The present invention relates to immunomodulating probiotic lactic acid bacteria, to methods wherein the bacteria are used to reduce allergy, and to food products wherein the bacteria may be in incorporated to reduce allergy upon consumption of the product. Preferred probiotic lactic acid bacteria stimulate the Th1 and/or Th3 responses and/or represses Th2 responses in vivo asmay be determined by the cytokine profiles that are induced in humans upon consumption of the lactic acid bacteria.
A heat stable nutritional beverage having a pH of 6.6-8.2 comprising 5-12% w/w whey protein is obtained by incorporating 4-16% w/w of at least one sugar selected from di-oligo- and polysaccharides, wherein at least one monosaccharide is other than glucose.
The invention pertains to a powdered foamer composition or ingredient suitable for producing enhanced foam in foodstuffs and beverages, said composition or ingredient comprising, fat, carbohydrate and protein and entrapped gas, said composition or ingredient containing,on a dry weight basis, 0.1 -3 wt% of lecithin and/or at least one, preferably the sum of at least two, more preferably at least three phospholipids selected from the group consisting of phosphatidylserine (PS), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI).
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
4.
PARTICULATE FAT-CONTAINING POWDER, ITS PREPARATION AND ITS USE
The invention pertains to a foamer, creamer, topping base or whitening powder (or whitener), containing 0.05 –5 wt% of one or more phosphopeptide(s), based on the total dry weight of the powder. The powder may be characterized in that, upon addition of a liquid, it provides said liquid with a creamy, foamy and/or whitened appearance; it contains conventional amounts of fat, protein and carbohydrate. The phosphopeptides preferably comprise casein phosphopeptides (CPP).
The invention relates to an alcoholic beverage containing between 15 and 150 g/l of a particulate nut material, wherein the nut material has a particle size, preferably bimodal,between 0.05 and 200 ?m and the beverage contains 5 between 0.2 and 1.0 wt.% of a stabiliser comprising microcrystalline cellulose and optionally a soluble and/or anionic polysaccharide such as CMC.
The invention pertains to a foaming composition for beverages, which comprises fats, carbohydrates and proteins. The protein content, on a dry weight basis, is between 3 and 9%, and comprises a whey protein and casein, with a whey protein to casein weight ratio between 0.4 and 1.0. The fat content is preferably 20-45 % on a dry weight basis.
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
A23F 5/40 - Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
A23F 3/30 - Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
A23G 1/56 - Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk
7.
HEAT-STABLE, AQUEOUS LACTOFERRIN COMPOSITION AND ITS PREPARATION AND USE
The invention pertains to an aqueous composition containing lactoferrin, 35 –70 wt% carbohydrate and/or polyol stabilizers, based on the total weight of the aqueous composition, said composition exhibiting a pH higher than 2, lower than 5. At these 5 conditions, the aqueous composition and lactoferrin contained therein may be subjected to a heat treatment without significantly affecting the physiological activity of the lactoferrin. The invention thus particularly pertains to the above aqueous composition, being heat-treated, thus containing heat-stabilized lactoferrin.
The present invention relates to a method for producing a satiety-enhancing drinking yoghurt having a prolonged shelf life, the method comprising: a. fermenting a starting composition comprising milk, a bacterial culture, an emulsifier and a triglyceride oil, to produce a yoghurt having a pH of between 3.5 and 5.5; b. mixing the yoghurt with a carboxymethyl cellulose and optionally one or more further additives to provide a mixture having a pH of between 3.5 and 5.5, more preferably of between 3.8 and 4.5; and c. subjecting the mixture to heat sterilisation and homogenisation, to provide the satiety-enhancing drinking yoghurt having a prolonged shelf life. The present invention also provides a satiety-enhancing drinking yoghurt comprising a triglyceride oil, a galactolipid emulsifier and a carboxymethyl cellulose, wherein the carboxymethyl cellulose is present in an amount of 0.1 - 3 wt.%, more preferably of 0.3 - 1.5 wt.% with respect to the weight of the satiety-enhancing drinking yoghurt.
The invention relates to a process for the preparation of anhydrous lactose agglomerates, said process comprising (i) subjecting essentially anhydrous lactose primary particles comprising at least 60 wt % crystalline-lactose in a granulator to a wet granulation step at a temperature in the range of 30-100° C. using a binder solution, wherein the granulation mass is subjected to drying for at least part of the granulation step, and (ii) after-drying the granulation mass. The anhydrous lactose agglomerates thus produced comprise at least 50 wt %-lactose crystallites and have a total water content in the range of 0-1.0 wt %, which is required according to the standards laid down by the Pharmacopoeia for anhydrous lactose excipients. These agglomerates combine have excellent compactibility and flowability properties and are particularly useful as excipient in moisture-sensitive applications.
A proteolysate of a seed material derived from a plant species of the Asteraceae family, such as sunflower, has improved properties as a constituent of a culture medium for culturing eukaryotic, in particular animal cells. The seed material is defatted and is hydrolysed to a degree of 10 - 50% and subsequently separated from insolubles. The cells are particularly cultured for producing desir ed protein products.
The invention relates to the field of nutrition and medicine. Provided are compositions, bacterial strains and methods for inducing or enhancing satiety and satiation and for treating or preventing obesity, overweight and overweight related diseases.
A heat stable nutritional beverage having a pH of 6.6 - 8.2 comprising 5 -12 % w/w whey protein is obtained by incorporating 4 -16 % w/w of at least one sugar selected from di-oligo-and polysaccharides, wherein at least one monosaccharide is other than glucose.
The present invention relates to immuno modulat ing probiotic lactic acid bacteria, to methods wherein the bacteria are used to reduce allergy, and to food products wherein the bacteria may be in incorporated to reduce allergy upon consumption of the product. Preferred probiotic lactic acid bacteria stimulate the Th1 and/or Th3 responses and/or represses Th2 responses as may be determined by the cytokine profiles that are induced in human peripheral blood mononuclear cells upon coincubation with the lactic acid bacteria.
The invention pertains to controlled release excipient composition suitable in formulation of a slow or extended release tablet, wherein the composition contains a synergistic mixture of substantially uncross-linked carboxymethyl starch, or sodium starch glycolate (SSG), and a hydrophilic, non-ionic cellulose ether, preferably hydroxypropylmethylcellulose. Whether or not a SSG in the mixture is sufficiently uncross-linked in the context of the invention can be determined by means of sedimentation: 0.25 g of the formulation in 100 ml deionized water after 24 hours at 25 °C, if subjected to centrifugation at 6080 G at 25 °C for 15 minutes, should exhibit a sedimentation volume of more than 60 ml.
Use of at least one strain of a microorganism and/or a metabolite thereof in the manufacture of a support for administration to a subject for modulating satiety signalling, wherein the support is a pharmaceutically acceptable support or a food product. Suitably, the at least one strain of a microorganism and/or a metabolite thereof may be administered to the subject for the treatment and/or prevention of excess weight and/or a disease caused by excess weight. Likewise, the at least one strain of a microorganism and/or a metabolite thereof is administered to the subject for the treatment and/or prevention of obesity and/or a disease caused by obesity. Preferably, the microorganism is a probiotic microorganism. Suitably the microorganism may be a lactic acid bacterium. Li one embodiment the microorganism is a strain of Lactobacillus spp. and/or Bifidobacterium spp., for example a strain of Lactobacillus acidophilus, L. curvatus, L. salivarius and/or B. lactis.
A protein hydrolysate having a degree of hydrolysis between 1 and 40% and containing between 1 and 70 wt.% of peptides having a molecular weight of less than 500 Da and less than 55 wt.% of peptides or proteins having a molecular weight of more than 5000 Da, on the basis of the total proteinaceous material of the composition, is effective in stimulating secretion of glucagon- like peptide- 1 (GLP-I). In addition, the hydrolysate may have DPP-IV inhibiting activity. The hydrolysate is suitable for the manufacture of a medicament, or food product for prophylaxis and/or treatment of a GLP-I mediated condition, in particular obesity, type 2 diabetes mellitus and an immunological disorder.
Moisture of the skin, skin lipid balance and skin smoothness can be improved by administering an oral composition containing, as active ingredients, proteins and/or protein hydrolysates wherein the total proteins and hydrolysates contain at least 2 wt.% of cysteine residues. Preferably, the hydrolysates have an average molecular weight of between 200 and 4000 Dalton. The composition is administered in such an amount that between 25 and 500 mg of cysteine per day is supplied.
The invention provides novel peptides having ACE-inhibiting properties derived from milk proteins, as well as their mixtures and their use as hypotensive aids. The peptides have from 2 up to 14 amino acid residues, at least one of which is a branched-chain amino acid. Examples include IV, LV, VLGPV, VPYPQ, VPYPQR, AVP, KIHP, KYKVPQL, FFVAPFPEVFG, VAPFPEVF, MKGLDI, KGLDI, LR, MHIRLS, MHI, IIA, IAEKT, LKALP, ALP and KK. The invention also provides a process of producing the peptide by enzymatic hydrolysis of milk proteins or other proteins.
C07K 5/062 - Dipeptides the side chain of the first amino acid being acyclic, e.g. Gly, Ala
C07K 5/068 - Dipeptides the side chain of the first amino acid containing more amino groups than carboxyl groups, or derivatives thereof, e.g. Lys, Arg
C07K 5/083 - Tripeptides the side chain of the first amino acid being acyclic, e.g. Gly, Ala
C07K 5/09 - Tripeptides the side chain of the first amino acid containing more amino groups than carboxyl groups, or derivatives thereof, e.g. Lys, Arg
C07K 5/103 - Tetrapeptides the side chain of the first amino acid being acyclic, e.g. Gly, Ala
C07K 5/11 - Tetrapeptides the side chain of the first amino acid containing more amino groups than carboxyl groups, or derivatives thereof, e.g. Lys, Arg
C07K 5/117 - Tetrapeptides the first amino acid being heterocyclic, e.g. Pro, His, Trp
C12P 21/06 - Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
The invention provides a method for the prevention or treatment of virus infections comprising administering, to a human or animal individual susceptible to or suffering from a virus infection, an effective amount of one or more casein phosphopeptides (CPP). Also provided is a composition containing such casein peptides and further agents such as vitamin C and/or nutritional components for use in treating or preventing virus infections.
The invention provides a method for the treatment of acne comprising orally administering to a person suffering from acne an effective amount of a whey protein fraction containing lactoferrin, and preferably containing further specific whey proteins. The lactoferrin is preferably native bovine lactoferrin and the whey protein fraction is administered at a level of between 10 mg and 2 g lactoferrin per patient per day.
