Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.

Abstract: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.

Abstract: A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.

Abstract: The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C.

Abstract: A water-insoluble fullerene is at least partially dissolved in a biocompatible lipid carrier, especially a fat or an oil such as butter, olive oil, and liquid paraffin. When administered to mammals, the fullerene, most preferably [60]fullerene dissolved in olive oil, scavenges free radicals and prolongs life span in rats.

Abstract: Disclosed is a tea beverage and production method therefor. The tea beverage comprises tea, reverse-osmosis water which is deoxidized and deionized, and a food antioxidant, and the oxygen content in the freshly packaged tea beverage is ?1 mg/L.

Abstract: A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.

Abstract: The invention relates to multi-component oral delivery systems for use before and/or with physical activity. The invention also includes methods of making and using such multi-component oral delivery systems.

Abstract: The present invention relates to a dehydrated and aerated food product. The dehydrated and aerated food product includes a plant puree mixture and a hydrocolloid. The plant puree mixture and hydrocolloid combine to form a dehydrated and aerated plant puree foam having a hydrocolloid-based aeration network dispersed throughout the plant puree mixture. The present invention also relates to methods of making and using the dehydrated and aerated food product, and combination food products that include the dehydrated and aerated food product.

Abstract: A healthy Omega-7 based cooking oil for frying and cooking foods raw or prepared foods. The healthy cooking oil comprises mixture of oils having at least 30%-60% Omega-7, and 70%-30% any healthy or neutral oil. The Omega-7 oil is purified from sea buckhorn and/or its derivatives, algae and/or its derivatives, fish oil and/or its derivatives, and/or macadamia nuts and/or its derivatives. Healthy or neutral oils may be canola oil and walnut oil. The Omega-7 cooking oil may further comprises stabilizers, antioxidants, and polyphenols in an amount not to exceed about 10% or the oil mixture.

Abstract: Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty acids. The creamer compositions described herein are useful as a fat source for various nutritional compositions, such as infant formulas, children's nutritional products and adult nutritional compositions. Also provided herein are nutritional compositions comprises the aforementioned creamer compositions.

Abstract: The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat, a non-hydrogenated oil and an emulsifier. The shortening compositions may be used to make various food products.

Abstract: A dehydrated avocado in pieces that is a semi-porous, rigid and fragile solid preserving the organoleptic properties of the fresh fruit and having a dry base weight chemical composition of 17.6 grams to 30.4 grams of carbohydrates, 6.8 grams to 8.4 grams of proteins, 61.2 grams to 69.2 grams of oil, 0.5 grams to 1.5 grams of water and 5.6 grams to 8.4 grams of fiber is produced selecting the avocado at a ripeness level higher than the climacteric maximum; pre-cooling; scalding; cutting the tip, wherein the tip is the section of the fruit immediately behind the petiole; removing the skin; slicing with the pit included; applying vacuum and microwave dehydration; and removing the pit sections from the slices.

Abstract: This invention provides a self-emulsifying composition comprising 50 to 95% by weight in total of at least one compound selected from the group consisting of ?3 polyunsaturated fatty acids and their pharmaceutically acceptable salts and esters; and 5 to 50% by weight of an emulsifier having a hydrophilic lipophilic balance of at least 10. The composition has no or reduced ethanol content, and exhibits excellent self-emulsifying property, dispersibility in the composition, emulsion stability, and absorption property. The composition is adapted for use as a drug.

Abstract: Stable and bioavailable formulations and methods for lycopene extraction are disclosed and described. In particular, methods to extract plant lycopene without the use of organic (chemical) solvents, to produce a water soluble food ingredient and colorantant, which are stabilized by natural, antioxidants (vit E, vit C, beta-carotene). In some aspects, the formulation can include concentrate, or dry powder of the aril of momordica conchinchinensis spreng (gac), in combination of at least one other antioxidant. Formulations described herein are palatable and less acidy than, tomatoes' products. The methods do not involve use of chemical solvents, no alcohol, therefore is safe for consumption, and produces no toxic residue, nor toxic waste. This invention provides stable and bioavailable lycopene to populations whose intake of lycopene is low, or for those who have problems with high acid foods, and can be used, in beverage, food, supplements, cosmeticals and nutraceuticals.

Abstract: A carotenoid-containing composition, comprising: a carotenoid component comprising at least one crystalline carotenoid, at least 90% by mass of the crystalline carotenoid being non-crystalline; a (poly)glycerol fatty acid ester having from 1 to 6 glycerin units and from 1 to 6 fatty acid units and having at least one hydroxyl group from a glycerin unit; and at least one phenolic antioxidant selected from the group consisting of aromatic carboxylic acids, cinnamic acids, and ellagic acids.

Abstract: An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative.

Abstract: Provided are beverage compositions containing non-polar compounds that retain one or more organoleptic properties after formulation as compared to beverage compositions that do not contain the non-polar compounds. Also provided are methods for producing beverage compositions that contain non-polar compounds such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including coenzyme Q10, and other oil-based additives.

Abstract: Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for fat-soluble active ingredients and/or fat-soluble colorants. The present invention further includes compositions comprising that rice endosperm protein and at least one fat-soluble active ingredient/colorant, as well as their manufacture, that rice endosperm protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions. The present invention is directed to theses uses and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a rice endosperm protein and such a composition, respectively.

Abstract: A method of using a dietary ingredient by combining an effective amount of a dietary ingredient selected from the group consisting of Dihydroquercetin (taxifolin), Arabinogalactan and Arabinogalactan in combination with Dihydroquercetin (taxifolin) with a food such that the dietary ingredient preserves nutritional quality of the food, enhances a shelf life or stability of the food and improves organoleptic properties of the food without changing a nature, substance or quality of the food. The method further includes providing the combination of the dietary ingredient and the food to a group of consumers having special dietary needs. The dietary ingredient is used herein as an antioxidant to prolong the shelf-life of the food by protecting it against deterioration caused by oxidation and preservatives and against deterioration caused by microorganisms, and to aid in manufacturing, processing, preparation, treatment, packing, transporting or storing of the food.

Abstract: The object of the invention is to provide a bioactive agent in which the bioactive effectiveness of ferric iron salt and/or ferric ferrous iron salt contained therein is stabilized, making long term preservation possible, so that the bioactive agent can be useful as an original solution for medical use, as a soil conditioner, or the like. An iron-magnesium mixture solution is provided in the invention, wherein the iron-magnesium mixture solution is produced by mixing an aqueous solution containing a ferric iron salt and/or a ferric ferrous iron salt in a concentration of not less than 0.5 mol/L as iron in the ferric iron salt and/or the ferric ferrous iron salt, and an aqueous solution containing a magnesium salt in a concentration of not less than 0.2 mol/L as magnesium in the magnesium salt.

Abstract: A process for making a fruit or vegetable extract including diffusing, screening, and pressing the pomace, and spinning, filtering and concentrating juice from the pomace to form an extract. Also, the pomace may be hydrated at various points during this process by water or by reclaimed condenser condensate. Also included is an extract made using the present inventive methods.

Abstract: A novel method for improving the meat quality of an animal is provided. The method comprises feeding the animal a diet supplemented with oleic acid and selected tocols in amounts effective to improve the meat quality. The method may be practiced on non-ruminants and ruminants.

Abstract: The invention concerns a composition based on a mixture of eugenol and cinnamaldehyde, as food additive for feeding ruminants. The composition may be incorporated in a food additive, or a salt block. The eugenol and the cinnamaldehyde may be natural or identical natural constituents. Administering the composition or the food additive increases meat production and milk production.

Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: A fat or oil composition comprising from 0.02 to 0.65 mass % of a free type triterpene alcohol and 0.18 mass % or less of a ?-oryzanol.

Abstract: A deoxidizing agent for edible oils, comprising carbonate group-containing magnesium hydroxide particles represented by the following formula (1) and having a BET specific surface area of 80 to 400 m2/g or baked particles thereof, and a method of regenerating an used edible oil by using the deoxidizing agent. Mg(OH)2-x(CO3)0.5x.mH2O??(1) (x satisfies 0.02?x?0.7 and m satisfies 0?m?1.) The above deoxidizing agent has excellent deoxidizing capability.

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: Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through high pressure extraction techniques.

Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.

Abstract: A composition for preserving solid food products comprising a moisture-sensitive isothiocyanate compound and a hygroscopic carrier, wherein the composition is substantially free of sorbic acid, benzoic acid, and salts thereof. Also disclosed is a solid food product containing the aforementioned preservative composition and a method for preserving solid food products including the steps of adding a moisture-sensitive isothiocyanate to the solid food product and storing the resulting product at a reduced temperature.

Abstract: There is provided edible compositions and methods of manufacturing edible compositions comprising a base comprising fruit and/or vegetable matter with a fibrous matrix and a water immiscible nutritional supplement held within, including on the surface of the fibrous matrix. The nutritional supplement can comprise nutritional, functional and/or nutraceutical oils such as unsaturated or partly unsaturated fatty acids from both animal, including fish, plant and algal sources. The composition may also comprise solid nutritional supplements. The fibrous matrix helps to both retain the nutritional supplement to prevent separation of the supplement within the base and further helps to organoleptically mask the presence of the nutritional supplements in the composition.

Abstract: In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage.

Abstract: A process for preparing a food or feed composition from J. curcas is disclosed. The method involves adding an acidified aqueous solution to J. curcas components, to a final pH of between 1 and 5, incubating the acidified mixture for a period for a period of at least 1 hour, and centrifuging the incubated mixture to separate the mixture into three physically distinct fractions: (i) a light, upper fraction containing oil, (ii) an aqueous fraction containing soluble acid-extracted components and breakdown products, and (iii) a substantially detoxified solid cake which forms or is used in forming the food or feed composition. The acidified aqueous solution added may be acidified olive vegetation water having a ratio of hydroxytyrosol to oleuropein of between 5:1 to 100:1. Also disclosed are a food or feed composition, and oil and aqueous fractions formed by the method.

Abstract: Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the components, on rehydration, do not resemble the fruit and/or vegetable before desiccation. That is to say they no longer have a fresh appearance but are discoloured and lack firmness. This transformation is due to cellular damage which occurs during desiccation. In particular, it is thought that phospholipid membranes are destabilised by insertion of cellular amphiphiles, phase transition into the gel phase and membrane fusion. This invention seeks to solve the above-mentioned technical problem by providing, amongst other things, a dried rehydratable food which is a fruit, vegetable or part thereof which, on rehydration, has improved appearance, texture and rehydration properties.

Abstract: Edible complex coacervates and aqueous dispersions of complex coacervates are disclosed, that may be utilized to protect a sensitive substance, e.g., fish oil or omega-3 fatty acids or other hydrophobic substances or sensitive hydrophilic substances. The complex coacervates and aqueous dispersions may be utilized in food products. Methods for producing the complex coacervates and aqueous dispersions are also disclosed.

Abstract: An egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably includes 1-90% wheat protein, 1-30% fat or oil and 5-30% polysaccharides. Optionally 0-50% supplementary proteins, 0-30% emulsifiers, 0-10% food gums, 0-3% reducing-oxidant agents and 0-5% calcium and ferrous salts. The composition also includes 0.01-1% sodium phosphate and disoldium phosphate in liquid form egg replacer.

Abstract: A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

Abstract: Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.

Abstract: The present invention relates to a method for preparing a protein emulsion from bone material from which meat has been at least partially removed. The invention also relates to the protein emulsion obtained with such a method and to the use of this protein emulsion. In addition, the invention also relates to a food product comprising the protein emulsion according to the present invention.

Abstract: Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.

Abstract: Complex coacervates incorporating one or more hydrophobic substances are provided, that are stable in certain aqueous systems and food products. The coacervates may be used as an ingredient in food products, e.g., in beverages, dry foods, and semi-moist foods. Methods for producing the complex coacervates and food products are also disclosed herein.

Abstract: Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

Abstract: The present invention relates to compositions and methods for producing a meat composition with a quantity of long chain fatty acids. Specifically, the meat composition comprises a quantity of stearidonic acid enriched soybean ingredient that imparts improved nutritional quality with a quantity of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical meat compositions.

Abstract: This invention relates to a composition that contains quercetin, vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, vitamin C, caffeine, epigallocatechin gallate, epicatechin, epicatechin gallate, and epigallocatechin.

Abstract: This invention relates generally to trans-,trans-conjugated linoleic acid compositions and use thereof, and in particular to trans-,trans-conjugated linoleic acid produced from photoisomerization of soy oil in the presence of an antioxidant, and used in pharmaceutical, nutraceutical and human and animal food compositions for improved health. The invention also relates generally to a method for treatment and prevention of health-related disorders of obesity by administration of pharmaceutical, nutraceutical and/or food compositions containing and/or prepared from trans-,trans-conjugated linoleic acid-rich soy oil.

Abstract: Methods of inhibiting the degradation of a photosensitive sweetener or a sweetness enhancer in a food or beverage formulation, the method comprising adding a photodegradation-inhibiting amount of one or more antioxidants to the food or beverage formulation; and/or packaging the food or beverage formulation in a UV absorbing container are provided. Food or beverage formulations comprising an antioxidant and a photosensitive sweetener or sweetness enhancer, and/or that is packaged in a UV absorbing package or dark-colored package are also provided.

Abstract: Disclosed is a method of preparing a composition by mixing a sweetener and an ingredient, pressing the sweetener and ingredient together to form a pressed mixture in the form of a sheet, briquette, pellet, flake or other form, and reducing the pressed mixture to yield a composition. The composition comprises particulates having a desirable size, where a particulate comprises the ingredient at least partially embedded within the sweetener. The composition can be used in a variety of food, dietary and pharmaceutical products.

Abstract: An oil compound used in the preparation of frozen pre-fried food products that reduced the formation of ice crystals or frost.

Abstract: A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose.