Abstract: Provided is a carbonated drink having a high gas pressure which has improved bubble qualities and enhanced drinkability, is packaged in a container having a resealable cap, maintains a refreshing sensation, a light flavor and a pleasant cooling sensation expected in a carbonated drink having a high gas pressure even when opened and recapped and stored. The carbonated drink is a container-packaged carbonated drink, contains a condensed phosphate(s) in a concentration of 50 ppm or more and less than 2000 ppm, and has a gas pressure of 2.0 to 5.0 kg/cm2.

Abstract: A beverage composition includes water, milk solids, a tea material, and a pH buffer that itself includes a lactate salt and a carbonate salt. The pH buffer reduces or eliminates precipitation of milk protein when dissolved milk solids are mixed with acidic tea components. Methods of preparing the composition, and packaged beverages are also described.

Abstract: An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Abstract: Disclosed is a fast-hydratable konjac composition and a process of modifying regular konjac. The invention further discloses the formulation of a synergistic composition with modified konjac and other supporting agents. The resulted product is readily hydrated in water to form a stable, highly viscous gel and solution.

Abstract: Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising MCC and a hydrocolloid, along with a protein source and/or juice. Compositions of the invention may include low pH beverages comprising the MCC stabilizer, a protein source and/or a fruit or vegetable juice or other fruit-flavored liquid, optionally with an additional amount of hydrocolloid and acidulant, sweetener, buffering agents, pH modifiers, or stabilizing salts.

Abstract: The present invention relates to liquid nisin compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid nisin compositions as well as their use as a preservative in food products.

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: The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

Abstract: This invention relates to a method of producing powders and liquids containing milk proteins, which are stable in an acidic medium. In particular, the invention is concerned with a method of producing a powder which can be mixed with water, milk or juice to form a stable, acidified, high protein beverage. Moreover, the invention extends to a method of producing a carbonated, flavoured milk beverage or a carbonated, acidified flavoured milk beverage that is stable in an acidic medium. The invention also discloses methods of producing yoghurt style beverages and cream cheese by blending a stabilised acid component and a stabilised protein component to form an acidified protein component.

Abstract: The present invention is comprised of a process and multiple reduced non-fiber carbohydrate preservative treatment ingredients to control water activity (aw) in the processing of food components to extend shelf life of processed foods. The process includes formulating a specific combination of the multiple treatment ingredients to effectively produce a desired water activity (aw) level using measurements of water activity (aw) in the food components. The multiple treatment ingredients include using soluble fiber and salt to control water activity (aw) to extend shelf life and not significantly add to the non-fiber carbohydrate and calorie levels of the processed food product.

Abstract: A process for preparing a copolymer composition A) by free-radical copolymerization of a monomer composition comprising: a) acrylic acid, b) optionally at least one compound, different from a), having a free-radically polymerizable, ?,?-ethylenically unsaturated double bond and at least one anionogenic and/or anionic group per molecule, c) at least one free-radically polymerizable crosslinking compound which comprises at least two ?,?-ethylenically unsaturated double bonds per molecule. The process is performed by precipitation polymerization in the presence of an auxiliary composition H) comprising H1) glycerol monostearate, and H2) at least one compound with an HLB value in the range from 4 to 10, selected from water-insoluble natural waxes, nonionic emulsifiers and mixtures thereof.

Abstract: A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added.

Abstract: To provide an powdered composition containing an oil-soluble component useful for functional foods, suppressing stickiness on the surface of powders, reducing powder-aggregation and being produced in high yield and upon dispersion in an aqueous medium, stably forming finely emulsified particles of 150 nm or less, as well as a packaged powdered composition storable for a long period without aggregating the powder or denaturing the component; A powdered composition obtained by drying an emulsion composition containing an oil-soluble component and an emulsifier, wherein the melting point of the emulsifier is 45° C. or more, and the ratio of the emulsifier to the oil-soluble component is 0.5 to 1.5, as well as a packaged powdered composition comprising the same sealed in a packaging material having an oxygen transmission rate of 50 mL/m2/atm/day or less and a moisture transmission degree of 40 g/m2/day or less in the presence of a deoxidant and a desiccant.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides having an average molecular size of less than about 10,000 Daltons, wherein at least about 60% of the oligopeptides are soluble at a pH of less than about 7.0.

Abstract: Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround.

Abstract: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package.

Abstract: The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.

Abstract: A frozen confection having a pH of from 2.7 to 4.7 is provided. The frozen confection comprises at most 1.0 wt % milk protein, 0.1 to 5.0 wt % of calcium sulphate and 0.1 to 5.0 wt % of citric acid or malic acid or a mixture thereof. A process for manufacturing the frozen confection is also provided.

Abstract: Provided herein is a method for flavoring an ingestible composition with an organoleptically effective amount of the flavoring agent. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, toothpaste, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, salad dressings, deserts, bottled water, frozen treats and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to oxaloacetic acid and salts of oxaloacetic acid, represented by the formula, HOOCCH2CO—COOH and salts of the same. The invention further uses oxaloacetic acid and salts of oxaloacetic acid as a method to preservative in the preparation of ingestible compositions, without increase in toxicity.

Abstract: The objects of the present invention are to provide a method for inhibiting the coloration of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, without deteriorating the taste inherent to the syrupy sweetener; and to provide a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which is stabilized by the method. The present invention attains the above objects by providing a method for inhibiting the coloring of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which comprises a step of incorporating a lactate into the syrupy sweetener, and by providing a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a ?-fructofuranosidic linkage, which is stabilized by the method.

Abstract: Fiber-water is a composition containing water and soluble fiber that tasted, looks smells and feels like pure water. The RDA of fiber is contained within the recommended 64 ounces of daily water intake. The water composition is supplemented with an acidulate that extends it's shelf life. Optionally, the composition also includes minerals. The RDA of minerals is contained in the recommended 64 ounces of fiber water.

Abstract: A shelf stable intermediate moisture baked food product having moisture retention and migration control and methods of manufacture is provided. In one embodiment, the shelf life extending moisture control system for an intermediate moisture developed food composition has a humectant blend, a hydrocolloid blend, and a hydrophobic blend. Another embodiment provides developed food composition having a water activity (AW) range of about 0.5 to 0.75. A method to manufacture a food composition can first develop a humectant/hydrocolloid matrix, then coating it with a hydrophobic oil/emulsifier blend. This hydrophobic surface coating on an already formed matrix creates a desired moisture barrier, while the humectants/hydrocolloids inhibit moisture migration.

Abstract: The present invention provides a binder syrup comprising polydextrose, crystalline fructose and glycerin. The binder syrup has a low water activity of less than 0.55 and provides a significant amount of fiber. The binder syrup is disposed on particulates, such as whole grains, rolled oats, and fruit pieces, to form food products, such as ready-to-eat cereals and granola bars. The binder syrup also provides a desirable taste and maintains a chewy texture when used in the food products.

Abstract: A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or after homogenization, said homogenized aqueous dispersion including less than about 2% weight of added oil, and drying the dispersion. Also, the substitute made by the method and a dehydrated refried bean product made using the oil substitute.

Abstract: A completely-water-soluble solid particle is based on at least one aroma and a support comprising water-soluble dietary fibers. The particle has a hardness of at least 0.2 GPa.

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 relates to compositions containing one or more proteins, one or more polysaccharides and one or more fat-soluble active ingredients and their use for the enrichment, fortification and/or coloration of food beverages, animal feed and/or cosmetics.

Abstract: The present invention relates to a mycotoxin adsorbent, as well as to the process for the preparation of said adsorbent. The adsorbent of the invention is based on the combination of an organic silicate with an amorphous structure and dodecylamine, that is to say, a primary amine having an apolar, linear, aliphatic long-chain of twelve carbon atoms. The invention also relates to the use of said adsorbent in feeds for the adsorption of mycotoxins, especially for the adsorption of mycotoxins such as aflatoxins, zearalenone, ochratoxin A or fumonisin B1. Furthermore, the invention relates, on the one hand, to a feed additive comprising said adsorbent and, on the other hand, to the feeds comprising said additive.

Abstract: The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.

Abstract: The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.

Abstract: The present invention relates to novel polypeptides comprising an ice-binding capability resulting in an ice crystal formation and/or growth reducing or inhibiting activity. The present invention also relates to an edible product and to a solid support comprising the novel polypeptide. Furthermore, the present invention also relates to a method for producing the novel polypeptide and to different uses of the novel polypeptide.

Abstract: The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of 5 propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: A novel class of antimicrobial polymeric agents which are designed to exert antimicrobial activity while being stable, non-toxic and avoiding development of resistance thereto and a process of preparing same are disclosed. Further disclosed are pharmaceutical compositions containing same and a method of treating medical conditions associated with pathological microorganisms, a medical device, an imaging probe and a food preservative utilizing same. Further disclosed are conjugates of an amino acid residue and a hydrophobic moiety residue and a process of preparing same.

Abstract: Chlorous acid is generated from a chlorite salt precursor, a chlorate salt precursor, or a combination of both by ion exchange. The ion exchange material facilitates the generation of chlorous acid by simultaneously removing unwanted cations from solution and adding hydrogen ion to solution. Chlorine dioxide is generated in a controlled manner from chlorous acid by catalysis. Chlorine dioxide can be generated either subsequent to the generation of chlorous acid or simultaneously with the generation of chlorous acid. For catalysis of chlorous acid to chlorine dioxide, the chlorous acid may be generated by ion exchange or in a conventional manner. Ion exchange materials are also used to purify the chlorous acid and chlorine dioxide solutions, without causing degradation of said solutions, to exchange undesirable ions in the chlorous acid and chlorine dioxide solutions with desirable ions, such as stabilizing ions, and to adjust the pH of chlorous acid and chlorine dioxide solutions.

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: In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the steps of: blending peanut butter, emulsifier, sugar alcohol and triglyceride-based stabilizer so as to create a first blend; blending starch with the first blend to create a second blend; resting the second blend until a gel is formed, wherein the peanut butter is not more than 85° F. and 65-85%, the emulsifier is 0.15-0.5%, the sugar alcohol is 5-30%, the triglyceride-based stabilizer is 1-5%, and the starch is 1-5%.

Abstract: The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a two-part oxidizing system that, when mixed, yields an oxidizing composition. The two-part oxidizing system includes a metal chlorite first part, and an acid second part where the acid is sodium acid sulfate or a derivative thereof.

Abstract: A water-soluble organic solvent solution containing a natural ingredient that has been extracted from a natural animal or plant using a water-soluble organic solvent and an aqueous solution are passed through respective microflow channels each of which has a cross-sectional area at a narrowest portion of from 1 ?m2 to 1 mm2; and thereafter mixed by a counter collision. Preferably, the water-soluble organic solvent is removed after the mixing. Also provided are a food, a skin external preparation, and a drug, each of which contains an emulsion or dispersion obtained thereby.

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: Storing monatin or a salt thereof in the presence of a radical scavenger and/or in a UV light-shielding container is effective for preventing the decomposition of monatin or a salt thereof by exposure to ultraviolet light, particularly under acidic conditions. Sweetener compositions which contain monatin or a salt thereof and a radical scavenger, a colorant, caffeine and the like are resistant to decomposition by UV light.

Abstract: The invention is directed to the use of a number of hydrophilic silicone elastomers in various cosmetic and personal care products where they serve various functions such as emulsifiers, film forming agents, viscosity stabilizers, conditioning agents and protective barrier forming agents. Emulsions and personal care products based upon same are also described.

Abstract: A hydroalcoholic fat emulsion comprising at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is disclosed. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion comprises at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which comprises at least one protein and at least one carbohydrate covalently bonded and the invention further relates to the use of the glycoprotein as an emulsifier in a hydroalcoholic fat emulsion.

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: 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: This invention relates to the use of palm phenolics as natural antioxidants and food preservatives. In particular, the present invention relates to antioxidant compounds derived from a plant material, wherein the said antioxidant compounds are phenolics comprising but not confined to phenolic acids and flavonoids extracted from by-products of palm oil mill.

Abstract: Maltobionate has an antioxidative effect in food and feed products. The antioxidant can be produced directly from starch or maltose already present in the food product, using enzymatic catalyzed processes. The antioxidant production can be performed on an isolated fraction of a food product from which it can be added back to the food production process or the final food product. Alternatively, the antioxidant can be produced as an integrated part of the food production process by adding the relevant enzymes to the process.

Abstract: A stable, durable granule for feed compositions has a core, at least one active agent; and at least one coating. The active agent of the granule retains at least 50% activity, at least 60% activity, at least 70% activity, at least 80% activity after conditions selected from one or more of a) a feed pelleting process, b) a steam-heated feed pretreatment process, c) storage, d) storage as an ingredient in an unpelleted mixture, and e) storage as an ingredient in a feed base mix or a feed premix comprising at least one compound selected from trace minerals, organic acids, reducing sugars, vitamins, choline chloride, and compounds which result in an acidic or a basic feed base mix or feed premix.

Abstract: The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, such as margarine-like spreads, other spreads and dips and dairy-like products such as whipped toppings and creamy fillings.

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: The present invention relates to a method of coating fruit or vegetables, comprising the application of a composition comprising one or more abietic acid ester(s) or mixtures thereof, in combination with one or more terpene(s).