Abstract: An iron fortification complex which may be used to fortify foods and beverages with iron. The complex is formed of ferric ions and caseinate. The complex is sufficiently stable as to be suitable for use in retorted products. However, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

Abstract: Calcium fortified protein-containing beverages and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium fortified protein-containing beverages, such beverages can be produced using a process that is similar to that used to produce regular dairy milk. Such beverages can be consumed neat or easily incorporated into other food or beverage products.

Abstract: An iron-protein hydrolysate complex which may be used to fortify foods and beverages with iron. The complex is formed of ferrous ions chelated to partially hydrolyzed egg white protein. The hydrolyzed egg white protein has a molecular weight in the range of about 500 to about 10,000. The complexes are sufficiently stable as to be suitable for use in sterilized products, such as retorted products. Moreover, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

Abstract: A calcium and/or nutritional mineral fortified milk or milk powder product utilizes pyrophosphates or orthophosphates in combination with maintenance of pH within the range of 6.5 to 7.5 to render the milk heat stable. Additional calcium and/or nutritional mineral is added in soluble form either before or after the phosphate addition. The preferred orthophosphates are one or more of monosodium dihydrogen orthophosphate, disodium hydrogen orthophosphate, trisodium orthophosphate, monopotassium dihydrogen orthophosphate, dipotassium hydrogen orthophosphate and tri potassium orthophosphate. Addition of an alkaline agent to adjust the pH is not needed if an appropriate mix of orthophosphates is used. The milk products or milk products recombined from milk powders are heat stable and do not have the problems of translucency, gritty mouth feel or sedimentation which can be associated with other stabilized fortified milks.

Abstract: The present invention provides for a nutritional composition in a dry powder form or a liquid drink form for optimizing muscle performance during exercise. The dry nutritional composition includes carbohydrate and protein in a ratio, in the range of 2.8 to 4.2 parts of the carbohydrate to 1.0 part of the protein. One or more carbohydrates are sugars in the range of 50.51% to 84.81% by weight of the dry composition wherein the carbohydrates are a mixture of high and low glycemic sugars. One or more proteins are in the range of 10.29% to 32.25% by weight of the dry composition. The dry nutritional composition further includes a first vitamin being Vitamin C in the range of 0.06% to 1.78% of the dry composition for use as an antioxidant for preventing free radical formation during exercise and includes a second vitamin being Vitamin E in the range of 0.07% to 1.78% of the dry composition for use as an antioxidant for preventing free radical formation during exercise.

Abstract: Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and/or oil seeds in the presence of an edible oil to form a nut paste containing ground nuts and/or oil seeds and edible oil. A sweetening composition comprising sugar is added to the nut paste to form a sweetened nut paste, and the sweetened nut paste is comminuted to form a ground sweetened nut paste. A liquid flavoring agent, such as honey or molasses, is added to the ground sweetened nut paste to form a sweetened nut butter spread. Crunchy particles can be further added to make crunchy nut butter spread.

Abstract: A health food processing process, in which inflated germinated rice is ground into rice powder and mixed with a high-concentration probiotic fluid, and then the mixture is fermented and dried in a refrigerated air dryer, forming a dried fermented health food containing natural eatable fibers, GABA, IP6 and probiotic.

Abstract: A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of acids. The other of the two juices has a relatively low level of acids. The method of the invention entails providing three juice streams. The first juice stream is passed through a nanofiltration apparatus or some other apparatus that is capable of preferentially removing acidic compounds from the raw fruit or vegetable juice feedstock. This process creates two juice fractions: a juice fraction that is relatively enriched in acids and a juice fraction that is relatively reduced in acids. The second juice stream is combined with the juice fraction that is relatively enriched in acids to create a juice that has a relatively high level of acids. The third juice stream is combined with the juice fraction that is relatively reduced in acids to create a juice that has a relatively low level of acids.

Abstract: A method of preserving the natural color and appearance of fresh and minimally processed fruits and vegetables, especially for inhibiting desiccation and/or discoloration of freshly processed vegetables such as carrots, resides in coating the fruit or vegetable with an aqueous solution of trehalose or of trehalose combined with one or more other sugars.

Abstract: The present invention relates to a method of enhancing the salty taste of a food or beverage containing salt which comprises adding an acidic peptide or a peptide obtained by subjecting a protein to hydrolysis and deamidation to the food or beverage, a salty taste enhancer comprising the peptide as an active ingredient, a salty taste seasoning agent comprising the peptide and salt, and a food or beverage comprising the salty taste enhancer or the salty taste seasoning agent.

Abstract: A method of coating uncooked, flaked oats with a desired fat-free coating to form the uncoated, uncooked, flaked oats product is provided. The method involves coating the flaked oats by spraying the flaked oats with coating material, drying the coated, uncooked, flaked oats until the flaked oats have attained the desired moisture content, and packaging the coated, uncooked, flaked oats. The method forms a coated, unagglomerated, uncooked, flaked oats product which is packaged in bulk as discrete, coated, uncooked, flaked oats.

Abstract: The invention relates to a method for the production of a substance, more particularly, a substance that can be used as foodstuff or cosmetic. Said substance is obtained from a first substance that is produced by fine grinding grains or nuts, especially sunflower seeds and by adding a first liquid and salt, sugar or substances similar to salt or sugar. By adding oil, especially sunflower seed oil, or a liquefied fat, a second liquid substance is normally obtained which acquires a more solid consistency by adding a second acid liquid or acidifying agent, especially lemon juice. The amount of the second acid liquid determines the consistency of the first substance. The invention is based on a basic substance for the production of foodstuff and cosmetic products exclusively consisting of a small number of original, natural, genetically unaltered substances that have not been genetically modified -nd that contain no additives or residues from drugs or hormones and ostensibly reduce allergens.

Abstract: Environmentally friendly processes for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including pre- and post-harvest, pre- and post-planting, distribution and marketing involves the use of H2O2 compositions including Ag and at least one of Cu and Zn ions. The processes can also be used to prevent sprouting and rooting, and to promote fecundity of certain plant matter, and can also be used to eliminate or reduce quantities of harmful organisms and substances from soil, other growth media and substrates, equipment, materials water, workspaces and surfaces.

Abstract: This invention relates to a nutritional beverage substantially free of chemical pesticides, antibiotics, hormones, herbicides, non-genetically modified plants and chemical solvents that utilizes organic brown rice syrup and organic rice protein concentrate as major components and a source of calcium selected from various calcium salts, including mono-, di- or tricalcium phosphate, calcium lactate gluconate and mixtures thereof. The beverage preferably also contains water soluble vitamins, oil soluble vitamins and flavors. The use of rice protein concentrate stabilized with a blend of guar and CMC gums, and brown rice syrup provides a beverage with a smooth texture, a pleasant taste and a light, refreshing mouthfeel. The beverage also has excellent physical stability over shelf life.

Abstract: This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. The process includes two homogenization steps.

Abstract: A proficiency beverage having a pH within the range from about 3.2 to about 3.5, and containing about 7% polyglucose having about nine glucose units per molecule is prepared by a method involving a degradation of starch by enzymes followed by spray drying to prepare a polyglucose powder having an average molecular weight corresponding to about nine glucose units per molecule, preparing a solution of about 0.2 molar citric acid, dispersing such polyglucose in such acidic solution to provide a dispersion containing about 30% of the polyglucose, adding salts, artificial sweeteners, and other flavors to such dispersion, and then diluting with about three parts of water to provide such pH range from 3.2 to about 3.5, said beverage being hypnotic both in the stomach and in the small intestine, thereby rehydrating the body both more quickly and more durably than conventional sports beverages.

Abstract: An infant formula composition is provided comprising a whey fraction wherein 40% or less of the total protein in said fraction is alpha-lactalbumin and more than 8% of the total protein in said whey fraction is beta-lactoglobulin, with the proviso that the percentage of alpha-lactalbumin in said whey fraction is greater than the percentage of beta-lactoglobulin in said whey fraction.

Abstract: An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a desired predetermined time.

Abstract: An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for making the foregoing products. The methods may be used with cut or whole oats and involve adding the selected ingredients in an aqueous medium to the oat groats to increase the moisture content of the groats and to allow the selected ingredients to become adsorbed onto or absorbed within the oat groats. The methods described above may be used to treat uncooked corn endosperm as a means of adding ingredients either within the corn endosperm or onto the surface of the corn endosperm.

Abstract: A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.