Abstract: An intimately incorporated meltaway confection highlighting a fruit/fruit blend whose primary fat constituent is cocoa butter, having anhydrous, powdered freeze-dried fruit/fruit juices, and other fruit essences and oils, along with dairy and nutritive carbohydrate sweeteners. Additional flavorings, emulsifiers and fruit based acids may be added to further enhance palatability. Fruit/botanical blends would be achieved by adding an anhydrous powdered botanical component prior to conching. The conching process would employ a constant conching pressure for all aforementioned components of the present invention in order to create a smooth texture and mouth-feel. Further optional components comprise inclusions and coatings typical of other chocolate confections, in addition to metabolic compounds and medicinals for further health benefits.

Abstract: The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including fermented products and/or fresh diary products, enriched with K2 vitamin, and to the food products thus obtained.

Abstract: The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 ?m to 25 ?m, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 ?m and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt.

Abstract: A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with aging and associated cognitive impairment. The DMRs are administered to individuals via food products. In an embodiment of the present invention, the DMRs are offered in the form of a health bar, smoothie, or drink. The DMRs may be incorporated into other forms without departing from the scope of the present invention. By way of illustration and not as a limitation, the constituents may be incorporated into a fruit or yogurt “smoothie,” a frozen desert such as an ice cream or sorbet, and a beverage.

Abstract: An improved ultra-high fiber supplement that promotes satiety, caloric reduction, and weight loss. The supplement comprises guar, oat, psyllium, locust bean gum, pectin, green tea, multi-anthocyanadins, pyridoxine, and folic acid. The supplement can exist as a liquid, semi-solid, or solid comestible. It improves cardiovascular health and reduces cardiovascular inflammation and the risk of heart disease. The addition of antioxidants, including green tea, improves weight loss, and general and cardiovascular health. Also it reduces serum lipoprotein oxidation and risk of free-radical related diseases. Consumption of the supplement aids in reducing absorption and assimilation of ingested toxins. A method of providing an ultra-high fiber comestible that is highly palatable and can be used to supplement nutrition and to manage and prevent diet-related diseases is disclosed. Further embodiments increase fiber and other nutrients in the diet and helps manage and prevent all diet-related diseases.

Abstract: The nutritional supplement is a combination of several nutrients, including vitamins, minerals, and antioxidants, that are preferably delivered in the form of a caplet, i.e., a smooth, coated, oval-shaped tablet intended to be tamper-proof. The nutrient ingredients include effective amounts of vitamin D, vitamin E (alpha-tocopherol), zinc, selenium, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), capsaicin, curcumin, and lycopene. The ingredients are believed to act in various synergistic combinations of active ingredients, or active ingredients in combination with agents that increase absorption and metabolism of the active ingredients. The combined ingredients, delivered in caplet form, correct dietary deficiencies of these nutrients, and are believed to be effective in preventing the incidence of certain cancers, or in slowing the growth or progression of the cancers.

Abstract: A method and system for presenting nutritional information about food products. The method involves gathering nutritional data about food products, analyzing that data to determine a nutritional value, scoring the product, and applying a designation reflecting the nutritional score. The nutritional value score designation is then displayed at the point of sale for observation by customers. The system includes a data gathering function, a data analyzing function, a data storing function, a scoring function, a reporting function and a display function to perform the steps of the method described.

Abstract: Disclosed herein are sweetener compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such as cinnamaldehydes, selligueians, hematoxylins), secodammarane glycosides, and analogues thereof, wherein the at least one sweetness enhancer is present in the composition in an amount at or below the sweetness detection threshold level of the sweetness enhancer, and the at least one sweetener and the at least one sweetness enhancer are different.

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

Abstract: A food sweetener including xylitol and D-ribose, a method of forming the food sweetener, a food product that includes the food sweetener, and a method of forming the food product. The food sweetener may be formed to have a fixed shape by being heated at an elevated temperature followed by being cooled to the temperature of the ambient atmosphere. The food product may be formed by heating or cooling a mixture of ingredients which include the xylitol, the D-ribose, and at least one other ingredient that does not contain a sweetening agent.

Abstract: The present invention is directed to an enriched food product, such as a calcium-enriched chewable food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The enriched food product has a mouth feel, texture and taste substantially similar to a non-enriched food product. The food product may also provide Vitamin D3 in a range of 100-2400 IU and optionally may be enrobed with a flavored coating. The present invention is also directed to a method for producing the enriched food product.

Abstract: The present invention is directed to a calcium-enriched chewable baked food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The calcium-enriched baked food product has a mouth feel, texture and taste substantially similar to a non-calcium-enriched baked food product. The food product also provides Vitamin D3 in a range of 100-2400 IU and optionally may be enrobed with a flavored coating. The present invention is also directed to a method for producing the calcium-enriched food product.

Abstract: A protein rehydration/recovery beverage composition is provided, including an aqueous component such as water, hydrolyzed protein, and sodium acid sulfate and at least one other edible acid. The hydrolyzed protein may be hydrolyzed whey and optionally hydrolyzed collagen. In addition, the beverage composition may include at least one carbohydrate, such as sucrose, and one or more non-nutritive sweeteners. A protein rehydration/recovery beverage composition is provided, including an aqueous component, hydrolyzed proteins and an acid blend. The acid blend contains a first acid component including at least one of phosphoric acid and citric acid, and a second acid component including at least one of tartaric acid, fumaric acid, malic acid, gluconic acid, ascorbic acid, and lactic acid. Also, a method for making a protein recovery beverage composition that has a pH of less than about 4.2. The rehydration/recovery beverage is stable and clean tasting, and has a low viscosity.

Abstract: The present invention relates to isolated polypeptides having phytase activity and isolated polynucleotides encoding the polypeptides. The polypeptides are related to a phytase derived from Hafnia alvei, the amino acid sequence of which is shown in the appended sequence listing as SEQ ID NO: 10. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides, in particular within animal feed.

Abstract: A beverage using coconut juice as a sole fluid base supplying water, fortified with one or more nutrients such as vitamins and minerals. The nutrient may be of a type which is insoluble in water, and has been artificially solubilized for compatibility with the fluid base. The beverage may be provided in concentrate form by removing some or all of the water present in natural coconut juice. The concentrate may be reconstituted by adding water obtained from a source other than the original coconut juice. The beverage or the concentrate may include non-nutritive components such as carbonation, sweeteners, preservatives, coloring agents, artificial flavors and fragrances.

Abstract: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages can be selected from about 3.5% to about 10% by weight cocoa powder or the equivalent in cocoa product.

Abstract: Methods for the preparation of nanosized nutrient formulations for enhanced absorption of nutritional agents. The methods include the complexation of cyclodextrin with carotenoids and incorporation of the complexes into the nutritional supplements without intermediate collection, isolation, and drying steps.

Abstract: The present disclosure relates to soy protein-based powdered nutritional formulas, such as infant or toddler formulas, that contain lutein and fructooligosaccharide (FOS). The FOS stabilizes lutein present in the formula, resulting in less lutein degradation over the shelf-life of the formula. When fed to infants, the nutritional formulas provide an infant stool pattern, frequency, and color more closely resembling that of breastfed infants.

Abstract: The present invention relates to a chitosan capsule in which a soluble active ingredient is encapsulated in a matrix containing chitosan and phytic acid; a cross-linking method and materials capable of being used in preparing the capsule; and pharmaceutical, food and cosmetic compositions comprising the capsule. The chitosan capsule according to the present invention is prepared via ionic gelation of chitosan as a biodegradable polymer with phytic acid capable of rapidly and effectively forming a cross-linking reaction with the chitosan polymer. The capsule of the present invention shows high encapsulation efficiency for a soluble active ingredient and protects the soluble active ingredient from being damaged in a digestive tract, resulting in improving an in vivo delivery efficiency of a physiologically active material.

Abstract: The present invention provides animal food compositions comprising high quality proteins and highly digestible carbohydrates which result in reduced stool production and stool odor upon ingestion by an animal, and methods for use.

Abstract: Composition and methods including powder aggregates formed from tacking fine composition particles to agglomerates. The compositions provide powder aggregates where component segregation and dusting is reduced, and composition flow is improved. Embodiments can include a powder composition having an agglomeration greater than about 100 microns in diameter coated with a tacking agent; and a fine particle less than about 100 microns tacked to the agglomeration by the tacking agent. The agglomeration can be maltodextrin, flavorings, tea solids, and juice solids. The fine particles can be APM, Ace-k, sucralose, vitamins and minerals. The tacking agent can be acetylated monoglyceride, propylene glycol or a caprylic/capric triglyceride.

Abstract: A feed composition is for cattle or the like, in particular a fattening feed. The feed composition contains, in addition to conventional components, sorghum and straw, in particular wheat straw, as replacement for maize, alfalfa and hay.

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: This invention relates to food products and methods of making food products containing low-glycemic sweeteners (LGS), as well as blends containing LGS.

Abstract: An enteral nutrition product is provided for enteral administration directly to the stomach or intestines of a patient from an external container upon the application of pressure to the external container. The enteral nutrition product is a semi-solid material having a substantially self-supporting consistency that deforms under an externally applied load without liquefying and that is capable of containing a higher concentration of a nutrient component than a fluid. The semi-solid material includes a mixture of a nutrient solution and a semi-solidifying agent that is one of agar and a whole egg. The self-supporting consistency of the semi-solid enteral nutrition product remains substantially unchanged before, during, and after being enterally administered into the patient, and is further maintained within the stomach or the intestines of the patient such that the enteral nutrition product does not liquefy due to the body temperature of the patient.

Abstract: An edible spoon for dissociating into consumable predetermined clumps in order to prevent dissociating into random granules that would make consumption more difficult. The edible spoon includes a bowl and a handle. The bowl extends from the handle and contains weakened lines. The weakened lines in the bowl define the consumable predetermined clumps so as to allow the bowl to dissociate into the consumable predetermined clumps in order to prevent dissociating into the random granules that would make the consumption more difficult.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie fruit juice containing the purified Rebaudioside D and a process for making the low-calorie fruit juice containing the purified Rebaudioside D.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: Disclosed are bitter alkaloid-containing consumables comprising bitter blockers for a reduced alkaloid-derived bitterness and methods of forming said consumables.

Abstract: The present invention refers to a nutrient supplement composition and its use in the production of wine. The nutrient supplement composition comprises methionine and biotin for use in the alcoholic fermentation of an organic substrate, in particular for use in the alcoholic fermentation of grape juice mediated by Saccharomyces cerevisiae. The invention further refers to a use of methionine and biotin as nutrient supplements, to a method for supplementation of nutrients, and to a procedure of fermentation.

Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.

Abstract: Comestible materials encapsulated by a film-forming composition including a plant protein source and methods of forming the same are provided. The film-forming composition affects the site of digestion of the comestible material within the digestive tract of an animal or a human thereby allowing the material to be most effectively utilized by the body. Also, the film-forming compositions may be used to enhance the stability of the encapsulated material and prevent undesired interaction with other components of a mixture.

Abstract: The invention relates to a process for the production of a fructooligosaccharide (FOS) composition on industrial scale, comprising the steps of: a) providing a raw material containing sucrose; b) bringing the raw material together with an enzyme to form a mixture, whereby the enzyme has an endo-inulinase activity and/or a fructosyltransferase activity and is in free, non-immobilized form; c) exposing the mixture to conditions whereby FOS-forming can take place for an amount of time such that the FOS in the mixture constitutes at least 45 wt. % of the total amount of carbohydrates in the mixture, thereby forming the FOS composition; d) optionally deactivating the enzyme; e) recovering the FOS composition. The invention further relates to Fructooligosaccharide composition (FC) wherein: a portion of at most 2 wt. % of the carbohydrates in the FC consists of oligosaccharides that have a degree of polymerisation (DP) of 7 or more; and at least 56 wt.

Abstract: The invention relates to a delivery system for an active ingredient. The system provides an encapsulating material for the active ingredient, wherein the encapsulating material is formed by combining a cationic component, an anionic component and the active ingredient. The anionic component is a mixture of carbonate and phosphate moieties, wherein the molar ratio of carbonate to phosphate moieties is from 9:1 to 1:9.

Abstract: Provided is a magnesium rich composition including potassium, magnesium and citrate, a method for producing such a composition and food or nutritional product including the composition.

Abstract: Compositions are described herein that are nutritional supplements that contain free amino acids. These supplements contain a homogenous mixture of free amino acids, wherein the free-form amino acids comprise L-Lysine, L-Valine, L-Tryptophan, L-Phenylalanie, L-methionine, L-Leucine, L-Threonine, L-Isoleucine, L-Arginine, L-Histindine, L-Tyrosine, L-Carnitine, L-Serine, L-Glutamine, Aspartic Acid, L-Proline, L-Glycine, Taurine, L-Cysteine, Gamma-aminobutyric acid (GABA), L-Alanine, L-Glutamic acid, and wherein the composition comprises at least one B vitamin. These compositions are of use to treat disorders associated with a deficiency at least one amino acid, such as soft tissue injury, insomnia, panic attacks, anxiety disorders, eating disorders, anorexia, depression, chronic pain, emotional distress, chemical dependence, alcoholism, and hypoglycemia.

Abstract: The invention relates to a spherical core-shell-particle comprising or consisting of the following components: (a) a core consisting of or comprising (a1) a core liquid, (b) a hardened shell surrounding the core, the shell consisting of or comprising (b1) a hardened polysaccharide or a hardened mixture of polysaccharides, (b2) one, two or more water soluble fillers, and (b3) a hardness increasing amount of one, two or more water insoluble fillers and, optionally, (c) a coating layer.

Abstract: The present disclosure is directed to a neutralized juice base comprising at least one acidic juice neutralized with at least one alkaline additive, wherein the neutralized juice base has a pH ranging from about 5.0 to about 6.1. The present disclosure is also directed to a beverage composition comprising at least one neutralized juice base and at least one beverage component, wherein the beverage composition is a low-acid composition. The present disclosure is further directed to methods of making the neutralized juice base and methods of making the beverage compositions.

Abstract: A sugar-coated agent that includes a core, a film layer that mainly includes a film component, the outer surface of the core being coated with the film layer, a sugar coating layer that mainly includes a sugar coating component, the outside of the film layer being coated with the sugar coating layer, and a middle layer that includes a film component and a sugar coating component and is provided between the film layer and the sugar coating layer, wherein within the middle layer, the concentration of the sugar coating component at the interface between the middle layer and the sugar coating layer is higher than the concentration of the sugar coating component at the interface between the middle layer and the film layer.

Abstract: A non-cooked cereal bar containing inulin and having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk is described. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. In another embodiment, a method for manufacturing a non-cooked cereal bar containing inulin is described.

Abstract: A stabilizer system comprising blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.

Abstract: The invention concerns a granulated dairy product that includes particles of milk powder along with dry particles selected from dried emulsified fat particles, whey protein isolates, maltodextrines, starches and sucrose or lactose powders. The milk powder and dry particles are agglomerated together and are at least partially coated with a binding medium that includes a carbohydrate to form coated agglomerate particles having a mean particle diameter of between 10 and 10000 ?m.

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

Abstract: The invention relates to microcapsules, and a continuous micro-encapsulation water-in-oil-in-water microencapsulation process through in situ and interfacial polymerization of the emulsion. The formulation comprises a continuous water phase having a dispersion of microcapsules which contain oil drops and wherein the inside of each oil phase drop—containing optionally oil-soluble materials—there is a dispersion of water, or aqueous extract or water dispersible material or water soluble material. The oil drops are encapsulated with a polymerisable material of natural origin. Such microcapsules are appropriated for spray-dry processes, to be used as dry powder, lyophilised, self-emulsifiable powder, gel, cream and any liquid form. The active compounds included in the microcapsules are beneficial to the health and other biological purposes.

Abstract: Compositions and methods to promote bone development, enhance neurologic development, enhance cognitive and motor skills, promote a healthy body composition, and/or reduce the fat of a growing animal are disclosed.

Abstract: The invention pertains to the use of an ?-1,3/?-1,6-glucan having a molecular weight of at least 10 kDa as a low-viscosity dietary fibre, and to liquid food compositions containing at least one of carbohydrates, fats and proteins and further containing such a glucan at a level of at least 1 wt. %.

Abstract: A soup or sauce comprising: water; one or more components selected from meat ingredients, vegetable ingredients and carbohydrates; and from 0.5 to 20% by weight added fat, wherein said fat comprises at least 5 to 35% by weight pinolenic acid.

Abstract: The invention relates to a pharmaceutical or nutraceutical composition comprising an alkalized organic substance selected from the group comprising proteins, carbohydrates, lipids, amino acids, vitamins, therapeutic agents and mixtures thereof. Such compositions are useful for treating a range of diseases and conditions. They also give rise to beneficial physiological effects such as, for example, increasing physical strength, muscle mass and endurance.

Abstract: A packaged bottled beverage has a base component of the beverage in a container under vacuum separate from an additive in a sealed compartment of an ingredient release closure. Upon opening the sealed compartment, suction is created forcing the additive to quickly and thoroughly exit the ingredient release closure, a region of relatively higher pressure, and flow into the base component in the container, a region of relatively lower pressure.