Abstract: The present invention relates to the use of at least one fatty acid of the omega-3 group, selected from among ?-linolenic acid and stearidonic acid, and of at least one polyphenol as an agent for increasing the endogenous synthesis of eicosapentanoic acid and docosahexanoic acid, for preparing a food, health, or pharmaceutical composition to be administered to a human being or to an animal.

Abstract: The present invention relates to a nutritional composition for women who are breast-feeding a child, including essential nutritional elements for the mother and for the child feeding on the mother's milk, as well as at least one plant extract for promoting breast-feeding. Specifically, the invention relates to a nutritional composition including a protein fraction, a carbohydrate fraction, a lipid fraction including at least one fatty acid of the omega-3 family, at least one mineral element, at least one vitamin including vitamin D and at least one extract of a plant selected from the common hop (Humulus lupulus), barley malt (Hordeum vulgare), fenugreek (Trigonella foenum graecum), anise (Pimpinella anisum), fennel (Foeniculum), cumin (Cuminum cyminum), basil (Ocimum basilicum), white deadnettle (Lamium album), niaouli (Melaleuca quiquenervia), caraway (Carum carvi), heartsease (Viola tricolor), quinoa (Chenopodium quinoa), French lilac (Galega officinalis), or a mixture thereof.

Abstract: A process for the production of cross-linked beadlets containing one or more active ingredients selected from the group of a fat-soluble vitamin active material, a carotenoid and a polyunsaturated fatty acid is provided. The process comprises treating a dry particulate form at a temperature in the range of from 90° C. to 140° C. for a time period of from 30 seconds to 30 minutes or from 1 minute to 10 minutes or from 3 minutes to 7 minutes.

Abstract: A stabilized ? cryptoxanthin-containing water being capable of being utilized in food and drink is provided with low cost. The stabilized ? cryptoxanthin-containing water of the present embodiments is a stabilized ? cryptoxanthin-containing water containing: water; ? cryptoxanthin; and vitamin C, wherein the ? cryptoxanthin is stabilized by adding the vitamin C to the water containing the ? cryptoxanthin. The vitamin C has superior safety and is inexpensive, and the ? cryptoxanthin can be stabilized by the vitamin C alone without using in combination with the other stabilizing agent. Therefore, according to the present embodiments, the ? cryptoxanthin in the water can be stabilized with safety and low cost.

Abstract: A multivitamin composition is delivered as a taste-neutral and clearly dissolving powder for addition to various beverages and food products during the manufacturing process. The formula of the multivitamin composition provides selected essential vitamins and minerals. The powder contains one or more buffered and pH neutral vitamins to assist in achieving the taste-neutral and clearly dissolving characteristics of the composition. The granulated particles of vitamins and minerals may be micro-encapsulated to help conceal the taste of the vitamins and minerals.

Abstract: Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.

Abstract: This invention relates to a practical and effective process for converting esterified xanthophylls, including zeaxanthin, to non-esterified xanthophylls through saponification. In addition, the invention provides a process for obtaining esterified zeaxanthin in high yields and purities, isolating the xanthophylls from interfering substances such as waxes, oils, and fats. A product of this process is a zeaxanthin rich substrate that is suitable for use in foods, nutritional supplements, cosmetics, pharmaceuticals and related products.

Abstract: The present invention provides a method of producing an alcohol-dipped material or a food or drink using the same which includes the following steps: (a) freezing one or more fruits and/or vegetables employed as a raw material; (b) micro grinding the frozen matter; and (c) dipping the micro ground matter in an alcohol having a concentration at which one or more components of the raw material can be extracted (preferably a 15% to 100% alcohol). The alcohol-dipped material thus obtained can be suitably usable as a starting alcohol drink for producing a low-alcohol drink. According to the method of the invention, the alcohol-dipped material or the food or the drink thus obtained can contain a sufficient amount of an efficacious and effective component contained in the vegetable(s) and/or fruit(s), for example, vitamin P.

Abstract: [Problem] To provide a feed for fish farming which is excellent in terms of stability of feed supply and feed shelf life and which has excellent feed intake and feed efficiency. [Solution] A feed for fish farming consisting of an outer layer and an inner layer, characterized in that a composition constituting the outer layer has a breaking stress of 5×104 to 1×106 N/m2, a cohesiveness (30%) of 0.4 to 1.0, and a breaking strain of 30 to 80%. A feed for fish farming characterized by consisting of an outer layer constructed from a heat-induced gel which comprises a protein and/or a starch, and an inner layer comprising a composition which contains nutrient ingredients having fish meal and an oil as essential ingredients. As the protein, surimi, ground fish meat, krill, gelatin, collagen, gluten, egg albumen and soy bean protein are preferred. As the starch, tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch and processed products of these starches are preferred.

Abstract: A method for enhancing gastrointestinal motility in humans and other mammals comprises administering a therapeutically effective amount of a composition having one or more long chain (C24-C36) primary alcohols as policosanols dispersed in one or more food-grade fats or oils, wherein the particle sizes of the alcohols are substantially less than 10 microns.

Abstract: A method and system for deriving animal feed from waste food is provided. The method and system involves dehydrating the waste food. The dehydrated waste food is grinded and mixed with one or more nutrients based on requirements of an animal. Thereafter, a mixture of the waste food and the one or more nutrients is extruded to obtain a plurality of grain pellets with a predetermined consistency. The plurality of grain pellets obtained after extrusion are cut to obtain a required shape and size for a grain pellet. Thereafter, the plurality of grain pellets are conditioned by adding one or more of fat, minerals and vitamins to the plurality of grain pellets. The plurality of pellets thus obtained are packaged and supplied as animal feed.

Abstract: The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Abstract: A granular blend comprising a sweetener fortified with vitamins A, C, D, E, and K. The sweetener may comprise white or brown natural sugar, artificial sweetener, or a mixture of the two. The vitamins may optionally include vitamins B6 and B12, and iron. The granular blend may be provided in packaged form enclosed in an envelope.

Abstract: The present invention is an interactive process and system for formulating a unique digestible physical enhancer for an individual by way of a computer system by displaying one or more statements to an individual using a client's computer, wherein the statements comprise potential formula ingredients. A server device then receives one or more responses from the client computer indicating proposed formula ingredients chosen by the individual and amounts of formula ingredients chosen by the individual. An absorption ability is determined for the proposed formula based upon proposed formula ingredients chosen by individual and amounts of formula ingredients chosen by individual. The individual has the ability to tailor the enhancer by performing the following as many times as needed. Upon receiving approval of proposed unique formula by the individual, the approved unique formula is processed by server device and the approved unique formula is produced for the individual.

Abstract: A nutritional supplement for accelerating weight loss and prevention of dementia and other similar afflictions of the mind includes capsulated concentrations of omega-3 fatty acids and caffeine. Softgel capsules deliver up to 1200 mg of the nutritional supplement to the human body. The omega-3 fatty acids are derived from fish oil and may include both DHA and EPA substances. The combination of omega-3 fatty acids and caffeine accelerate weight loss and help prevent the onset and progress of dementia and dementia-related illnesses. The nutritional supplement is also effective for reducing risks of heart disease and heart attack, and generally aids in promoting cardiovascular health.

Abstract: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt.

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: A foodstuff supplement and method of producing the foodstuff supplement. The method includes forming a liquid phase and adding vitamins to the liquid phase at a temperature below that at which significant depletion and/or degradation of the vitamins will occur. Oil is heated in a vessel and an emulsifier is added to the heated oil. The resultant mixture is cooled and the liquid phase is added.

Abstract: A pet food in the form of a coated kibble that improves vitamin retention. A process of improving vitamin retention of a pet food in the form of a coated kibble. The process can include extruding a mixture to form a core pellet, providing a coating, wherein the coating comprises a vitamin; and applying the coating to the core pellet to form a coated kibble. The vitamin retention can be improved by applying the coating comprising the vitamin when compared to extruding a core with a vitamin.

Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.

Abstract: A pet chew may be manufactured by co-extruding multiple compositions to form a layered construction. Separate extruders may be provided to tailor processing conditions to heat and/or shear sensitive compositions, such as nutritional additives, and the respective extrudates may be combined such that relatively higher levels of nutritional compositions may be provided as an outer layer.

Abstract: The present invention relates to a process for producing a coated product comprising: (a) coating a substrate with a coating material to form a coated substrate; and (b) stabilizing the coated substrate to form the coated product; wherein the operating parameter of substrate-substrate contact and coated substrate-coated substrate contact differs between step a) and step b), such that in step b) the contact is minimized. An apparatus is also provided.

Abstract: This invention relates to the treatment of a prepared food product or an intermediate product for a prepared food product having a reduced content of species and a product hereof. In particular the method relates to a method of producing healthier and tastier food products without losing the mechanical integrity of such products. The method involves post-processing of prepared foods by at least one treatment by a fluid at supercritical conditions, and generally results in products having a reduced fat content and/or reduced content of other species.

Abstract: A method of making a beverage is disclosed. The method comprises mixing water and pectin to form a pectin slurry. Milk is mixed with the pectin slurry. White grape juice concentrate is mixed to the milk and pectin slurry until a stable mixture is achieved. Phosphoric acid is added to reduce the pH level to between approximately 4.8 and approximately 5.2, and citric acid is added to reduce the pH level to between approximately 3.8 and approximately 4.1.

Abstract: Colostrum solutions, their formulations and a method of making the solutions are presented. These solutions could be used in situations where the mother is not able to naturally provide colostrum to an infant.

Abstract: A process for preparing a dehydrated carbohydrate-containing nutritional product comprises preparing a liquid concentrate with a reduced carbohydrate content, spraying the liquid concentrate into a spray-drier and incorporating the remainder of the carbohydrate content into the nutritional product by blowing solid carbohydrate particles into the spray dryer and removing the carbohydrate-containing nutritional product from the spray-drier. The process substantially reduces the problem of fouling of the spray dryer.

Abstract: The invention concerns a conditioned composition comprising at least a liquid absorbed on a support containing a precipitated silica, said silica being in the form of substantially spherical beads and having: a mean pellet size greater than 150 ?m; a filling density in compact state(DRT) greater than 0.29; an oversize rate for a grid with mesh aperture size of 75 ?m of at least 92% by weight. The invention also concerns the use of such a silica as a support for liquid.

Abstract: An oil composition containing 25-hydroxy Vitamin D3 and an oil is provided. In addition an emulsion, a microencapsulated oil composition, and a feed premix composition each containing 25-hydroxy Vitamin D3 are provided. Methods of making an oil composition, a microencapsulated oil composition, and a feed premix containing 25-hydroxy Vitamin D3 are also provided.

Abstract: The invention relates to a method for the production of a food, a food supplement, or consumable good, wherein said good contains a mixture of water soluble carbohydrates, pectin, water, Ca2+ ions and at least one thickening agent. According to the invention, fruit juice concentrate and/or vegetable juice concentrate and/or alcohol are added to the mixture following warming and until the pectin is dissolved and the solution is clear, wherein a product which is ready for consumption and which has a stable shape due to gelatinization is formed when filled into a container, in particular a tube.

Abstract: The invention concerns compounds, for use as liquid support and as anticaking agent, and, simultaneously, as nutrient additive in particular for animals, including of precipitated silica and phosphate selected among phosphates of elements of groups Ia or IIa of the periodic table of the elements and rare-earth phosphates, the compounds being in the form of substantially spherical pellets.

Abstract: A process for thickening a liquid food comprises admixing an effective amount of an aqueous concentrate thickener composition with a liquid food which is capable of being thickened by a concentrate thickener composition. Preferably, the aqueous thickener concentrate is contained in a package and consists essentially of fully hydrated xanthan gum and water in a concentration suitable for thickening a portion of liquid food to facilitate its consumption by a person with dysphagia. A method of preparing the packaged aqueous concentrate thickener comprises preparing the aqueous concentrate thickener composition and packaging the aqueous concentrate thickener in packages suitable for sending the packaged aqueous concentrate thickener to a locale of a person with dysphagia.

Abstract: Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.

Abstract: The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Abstract: The invention relates to aqueous formulations comprising alkoxylated castor oils with 15-25 ethyleneoxy units and a vitamin, preferably a fat-soluble vitamin, as well as to the use of such formulations in the process to administer the vitamin to an animal, or to make personal care formulations comprising the vitamin.

Abstract: A molten plastic extruded from extruding means 10 is formed into a strand 50 by a die 40, passed through an inner side of a cylindrical guide 60 erected vertically, thereafter, the strand 50 is successively cut uniformly to a constant length by a cutter 90 to form a pellet. A refrigerant for air cooling is circulated at a surrounding of the strand 50 passing through the inner side of the cylindrical guide 60 by cooling means 100 of the strand without being leaked to outside air.

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: The present invention relates to the use of plant parts of the genus Adansonia, in particular of the species Adansonia digitata (baobab or monkey bread tree) in animal food or as animal food and animal food (additives), which comprise(s) the parts of the baobab plant.

Abstract: (3R, 3?R, 6?R)-Lutein and (3R, 3?R)-zeaxanthin are two dietary carotenoids that are present in most fruits and vegetables commonly consumed in the US and accumulate in the human plasma, major organs, and ocular tissues. Another stereoisomer of (3R, 3?R)-zeaxanthin that is not of dietary origin but is found in the human ocular tissues is (3R, 3?S; meso)-zeaxanthin. There is growing evidence that these carotenoids play an important role in the prevention of age-related macular degeneration (AMD) that is the leading cause of blindness in the U.S. and the Western World. In view of the potential therapeutic application of dietary lutein, (3R, 3?R)-zeaxanthin, and (3R, 3?S; meso)-zeaxanthin, the industrial production of these carotenoids is of considerable importance.

Abstract: A microorganism is provided which allows carotenoid production in industrial production scale. A method of preparing a carotenoid includes: culturing a cell transformed with a DNA chain having a DNA sequence selected from the group consisting of the following (a) to (f) or a cell transformed with a vector having a DNA sequence selected from the group consisting of the following (a) to (f) in an appropriate culture condition, and isolating carotenoid from the cell or a culture medium: (a) DNA sequence encoding a polypeptide having such an enzymatic activity of Paracoccus sp. Strain MBIC1143 that converts a methylene group at 4 position in ?-ionone ring into a keto group (crtW), described in SEQ ID NO: 2, or a substantially homologous DNA sequence thereof; (b) DNA sequence encoding a polypeptide having such an enzymatic activity of Paracoccus sp.

Abstract: Compositions comprising a carotenoid and/or fat-soluble vitamin in a matrix of a protein which is cross-linked with a reducing substance, a solid vegetable fat and, optionally, auxiliary agents provide increased stability of the carotene and/or vitamin when incorporated into food, particularly a vegetable fat.

Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment followed by a homogenization step. Cocoa powder levels can be selected from about 3.5% to about 10% by weight, while the mouthfeel, solution stability over time, and taste remain acceptable.

Abstract: A method of producing cooked cereal grains containing a high level of whole oats for a shredded ready-to-eat cereal. The method begins by disposing a whole grain oat into a mixer. The whole grain oat has an exposed first starch. Next, a second whole grain is disposed into the mixer. The second whole grain has an exposed second starch that is different from the first starch. A third starch is disposed into the mixer to act as a binder of the whole grain oat and second whole grain. Water is added to the mixer to form a mixture that is cooked to form cooked cereal grains containing high levels of whole oats. The cooked grains are shredded and layered to form a shredded wheat-like biscuit.

Abstract: The present invention provides a method of producing an alcohol-dipped material or a food or drink using the same which comprises the following steps: (a) freezing one or more fruits and/or vegetables employed as a raw material; (b) micro grinding the frozen matter; and (c) dipping the micro ground matter in an alcohol having a concentration at which one or more components of the raw material can be extracted (preferably a 15% to 100% alcohol). The alcohol-dipped material thus obtained can be suitably usable as a starting alcohol drink for producing a low-alcohol drink. According to the method of the invention, the alcohol-dipped material or the food or the drink thus obtained can contain a sufficient amount of an efficacious and effective component contained in the vegetable(s) and/or fruit(s), for example, vitamin P.

Abstract: The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage.

Abstract: The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces.

Abstract: A process for preparing a dehydrated carbohydrate-containing nutritional product comprises preparing a liquid concentrate with a reduced carbohydrate content, spraying the liquid concentrate into a spray-drier and incorporating the remainder of the carbohydrate content into the nutritional product by blowing solid carbohydrate particles into the spray dryer and removing the carbohydrate-containing nutritional product from the spray-drier.

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: A process for preparing, designing, making and flavoring a shelf stable carbonated beverage by taking a commercial brand name product and improving it by adding foodstuff nutrients to make it an American meal. When combined they meet the predetermined requirements of the National School Lunch Program, the United States Department of Agriculture, and the Dash Eating Plan food intake requirements as defined in present invention. The beverage Said meal takes an existing commercial product, an example is a candy bar, and adds the necessary food stuff components to the candy bar such that the final product meets the food intake requirements for an of said_American meal. The method of producing a shelf stable liquid foodstuff product of the present invention comprises injecting under pressure carbon dioxide gas or a mixture of gases into said foodstuff at low temperatures. Said beverage remains shelf stable in packaging until opened.

Abstract: The present invention relates to stable emulsions and dry powders of mixtures of fat-soluble vitamins, and to processes for their preparation and to their use.

Abstract: A health enhancement system establishing a health enhancement program through which may be provided a group of natural products, vitamins and minerals, amino acids, herbs and essential oils that may be helpful in aiding the body in fighting the growth of cancers and the progression of other diseases and in reducing the negative side effects of cancer and cancer treatment, and other diseases and their treatment. At least one embodiment of the invention involves a packaging system of the group of natural products, vitamins and minerals, amino acids, herbs and essential oils that the health enhancement system may comprise.