Abstract: The present invention is directed to beverage compositions comprising: a) a first component which is arabinogalactan; and b) a second component comprising one or more minerals selected from the group consisting of zinc, iron, magnesium, calcium, selenium, iodine, and fluorine. The present compositions are useful to provide beverage compositions which deliver adequate levels of water soluble dietary fiber and important minerals without affecting the product appearance, product taste, and mineral bioavailability. At the same time, the compositions herein deliver the benefits of fiber, one or more of the defined minerals, and/or provide other health benefits, including fighting infection, promoting healthy bacteria, and providing a desired dietary fiber benefit. These and other benefits of the present invention are described herein.

Abstract: A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and has a fat-free coating. A flavored, coated oat product in bulk and a flavored, coated, agglomerated oat product are provided, both of which products have flavors uniformly distributed throughout the bulk. Corn grit products are also provided and include (1) individual pieces of corn grit having a fat-free coating and (2) clusters of corn grit pieces having a fat-free coating. A method of coating uncooked oat flakes with a desired fat-free coating to form the coated, uncooked oat product is also provided.

Abstract: The invention relates to: germinated brown rice having a degree of starch gelatinization of from 30 to 90%, a water content of from 20 to 70%, an &agr;-amylase activity of not greater than 5 IU/g, and a population of attached microorganisms of not greater than 10,000/g, which has good safety and low contamination by microorganisms and little or no fermentation odor or other unpleasant odors; a process for producing the per-germinated brown rice, comprising treating the germinated brown rice with hot water or steam; and a processed food prepared by processing the germinated brown rice.

Abstract: A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is then blended with water to form a slurry. Effective amounts of alpha-amylase enzyme and glucoamylase enzyme are mixed into the slurry. The slurry is then cooked to convert the slurry into a syrup. The syrup is substantially flavorless.

Abstract: A nutritional food bar for providing sustained energy to the consumer is provided. The bar has a core, a coating, and comprises a mixture of vitamins, minerals, proteins, carbohydrates and fats. The core is a non-baked grain-based core comprised of at least one extruded rice crisp and at least one toasted puffed rice crisp. The coating is a confectioner's coating which is selected from chocolate and compound coatings.

Abstract: A composition for human or animal consumption for supplying folate which includes a natural isomer of reduced folate, such as (6S)-tetrahydrofolic acid. 5-methyl-(6S)-tetrahydrofolic acid, 5-formyl-(6S)-tetrahydrofolic acid, 10-formyl-(6R)-tetrahydrofolic acid, 5,10-methylene-(6R)-tetrahydrofolic acid, 5,10-methenyl-(6R)-tetrahydrofolic acid, 5-formimino-(6S)-tetrahydrofolic acid, and their polyglutamyl derivatives is disclosed. Such compositions include multivitamin preparations (with or without minerals and other nutrients); breakfast foods such as prepared cereals, toaster pastries and breakfast bars; infant formulas; dietary supplements and complete diet and weight-loss formulas and bars; animal feed (for example pet foods) and animal feed supplements (such as for poultry feed). The amount of the natural isomer of a reduced folate in a composition for human consumption can range between about 5% and about 200% of the daily requirement for folic acid per serving or dose.

Abstract: Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.

Abstract: Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has different velocity components; the grains obtained result after milling in a flour with: 25-80% damaged starch a water binding capacity of 1.5-6 g/g an initial gelatinization temperature of more than 50° C. particle size of 1-200 &mgr;m.

Abstract: The present invention provides a germ-based additive for enhancing masa flavor in food products produced from flour for dough which includes the additive. The additive includes alkaline cooked cereal germ. The additive may be milled and may be added to food products in an amount effective for producing a masa flavor without the use of masa flour.

Abstract: Plant phenolics are extracted from macerated fruits and vegetables, particularly from apple peels and apple cores, by agitating the macerated fruit material with hot water of sufficiently high temperature to deactivate naturally present polyphenol oxidase enzyme. The aqueous extract of plant phenolics is separated from the bulk of solid fruit material by physical means, such as filtration. The aqueous extract is treated with pectinase enzyme to remove substantially all pectin, where after the pectinase enzyme is deactivated by heat. The plant phenolics are adsorbed from the depectinized aqueous extract by treatment with solid polyvinylpolypyrrolidone (PVPP) adsorbent, and the plant phenolics are eluted from the adsorbent by treatment with a nutritionally acceptable base, such as sodium hydroxide.

Abstract: The invention relates to products for complete nutrition of infants. The products are characterized by the type and amount of protein and carbohydrate and the increased levels of folic acid, vitamin B6 and vitamin B12 or their functional equivalents. These products improve feelings of well-being of infants, especially those of young age, and are useful in the treatment and prevention of diseases that are associated with disorders of serotonin- and melatonin metabolism.

Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.

Abstract: A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. A coated corn grit product is also provided that has clusters of corn grit pieces having a fat free coating. The fat free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners.

Abstract: A ready-to-eat, nutritionally valuable food bar containing an extruded mixture of (a) agglomerated particles or flakes of at least one cooked-extruded base made of amylaceous materials and milk solids and (b) a binder made of sugar, milk solids and a binding agent, wherein the extruded mixture has the shape of a bar. Also, a process for manufacturing a ready-to-eat food bar by preparing a dry mixture of particles or flakes of at least one cooked-extruded base containing amylaceous materials and milk solids; mixing the dry mixture with a binder made of sugar, milk solids and a binding agent; and forming the mass obtained into a bar shape.

Abstract: A process of preserving food which includes adding serine, especially L-serine, to food. According to the present invention, provided is a convenient process of preserving food for a long term by adding serine to food, in particular by performing a heat treatment after the addition of serine to food. Since serine is one kind of amino acids, it does not deteriorate quality of food itself and can preserve food safely.

Abstract: A process for making, or preparing, a reduced-calorie fruit and/or vegetable spread product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the process of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making fruit and/or vegetable spread products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present process enables the produced fruit and/or vegetable spread products to retain flavor, texture, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and/or vegetable spread products.

Abstract: An improved calcium-enriched composition and method of supplementing food products with the composition are provided. Broadly, the compositions include respective sources of phosphate ions, citrate ions, and calcium ions, metal hydroxides, and water, with the molar ratio of citrate ions to phosphate ions in the composition being from about 1.0:1.35 to about 1.0:2.35. The compositions have high solids contents relative to prior art compositions, and at least about 70% of the theoretically available calcium ions remain dispersed in the compositions at ambient temperatures. The compositions are in the form of a colloidal suspension having very little or no sedimentation. Finally, the compositions can be mixed with food products (e.g., cow's milk, soy milk) to substantially increase the calcium available in the product without negatively affecting the taste, color, or smell of the product.

Abstract: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described.

Abstract: A method for producing, from an oats flour fraction, a water soluble &bgr;-glucan composition having a high &bgr;-glucan/glucose weight ratio, preferably a ratio of 15:1 or more, involves the use of &bgr;-amylase in an amount sufficient to transform more than 50% by weight, preferably more than 65% by weight, of the starch contained in the oats flour fraction to maltose. The enzymes pullulanase and/or protease may be used in combination with &bgr;-amylase. Also disclosed are corresponding compositions which may be further processed, as well as food products provided with them.

Abstract: The present invention provides an improved pediatric formula and methods for providing nutrition to and enhancing tolerance in pediatric patients. The formula may be provided in powder, concentrate or ready-to-feed forms. The pediatric formula comprises, based on a 100 kcal basis, about 8 to about 16 grams carbohydrate (preferably about 9.4 to about 12.3 grams), about 3 to about 6 grams lipid (preferably about 4.7 to about 5.6 grams), about 1.8 to about 3.3 grams protein (preferably about 2.4 to about 3.3 grams), and a tolerance improver comprising a sufficient quantity for xanthum gum to produce a viscosity of no greater than about 200 centipoise at a pH of 4.0, or less. The formula may also be provided in a powder. The formula preferably further comprises vitamins and minerals and may further comprise a stabilizer. The methods comprise administering to a pediatric patient an effective amount of a pediatric formula according to the invention, as described above.