Abstract: Disclosed is a process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity.

Abstract: The invention provides cereal plants having a high level of fructan useful for the production of a range of food, beverage, nutraceutical and pharmaceutical products. The invention provides methods of producing high-fructan products from plants modified to comprise a reduced level of an endogenous polypeptide with starch synthase activity, and products so produced. In some embodiments, plants are modified by introduction of an agent such as a nucleic acid molecule which down regulates endogenous starch synthase II gene expression.

Abstract: [Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.

Abstract: The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C1-C4) derivative of lysine. After the treatment said proteins extracted from flour show a substantially lowered immuno-stimulatory activity in celiac patients T lymphocytes.

Abstract: A process for the production of a composition comprising 1,3-dioleoyl-2-palmitoyl glyceride (OPO) comprises: providing one or more palm oil stearin fractions comprising tripalmitoyl glyceride and having an iodine value between about 18 and about 40; interesterifying the one or more palm oil stearin fractions to form a randomly interesterified palm oil stearin; subjecting the randomly interesterified palm oil stearin to enzymic transesterification with oleic acid or a non-glyceride ester thereof using an enzyme having selectivity for the 1- and 3-positions of a glyceride; and separating palmitic acid or palmitic non-glyceride esters from the product obtained in (iii) to form a composition comprising OPO glyceride.

Abstract: The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

Abstract: The present invention relates to yeast strains and, in particular, to yeast strains for use in fermentation processes. The invention also relates to methods of fermentation using the yeast strains of the invention either alone or in combination with other yeast strains. The invention further relates to methods for the selection of yeast strains suitable for fermentation cultures by screening for various metabolic products and the use of specific nutrient sources.

Abstract: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: The present invention provides a reduced sodium composition comprising at least one potassium salt, at least one sodium salt, at least one emulsifier and at least one thickening agent. For example, the reduced sodium composition comprises at least: one potassium salt, at least one sodium salt, glycerol monostearate and maltodextrin as well as to its method of preparation. The reduced sodium composition is used for enhancing the flavor of food, as a food seasoning, food condiment and/or food additive and provides a healthier alternative to the consumer, in particular where reducing the sodium in the diet is beneficial for health.

Abstract: The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products containing the bacteria.

Abstract: Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in soybeans, such as proteins, lipids, glucides, fibrous material, minerals, vitamin components, and isoflavone compounds. Also provided is a process for producing soy milk containing fibrous material, which comprises the steps of: (A) dissolving and dispersing dehulled soybean powdery material having a nitrogen solubility index of 75 to 90, a lipoxygenase value of 30 to 120, an n-hexanal content of 0.5 ppm to 2 ppm, and a peroxide value of 0.2 meq/kg to 3.0 meq/kg in water to obtain dispersion; (B) subjecting the dispersion to heat treatment at 120° C. to 160° C. for 1 to 600 seconds; and (C) after the step (B), cooling the dispersion to 100° C. or lower and subjecting the resultant dispersion to emulsification and dispersion treatment under a pressure of 25 MPa to 200 MPa to produce soy milk containing fibrous material.

Abstract: The present invention relates to yeast strains and, in particular, to yeast stains for use in fermentation processes. The invention also relates to methods of fermentation using the yeast strains of the invention either alone or in combination with other yeast strains. The invention thither relates to methods for the selection of yeast strains suitable for fermentation cultures by screening for various metabolic products and the use of specific nutrient sources.

Abstract: A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.

Abstract: The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the production by truffle mycelium of volatile compounds characteristic of the natural aroma of truffle fruiting bodies. This invention also includes truffle mycelium (Tuber ssp.) cultivated according to the process of the invention, aromatized products having the smell and the taste of natural truffle fruiting bodies and extracted from said truffle mycelium, as well as aromatized substrates containing the same aromatized products.

Abstract: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Abstract: Method for producing extract of Quillaja saponaria Molina saponins comprising the treatment of a commercial product of saponins from Quillaja saponaria Molina with an enzymatic pool of pectinase, protease, glycosidases and hemicellulitic enzymes, the filtering and the mixing with co-adjuvants, and the use of this extract to stabilize beer foam.

Abstract: The objects of the present invention are to provide a method for inhibiting the coloration of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, without deteriorating the taste inherent to the syrupy sweetener; and to provide a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which is stabilized by the method. The present invention attains the above objects by providing a method for inhibiting the coloring of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which comprises a step of incorporating a lactate into the syrupy sweetener, and by providing a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which is stabilized by the method.

Abstract: A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.

Abstract: A complex coacervate delivery system is provided which encapsulates lipophilic nutrients such as, for example, fish oils high in omega-3 fatty acids. The complex coacervate delivery system protects the lipophilic nutrient from degradation, e.g., oxidation and hydrolysis, and also reduces or eliminates the unpleasant taste and odor of the lipophilic nutrient. The complex coacervate delivery system upon ingestion is operative to substantially release the lipophilic nutrient in the lower gastrointestinal tract in a pH-controlled manner. The complex coacervate delivery system may be included in a food or beverage product having a pH value within the range of about 1.5 to about 5.0.

Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.