The present invention relates to a proces s for making granules of a culinary seasoning product, where the granules are made from an aqueous wet culinary flavor base and comprise salt and corn starch.
The invention relates to a method of producing a plant- based oil-in-water emulsion comprising the steps of providing an ingredient composition which is free from dairy protein, said composition comprising 1.5 to 5 wt. %, preferably 2 to 5 wt. % proteins, wherein the protein consist of plant protein only, 0.5 to 10.5 wt%, preferably 1.5 to 7.5 wt% of oil, and having a pH of 5.3 - 6.7, preferably 5.6 - 6.6, optionally adding divalent cations to provide a concentration of 1 - 5 mM free divalent cations in the ingredient composition, optionally adding monovalent cations to provide a concentration of 1 - 20 mM free monovalent cations in the ingredient composition and homogenizing and subsequently heat treating the ingredient composition to a temperature of 80°- 100°C for a period of 0.5 - 15 min or an ultra high temperature (UHT) heat treatment above 135°C for 3 to 30 s to form agglomerated proteins comprising plant proteins and oil, and shearing the composition during or after the heat treatment to reduce the size of the agglomerated proteins, the agglomerates having a size of 5 to 50 microns as measured by D(4,3) mean diameter as measured by laser diffraction after the shearing. The invention also relates to a plant-based oil-in-water emulsion obtained by the method, and a use of the plant-based oil-in-water emulsion for the use in food and beverage products.
A23L 23/00 - SoupsSauces Preparation or treatment thereof
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The invention relates to an apparatus (1) for making a frozen confectionery product (3) by rotary vertical extrusion into a container (2), said apparatus comprising a nozzle (3) comprising a frozen confectionery passage (4) with one inlet port (5) and a single outlet port (6) having an elongated cross-section, two coating passages (7) with two coating inlet ports (8) and two corresponding coating outlet ports (9) having elongated cross- sections, wherein the frozen confectionery passage inlet port (5) and the single elongated outlet port (6) are joined by a funnel passage (10) expanding at an angle of at least 35 - 25°, preferably 32 - 27°, relative to the flow direction in the nozzle (3) and a land length passage (11) having walls parallel to the flow direction of the nozzle, and wherein the coating outlet ports (9) are positioned on the inside walls of the land length passage (11) upstream of the frozen confectionery outlet port (6) and extends in parallel to the frozen confectionery outlet port (6), so as to form an annular or helical coating layer (12) in or on the frozen confectionery (13) upon rotation of the nozzle (3) and the container (2) with respect to one another. The invention also relates to a method of making frozen confectionery product with large inclusions and to the product as such.
A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
A23G 9/48 - Composite products, e.g. layered, coated, filled
A23G 9/50 - Products with edible or inedible supports, e.g. cornets
4.
COMPLEXES OF HIGH ISOELECTRIC POINT PROTEINS WITH CASEIN
The present invention provides a process for producing complexes of high isoelectric point proteins with casein comprising a specific sequence of heating, cooling and holding steps. Also provided are the complexes obtained by such process and their use, in particular their use in methods of therapy.
The invention concerns a bottle (1) molded from at least one thermoplastic polymer of at least one Furan Dicarboxylic Acid (FDCA) monomer, preferably 2,5-Furan Dicarboxylic Acid (2,5-FDCA) monomer, and at least one diol monomer, preferably Monoethyleneglycol (MEG) monomer, said bottle, having a main axis (X), being provided with a body (5) and a bottom base (6) extending from a lower end of the body (5). The bottom base (6) comprises: - a peripheral seat (7) defining a laying plane (8); - a concave arch (10) which extends from the periphery of a central zone (11) of the bottom base (6) to the peripheral seat (7), said concave arch (10) having a rounded general shape with a concavity turned towards the outside of the container (1) and the middle point of the central zone (11) being named push-up (11a); - a series of reinforcing grooves (13) which extend radially from the central zone (11) to at least the peripheral seat (7); - base feet (14) located between two adjacent reinforcing grooves (13); According to the invention, the bottle bottom base (6) comprises an offset sitting radius, defined as the distance between the maximum bottle diameter and the contact point of the base feet with the laying plan (8) that is in the range of 5 to 10 mm for a bottle having a diameter (D) between 40 and 150 mm.
The present invention provides the use of a composition obtainable from cocoa pulp or an extract of cocoa pulp, as an ingredient in a confectionery product.
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of reducing the amount of sugar (i.e.maltose)produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Provided herein are methods for analyzing ribosomal RNA populations in a biological sample. Methods for detecting human and microbiome ribosomal RNA changes associated with gastrointestinal-related or liver-related conditions are also provided.
C12Q 1/6883 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for diseases caused by alterations of genetic material
9.
BOTTLE, METHOD OF MAKING THE SAME AND USE OF FDCA AND DIOL MONOMERS IN SUCH BOTTLE
The invention concerns a bottle (1) molded from at least one thermoplastic polymer of at least one Furan Dicarboxylic Acid (FDCA) monomer, preferably 2,5- Furan Dicarboxylic Acid (2,5- FDCA) monomer, and at least one diol monomer, preferably Monoethyleneglycol (MEG) monomer, said bottle, having a main axis (X), being provided with a body (5) and a bottom base (6) extending from a lower end of the body (5),. The bottom base (6) comprises: - a peripheral seat (7) defining a laying plane (8); - a concave arch (10) which extends from the periphery of a central zone (11) of the bottom base (6) to the peripheral seat (7), said concave arch (10) having a rounded general shape with a concavity turned towards the outside of the container (1) and the middle point of the central zone (11) being named push-up (11a); - a series of reinforcing grooves (13) which extend radially from the central zone (11) to at least the peripheral seat (7); - base feet (14) located between two adjacent reinforcing grooves (13); According to the invention, the bottle bottom base (6) comprises a push-up height, defined as the height between the push-up (11a) and the laying plan (8), that is in the range of 7 to 10 mm for a bottle having a diameter (D) between 40 and 150 mm.
The present invention provides the use of a composition obtainable from pulp from a plant in the theobroma genus, preferably cocoa pulp, or an extract of pulp from a plant in the theobroma genus, preferably cocoa pulp, as an ingredient in a foodstuff, preferably a confectionery product.
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present invention relates to a method for producing a food product comprising hydrolysed starch, as well as to products obtainable by the method. The method has the advantage of increasing the amount of sugar (i.e.maltose)produced by hydrolysis as compared to conventional methods of starch hydrolysis and present the additional advantage of providing good processability for the food product.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A device to be worn by a pet can include base hardware containing one or more first inertial sensors and further include an extended node electrically connected to the base hardware and containing one or more second inertial sensors. The one or more first inertial sensors can obtain a first inertial measurement, the one or more second inertial sensors can obtain a second inertial measurement, and the first and second inertial measurements can be associated with a motion by the pet. The device can have a processor that classifies the motion as a chewing event or a non-chewing event based on the first inertial measurement and the second inertial measurement. A method can comprise positioning the device on a pet, for example by positioning the base hardware on the neck and/or head of the pet and positioning the extended node on the chin of the pet.
The present invention concerns a food and beverage preparation machine (1) comprising a machine body (2), a fluid system for preparing and dispensing a beverage, a beverage dispensing opening, and a cup tray (6) attached to the machine body in at least two possible height positions. According to the invention, the machine comprises a pit (7) with a cylindrical opening located below a dispensing opening, said cylindrical opening comprising at least one guiding pin (8), and the cup tray comprises a horizontal plate (10) and a vertical cylinder (11), the cylinder having a vertical cam groove (12) adapted to receive said guiding pin in a slidable manner for displacing the cup tray in height, and superimposed horizontal groove branches (13) extending from the vertical groove, advantageously through lower and upper curved camways defining a cusp-shaped cam path, for fixing the cup tray at predetermined height positions.
The invention relates to a device (10) for producing milk and/or milk foam able to be used as a standalone device or used wirelessly connected to a beverage preparation machine (20); the device (10) controls the characteristics of the milk and/or milk foam desired, when this device (10) is used as a standalone device; the device drives the beverage preparation machine (20) when connected to it wirelessly, for the preparation and dispensing of beverage recipes prepared in conjunction with this beverage preparation machine (20), managing sequences for arriving to a desired beverage recipe. The invention further relates to a system comprising a device (10) for producing milk and/or milk foam as described, and a beverage preparation machine, the device (10) being wirelessly connectable to the beverage preparation machine, the user selecting a recipe in the device (10) and, depending on the recipe selected, the device (10) works as standalone and produces the said recipe or it drives the beverage preparation machine managing sequences for arriving to a beverage recipe as provided by the user's input. Furthermore, the invention relates to a method for operating a system as the one described, in order to prepare a beverage or beverage recipe.
The present invention relates to a compound, in particular a polyketide compound and derivatives thereof, for use in the prevention and/or treatment of a neurological disorder in an individual. The compound of the invention can promote lactate secretion. A composition comprising the compound of the invention, and a food or food extract enriched with said compound or composition are also provided.
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
A maternal composition wherein said maternal composition is specifically formulated for a woman who has given birth prematurely or who is at risk of giving birth prematurely
The present invention relates to a preterm human milk fortifier composition, more specifically to a preterm milk fortifier composition providing one or more specific nutrient in amounts that are missing in human milk of women who gave birth to a preterm infant. In particular the present invention relates to a fortifier composition designed for infants as a supplement to preterm human breast milk at the time the infant leaves the hospital (discharge) and after. The invention furthermore relates to the use of said preterm human milk fortifier composition.
A61P 43/00 - Drugs for specific purposes, not provided for in groups
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
A23L 33/16 - Inorganic salts, minerals or trace elements
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
18.
CREAMERS WITH IMPROVED TEXTURE/MOUTHFEEL AND METHOD OF MAKING THEREOF
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
A fitment assembly (10) for one or a plurality of food or beverage containers (20), each container comprising at least one ingredient for the preparation of a food or beverage product, the fitment assembly (10) comprising at least one fluid inlet communicating with at least one injection hole through which a fluid can be supplied into the food or beverage container, and at least one dispensing outlet through which the food or beverage product is dispensed; the fitment assembly (10) comprising two parts relatively moveable with respect to each other such that this relative movement opens or closes the communication of the inner volume of the container with the fitment assembly (10) and/or further opens or closes the communication of the dispensing outlet with the exterior of the fitment assembly; the two parts being relatively moveable both transversally and vertically. In the fitment assembly (10) of the invention, a transversal force applied to compress substantially transversally the fitment assembly (10) is converted into a substantially and opposed vertical movement of the two parts of the fitment assembly (10). The invention further refers to a pack (100) comprising a fitment assembly (10) as described and at least one food or beverage container (20) to which the fitment assembly (10) is attached. The invention further refers to a machine for preparing a food or beverage product from such a pack (100).
A machine (1) for processing a liquid food substance (10) includes: a container (2) delimiting a food cavity (2') for containing said liquid food substance (10); an impeller (20) for driving the food substance (10) in the food cavity (2'); a housing (3) delimiting a powered cavity (3') that is adjacent the container (2). The powered cavity (3') contains: a motor (30) for driving the impeller (20); a heat evacuation system (35, 36, 37, 37', 37'') for evacuating heat from the powered cavity (3') to a space (6) outside such machine (1), comprising a motorized ventilation arrangement (35,36); and a control unit (31). The motorized ventilation arrangement has a first ventilation device (35) driven by the impeller motor (30). Further to the first ventilation device (35) and to the impeller motor (30), the motorized ventilation arrangement comprises a second ventilation device (36) and a further motor (38) that is different to the impeller motor (30), the further motor (38) being controlled by the control unit (31) to drive the second ventilation device (36).
A47J 43/07 - Parts or details, e.g. mixing tools, whipping tools
A47J 43/046 - Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
An attachment for a beverage container may comprise a cap configured to attach to an opening in the beverage container. The cap comprises an opening. The attachment also comprises a tube passing through the cap. The opening in the cap is located proximate to a first end of the tube and a second end of the tube is configured to be located within the beverage container when the cap is attached to the beverage container, such that a beverage contained in the beverage container can flow through the tube and out of the opening in the cap. The attachment also comprises a container attached to the tube and configured to hold a liquid. The container comprises an opening to allow the liquid to flow from the container into the tube and out of the opening in the cap. The attachment also comprises a restrictor between the opening of the container and the tube to control and/or restrict the flow of the liquid from the container into the tube. The restrictor and the tube are configured such that the liquid begins to exit the opening in the cap before the beverage begins to exit the opening in the cap.
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
B65D 51/28 - Closures not otherwise provided for combined with auxiliary devices for non-closing purposes with auxiliary containers for additional articles or materials
B65D 1/32 - Containers adapted to be temporarily deformed by external pressure to expel contents
A47G 19/22 - Drinking vessels or saucers used for table service
A61K 31/573 - Compounds containing cyclopenta[a]hydrophenanthrene ring systemsDerivatives thereof, e.g. steroids substituted in position 17 beta by a chain of two carbon atoms, e.g. pregnane or progesterone substituted in position 21, e.g. cortisone, dexamethasone, prednisone or aldosterone
C12N 15/113 - Non-coding nucleic acids modulating the expression of genes, e.g. antisense oligonucleotides
A composition comprising at least one of oleuropein or curcumin can treat or prevent sarcopenia, reduce a loss of at least one of muscle quality or muscle mass, increase at least one of muscle quality or muscle mass, and/or improve recovery of at least one of muscle quality or muscle mass after muscle atrophy. The composition can be administered to an individual who is elderly and/or frail.
A machine (1) for processing a liquid food substance (10) includes: a container (2) having an outside wall (2'') and delimiting a food cavity (2') for containing the food substance (10); an impeller (20) for driving the food substance (10) in the cavity (2'); a housing (3) having an outside wall and delimiting a powered cavity (3' ) that is adjacent the container (2) and that contains a motor (30) for driving the impeller (20) and a thermal conditioner (40) for managing heat in the food cavity (2'); and a control unit (31) for controlling the impeller motor (30) and the thermal conditioner (40). The thermal conditioner (40) has different first and second sections (41,42) extending over different first and sections of the outside housing wall (3' ' ' ' ). The first and second conditioner sections (41,42) are configured to generate different levels of thermal energy per cm2. The first and second housing sections are adjacent to and extend over respective distinct first and second outside container wall sections (21,22) and/or form therewith a same first wall section and a same second wall section distinct from the same first wall section.
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 43/046 - Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
25.
A SYSTEM FOR MULTI-INGREDIENT BEVERAGE PREPARATION FROM VARIOUS CONTAINER TYPES
The invention concerns a beverage preparation machine (1) comprising a fluid system comprising a fluid source (2), a pump (3), a heating element (4), at least two container holders (7a, 7b) adapted for receiving ingredient containers (11, 17), a control unit (8) for controlling the fluid system to prepare a beverage by mixing fluid with the beverage ingredient contained in the containers to produce a mixed beverage component in each of the containers, wherein the control unit is further arranged to dispense part or whole of the mixed components sequentially or simultaneously to produce the beverage, wherein the container holders (7a, 7b) differ from one another for holding containers of different sizes and/or types and, and wherein it further comprises separate fluid injection interfaces (9a, 9b) having different structural and kinematic configurations, and arranged for independently delivering fluid in one of the corresponding ingredient containers; each interface being connected to the fluid system and being adapted to a different container.
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
26.
A CLUMPING DEODORIZER COMPRISING AN ACTIVATED CARBON CORE
A method of making clumping deodorizer granules can include applying a clumping agent to a particles containing activated carbon to at least partially coat an outer surface of the particles with a distinct layer comprising the clumping agent. Clumping deodorizer granules can include particles containing activated carbon, and an outer surface of each of the particles is at least partially coated with a distinct layer containing a clumping agent. A method of reducing malodor from animal waste can include adding clumping deodorizer granules to a pet litter in a litter box, the clumping deodorizer granules including particles containing activated carbon, and an outer surface of each of the particles is at least partially coated with a distinct layer containing a clumping agent.
The invention relates to a food or beverage preparation assembly comprising: - a container holder (11) adapted for receiving a container and comprising an outlet port (15), and - an inlet port (14) for connecting the assembly to a source (3) of a fluid mixing ingredient. Between the inlet port (14) and the container holder (11), the assembly comprises a chamber (16) having a variable volume, such that an alternating increase and decrease in the volume of the chamber (16) may be provided for pumping mixing ingredient from the source of mixing ingredient to the inlet port (14) of the assembly, and for generating a flow of mixing ingredient through the chamber (16) having a variable volume and through the container holder (11). The invention also relates to a food or beverage preparation machine such an assembly embedded in a mixing head.
A method of making absorbent granules can include mixing activated carbon with a liquid and a binder to form a slurry; applying the slurry to particles of absorbent core material to at least partially coat the particles of the core material with a first distinct layer containing the activated carbon; and applying a clumping agent to the first distinct layer to at least partially coat the first distinct layer with a second distinct layer containing the clumping agent. The absorbent granules can be used as a deodorizer and/or a pet litter, and each of the absorbent granules can include an absorbent core, a first distinct layer containing activated carbon, and a second distinct layer containing a clumping agent such that the first distinct layer is between an outer surface of the absorbent core and an inner surface of the second distinct layer.
An array of nutritional compositions for infants and/or young children is proposed. Each composition of such array is targeted at a specific age of the infant/young child and it formulated such as to prevent sub-optimal body composition of the subject (especially in terms of fat mass and/ or fat-free mass). By preventing sub-optimal body composition the array of the invention help preventing later in life undesired health conditions such as obesity, overweight, diabetes and diabetes related conditions, and/or cardiovascular diseases.
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A61K 38/17 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans
A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
The present invention relates generally to probiotics, in particular probiotics capable of bio-converting olive polyphenols. The invention relates to a method of selecting a probiotic strain or probiotic strain mixture. Further aspects of the invention include the use of a probiotic strain to increase the bio-efficacy of olive polyphenols and a composition comprising a probiotic strain for use in the potentiation of a therapeutic effect and/or a prophylactic effect of oleuropein.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61K 36/63 - Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
C12Q 1/6809 - Methods for determination or identification of nucleic acids involving differential detection
C12Q 1/689 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for detection or identification of organisms for bacteria
A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having β-glycosidase activity or a β-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both β-glycosidase activity and esterase activity or an enzyme having both β-glycosidase activity and esterase activity, (iv) a first probiotic having β-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having β-glycosidase activity and an esterase, (vi) a β-glycosidase and a probiotic having esterase activity and (vii) a β-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein. The composition can be for treating or preventing impaired mobility in an older adult; stimulating bone formation and/or inhibiting bone resorption; treating or preventing synovitis in an individual in need or at risk thereof or treating or preventing articular cartilage degradation subsequent to synovitis in an individual having or recovering from synovitis; or preventing or treating cartilage breakdown.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61K 36/63 - Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
C12Q 1/6809 - Methods for determination or identification of nucleic acids involving differential detection
C12Q 1/689 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for detection or identification of organisms for bacteria
A61K 31/7042 - Compounds having saccharide radicals and heterocyclic rings
in vivoin vivoin vivo to form HVA and/or isoHVA). The composition can be administered to an individual to treat or reduce incidence of impaired mobility in an older adult; stimulate bone formation and/or inhibit bone resorption; treat or reduce incidence of synovitis in an individual in need or at risk thereof; treat or reduce incidence of articular cartilage degradation subsequent to synovitis in an individual having or recovering from synovitis; or treat or reduce incidence of cartilage breakdown.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61K 36/63 - Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
C12Q 1/6809 - Methods for determination or identification of nucleic acids involving differential detection
C12Q 1/689 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for detection or identification of organisms for bacteria
A61K 31/7042 - Compounds having saccharide radicals and heterocyclic rings
A method of minimizing fat accumulation in a growing animal without limiting caloric intake or preventing or treating obesity in an animal, the method comprising orally administering a ketogenic diet and a nutrient blend to the animal. The nutrient blend can include at least four nutrients selected from the group consisting of walnut, maitake mushroom extract, EGCG, turmeric root powder, lycopene, taurine, EPA, and DHA to the animal.
A61K 36/9066 - Curcuma, e.g. common turmeric, East Indian arrowroot or mango ginger
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
A61K 36/53 - Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
The invention relates to a food or beverage dispensing device (10) comprising holding means (30) accepting at least two containers (20, 20') of similar configuration; the holding means (30) being configured to cooperate with receiving means (60) in the device (10) to insert and position the at least two containers (20, 20') in the device (10) for preparing a food or beverage, each container comprising at least an ingredient for the preparation of a food or beverage; the holding means (30) comprising positioning means (31) to position in a certain manner the containers in the holding means (30) and also comprising an interface area (32) for each of the containers placed, such that free access is left to operate the containers injecting a fluid for the preparation of the food or beverage and to open and/or close the dispensing outlet of the food or beverage prepared. The at least two containers (20, 20') are configured as flexible pouches or sachets. The invention further relates to a food or beverage dispensing system (100) comprising a food or beverage dispensing device (10) as described and at least two containers (20, 20') provided on holding means (30). The invention also relates to a method for preparing a food or beverage using a food or beverage dispensing system (100).
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A composition contains at least one probiotic or enzyme selected from the group consisting of (i) a probiotic having β-glycosidase activity or a β-glycosidase, (ii) a probiotic having esterase activity or an esterase, (iii) a probiotic having both β-glycosidase activity and esterase activity or an enzyme having both β-glycosidase activity and esterase activity, (iv) a first probiotic having β-glycosidase activity and a second probiotic having esterase activity, (v) a probiotic having β-glycosidase activity and an esterase, (vi) a β-glycosidase and a probiotic having esterase activity and (vii) a β-glycosidase and an esterase. The at least one probiotic can form one or more of oleuropein aglycone, elenolic acid, hydroxytyrosol acetate or hydroxytyrosol from oleuropein. The composition can comprise oleuropein. The composition can be for treating or preventing impaired mobility in an older adult; stimulating bone formation and/or inhibiting bone resorption; treating or preventing synovitis in an individual in need or at risk thereof or treating or preventing articular cartilage degradation subsequent to synovitis in an individual having or recovering from synovitis; or preventing or treating cartilage breakdown.
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61K 36/63 - Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
C12Q 1/689 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for detection or identification of organisms for bacteria
Methods and compositions for providing a health benefit to an animal using a nutrient blend. In one embodiment, the method can comprise orally administering a composition comprising at least four of the nutrients selected from the group of walnut, maitake mushroom extract, EGCG, turmeric root powder, lycopene, taurine, EPA, and DHA to the animal.
A61K 36/9066 - Curcuma, e.g. common turmeric, East Indian arrowroot or mango ginger
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
A61K 36/53 - Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
37.
READY-TO-DRINK MILK BASED BEVERAGES WITH IMPROVED TEXTURE AND STABILITY
The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.
The invention relates to a method for applying a sealing member onto the cup-shaped container of a capsule intended for producing a beverage in a beverage production device, wherein the container has a bottom wall, a side wall with an outer surface, an open end and an annular flange which extends from the side wall of the container at the open end; the flange comprising a flange outer surface merging with the outer surface of the side wall at a transition area an flange inner surface opposite to the outer surface for being sealed with a beverage delivery wall, the method comprising the steps of: depositing molten thermoplastic polymer material by a depositing apparatus onto the outer surface of the annular flange and/or onto the transition area, subsequently pressing the thermoplastic polymer material by a punch-die while the material still being plastically deformable so as to conform it in its final shape onto the outer surface of the annular flange and/or onto the transition area thereby forming it into an annular sealing member attached to the container. The invention further relates to a device adapted for carrying out the method.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
B29C 43/18 - Compression moulding, i.e. applying external pressure to flow the moulding materialApparatus therefor of articles of definite length, i.e. discrete articles incorporating preformed parts or layers, e.g. compression moulding around inserts or for coating articles
B29C 45/14 - Injection moulding, i.e. forcing the required volume of moulding material through a nozzle into a closed mouldApparatus therefor incorporating preformed parts or layers, e.g. injection moulding around inserts or for coating articles
B29C 45/56 - Means for plasticising or homogenising the moulding material or forcing it into the mould using mould parts movable during or after injection, e.g. injection-compression moulding
B29C 70/80 - Moulding sealing material into closure members
The invention relates to a manufacturing process for the production of a bouillon powder. In particularly the invention relates to a process for the production of a bouillon powder comprising a lipid-fiber powder. The invention also relates to the product obtained and the use thereof for preparing a food product.
The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78wt% of oil or fat (by weight of total lipid-fiber powder) and 22 to 60wt% of a vegetable fiber (by weight of total lipid-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the oil or fat has a solid fat content (SFC) at 20°C below 12 wt%.
The invention relates to a manufacturing process for the production of a bouillon tablet. In particularly the invention relates to a process for the production of a bouillon tablet comprising a lipid-fiber powder, The invention also relates to the tablet itself and the use thereof for preparing a food product.
The present invention relates to a barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 45 - 55 wt. % of a fat or fat blend consisting of interesterified high oleic sunflower oil, said fat or fat blend comprising triglycerides having a fatty acid composition as a wt. % of total fatty acids of: 3 <= C16:0 <= 12 (palmitic acid); 24 <= C18:0 <= 45 (stearic acid); 35 <= C18:1 <= 65 (oleic acid); 0 <= C18:2 <= 2 (linoleic acid) and said fat blend comprising a solid fat profile comprising: 40% <= N0 <= 70%; 30% <= N10 <= 65%; 2% <= N20 <= 55%; 0 <= N25 <= 25%; 0% <= N30 <= 5%; N35 <= 1% and said barrier coating having yield stress of 0.40 to 1.65Pa at 40°C and a particle size of 30 - 40 microns. The invention also relates to the use of such a fat or fat blend for barrier coatings, a method of preparing the coating composition and a wafer at least partly coated with the barrier coating.
The invention relates to method for preparing a foodstuff in a food processing system (100), the system comprising solid state radio frequency cooking means (51) that transmits an electromagnetic wave to a food substrate and a cavity where the food is cooked, the method monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means (51) and the reflected power in the cavity, for optimising the delivery of the radio frequency power to the food substrate by controlling and adjusting at least two parameters: the emitted frequency of the solid state radio frequency cooking means (51) and the distance of the cooking means (51) to the food substrate. In the method of the invention, the dielectric properties, the water content and/or the compaction of the food substrate are monitored throughout the preparation method.
The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention.
The invention concerns a method for filling a thermoplastic container (2), comprising a mouth (2a), with a gasified liquid having a pressure (P), said method using a filling unit (1) and comprising the steps of: - Positioning the container (2) under a filling head (3) of the filling unit (1), the filling head (3) comprising a product filling valve (8); - Establishing fluid tight connection between the filling head (3) and the mouth (2a) of the container (2); - Delivering a first volume of a first product (FL) in the container, said first volume being less than 10% of the maximum defined volume of the container; - Pressurizing the container (2) with a pressurized gas (G) at a pressure similar to the pressure (P) of the gasified liquid to be filled, using at least one pressurization valve (9a, 9b); - Filling the container (2) under pressurized condition until its maximum defined volume with the gasified liquid (PL), using the product filling valve (8); - Depressurizing the container (2) using a venting valve (10); - Separating the container(2) from the filling head (3); the resulting gasified liquid in the container (2) being a mixture of the first product (FL) and of the gasified liquid (PL). The invention is also related to the associated devices.
B67C 3/06 - Bottling liquids or semiliquidsFilling jars or cans with liquids or semiliquids using bottling or like apparatus using counterpressure, i.e. filling while the container is under pressure
B67C 3/26 - Filling-headsMeans for engaging filling-heads with bottle necks
B67C 3/22 - Bottling liquids or semiliquidsFilling jars or cans with liquids or semiliquids using bottling or like apparatus Details
46.
A METHOD OF PRODUCING FROZEN CONFECTION WITH PROTEIN AGGLOMERATION AND DELAYED SUCROSE ADDITION
The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2 % wt, the composition comprising 3 - 17 wt. % fat, 3 - 17 wt. % milk solids non-fat, and 1 - 10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1 – 6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°- 100°C for a period of 0.5 – 3 min to form agglomerated protein comprising casein and whey, adding 3 – 25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.
The disclosure provides a method for predicting that a subject having inflammatory bowel disease (IBD) will have a clinical response or remission to an anti-α4β7 integrin during the course of therapy by assessing the concentration of the anti-α4β7 integrin drug at the induction or maintenance phase, respectively in a sample from the subject. The disclosure also provides a method for predicting whether a subject having inflammatory bowel disease (IBD) will be a remitter to an anti-α4β7 integrin drug treatment regimen by detecting the presence or level of at least one predictive marker.
The present invention relates to a method for producing roast coffee beans with improved aroma, wherein extracted roast coffee beans are treated with an aqueous liquid comprising glycosidase to hydrolyse carbohydrates in the coffee beans, and the aqueous solution is subsequently used to infuse green coffee beans before roasting.
Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives the creamers comprising plant oil and plant proteins, and being further characterized in that the creamers comprise baking soda and citrus fruit juice concentrate, wherein the citrus fruit juice concentrate comprises acid component comprising citric acid and malic acid.
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices
A23L 2/06 - Extraction of juices from citrus fruits
Container for a beverage or foodstuff preparation machine, the container for containing beverage or foodstuff material and comprising a code encoding preparation information, the code comprising a reference portion (80) and a data portion (78). The reference portion (80) comprises three reference units (86) defining a reference line (81), the three reference units (86) being arranged at the vertices of an isosceles reference triangle having a reference apex angle. The data portion comprises discrete positions (75) at locations determined relative to the reference line (81), each discrete position either comprises or does not comprise a data unit (82) to at least partially encode the preparation information, wherein the discrete positions (75) are arranged at vertices of a grid of isomorphic tessellating isosceles data triangles, the data triangles having a data apex angle different from the reference apex angle.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
A47J 31/06 - Filters or strainers for coffee or tea makers
A47J 31/44 - Parts or details of beverage-making apparatus
G06K 19/06 - Record carriers for use with machines and with at least a part designed to carry digital markings characterised by the kind of the digital marking, e.g. shape, nature, code
The present invention provides a method for producing caffeine, wherein the method comprises: (a) combining a coffee extract comprising caffeine with an aqueous organic acid; (b) crystallizing the coffee extract and the aqueous organic acid so as to form caffeine-organic acid co-crystals in an aqueous phase; (c) separating the caffeine-organic acid co-crystals from the aqueous phase; and (d) extracting caffeine from the co-crystals obtained in step (c), wherein step (d) comprises placing the co-crystals in an aqueous solution so as to form a caffeine precipitate and a solution comprising the organic acid. Also provided is a method for producing a decaffeinated coffee extract comprising chlorogenic acids.
A23F 5/22 - Reducing or removing alkaloid content from coffee extract
C07D 473/12 - Heterocyclic compounds containing purine ring systems with oxygen, sulfur, or nitrogen atoms directly attached in positions 2 and 6 two oxygen atoms with radicals containing only hydrogen and carbon atoms, attached in position 1 or 3 with methyl radicals in positions 1, 3, and 7, e.g. caffeine
52.
LIQUID CONTAINER, BEVERAGE PRODUCTION SYSTEM AND METHOD FOR DETECTING ONE OR A PLURALITY OF LIQUID FILLING LEVELS OF A CONTAINER
The invention relates to a container (2) for receiving a liquid comprising a thin film capacitive sensor (100) comprising a level sensor for detecting the liquid filling level of the container (2) over time, wherein the sensor (100) further comprises a settable device allowing setting one or more desired liquid filling levels of the container (2), of the same or of different liquids. Preferably, the settable device is configured as a touch screen, arranged in the external layer of the sensor (100). The invention further relates to a beverage production system (S) comprising a beverage production machine (1) having a beverage production unit (10) for preparing and dispensing a beverage and a control unit (50) for controlling a beverage production of the beverage production unit (10), and a container (2) as the one described. Yet further, the invention relates to a method for setting one or a plurality of liquid filling levels of a container (2).
The invention relates to a beverage machine (1) having an external housing (10) and a movable beverage preparation module (20, 30) that is configured to process a beverage and/or a beverage ingredient to be dispensed. The housing (10) has a front opening (10') and forms a cavity (10'') for housing the module (20, 30). The module (20, 30) is insertable as a unit into an operative position into the cavity (10'') and removable as a unit out of the cavity (10'') via the front opening (10'). The housing (10) has a cavity connector (11) in the cavity (10'') and the module (20, 30) has a module connector that is connected to the cavity connector (11) when the module (20, 30) is located there against while reaching its operative position and that is disconnected from the cavity connector (11) when the module (20,30) is removed from the cavity (10''). At least one (11) of the connectors has a connection interface device (11a) that is resiliently mounted to a connection base device (11b) to enable a positioning adjustement of the interface device (11a) when the module connector and the cavity connector (11) are connected together.
The invention relates to a beverage machine (1) having an external housing (10) and a plurality of movable beverage preparation modules (20,30) that are configured to process a beverage and/or a beverage ingredient to be dispensed via at least one beverage dispensing outlet (25) to a user-cup or user-mug (2). The housing (10) has a front opening (10') and forms a cavity (10'') for housing the modules (20, 30). The or each movable module (20, 30) is insertable as a unit into an operative position into the cavity (10'') and removable out of the cavity (10'') via the front opening (10'), such as movable along a substantially horizontal direction into and out of its operative position. The or each movable module (20, 30) is insertable as a unit into the cavity (10'') into its operative position and removable out of the cavity (10'') via the front opening (10') independently of the presence inside the cavity (10'') of any other movable beverage preparation module (20, 30) in its operative position.
The invention concerns a beverage preparation machine (100) comprising : - at least one container (1) for storing a beverage ingredient in bulk, - at least one dosing unit (2) for metering and dispensing a metered dose of beverage ingredient from the container, the bottom of the container cooperating with the dosing unit in order to supply beverage ingredient to the dosing unit, and the dosing unit (2) comprising a housing () and a dosing drawer able to slide longitudinally in and out of said housing (3) through the front end (34) of the housing between a metering position and a dispensing position respectively, - a water supply (105), - at least one beverage preparation chamber (3), said chamber being positioned under the dosing unit, the top (31) of said chamber being opened to receive the dose of beverage ingredient from the drawer of the dosing unit and said chamber being configured to receive water from the water supply, - a blowing device (4) configured for supplying a flow of air in the machine, and - an air conduit (5) to guide the flow of air between the blowing device and the area at the top of the beverage preparation chamber, wherein the machine comprises a device for closing the air conduit when the dosing drawer moves in the dispensing position.
A47J 31/44 - Parts or details of beverage-making apparatus
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
The present invention relates to a creamer composition comprising ultra-high oleic oils, with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition. The creamer composition may comprise blend of high oleic sunflower and high oleic soybean oil in the range of 90:10 to 10:90 or blend of high oleic soybean and high oleic algal oil in the range of 90:10 to 10:90. The creamer composition may also comprise added oil soluble antioxidants. The invention also relates to a beverage composition comprising the liquid or powder creamer composition, and a method of making it.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
57.
MEROTERPENOID COMPOUNDS FOR USE IN THE PREVENTION AND TREATMENT OF A NEUROLOGICAL DISORDER
The present invention relates to a compound, in particular a meroterpenoid compound, or salt thereof, for use in the prevention and/or treatment of a neurological disorder in an individual. The compound of the invention can promote lactate secretion. A composition comprising the compound of the invention, and a food or food extract enriched with said compound or composition is also provided.
The invention provides methods for mimicking chronic caloric restriction to impart a health benefit in an animal or for using an intermittent partially restricted diet to impart a health benefit to an animal. Such methods can include feeding an animal two different diets having differing caloric contents in a specific ratio to achieve such benefits.
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
A23K 50/40 - Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
A61P 9/10 - Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
59.
METHODS FOR MIMICKING CHRONIC CALORIC RESTRICTION AND FOR IMPARTING HEALTH BENEFITS TO AN ANIMAL
The invention provides methods for mimicking chronic caloric restriction to impart a health benefit in an animal or for using an intermittent partially restricted diet to impart a health benefit to an animal. Such methods can include feeding an animal two different diets having differing caloric contents in a specific ratio to achieve such benefits.
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
A23K 50/40 - Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
A61P 9/10 - Drugs for disorders of the cardiovascular system for treating ischaemic or atherosclerotic diseases, e.g. antianginal drugs, coronary vasodilators, drugs for myocardial infarction, retinopathy, cerebrovascula insufficiency, renal arteriosclerosis
The invention relates to an ambient-stable drinkable fermented dairy product comprising a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to 0.60 wt% of pectin, 0.35 to 0.55 wt% of waxy starch, wherein said product has a pH of 4.15 to 4.3, a milk protein content of 2.3 to 3.0 g/100mL and a fat content of 1.8 to 4.0 g/100mL, and a process for making it.
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
Some embodiments can include a device for detecting heart rate. In a number of embodiments, the device can comprise at least one capacitive displacement sensor coupled to a strap. In many embodiments, the at least one capacitive displacement sensor can comprise two electrodes. In some embodiments, the two electrodes can comprise an outer transmitting electrode and an inner receiving electrode. In various embodiments, the at least one capacitive displacement sensor can detect a pulse by producing a signal associated with a distance change between a skin of a wearer of the device and the at least one capacitive displacement sensor. Other embodiments of related apparatuses, methods and systems are also provided.
Synthetic nutritional compositions tailored for infants of specific ages comprising gamma tocopherol in concentrations reflecting those found in human milk produced for infants at a corresponding lactation stage, and nutritional systems comprising them.
The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of animal fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
A23P 10/10 - Securing foodstuffs on a non-edible supporting member
A23P 10/35 - Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
A23P 20/18 - Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
Inline fluid foaming device (10) for providing a foamed fluid directly into a container, the device (10) comprising an air path (120) for introducing a certain quantity of air into the device (10), and a fluid path (130) for introducing fluid into the device (10) coming from a fluid container (16), the mixture of air and fluid passing to a centrifugal pumping and foaming element (11) such that the amount of fluid into the device (10) is pumped by the centrifugal movement of the pumping and foaming element (11) and the foaming of the mixture is provided by driving it under a certain level of shear stress in the element (11), the device (10) further comprising a heating unit (14) to where the foamed mixture of fluid and air is conveyed for its optional later heating. The invention further relates to a beverage system comprising such an inline fluid foaming device (10) and a beverage dispensing machine.
Gender specific synthetic nutritional compositions comprising gamma tocopherol in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding stage of lactation, and nutritional systems comprising them.
Ready to drink coffee beverages are provided. The beverage comprises coffee; medium chain triglycerides (MCT); high acyl gellan gum; plant-based protein; and buffer wherein coffee is 0.5-2.5 w/w%, and MCT is 5-10 w/w%. The beverage can be refrigerated and shelf-stable in a homogenous state for at least six months at 4, 20 and 30°C.
A23F 5/14 - Treating roasted coffeePreparations produced thereby using additives, e.g. milk or sugarCoating
A23F 5/24 - Extraction of coffeeCoffee extractsMaking instant coffee
A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/16 - Inorganic salts, minerals or trace elements
The present invention generally relates to a method for predicting high blood level glucose in biofluid of a subject. Methods of improving glucose level management in an adolescent subject are also provided.
Container for a beverage preparation machine or foodstuff preparation machine, the container for containing beverage or foodstuff material and comprising a code encoding preparation information, in particular preparation information for a beverage preparation machine or foodstuff preparation machine to prepare a beverage or a foodstuff with beverage or foodstuff material contained in the container, the code comprising a reference portion and a data portion. The reference portion comprises at least one reference configuration defining a virtual reference line. The data portion comprises a virtual encoding line intersecting the virtual reference line at a virtual intersection point and a sequence of data units comprising at least two data units aligned at a distance from each other along the virtual encoding line for encoding a sequence of operations of the preparation information. Each data unit of the sequence of data units encodes an operation of the sequence of operations, wherein a relative position of each data unit in the sequence of data units encodes a nature of the encoded operation and wherein a distance between the data unit and the virtual intersection point and/or a distance between the data unit and another data unit of the sequence of data units or of another sequence of data units encodes a value of a condition for the performance of the encoded operation.
G06K 7/10 - Methods or arrangements for sensing record carriers by electromagnetic radiation, e.g. optical sensingMethods or arrangements for sensing record carriers by corpuscular radiation
G06K 7/14 - Methods or arrangements for sensing record carriers by electromagnetic radiation, e.g. optical sensingMethods or arrangements for sensing record carriers by corpuscular radiation using light without selection of wavelength, e.g. sensing reflected white light
G06K 19/06 - Record carriers for use with machines and with at least a part designed to carry digital markings characterised by the kind of the digital marking, e.g. shape, nature, code
A47J 31/44 - Parts or details of beverage-making apparatus
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
A beverage which comprises glucosamine or a salt thereof, calcium, phosphoric acid, malic acid and citric acid. In this beverage, the content of glucosamine or a salt thereof is 1.0 mass% or more in terms of glucosamine, the content of calcium is 0.15 mass% or more, and the pH value is 3.4 or lower.
A23L 2/70 - Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
The present invention concerns a highly selective process for the preparation of an ingredient comprising 1,3-Olein-2-palmitin (OPO), a triglyceride present in human breast milk. The present invention also relates to 1,3-Olein-2- palmitin (OPO) ingredient obtainable by the process.
C12P 7/64 - FatsFatty oilsEster-type waxesHigher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl groupOxidised oils or fats
A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
C11C 3/00 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis
C11C 3/12 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by hydrogenation
C11C 3/08 - Fats, oils or fatty acids obtained by chemical modification of fats, oils or fatty acids, e.g. by ozonolysis by esterification of fats or fatty oils with fatty acids
71.
METHODS AND DEVICES FOR DETERMINING SIGNAL QUALITY FOR A SWALLOWING IMPAIRMENT CLASSIFICATION MODEL
A device can screen swallowing safety and swallowing efficiency. The device includes a processor configured to receive accelerometry data, determine a an A-P and S-I signal summed spectrogram from the accelerometry data, and perform one or more of identifying a missing swallow, identifying that the data was clipped from the start, identifying that the data was clipped from the end, or identifying that the data contains noise. The device can have a user interface configured to provide one or more outputs including at least one of audio or graphics based on these identifications. If the data does not contain these signal quality issues, the device can compare the data against preset classification criteria defined for each of swallowing safety and swallowing efficiency and thus classify each of the swallowing events with a swallowing safety classification and a swallowing efficiency classification.
The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The present invention relates to compositions comprising galactooligosaccharides (GOS) and probiotic bacteria obtained by a process comprising the step of growing the bacteria in a medium comprising GOS, such composition having the effect of boosting the synbiotic effect of the probiotic bacteria with the GOS. Health benefits of the probiotic bacteria as obtained by such a fermentation process are also contemplated.
There is provided a foaming creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1; and a foamer ingredient comprising gas under pressure. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.
A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
The invention concerns a device for storing, metering and dispensing bulk material, said device comprising : - a container (1) for storing the bulk material, and - a dosing unit (2) comprising : - a housing (3), - a drawer (4) able to slide longitudinally in and out of said housing (3) through the front end (34) of the housing between a metering position and a dispensing position respectively, said drawer comprising a bottom wall (41), a top wall (42), and a metering cavity (43), wherein the two lateral walls (33a, 33b) of the housing are vertically constricted.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47F 1/035 - Dispensing means having measuring devices
G01F 11/18 - Apparatus requiring external operation adapted at each repeated and identical operation to measure and separate a predetermined volume of fluid or fluent solid material from a supply or container, without regard to weight, and to deliver it with measuring chambers moved during operation of the valve type, i.e. the separating being effected by fluid-tight or powder-tight movements wherein the measuring chamber reciprocates for fluent solid material
The invention relates to a food processing system (100) able to deposit and/or deliver food under a certain pattern and to heat and/or cook at least part of it, wherein deposition is done onto a deposition surface (20) in one or a plurality of shapes and/or layers (90); the processing system (100) further comprising cooking means (50) configured to selectively cook at least part of the shapes and/or layers deposited; the deposition surface (20) and/or the cooking means (50) being relatively moveable with respect to each other; and the cooking means (50) being arranged above the deposition surface (20) and comprising a solid state radio frequency cooking system (51) and/or an infrared generator (52) to transfer radiative and/or convection energy to the deposited food. The invention further relates to a method for preparing a foodstuff by using a food processing system (100) as the one described, the method comprising the following steps: - depositing onto the deposition area (20) a certain food pattern in one or a plurality of shapes and/or layers; - positioning the cooking means (50) on top of the deposited food pattern; - activating the cooking means (50) simultaneously or successively to the deposition of the food pattern to heat and/or cook at least part of the deposited shapes and/or layers, controlling the distance of the cooking means (50) to the deposition surface (20) and the food deposited in order to maximize the energy density to the food surface.
A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A human milk fortifier composition comprising one or more human milk oligosaccharide. Said human milk fortifier composition may be tailored to fortify the breastmilk of a multiparous woman.
A human milk fortifier composition comprising one or more human milk oligosaccharides. Said human milk fortifier composition may be tailored to fortify the breast milk of a woman who has given birth by Caesarean section.
A human milk fortifier composition comprising one or more human milk oligosaccharides. Said human milk fortifier composition may be tailored to fortify the breast milk of a primiparous woman.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
81.
CREAMERS WITH IMPROVED TEXTURE/MOUTHFEEL AND METHOD OF MAKING THEREOF
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt%; caseinate salts in the range of 1.5 to 2.2 wt/wt%; mono-/diglycerides in the range of 0.13 to 0.3 wt/wt%; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt%; kappa-carrageenan in the range of 0.06 to 0.09 wt/wt%; iota-carrageenan in the range of 0.05 to 0.11 wt/wt%; and guar gum in the range of 0.1 to 0.4 wt/wt%.
A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 11/08 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
A23F 5/24 - Extraction of coffeeCoffee extractsMaking instant coffee
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
82.
A CAPSULE AND SYSTEM FOR PREPARING A BEVERAGE FROM SUCH CAPSULE WITH A SEAL MEMBER
The invention relates to a capsule (2) for the preparation of a beverage by extracting the substance in a beverage preparation device, comprising: - an aluminium capsule body (3) with a bottom, a side wall (6) and an outwardly extending flange (7), - a cover (8) attached to the outwardly extending flange (7) and, - a sealing member (9) at the outwardly extending flange (7) for providing a water sealing contact with an enclosing member of the beverage preparation device; wherein the sealing member (9) comprises at least one annular layer of polymeric material positioned on the outwardly extending flange wherein in use in the device, the sealing member is compressed and wherein the outwardly extending flange (7) comprises an annular recess (16) with an annular bottom wall (17), and an inner projecting wall (18) and an outer projecting wall (19), both projecting walls (18, 19) extending in a direction towards the bottom of the capsule body and wherein the annular layer of polymeric material (20) is entirely contained in the annular recess (16).
The invention relates to a manufacturing process for the production of a bouillon tablet or bouillon cube. In particularly the invention relates to a process for the production of a bouillon tablet or bouillon cube wherein the hygroscopic amorphous ingredients are encapsulated with fat and wherein the encapsulated hygroscopic amorphous ingredients have a fat content of between 22 to 80%.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
A23L 23/10 - Soup concentrates, e.g. powders or cakes
A23P 10/35 - Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
84.
SYSTEM AND METHODS FOR CALCULATING, DISPLAYING, MODIFYING, AND USING SINGLE DIETARY INTAKE SCORE REFLECTIVE OF OPTIMAL QUANTITY AND QUALITY OF CONSUMABLES
Embodiments of the disclosed system calculate a single score ("SDIS") for dietary intake over a period of time. In one embodiment, the single score is an indication of whether a subset of measurable nutrients (determined to be indicative of nutritional health) and energy consumed are within a healthy range that is specific to a user. Embodiments of the disclosed system determine whether each nutrient consumed falls within a healthy range. This range may be calculated by, for example, using a plurality of possible minimum intake values and an upper limit (if one exists) for each nutrient. Similarly, the system determines whether the energy consumed falls within a healthy range. The averaged nutrient score is then multiplied by an energy score to arrive at the final score. In an embodiment, the system particularly emphasizes the impact of the energy score treated as a multiplier rather than as a nutrient.
G16H 20/60 - ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
85.
BEVERAGE PREPARATION MACHINE WITH MANUALLY OPERATED PUMP WITH FLOW CONTROL MEANS
The invention relates to a beverage preparation machine (20) for providing a pressurized liquid to a dose of beverage ingredients (10) such as a coffee capsule, the machine comprising a pressurizing liquid chamber (1) designed for being filled with a predefined amount of liquid upon operation of a liquid pump (2) connected to a liquid reservoir (3) of the machine, a potential energy accumulator (4) that is associated to the pressurizing liquid chamber (1) and which is designed for being brought into a charged position upon filling of the pressurizing liquid chamber (1), a brewing chamber (5) for receiving the dose of beverage ingredients (10) and which is designed for being selectively brought in fluid communication with the pressurizing liquid chamber (1), the machine (20) further comprising flow control means (6a,6b) designed for regulating the amount of liquid conveyed from the liquid pump (2) into the pressurizing liquid chamber (1) depending on an operating position of the potential energy accumulator (4) and/or on the pressure of liquid in the pressurizing chamber (1).
A47J 31/38 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means operated by hand
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A liquid dispensing apparatus, may include a first container configured to hold a first liquid. The first container can have an opening in an end of the first container. The liquid dispensing apparatus may further comprise a frustoconical-shaped container inside and attached to the first container. The frustoconical-shaped container is configured to hold a second liquid. A frustum of the frustoconical-shaped container has an opening. The frustum of the frustoconical-shaped container is proximate to the end of the first container and the opening in the frustoconical-shaped container may have a smaller cross-sectional area than the opening in the first container. The frustoconical-shaped container separates the first liquid from the second liquid. When the first and the second liquids are poured from the apparatus, the first liquid flows through the opening in the first container, the second liquid flows through the opening in the frustoconical-shaped container and the opening in the first container, such that the first liquid begins to exit the opening in the first container before the second liquid begins to exit the opening in the first container.
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
A liquid dispensing apparatus may include a first container containing a first liquid. The first container can have an opening in an end of the first container. The liquid dispensing apparatus may also comprise a second container adjacent to the first container. The second container can contain a second liquid and the second container can have an opening in an end of the second container. The opening in the end of the first container can be proximate to the opening in the end of the second container. The first container and the second container can separate the first liquid from the second liquid. One of the first liquid and the second liquid can contain a tastant which is essentially absent from the other liquid or is present in a relatively differing amount. The arrangement of the first container and the second container, and/or the arrangement of the opening in the end of the first container and the opening in the end of the second container can be such that, when the first and the second liquids are poured from the apparatus, the first liquid flows through the opening in the end of the first container and the second liquid flows through the opening in the end of the second container, such that the first liquid begins to exit the opening in the end of the first container before the second liquid begins to exit the opening in the end of the second container.
B65D 81/32 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging two or more different materials which must be maintained separate prior to use in admixture
B65D 83/00 - Containers or packages with special means for dispensing contents
B65D 47/20 - Closures with discharging devices other than pumps comprising hand-operated members for controlling discharge
B65D 47/06 - Closures with discharging devices other than pumps with pouring spouts or tubesClosures with discharging devices other than pumps with discharge nozzles or passages
88.
MICRO-RNA BIOMARKERS OF BLOOD-BRAIN BARRIER DYSFUNCTION
A method for determining whether a subject has an impaired blood-brain barrier (BBB) or is at risk of developing an impaired blood-brain barrier (BBB) comprising determining the level of one or more biomarkers in one or more samples obtained from the subject, wherein the one or more biomarkers comprise a micro-RNA.
C12Q 1/6883 - Nucleic acid products used in the analysis of nucleic acids, e.g. primers or probes for diseases caused by alterations of genetic material
G01N 33/50 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing
89.
BEVERAGE PREPARATION MACHINE WITH CAPSULE RECOGNITION
A machine (1) for preparing and dispensing a beverage (2) has: a capsule extraction unit (10) having a first part (11) and a second part (12) that are relatively movable between a distant position for inserting a capsule (3) and a close position for extracting such capsule (3); a control unit (40) for controlling the extraction unit (10) to extract such capsule (3); an outlet (20) for dispensing said beverage (2) formed by extracting such capsule (3) to a user- receptacle (4) located in a receptacle placing area; and a capsule recognition arrangement (30) connected to the control unit (40) for recognizing the colour of at least part of a capsule inserted in the machine (1).
A container (1) made of plastic having a main axis (X) being provided with a body (5) and a bottom base (6) extending from a lower end of the body (5), the bottom base (6) comprising: • - a peripheral seat (7) defining a laying plane (8); • - a concave arch (10) which extends from the periphery of a central zone (11) of the bottom base (6) to the peripheral seat (7), said concave arch (10) having a rounded general shape with a concavity turned towards the outside of the container (1); • - a series of principal reinforcing grooves (13) which extend radially from the central zone (11) to at least the peripheral seat (7). The concave arch (10) has two annularly tangentially continuous concentric regions, i.e. a central region (15) and a peripheral region (16), said annularly tangentially concentric regions being in continuity with each other and presenting two different radius of curvature, the peripheral region (16) having a radius of curvature smaller than the one of the central region (15).
A method for roasting coffee beans comprising the steps of a) heating the coffee beans until the temperature of the coffee beans is at least 180°C; b) injecting a stream of oxygen-containing gas into the flow of hot air after the burner; and c) maintaining the injection of the stream of oxygen-containing gas until the end of the roasting process to mitigate the concentration of carbon monoxide in the roasting chamber, and wherein the coffee beans are roasted in a rotating fluidized bed roaster.
The invention concerns a container (1) made of plastic, provided with a body (5) and a bottom base (6) extending from a lower end of the body (5), the bottom base (6) comprising: - an annular central zone (11) concentric to an injection point (12) located approximately at the center of the bottom base (6); - a peripheral seat (7) defining a laying plane (8); - a concave arch (10) which extends from the periphery of the central zone (11) to the peripheral seat (7) and having a rounded general shape with a concavity turned towards the outside of the container (1); - a series of principal reinforcing grooves (13) which extend radially from the central zone (11) to at least the peripheral seat (7) defining for each principal reinforcing groove a main axis (G, G', G"), According to the invention, the bottom base (6) further comprises a series of notches (15) and in that at least one of the series of notches (15) locally interrupt at least one of the series of principal reinforcing grooves (13).
The present invention relates to a composition for coating frozen confection comprising, expressed in weight % based on the total weight of the coating, 5 - 65 wt. % particles comprising an amorphous continuous phase having a glass transition temperature of at least 40°C, and the particles having a closed porosity of 10 - 60%, and 25 - 85 wt. % added fat, and 0 - 55 wt. % non-fat particles. The invention also relates to a frozen confection coated with the composition.
The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfactant, wherein the porous particles have a closed porosity of between 10 and 80 %. A further aspect of the invention is a process for manufacturing a beverage powder.
A23L 23/10 - Soup concentrates, e.g. powders or cakes
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
The present invention relates to food compositions, in particular soft food compositions comprising amorphous porous particles, the amorphous porous particles comprising sweetener, bulking agent and surfactant. Further aspects of the invention relate to a spread having an enhanced sweetness perception and a process for manufacturing a food composition having a soft texture.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition
The present invention relates to a beverage powder comprising water-soluble porous particles comprising a tastant, the particles being able to float on water. Further aspects of the invention are the use of a beverage powder to reduce the quantity of tastant in a beverage and a bottled beverage.
The present invention relates to confectionery products, in particular to confectionery products having a filling comprising porous particles having an amorphous continuous phase. Further aspects of the invention relate to a process for manufacturing a confectionery product and a fat-based confectionery product having an enhanced sweetness perception.
A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/54 - Composite products, e.g. layered, coated, filled
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
99.
POWDERED THICKENER MAINTAINING ITS EXTENSIONAL PROPERTIES WHEN RECONSTITUTED AND FOR PROMOTING SAFE SWALLOWING BY INDIVIDUALS WITH DYSPHAGIA
A thickening powder promotes safe swallowing of a composition by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a composition, and mitigating a risk of aspiration during swallowing of a composition. The powder contains beta-glucan and a carrier ingredient that is a carbohydrate that is neutral toward or enhances the extensional properties of the composition. The carrier ingredient is preferably at least one of isomaltulose or a low molecular weight carbohydrate such as sucrose or lactose. The powder can be diluted in a liquid comprising at least one of water or milk to form at least a portion of a composition such as a nutritional product and to improve the cohesiveness of the composition.
A61K 9/00 - Medicinal preparations characterised by special physical form
A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
100.
POWDERED THICKENER MAINTAINING ITS EXTENSIONAL PROPERTIES WHEN RECONSTITUTED AND FOR PROMOTING SAFE SWALLOWING BY INDIVIDUALS WITH DYSPHAGIA
A thickening powder promotes safe swallowing of a composition by an individual with dysphagia and can be used in methods of treating dysphagia, promoting safe swallowing of a composition, and mitigating a risk of aspiration during swallowing of a composition. The powder contains beta-glucan and maltodextrin in an amount that is neutral toward or enhances the extensional properties of the composition. Optionally the thickening powder can also include a low molecular weight carbohydrate such as sucrose or lactose. The powder can be diluted in a liquid comprising at least one of water or milk to form at least a portion of a composition such as a nutritional product and to improve the cohesiveness of the composition.
A61K 9/00 - Medicinal preparations characterised by special physical form
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
