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.

Abstract: The present invention is directed to a kappa-2 carrageenan composition comprising: (i) kappa-2 carrageenan, (ii) at least 70% sodium by weight of all cations in the composition; and (iii) free salt present in an amount of 0-25% by weight of the composition; wherein the composition has a viscosity of 20 cps to 40 cps. The present invention is also directed to products made from such kappa-2 carrageenan composition, as well as to processes of manufacture and use thereof.

Abstract: A fruit spread is provided that includes first soluble solids from a particular fruit having between 6 and 8 percent of soluble solids in a naturally occurring form, and second soluble solids from a concentrated form of the particular fruit. The first and second soluble solids are more than 7 percent by weight of the fruit spread. The fruit spread may include pectin. The particular fruit may have between 8 and 10 percent of soluble solids, and the first and second soluble solids may be more than 8.5 percent by weight of the fruit spread. The particular fruit may have more than 10 percent of soluble solids, and the first and second soluble solids may be more than 8.5 percent by weight of the fruit spread.

Abstract: The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing—between 10 and 55 wt. % of at least one liquid oil with a saturated fatty acid content of less than 25 wt. % with respect to the weight of the liquid oil between 45 and 90 wt. % of a hard fat component with a StOSt/POP ratio of at least 2, preferably at least 2.5, most preferably at least 3.0, wherein St is stearic acid, P is palmitic acid and O is oleic acid. The present invention also relates to a process for producing such a structured food product.

Abstract: Disclosed is a composition for use in the prevention of a hypoglycemic condition, which comprises at least one compound selected from a branched amino acid, a pharmaceutically acceptable salt thereof and a derivative of the amino acid or salt as an active ingredient. The composition can promote the uptake of a saccharide into a brain cell to thereby prevent a hypoglycemic condition.

Abstract: This invention is directed to a molded, pressed, low animal fat substitute cheese composition, comprising; moisture in an amount that is at least about 50% by weight of the cheese composition, and (A) a vegetable protein material; (B) a vegetable oil triglyceride; and (C) a hydrocolloid. In another embodiment, the molded, pressed, low animal fat substitute cheese compositions further comprises at least one component selected from the group consisting of (D) a cheese flavorant and (E) a starch.

Abstract: The present invention relates to food products, such as (i) stable fruit preparation containing a) between 10 and 22% by weight of acacia gum with respect to the total weight of the fruit preparation and b) between 0.5 and 3% by weight of non-hydrosoluble cellulose fibre with respect to the total weight of the fruit preparation or (ii) fresh dairy product with fruit containing a) between 2 and 6% by weight of acacia gum, with respect to the total weight of the fresh dairy product with fruit, advantageously between 4 and 6% by weight of acacia gum, and b) between 0.1 and 1% by weight of non-hydrosoluble cellulose fibre, advantageously wheat fribre, with respect to the total weight of the fresh dairy product with fruit. Independent claims are directed to production processes therefore or uses thereof.

Abstract: Compositions that provide health benefits and methods regarding same are presented. In an embodiment, the present invention provides a primary composition comprising at least one carotenoid-containing material, enriched in Z isomers of the carotenoid compound. For example, the carotenoid-containing material contains by weight a greater percentage of an isomer selected from the group consisting of 5-Z, 9-Z and combinations thereof than of 13-Z isomer.

Abstract: A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fiber ingredients, such as oat fiber. Next, the method includes mixing more of the fiber ingredients and optional ingredients, such as cheese powder, whey protein powder, salt, yeast enhancer, and paprika. The bake-stable filling has a baked density of less than 1.875 g/cm3 and a baked water activity level of less than 0.35. The fiber ingredients have a particle size of less than about 150 ?m. The fat ingredients of the filling substantially refrain from spreading to the dough component during or after baking so that the dough component remains crispy.

Abstract: Gelification is an important topic in many types of consumer products today, such as foods, cosmetical or medical products but also in paints or adhesives. The present invention relates to the field of gels and gelling material and their applications. In particular, the present invention relates to a gel comprising a liquid medium and a gel matrix comprising sheared cell wall material from ripe and soft botanical fruits, its preparation, its possible uses, a product comprising such a gel and the corresponding gel building material and its application.

Abstract: A thickening composition characterized in that the thickening composition comprises a xanthan gum in which a potassium salt is attached to a powder surface of the xanthan gum.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount of at least 250 g l?1 of composition. The method comprises the steps of: (i) combining a first gelling agent and water; (ii) heating the mixture produced in step (i) to a temperature of between 60° C. and 100° C.; (iii) combining a second gelling agent with the heated mixture of step (ii) with mixing; and (iv) maintaining the mixture produced in step (iii) at a temperature of between 70° C. and 100° C. for between 10 and 120 minutes; with a carbohydrate component being combined with the mixture during one or more of said steps. Also provided is a nutritional composition.

Abstract: A dried pet food which is able to mechanically clean the teeth of pets when chewed. The pet food is based on a matrix of a protein source and a carbohydrate source. The density of the product is less than 20.5 lbs/ft3. The product also has a large size as compared to at least some other prior dried pet food.

Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.

Abstract: A beverage composition comprises fat, protein and water, said fat comprising at least 5% by weight of pinolenic acid or a derivative thereof.

Abstract: A yoghurt comprises pinolenic acid or a derivative thereof. The yoghurt may be produced by: (a) forming an emulsion of pinolenic acid or a derivative thereof in milk; (b) forming a mixture of milk powder, whey protein and optionally sugar with milk; (c) combining the emulsion of (a) with the mixture of (b); (d) optionally pasteurising the product of (c); and (e) fermenting the optionally pasteurised product of (c) in the presence of a starter culture.

Abstract: Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product comprising erythritol, a jellying agent and a gastrointestinal tolerant ingredient.

Abstract: The invention relates to a method for preparing a gel comprising mixing oil or fat with an aqueous medium by homogenisation to form an oil-in-water emulsion and heating the mixture to 50° C. to 200° C. for a period sufficient to form an emulsion gel wherein the mixture comprises 1.0% to 3.8% (w/w) of a protein that forms a heat-set gel, and 5 to 18% oil or fat or a mixture of oil and fat.

Abstract: Food compositions comprising from about 1-60% protein, from about 1-50% carbohydrate, from about 1-40% MCT fat, and a maintaining amount of at least one MCT maintaining component, wherein the MCT from the MCT fat is integrally incorporated into the food composition and comprises from about 2-10% of the food composition. The inclusion of the MCT maintaining component permits increased amounts of MCT to be successfully and stably incorporated into the food compositions.

Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.

Abstract: The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.

Abstract: The present invention relates to sweet confectionery products, in particular sweet confectionery products- with reduced content of sugar and calories. The present invention furthermore relates to methods for producing such products, the present invention relates to gelled low calories sweet confectionery products comprising at least one intensive sweetener, at least one texture giving agent, and two or more low calorie bulking agents.

Abstract: Salad dressing compositions comprising from 1 to 50% of an oil phase and from 50% to 99% of a an aqueous phase, said aqueous phase comprising from 0.1 to 0.6% by weight of acetic acid and a further acid having a pKa of less than 2.5, said composition having a pH between 2.5 and 4.5, provide improved longer term properties, such as colour, leaf integrity, volume and overall appearance of the salads.

Abstract: A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA).

Abstract: The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simple and cost efficient way.

Abstract: A stable oil-in-water emulsion, a process for the preparing such emulsion, and a formulation process employing the emulsion. The stable oil-in-water emulsion is obtained from an air-in-water preemulsion to which a simple or complex fatty substance is added by moderate mixing, preferably without exerting a shear force. The air-in-water preemulsion includes a surfactant, preferably a nonionic surfactant, a co surfactant chosen from hydrophilic compounds, preferably having at least one hydroxyl group, which are chosen in particular from the family of the polyols, and an aqueous phase. The ratios of these three components of the preemulsion are chosen within the region of ordered liquid crystal structure of the phase diagram of these three components and/or in ratios chosen so that the structure of the mixture of these three components, observed under a microscope in polarized light, exhibits birefringence characteristics.

Abstract: The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids or GDL. However, lactic acid, a major food acid for its flavour and conservation effect, is not available in a pure solid crystalline encapsulated form. As no substrate is needed for said coated solid lactic acid particles, the lactic acid content of said particles may be very high and the activity of the lactic acid is not impaired by the substrate. Furthermore, the encapsulated solid lactic acid particles according to the invention are easy to handle and are less expensive than encapsulated liquid lactic acid.

Abstract: [PROBLEMS] To provide a quality-improving agent for cooked rice for improving the loosening properties of cooked rice and obtaining a cooked rice product with excellent qualities such as a soft and puffy texture and suppressed denaturation accompanying the aging of starch during preservation. To provide a processed cooked rice product having excellent qualities by using the same. [MEANS FOR SOLVING PROBLEMS] The loosening properties of cooked rice are improved by using, as the active ingredient, a water-soluble protein having been extracted and concentrated from pork, chicken, beef, fish, etc. and having a jelly strength of lower than 50 g. By combining this extract with water-soluble polysaccharides originating in soybean and using as a quality-improving agent for cooked rice, a processed cooked rice product having a soft and puffy texture and suffering from little denaturation in qualities during preservation can be obtained.

Abstract: The invention relates to a wet grinding method for producing sterol formulations having good wettability. According to said method, a) an additive selected from the group constituted by proteins, proteinaceous adjuvants, carbohydrates, cellulose derivatives, sugar alcohols, fruit concentrates and vegetable concentrates is dissolved or dispersed in water or in an aqueous suspension medium, b) sterol and/or stanol particles having a medium particle size of at least 1 mm are added to this solution/dispersion, c) the dispersion thus obtained is homogenized and size-reduced in a mill that works according to the rotor/stator principle, and d) is then optionally dried, with the proviso that the sterol and/or stanol particles are present in the final formulation with a particle size distribution of D90% of not more than 50 ?m.

Abstract: The invention relates to an aqueous composition for preparing an edible coating on a microwavable food, which composition comprises at least one prolamin and at least one hydrocolloid or gelling agent. The invention further relates to a microwavable food comprising an edible coating, which coating comprises at least one prolamin and at least one hydrocolloid or gelling agent.

Abstract: Nutritional compositions in a dry powder, bar, and gel form including a 2:1 ratio of maltodextrin to fructose and one or more proteins. Further compositions include maltodextrin, fructose, whey protein, and a standardized amount of an extract selected from the group consisting of green tea, pomegranate, and mangosteen. Having the carbohydrates and one or more proteins present in a 12:1 ratio also has been found to be desirable. The addition of select vitamins and electrolytes further aid in carbohydrate metabolism and general hydration.

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

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

Abstract: The present invention is directed to an easily-digestible pet chew for promoting oral health and preventing malodorous breath in animals. The pet chew is formed with ingredients selected to promote mastication and ease digestibility, and additionally includes baking soda and abrasives to reduce tartar and plaque and eliminate malodorous breath. The pet chew has a soft, malleable texture that is easily chewed by animals and easily digested once swallowed. The pet chew also includes a white coloring interspersed with colored crystals formed in a bone-like shape that appeals to both animals and their owners.

Abstract: The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.

Abstract: The invention relates to a process for thickening a product by adding a mixture of PME-deactivated and non-PME deactivated vegetables or fruits to the product, as well as to a product and a thickening agent comprising that mixture and their preparation.

Abstract: A method and apparatus are provided for producing a reconstituted food product. The apparatus includes a co-extruder 11 in which a gelling agent 70 and a setting agent 80 are co-extruded into a process stream of comminuted food pieces in a flow passage, with the gelling agent and setting agent being separated by the process stream. The apparatus includes a static mixer 10 of part cylindrical wall elements 22 with inwardly protruding mixer elements 24 in which the process stream, including the gelling agent and setting agent are mixed and the grain and texture of the food pieces altered to produce a reconstituted food product that resembles whole food. The apparatus includes a tenderiser 200 for pre-treating the comminuted food pieces by compressing them between a stationary plate 202 and a vibrating plate 206 in a tapering cavity.

Abstract: Functional components are often cooked with hydrocolloid bases to create a more palatable and nutritional product. Mixing the functional components and hydrocolloid base together and cooking the mixture often results in damage to the functional components. The damage caused to the functional components result in a reduction in the potency of the functional components or may otherwise adversely affect the functional components. Conversely, adding the functional components to the hydrocolloid base after the base has been cooked and cooled minimizes the damage caused to the functional components.

Abstract: A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer.

Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Abstract: The invention concerns a cereal-base food preparation for the industrial manufacture of food products. The invention consists in that the cereals contain oat bran to the extent of at least 85% of the total cereal content and are mixed with at least one fluid component, whose content and time of impregnation of said cereals are chosen to produce a fluid semisaturation of the oat bran fibers and further containing at least one agent that promotes caking of the preparation on baking. Application to food products such as pancakes, crepes, blinis and the like.

Abstract: The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of certain water-in-oil emulsions as low-fat coating for frozen confections or desserts, in particular to make brittle coatings on such confections or desserts.

Abstract: Provided is a cream composition superior in handleability. The cream composition contains milk fat, a sugar, and water. The content of the milk fat is more than 5 mass % and 30 mass % or less. The content of the sugar is 40 to 65 mass %. The median diameter of the cream composition is 0.2 to 4.0 ?m, and the viscosity of the cream composition at 20° C. is 100 to 2,500 mPa·s.

Abstract: The present invention relates to a multi-layered drink in which the adjacent layers have a difference in density of 0.4 to 10 kg/m3 and each layer contains at least one hydrocolloid.

Abstract: In some embodiments, an insect food supplement may include one or more of the following features: (a) a dry extruded food pellet, (b) a gelled water pellet, and (c) a water barrier on an external surface of the gelled water pellet.

Abstract: The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking properties. In order to obtain such a cream cheese composition with acceptable baking properties, a stabilizer composition is added to the low protein cream cheese. The stabilizer composition comprises a first stabilizer and a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar.

Abstract: The invention relates on the one hand to a chewy sweet, comprising a gelatinizing agent for providing a chewy texture to the chewy sweet, wherein the gelatinizing agent consists of a gliadin-enriched wheat gluten fraction. On the other hand, the invention relates to a method for preparing such a chewy sweet, comprising the steps of a) dispersing the gliadin-enriched wheat gluten fraction in warm water; b) cooking up glucose syrup, sucrose and water at 120-140° C., until moisture content of the mass is <10%, preferably between 4 and 7%; c) adding the fat material and the one or more emulsifiers to the cooked-up syrup, during or after cooking; d) cooling the mixture of b) and c) to below 105° C.; e) mixing the syrup of d) with a) and the other ingredients; f) further cooling this mass; g) and bringing the cooled mass into the desired shape.

Abstract: It is intended to provide an acidic polar solvent containing protein which contains dissolved soybean protein at a high concentration and shows a high stability over a long time without adding a stabilizer or decomposing the protein. It is also intended to provide a protein-containing food of the gel type such as an alcoholic drink or an alcoholic jelly. A polar solvent in the state of a solution or a gel, in which soybean protein is not dispersed by adding a stabilizer or the like but stably dissolved, can be provided by employing acid-soluble soybean protein in a polar solvent in the state of being dissolved therein.

Abstract: A process for making cheese comprising the steps: starting with a mil,m composition that has a milk fat content of more than 0.3%, adding a gum preparation to the milk, adding a starter to the milk to form a cheese milk, coagulating the cheese milk, cutting the coagulum to separate curd and whey, draining whey from the curd, and shaping and cooling the curd. The difference over the prior art is the addition of gum to the milk before the starter is added.