Abstract: The invention relates to food ingredients obtained by fermentation of raw materials of vegetable origin with Saccharomyces boulardii yeast, and to foods containing them.

Abstract: A method of increasing the nutritional value of mycotoxin-contaminated animal feed ingested by an animal by feeding the animal an acid-activated montmorillonite clay simultaneously with the mycotoxin-contaminated or ergot-contaminated animal feed. The acid-activated montmorillonite clay can be fed to the animal in any form, e.g., granular, powder, pellets and the like or can be admixed with other animal food or feed supplements, so long as the clay is present in the animal's stomach (digestive tract) at the same time as the mycotoxin-contaminated animal feed in an amount sufficient to absorb or adsorb mycotoxin from the digestive tract of the animal and thereby aid the animal in metabolic absorption of nutrients from the contaminated animal feed.

Abstract: Disclosed are water-insoluble, calcium or magnesium salts of alpha amino acids and a process for their preparation. The process comprises the steps of reacting an alpha-amino-protected alkyl ester of an amino acid with a metal base, thereby forming a water-soluble amino acid salt, followed by reacting the water-soluble salt with either a calcium or magnesium salt, resulting in the formation of a water-insoluble salt of the amino acid. The water-insoluble salts can be used as feed supplements for ruminant animals and to supplement food products for human consumption.

Abstract: A reduced calorie sandwich cookie wherein the weight percent of fat and/or oil of the cookie filler is reduced by at least one quarter and replaced by a predominantly non-caloric bulking agent having a water absorptivity of 200% or less while maintaining the water activity of the entire filler at from 0.2 to 0.7.

Abstract: A salt product comprising particles of NaCl, K/Mg-double salts and optionally KCl homogeneously distributed throughout each particle and having a molar ratio of K to Mg.gtoreq.1. The product may be obtained from an aqueous salt mixture, preferably a solution containing the desired proportion of salt ions and having a water content of 50 to 90% by weight by subjecting the aqueous salt mixture to instant drying at a temperature of 70.degree. to 200.degree. C. for a period of 1 to 60 seconds to obtain a dry product. The product is usable as a low sodium substitution for common salt in connection with the preparation of food, beverages or pharmaceutical products and/or as a preservative or water binding agent.

Abstract: An improved feed block provides discrete portions of mineral supplement and feed supplement in the same feed block. The mineral supplement is provided as an inner package that is surrounded by a shell of feed supplement such as a dehydrated molasses feed supplement. By so providing the two different supplements, the amount of consumption of each can be accurately controlled. Moreover, different feed blocks can be tailored depending on the desired ratio between the two different supplements.

Abstract: A product densification method for producing sinking aquatic feed, densified cattle "range cubes" or the like includes a conventional cooking extruder into which feed ingredients, including cereal grains and additives, are introduced. The feed ingredients are cooked, gelatinized and expanded in the cooking extruder to form an intermediate feed product. The intermediate feed product is then loaded onto a cooling conveyor where it is transported to a product densification unit or PDU. The PDU is a specially designed high speed, low shear extruder which is adapted to densify and shape the intermediate feed product into a final feed product which is dense enough to sink in water and stable enough to stay together for a considerable period of time while submerged or exposed to weather. The density of the sinking feed, and therefore, the sink rate thereof, can be controlled by controlling the shaft speed of the high speed screw in the PDU.

Abstract: Fish foods and food supplements are provided that comprise an amount of preserved immature insects, e.g., dried housefly or soldier fly larvae or pupae, effective to improve the growth, feeding efficiency, or coloration of fish, including, but not limited to, koi, trout, bass, catfish, and tropical aquarium fish. Also provided are related methods of improving the growth, feeding efficiency, or coloration of fish.

Abstract: An aqueous composition for the preparation of optically clear products for use in human or animal healthcare comprising 0.1 to 2.0% w/w of an oil-soluble ingredient as a 20-30% w/w dispersion in a suitable oil or 0.1 to 5.0% w/v as the pure crystalline compound, 2-20% of an emulsifier having an HLB (hydrophilic/lipophilic balance) value of between 10 and 18 or where a blend of emulsifiers is employed, a calculated HLB value of between 10 and 18 and 0.1 to 1.0% of an antioxidant or a mixture of antioxidants. Processes for preparation of the compositions and their use in the preparation of beverages are provided.

Abstract: An encapsulated flavoring material contains an edible, oil-insoluble, water-soluble outer shell surrounding an edible, water-insoluble inner core that is liquid at a temperature of about 45.degree. C. and a volatile, oil-soluble flavoring material dissolved or dispersed in the inner core. In preferred embodiments, the encapsulated flavoring material has a diameter of from about 250 to about 710 microns, the outer shell is made from starch, the inner core is made from hydrogenated vegetable oil and the volatile, oil-soluble flavoring material is diacetyl.

Abstract: From 2% to 15% by weight of solid pieces of a gel having a water content of above 95% and a size of from 2 mm to 10 mm are mixed with a meat base or fish base to obtain a heterogeneous composition which has a water content of at least 82% by weight. The gel is prepared with K-carragheenin or gellane.

Abstract: A novel, efficient and simple process for preparing low-allergenic fractionated soybean proteins by treating soybean proteins under acidic conditions with an aqueous solution in which a salt is dissolved to selectively concentrate Gly m Bd 30k in a precipitation fraction and collecting a supernatant fraction.

Abstract: A process for preparing a gel coated food substrate comprising: a) applying an aqueous batter dispersion having sodium ion sources, calcium ion sources or a combination of sodium ion sources and calcium ion sources, to the surface of a food substrate to form a batter-food substrate complex; b) contacting the batter-food substrate complex with a dry bread material to form a breaded complex; and c) applying an aqueous gel-forming solution to the breaded batter-food substrate complex to form a thermally irreversible gel film around the complex.

Abstract: The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.

Abstract: A protein-polysaccharide complex composition is prepared by admixing a water-soluble polysaccharide with a substantially water-insoluble protein in an alcohol/water solution. In the recovered complex the water-insoluble protein impregnates or coats the water-soluble polysaccharide without affecting the beneficial properties of the polysaccharide and protein.

Abstract: A process for the preparation of a sweetener, in which sucrose is converted enzymatically into a saccharide mixture which is called "isomerized sucrose" and has a disaccharide content of more than 85% by weight, then non-isomerized remaining sucrose is removed from the latter by enzymatic and/or H.sup.+ ion-catalyzed cleavage, and this product is catalytically hydrogenated. Preferably either before or after the catalytic hydrogenation, the resulting mixture is subjected to a chromatographic separation. The sweeteners prepared by this process contain either a mixture of 10 to 50% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 2 to 20% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 30 to 70% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol or of 5 to 10% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 30 to 40% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 45 to 60% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol.

Abstract: Dry uncooked folded, intertwined long pasta is steamed to obtain a surface-gelatinised pasta which then is contacted with water to obtain a wet pasta, and the wet pasta is steamed.

Abstract: In the method for treatment of potato fruit water the potato fruit water is subjected to a heat treatment to at least 125.degree. C. for at least 3 minutes, whereafter the heat treated potato fruit water is cooled to a temperature, at which enzymes are relatively stable, then enzymatically treated with a proteinase, and finally concentrated to microbial stability. Hereby a method for treatment of potato fruit water, which will enable a commercially sound utilization of potato fruit water, is provided.

Abstract: A novel serum-free culture medium is provided which contains inorganic iron compound as a growth factor for the culture of animal cells. Culture products are easy to purify from the culture broth.

Abstract: The present invention includes a method of making an animal feed having a stable suspension of psyllium. The method includes the step of mixing an effective amount of a psyllium composition, an animal feed composition, and water to form an animal feed solution. The psyllium composition remains in suspension for greater than 5 minutes.