Abstract: Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and use of the the dried or liquid flavoring base for the manufacture of a food product.

Abstract: Instant rice noodles are prepared by preparing first a rice flour in which its starch is gelatinized partially, and then, the flour is mixed with water at a temperature and for a time to form a dough and to gelatinize the starch further, but not completely, the dough is extruded to obtain the dough in a form of noodles, the noodles are steamed to firm them, the firmed noodles are blanched with water at a temperature and for a time to gelatinize the starch further, and then, the blanched noodles are dried to a moisture content to below 15% by weight. When rice flour is employed as a starting material, it first is steamed for preparing the rice flour in which the starch is gelatinized partially, and when whole rice is employed as a starting material, the whole rice is steamed to gelatinize its starch partially and then, the rice is milled for obtaining the rice flour in which the starch is gelatinized partially.

Abstract: DNA fragment of genomic origin coding for at least one enzyme involved in the biosynthesis of an EPS, and capable, following the transformation of a lactic bacteria, of restoring the production of an EPS in the said bacterium not initially producing any EPS, or of modifying the structure of the EPS initially produced by the said bacterium. Proteins of the Streptococcus thermophilus strain CNCM I-1590 encoded by the chromosome and which are involved in the biosynthesis of the EPS having the composition Glc:Gal:GalNac=1:2:1. Method for the manufacture of a new EPS, in which a DNA fragment coding partially or totally for at least one enzyme involved in the biosynthesis of an EPS is cloned into a vector, lactic bacteria producing another EPS are transformed with the recombinant vector, and a lactic bacterium producing a new EPS is then selected.

Abstract: A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and from 2% to 15% fat and having an apparent density of from 100 g/l to 500 g/l. The composition is prepared by cooking a mixture of, by weight, from 9 to 110 parts cereal, from 7 to 300 parts vegetable puree, from 2 to 15 parts fat and which has a water content of between more than 23% and less than 70% in an extruder and prior to extrusion of the cooked product from the extruder, allowing steam to escape from the mixture and extruder so that an extrudate product extruded from the extruder has a water content of from 15% to 23%, and then, the extrudate product is cut and dried.

Abstract: Articles of frozen confectionery which effervesce upon consumption contain frozen granitas and effervescent reagents. In one embodiment, first and second frozen granitas which contain differing effervescent reagents, where the reagents, in aqueous solution, react to produce carbon dioxide, are prepared and then admixed. In another embodiment, frozen granitas are admixed with a dry mix of effervescent reagents where the reagents, in aqueous soltuion, react to produce carbon dioxide. In either embodiment, the admixture is metered into a mold and tamped to obtain an article which also may include a shell or coating.

Abstract: A flavor composition comprising a complex of a pyrolyzed fat/oil flavor with a gelantinized amylose or a blend of the complex with a protein hydrolyzate as well as foodstuffs containig these flavor compositions.

Abstract: The present invention relates to a nozzle assembly for dosing liquid while preventing spillage or dripping between the dosing. This nozzle assembly includes a dosing chamber (4) has an inlet (21), a piston housing wherein a piston plunger (5) is disposed, and an outlet (22) communicating with a distribution channel (10), a first one-way valve to open the inlet (21) when the dosing chamber (4) is being filled and to close the inlet (21) when a dose is being emptied out from the dosing chamber (4) into the distribution channel. The nozzle assembly furthermore comprises a second one-way valve (3) and a pressure release valve (23) to open a distribution channel outlet (27) when pressurized to a desired pressure. This pressure release valve (23) has an elastic cover (19) tightly fitted around the distribution channel outlet (27) and a distribution chamber having one or more needles (13) through which the liquid is dosed.

Abstract: A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolysed polysaccharide. The foodstuff may be a dairy-based product such as milk or a milk product.

Abstract: Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces cerevisiae strain having at least one MAL allele which is active but under catabolic repression, then in a second stage, the segregants are crossed, and finally, a prototrophic diploid strain having an Lti phenotype, a Mal phenotype which is active but under catabolic repression, and a potential for growing in a fed-batch process, is selected. Industrial baker's yeast strain Saccharomyces cerevisiae which has a growth yield in a fed-batch process of 0.1 to 0.5 g of dry biomass/g of sugar, a CO.sub.2 production of less than 15 ml/h/kg of dough up to 8.degree. C., of less than 20 ml/h/kg of dough up to 12.degree. C., and also less than 10 ml per g of compressed yeast up to a temperature of 18.degree. C., after 4 days of culture in maltose-containing medium.

Abstract: An emulsion, which provides sauce, dressing, dessert and mayonnaise products which have stability to heat-treatment to effect pasteurization or sterilization, is prepared with an oil, water, egg yolk and a diacetyl tartaric acid ester of monoglycerides (DATEM) and with salt and/or sugar so that, by weight, the oil is in an amount of from 1% to 82%, the egg yolk component is in an amount of from 0.1% to 20% and the DATEM component is in an amount of from 0.1% to 5% (dry weight). To prepare the emulsion, a mixture of egg yolk and DATEM are homogenized, the homogenized mixture is combined with the oil and water and salt and/or sugar ingredients and homogenized to obtain an emulsion. An aroma component also may be combined with the ingredients and for preparing a sauce, a thickener is combined with the ingredients.

Abstract: A process for preparing a fried bean flavor which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an elevated temperature with an edible fat or oil and lecithin.

Abstract: Instant glass noodles are prepared with mung bean starch or potato starch or mixtures thereof. To prepare the noodles, raw mung bean and/or potato starch and water are mixed at a temperature and for a time to form a dough and to gelatinize the starch partially, and the dough is extruded to obtain the dough in a noodle form. The noodles then are steamed to firm them, then blanched to gelatinize the starch further and then chilled in water to allow starch retrogradation to stiffen them, and then the noodles are dried to a moisture content below 15%.

Abstract: DNA fragment of phages which are virulent towards a Streptococcus, capable of conferring on a Streptococcus containing it resistance to at least one phage, especially a fragment homologous or hybridizing to the 3.6 kb HindIII fragment present in the plasmid CNCM I-1588 or the 6.5 kb EcoRV fragment present in the plasmid CNCM I-1589. Process for making a Streptococcus resistant to at least one phage, by cloning into a vector a DNA fragment of a phage which is virulent towards a Streptococcus, capable of conferring on a Streptococcus resistance to at least one phage and introducing the vector into a Streptococcus.

Abstract: The fat content and caloric content of pie crust dough are reduced while retaining the desired characteristics of the pie crust, namely flakiness and tenderness. The amount of fat or shortening component in the dough is reduced and replaced with water. A starch component is included in the pie crust dough in an amount sufficient to avoid the development of a tough, rubbery texture.

Abstract: Nucleotide fragments which encode a bacteriocin composition derived from Micrococcus varians and for preparing compositions to obtain the bacteriocin and for obtaining recombinant microorganisms. The nucleotide fragments include, in particular, nucleotides 154 to 228 and nucleotides 88 to 153 and their combination, nucleotides 88 to 228, identified in the sequence lists herein.

Abstract: A substance for preparation of a beverage contained in a sealed flexible sachet is extracted with a device which provides a chamber formed by two members configured so that they each form a cavity which is substantially one-half of the chamber and so that when brought and fastened together, they form the chamber containing the sachet and provide for penetrating the sachet for subsequent injection of water for extraction of the substance. One member has a base which has a surface from which raised portions project and holes for flow of extract therethrough, and this member and the sachet are configured so that upon placing the sachet on the member, one sachet sheet is supported by the raised portions and a sealed peripheral sachet edge extends onto a rim of the member. Upon bringing and fastening the two members together, the members grip the sachet edge for fluid-tight sealing and shape the sachet uniformly and confine the substance within the sachet within the cavities, and the sachet is penetrated.

Abstract: Protein and lipid compositions are obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and extracting the aqueously dispersed matter to obtain an aqueous medium containing protein and lipid extracts and insoluble material, and then, the insoluble material is separated from the aqueous extract-containing medium, a fraction of protein and lipid substances are isolated from the extract-containing medium, and then, the fraction is homogenized and sterilized.

Abstract: A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and pasteurizing the aqueous emulsion so that collagen is extracted from the collagenic material for thickening the aqueous emulsion, inoculating the thickened pasteurized emulsion obtained with lactic acid bacteria and then incubating the inoculated composition to obtain the fermented product.

Abstract: Fluid foods and beverages are prepared by feeding a liquid and particles for consumption in a food or beverage, wherein the particles have an average size less than 1 mm, into a chamber area having opposing sides defined by a face of one stationary disc and a face of one rotatable disc. Spikes extend from each disc face transversely into the chamber area, and the discs and spikes are configured and positioned so that the spikes are disposed in an interdigital relationship so that upon rotation of the rotatable disc, the spikes do not interfere with disc rotation. Upon feeding the particles and liquid into the chamber area, the rotatable disc is rotated for a time for mixing the particles and liquid to obtain the fluid food or beverage which is removed from the chamber area centrifugally, and the preparation process is particularly adapted for preparing individual vended servings.

Abstract: Compositions and methods intended to be administered enterally or parenterally for treating sepsis. The composition containing, in a biologically and nutritionally acceptable medium, at least free cysteine or cysteine in the form of a precursor, prodrug, protein or peptide hydrolysate, in a proportion of pharmacologically active cysteine greater than the proportion of cysteine present in a nutritional composition corresponding to the requirements of a healthy man, the proportion of cysteine being determined with respect to all the amino acids present in the composition.