Abstract: A stabilized lipid composition of randomly interesterified triacylglycerols (TAGs) that includes, by weight of fatty acid components, long-chain polyunsaturated fatty acids (LC-PUFAs) having at least 20 carbon atoms and a degree of unsaturation of at least 4 and being present in a nutritionally beneficial amount but less than 5% by weight; and medium-chain saturated fatty acids (MC-SFAs) having six to fourteen carbon atoms and being present to promote absorption of the LC-PUFAs. The LC-PUFAs are mono-LC-PUFAs. Also, a nutritional product or infant food product that contains the lipid composition as a portion of the lipids therein, and methods to make such compositions and products.

Abstract: The invention relates to a refill of a pulverulent foodstuff that can be dispersed in a liquid medium that has been compacted into a solid form that can be abraded to form a powdered granules, flakes, or chips, and to a process for manufacturing the refills. These refills are used in a device for the on demand preparation of beverages or sauces from water-dispersible foodstuffs. The method of making the beverages or sauces represent another embodiment of the invention. The device includes one or more pressing units that urge one or more solid refills of a water-dispersible foodstuff towards one or more abrading devices so that the refill contacts the abrading device and the abrading device abrades the refill to provide an amount of powdered foodstuff that is collected in a collector and combined with water to provide the beverage.

Abstract: A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making the concentrate. The coffee aroma stabilizes the concentrate.

Abstract: A flavor composition in the form of a homogeneous emulsion including a flavor encapsulated in a glassy carbohydrate matrix composed of a composition comprising a blend of polydextrose and lactitol. When the matrix contains less than 3.5% water, it has a glass transition temperature above 40° C. so that it remains stable at room temperature storage conditions. Also, process for making this flavor composition.

Abstract: Human epithelial colon immortalized cell line, which does not express tumour markers, which expresses metabolic markers specific for the non-immortalized human epithelial cells and metabolic differentiation markers specific for the non-immortalized epithelial cells of the human colon, and which is capable of adhering in vitro to the strain of lactic acid bacterium CNCM-1225. Serum-free culture medium characterized in that it comprises trace elements, vitamins consisting of vitamin C and retinoic acid, and hormones consisting of triiodothyronine, dexamethasone, hydrocortisone, bovine pituary gland extract, insulin, EGF and transferrin. Process for the immortalization of epithelial cells of the human colon, in which a culture of primary epithelial cells derived from the human colon is prepared, the culture is infected with a recombinant virus, the immortalized cells are cultured in the serum-free culture medium according to the invention.

Abstract: A method for preparing a synthetic lipid composition in which the content and the distribution of the fatty acids are similar to those of human milk fat, containing less than 2% by weight of free fatty acids, in which palmitic acid is predominantly at the 2-position of the triacylglycerols and the arachidonic and docosahexaenoic acids are distributed between the 1-, 2- and 3-position and in particular predominantly at the 2-position of the triacylglycerols. The method includes the steps of interesterifying a mixture of specific lipids with a mixture of free fatty acids, followed by removal of excess free fatty acids by partial deacidification utilizing steam distillation under vacuum and then by controlled neutralization of the partially deacidified fat.

Abstract: A fully cooked, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.

Abstract: Frozen concentrated milk is prepared by introducing a concentrated milk, such as a concentrated whole or skim milk, into the barrel of an apparatus for extrusion of a product which contains at least one screw which is rotated for transport of the concentrated milk through the apparatus barrel for extrusion of product through an extrusion apparatus product exit die, and during the transport of the concentrated milk through the extrusion apparatus, the concentrated milk is cooled to a temperature of equal to or lower than −8° C. to obtain, from the exit die, frozen concentrated milk.

Abstract: Compositions are prepared from carob pods which are particularly useful for the treatment of diarrhoea. To prepare the compositions, ripe carob pods are treated with an aqueous medium for extracting sugars and water-soluble tannins, the residue is separated from the liquid phase containing the extracted materials and then the residue is dried under conditions which avoid thermal denaturing of the water-insoluble tannins contained in the residue. The compositions contain water-insoluble native tannins in an amount of at least 20% by weight, based upon dry matter, expressed as total polyphenols and have a ratio of water-soluble to water-insoluble tannins of below 0.37 as determined in water at 37.degree. C. The dried residue is ground to a particle size up to 200 .mu.m in diameter and may be formulated with food-acceptable additives.