Abstract: The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.

Abstract: The present invention provides the tripeptide MAP and/or the tripeptide ITP and/or salts thereof for use as a health benefit agent, especially in functional food products. The tripeptides have particular application in the areas of the prevention of obesity or body weight control and cardiovascular health maintenance, especially the inhibition of angiotensin-converting enzyme and the control of blood cholesterol levels. Functional Food products comprising these tripeptides and having health benefits in these areas, and a process for making these products, are also provided. The tripeptides can be conveniently incorporated into food products to provide the aforementioned health benefits to the consumer thereof.

Abstract: Edible emulsion comprising 5 to 85 wt % fat and between 0.003 wt % and 0.7 wt % of iron and between 0.002 wt % and 0.3 wt % of zinc.

Abstract: The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the stabilized, high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s), animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enable a more direct utilization of the valuable constituents of whey obtained from cheese production.

Abstract: The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof or powders thereof can be used in the manufacture of such frozen desserts.

Abstract: Use of the tripeptide ITP and salts thereof for the preparation of a functional food angiotensin-converting enzyme inhibitor. Also provided is the use of the combination of tripeptide MAP and the tripeptide ITP and salts thereof as an angiotensin-converting enzyme inhibitor in functional foods.

Abstract: A method for producing amorphous insoluble cellulosic fiber gel, preferably in the form of a dietary fiber gel, and an aqueous product comprising soluble cellulose for use as an adhesive component from the fiber-containing by-products from a variety of grain manufacturing processes is described. The treatment of the fiber residue in the presence of alkali and mechanical shear produces a slurry containing amorphous insoluble cellulosic fiber. The slurry can be further processed to improve color attributes. The amorphous insoluble cellulosic fiber can be separated from the slurry to produce a dietary fiber gel. Water and solute are separated from a liquid component of the slurry. The solute can be yielded as an aqueous product that contains soluble cellulose and can be used as an adhesive component. The recovered water can be recycled within the method so as to reduce waste disposal.

Abstract: A process to prepare packaged pasteurized or sterilized aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires a heat preservation at a specific pH.

Abstract: An equine oat-balancing feed supplement comprising a mix of substances including lysine, iodine, copper, magnesium, zinc and calcium is provided. The supplement further includes one or more of Folic Acid, Nicotinic Acid, Pantothenic Acid, Thiamine, Riboflavin, Pyridoxine, Biotin, Cobalt, Selenium, Methionine, Threosine, Choline, Iron, Manganese, an inert material such as cereal wheat and Vitamins A, B12, D, C, E, K. The oat-balancing feed supplement is administered to horses in an amount dependent on the age of the animal, together with an oat-based diet. The health and condition of horses has been found to improve an commencement of the intake of the supplement and in particular, racing horses have been observed to have improved performance at races when on the supplement.

Abstract: This invention provides a control release formulation or rumen-bypass dietary supplement in compacted form. The formulation or supplement has the capability to transport fatty acid calcium salt and between about 1-75 percent of one or more rumen-protected undegraded biologically active agents to the post-ruminal digestive system of a ruminant. A feedstock containing the formulation or supplement for ruminants beneficially improves feed efficiency and body growth. The feedstock also is adapted to improve the lactational performance of dairy cattle.

Abstract: Acid compositions for ruminants containing a plurality of acid-neutralizing salts with pKa's effective at different ruminant gastrointestinal pH ranges and an active probiotic culture capable of stimulating the growth and concentration of beneficial acid-consuming rumen microorganisms. Methods for preventing clinical and sub-clinical acidosis in ruminants with the acid-neutralizing salts and feed compositions to which the acid-neutralizing salts have been added are also disclosed.

Abstract: A pressed agglomerate (compacted material) which is suitable for consumption, a process for its preparation, its use for aromatizating products and products comprising such a pressed agglomerate are described.

Abstract: Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed.

Abstract: The present invention encompasses a method for screening for a kokumi-imparting substance by using the calcium receptor activity as an index, a composition containing a kokumi-imparting substance obtained by the screening method, a method for producing food or drink imparted with kokumi, and food or drink imparted with kokumi.

Abstract: An acid milk beverage that without the use of conventionally employed various thickening stabilizers, excels in product quality stability, and that realizes good flavor and calorie suppression, being of light type; and a process for producing the same. There is provided an acid milk beverage characterized in that there are contained polydextrose and at least one glucide selected from the group (a) consisting of glucose, fructose, sugar, trehalose, maltose, erythritol, sorbitol, xylitol, maltitol, lactitol, palatinose and galactooligosaccharide, and that the sum of these soluble solid contents is in the range of 12.0 to 17.0 mass %, containing substantially none of thickening stabilizers. Further, there is provided a process for producing the acid milk beverage.

Abstract: The present disclosure relates to a milk-based beverage comprising a milk component and a catechin-containing component. The milk component includes milk fat in an amount of at least about 0.2% by weight of the milk-based beverage. The catechin-containing component, wherein the catechin-containing component prevents off-flavors in the milk-based beverage. A method for preventing off-flavors in a milk-based beverage comprising a milk component including milk fat in an amount of at least about 0.2% by weight of the milk-based beverage is also provided.

Abstract: Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage in which fruit juices or teas are added; a fourth stage in which the mixture is sterilised or pasteurised; a fifth stage in which the loss of nutrients is corrected and a final stage in which the pH and osmolality are adjusted.

Abstract: The several embodiments of the present invention include methods of producing a thermoplastic, protein-based, edible molded article and the resulting articles. An exemplary method includes the steps of mixing a protein-based thermoplastic composition of the present invention, heating the composition via an extruder, drying the resulting extrudate and heating the dried extrudate and injecting the heated, previously dried, extrudate into one or more molds.

Abstract: A meat analog product is provided prepared starting from a dry component that is a combination of ingredients, including a dry sulfur protein source, a carbohydrate source, a liquid, and a monovalent cationic bicarbonate or carbonate. The meat analog product can be produced and extruded under low shear conditions to provide a product having a plurality of striated and separable aligned fibers and a real meat appearance.

Abstract: Frozen confections having a combination of ingredients that provide outstanding organoleptic properties while at the same time ensuring a low glycemic product for consumption. In one aspect, the invention provides a frozen confection that comprises a natural nutritive sweetener, wherein the sweetener comprises kiwi, at least one glycoside, and at least one carbohydrate. The subject frozen confection is particularly advantageous because it does not significantly stimulate lipoprotein lipase (LPL), the fat storing enzyme. Moreover, the subject frozen confections are pleasing in taste, mouth-feel, and other organoleptic qualities without the use of artificial sweeteners or sucrose or high glycemic sugar.

Abstract: The present invention describes a method of providing an eating plan having a very low concentration of natural toxins is described according to the present invention. In particular embodiments, foods low in synthetic and/or naturally occurring toxins are included in diet protocols for individuals to promote healthy eating. Methods of promoting health are provided according to embodiments of the present invention which include providing a diet protocol to the public, the diet protocol including recommendation of foods low in synthetic and/or naturally occurring toxins which pass the Available Before Civilization Test requiring that the foods 1) are native to Africa; 2) require no human processing, including heating or cooking, to either gain access to, or digest or derive nutrition from the food in its natural form; 3) are not toxic if consumed raw; and 4) are not newly hybridized within the last 125,000 years or genetically modified.

Abstract: Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.

Abstract: An oral rehydration mixture (ORM) may include from 47 to 75 wt % of a glucose containing saccharide, from 6 to 13 wt % sodium chloride, from 6.5 to 19 wt % potassium chloride, from 2 to 5 wt % sodium citrate, from 10 to 16 wt % citric acid, and from 0.3 to 0.5 wt % of a chlorinated sucrose isomer. The ORM may be combined with water to provide an oral rehydration solution (ORS). A method of treating dehydration may include administering to a subject the ORS.

Abstract: The current invention relates to a composition comprising a) from 20 w/w % to 70 w/w % cereal proteins, b) from 25 w/w % to 70 w/w % maltodextrin, c) from 1 w/w % to 20 w/w % amino acids, and d) from 0 w/w % to 20 w/w % minerals, and e) from 0 w/w % to 45 w/w % fat. The composition is prepared according to a process wherein maltodextrin and cereal proteins are mixed and liquid amino acids are added, followed by drying to appropriate dry substance. The composition can be applied in food and feed applications as milk powder replacer.

Abstract: A potassium-fortified beverage comprising a first potassium component and a second potassium component, the first potassium component comprising monopotassium phosphate, and the second potassium component selected from the group consisting of dipotassium phosphate and potassium citrate and any combinations thereof. The potassium-fortified beverage can be made using a potassium-fortifying composition comprising a blend of the first potassium component and the second potassium component. Methods for making the potassium-fortified beverage and the potassium-fortifying composition are also provided.

Abstract: A composition includes a delivery vehicle including a caloric component, a functional component, and a matrix-forming component, the matrix-forming component being selected from the group consisting of a thickening agent, a gelling agent, an emulsifier, and combinations thereof, each of the caloric component and the functional component being substantially homogenously mixed within the delivery vehicle and being compatible with the matrix forming component. Each of the caloric component, the functional component, and the matrix-forming component has been compatibilized together. The delivery vehicle is arranged and disposed to receive an additive component thereby producing a substantially solid consumable product upon manual agitation.

Abstract: The invention relates to the use of silicon in food.

Abstract: The present invention is directed to isolating the valuable components of cereal grains and allowing the benefits to be more fully exploited. The concept of the present invention initially involves selection of cultivars of cereal grains such as wheat, barley, oats and rye having desired bioactive components including antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients concentrated in one or more of the outer bran layers. Then separating the outer bran layer into three fractions, according to the desired bioactive components contained in the bran layers including antioxidants, complex phenolics, lignans, flavonoids, vitamins, fiber, protein and other nutrients. This allows the maximum benefit and value to be obtained from the bran fractions as dietary supplements, nutraceuticals, or as enriched food products.

Abstract: An exercise enhancing tablet, preferably a hard or chewable candy or mint, is disclosed for enhancing exercise and physical fitness when ingested before, during, and/or after exercise. The edible tablet contains a protein isolate, at least one carbohydrate, and preferably also vitamins, minerals and electrolytes. In preferred embodiments, the protein isolate is whey protein, one of the fastest metabolized sources of protein. In other embodiments, the edible tablet includes a plurality of carbohydrates, preferably dextrose, maltodextrin and fructose. The tablet can also include minerals and/or electrolytes, such as sodium, magnesium and/or potassium, and an antioxidant such as Vitamin C, as well as a flavoring, such as spearmint, peppermint, or fruit flavoring. The exercise enhancing tablets are easy to carry and ingest, even while exercising, and can be soft or hard, and can be chewed, sucked, and/or swallowed whole.

Abstract: Tableting or granulating is conducted using prolamine, wheat gluten and a functional material or materials as raw materials. The functional masticatory product has elasticity and extensibility through inclusion of saliva during mastication, has edibility and has mastication time longer than that of gummi candy. Thus, varied mastication time longer than that of gummi candy can be provided and the functional material or materials can be sufficiently ingested without depending on natures of the same such as water solubility.

Abstract: The invention relates to the production of compositions containing milk products for use as a nutritional supplement. More specifically, it relates to compositions containing whey growth factor extract, as well as methods for supplementing the nutritional needs of individuals undertaking resistance exercise training. According to one aspect of the invention, there is provided the use of a composition comprising whey growth factor extract, isolated from a milk product by cation exchange chromatography, to increase skeletal muscle strength.

Abstract: Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.

Abstract: A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least substantially masking the aftertaste of the calcium source.

Abstract: Disclosed herein are sports beverage compositions in liquid drink form for optimizing muscle performance during exercise. The composition is formulated to contain an acid component and a flavor package that minimize off flavors and dry mouthfeel imparted by elevated levels of protein used in the beverage.

Abstract: An injection molded livestock feed container that is biodegradable, edible and of feed-grade nutritional value is made from a mixture that includes corn gluten, magnesium oxide and glycerine and may further include calcium carbonate and fiber, such as soybean hulls, cotton seed hulls and sunflower hulls. The mixture is dry mixed and injection molded to form the container.

Abstract: Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

Abstract: The present invention discloses novel compositions and methods. These compositions and methods may be used to attenuate or reverse the effects of dehydration or other adverse effects of exercise, heat or other activity which causes bodily fluid loss. The novel compositions comprise carbohydrates, electrolytes and water along with flavoring agents.

Abstract: The present invention concerns a stable calcium composition, a process for its preparation and its use for enriching food and beverages. The calcium composition comprises a calcium source, a citrate and a metal source selected from alkali and/or alkaline source.

Abstract: The present disclosure describes methods that maintain the substantially uniform distribution of low-inclusion ingredients in an animal feed ration. Such methods include combining a non-liquid admixture that includes the low-inclusion ingredients and a non-liquid carrier with a base animal feed to make an animal feed ration.

Abstract: A gastro-activated dietary fiber comprising an insoluble polysaccharide salt and use of the gastro-activated dietary fiber in ingestible products. The gastro-activated dietary fibers may include salts of biopolymers such as alginates, carrageenans and pectins that are insoluble in water and exhibit minimal or no swelling in water. The water swelling ratio of the gastro-activated dietary fiber may 15 or less. The gastro-activation of the dietary fiber may be induced by exposure to an acidic pH of 3 or less for at least 15 minutes. Ingestible compositions containing the gastro-activated dietary fiber solubilize and provide a viscosity increase in the digestive tract as a result of activation of the dietary fiber by natural excretions of the small intestine which induce gelation of the dietary fiber.

Abstract: Hydrating beverages for animals, especially humans, comprising electrolytes and a lactate and the method of rehydrating animals, especially humans, by administering said beverages before, during, or after dehydration.

Abstract: A preservative and additive for food and feed. One aspect of the invention concerns various acidified clays and minerals as food or feed additive to kill, or inhibit the growth of, harmful microorganisms and to inactivate mycotoxins, such as aflatoxins, present as contaminants in human foods and animal feeds. Another aspect of the present invention relates to a clay of hydrated sodium calcium aluminosilicate with relatively uniform particle size distribution.

Abstract: In one aspect, the present invention is directed to isolated soy protein compositions and to the preparation of the isolated soy protein compositions. In another aspect, the present invention is directed to beverage compositions that contain the isolated soy protein compositions and to the preparation of the beverage compositions that contain the isolated soy protein compositions. The beverage is selected from the group consisting of an aqueous acidic liquid or a liquid milk product. The beverage may be prepared and consumed as a cold beverage or a hot beverage or at any temperature of comfort between a cold temperature and a hot temperature. Cold beverages include juices, energy drinks, iced teas, iced coffees, etc. Hot beverages include lattes, mochas, espressos, cappuccinos and teas.

Abstract: The present invention provides a nutrition product comprising a first region comprising at least 10% by weight of said first region of one or more oxidisable materials containing monounsaturated and/or polyunsaturated fatty acids, and a second region comprising 0.002% to 1.0% by weight of said second region of one or more oxidising materials selected from chromium, manganese, iron, cobalt, nickel, copper, selenium and zinc and wherein the oxidisable materials and the oxidising materials in the nutrition product are comprised in different regions of the product. The nutrition products have good organoleptic properties and exhibit good stability, both physical and chemical, upon storage. They also provide a convenient way of incorporating the above-mentioned nutrients into the diet.

Abstract: The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage.

Abstract: A pet food mixture, pet food processing system, and process for making the pet food are disclosed. The pet food includes meat pieces formed from a mixture of meat and at least one vegetable, wherein the meat pieces are cooked and coated with a first liquid and color changed to obtain color coated meat pieces, the coated meat pieces providing a balanced nutrition for a pet. The process for making pet food includes forming slugs of a meat mixture, cooking the slugs of meat mixture to form cooked meat pieces, cooling the cooked meat pieces, packaging the meat pieces, and maintaining the meat pieces refrigerated to achive a refrigerated shelf life between approximately 8 weeks and approximately 30 weeks.

Abstract: The invention relates to an additive mineral for a dietary composition for animals comprising, in a biodigestible form, at least one phosphoric acid salt and a compound capable of forming a salt therewith. The additive is in the form of an aqueous solution in which the salt is in a dissolved state and is provided in the form of phosphate ions and of ions of said compound. The invention also relates to a method for producing the additive and to a device for carrying out this method.

Abstract: Agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, as well of methods for preparing the agglomerates and various applications thereof.

Abstract: Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof.

Abstract: A hermetically sealed, pre-packaged food tray and accompanying food for domestic pets includes a tray with a plurality of compartments and a seal. The tray has a top side, a bottom side and a lip. The plurality of compartments are used for housing the food intended for the domestic pets. The seal is a planar member which is disposed around the tray.