Abstract: A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.

Abstract: A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.

Abstract: A process for producing coagulated leguminous protein fractions of MW>14, comprising: initial charging of fruit juice; coagulation of the leguminous protein; removal of a leguminous protein fraction whose majority has an MW of from >14 kD to approx. 600 kD; optionally, washing the coagulated leguminous protein fraction thus obtained; and optionally, drying the leguminous protein fraction, and to the use of the leguminous protein fraction as a food, food additive, medicament additive, animal feed, in cosmetics, as industrial protein, and/or as an adhesive.

Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from A starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group having a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

Abstract: Provided are a sparkling beverage having effectively improved foam properties and a method of producing the same. The sparkling beverage has improved foam properties through an increase in content of a hydrophobic polypeptide or contains a hydrophobic polypeptide in an amount of 1.1 g/L or more. When the sparkling beverage is a sparkling alcoholic beverage, a method of producing the sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution using a raw material containing barley; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which foam properties of the sparkling alcoholic beverage are improved by treating the barley with a protease.

Abstract: Processes for increasing rumen undegraded protein in protein containing compositions, fermentation by-products or combinations thereof are disclosed. Uses of alkaline crystalline solids to increase rumen undegraded protein in protein containing compositions, fermentation by-products or combinations thereof are further disclosed. Products produced from such processes are also disclosed.

Abstract: Disclosed is a method for improving the filtering properties of a defatted soymilk peptide. Also disclosed is a defatted soymilk peptide having improved filtering properties. The filtering properties of a defatted soymilk peptide can be improved by adding a calcium salt to the defatted soymilk peptide in an amount of 0.6 wt % or more in terms of calcium content relative to the crude protein content. The resulting mixture is filtered once or more times to produce a defatted soymilk peptide having improved filtering properties. The defatted soymilk peptide is characterized by containing a calcium salt in an amount of 0.4 wt % or more in terms of calcium content relative to the crude protein content.

Abstract: The invention relates to products and methods for increasing the productivity in farming by improving the fertility of healthy farming mammals. More in particular, the invention relates to products and methods for improving the fertility of animals by reducing placental insufficiency. According to the invention, this is obtained by providing a product which is enriched in L-arginine. The arginine products of the invention may be applied to improve fertility, which may be used in improving the yield in viable offspring of an animal livestock.

Abstract: The invention relates to a method for processing rape seeds (A.A), according to which the seeds are hulled and separated into kernels (S.E) and hulls (S.G), the kernels (S.E) being subjected to one or more pressings in order to extract oil (P.A; P.C), leaving behind a press cake (P.B; P.D) containing solids and oil. Said method is carried out in such a way that the press cake (P.B; P.D) is either directly distributed or distributed after at least one further grinding process (K; W) as a raw material, filler or additive (K. D) for animal feed.

Abstract: The invention is directed to a barrier composition, to a vehicle comprising said barrier composition, to a layer comprising said barrier composition, to a foodstuff comprising said vehicle or layer, to a pharmaceutical or nutraceutical composition comprising said vehicle or layer, to a method for protecting one or more active ingredients, and to the use of said barrier composition. The barrier composition of the invention comprises: a hydrophobic organic phase; and 0.1-75 vol. %, based on the total volume of the barrier composition, of biodegradable solid plate-like particles.

Abstract: The methodology shown in this invention is suitable for the preparation of meat substitute food products of animal origin (e.g., beef, pork, poultry, deer, or fish), with nutritional characteristics, texture, flavor, and odor very similar to the meat subject matter of the substitution, containing at least one of the following meats: beef, pork, poultry, or fish, or a combination thereof, and added with vegetable protein.

Abstract: A nutritional formula which includes a lipid or fat; a protein source; about 5 to about 100 mg/100 kcal of a source of long chain polyunsaturated fatty acids which comprises docosahexanoic acid; about 0.1 to about 1 mg/100 kcal of a prebiotic composition, wherein the prebiotic composition comprises at least 20% of an oligosaccharide which comprises galacto-oligosaccharide; and about 0.015 to about 0.1 (pg/?g) ppm of TGF-?.

Abstract: The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 ?m and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same.

Abstract: A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Abstract: A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may include a single free-flowing ingredient. In certain embodiments, the composition includes a wheat protein isolate and an emulsifier. In other embodiments, the composition additionally includes a flow agent. In one embodiment, the composition includes a wheat protein isolate, a propylene glycol ester, a glyceride, and a lecithin. Other embodiments may include a food product comprising the composition.

Abstract: The invention relates to agglomerated amino acid particles comprising between 1 and 95 wt % of at least one component selected from the group of amino acids and peptides, including esters thereof and salts thereof, having a solubility in water at 20 degrees Celsius of less than 5 g/100 ml, wherein said at least one component is agglomerated with at least one water soluble amino acid, which may be a free amino acid, an ester thereof or a salt thereof, having a solubility in water at 20 degrees Celsius of at least 5 g/100 ml.

Abstract: A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. The formable mass and/or one or more portions thereof containing the generally moist crumbly pieces may then be formed into one or more plant-based food products such as, e.g., a patty, a loaf, a bail, lasagna, sausage, pizza topping(s), chili, and/or other food products that normally contain small pieces of meat.

Abstract: The present invention provides a method and composition for the treatment and/or prevention of infection, said method comprising orally administering a composition to a mammal, said composition comprising a galactose containing indigestible oligosaccharide and immunoglobulin from the milk or colostrum of hyperimmunized cows.

Abstract: The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring and/or an off-taste. More in particular, the invention relates to a potato protein glycated with a reducing sugar, wherein the reducing sugar is preferably chosen from the group consisting of reducing monosaccharides, reducing disaccharides, dextran and combinations thereof.

Abstract: Disclosed herein are coated articles and methods of preparing the same.

Abstract: Processes, systems, and articles of manufacture are disclosed relating to edible meat pieces obtained from a continuous process where each piece generally appears to be home cooked on a grill or cooked in a smoke house with randomized sear and grill marks and smoke aroma. The invention, in its various embodiments, provides processes for manufacturing shelf-stable food treats comprising: starting with proteinaceous material (ground or whole), mixing the proteinaceous material with preservatives and flavor enhancers to form a foodstuff, extruding proteinaceous material (if ground) through at least one die opening that is at least partially irregular to form at least one strip of extrudate, cooking the extrudate or whole proteinaceous material to form a cooked product, coating the cooked product with a basting solution, grilling the basted products to obtain grilled products with searing, grill marks, and smoke aroma; and cutting the grilled product at a cutting angle into pieces.

Abstract: Disclosed is a method for improving the functional properties of a sample, which comprises at least one component that can be modified upon absorbing ultraviolet light, the method including using pulsed light with an emission spectrum of 190-1100 nm and a high content of ultraviolet light to modify the component. The method makes it possible to obtain samples with improved functional properties (hydration, glass transition, solubility, water retention capacity, oil retention capacity, thickening, dispersing, emulsifying, foaming or gelling properties, film formation properties, bulking agent properties, surface properties (wettability, adhesion, etc.)) which are used in the food industry, the cosmetics industry, the pharmaceutical industry, the biomedical industry, the biotechnological industry, the chemical industry and in other industries.

Abstract: Pellets of vegetable protein Pellets, consisting of dried compressed proteins and a moisture content of maximum 12%, are described. These proteins comprise vital wheat gluten. A process for preparing these and the application in fish feed is described as well.

Abstract: Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.

Abstract: The present invention relates to a method for preparing nanoscale or amorphous particles using solid fat as a solvent. According to the present invention, nanoscale or amorphous particles of active ingredients are prepared by using fat as a solvent, wherein the fat is in solid phase at room temperature. The nanoscale or amorphous particles of active ingredients can be advantageously used in medicine, cosmetics, functional foods or the like.

Abstract: The present invention is a method for losing weight and optimizing body composition comprising the steps of eating five meals a day with 1 serving of vegetables or fruit, complex carbohydrate, and lean protein for approximately 300 calories per meal at ranges of 25-35% protein, 50-55% carbohydrate, 15-20% fat with six to seven grams of fiber for a total of 1,500 calories per day for women. The method also comprises a method for losing weight and optimizing body composition for men comprising the steps of eating five meals a day every 2½ to 3½ hours consisting of 1½ servings of vegetables or fruit, complex carbohydrate, and lean protein for 450 calories per meal at 25-35% protein, 50-55% carbohydrate, and 15-20% fat with nine to ten grams of fiber for a total of 2,250 calories per day.

Abstract: A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream.

Abstract: A cereal bar comprising identifiable ready-to-eat (RTE) cereal pieces; and a carbohydrate binder combined with the cereal pieces, wherein the carbohydrate binder contains inulin is provided. In one embodiment, the cereal bar comprises added protein. A method of making a cereal bar is also provided.

Abstract: A molded animal chew toy or pet treat that is formed by molding of textured vegetable protein (TVP). The TVP may include fibrous material and may be combined with a resin (binder) and a plasticizer and formed by a heating molding machine, such as an injection molding or extrusion operation. The resin and plasticizer content may be selected to optimize the molding process.

Abstract: The present invention comprises a process for producing a feed and a feed product from proteins like fish meal, soybean meal, rape meal, feather meal etc, binders like wheat, starch containing sources etc, lipids being of marine and/or vegetable origin and containing at least one of the conventional additives like minerals, vitamins, enzymes and pigments like astaxanthin. A storage stable intermediate product is manufactured by mixing the protein material with binders and possibly also the minerals which then are extruded, pelletized, granulated and formed into porous pellets suitable for transport or storage.

Abstract: Apparatus, systems and methods are disclosed to manufacture a plurality of edible pieces in a continuous process where each piece is generally different in thickness, shape, size and/or texture from another piece, so as to create, in the aggregate product distribution, pieces of randomly varying thickness, size, shape and/or texture.

Abstract: Apparatus, systems and methods are disclosed for manufacturing slices of sausages that appear to have been cut from a conventional round sausage log at an angle.

Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.

Abstract: The present invention relates to a food formulation for the controlled release of glucose comprising glycogen and at least one other edible component, as well the use of glycogen for its preparation.

Abstract: The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more particularly, gluten-free structured protein product with substantially aligned protein fibers. The method also works for wheat-containing blends.

Abstract: Low sugar solid food product such as a cracker, chip, shelf-stable bread or crouton, that promotes satiety primarily as a result of its high fiber and protein content. The fiber plus protein content, expressed in grams, times n=kcal per portion, where n is from 5 to 10 gives a result from 1 to 3.

Abstract: Canola protein isolates consisting predominantly of 7S canola proteins are formed by isoelectric precipitation from aqueous salt solution extracts of canola oil seed meal. Canola protein isolates consisting predominantly of 2S canola protein are recovered from supernatant from the isoelectric precipitation step.

Abstract: The present invention relates to a novel liquid or crystalline methionine composition, obtained by means of biomass bioconversion by means of microorganisms that are suitable for producing methionine.

Abstract: A method for the augmentation of immune function is described. The invention comprises a combination of ?-1,3(4)-endoglucanohydrolase, ?-1,3(4)glucan, diatomaceous earth, mineral clay and glucomannan, which is fed to or consumed by mammalian or avian species in amounts sufficient to augment immune function. The invention described may be admixed with feeds or foods, incorporated into pelleted feeds or foods or administered orally to mammalian and avian species.

Abstract: A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid.

Abstract: A process for extraction of crude oil from DDGS and producing corn distillers meal that may be used as a livestock supplement is disclosed. For example, the corn distillers meal may be used as a crude protein supplement for use in a livestock feed diet or a poultry feed diet.

Abstract: The present invention provides a method of producing a collagen peptide-containing composition, the method including performing a masking treatment including reacting, in a liquid having a pH of from 5 to 12 at a temperature of from 70° C. to 100° C. for 0.01 hour to 2 hours, a collagen peptide having an average molecular weight of 1,200 or less with a saccharide in an amount of from 0.0001 to 0.05 parts by mass of with respect to 1 part by mass of the collagen, the saccharide being capable of undergoing Maillard reaction with an amino group in the collagen peptide.

Abstract: The present invention relates generally to the field of neuronal health, neuronal protection and neuronal development. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a delayed development of the enteric nervous system. Neuronal cells in the gut can be protected. Disorders linked to a delayed development of the enteric nervous system and/or to an impaired enteric nervous system can be treated or prevented by the administration of lactoferhn containing compositions.

Abstract: The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step includes a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications.

Abstract: An agent and method for inducing food search behavior in fish and other aquatic life forms is disclosed. The agent comprises one or a combination of amino acids. The agent may be applied to or incorporated with a wide variety of baits, lures or other carriers. When immersed in water, the loading of the agent combined with the porosity of the carrier will cause an optimal flux rate of dispersion in the water that will stimulate involuntary food search behavior in fish and other aquatic life forms.

Abstract: Nutritional formulas and methods for producing same are provided. In an embodiment, the present invention provides a nutritional composition produced in a process requiring a heating step, the composition comprising a reduced amount of undesirable reaction products formed from chemical reactions between proteins and carbohydrates during exposure to heat. For example, the composition can have a reduced amount of AGEs compared to similar products made by conventional heat treatment processes.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with water to form an aqueous protein solution having a pH of about 1.5 to about 11, preferably about 5 to about 7, and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 5 to about 30 mS.

Abstract: The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein extrudates containing high concentrations of protein, processes for manufacturing such protein extrudates, and the use of such protein extrudates as food ingredients.

Abstract: A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

Abstract: An object of the present invention is to provide a cheese-like food composition having physical properties and texture analogous to those of soft cheese and comprising a plant protein as a protein ingredient. The present inventors have discovered that the above object can be achieved by a food composition having cheese-like texture, which comprises a soy protein in an amount ranging from 0.5% to 10% by mass as a solid content and a wheat protein in an amount ranging from 15% to 35% by mass as a solid content with respect to the total amount of the food composition, wherein the soy protein is coagulated.