Abstract: The present invention refers to a process for preserving an aqueous preparation of mineral material like e.g. calcium carbonate preparations, and to the use of a composition as a preservative in an aqueous preparation of mineral materials.

Abstract: A rearing fodder of extruded fodder type, comprising proteins, fats and carbohydrates, for freshwater fish, wherein the fish is larger than 2 grams, and wherein the freshwater has a content of CO2 being above 5 milligrams/liter, wherein the fodder has an increased content of at least one of the minerals: phosphate (P), potassium (K), calcium (Ca), sodium (Na) and magnesium (Mg) beyond what exists naturally in the used protein raw materials, fat raw materials and carbohydrate raw materials, wherein the collective amount of minerals in the extruded fodder is at least 10%, on a dry substance basis, of the total weight of the fodder, and wherein one or more of the minerals phosphate (P), potassium (K), calcium (Ca), sodium (Na) and magnesium (Mg) is/are added beyond what exist in the used protein raw materials, fat raw materials and carbohydrate raw materials.

Abstract: A sauce composition comprising gluten, sodium, and aspartic acid, wherein the content of the sodium is from 5 to 65 parts by mass with respect to 100 parts by mass of the gluten, and the content of the aspartic acid is from 0.7 to 4 parts by mass with respect to 100 parts by mass of the gluten.

Abstract: The invention concerns multi-component packaged food products which have been thermally processed to achieve commercial sterility in a package, including at least a first component and a second component in contact with (eg immersed in) the first component, wherein said first component is comprised of a substantially water-based, liquid, pasty or gelled food such as sauce, gel, gravy, jus or the like, and wherein the second component consists of one or more relatively hard, manufactured pieces that substantially retain their initial shape and hard or crunchy textural functionality for at least an expected shelf-life of the product whilst exposed to the moisture content of the first component.

Abstract: The present disclosure is directed to low calorie infant formulas, and in particular, low calorie infant formulas that have a low buffering capacity, exhibit an increased rate of protein hydrolysis and digestion, and have an improved tolerance, as compared to full calorie infant formulas. Also disclosed are low calorie liquid infant formulas that have a reduced (i.e., “low”) micronutrient content on a per volume basis, and exhibit an overall improvement in the physical properties of the formula, as compared to low calorie liquid infant formulas having a higher micronutrient content.

Abstract: The present invention provides a composition containing water-soluble dietary fiber and an organic calcium salt. The composition is freely flowable and dissolves quickly. The composition provides dietary fiber and calcium in a convenient delivery format.

Abstract: A nutritional composition containing a plant food and a mineral food, where the plant food includes at least one of aloe, green algae, red algae, brown algae, blue-green algae, kelp, kombu, hijiki, nori, arame, sea palm, bladderwrack, wakame, dulse, carrageenan, fungi, and bacteria. The mineral food includes at least one of shilajit, humic acid, fulvic acid, bentonite clay, charcoal, diatomaceous earth, dolomite, fossilized remains, rocks, gems, sodium chloride, sea salt, and derivatives or combinations thereof. In one embodiment of the composition, the plant food is a juice of aloe vera and the mineral food is fulvic acid.

Abstract: A dietary supplement can optimize glucose levels, increase energy, and provide other health benefits including combinations of alpha lipoic acid, vanadium, zinc, vitamin C and biotin.

Abstract: Methods of preserving fresh produce with a produce preservative, particularly cut fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.

Abstract: The waste food recycling machine includes an elongate, vertical housing divided into three stages. In the first stage, waste food is collected and sanitized by steam. After sanitation, the sanitized waste food passes into the second stage where the sanitized waste food is cut into smaller portions and dried. In the third stage, the dried waste food is cooled and mixed. An optional supplement infuser is provided to add additional nutrients. The final mixture is then packaged and further processed.

Abstract: The described invention provides a method to determine a standard equivalent unit of nutrition in one serving of a weighted composition comprising a basket of fruits and vegetables representing at least 85% of all fruits and vegetables consumed in a defined geographical area; a method to fortify a base food so that the base food contains a standard equivalent unit of nutrition present in at least one serving comprising (i) at least one fruit; (ii) at least one vegetable; or (iii) at least one fruit and at least one vegetable; and a nutritional supplement or food additive comprising a set of nutrititive components wherein the set of nutritive components provides at least one standard equivalent unit of nutrition present in one serving of a composition comprising at least one fruit and at least one vegetable.

Abstract: The present invention relates to animal feed and processes for manufacturing the same. In particular, this invention relates to a high fibre, low density, mono-component (monoforage) product with high concentrations of long fibre particles derived from forage material, for feeding to pets and other animals and methods for producing the same.

Abstract: Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals; J. optionally one or more additives; (2) shaping the dough; (3) fermenting the dough; (4) at least partially baking the dough; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. Also disclosed is a bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and a device for implementing the method.

Abstract: The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through.

Abstract: The present invention relates to oral dosage formulations consisting of at least one active ingredient contained in a plurality of hydrophobic carriers dispersed in an aqueous medium comprising a hydrocolloid. The active ingredients include various forms of electrolytes. The formulations may further include emulsifiers, permeation enhancers, and vasodilators. The invention further relates to methods of making the oral dosage formulations.

Abstract: The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated food composition which may comprise less sodium than conventional comparable ready-to-eat or concentrated food compositions, respectively, but which food compositions are experienced by the consumer as having a flavor which is comparably salty as that of a conventional comparable composition. Furthermore, the present invention relates to a method to reduce the sodium content of a food composition by replacing sodium by the above mentioned compounds.

Abstract: A phytin aqueous solution including at least one alpha-hydroxylated carboxylic acid and phytin in a solubilized form, preferably in a concentration ranging from 70 g/L to 270 g/L, and in that it has a pH value ranging from 3 to 5. The phytin aqueous solution may be used in the preparation of a liquid nutritional supplement and in the preparation of a cosmetic composition.

Abstract: A nutritional or pharmaceutical composition comprising fat, protein, carbohydrate, whey and casein is provided. The composition has a weight ratio of casein to whey between 1:1 to 1:2.4 and comprises: a) at least 3 grams arginine per 100 grams protein; b) at least 10 wt. % linoleic acid based on total fatty acids; c) at least 1 wt. % alpha linolenic acid based on total fatty acids; d) at least one long chain-polyunsaturated fatty acid in an amount exceeding 0.1 wt. % based on total fatty acids selected from docosahexaenoic acid, arachidonic acid and eicosapentaenoic acid; e) 5 to 25 wt. % of at least one polyunsaturated fatty acid based on total fatty acids; and 2 to 12 grams indigestible oligosaccharides having a degree of polymerisation of 2 to 100 per 100 gram dry weight of the composition. Methods of treatment by administering the composition are also provided.

Abstract: Methods for replacing salt in a food composition comprising substituting all or part of the salt in the food composition with vinegar, while conserving the food composition's gustative, olfactive and physical values the presence of salt instead of the vinegar would give. In various embodiments, the food composition is a product of bakery comprising water, salt, yeast, and flour or a mix of flours. For example, vinegar may replace at least 60% of the salt in the food composition, and may have an acidity of 3% to 10%.

Abstract: Embodiments described herein may comprise an infant formula cartridge for preparing infant formula from premeasured quantities of dry or concentrated liquid components. Other embodiments may include a device for preparing infant formula from said cartridge including means for customizing the infant formula preparation to suit specific health issues.

Abstract: Electrolyte fortifying composition for recharge, a hydrating supplement, and process for preparing the same The present invention provides nutrient fortifying composition for food products. More particularly the present invention provides Electrolyte fortifying composition for recharge comprising calcium chloride, magnesium chloride, potassium bicarbonate, acidity regulator (330), copper sulphate; and class ii preservative (202). The invention further provides a hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans.

Abstract: The present invention provides nutrient fortifying composition for food products. More particularly the present invention provides chromium and boron fortifying composition comprising boron source, trivalent chromium source, copper ion source, class II preservative (202), and acidity regulator (330). The invention further provides a hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans.

Abstract: Nutrient fortifying composition for food products and electrolyte fortifying composition for recharge comprising calcium chloride, magnesium chloride, potassium bicarbonate, acidity regulator, copper sulphate; and class II preservative. A hydration supplement and a fortified water beverage to supplement the deficiencies of chromium and boron in humans. The hydrating supplement is such that the amount of the calcium chloride is 9.5% to 15.695% by weight, amount of Magnesium chloride is 2.2% to 10.31% by weight, amount of potassium bicarbonate is 10.2% to 15.99% by weight and amount of Copper sulfate is 32.14% to 55.7% by weight. The hydrating supplement is in liquid or semi I solid form, such as a beverage such as aerated drink or treated water.

Abstract: Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.

Abstract: An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.

Abstract: The embodiments herein provide an all-natural soft and dry food in one products for pets, and a method of manufacturing the same. According to an embodiment herein, the food product comprises a hard outer shell made up of animal-based protein with a moisture content of 10-15% and a soft and highly moist inner core. The soft and dry food meets the health requirement of pets as they have naturally evolved to ingest and digest foods by providing teeth cleaning attributes, maintaining proper sugar, glycemic levels etc. The soft and dry food eliminates the need for adding wet canned food to make the pet to consume the food. The soft and dry food provides inherent palatability and moisture content. The manufacturing process comprises pre-processing, conditioning and extrusion, drying, cooling, enrobing and finally packaging finished product. In the drying step, the extruded food sample is subjected to three-step heating cycle.

Abstract: The present invention provides nutrient fortifying composition for food products and water beverages. More particularly the present invention provides calcium fortifying composition comprising calcium lactate gluconate, copper ion source, acidity regulators and class II preservative (202). The invention further provides a hydration supplement and a fortified water beverage to supplement the deficiencies of calcium in humans.

Abstract: The present invention provides a method to solubilize and infuse calcium phosphate directly into water, water beverages and juices at very high concentration from which it is readily available for immediate and complete absorption. A premix of powdered ingredients including ground limestone, amino acetic acid phosphate, amino acetic acid citrate and optionally zinc carbonate, acidulants sweeteners and/or flavors can be mixed with the water, water beverages and juices. The water, water beverages and juices containing infused calcium phosphate do not require further processing and are readily consumable.

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: The disclosure features human milk fortifier compositions, standardized human milk, and methods of making and using same. In one embodiment, a pasteurized human milk composition includes a human protein constituent of about 35-85 mg/mL; a human fat constituent of about 60-110 mg/mL; and a human carbohydrate constituent of about 60-140 mg/mL.

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: Nutritional compositions, formulations, and intermediates are provided which may be utilized to formulate various sweeteners and other products. The formulations described herein are made from constituents found in soils or fossilized soils.

Abstract: Salts of mineral nutrients stabilized with amino acids and/or ammonium salt, product and food supplement in which they are included and procedures of obtention, where the salts are obtained with anions of organic acids or inorganic anions and metallic cations associated with amino acids and/or ammonium salt, in which the invention introduces its general structure: {[Ac]n?·Men+?n[Amino acid and/or ammonium salt]}·xH2O Where ? represents a covalent dative bond, These new compounds have better taste and more solubility in water, making them more bioavailable.

Abstract: A micronutrient dosage unit which comprises two or more micronutrients selected from vitamin A, vitamin B2, vitamin B6, vitamin B9, vitamin B12, vitamin C, vitamin D, vitamin E, vitamin K, calcium, magnesium, zinc, boron and chromium in one or more specified ratios. This Abstract is not intended to define the invention disclosed in the specification, nor intended to limit the scope of the invention in any way.

Abstract: Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material in the food, e.g., an ingredient prone to degradation. Methods for producing the delivery systems and aqueous dispersions are also disclosed, wherein an acidification agent lowers the pH of the emulsion particles core during and/or after emulsification.

Abstract: The present invention provides geodate delivery vehicles and methods of manufacture and administration. A vehicle including a lipid monolayer disposed about a hydrophobic domain is disclosed, that can be part of an emulsion or other mixture, or further disposed in a lipid strata. A vehicle including a lipid strata disposed about a hydrophobic domain is also disclosed. The vehicle can be incorporated into a variety of medicinal, food preparations, and personal care products to deliver or stabilize a cargo moiety. Packaged delivery vehicles for later addition of cargo moieties are also contemplated.

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: A preparation method for selenium covered basic copper chloride includes the steps of: (a) adding crystalline basic copper chloride (TBCC), water and stabilizer in a reactor; adding sodium hydroxide solution with stirring; reacting to form a hydroxyl-modified crystalline basic copper chloride after discharge, washing, and negative pressure leaching; (b) adding the hydroxyl-modified crystalline basic copper chloride and water in the reactor, adding selenous acid with stirring; adding copper sulfate pentahydrate after reaction; forming selenium covered basic copper chloride comprising crystalline basic copper chloride, basic cuprous selenide, and basic cupric sulfate after discharge, rinsing, negative pressure filtration, and drying. The selenium covered basic copper chloride is used as feed addictives of trace elements having nonhygroscopic property, good liquidity, and stable chemical property.

Abstract: Sustained-released beads providing active ingredients over an extended period of time to an individual orally ingesting the sustained release beads. The sustained-release beads can be part of a suspension wherein the sustained-release beads are suspended and evenly dispersed in the suspension. Binding agents are used to form the structural framework of the sustained released beads and retain the active ingredients without chemical or electrical bonding. The components of the dispersion medium are GRAS designated, making the suspension suitable for use as a food product.

Abstract: A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, sodium chloride, magnesium chloride, potassium bicarbonate and malic acid.

Abstract: In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ingredients, water, juices, oils, sweeteners, vitamins, minerals, nutrients, flavors, colorants, and preservatives. The fat-mimicking system includes microcrystalline cellulose, sodium carboxymethyl cellulose, and one or more buffering agents. The reduced fat food product is substantially free of an additional emulsifier.

Abstract: Provided herein are salts for use in food products having the formula: MgCl2.xKCl.yNH4Cl.zH2O, wherein x+y is about 1, wherein x is greater than or equal to zero and less than 1, wherein y is greater than zero and less than or equal to 1, and wherein z is from about 4 to about 6.

Abstract: The invention pertains to a particulate composition comprising calcium lactate and calcium citrate microparticles having an average diameter from 0.1 ?m to 20 ?m, wherein the composition is in the form of particles with an average diameter from 25 ?m to 1 ?m, wherein the ratio by weight of calcium lactate to calcium citrate, based on the dry weight, is 80:20 to 30:70 , and wherein the calcium lactate is a non-polymeric agglomeration agent for the calcium citrate microparticles. The invention further relates to a process for producing the particulate composition wherein an aqueous solution of calcium lactate comprising calcium citrate microparticles is spray-dried to the particulate composition, to the use of the particulate composition as calcium-enhancer, and to alimentary products.

Abstract: Disclosed are dairy products with added dairy minerals and methods of making the dairy products. The dairy products with added dairy minerals exhibit enhanced fresh dairy flavor notes. In one aspect, the dairy product with added dairy minerals is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Abstract: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Abstract: Presented are salt replacement compositions and methods which are useful for replacing dietary sodium and for preventing and treating diseases associated with sodium overconsumption, including diabetes-Type 2.

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 invention is directed to an infant formula specially designed to reduce episodes of regurgitation, colic and constipation that occur in infants fed on infant formula. The composition represents a needed improvement to the art because it contains in a single composition substances that simultaneously addresses these three problems.

Abstract: A low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 Cal/28 g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and a binder system; a caramel component; and the core component and caramel components are enrobed with a compound coating layer. The low-calorie food bar has a high protein core component and a caramel component formulated with high water-soluble dietary fiber content which is cohesive, crunchy yet soft/moist enough to be chewable, and flavorful throughout the product's shelf life.

Abstract: The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids with diameters in the micro and nanometric range. An aerosol of charged structured droplets forms when the jets dissociate by capillary instabilities. The structured droplets, which are mano-dispersed in size, contain a first liquid (generally the material desired to be added) that is surrounded by a second liquid. Generally the second liquid provides a barrier or protective coating which allows the addition of the first liquid to a food product without adversely affecting the organoleptic or other properties of the food product.