Abstract: A primary composition comprises all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process forms same. An oral composition can contain the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation.

Abstract: A primary composition comprises all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process forms same. An oral composition can contain the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation.

Abstract: A primary composition comprises all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process forms same. An oral composition can contain the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation.

Abstract: A primary composition comprises all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process forms same. An oral composition can contain the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation.

Abstract: The invention pertains to a water dispersible, preferably a powder composition of water extractible bioactive components of exclusively fruit or vegetable or plant origin. These components are obtainable by: a) subjecting a selected fruit or vegetable or plant material to homogenisation in weak alkaline conditions and at moderate temperature; b) separating the liquid extract from the homogenised mass and subsequently bringing it to neutrality; and c) eventually concentrating or drying, preferably by freeze drying, the neutralized liquid extract. The composition can be used as primary composition in the preparation of a food product for oral administration, a food supplement, a pet food product, a pet food supplement, a cosmetic preparation or a pharmaceutical preparation.

Abstract: A primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process of forming same are provided. An oral composition containing the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation is also provided.

Abstract: The present invention relates to a method to extract long-chain polyunsaturated fatty acids from sources using emulsifiers dispersed in oil as carrier and to the oils obtainable from such a method. It also relates to the use of emulsifier in oil for improving the extraction of long-chain polyunsaturated fatty acids in the form of phospholipids and, in a further aspect, to an oil composition comprising long-chain polyunsaturated fatty acids in an amount up to 4% and phospholipids in an amount up to 15% and at least one emulsifier.

Abstract: The present invention relates to a method to extract long-chain polyunsaturated fatty acids from sources using emulsifiers dispersed in oil as carrier and to the oils obtainable from such a method. It also relates to the use of emulsifier in oil for improving the extraction of long-chain polyunsaturated fatty acids in the form of phospholipids and, in a further aspect, to an oil composition comprising long-chain polyunsaturated fatty acids in an amount up to 4% and phospholipids in an amount up to 15% and at least one emulsifier.

Abstract: The invention pertains to a water dispersible, preferably a powder composition of water extractible bioactive components of exclusively fruit or vegetable or plant origin. These components are obtainable by: a) subjecting a selected fruit or vegetable or plant material to homogenisation in weak alkaline conditions and at moderate temperature; b) separating the liquid extract from the homogenised mass and subsequently bringing it to neutrality; and c) eventually concentrating or drying, preferably by freeze drying, the neutralized liquid extract. The composition can be used as primary composition in the preparation of a food product for oral administration, a food supplement, a pet food product, a pet food supplement, a cosmetic preparation or a pharmaceutical preparation.

Abstract: A device for evaporation of a solution based on solvent and compounds or solutes inside an enclosure comprises different evaporation zones separated by separating partitions into several distinct elementary chambers enabling fractionated evaporation via outlets generating a plurality of separate vapor flows specific to each constituent. The solution is injected into the first chamber subjected to the lowest temperature so as to impregnate a porous mobile element that passes through the different partitions, being successively in contact with said chambers heated to increasing temperatures. A neutral carrier gas is injected in the vicinity of the partitions for control of the pressure losses of the gas flows between the different chamber.

Abstract: The present invention relates to a primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility; and the process of forming the same. It also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation.

Abstract: A device for evaporation of a solution based on solvent and compounds or solutes inside an enclosure comprises different evaporation zones separated by separating partitions into several distinct elementary chambers enabling fractionated evaporation via outlets generating a plurality of separate vapor flows specific to each constituent. The solution is injected into the first chamber subjected to the lowest temperature so as to impregnate a porous mobile element that passes through the different partitions, being successively in contact with said chambers heated to increasing temperatures. A neutral carrier gas is injected in the vicinity of the partitions for control of the pressure losses of the gas flows between the different chamber.

Abstract: A heating device infrared radiation lamps 24, 26 designed to perform rapid thermal processing of the substrate 12 inside a reaction chamber 14 with a transparent window 34. The infrared lamps 24, 26 are arranged in two superposed stages A, B extending on a single side of the substrate 12, the lamps 24 of the lower stage A being arranged perpendicularly with respect to the lamps 26 of the upper stage B. Adjusting the supply power by of lamps for greater heating on the edges than in the center of the substrate 12. A reflector 36 in the form of a distribution grid 38 is designed to reflect the infrared radiation to control the power ratios between the different heating zones. This results in uniform heating of the substrate 12 regardless of the geometry and dimensions thereof.

Abstract: A heating device comprises infrared radiation lamps 24, 26 designed to perform rapid thermal processing of the substrate 12 inside a reaction chamber 14 with a transparent window 34. The infrared lamps 24, 26 are arranged in two superposed stages A, B extending on a single side of the substrate 12, the lamps 24 of the lower stage A being arranged perpendicularly with respect to the lamps 26 of the upper stage B. Means for adjusting the supply power by group of lamps provide greater heating on the edges than in the centre of the substrate 12. A reflector 36 in the form of a distribution grid 38 is designed to reflect the infrared radiation to control the power ratios between the different heating zones. This results in uniform heating of the substrate 12 regardless of the geometry and dimensions thereof.

Abstract: A method for preparing a synthetic lipid composition in which the content and the distribution of the fatty acids are similar to those of human milk fat, containing less than 2% by weight of free fatty acids, in which palmitic acid is predominantly at the 2-position of the triacylglycerols and the arachidonic and docosahexaenoic acids are distributed between the 1-, 2- and 3-position and in particular predominantly at the 2-position of the triacylglycerols. The method includes the steps of interesterifying a mixture of specific lipids with a mixture of free fatty acids, followed by removal of excess free fatty acids by partial deacidification utilizing steam distillation under vacuum and then by controlled neutralization of the partially deacidified fat.

Abstract: A process for processing or forming a material by electromagnetic radiation and in a controlled atmosphere or in a vacuum inside a reaction chamber uses a first infrared radiation causing rapid heating and a second ultraviolet radiation of the excimer type having a spectral resolution lower than 40 nm, regardless of the wavelength of the ultraviolet radiation, so as to generate a suitable photon flux either for modification of the physico-chemical properties of the material or for formation of a deposit on the substrate. The exposure time of the second ultraviolet radiation is lower than that of the first infrared radiation and the processing temperature is comprised between 70° C. and 800° C. depending on the nature of the material and of the substrate.

Abstract: Synthetic lipid composition in which the content and the distribution of the fatty acids are similar to those of human milk fat, containing less than 2% by weight of free fatty acids, in which palmitic acid is predominantly at the 2-position of the triacylglycerols and the arachidonic and docosahexaenoic acids are distributed between the 1-, 2- and 3-positions and in particular predominantly at the 2-position of the triacylglycerols.

Abstract: To incorporate water into a chocolate, chocolate and an emulsion or dispersion of a thickening or gelling substance in water, particularly a dispersion of microcrystalline cellulose in water, are introduced into an extruder and mixed and passed to an extruder nozzle so that the chocolate mass extrudate from the nozzle has a temperature of from 0.degree. C. to 28.degree. C.