Abstract: A nutritional formulation containing an effective amount of Lacto-N-neoTetraose to simulate the growth and/or metabolic activity of Bifidobacterium is provided. A process of inhibiting bacterial infections including the step of feeding the nutritional composition to a subject is also provided.

Abstract: The invention relates to the use of depolymerized apple and citrus fruit pectins as emulsifiers and emulsion stabilizers. The depolymerized pectins have a molecular weight of less than 80,000 daltons and a viscosity in 2% aqueous solution of less than 80 cps, measured at 25.degree. C. with a Brookfield viscometer.Application: emulsifier for food emulsions.

Abstract: Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial amounts of polysaccharide thickeners. The process comprises the following steps (not necessarily in the indicated order) a. dispersing or dissolving the protein in either an aqueous phase or an oil phase, b. mixing the aqueous phase and the oil phase so that a coarse emulsion comprising oil droplets results, c. homogenizing the emulsion until the ?D.sub.3,2 ! size of at least 95% of the oil droplets is less than 5 .mu.m, d. acidifying the emulsion until a pH 3.5 to 4.5 is attained, e. adding, under shear conditions, an aqueous electrolyte solution to the emulsion having a temperature of 10.degree. to 55.degree. C. The electrolyte addition causes flocculation of the emulsion. This flocculation increases the viscosity and imparts an attractive texture to the food dressing.

Abstract: The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.

Abstract: The present invention relates to an edible oil-in-water micro-emulsion for imparting crisping and browning to a food product when the micro-emulsion is coated onto the food product and the coated food product is then subjected to microwave radiation.

Abstract: Stable aqueous compositions of biologically active oils for the preparation of optically clear products for use in human or animal healthcare, for example beverages, are prepared by a process comprising: (a) mixing 0.001-2.0% w/w of a biologically active oil or 0.1-2.0% w/w of a biologically active oil as a 20-30% dispersion in a suitable oil with 0.1-1.0% of an antioxidant or antioxidant mixture, (b) dispersing the mixture from (a) in 2-20 % of an emulsifier or an emulsifier mixture having an HLB (hydrophilc-lipophilic balance) value of 10 to 18 and heating to 50.degree. to 150.degree. C. so as to yield a transparent mixture, (c) raising the temperature of the mixture from (b) as appropriate whilst maintaining stirring to maintain a transparent mixture, and (d) combining the mixture from (c) with water having a minimum temperature of 95.degree. C. while continuously stirring to provide a trasparent composition.

Abstract: A nutritional composition comprising fats and optionally carbohydrates, proteins and other food constituents, in which the fatty acids of the fats consist of:--55-95 wt. % n-3 polyunsaturated chain fatty acids caprylic acid and capric acid,--5-25 wt. % of the medium chain fatty acids stearidonic acid, eicosatetraenoic acid, eicosapeataenoic acid, docosapentaenoic acid and/or docosahexaenoic acid,--0-30 wt. % of other fatty acids,is suitable for treating increased plasma lipid levels in hypertriglyceridaemia or hyperchylomicronaemia.

Abstract: The present invention is relating to milk-constituent-containing beverages which are preserved and distributed in metal cans, and characterized that a milk-constituent-containing beverage, which is provided with growth inhibition effects against heat-resistant spore-forming bacteria and in which such problems as coagulation, oiling off, feathering, precipitation, neck ring, etc. of the milk constituents are suppressed, said milk-constituent-containing beverage containing (A) diglycerol monoesters of fatty acids and (B) at least one emulsifier such as citric acid esters of mono- and diglycerides of fatty acids, guccinic acid esters of mono- and diglycerides of fatty acids, diacetyltartaric acid esters of mono- and diglycerides of fatty acids, polyglycerin monoesters of fatty acids with an HLB of 3 to 16, and sucrose esters of fatty acids with an HLB of 3 to 16, said beverage being characterized in that 70 wt.

Abstract: An artificially produced feline milk substitute position is provided. The composition comprises, as expressed a dry matter basis, from about 30 to about 50 percent protein, from about 25 to about 50 percent fat, and from about 10 to about 25 percent carbohydrates.

Abstract: A stable and non-separable composition comprised of starch and a water-immiscible material can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion of the starch at elevated temperatures and incorporating the water-immiscible material into the non-retrograded starch under conditions of high turbulence. The resulting dispersions form soft gels that can be easily converted to pourable fluids by the application of heat. Upon drying, these dispersions yield solid compositions that are easily redispersed in water to form smooth, stable dispersions. These compositions are useful as thickening agents, suspending agents, waterproof coating materials, adhesives, fat substitutes, and seed coatings. They are receptive to the addition of a variety of other water-immiscible materials, such as volatile and essential oils, food flavorants, medicinals, waxes, agricultural chemicals, and the like.

Abstract: Foods and beverages having decreased digestive and absorptive properties characterized in containing 40 weight % or more all saturated acyl chain triglyceride contains only stearic acid and/or palmitic acid as the oil component. The all saturated acyl chain triglyceride made only of stearic acid and/or palmitic acid contained in the foods and beverages is not digested and absorbed in the bodies, so that calories may be decreased substantially.

Abstract: The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4.degree. C. to 25.degree. C. The present whipped spread comprises a continuous aqueous phase comprising (A) from about 10% to about 45% fat, wherein at least a portion of the fat is vegetable oil; (B) an effective amount of an emulsifier; and (C) an effective amount of an emulsion stabilizing agent. The whipped spread has a whipping overrun of at least about 200%.

Abstract: A fat continuous spread having less than about 35 wt. % of a fat phase and a method of preparing the spread are described. The fat blend of the product must have a solid fat content at 10.degree. C. of greater than 25 wt. % and the aqueous phase must contain 0.05 to 0.5 wt. % of a modified protein. The viscosity of the aqueous phase must be at least 25 mPa.s at a shear rate of 17090 sec-.sup.1 and a temperature of 5.degree. C.

Abstract: The present invention relates to esterified propoxylated monoglycerides (EPMG) and diglycerides (EPDG) and reduced calorie food products containing said compounds. Both EPMG and EPDG can be produced in a variety of forms including a liquid form, and can therefore be used for a variety of applications. These compounds are useful as partial or full substitutes for vegetable and other liquid oils, for purposes such as salad oils, cooking oils, anti-spattering or pan-release agents, or as ingredients in products such as mayonnaise, salad dressings, margarines, shortenings and peanut butter. Additionally, these compounds can withstand exposure to heat, and are therefore useful for baking, frying, sauteing and other related applications.

Abstract: A spread is disclosed to contain a fiber ingredient which is non-degradable by enzymes secreted by the human body. The fiber ingredient is a non-starch polysaccharide having an average molecular weight of more than 800 and at least 10 st %, based on the weight of the fibers of soluble fibers.

Abstract: An emulsion which does not contain egg yolk and which is heat-stable when the emulsion is pasteurized or sterilized is prepared by adding oil to an aqueous mixture of ingredients and emulsifying and contains, for obtaining emulsion physical stability and as an emulsifier, a protein and DATEM alone. The emulsion, which has a pH of from 3 to 8, is prepared with the water and with, by weight, from 5% to 75% oil, from 0.1% to 10% vinegar, from 0.1% to 10% protein and from 0.1% to 5% DATEM and with at least one of salt and sugar. When the emulsion is prepared, the noted ingredients are mixed with the water component, the oil is added and emulsified with the mixture and then the vinegar is added.

Abstract: A process for preparing a very low fat water-in-oil spread and a spread made by the process. The process entails a cold mixing procedure wherein an at least partially pre-gelled aqueous phase is mixed with an at least partially pre-solidified fat continuous emulsion of fat and water. Emulsions of less than 30% fat and even 20% or less fat may be prepared.

Abstract: New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low concentrations, and/or thickening and/or emulsion-stabilizing properties.

Abstract: Food dressing constituted of an aqueous phase and 0-40 wt. % of fat and/or oil, further containing a non-ionic thickening agent and an electrolyte and having a pH not greater than 4, and which contains also 3-8 wt. % of heat denatured globular protein, which dressing is prepared by a process comprising the stepsa. dissolving a globular protein, a non-ionic thickening agent and an electrolyte in water,b. adjusting the pH to <4 by adding acid,c. heating and slowly stirring the solution so that protein denaturation occurs,d. cooling,e. optionally admixing other ingredients,where, optionally, step d follows step e.

Abstract: An imitation cheese composition is made with less than 2% protein and/or less than 1% casein protein and comprises a) about 3% to about 30% starch; b) about 0% to about 30% edible lipid material; c) about 20% to about 60% water; d) about 0.5% to about 25% non-starch carbohydrates; and e) about 0.5% to about 5% hydrocolloid stabilizers; and optionally contains up to about 2% cheese flavor and up to about 2% color.

Abstract: A diglycerol saturated fatty acid ester mixture containing a diglycerol saturated fatty acid diester(s) having two monohydroxymonoacyloxy(iso)propyl groups, wherein the acyl groups are derived from saturated fatty acids having 10 to 24 carbon atoms and two acyl groups are the same or different from each other, in an amount of 80% by weight or more based on the total weight of the diglycerol saturated fatty acid diesters contained in the mixture, and a diglycerol saturated fatty acid diester(s) in an amount of 45% by weight or more based on the entire weight of the mixture, is used as a modifier for protein-containing materials, in particular, for the control of the stickiness on the surface of the dough during the production thereof, for the improvements of the mechanical resistance and the handleability, and for the improvements of the feelings during eating, such as softness.

Abstract: A water-in-oil emulsion having a high water content and an excellent emulsion stability. The water-in-oil emulsion contains a polyglycerol fatty acid ester the main constituting fatty acid component of which is erucic acid.

Abstract: A squeezable spread having a fat phase of less than 3 wt. % of a hardstock combined with about 97 to about 99% of liquid vegetable oil is described. The hardstock is a fully hardened low erucic rapeseed oil and the liquid vegetable oil is non-hydrogenated containing no solid fat at temperatures of 45.degree. F. and above.

Abstract: A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.

Abstract: Alkoxylated alcohols containing both short and long chain oxyalkylene units are useful as reduced calorie fat substitutes in food compositions. The alkoxylated alcohols provide good organoleptic properties even though not highly esterfied with fatty acid.

Abstract: Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar bloom stability and mimic the rheology of full fat chocolate coatings. These dispersions are useful, for example, in food coatings, food inclusions and fudge. A method for setting of a high sugar content dispersion to a solid which solid is a soft or a firm solid at room temperature is also provided.

Abstract: The present invention provides an ester composition which can tenderize a stringy hard meat such as beef from abroad to a proper tenderness, the processing time, etc. and a meat tenderizer comprising said ester composition and protease without giving a special control over the amount of an enzyme. The present invention also provides a meat modifier which can provide a tender, juicy and less stringy meat that can be easily served and a food meat or meat product processed with such a meat modifier. A meat modifier is also provided, comprising an ester composition of a C.sub.12-22 saturated or unsaturated fatty monoglyceride with succinic acid or diacetyltartaric acid having an acid value of from 30 to 120. The present invention provides a meat modifier comprising the ester composition and a metalloprotease, which no longer causes round to be tenderized after 24 hours of storage at a temperature of 20.degree. C.

Abstract: The invention concerns coconut cream alternatives, being water continuous fat emulsions, comprising: 0.1-30wt. % vegetable fat, 0.1-5 wt. % protein compound, 0-2 wt. % emulsifier, 0-10 wt % sweetener, 0.01-5 wt. % thickener, 0.01-2 wt. % flavor, 0-1,500 ppm. multivalent cation, upon heating above 70.degree. C. flocculation of at least the protein compound occurs.

Abstract: Mayonnaise and dressing products, including reduced-calorie low-fat mayonnaise and reduced-calorie, low-fat, spoonable or pourable dressing compositions, having as a preservative system glucono-delta-lactone and, optionally, acetic acid in sufficient quantity to lower the pH to about 3.5 or less, preferably about 3.3 or less. The compositions have an increased resistance to microbial spoilage and, therefore, extended shelf life compared with currently marketed products, yet do not have the sharp acidic "bite" common to currently available products.

Abstract: A stable and non-separable composition comprised of starch and oil can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion of the starch at elevated temperatures and incorporating the oil into the non-retrograded starch under conditions of high turbulence. The resulting dispersions form soft gels that can be easily converted to pourable fluids by the application of heat. Upon drying, these dispersions yield solid compositions that are easily redispersed in water to form smooth, stable dispersions that are nongreasy, yet slippery to the touch. These compositions are useful as thickening agents, suspending agents, fat substitutes, and seed coatings. They are receptive to the addition of a variety of water-immiscible materials, such as volatile and essential oils, food flavorants, medicinals, agricultural chemicals, and the like.

Abstract: An emulsion preconcentrate which contains a hydrolyzed fat and an aroma or flavor. The emulsion preconcentrate is included in frozen or chilled food products. Upon heating of the food product to above the melting point of the hydrolyzed fat, the emulsion preconcentrate spontaneously forms an emulsion having microemulsion characteristics with aqueous media in the food product to rapidly release the aroma or flavor.

Abstract: A water continuous fat emulsion is formed from 10-30 wt %. fat, 5-57 wt % water, 13-85 wt % of one of an acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavor, colorant, humectant or preservative by mixing the components at a temperature above the melting point of the fat. Then the emulsion is cooled at a shear of 30-1500 s.sup.-1 for less than two minutes while phase inversion occurs.

Abstract: The invention provides an anticancer enteral feeding composition characterized by containing the described assortment of amino acids, fat and carbohydrate.This anticancer enteral feeding composition can be smoothly administered orally or via a tube to achieve alimentation of cancer patients and inhibition of growth of tumor cells in the patients. Moreover, as used in combination with an anticancer chemotherapeutic agent, it synergistically potentiates the antitumor efficacy of the latter agent.

Abstract: A water-continuous spread containing from 0.1 to 20 wt. % of fat, said spread being a W/O/W emulsion comprising hydrolysed starch with a DE of 1-6 in the external phase at a concentration above its critical gelling concentration, said spread having a stress strain relation with a maximum stress occurring at a strain of 0.001-1, the maximum stress at this strain being 0.01 to 100 kPa and with a ratio of plastic stress and the maximum stress of 0.1 to 1.

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

Abstract: A spread or dressing comprising a mesomorphic phase, said product comprising from 0 to 20 wt % of fat, 0.1 to 30 wt % of biopolymers and 0.1 to 30 wt % of edible surfactants.

Abstract: The invention relates to a heat-stable oil-in-water emulsion comprising hydrolyzed protein as well as hydrolyzed lecithin having a degree of hydrolysis above 40%, to a powdery product obtained by drying an emulsion according to the invention, as well as to a dry, mixed product comprising hydrolyzed protein and hydrolyzed lecithin. The invention further relates to the use of hydrolyzed lecithin as stabilizer in oil-in-water emulsions comprising hydrolyzed protein.

Abstract: Low calorie food compositions containing fat-type organoleptic and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value. These synthetic fat-type mimetic ingredients comprise esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2 to 8 primary hydroxyls, C=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than "a" and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and "b" is greater than 2 and equal to or less than a+c.

Abstract: A no and low fat salad dressing composition includes a continuous aqueous phase containing a semi-gelled pourable system comprising an amidated galacturonic acid methyl ester with a degree of esterification below 55% (LMA pectin) to replace part or all of the fat in order to make a salad dressing that has organoleptic characteristics that imitiate real salad dressing.

Abstract: Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products. The compositions include lactose.

Abstract: The present invention relates to stable beverage products. The beverage products of the present invention comprise of an oil-in-water beverage emulsion which comprises an unweighted oil, water and a food grade stabilizer. The ratio of the stabilizer to the unweighted oil within the beverage emulsion is at least about 0.5:1. The mean particle size of the oil droplets present in the emulsion ranges from about 0.10 to about 0.30 microns. The particle size distribution of the oil droplets in the emulsion is such that less than about 3% (volume percent basis) of the particles have a particle size greater than about 0.39 microns and less than about 9% (volume percent basis) of the particles have a particle size of greater than about 0.34 microns The beverage products of the present invention further comprise a fruit juice and/or fruit or other flavor.

Abstract: A spread is provided which is a water-continuous dispersion comprising a continuous aqueous phase and optionally a dispersed fat phase. The continuous aqueous phase comprises a gelling maltodextrin and an aggregate-forming proteinaceous gelling agent. The dispersed fat phase, if present, contains no more than 20% of fat by weight of the spread. The components of the spread are selected so that the spread has a ratio of plastic stress to maximum stress (.sigma.p/.sigma.max) in the range 0.95 to 1, when measured by compression analysis at 5.degree. C., typically using samples of cylindrical shape, measuring 26 mm in length and 26 mm in diameter, which are compressed at a rate of 0.8 mm per second. The spreads show characteristic rheological parameters comparable to those of an idealised plastic dispersion, and have good spreading properties at all temperatures from 4.degree. C. to 25.degree. C. They are suitable for use as a substitute for butter or margarine and show good microbiological stability.

Abstract: A whipping cream composition includes (a) 35-70 weight % total solids including (i) 16-40 weight % oil and fat, and (ii) 0.3 to 6 weight % combined casein protein and whey protein, having a weight ratio of casein protein/whey protein of 0.24 to 3.8; (b) an emulsifier including based on the composition, 0.01 to 0.5 weight % lecithin, 0.05 to 1.2 weight % saturated fatty-acid ester of a polyglycerol having a mean glycerol polymerization degree of not less than 5 in an HLB value of not less than 9, and 0.02 to 0.6 weight % saturated fatty acid ester of a polyglycerol having a mean glycerol polymerization degree of not less than 2 in an HLB value of less than 7, and (c) 0.05 to 5 weight %, based on the composition, of at least one edible fiber selected from the group consisting of cellulose, hemicellulose, sparingly digestive dextrin, modified starch, and a combination thereof.

Abstract: An aqueous composition for the preparation of optically clear products for use in human or animal healthcare comprising 0.1 to 2.0% w/w of an oil-soluble ingredient as a 20-30% w/w dispersion in a suitable oil or 0.1 to 5.0% w/v as the pure crystalline compound, 2-20% of an emulsifier having an HLB (hydrophilic/lipophilic balance) value of between 10 and 18 or where a blend of emulsifiers is employed, a calculated HLB value of between 10 and 18 and 0.1 to 1.0% of an antioxidant or a mixture of antioxidants. Processes for preparation of the compositions and their use in the preparation of beverages are provided.

Abstract: Low calorie food compositions containing fat-type organoleptic ingredients and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount of fat caloric value, said synthetic fat-type mimetic ingredients comprising esterified epoxide-extended polyols (EEEPs) of the formula P(OH).sub.a+c (EPO).sub.n (FE).sub.b where P is a polyol having a=2-8 primary hydroxyls, c=0-8 secondary and tertiary hydroxyls, a+c is in the range of 3-8, EPO is a C.sub.3 -C.sub.6 epoxide, FE is a fatty acid acyl moiety, n is the minimum epoxylation index average number having a value generally equal to or greater than a and is a number sufficient that greater than 95% of the primary hydroxyls of the polyol are converted to secondary or tertiary hydroxyls, and 2<b.ltoreq.a+c.

Abstract: Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization contributes to the flavor of the milk chocolate. The present invention provides a process whereby only a portion of the sugar constituent of the chocolate crumb is first caramelized by being hydrated with a portion of the milk which is to be utilized in the process. That hydrated sugar with the milk is heated so as to caramelize the sugar and so as to substantially drive off the water constituent of that first portion of the milk. The temperature and the length of time for which the heating continues will govern the degree of caramelization. The then caramelized slurry batch is added to the remainder of the milk to be used, and dried so as to drive off the remaining water carried into the mix by the additional milk.

Abstract: A monounsaturated filled skim milk dairy product including, an emulsifier and a vegetable oil. The vegetable oil is derived from rape seed or sunflower seed and contains at least 70% by weight of monounsaturated oleic acid, no more than 12% by weight of polyunsaturated linoleic acid and no more than 0.5% by weight of polyunsaturated linolenic acid. The emulsifier may include one or more of mono-glycerides, di-glycerides, non-fat milk solids, including milk protein, and phospholipids. The filled dairy product may also include a polysaccharide or oligosaccharide modifier and a carbohydrate gel stabiliser.

Abstract: An emulsion preconcentrate which contains hydrolyzed coffee oil and a coffee aroma. The emulsion preconcentrate is mixed with soluble coffee powder to provide a soluble coffee product. Upon dissolution of the soluble coffee product in hot water, the emulsion preconcentrate spontaneously forms an oil-in-water emulsion including droplets in the microemulsion tange; the dispersed oil phase containing the aroma. This provides a burst of aroma.

Abstract: A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an emulsifier system that includes decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds.

Abstract: A process for preparing a very low fat water-in-oil spread and a spread made by the process. The process entails a cold mixing procedure wherein an at least partially pre-gelled aqueous phase is mixed with an at least partially pre-solidified fat continuous emulsion of fat and water. Emulsions of less than 30% fat and even 20% or less fat may be prepared.