Abstract: A method of producing a thickened carbonated beverage packed in a container, comprising: mixing an aqueous solution containing a first thickening agent and having a temperature of 0 to 35° C. with a second thickening agent insoluble in water in a temperature range of 0 to 35° C. but soluble in water at a temperature of 60° C. or more to obtain a stock liquid with the second thickening agent dispersed in the solution; dissolving carbon dioxide gas in the stock liquid to obtain a carbonated aqueous solution; filling a container with the carbonated aqueous solution and sealing the container to obtain the carbonated aqueous solution packed in the container; and heating the carbonated aqueous solution packed in the container such that the carbonated aqueous solution has a temperature of 60° C. or more to dissolve the second thickening agent in the solution.

Abstract: An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

Abstract: Spirulina infused gummies containing micronutrients for consumption by a person to deliver beneficial and necessary nutrients to the person and a method of preparing spirulina infused gummies to eliminate the bad odor and taste normally associated with spirulina. The gummies have pectin, water, citric acid, sugar and/or glucose and spirulina. Preservatives and flavor additives can also be included. The method of making the gummies includes heating a mixture of citric acid and water, adding pectin and sugar to the mixture and then stirring, adding hot glucose to the mixture, stirring the mixture and allowing the mixture to cool, adding spirulina to the mixture followed by continuous stirring, adding additional citric acid to the mixture, stirring until jellification begins, pouring the mixture into molds and removing the mixture from the molds when cool. Preferably, a preservative and a flavor additive are added to the mixture prior to the additional citric acid.

Abstract: The present invention provides nutritional supplements comprising alginate, preferably in combination with pectin, which will form hydrogels in the stomach when exposed to the low pH of the gastric juice. The formation of a hydrogel will lead to delayed release of sugars and other active ingredients in the stomach. The nutritional supplements can comprise high concentrations of sugars and complex carbohydrates without causing unwanted gastrointestinal symptoms.

Abstract: The present invention relates to a shear-thinning or pseudoplastic cosmetic composition. Zeta potentials may be balanced such that a first ratio of the first zeta potential to the second zeta potential may be approximately 1:2. A second ratio of the first zeta potential to the third zeta potential may be approximately 1:2. And, a third ratio of the second zeta potential to the third zeta potential may be approximately 1:1. Balancing zeta potentials may ensure the shear-thinning cosmetic composition can dispense in its original viscous form and as a fine mist through a single device.

Abstract: A negative electrode of a nonaqueous electrolyte secondary battery, which is provided with a collector and a negative electrode active material layer that is formed on the collector, and which is characterized in that: the negative electrode active material layer contains a carbon-based negative electrode active material, a silicon-based negative electrode active material, a conductive agent and a predetermined carboxy methylcellulose or a salt thereof; the content of the carboxy methylcellulose or a salt thereof is from 4% by mass to 15% by mass (inclusive) relative to the total mass of the negative electrode active material layer; and the content of the silicon-based negative electrode active material relative to the total content of the carbon-based negative electrode active material and the silicon-based negative electrode active material is from 3% by mass to 19% by mass (inclusive).

Abstract: Flambéing pastes for grilling products, containing at least one gelling agent and/or thickening agent which is soaked and/or gelled by pure alcohol, as well as pure alcohol in a concentration that it maintains the combustion until it is entirely consumed; method for flambéing grilling products, in which a grilling sauce is simultaneously applied with a flambéing paste layer by layer on the product to be grilled and ignites the flambéing paste; a dispenser for the simultaneous, layered application of paste-like grilling sauces and flambéing pastes on the product to be grilled, having a two- or multi-chamber system; and a grilling product that is to be flambéed and has on its surface at least one layer of at least one grilling sauce and, lying thereon, at least one layer of at least one flambéing paste.

Abstract: Provided are compositions, methods, and solutions for generating aqueous glucomannan solutions with hydrogen compositions greater than 100 parts per billion. Said glucomannan solutions have application in nutritional, therapeutic, and energy fields.

Abstract: The invention relates to an edible water-in-oil emulsion comprising a fat-phase comprising a first hardstock and a second hardstock, wherein said fat-phase has a total amount of hardstock of from 2 to 60 wt.

Abstract: The present invention relates to a novel method for preparing acid-gellable whey protein aggregates in the form of concentrated suspensions or powders. Moreover, the present invention relates to a novel composition containing the acid-gellable whey protein aggregates, to a food product ingredient comprising the novel type of acid-gellable whey protein composition, and to a food product comprising the novel type of acid-gellable whey protein composition.

Abstract: [Problem] The present invention addresses the problem of providing a cellulose composite whereby the cellulose composite itself disperses stably even when ions are blended in a high concentration in a beverage, and also has excellent suspension stability. [Solution] A cellulose composite comprising cellulose, an anionic polysaccharide not having a chemically crosslinked structure, and water-absorbent particles comprising a compound having a chemically crosslinked structure wherein the cellulose composite has a viscosity of 10 mPa·s or higher when 1 mass % of the cellulose composite is dispersed in an aqueous solution in which 0.45 g of sodium bicarbonate is dissolved in 100 mL of pure water.

Abstract: A method for brewing a beverage, a water concentrate for brewing the beverage and the beverage thereof are provided, wherein the water concentrate includes a hardness between 10,000 ppm and 100,000 ppm, a calcium ion concentration between 300 ppm and 10,000 ppm, a magnesium ion concentration between 200 ppm and 20,000 ppm, a sodium ion concentration between 30 ppm and 1,000 ppm, a potassium ion concentration between 30 ppm and 1,000 ppm, a bicarbonate ion between 10 ppm and 300 ppm, and a pH between 6 and 9. By controlling the hardness and mineral composition of the water concentrate, the invention increases the affinity to amino acids, flavonoid compounds, polyphenolic compounds, terpenoid compounds, alkaloids, and organic acids in coffee or tea beverages, and adds the content of substances which are helpful to the human body in addition to improving the taste and flavor of the beverages.

Abstract: Provided is a method for producing a vegetable fresh cheese-like food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery material. The pH of an emulsified oil composition which contains a soybean emulsified composition containing a specific protein and lipid, a specific soybean protein material having a reduced content of a lipophilic protein among soybean proteins, and a protein coagulant is adjusted to a pH of 5.5-6.3 using lactic acid fermentation and/or an organic acid.

Abstract: The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content.

Abstract: Prebiotic compositions for infants containing medical-grade honey are provided. Methods of supplementing infant milk formula or breast milk with medical-grade honey to enhance growth and improve colonic microbiota are also provided.

Abstract: The invention relates to a composition in form of a flowable texture for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a flowable composition comprising a first starch which is gelatinized and a second starch which is an un-gelatinized starch for preparing savoury food products such as bouillons, condiments, seasonings, sauces, gravies, stews, pan-fried dishes or soups.

Abstract: Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.

Abstract: The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass.

Abstract: Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.

Abstract: Suggested are preparations, comprising or consisting of (a) dehydroabietic acid, a salt of dehydroabietic acid and/or an extract containing dehydroabietic acid, and (b1) at least one sweetener that is different from saccharose and/or (b2) at least one flavonoid and/or (b3) at least one inorganic salt or mineral substance used in foods and/or (b4) at least one alkaloid present in foods and/or (b5) at least one terpene present in foods.

Abstract: Gellan gum products having an increased bulk density are provided that include a gellan gum co-precipitated with a co-precipitation agent to form a co-precipitated gellan composition. The co-precipitation agent and the gellan gum are present in the co-precipitated composition in a weight ratio effective to produce the gellan gum product, in which the gellan gum product bulk density is greater than a bulk density of the gellan gum precipitated, dried, and milled without the co-precipitation agent. This greater bulk density is about 0.30 g/mL or greater. Methods are provided for preparing a gellan gum product having an improved bulk density, in which the gellan gum product bulk density is greater than a bulk density of the gellan gum precipitated, dried, and milled without the co-precipitation agent. This greater bulk density is about 0.30 g/mL or greater.

Abstract: The present application provides water-enhancing, fire-suppressing hydrogels that are formulated to minimize toxicity and negative environmental impact. The present application provides a composition comprising: (i) at least one thickening agent; (ii) at least one liquid medium; and, optionally, (iii) one or more suspending agents, wherein the composition consists of >75%, by weight, consumer-grade components and wherein the composition is a concentrate that can be mixed with water or an aqueous solution to form a fire-suppressing, water-enhancing hydrogel. Each of the at least one thickening agent, suspending agent and liquid medium can be non-toxic and biodegradable. Also provided are the fire-suppressing, water-enhancing hydrogel and methods of production and use thereof during fire fighting or fire prevention.

Abstract: The present invention provides a culture method of cells and/or tissues including culturing cells and/or tissues in a suspended state by using a medium composition wherein indeterminate structures are formed in a liquid medium, the structures are uniformly dispersed in the solution and substantially retain the cells and/or tissues without substantially increasing the viscosity of the solution, thus affording an effect of preventing sedimentation thereof, and the like.

Abstract: The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

Abstract: The group of inventions relates to the field of organic chemistry and can be used for collecting films of petroleum, oils, mazut, fuels, hydrocarbons and other petroleum products with the aim of cleaning the surface of water, and also for cleaning water flows which have been contaminated by petroleum or petroleum products. A substance for collecting petroleum or petroleum products from the surface of water includes a natural polymer and additionally includes a biodegradable surfactant in the form of an aqueous solution with a concentration of no less than 0.1 g/L, and, as the natural polymer, contains polysaccharide microgels having a mass of between 20,000 and 200,000 daltons and a particle size of between 50 and 600 nm in the form of an aqueous solution with a concentration of no less than 0.2 g/L, wherein the ratio of polysaccharide microgels to biodegradable surfactant is between 12:1 and 2:1.

Abstract: The invention relates to a starch hydrolysate having a Dextrose Equivalent DE of between 5 and 30 and a specific carbohydrate profile. In particular, the hydrolysate of the invention has improved retrogradation behaviour. The invention also relates to a method for the production of said starch hydrolysate.

Abstract: The present invention relates to a cellulose composite that makes separation and aggregation less likely to occur, and, more specifically, relates to a cellulose composite comprising cellulose and one or more types of water-soluble carboxymethyl cellulose wherein tan ? of an aqueous dispersion obtained by dispersing 1 mass % of the cellulose composite in ion-exchanged water is 0.6 or lower.

Abstract: The invention aims to provide a pearl-like capsule that can encapsulate a large amount of fatty substances and a method of manufacturing the same, wherein the pearl-like capsule is less deformable and/or less shrinkable even under freeze-thaw and thus is convenient for transportation and preservation. The pearl-like capsule has a structure where outer surface of a droplet is coated with water-insoluble coating of alginate and then coated with a coating consisting of glycerine, wherein the droplet includes water-soluble macromolecule, fatty substances, water-soluble multivalent metallic salt, rice lees, and starch.

Abstract: Methods are disclosed of making metal casting molds and components thereof by the three-dimensional printing process in which an untreated sand is used as the build material and a polymer is used as a component of the binder that is printed onto the build material.

Abstract: Suggested is a dry food composition for mixing with a drinkable liquid, said composition comprising (a) carbohydrates, (b) proteins, (c) fats, and optionally (d) probiotic micro-organisms and/or prebiotics, and (e) vitamins, minerals, texturizers, fibers, sweeteners, flavorings and/or colorants, whereby said composition shows a particle size distribution wherein (i) about 90% b.w. of the particles show an average diameter of less than about 400 ?m, (ii) about 50% b.w. of the particles show an average diameter of less than about 80 ?m, and (iii) about 10% b.w. of the particles show an average diameter of less than about 10 ?m.

Abstract: Cereal-based semi-liquid and/or semi-solid compositions suitable for supporting the transition period wherein the infant changes from a diet consisting of breast milk or liquid infant formula to solid adult foods, comprising uronic acid carbohydrates with a degree of polymerization (DP) between 10 and 300 and also uses thereof are disclosed.

Abstract: The claimed group of inventions relates to the field of organic chemistry and can be used for removing oils, including petroleum, fuel oil, fuels, hydrocarbons and liquid fuel, from soil; and can also be used for processing and gathering petroleum, oils, fuel oil, fuels, hydrocarbons and other petroleum products from hard surfaces, for example, from the inner surfaces of tanks for storing petroleum or petroleum products, of equipment used during the recovery, re-processing and transportation of petroleum, of equipment used for producing petroleum products, drilling sludge, gravel or sand in storage facilities, or from other hard surfaces. The substance for removing oils, including petroleum and petroleum products, from soil and hard surfaces is in the form of an aqueous solution of a natural polysaccharide and a surfactant.

Abstract: Inulin products which consist of a particular mixture of an easily fermentable inulin (EFI) component and a hardly fermentable inulin (HFI) component are provided. The products have advantageous nutritional effects/benefits which include dietary fiber effects, improved mineral absorption, particularly calcium and magnesium, bone mineral density increase, reduction of bone mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and anti-cancer effects.

Abstract: A pharmaceutical solution with a pH value of 10 or higher contains an angiotensin II receptor antagonist, where one or more sugar alcohols are present up to a total concentration of 40 wt. % to 70 wt. %.

Abstract: Disclosed is an acidic oil-in-water type emulsified condiment comprising 1 to 40% by mass of an edible oil, 30 to 60% by mass of water, a thickener, a yolk, a volatile acid, and a nonvolatile acid, wherein the mass ratio between the content of the volatile acid and the content of the nonvolatile acid is 1:50 to 20:1, and the acidic oil-in-water type emulsified condiment has a dissolved oxygen concentration of 0.1 to 10% O2, a pH of 3.0 to 4.0, a water activity of 0.90 to 0.96, and a viscosity (20° C.) of 50 Pa·s or higher.

Abstract: Disclosed are methods of decreasing the viscosity of an aqueous suspension of a water insoluble or sparingly soluble dietary fiber (compared to the viscosity of the dietary fiber alone), involving mixing the dietary fiber with water and a soluble compound (e.g., polysaccharide having a molecular weight of about 500 Da to about 1,000 kDa and 1% solution viscosity of up to 10 mPa·s; or protein having a molecular weight of about 10 to about 500 kDa and a 1% solution viscosity of up to 10 mPa·s).

Abstract: Disclosed are microcapsules with shells that are not animal by-products and methods for preparing and using such microcapsules.

Abstract: The present application provides water-enhancing, fire-suppressing hydrogels that are formulated to minimize toxicity and negative environmental impact. The present application provides a composition comprising: (i) at least one thickening agent; (ii) at least one liquid medium; and, optionally, (iii) one or more suspending agents, wherein the composition consists of >75%, by weight, consumer-grade components and wherein the composition is a concentrate that can be mixed with water or an aqueous solution to form a fire-suppressing, water-enhancing hydrogel. Each of the at least one thickening agent, suspending agent and liquid medium can be non-toxic and biodegradable. Also provided are the fire-suppressing, water-enhancing hydrogel and methods of production and use thereof during fire fighting or fire prevention.

Abstract: A pet food composition comprising a meat based material comprised of meat or meat by-products, and an aqueous phase comprised of an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said aqueous phase is provided. Also provided is a gravy for a pet food comprising an acetyl-substituted waxy cassava inhibited starch in an amount effective to thicken said composition and having a freeze/thaw stability greater than about 5 cycles as well as a method of feeding a canine or feline pet. Also provided is a gravy for a pet food comprised of a hydroxypropyl-substituted waxy cassava inhibited starch having less than about 2.5%, by weight of hydroxylpropyl substituents, in an amount effective to thicken said aqueous phase.

Abstract: The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.

Abstract: The present disclosure provides a method for manufacturing an excellent denatured whey protein having no adverse effect on the characteristics of a product. A method for manufacturing a denatured whey protein comprising processing a whey protein solution by repeating the following steps (1) and (2) 2 times or more continuously: (1) a step for treating the whey protein solution on pressure at 50 MPa or higher and on heating at 85 to 100° C.; and, (2) a step for decompressing to 0.05 to 0.5 MPa after the treating of the aforementioned step (1) and maintaining the temperature within the range of the heating temperature of the aforementioned step (1) ±10° C.

Abstract: An encapsulated flavor particle, comprising a vegetable matter particulate core and a flavor coating comprising a sprayed emulsion of flavor and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavor release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.

Abstract: The present invention relates to a protein production accelerating agent that has enabled to largely increase the produced amount of a desired protein by adding polysaccharides to a medium for animal cells containing a serum or serum alternative, and a production method of a protein using a medium containing the protein production accelerating agent.

Abstract: Disclosed is a method of manufacturing a fluid gel, the method comprising adding metal cations to the gellant dispersion while retaining the pH at no greater than 3; and adding a pH modifying agent to the gellant dispersion to increase the pH of the gellant dispersion to greater than 3.

Abstract: Stable thickener formulations and nutritional compositions having the stable thickener formulations are provided. In a general embodiment the present disclosure provides a stable thickener formulation comprising from about 0.015% to about 0.05% by weight of carrageenan and from about 1.2% to about 4.0% by weight of starch. The stable thickener formulation can be used in nutritional compositions used to treat a variety of physiological conditions.

Abstract: The purpose of the present invention is to provide an emulsified food product composition having good fluidity and emulsification stability, even when subjected to heat sterilization treatment, with which gastro-esophageal reflux can be prevented by gelling upon entering the stomach. By adding a gelling agent for gelling in the acidic region, at least one emulsion stabilizer selected from the group consisting of gum arabic and gum ghatti, and a divalent metal salt to the emulsified food product composition comprising a lipid, it is possible to realize the property of gelling upon entering the stomach and obtain good fluidity and emulsification stability, even if a heat sterilization treatment is used.

Abstract: A continuous process for preparing an oleogel from ethylcellulose and an oily feed material, wherein the process comprises: (a) feeding ethylcellulose to the feed zone of an extruder, the extruder having a plurality of oil feed ports along its length; (b) feeding at least one oily feed material into at least one of the oil feed ports; (c) mixing the oily feed material with the ethylcellulose to form a substantially homogeneous mixture; (d) cooling the mixture to form an oleogel.

Abstract: A process for modifying starch is described. The process can be used as an alternative to conventional starch modification processes, such as substitution and crosslinking. The process and resulting product can reduce, substantially reduce, substantially eliminate or eliminate the sodium level typically associated with conventionally modified starch products.

Abstract: Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products.

Abstract: The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.