Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

Abstract: The invention relates to the use of mutants of L. casei having at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPr, for the preparation of a food product. The use of said mutants allows for instance to impart to said food products an improved texture and flavor, and/or a higher content in aroma compounds.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

Abstract: Packaging comprising a container with an upper opening (21), the container having a peripheral outer surface near the opening, and a closure system made up of a frame (31) fixed to the container, and a lid (32) hinged to the frame and able to close the opening of the container when in a closed position. To protect the contents of the container, the invention provides in the closed position: at least one container/frame sealing region formed by an annular contact (C1) between the frame and the peripheral outer surface of the container; at least one frame/lid sealing region formed by an annular contact (C2) between the lid and the frame; and at least one additional container/lid sealing region formed by an annular contact (C3) between the lid and the peripheral outer surface of the container, and situated between the opening of the container and said container/frame and frame/lid sealing regions.

Abstract: The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Abstract: The present invention relates to a method for decreasing borboiygmi in a subject by administering a probiotic, preferably a bacteria of the Bifidobacterium genus, said method being on one aspect of the invention a non therapeutic method.

Abstract: The present invention relates to the use of a combination comprising gamma-linolenic acid and at least one green tea polyphenol, in which the ratio of the gamma-linolenic acid to the green tea polyphenol ranges from approximately 1 to approximately 10, for increasing the in vitro and ex vivo differentiation of keratinocytes.

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

Abstract: Distribution device for a powdery food product comprising a stand (1), a distribution head (2), mounted on the stand, and comprising a reception housing (20) suitable for receiving a container of powdery food product, an outlet opening (22), a channelling device, a dosing device. The distribution head (2) is connected by an articulated linkage (3) to the upright of the stand, sliding vertically and swivelling between a loading position in which the reception housing is oriented downwards, and a distribution position in which the outlet opening is oriented downwards.

Abstract: Package including a receptacle (2) extending along a central axis (Z) up to a top face (23) having an opening (24), a closure system (3) including a cover (31) mounted so as to be articulated thereat between an open position and a closed position, and a locking device (4) including a locking lug (41) that is elastically deformable towards the central axis (Z) fastened to the cover (31) and furnished with a snout (43), and a gripping edge (42) secured to the receptacle (2) with which the snout (43) engages in the closed position. The cover (31) has a recess (47) in which the locking lug (41) is arranged. The locking lug has an actuation zone (41c) that can be accessed via the mouth (47a) of the recess, and a tamper-proof cap (51) is immobilized relative to the cover (31) by at least one breakable connection (52) and is arranged facing the actuation zone (41c).

Abstract: A package for a food product sampled using a metering device, including a receptacle (2) having a wide top opening (24) and defined by a rim (25), a closure system (3) including a cover (31) that can be moved between an open position and a closed position, and a first levelling element (41) having a top face (41b) and a free edge (41a) situated in the space of the opening. The package also includes a second levelling element (42) spaced apart from the first and also having a top face (42b) and a free edge (42a), wherein the top faces (41b, 42b) of the first and second levelling elements (41, 42) each have a configuration and are mutually arranged in order to form two spaced-apart bearing zones substantially parallel to the plane of the opening for supporting the metering device.

Abstract: A method for decreasing abdominal girth in a subject by administering a probiotic, preferably a bacteria of the Bifidobacterium genus, the method being on one aspect of the invention a non therapeutic method, and according to another aspect of the invention being a method for treating IBS.

Abstract: Packaging (1) for a food product, comprising a container (2) with an opening delimited by a surround (32) and a closure system (3) comprising a lid (31) mounted articulated relative to the container (2) and able to close off the opening. The lid is locked in the closed position by a locking plate (41) connected to the lid and an engagement rim secured to the surround. The plate pivots about an axis between a locking position with its catching portion engaged with the rim and an unlocked position. The plate pivots into the unlocked position under manual actuation, away from the catching portion, of an actuating portion towards a central axis (Z). The top face of the lid has a depression (47) opening laterally and the actuating portion of the plate is advantageously situated level with the mouth of the depression so that it can pivot thereinto and adopt the unlocked position.

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: A method for preparing a frozen dessert includes the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, the additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing the frozen composition with added liquid and/or powder in a texturizing device with grinding elements and optionally aeration elements; and (c) texturing the frozen composition with added liquid and/or powder in the texturing device.

Abstract: The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% butterfat and between 3 and 40% raw starch.

Abstract: The invention relates to the use of Lactobacillus casei in orally administrable compositions for increasing protection against influenza after the influenza vaccine, by potentiating the humoral response generated by said vaccine.

Abstract: The present invention relates to a composition including, as active substance, a mixture of at least one polyunsaturated fatty acid, different from polyunsaturated fatty acid derived from milk, polyphenols, milk proteins and lactic bacteria, and the composition having a water content of at least 50% by weight; and wherein the polyunsaturated fatty acid presents an increased bioavailability compared with the one of the polyunsaturated fatty acid alone.

Abstract: A device for presenting products presenting at least two pots united by a connection region situated in their upper portions.

Abstract: Acacia gum, in particular from Senegal acacia, is used in the preparation of a stable fermented product containing milk or soybean, wherein the gum is used in a concentration of approximately 3 to 10 wt % relative to the total weight of the fermented product containing the acacia gum, and is added after fermentation of the product.