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: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.

Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.

Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) and lipids by converting plant derived materials into bioavailable protein and lipids via solid state fermentation (SSF) and hybrid-SSF, including the use of such HQPC and lipids so produced as nutrients, including use as a fish meal replacement in aquaculture diets. Also disclosed is a SSF reactor and method of using the reactor.

Abstract: The invention provides improved methods and compositions comprising phytase and phytic acid. In some embodiments, improved stability of phytase is achieved and employed in such areas as improved animal feed compositions. The phytase and phytic acid are in functional proximity, preferably in a multi-layered granule or a pellet comprising such a multi-layered granule.

Abstract: The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.

Abstract: This disclosure is of a lowered absorption of nutrients within the adult digestive tract, more specifically, a decreased mechanical absorption of certain specific amino acids over time; said decreased nutritional uptake decreasing wellness of the individual by the mechanism of depletion of bodily reserves; said lowered uptake being mitigated by a patently unique method to intercede in the nutrient absorption process.

Abstract: The present invention relates to an edible foam product that can advantageously be used in the treatment or prevention of obesity. More particularly, the present invention provides an edible foam product of pourable or spoonable consistency having an overrun of at least 100%, said foam product containing at least 60 wt. % of water, from 1 to 7 wt. % of protein and from 1 to 20 wt. % of carbohydrates, and further being characterized by a high in-mouth stability as evidenced by a reduction in overrun of less than 35% under in-mouth shear conditions and a high gastric stability as evidenced by a t½>30 minutes, t½representing the time needed to achieve a reduction in overrun of 50% under gastric conditions. Another aspect of the invention relates to the use of an edible foam product in the treatment or prevention of overweight or obesity, said edible foam product having a pourable or spoonable consistency, an overrun of at least 100% and a high gastric stability as evidenced by t½>30 minutes.

Abstract: Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.

Abstract: The present disclosure relates to a weight-loss composition including protein and fat and methods of use. The weight loss composition is substantially free of carbohydrates. The composition induces body weight loss when administered to a subject as the only source of nutrition for at least 12 hours.

Abstract: The present invention discloses a method for producing antihypertensive active peptides with corn germ protein as the material. The method comprises an alkali-heat treatment and continuous enzymolysis of the corn germ protein. The components with molecular weight less than 1000 Da in the active peptides obtained according to the present method account for more than 92%, and alanine-tyrosine (Ala-Tyr, AY) as the characteristic peptide fragments in the antihypertensive peptides accounts for more than 0.6%, so that the active peptides have a good ACE inhibitory activity in vitro as well as stability against temperature, pH and major gastrointestinal digestive enzymes, and have a significant effect of lowering blood pressure on spontaneous hypertension rats in vivo. The active peptides can be applied as a new functional nutrient to development and production of food, health food and pharmaceutical.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS.

Abstract: Crushed pills containing medicines and/or supplements for animals are mixed with an edible paste formulated from all naturally occurring ingredients including specific starches that when mixed together bind the composition to the crushed pills. The mixture is designed to stick to animal fur as well as been very palatable to animal. The medicine is delivered to the animal by offering the paste from a spoon or finger or by smearing the paste on the animal, where it readily adheres to the fur and may be licked off. To encourage finicky animals such as cats to accept the composition from a spoon or finger, and to make it a pleasurable experience for them, the composition includes a desirable food such as real salmon or real meat.

Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.

Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.

Abstract: It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic.

Abstract: Nutritive proteins are provided. In some embodiments the nutritive proteins comprise a first polypeptide sequence comprising a fragment of a naturally-occurring nutritive protein. In some embodiments the fragment comprises at least one of a) an enhanced ratio of branch chain amino acid residues to total amino acid residues present in the nutritive protein; b) an enhanced ratio of leucine residues to total amino acid residues present in the nutritive protein; and c) an enhanced ratio of essential amino acid residues to total amino acid residues present in the nutritive protein.

Abstract: Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage.

Abstract: Compositions and methods are provided for improving canine exercise performance. The compositions are pre-exercise supplements that generally comprise (a) about 35% to about 60% protein or amino acids, comprising one or more structural proteins, one or more bioavailable proteins and one or more branched chain amino acids; (b) about 20% to about 38% fat, comprising at least one source of medium chain triglycerides; and (c) about 5% to about 25% carbohydrate. The methods involve administering the supplement to the animal within about 30-60 minutes before the beginning of the exercise session. The supplements can be administered in conjunction with one or more other exercise performance-enhancing or recovery agents.

Abstract: Disclosed is a process for glycating and denaturing a globulin or globular protein in a liquid material, said liquid material having a reducing sugar, said process comprising: heating said liquid material at a temperature and for a time sufficient both to denature and glycate said protein; and controlling the glycation of said protein. The process may include controlling a degree of denaturation of said protein. Also disclosed is a denatured, glycated globulin or globular protein, which has been glycated with a reducing sugar and denatured in a liquid material; wherein (a) the degree of glycation is such that the free amino groups are reduced by from 0.05 to 100% compared with the native protein; wherein (b) the degree of denaturation as determined by the increase in free sulfhydryl groups is greater than 3%; and wherein (c) the quantity of total sulfhydryl groups is not reduced compared to the native protein.

Abstract: A process for the production of animal feed additives from fermentation broth containing L-lysine is disclosed. The process does not require filtering of biomass in order to remove the biomass and produces granulated lysine of controllable lysine content with a high bulk density, low viscosity, and a low hygroscopic property which does not require the addition of an anti-absorptive substance. In this process, a lysine fermentation broth produced after slant culture, flask culture, seed process, and cultivation process is concentrated to a solid content of about 44˜52%. A product with low hygroscopicity, high bulk density, and the intended amount of contents is produced after being mixed with substances for controlling the amount of contents and granulated by coating the surface of the seeds. This process enables a production of animal feed additives having a lysine-HCl content of at least 65%, a water content of at most 3%, and a bulk density of 670±50 kg/m3.

Abstract: The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compositions is also disclosed: the pellets can be ground and mixed with other ingredients to make food-, pet food- or feed compositions. In particular, use of the pellets to make -fish feed compositions is disclosed.

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 invention relates to a method for producing highly-concentrated L-amino acid and riboflavin simultaneously, and a microorganism for simultaneously producing L-amino acid and riboflavin. Specifically, the present invention relates to a modified microorganism for producing L-lysine or L-threonine, and riboflavin simultaneously, wherein the microorganism belonging to Corynebacterium sp. capable of producing L-lysine or L-threonine is modified by enhancing the activity of an enzyme family expressed by a rib operon which contains riboflavin biosynthesis gene family. Also, the present invention relates to a method for the simultaneous production of L-lysine or L-threonine, and riboflavin using the modified microorganism, and relates to a formulation or granular formulation, feed, and feed additive, containing L-lysine or L-threonine, and riboflavin produced from a culture medium of the modified microorganism.

Abstract: Food supplement compositions and their methods of use in promoting lean body mass are provided.

Abstract: Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

Abstract: (Modified) sorghum protein is used as novel protective hydrocolloid for active ingredients, especially fat-soluble active ingredients and/or colorants. Included are compositions comprising (modified) sorghum protein and at least one active ingredient and to their manufacture, as well as to the (modified) sorghum protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions, and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a (modified) sorghum protein and such a composition, respectively.

Abstract: Nutritional products having improved cohesiveness of food boluses and methods of making and using same are provided. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products and Trouton ratios of at least 6. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.

Abstract: A low-sodium salt composition includes a carrier particle having disposed thereon a plurality of salt crystallites of an average size of less than about 20 microns. The low-sodium salt compositions are useful as salt-alternative products that impart a salty taste with less sodium content than an equivalent volume of sodium chloride by itself.

Abstract: Charged nutritive proteins are provided. In some embodiments the nutritive proteins an aqueous solubility of at least 12.5 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 50 g/L at pH 7. In some embodiments the nutritive proteins an aqueous solubility of at least 100 g/L at pH 7.

Abstract: A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.

Abstract: The present invention relates to a food formulation for the controlled release of glucose comprising glycogen and at least one other edible component, as well the use of glycogen for its preparation.

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: The invention concerns a kit of parts and a method for providing nutrition which provides within a time period of 5 to 10 days a nutritional composition comprising 0.35 to 6 mg iron per 100 g, a nutritional composition comprising 1 to 10 g fibre per 100 g and a nutritional composition comprising 10 to 5000 mg long chain poly unsaturated fatty acids per 100 g to an infant.

Abstract: An aqueous teat dip composition includes significant amounts of glycerin and preferably ethanol and has a pH of at least 8.5. The aqueous teat dip composition can be provided by a method that involves delivering a basic concentrate to a site where dairy animals are located where the concentrate is mixed with water before the pH of the resulting solution is upwardly adjusted. The basic concentrate can be a byproduct of a biofuel refining process.

Abstract: Disclosed is a method for the dissociation of cells. Cells are processed under conditions of pH, temperature, and shear to thereby yield a mixture of cell wall ghosts and cytoplasm. Preferably, the cells are jet cooked at an alkaline pH to form an intermediate mixture, and the intermediate mixture is subsequently jet cooked. Generally, the cells become dissociated, whereby at least one separate cell wall component is substantially separate from the dissociated cell walls.

Abstract: Canola protein isolates consisting predominantly of 7S canola proteins are formed by isoelectric precipitation from aqueous salt solution extracts of canola oil seed meal. Canola protein isolates consisting predominantly of 2S canola protein are recovered from supernatant from the isoelectric precipitation step.

Abstract: The present invention relates to a method of preparation for fermented corn gluten to improve the quality of corn gluten, which is a vegetable protein source, to a fermented corn gluten prepared by the method, and to a feed additive including the same. The present invention provides high-quality fermented corn gluten whose characteristics are improvement as a protein feed by inoculation of corn gluten, which has a high protein content but is minimally used due to low digestibility, with a Bacillus sp. strain and solid-culturing the Bacillus sp. strain, and a method of preparation therefor.

Abstract: The present invention relates to the production of sugar hydrolysates from cellulosic material. The method may be used e.g. for producing fermentable sugars for the production of bioethanol from lignocellulosic material. Cellulolytic enzymes and their production by recombinant technology is described, as well as uses of the enzymes and enzyme preparations.

Abstract: A method for preparing alkaline hydrolysates of vegetable proteins, includes the following steps: 1) placing the vegetable proteins in suspension in water so as to have a concentration of 15 to 30 dry weight %, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5 by adding an alkaline hydroxide selected from the group made up of sodium hydroxide and potassium hydroxide; 2) allowing the suspension to incubate for 10 to 15 hours, at a temperature of 70 to 80° C. and a pH of 9.5 to 10.5; 3) neutralizing the heated suspension with a mineral acid; and 4) drying the neutralized suspension so as to obtain the alkaline hydrolysate.

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: Provided herein is a method for making a protein product from kaniwa. The method comprises milling the kaniwa. The milled kaniwa is contacted with a salt solution. A protein is precipitated from the kaniwa. The precipitated protein is dried to form a protein product. Also provided herein is a protein product produced by a method disclosed herein.

Abstract: Described are emulsion compositions comprising oil, water and partially hydrolyzed soy beta-conglycinin, as well as materials and methods for their preparation and use. The soy beta-conglycinin can be enzyme-hydrolyzed material, such as trypsinized material. The degree of hydrolysis of the soy beta-conglycinin can be light, for example up to 2.5%. The hydrolyzed soy beta-conglycinin can be effective to form fibril sheets adsorbed to oil droplets at the interface between the droplets and a continuous aqueous phase in an emulsion composition. The soy beta-conglycinin can be hydrolyzed to such an extent that it provides improved oxidative stability to the oil in the emulsion composition while also providing physical stability equal to and/or greater than that obtained using a corresponding nonhydrolyzed soy beta-conglycinin composition.

Abstract: The present invention provides novel method for improving the tenderness of meat (e.g. pork, beef and poultry). The method comprises a pre-slaughter diet comprising methionine in an amount effective to improve the tenderness of the meat. The methionine may be fed alone or in combination with feedstuff rations to livestock animals. The present invention provides a novel use of methionine, i.e. for improving the tenderness of meat. The invention includes the use of methionine analogues such as 2-Hydroxy-4-Methyl Thio Butanoic acid (HMTBA) or all its salt forms or 2-Hydroxy-4-Methyl Thio Butanoic isopropyl ester or any of other esters.

Abstract: The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.

Abstract: An encapsulated formulation for food and bioactive agent delivery to aquatic animals includes various combinations of nutrients, a digestion enhancer, bioactive agents, and a local absorption enhancer. The bioactive agents and absorption enhancer may be encapsulated within a delay layer for targeted release at an area of the digestive tract distinct from the region of nutrient release. The bioactive agents and absorption enhancer may be coated with a sticky coating so that they tend to adhere to the inner surfaces of the wall of the digestive tract, thereby localizing their release and enhancing their effect. Instead of bioactive agents themselves, precursors may be delivered so as to generate the bioactive agents locally. The encapsulated precursors of a specific bioactive agent are separately contained in capsules which themselves can be adhesive to one another.

Abstract: Nutritional compositions having high amounts of protein and low ratios of omega-6:omega-3 fatty acids, and methods of making and using the nutritional compositions are provided. The nutritional compositions include an increased amount of protein, and a low ratio of omega-6:omega-3 fatty acids to provide a patient with adequate amounts of protein for the preservation of lean body mass, while reducing inflammation associated with administration of pro-inflammatory drug formulations such as propofol. The nutritional compositions also help to avoid potential complications associated with overfeeding of an enterally-fed patient being treated, or having been treated, with high fat medications such as propofol. Methods of making and using such nutritional compositions are also provided.

Abstract: A feed additive composition includes a protective agent, lecithin in an amount of 0.05 to 6% by weight relative to a total weight of the composition, a basic amino acid in an amount of at least 40% by weight and less than 65% by weight relative to the total weight of the composition, and water. A method of producing a feed additive composition includes preparing a molten mixture of at least one protective agent, lecithin and at least one basic amino acid, and solidifying the molten mixture by immersing the molten mixture in water or an aqueous liquid. The protective agent includes hydrogenated vegetable oils and/or hydrogenated animal oils having melting points of greater than 50° C. and less than 90° C.

Abstract: This invention relates to a plurality of compositions for dietary health management and its use in the prevention or treatment of cardiovascular disease or type 2 diabetes, and also in the prevention and/or management of obesity and generally in weight management and loss. Thus a meal intended for human consumption is provided, the meal comprising: (a) 250-650 kilocalories (1045-4180 kiloJoules); (b) 10-50, preferably 20-50, more preferably 30-50 g fibre; (c) 10-50, preferably 10-30, more preferably 10-20 g protein; (d) 0 to 5, preferably less than 3 g starch; and (e) 0 to 2, preferably 0 to 1, most preferably 0 to 0.