Abstract: Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.

Abstract: An orally-ingestible nutrition composition having improved taste comprises a low pH (<7.0) form of an amino acid selected from arginine, valine and compounds associated with the synthesis of polyamines. Preferred low pH forms are salts such as arginine phosphate and mixtures thereof with arginine citrate. Preferred nutrition composition also comprise encapsulated polyunsaturated fatty acid.

Abstract: The present invention is a liquid nutritional product with improved physical stability comprising: (a) a liquid nutritional mixture containing fat at a concentration sufficient to have the liquid nutritional mixture be susceptible to creaming and containing suspended minerals present at a concentration sufficient to have the liquid nutritional mixture be susceptible to sedimentation; (b) a carrageenan/microcrystalline cellulose/carboxymethyl cellulose additive composition comprising: (i) iota-carrageenan present in an amount of about 100-800 ppm of the liquid nutritional product; (ii) a mixture of microcrystalline cellulose/carboxymethyl cellulose, the mixture present in an amount of from about 600-3000 ppm of the liquid nutritional product. In a preferred embodiment, microcrystalline cellulose is present in a range of from about 1000 ppm to about 2500 ppm, while the iota-carrageenan is present in a range of from about 100 ppm to about 300.

Abstract: A process for preparing a food supplement is disclosed. In the first step of this process, at least two different food materials are juiced either together or separately to provide a juice fraction and a fiber fraction. The juice fraction is dried to produce a powder. The fiber fraction is dried. Thereafter, from about 80 to about 98 parts of the dried juice fraction, from about 1 to about 10 parts of the dried fiber fraction, and from about 1 to about 10 parts of a specified mixture of enzymes is mixed to provide the supplement.

Abstract: The invention relates to an osteoblast growth and bone enhancing factor or factors having a molecular weight of about 5,000 to 28,000 daltons and an isoelectric point of 4 to 9, which is isolated from whey or whey protein. The invention includes various methods for obtaining the factor or factors from whey and whey protein. The factor or factors from whey and whey protein may be incorporated in foods, medicines and feeds for preventing or treating osteoporosis and other maladies in joints of bones.

Abstract: A low buffer nutritional composition which is useful to reduce the incidence of colonization of pathogenic bacteria.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: Methods of reducing post-prandial fluctuations in plasma levels of large, neutral amino acids (LNAA), as well as compositions useful in that method. The foods and compositions comprise a carbohydrate to protein ratio of from about 3:1 to about 8:1 and, in a specific embodiment, a ratio of 7:1, which results in minimizing the variability in responses individuals exhibit to drugs which are LNAA.

Abstract: An agent for treatment of chronic fatigue syndrome, which comprises a polysaccharide having a .beta.-1,3-glucoside bond in the main chain as an effective ingredient.

Abstract: An enteral nutritional product for persons infected with human immunodeficiency virus contains a soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17 and a molecular weight partition, as determined by size exclusion chromatography, wherein 30-60% of the particles have a molecular weight in the range of 1500-5000 Daltons. The nutritional product also contains a source of intact protein. The nutritional product has a ratio, by weight, of n-6 to n-3 fatty acids of about 1.3:1 to 2.5:1. The nutritional product also contains a source of dietary fiber.

Abstract: Pureed, cooked food products, especially meat products, which visually resemble a non-pureed version of the cooked food product, and a process for producing pureed, cooked food products. The process includes the steps of grinding a cooked food, e.g. meat, product to form ground cooked food, e.g. meat, particles; mixing one or two modified food starches with the ground cooked food particles; adding a liquid to the food particles/starch mixture and mixing to form a pureed cooked food product; and then shaping the pureed cooked food product into a desired shape which visually resembles the original cooked food product. The shaped, pureed cooked food products can then be frozen for storage, cut into desired serving portions and reheated for serving. The pureed cooked food product is especially suitable for feeding patients suffering from a medical condition which impairs their chewing and/or swallowing capability.

Abstract: Novel compositions and methods are disclosed for lowfat and skim milk products which have an increased creamy mouthfeel, whiter color, and taste sensations similar to milk with a high fat content. The textured milk products involves skim milk and lowfat milk being treated with a milk coagulant to partially coagulate and aggregate proteins in the milk. The enzyme-treated milks are heat-processed to denature the coagulating enzyme. The finished milk products are then cooled and stored at an appropriate refrigeration temperature.

Abstract: The present invention relates to an active oxygen scavenger which has been found to be contained in a water or organic solvent extract of rice. This active oxygen scavenger may be used as a medicament, beauty treatment, preservative or antibiotic.

Abstract: The apoptosis of CD4 cells in a person infected with the human immunodeficiency virus may be impeded by enterally feeding to the infected person a nutritional product which contains soy protein hydrolysate having a degree of hydrolysis in the range of about 14 to 17 and a molecular weight partition, as determined by size exclusion chromatography, wherein 30%-60% of the particles have a molecular weight in the range of 1500-5000 Daltons. The nutritional product also contains a source of intact protein. The nutritional product has a ratio, by weight, of n-6 to n-3 fatty acids of about 1.3:1 to 2.5:1. The nutritional product also contains a source of dietary fiber.

Abstract: Pureed, cooked food products, especially meat products, which visually resemble a non-pureed version of the cooked food product, and a process for producing pureed, cooked food products. The process includes the steps of grinding a cooked food product to form ground cooked food particles; mixing pregelatinzed starch and a cook-up starch with the ground cooked food particles; adding a liquid to the food particles/starch mixture and mixing to form a pureed cooked food product; and then shaping the pureed cooked food product into a desired shape which visually resembles the original cooked food product. The shaped, pureed cooked food products can then be frozen for storage, cut into desired serving portions and reheated for serving. The pureed cooked food product is especially suitable for feeding patients suffering from a medical condition which impairs their chewing and/or swallowing capability.

Abstract: An enteral nutritional product for a person having a neurological injury is very low in carbohydrate, but high in fat. The fat is supplied by a lipid blend having a ratio of n-6 to n-3 fatty acids in the range of 1 to 6. Preferably the nutritional product contains nutrients having antioxidant properties, for example beta-carotene, vitamin E, vitamin C, taurine, molybdenum and selenium.

Abstract: Novel liquid nutritional compositions comprising a lipid fraction, a protein fraction and a specific combination of glucides useful as dietetics and therapeutics.

Abstract: In a guar-flour-containing drink and tube food by adding sodium alginate and/or agar-agar a stabilizing is achieved and the precipitation of the hydrocolloid guar flour during storage prevented.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: A liquid nutritional product for enteral feeding contains a fat source which provides desirable effects when fed to pulmonary patients. The fat source having by weight a ratio of [n-(6) to n-(3)] fatty acids from the group consisting of Linoleic acid (18:2n6), Gamma-Linolenic acid (18:3n6), and Arachidonic acid (20:4n6) to fatty acids from the group consisting of Alpha-Linolenic acid (18:3n3), Stearidonic acid (18:4n3), Eicosapentaenoic acid (20:5n3), Docosapentaenoic acid (22:5n3) and Docosahexaenoic acid (22:6n3) in the range of about 1.5 to about 3.0, a ratio of Linoleic acid (18:2n6) to Alpha-Linolenic acid (18:3n3) in the range of about 3.0 to about 10.0, and a ratio of the sum of Eicosapentaenoic acid (20:5n3) and Docosahexaenoic acid (22:6n3) to Gamma-Linolenic acid (18:3n6) in the range of about 1.0 to about 10.0. In a preferred embodiment the nutritional product contains quantities of nutrients having anti-oxidant properties in vivo, such as beta-carotene, vitamin E, vitamin C, selenium, and taurine.

Abstract: A ready-to-eat cereal product contains a substantial portion of typical cereal grain component, such as bran, wheat and the like, together with a therapeutic quantity of psyllium. The quantity of psyllium is sufficient to reduce the cholesterol level of humans and animals when part of the diet. The psyllium may be added as an intermediate psyllium product prepared by directly expanding psyllium husks, either by itself or together with minor amounts of other ingredients. The psyllium intermediate is preferably added during the process for making the final cereal product after the typical cereal grain components have been totally or partially cooked.

Abstract: A liquid nutritional product for trauma and surgery patients has a caloric density of about 1.2 to 1.5 Kcal/mL and a calorie to nitrogen ratio of about 112:1 to 145:1. A portion of the protein system comprises partially digested protein, and supplemental L-arginine provides about 1-3% of the total calories in the product. The lipid system has a ratio of linoleic acid to alpha linoleic acid in the range of about 3.5:1 to about 5.5:1.

Abstract: Dietetic nutrient compositions suitable for consumption by patients with kidney insufficiency comprise proteins, fats, carbohydrates, and mineral substances in a manner resembling cow's milk as regards the sensory aspects and the processability. The compositions have a high total energy content, are albumin-poor and phosphorus-poor and have a high calcium content. The compositions have good taste properties and are suitable for sustained treatment of patients with chronic kidney insufficiency. The compositions can be processed in the context of numerous lactovegetable recipes.

Abstract: Disclosed are ready-to-eat cereals containing high levels of psyllium husk and methods for their preparation. The cereals contain about 2% to 37% psyllium, about 20% to 80% of a starchy cereal component, and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The total fructose content is less than about 5%. The minimum soluble fiber content is 3 g/oz.

Abstract: Disclosed are ready-to-eat cereals containing high levels of soluble fiber and methods for their preparation. In addition, the cereals contain about 10% to 15% total soluble fiber and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The minimum soluble fiber content is 2.8 g/oz. The cereals can be prepared from conventional cereal materials.

Abstract: The invention is a liquid food for supplying protein principally containing protein, seasonings, flavoring materials and water, wherein it contains 5 to 15% by weight of lactalbumin as the protein. The lactalbumin is obtained by heating to denature under conditions so as to form a cloudy solution. The food is useful for undernourished patients who suffer from hypoproteinemia, hypoalbuminemia or common healthy men who need protein so as to desire to supply nutritious food and develop their muscles.

Abstract: Water-insoluble salts are sterilized by heating them in suspension in water together with xanthum gum or carboxymethyl cellulose which is added for improving the homogeneity and stability of the salt suspension during heating. The salts are suspended in water and the gum or cellulose is added to the suspension which is heated to a temperature of from 120.degree. C. to 150.degree. C. for sterilizing it. The sterilized suspension may be utilized to improve the nutritional qualities of products and as a coagulating agent in sterilized products including milk, dietetic products and tofu and is particularly useful for aseptically packaged products.

Abstract: Nutritional supplement preparation for pregnant and breast-feeding women based on milk constituents for pregnant and breast-feeding women containing 10-20% by weight of protein, 16-28% by weight of fat, 43-65% by weight of carbohydrates, at most 3.5% by weight of moisture and minerals, trace elements and vitamins such as calcium, phosphorus, magnesium, copper, zinc, iodine, iron, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin D3, vitamin E, niacin and folic acid, and, optionally flavoring and/or colorant as well as a process for preparing said preparation.

Abstract: A lyophilized kefir yoghurt health food is disclosed.The lyophilized kefir yoghurt is a fermentation product obtained from milk with the use of kefir fungi and in the form of a lyophilized powder.This lyophilized kefir yoghurt is produced by inoculating milk with a kefir starter, which is then cultured therein to thereby produce a yoghurt; and lyophilizing the obtained yoghurt.The health food contains lyophilized kefir yoghurt as a main component.

Abstract: A food product which includes lecithin finely distributed therein, which lecithin includesat least 25% by weight of phosphatidyl choline,0-20% by weight of phosphatidyl ethanolamine, andfatty acid residues, of which residues at least 10% by weight are unsaturated fatty acid residues,which product includes at least 5% by weight of phosphatidyl choline, calculated on the dry contents of the product, wherein the weight ratio of the phosphatidyl choline and phosphatidyl ethanolamine contents of the product is at least 3, the balance consisting of edible material.

Abstract: The invention relates to a process for the production of a concentrate containing a bee product. According to the invention, bee pollen, bee bread, propolis or honey or mixtures thereof are added to concentrates of whole milk, skimmed milk, protein-enriched filtrates from the membrane separation of milk, various wheys or other byproducts of the milk industry or mixtures thereof and the mixture obtained is stirred until a homogeneous dispersion is obtained, followed by concentration through evaporation and drying. Carbohydrates, yeasts, single-cell proteins or other microorganisms and additives may optionally be added to the mixture of bee product and milk product. The invention also relates to concentrates containing bee products and to the use of these concentrates as a dietetic, anabolic or strengthening aid for human beings and animals, as preparations for young children and sportsmen and women or as a feed supplement for young animals.

Abstract: A method of recovering water-insoluble and water-soluble protein fractions from protein-polysaccharide complexes such as wheat gluten involves subjecting a complex of this type to an enzyme treatment in the presence of a liquid so as to decompose at least a portion of the polysaccharide content of the complex and dissolve at least a portion of the protein content of the complex thereby obtaining a suspension of protein solids in the solution formed by the liquid. The liquid used is preferably water. The suspension is separated into a solids fraction and a liquid fraction by centrifugation of filtration. The solids fraction and liquid fraction are then treated separately from one another to thereby obtain a water-insoluble protein fraction and a water-soluble protein fraction. The treatment of the solids fraction may involve washing of the same followed by drying.

Abstract: Disclosed are ready-to-eat cereals containing high levels of psyllium husk and methods for their preparation. The cereals contain about 2% to 37% psyllium, about 20% to 80% of a starchy cereal component, and about 5% to 15% insoluble fiber. The weight ratio of soluble to insoluble fiber ranges from about 1 to 5:1. The total fructose content is less than about 5%. The minimum soluble fiber content is 3 g/oz.