Abstract: The present invention relates to a low sodium salt composition and the method used to make it. More particularly, the invention relates to a two step method of making a salt composition. The first step includes contacting a chloride salt with a modifier to form a chloride salt product, mixing the product with a carrier to form a modified chloride salt solution, and spray drying the modified chloride salt solution. The second step includes contacting the dried modified chloride salt with sodium chloride, and grinding the mixture to form a salt composition. The composition includes a combination of sodium chloride and carrier modified chloride salt.

Abstract: There is provided a gelator that is capable of forming a gel by an extremely small amount of addition in a wide pH range from acidic to alkaline regions, and a gel having high environmental compatibility, biocompatibility, and biodegradability. A gelator comprising: a lipid peptide of Formula (1) wherein R1 is a C9-23 aliphatic group, R2 is a hydrogen atom or a C1-4 alkyl group optionally having a C1-2 branched chain, R3 is a —(CH2)n-X group, n is a number from 1 to 4, and X is an amino group, a guanidino group, a —CONH2 group, or a 5-membered ring optionally having 1 to 3 nitrogen atoms, a 6-membered ring optionally having 1 to 3 nitrogen atoms, or a fused heterocycle including a 5-membered ring and a 6-membered ring that optionally has 1 to 3 nitrogen atoms); or a pharmaceutically usable salt of the lipid peptide.

Abstract: Provided is a food material which contains, as its main ingredients, a wheat protein and at least one of a fusuma bran and a nuka bran, and which eliminates a poor texture peculiar to the fusuma bran, the nuka bran, and a mixture of the fusuma bran and the nuka bran. For this purpose, the food material contains a thickening stabilizer as well as a wheat protein and at least one of a roasted fusuma bran and a roasted nuka bran.

Abstract: A solid, edible ethanol containing product which may be either a rubbery solid or a hard solid that is frozen about 24.8° F. (?4° C.). The product contains gelatin and the ethanol may be provided in the form of selected alcoholic beverages.

Abstract: The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.

Abstract: The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of:—a fermented or non-fermented milk-based product, and/or—a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof. Said invention further relates to a process for preparing such a composite food product.

Abstract: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications.

Abstract: In order to provide a product that is suitable as fat substitute in foods, which can be produced simply and inexpensively and is deemed safe from the nutritional physiology viewpoint and with which the typical texture of fat-containing foods can be simulated as favourably as possible, particles of collagen material are proposed which are substantially insoluble and swellable in water, wherein in swollen state the particles have an average diameter of less than approximately 150 ?m. A process for the production of this product is additionally proposed.

Abstract: A ready to eat gelatin containing alcohol that may be stored on a shelf indefinitely without refrigeration is made possible by the preparation of an at least partially hydrated gelatin blend and mixing spirits with the gelatin blend. Additional ingredients in either liquid or dry form may be added at the time the spirits are added. The solution is immediately dispensed into containers and sealed to prevent the alcohol from evaporating. The mixture is flash cooled in the container to form a gelatin having an indefinite shelf life without refrigeration.

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

Abstract: Compositions and methods for a food binder that, when blended with a solid nut blend, provides a cohesive shelf-stable low water activity product that is chewy and has high lubricity (i.e., not tooth-compacting). One embodiment of a binder composition can have an aqueous based syrup in a range from about 33 to 74 percent weight; sucrose in a range from about 10 to 35 percent weight; polyhydric alcohol in a range from about 2 to 20 percent weight; fat in a range from about 2 to 30 percent weight; and an emulsifier in the range from about 0.5 to 2 percent weight. In a preferred embodiment, the syrup/sucrose:fat:polyhydric alcohol ratio is about 9:3:1 respectively by weight. Also, in a product using the binder, the binder can be in the range of about 25 to 35 percent weight and have an Aw less than about 0.35.

Abstract: A method for preparing a protein gel is provided. It comprises providing a daily starting material comprising casein; adjusting the pH, if required, to a pre-selected point in the range 5.0-8.0; subjecting the material with the pre-selected pH to a cooking step; adjusting the pH of the cooked product to 3.8-7.5, preferably 4.5-7.5; processing and/or packing the pH 3.8-7.5, preferably pH 4.5-7.5 product to form the final product or ingredient wherein at least 10% of the casein of the dairy starting material comprises alphas enriched casein having an alphas to beta casein weight ratio of greater than 1.25:1 or alphas depleted casein having an alphas to beta casein weight ratio of less than 0.8:1. The invention also provides an ingredient for use in the method.

Abstract: The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.

Abstract: Disclosed is a ginger konnyaku (konjac) noodle (also called ito-konnyaku or shirataki) and a method of preparing thereof. The ginger konnyaku noodle is a coagulate food comprising raw material of konnyaku and ginger as a low-calorie diet. Adding ginger to any konnyaku products has an effect to reduce the characteristic smell that these items have.

Abstract: A heat resistant chewable composition for the oral delivery of dietary supplements and pharmaceutical compounds. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a gummy candy made from a binding agent with thermo-irreversible characteristics. The active ingredient may include an over-the-counter drug or a prescription drug to provide a desired effect on the user. The active ingredient may also include any combination of nutraceuticals, vitamins, minerals, antioxidants, soluble and insoluble fiber, herbs, plants, amino acids, probiotics, prebiotics, fatty acids, digestive enzymes, or any other health promoting ingredient.

Abstract: A water-soluble dietary fiber-containing composition comprises a water-soluble dietary fiber material and a thickening polysaccharide in a mixing ratio, by mass, ranging from 95:5 to 80:20 and has a solubility, in water at 30° C., of not more than 80%. The composition may be prepared by a method comprising the steps of dissolving, in water, a water-soluble dietary fiber material and a thickening polysaccharide such that the mixing ratio of the former to the latter, by mass, ranges from 95:5 to 80:20 and then drying the resulting aqueous solution. The composition has a low solubility in water and therefore, can be incorporated into various foods, while maintaining desired excellent quality thereof without being accompanied by the reduction of the working characteristics of the raw materials for these foods.

Abstract: There is provided a flavor-containing material for cigarette in which a flavor is coated with a polysaccharide without need of addition of a gelling agent such as a metal chloride.

Abstract: A process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for the stabilizer, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature comprising dissolving the stabilizer in the solvent, soaking the mixture containing the solvent and the stabilizer in a warmed state for between 15 and 45 minutes at a temperature of between 10 degrees Celsius and 35 degrees Celsius, heating the vegetable fat contents to a temperature between 2% and 20% above their melting point, and mixing the fat carrier to the mixture containing the solvent and the stabilizer in liquid form.

Abstract: The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient sphingans. The invention is also directed to a process for preparing a clarified sphingan solution comprising heating aqueous sphingan solution, in particular PHB-deficient sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.

Abstract: Compositions containing microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.

Abstract: The invention relates to the use of alternan as a thickening agent, in particular for foodstuffs, a thickening agent composition comprising alternan and at least one other thickening agent, a foodstuff comprising the thickening agent composition, and a method of increasing the viscosity of foodstuffs.

Abstract: Provided is a dry, edible, sexual enhancement lubricant powder. The powder comprises a powdered sweetening agent which is also a sialogogue; a powdered thickening agent, which is combined with the sweetening agent/sialogogue; and a powdered flavoring agent, which is combined with the sweetening agent/sialogogue and thickening agent. Human saliva, when added to the dry powdered composition, effectuates the transformation of the composition into a gel-like lubricant useable for sexual enhancement. Also provided is a method of sexual enhancement using the sexual enhancement lubrication powder.

Abstract: The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm2 or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm2) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N/cm2) as measured after being dissolved in distilled water at 25° C.

Abstract: The present invention generally relates to the field of nutrition, in particular performance nutrition. In particular, the present invention relates to a novel carbohydrate gel comprising glucose and fructose in a ratio in the range of 3:1 to 1:1. The carbohydrate gel of the present invention can be used to treat or prevent problems with the gastrointestinal tract while allowing for an enhanced blood sugar maintenance and/or an increased exogenous carbohydrate oxidation.

Abstract: Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt and snacks.

Abstract: This invention relates to a cross-linkable chitosan composition comprising chitosan having a degree of deacetylation between 30 and 75%, wherein the chitosan is randomly deacetylated, and a cross-linking agent, wherein the molar ratio of the cross-linking agent to chitosan is 0.2:1 or less based on the number of functional groups in the cross-linking agent and the number of accessible amino groups in the chitosan. The invention also provides a chitosan hydrogel formed therefrom and uses thereof.

Abstract: The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants.

Abstract: A composition suitable for use as a feline treat or food containing (1) high melting point fats, (2) humectants, and (3) gelling agents; wherein the composition contains less than about 16% water and has a water activity of about 0.65 or less. The low moisture content means that unwanted microorganisms cannot grow and, thus, eliminates the need for preservatives that lower the palatability. The composition, therefore, has relatively high palatability while retaining its soft texture.

Abstract: Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating. Also provided is a method of producing a filling for a filled food product comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling.

Abstract: The invention is directed to a hybrid inducible release vehicle, to a method for preparing such a vehicle, and to the use thereof. The hybrid inducible release vehicle of the invention comprises a gel, which gel comprises a cross-linked carbohydrate and/or protein polymer and an inorganic carrier, and at least one active ingredient bound to said inorganic carrier, wherein the release of the active ingredient is triggered by contact of the vehicle with an external stimulus.

Abstract: Disclosed is an aqueous dispersion containing polysaccharide particulate gels, which is characterized by containing particulate gels substantially composed of a polysaccharide. The aqueous dispersion containing polysaccharide particulate gels is also characterized in that shapes of the particulate gels are maintained even after the particulate gels are heated for 30 minutes at 95° C. in an aqueous medium. Namely, disclosed is an aqueous dispersion containing polysaccharide particulate gels, wherein the particulate gels are composed of a polysaccharide and have shapes that can be maintained even after 30-minute heating in an aqueous medium of 95° C.

Abstract: A method is provided for treating pectin-containing plant materials in a manner to obtain fiber-containing pectin products, and subsequently pectin products, having a high molecular weight of the pectin polymer and a homogeneous distribution of the de-esterified sites in the pectin polymer and thereby providing products having improved gel-forming and/or viscous giving properties.

Abstract: Disclosed are compositions and methods related to a eukaryote of the order Thraustochytriales and family Thraustochytriaceae which when cultured produce quantities of unsaturated fatty acids, such as omega 3 (n-3) and/or omega 6 (n-6) oils, such as DHA, EPA and DPA, capable of being purified and used as all such compositions are used and more, because of their means of production.

Abstract: The present invention provides an industrially useful chitosan-containing composition in the form of any of a transparent aqueous solution, gel or dry powder having a neutral to weakly alkaline pH when in the form of an aqueous solution that can be applied to pharmaceutical additives, foods, beverages and cosmetics. A production process of the chitosan-containing composition of the present invention has a step for preparing an acidic chitosan aqueous solution, a step for forming a solid by removing a water-soluble salt from a salt formed by mixing an acidic polymer component into the acidic chitosan aqueous solution, and a step for dissolving the solid in a weakly basic solution.

Abstract: The present invention relates to a composite hydrogel comprising a blend of an aqueous solution of an anionic polysaccharide or a derivative thereof, such as hyaluronan (also commonly referred to as hyaluronic acid) or a derivative thereof and an aqueous solution of methylcellulose or another water soluble cellulose derivative thereof, having dispersed polymeric particles, such as polymeric hydrophobic particles therein selected from micro particles and nanoparticles, and wherein the stability of the hydrogel is enhanced relative to the stability of the hydrogel alone. The polymeric particles may contain at least one therapeutic agent, in which case each therapeutic agent exhibits a linear sustained release rate that can be tuned or altered by selecting the appropriate polymer formulation of the micro particles and/or nanoparticles.

Abstract: The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient sphingans. The invention is also directed to a process for preparing a clarified sphingan solution comprising heating aqueous sphingan solution, in particular PHB-deficient sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.

Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.

Abstract: There is provided a hydrogelator that is capable of forming a hydrogel with an extremely small amount thereof over a liquid property range from acidic to alkaline, and a hydrogel having high environmental suitability, biocompatibility and biodegradability. A hydrogelator comprising a lipid peptide represented by Formula (1): (where R1 represents an aliphatic group having 9 to 21 carbon atoms; R2, R3 and R4 independently represent a hydrogen atom, an alkyl group having 1 to 4 carbon atom(s) which may have a branched chain having 1 or 2 carbon atom(s), a phenylmethyl group or a —(CH2)n—X group, and at least one of R2, R3 and R4 represents a —(CH2)n—X group; n represents the number of 1 to 4; X represents an amino group, a guanidino group, a —CONH2 group or a 5-membered ring, a 6-membered ring or a fused heterocyclic ring composed of a 5-membered ring and a 6-membered ring which may have 1 to 3 nitrogen atom(s)) or a salt thereof, and a hydrogel comprising the hydrogelator.

Abstract: A method for the preparation of vegetable chips or French fries is disclosed, wherein the method comprises: (i) preparing a mixture comprising between 20% to 90% (w/w) of a vegetable source and/or fruit source, a protein source, between 0% to 30% (w/w) water and a thickening agent; and (ii) moulding the mixture prepared into chips or French fries wherein none of said vegetable, fruit and protein sources comprise potato and, preferably, wherein the vegetable source is chosen from the group consisting of maize, carrot, pea, broccoli, cauliflower, bean, green bean, haricot bean, leek, onion, beet, rutabaga, and combinations thereof.

Abstract: A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack.

Abstract: The present invention relates to a trehalulose-containing composition, its preparation and use.

Abstract: The present invention provides a carotenoids color preparation which itself has a high emulsion stability, so that there are no problems such as precipitation of an insoluble matter or neck ring formation even when this preparation is used in water-based products. The preparation is obtained by emulsifying a carotenoids color of natural origin, which has an acid value of 10 or less and an acetone-insoluble content of 5 wt % or less when adjusted so that the color value E10%1cm is 2550.

Abstract: Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents.

Abstract: A thickening composition characterized by containing xanthan gum having per 100 parts by weight thereof, 0.5 part by weight or more of metal salt bound on the surface of xanthan gum powder. This thickening composition is capable of convenient viscosity development by addition to water-containing objects. Thus, the thickening composition is suitable for use in, for example, food application, for convenient thickening of soft drink, basting, sauce, dressing, soup, mousse, jelly, etc., or application for viscosity development by addition of a small amount thereof to meals for patients having difficulty in mastication/swallowing due to eating disorder, etc.

Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Abstract: It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non-baked food prepared without resorting to baking. Moreover, it is intended to provide a powdery soy protein suitable for these foods. Namely, a powdery soy protein characterized by having an NSI of from 10 to 55, a solubility in 0.22 M trichloroacetic acid (TCA) of from 6 to 30% and a CP of from 50 to 98%; and a soy protein-containing food (a baked food or a non-baked food) prepared by binding this soy protein with a binder and molding.

Abstract: A product is provided that includes total solids of more than 50 percent, in the range of 34 to 50 percent, or in the range of 18 to 34 percent, by weight of the product. In the product, the total solids comprise solids from a particular fruit in an amount greater than 5 percent, or in an amount greater than a higher percentage, by weight of the product. The particular fruit has between 6 and 8 percent solids, between 8 and 10 percent solids, or more than 10 percent solids in a naturally occurring form.

Abstract: We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2?) values of about 8.236, about 16.02, about 17.97, about 19.75, about 21.42, about 25.74, and about 28.65. This tricalcium citrate is produced at high temperatures in a low-water environment. This composition is highly soluble (more than about 200 mg per 8 fluid ounces) in potable aqueous solutions (beverages), and can be used to fortify beverages (such as fruit juices) or foods with calcium at higher doses than seen when using previously-known compositions of tricalcium citrate.

Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.