Abstract: Embodiments of the disclosure provide an asymmetrically functionalized nanoparticle and a method for synthesizing the same. The asymmetrically functionalized nanoparticle includes a base nanoparticle. The base nanoparticle can include silicon dioxide. The base nanoparticle can have a lipophilic surface. A portion of the surface can be functionalized with a functionalizing material forming a hydrophilic portion. The functionalizing material can include polyethylenimine. A remaining portion of the surface is not functionalized forming a lipophilic portion. The asymmetrically functionalized nanoparticle is amphiphilic.

Abstract: A liposome composition having a lipid bilayer membrane, made of a crude or de-oiled lecithin, at least one triglyceride, a non-triglyceride active agent, and conditioned water. The liposome composition may be utilized for purposes and treatments including increased plant growth, insecticide or insect repellant, inhibiting fruit decay, forensic labeling of plants, wound treatment, and cosmetic applications.

Abstract: A cartridge and an associated beverage mixture dispensing system are disclosed. The cartridge is detachable from the associated beverage mixture dispensing system. The cartridge includes a casing and at least twenty ingredient reservoirs located within the casing and storing at least twenty respective ingredients. The cartridge also includes a dispensing interface for dispensing the at least twenty ingredients into the beverage mixture dispensing system. The at least twenty ingredient reservoirs include a first reservoir of a concentrated salt and a second reservoir of a concentrated food grade acid. The remaining ingredient reservoirs include additional concentrated ingredients. The beverage mixture dispensing system includes a solvent reservoir and a receiving interface for receiving the at least twenty ingredients from the cartridge. The beverage mixture dispensing system also includes a mixing area fluidly connected to the solvent reservoir and the at least twenty ingredient reservoirs.

Abstract: An acylamino acid compound is described which can be used in food preparations to generate a savory tingling sensation without burning effect.

Abstract: The present invention relates to a particle stabilized emulsion or foam comprising at least two phases and solid particles, wherein said solid particles are starch granules and said starch granules or a portion thereof are situated at the interface between the two phases providing the particle stabilized emulsion or foam. The invention further relates to the use of said particle stabilized emulsion or foam for encapsulation of substances chosen from biopharmaceuticals, proteins, probiotics, living cells, enzymes and antibodies, sensitive food ingredients, vitamins, and lipids in food products, cosmetic products, skin creams, and pharmaceutical formulations.

Abstract: A preservative and additive for food and feed. One aspect of the invention concerns various acidified clays and minerals as food or feed additive to kill, or inhibit the growth of, harmful microorganisms and to inactivate mycotoxins, such as aflatoxins, present as contaminants in human foods and animal feeds. Another aspect of the present invention relates to a clay of hydrated sodium calcium aluminosilicate with relatively uniform particle size distribution.

Abstract: The present invention discloses composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matter a composition comprising an edible wax having a melting temperature below 70° C.; a hydrocolloid; a fatty acid; an emulsifier; and water, wherein said edible wax is present in a weight percent ranging from about 10% to about 25% of the total weight of the composition.

Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises protein, low molecular weight emulsifier and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.

Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.

Abstract: The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Abstract: A canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.

Abstract: Disclosed is a method for producing carrot pectin wherein carrot is extracted with water at a temperature of below 100° C. under conditions with a pH of between 2 and 5, inclusive. The carrot pectin obtained by this production method exhibits excellent dispersion stability for proteins in a wide pH range.

Abstract: Emulsifying dispersants, comprising an amphipathic substance and an electrolyte, wherein the amphipathic substance forms two or more layers, are capable of stably dispersing a large amount of oil even when used in a small amount. Emulsion compositions containing such an emulsifying dispersant show high emulsion stability even when added to a food or drink containing an electrolyte, and can be used to prepare a final product without the need for a complicated operation.

Abstract: Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

Abstract: It is intended to provide a liquid oral composition and a liquid food composition in which calcium phosphate such as hydroxyapatite or tricalcium phosphate can be stably dispersed and prevented from being precipitated or separated out even in long-term storage. Calcium phosphate mixed with xanthan gum and polyglycerin fatty acid ester can be stably dispersed even in long-term storage and prevented from being precipitated or separated out even when used in liquid oral compositions such as mouthwashes, liquid dentifrices, and oral detergents or in liquid food compositions such as milk, soy milk, yoghurt, and refreshing beverages. In addition, calcium phosphate mixed with xanthan gum and polyglycerin fatty acid ester further supplemented with an amphoteric surfactant can be more effectively prevented from being precipitated or separated out in liquid oral compositions such as mouthwashes, liquid dentifrices, and oral detergents.

Abstract: A fresh potato preservative and method of using the preservative for fresh cut potatoes that significantly extend the shelf life of fresh cut potatoes are provided. The fresh potato preservative preserves the texture, flavor, appearance, and color of the fresh potatoes, particularly exposed surfaces of the fresh potatoes that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the potatoes. The preservative includes the ingredients of sodium chloride, citric acid, ascorbic acid, calcium chloride, sodium acid pyrophosphate, potassium sorbate and a protein-based composition.

Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: (i) microcrystalline cellulose and (ii) carboxymethyl cellulose, wherein the carboxymethyl cellulose has a degree of substitution of from 0.95-1.5 and a viscosity of less than 100 cps. The composition is useful as a stabilizer, particularly, in food and pharmaceutical applications.

Abstract: Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained.

Abstract: Cellulose composites of 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.

Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G?) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.

Abstract: There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor.

Abstract: There is described a composition useful for the prevention, mitigation or slowing of the discolouration of produce (fruit) the composition comprising from about 0.05% w/w to about 99.95% w/w calcium ascorbate, and derivatives thereof, the remainder comprising an enzyme inhibitor composition.

Abstract: Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions.

Abstract: The present disclosure provides rapidly dissolving oral capsules and films comprising pullulan, a plasticizer, and a dissolution enhancing agent.

Abstract: Provided is a liquid food composition capable of semi-solidifying in the stomach, which is a one-pack type product containing a water-soluble dietary fiber preliminarily added thereto and in the form of a liquid that can be easily taken, and stably sustains the liquid nature thereof during distribution and storage. The liquid food composition, which is capable of semi-solidifying in an acidic region, comprises a water-soluble dietary fiber (a), a specific metal compound (b), a protein (c) and an emulsifier (d), and the particle size distribution of particles contained in said liquid food composition shows two or more peaks in a neutral region.

Abstract: There is a need to protect the health of hummingbirds by preventing the rapid microbial spoiling of sugar nectar used in hummingbird feeders, without using artificial preservatives. The invention is a method, composition and kit, for naturally preventing spoilage of sugar nectar liquid food by using a transition metal salt, an optional acidifying agent, and an optional functional additive. Certain transition metal salts, such as copper sulfate are surprisingly effective in protecting sugar nectar even at micronutrient levels, below the level consumed by hummingbirds in their natural diet. The invention prevents the formation of unhealthy microbial growth, reduces the need for frequent changing, and keeps the sugar nectar fresh and healthy.

Abstract: The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes.

Abstract: The present invention relates to a composition containing a first component selected from the group consisting of at least one polyphenol, at least one phenolic diterpene and combinations thereof, (b) at least one glyceride, (c) at least one hydrophilic emulsifier, and (d) at least one hydrophobic emulsifier. Also disclosed is the use of this composition as a lipophilic antioxidant.

Abstract: A reconstituted cereal grain, wherein said grain comprises at least about 10 wt. % of pea fibre, at least about 25 wt. % of cereal starch in addition to said pea fibre, and at least about 0.5 wt. % emulsifier based on the dry weight of the grain; and wherein said grain has a product density of greater than about 1 kg/l. The grains have a natural appearance and cooking properties similar to parboiled milled cereal grains. Also provided are products comprising the grains.

Abstract: A method for improving the sensory properties and resistance of food and drink products, especially uncured meat products, to various kinds of micro-organisms and in particular food spoilage and food poisoning bacteria includes contacting the food or drink product with a composition comprising alkali metal salts having as anions propionate and a co-anion selected from lactate, acetate, and combinations thereof, and as cations potassium and hydrogen, wherein the weight-based ratio of lactate/propionate is in the range of 0 to 20 and the weight-based ratio of acetate/propionate is in the range of 0.05 to 3.5.

Abstract: The present disclosure provides a dietary supplement that includes plant ferritin; and methods of use of such a supplement.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.

Abstract: Suggested are substance mixtures, containing (a) at least one starch derivative and (b) at least one bitter principle and optionally (c) stabilizers, characterized in that components (a) and (b) are present in a weight ratio of from 1000:1 to 1:1.

Abstract: A mycotoxin binder is disclosed characterized by 45% or more humic acid, maximum solubility of 20% at pH between 1.5 and 7.0, and an in vitro mycotoxin binding efficiency of at least 80% and preferably 90% with adsorption of at least 85% at pH 3.0 and desorption less than 10% at pH 6.8.

Abstract: Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing agent comprising discrete particles of insoluble food ingredient material, such as citrus fibre particles, loaded with water or humectant. That tropicalizing agent is dispersed in liquid fat, such as cocoa butter. The tropicalizing agent is used to make chocolate products heat resistant.

Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.

Abstract: There is described a method of preserving leafy vegetables which comprises treating the leafy vegetables with a processing aid composition, said processing aid composition comprising from about 0.01% w/w to 5% w/w salicylic acid; or a salt or ester thereof.

Abstract: The invention provides a method of preventing or reducing the growth of crystals in a substance which is susceptible to crystal growth in which colloidal particles having an amphiphilic structure, e.g. Janus particles, are contacted with the substance. Colloidal particles suitable for use in the invention include cross-linked, colloidal materials formed from hydrophobic monomers such as acrylates or methacrylates and hydrophilic monomers such as those derived from acrylic and/or methacrylic acid. The colloidal particles find particular use in methods of cryopreservation of biological samples (e.g. cells, tissues or organs), as a texture modifier in frozen food products, in the inhibition of gas hydrate formation, and as scale inhibitors.

Abstract: A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10 g of improver in 100 g of distilled water, in liquid having a pH of 3.8 to 7.0, said liquid improver being obtained by dispersion of the solid improver in an aqueous phase.

Abstract: The present invention relates to shear-thinning ?-lactalbumin hydrogels, which have a threshold and are thixotropic, to a method for preparing same and to the use thereof.

Abstract: A method for producing a high-zinc-content yeast extract, including extracting the high-zinc-content yeast extract by suspending zinc-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension liquid, and separating a solid component and a liquid component of the suspension liquid; the high-zinc-content yeast extract; food; and an agent for maintaining and restoring a green color of vegetables.

Abstract: The objective to be solved by the present invention is to provide a novel ice crystallization inhibitor which is industrially useful, which can be efficiently and stably produced in a safe process suitable for a food production without difficulty and which has excellent functions and properties. Also, the objective of the present invention is to provide an antibody which specifically reacts with the ice crystallization inhibitor, and a composition, a food, a biological sample protectant and a cosmetic which contain the ice crystallization inhibitor. Furthermore, the objective of the present invention is to provide a peptide which gives an indication of a protein having an ice crystallization inhibitory activity. The ice crystallization inhibitor according to the present invention is characterized in comprising a seed protein derived from a plant belonging to genus Vigna in Leguminosae, an allied species thereof or an improved species thereof.

Abstract: The present invention provides a sugar content-improving material that can prevent oxidative damage of fruits and vegetables after harvesting as well as can improve the sugar content, a method for improving the sugar content of fruits or vegetables, fruits or vegetables having an improved sugar content, a sugar component-adjusting material, a method for adjusting a sugar component of fruits and vegetables, fruits or vegetables having an adjusted sugar component, a taste-adjusting material, a method for adjusting the taste of fruits or vegetables, and fruits or vegetables having adjusted taste. The sugar content-improving material includes a breathable, permeable and flexible sheet containing proanthocyanidin and trehalose. The proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2. The trehalose is contained in the sheet in a proportion of 5 g/m2.

Abstract: A liquid crop-preservative composition containing a volatile, liquid active ingredient suitable for effective crop-preservation in the vapor-phase. The crop-preservative composition is sufficiently non-viscous to be applied to crops or to a surface disassociated with said crops via one or more minute orifices. A suitable compatible lubricant and diluent may be incorporated in said composition.

Abstract: The present invention relates to a method for manufacturing a brine with improved features for use in food as a condiment and for the preservation and treatment of fish and shellfish, improving the organoleptic and nutritional properties of the foods treated and/or cooked with it. The brine with improved features obtained according to the method of the present invention can furthermore be used as raw material for manufacturing intensely hydrating and mineralizing isotonic beverages for human consumption, as well as any food product requiring water in the manufacturing process, improving the nutritional properties thereof. It can also be used as raw material for manufacturing products with a high nutritional value in agriculture and stock raising, in the food industry, in other industries and in health treatments.

Abstract: A method of manufacture and a microwave or thermally cookable or reheatable food product comprises a substrate coated with an aqueous coating composition and a fine crumb to form a layer of fine crumb encasing the substrate. This is coated with a batter composition to form a batter coating and optionally a layer of outer crumb. Application of the aqueous coating allows formation of a complete coating on the substrate allowing adhesion of the fine crumb to the entire surface forming an integral shell of the fine crumb.

Abstract: An edible composition comprising (a) a cellulose ether selected from (a1) methylcellulose, (a2) hydroxypropyl methylcellulose, and mixtures thereof; (b) a polysaccharide hydrocolloid selected from (b1) alginic acid, alginates and mixtures thereof, and mixtures of (b1) with (b2) a non-ionic and non-acidic polysaccharide hydrocolloid different from cellulose ethers, wherein the total amount of cellulose ether (a) and polysaccharide hydrocolloid (b) ranges from 0.01 to 9% by weight, based on the total weight of the composition, and the weight ratio of cellulose ether (a) to polysaccharide hydrocolloid (b) is within the range of from 1:8 to 8:1, and (c) water. The use of the edible composition to at least partially substitute fat in an edible product such as a dairy product is also described.

Abstract: A stock solution for making pelleted livestock feed or pet food, comprising: a) 20-50 wt %. of an organic acid selected from the group consisting of formic, acetic, propionic, butyric and mixtures thereof, b) 15-30 wt. % of ethoxylated castor oil surfactant having an HLB from 4 to 18 and a molar ratio of 1 molecule of castor oil to 40-60 molecules of ethylene oxide, c) 0-20 wt. % of propylene glycol, d) 0-50 wt. % of water, and a pelleted feed made therewith.

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.