Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: This disclosure provides multi-textured animal treats and methods for making the multi-textured animal treats. In a general aspect, the multi-textured animal treats include a hard component and one or more soft components. The hard component can have a mechanical joint and the one or more soft components can be fixedly attached to the mechanical joint and wrapped around the hard component. The multi-textured treats can include an adhesive or a combination of adhesives and mechanical joints for providing an additional attachment mechanism.

Abstract: Disclosed is a microcapsule including a core having an oxidizable active (OA), the outer part of said core being in a solid form, and a water insoluble coating obtained from an encapsulating agent (EA), with the coating surrounding said core. In particular, the EA can be water soluble or organic solvent soluble, in particular in ethanol. The microcapsule can also include an EA in which the water solubility is pH-dependent. Also, the core does not contain a metal oxide, and the coating does not include a disintegrant, such as sodium starch glycolate. Also disclosed is a process for preparing the microcapsules.

Abstract: Compositions for converting contaminants or dispersing compounds are described. Systems and methods of using the compositions are also disclosed.

Abstract: A food-grade encapsulate which comprises gelled proteins associated with a micronutrient, preferably a dietary mineral, as well as a process for producing the encapsulates are disclosed, with low micronutrient leakage during storage.

Abstract: Processes, systems, and articles of manufacture are disclosed relating to edible meat pieces obtained from a continuous process where each piece generally appears to be home cooked on a grill or cooked in a smoke house with randomized sear and grill marks and smoke aroma. The invention, in its various embodiments, provides processes for manufacturing shelf-stable food treats comprising: starting with proteinaceous material (ground or whole), mixing the proteinaceous material with preservatives and flavor enhancers to form a foodstuff, extruding proteinaceous material (if ground) through at least one die opening that is at least partially irregular to form at least one strip of extrudate, cooking the extrudate or whole proteinaceous material to form a cooked product, coating the cooked product with a basting solution, grilling the basted products to obtain grilled products with searing, grill marks, and smoke aroma; and cutting the grilled product at a cutting angle into pieces.

Abstract: The present invention relates to an infant formula milk powder capable of preventing and alleviating infant iron deficiency anemia and a preparation method thereof. The formula milk powder comprises components such as vegetable oil, fresh milk, whey powder, lactose powder, whey protein powder, oligosaccharides, complex vitamins and complex minerals, wherein the lactoferrin and vitamin C, or alternatively, an iron source (calculated as iron), lactoferrin and vitamin C are maintained in the appropriate mass ratios, and the formula milk powder of the present invention is obtained by performing mixing, homogenizing, cooling, concentrating and spray-drying, packaging or directly using a step-by-step mixing method.

Abstract: The invention discloses complete nutritional powder and a preparation method thereof. The powder is characterized by containing vitamin B1, vitamin B2, vitamin B6, pantothenic acid, niacin, vitamin B 12, vitamin C, vitamin A, vitamin K, vitamin D, vitamin E, biotin, folic acid, calcium, magnesium, iron, zinc, selenium, chromium, copper, manganese, corn fiber powder, inulin, isolated soy protein powder, black bean extract, Brazil mushroom extract, soya bean lecithin, semen phaseoli extract, L-carnitine, ? carotene, lycopene, citrus extract, vanadium, acerola cherry extract, grape seed extract, maltodextrin, essence, aspartame, and acesulfame. The complete nutritional powder is a specifically developed nutritional food, which is highly matched with low sugar diet and moderate exercise in a solution for treating obesity and high blood pressure, high blood sugar and high blood fat.

Abstract: The invention pertains to an infant formula powder composition comprising micronized lactose or lactose microcrystals (i) smaller than 30 micrometer, and/or (ii) of which at least 80% has a size less than 20 micrometer, and/or (iii) at least 80% has a size less than 10 micrometer, and/or (iv) having a median particle size D50 below 10 micrometer. The invention also pertains to the use of micronized lactose or lactose microcrystals for improving flow of an infant formula powder composition.

Abstract: The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).

Abstract: Nutritional products and methods for modulating off-taste intensity in nutritional products are provided. In a general embodiment, a nutritional product is provided and includes a blend of carbohydrates in an approximate 1 to 1 to 1 weight ratio. The blend of carbohydrates may include maltodextrin, corn syrup, and sugar. In another embodiment, methods for modulating off-taste intensity of nutritional compositions are provided and include modifying the sweetness of the nutritional product so that it is moderate.

Abstract: Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein gel for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 degrees Fahrenheit at an acidic pH between 2.85 and 3.5, the protein solution having a viscosity greater than 100 centipoise and containing a protein at a concentration of 10-20% w/w, the protein being at least one of a whey protein isolate and a liquid soy protein isolate, the protein gel having a viscosity of between 10,000 and 1,000,000 centipoise.

Abstract: A nutritious beverage formed from fluid acid whey and a method of forming a nutritious beverage by combining fluid acid whey with a juice.

Abstract: The invention relates to extracts, in particular non-nutrient phytochemicals, form sugar cane or sugar beet waste products, such as molasses, sugar mud and bagasse, which have Glycemic Index (GI) lowering properties and their use as sweeteners and in foods containing sugar.

Abstract: Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, including a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly include wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed. The milk based compositions disclosed herein may contain other ingredients.

Abstract: A composition for human consumption includes a base composition having a pH of about 2 to about 5 and encapsulated caffeine dispersed throughout at least a portion of the base composition. The encapsulated caffeine can be a caffeine complex. The base composition can include a liquid or a food. An oral pouch product includes a porous pouch wrapper, an inner botanical filling material contained within the pouch wrapper, and encapsulated caffeine dispersed throughout at least a portion of the oral pouch product. The encapsulated caffeine is included in the composition and/or the oral pouch product an amount sufficient to release about 50 mg to about 200 mg of caffeine. The composition can provide immediate release of caffeine and/or release of caffeine over an extended period of time.

Abstract: A food bar is formed by a homogenizing of cooked grains including intact endosperm and germ combined with a fermented dairy product and then mixed with other ingredients and then formed into a bar form. Direct processing of more complete grains provides cost savings, energy savings, and nutritional advantages, for the finished product along with a more digestible and textures needed for the particular market.

Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: The present concept is a method of producing dried whole egg, which includes the steps of de-shelling and separating the shell from the inner egg. Next the egg is cooked with live steam injection, and phosphoric acid is added. Next the cooked egg is dried. Finally the cooked egg is ground to a final particle size.

Abstract: The present invention is directed to a method to produce a dairy based food composition with low LPS comprising the steps (a) Providing a milk with a storage time of less than 264 hours and either (b1) Treating the milk with a microfilter of poresize of from 0.01-2 ?m such that at least a casein rich fraction and a serum protein rich fraction is obtained, or (b2) Treating the milk such that at least 98 wt % of the Gram negative bacteria is removed, and heating the milk wherein at least 98wt % of the Gram negative bacteria is removed to 60-90° C. The methods of the present invention are very suitable to provide a dairy based food composition wherein less than 5100 EU LPS per liter ready to use food composition is present or wherein less than 39 EU LPS per gram dry product is present.

Abstract: This invention relates to a cold infusion process for fortifying coffee beans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused coffee bean produced by the process of infusing the coffee bean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a coffee bean with at least one fortifying agent at approximately room temperature.

Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.

Abstract: The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90° C., and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process.

Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.

Abstract: Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water.

Abstract: A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.

Abstract: The present invention relates to low calorie and low carbohydrate nutritional milk compositions and milk products which are designed to include specific components of milk.

Abstract: This invention relates to a cold infusion process for fortifying corn and/or soybeans with one or more vitamin, non-vitamin, mineral, non-mineral, botanical, hormone, herb, neutraceutical, lipid, carbohydrate, amino acid, acid, salt, prebiotic, or probiotic functional additives. This invention also discloses an infused corn and/or soybean produced by the process of infusing the corn and/or soybean at a temperature of less than about 120° F. with a solution comprising water, a bridge initiator for acid salt bias, fortifying agent(s), and an acid in a quantity sufficient to reach a pH of about 3.65. Further, this invention provides a method for the infusion of a corn and/or soybean with at least one fortifying agent at approximately room temperature.

Abstract: Dietary formulations in the form of an oil emulsion providing total enteral or parenteral nutrition, or in the form of food oil suitable for oral administration is provided. The formulations include about 2-60% by calories of a C20 or longer omega-3 fatty acid and about 0.05% to 1% by calories of arachidonic acid, where the formulation provides less than 1% of total calories from linoleic acid and alpha-linolenic acid, and where the fatty acids provide 5-60% of the total calories of said dietary formulation. Methods for treatment of diseases and disorders using the dietary formulations are also provided.

Abstract: The current invention relates to a composition of citrus fruit fibers and hydrophobic vitamin. The hydrophobic nutritional supplement is selected from the group consisting of vitamin A, D, E, K, and mixtures thereof. It further relates to a process for preparing liquid compositions comprising said citrus fruit fibers and hydrophobic vitamin. Furthermore it relates to beverages comprising said composition.

Abstract: A nutritional composition containing a plant food and a mineral food, where the plant food includes at least one of aloe, green algae, red algae, brown algae, blue-green algae, kelp, kombu, hijiki, nori, arame, sea palm, bladderwrack, wakame, dulse, carrageenan, fungi, and bacteria. The mineral food includes at least one of shilajit, humic acid, fulvic acid, bentonite clay, charcoal, diatomaceous earth, dolomite, fossilized remains, rocks, gems, sodium chloride, sea salt, and derivatives or combinations thereof. In one embodiment of the composition, the plant food is a juice of aloe vera and the mineral food is fulvic acid.

Abstract: The present invention relates to animal feed and processes for manufacturing the same. In particular, this invention relates to a high fibre, low density, mono-component (monoforage) product with high concentrations of long fibre particles derived from forage material, for feeding to pets and other animals and methods for producing the same.

Abstract: A sucrose composition including: a base material, a sweetener, a nutrient, and a stabilizer. The base material includes sucrose and lactosucrose. The sweetener includes sucralose. The nutrient includes an organic selenium or/and vitamin C. The stabilizer includes a maltodextrin. The weight parts of the above raw materials are as follows: sucrose: between 1 and 95; lactosucrose: between 5 and 99; sucralose: between 0.0033 and 5.416; the organic selenium: between 0 and 0.015; vitamin C: between 0 and 5, and the maltodextrin: between 0 and 50. A method for preparing the sucrose composition is also provided.

Abstract: The present invention relates to infant/young child nutrition. A set of nutritional compositions having beneficial effects to infants/young children is disclosed. The set of nutritional compositions comprises at least two compositions with varying amounts of components which impart a beneficial effect to the infants young/children. A nutrition kit for infants/young children comprising the set of nutritional compositions is also disclosed as well as a method for manufacturing the set of nutritional components. A dosage regimen is also disclosed.

Abstract: A whole impregnated freeze dried food product for delivering a material of interest comprising; a. moisture content of less than about 5%; b. a material of interest; and, c. taste additives; wherein, the food product is maintained in it's whole original structure, volume and shape; further wherein the food product is functionally impregnated with the material of interest in an amount equivalent to the removed moisture residual, and methods for obtaining same.

Abstract: The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts.

Abstract: The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to produce an aqueous suspension of activated protein aggregates, said suspension having a reactivity of at least 5.0 ?mol thiol groups per gram of activated protein aggregates as determined in the Ellman's assay; dispensing said aqueous suspension in a gas or a water-immiscible liquid to produce suspension droplets having a diameter of 0.1-500 ?m; and forming disulfide cross-links between the activated protein aggregates by contacting the activated protein aggregates with an oxidizing agent, optionally after said activated protein aggregates have been partially cross-linked by forming disulfide cross-links by means of heat treatment or by pressurization to a pressure in excess of 50 MPa.

Abstract: Flavor infused cinnamon sticks and a method for making the same. Natural cinnamon sticks are infused with various flavors, flavor pre-cursors, or other agents such as vitamins, sweeteners, or food colorants. The cinnamon sticks provide a natural matrix for carrying the various flavors or other agents, as well as providing a convenient handheld stirrer when used to add flavor to a beverage. Although ground cinnamon produces an intense amount of cinnamon flavor that would dominate over other infused flavors, the cinnamon flavor in intact cinnamon sticks leaches out only slowly, and thus the cinnamon flavor can harmoniously co-exist with the various infused flavors. Various methods of producing the infused cinnamon sticks are also taught.

Abstract: A pet food with superior preference qualities for a pet, while including dietary fiber such as pulp. The pet food includes dietary fiber, in which the pet food contains lignin in an amount of no less than 0.5% by mass and no greater than 2.2% by mass. The pet food preferably contains the dietary fiber in an amount of no less than 10% by mass and no greater than 20% by mass. A fiber source material for pet food preferably includes lignin in an amount of no less than 5% by mass and no greater than 25% by mass. The pet food is preferably used as a cat food.

Abstract: Provided is an emulsion with an aqueous phase and an oil phase including one or more liposoluble components as well as one or more emulsifiers in the aqueous phase, selected from the group of saponins, preferably quillaia extract, and one or more esters of a vegetable lipid with a food acid in the oil phase. The combination of ester(s) and saponin(s) has a particularly advantageous and unexpected effect for emulsions: thus stable emulsions, preferably stable microemulsions are obtained, which have a high acid stability so that the emulsion is in particular suitable for use in very acidic beverages in the range of pH?3.5. Furthermore, the oxidative stability of the emulsion is improved. If a colorant is emulsified, a premature colorfading can be prevented. In addition, the light stability of the emulsion is increased. The amount of lecithin co-emulsifier in the emulsion can be reduced or this can be completely omitted.

Abstract: The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 wt % of proteins, more than 6 wt % of fibres and 18-35 wt % of inclusions having an average size of at least 2 mm.

Abstract: The present application discloses microbially-stable solutions of water-solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chloride, calcium chloride, potassium phosphate, calcium phosphate, potassium sulfate, calcium phosphate, magnesium phosphate, magnesium sulfate, potassium iodide, and mixtures of these salts. The method of providing microbially-stable solutions of such water-solubilized lipophilic vitamins, as well as food and beverage products containing those microbially-stabilized water-solubilized lipophilic vitamins, are also disclosed.

Abstract: Provided herein are compositions and methods for preparing foods and beverages that contain additives, such as nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.

Abstract: The invention relates to the field of food, in particular to nectar of malt soda and method and devices for preparation of the same. The nectar of malt soda comprises malt juice and soda water. The preparation method includes: preparing malt juice; preparing soda water; mixing and formulating the malt juice and the soda water; sterilizing and filtrating the mixed and formulated mixture of the malt juice and the soda water; packaging the sterilized and filtrated mixture solution of the malt juice and the soda water. The devices for preparation include: malt juice preparation device; soda water preparation device; mixing and formulating device; sterilizing and filtrating device; packaging device. The nectar of malt soda and preparation method and device of the invention can be used to prepare liquid malt beverage.

Abstract: An edible, chewable dark chocolate candy for the oral delivery of dietary supplements and pharmaceutical compounds. The-chocolate formed or molded solid candy contains at least one active ingredient that is blended with the chocolate candy during conching of the chocolate candy. A method for manufacturing the chewable chocolate candy is also disclosed. In the blending phase, a chocolate liquor is blended with additional ingredients to obtain the desired individual chocolate recipe for the chocolate delivery vehicle. The selected dietary supplement and/or pharmaceutical compounds are then added to the chocolate liquor, which is then conched for the desired time period. When the conching phase is completed, the conched chocolate is tempered, after which the tempered chocolate having 60% or more cacao mass may be formed into various sizes and shapes for individually-wrapped pieces, or formed into large blocks for storage and shipment.

Abstract: Described is a composition comprising (i) an aqueous phase comprising water, one, two or more co-solvents selected from the group consisting of propylene glycol, ethanol, triacetin, and glycerol, and optionally one, two or more sugars, preferably selected from the group consisting of sucrose, fructose, and glucose, (ii) a surfactant system comprising one saponin or a mixture of two, three or more saponins, and lecithin, and (iii) an oil phase comprising (or consisting of) one, two, three or more substances selected from the group consisting of flavorants, vitamins, coloring foodstuffs, and polyunsaturated fatty acids, wherein the composition does not comprise a polyclycerol fatty acid ester. Further described is a method of preparing such composition and a corresponding food formulation.

Abstract: The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend.

Abstract: Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: A process and apparatus for preparing a dried food product said process comprising treating a dried food with an aqueous acidulant, in an amount and for a period of time which is sufficient to modify a surface of the food to increase water permeability; dehydrating the acidified food to obtain a desired moisture content with heat; cooling the heated dehydrated acidified food; and infusing the cooled dehydrated acidified food with an infusate.