Abstract: A nutritional formula for PKU patients. The nutritional formula has, as a protein source, a mixture of caseino-glyco-macropeptide and complementary essential amino acids other than Phe to provide a balanced amino acid profile. Vitamins and minerals sufficient to meet daily requirements are also included. When used as a complete diet, the nutritional formula includes a carbohydrate source and a fat source. However the nutrutional formula may also be used as a protein supplement in which case the carbohydrate source and the fat source may be omitted. The nutritional formula has a pleasant taste.

Abstract: A milk product providing an individual at least 31 IU (International Units) of vitamin E per serving, or an ingestible blend of at least one mammalian milk protein or fragment thereof, and vitamin E or other fat-soluble micronutrient or pharmacological agent is described. The vitamin E is uniformly microdispersed throughout the milk product, and ingestion of at least 100 IU of vitamin E per day in the product is sufficient to cause the fasting plasma vitamin E/cholesterol ratio in human subjects to be elevated at least 50% above the basal fasting level of vitamin E measured in the same subjects consuming no vitamin E dietary supplements. A method for elevating the plasma vitamin E level at least 50% in human subjects is also described. The method includes ingesting a milk product as described. A method for increasing the bioavailability of an orally administered fat-soluble micronutrient or pharmaceutical agent is also described.

Abstract: The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, up to about 8% of oil or fat, up to about 10% of cereal bran, up to about 10% of vegetable binder, and up to about 1.5% of a stabilizer against oxidation. The invention also relates to a ready-to-eat cereal product containing psyllium husk containing the intermediate product and a process for manufacturing the ready-to-eat cereal product.

Abstract: A system and method of the present invention controls the Brix of a concentrated juice product. The results of a process change in disturbance variables on the vapor temperature in at least one of the effects of the multi-stage, multi-effect evaporator are predicted and the Brix of the concentrated juice product discharged from the evaporator is controlled based on the predicted results by controlling one of steam or juice fed into the evaporator.

Abstract: A cellulose-containing composite contains 20-99% by weight of a fine cellulose and 1-80% by weight of at least one low-viscosity water-soluble dietary fiber selected from the group consisting of 1) a hydrolyzed gallactomannan, 2) an indigestible dextrin and 3) a mixture of a polydextrose and xanthan gum and/or gellan gum, wherein the total amount of gellan gum and xanthan gum is 0.1% by weight or more but less than 3% by weight of the composite, in which composite the average particle size of the fine cellulose is 30 &mgr;m or less when the composite is dispersed in water.

Abstract: The present invention relates to the healthy supplementary foods and the technology for making them by enabling the efficient collection of young leaves of rice plant rich in nutrition and processing without losing nutrition characteristic of young leaves of rice plant. Collection of young leaves of rice plant consists in cutting young leaves 2 of the upper side only while leaving the below part of the rice plant when rice plant has grown so old as to be in ears or just before this, allowing for cutting the remaining young leaves after they have grown again after passing a certain period of time. This step will be repeated several times. The young leaves 2 cut out will be pre-processed appropriately like cleaning before they are far infrared dried to contain a given volume of water, thus refraining, for instance, the destruction of the useful compounds- in the young leaves 2 of rice plant.

Abstract: The invention relates to a process to make (com)pressed products of salt comprising iron ammonium hydroxypolycarboxylic acid complexes as anti-caking additive, as well as to the obtained pressed products and the use of these pressed products, for example as salt licks and/or water softener salt products.

Abstract: An animal food product useful as food supplement for pets such as dogs or cats, comprising a carrier and at least one food additive selected from vitamins, provitamins, minerals and trace elements, whereby the carrier comprises a cultured milk product.

Abstract: There are disclosed hydrating beverages for animals comprising water, glycerol, sodium, and potassium, with the potassium being present in an amount sufficient to provide in the blood plasma, when said beverage is ingested at rest, during exercise, and after exercise/dehydration, a potassium level of between about 5 to 8 meq/l and excretion of potassium in the urine. Also disclosed is the method of rehydrating animals by administering said beverage after dehydration.

Abstract: A method for producing a low acid beverage in which a deterioration in quality associated with a pH decrease during heat sterilization or long-term storage in a heated condition is eliminated or minimized, and which is characterized by adding at least one of chitosan, chitosan oligosaccharide and glucosamine.

Abstract: The composition contains a fundamental active ingredient consisting of the association of thymol, eugenol and cinnamaldehyde, a secondary active ingredient consisting of the association of cuminaldehyde, geraniol, vanillin, borneol, menthol, anethole, terpineol, limonene and different glycosides contained in the essences of mustard and jasmine, a surface-active selected among the different families accepted as emulsifying food additives and an oligosaccharide selected among the mono-oligosaccharides, fructo-oligosaccharides, phyco-oligosaccharides proceeding from algae extracts or vegetable tissue. The composition that has just been described is applied to fruit and vegetables in a diluted bath or in solid form incorporated into the waxes that are usually used in post-harvest treatments.

Abstract: Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14, and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output pump (52) through fruit which is placed within the tanks to cause the fruit to become saturated with sugar. In addition, at start-up, frozen fruit is placed in a warming liquid in the tanks prior to infusing, and the infusing liquor will drive the warming liquid in front of it. Fruit juice is removed from the downstream portion of the infusing liquid.

Abstract: The invention relates to the use of hybrid Rumex acetosa L. in production of beverage, wherein the fresh hybrid Rumex acetosa L. is extracted to produce juice or whole pulp beverage, or hydrolyzed to produce amino acids-rich beverage. The resulting beverage has high content of amino acids, protein and carotene. It also contains various kinds of microelements, chlorophyll, organo-selenium and high content of vitamin C.

Abstract: This invention is directed to a low pH nutritional formula that contains high levels of macronutrients, vitamins and minerals. The pH of the enteral formula is from about 3.0-4.6 and delivers at least 25% of the RDI for selected vitamins and minerals in a 237 ml. serving. The enteral formula uses a stabilizing system comprising high methoxy pectin to stabilize the protein and a unique process to produce the formula.

Abstract: Disclosed is an anti-deterioration agent for food flavors which comprises at least one coumarin derivative represented by formula (I): wherein R1 represents a hydrogen atom, a hydroxyl group or a methoxy group, and R2 represents a hydrogen atom or a hydroxyl group, provided that R1 and R2 do not represent a hydrogen atom simultaneously.

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.

Abstract: The invention relates to a powdered human milk fortifier comprising a protein component typically present in an amount of from about 24 wt/wt % to about 55 wt/wt % of the fortifier powder, and a fat component typically present in an amount of from about 1 wt/wt % to about 30 wt/wt % of the fortifier powder and a carbohydrate component present in a quantity of from about 15 wt/wt % to about 75 wt/wt % of the fortifier powder. Preferably, the powdered human milk fortifier is provided in a unit dose container which holds from about 0.5 gm to about 10 gm of powder. The instant invention also relates to a method of providing nutrition to preterm infants by adding a fortifier powder to human milk and administering the fortified human milk to a premature infant. The invention further provides a method of promoting growth of a premature infant by administering fortified human milk to a premature infant.

Abstract: A diet food formula for overweight people and diabetics, comprising of agar, carrageenans, alginate, chlorella, spirulina, and water. The diet food formula comprises of all natural materials. The diet food formula cannot be metabolized by the human body after ingestion and will supply the human body with proper nutrients that it requires.

Abstract: A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy matrix composition. The glassy matrix composition includes an oligosaccharide, such as &bgr;-2-1 fructofuranose materials, preferably fructooligosaccharides (FOS) and inulin, which not only forms a glassy matrix, but also beneficially increases the fiber content of the food. At least one edible oil is included in the encapsulating composition to prevent substantial adverse interaction between the mineral or vitamin encapsulant and the glass-forming oligosaccharide matrix material, and to achieve controlled release of the encapsulant from the glassy matrix.

Abstract: A method for making a dairy product, the method including the steps of filtering milk produce retentate and permeate from the milk and forming a mixture including at least one of the retentate and the permeate, in combination with a preservative and an acid in an amount sufficient to make the preservative effective, to make the dairy product.