Abstract: These dairy products such as ice creams and cream puffs even if made of milk ingredient contain no glucide, preferably with no fat, so that it is an effective dairy products to prevent fatness, high blood sugar level and hypercholesterolemia. The inventive method comprises a step of decomposing milk sugar in the milk ingredient solution and a step of removing monosaccharide came from milk sugar by fermentation. In the fermentation, addition of organic acid can avoid flocculating of monosaccharide with milk protein in order to promote the fermentation.

Abstract: The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the cDNA sequence comprising the full length coding sequence of the novel oxidoreductase as well as the amino acid sequence of the full-length functional protein and functional equivalents thereof. The invention also relates to methods of using these enzymes in baking and in dairy applications. Also included in the invention are cells transformed with a polynucleotide according to the invention and cells wherein a oxidoreductase according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.

Abstract: The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition.

Abstract: The present invention relates to the use of peptides of lactic origin as ice-structuring agents, to their use in the manufacture of frozen products, and to the frozen products comprising them.

Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Abstract: The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5?-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced sodium. Preferably, a yeast extract is used wherein the total amount of 5?-GMP plus 5?-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used since off-tastes are masked and salt perception is enhanced.

Abstract: Nutritional products are prepared using a dual fermentation process in which distinct and separate botanical fermentation and probiotic fermentation steps increase nutritional value and/or quality of a vitamin or other nutritionally relevant compound. Alternatively, both fermentation steps could also be combined. Most preferably, a nutritionally desirable carrier such as cow milk, soy milk, or rice milk is used as fermentation medium, which is then subjected to a botanical fermentation with a sprout extract and a probiotic fermentation with a lactobacillus culture. It is further preferred that at least one of the fermentation steps is performed in the presence of the vitamin or other nutritionally relevant compound.

Abstract: The invention relates to strains of Talaromyces emersonii which are thermostable and encode thermostable enzymes. The enzymes retain activity at temperatures above 550 C. These strains and enzymes find use in a variety of processes from waste reduction to the production of novel food ingredients and the production of bio-fuels.

Abstract: The invention aims at broadly dividing the deteriorations in the savor and palatability of low-fat and high-SNF (solids-not-fat) food produced by adding skim milk powder to low-fat fermented milk into (a) one due to lowered milk fat content and (b) one due to the addition of skim milk powder in a high concentration and inhibiting each deterioration without any additive by a more natural method to improve the savor and palatability. The invention relates to a process for the production of fermented milk having an SNF content of 11% by weight or above and/or a milk fat content of 0.1 to 2.0% by weight which comprises adjusting the dissolved oxygen content of a raw material mixture for fermented milk at the initiation of fermentation to 5 ppm or below, adding a starter to the raw material mixture, and conducting the fermentation of the obtained mixture at 30 to 46° C.; and fermented milk produced by the process.

Abstract: This invention relates to molecular and cellular biology and biochemistry. In one aspect, the invention provides polypeptides having cellulase activity, e.g., endoglucanase, cellobiohydrolase, mannanase and/or ?-glucosidase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides cellulase activity, e.g., endoglucanase, cellobiohydrolase, mannanase and/or ?-glucosidase activity, including thermostable and thermotolerant activity, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used in a variety of pharmaceutical, agricultural, food and feed processing and industrial contexts.

Abstract: The invention relates to a DNA sequence that encodes a polypeptide with phospholipase activity and was isolated from Aspergillus and sequences derived therefrom, polypeptides with phospholipase activity encoded by these sequences as well as the use of these polypeptides for degumming of vegetable oil, for the preparation of dough and/or bakery products, for the preparation of dairy products, for processing steps in the textile industry and for related applications.

Abstract: The present invention provides the tripeptide MAP and/or the tripeptide ITP and/or salts thereof for use as a health benefit agent, especially in functional food products. The tripeptides have particular application in the areas of the prevention of obesity or body weight control and cardiovascular health maintenance, especially the inhibition of angiotensin-converting enzyme and the control of blood cholesterol levels. Functional Food products comprising these tripeptides and having health benefits in these areas, and a process for making these products, are also provided. The tripeptides can be conveniently incorporated into food products to provide the aforementioned health benefits to the consumer thereof.

Abstract: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.

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: The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage.

Abstract: The present invention concerns a new ?-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum. The ?-galactosidase is capable of converting mellibiose to ?-galactobiose disaccharides which may be incorporated into numerous food products or animal feeds for improving gut health by promoting the growth of bifidobacteria in the gut, and repressing the growth of the pathogenic microflora.

Abstract: The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of whey proteins with one or more fats, heat-treating said acidified solution or whey protein-stabilized fatty emulsion and blending same with a foodstuff base to form a foodstuff, and optionally blending and incubating the food stuff with transglutaminase.

Abstract: The aim of the present invention is “gluten-free” spore or mildew cultures of the genus Penicillium, in particular of the species Penicillium roqueforti for the blue-veining of cheeses intended for persons affected by celiac disease. Furthermore, the aim of the present invention is a method for the preparation of said cultures which foresees the use of an anallergic substrate in association with a subsequent enzymatic treatment.

Abstract: The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption.

Abstract: The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers.

Abstract: Food containing ?-glutamylcysteine or cysteine is produced by culturing Candida utilis containing 1% by weight or more of ?-glutamylcysteine per dry cells in logarithmic growth phase when cultured in a minimal medium, for example, Candida utilis in which a gene encoding glutathione synthetase is modified so that intracellular glutathione synthetase activity is reduced, under a suitable condition and mixing the obtained culture or a fraction thereof or the culture or a fraction thereof subjected to heat treatment with a raw material of food or drink to process food or drink.

Abstract: A thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms is disclosed. The enzymes are produced from native or recombinant host cells and can be utilized in the food processing industry, pharmaceutical industry and in the textile industry, detergent industry and in the baking industry.

Abstract: The present invention relates to a process for producing fermented milk, including adding to a fermented milk mix a starter in an amount of from 0.2 to 0.8% by weight with respect to the total amount of the fermented milk mix; reducing the dissolved oxygen concentration in said mix to 5 ppm or less; and conducting a fermentation after said addition of the starter and said reduction of the dissolved oxygen concentration.

Abstract: Variants of Glycoside Hydrolase family 53 galactanases, e.g. variants of the galactanases from strains of Yersinia, Aspergillus, Humicola, Meripilus, Myceliophthora, Thermomyces, Bacillus, Bifidobacterium, Cellvibrio, Clostridium, Pseudomonas, Thermotoga, or Xanthomonas.

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: The invention relates to novel strains of Lactobacillus helveticus. More specifically, the invention relates to strains of Lactobacillus helveticus having a lactose-negative phenotype and to the uses thereof in the agri-food industry. The invention also relates to a method for obtaining such strains of Lactobacillus helveticus.

Abstract: A Bifidobacterium that is resistant to acid and bile and which retains at least 20% viability after acid and bile treatment. Foods and drinks containing an acid- and bile-resistant Bifidobacterium. Methods for providing viable Bifidobacteria to the intestine after ingestion of a food or drink containing an acid- and bile-resistant Bifidobacterium.

Abstract: This invention provides polypeptides having lyase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides having ammonia lyase activity, e.g., phenylalanine ammonia lyase, tyrosine ammonia lyase and/or histidine ammonia lyase activity, including thermostable and thermotolerant activity, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used in a variety of pharmaceutical, agricultural and industrial contexts.

Abstract: The invention relates to a method of preparing a food ingredient conferring angiotensin-I-converting enzyme inhibiting properties to the food product comprising the ingredient, which method comprises providing a preparation of one or more protein hydrolysates having angiotensin-I-converting enzyme inhibiting properties, optionally together with one or more other constituents; adding one or more microorganism species to the preparation thus provided; and fermenting the preparation. The ingredient thus obtained has ACE-inhibiting properties and is no longer bitter tasting. The de-bittering can also take place directly in the food product for which the ingredient is intended.

Abstract: The present invention describes a intracellular produced lactase, which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase.

Abstract: The present invention relates to a method of manufacturing cultured edible products containing a source of omega-3 polyunsaturated (?-3 PUFA) fatty acids, such as fish-oil, and a source of iron which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the present invention, it was found that the aforementioned objective can be realised by employing a manufacturing process in which the oil is added after at least iron and some of the other ingredients of the edible product have been pre-blended, pasteurised or sterilised and fermented.

Abstract: Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth mouthfeel like cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth mouthfeel and a good flavor/taste can be produced readily by previously adjusting the soybean protein material to a pH falling within the neutral to alkaline range before reducing the moisture content of a product by reacting the soybean protein with a protease to prepare a soybean protein hydrolysate.

Abstract: The invention features a food product containing a probiotic and ?-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the food product.

Abstract: Apparatus and methods are provided for making a beverage or providing a liquid. First and second liquids may be mixed to form a mixed liquid. The mixed liquid may be passed through a frothing head and/or may be combined with a coffee product and optionally dispensed into a cup. Examples of first and second liquids can include, but are not limited to various dairy products, enzymes and flavoring liquids. According to one example implementation, a first liquid is a reduced fat milk, such as skim milk, and a second liquid is whole milk, thereby enabling the creation of dairy product varieties including one percent and two percent milk to be created by the appropriate mixture combination of the skim milk and whole milk.

Abstract: A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions using biologically pure cultures of heterotrophic single-celled fungi microorganisms of the order Thraustochytriales. The harvested whole-cell microbial product can be added to processed foods as a nutritional supplement, or to fish and animal feeds to enhance the omega-3 highly unsaturated fatty acid content of products produced from these animals. The lipids containing these fatty acids can also be extracted and used in nutritional, pharmaceutical and industrial applications.

Abstract: The present invention deals with the production of food products with a health promoting effect, namely immune modulation in general, and lowering and/or stabilizing blood sugar levels. The food products concerned comprise polysaccharides from edible or medicinal mushrooms. These are produced through fermentation instead of conventional cultivation of mushrooms. Fermentation process is preferably done in submerged cultures, especially fed-batch or step-up cultures.

Abstract: High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.

Abstract: A process to produce IPP from a protein source whereby the protein source comprises a protein having the -I-P-P- sequence and having in the protein amino acid sequence at least 6 times more -I-P-P- present than -V-P-P- (molar basis) which comprises hydrolysing the protein source to liberate at least 40% of the I-P-P- sequence into the peptide IPP and whereby a proteolytic enzyme is used which cleaves at the carboxy-terminus of proline residues present in the protein source, the enzyme is preferably a proline specific endoprotease or proline specific oligopeptidase, more preferably a proline specific endoprotease, and optionally an amino peptidase.

Abstract: Novel food-grade cloning vectors comprising a nonsense mutation suppressor-encoding gene, which vector, when it is present in a lactic acid bacterial strain, permits such a strain to have an industrially appropriate growth rate and metabolic activity. The cloning vectors are useful when present in lactic acid bacteria used as starter cultures in the preparation of food or feed products, or a dairy flavor.

Abstract: The present invention is directed to a non-lactose containing food product treated with lactase.

Abstract: The present invention relates to a method for the production of yoghurt or other fermented milk products, comprising the following steps: inoculation of a starter medium with a starter culture, said starter culture comprising an exopolysaccharide-producing micro-organism. An exopolysaccharide production step wherein the pH of said starter medium is kept stable at a predetermined pH value at a suitable temperature, and an acidification step to allow clotting of the starter medium.

Abstract: The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity pH of the lactic acid bacteria with which said activator is to be associated at a value ranging between 5 and 7, and free of added sugar(s) capable of being metabolised by said lactic acid bacteria. The invention also concerns a method for preparing a dairy product characterised in that it consists in using said activator.

Abstract: A method for preparing a dried protein preparation, including roller drying a protein solution having a relatively low protein content of less than 40%, wherein the proteins in the solution are intermolecularly crosslinked by covalent bonds, for example by means of enzymatic treatment, such as with transglutaminase.

Abstract: The present invention relates to an active agent, in particular a metalloproteinase inhibitory agent of casein-derived peptides obtained by hydrolysis of casein by a food grade bacteria. The invention also relates to the manufacture of an active agent, in which a food grade bacteria of the genus Lactobacillus helveticus is contacted with casein in order to perform a hydrolysis and obtain casein-derived peptides exhibiting metalloproteinases inhibitory property. The present invention also includes isolated and purified inhibitory peptides obtained by hydrolysis of casein by the bacteria.

Abstract: The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has the properties of: (a) having an activity of catalyzing the reaction of specifically releasing a glutamic acid and an aspartic acid from the N-terminal of a peptide and/or a protein; (b) having 50% or more activity at pH6.0-9.0 as compared with the activity at the optimum pH; (c) having 40% or more activity after heating at 25-60° C., pH7.5 for 30 minutes as compared with the activity of the non-heated enzyme; (d) having a molecular weight of about 40-60 kD as measured by SDS-PAGE and about 300-480 kD as measured by native-PAGE; (e) having a hydrolyzing activity of the aminopeptidase toward Glu-Glu dipeptide is 5 U/mg or more, preferably 10 U/mg or more.

Abstract: The present invention relates to a method of producing a cheese-like dairy product, characterized by adding at least 10 wt %, relative to the starting material milk, of water containing Paenibacillus sp. bacteria or water that has been treated with immobilized cells of Paenibacillus sp. Bacteria into starting material milk, followed by maintaining at a prescribed temperature, separating off the curd thus formed, and performing productization with or without further maturing; a cheese-like dairy product thus produced; and a water purifier packed with a support having Paenibacillus sp. bacteria immobilized thereon and a filter medium as a packing material.

Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.

Abstract: The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.

Abstract: The invention relates to a composition and a method for preparing a basic quark, originating from “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet buttermilk is pasteurised and cooled, after which acidulation culture and coagulant is added. The mixture is ripened and heated after which the product obtained is separated into quark and whey. The basic quark has a fat content below 2 wt. %, a phospholipid content ranging from 20 to 35% in comparison with the fat content, whereby the sphingolipid content lies between 10 and 30% in comparison with the phospholipid content. The invention also relates to a further processing of the basic quark for the production of a cream sauce base and/or a cream sauce with a fat content of less than 20 wt. %, obtained by adding cream to the basic quark.

Abstract: A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of adding such volumes or types of materials into the product as would affect other aspects of quality such as taste. The process comprises combining segments of curds or cheese with a selected quantity of transglutaminase that coats surfaces of curd or cheese segments to be combined. The curds may be milled cheese curds, and may be taken directly off-line in the manufacturing process 9 with or without cooling), and then combined with the transglutaminase, then fed into a form. The segments with the transglutaminase are stored at a temperature (and pressure) and for a time sufficient to fuse, bond, lessen, repair or reverse the apparent lines and voids between interfaces where the segments are in contact with each other.