Abstract: An antibody, or fragment thereof, capable of binding specifically to one or more human dietary enzymes, said antibody or fragment thereof comprising a heavy chain variable domain derived from an immunoglobulin naturally devoid of light chains, or a functional equivalent thereof.

Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

Abstract: A reclosable packaging bag comprises a main bag body having an opening portion and at least one heat-sealed portion; and a linear fastener provided on the opening portion of the main bag body. The linear fastener is provided along the opening portion of the main bag body by an insert injection molding so as not to extend to the heat-sealed portions. A method for manufacturing the bag comprises the three steps. First, the first and second linear fastening members are formed on a prescribed position of a sheet of film material by an insert injection molding so as to be spaced from each other. These fastening members are engageable with each other to form a linear fastener. Second, the sheet of film material is folded in two so that the fastening members can engage with each other. Third, each of opposite portions of the sheet of film material thus folded is heat-sealed to form side heat-sealed portions.

Abstract: The invention is directed to a beverage brewing system and method for brewing a beverage. The brewing system is equipped to heat beverage extracts prior to mixing the beverage extract with solvent. The method results in a beverage, such as a tea-based beverage, that has no visible undissolved beverage extract.

Abstract: Flavones with an isoprenyl group in the 8-position possess very good anti-inflammatory properties and can also be used to treat/prevent/cure skin-disorders when applied in food compositions.

Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta products into one or more portions, each portion having a desired mass; (ii) loading each portion of pasta into one of a plurality of separate dosing devices; (iii) re-hydrating each portion of pasta within a dosing device; (iv) quenching the re-hydrated pasta resulting from step (iii); (v) freezing. Further embodiments are directed to the apparatus that is necessary for carrying out this process and the frozen product achieved.

Abstract: Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24 fatty acid residue and 0 is an oleic acid residue). A fat with such composition may be isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.

Abstract: A reclosable packaging bag comprises a main bag body having an opening portion and at least one heat-sealed portion; and a linear fastener provided on the opening portion of the main bag body. The linear fastener is provided along the opening portion of the main bag body by an insert injection molding so as not to extend to the heat-sealed portions. A method for manufacturing the bag comprises the three steps. First, the first and second linear fastening members are formed on a prescribed position of a sheet of film material by an insert injection molding so as to be spaced from each other. These fastening members are engageable with each other to form a linear fastener. Second, the sheet of film material is folded in two so that the fastening members can engage with each other. Third, each of opposite portions of the sheet of film material thus folded is heat-sealed to form side heat-sealed portions.

Abstract: A reclosable packaging bag comprises a main bag body having an opening portion and at least one heat-sealed portion; and a linear fastener provided on the opening portion of the main bag body. The linear fastener is provided along the opening portion of the main bag body by an insert injection molding so as not to extend to the heat-sealed portions. A method for manufacturing the bag comprises the three steps. First, the first and second linear fastening members are formed on a prescribed position of a sheet of film material by an insert injection molding so as to be spaced from each other. These fastening members are engageable with each other to form a linear fastener. Second, the sheet of film material is folded in two so that the fastening members can engage with each other. Third, each of opposite portions of the sheet of film material thus folded is heat-sealed to form side heat-sealed portions.

Abstract: Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the outer water phase comprise 0.1-9% organic acids.

Abstract: It was found that by the addition of 2 different, specific sterols, which preferably are phytosterols, to a liquid fat, the liquid fat was no longer liquid, but showed a firmness, measured as Stevens hardness, significantly higher than that of the liquid fatty compound itself. Preferably, the liquid fat is an edible fat, and the sterols used is a mixture of phytosterols, preferably oryzanol and sitosterol at a minimum total weight level of 2%, preferably 4%, with a clear optimum at a molar ratio between 3:1 and 1:3, further preferred between 1:2 and 2:1. The composition is preferably used in consumer goods, such as cosmetic products or food products. Also these products comprising such a composition are part of the invention. After dissolution of the sterols in the fatty compound at elevated temperature, improvement of structuring capacity of the sterols was found by rapid cooling.

Abstract: A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized olive oil to be used for the preparation is obtained by a mild refining process which spares the olive oil's minor components.

Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.

Abstract: The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of;

Abstract: Low fat foods incorporating mesomorphic phases of edible surfactants as the structuring agent can advantageously be flavored by incorporating lipophilic flavors into a triglyceride-containing gelled biopolymer phase.

Abstract: A rotary mechanism for cutting and/or sealing a web has a pair of counter-rotating rotors mounted on parallel axes and having radially projecting arms between which the web is momentarily gripped for cutting and/or sealing. Sealing is performed by heated pressure outer faces on the rotor arms. Cutting is performed by cutter and anvil bars on the opposed arms engaging the web. Bearer faces on the arms beyond the pressure faces set a gap between the pressure faces and a rectangular-section tongue and groove in mating contact faces one side of the pressure faces locate the pressure faces laterally. The cutting means are adjusted by a wedge bar bearing on the inner face of the cutter bar or anvil. The wedge bar is movable in the direction of rotation and has an outer face inclined in the same direction. Means accessible from the leading and/or trailing faces of the rotor arms are provided for adjusting the wedge bar and clamping the cutter and anvil bars.

Abstract: The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to which it is applied. This is achieved by an oil in water emulsion comprising a browning agent and emulsifier.

Abstract: Edible oil-in-water emulsion comprising: 35-70% (wt) edible oil 0.5-10% (wt) egg yolk derived emulsifier 0.3-1.5% (wt) casein 65-25% (wt) water, wherein at least 60% of the oil droplets has a size of 1-5 &mgr;m. Such a composition preferably has a Stevens value of 60-160, when measured using a Stevens Texture Analyser, at 20° C., after 2 weeks storage at 20° C., using a speed of 2 mm/s and a distance 20 mm.

Abstract: Ingestable products for lowering blood total cholesterol, including isoflavone, vegetable protein such as soy protein and phytosterol. The combination of phytosterol with soy protein (which includes isoflavone) is superior to the individual components alone in improving plasma lipid profiles. Preferably the products are food products. The invention is also a method for lowering plasma cholesterol in animals, preferably humans, by feeding compositions having plasma cholesterol-lowering, synergistically effective amounts of isoflavone, soy protein and phytosterol.

Abstract: A cold water infusible tea leaf product is shown which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15° C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter “a” value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.