Abstract: The invention relates to the novel use of ergothioneine and preferably, L ergothioneine, as a nutritional additive and preservative in foods, medicines, and/or beverages. According to the invention, the powerful antioxidant ergothioneine was found to be very stable over time in and to have no deleterious effects on taste or consistency of food and beverages even when stored, over a period of several years. In a preferred embodiment, ergothioneine may be used as a replacement for all or part of the antimicrobial/preservative sulfur dioxide or other sulfites traditionally used in the wine making process.

Abstract: The invention provides starch-based microparticles with high loading capacity for the stabilization and/or controlled release of one or more agents, for example, a pharmaceutical, a taste masking agent, a flavoring agent, or a combination thereof, disposed within the microparticles, and to methods of making and using such microparticles.

Abstract: A process for the production of a commercial mineral whey product derived from a feed stream of milk or whey, said process including the steps of: primary de-mineralisation of the feed stream, preferably carried out by either membrane separation or ion exchange to produce a high potassium stream and a demineralised stream; secondary demineralisation of the high potassium stream, either by precipitation and subsequent separation of a predominantly calcium-phosphate complex, or by the removal of calcium by ion exchange; concentrating the high potassium stream to obtain a concentrate having a total solids content of around 20 to 60% by weight; and further processing of said concentrated said high potassium stream into a desired form for storage and distribution.

Abstract: A process for thickening human breast milk, the process comprising admixing the human breast milk with an effective amount of an aqueous thickener concentrate. Preferably, the aqueous thickener concentrate is contained in a package and consists essentially of fully hydrated xanthan gum and water.

Abstract: A process for thickening a liquid food comprises admixing an effective amount of an aqueous concentrate thickener composition with a liquid food which is capable of being thickened by a concentrate thickener composition. Preferably, the aqueous thickener concentrate is contained in a package and consists essentially of fully hydrated xanthan gum and water in a concentration suitable for thickening a portion of liquid food to facilitate its consumption by a person with dysphagia. A method of preparing the packaged aqueous concentrate thickener comprises preparing the aqueous concentrate thickener composition and packaging the aqueous concentrate thickener in packages suitable for sending the packaged aqueous concentrate thickener to a locale of a person with dysphagia.

Abstract: There is provided a method for treating bananas comprising contacting said bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of said contacting is from 1 second to 4 minutes.

Abstract: The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.

Abstract: Phosphate binding materials and compositions comprising them which are solid ligand-modified poly oxo-hydroxy metal ion materials are disclosed that are based on ferric iron oxo-hydroxides modified with carboxylic acid ligands, or ionised forms thereof. These materials are made and tested in the examples provided in the application to demonstrate that they can bind phosphate in in vitro and in in vivo studies.

Abstract: The present invention relates to liquid clarification. More closely, the invention relates to beverage clarification, such as reduction of colloidal (not microbial) haze-causing substances in beer or related beverages such as wine, juices, flavorings etc. The method of the invention uses a hydrophilic surface for adsorption of haze-forming substances by hydrogen bonding interaction properties between the surface and the haze-forming substances.

Abstract: The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.

Abstract: This invention relates to an apparatus for removing solutes from a solution using nano-filtration means to provide a treated wine.

Abstract: A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced.

Abstract: The present invention is directed to compositions containing a food product capable of developing a volatile, malodorous sulfur-containing and/or nitrogen-containing compound after packaging, and a pristine metal in an amount sufficient to minimize the sensory effects of the volatile, malodorous compounds at a time of use.

Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.

Abstract: Disclosed is a method of removing nitric acid from an aqueous liquid containing various components such as vegetable extract, and nitrate ion is removed selectively without spoiling the taste or other components, by subjecting the aqueous liquid to chromatographic treatment with an amphoteric ion exchanger to separate nitrate ion from other components contained in the aqueous liquid. A nitric acid-reduced drink is produced by preparing a raw drink material comprising an extract or juice of plant tissue; removing nitric acid from the raw drink material with use of the method of removing nitric acid from an aqueous liquid as described above; and preparing a drink using the raw drink material after the removing of nitric acid.

Abstract: The present invention relates to beverage stabilization, more precisely to a method for stabilization of beverages by removing haze-forming substances with ion exchange resin technology.

Abstract: Method for removing a contaminant from an essential oil comprising contacting the essential oil including the contaminant with a strong acid cation exchange resin or a strong base anion exchange resin.

Abstract: The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.

Abstract: A method of making pasta filata cheese (and the resulting cheese) uses a conventional pasta filata cheese making process except that the cheese mass, after cooking and stretching, is not cooled in brine or other liquid. Instead, the cheese is cooled through other means, such as by being rolled into the form of a sheet on a conveyor, and then cooled on the conveyor. The cheese may be (but need not be) frozen on the conveyor or thereafter, and comminuted.

Abstract: A process that selectively removes anions and cations from dietary liquids is described. This process uses ion exchange resins and equilibrium dialysis to remove such chemicals as potassium and phosphate from fruit juices, dairy products and other dietary liquids, without removing other essential nutrients.

Abstract: The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step comprises a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

Abstract: The present invention provides methods and compositions for the treatment of ion imbalances. In particular, the invention provides compositions comprising potassium binding polymers and pharmaceutical compositions thereof. Methods of use of the polymeric and pharmaceutical compositions for therapeutic and/or prophylactic benefits are disclosed herein. Examples of these methods include the treatment of hyperkalemia, such as hyperkalemia caused by renal failure and/or the use of hyperkalemia causing drugs.

Abstract: Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound.

Abstract: A process has been found for demineralizing whey which results in usable by-product streams, comprising softening the whey, and then applying bipolar electrodialysis to the softened whey to recover valuable by-products and product streams, demineralized whey, dilute acid and dilute caustic.

Abstract: It is intended to provide seasoned tofu which has a favorable mouthfeel in “hardness” and “brittleness” and has been evenly seasoned throughout, and a method of producing the same. Seasoned tofu is produced by heating and coagulating seasoned soymilk containing soybean milk, a seasoning providing sodium ion and/or potassium ion and glucono delta-lactone as a coagulant wherein the concentration of soybean protein is 5.5% by mass or more and 8.5% by mass or less, the total concentration of the sodium ion and/or potassium ion is 0.05 mol/L or more and 0.154 mol/L or less and the concentration of the glucono delta-lactone is 0.4% by mass or more and 0.9% by mass or less.

Abstract: Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. Powdered non-fat dry milk products are also disclosed. The products may include one or more milk proteins that have been enzymatically altered by chymosin, where the chymosin altered proteins are not coagulated. The products may also include one or more sequestants to bind calcium ions in the powdered product.

Abstract: Dairy-derived food products, particularly beverages, such as milk/juice blends, yogurt-based drinks, fermented milk beverages, and soft drinks, are disclosed. These compositions contain a stabilizing mixture comprising metal (in the form of ions, salts or oxides) such as zinc or magnesium, either alone or together with an adjunct component such as ascorbic acid. These beverage products do not form off-flavors when they are exposed to sunlight or fluorescent light. This provides for more efficient and inexpensive manufacture of the products and eliminates the need for expensive opaque packing materials.

Abstract: The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric points. As such, they have low turbidity in solution across a wide range of pH values. Whey protein isolates can be integrated into compositions and solutions that have nutritional, pharmaceutical, and other applications.

Abstract: The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting material with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5%, preferably at least 25%, more preferably at least 40%; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5%, preferably at least 25%, more preferably at least 40%. The milk drink may be used as the base for a soft drink like milk drink, which may be carbonated.

Abstract: The invention relates to an additive mineral for a dietary composition for animals comprising, in a biodigestible form, at least one phosphoric acid salt and a compound capable of forming a salt therewith. The additive is in the form of an aqueous solution in which the salt is in a dissolved state and is provided in the form of phosphate ions and of ions of said compound. The invention also relates to a method for producing the additive and to a device for carrying out this method.

Abstract: A salty taste enhancer containing sodium lactate and/or potassium lactate as active ingredient(s). When the salty taste enhancer is used, a salty taste of a food or beverage can be enhanced without change in the taste quality by addition at an extremely small quantity. The salt composition using the salt taste enhancer has taste quality equal to that of sodium chloride and an enhanced salty taste.

Abstract: The invention relates to a process of producing fermented milk or milk powder, including removing ions from milk, and reducing the dissolved oxygen concentration in the milk, followed by subjecting the milk to a heat treatment, as well as concentrated milk and milk powder with good flavor and an effect of improving physico-chemical properties as a raw food material, which have never been found in conventional concentrated milk and milk powder.

Abstract: A salt substitute for replacing a significant part of NaCl in the human diet is provided, as well as a method for producing it. The substitute, being manufactured from de-flavored discolored tomato serum contains only natural materials, and it may be a transparent liquid containing solids originating from tomatoes, further possibly having a reduced sugar content.

Abstract: A tea extract comprising tea solids derived from an aqueous infusion of tea plant material, said tea extract comprising magnesium, manganese, calcium and potassium ions in such amounts that the Euclidean Distance calculated using Formula (I) in which [Mg] is the concentration of magnesium ions in ppm, [Mn] is the concentration of manganese ions in ppm, [Ca] is the concentration of calcium ions in ppm and [K] is the concentration of potassium ions in ppm is less than 1.76.

Abstract: Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 ?m. Dried cereal finished products such as Ready-To-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: A. providing a calcium fortified cooked cereal dough or mass containing multiple calcium sources, at least a portion of which is supplied by calcium phosphate; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the finished food products fortified with high levels of calcium, preferably puffed RTE cereal pieces.

Abstract: A method of obtaining vegetable proteins and/or peptides is disclosed that includes the steps of: a) preparing a vegetable starting material containing proteins and/or peptides in an aqueous matrix; b) optionally eliminating solid components from said aqueous matrix and/or clarifying said aqueous matrix; c) isolating the proteins and/or peptides from the aqueous matrix by adsorption on at least one ion exchanger membrane made of a synthetic polymer; d) optionally rinsing the ion exchanger membrane in order to remove impurities; e) desorbing the proteins and/or peptides from the ion exchanger membrane with at least one eluent; f) isolating the proteins and/or peptides from the eluent; and g) optionally drying the isolated proteins and/or peptides; and a protein, peptide and/or mixtures thereof prepared in accordance with the method, and uses thereof.

Abstract: The subject of the present invention is a novel method for preparing a composition of internal dehydration product of a hydrogenated sugar, comprising: a) a step of distilling a medium containing the said internal dehydration product in order to obtain a distillate enriched with this product, b) optionally, at least one subsequent step of purifying the distillate thus obtained, c) a subsequent step of bringing the distillate obtained during step a), and then optionally subjected to step b), into contact with an agent capable of improving the stability of the internal dehydration product predominantly contained in the distillate, the said agent not being in gaseous form, d) optionally, a subsequent step of shaping the resulting composition of internal dehydration product of a hydrogenated sugar. This method makes it possible in particular to obtain a stable isosorbide composition, characterized by its purity and/or its content of certain stabilizing or nonstabilizing species.

Abstract: A supplementary food composition comprising at least one organic mineral salt that contributes to alkaline power in a quantity ranging from 20 to 200 mEq and is capable of neutralizing an acidic charge of 20 to 200 mEq of H+ hydrogen ions H+ or 20 to 200 mmol of H+.

Abstract: The invention relates to a stable uncrosslinked hemicellulose paste and also to a method for production thereof. The hemicellulose obtained by alkaline extraction from a hemicellulose-containing material is thereby treated in the alkaline medium with an oxidant, subsequently the pH value is reduced. Subsequent thereto, precipitation and separation of excess liquid is effected with formation of a homogeneous and stable paste. The pastes according to the invention are used in the field of foodstuffs and food additives.

Abstract: The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

Abstract: A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.

Abstract: The present invention relates to a human milk fortifier as well as to several uses and a method for the production of such a fortifier. A particularly beneficial fortifier can be realised in that at least one human component based on a product directly or indirectly derived from human mammary secretion during non-pregnant, pregnant, lactating and/or involuting periods is used, giving rise to an optimally adapted fortifying effect which is particularly useful in the context of feeding preterm infants.

Abstract: Process for the preparation of an edible water continuous acidified emulsion, wherein the process comprises the steps of the (a) preparation of an emulsion comprising an aqueous phase, a fat phase and protein wherein at least 25 wt % of the protein is from milk powder; (b) acidification of the emulsion obtained under (a) to a pH between 4.4 and 5.2 with a chemical agent at a temperature equal to or lower than T with a minimum of 0 degrees Celsius, wherein T=A+B*(pH?4.7) with a maximum of 20 degrees Celsius, wherein B=15 degrees Celsius for a pH from 4.4 up to and including 4.7, wherein B=45 degrees Celsius for a pH from 4.7 up to and including 5.2, and wherein A is from 10 to 5 degrees Celsius, preferably 8 to 5 degrees Celsius and most preferably 6 to 5 degrees Celsius; (c) emulsification of the emulsion obtained under (b).

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent and/or antimicrobial agent provided in a localized area of the container formed by a two shot molding, insert molding or two shot injection stretch blow molding process, said metal ion sequestering agent provided for the removing and/or inhibiting growth of microbes in the liquid nutrient.

Abstract: A method for making a web having a metal-ion sequestering agent and treating a liquid using the web. The method of making the web includes electrostatically providing at least one metal-ion sequestering agent and/or antimicrobial agent. The web can be used to tread a liquid by placing the web into a tank and subjecting the liquid to the web.

Abstract: The present invention describes a process to improve the activity as wine stabiliser of a mannoprotein, comprising treating a mannoprotein with a basic solution at a pH of at least 9. The mannoprotein obtainable by this process is more effective in stabilising wine against tartrate precipitation or protein haze formation when compared with the mannoprotein prior to the treatment with basic solution.

Abstract: A method and article for removing a selected metal-ion from a solution. The method included providing a container for holding a liquid, the container having an internal surface having a metal-ion sequestering agent provided on at least a portion of the internal surface for removing a designated metal-ions from the liquid; filling the container with the liquid in an open environment; closing the container with the liquid contained therein; and shipping the container for use of the liquid without any further processing of the container containing the liquid.

Abstract: A fluid container and method for inhibiting the growth of microbes in liquid nutrient in a container, the container having an interior surface having a metal-ion sequestering agent and antimicrobial agent for inhibiting growth of microbes in the liquid nutrient.

Abstract: A method for inhibiting growth of microbes in a liquid having a pH equal to or greater than about 2.5 by using a filter bed assembly or filter for filtering the liquid having a metal-ion sequestering agent for removing designated metal ion from the liquid. The liquid is passed through the filter bed or filter for a sufficient time so as to substantially reduce the designated metal ion from the liquid.

Abstract: A fluid filter assembly and method for inhibiting the growth of microbes in liquid nutrient in a container, the filter assembly having an filter having a metal-ion sequestering agent for inhibiting growth of microbes in the liquid nutrient.