Abstract: A chocolate composition wherein at least 30% by weight, e.g. 33 to 40% or more, of the sucrose content of regular chocolate is replaced by a combination of dietary fibres and wherein the fibre combination comprises, consists of or consists essentially of a dextrin, an inulin and an oligofructose.

Abstract: A method for reducing sorbic acid precipitation in a volume of stable preserved syrup. A sorbate is dissolved in fluid having a temperature between about 150° F. and about 200° F. and is added to an agitated volume of bulk fluid having a temperature between about 150° F. and about 200° F. to form a sorbate-containing volume of fluid having a volume of at least 90 volume percent of the syrup volume. Acid is dissolved in fluid at a temperature of between about 150° F. to about 200° F. and added to the sorbate-containing volume to form the volume of stable preserved syrup.

Abstract: A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.

Abstract: A process of aqueous protein extraction from Brassicaceae oilseed meal, such as canola, commercial canola meal or yellow mustard, to obtain a napin-rich protein extract, a cruciferin-rich protein extract, and a low-protein residue. The process comprising the steps of performing aqueous extraction of the Brassicaceae oilseed meal at a pH of from about 2.5 to about 5.0 to obtain a soluble napin-rich protein extract and a cruciferin-rich residue followed by performing aqueous extraction of the cruciferin-rich residue to obtain a soluble cruciferin-rich protein extract and a low-protein residue. The cruciferin-rich residue may be treated with cell wall degrading enzymes to obtain a cruciferin-rich fraction The cruciferin-rich protein products may be substantially free of napin protein and may be useful as a non-allergenic food product for human consumption.

Abstract: A primer-less coating composition for facestock comprises: a binder being a water-dispersible polymer; an ethylenically unsaturated compound which is aqueous-dispersible and miscible with or bonded to said water-dispersible polymer, wherein said ethylenically unsaturated compound is able to form a covalent bond with an ink; and a crosslinker, wherein said crosslinker is suitable for binding the coating to the facestock. The coating composition may be applied to a substrate to form a printable film. A printed film in accordance with the invention may be used in a label, for example for use on a container such as a bottle.

Abstract: A primer-less coating composition for facestock comprises: a binder being a water-dispersible polymer; an ethylenically unsaturated compound which is aqueous-dispersible and miscible with or bonded to said water-dispersible polymer, wherein said ethylenically unsaturated compound is able to form a covalent bond with an ink; and a crosslinker, wherein said crosslinker is suitable for binding the coating to the facestock. The coating composition may be applied to a substrate to form a printable film. A printed film in accordance with the invention may be used in a label, for example for use on a container such as a bottle.

Abstract: The invention provides a process for the preparation of an angiogenin-enriched fraction from a milk product, the process comprising contacting the milk product with a cation exchange resin and eluting the angiogenin-enriched fraction from the cation exchange resin with a mobile phase. The invention also provides angiogenin-enriched fractions produced by process and food products, nutraceuticals and pharmaceutical comprising such angiogenin.

Abstract: The invention relates to chocolate compositions where the fat phase comprises at least cocoa butter and optionally milk fat and/or a cocoa butter equivalent and the chocolate can be liquefied and re-solidified without bloom and without a pre-crystallization step.

Abstract: A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter; 0-90% by weight of vegetable dry matter of moderately colored vegetable selected from the group consisting of vegetables belonging to the genus Cucurbita, vegetables belonging to the genus Oleracea, sweet corn, sweet potato, green bean, edamame, celery and combinations thereof; and 5-95% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder according to the present invention can advantageously be employed in fabricated savory snacks to deliver nutritional benefit, a considerable vegetable serving size, color and taste.

Abstract: Protein concentrates and protein isolates, in addition to processes for the production of protein concentrates and protein isolates, are disclosed. In particular, the disclosure relates to a process for removing fiber from an oilseed meal, comprising: i) mixing an oilseed meal with a blending solvent, optionally water, saline solution, polysaccharide solution or protein containing solution, to form a mixture; ii) optionally adjusting the pH of the protein slurry to a pH of about 2 to about 10; and iii) separating the mixture to form a protein slurry comprising soluble and insoluble proteins and an insoluble fiber fraction.

Abstract: A pressed agglomerate (compacted material) which is suitable for consumption, a process for its preparation, its use for aromatizing products and products comprising such a pressed agglomerate are described.

Abstract: A beverage brewing system for producing on demand iced tea. The beverage brewing system may include a concentrated beverage brewer, one or more brew water circuits in communication with the concentrated beverage brewer, one or more makeup water circuits, and one or more back pressure valves in communication with the brew water circuits and the makeup water circuits.

Abstract: The present invention pertains to the use of certain flavor enhancing compounds obtainable from an Allium species. In one embodiment, seeds from chives, leeks, ramson and other onions are used for conveying strong kokumi flavor enhancing effects on food products without imparting an onion or garlic-like off taste. These flavor enhancing compounds are also useful for the preparation of Amadori products, which are also used as kokumi flavor enhancing compounds.

Abstract: The present invention relates to cereal products comprising cereals and isomaltulose, methods for their production, and the use of isomaltulose for the production of cereal products.

Abstract: The present invention discloses a composition for use in bakery products characterized in that it consists of: starch n-octenyl succinate and whey protein, the use of such a composition to replace whole egg in bakery products and bakery products comprising the composition.

Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie chocolate containing the purified Rebaudioside D and a process for making the low-calorie chocolate containing the purified Rebaudioside D.

Abstract: The present invention provides a method for preparing storable products that contain most of the nutritious elements contained in milk. Embodiments combine the different milk elements into liquid products of different looks and tastes that can be stored without refrigeration. All of the products could additionally be supplemented with probiotic components that can be activated upon consumption, allowing storage for extended periods of time without refrigeration. Moreover, because they are mainly composed of highly digestible milk protein, these products can be used to encapsulate different therapeutics and vitamin supplements for patients under aggressive therapeutic regimens such as: immunosuppressants, high level antibiotics, chemotherapy. Due to their balance of carbohydrates, protein and lipids, the products can be beneficial for individuals suffering from diabetes or from lactose intolerance. Finally, the products can also work as an effective tool to maintain weight balance.

Abstract: The invention pertains to a particulate composition comprising calcium lactate and calcium citrate microparticles having an average diameter from 0.1 ?m to 20 ?m, wherein the composition is in the form of particles with an average diameter from 25 ?m to 1 ?m, wherein the ratio by weight of calcium lactate to calcium citrate, based on the dry weight, is 80:20 to 30:70 , and wherein the calcium lactate is a non-polymeric agglomeration agent for the calcium citrate microparticles. The invention further relates to a process for producing the particulate composition wherein an aqueous solution of calcium lactate comprising calcium citrate microparticles is spray-dried to the particulate composition, to the use of the particulate composition as calcium-enhancer, and to alimentary products.

Abstract: A pomegranate sprout preparation is disclosed. Methods of producing pomegranate sprouts and pomegranate sprout preparation as well as food or feed products comprising same are also disclosed.

Abstract: An animal protein-based dog treat has a soft crunch and a stable shelf life without use of an appreciable amount of sodium or chemical preservatives. A method of producing the dog treat entails use of extrusion and heating processes to trap moisture in the interior of the dog treat, and then to expand and evaporate the moisture. This process creates in an internal portion of the dog treat voids or air pockets that provide desired texture and strength characteristics.