Abstract: The invention provides an emulsion composition obtained by mixing an oil phase containing a carotenoid having a melting point of 100° C. or more as detected when it is contained in an oil; and an aqueous phase containing a polyglycerol fatty acid ester and a nonionic emulsifier different from the polyglycerol fatty acid ester, wherein a weight ratio (A)/(B) of an amount (A) of the polyglycerol fatty acid ester to an amount (B) of the nonionic emulsifier different from the polyglycerol fatty acid ester is in the range of 2.5 to 10, and a particle diameter of dispersed particles that contain the carotenoid is 200 nm or less.

Abstract: Disclosed is an antioxidant nutritional supplement including a vegetable mixture and a fruit mixture each having an antioxidant effect as indispensible ingredients. Since the antioxidant nutritional supplement is not a drug, it may have a low price and it may not have medical side effects even if it is taken for a long period of time. Furthermore, since the antioxidant nutritional supplement includes various nutrients with balance, it may allow a user to be provided with nutrients which may lack to modern people, without causing a difficulty in taking other nutritional supplements.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present application are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: The present invention is directed towards organogel compositions comprising a phospholipid composition. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods or beverages, cosmetics, personal care products, as a drug delivery vehicle or as a carrier of any desired compound.

Abstract: The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.

Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step process. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.

Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

Abstract: A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weight of the beverage. Also disclosed is a process for manufacturing the leaf tea product wherein fresh leaf from var. assamica is macerated using a combination of a rotorvane and double-cone processor.

Abstract: Method and system embodiments of the present invention control the ascorbate concentration in produce treatments and particularly are exemplified in fresh cut fruit and vegetable treatments via measured refractivity and/or electrical conductivity of, and/or calcium ions present in, the treatment solution.

Abstract: Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée into a flexible bag formed of a sheet material comprising three layers of food-grade plastic film and one layer of aluminium foil sandwiched between the layers of plastic film, creating a vacuum inside said flexible bag at a vacuum value of not less than 0.2 bar, then immediately sealing the bag and submitting it to heat treatment. The heat treatment step includes a first sub-step of 15-25 minutes duration to rapidly bring the package up to a temperature of 105° C., a second sub-step of 5-15 minutes duration to hold the package at that temperature, and a third sub-step of 5-15 minutes duration to rapidly cool the package down to a temperature of 4° C.

Abstract: Disclosed herein are sweetener compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.

Abstract: A food sweetener including xylitol and D-ribose, a method of forming the food sweetener, a food product that includes the food sweetener, and a method of forming the food product. The food sweetener may be formed to have a fixed shape by being heated at an elevated temperature followed by being cooled to the temperature of the ambient atmosphere. The food product may be formed by heating or cooling a mixture of ingredients which include the xylitol, the D-ribose, and at least one other ingredient that does not contain a sweetening agent.

Abstract: The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%.

Abstract: According to one embodiment, there is provided an instant green tea which contains a dry green tea extract, a drying auxiliary agent, antioxidants, a tea powder and a specific amount of potassium, and a method of producing the instant green tea includes the step of extracting tea leaves with an extraction solvent which contains a drying auxiliary agent and a first antioxidant and has been adjusted to a pH value within the neutral range by using a first potassium preparation to give a liquid extract, the step of adding a second antioxidant and a tea powder to the liquid extract thus obtained, and the step of drying the liquid extract after the completion of the addition step as described above.

Abstract: The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.

Abstract: There is disclosed an edible oil composition, particularly for use in frying and cooking foods, which has a high stability under thermal stress, with less development of degradation products during frying and cooking and less absorption of these degradation products on the surface of the food. The composition consists of a mixture of vegetable oils characterized by a ratio by weight (R) of monounsaturated fatty acids to polyunsaturated fatty acids in the range from 5 to 8, a percentage by weight of saturated fatty acids (S) in the range from 18 to 22%, and a content of antioxidants in the range from 50 to 500 ppm. Advantageously, these antioxidants are produced by molecular distillation from natural lipid starting materials.

Abstract: A process for preparing a food composition by mixing a nutritive base with at least one long chain polyunsaturated fatty acid; cooking the resulting mixture at a temperature not less than about 50° C.; adding to the food composition at least one oxidatively protected long chain polyunsaturated fatty acid; and packaging the resulting composition in an oxygen depleted environment within a sealed container to provide the food product that exhibits (1) acceptable palatability to an animal and (2) a shelf-life of at least about 6 months when stored at ambient temperature without opening the container.

Abstract: Compositions obtained from vegetation water from olives as an additive and methods for using the compositions as an antibacterial and/or antioxidant are described. Included are olive-derived biophenol and hydroxytyrosol-rich compounds.

Abstract: The present invention relates to a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising an extracted tocopherol, wherein d-?-tocopherol is contained in an amount of 45% by weight or more of a total tocopherol, ferulic acid and/or a derivative thereof, and a polyglycerol fatty acid ester; a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising (A) the above-mentioned extracted tocopherol, (B) ferulic acid and/or a derivative thereof, and (C) an emulsifying agent having an HLB of 9 or more; a flavor for foodstuff, comprising the above-mentioned deterioration preventive; an emulsion flavor for foodstuff, comprising the above-mentioned extracted tocopherol, a catechin; and a polyglycerol fatty acid ester; and foodstuff comprising the above-mentioned deterioration preventive for a flavor component, the above-mentioned flavor for foodstuff, or the above-mentioned emulsio

Abstract: A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is sized and comprised of ingredients such that eating the cracker-and-filling sandwich as a between-meal snack satisfactorily sates an average adult human being's appetite. By one approach, these crackers have savory shelf-stable filling. By another approach, the savory shelf-stable filling includes a particulate component, such as a particulate meat component. By this approach, the shelf-stable savory filling has a low water activity and covers at least 50 percent of the surface area of the meat particles.

Abstract: The present invention relates generally to the prevention/and or stopping of the generation of off-flavours in food products. In particular is the present invention directed to the formulation of lipid raw material mixes and food products containing long chain polyunsaturated fatty acids, and to compositions and processes for stabilizing such products against the formation of off-flavours, such as fishy off-odours. One embodiment of the present invention is a composition comprising an LC-PUFA containing oil and lecithin, wherein weight ratio of lecithin to LC-PUFA is at least about 25:75.

Abstract: The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an anitoxidative effect.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0.

Abstract: This invention relates to a corn oil composition comprising unrefined corn oil having a free fatty acid content of less than about 5 weight percent, and methods for producing the same.

Abstract: In one embodiment, a method comprises selecting ingredients including a natural, high-intensity sweetener, a dairy milk or a non-dairy milk base, and one or more other ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The selected ingredients are added to a mixing chamber and mixed to yield a formulation with the ingredients dispersed substantially evenly throughout.

Abstract: The invention relates to a gluten-free composition that acts as an agent for blocking interfibrillar spaces in meat tissue and to a method for forming a ‘cover’ which, during cooking, provides an increase in the vapour pressure inside the fillet or piece of meat and, consequently, in the temperature inside same, thereby reducing both cooking time and meat juice loss, which increases the mass yield, juiciness and flavour characteristic of meat at the end of the cooking process. In addition, the invention relates to methods for treating meat with said composition prior to cooking.

Abstract: A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of from 85 to 99.5 vol % to obtain unfermented tea leaves having a percentage catechin residue of at least 80 wt % based on a catechin content of the unfermented tea leaves before the immersion in the ethanol or ethanol-water solution, and then extracting the unfermented tea leaves with warm water or hot water. The highly-efficient extraction of non-polymer catechins makes it possible to obtain a tea extract, which has an improved taste and does not produce sediment when added to beverages.

Abstract: Compositions and methods for influencing the recovery of an animal from the effects of strenuous physical activity. The compositions generally comprise about 4% to 6% readily absorbable carbohydrate; about 10% to 30% maltodextrins; about 20% to 50% starch, for a total of about 40% to 80% carbohydrate; about 20% to about 40% protein; and optionally one or more antioxidants. The methods generally comprise administering the composition to an animal within the period from about 120 minutes before initiation of or 120 minutes after completion of the physical activity.

Abstract: A soup or sauce comprising: water; one or more components selected from meat ingredients, vegetable ingredients and carbohydrates; and from 0.5 to 20% by weight added fat, wherein said fat comprises at least 5 to 35% by weight pinolenic acid.

Abstract: A dressing composition comprising a fat phase, said fat phase comprising from 5 to 35% by weight pinolenic acid or a derivative thereof. There is also disclosed a process for preparing the dressing composition and the use of the dressing composition for a nutritional benefit.

Abstract: A dressing composition comprising a fat phase, said fat phase comprising at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a process for making the dressing composition, and also the use of the dressing composition for a nutritional benefit.

Abstract: The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous medium to form an oil-in-water emulsion; and (ii) the oil droplets in said oil-in-water emulsion have a D[4,3] of from about 100 nm to about 1000 nm; at least about 75% of the oil droplets in said oil-in-water emulsion have a size of less than about 10 ?m; or the d90 by volume of the oil-droplets in said oil-in-water emulsion is greater than that of an oil-in-water emulsion used to prepare the composition by less than about 30%. The invention also relates to a method for the preparation of the composition, to food products and food supplements comprising the composition and to uses of the composition.

Abstract: The invention relates to a method for obtaining plant-based bee feed and to the resulting product. The invention can be used to obtain a product with no production ceiling, which can be used to feed bees, providing all of the necessary nutrition contained in a honey and other naturally collected nutrients.

Abstract: Disclosed is an edible oil which is hardly deteriorated by oxidation and therefore has excellent storage stability. Also disclosed is a method for producing the edible oil. A nitrogen gas in the form of nanobubbles each having a diameter of less than 1000 nm (1 ?m) and microbubbles each having a diameter of 1 to 350 ?m (inclusive) is added to an edible oil. In this manner, it becomes possible to produce an edible oil having a content of nitrogen in the oil or a content of dissolved nitrogen in the oil of 4.5% (by volume) or more and an edible oil containing nitrogen nanobubbles each having a diameter of less than 1000 nm (1 ?m) and nitrogen microbubbles each having a diameter of 1 to 350 ?m (inclusive).

Abstract: The purpose of the present invention is to provide a fat or oil composition that can be protected from the off-flavor of the fish oil for a long period of time, and can be used in usual cooking without any problems. Thus, the present invention is related to a fat or oil composition comprising oleic acid of 3˜9 parts by weight, preferably 3˜7 parts by weight, linolic acid of 5˜15 parts by weight, preferably 6˜10 parts by weight and linolenic acid of 0.1˜1.5 parts by weight, preferably 0.5˜1.5 parts by weight per one part by weight of long-chain highly unsaturated fatty acids, and to a fat or oil composition comprising oleic acid of 5˜40 parts by weight, preferably 8˜35 parts by weight, linolic acid of 10˜60 parts by weight, preferably 12˜45 parts by weight and linolenic acid of 0.1˜4 parts by weight, preferably 0.2˜3 parts by weight per one part by weight of long-chain highly unsaturated fatty acids.

Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.

Abstract: The present invention relates in general to maternal food compositions. In particular, the present invention relates to maternal food compositions comprising LC-PUFA and their uses. Embodiments of the present invention relate to maternal food compositions comprising a source of lipids, wherein the source of lipids includes at least one LC-PUFA in the form selected from the group consisting of phospholipids (PL), phosphotidylcholine (PC), phosphatidylethanolamine (PE), N-Acylphosphatidylethanolamine (NAPE), phosphatidylinositol (Pl), phosphatidylserine (PS) or their lyso derivatives and their uses in brain development and eye development of neonates.

Abstract: The present invention relates to a process for the preparation of a readily reconstitutable herbal beverage concentrate in powder form. The process in particular, describes the method of preparation of herbal beverage concentrate from rosemary using a set of unit operations and approved food grade additives. The invention describes a rosemary herbal beverage powder comprising encapsulated rosemary flavor 0.47-3.70%, rosemary extract 4.60-10.50%, sucrose 84.30-94.90%, organic acid 0.07-1.60%, and sodium benzoate 0.01-0.

Abstract: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component, such as a protein, to form an emulsion. The emulsion is admixed with a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a plasticizer which solubilizes the acidic antioxidant are included in the matrix material which encapsulates film-coated oil droplets containing the readily oxidizable component.

Abstract: An encapsulated material is formed by congealing droplets of a molten blend of oxidatively unstable material and phytosterol in a chilling gas stream to form prilled cores containing oxidatively unstable material and phytosterol, and encapsulating the prilled cores in one or more protective shell layers to form free-flowing microparticles.

Abstract: A bioactive complex composition having enhanced oxidative stability, emulsion stability, mineral rich transparent beverages and a wide range of functional health benefits. The composition may include as a base composition individual ingredients or a synergistic blend of mineral salts, Omega-3 rich oils, phospholipids, chitosan, and alpha-casein, beta-casein, kappa-casein or protein fragments, glycopeptides, phosphopeptides. The composition may optionally be further utilized for the prevention of hypercholesterolemia, bone (and teeth) mineral loss, treatment of mental health diseases, heart health, additional nutritional supplementation, and treatment of additional medical conditions.

Abstract: The invention provides a coating composition comprising an oil, a flavor, a color, an emulsifier, and an antioxidant. The coating composition can be used to prepare a food product that simulates a food product that has been deep fried.

Abstract: The present invention is directed to liquid dietary supplement compositions comprising lycopene. These compositions are useful in enhancing cognitive ability.

Abstract: The present invention generally relates to the field of nutrition, in particular performance nutrition. In particular, the present invention relates to a novel carbohydrate gel comprising glucose and fructose in a ratio in the range of 3:1 to 1:1. The carbohydrate gel of the present invention can be used to treat or prevent problems with the gastrointestinal tract while allowing for an enhanced blood sugar maintenance and/or an increased exogenous carbohydrate oxidation.

Abstract: According to one embodiment, there is provided an instant green tea which comprises a dry green tea extract, a drying auxiliary agent, antioxidants, a tea powder and a specific amount of potassium, and a method of producing the instant green tea includes the step of extracting tea leaves with an extraction solvent which contains a drying auxiliary agent and a first antioxidant and has been adjusted to a pH value within the neutral range by using a first potassium preparation to give a liquid extract, the step of adding a second antioxidant and a tea powder to the liquid extract thus obtained, and the step of drying the liquid extract after the completion of the addition step as described above.

Abstract: The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals.

Abstract: A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, with added delivery systems: Encapsulations/particles, of different size(s), shape(s), material(s), colors, non-visible, serving one or more functions: improved taste, odor-masking; controlled release applications; bio-availability of actives, avoid hygroscopicity; minimized interactions, improved thermal, oxidative, and shelf-life; decorative. Viscosity changing elements, (with one or more viscosity changing additives, with or without encapsulations, particles) to enhance delivery of active medicants/ingredients of categories: pharmaceuticals, nutraceuticals, dietary supplements, therapeutics, diagnostics, etc.

Abstract: The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.

Abstract: The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.