рисовое масло.3. Композиция по п.1, в которой источник растительного белка выбирается из группы, состоящей из белка гороха, белка пшеницы, белка люпина, белка арахиса, белка кунжута, белка риса и их смесей.4. Композиция по п.1, в которой загуститель выбирается из группы, состоящей из каррагинанов, пектинов, камеди бобов рожкового дерева, гуммиарабика, крахмала густой варки, ксантановой камеди, гуаровой камеди и смесей перечисленного.5. Композиция по п.1, которая не содержит, в основном, молока с/х животных или не содержит, в основном, сои или не содержит, в основном, молока с/х животных и сои.6. Композиция по п.1, содержащая:a) от 70 до 90 мас.% воды;b) от 7 до 14 мас.% рисового концентрата, � РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 1/10 (13) 2014 104 219 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014104219/13, 04.07.2012 (71) Заявитель(и): КОМПАНИ ЖЕРВЭ ДАНОН (FR), ДАНОН ГМБХ (DE) Приоритет(ы): (30) Конвенционный ...

НОВОЕ СОЕДИНЕНИЕ (KS513), ВЫДЕЛЕННОЕ ИЗ PSEUDOLYSIMACHION ROTUNDUM VAR. SUBINTEGRUM, КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ УКАЗАННОЕ СОЕДИНЕНИЕ В КАЧЕСТВЕ АКТИВНОГО ИНГРЕДИЕНТА, ДЛЯ ПРЕДОТВАЩЕНИЯ ИЛИ ЛЕЧЕНИЯ АЛЛЕРГИЧЕСКОГО ЗАБОЛЕВАНИЯ, ВОСПАЛИТЕЛЬНОГО ЗАБОЛЕВАНИЯ, АСТМЫ ИЛИ ХРОНИЧЕСКОЙ ОБСТРУКТИВНОЙ БОЛЕЗНИ ЛЕГКИХ И ИХ ПРИМЕНЕНИЕ

КОМПОЗИЦИИ, ОБЛАДАЮЩИЕ ФУНКЦИЕЙ СНИЖЕНИЯ ЖИРОВОЙ ТКАНИ ТЕЛА, И ПРОДУКТЫ ПИТАНИЯ И НАПИТКИ, СОДЕРЖАЩИЕ ТАКИЕ КОМПОЗИЦИИ

... 1. Композиция манноолигосахарида, включающая гидролизат, полученный гидролизом продукта маннана, композиция манноолигосахарида имеет от около 1 до около 10 моносахаридов, где по меньшей мере около 60 мас.% моносахарида представляет собой манноза и где композиция манноолигосахарида эффективна для снижения соотношения жировой ткани тела по меньшей мере на около 4% и абдоминальной жировой ткани на по меньшей мере около 10% у людей при потреблении человеком в количестве по меньшей мере от около 1 до около 10 г/сут.2. Композиция манноолигосахарида по п.1, где продукт маннана обеспечен из источника, выбираемого из группы, состоящей из сырых кофейных зерен, жареных кофейных зерен, использованных остатков кофе, кокосовой муки, кокосовых хлопьев, кокосового ореха, пальмы Huacra, ямса, конжека, лилии, нарцисса, солодки, смолы плодов рожкового дерева, гуаровой камеди и их смесей.3. Композиция манноолигосахарида по п.2, где продукт маннана получают из использованных остатков кофе.4. Композиция маннолигосахарида ...

METHOD FOR PROCESSING GRAIN MATERIAL ENRICHED WITH @@@-GLUCANE INTO CELLULOSE-CONTAINING GRAIN FIBER

Verfahren zur Herstellung, Konditionierung, Konservierung und Verteilung von gelierbaren Lebensmitteln für Überzüge und Lebensmittelüberzüge bei Zimmertemperatur

PRODUCTION OF GELLED FOODSTUFFS

A method of producing chunks of gelled food in a slurry by forming a first slurry having a gelling agent, forming a second slurry containing a gel activator, at least one of the slurries containing comminuted food; bringing the slurries together and gently mixing thereby breaking said food-containing slurry into random and irregularly shaped chunks while the gel activator simultaneously reacts at the interface with the gelling material thereby forming a gel skin which encapsulates the chunks.

CALORIE REDUCED STARCH-CONTAINING FOOD PRODUCTS

... 1282145 Dry food products SLIMCEA Ltd 15 June 1970 [12 June 1969] 29798/69 Heading A2B A dry starch-containing food product which can be reconstituted and/or cooked in water or aqueous liquid to produce a calorie-reduced food, comprises particulate carboxymethylcellulose, carob gum, carragheenin guar gum and/or alginate. The food product may be a dried mashed potato product, corn flour based product, pasta, semolina, sauce, gravy or custard. Other substances which may be present in the dry food product are glyceryl monostearate, salt, monosodium glutamate, sodium pyrophosphate, calcium phosphate and sulphate, silica, calcium and sodium silicates and edible bone phosphate.

PROCESS FOR PREPARING ENCAPSULATED DROPS OF FRUIT MATERIAL

Procedure for the production of products divided in packing units

VERFAHREN ZUR HERSTELLUNG VON NAHRUNGS- UND FUTTERMITTELN

VERFAHREN ZUR HERSTELLUNG VON KUNSTLICHEN FRUCHTEN

GEL FOR STERILIZE-CASH FOOD PRODUCT AND PROCEDURE FOR ITS PRODUCTION

PROCEDURE FOR THE PRODUCTION OF VEGETABLE CHIPS OR - FRITS

ENTSCHLEIMTE FLACHSKEIMLINGE AND YOUR BY-PRODUCT AS WELL AS YOUR PRODUCTION AND USE

BIOLOGICAL MATERIAL WITH THE ABILITY FOR THE SUCCESSIVELY TAKING PLACE EXECUTION A SOLUTION/CGEL OF A TRANSITION AND FOLLOWING GEL/CSOLUTION OF TRANSITION

UMSCHLOSSENES FOOD PRODUCT CONTAINING CONTRASTING COMPONENTS

Sustained release of nutrients in vivo

Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

Xanthan gum and swellable particulate containing composition and uses thereof

This invention relates to a composition comprising at least about 0.2% w/w xanthan gum and at least about 6% w/w of a swellable particulate, and to uses thereof.

Process for obtaining citrus fiber from citrus pulp

A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s−1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

Native potato protein isolates

The invention relates to a process for native potato protein isolation, to native potato protein isolates, to the use thereof, and to a food product comprising a native potato protein isolate. The invention provides a novel isolation process for obtaining highly pure native potato protein isolates having a glycoalkaloid concentration of less than 150 ppm.

Compositions containing as the active ingredient components from salvia sclarea seed

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

METHOD FOR PRODUCING MEAT PROCESSED FOOD

The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material. 1. A method for producing a meat processed food , comprising the steps of:cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; andfilling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.2. The method for producing a meat processed food according to claim 1 , wherein the gel-like material has a viscosity of 1.0 to 17.0 Pa·s.3. The method for producing a meat processed food according to claim 1 , wherein the filling of the gel-like material is carried out by an injection method.4. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is deacylated gellan gum.5. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with gelatin.6. The method for producing a meat processed food according to claim 1 , wherein the gelling agent is used in combination with a metal salt.7. The method for producing a meat processed food according to claim 1 , wherein the concentration of the gelling agent in the gelling agent solution is 0.01% to 2.00% by weight.8. The method for producing a meat processed food according to claim 1 , which further comprises a step of cooking the meat-containing raw material filled with the gel-like material claim 1 , after completion of the filling step.9. The method ...

STABILIZED SEMISOLID FOOD PRODUCTS

The invention relates to compositions and methods for stabilizing and enhancing the viscosity of semisolid compositions, and to the production of stabilized alcohol-containing semisolid food products. More specifically, embodiments of the invention relate to novel stabilizers for semisolid compositions, to alcohol-containing semisolid food compositions comprising them, and to processes for the preparation and use thereof. Further, the invention in embodiments thereof provides non-liquid food products containing a high alcohol content, which are stable at room temperature and do not necessitate the use of gelling agents or other chemical stabilizers. 110-. (canceled)11. An alcohol-containing semisolid food composition comprising a stabilizer , the stabilizer consisting essentially of ethanol , protein and water , wherein the composition is substantially devoid of gelling agents , comprises 3-40% w/w ethanol , 4-25% w/w protein , and 25-65% w/w water in total , and maintains a stable semisolid consistency at 20° C. for at least 24 hours , at least 48 hours or at least 72 hours.12. The composition of claim 11 , which maintains a stable semisolid consistency at 4° C. for at least 1-4 weeks.13. The composition of claim 11 , characterized by viscosity of 2-60 Pa·s claim 11 , measured at 20° C. at a constant shear rate of 100 l/s after 3 seconds claim 11 , in the absence of gel forming agents.14. The composition of claim 11 , characterized by final concentrations following addition of said stabilizer of 3-40% w/w ethanol claim 11 , 4-25% w/w protein claim 11 , 25-65% w/w water claim 11 , 6-10% w/w fat claim 11 , and 17-27% w/w carbohydrates claim 11 , or wherein said protein is obtained from whey claim 11 , soy claim 11 , pea and/or rice concentrates or isolates.15. The composition of claim 11 , having a continuous flowable or spreadable matrix claim 11 , wherein said food composition is selected from the group consisting of a condiment claim 11 , sauce claim 11 , ...

METHOD FOR THE CULTIVATION OF PLURIENNIAL PLANTS BELONGING TO THE CARDUEAE TRIBE AND FOR THE INTEGRATED RECOVERY OF INULIN, SEEDS AND BIOMASS FROM THE SAID PLANTS

This invention relates to a method for cultivating pluriennial plants belonging to the Cardueae tribe and for the integrated recovery of inulin, seeds and biomass from the said plants. 1. A method for cultivating polyannual plants belonging to the Cardueae tribe , which comprises the steps of:a) sowing the seeds of said plants with a crop density of at least 4 plants per square meter of soil;b) optionally adjusting the content of N in the soil on which said seeds were planted at a content of N of less than 50 Kg/(ha*year);c) collecting at least a portion of the underground part and at least a portion of the aerial part of the plants raised from the sowing of step a) starting from the third year of cultivation, between the phenological stage of flowering and the phenological stage of senescence of such plants.2. The method according to claim 1 , comprising claim 1 , after step a) and before step b) or after step b) and before step c) claim 1 , the step of collecting in the first year of cultivation at least a portion of the aerial part of the plants raised from the sowing of step a) claim 1 , between the phenological stage of flower induction and the phenological stage of senescence of such plants.3. The method according to claim 1 , comprising claim 1 , after step a) and before step b) or after step b) and before step c) claim 1 , the step of collecting in the second year of cultivation at least a portion of the aerial part of the plants raised from the sowing of step a) claim 1 , between the phenological stage of flowering and the phenological stage of senescence of such plants.4. The method according to claim 2 , comprising the step of separating the seeds from the biomass of said aerial part.5. The method according to claim 4 , comprising the step of extracting the oil from said seeds.6. Inulin claim 1 , seeds and biomass obtained from collected portions of polyannual plants belonging to the Cardueae tribe obtainable by means of the method according to .7. A ...

Dietary fiber for treating patients suffering from methylmalonic acidemia and propionic acidemia

The present invention concerns a composition comprising dietary fiber for use in the dietary management of methylmalonic acidemia (MMA) and/or propionic acidemia (PA), and/or for use in treating and/or reducing MMA and/or PA, and/or treating, reducing and/or preventing symptoms associated therewith.

NOVEL COMPOSITIONS FOR TASTE MASKING

The use of mucic acid gallate compounds in a non-sugar sweetener such as a steviol glycoside-containing consumable to provide lingering aftertaste specific masking effect is provided. 1. A method of masking the lingering aftertaste of a non-sugar sweetener in a consumable containing the non-sugar sweetener comprising adding an olfactory effective amount of a compound selected from the group consisting of mucic acid 2-O-gallate , mucic acid 3-O-gallate , mucic acid lactone gallate , and a mixture thereof to the consumable.2. The method of claim 1 , wherein the non-sugar sweetener is selected from the group consisting of acesulfame potassium claim 1 , aspartame claim 1 , sucralose claim 1 , a steviol glycoside claim 1 , and a mixture thereof.3. The method of claim 1 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.4. The method of claim 1 , wherein the olfactory effective amount is from about 0.5 to about 100 parts per million.5Emblica officinalis. The method of claim 1 , wherein the compound is provided as an fruit extract.6. The method of claim 1 , wherein the compound is a mixture of mucic acid 2-O-gallate and mucic acid lactone gallate.7. The method of claim 6 , wherein the mixture has a mucic acid 2-O-gallate and mucic acid lactone gallate weight ratio of from about 0.75 to 2.20.8. A composition comprising a non-sugar sweetener and an olfactory effective amount of a compound selected from the group consisting of mucic acid 2-O-gallate claim 6 , mucic acid 3-O-gallate claim 6 , mucic acid lactone gallate claim 6 , and a mixture thereof.9. The composition of claim 8 , wherein the non-sugar sweetener is selected from the group consisting of acesulfame potassium claim 8 , aspartame claim 8 , sucralose claim 8 , a steviol glycoside claim 8 , and a mixture thereof.10. The composition of claim 8 , wherein the olfactory effective amount is from about 1 part per billion to about 1000 parts per million.11. The ...

Gelatin product comprising a core component and method for producing same

The present invention relates to a gelatin product comprising a core component, wherein the core component is encased partially or fully by a gelatin gel. The gelatin gel is produced from a homogeneous casting compound containing the following constituents dissolved in water: 3 to 20 wt % of gelatin having a mean molecular weight, determined by gel chromatography, of at least 130 kDa, wherein the proportion of the molecular weight fraction above 100 kDa is at least 35 wt %; up to 60 wt % of glucose syrup with a viscosity of less than 1000 mPa·s, measured with a dry matter content of 80 wt % and at a temperature of 60° C.; and up to 60 wt % of sucrose, wherein the casting compound comprises a dry matter content of at least 70 wt %.

Stabilizer Composition of Microcrystalline Cellulose and Carboxymethylcellulose, Method for Making, and Uses

The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:carboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent. 1. A process for a making a stabilizer composition comprising:a) blending a microcrystalline cellulose wetcake with a first carboxymethyl cellulose having a DS of 0.45-0.85 in an amount of 5% to 25% by weight of the total composition;b) extruding the product of step a); i) blending and subsequently extruding a second carboxymethyl cellulose having a DS of 0.9-1.5 in an amount of 2% to 20% by weight of the total composition, into the product of step b); or', 'ii) preparing a water dispersion comprising the microcrystalline cellulose:carboxymethylcellulose extrudate of step b) and a second carboxymethyl cellulose having a DS of 0.9-1.5, wherein the second carboxymethyl cellulose is present in an amount of 2% to 20% by weight of the total composition; and, 'c) either'}d) drying the product of step c).2. The process of wherein step c) the second carboxymethylcellulose is in an amount of 4% to 8% by weight of the total composition .3. The process of wherein the first carboxymethyl cellulose is sodium carboxymethyl cellulose having a DS of about 0.7 and the second carboxymethyl cellulose is sodium carboxymethyl cellulose having a DS of about 1.2.4. The process of wherein the drying step d) is spray drying claim 1 , fluidized bed drying claim 1 , flash drying claim 1 , or bulk drying. This application is a divisional application of U.S. application Ser. No. 14/349,186 filed on Apr. 2, 2014 a 371 National filing from International Application Number PCT/US12/00477, filed on Oct. 4, 2012 and which claims the benefit of U.S. Provisional Application No. 61/543,669 filed on Oct. 5, 2011, the disclosure of each of which are incorporated herein by reference in its entirety.The invention relates to a ...

OAT PROTEIN GELS

Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin. 1. A method of forming an oat protein gel , comprising the step of partially hydrolyzing oat protein at a pH of about 7 or higher , and forming a gel from the hydrolysate.2. The method of wherein the pH is between about preferably about pH 8 and about pH 9.3. A method of forming an oat protein gel claim 1 , comprising the step of pre-heating oat protein claim 1 , mixing with an organic acid or acidulant claim 1 , and forming the gel.4. The method of wherein the oat protein is pre-heated at a temperature above the denaturation temperature of the oat protein and less than about 120° C.5. The method of wherein the oat protein is added at less than about 10% w/v claim 3 , and organic acid or acidulant at less than about 20% w/w of protein claim 3 , at a pH less than about 9.6. The method of wherein the oat protein is added at about 5% to about 7% (w/v).7. The method of wherein the oat protein is added about 7% w/v claim 6 , and GDL at about 10% w/w of protein claim 6 , at a pH of about 8.8. A method of forming an oat protein gel claim 6 , comprising the step of mixing oat protein with inulin.9. The method of wherein the oat protein is mixed at about 15% w/v with inulin less than about 1.0% w/v claim 8 , heating at about 100° C. at a pH of less than about 8.10. A method of forming an oat protein gel comprising the steps of heating the oat protein at less than about 100° C. and microwaving the oat protein claim 8 , either consecutively or simultaneously. The present invention relates oat protein gels and methods of making and using the same.Gelation is an important functional property of proteins as it provides texture and support in foods. Generally, thermal gelation of globular proteins involves unfolding of the protein molecules by heating, which leads to exposure of hydrophobic amino acid residues. Later, unfolded molecules ...

COMPOSITIONS CONTAINING AS THE ACTIVE INGREDIENT COMPONENTS FROM SALVIA SCLAREA SEED

The present invention concerns a food supplement comprising seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient seeds, or flour, oil or pulp or extracts obtained from the seeds. 121-. (canceled)22. A method of preventing wrinkling of skin or ensuring skin health in a subject , comprising:{'i': 'Salvia sclarea', 'topically applying to the subject a therapeutically effective amount of a cosmetic composition comprising seed oil.'}23. A therapeutic method of increasing the level of omega-3 fatty acid in a subject , comprising:{'i': Salvia sclarea', 'Salvia sclarea', 'Salvia sclarea, 'administering to the subject a therapeutically effective amount of a product selected from the group consisting of seed, seed oil, and seed crushed or milled to form a flour or powder.'}24. A therapeutic method of treating a subject suffering from a disease or condition which is known scientifically , or is discovered empirically , to benefit from an increase in the level of omega-3 fatty acid , comprising:{'i': Salvia sclarea', 'Salvia sclarea', 'Salvia sclarea, 'orally administering to the subject an effective amount of a product selected from the group consisting of seed, seed oil, and seed crushed or milled to form a flour or powder.'}25Salvia sclarea. In a method for relieving the symptoms of psoriasis in a subject , comprising topically administering to the affected area of the subject an effective amount of a composition comprising omega-3 fatty acids , the improvement wherein said composition comprises seed oil.26. A method in accordance with claim 24 , wherein said disease or condition is coronary artery disease. The present invention relates to food supplements and nutraceutical compositions for raising omega-3 levels in a subject.Current research in nutritional medicine indicates that the ...

Manufacturing process for the production of a powder from fat and fiber

The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20° C. of at least 12.1 wt % (by weight of total fat).

Orally available articles containing at least one stabilized supplement therein

The present disclosure relates to orally available stabilized supplement-containing articles (e.g., softgels). The stabilized supplement may be a probiotic, and may contain a stabilizing component derived from chocolate. The present disclosure also relates to methods of making such stabilized articles.

Multiphase active substance preparations

The present invention relates to solid, at least three-phase active substance preparations, in which two separate phases are embedded multiparticulately into a coherent, active substance-free and antioxidant-free phase, where one of the embedded phases comprises at least one oxidation-sensitive active substance and the second comprises at least one antioxidant. The invention also relates to a method for producing these active substance preparations, and to the use thereof in food supplements, foods, feeds, body care products, and pharmaceuticals.

Emulsified Oils and Blends

Coconut oil, coconut oil blends that are high in MCTs such as LouAna® liquid coconut oil, pure MCT oils, and Omega-3 oils may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed. 1. An emulsified oil , the emulsified oil comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, and Omega-3 oil; and', 'an oil selected from the group comprising 'sunflower lecithin, sodium stearoyl lactylate (SSL), and a combination of sunflower lecithin and SSL,', 'an emulsifier selected from the group consisting ofwherein the emulsified oil contains up to approximately 1% by volume of the emulsifier.2. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 15:85 with up to approximately 1% by volume of the emulsifier to form an emulsified cream shot.3. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 51:49 with up to approximately 1% by volume of the emulsifier to form an emulsified cream substitute.4. The emulsified oil of claim 1 , wherein water and the oil are combined with the emulsifier in a high shear mixer.5. The emulsified oil of further comprising:one or more flavorings and/or sweeteners.6. The emulsified oil of further comprising:L-carnitine.7. The emulsified oil of claim 6 , wherein the emulsified oil is a cream shot comprising 1500 mg of L-Carnitine per 15 mL shot.8. An emulsified cream shot claim 6 , the emulsified cream shot comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, and Omega-3 oil; and', 'an oil selected from the group comprising 'sunflower lecithin, ...

EMULSIFIED OILS AND BLENDS

Coconut oil, coconut oil blends that are high in MCTs such as LouAna® liquid coconut oil, pure MCT oils, Omega-oils, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA) may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed. 1. An emulsified oil , the emulsified oil comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, Omega-3 oil, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA); and', 'an oil selected from the group comprising 'sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same,', 'an emulsifier selected from the group consisting ofwherein the emulsified oil contains up to approximately 1% by volume of the emulsifier.2. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 15:85 with up to approximately 1% by volume of the emulsifier to form an emulsified cream shot.3. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 51:49 with up to approximately 1% by volume of the emulsifier to form an emulsified cream substitute.4. The emulsified oil of claim 1 , wherein water and the oil are combined with the emulsifier in a high shear mixer.5. The emulsified oil of further comprising:one or more flavorings and/or sweeteners.6. The emulsified oil of further comprising:L-carnitine.7 ...

MULTIFUNCTIONAL EXTRACTS OF SUGARCANE STRAW OR BAGASSE AND USES THEREOF

Provided herein are extracts of sugarcane straw or bagasse, methods of preparing the extracts, and the use of the extracts in compositions that have antioxidant activity, anti-inflammation activity, and antimicrobial activity that can be used as multifunctional ingredients. Further provided are methods of using the extracts to treat or ameliorate conditions involving oxidation, inflammation, skin and food enzymes inhibition activity capacity and microbial growth. 1. A method of preparing an extract from sugarcane bagasse or sugarcane straw comprising:obtaining a dried sugarcane bagasse or a dried sugarcane straw;milling the dried bagasse or the dried straw;mixing the milled bagasse or straw with a solution comprising a solvent to form a mixture;stirring the mixture;separating a liquid fraction and a solid fraction of the mixture;concentrating the liquid fraction to obtain an extract; andoptionally drying the liquid fraction to obtain a dry extract.2. The method of claim 1 , wherein the bagasse or the straw are dried at a temperature not less than 30° C.3. The method of claim 1 , wherein the dried bagasse or the dried straw is milled to a size ranging from 2 mm to 4 mm.4. The method of claim 1 , wherein the solvent is selected from the group consisting of: acetone claim 1 , dichloromethane claim 1 , ethanol claim 1 , methanol claim 1 , and combinations thereof.5. The method of claim 1 , wherein the solution comprising the solvent comprises ethanol.6. The method of claim 1 , wherein the mixture is stirred for at least 24 hours.7. The method of claim 1 , wherein the mixture is stirred at a temperature ranging from 20° C. to 22° C.8. The method of claim 1 , wherein the liquid fraction and the solid fraction are separated by filtration.9. An extract obtained by the method of .10. (canceled)11. (canceled)12. The extract of claim 9 , wherein the extract inhibits or reduces skin enzymes activity.13. The extract of claim 9 , comprising from about 2% (wt/wt) to 8% (wt/wt) ...

OLEOGEL COMPOSITIONS AND FLAVOR DELIVERY SYSTEMS FOR PLANT-BASED MEAT ANALOGUES

An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least one immiscible inclusion in the melt to form a mixture, cooling the mixture to create a solidified oleogel, and incorporating the solidified oleogel into a meat analogue mixture. 1. A method to create an oleogel , the method comprising:combining a gelator with an oil;co-melting the gelator and the oil at a temperature to form a melt;dispersing at least one inclusion in the melt to form a mixture; andcooling the mixture to create a solidified oleogel.2Rhus succedaneaRhus verniciflua. The method of claim 1 , wherein the gelator is selected from the group consisting of: a rice bran wax claim 1 , a jojoba wax claim 1 , a sunflower wax claim 1 , a fruit wax claim 1 , a berry fruit wax () claim 1 , a pongamia seed wax claim 1 , and a grape seed wax.3. The method of claim 1 , wherein the oil is selected from the group consisting of: a rice bran oil claim 1 , a fractionated rice bran oil claim 1 , a sunflower oil claim 1 , an olive oil claim 1 , a grape seed oil claim 1 , an avocado oil claim 1 , an almond oil claim 1 , and a soy oil.4. The method of claim 1 , wherein the temperature is between approximately 50° C. to approximately 120° C.5. The method of claim 1 , further comprising:incorporating the solidified oleogel into a meat analogue mixture.6. The method of claim 1 , further comprising:engaging the solidified oleogel in a particle formation process; andincorporating the solidified oleogel into a meat analogue mixture.7. The method of claim 6 , wherein the particle formation process is selected from the group consisting of: prilling claim 6 , extrusion granulation claim 6 , and milling.8. The method of claim 7 , wherein particles are suspended in oil to create a pumpable oleogel prill-in-oil dispersion prior to incorporation into a ...

USE OF CATALYTIC ION EXCHANGE RESINS TO EFFECTIVELY DECOLORIZE POLYSACCHARIDES DERIVED FROM LIGNOCELLULOSIC BIOMASS

This invention relates to the isolation and purification of nutritional supplements and prebiotics, such as xylo-oligosaccharides, and specifically the removal of color bodies, said xylo-oligosaccharides sourced from from ligno-cellulosic feedstocks such as sugar cane and sugar cane bagasse. Removal of color bodies provides greater purity in certain xylo-oligosaccharides as described. This process can also be applied to non-sugar cane feedstocks such as agricultural residues (wheat straw, corn stover, rice straw, etc.), purpose grown crops including but not limited to sugar cane, sorghum, Miscanthus, and woody biomass such as poplar. 2. The method of claim 1 , wherein the feedstock xylo-oligosaccharide solution contains about 10 g/L to about 20 g/L total dissolved solids.3. The method of claim 1 , wherein the decolorized solution contains about 6 g/L to about 14 g/L purified xylo-oligosaccharide.4. The method of claim 1 , wherein the decolorized solution contains about 50% by weight to about 70% by weight based on total solids of purified xylo-oligosaccharide.5. The method of claim 1 , wherein Ais acetyl in about one in six xylose monomer units.6. The method of claim 1 , wherein the cinnamate is present in an amount of about 1% by weight based on total solids.7. The method of claim 1 , wherein the decolorized solution contains about 0.01 g/L to about 0.5 g/L free acetate.8. The method of claim 1 , wherein the decolorized solution contains about 0.01% by weight to about 3% by weight based on total solids of free acetate.9. The method of claim 1 , wherein the decolorized solution has an ODabsorbance of less than about 0.1.10. The method of claim 1 , wherein the feedstock solution has an ODabsorbance of greater than 0.1.11. The method of claim 1 , wherein the ion exchange resin is selected from the group consisting of FPA22 claim 1 , FPA51 claim 1 , FPA90 claim 1 , and FPA98.12. The method of claim 1 , further comprising the step of:(d) drying the decolorized solution ...

PROCESS FOR REPLACING EGG IN PASTA

The various embodiments disclosed herein relate to methods and compositions for use as eggless pasta additive, including some that also enhance the texture, shelf life, and safety of the pasta. The various compositions can include a hydrocolloid, a salt, and a fiber. In certain embodiments, the additive further comprises a protein. In various embodiments, the hydrocolloid can be a gum or a stare. 1. A method of making eggless pasta , comprising: at least one salt;', 'at least one hydrocolloid; and', 'at least one fiber;, 'creating an additive, comprisingcombining the additive with flour and water; andmixing the additive, flour, and water to create pasta.2. The method of claim 1 , wherein the additive further comprises at least one protein.3. The method of claim 1 , wherein the protein is selected from the group consisting of soy protein claim 1 , pea protein claim 1 , or wheat protein.4. The method of claim 1 , wherein the salt is selected from the group consisting of:organic calcium, inorganic calcium, magnesium, sodium salt, potassium salt, calcium sulfate, calcium phosphate, calcium chloride, calcium carbonate, calcium citrate, calcium lactate, calcium propionate, calcium oleate, magnesium sulfate, magnesium phosphate, magnesium acetate, magnesium chloride, magnesium citrate or magnesium lactate.5. The method of claim 1 , wherein the hydrocolloid is selected from the group consisting of starch claim 1 , gum claim 1 , corn starch claim 1 , pea starch claim 1 , potato starch claim 1 , rice starch claim 1 , wheat starch claim 1 , pea extract claim 1 , xanthan claim 1 , guar claim 1 , locust bean claim 1 , gum Arabic claim 1 , tara gum claim 1 , algin claim 1 , carboxymethyl cellulose claim 1 , carrageenan or pectin claim 1 , agar claim 1 , carboxymethyl cellulose claim 1 , alginate and locust bean gum.6. The method of claim 1 , wherein the fiber is selected from the group comprising: oat fiber claim 1 , soy fiber claim 1 , pea fiber claim 1 , corn fiber claim 1 , ...

Meat treatment composition and use thereof

This invention concerns reduction of moisture loss during the processing of meat. The present invention resides in the finding that pre-treatment of fresh meat with compositions comprising acetic acid salts and certain polysaccharide materials can reduce moisture losswith as much as 15%, as compared to non-treated meat. In some embodiments, the compositions are based on ingredients that can be labeled as ‘natural ingredients’. The invention provides compositions comprising such combinations of one or more acetic acid salts with one or more polysaccharide materials; methods and uses involving the treatment of meat with said compositions; as well as the meat products that are accordingly obtained.

PROCESS FOR OBTAINING CITRUS FIBER FROM CITRUS PEEL

A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt %/ anhydrous base. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products. 1. A process for preparing citrus fibers from citrus peel , the process comprisinga. treating citrus peel to obtain homogenized citrus peel;b. washing the homogenized citrus peel with an organic solvent to obtain organic solvent washed citrus peel;c. desolventizing and drying the organic solvent washed citrus peel; andd. recovering citrus fiber therefrom.2. A process for preparing citrus fibers according to claim 1 , wherein the citrus peel is citrus spent peel.3. A process according to claim 2 , wherein the treatment comprises pressure homogenization using a pressure of from 50 bar to 1000 bar.4. A process according to claim 3 , wherein said treatment is a single-pass pressure homogenization using a pressure of from 300 bar to 1000 bar.5. A process according to claim 3 , wherein said treatment is a multi-pass pressure homogenization comprising at least 2 passes claim 3 , using a pressure of from 100 bar to 600 bar.6. A process according to claim 1 , wherein the citrus peel is subjected to a heat treatment prior to the homogenization treatment at a temperature of from 50° C. to 140° C. for a period of 1 second to 3 minutes.7. A process according to claim 1 , wherein said process further comprises a comminution or pulverizing step prior to desolventizing and drying.8. A process according to claim 1 , wherein said process further comprises a comminution or pulverizing step after drying.9. A process according to claim 1 , wherein said process further comprises subjecting said citrus peel to a processing aid selected from the group consisting of enzymes claim 1 , acids claim 1 , bases claim 1 , hydrocolloids claim 1 , vegetable fiber claim 1 , bleaching ...

METHOD FOR PRODUCING A PEA EXTRACT

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: 118-. (canceled)19. A process for preparing a pea extract comprising fibres , the process comprising the following steps:(a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;(b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;(c) grinding said peas in order to as a result obtain ground peas;(d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres; and, optionally, 'characterized in that step (a) precedes step (b), which itself precedes step (c), which itself precedes step (d) and optional step (e).', '(e) drying said pea extract comprising fibres;'}20. The process according to claim 19 , in which claim 19 , during step (b) claim 19 , the peas in said aqueous composition are hydrated for at least 1 hour.21. The process according to claim 19 , wherein said process comprises said at least one step of drying (e) and said step of drying is carried out on a drier by entrainment.22. The process according to claim 19 , in which a second grinding takes place after step (d) or after step (e).23. The process according to claim 22 , wherein said second grinding step ensures that 50% of the particles of the pea extract comprising fibres that are obtained after said second grinding have a size <200 μm claim 22 , measured by dry particle size analysis claim 22 , or at least a size <100 μm claim 22 , measured by dry particle size analysis.24. The process according to claim 23 , wherein said second grinding step ensures that 90% of the particles of the pea extract comprising fibres that are obtained after a second grinding have a size <400 μm claim 23 , measured by dry particle size analysis claim 23 , or at least a size <300 μm claim 23 , measured by dry particle size analysis.25. The process ...

PROCESS FOR OBTAINING CITRUS FIBER FROM CITRUS PULP

A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w% citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20° C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products. 1. A process for preparing citrus fibers from citrus pulp , the process comprisinga. treating citrus pulp to obtain homogenized citrus pulp;b. washing the homogenized citrus pulp with an organic solvent to obtain organic solvent washed citrus pulp;c. desolventizing and drying the organic solvent washed citrus pulp; andd. recovering citrus fiber therefrom.2. A process according to claim 1 , wherein the treatment comprises pressure homogenization using a pressure of from 50 bar to 1000 bar.3. A process according to claim 2 , wherein said treatment is a single-pass pressure homogenization using a pressure of from 300 bar to 1000 bar.4. A process according to claim 2 , wherein said treatment is a multi-pass pressure homogenization comprising at least 2 passes claim 2 , using a pressure of from 100 bar to 600 bar.5. A process according to claim 1 , wherein the citrus pulp is subjected to a heat treatment prior to the homogenization treatment at a temperature of from 50 ° C. to 140° C. for a period of 1 second to 3 minutes.6. A process according to claim 1 , wherein said process further comprises a comminution or pulverizing step prior to desolventizing and drying.7. A process according to claim 1 , wherein said process further comprises a comminution or pulverizing step after drying.8. A process ...

Process for modifying the properties of citrus pulp

A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w %, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa·s, wherein said citrus fiber is dispersed in standardized water at a mixing speed of from 800 rpm to 1000 rpm, to a 3 w/w % citrus fiber/standardized water solution, and wherein said viscosity is measured at a shear rate of 5 s-1 at 20 C. Citrus fiber can be obtained having a CIELAB L* value of at least 90. The citrus fiber can be used in food products, feed products, beverages, personal care products, pharmaceutical products or detergent products.

EDIBLE FILM WITH ENHANCED RELEASE EFFICIENCY OF ESSENTIAL OIL AND PREPARATION METHOD THEREOF

The present invention discloses an edible film with enhanced release efficiency of essential oil and a preparation method thereof. The edible film is composed of at least one blank layer and at least one essential oil-rich layer; during casting, the blank layer serves as a substrate layer and the essential oil-rich layer serves as an intermediate layer or an external layer; wherein the blank layer is composed of an alcohol-soluble protein-water-soluble protein composite film, and the essential oil-rich layer is composed of an alcohol-soluble protein-water-soluble protein composite film loading with essential oil. The present invention provides a structure and a method of divisional enrichment of essential oil, wherein the essential oil of equal mass is enriched in a certain layer of the film. Compared with the existing edible film loading with essential oil, the essential oil is loaded to the entire film matrix in the present invention. 1. An edible film with enhanced release efficiency of essential oil , characterized in that , the edible film is composed of at least one blank layer and at least one essential oil-rich layer; during casting , the blank layer serves as a substrate layer and the essential oil-rich layer serves as an intermediate layer or an external layer; wherein the blank layer is composed of an alcohol-soluble protein-water-soluble protein composite film , and the essential oil-rich layer is composed of an alcohol-soluble protein-water-soluble protein composite film loading with essential oil.2. The edible film according to claim 1 , wherein the edible film is composed of 1 to 4 blank layers and 1 to 4 essential oil-rich layers.3. The edible film according to claim 1 , wherein in the blank layer claim 1 , a total mass concentration of an alcohol-soluble protein and a water-soluble protein is 16-27 wt % claim 1 , wherein a mass ratio of the alcohol-soluble protein to the water-soluble protein is 1:(1.3-2.7).4. The edible film according to claim 3 , ...

PROCESSING OF NATURAL POLYSACCHARIDES BY SELECTED NON-PATHOGENIC MICROORGANISMS AND METHODS OF MAKING AND USING THE SAME

The present invention includes compositions and methods of making and using a dietary supplement manufactured from one or more natural polysaccharides previously incubated with a probiotic bacteria in a bioreactor system, wherein the bacteria process the polysaccharides and the resulting processed polysaccharide are provided in the nutritional supplement. 1. A dietary supplement comprising:{'i': 'aloe vera,', 'reduced molecular weight polysaccharides made by a pathogen-free probiotic bacteria incubated with polysaccharides in a bioreactor system under conditions that stimulate processing of the polysaccharides into reduced molecular weight polysaccharides, wherein the polysaccharides are selected from at least one of glucomannans, aloe glucomannan, konjac glucomannan, galactomannans, arabinogalactans, larch arabinogalactans, algal polysaccharides, fucoidans, fungal polysaccharides, fungal glucomannans, gum tragacanth, gum ghatti, xanthan gum, guar gum, or gum acacia.'}2. The supplement of claim 1 , wherein the reduced molecular weight polysaccharides are adapted into a single dosage form.3. The supplement of claim 1 , wherein the reduced molecular weight polysaccharides and the pathogen-free probiotic bacteria are provided separately in a single dosage form.4. The supplement of claim 1 , wherein the reduced molecular weight polysaccharides and the pathogen-free probiotic bacteria are incubated in a bioreactor.5. The supplement of claim 1 , wherein the reduced molecular weight polysaccharides and the pathogen-free probiotic bacteria are provided in a sustained release form.6. The supplement of claim 1 , wherein the reduced molecular weight polysaccharides are heteropolysaccharides claim 1 , homopolysaccharides or both.7. The supplement of claim 1 , wherein the reduced molecular weight polysaccharides are isolated away from the microbial cells claim 1 , and the isolated polysaccharides are loaded into a dosage form selected from powder claim 1 , capsule claim 1 , ...

EXTENSIONAL VISCOSITY TO PROMOTE SAFE SWALLOWING OF FOOD BOLUSES

Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided. 1: A method of treating an individual having a swallowing disorder , the method comprising:administering an effective amount of a liquid nutritional product to the individual having the swallowing disorder, the liquid nutritional product comprising a nutritional composition and a plant-derived mucilage, the liquid nutritional product comprises an amount of the plant mucilage such that the liquid nutritional product has an increased cohesiveness relative to the nutritional composition and has a Trouton ratio of 6 to 15.2: The method of claim 1 , wherein the liquid nutritional product has an extensional viscosity greater than 100 mPa s.3: The method of claim 1 , wherein the plant-derived mucilage is selected from the group consisting of cactus mucilage claim 1 , psyllium mucilage claim 1 , mallow mucilage claim 1 , flax seed mucilage claim 1 , marshmallow mucilage claim 1 , ribwort mucilage claim 1 , mullein mucilage claim 1 , cetraria mucilage claim 1 , and mixtures thereof.4: The method of claim 1 , wherein the liquid nutritional product has a Trouton ratio of about 10.5: The method of claim 1 , wherein the swallowing disorder is at least one of dysphagia or compromised saliva excretion.6: The method of claim 1 , wherein the liquid nutritional product has a form selected from the group consisting of pharmaceutical formulations claim 1 , nutritional formulations claim 1 , dietary supplements claim 1 , functional food and beverage products claim 1 , and ...

COHESIVE THIN LIQUIDS TO PROMOTE SAFE SWALLOWING IN DYSPHAGIC PATIENTS

Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided. 1: A method of treating an individual having a swallowing disorder , the method comprising:{'sup': '−1', 'administering an effective amount of a liquid nutritional product to the individual having the swallowing disorder, the liquid nutritional product comprising a nutritional composition and a plant-derived mucilage, the liquid nutritional product comprises an amount of the plant mucilage such that the liquid nutritional product has an increased cohesiveness relative to the nutritional composition, has a shear viscosity less than about 100 mPas when measured at a shear rate of 50 sand has a relaxation time, determined by a Capillary Breakup Extensional Rheometry (CaBER) experiment, more than 10 milliseconds at a temperature of 20° C.'}2: The method of claim 1 , wherein the shear viscosity of the liquid nutritional product is 5 mPas to 20 mPas when measured at a shear rate of 50 s.3: The method of claim 1 , wherein the relaxation time of the liquid nutritional product is about 100 milliseconds to about 200 milliseconds.4: The method of claim 1 , wherein the plant-derived mucilage is selected from the group consisting of kiwi fruit mucilage claim 1 , cactus mucilage claim 1 , chia seed mucilage claim 1 , psyllium mucilage claim 1 , mallow mucilage claim 1 , flax seed mucilage claim 1 , marshmallow mucilage claim 1 , ribwort mucilage claim 1 , mullein mucilage claim 1 , cetraria mucilage claim 1 , ...

Methods for reducing oil and/or fat uptake of fried foods

An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not more than 0.43, wherein CI=(I 200 −I am )/I 200 > where I 200 is the intensity of the highest peak in the X-ray diffraction spectral pattern of the cellulose ether particles and I am is the intensity of the valley between the highest peak I 200 and the higher of the one or two peaks adjacent to the highest peak, is useful for preparing battered foods of reduced oil and/or fat uptake when fried.

CELLULOSE-BASED POWDERED FIBER SUPPLEMENTS AND METHODS OF PREPARING SAME

Consumption of dietary fiber supplements can be unpleasant due to the perception of grittiness, sliminess, and/or sharpness of the supplement when consumed. The present invention describes a composition suitable for use in a dietary fiber supplement, the composition comprising (i) a water insoluble fiber (insoluble fiber) and (ii) a hydrocolloid combined in a ratio that provides a surprisingly palatable mixture in water. 1. A powdered composition suitable for use in a dietary fiber supplement , the composition comprising:(i) a cellulose-based fiber; and(ii) a hydrocolloid;wherein the cellulose-based fiber (i) and the hydrocolloid (ii) are combined in a weight ratio in the range of from about 4:1 to about 1:4; and,wherein the cellulose-based fiber is an insoluble fiber.2. The composition of further comprising water wherein claim 1 , the composition has an initial viscosity measured immediately after mixing with water in the range of from about 5 to about 30 cps.3. The composition of wherein the viscosity of the composition measured five minutes after mixing with water is substantially the same as the initial viscosity.4. The composition of wherein the cellulose-based fiber is one selected from the group consisting of: cellulose powder; microcrystalline cellulose (MCC); or a mixture of these.5. The composition of wherein the hydrocolloid is a low viscosity hydrocolloid.6. The composition of wherein the cellulose-based fiber is MCC.7. The composition of wherein the cellulose-based fiber is cellulose powder.8. The composition of wherein the hydrocolloid is selected from the group consisting of: guar gum; gum acacia; beta-glucan soluble fiber; pectin; locust bean gum; hydroxypropylmethylcellulose; agar; alginates; propylene glycol alginate; carrageenan; starch; xanthan; gellan; konjac gum; dextran; pullulan; ghatti; karayan gum; fullcellaran; larch gum; tara gum; tamarind seed gum; tragacanth; curdlan; carboxymethylcellulose (CMC); methylcellulose (MC); ethylcellulose ( ...

Confectionery Containing Low Viscosity Iota Carrageenan

The present invention provides a food product in which gelatins are replaced with a texturizer composition comprising a low viscosity iota carrageenan. The present invention also provides a method for replacing gelatins in a food product with a texturizer composition comprising low viscosity iota carrageenan. In preferred embodiments, the invention provides a gelled confectionery containing a texturizer composition comprising low viscosity iota carrageenan, which allows the partial or full replacement of gelatin in the composition.

COMPOSITION FOR SKIN WHITENING COMPRISING BETA-MANGOSTIN AS EFFECTIVE INGREDIENT

A skin whitening composition includes β-mangostin or a cosmetically acceptable salt thereof as an effective ingredient. β-Mangostin represented by Chemical Formula 1 suppresses the expression of tyrosinase and TRP-1 (tyrosinase-related protein-1) and induces autophagy of a melasosome. As such, it was confirmed that the β-mangostin not only suppresses melanin production but also exhibits the effect of removing previously formed melanin. Accordingly, the β-mangostin can be advantageously used as a functional material for skin whitening and skin lightening. 2. The composition of claim 1 , wherein the β-mangostin is isolated from seedcases of a mangosteen.3. The composition of claim 1 , wherein the β-mangostin is isolated by extraction of seedcases of a mangosteen with chloroform.4. The composition of claim 1 , wherein the composition inhibits the activity of tyrosinase or TRP-1 (tyrosinase-related protein-1).5. The composition of claim 1 , wherein the composition suppresses production of melanin or removes previously formed melanin.6. The composition of claim 1 , wherein the composition is any one formulation selected from a solution claim 1 , a suspension claim 1 , an emulsion claim 1 , a paste claim 1 , a gel claim 1 , a crème claim 1 , a lotion claim 1 , a powder claim 1 , a soap claim 1 , a surfactant-containing cleanser claim 1 , an oil claim 1 , a powder foundation claim 1 , a foundation claim 1 , a wax foundation claim 1 , and a spray.8. The pharmaceutical composition of claim 7 , wherein the melanin hyperpigmentation disorder is freckles claim 7 , senile spots claim 7 , chloasma claim 7 , small brown spots claim 7 , brown or black moles claim 7 , sunshine pigment spots claim 7 , cyanic melisma claim 7 , hyperpigmentation after drug use claim 7 , gravidic chloasma claim 7 , or hyperpigmentation after inflammation caused by lesions or skin inflammation like excoriation and burn.9. The pharmaceutical composition of claim 7 , wherein the composition is prepared as ...

HIGHLY SOLUBLE STEVIA SWEETENER

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 1. A method for producing a high solubility Stevia sweetener comprising the steps of:A) providing a first Stevia sweetener;B) providing a second Stevia sweetener that is different from the first Stevia sweetener;C) providing water;D) mixing the water and first and second Stevia sweeteners to make a mixture;E) increasing the temperature of the mixture by a gradient method to make a solution;F) holding the solution at an elevated temperature;G) decreasing the temperature of the solution by a gradient method to obtain a high stability and high concentration Stevia sweetener solution; andH) spray drying the high stability and high concentration Stevia sweetener solution, to provide the high solubility Stevia sweetener.2. The method of wherein the first Stevia sweetener is selected from the group consisting of: Stevioside claim 1 , Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol claim 1 , and a mixture thereof.3. The method of wherein the second Stevia sweetener is selected from the group consisting of: Stevioside claim 1 , Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol claim 1 , and a mixture thereof.4. The method of wherein a ratio of the first and second Stevia sweeteners is about 99:1 to 1:99 claim 1 , preferably about 50:50 to 95:5 ...

Whippable Food Products, Whipped Food Products, and Methods of Making the Same

This disclosure relates generally to whippable food products and methods for making the whippable food products and for making whipped food products therefrom. In one embodiment, a whippable food product has less than 5% by weight fat and includes about 0.5% to about 30% by weight of a dietary fiber; about 50% to about 95% by weight of water; up to about 5% by weight of a protein; up to about 5% by weight of a food starch; up to about 5% by weight of an emulsifier; and up to about 5% by weight of a hydrocolloid. The total amount of the protein, food starch, emulsifier, and hydrocolloid is within the range of about 0.25% to about 20% by weight. In certain embodiments, the whippable food product is substantially free of emulsifier. Such a whippable food product can be capable of being aerated, for example, to a stable foam having an overrun in the range of 100%-700%. 169-. (canceled)71. The whippable food product of claim 70 , wherein less than 0.25% of emulsifier is present in the whippable food product.72. The whippable food product of claim 70 , wherein less than 0.5% fat is present in the whippable food product.73. The whippable food product of claim 70 , wherein the dietary fiber includes coconut fiber claim 70 , citrus fiber claim 70 , pineapple fiber claim 70 , or a combination thereof.74. The whippable food product of claim 70 , wherein the dietary fiber is present in the range of about 0.5% to about 5% by weight of the whippable food product.75. The whippable food product of claim 70 , wherein more than 80% by weight of the dietary fiber component is an isolated claim 70 , purified claim 70 , and/or modified fiber.76. The whippable food product of claim 70 , wherein the water is present in the range of about 65% to about 85% by weight of the whippable food product.77. The whippable food product of claim 70 , wherein at least 50% claim 70 , of the protein is hydrolyzed casein claim 70 , hydrolyzed wheat protein claim 70 , egg whites or whey protein claim 70 , ...

Methods and compositions for consumables

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

OAT PROTEIN GELS

Gels made from oat proteins include partially hydrolysed oat protein, or oat protein and an organic acid or acidulant, or oat protein and inulin. 1. A gel formed from oat protein hydrolysate , having a degree of hydrolysation less than about 20.2. The gel of having a degree of hydrolysation less than about 153. The gel of having a degree of hydroylysation less than about 10.4. The gel of wherein the oat protein hydrolysate is formed by partially hydrolyzing oat protein with a protease.5. The gel of wherein the protease comprise flavourzyme claim 4 , trypsin or alcalase.6. A method of forming an oat protein gel claim 4 , comprising the step of partially hydrolyzing oat protein at a pH of about 7 or higher claim 4 , and forming a gel from the hydrolysate.7. The method of wherein the pH is between about preferably about pH 8 and about pH 9.8. The method of wherein the degree of hydrolysation is less than about 10.9. A gel formed from oat protein and an organic acid or acidulant.10. The gel of wherein the organic acid or acidulant comprises GDL.11. A method of forming an oat protein gel claim 9 , comprising the step of pre-heating oat protein claim 9 , mixing with an organic acid or acidulant claim 9 , and forming the gel.12. The method of wherein the oat protein is pre-heated at a temperature above the denaturation temperature of the oat protein and less than about 120° C.13. The method of wherein the oat protein is added at less than about 10% w/v claim 11 , and organic acid or acidulant at less than about 20% w/w of protein claim 11 , at a pH less than about 9.14. The method of wherein the oat protein is added at about 5% to about 7% (w/v).15. The method of wherein the oat protein is added about 7% w/v claim 14 , and GDL at about 10% w/w of protein claim 14 , at a pH of about 8.16. A gel formed from oat protein and inulin.17. A method of forming an oat protein gel claim 14 , comprising the step of mixing oat protein with inulin.18. The method of wherein the oat ...

EDIBLE 3D PRINTER FILAMENT

The present invention relates to an edible 3D printer filament that incorporates an active ingredient such as an oil (e,g, cannabis) extract for taste, odor or medicinal benefit, and which is capable of retaining this benefit despite the repeated thermal extrusion involved in 3D printing. The filament is made by mixing the active ingredient extraction with polyvinylpyrrolidone (PVP), starch, and super disintegrant, and spray drying the result to a powderized form. The powderized water soluble polymer with active ingredient is mixed with excipient ingredients including a plasticizer, colored/dyed arabic gum, a gelling agent, fillers, flour, a binding or thickening agent (which also gives the benefit of being a stabilizer), a lubricant, and a preservative, and is heated. The result is hot melt extruded into a filament with a diameter of 1.75 mm or 3 mm. When printed, the thermoplastic has good strength, stiffness, and physical properties, and can be 3D-printed in any shape. 1. A method for producing an edible filament for use in a conventional 3D printer , comprising the steps of: obtaining dried plant material,', 'performing an extraction on said plant material to produce an essential oil (active ingredient there from;, 'producing an essential oil by the substeps of;'} active ingredient,', 'polyvinylpyrrolidone (PVP),', 'starch, and', 'a super disintegrant;, 'preparing a water soluble polymer compound by mixing;'}spray drying said water soluble polymer compound;mixing and heating said powderized water soluble polymer compound with a plasticizer, colored arabic gum, a gelling agent, filler, flour, a binding or thickening agent, a lubricant, and a preservative, thereby forming an edible thermoplastic;hot-melt extruding said edible thermoplastic through a die to produce a filament; andwinding said filament on a spool.2. The method of claim 1 , wherein said step of obtaining dried plant material comprises obtaining dried cannabis.3. The method of claim 2 , wherein said ...

Method for preparing a carbohydrate and/or protein product

The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

PRODUCT COMPRISING A GELLED FRUIT PREPARATION

Disclosed is a product with a container and in the container a food composition. The food composition has at the bottom of the container a lower layer of a gelled composition with an aqueous gelled matrix composition and from 10 to 180 parts of fruit pieces, for 60 parts of the aqueous gelled matrix. Above the lower layer is an upper layer of a fermented dairy composition. A substantially planar interface is arranged between the lower layer and the upper layer. 19-. (canceled)10. A product comprising a container and in the container a food composition , at the bottom of the container a lower layer of a gelled composition comprising an aqueous gelled matrix composition and from 10 to 180 parts of fruit pieces, for 60 parts of the aqueous gelled matrix,', 'above the lower layer, an upper layer of a fermented dairy composition, and', 'a substantially plane interface between the lower layer and the upper layer., 'wherein the food composition has11. A product according to claim 10 , wherein the interface has a variation of height of interface of at most 10 mm.12. A product according to claim 10 , wherein the container is sealed.13. A product according to claim 10 , wherein the container is sealed by a thermosealed lid.14. A product according to claim 10 , wherein the container is a transparent plastic container.15. A product according to claim 14 , wherein the container is provided with a banderole that covers partially the side walls of the container from the top of the container to an intermediate position such that a lower layer of the food composition is visible.16. A product according to claim 15 , wherein the intermediate position of the banderole is such that a lower layer of the food composition and the interface with the upper layer of the food composition can be seen.17. A product according to claim 10 , wherein the lower layer represents from 5% to 50% by weight of the food composition.18. A product according to claim 10 , wherein the lower layer has a gel ...

COMPOSITIONS CONTAINING AS THE ACTIVE INGREDIENT COMPONENTS FROM SALVIA SCLAREA SEED

The present invention concerns a food supplement comprising seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient seeds, or flour, oil or pulp or extracts obtained from the seeds. 117-. (canceled)18Salvia sclareaSalvia sclareaSalvia sclareaSalvia sclareaSalvia sclareaSalvia sclareaSalvia sclareaSalvia sclarea. A supplemented food product , comprising a food product other than seed , seed oil , extracts from seeds , and seed crushed or milled to form a flour or powder , to which has been added seed , seed oil , extracts from seeds , or seed crushed or milled to form a flour or powder.19. The supplemented food product according to claim 18 , wherein the food product is selected from the group consisting of granola cereal claim 18 , granola snack bar claim 18 , foodstuff for hens claim 18 , foodstuff for cattle claim 18 , foodstuff for fish claim 18 , bread claim 18 , a roll claim 18 , a cracker claim 18 , a biscuit claim 18 , pasta claim 18 , other baked goods claim 18 , a thickener claim 18 , gravy claim 18 , soup claim 18 , a dip claim 18 , dressing claim 18 , prepared food claim 18 , tahini claim 18 , humus claim 18 , sesame seed claim 18 , sesame oil claim 18 , sesame paste claim 18 , margarine claim 18 , margarine spread claim 18 , salad dressing claim 18 , caviar claim 18 , dairy products claim 18 , yeast claim 18 , fish oil claim 18 , caviar product claim 18 , low calorie drink and a low calorie shake. The present invention relates to food supplements and nutraceutical compositions for raising omega-3 levels in a subject.Current research in nutritional medicine indicates that the omega-3 fatty acids are essential components of the human diet. According to studies published in the British scientific journal Lancet, the observed low incidence of arteriosclerosis (fatty ...

PLANT-BASED NON-DAIRY FERMENTED BASE COMPOSITION AND METHODS OF MAKING AND USING THE SAME

The present disclosure relates to a plant-based non-dairy fermented base composition and methods of making and/or using the plant-based non-dairy fermented base composition to produce nutritional products, such as food and beverage products, particularly food, snack, and/or beverage products. 1. A plant-based non-dairy fermented base composition comprising:a. a substrate,b. a sugar source,c. a medium,d. a thickener, ande. a starter culture.2. The composition of claim 1 , wherein the starter culture comprises live bacteria.3. The composition of claim 2 , wherein the starter culture consists essentially of live bacteria.4. The composition of claim 1 , wherein the medium is a liquid medium.5. The composition of claim 4 , wherein the liquid medium is water.6. The composition of claim 1 , wherein thickener is selected from the group consisting of agar claim 1 , pectin claim 1 , arracacha flour claim 1 , plantain flour claim 1 , banana flour claim 1 , banana yogurt claim 1 , banana puree claim 1 , locust bean gum “carob claim 1 ,” cassava powder claim 1 , ground chia seeds claim 1 , tapioca starch claim 1 , ground flaxseed claim 1 , chicory root extract claim 1 , xantham gum claim 1 , guar gum claim 1 , arrow root starch claim 1 , corn starch claim 1 , and combinations thereof.7. The composition of claim 1 , wherein the substrate is a plant-based substrate.8. The composition of claim 7 , wherein the plant-based substrate comprises nuts.9. The composition of claim 8 , wherein the nuts of the substrate are selected from the group consisting of almonds claim 8 , cashews claim 8 , coconuts claim 8 , peanuts claim 8 , hazelnuts claim 8 , pecans claim 8 , pistachios claim 8 , walnuts claim 8 , macadamia nuts claim 8 , brazil nuts claim 8 , pine nuts claim 8 , chestnuts claim 8 , and combinations thereof.10. The composition of claim 1 , wherein the substrate claim 1 , the sugar source claim 1 , the thickener claim 1 , and the medium are comprised in a slurry.11. The composition ...

SMOOTH, SHELF-STABLE PRODUCT AND METHODS OF PRODUCING SAME

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed. 1. A method of producing a smooth , shelf-stable food product , comprising:aseptically homogenizing a mixture comprising at least one food component and at least one shear sensitive thickener, wherein the at least one food component has a protein content of 2 wt % or greater.2. The method of claim 1 , wherein the at least one food component is selected from the group consisting of dairy products claim 1 , meat products claim 1 , vegetable products claim 1 , and combinations thereof.3. The method of claim 1 , wherein the at least one food component is a dairy product selected from the group consisting of pudding claim 1 , yogurt claim 1 , sour cream claim 1 , buttermilk claim 1 , and combinations thereof.4. The method of claim 1 , wherein the at least one food component is at least one of a meat puree and a vegetable puree.5. The method of claim 1 , wherein the at least one food component is baby food.6. The method of claim 1 , wherein the at least one food component has been fortified with at least one of a vitamin and a mineral.7. The method of claim 1 , wherein the at least one shear sensitive thickener comprises citrus fiber.8. The method of claim 1 , wherein the mixture further comprises additives selected from the group consisting of sweeteners claim 1 , flavors claim 1 , colors claim 1 , acids claim 1 , acidity regulators claim 1 , anticaking agents claim 1 , antifoaming agents claim 1 , antioxidants claim 1 , bulking agents claim 1 , color retention agents claim 1 , emulsifiers claim 1 , flavor enhancers claim 1 , flour treatment agents claim 1 , glazing agents claim 1 , humectants claim 1 , preservatives claim 1 , stabilizers claim 1 , thickeners claim 1 , and combinations thereof.9. The method of claim 1 , wherein the mixture is aseptically thermally processed prior to aseptically homogenizing the mixture ...

Water-soluble polysaccharide derived from root vegetable and method for producing same

The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range at the isoelectric point of protein or higher, even by using a starting material such as a root vegetable. A water-soluble polysaccharide, which is extracted from a starting material derived from a root vegetable in a wet state with hot water under acidic conditions of pH 2.7-3.7, can well stabilize an acidic protein food or drink in a pH range at the isoelectric point of protein or higher.

A savoury concentrate

The particulate anhydrous non-defibrillated cell wall material from parenchymal pant tissue and/or stem tissue of monocotyledon plants is capable of forming an oil-retaining matrix within the liquid oil and thereby minimize oil exudation.

Flavour release material and its use in different food products

A flavour release material comprising a vegetable fibrous material with natural or artificial cavities is disclosed. The flavour release material further comprises a solution comprising at least one lipophilic flavouring and at least one lipophilic component, such as an oil or a fat. The solution is applied to the cavities to provide controlled release of flavouring. Furthermore, the invention concerns a food product comprising the flavour release material and a method of producing the flavour release material.

Encased food products with contrasting components

A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, pectin or cellulose compound, and the food product can withstand changes in temperature. Also, a process for the production of such a food product, wherein a liquid hydrocolloid mass is partially set and a hard, liquid, soft or particulate center is injected therein with the final completing or the setting of the hydrocolloid mass providing the encapsulation of the center.

一种增免儿童青少年型多矿多维制剂及其制备方法

本发明公开了一种增免儿童青少年型多矿多维制剂，其原料按重量份包括：碳酸钙35‑45份，柠檬酸锌25‑33份，富马酸亚铁20‑30份，维生素A 0.5‑1.5份，维生素D3 1‑3份，维生素C 10‑18份，甜味剂5‑10份，增稠剂6‑12份，淀粉170‑190份。交联羧甲基纤维素钠复合物采用如下工艺制备：将大豆分离蛋白、透明质酸、交联羧甲基纤维素钠搅拌，搅拌状态下加入至液体石蜡中，置于冰盐浴中降温，加入乙醇溶液，搅拌，脱水，洗涤，干燥得到交联羧甲基纤维素钠复合物。本发明还公开了上述增免儿童青少年型多矿多维制剂的制备方法。

Foodstuff with gelatin-free hydrocolloidal coating and method for production thereof

FIELD: food processing industry. SUBSTANCE: claimed foodstuff contains water-based gelatin-free hydrocolloidal coating and solid, liquid, plastic, or particulate internal content. As hydrocolloids to form coating carrageenan, alginate, agarose, gellan gum pectin or cellulose derivative are used in amount of 0.5-80 mass % based on coating mass, wherein coating also contains sweetener. Product diameter is 4-50 mm. Method for production of abovementioned product includes partial solidification of liquid hydrocolloidal mass to form coating, introducing of solid, liquid, plastic, or particulate content followed by finished solidification of hydrocolloidal mass. In another embodiment foodstuff contains two or more bound together water-based gelatin-free hydrocolloidal coatings, wherein each coating contains solid, liquid, plastic, or particulate internal content. As hydrocolloids to form coating carrageenan, alginate, agarose, gellan gum pectin or cellulose derivative are used in amount of 0.5-80 mass % based on coating mass, wherein coating also contains sweetener. Product diameter is 4-50 mm. EFFECT: product not cracking under temperature differences and having contrasting external differences between coating and internal content. 27 cl, 2 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 279 808 (13) C2 (51) ÌÏÊ A23G A23G A23G A23G 3/00 9/34 9/00 3/20 (2006.01) (2006.01) (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2003112702/04, 01.10.2001 (30) Êîíâåíöèîííûé ïðèîðèòåò: 10.10.2000 (ïï.1-27) GB 0024810.4 (73) Ïàòåíòîîáëàäàòåëü(è): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) (43) Äàòà ïóáëèêàöèè çà âêè: 20.11.2004 R U (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 01.10.2001 (72) Àâòîð(û): ÄÆÎÓÍÑ Ýéäðèåíí Ñàðà (GB), ÎÍà Ìåé Õîðíã (GB), ÑÎËÜÄÀÍÈ Êðèñòèàíà (IT) (45) Îïóáëèêîâàíî: 20.07.2006 Áþë. ¹ 20 2 2 7 9 8 0 8 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 1023841 À1 ...

Solid nanocomposition for delivery of biologically active substances

Изобретение относится к пищевой и фармацевтической промышленности, а именно к твердым нанокомпозициям. Изобретение обеспечивает повышение биодоступности введенных в состав нанокомпозиции активных субстанций при создании твердых дозированных форм с контролируемым высвобождением. Твердая нанокомпозиция содержит 0,1-15% активного компонента, 40-95% полимера, 0-6% гидрофобного или инертного полимера и 0-56% водорастворимого компонента, причем нанокомпозиция в качестве активного компонента содержит таксифолин, 40-95% полимера, в качестве которого содержит арабиногалактан, или полиэтиленгликоли, или поливинилпирролидоны, или поливинолы различных молекулярных масс, а также 0-56% водорастворимого полимера, выбираемого из ряда возможных наполнителей: kollidon VA64 (сополимер винилпирролидона и винилацетата), ludipress (модифицированная лактоза), kollidon 90F (высокомолекулярный поливинилпирролидон с М.м. 1000000-1500000), сахарная пудра, изомальтоза, 0-6% гидрофобного или инертного полимера, где в качестве гидрофобного компонента нанокомпозиция содержит compritol 888 АТО, (композиция моно-, ди- и триглицеридов бегеновой кислоты), в качестве инертного - kollidon SR, Bast (смесь полимеров поливинилпирролидона и поливинилацетата). 3 з.п. ф-лы, 6 ил. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 351 352 (13) C2 (51) МПК A61K A61K A61K A61K A61K A61P 36/15 31/35 31/715 31/79 47/30 43/00 (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (73) Патентообладатель(и): Закрытое акционерное общество "Санкт-Петербургский институт фармации" (RU) (43) Дата публикации заявки: 27.10.2008 Адрес для переписки: 127562, Москва, ул. Каргопольская, 12, кв.60, Корниенко Е.В. 2 3 5 1 3 5 2 R U (57) Реферат: Изобретение относится к пищевой и фармацевтической промышленности, а именно к твердым нанокомпозициям. Изобретение обеспечивает повышение биодоступности введенных в состав ...

tomato derived thickening agent, process for preparing a tomato derived thickening agent, method for preparing a food product and tomato ketchup product obtainable by the process

Novel thickening composition comprising pregelatinized waxy potato starch or pregelatinized cassava starch.

La solicitud describe una composición que comprende de aproximadamente 10% (en peso) a aproximadamente 40% (en peso) de almidón pregelatinizado de papa ceroso, almidón pregelatinizado de mandioca ceroso o cualquier mezcla de los mismos; de aproximadamente 10% (en peso) a aproximadamente 20% (en peso) de goma; y de aproximadamente 40% (en peso) a aproximadamente 70% (en peso) de dispersante.

Manufactured method of gelling material of emulsifying mixtures and gelling material using the same

PURPOSE: A manufacturing method of a gelling material of emulsifying mixtures is provided to allow a gelling material of emulsifying mixtures to have protein, highly concentrated various oil, robustness and elasticity. CONSTITUTION: 100 parts by weight of water is mixed with 6-20 parts by weight of soy protein isolate and regularized to manufacture protein(S1). A protein solution in the step(S1) is indirectly heated at a temperature of 85-100°C for 10-120 minutes as a first heating process(S2). The mixture in the step(S2) is mixed with 5-30 parts by weight of edible oil(S3). The mixture in the step(S3) is mixed with 0.01-2 parts by weight of transglutaminase(S4). The mixture in the step(S4) is reacted at a temperature of 45-55°C for 30-90 minutes(S5). The mixture in the step(S5) is heated at a temperature of 90-100°C for 10-60 minutes as a second heating process(S6). 5-20 parts by weight of paprika extracts between the third and fourth steps is added against the total protein parts by weight in the step(S1). [Reference numerals] (S1) Protein solution manufacturing process; (S2) First heating process; (S3) Edible oil addition process; (S4) Transglutaminase addition process; (S5) Enzyme reaction process; (S6) Second heating(reaction stop) process

Food composition on fruit base and procedure for its production (versions)

FIELD: food industry. SUBSTANCE: group of inventions refers to food composition on fruit base and to procedure for its production. The composition consists of avocado fruit, oil, non-soluble fibre, an emulsifying substance and water; also fruit contain extra-cellular complex ether with not-saturated end bond less, than 20.0 ppm. Composition is ready for consuming, has low contents of fat and is suitable as a drink, stuffing, gravy, sauce, spread or seasoning. EFFECT: produced composition has high contents of fibre and is stable at ambient temperature. 5 cl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 385 642 (13) C2 (51) МПК A23L 1/212 (2006.01) A23B 7/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2007103821/13, 08.06.2005 (24) Дата начала отсчета срока действия патента: 08.06.2005 (43) Дата публикации заявки: 20.08.2008 (56) Список документов, цитированных в отчете о поиске: US 2004081741 А1, 29.04.2004. US 4542033 А, 17.09.1985. US 5840356 А, 24.11.1998. (73) Патентообладатель(и): ЮНИЛЕВЕР Н.В. (NL) (85) Дата перевода заявки PCT на национальную фазу: 01.02.2007 2 3 8 5 6 4 2 R U (87) Публикация PCT: WO 2006/002738 (12.01.2006) C 2 C 2 (86) Заявка PCT: EP 2005/006185 (08.06.2005) Адрес для переписки: 103735, Москва, ул. Ильинка, 5/2, ООО "Союзпатент", пат.пов. И.С.Саломатиной (54) ПИЩЕВАЯ КОМПОЗИЦИЯ НА ФРУКТОВОЙ ОСНОВЕ И СПОСОБ ЕЕ ПРИГОТОВЛЕНИЯ (ВАРИАНТЫ) (57) Реферат: Группа изобретений относится к пищевой композиции на фруктовой основе и способу ее приготовления. В состав композиции входят плоды авокадо, масло, нерастворимое волокно, эмульгирующее вещество и вода, при этом плоды имеют содержание внеклеточного сложного эфира с ненасыщенной концевой связью менее 20,0 ppm. Композиция является готовой к употреблению, имеет низкое содержание жира и пригодна в качестве напитков, начинок, подлив, соусов, спредов или заправок. Композиция имеет высокое содержание волокон и ...

Beef stuffing and preparation method thereof

本发明公开了一种牛肉馅及其制备方法，该牛肉馅包括重量百分含量如下的组分：糖类10~30%、糖醇液10~30%、麦芽糖浆1~20%、麦芽糊精5~20%、牛膏1~10%、羟丙基二淀粉磷酸酯1~20%、素肉颗粒1~25%、牛肉1~20%、牛肉味膏状香精0.1~5%、乳清蛋白粉1~10%、鸡蛋蛋白粉0.1~10%、谷朊粉0.1~10%、凝胶物质0.01~10%、单双甘油脂肪酸酯0.1~10%、食品用香精0.1~5%、辣椒红色素0~5%、辣椒油0.1~5%、保鲜剂0.1~5%，余量为水。本发明牛肉馅通过合理配伍各原料的比例，有效改善牛肉馅料的口感，充实烘焙食品的牛肉风味并延长产品的保质期。

Light fat flavouring, method and product

轻脂的、货架稳定的双重乳液调味品。所产生的调味品具有减少的脂肪含量、货架稳定性和增强的味道特性。还描述了制造所述产品的方法。

SOLID NANOCOMPOSITION FOR DELIVERY OF BIOLOGICALLY ACTIVE SUBSTANCES

1. Твердая нанокомпозиция для доставки биологически активных веществ, содержащая 0,1-15% активного компонента, 40-95% полимера, 0-6% гидрофобного или инертного полимера и 0-56% водорастворимого компонента, отличающаяся тем, что содержит до 15% активного компонента, в качестве которого выступает таксифолин, 40-95% полимера, в качестве которого используют арабиногалактан, полиэтиленгликоли, поливинилпирролидоны и поливинолы различных молекулярных масс, 0-56% водорастворимого полимера, выбираемого из ряда возможных наполнителей: kollidon VA64 (сополимер винилпирролидона и винилацетата), kollidon 90F (высокомолекулярный поливинилпирролидон с М.м. 1000000-1500000), ludipress (модифицированная лактоза), сахарная пудра, изомальтоза, 0-6% гидрофобного или инертного полимера с целью достижения контролируемого высвобождения лекарственного вещества, где в качестве гидрофобного компонента используют compritol 888 АТО, Gatefosse (композиция моно-, ди- и триглицеридов бегеновой кислоты), в качестве инертного - kollidon SR, Basf (смесь полимеров поливинилпирролидона и поливинилацетата).2. Нанокомпозиция по п.1, в которой в качестве полимера использован полиэтиленгликоль (ПЭГ) (М.м. от 4000 до 8000), вносимый в систему при различных соотношениях с активным веществом.3. Нанокомпозиция по п.1, в которой в качестве полимера использован поливинилпирролидон (ПВП) (М.м. от 7000 до 20000), вносимый в систему при различных соотношениях с активным веществом.4. Нанокомпозиция по п.1, в которой в качестве полимера использован полисахарид арабиногалактан, вносимый в систему при различных соотношениях с активным веществом ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2007 113 156 (13) A (51) ÌÏÊ A61K A61K A61K A61K A61K A61P ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) 36/15 31/35 31/715 31/79 47/30 43/00 (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) (2006.01) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2007113156/15, 09.04.2007 (43) Äàòà ïóáëèêàöèè çà âêè: 27.10. ...

Edible Film

본 발명은 왁시 전분 가수분해물, 변성 전분 및 수용성 고분자를 포함하는 식용 필름 조성물 및 이를 포함하는 식용 필름에 관한 것이다. 본 발명의 식용 필름은 필름 성형성이 우수하고, 구강 내 용해성 및 미질이 뛰어날 뿐만 아니라, 저비용으로 쉽게 제조할 수 있으므로 구강 내의 청결을 위한 구강 청정제 또는 구취 제거제, 그리고 구강 내에서의 약물의 흡수를 위한 설상 용해성 제제로서 유용하게 사용할 수 있다. The present invention relates to an edible film composition comprising a waxy starch hydrolyzate, modified starch and a water soluble polymer, and an edible film comprising the same. The edible film of the present invention has excellent film formability, has excellent solubility and fineness in the oral cavity, and can be easily manufactured at low cost, so that the oral detergent or bad breath remover for cleanliness in the oral cavity and the absorption of the drug in the oral cavity are excellent. It can be usefully used as a snow soluble preparation for. 식용 필름, 왁시 전분 가수분해물, 변성 전분, 수용성 고분자 Edible film, waxy starch hydrolyzate, modified starch, water soluble polymer

Tomato-derived thickening agent

本发明提供来源于番茄的增稠剂，所述增稠剂的特征在于，基于干重，它包含：0.1-3wt%番茄红素；14-34wt%蛋白质；11-35wt%果胶；17-39wt%糖，所述选自果糖、葡萄糖及其组合。本发明还涉及制备来源于番茄的增稠剂的方法和这种增稠剂在食品，如番茄酱、番茄基沙司、比萨饼沙司、蕃茄汤和番茄汁中的应用。

Arabinogalactan isolated from coffee

FIELD: food industry. ^ SUBSTANCE: invention relates to arabinogalactan extraction method from coffee beans. Method includes preliminary treatment of beans by water at temperature 10-95C during from two hours to one week and following hydrolysis under the influence of ferments of solid or milled green or roasted coffee beans for obtaining of water dispersion containing partly hydrolysed coffee beans and arabinogalactan. Besides, invention covers usage of arabinogalactan products produced from coffee as vitreous matrix for clear instant coffee, as well as drink composition. ^ EFFECT: invention allows receiving substance - food characteristics improver, namely instant coffee by method that needs no special processing conditions. ^ 18 cl, 4 dwg, 5 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 360 427 (13) C2 (51) МПК A23F 5/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2006145898/13, 18.04.2005 (24) Дата начала отсчета срока действия патента: 18.04.2005 (43) Дата публикации заявки: 27.06.2008 (56) Список документов, цитированных в отчете о поиске: US 3845220 A, 29.10.1974. WO 96/09773 A, 04.04.1996. WO 0226055 A, 04.04.2002. (85) Дата перевода заявки PCT на национальную фазу: 25.12.2006 2 3 6 0 4 2 7 R U (87) Публикация PCT: WO 2005/116083 (08.12.2005) C 2 C 2 (86) Заявка PCT: EP 2005/004084 (18.04.2005) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. Е.Е.Назиной, рег. № 517 (54) АРАБИНОГАЛАКТАН, ВЫДЕЛЕННЫЙ ИЗ КОФЕ (57) Реферат: Настоящее изобретение относится к способу экстракции арабиногалактанов из кофейных зерен, включающему в себя предварительную обработку зерен водой при температуре 10-95°С в течение от двух часов до одной недели и последующий гидролиз под воздействием ферментов целых или молотых зеленых или поджаренных кофейных зерен для получения тем самым водной дисперсии, содержащей ...

- Composition for skin whitening comprising -mangostin as effective component

본 발명은 베타-망고스틴(β-mangostin) 또는 이의 염을 유효성분으로 함유하는 피부 미백용 조성물에 관한 것으로, 본 발명의 베타-망고스틴은 티로시나아제(tyrosinase) 및 TRP-1(tyrosinase-related protein-1)의 발현을 저해하며, 멜라소좀(melasosome)의 자가소화작용(autophagy)을 유도하므로, 본 발명의 베타-망고스틴이 멜라닌 생성을 억제할 뿐만 아니라, α-MSH(melanocyte-stimulating hormone)에 의해 축적된 멜라닌을 제거하는 효과까지 나타내는 것을 확인하였다. 따라서 본 발명의 베타-망고스틴은 피부 화이트닝 및 라이트닝을 위한 기능성 소재로 유용하게 사용될 수 있을 것이다.

Compositions of fat-oluble active ingredients containing plant protein soy polysaccharide complexes

本发明涉及多种组合物，这些组合物包含：a)基于该组合物的0.1％到70％重量的一种或多种脂溶性活性成分；b)选自适合用于食品应用的蛋白的组的一种或多种植物蛋白；以及c)一种或多种大豆可溶性多糖；其中蛋白的量和多糖的量的总和占基于该组合物以干物质计的10％到85％重量，并且其中选择1∶b的蛋白与多糖的重量比，前提是b包含在0.5与15之间。

Preparation method of coffee beverage comprising coffee jelly

본 발명은 커피젤리가 함유된 커피음료의 제조방법에 관한 것으로 보다 상세하게는 커피음료를 균질화한 후 살균한 다음 냉각하는 단계; 상기의 냉각한 커피음료를 커피젤리가 함유된 용기에 충진하는 단계를 포함하는 커피젤리가 함유된 커피음료의 제조방법에 관한 것이다. The present invention relates to a method for producing a coffee beverage containing coffee jelly, and more particularly, homogenizing and then sterilizing the coffee beverage; It relates to a method for producing a coffee beverage containing coffee jelly comprising the step of filling the cooled coffee beverage in the container containing the coffee jelly. 본 발명에 의해 제조한 커피젤리가 함유된 커피음료는 음용시 부드러운 젤리감, 젤리에 포함된 커피의 맛이 부드러운 밀크커피맛을 갖는 액상커피와 두가지 서로 대조되는 맛을 동시에 즐길 수 있어 기호성이 우수하고 두가지 종류의 커피맛을 간단하게 음용할 수 있으며 유통과 보관이 용이한 신개념의 커피젤리가 함유된 커피음료를 제공할 수 있다. Coffee beverages containing the coffee jelly prepared by the present invention can enjoy a soft jelly feeling when drinking, liquid coffee having a smooth milk coffee taste and two contrasting flavors at the same time, the taste of the coffee contained in the jelly excellent taste It is possible to simply drink two kinds of coffee flavors and provide coffee drink containing new concept coffee jelly that is easy to distribute and store. 커피젤리, 커피음료, 겔화제, 젤리 Coffee Jelly, Coffee Drink, Gelling Agent, Jelly

a novel compound (KS 513) isolated from the extract of Pseudolysimachion rotundum var. subintegrum and the composition comprising the same as an active ingredient for preventing or treating allergy disease, inflammatory disease, asthma or chronic obstructive pulmonary disease

본 발명은 산꼬리풀 추출물로부터 분리된 신규 화합물, 상기 추출물로부터 분리된 (3R,5S,5aS,6R,7S,8R,8aS)-8-클로로-8a-히드록시-5-(2-히드록시아세톡시)헥사히드로-1H-3,6-메타노시클로펜타[e][1,3]디옥세핀-7-일 3,4-디히드록시벤조에이트{(3R,5S,5aS,6R,7S,8R,8aS)-8-chloro-8a-hydroxy-5-(2-hydroxy acetoxy)hexahydro-1H-3,6-methanocyclopenta[e][1,3]dioxepin-7-yl 3,4-dihydroxybenzoate} (KS-513) 을 유효성분으로 포함하는 알러지, 염증, 천식 또는 만성 폐쇄성 폐질환의 예방 또는 치료용 조성물에 관한 것이다. 본 발명에 따른 화합물을 대상으로 RAW264.7 세포에서의 세포생존률 시험 (실험예 1); LPS로 처리한 RAW 264.7 세포에서 유전자 발현이 유도된 전구 염증 매개 효소 유전자인 iNOS와 COX-2, 전구 염증 매개 사이토카인 유전자인 IL-1β, IL-6, TNF-α의 mRNA 발현양에 대한 영향실험(실험예 2); NO 생성과 관련된 효소유전자 iNOS의 단백질 발현 및 NO 생성농도에 대한 억제실험 (실험예 3); 전구 염증 매개 효소 유전자 COX-2의 단백질 발현 및 PGE 2 생성농도에 대한 억제실험 (실험예 4); 전구 염증 매개 사이토카인 TNF-α, IL-1β, IL-6 분비 억제실험 (실험예 5)을 통하여, RAW 264.7 세포에서 LPS에 의해 유도되는 NO 및 PGE 2 의 생성억제, iNOS 및 COX-2 단백질과 유전자의 발현을 억제시켰으며, 전구 염증 매개 사이토카인 TNF-α, IL-1β, IL-6 의 분비량도 억제시킴을 확인하여, 상기 조성물을 염증, 천식 또는 만성 폐쇄성 폐질환의 예방 및 치료용 약학조성물, 건강기능식품 또는 건강보조식품으로 유용하다. The present invention relates to a novel compound isolated from an acidic extract of Pseudomonas sp., An extract of (3R, 5S, 5aS, 6R, 7S, 8R, 8aS) -8-chloro-8a-hydroxy- (3R, 5S, 5aS, 6R, 7S, 6S, 6S, 6R, 6S) 8R, 8aS) -8-chloro-8a-hydroxy-5- (2-hydroxy acetoxy) hexahydro-1H-3,6-methanocyclopenta [e] [1,3] dioxepin-7-yl 3,4-dihydroxybenzoate} Inflammatory, asthma or chronic obstructive pulmonary disease, which comprises, as an active ingredient, an anti-inflammatory agent (KS-513) as an active ingredient. Test of cell viability in RAW264.7 cells (Experimental Example 1) for the compounds according to the present invention; Effects of iNOS and COX-2, the precursor inflammatory mediator genes that induce gene expression in RAW 264.7 cells treated with LPS, and IL-1β, IL-6, and TNF-α mRNA expression levels of precursor inflammation-mediated cytokine genes Experiment (Experimental Example 2); Inhibition experiment on protein expression and NO production concentration of enzyme gene iNOS associated with NO production (Experimental Example 3); Inhibition ...

Methods and compositions for articles of consumption

FIELD: food industry. SUBSTANCE: composition for producing a cheese copy contains artificial milk, in which at least 85% of its insoluble particulates have been removed, and a crosslinking enzyme. Artificial milk, in particular, is represented by milk obtained from almond, Brazil nut, chestnut, coconut, hazelnut, Australian nut, pecan, pistachio, walnut, cashew, or a combination thereof. The enzyme is represented by transglutaminase or lisyloxydase. The invention also relates to a method for producing a cheese copy. EFFECT: invention allows to make a cheese copy of the dietary purpose, with taste characteristics similar to natural cheese. 17 cl, 2 tbl, 10 dwg, 7 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 630 495 C2 (51) МПК A23C 20/02 (2006.01) A23L 25/00 (2016.01) C12P 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2014104813, 12.07.2012 (24) Дата начала отсчета срока действия патента: 12.07.2012 Дата регистрации: (73) Патентообладатель(и): Импоссибл Фудз Инк. (US) Приоритет(ы): (30) Конвенционный приоритет: R U 11.09.2017 (72) Автор(ы): БРАУН Патрик О'Рейлли (US), КАЗИНО Монте (US), ВОККОЛА Линн С. (US), ВАРАДАН Ранджани (US) (56) Список документов, цитированных в отчете о поиске: US 5055310 A1, 08.10.1991. US 12.07.2011 US 61/507,096 4678676 A1, 07.07.1987. RU 2259050 C2, 27.08.2005. (45) Опубликовано: 11.09.2017 Бюл. № 26 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 12.02.2014 (86) Заявка PCT: US 2012/046552 (12.07.2012) (87) Публикация заявки PCT: 2 6 3 0 4 9 5 (43) Дата публикации заявки: 20.08.2015 Бюл. № 23 2 6 3 0 4 9 5 R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) СПОСОБЫ И КОМПОЗИЦИИ ДЛЯ ПРЕДМЕТОВ ПОТРЕБЛЕНИЯ (57) Реферат: Изобретение относится к пищевой австралийского, пеканового, фисташкового, промышленности, в частности к производству грецкого ореха, ореха кешью или их комбинации. ...

Compositions of fat-soluble active ingredients containing plant protein-soy polysaccharide complexes

본 발명은 a) 조성물을 기준으로 0.1 내지 70 중량%의 하나 이상의 지용성 활성 성분; b) 식품용으로 적합한 단백질들의 그룹 중에서 선택된 하나 이상의 식물성 단백질(들); 및 c) 하나 이상의 대두 용해성 폴리사카라이드(들)를 포함하는 조성물에 관한 것이며, 여기에서 상기 단백질(들)의 양 및 폴리사카라이드(들)의 양의 합은 상기 조성물의 건조 물질 기준으로 10 내지 85 중량%를 나타내고, 여기에서 상기 단백질(들) 대 폴리사카라이드(들)의 중량비는 1:b와 같이 선택되나, 단 b는 0.5 내지 15 사이에 포함된다. The present invention comprises a) from 0.1 to 70% by weight of one or more fat-soluble active ingredients based on the composition; b) one or more vegetable protein (s) selected from the group of proteins suitable for food use; And c) at least one soy soluble polysaccharide (s), wherein the sum of the amount of protein (s) and the amount of polysaccharide (s) is 10 based on the dry matter of the composition. To 85% by weight, wherein the weight ratio of protein (s) to polysaccharide (s) is selected such as 1: b, provided that b is comprised between 0.5 and 15.

Quality-improving agent for cooked rice, cooked rice product using the sament and method of the preparation thereof

미반의 낱알 분리성을 향상시키고, 또한 부드러운 식감을 제공하고, 보존시에 있어서 전분의 노화에 따르는 품질 악화를 억제한 양호한 품질의 미반류를 얻기 위한 미반용 품질 개량제를 얻고, 이것에 의하여 품질이 좋은 미반 가공 식품을 얻는 것을 과제로 하였다. Obtaining a quality improvement agent for rice flour to improve the grain separation of the rice flour, to provide a soft texture, and to obtain a good quality rice flour that has suppressed the deterioration of quality due to aging of the starch at the time of preservation. The task was to obtain good unprocessed foods. 돼지, 닭, 소, 생선 등으로부터 추출하여 농축시킨 추출액으로, 젤리 강도가 50 g 미만인 수용성 단백질을 유효 성분으로서 사용함으로써, 낱알 분리성이 개선되고, 또한 이 추출액과 대두 유래의 수용성 다당류를 함께 미반 용품질 개량제로서 사용함으로써, 더욱 부드러운 감이 있고, 보존으로 인한 품질 악화가 적은 미반 가공 식품을 얻을 수 있었다. Extracted and concentrated from pigs, chickens, cows, fish, etc., by using water-soluble proteins with a jelly strength of less than 50 g as an active ingredient, grain separation is improved, and the extract and soybean-derived water-soluble polysaccharides are mixed together. By using it as an article quality improving agent, it was possible to obtain unprocessed food having a softer feeling and less deterioration due to storage. 낱알 분리성, 낱알 분리성 개량제, 천연 추출액 Grain separation, grain separation improver, natural extract

Aqueous oil emulsion and process for their preparation and their use

Cream cheese composition with low protein content and production method of cream cheese with low protein content

FIELD: food industry. ^ SUBSTANCE: invention relates to dairy industry namely to cream cheese compositions where protein content makes less than 6.5% preferably from 5 to about 6% keeping acceptable baking properties. For production of such cream cheese composition with acceptable baking properties stabilising composition is added to the cream cheese with low protein content. Stabilising composition contains first stabiliser and second stabiliser. The first stabilser is chosen from a group consisting of gums made of algarroba fruit and tar gums and the second stabiliser is picked from a group consisting of xanthan gums, carrageenan, maltodextrine, pectin, inuline, starch, gelatine and agar. ^ EFFECT: invention allows to increase end products quality. ^ 23 cl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 375 882 (13) C2 (51) МПК A23C 19/068 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2005108287/13, 23.03.2005 (24) Дата начала отсчета срока действия патента: 23.03.2005 (45) Опубликовано: 20.12.2009 Бюл. № 35 (56) Список документов, цитированных в отчете о поиске: US 5180604 А, 19.01.1993. US 4597971 А, 01.07.1986. US 6419975 В1, 16.07.2002. (57) Реферат: Изобретение относится к молочной промышленности, а именно композициям сливочного сыра, в которых содержание белка составляет менее 6,5%, предпочтительно, от около 5 до около 6%, при сохранении приемлемых выпечных свойств. Для получения такой композиции сливочного сыра с приемлемыми выпечными свойствами, в сливочный сыр с низким содержанием белка добавляют стабилизирующую композицию. Стабилизирующая композиция содержит первый стабилизатор и второй стабилизатор, причем первый стабилизатор выбирают из группы, состоящей из камеди из плодов цератонии и камеди тара, а второй стабилизатор выбирают из группы, состоящей из ксантановой камеди, каррагенана, мальтодекстрина, пектина, инулина, крахмала, желатина и агара. Изобретение ...

Method for producing pasty product

Изобретение относится к пищевой промышленности и кормопроизводству, в частности к способу приготовления пастообразного продукта на основе зернового сырья. Для получения продукта исходное зерновое сырье предварительно замачивают в водном растворе витаминных и (или) минеральных веществ до 50%-ного их водонасыщения. Затем водонасыщенное зерновое сырье направляют на дезинтеграцию в измельчающем устройстве, содержащем как минимум 4-ступенчатый решетчато-ножевой аппарат. Использование изобретения позволит снизить затраты энергии, труда и средств, связанных с получением пастообразных продуктов, а также потери от наличия мучной фракции. 1 пр., 2 ил. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 770 859 C2 (51) МПК A23L 5/00 (2016.01) A23L 29/206 (2016.01) A23P 30/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 5/00 (2021.01); A23L 29/206 (2021.01); A23P 30/00 (2021.01) (21)(22) Заявка: 2020125223, 21.07.2020 (24) Дата начала отсчета срока действия патента: Дата регистрации: 22.04.2022 (43) Дата публикации заявки: 21.01.2022 Бюл. № 3 (54) Способ получения пастообразного продукта (57) Реферат: Изобретение относится к пищевой промышленности и кормопроизводству, в частности к способу приготовления пастообразного продукта на основе зернового сырья. Для получения продукта исходное зерновое сырье предварительно замачивают в водном растворе витаминных и (или) минеральных веществ до 50%-ного их водонасыщения. Затем водонасыщенное зерновое R U 2 7 7 0 8 5 9 Адрес для переписки: 675000, г. Благовещенск, ул. Политехническая, 86, федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" Стр.: 1 (56) Список документов, цитированных в отчете о поиске: С.В.МЕЛЬНИКОВ Автоматизация животноводческих ферм. Л.: Колос - 1978 г., с.215. UA 10015C2, 30.09.1996. RU 2713331C1, 04.02.2020. DE 4026924 A1, 27.02.1992. RU2663610 C2, 07.06.2018. C 2 C 2 (45) ...

Manufacturing Method of Kombucha

본 발명은 콤부차 제조방법에 관한 것으로, 더욱 구체적으로는 인체에 유익한 콜라겐을 함유하되 콜라겐의 체내 흡수율이 우수하면서 콜라겐 합성율을 높일 수 있게 할 목적으로, 끓는 물에 식물 재료를 투입하고 소정시간 우려내어 식물성 차를 제조하는 제1단계; 상기 식물성 차에서 식물 재료를 필터링하여 식물 재료를 제거한 후, 당을 투입하는 제2단계; 당이 용해된 상기 식물성 차에 효모를 투입하고 소정시간 발효시켜 콤부차를 제조하는 제3단계; 상기 콤부차를 저온 살균 처리 후, 효모를 필터링하여 효모를 제거하는 제4단계; 효모가 제거된 상기 콤부차에 콜라겐을 첨가하는 제5단계; 를 포함하는 콤부차 제조방법에 관한 것이다.

Fuctional Soybean Paste And Fuctional Soy Source And Manufacturing Method Thereof

본 발명은 기능성 된장 및 기능성 간장과 그 제조방법에 관한 것으로서, 콩(대두)을 삶아 적당한 크기로 분쇄하고, 이를 다시 건조하여 목침크기만한 메주로 성형한 후, 대나무 끊인 물에 죽염을 풀어 제작한 죽염수에 상기 메주 및 천마, 하수오, 자초 등이 배합된 한약재를 투입하여 소정기간동안 숙성 및 발효시킨다. 이중 상기 한약재 성분이 우러나오면서 함께 숙성 및 발효된 상기 메주가 기능성 된장이고, 상기 한약재 성분이 우러나오면서 함께 숙성 및 발효된 상기 죽염수가 기능성 간장으로서, 장기적으로 복용하게 되면 상기 한약재 고유한 성분과 더불어 항암작용 및 신체기능을 원활하게 함으로써, 정력증강에 기능할 수 있다. The present invention relates to a functional soybean and functional soy sauce and a method for manufacturing the same, which is boiled soybean (soybean), pulverized to a suitable size, and dried again to form a meju as large as the size of the neck, and then produced by dissolving bamboo salt in bamboo cut water. Chinese herbal medicine containing the meju, cheonma, sewage, and licorice is added to bamboo brine to ferment and ferment for a predetermined period. The meju is a functional soybean paste that has been aged and fermented with the medicinal herb ingredients as a functional soy sauce, and the bamboo salt is fermented and fermented with the medicinal herb as a functional soy sauce. By smoothing the function and physical function, it can function in the energy enhancement.

Pharmaceutical composition for prevention or treatment neuro-inflammation or neurodegenerative diseases comprising Portulaca grandiflora Hook. extracts or fractions thereof

본 발명은 채송화( Portulaca grandiflora Hook.) 추출물 또는 이의 분획물을 유효성분으로 포함하는 신경염증 또는 퇴행성 뇌신경 질환의 예방, 치료 또는 개선용 약학적 조성물 및 식품 조성물에 관한 것이다. 본 발명의 채송화 추출물 또는 이의 분획물은 천연약재로 사용되어온 천연물에서 유래되어 부작용이 없으면서도, 염증관련 인자인 NO, PGE 2 , iNOS 및/또는 COX-2 유전자 또는 단백질의 발현을 억제할 뿐만 아니라, 학습 또는 기억력 증진 효과가 우수하므로 신경염증 또는 퇴행성 뇌신경 질환의 예방 또는 치료에 있어 유용하게 사용될 수 있다. The present invention relates to a pharmaceutical composition and a food composition for preventing, treating or ameliorating a neuroinflammation or degenerative brain disease comprising an extract of Portulaca grandiflora Hook. Or a fraction thereof as an active ingredient. The chrysanthemum extract of the present invention or its fractions are derived from natural products used as natural medicines and have no side effects and inhibit the expression of inflammatory factors such as NO, PGE 2 , iNOS and / or COX-2 gene or protein, Is excellent in learning or memory-enhancing effect and thus can be usefully used for the prevention or treatment of neuroinflammation or degenerative brain disease.

Method of producing citrus fibre from citrus peel

FIELD: food industry. SUBSTANCE: invention relates to a method of producing citrus fibres from citrus peel. Citrus peel is subjected to homogenisation under pressure to produce homogenised citrus peel. Homogenised citrus peel is washed with an organic solvent to obtain citrus peel washed with organic solvent. Solvent is removed and citrus peel washed with organic solvent is dried. Fibre is extracted from citrus peel. Invention relates to citrus fibre obtained using said method, having close packing concentration c* less than 3.8 wt% of an anhydrous base. Invention relates to a mixture of said citrus fibre and fibre selected from vegetable fibre, citrus fibres obtained from citrus pulp, and combinations thereof. Invention relates to a food product, fodder product, beverage, personal hygiene products, pharmaceutical products or detergents, which contain said citrus fibre. Invention relates to use of citrus fibre or mixture as texturizer or thickener in a food product, fodder product, beverage, personal hygiene product, pharmaceutical product or detergent. EFFECT: invention enables to obtain citrus fibre, which has higher swelling capacity, hydration capacity and thickening properties. 18 cl, 1 dwg, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 603 582 C2 (51) МПК A23L 19/00 (2016.01) A23N 7/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2014134024/13, 17.01.2013 (24) Дата начала отсчета срока действия патента: 17.01.2013 Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): ГЬЮСЕК Тодд Уолтер (US), МАЗУАЕ Жак Андрэ Кристиан (FR), РИДЕР Дэйвид Хайрем (US), ВАЛЛЕКАН Жоэль Рене Пьерр (BE) (43) Дата публикации заявки: 20.03.2016 Бюл. № 8 R U (73) Патентообладатель(и): КАРДЖИЛЛ, ИНКОРПОРЕЙТЕД (US) 20.01.2012 US 61/588,915 (45) Опубликовано: 27.11.2016 Бюл. № 33 C 2 C 2 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 20.08.2014 (86) Заявка PCT: US 2013/021888 (17.01.2013) 2 6 ...

Sea-buckthorn solid beverage and preparation method thereof

本发明具体涉及一种沙棘固体饮料，按重量分数计包括以下组分：沙棘粉19‑23份、甜菜汁干燥粉1‑3份、甜味剂13‑14份、稳定剂25‑45份、魔芋粉1‑2份。本发明制备得到的沙棘固体饮料冲饮后，均匀细腻，无异物，无分层，有沙棘特有香气且较浓，色泽呈沙棘本色橘黄色，口感适中。

Treatment method using purified (bleached) aloe vera leaf dry juice

Method of Plum Fermentation

본 발명은 자두 발효액을 제조하는 방법에 관한 것으로, 자두를 설탕과 혼합하여 3-4개월 숙성 및 발효시키는 단계; 전기 단계에서 숙성 및 발효된 자두 발효액 1중량부에 대하여 캐모마일 꽃 분말을 0.01 내지 0.03 중량부를 혼합하는 단계; 및 전기 단계의 혼합물을 숙성 및 발효시키는 단계를 포함하는 자두 발효액 제조방법을 제공하는 것이다. The present invention relates to a method for producing a plum fermentation broth, the step of ripening and fermenting 3-4 months by mixing the plum with sugar; Mixing 0.01 to 0.03 parts by weight of chamomile flower powder with respect to 1 part by weight of the plum fermentation broth fermented and fermented in the previous step; And it provides a method of producing a plum fermentation broth comprising the step of aging and fermenting the mixture of the previous step. 자두, 캐모마일 Plums and chamomile

Carbohydrate gel for sport alimentation and gel application

Изобретение относится к углеводному гелю для спортивного питания, содержащему, по меньшей мере, воду в количестве 20-60 г/100 г геля, глюкозу и фруктозу в соотношении величин в диапазоне от 3:1 до 1:1. Гель представляет собой полутвердый материал с относительно мягкой и вязкой при жевании консистенцией. При этом гель применяют в количестве, которое соответствует потреблению, по меньшей мере, 30 г СНО (углеводов) в час, предпочтительно, по меньшей мере, 50 г СНО в час, более предпочтительно, по меньшей мере, 65 г СНО в час и наиболее предпочтительно между 80 г СНО в час и 110 г СНО в час. Углеводный гель может применяться для минимизации проблем, связанных с желудочно-кишечным трактом в процессе тренировок, а также для поддержания повышенного уровня сахара в крови и усиленного окисления экзогенных углеводов, а также для приготовления пищевого продукта, предназначенного для обеспечения повышенной результативности в процессе тренировок и для одновременного обеспечения улучшенной желудочно-кишечный переносимости и/или для терапии или профилактики связанных с желудочно-кишечным трактом проблем. 3 н. и 14 з.п. ф-лы, 5 ил., 2 табл., 5 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 454 086 (13) C2 (51) МПК A23L A23L A23L A61K 1/09 (2006.01) 1/302 (2006.01) 1/305 (2006.01) 31/7004 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010140380/10, 17.02.2009 (24) Дата начала отсчета срока действия патента: 17.02.2009 (73) Патентообладатель(и): НЕСТЕК С.А. (CH) (43) Дата публикации заявки: 10.04.2012 Бюл. № 10 2 4 5 4 0 8 6 (45) Опубликовано: 27.06.2012 Бюл. № 18 2 4 5 4 0 8 6 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 04.10.2010 C 2 C 2 (56) Список документов, цитированных в отчете о поиске: Home Made Power Gels - Energy for Less. Created: Oct 29, 2006. Найдено в Интернете: (см. раздел 5 и 6.1.). The Secret to Faster Energy ...

Method for manufacturing porous taffy and porous taffy manufactured by the same

The present invention relates to a method for preparing porous taffy and porous taffy prepared by the same. The method for preparing porous taffy according to the present invention comprises: a malt digested taffy preparation step (S100) of preparing washed and soaked grains into hard-boiled rice, adding malt water to the hard-boiled rice to prepare a saccharification solution, and concentrating the prepared saccharification solution to prepare malt digested taffy; a malt digested taffy aging step (S200) of aging the malt digested taffy; a mixing and stirring step (S300) of adding a mixture to the aged malt digested taffy and stirring the mixture thereof to prepare a malt digested taffy mixture; a heating and concentration step (S400) of heating the malt digested taffy mixture to prepare a malt digested taffy mixed concentrate; a microwave heating step (S500) of applying microwaves to the malt digested taffy mixed concentrate to heat the same; and a cutting step (S600) of cooling the malt digested taffy mixed concentrate heated by the microwaves and cutting the cooled malt digested taffy mixed concentrate to prepare porous taffy. Accordingly, the method for preparing porous taffy according to the present invention is used to prepare porous taffy. Therefore, porous taffy that does not easily stick to teeth and has enhanced nutrients, taste, flavor, and the overall preferences can be prepared.

Method of producing biologically active product from sulphate soap

FIELD: food industry; cosmetology. SUBSTANCE: disclosed is method of producing biologically active product of sulphate soap, involving dissolution of soap in alcohol-water mixture, in which alcohol used is isopropyl alcohol per every 50 g of soap 30 ml of alcohol and 70 ml of water, its extraction of hydrocarbon solvent with number of carbon atoms 5-6, preferably, gasoline, followed by separation of mixture on neutral extract and raffinate, and then distilling solvent from the extract and raffinate. EFFECT: invention allows to manufacture biologically active product based on phytosterol with maximally wide composition valuable biologically active substances from wastes and products of pulp and paper and wood chemical industry. 8 cl, 1 dwg, 1 tbl, 8 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 586 288 C1 (51) МПК B01D 11/04 (2006.01) A61K 8/63 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2014147795/15, 26.11.2014 (24) Дата начала отсчета срока действия патента: 26.11.2014 (72) Автор(ы): Безбородова Татьяна Григорьевна (RU), Некрасова Валерия Борисовна (RU) (45) Опубликовано: 10.06.2016 Бюл. № 16 2 5 8 6 2 8 8 R U (54) СПОСОБ ПОЛУЧЕНИЯ БИОЛОГИЧЕСКИ АКТИВНОГО ПРОДУКТА ИЗ СУЛЬФАТНОГО МЫЛА (57) Реферат: Изобретение относится к пищевой и/или разделением смеси на экстракт нейтральных косметической промышленности. Раскрыт способ веществ и рафинат, а затем отгонкой получения биологически активного продукта из растворителей из экстракта и рафината. сульфатного мыла, включающий растворение Изобретение позволяет из отходов и продуктов мыла в спирто-водной смеси, в которой в качестве целлюлозно-бумажной и лесохимической спирта применяют изопропиловый спирт из промышленности получить биологически расчета на каждые 50 г мыла 30 мл спирта и 70 активный продукт на основе фитостерина с мл воды, экстракцию ее углеводородным максимально широким составом ценных БАВ. 7 растворителем с количеством углеродных атомов з.п. ...

Composition containing water-dispersed phytosterol ester

본 발명은 식물스테롤에스테르가 균일하게 분포된 것을 특징으로 하는 점성이 있는 액상 또는 호상(糊狀)의 조성물 및 그 제조 방법에 관한 것이다. 좀 더 상세하게, 본 발명은 식물스테롤에스테르와 증점제 및 수성용매 등을 가열 및 교반시킴으로써 점성이 있는 상태로 하여 식물스테롤에스테르가 균일하게 분포된 것을 특징으로 하며, 임의적으로 사포닌 또는 사포닌을 함유하는 원료 물질 및/또는 레시틴을 함유함으로써, 식물스테롤에스테르의 분산 안정성 및 관능특성이 개선된 조성물 및 그 제조 방법에 관한 것이다. 식물스테롤에스테르, 증점제, 사포닌, 인삼, 홍삼, 레시틴, 유화, 분산

Food compositions, increasing sence of fullness

FIELD: food products. SUBSTANCE: water, liquid food composition or food composition which can be eaten with spoon consists of at least 1 wt % protein, and from 0.1 to 5 wt % biopolymer nondenatured or non-hydrolysed with pH form 2 to 4 thickener. Viscosity of the composition in stomach at 0.1 c -1 and 37°C is at least 20 Pa·s. Method of indicating of sence of fullness of a human being or an animal includes stages of human's or animal's consumption of mentioned above composition. EFFECT: fine sense of fullness is useful in plans of weight control and can be used to prevent and cure cases of overweight and adiposity. 22 cl, 2 tbl, 9 dwg, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 354 145 (13) C2 (51) МПК A23L A23L A23L 1/29 (2006.01) 1/0532 (2006.01) 1/308 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2006110532/13, 19.08.2004 (24) Дата начала отсчета срока действия патента: 19.08.2004 (73) Патентообладатель(и): ЮНИЛЕВЕР Н.В. (NL) (43) Дата публикации заявки: 10.09.2006 2 3 5 4 1 4 5 (45) Опубликовано: 10.05.2009 Бюл. № 13 (56) Список документов, цитированных в отчете о поиске: US 2003118712, 26.06.2003. US 2003125301, 03.07.2003. JP 04-023963, 28.01.1992. EP 0333858, 27.09.1989. RU 2088236 C1, 27.08.1997. 2 3 5 4 1 4 5 R U (86) Заявка PCT: EP 2004/009287 (19.08.2004) C 2 C 2 (85) Дата перевода заявки PCT на национальную фазу: 03.04.2006 (87) Публикация PCT: WO 2005/020718 (10.03.2005) Адрес для переписки: 103735, Москва, ул. Ильинка, 5/2, ООО "Союзпатент", пат.пов. И.С.Саломатиной (54) ПИЩЕВЫЕ КОМПОЗИЦИИ, УСИЛИВАЮЩИЕ ЧУВСТВО СЫТОСТИ (57) Реферат: Изобретение относится к пищевой промышленности, в частности к пищевой композиции, обеспечивающей усиленное ощущение сытости. Водная жидкая пищевая композиция или пищевая композиция, которую можно есть ложкой, содержит, по меньшей мере, 1 мас.% белка и от 0,1 до 5 мас.% биополимерного неденатурированного или ...

Processing of Natural Polysaccharides by Selected Non-Pathogenic Microorganisms and Methods of Making and Using the Same

The present invention includes compositions and methods of making and using a dietary supplement manufactured from one or more natural polysaccharides previously incubated with a probiotic bacteria in a bioreactor system, wherein the bacteria process the polysaccharides and the resulting processed polysaccharide are provided in the nutritional supplement.

Processing of natural polysaccharides by selected non-pathogenic microorganisms and methods of making and using the same

The present invention includes compositions and methods of making and using a dietary supplement manufactured from one or more natural polysaccharides previously incubated with a probiotic bacteria in a bioreactor system, wherein the bacteria process the polysaccharides and the resulting processed polysaccharide are provided in the nutritional supplement.

Processing of natural polysaccharides by selected non-pathogenic microorganisms and methods of making and using the same

The present invention includes compositions and methods of making and using a dietary supplement manufactured from one or more natural polysaccharides previously incubated with a probiotic bacteria in a bioreactor system, wherein the bacteria process the polysaccharides and the resulting processed polysaccharide are provided in the nutritional supplement.

Processing of natural polysaccharides by selected non-pathogenic microorganisms and methods of making and using the same

The present invention includes compositions and methods of making and using a dietary supplement manufactured from one or more natural polysaccharides previously incubated with a probiotic bacteria in a bioreactor system, wherein the bacteria process the polysaccharides and the resulting processed polysaccharide are provided in the nutritional supplement.

Method for manufacturing shaped food

Reconstituted foods were prepd. by pressing out the slurries contg. one or more itemized foods, and then using a binder, a gelling agent, a divalent ion seperating compd., an extender, and other additives. Thus, a mixt. of corn starch (16%), wheat flour (25%), Na-alginate (0.8%), CaCO3 (0.003%),hydroxyProMe cellulose (3.2 wt.%) was mixed with sliced onions in a ratio of 1:250 for 3min. to give viscous slurries. By using an extruding machine equipped with a cutting head, the slurries were shaped into circular forms of 10-20g. The shaped onion rings were carried on a net conveyer belt, deep-fried at 4000F for 30sec., cooled, and wrapped into final prod.