Abstract: The invention relates to a food product containing one or more live micro-organisms and at least one bioactive food ingredient of interest, in which the bioactive food ingredient(s) of interest is protected by means of encapsulation in a fat, such as to reduce the metabolisation thereof by the aforementioned live micro-organisms.

Abstract: The invention relates to a liquid concentrate of bacteria that are adapted and fit for alimentary use. In a preferred but not limited manner, the bacteria produced are lactic bacteria.

Abstract: The invention concerns a method for detecting micro-organisms constituting a flora of micro-organisms, whereof at least part of the elements has a common operon. The invention is characterised in that it consists in identifying the elements of said flora by studying the intergenetic sequence of said operon, and the support exhibiting nucleic acids capable of hybridizing said intergenetic sequence.

Abstract: The invention relates to a method for controlling microbiological process in a liquid microbial population-containing medium consisting in on-line measuring at least one state variable related to the microbiological process and in utilising at each instant (t) values measured for at least one state variable by calculating therefrom the first, second and third temporal derivatives after smoothing values over a time period adjustable by a causal mathematical filter after each measurement and each temporal derivative calculation. One or several calculated and smoothed values of the state variable are compared at each instant (t) with at least one predefined criterion in order to identify the microbiological process phases and to determine the necessity for producing an action thereon.

Abstract: A storage device for bottles with a neck, comprising at least one coupling member suitable for suspending the device beneath a shelf of a domestic refrigerator, and a hollow dispensing guide extending longitudinally from a rear end to a front end having a dispensing opening. The dispensing guide has a top face provided with the coupling member, a bottom face and a C-shaped cross section with an opening into the bottom face. The opening has a width suitable for allowing the narrowed portion of the neck of a bottle to slide freely and so that the longitudinal rims of the opening oriented toward the inside form bearing rails of a length more than twice the diameter of the widened portion of the neck of the bottle, on which this widened portion rests when the bottle is suspended.

Abstract: Method for the manufacturing of a soy protein-based preparation comprising hydration of soy proteins and thickener agent in two different recipients, and soy protein-based preparations obtained by said method, and use of said preparations to be introduced in acidic products.

Abstract: The invention relates to a method for making rice congee wherein crushed rice is chilled prior to addition to boiling water.

Abstract: The invention concerns lactic acid bacteria strains capable of regulating the production of NO and inflammatory cytokines by enterocytes, depending on the inflammatory condition of said enterocytes. The strains can also be incorporated in food supplements such as fermented dairy products used for regulating inflammatory response and non-specific immunity.

Abstract: The invention concerns micro-organism strains, in particular of lactic acid bacteria, having a glycosylation modulating effect of intestinal cell surface. The invention also concerns a method for selecting micro-organism strains, in particular of lactic acid bacteria, which consists in measuring the average fluorescence intensity variation of HT29-MTX cells incubated in the presence of a lectin coupled with a fluorochrome after being in contact with the supernatant of the strain concerned. Said lactic acid bacteria strains can be used, optionally in the form of their active fraction, for preparing food compositions or medicines or food supplements, modulating glycosylation of glycoproteins of intestinal epithelial cells.

Abstract: The invention relates to a novel method for producing fermented milk products, according to which at least one casein of the milk, i.e. at least the kappa casein, is proteolyzed by means of a coagulating enzyme of the milk, e.g. chymosin, and the product is stirred after fermenting. The inventive method is particularly suitable for the production of fermented milk products such as yogurt and fermented types of milk, wherein said products are provided with an improved texture, especially an improved viscosity, without causing syneresis.

Abstract: The invention relates to a novel method for producing fermented milk products, according to which at least one casein of the milk, i.e. at least the kappa casein, is hydrolyzed by means of a coagulating enzyme of the milk, which has a bacterial origin, and the product is stirred after fermenting. The inventive method is particularly suitable for producing fermented milk products such as yogurt and fermented types of milk, wherein said products are provided with an improved texture, especially an improved proved viscosity, without causing syneresis or generating a bad taste.

Abstract: The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from ?-galactosidase activity, and lactic starters comprising said strains. Said strains and starters can be used to obtain fermented milk products from glucose-added milk.

Abstract: The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80° D, the pH from 4.5 to 5.5, flavored with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.

Abstract: The invention provides a method of manufacturing a dessert or a fermented product, the method including a step of homogenizing a milk-based emulsion at high pressure, wherein the homogenizing pressure P is greater than 400 bars and less than 2000 bars, wherein the total quantity of fats in the emulsion lies in the range 2% to 10% by weight, and wherein the total quantity of proteins lies in the range 2% to 5% by weight.

Abstract: A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50% fat; defatted dry cocoa <18%; skimmed milk powder <17%; sugars >13%; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less that 0.45 and the solid mass being such that for the aqueous medium, the value (&tgr;) is less than 3, where &tgr;=(−[water]+0.37)×F+(5.25×[water]−1.67)×(S+SMP)+(26.6×[water]−9.6)×C+(61×[water]−14.5)×(S+SMP)×C.

Abstract: The invention provides a method for obtaining food products with reduced post-fermentation acidification, by fermenting mixtures of soy milk and either grain meal or almond milk with Streptococcus thermophilus and, optionally, other lactic acid bacteria.

Abstract: The invention concerns a stable homogeneous emulsifier-free suspension of at least one hydrophobic substance and/or a substance whereof the melting point is higher than about 130° C., and a thickening agent, in an aqueous medium. Said suspensions can be used in food compositions, in particular based on milk and milk derivatives.

Abstract: The invention concerns dairy product capsules and the method for making them. The capsules contain a coating including a food polymer, reactive to multivalent ions, inside which is confined a dairy product. The capsules are characterised in that they have a breaking force higher than 0.5 N. The invention is applicable in the food processing industry.