СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТА, ЗАМЕНЯЮЩЕГО МЯСО, ПРОДУКТ, ЗАМЕНЯЮЩИЙ МЯСО, ПОЛУЧЕННЫЙ ЭТИМ СПОСОБОМ, И ГОТОВЫЙ К УПОТРЕБЛЕНИЮ ПРОДУКТ, ЗАМЕНЯЮЩИЙ МЯСО

FIELD: food industry. ^ SUBSTANCE: invention is intended for use in food industry to produce a meat substitute product. The method involves the following stages: (1) a protein material, a hydrocolloid sedimented with metal cations and water are added to each other; (2) the compositions produced at stage (1) a homogeneous mixture is prepared; (3) the mixture produced at stage (2), while stirred, is blended with a metal cations solution which contains soluble calcium or magnesium salts or their mixture to form a fibrous product; (4) one separates the fibrous product; (5) the protein material contains a milk protein material chosen from the group consisting of dry milk, whey protein and caseinate. ^ EFFECT: method ensures production of a homogeneous mixture of milk from protein materials without adding a phosphate material, the mixture being suitable for a fibrous product production. ^ 23 cl, 1 tbl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 417 623 (13) C2 (51) МПК A23J 3/08 (2006.01) A23J 3/10 (2006.01) A23J 3/22 (2006.01) A23L 1/0524 (2006.01) A23L 1/0532 (2006.01) A23L 1/054 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2006146929/13, 17.09.2002 (24) Дата начала отсчета срока действия патента: 17.09.2002 (73) Патентообладатель(и): НУГ НАРУНГС-УНД ГЕНУССМИТТЕЛЬ ФЕРТРИБСГЕЗЕЛЛЬШАФТ МБХ (DE) 2 4 1 7 6 2 3 (43) Дата публикации заявки: 10.07.2008 Бюл. № 19 (45) Опубликовано: 10.05.2011 Бюл. № 13 C 2 R U (54) СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТА, ЗАМЕНЯЮЩЕГО МЯСО, ПРОДУКТ, ЗАМЕНЯЮЩИЙ МЯСО, ПОЛУЧЕННЫЙ ЭТИМ СПОСОБОМ, И ГОТОВЫЙ К УПОТРЕБЛЕНИЮ ПРОДУКТ, ЗАМЕНЯЮЩИЙ МЯСО C 2 Адрес для переписки: 191186, Санкт-Петербург, а/я 230, "АРСПАТЕНТ", пат.пов. С.В.Новоселовой 2 4 1 7 6 2 3 (56) Список документов, цитированных в отчете о поиске: US 4423083 A, 27.12.1983. US 3865959 A, 11.02.1975. JP 59085257 A, 17.05.1984. RU 2115329 C1, 20.07.1998. (57) Реферат: Изобретение предназначено для ...

Patent RU2018116489A3

ВИ“? 2018116489`” АЗ Дата публикации: 04.06.2020 Форма № 18 ИЗИМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2018116489/10(025715) 06.10.2016 РСТ/О$2016/055716 06.10.2016 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 62/237,886 06.10.2015 05 2. 62/237,906 06.10.2015 05 3. 62/297,410 19.02.2016 0$ 4. 62/384,075 06.09.2016 05 Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СЪЕДОБНЫЕ КОМПОЗИЦИИ С ВЫСОКИМ СОДЕРЖАНИЕМ ВЛАГИ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ Заявитель: ВМ. РИГЛИ ДЖР. КОМПАНИ, (05 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23С 3/34 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А2303; А23Ё 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): Соозе, Сбоое Раеп($, Рабеагсв, КОРТО, Зс1лепсе Ошесв Уап4аех 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где ...

СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТА, ЗАМЕНЯЮЩЕГО МЯСО, ПРОДУКТ, ЗАМЕНЯЮЩИЙ МЯСО, ПОЛУЧЕННЫЙ ЭТИМ СПОСОБОМ, И ГОТОВЫЙ К УПОТРЕБЕЛЕНИЮ ПРОДУКТ, ЗАМЕНЯЮЩИЙ МЯСО

... 1. Способ получения продукта, заменяющего мясо, включающего белок, включающий следующие стадии: (1) белковый материал, гидроколлоид, осаждаемый катионами металлов, и воду, добавляют друг к другу, (2) из композиции, полученной на стадии (1) образуют однородную смесь, (3) смесь, полученную на стадии (2) смешивают с раствором катионов металлов с валентностью, по меньшей мере, равной 2, чтобы сформировать волокнистый продукт, (4) выделяют волокнистый продукт, причем указанный способ отличается тем, что: (5) белковый материал включает белковый материал молока, и (6) смесь белкового материала молока, гидроколлоида, который осаждается катионами металлов, и воды образуют в присутствии вещества, способного образовывать комплексы с ионами кальция, при этом белковый материал молока выбирают из сырной массы, сыра или смеси этих материалов. 2. Способ по п.1, отличающийся тем, что вначале образуют смесь белкового материала и воды, к этой смеси добавляют вещество, способное образовывать комплексы с ионами ...

ПИТАТЕЛЬНАЯ ЭМУЛЬСИЯ С ИНДУЦИРОВАННОЙ ВЯЗКОСТЬЮ

... 1. Питательная эмульсия с индуцированной вязкостью, включающая белок, в котором содержание белково-связанного сульфоксида метионина составляет не более 8% от общего количества молей белково-связанного метионина, жиры и волоконную систему с индуцированной вязкостью, при этом выпускная вязкость составляет менее 300 мПа·с, а индуцированная вязкость после употребления составляет по меньшей мере 300 мПа·с, причем указанная питательная эмульсия представляет собой эмульсию типа "масло в воде". ! 2. Эмульсия по п.1, которая включает углеводы в количестве от 10 до 85%, жиры в количестве от 10 до 85% и белок в количестве от 5 до 40% по отношению к общему количеству калорий. ! 3. Эмульсия по п.2, в которой содержание белково-связанного сульфоксида метионина составляет от приблизительно 1 до приблизительно 5% от общего количества молей белково-связанного метионина. ! 4. Эмульсия по п.1, в которой волоконная система с индуцированной вязкостью включает растворимое анионное волокно в количестве от 0,2 ...

НАТУРАЛЬНЫЕ МОЛОЧНЫЕ ЗАБЕЛИВАТЕЛИ И СПОСОБ ИХ ПОЛУЧЕНИЯ

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 132 496 A (51) МПК A23L 29/269 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019132496, 15.03.2018 (71) Заявитель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: 24.03.2017 US 62/475992 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 14.10.2019 R U (43) Дата публикации заявки: 14.04.2021 Бюл. № 11 (72) Автор(ы): ЦРЕЙАС, Вина (US), СЭФОН, Максим (US), САХАЙ, Дипак (US), ШЕР, Александр, А. (US) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2018/172170 (27.09.2018) R U (54) НАТУРАЛЬНЫЕ МОЛОЧНЫЕ ЗАБЕЛИВАТЕЛИ И СПОСОБ ИХ ПОЛУЧЕНИЯ (57) Формула изобретения 1. Натуральный жидкий молочный забеливатель, не содержащий добавок, включающий добавленный сахар, молочный жир, молочные белки, причем указанный забеливатель дополнительно содержит высокоацилированную геллановую камедь и сладкую сухую пахту, причем содержание высокоацилированной геллановой камеди находится в диапазоне от 0,03 до 0,075 мас.%; причем содержание сладкой сухой пахты находится в диапазоне от 0,1 до 3,0 мас.%; причем содержание белка находится в диапазоне от 2,5 до 5,5 мас.%; причем содержание жира находится в диапазоне от 11 до 18 мас.%; причем вязкость готового продукта, измеряемая при 4°C и скорости сдвига 75 с-1, составляет от 100 до 500 сП; и при этом общее содержание твердых веществ находится в диапазоне от 45 до 65 мас.%. 2. Забеливатель по п. 1, в котором молочные белки представляют собой источник белка, включающий питьевое молоко, сливки, жирные сливки, сгущенное молоко, концентрированное молоко, питьевое обезжиренное молоко, питьевое цельное молоко, обезжиренное сухое молоко, цельное сухое молоко, сухой изолят сывороточного белка, сухой концентрат белка молочной сыворотки, сухой концентрат молочного белка, сухой мицеллярный казеин, сухую пахту и/или их комбинации. Стр.: 1 A 2 0 1 9 1 3 2 4 9 6 A Адрес для переписки: 101000, Москва, ул. ...

КОМПОЗИЦИИ НА ОСНОВЕ ГЕЛЯ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ

... 1. Однопорционный пищевой продукт на основе геля, включающий лактат кальция, тринатриевый цитрат, декстрин и, по меньшей мере две камеди, выбранные из группы состоящей из каррагенана, камеди рожкового дерева, ксантановой камеди и геллановой камеди, в котором размер одной порции композиции на основе геля составляет приблизительно от 0,5 до 2 унций; и в котором композиция на основе геля является твердой, при этом легко потребляется непосредственно из упаковки без использования посуды, и композиция на основе геля остается твердой и при температуре ниже комнатной, и вплоть до температуры около 125°F.2. Пищевой продукт на основе геля по п.1, дополнительно включающий по меньшей мере один буферный агент, который выбирают из группы, состоящей из цитрата натрия, цитрата калия и их комбинаций.3. Пищевой продукт на основе геля по п.1, дополнительно включающий по меньшей мере один агент-наполнитель, который выбирают из группы, состоящей из сахарозы, мальтодекстрина, пектина и их комбинаций.4. Пищевой ...

СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТА, ЗАМЕНЯЮЩЕГО МЯСО, ПРОДУКТ, ЗАМЕНЯЮЩИЙ МЯСО, ПОЛУЧЕННЫЙ ЭТИМ СПОСОБОМ, И ГОТОВЫЙ К УПОТРЕБЛЕНИЮ ПРОДУКТ, ЗАМЕНЯЮЩИЙ МЯСО

... 1. Способ получения продукта, заменяющего мясо, содержащего белок, включающий следующие стадии:(1) белковый материал, гидроколлоид, осаждаемый катионами металлов, и воду, добавляют друг к другу,(2) из композиции, полученной на стадии (1), образуют однородную смесь,(3) смесь, полученную на стадии (2), смешивают при перемешивании с раствором катионов металлов с валентностью, по меньшей мере, равной 2, чтобы сформировать волокнистый продукт,(4) выделяют волокнистый продукт,причем указанный способ отличается тем, что:(5) белковый материал включает белковый материал молока, выбранный из группы, состоящей из сухого молока, сывороточного белка и казеината.2. Способ по п.1, отличающийся тем, что раствор катионов металлов с валентностью, по меньшей мере, равной 2, постепенно добавляют к гомогенной смеси при перемешивании.3. Способ по п.1 или 2, отличающийся тем, что смесь, полученную на стадии (2), смешивают с раствором катионов металлов в отсутствие фосфатного материала.4. Способ по п.1, отличающийся ...

FLÜSSIGE SAUCE ODER SUPPE

Fleischersatzerzeugnis

Ready -to-eat, low/no-fat pudddings and process

This invention relates to ready-to-eat, low/no fat, packaged puddings in which calcium-sensitive, gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or partial replacement for the fat component. A new process for preparing such puddings is also described.

Nutritional composition containing carbohydrate and gelling agents and a method of its manufacture

There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250g 1<-1> of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60{C and 100{C; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70{C and 100{ for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

Gellan seamless breakable capsule and process for manufacturing thereof

Gellan seamless breakable capsule and process for manufacturing thereof

Gellan seamless breakable capsule and process for manufacturing thereof

Gellan seamless breakable capsule and process for manufacturing thereof

SMOOTH BRECHBARE GELLANKAPSEL AND MANUFACTURING PROCESSES FOR IT

PROCEDURE AND COMPOSITION FOR PREVENTION OR DECREASE OF DIARRHEA

HETEROGENEOUS COMPOSITION FOR ANIMAL FODDER

GEL SYSTEM.

COMPOSITIONS OF GELLAN GUM AND GELATIN.

DOUBLE BALLAST MATERIAL SYSTEM AND ITS USE

NAUSEA-SUPPRESSING FOOD

NEW INULIN PARLIAMENTARY GROUPS, PROCEDURES FOR THEIR PRODUCTION AND YOUR USE

PROCEDURE FOR THE PRODUCTION OF GELLED FOOD

GELLED GELLAN GUM BEADS

Natural sweetener

NATURAL SWEETENER Abstract A method of attenuating a postprandial insulin response comprising administering to a subject a composition comprising at last one sugar alcohols, monk fruit, a rheology modifier, and tagatose wherein a subject ingesting a carbohydrate-containing food comprising the composition experiences a decrease in the postprandial insulin response of from about 10% to about 90% for a time period ranging from about 15 minutes to about 180 minutes subsequent to ingestion of the carbohydrate-containing food when compared to the postprandial insulin response of a subject ingesting an otherwise identical carbohydrate-containing food comprising an equivalent amount of sucrose.

Gellan seamless breakable capsule and process for manufacturing thereof

Stabilizer system for a ready-to-drink whole grain beverage

A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Method and composition for preventing or reducing diarrhea

Edible coating composition and uses thereof

Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

Chunks in jelly food compositions

The invention provides a chunks in jelly food composition comprising chunks in jelly in a chunks to jelly ratio of from about 25:75 to about 60:40, wherein the jelly comprises from about 0.01 to about 1% gellan, from about 0.01 to about 1% deacetylated xanthan, and from about 0.01 to about 1% chelating agent. The jelly maintains its viscosity during the manufacturing process and ensures an even distribution of the chunks in the chunks in jelly food composition.

Jelly confectionery products having a stabilizer/fiber blend

Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.

Food composition

Provided is a food composition whereby effective chewing and swallowing training can occur. The food composition contains starch, a gelling agent, a paste, and water and has: a water content of at least 65 wt% to less than 90 wt%; a total starch, gelling agent, paste, and water content of 85-100 wt%; and a breaking stress of 20,000-70,000 N/m ...

Genetically purified gellan gum

Abstract Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing. - 12 - ...

Gelled food concentrate

A gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable gelling system in an amount effective to provide a gelled food concentrate, water, which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt% of salt and from 0.01 wt% to 3.5 wt% of a salt-sensitive gum, the ready-to-eat end product having a viscosity of higher than 15 mPa.s at 20 C°.

FAT SUBSTITUTE

GEL SYSTEMS

GEL SYSTEM A gellable composition comprises (1) gellan, (2) xanthan gum, and (3) a galactomannan and/or glucomannan gum capable of producing a gel in combination with xanthan gum, especially carob, tara, cassia or konjac gum. Preferably the ratio of gellan: xanthan; gellan: galactomannan or glucomannan; and xanthan: galactomannan or glucomannan each lie within the range of from 5:1 to 1:5. In an aqueous gellable system the gum mixture is preferably present in a total amount of from 0.1 top 5% by weight based on the weight of the aqueous phase.

ALMOND-BASED FOOD PRODUCTS WITH IMPROVED TASTE CHARACTERISTICS

According to some embodiments, a composition includes almond butter, water, almond skin extract, one or more salts, lecithin, one or more hydrocolloids selected from the group consisting of gellan gum, guar gum, locust bean gum, and xanthan gum. The almond skin extract comprises approximately 35% polyphenols.

CELLULOSE COMPOSITE

Disclosed is a cellulose composite which comprises cellulose and a hydrophilic gum, the cellulose composite giving a 1-mass% aqueous dispersion thereof which has a storage modulus (G') of 0.06 Pa or more when the pH thereof is 4.

LOW MOLECULAR WEIGHT POLYSACCHARIDE DERIVATIVES USEFUL FOOD INGREDIENTS

A mixture of polymers derived from degradation of a polysaccharide derivative is used as new low calorie food ingredient and also to replace at least a portion of a conventional high calorie ingredient in a foodstuff recipe, the fat substitute being fat-free and having fat-like properties such that the eating quality of the new food products or the high calorie ingredient-replaced foodstuff is desirable or substantially maintained.

RESTRUCTURED FOOD AND PLANT PRODUCTS

... 9170P/5582A K-2100 TITLE OF THE INVENTION RESTRUCTURED FOOD AND PLANT PRODUCTS Gellan gum is used as a binder for preparing restructured food and plant products.

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.

LIQUID SAUCE OR SOUP

A liquid sauce, soup or gravy product having high temperature, shear and storage stability and having a smooth texture comprising an aqueous phase and an oil phase. The aqueous phase includes: (a) a dispersed phase of non-starch polysaccharide microgel; and (b) a continuous phase comprising a biopolymer solution.

JELLIED FOOD CONCENTRATE

SEMI-SOLID FOOD CONCENTRATE IN THE FORM OF PASTE OR GEL

SHELF-STABLE READY TO DRINK BEVERAGES CONTAINING HYDROLYZED WHOLE GRAIN AND A STABILIZING SYSTEM

Shelf stable ready to drink beverages are provided, and methods for making such beverages are also provided. The beverages comprise a hydrolyzed whole grain composition and a stabilizing system comprising high acyl gellan and optionally iota carrageenan. The hydrolyzed whole grain composition can be made by subjecting a whole grain component to an alpha-amylase and a protease. The beverage includes at least a dairy component, a cocoa component. The beverage can be aseptic and stable in a homogenous state during storage.

Concentrated gellan gum dispersion for use in fluid gel applications

The present invention comprises a dual function suspension agent and texture modifier for use in beverages and other consumable fluids. The concentrated gum dispersion consists of a mixture of gellan gum, a sequestrant and optionally, a calcium salt. Preferably, the mix is used to prepare a unique gelled beverage in which flavors and other ingredients are uniformly distributed for excellent taste and mouthfeel.

Process for producing a frozen aerated composition

A process for producing a frozen aerated composition is provided, the process comprising aerating an aqueous mixture, followed by quiescently freezing the aerated mixture, characterized in that the mixture comprises hydrophobin.

Composition composed of highly dispersible cellulose complex and polysaccharide

The present invention provides a stabilizer for stable retention and/or immobilization of grains of flesh, etc. of foods, a thickening agent capable of imparting viscosity through addition of a small amount thereof, and a gelling agent having excellent heat resistance. The present invention provides a composition comprising a polysaccharide and a highly dispersible cellulose complex composed of a hydrophilic substance, a water-soluble polymer and a water-dispersible cellulose being fine-fibrous cellulose from plant cell walls as a raw material. Further, there are provided a stabilizer, thickening and gelling agent comprising the above composition.

ГЕЛЛАНОВАЯ БЕСШОВНАЯ, СПОСОБНАЯ К МЕХАНИЧЕСКОМУ РАЗРУШЕНИЮ КАПСУЛА И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

Изобретение относится к способу получения бесшовной разрушающейся капсулы, включающему совместное экструдирование внешней и гидрофильной жидкой фазы и внутренней и липофильной жидкой фазы для того, чтобы получить капсулу, состоящую из ядра, содержащего внутреннюю и липофильную фазу, и оболочки, содержащей внешнюю и гидрофильную фазу, погружение в водный раствор, содержащий отверждающий агент, где внешняя жидкая фаза содержит гелеобразователь, включающий геллановую камедь, индивидуально или в комбинации с еще одним гелеобразователем, наполнитель и циклокомплексообразователь для двухвалентного металла; и к разрушающимся капсулам, имеющим ядро и оболочку, где оболочка содержит гелеобразователь, включающий геллановую камедь, индивидуально или в комбинации с еще одним гелеобразователем, наполнитель и циклокомплексообразователь для двухвалентного металла. Изобретение обеспечивает получение сферических, однородных по размерам, бесшовных, с улучшенным пределом прочности при раздавливании капсул ...

СМЕШАННАЯ ГЕЛЕВАЯ СИСТЕМА И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

FIELD: chemistry. ^ SUBSTANCE: present invention relates to preparation of a mixed gel system. The method relates to preparation of a mixed gel system containing at least one globular protein, at least one polysaccharide and at least 50 wt % water, and containing at least two separate aqueous phases which are in direct contact, including a protein gel phase and a non-protein aqueous phase. Said method involves preparation of a suspension of protein aggregates of globular protein capable of cold gel formation, aggregates of which have hydrodynamic radius in the range of 10-500 nm. Said suspension also contains one or more polysaccharides, and the mixed gel system is obtained via induced gelling of a suspension of protein aggregates containing one or more polysaccharides by lowering pH of the mixed suspension. The invention also relates to a hydration-restore mixed gel system, suspension of protein particles and free-flowing powder containing protein particles, where each of the listed systems contains a globular protein gel. ^ EFFECT: invention enables to obtain special useful mixed gel systems using a highly reproducible and controlled method. ^ 21 cl, 4 dwg, 9 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 412 607 (13) C2 (51) МПК A23J 3/00 (2006.01) A23L 1/05 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2008150380/13, 21.12.2006 (24) Дата начала отсчета срока действия патента: 21.12.2006 (72) Автор(ы): ВАН ДЕ ВЕЛЬДЕ Фредди (NL), ДЕ ЙОНГ-КОК Саския (NL) R U (73) Патентообладатель(и): УНИЛЕВЕР Н.В. (NL) Приоритет(ы): (30) Конвенционный приоритет: 23.12.2005 EP 05112911.2 (43) Дата публикации заявки: 27.07.2010 Бюл. № 21 2 4 1 2 6 0 7 (45) Опубликовано: 27.02.2011 Бюл. № 6 (56) Список документов, цитированных в отчете о поиске: ЕР 0485663 A1, 20.05.1992. EP 0347237 A2, 20.12.1989. SU 820781 A1, 15.04.1981. 2 4 1 2 6 0 7 R U (86) Заявка PCT: NL 2006/050324 (21.12.2006) C 2 C 2 ( ...

ПРИЯТНАЯ НА ВКУС ПИТАТЕЛЬНАЯ КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ НУКЛЕОТИД И/ИЛИ НУКЛЕОЗИД И МАСКИРУЮЩИЙ ВКУС АГЕНТ

FIELD: food industry. SUBSTANCE: present invention relates to food industry. One proposes application of an agent masking taste for improvement of one or several characteristics chosen from mouthfeel, taste, aftertaste and odour of a liquid water nutritional composition containing the following nucleoside(s): uridine, cytidine and/or their derivative(s), and/or their nucleotide(s) as well as an unpleasant tasting edible oil. The agent masking taste is chosen from the group consisting of cellulose; starch; xanthum gum; gellan gum; alginate; galactomannans such as galactomannans of fenugreek seeds, guar gum, tara gum, locust gum and cassia gum; karaya gum; tragacanth gum; carrageenan and their mixture. Additionally, one proposes a liquid composition containing fish oil (i), uridine (ii), cytidine and/or their nucleotides and an agent masking taste (iii). The liquid composition is applied for prevention and/or treatment of neurodegenerative disorders. EFFECT: invention allows to produce a composition containing an unpleasant tasting oil and nucleotides/nucleosides with improved mouthfeel, taste, aftertaste and odour. 20 cl, 4 dwg, 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 484 670 (13) C2 (51) МПК A23L A23L A23L A23L A23L A23L ФЕДЕРАЛЬНАЯ СЛУЖБА A23L ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ A61K A61K A61P (12) ОПИСАНИЕ 1/30 (2006.01) 1/22 (2006.01) 1/0522 (2006.01) 1/0526 (2006.01) 1/0528 (2006.01) 1/053 (2006.01) 1/0532 (2006.01) 31/7052 (2006.01) 31/7072 (2006.01) 25/28 (2006.01) ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010130160/13, 22.12.2008 (24) Дата начала отсчета срока действия патента: 22.12.2008 (73) Патентообладатель(и): Н.В. НЮТРИСИА (NL) 2 4 8 4 6 7 0 (43) Дата публикации заявки: 27.01.2012 Бюл. № 3 (45) Опубликовано: 20.06.2013 Бюл. № 17 2 4 8 4 6 7 0 R U (85) Дата начала рассмотрения заявки PCT на национальной фазе: 20.07.2010 C 2 C 2 (56) Список документов, цитированных в отчете о поиске: WO 0132034 А1, 10.05.2001. ЕР 1800675 А1, 27.06.2007. WO 02096464 А1, 05. ...

СОДЕРЖИЩИЕ СУСПЕНДИРОВАННЫЕ ЧАСТИЦЫ ПОДКИСЛЕННЫЕ БЕЛКОВЫЕ НАПИТКИ И СПОСОБЫ ИХ ПРИГОТОВЛЕНИЯ

... 1. Подкисленный белковый напиток, содержащий целлюлозную камедь и геллановую камедь. ! 2. Подкисленный белковый напиток по п.1, в котором указанная целлюлозная камедь присутствует в количестве от около 0,20 до около 1,0% и указанная геллановая камедь присутствует в количестве от около 0,01 до около 0,05%. ! 3. Подкисленный белковый напиток по п.2, в котором целлюлозная камедь присутствует в количестве около 0,25%. ! 4. Подкисленный белковый напиток по п.3, в котором целлюлозная камедь присутствует в количестве около 0,32%. ! 5. Подкисленный белковый напиток по п.3, в котором целлюлозная камедь присутствует в количестве около 0,40%. ! 6. Подкисленный белковый напиток по любому из пп.1-5, в котором геллановая камедь присутствует в количестве около 0,03%. ! 7. Подкисленный белковый напиток по любому из пп.1-5, дополнительно содержащий взвешенные частицы. ! 8. Подкисленный белковый напиток по любому из пп.1-5, в котором указанные взвешенные частицы является мякотью апельсина. ! 9. Подкисленный ...

СЪЕДОБНЫЕ КОМПОЗИЦИИ С ВЫСОКИМ СОДЕРЖАНИЕМ ВЛАГИ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ

СМЕШАННАЯ ГЕЛЕВАЯ СИСТЕМА И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

... 1. Способ получения смешанной гелевой системы, содержащей по меньшей мере один глобулярный белок по меньшей мере один полисахарид и по меньшей мере 50 мас.% воды, и содержащей по меньшей мере две отдельные водные фазы, которые находятся в непосредственном контакте, включая белковую желатинизированную фазу и небелковую водную фазу, причем указанный способ включает в себя: ! a) получение суспензии белковых агрегатов глобулярного белка, способного к холодному гелеобразованию, агрегаты которого имеют гидродинамический радиус в диапазоне 10-500 нм, предпочтительно 15-200 нм, причем указанная суспензия дополнительно содержит один или более полисахаридов; и ! b) получение смешанной гелевой системы при индуцировании гелеобразования суспензии белковых агрегатов, содержащей один или более полисахаридов, посредством понижения pH смешанной суспензии. ! 2. Способ по п.1, согласно которому суспензию белковых агрегатов, содержащую один или более полисахаридов, получают, осуществляя следующие стадии: !

ГЕЛЛАНОВАЯ БЕСШОВНАЯ РАЗРУШАЮЩАЯСЯ КАПСУЛА И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

... 1. Бесшовная разрушающаяся капсула, имеющая ядро и оболочку, где оболочка содержит гелеобразователь, включающий геллановую камедь, индивидуально или в комбинации с еще одним гелеобразователем, наполнитель и циклокомплексообразователь для двухвалентного металла. ! 2. Бесшовная разрушающаяся капсула по п.1, где гелеобразователь представляет собой комбинацию геллана и одного гелеобразователя, выбираемого из группы, состоящей из желатина, агара, каррагинана, пектинов, ксантановой камеди, целлюлозной камеди, альгината, декстрана, курдлана, велановой камеди, рамзановой камеди или модифицированных крахмалов. ! 3. Бесшовная разрушающаяся капсула по п.1 или 2, где количество гелеобразователя, присутствующего в оболочке, находится в диапазоне от 4 до 95%, предпочтительно от 5 до 75%, еще более предпочтительно от 10 до 50 мас.%, при пересчете на совокупную сухую массу оболочки. ! 4. Бесшовная разрушающаяся капсула по п.3, где гелеобразователем является только геллановая камедь. ! 5. Бесшовная разрушающаяся ...

ПРИЯТНАЯ НА ВКУС ПИТАТЕЛЬНАЯ КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ НУКЛЕОТИД И/ИЛИ НУКЛЕОЗИД И МАСКИРУЮЩИЙ ВКУС АГЕНТ

... 1. Применение маскирующего вкус агента, выбранного из группы целлюлозы; крахмала; ксантановой камеди; геллановой камеди; альгината; галактоманнанов, таких как галактоманнаны из семян пажитника, гуаровая камедь, камедь тары, камедь плодов рожкового дерева и камедь кассии; камеди карайи; камеди трагаканта; каррагинана; и их смеси, для улучшения одной или нескольких характеристик, выбранных из ощущения во рту, послевкусия и запаха жидкой водной питательной композиции, содержащей нуклеозид(ы) уридин, цитидин и/или их производное(ые), и/или их нуклеотид(ы), причем указанная композиция дополнительно содержит неприятное на вкус пищевое масло. ! 2. Применение по п.1, в котором указанным нуклеозидом является уридин и/или и его производное(ые). ! 3. Применение по п.1, в котором указанным нуклеотидом является монофосфат уридина (УМФ), дифосфат уридина (УДФ) и/или трифосфат уридина (УТФ). ! 4. Применение по п.1, в котором жидкая водная питательная композиция содержит по меньшей мере 50 мг указанного ...

VERFAHREN ZUR HERSTELLUNG EINES PERLFÖRMIGEN NAHRUNGSMITTELZUSATZES

Flüssiges, lagerstabiles, gelierbares Nahrungsmittel auf Basis von Stärke, Cellulosederivaten und thermoreversiblem Hydrokolloid

DUALES BALLASTSTOFFSYSTEM UND SEINE VERWENDUNG

ZUSAMMENSETZUNG AUF BASIS VON MODIFIZIERTEM GELLANGUMMI, VERFAHREN ZU DESSEN HERSTELLUNG UND SEINE VERWENDUNG

Gellangum/Gelatine-Mischungen.

Comestible product

PROCEDURE FOR THE PRODUCTION OF FRITIERT ÄNHLICHEN WITH LOW FAT FOOD ON BASIS OF GELLAN

GELLANGUMMI TO THE IMPROVEMENT PHYSKALI STÄBILITÄT FROM LIQUID NOURISHING PRODUCTS

PROCEDURE FOR SUSPENDING OF INCLUSION BODIES

COOLED AQUEOUS JELLY AND PROCEDURE FOR ITS PRODUCTION

LIQUID, STORABLE, GEL-CASH FOOD ON BASIS OF STRENGTH, CELLULOSE DERIVATIVES AND THERMALREVERSIBLE HYDRAULIC COLLOID

GELLING ANIONI POLYSACCHARIDE USING PROTEIN HYDROLYSATES

ACID-ADJUSTED VISCOUS BALLAST MATERIAL SYSTEM AND ITS USE

PROCEDURE FOR THE PRODUCTION OF A GELLED FOOD PRODUCT

POLYMER-CONTROLLED INDUCING VISCOUS BALLAST MATERIAL SYSTEM AND ITS USES

PHOSPHORYLIERTE SACCHARIDES AND PROCEDURE FOR THEIR PRODUCTION

A THERMALREVERSIBLE FOOD

Method and composition for preventing or reducing diarrhea

METHOD FOR PREPARING A GELLED FOOD PRODUCT AND SEMI-FINISHED PRODUCT FOR USE IN THE METHOD

A SEMI-FINISHED FOOD PRODUCT AND A PROCESS FOR PREPARING IT

Prebiotic composition and its use

Disclosed herein is an ingestible composition comprising a sphingan and its use as a prebiotic.

Process for preparing beads as food additive

Novel use of native gellan gum

Colored jelly-type substance, method of preparation, and composition containing same

Edible products and formulations

Shelf-stable ready to drink beverages containing hydrolyzed whole grain and a stabilizing system

Shelf stable ready to drink beverages are provided, and methods for making such beverages are also provided. The beverages comprise a hydrolyzed whole grain composition and a stabilizing system comprising high acyl gellan and optionally iota carrageenan. The hydrolyzed whole grain composition can be made by subjecting a whole grain component to an alpha-amylase and a protease. The beverage includes at least a dairy component, a cocoa component. The beverage can be aseptic and stable in a homogenous state during storage.

Jelly confectionery products having a stabilizer/fiber blend

Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.

Natural sweetener

A method of attenuating a postprandial insulin response comprising administering to a subject a composition comprising at last one sugar alcohols, monk fruit, a rheology modifier, and tagatose wherein a subject ingesting a carbohydrate-containing food comprising the composition experiences a decrease in the postprandial insulin response of from about 10% to about 90% for a time period ranging from about 15 minutes to about 180 minutes subsequent to ingestion of the carbohydrate-containing food when compared to the postprandial insulin response of a subject ingesting an otherwise identical carbohydrate-containing food comprising an equivalent amount of sucrose.

Edible tubular food casings

The present invention provides edible tubular food casings, a method for producing said edible tubular food casings, compositions for forming said edible tubular food casings and the use of said edible tubular food casings for example as a sausage casing, which food casings are hot water and sodium salt resistant, stable at high temperatures, can be easily shirred and are ready to be stuffed with foodstuff, especially by meat, cheese or fish products, but also with vegetarian or vegan foodstuff.

MATRIX AND LAYER COMPOSITIONS FOR PROTECTION OF BIOACTIVES

The invention relates to matrix and layer compositions comprising a first polymer. The matrix and layer compositions are useful in the delivery of bioactives. In particular, the matrices and layers may have advantageous properties including mechanical properties and protection of bioactives and may also provide for pH dependent release of a bioactive.

Matrix and layer compositions for protection of bioactives

The invention relates to matrix and layer compositions comprising a first polymer. The matrix and layer compositions are useful in the delivery of bioactives. In particular, the matrices and layers may have advantageous properties including mechanical properties and protection of bioactives and may also provide for pH-dependent release of a bioactive.

Improvements in and relating to nutritional compositions

There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250g 1 ...

INDUCED-VISCOSITY NUTRITIONAL EMULSIONS

Disclosed are induced viscosity nutritional emulsions comprising (A) protein having a protein-bound methionine sulfoxide content of 8% or less of the total protein-bound methionine, on a molar basis, (B) fat, and (C) an induced viscosity fiber system that provides the emulsion with a packaged viscosity of less than 300 cps and an induced viscosity following consumption of at least 300 cps, wherein the induced viscosity nutritional emulsion is an oil-in-water emulsion. It has been found that product stability is improved and shelf-life increased by selection of those protein sources having a low methionine sulfoxide content.

FAST SETTING ICING

This invention provides compositions for flat icings. The compositions co mprises a gum system comprising Gum Arabic, carboxymethylcellulose and optio nally, Gellan gum. The composition can be used as a flat icing for baked pro ducts such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.

DRINK

The present invention relates to a drink which is an oil-in-water emulsion and which contains hydrocolloids, wherein the hydrocolloids are a mixture of gellan and pectin. The hydrocolloids prevent or retard the separation of the oil phase or fat phase of the oil-in-water emulsion.

STABLE HOMOGENEOUS EMULSIFIER-FREE SUSPENSION, PREPARATION METHOD AND USES IN FOOD COMPOSITIONS

L'invention a pour objet une suspension homogène stable dépourvue d'émulsifiant, d'au moins une substance hydrophobe et/ou dont le point de fusion est supérieur à environ 130 °C, et d'un épaississant, dans un milieu aqueux. Les suspensions de l'invention peuvent être utilisées dans des compositions alimentaires, notamment à base de lait ou de dérivés lactés.

NUTRITIONAL PRODUCTS HAVING IMPROVED ORGANOLEPTIC PROPERTIES

Disclosed are nutritional products comprising pea protein hydrolysates as a primary or sole source of protein. The nutritional products include nutritional liquids, powders, bars, and other food products, wherein the resulting nutritional products are physically stable over shelf life and provide favorable organoleptic properties. These nutritional products may be used as a nutritional source for individuals who are intolerant and/or allergic to cow milk proteins and soy proteins and/or who have malabsorption, maldigestion, or other gastroinstestinal conditions.

STARCH PRODUCTS HAVING HOT OR COLD WATER DISPERSIBILITY AND HOT OR COLD SWELLING VISCOSITY

Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

PROCESS FOR PREPARING BEADS AS FOOD ADDITIVE

Beads as food additive consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or voltaile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are prepared by a process comprising the steps of forming a system consisting of a dispersion or emulsion of a water immiscible material in an aqueous solution of an acid polysaccharide, especially in the form of an alkali metal salt, an emulsifier and, optionally, one or more other water soluble or water dispersible substances; forming of discrete droplets of said system; converting said droplets to water-insoluble gel beads by introducing said droplets in an aqueous or alcoholic solution containing multivalent cations, thereby building a suspension of gel beads; isolating said gel beads from said suspension; optionally, drying the isolated beads, and loading the isolated beads with at least one active ingredient. The active ingredient ...

METHOD FOR SUSPENDING PARTICLES IN ALCOHOLIC LIQUED COMPOSITION AND CORRESPONDING LIQUID COMPOSITION

TEKUChIE FOOD EMULSION WITH CONTINUOUS AQUEOUS PHASE

JELLIED FOOD CONCENTRATE, CONTAINING PECTIN GEL

METHOD OF PRODUCING FROZEN CONFECTIONERY PRODUCTS, FORMED IN THE FORM OF FIGURES

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.

Stabilizer System for a Ready-to-Drink Whole Grain Beverage

A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Drink

The present invention relates to a drink which is an oil-in-water emulsion and which comprises hydrocolloids, where the hydrocolloids are a mixture of gellan and pectin. The hydrocolloids prevent or retard the creaming of the oil phase or fat phase of the oil-in-water emulsion.

Oil-in-water dispersion type oil-containing liquid food

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

LIQUID CREAMER

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a process for preparing a liquid creamer. 1. Liquid creamer comprising casein based protein , pea protein , gellan gum , bicarbonate , citrate and oil wherein:the casein based protein is present at a level between 0.7 and 1.4;the pea protein is present at a level between 0.07 and 0.4%;the gellan gum is present at a level between 0.025 and 0.045%;the bicarbonate is present at a level between 0.07 and 0.15%;the citrate is present at a level between 0.18 and 0.24; andthe oil is present at a level between 6 and 12;all percentages being as a weight percentage of the liquid creamer.2. A liquid creamer according to wherein the casein based protein is selected from the group consisting of caseinate claim 1 , micellar casein and combinations of these.3. A liquid creamer according to which contains less than 0.001 wt. % monoacylglycerols claim 1 , diacylglycerols and diacetylated tartaric acid esters of monoglycerides.4. A liquid creamer according to which contains less than 0.001 wt. % phosphate salts.5. A liquid creamer according to which contains less than 0.001 wt. % polysaccharides other than gellan gum.6. A liquid creamer according to wherein the gellan gum is a high acyl gellan gum.7. A liquid creamer according to wherein the citrate is provided in the form of potassium citrate and the bicarbonate is provided in the form of sodium bicarbonate.8. A liquid creamer according to wherein the oil is selected from the group consisting of coconut oil claim 1 , high oleic canola oil claim 1 , high oleic soybean oil claim 1 , high oleic sunflower oil claim 1 , high oleic safflower oil and combinations of these.9. A liquid creamer according to comprising a sweetener selected ...

DRIED HYDROGEL CO-GEL

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma. 1. Food grade powder providing controlled release of aroma , the food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above , a second biopolymer capable of forming a glassy matrix upon drying , wherein the aroma is encapsulated in the hydrogel co-gel.2. A food grade powder according to wherein the first biopolymer is selected from the group consisting of carrageenan claim 1 , agar-agar claim 1 , pectin claim 1 , gellan gum and combinations of these.3. A food grade powder according to wherein the second biopolymer is selected from the group consisting of gelatin claim 1 , starch claim 1 , hydrolysed starch and combinations of these.4. A food grade powder according to wherein the first biopolymer is carrageenan and the second biopolymer is gelatin and wherein gelatin and carrageenan are the only biopolymers in the dried hydrogel co-gel.5. A food grade powder according to wherein the powder has a density of between 0.3 and 1.5 g/cm.6. A food grade powder according to wherein the powder contains between 100 ppb and 50 wt. % of the aroma on a dry basis.7. A food grade powder according to wherein polyunsaturated fats are encapsulated in the hydrogel co-gel.89-. (canceled)109. A food product according to claim wherein the food product is to be contacted ...

MEAL IN A PILL AND METHODS FOR THE SAME

A complete meal mimic is provided. It may be in the form of a small mass, and may contain free amino acids or peptides to mimic proteins in a meal. Digestion of the mimic may be at a controlled rate, emulating that of real food. The mimic may include the equivalent of 10-30 g protein in the form of amino acids and peptides, 10 to 20 grams of carbohydrates in the form of starches and fiber and 10 to 30 g of lipids from different oils. The oils may be one or more from avocado, coconut, and flaxseed. The mimic also may contain micro-nutrients provided by meals, including minerals and vitamins in bio-available forms. The mimic may stand in the place of a meal in the 100 calories to 500 calories range. The flavor of the mimic may include natural bitter blockers and/or mushroom powder. 1. A meal mimic in the form of a solid mass comprising at least one source of peptides or amino acids , a ratio of calories to weight of 4.8 Cal/g or higher , and a volume equivalent to a cube of 0.8 to 1.3 inch per side.2. The meal mimic of claim 1 , wherein the source of peptides or amino acids comprises at least one of hydrolyzed collagen claim 1 , rice claim 1 , wheat claim 1 , free amino acids and peptides.3. The meal mimic of further comprising on or more of starch claim 1 , lipids claim 1 , oligosaccharides claim 1 , and carbohydrates.4. The meal mimic of claim 1 , wherein the at least one source of peptides or amino acids has an amino acid content mimicking an amino acid content of a target protein.5. The meal mimic of further comprising a bitter blocker composition.6. The meal mimic of claim 5 , wherein the bitter blocker composition comprises one or more of natural bitter blockers claim 5 , arabic gum claim 5 , dry mushrooms claim 5 , plant based bitter blockers claim 5 , TrueBlock® claim 5 ,TrueClear® claim 5 , TruBlock™ Core claim 5 , TruBlock™ Ultra Powder MSDS claim 5 , and a combination of 78-95% acacia gum claim 5 , 1-6% flavor extracts claim 5 , and 2-15% acerola cherry ...

GELLAN GUM WITH DOUBLE SETTING TEMPERATURES AND THE PREPARATION METHOD AND USE THEREOF

A gellan gum product having double setting temperatures, its preparation method and use thereof are provided. The obtained product has low setting temperatures, and the provided preparation method has the advantages of simple pretreatment of fermentation broth, shortened production cycle and direct extraction of such gellan gum product from the fermentation broth 1. A gellan gum product , characterized in that the gellan gum product has double setting temperatures.2. The gellan gum product according to claim 1 , wherein the double setting temperatures are: the first setting temperature in the range of 30° C. to 40° C. claim 1 , and the second setting temperature in the range of 40° C. to 65° C.3. A method for preparing the gellan gum product according to claim 1 , wherein the method comprises the following steps:(1) Pretreatment of gellan gum fermentation broth: adding an alkali metal salt into gellan gum fermentation broth, and stirring to obtain pretreated fermentation broth;(2) Deacylation of fermentation broth: adjusting pH of the pretreated fermentation broth with an alkali, stirring, adjusting pH back with an acid, and stirring to obtain deacylated fermentation broth;(3) Removal of metal ions from fermentation broth: adding a metal ion chelating agent into the deacylated fermentation broth, and stirring to obtain fermentation broth with metal ions removed;(4) pH adjustment back of fermentation broth: adjusting back pH of the fermentation broth with metal ions removed with an acid, and stirring to obtain fermentation broth with pH adjusted back;(5) Heating of fermentation broth: heating the fermentation broth with pH adjusted back of step (4), and keeping the temperature to obtain hot gel solution; and(6) Alcohol precipitation, separation, drying and milling of fermentation broth: precipitating the hot gel solution of step (5) by using alcohol, separating, drying, and milling to obtain the gellan gum product.4. The method according to claim 3 , wherein said ...

Oat bran composition comprising beta glucan and method of making

Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.

Method for producing preparation containing thickening polyssaccharide

Provided are a method for producing a polysaccharide thickener-containing preparation in which formation of lumps is suppressed when the polysaccharide thickener-containing preparation is added to a liquid, and in which the inherent thickening function or gelling function of the polysaccharide thickener is exhibited satisfactorily; and the like. The method for producing a polysaccharide thickener-containing preparation comprises granulating a polysaccharide thickener using one or more binder liquids, wherein a starch decomposition product having a DE of 1 or more and 50 or less, and at least one member selected from the group consisting of pullulan, guar gum, guar gum decomposition product, gum arabic, gum ghatti, soybean polysaccharides, pectin, and alginic acid and derivatives thereof are used as components of the one or more binder liquids.

SHELF-STABLE READY TO DRINK BEVERAGES CONTAINING HYDROLYZED WHOLE GRAIN AND A STABILIZING SYSTEM

Shelf stable ready to drink beverages are provided, and methods for making such beverages are also provided. The beverages comprise a hydrolyzed whole grain composition and a stabilizing system comprising high acyl gellan and optionally iota carrageenan. The hydrolyzed whole grain composition can be made by subjecting a whole grain component to an alpha-amylase and a protease. The beverage includes at least a dairy component, a cocoa component. The beverage can be aseptic and stable in a homogenous state during storage. 1. A ready-to-drink beverage comprising:a dairy component;a cocoa component in an amount of from 0.25 to 2.5 wt % of the beverage;sucrose in an amount of from 2 to 7 wt % of the beverage;a hydrolyzed whole grain composition in an amount of from 2 to 7 wt % of the beverage; anda stabilizing system comprising high acyl gellan in an amount of from 0.01 to 0.30 wt % of the beverage.2. The ready to drink beverage according to claim 1 , wherein the stabilizing system further comprises iota carrageenan in an amount of from 0.001 to 0.1 wt % of the beverage.3. The ready to drink beverage according to claim 1 , wherein the cocoa component is alkalised cocoa.4. The ready to drink beverage according to claim 1 , further comprising a malt component.5. The ready to drink beverage according to claim 1 , further comprising sodium hexametaphosphate in an amount from 0.005 to 0.2 wt % of the beverage.6. The ready to drink beverage according to claim 1 , wherein the hydrolyzed whole grain composition is selected from the group consisting of wheat claim 1 , oat claim 1 , rice claim 1 , barley claim 1 , and blends thereof.7. The ready to drink beverage according to claim 1 , wherein the average particle size D[4 claim 1 ,3] of the beverage is between 30 and 45 microns with a span comprised between 8 and 15 microns.8. The ready to drink beverage according to claim 1 , which contains from 0.80 to 1.2 g of dietary fibers per 100 mL of the beverage.9. A method of producing ...

LIQUID PLANT-BASED CREAMERS WITH NATURAL HYDROCOLLOIDS

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %; acacia senegal gum present in an amount ranging from 0.30 to 1.50 wt/wt %; and buffer ranging from 0.1 to 0.4 wt/wt %. 1. A liquid natural plant-based creamer composition comprising:an edible nut;high acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt/wt %;acacia senegal gum present in an amount ranging from 0.3 to 1.5 wt/wt %; andbuffer ranging from 0.1 to 0.4 wt/wt %.2. The composition of claim 1 , wherein the nut is an edible seed in the form of a paste or a powder.3. The composition of claim 2 , wherein the edible seed is selected from the group consisting of hazelnut claim 2 , walnut claim 2 , almond claim 2 , cashew claim 2 , peanut claim 2 , chestnut claim 2 , macademia claim 2 , pistachios claim 2 , pecan and combinations thereof.4. The creamer of wherein the composition further comprises vegetable oils ranging from 0 to 8 wt/wt % of the creamer composition.5. The creamer of wherein the vegetable oils comprises a vegetable oil selected from the group consisting of coconut oil claim 4 , high oleic canola claim 4 , high oleic soybean oil claim 4 , high oleic sunflower claim 4 , high oleic safflower and combinations thereof.6. The creamer of claim 1 , further comprises sugar selected from the group consisting of sucrose claim 1 , glucose claim 1 , fructose and/or combinations ranging from 0-35 wt/wt % of the creamer composition.7. The creamer according to claim 1 , comprising a natural sweetener in an amount of about 0 to about 10 by wt/wt % of the composition.8. The creamer according to claim 1 , includes a pH buffer comprising sodium bicarbonate ranging from 0.1 to 0.4 wt/wt % of the creamer composition.9. The creamer according to claim 1 , further includes guar gum present in the amount ranging from 0 to 0.12 wt/wt % of the ...

Use of high acyl gellan in whipping cream

Use of high acyl gellan in whipping cream.

Gellan seamless breakable capsule and process for manufacturing thereof

The invention relates to a process for manufacturing a seamless breakable capsule, comprising —co-extruding an external and hydrophilic liquid phase, and an internal and lipophilic liquid phase, in order to form a capsule constituted of a core comprising the internal and lipophilic phase, and a shell comprising the external and hydrophilic phase, —immersing into an aqueous solution containing a curing agent, wherein the external liquid phase includes a gelling agent comprising gellan gum alone or in combination with another gelling agent, a filler, and a divalent metal sequestering agent, and to breakable capsules comprising a core and a shell, wherein the shell includes a gelling agent comprising gellan gum alone or in combination with another gelling agent, a filler, and a divalent metal sequestering agent.

LIQUID DIETARY FIBER PRODUCTS AND METHODS OF MAKING AND USING THE SAME

A liquid dietary fiber product includes dietary fiber in an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid. The dietary fiber is from at least three dietary fiber sources. A process of forming a single-serve liquid dietary fiber product includes combining dietary fiber with an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid to form a liquid dietary fiber product. The dietary fiber is from at least three dietary fiber sources. The process also includes sterilizing the liquid dietary fiber product and containing the liquid dietary fiber product in a single-serve packet to form the single-serve liquid dietary fiber product. 1. A liquid dietary fiber product comprising:dietary fiber in an aqueous liquid at a concentration of at least 5 g of the dietary fiber per 60 mL of the aqueous liquid, wherein the dietary fiber is from at least three dietary fiber sources.2. The liquid dietary fiber product of claim 1 , wherein the at least three dietary fiber sources are selected from the group consisting of banana flakes claim 1 , galactooligosaccharides claim 1 , short-chain fructooligosaccharides claim 1 , resistant maltodextrin claim 1 , amidated low methoxy pectin claim 1 , and gellan gum.3. The liquid dietary fiber product of claim 1 , wherein the at least three dietary fiber sources is at least four dietary fiber sources.4. The liquid dietary fiber product of claim 1 , wherein one of the at least three dietary fiber sources is banana flakes.5. The liquid dietary fiber product of claim 4 , wherein the banana flakes are present in an amount greater than any other of the at least three dietary fiber sources.6. The liquid dietary fiber product of claim 4 , wherein the banana flakes provide at least 5% claim 4 , by weight claim 4 , of the dietary fiber in the liquid dietary fiber product. The liquid dietary fiber product of claim 4 , wherein the concentration is at ...

NUT BASED LIQUID CREAMERS AND METHOD OF MAKING THEREOF

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer. 1. A liquid natural plant based creamer composition comprising:an edible nut;high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %;pea protein present in an amount ranging from 0.2 to 1 wt/wt %; anda buffer.2. The composition of claim 1 , wherein the nut is an edible nut in the form of a paste or a powder.3. The composition of claim 1 , comprising acacia senegal gum present in an amount ranging from 0 to 1.5 wt/wt %;4. The composition of claim 1 , comprising guar gum present in an amount ranging from 0 to 0.5 wt/wt %;5. The composition of claim 2 , wherein the edible nut is selected from the group consisting of hazelnut claim 2 , walnut claim 2 , almond claim 2 , cashew claim 2 , macadamia claim 2 , peanut claim 2 , chestnut claim 2 , pistachios claim 2 , pecan and combinations thereof.6. The creamer of wherein the composition comprises vegetable oils ranges from 0 to 8 wt/wt % of the creamer composition.7. The creamer of wherein the vegetable oils comprises a vegetable oil selected from the group consisting of coconut oil claim 6 , high oleic canola claim 6 , high oleic soybean oil claim 6 , high oleic sunflower claim 6 , high oleic safflower and combinations thereof.8. The creamer of claim 1 , further comprises a sugar selected from the group consisting of sucrose claim 1 , glucose claim 1 , fructose and combinations ranging from 0-35 wt/wt % of the creamer composition.9. The creamer according to claim 1 , comprising a natural sweetener in an amount of about 0 to about 10% by wt/wt % of the composition.10. The creamer according to claim 1 , further includes a pH buffer comprising sodium bicarbonate ranging from 0.1 to 0.4 wt/wt % of the creamer ...

SAVOURY CONCENTRATE COMPRISING STRUCTURED AQUEOUS PHASE

The invention relates to an oil-continuous savoury concentrate comprising: •24-85 wt. % of fat by weight of the total concentrate, said fat having a solid fat content at 20° C. (N20) of at least 2 wt % (the solid fat is expressed as wt % by weight of the total amount of fat in the savoury concentrate); •8-50 wt. % of water by weight of the total concentrate; •0.1-20 wt % of water structuring agent by weight of the amount of water in the concentrate; •0.2-3 mol per 100 g of water of alkalimetal cation selected from Na+, K+ and combinations thereof; •0.2-3 mol chloride anion per 100 g of water; wherein fat and water are present in a weight/weight ratio fat to water of at least 2:3, preferably of at least 3:4. The savoury concentrate of the present invention can suitably be used as a base for the preparation of, for instance, soups and sauces. The savoury concentrate is ambient stable and despite the fact that it contains a substantial amount of salt, it exhibits a reduced tendency to form particles of crystalline salt. 2. Savoury concentrate according to wherein fat and water are present in a weight/weight ratio fat to water of at least 3:4.3. Savoury concentrate according to having a consistency that allows it to be squeezed out of a pouch.4. Savoury concentrate according to claim 1 , wherein the combination of fat and water represents at least 40 wt. % by weight of the total concentrate.5. Savoury concentrate according to claim 1 , wherein fat and water are present in the savoury concentrate in a weight/weight ratio of fat to water of at least 1:1.6. Savoury concentrate according to claim 1 , wherein the water-structuring agent is selected from the group of agar claim 1 , pectins claim 1 , xanthan gum claim 1 , gellan gum claim 1 , galactomannans claim 1 , glucomannans claim 1 , gelatins claim 1 , maltodextrins claim 1 , inulins claim 1 , cellulose fibres and combinations thereof.7. Savoury concentrate according to claim 1 , wherein the concentrate has a water ...

Nutritional compositions

There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l −1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

Matrix and layer compositions for protection of bioactives

The invention relates to matrix and layer compositions comprising a first polymer. The matrix and layer compositions are useful in the delivery of bioactives. In particular, the matrices and layers may have advantageous properties including mechanical properties and protection of bioactives and may also provide for pH-dependent release of a bioactive.

HEAT STABLE RAPESEED PROTEIN COMPOSITION

The present invention is directed to a composition comprising rapeseed protein, a hydrocolloid, and a vegetable oil, and to the use of such composition in food products such as a beverage. 1. A composition comprising rapeseed protein , a hydrocolloid , a vegetable oil , and water wherein the amount of rapeseed protein is from 0.5-10% (w/w) , wherein the amount of hydrocolloid is from 0.02-1% (w/w) , and wherein the amount of vegetable oil is from 0.5-15% (w/w).2. The composition according to further comprising an emulsifier.3. The composition according to claim 1 , said composition having a pH claim 1 , when measured at 20±2° C. claim 1 , between 6.5 and 8.0.4. The composition according to further comprising sweetening agents and/or flavoring agents and/or coloring agents and/or calcium salts.5. The composition according to wherein said rapeseed protein is native rapeseed protein isolate comprising 40 to 65% (w/w) cruciferins and 35 to 60% (w/w) napins claim 1 , the sum of cruciferins and napins not exceeding 100% (w/w) claim 1 , wherein the native rapeseed protein isolate comprises at least 5% (on dry matter) 12S rapeseed protein where the presence of 12S is verified by Blue Native PAGE.6. The composition according to wherein said hydrocolloid is gellan gum and/or carboxymethyl cellulose and/or alginate and/or locust bean gum and/or pectin and/or guar gum and/or wherein said emulsifier is lecithin.7. The composition according to wherein said gellan gum is high acyl gellan gum claim 6 , low acyl gellan gum or a combination thereof.8. A method for preparation of a composition comprising rapeseed protein claim 6 , a hydrocolloid claim 6 , a vegetable oil claim 6 , and water claim 6 , said method comprising:a) Preparing an aqueous solution comprising rapeseed protein,b) Preparing an aqueous solution comprising a hydrocolloid,c1) Mixing a vegetable oil and the solution obtained in a), followed by addition of the mixture obtained in b), orc2) Mixing the solutions ...

COMPOSITIONS AND METHODS FOR MAKING A CHEWABLE OR GUMMY NUTRITIONAL SUPPLEMENT

A chewable or gummy composition can include a matrix comprising a carbohydrate mixture, the carbohydrate mixture comprising at least two of a non-reducing sugar, a sugar alcohol, or a fiber. The composition further includes one or more active ingredients. 1. A chewable or gummy composition comprising:a matrix comprising a carbohydrate mixture, the carbohydrate mixture comprising at least two of a non-reducing sugar, a sugar alcohol, or a fiber; andone or more active ingredients.2. The composition of claim 1 , wherein the carbohydrate mixture comprises the non-reducing sugar and the sugar alcohol.3. The composition of claim 1 , wherein the carbohydrate mixture comprises the non-reducing sugar and the fiber.4. The composition of claim 1 , wherein the carbohydrate mixture comprises the non-reducing sugar claim 1 , the sugar alcohol claim 1 , and the fiber.5. The composition of claim 1 , wherein the composition comprises the carbohydrate mixture in a range of greater than 60 wt % to 85 wt % and the one or more active ingredients in a range of greater than 0 wt % to 15 wt %.6. The composition of claim 1 , wherein the non-reducing sugar is selected from the group consisting of trehalose claim 1 , sucrose claim 1 , raffinose claim 1 , stachyose claim 1 , verbascose claim 1 , and a combination thereof.7. The composition of claim 1 , wherein the carbohydrate mixture comprises the non-reducing sugar in a range of 35 wt % to 55 wt %.8. The composition of claim 1 , wherein the sugar alcohol is selected from the group consisting of polyglycitol claim 1 , isomaltitol claim 1 , lactitol claim 1 , maltitol claim 1 , and a combination thereof.9. The composition of claim 1 , wherein the carbohydrate mixture comprises the sugar alcohol in a range of greater than 0 wt % to 55 wt %.10. The composition of claim 1 , wherein the fiber is selected from the group consisting of fructooligosaccharides (FOS) claim 1 , chicory root fiber claim 1 , tapioca fiber claim 1 , and a combination ...

SELF-SUPPORTING DAIRY COMPOSITION

The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt. %, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the casein content being 7-13 wt. %, based on the total weight of the composition; the composition comprising 0.2-10 wt. % fat, based on the total weight of the composition; the composition comprising a cold-set gelling agent, in a relative amount of at least 0.3 wt. %, preferably 0.5-5 wt. %, based on the total weight of the composition; the composition comprising water; and the composition having an about neutral pH. 115-. (canceled)16. A self-supporting food composition having an about neutral pH , comprising:(a) 8-15 wt. % of a total non-gelatin protein content, based on the total weight of the composition, wherein 7-13 wt. %of the total non-gelatin protein content is casein, based on the total weight of the composition;(b) 0.2-10 wt. % fat, based on the total weight of the composition;(c) at least 0.3 wt. % of a cold-set gelling agent, based on the total weight of the composition, and(d) water.17. The food composition according to claim 16 , comprising 0.5-5 wt. % of the cold-set gelling agent claim 16 , based on the total weight of the composition.18. The food composition according to claim 16 , wherein the cold-set gelling agent comprises at least one one cold-set gelling polypeptide and/or at least one cold-set gelling polysaccharide.19. The food composition according to claim 16 , wherein the cold-set gelling polypeptide is gelatin and/or the cold-set gelling polysaccharide is selected from the group consisting of gellan claim 16 , agar and carrageenan.20. The food composition according to claim 16 , having a water activity coefficient (Aw) of 0.80-1.00 (at 25° C. claim 16 , as measured with AOAC Official Method 978.18).21. The food composition according to claim 20 , having a water activity coefficient (Aw) of 0.90-1.00 (at 25 ...

CREAMERS WITH IMPROVED TEXTURE/MOUTHFEEL AND METHOD OF MAKING THEREOF

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising unsaturated high oleic oils; caseinate salts; emulsifiers; and wherein further characterized in that the creamer comprises hydrocolloids comprising lambda-carrageenan, high acyl gellan gum and carboxymethyl cellulose wherein the lambda-carrageenan ranges from 0.02 to 0.1 wt/wt %, high acyl gellan gum ranges from 0.23 to 0.28 wt/wt %, and carboxymethyl cellulose ranges from 0.04 to 0.12 wt/wt % of the creamer. 1. A liquid non-dairy creamer composition comprising:high oleic oils;caseinate salts;emulsifiers; andthe creamer compriseshydrocolloids comprising lambda-carrageenan, high acyl gellan gum and carboxymethyl cellulose wherein the lambda-carrageenan ranges from 0.02 to 0.1 wt/wt %, high acyl gellan gum ranges from 0.23 to 0.28 wt/wt % and carboxymethyl cellulose ranges from 0.04 to 0.12 wt/wt % of the creamer.2. The creamer of wherein the high oleic oils range from 6 to 11 wt/wt % of the creamer.3. The creamer of wherein the high oleic oils comprises a vegetable oil selected from the group consisting of high oleic canola claim 1 , high oleic soybean oil claim 1 , high oleic sunflower claim 1 , high oleic safflower and combinations thereof.4. The creamer of wherein caseinate salts range from 0.8 to 1.5 wt/wt % of the creamer.5. The creamer of wherein emulsifiers comprising a mixture of monoglycerides and diglycerides and tartaric acid esters of monoglycerides claim 1 , wherein the monoglycerides and diglycerides range from 0.1 to 0.125 wt/wt % of the creamer and wherein the tartaric acid esters of monoglycerides range from 0.3 to 0.375 wt/wt % of the creamer.6. The creamer of claim 1 , comprising selected from the group consisting of sucrose claim 1 , lactose claim 1 , glucose claim 1 , fructose and combinations ranging from 0 to 35 wt/wt % of the creamer.7. The creamer according to claim 1 , further includes a buffer.8. The creamer according to claim ...

STORAGE AND DELIVERY SYSTEM

Provided is a storage and delivery system that includes a container containing a stable liquid composition therein for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises one or more thickening agents and one or more polysaccharides, and a pump dispenser sealingly attached to the container and having a valve for inhibiting or preventing drying of the composition in the container. Further provided is a method of delivering a stable liquid composition to an aqueous liquid or aqueous liquid solid mixture foodstuff by use of the storage and delivery system. A method for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff by adding the stable liquid composition thereto is also provided. 1. A storage and delivery system for a stable liquid composition , comprising:{'i': Larix occidentalis', 'Larix laricina', 'Larix decidua', 'Larix sibirica, '(a) a container containing the stable liquid composition, said composition for increasing the viscosity of an aqueous liquid or aqueous liquid solid mixture foodstuff and having a viscosity of less than 2000 cP and a water activity of greater than 95%, wherein the composition comprises: (i) one or a plurality of thickening agents selected from the group consisting of agar, alginic acid, carrageenan, guar gum, gum tragacanth, gum ghatti, microcrystalline cellulose, methyl cellulose, hydroxypropylmethylcellulose, hydroxyproylcellulose, methylethylcellulose, gum karaya, locust bean gum, tara gum, psyllium seed gum, quince seed gum, a pectin, furcellaran, gellan gum, konjac, sodium alginate, xanthan gum and any combination thereof; and (ii) one or a plurality of polysaccharides or extracts thereof selected from the group consisting of scleroglucan, dextran, elsinan, soy bean polysaccharide, levan, an arabinogalactan, alternan, inulin, a gluco- ...

SAVOURY CONCENTRATE COMPRISING INORGANIC SALT, FAT AND ANIONIC POLYSACCHARIDE

The invention relates to a savoury concentrate containing: a) 22-85 wt. % inorganic salt; b) 2-60 wt. % fat; c) 0.8-8 wt. % of gellan gum; d) 0-25 wt. % of glutamate component; e) 0-25 w. % starch component; f) 0-20 wt. % of sugar; g) 0-45 wt. % of vegetable matter; h) 0-10 wt. % water; wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate. This savoury concentrate can suitably be used in the preparation of bouillon, broth, soup, sauce or gravy, and not only imparts taste and taste enhancement, but additionally improves texture of the final product. 1. A savoury concentrate comprising the following components:a) 22-85 wt. % inorganic salt;b) 2-60 wt. % fat;c) 6.8-8 wt. % of gellan gum;d) 0-25 wt. % of glutamate component selected from glutamic acid, edible glutamate salts and combinations thereof;e) 0-25 w. % starch component selected from native starch, pregelatinised starch, maltodextrin, modified starch and combinations thereof;f) 0-20 wt. % of sugar selected from monosaccharides, disaccharides and combinations thereof;g) 0-45 wt. % of vegetable matter selected from vegetables, herbs, spices and combinations thereof;h) 0-10 wt. % water;wherein the components a) to e) together constitute at least 55 wt. % of the savoury concentrate and wherein the components a) to h) together constitute at least 75 wt. % of the savoury concentrate.2. Savoury concentrate according to claim 1 , wherein the concentrate is a granulate or a shaped article.3. Savoury concentrate according to claim 2 , wherein the concentrate is a shaped article having a weight of 2-50 g claim 2 , said shaped article comprising the following components:a) 35-70 wt. % inorganic salt;b) 5-60 wt. % fat, said fat having a solid fat content at 20° C. (N20) of at least 10%;d) 0-20 wt. % of the glutamate component.4. Savoury concentrate according to claim 2 , wherein ...

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 , ...

Matrix and layer compositions for protection of bioactives

The invention relates to matrix and layer compositions comprising a first polymer. The matrix and layer compositions are useful in the delivery of bioactives. In particular, the matrices and layers may have advantageous properties including mechanical properties and protection of bioactives and may also provide for pH-dependent release of a bioactive.

MICROWAVE STERILIZATION OR PASTEURIZATION

Various embodiments of processing systems and components for sterilization or pasteurization and associated methods of operation are described herein. For example, a method of sterilization or pasteurization includes immersing an item in an immersion fluid, and the immersed item is subject to a hydrostatic pressure of the immersion fluid. The method also includes applying microwave energy to the item while the item is immersed in the immersion fluid and subject to the hydrostatic pressure of the immersion fluid. The hydrostatic pressure of the immersion fluid prevents the water content of the item from causing steam explosion in the item while the microwave energy is applied. The method further includes heating the item immersed in the immersion fluid to a target temperature with the applied microwave energy, the target temperature being sufficient to achieve sterilization or pasteurization of the item. 141-. (canceled)42. A composition for simulating a food product , the composition comprising:Gellan gum 0.5-1.5% by weight;D-ribose: 0.5-2% by weight;lysine: 0.5-2% by weight;water: 42.6-98.5% by weight; anda dielectric constant modifier: 0-50% by weight.43. The composition of further comprising calcium chloride sufficient to provide a target firmness of the composition.44. The composition of wherein the composition consisting essentially of:Gellan gum 0.5-1.5% by weight;sucrose: 0-50% by weight;sodium chloride: 0-300 mM;D-ribose: 0.5-2% by weight;lysine: 0.5-2% by weight; andwater: 42.6-98.5% by weight.45. The composition of wherein the composition consisting essentially of:Gellan gum 0.5-1.5% by weight;calcium chloride: 0-10 mM;sucrose: 0-50% by weight;sodium chloride: 0-300 mM;D-ribose: 0.5-2% by weight;lysine: 0.5-2% by weight; andwater: 42.6-98.5% by weight.46. (canceled)47. A sterilization and/or pasteurization system claim 42 , comprising:a pre-heating section;a heating section;a post-heating section; anda plurality of transport carriers, placed in the pre- ...

INACTIVATION OF OFF-TASTE INDUCING ENZYMES

The present inventions relates to a method for the production of gellan gum, under mixing conditions, the method comprising a) providing a fermentation broth or other liquid medium containing gellan gum, b) if necessary adjusting the temperature and the pH of the fermentation broth/liquid medium to allow or facilitate enzymatic treatment in step c, c) adding one or more enzymes capable of reducing or abolishing the enzymatic activity of derived arylsulfatase and/or β-glucuronidase, said one or more enzymes being added in an amount sufficient to reduce or abolish the enzymatic activity of derived arylsulfatase and/or β-glucuronidase in the broth/liquid medium, and/or treating the broth/liquid medium at a temperature between 90° C. and 125° C. for a period of time sufficient to reduce or abolish the enzymatic activity of derived arylsulfatase and/or β-glucuronidase in the broth/liquid medium, and d) optionally recovering the gellan gum from the gellan gum containing broth/liquid medium. 128-. (canceled)29. A method for a production of gellan gum , under mixing conditions , wherein: [{'i': 'S. elodea', 'providing a liquid medium containing the gellan gum, wherein the gellan gum comprises one or more of a derived arylsulfatase or a (β-glucuronidase;'}, 'adjusting a temperature of the liquid medium to facilitate enzymatic treatment;', 'adjusting a pH of the liquid medium to about 8.0 to facilitate the enzymatic treatment;', {'i': S. elodea', 'S. elodea, 'applying an enzymatic treatment to the liquid medium, wherein the enzymatic treatment comprises adding one or more of a lysozyme or a protease capable of reducing or abolishing the enzymatic activity of one or more of derived arylsulfatase or β-glucuronidase, wherein the one or more of the lysozyme or the protease are added in an amount sufficient to reduce or abolish the enzymatic activity of the one or more of the derived arylsulfatase or the β-glucuronidase in the liquid medium; and'}, 'recovering the gellan gum from ...

READY-TO-DRINK COFFEE BEVERAGES AND METHOD OF MAKING THEREOF

Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30° C. 1. A ready to drink coffee beverage comprising:coffee;medium chain triglycerides (MCT);high acyl gellan gum;plant-based protein; anda buffer,wherein coffee is 0.5-2.5 w/w %, and MCT is 5-10 w/w %.2. The beverage of wherein the beverage is refrigerated or shelf-stable.3. The beverage of further comprises an ingredient selected from the group consisting of guar gum claim 1 , pectin claim 1 , starch and combinations thereof.4. The beverage of claim 1 , wherein high acyl gellan gum ranges from 0.01 to 0.04 w/w %.5. The beverage of claim 1 , wherein the plant-based protein is pea protein ranging from 0.3 to 1 w/w %.6. The beverage of claim 1 , further comprises from 0 to 10 w/w % sugar.7. The beverage of claim 1 , comprises sugar selected from the group consisting of sucrose claim 1 , lactose claim 1 , glucose claim 1 , fructose and/or combinations thereof.8. The beverage of claim 1 , wherein the buffer is selected from the group consisting of sodium bicarbonate claim 1 , di-potassium phosphate claim 1 , citrate salts and combinations thereof.9. The beverage of claim 8 , comprises from 0 to 0.3 w/w % sodium bicarbonate.10. A method of producing a ready to drink coffee comprising the steps of:adding a high acyl gellan gum, sugar, and buffer;adding of plant-based protein and a coffee component;adding MCT oilhomogenization at about 135/35 bars at 70-80° C.;followed by a UHT treatment for 2-6 sec at 141-148° C., cooling to about 15-25° C.; andfilling in a container under aseptic conditions. The present disclosure generally relates to a nutritional product. More specifically, the present disclosure is directed to ready to drink (“RTD”) coffee ...

PROCESS OF MANUFACTURING EDIBLE MICROEXTRUDED PRODUCT COMPRISING PROTEIN,COMPOSITION THEREBY OBTAINED AND THE USE THEREOF

The invention relates to edible microextruded products with compressive and tensile Young's moduli resembling the mechanical properties of meat, said edible products comprising several layers of microextruded elements made of a viscoelastic composition, said viscoelastic composition comprising in an appropriate edible solvent, high amounts of protein and an edible pseudoplastic polymer. The invention discloses also particular processes for obtaining such edible microextruded products, in particular a 3D printing method. Particular uses of edible products are also listed, including the use as meat-replacers. The invention discloses also new edible viscoelastic compositions comprising proteins and pseudoplastic polymers. 1. A process for the manufacturing of an edible microextruded product comprising two or more layers of viscoelastic microextruded elements , wherein each extruded element comprises protein , an edible pseudoplastic polymer and an appropriate edible solvent , comprising the steps of:(i) providing a viscoelastic composition comprising in an appropriate edible solvent, protein and an edible pseudoplastic polymer, said viscoelastic composition comprising a percentage by weight of protein from 19% to 49%, and at least 45% of edible solvent, both percentages in relation with total weight of the viscoelastic composition, said edible solvent balancing up to 100% by weight of the viscoelastic composition;(ii) microextruding the viscoelastic composition through an orifice with a width or diameter of from 10 μm to 1000 μm to obtain one or more microextruded elements; and(iii) stacking the two or more layers comprising microextruded elements in such a way that a vertical section of the edible microextruded product shows intersected microextruded elements within a layer, or microextruded elements superimposed and differentially oriented between the different layers; or alternatively the two or more layers are stacked in such a way that microextruded elements ...

LIQUID ALLERGEN COMPOSITIONS AND METHODS FOR MAKING THE SAME

Liquid mixed allergen compositions of two or more different allergens are provided. Also provided are methods of making liquid mixed allergen compositions and administering a liquid mixed allergen composition to a subject. 1. A process for producing a homogenized liquid mixed allergen composition comprising:dry blending a dry mixture, wherein the dry mixture comprises 6 to 20 allergens and a bulking agent;milling the dry mixture and passing the milled dry mixture through a large screen to obtain a first pass mixture;milling the first pass mixture and passing the first pass mixture through a small screen to obtain a fine particle mixture with substantially consistent particle size;mixing the fine particle mixture into water to obtain a hydrated mixture; andpassing the hydrated mixture through a homogenizer to obtain a homogenized liquid mixed allergen composition.2. The process of claim 1 , wherein milling the dry mixture comprises using a rotor speed of about 7 claim 1 ,500 RPM.3. The process of or claim 1 , wherein milling the first pass mixture comprises using a rotor speed of about 7 claim 1 ,500 RPM.4. The process of any one of - claim 1 , wherein the large screen has an opening size of about 0.033 inches.5. The process of any one of - claim 1 , wherein the small screen has an opening size of about 0.020 inches.6. The process of any one of - claim 1 , wherein milling the dry mixture and/or milling the first pass mixture further comprises pulsing a vacuum suction through the mill.7. The process of any one of - claim 1 , wherein the bulking agent comprises maltodextrin.8. The process of claim 7 , wherein the bulking agent further comprises sucrose.9. The process of any one of - claim 7 , wherein the bulking agent comprises a weight ratio of about 3:1 maltodextrin and sucrose.10. The process of any one of - claim 7 , wherein mixing the fine particle mixture into water comprises shear mixing.11. The process of claim 10 , further comprising hydrating the fine ...

RAPID HYDROLYSIS PROCESS FOR OAT-BASED BEVERAGE COMPOSITION

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition. 1. A rapid hydrolysis method for producing an oat-based beverage composition , said method comprising:(a) hydrating oat flour with water in a mixer to create an oat slurry;(b) treating said oat slurry with a glucoamylase enzyme for a first hydrolysis time to hydrolyze said oat flour and yield an initial hydrolyzed oat slurry;(c) treating said initial hydrolyzed oat slurry produced in step (b) with an alpha-amylase enzyme for a second hydrolysis time to hydrolyze said oat flour to yield a final hydrolyzed oat slurry; and(d) mixing one or more of the following ingredients with said final hydrolyzed oat slurry: stabilizer, emulsifier, salt, vegetable oil, vitamins, sweetener, flavoring agent and/or buffering agent, until homogenously combined to yield said oat-based beverage composition.2. The method of claim 1 , wherein said oat flour is a colloidal whole grain oat flour.3. The method of claim 1 , further comprising adjusting the pH of said oat slurry to between 5 and 6 before said treating (b) with glucoamylase.4. The method of claim 1 , wherein said first hydrolysis time lasts for about 15 minutes to about 1.5 hours.5. The method of claim 1 , further comprising adding a source of nutritional calcium and source of calcium ions to said initial hydrolyzed oat slurry produced in step (b) before said treating (c) with said alpha-amylase.6. The method of claim 1 , wherein said second hydrolysis time lasts for about 15 minutes to about 1.5 hours.7. The ...

SHELF STABLE, HIGH MOISTURE FRUIT CONFECTIONS PRODUCED FROM SECONDARY FRUIT PRODUCTS

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition. 1. An edible composition comprising:a mixture comprising (a) a co-fruit pulp base material, and (b) a hydrocolloid selected from the group consisting of pectin, agar, gellan gum, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof,wherein said edible composition(i) is dimensionally stable,(ii) is stable for at least 9 months at ambient conditions when maintained in a sealed package,(iii) has a moisture content of greater than 50 wt. %,(iv) has a pH of less than 4.5(v) has a water activity of at least 0.5,(vi) is commercially sterile,(vii) is free of artificial flavors,(viii) has a solids content of greater than 10 wt. %, and(ix) exhibits minimal syneresis,wherein the edible composition is contained in a sealed package.2. The composition according to claim 1 , further comprising pectin methyl esterase.3. The composition according to claim 1 , further comprising one or more additional additives claim 1 , wherein said additives are selected from the group consisting of a fruit claim 1 , a vegetable claim 1 , a nut claim 1 , an acidulant claim 1 , a non-dairy based protein source claim 1 , a fiber source claim 1 , cocoa flavanols/cocoa liquor/cocoa powder ...

SYSTEM AND METHOD FOR PRODUCING INDIVIDUALLY-WRAPPED PEANUT BUTTER PRODUCTS

There is disclosed herein an embodiment of the invention that comprises a formulation of peanut butter, transglutaminase (TG), and other functional ingredients formulated and manufactured in such a way as to create a product that is capable of being formed into an individually-wrapped slice of a segment (square or other shape) with the appearance and sensory characteristics of traditional peanut butter. Specifically, the functional ingredients may include peanut butter, transglutaminase, mono- and diglycerides, and gum. Vegetable protein concentrate may also be added as well as water, sugar, vegetable fat, and peanut flour. 1. A composition comprising 72-95 weight percent peanut butter , 0.20 to 3 weight percent TG , 0.2 to 10 weight percent mono- & di-glycerides , and 0.02 to 1 weight percent gum.2. The composition according to claim 1 , further comprising 1 to 4 weight percent water.3. The composition according to claim 1 , wherein said gum is gellan gum.4. The composition according to claim 1 , further comprising less than 5% by weight vegetable fat.5. The composition according to claim 1 , further comprising less than 12% by weight sugar.6. The composition according to claim 1 , further comprising less than 8% by weight peanut butter flour.7. The composition according to claim 1 , further compromising less than 8% by weight vegetable protein concentrate.8. A composition comprising 72-82 weight percent peanut butter claim 1 , 0.20 to 3 weight percent TG claim 1 , 0.2 to 10 weight percent mono- & di-glycerides claim 1 , 0.5 to 8 weight percent vegetable protein concentrate and 0.02 to 1 weight percent gellan gum.9. The composition according to claim 8 , further comprising 1 to 4 weight percent water.10. The composition according to claim 8 , further comprising less than 5% by weight vegetable fat.11. The composition according to claim 8 , further comprising less than 12% by weight sugar.12. The composition according to claim 8 , further comprising less than 8% by ...

EDIBLE COATING COMPOSITION AND USES THEREOF

Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described. 1. An edible coating for a food product, the edible coating comprising a polysaccharide layer including at least one cross-linked polysaccharide, said at least one cross-linked polysaccharide being selected from the group consisting 5 of carrageenan, gellan, alginate and pectin, said at least one cross-linked polysaccharide being crosslinked with a cross-linking agent. The present application is a continuation application of U.S. patent application Ser. No. 13/497,156, filed Jul. 3, 2012, which is a National Phase entry under 35 U.S.C. §371 of International Patent Application Number PCT/CA11/000392, filed Apr. 8, 2011, published in English, which claims priority from U.S. Provisional Patent Application No. 61/322,499, filed Apr. 9, 2010, the disclosures of which are incorporated herein by reference.The present relates to an edible coating for food products. More particularly, the present relates to an edible coating comprising a layer of a cross-linked polysaccharide.Consumer awareness toward good eating habits created a need for ready-to-eat, practical and convenient fresh-cut fruits. This caused the market for fresh-cut fruit to exponentially increase over the last decade.Because fresh fruits and vegetables consumed in urban areas are most of the time produced in remote regions and/or foreign countries, their distribution to consumers generally requires storage, handling and transport, which makes them prone to damage and spoilage. In order to maintain quality, shelf-life and safety of fresh fruits and vegetables, several handling and postharvest steps for improving or enhancing their protection have been considered. ...

STABILIZED VEGETABLE WHIPPING CREAM

A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties. 1. A protein free vegetable whipping cream , wherein: 4-35% by weight of fat,', '0.2-0.5% by weight of an anionic emulsifier, and', '0.05-1% by weight of a low viscosity hydroxypropylmethyl cellulose (HPMC) with a viscosity of 20-1000 cP in a 2% aqueous solution at 20° C.; and, 'the whipping cream comprisesthe whipping cream has a rheology at 5° C. in the linear viscoelastic region by a complex modulus below 25 Pa.2. The whipping cream according to claim 1 , comprising 0.2-0.5% by weight of the low viscosity HPMC.3. The whipping cream according to claim 1 , comprising 0.3-0.5% by weight of the anionic emulsifier.4. The whipping cream according to claim 1 , wherein the anionic emulsifier is sodium stearoyl lactylate (SSL).5. The whipping cream according claim 1 , in which the fat is based on vegetable oils selected from the group consisting of coconut oil claim 1 , palm kernel oil claim 1 , palm oil claim 1 , peanut oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , sunflower seed oil claim 1 , cotton seed oil claim 1 , olive oil claim 1 , corn oil or grape seed oil claim 1 , including fractionated claim 1 , partially hydrogenated or fully hydrogenated versions of these oils.6. (canceled)7. The whipping cream according to claim 1 , wherein the ratio between the anionic emulsifier and the low viscosity HPMC is between 1:3 and 8:1.8. The whipping cream according to claim 1 , further comprising one or more ingredients selected from the group consisting of:hydrocolloids selected from the group consisting of high acyl gellan, low acyl gellan, guar gum, locust bean gum, alginate, carrageenan, pectin and xanthan gum;at least one other emulsifier selected from the group consisting of polyglycerol esters of fatty acids (PGE), polysorbates, monoglycerides, mono- ...

INCREASED SALT PERCEPTION IN PROCESSED FOOD BY INHOMOGENEOUS SODIUM DISTRIBUTION

The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing a food composition, the method comprising the steps of: gelling a non-starch hydrocolloid polymer in an aqueous food matrix; cooling the food matrix comprising the jellified hydrocolloid polymer; and adding sodium to the cooled food matrix to form the food composition. 1. A method of producing a food composition comprising the steps of:gelling a non-starch hydrocolloid polymer in an aqueous food matrix;cooling the food matrix comprising the jellified hydrocolloid polymer; andadding sodium to the cooled food matrix to form the food composition.2. The method according to claim 1 , comprising the step of freezing the food composition after the addition of the sodium to the cooled food matrix.3. The method according to claim 1 , comprising the step of adding a metal salt to the food matrix before and/or during gelling of the non-starch hydrocolloid polymer.4. The method according to claim 3 , wherein the metal salt is a non-sodium metal salt.5. The method according to claim 3 , wherein the metal salt is selected from the group consisting of a potassium salt claim 3 , a calcium salt and a magnesium salt.6. The method according to claim 3 , wherein the metal salt is added in an amount of 0.01 to 5 wt % based on the food composition.7. The method according to claim 6 , wherein the metal salt is added in an amount of 0.1 to 3 wt % based on the food composition.8. The method according to claim 1 , wherein gelling the non-starch hydrocolloid polymer is achieved by heating the non-starch hydrocolloid polymer in the aqueous food matrix.9. The method according to claim 8 , wherein heating is subjecting the food matrix comprising the non-starch hydrocolloid polymer to a temperature from 50 to 125° C. for 1 to 20 minutes.10. The method according ...

NUTRITIONAL COMPOSITIONS

There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g lof composition. The method comprises the steps of: (i) combining a first gelling agent and water, (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition. 1. A method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g lof composition , said method comprising the steps of:(i) combining a first gelling agent and water;(ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.;(iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and(iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes;{'sup': '−1', 'and wherein a carbohydrate component is combined with the mixture during one or more of said steps, and wherein the composition has a tonicity of no greater than 350 mmol l.'}233-. (canceled)34. The method of claim 1 , wherein step (i) comprises combining a first gelling agent claim 1 , water and a sequestrant with mixing.352. The method of claim claim 1 , wherein a carbohydrate component which comprises a maltodextrin or starch is combined with the mixture during step (iii).36. The method of claim 1 , wherein step (iv) comprises maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes and adding water to maintain the volume of the mixture.37. The method of claim 1 , wherein the method further ...

USE OF HIGH ACYL GELLAN IN WHIPPING CREAM

Use of high acyl gellan in whipping cream. 1. A whipped cream comprising high acyl gellan.2. The whipped cream according to claim 1 , which whipped cream has been aerated at a temperature below 25° C.3. The whipped cream according to claim 1 , wherein said whipped cream comprises between 0.005% (w/w) and 0.2% (w/w) high acyl gellan.4. The whipped cream according to claim 1 , wherein said whipped cream comprises between 10% (w/w) and 45% (w/w) fat.5. The whipped cream according claim 4 , wherein part or all of said fat is vegetable fat.6. The whipped cream according to claim 5 , wherein at least 80% of the total amount of fat in the whipped cream is vegetable fat.7. The whipped cream according to claim 5 , wherein said whipped cream comprises vegetable fat derived from one or more of the group consisting of coconut oil claim 5 , palm kernel oil claim 5 , palm oil claim 5 , peanut oil claim 5 , soybean oil claim 5 , rapeseed oil claim 5 , sunflower seed oil claim 5 , cotton seed oil claim 5 , and olive oil.8. The whipped cream according to claim 1 , further comprising one or more of the following: protein(s) claim 1 , emulsifier(s) claim 1 , stabiliser(s) claim 1 , buffer salt(s) claim 1 , salt(s) claim 1 , sweetener(s) claim 1 , and flavour(s).9. The whipped cream according to claim 1 , comprising one or more emulsifiers selected from the group consisting of polyglycerol esters of fatty acids (PGE) claim 1 , polysorbate claim 1 , monoglycerides claim 1 , mono/diglycerides claim 1 , lactylates claim 1 , lactic acid esters of mono- and diglycerides (lactems) claim 1 , diacetyitartaric add esters of mono- and diglycerides of fatty acids (datems) claim 1 , citric acid esters of mono- and diglycerides of fatty acids (citrems) claim 1 , and lecithin products.10. The whipped cream according to claim 1 , wherein the whipped cream comprises:at least one emulsifier selected from the group consisting of monoglycerides and lactic acid esters of mono- and di glycerides of fatty ...

COMPRESSIBLE NON-DAIRY CHEESE ANALOGS, FORMULATIONS AND PROCESSES FOR MAKING SAME

Non-dairy cheese analogs and/or semi-soft non-dairy analogs that are derived substantially from or wholly from non-animal sources and have, among other things, improved cohesiveness, compressibility characteristics and/or rupture characteristics. Certain exemplary embodiments are directed to formulations that may be used to produce non-dairy analogs as well as non-dairy cheese analogs comprising high acyl gellan gum. Also provided are processes for production of such non-dairy cheese analogs and formulations. 1. A non-dairy cheese analog comprising: a gelling component wherein the non-dairy cheese analog has a compressibility of between 40% and 100% without rupture or substantial rupture.2. The non-dairy cheese analog of claim 1 , wherein the gelling component is a high acyl gellan gum.3. The non-dairy cheese analog of or claim 1 , wherein the high acyl gellan gum is between 0.2% and 5% by weight of the non-dairy cheese analog.4. The non-dairy cheese analog of one or more of to claim 1 , wherein the compressibility is greater than 60% claim 1 , 70% or 80%.5. The non-dairy cheese analog of one or more of to claim 1 , wherein the high acyl gellan gum is between 0.8% and 1.2% or 1.4% and 1.6% by weight of the non-dairy cheese analog.6. The non-dairy cheese analog of one or more of to claim 1 , wherein the high acyl gellan gum on a percent weight basis of the high acyl gellan gum is at least 80 claim 1 , 90 claim 1 , 95 or 98% high acyl gellan gum.7. The non-dairy cheese analog of one or more of to claim 1 , wherein the high acyl gellan gum is a mixture of high acyl gellan gum and low acyl gellan gum.8. The non-dairy cheese analog of one or more of to claim 1 , wherein the non-dairy cheese analog further comprises: a) between 8% to 16% by weight of a plant protein; b) between 8% to 18% of a starch; and c) between 8 to 18% by weight of one or more plant oils.9. The non-dairy cheese analog of one or more of to claim 1 , wherein the non-dairy cheese analog further ...

ENZYMATICALLY MODIFIED GELLAN GUM

The present invention relates to process for preparing partially deacylated gellan gum, the process comprising subjecting native or high acyl gellan gum to treatment with an esterase capable of partially deacylating gellan gum. 1. A process for preparing partially deacylated gellan gum , wherein the process comprises:subjecting native or high acyl gellan gum in a fermentation broth to treatment with an esterase capable of partially deacylating gellan gum, andisolating a partially deacylated gellan gum from the fermentation broth after the esterase treatment.2. The process of claim 1 , wherein the esterase is an acetyl esterase of the carbohydrate esterase family or a pectin acetyl esterase.3Clostridium thermocellum.. The process of claim 1 , wherein the esterase is pectin acetyl esterase 12B derived from4. The process of claim 1 , wherein the esterase treatment is carried out at a pH in the range of 5.5-7.5.5. The process of claim 1 , wherein the esterase treatment is carried out at a temperature in the range of 40-80° C.6. The process of claim 1 , wherein the amount of esterase is 100-2000 units per L of fermentation broth.7. The process of claim 1 , wherein the esterase treatment is carried out for 10-1440 minutes.8. A partially deacylated gellan gum produced by the process of claim 1 , wherein:the deacylated gellan gum has a molecular weight that is less than 10% reduced compared to the molecular weight of native gellan gum,the deacylated gellan gum comprises a polysaccharide chain comprising repeating units, andbetween 0% and 48% of the repeating units of the polysaccharide chain comprise an acetate residue.9. The partially deacylated gellan gum according to claim 8 , wherein between 0% and 25% of the repeating units comprise an acetate residue.10. The partially deacylated gellan gum according to claim 8 , wherein the partially deacylated gellan gum exhibits a gelling temperature between 60 and 85° C.11. A food product claim 8 , wherein the food product:{'claim- ...

A BEVERAGE PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION AND A METHOD PRODUCING THEREOF

The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction. The invention also relates to a shelf stable ready-to-drink beverage product comprising aggregated proteins comprising micellar caseins and whey protein aggregates, wherein the product has a pH of 6.6-7.2, 1.5-8.0 wt. % milk proteins, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-20 mM divalent cations, and the aggregates are of 5-30 microns mean diameter D(4,3) as measured by laser diffraction. 1. A method of producing a shelf stable ready-to-drink beverage product , comprising the steps of:providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40;adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids and subsequentlyheat treating the ingredient composition at ultra high temperature (UHT) at 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 ...

Process for preparing beads as food additive

Beads as food additive consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or volatile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are prepared by a process comprising the steps of forming a system consisting of a dispersion or emulsion of a water immiscible material in an aqueous solution of an acid polysaccharide, especially in the form of an alkali metal salt, an emulsifier and, optionally, one or more other water soluble or water dispersible substances; forming of discrete droplets of said system; converting said droplets to water-insoluble gel beads by introducing said droplets in an aqueous or alcoholic solution containing multivalent cations, thereby building a suspension of gel beads; isolating said gel beads from said suspension; optionally, drying the isolated beads, and loading the isolated beads with at least one active ingredient. The active ingredient is at least one compound of the group consisting of flavors, fragrances, vitamins or coloring materials.

具有高油脂含量的稳定凝胶组合物及其制备方法和用途

本申请涉及一种具有高油脂含量的可咀嚼稳定凝胶组合物，其包含基于组合物总重的55‑70wt％的油脂，1‑15wt％的第一胶凝剂，0.1‑2wt％的第二胶凝剂，0.1‑7wt％的稳定剂，任选地药用、食品用和/或保健品用的其它添加剂，和余量的水。本申请还涉及所述凝胶组合物的制备方法和用途。

Edible tubular food shell

FIELD: food industry. SUBSTANCE: group of inventions relates to the food industry, in particular to the production and use of edible tubular food shells. The edible seamless tubular food shell contains at least one hydrocolloid, which can be chemically coagulated, selected from a group consisting of alginate salt and pectin, and at least one water-soluble hydrocolloid vegetable gum, which forms a thermally irreversible water-insoluble gel, selected from a group consisting of gellan gum and glucomannan. At least one hydrocolloid, which can be chemically coagulated, is present in an amount from 30 to 76 wt. %, and at least one water-soluble hydrocolloid plant gum is present in an amount from 24 to 70 wt. %, per mass of dry shell solids and the mass ratio of at least one hydrocolloid to at least one hydrocolloid plant gum is in the range from 0.2 to 1.45: 1.0 to 3.0 per mass of dry shell solids. EFFECT: edible tubular food shell for food products is resistant to hot water and sodium salt, is easily corrugated, is used for filling with food products, especially meat, cheese or fish products, as well as vegetarian or vegan food products. 13 cl, 5 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 765 889 C1 (51) МПК A22C 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 13/00 (2021.08) (21)(22) Заявка: 2021118411, 05.03.2020 (24) Дата начала отсчета срока действия патента: Дата регистрации: 04.02.2022 (73) Патентообладатель(и): ВИСКОФАН, С.А. (ES) 07.03.2019 EP 19161339.7 (56) Список документов, цитированных в отчете о поиске: US 2851394 A, 25.07.1989. CA 2372642 A1, 16.11.200. US 6730340 B1, 04.05.2004. GB 2048642 A, 17.12.1980. EP 0795270 A1, 17.09.1997. US 2009214722 A1, 27.08.2009. (45) Опубликовано: 04.02.2022 Бюл. № 4 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 24.06.2021 (86) Заявка PCT: 2 7 6 5 8 8 9 R U (87) Публикация заявки PCT: WO 2020/178778 (10.09.2020) Адрес для ...

식용 튜브형 식품 케이싱

본 발명은, 온수 및 소듐 염에 강하고, 고온에서 안정적이며, 쉽게 셔링될 수 있고, 식품, 특히 육류, 치즈 또는 생선 제품뿐만 아니라 채식주의자 또는 비건 식품으로 채워질 준비가 된 식품 케이싱, 예를 들면 소시지 케이싱과 같은 식용 튜브형 식품 케이싱, 상기 식용 튜브형 식품 케이싱의 제조 방법, 상기 식용 튜브형 식품 케이싱을 형성하기 위한 조성물 및 상기 식용 튜브형 식품 케이싱의 용도를 제공한다.

METHOD FOR PRODUCING A GELIERTE FOOD

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。

Gel-based composition and its production methods

FIELD: food industry. SUBSTANCE: proposed invention relates to gel-based portioned food products and their production methods. The gel-based food product is consumed in one scoop without usage of a spoon or other tableware, providing the consumer with approximately 200 mg/portion of caffeine, 1000 mg/portion of taurine and 100% of the recommended daily dose of consumption of vitamins B 3 , B 5 , B 6 and B 12 . The gel-based food product includes calcium lactate, trisodium citrate, dextrin and gums, its quantity being approximately 0.5-2 oz. EFFECT: portioned food products production. 15 cl, 5 tbl, 7 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 512 330 C2 (51) МПК A23L 1/0524 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2012135510/13, 18.01.2011 (24) Дата начала отсчета срока действия патента: 18.01.2011 (72) Автор(ы): СРИДХАР Видия (US) (73) Патентообладатель(и): ПЕПСИКО, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 27.02.2014 Бюл. № 6 R U 18.01.2010 US 61/295,949 (45) Опубликовано: 10.04.2014 Бюл. № 10 А1, 06.07.1994. RU 2262241 С2, 20.10.2005. WO 98/47390 А1, 29.10.1998 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 20.08.2012 (86) Заявка PCT: 2 5 1 2 3 3 0 (56) Список документов, цитированных в отчете о поиске: WO 69/00018 А1, 04.01.1996. ЕР 605097 2 5 1 2 3 3 0 R U (87) Публикация заявки PCT: WO 2011/088444 (21.07.2011) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) КОМПОЗИЦИИ НА ОСНОВЕ ГЕЛЯ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ (57) Реферат: Предлагаемое изобретение относится к и 100% рекомендованной суточной нормы порционным пищевым продуктам и способам их потребления витаминов B3, B5, B6 и B12. Пищевой получения на основе геля. Пищевой продукт на продукт на основе геля включает лактат кальция, основе геля потребляют за один прием без тринатриевый цитрат, декстрин, камеди и ...

Process for producing a frozen aerated composition

A process for producing a frozen aerated composition is provided, the process comprising aerating an aqueous mixture, followed by quiescently freezing the aerated mixture, characterized in that the mixture comprises hydrophobin.

Process for producing a frozen aerated composition

Method for producing frozen aerated composition

Starch products having hot or cold water dispersibility and hot or cold swelling viscosity

Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

Starch products having hot or cold water dispersibility and hot or cold swelling viscosity

Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

Method for obtaining of meat-substituting product, meat- substituting product obtained by using the same, and ready-to-eat meat-substituting product

FIELD: food-processing industry. SUBSTANCE: method involves mixing protein material, hydrocolloid deposited by metal cations and water at elevated temperature until homogeneous mixture is produced; mixing resultant mixture with solution of cations of metals having valence of at least 2 for forming of fibrous product; obtaining fibrous product. Protein material is preferably milk protein material. Hydrocolloid is selected from the group consisting of low methoxy content pectin, resin Gellan and alginate. Also, meat-substituting product obtained using the method is described in Specification. EFFECT: increased efficiency of method and improved quality of meat-substituting product. 20 cl, 1 tbl, 5 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 299 587 (13) C2 (51) ÌÏÊ A23J A23J A23J A23L A23L A23L ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) 3/08 (2006.01) 3/10 (2006.01) 3/22 (2006.01) 1/0524 (2006.01) 1/0532 (2006.01) 1/054 (2006.01) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2004123615/13, 17.09.2002 (72) Àâòîð(û): ÊÂÅËÜÄÀÌ Àäðèààí Êîðíåëèñ (NL) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 17.09.2002 (73) Ïàòåíòîîáëàäàòåëü(è): ÍÓà ÍÀÐÓÍÃÑ-ÓÍÄ ÃÅÍÓÑÑÌÈÒÒÅËÜ ÔÅÐÒÐÈÁÑ-ÃÅÇÅËËÜØÀÔÒ ÌÁÕ (DE) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 22.01.2002 NL 1019816 (43) Äàòà ïóáëèêàöèè çà âêè: 10.05.2005 (45) Îïóáëèêîâàíî: 27.05.2007 Áþë. ¹ 15 2 2 9 9 5 8 7 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: US 4423083 À, 27.12.1983. US 3865959 À, 11.02.1975. RU 2115329 Ñ1, 20.07.1998. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 23.08.2004 2 2 9 9 5 8 7 R U (87) Ïóáëèêàöè PCT: WO 03/061400 (31.07.2003) C 2 C 2 (86) Çà âêà PCT: NL 02/00594 (17.09.2002) Àäðåñ äë ïåðåïèñêè: 191186, Ñàíêò-Ïåòåðáóðã, à/ 230, "ÀÐÑÏÀÒÅÍÒ", ïàò.ïîâ. Ñ.Â.Íîâîñåëîâîé (54) ÑÏÎÑÎÁ ÏÎËÓ×ÅÍÈß ÏÐÎÄÓÊÒÀ, ÇÀÌÅÍßÞÙÅÃÎ ÌßÑÎ, ÏÐÎÄÓÊÒ, ÇÀÌÅÍßÞÙÈÉ ÌßÑÎ, ÏÎËÓ×ÅÍÍÛÉ ÝÒÈÌ ÑÏÎÑÎÁÎÌ, È ÃÎÒÎÂÛÉ Ê ÓÏÎÒÐÅÁËÅÍÈÞ ÏÐÎÄÓÊÒ, ÇÀÌÅÍßÞÙÈÉ ÌßÑÎ (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ñïîñîáó ...

Oil-coated microparticulated gellan gum

ABSTRACT OF THE INVENTION The invention is oil-coated microparticulated gellan gum microparticles which are useful as a fat replacer, as an encapsulant and/or as a delivery system for food ingredients in low- or no-fat food matrix , The microparticles are substantially spherical and have particle sizes ranging between about 0.1-10 microns. Primarily, these microparticles have particle sizes ranging between 0.1-5.0 microns. The microparticles have a narrow size distribution, with about 70-80% ranging between the 0.1-5.0 micron size. The particles have a high degree of deformability and surface hydrophobicity.

Preparation method of microcapsule with oat protein as wall material

本发明涉及一种燕麦蛋白壁材的制备方法，所述燕麦蛋白壁材是将一定质量比的燕麦蛋白、结冷胶、GDL或CaCl 2 溶液混合制备凝胶壁材。本发明还提供了燕麦蛋白壁材的制备方法。本发明利用燕麦蛋白、结冷胶、GDL或CaCl 2 溶液混合物作为壁材，可以有效减少活性物质对外界环境因素(如光、氧、水)的反应；减少心材向环境的扩散；控制心材在模拟胃肠内的释放；掩蔽心材的异味；保护心材的物理化学性质和生物活性等。可以使纯天然的风味配料、生物活性物质融入食品体系，并能保持其活性，它可以使许多传统的工艺过程得到简化，同时它也使许多用通常技术手段无法解决的工艺问题得到解决。并且，本发明壁材制备得到的微胶囊具有颗粒均匀、囊壁致密、包埋率高、稳定性好、释放性能好等优点。

Method and composition for prevention and relief of dairrhoea

FIELD: medicine; veterinary science. SUBSTANCE: method of prevention and relief of diarrhoea includes application of gellan gum introduced to mammal in amount preventing or relieving diarrhoea. Pharmaceutical dosage form for oral introduction to mammal includes daily dosage or partial daily dosage of gellan gum in amount providing prevention and relief of diarrhoea in combination with pharmaceutical carrier. Edible composition applicable for dog or cat, contains at least one edible component and gellan gum in amount preventing or relieving diarrhoea. EFFECT: considerable diarrhoea relief for sick mammals and diarrhoea prevention for healthy mammals. 25 cl, 4 tbl, 4 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 328 291 (13) C2 (51) ÌÏÊ A61K A23K A23L A61P 31/715 (2006.01) 1/18 (2006.01) 1/054 (2006.01) 31/00 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005131583/13, 02.03.2004 (72) Àâòîð(û): ×ÅÓÊ Âàè (US), ÊÕÎÎ Êðèñòèíà (US) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 02.03.2004 (73) Ïàòåíòîîáëàäàòåëü(è): ÕÈËË`Ñ ÏÅÒ ÍÜÞÒÐÈØÍ, ÈÍÊ. (US) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 12.03.2003 (ïï.1-25) US 10/387,167 (43) Äàòà ïóáëèêàöèè çà âêè: 10.02.2006 (45) Îïóáëèêîâàíî: 10.07.2008 Áþë. ¹ 19 2 3 2 8 2 9 1 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: RU 2053781 Ñ1, 10.02.1996. RU 2070051 C1, 10.12.1996. WO 0135983 A, 25.05.2001. KR 20020008489 A, 31.01.2002. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 12.10.2005 2 3 2 8 2 9 1 R U (87) Ïóáëèêàöè PCT: WO 2004/080206 (23.09.2004) C 2 C 2 (86) Çà âêà PCT: US 2004/006358 (02.03.2004) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ã.Á. Åãîðîâîé, ðåã.¹ 513 (54) ÑÏÎÑÎÁ È ÊÎÌÏÎÇÈÖÈß ÄËß ÏÐÅÄÓÏÐÅÆÄÅÍÈß ÈËÈ ÎÑËÀÁËÅÍÈß ÄÈÀÐÅÈ (57) Ðåôåðàò: Ãðóïïà èçîáðåòåíèé îòíîñèòñ ê îáëàñòè âåòåðèíàðíîé ìåäèöèíû. Ñïîñîá ïðåäóïðåæäåíè èëè îñëàáëåíè äèàðåè âêëþ÷àåò ...

Method for preparing a gelled food product

打开基于多糖胶凝剂的热可逆凝胶(A)的密闭容器；将凝胶(A)加热至至少60℃的温度；在加热之前、期间或之后，将凝胶(A)和至少一种给予口味或风味的食品成分混合，来提供含有至少1wt%蛋白质的混合凝胶组合物(B)，使得凝胶(A)构成组合物(B)的50-98wt%，并使混合凝胶组合物(B)在模子中凝固来制得胶态食品。

Edible compositions with high moisture content and methods for their production

Настоящее изобретение относится к пищевой промышленности. Предложенный способ получения пищевой композиции включает стадии получения материала на растительной основе, выбранного из группы, состоящей из фруктовой мякоти, фруктового пюре, фруктового сока, концентрированного фруктового пюре, концентрированного фруктового сока, цельных кусочков фруктов, овощного пюре, овощной мякоти, концентрированного овощного пюре, концентрированного овощного сока или их комбинации, и объединение материала на растительной основе с гидроколлоидом. Причем гидроколлоид выбирают из группы, состоящей из пектина, агара, камеди плодов рожкового дерева, каррагенана, гуаровой камеди, тамариндовой камеди и их комбинаций. Затем осуществляют обработку материала на растительной основе и гидроколлоида электромагнитным нагреванием, генерируемым излучением микроволновой энергии, достаточным для стерилизации материала на растительной основе, при мощности 1000 Вт в течение от шести до десяти минут и переносят объединенную композицию в одну или несколько порционных упаковок. Полученная пищевая композиция представляет собой смесь, содержащую материал на основе фруктов и/или овощей и гидроколлоид, выбранный из группы, состоящей из пектина, агара, камеди бобов рожкового дерева, каррагинана, гуаровой камеди, тамариндовой камеди и их комбинаций. Указанная пищевая композиция является стабильной по размеру, стабильной в течение по меньшей мере 12 месяцев в условиях окружающей среды при хранении в герметичной упаковке, имеет содержание влаги более 50 вес.%, имеет рН менее 4,5, имеет активность воды по меньшей мере 0,5, является промышленно стерильной, не содержит искусственных ароматизаторов, имеет содержание сухих веществ более 10 вес.% и не проявляет синерезиса. Причем пищевая композиция находится в герметичной упаковке. 2 н. и 15 з.п. ф-лы, 6 ил., 9 табл., 36 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 768 731 C2 (51) МПК A23L 21/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ...

Drink

Method for suspending inclusions

FLOWABLE AQUEOUS CONTINUOUS EMULSIONS

Cloudy fruit juice beverage with excellent dispersion stability and production method thereof

Degraded polysaccharide derivatives

A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.

Composition containing pineapple ceramide with high level of stability

본 발명은 침전 안정성이 우수한 조성물에 관한 것이다. 본 발명에 따른 조성물은 세라마이드; 및 콜라겐, 히알루론산, 계관 추출물 등의 성분이 포함되더라도 침전 안정성이 우수하며 식품 조성물, 바람직하게는 음료 조성물로 활용이 가능하다. The present invention relates to a composition having excellent precipitation stability. The composition according to the present invention is ceramide; And even if it contains components such as collagen, hyaluronic acid, tube extract, etc. excellent precipitation stability and can be utilized as a food composition, preferably a beverage composition.

Polysaccharide-Containing Compositions and Use Thereof

본 발명은 고농도의 다당류를 포함하면서 저점도의 액체 상태에 있는 조성물을 조정하여 새로운 식감 및(또는) 기능을 갖는 의약품, 점안제, 식품, 화장품, 욕실 제품 등을 제공하는 것을 과제로 한다. 고농도의 다당류, 예를 들면 한천을 물 함유 액체 중에서 가열한 후, 전단력을 가하면서 냉각함으로써 저점도의 액체 상태에 있는 조성물을 얻을 수 있고, 상기 의약품 등을 제공할 수 있다. 저장 중의 환경 온도의 변화에 의한 겔화가 생기지 않고, 도포하기 쉽게 흘러 내리기 어려운 수성 의약 조성물 기재로서 사용할 수 있는 조성물을 제공할 수 있다. 또한, 한천을 배합한 점안제는 약물의 안내 이행성을 향상시키는 효과가 생긴다. 또한, 미립자상의 한천을 점안제에 배합하면 저점도로 유지할 수 있기 때문에 액의 주입이 양호하고, 점안시의 느낌도 우수하다. The present invention aims to provide pharmaceuticals, eye drops, foods, cosmetics, bathroom products, etc., having a new texture and / or function by adjusting a composition in a low viscosity liquid state while containing a high concentration of polysaccharides. After heating a high concentration of polysaccharides, for example, agar, in a water-containing liquid and cooling with application of shearing force, a composition in a low-viscosity liquid state can be obtained, and the drug can be provided. The composition which can be used as an aqueous pharmaceutical composition base material which does not produce gelatinization by the change of the environmental temperature during storage, and is difficult to flow easily to apply | coat, can be provided. In addition, eye drops formulated with agar have an effect of improving intraocular performance of the drug. In addition, when the particulate agar is blended into the eye drop, it can be maintained at a low viscosity, so that the injection of the liquid is good and the feeling at the time of eye drop is also excellent. 고농도의 다당류, 저점도, 한천, 점안제, 전단력, 안내 이행성 High concentration of polysaccharides, low viscosity, agar, eye drops, shear force, guide performance

Liquid source or soup (Liquid Sauce or Soup)

수성상 및 오일상을 함유하는 높은 온도, 전단력 및 저장 안정성을 갖고, 부드러운 조직감을 갖는 액상 소스 수프 또는 그레이비 생성물. 수성상은 (a) 무전분 다당류 마이크로겔의 분산상, 및 (b) 생중합체 용액을 함유하는 연속상을 포함한다.

Formula and preparation process of pink cherry blossom-flavored flower-shaped jelly product

本发明涉及一种粉红色樱花味花形果冻产品配方及其制备工艺，制备时，将白砂糖和琼脂、海藻酸盐、结冷胶、刺槐豆胶、卡拉胶、魔芋粉、钾盐按照配方混合均匀，将柠檬酸盐加入RO水中，加热至80‑90℃，打开搅拌器，高速搅拌，再将复配胶和白砂糖混合物缓慢投入RO水中，保温至70‑90℃之间；持续高速搅拌保持20‑40min至没有肉眼可见胶粒，加入钙盐，成果冻胶液；在将保温在70‑90℃果冻胶液，通过成型设备传输至花型模具中，冷却凝固成型，形成果冻。果冻形状不受产品包装限制，在最小包装单位内，可同时存在多个花型凝胶果冻，且果冻口感Q弹有咀嚼感。

METHOD AND COMPOSITION FOR PREVENTING OR MITIGATING DIARRHEA

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2005 131 583 (13) A (51) ÌÏÊ A23L 1/054 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2005131583/13, 02.03.2004 (71) Çà âèòåëü(è): ÕÈËË`Ñ ÏÅÒ ÍÜÞÒÐÈØÍ, ÈÍÊ. (US) (30) Ïðèîðèòåò: 12.03.2003 US 10/387,167 (43) Äàòà ïóáëèêàöèè çà âêè: 10.02.2006 Áþë. ¹ 4 (86) Çà âêà PCT: US 2004/006358 (02.03.2004) (74) Ïàòåíòíûé ïîâåðåííûé: Åãîðîâà Ãàëèíà Áîðèñîâíà Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ã.Á. Åãîðîâîé R U Ôîðìóëà èçîáðåòåíè 1. Ñïîñîá ïðåäóïðåæäåíè èëè îñëàáëåíè äèàðåè ó ìëåêîïèòàþùèõ, âêëþ÷àþùèé ââåäåíèå óêàçàííîìó ìëåêîïèòàþùåìó ãåëëàíîâîé êàìåäè â êîëè÷åñòâå, ïðåäîòâðàùàþùåì èëè îñëàáë þùåì äèàðåþ. 2. Ñïîñîá ïî ï.1, â êîòîðîì ìëåêîïèòàþùèì âë åòñ ÷åëîâåê. 3. Ñïîñîá ïî ï.2, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò îðàëüíî. 4. Ñïîñîá ïî ï.3, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò â âèäå æèäêîñòè èëè òâåðäîãî âåùåñòâà. 5. Ñïîñîá ïî ï.4, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò â âèäå òâåðäîãî âåùåñòâà â ôîðìå êàïñóëû, òàáëåòêè èëè êàïëåòû. 6. Ñïîñîá ïî ï.4, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò â âèäå ãåë . 7. Ñïîñîá ïî ï.3, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò â ïèùó ÷åëîâåêà. 8. Ñïîñîá ïî ï.7, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò â ïèùó èëè íàíîñ ò íà ïîâåðõíîñòü ïèùåâîãî êîìïîíåíòà. 9. Ñïîñîá ïî ï.3, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò â êîëè÷åñòâå îò îêîëî 0,05 äî îêîëî 2 ã/êã âåñà òåëà â äåíü. 10. Ñïîñîá ïî ï.1, â êîòîðîì ìëåêîïèòàþùèì âë þòñ ñîáàêà èëè êîøêà. 11. Ñïîñîá ïî ï.10, â êîòîðîì ãåëëàíîâîó êàìåäü ââîä ò îðàëüíî. 12. Ñïîñîá ïî ï.11, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò â âèäå æèäêîñòè èëè òâåðäîãî âåùåñòâà. 13. Ñïîñîá ïî ï.12, â êîòîðîì ãåëëàíîâóþ êàìåäü ââîä ò â âèäå òâåðäîãî âåùåñòâà â ôîðìå êàïñóëû, òàáëåòêè èëè êàïëåòû. Ñòðàíèöà: 1 RU A 2 0 0 5 1 3 1 5 8 3 A (54) ÑÏÎÑÎÁ È ÊÎÌÏÎÇÈÖÈß ÄËß ÏÐÅÄÓÏÐÅÆÄÅÍÈß ÈËÈ ÎÑËÀÁËÅÍÈß ÄÈÀÐÅÈ 2 0 0 5 1 3 1 5 8 3 (87) Ïóáëèêàöè PCT: WO 2004/ ...

Liquid product containing nucleotides/nucleosides

FIELD: medicine, pharmaceutics. SUBSTANCE: invention refers to medicine, particularly to a liquid composition for prevention and treatment of memory disorders and/or cognitive dysfunction, Alzheimer's disease, Parkinson's disease and/or dementia with said composition containing: (i) at least 50 mg of nucleoside and/or nucleotide in 100 ml; (ii) 0.2 to 10 g of protein in 100 ml; and (iii) 0.05 to 3 wt % of a thickener of total weight of the composition. The thickener is preferentially specified in a group consisting of cellulose, xanthum gum, gellan gum. Preferentially, the composition has a loss tangent δ within 0.1 and 100 measured at any extension in the range of 1-100% at 0.1 Hz and 20°C. EFFECT: invention provides prevented precipitation in the product, as well as good homogeneity. 20 cl, 3 ex, 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 446 807 (13) C2 (51) МПК A61K 31/7052 (2006.01) A61K 9/08 (2006.01) A61K 47/38 (2006.01) A23L 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2010130161/15, 04.03.2008 (24) Дата начала отсчета срока действия патента: 04.03.2008 (73) Патентообладатель(и): Н.В. НЮТРИСИА (NL) (45) Опубликовано: 10.04.2012 Бюл. № 10 2 4 4 6 8 0 7 (56) Список документов, цитированных в отчете о поиске: ЕР 1800675 А1, 27.06.2007. WO 2006031683 А2, 23.03.2006. RU 2279880 C2, 20.03.2003. RU 2099338 C1, 20.12.1997. (85) Дата начала рассмотрения заявки PCT на национальной фазе: 20.07.2010 2 4 4 6 8 0 7 R U (87) Публикация заявки РСТ: WO 2009/082203 (02.07.2009) C 2 C 2 (86) Заявка PCT: NL 2008/050124 (04.03.2008) Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", пат.пов. Е.Е.Назиной (54) ЖИДКИЙ ПРОДУКТ, СОДЕРЖАЩИЙ НУКЛЕОТИДЫ/НУКЛЕОЗИДЫ (57) Реферат: Изобретение относится к медицине, в частности, жидкой композиции для предупреждения и/или лечения ухудшения памяти и/или когнитивной дисфункции, болезни Альцгеймера, ...

Compositions and methods for reducing food intake and controlling weight

Compositions and methods for reducing weight, improving weight loss and for providing satiety are provided. Such compositions include at least one soluble anionic fiber and at least one monovalent cation.

Method for suspending particles in alcoholic liquid composition and corresponding liquid composition

本发明涉及一种在含酒精的液体组合物中悬浮颗粒的方法，其中采用低酰基结冷胶，以及含有所述悬浮颗粒的含酒精的饮料。

Sterile RTD peanut emulsions and preparation method thereof

本发明公开了即饮型(“RTD”)植物蛋白和/或乳蛋白饮料，所述饮料具有改善的稳定性、质构和口感。所述饮料包含植物蛋白和/或乳蛋白以及增稠/稳定体系，其中所述增稠/稳定体系由稳定剂组成或者由稳定剂和乳化剂组成，前提条件是仅一种稳定剂存在于所述体系中，或者仅一种稳定剂和仅一种乳化剂存在于所述体系中。本发明还公开了用于制备所述RTD饮料的方法。

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.

STABLE HOMOGENEOUS SUSPENSION WITHOUT EMULSIFIER, PROCESS FOR PREPARING SAME, AND USE THEREOF IN FOOD COMPOSITIONS

Fish egg substitute preparation

New method (I) of preparing a fish egg substitute (II) comprises preparing an emulsion from a viscous oil based phase (III) and adding it to a gelling solution (IV) to form drops of the emulsion coated with a gelling film (V), where (IV) is a gellane gum and (III) contains sodium chloride. Also claimed is a method (VI) identical to (I) except that (IV) is a gellane gum in combination with another gum. Also claimed are (II) prepared according to (I) or (VI).

PROCESS FOR THE PREPARATION OF SUBSTITUTES OF FISH EGGS, SUCH AS SALMON OR STURGEON EGGS

Self-supporting dairy composition

The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt.%, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the casein content being 7-13 wt. %, based on the total weight of the composition; the composition comprising 0.2-10 wt. % fat, based on the total weight of the composition; the composition comprising a cold-set gelling agent, in a relative amount of at least 0.3 wt. %, preferably 0.5-5 wt. %, based on the total weight of the composition; the composition comprising water; and the composition having an about neutral pH.

Edible coating composition and uses thereof

Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.

FOOD COMPOSITIONS IN THE FORM OF JELLICA IN JELLY

1. Пищевая композиция в виде ломтиков в желе, включающая ломтики в желе с соотношением ломтиков и желе примерно от 25:75 до 60:40, где желе содержит примерно от 0,01 до 1% геллана, примерно от 0,01 до 1% деацетилированного ксантана, примерно от 0,01 до 1% хелатирующего агента и примерно от 0,01 до 1% соли кальция.2. Пищевая композиция по п.1, в которой желе дополнительно содержит примерно от 0,01 до 1% гуаровой камеди.3. Пищевая композиция по п.1, в которой желе содержит примерно от 0,03 до 0,7% геллана, примерно от 0,03 до 0,7% деацетилированного ксантана, примерно от 0,03 до 0,7% хелатирующего агента и примерно от 0,03 до 0,7% соли кальция.4. Пищевая композиция по п.3, в которой желе дополнительно содержит примерно от 0,03 до 0,7% гуаровой камеди.5. Пищевая композиция по п.1, в которой желе содержит примерно от 0,05 до 0,5% геллана, примерно от 0,05 до 0,5% деацетилированного ксантана, примерно от 0,05 до 0,5% хелатирующего агента и примерно от 0,05 до 0,5% соли кальция.6. Пищевая композиция по п.1, в которой желе дополнительно содержит примерно от 0,05 до 0,5% гуаровой камеди.7. Пищевая композиция по п.1, составленная для обеспечения полного и сбалансированного питания животного.8. Пищевая композиция по п.1, в которой животное является домашним животным.9. Пищевая композиция по п.8, в которой животное является собакой или кошкой.10. Композиция желе, пригодная для применения в пищевых композициях в виде ломтиков в желе, содержащая примерно от 0,01 до 1% геллана, примерно от 0,01 до 1% деацетилированного ксантана, примерно от 0,01 до 1% хелатирующего агента и примерно от 0,01 до 1% соли кальция.11. Композиция желе по п.10, дополнительно содержащая примерно от 0,01 до 1% гуаровой камеди.12. Композиция желе по п.10, в ко РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2011 133 056 A (51) МПК A23L 1/054 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2011133056/13, 30.12.2009 (71) Заявитель(и): НЕСТЕК С.А. (CH) ...

Ceramide-containing composition with excellent stability

Cohesive thin liquids to promote safe swallowing in dysphagic patients

Method for suspending particles in alcoholic liquid composition and corresponding liquid composition

The present invention relates to a method for suspending particles in alcoholic liquid composition wherein low acyl gellan gum is used and to a alcoholic beverage having such suspended particles.

Microwave sterilization or pasteurization

Un sistema de esterilización o pasteurización, que comprende: una sección de calentamiento (104) con uno o más conjuntos de microondas acoplados a la misma; una unidad de transporte (103) que transporta una pluralidad de artículos que tienen contenido de agua a través de la sección de calentamiento; un suministro de agua (134) para hacer circular agua a través de la sección de calentamiento y sumergir la pluralidad de artículos en agua mientras están en la sección de calentamiento y sometidos a energía de microondas de uno o más conjuntos de microondas; caracterizado por que el sistema de esterilización o pasteurización comprende al menos una sección (102) en comunicación fluida con dicha sección de calentamiento que está configurada para contener agua en una elevación por encima de la sección de calentamiento para aplicar una presión hidrostática al agua en la sección de calentamiento que es suficiente para evitar que el contenido de agua de los artículos provoque la explosión de vapor del artículo cuando la energía de microondas de uno o más conjuntos de microondas se aplica a los artículos. A sterilization or pasteurization system, comprising: a heating section (104) with one or more microwave assemblies coupled thereto; a conveying unit (103) that conveys a plurality of articles having water content through the heating section; a water supply (134) for circulating water through the heating section and immersing the plurality of items in water while in the heating section and subjected to microwave energy from one or more microwave arrays; characterized in that the sterilization or pasteurization system comprises at least one section (102) in fluid communication with said heating section that is configured to contain water at an elevation above the heating section to apply a hydrostatic pressure to the water in the heating section which is sufficient to prevent the water content of the articles from causing steam explosion from the article when microwave energy ...

Acidified Protein Beverages Containing Suspended Particulates and Methods of Making Same

The use of gellan gum in combination with carboxymethyl cellulose (cellulose gum) in acidified protein beverages is described. Acifidied protein beverages comprising a combination of cellulose gum and gellan gum and methods to prepare these beverages are also described.

Plant-based egg substitute compositions

An egg substitute composition includes a substantially egg-less dry mixture that includes a starch and/or lipid source and/or a protein source, and a hydrocolloid system. The hydrocolloid system includes a mixture of hydrocolloids and a crosslinking agent. The crosslinking agent is adapted to crosslink the mixture of hydrocolloids upon the introduction of a liquid. The mixture of hydrocolloids includes a lower-temperature gelling hydrocolloid and a higher-temperature gelling hydrocolloid. The compositions may further include a liquid activator, which may be added to the dry mix to hydrate the composition, and enable use of the composition in any application typically calling for raw eggs, e.g., scrambled eggs, omelets, frittatas, etc. The compositions (in dry or hydrated form) may also be used as egg- substitutes in various different applications, such as in emulsions (e.g., mayonnaise), and baking mixes.

Gellan gum/ starch blends

Blends of gellan gum and starch are disclosed. These blends exhibit various useful properties, including improvement in shear stability and improvement in the water holding capacity of the starch.

BREAKER-REDUCING FOODS

An agglomerated composition which is homogeneous, flowable and easily dispersible in hot instantized applications and its preparation

Acidified protein beverages containing suspended particles and beverages preparation methods

FIELD: food industry. SUBSTANCE: invention relates to food industry. The method envisages protein base dispersion in water and stirring at a temperature of nearly 50°C. One prepares a solution of cellulose gum by way of cellulose gum powder dispersion in water and stirring at a temperature of nearly 50°C. Then dispersion of protein and cellulose gum solution is cooled to an ambient temperature with protein and cellulose gum solution combined. One mixes gellan gum and sugar. The produced dry mixture is added into the protein and cellulose gum solution. Then one adds a solution containing suspended particles and regulates pH within the range of 3.5 - 4.4, then one heats the solution to a temperature up to nearly 70°C, performs homogenisation, heating to a temperature up to nearly 121°C and cooling to an ambient temperature. The produced acidified protein beverage contains a protein base, sugar, cellulose gum in an amount of 0.2 wt % - 1.0 wt %, gellan gum in an amount of 0.025 wt % - 0.05 wt % and, additionally, suspended particles. EFFECT: invention allows to produce an acidified protein beverage, stable in the process of storage due to formation of a highly-stable structured molecular network of gellan gum ensuring long-term maintenance of coarse particles in a suspended state and non preventing colloidal activity of cellulose gum. 21 cl, 20 tbl, 7 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 454 084 (13) C2 (51) МПК A23L 1/0534 (2006.01) A23C 11/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2009101918/13, 11.06.2007 (24) Дата начала отсчета срока действия патента: 11.06.2007 (73) Патентообладатель(и): СиПи КЕЛКО Ю.С., ИНК. (US) (43) Дата публикации заявки: 27.07.2010 Бюл. № 21 2 4 5 4 0 8 4 (45) Опубликовано: 27.06.2012 Бюл. № 18 (56) Список документов, цитированных в отчете о поиске: JP 2002-300849 А, 15.10.2002. JP 2004173606 А, 24.06.2004. WO 03005837 А1, 23.01.2003. US 5376396 А, 27.12.1994. 2 4 ...

BEVERAGE STABILIZATION SYSTEM