A disposable assembly contains a concentrated liquid food product and comprises an eductor and a microfiltration device. A water inlet of the eductor is configured for connection to an external source of water. A gas inlet of the microfiltration device is configured for connection to an external source of gas and an outlet of the microfiltration device is configured for discharging a foamed food product created by the microfiltration device from the disposable assembly. A system for preparing a foamed food product comprises a product preparation apparatus for preparing said foamed food product, and such a disposable assembly. The apparatus comprises a water source, a water heater and water pressurizing means configured for detachable connection to the eductor of the disposable assembly. The apparatus further comprises a pressurized gas source and gas pressurizing means configured for supplying pressurized gas to the microfiltration device. In a method for preparing a foamed food product heated water is supplied to the water inlet of said eductor for entraining concentrated liquid food product out of the holder and for mixing said concentrated liquid food product with the heated water.
A first aspect of the present invention relates to a method for the preparation of dairy gels from a dairy composition by means of a high isostatic pressure treatment. A second aspect of the present invention further relates to dairy gels obtainable by such method and a third aspect of the present invention relates to the use of such gels in food products.
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
The present invention is directed to a frozen and/or chilled food product comprising a fat based composition wherein the fat based composition comprises a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It was found that adding a milk fat fraction to a fat based composition improves the crack of the fat based composition, especially when applied as coating on a frozen product, shortens the solidification time of the fat based composition in or on a frozen or chilled food product, and/or gives a longer lasting taste of the fat based composition in or on a frozen and/or chilled food product.
Vehicle comprising a beverage preparation assembly (2) for local beverage preparation. The vehicle (1) has a frame body (3) with a plurality of walls (4) providing structural strength to the vehicle (1). The frame body (3) also forms a main internal space (5) for accommodating at least one main beverage ingredient package (6), and the plurality of walls (4) comprise thermally insulating material.
G07F 13/06 - Coin-freed apparatus for controlling dispensing of fluids, semiliquids or granular material from reservoirs with selective dispensing of different fluids or materials or mixtures thereof
A47B 31/02 - Service or tea tables, trolleys, or wagons with heating, cooling or ventilating means
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
Method for ordering a beverage prepared in a beverage preparation assembly (2) using a mobile device (11). The mobile device (11) has a processing device (10) and a user interface (12) connected to the processing device (10). Beverage order data is prepared by subsequently determining a plurality of beverage parameters,comprising one or more additional beverage ingredient parameters (17, 18) and a structuring parameter. The beverage order data is then transmitted to the beverage preparation assembly (2).
G07F 13/06 - Coin-freed apparatus for controlling dispensing of fluids, semiliquids or granular material from reservoirs with selective dispensing of different fluids or materials or mixtures thereof
G06F 3/01 - Input arrangements or combined input and output arrangements for interaction between user and computer
6.
CONNECTOR ASSEMBLY FOR USE IN VEHICLE FOR BEVERAGE PREPARATION
Connector assembly for use in a beverage preparation assembly, comprising a mixing component (19), a main ingredient supply line (20) connected to the mixing component (19), one or more additional ingredient supply lines (21a, 21b) connected to the mixing component (19) downstream of the main ingredient line (20), an air supply line (22) connected to the mixing component (19) downstream of the one or more additional ingredient supply lines (21a, 21b).
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
7.
PACKAGE CONNECTOR FOR USE IN VEHICLE FOR BEVERAGE PREPARATION
Package connector assembly for use in a beverage preparation assembly. A piercing connector (10) is provided for making a fluid communication between a main ingredient supply line connector (11) and a main beverage ingredient package (6). A rotating holder (12) is present for the piercing connector (10), rotating around a central axis (13). The rotating holder (12) is moveable along a longitudinal direction of the central axis (13) between a first position allowing rotation of the rotating holder (12) and a second position in which the fluid communication to the main beverage ingredient package (6) is established.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
8.
A DISPOSABLE ASSEMBLY, A SYSTEM AND METHOD FOR PREPARING A FOAMED FOOD PRODUCT
A disposable assembly (1), a system and method for preparing a foamed food product A disposable assembly (1) contains a concentrated liquid food product and comprises an eductor (4) and a microfiltration device (11). A water inlet (6) of the eductor (4) is configured for connection to an external source of water (37). A gas inlet (16) of the microfiltration device (11) is configured for connection to an external source of gas and an outlet (15) of the microfiltration device is configured for discharging a foamed food product created by the microfiltration device from the disposable assembly. A system for preparing a foamed food product comprises a product preparation apparatus (36) for preparing said foamed food product, and such a disposable assembly (1). The apparatus comprises a water source (37), a water heater (39) and water pressurizing means (38) configured for detachable connection to the eductor (4) of the disposable assembly (1). The apparatus further comprises a pressurized gas source (42) and gas pressurizing means (46) configured for supplying pressurized gas to the microfiltration device (11). In a method for preparing a foamed food product heated water is supplied to the water inlet (6) of said eductor (4) for entraining concentrated liquid food product (3) out of the holder (2) and for mixing said concentrated liquid food product (3) with the heated water.
A method and system for preparing a foamed food product A method for preparing a foamed food product comprises the step of supplying a liquid food product to a microfiltration device comprising a microfiltration surface (12) having gas transmissive pores. A gas supply (42) is connected to the microfiltration device, gas is supplied via the transmissive pores to the liquid food product flowing over the microfiltration surface, and the gas supply is disconnected from the microfiltration device. Between connection and disconnection of the microfiltration device from the gas supply gas is continuously supplied through the gas transmissive pores of the microfiltration surface even in the situation where no foamed food product is made. A system for preparing a foamed food product is configured for carrying out such a method and comprises a product preparation apparatus, an assembly (1) comprising concentrated liquid food product, a microfiltration device and a pressurized gas source configured for detachable connection to the microfiltration device. The apparatus comprises an operating device for continuously activating said gas pressurizing means between its connection to and disconnection from the microfiltration device.
A disposable assembly (1), a system and method for preparing a foamed food product A disposable assembly (1) contains a concentrated liquid food product and comprises an eductor (4) and a microfiltration device (11). A water inlet (6) of the eductor (4) is configured for connection to an external source of water (37). A gas inlet (16) of the microfiltration device (11) is configured for connection to an external source of gas and an outlet (15) of the microfiltration device is configured for discharging a foamed food product created by the microfiltration device from the disposable assembly. A system for preparing a foamed food product comprises a product preparation apparatus (36) for preparing said foamed food product, and such a disposable assembly (1). The apparatus comprises a water source (37), a water heater (39) and water pressurizing means (38) configured for detachable connection to the eductor (4) of the disposable assembly (1). The apparatus further comprises a pressurized gas source (42) and gas pressurizing means (46) configured for supplying pressurized gas to the microfiltration device (11). In a method for preparing a foamed food product heated water is supplied to the water inlet (6) of said eductor (4) for entraining concentrated liquid food product (3) out of the holder (2) and for mixing said concentrated liquid food product (3) with the heated water.
A vortex chamber device comprising: -a reactor comprising at least one chamber having a substantially circular cross-section; -a device for feeding at least one fluid that is gaseous or liquid into the chamber; -a device for removing said one or more fluids from the chamber; -a device for feeding powder particles or a powder particles precursor to said chamber; wherein said fluid removing device comprises at least one discharge opening for removing said at least one fluid from the chamber. The invention also provides a method for treating powder particles or a powder particles precursor.
B01J 8/18 - Chemical or physical processes in general, conducted in the presence of fluids and solid particlesApparatus for such processes with fluidised particles
B01J 8/36 - Chemical or physical processes in general, conducted in the presence of fluids and solid particlesApparatus for such processes with fluidised particles according to "fluidised-bed" technique with fluidised bed through which there is an essentially horizontal flow of particles
B01J 8/38 - Chemical or physical processes in general, conducted in the presence of fluids and solid particlesApparatus for such processes with fluidised particles according to "fluidised-bed" technique with fluidised bed containing a rotatable device or being subject to rotation
12.
HYPO-ALLERGENIC CROSS-LINKED PROTEINS FOR USE IN THE PREVENTION OF AN ALLERGY AGAINST MILK-PROTEINS AND FOR USE IN THE INDUCTION OF ORAL TOLERANCE
The present invention provides a hypo-allergenic cross-linked protein for use in the prevention of an allergy against milk proteins, or for use in the induction of oral tolerance for milk proteins, said cross-linked protein being selected from cross-linked casein, cross-linked caseinate and combinations thereof. The invention further provides a nutritional composition for use in the prevention of an allergy against milk proteins or for use in the induction of oral tolerance against milk proteins.
A61K 38/17 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans
A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22)
C07K 14/47 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans from vertebrates from mammals
Method for producing a pouch (10) for holding a beverage. The method comprises forming a valve device (11) in a sheet (1) of pouch material by: folding the sheet (1) on three parallel folding lines (2, 3, 4), to obtain a double layered part (B, C) extending substantially perpendicular to the rest of the sheet (i); affixing the double layered part (B, C) together over a first fixation pattern (SI); cutting a first cutting pattern (CI) along a part of the fixation pattern (SI) and along a central part of a middle one (3) of the three parallel folding lines (2, 3, 4); and folding the sheet (1) back over the double layered part (B, C). The pouch (10) manufactured accordingly can be used for large scale production, and for distribution of various beverages. The pouch is easy to fill, and provides a well sealed pouch.
The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising - a foamer or creamer component in particulate form; - a combination of a bicarbonate or carbonate salt and an amphiphilic substance and optionally - an instant flavour component in particulate form, in particular instant coffee or instant cocoa.
The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migration bloom that occurs in filled chocolates or pralines.
The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 41.5%. It was found that adding a milk fat fraction to a chocolate composition reduces the oil migration of the filling of filled chocolates to the surface of the chocolate coating. Oil migration in filled chocolates is a cause for migration fat bloom on filled chocolates.
The invention relates to the field of food products, more specifically to a process for the preparation of a food product wherein the preparation of said food product comprises a fermentation step. The invention further relates to a food product obtainable by such process.
One aspect of the invention relates to an animal feed composition comprising 0.05-8.0 wt.% of encapsulated GDL. The inventors have discovered that the incidence of diarrhea in neonatal calves or piglets can be reduced significantly by including encapsulated glucono delta-lactone (GDL) in animal feed for neonata calves or piglets, such as calf milk replacers or sow milk replacers, respectively. The present invention also relates to the therapeutic or prophylactic treatment of diarrhea in calves or piglets using the aforementioned animal feed composition.
The invention pertains to the use of (i) one or more C2-C6 alpha-hydroxy acids, salts of these acids, esters of these acids and combinations thereof; and (ii) one or more compounds selected from -the group of amino acid derivatives consisting of γ-glutamyl amino acids, pyroglutamyl amino acids, glutamate-containing or proline-containing dipeptides, oxo-aminoacids, homo-amino acids, N-acetyl amino-acids and glycyl-glycine; -phenolic acid derivatives; -linear C2-C6 or cyclic C6 sugar alcohols; -pyridinic acid derivatives; and -nucleobases and/or nucleotides chosen from uracil, adenine,adenosine 3'- monophosphate (3'-AMP) and adenosine 5'-monophosphate (AMP), as a growth-and production promoting ingredient, in culture media for culturing eukaryotic cells. The invention further pertains to culture media containing these componentsat levels of at least 0.001 mg/l.
The invention pertains to the use of C2-C6alpha-hydroxy acidsselected from L-3- phenyl lactic acid, mucic (galactaric) acid, gluconic acid, glucaric acid, glyceric acid, 2- hydroxy butyric acid, alpha-hydroxyisovaleric acid, alpha-hydroxyisocaproic acid and erythronic acidand combinations thereof, as a growth-and production promoting ingredient, in culture media for culturing eukaryotic cells. The invention further pertains to culture media containing these alpha-hydroxyacid derivatives at levels of at least 0.001 mg/l.
Food composition comprising fat and vitamin K, wherein the fat comprises at least 36% saturated fatty acids, and wherein the vitamin K is in the form MK-7 in an amount of at least 0.1 mcg MK-7 per daily intake. The composition preferably further comprises milk or milk derived ingredients, calcium, magnesium, potassium, polyunsaturated fatty acids and/or vitamin D. Preferably, the composition is a dairy composition such as a yogurt, milk drink, cheese, cream, etc.
A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A61K 31/122 - Ketones having the oxygen atom directly attached to a ring, e.g. quinones, vitamin K1, anthralin
A61K 33/06 - Aluminium, calcium or magnesiumCompounds thereof
A23C 9/158 - Milk preparationsMilk powder or milk powder preparations containing additives containing vitamins or antibiotics
A61K 31/202 - Carboxylic acids, e.g. valproic acid having a carboxyl group bound to an acyclic chain of seven or more carbon atoms, e.g. stearic, palmitic or arachidic acid having three or more double bonds, e.g. linolenic acid
22.
PROCESS FOR PREPARING PROTEIN PARTICLES, PROTEIN PARTICLES OBTAINABLE BY SUCH PROCESS, A DISPERSION OF SUCH PROTEIN PARTICLES, FOOD PRODUCTS COMPRISING SUCH PROTEIN PARTICLES AND USE OF SUCH PROTEIN PARTICLES
The invention relates to a process for preparing protein particles, the process comprising the following steps: (a) providing a dispersion of a protein in a liquid; (b) providing an oil comprising an emulsifier; (c) preparing a liquid-in-oil emulsion comprising dispersed droplets of the dispersion of protein in the oil by adding the dispersion of protein provided in step (a) to the oil provided in step (b) and mixing the dispersion with the oil; (d) treating the emulsion obtained in step (c) to cause aggregation of the protein to obtain solidified protein particles in an oil phase; and (e) separating the solidified protein particles from the oil phase. The invention further relates to protein particles obtainable by such process, to a dispersion comprising such protein particles, to a food product comprising such protein particles or dispersion, and to use of such protein particles for increasing the protein content of a food product.
The invention relates to an edible dispersion comprising 10-63 vol.% aggregated protein particles in an aqueous phase comprising 0.05 to 5 wt% gum arabic, said aggregated protein particles comprising 5 to 70 wt% of protein and having an average diameter in the range of 0.1 to 20 µm. The invention further relates to a food product comprising such dispersion, to the use of such dispersion for increasing the protein content of a food product, and to use of gum arabic for improving stability of a dispersion of protein particles in an aqueous phase.
The invention relates to a method for providing analogs of human milk oligosaccharides (HMO), in particular oligosaccharides containing terminal sialic acid. The method comprises the steps of : a) providing a source of non-digestible galactooligosaccharides (GOS) containing at least two terminally bonded b-linked galactose residues; b) providing a sialic acid donor having (a2-3)-sialylated O-glycans; c) contacting said GOS with said sialic acid donor in the presence of an enzyme having trans-sialidase activity in an enzyme reaction mixture; and d) isolating from said enzyme reaction mixture a fraction comprising at least 20 percent by weight of disialylated galactooligosaccharides (di-Sia-GOS) based on the dry matter.
The invention is directed to a process for the recovery of Euglenida from a culture system. The recovery of Euglenida is of importance, because these microorganisms are capable of producing biomass that contains all kinds of useful and valuable compounds that can suitably be used for fuel and food and feed applications, such as for animal feed, fish feed, such as algae oil, proteins, etc. In the process according to the invention flocculation of the microorganisms is effected, followed by the collection or recovery of the flocculated microorganisms. In addition, the invention is directed to the recovery of the metabolites from the recovered Euglenida.
The invention relates to nutritional compositions comprising oligosaccharides and to the uses thereof. In particular, it relates to compositions comprising complex human milk oligosaccharides (HMO) and use thereof as infant food or dietary supplement. Provided is a nutritional composition comprising (i) at least one α1,2-fucosylated HMO comprising at least four monosaccharide units and (ii) at least one HMO-protective compound selected from the group consisting of prebiotic oligosaccharides, maltodextrin and lactoferrin.
The invention provides a mixing bowl unit (100) for a vending machine, comprising an upper bowl (110), a mixing chamber (120) and a product outlet spout (130). The upper bowl (110) comprises inlets (111a, 111b) and a bowl outlet (112) to the mixing chamber (120). The mixing chamber (120) comprises a mixing chamber opening (121) to receive a mixer unit (300) and an opening (124) to the product outlet spout (130). The product outlet spout (130) has a cylindrical shape with a curved cylindrical axis (131). The upper bowl (110), mixing chamber (120) and product outlet spout (130) are a seamless unit.
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 is directed to a method to produce a dairy based food composition with low LPS comprising the steps (a) Providing a milk with a storage time of less than 264 hours and either (bl) Treating the milk with a microfilter of poresize of from 0.01-2 μm such that at least a casein rich fraction and a serum protein rich fraction is obtained, or (b2) Treating the milk such that at least 98wt% of the Gram negative bacteria is removed, and heating the milk wherein at least 98wt% of the Gram negative bacteria is removed to 60-90°C. The methods of the present invention are very suitable to provide a dairy based food composition wherein less than 5100 EU LPS per liter ready to use food composition is present or wherein less than 39 EU LPS per gram dry product is present.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
29.
COMPOSITION WITH IMPROVED DIGESTIBILITY OF PROTEINS
Timmer- Keetels, Christina Josephina Antonia Maria
De Vries, Ynte Piet
Van Der Padt, Albert
Poortinga, Albert Thijs
Abstract
The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90°C, and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
The invention relates to a particulate creamer or whitener composition, wherein the particles comprise fat, carbohydrate, whey protein and an acidulant, and wherein, if reconstituted in demineralized water, a 10 % (w/w) dispersion or solution of said composition in demineralized water has a pH between 3.5 and 6. The invention furthermore relates to a process for preparing such a composition, and to the use of the particulate composition in food products, in particular in food products having an acidic pH, i.e. below 7, preferably below pH 6.5, more preferably below pH 6.0.
The present invention relates to food products supplemented with micronutrients and, in particular, to a composition comprising vitamin K2. The composition further comprises calcium and magnesium, wherein the ratio Ca/Mg is less than 8. Optionally, the composition comprises polyunsaturated fatty acids and/or vitamin D. Preferably, the composition is a dairy composition and, more preferably, a yogurt. The composition according to the invention provides health benefits and can be used, in particular, for supporting, maintaining and/or improving of vascular elasticity and for the prevention of vascular hardening. It is further effective for supporting, maintaining and/or improving blood circulation and/or blood flow of micro- and/or macrovascular system; and/or for improving blood transfusion and the transfusion of oxygen and nutrients to the tissues and for the removal of waste and carbon dioxide from the tissues; and/or for keeping an adequate energy level.
A23C 19/09 - Other cheese preparationsMixtures of cheese with other foodstuffs
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Evaporator system of the mechanical vapor recompression type, which has a housing (1) and evaporator tubes (2) positioned parallel to each other. A product inlet (3) in fluid communication with a distribution element (4) is connected to the evaporator tubes (2), and a secondary channel (5) is formed between the inside surface of the housing (1) and the external surfaces of the evaporator tubes (2). A vapor liquid separator (6) is positioned at a bottom side of the evaporator tubes (2) and the secondary channel (5). A compressor (7) is in fluid communication with a vapor outlet of the vapor liquid separator (6), and a second transport tube (8) is connected to an inlet (9) of the secondary channel (5). Each evaporator tube (2) of the plurality of evaporator tubes has an inner diameter (de) of at least 50 mm.
F28D 7/16 - Heat-exchange apparatus having stationary tubular conduit assemblies for both heat-exchange media, the media being in contact with different sides of a conduit wall the conduits being arranged in parallel spaced relation
The present invention relates to a method for screening for a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a method for screening for culture conditions that provide a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a method for modulating the expression of certain polynucleotides. The present invention further relates to a method for the preparation of a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a method for the preparation of a food composition. The present invention further relates to a food composition. The present invention further relates to the use of certain polynucleotides in the screening for a bacterium exhibiting enhanced survival properties in the gastro- intestinal tract and/or the screening for culture conditions that provide a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract and/or for the control of culture conditions providing a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract. The present invention further relates to a method for controlling culture conditions providing a bacterium exhibiting enhanced survival properties in the gastro-intestinal tract.
The present invention relates to a cow's milk composition having an increased content of vitamins and/or minerals. In particular, the milk of the present invention is enriched with water soluble vitamins and minerals, such as at least one of selenium, iodine, biotin, zinc, vitamin B1, B2, B6 and B12. The invention further relates to a method to produce milk rich in water soluble vitamins and minerals, the method comprising feeding of a cow having the KK genotype of the DGAT1 gene with a feed enriched with at least one water soluble vitamin or mineral selected from the list consisting of selenium, iodine, biotin, zinc, vitamin B1, vitamin B2, vitamin B5, vitamin B6, and milking of the cow. The milk composition can be used in the preparation of dairy products, such as milk, cream, cheese, or yoghurt.
Described is a method of providing milk proteins from raw animal milk. The method comprises subjecting the milk to two microfiltration steps. One is warm microfiltration at 25º C-65º C and the other is cold microfiltration at 0º C-25º C. The steps can be conducted in either order, with a retentate obtained in the first step being subjected to the second step. The resulting milk serum proteins and β -casein are suitable for use in infant or toddler formula.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
Cassette for preparation of beverages, comprising a supply compartment (10a) for holding a beverage ingredient (5), and a dosage unit (20) connected to the supply compartment (10a). The cassette (10) further comprises a fluid inlet (32), a beverage outlet (34), and a mixing compartment (10b) accommodating the fluid inlet (32) and the beverage outlet (34). The mixing compartment (10b) comprises a mixing unit (30) connected to the dosage unit (20),the fluid inlet (32) and to the beverage outlet (34) for preparing a beverage.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
Sales outlet for vending beverages and a method for monitoring a supply chain of a product from a central processing location to a dispensing location such as the sales outlet (1). The sales outlet comprises a sales outlet structure (1), a water supply (21), and a preparation device (31). The preparation device (31) is connected to the water supply (21) and to a power supply device (41), wherein the preparation device (31) comprises a receptacle (32) for receiving a cassette (33) with a beverage ingredient.
Described is a method of making cheese wherein a cheese intermediate is subjected to a high isostatic pressure (HP) treatment. The cheese intermediate is preferably concentrated milk or curd. As a result, a cheese can be obtained having a higher moisture content, without the undesired softer texture normally associated therewith. This is of particular benefit in improving the organoleptic characteristics of medium fat or low fat cheese.
The present invention relates to a milk composition having an increased unsaturated fatty acids and a decreased trans fatty acids content. In addition, the invention relates to a method to obtain such milk by feeding the cows having the AA genotype of the gene GDAT1 with a fat-rich feed. Further, the invention relates to a method to select cows for feeding with a fat-rich feed supplement and to a method to test a fat-rich feed supplement. In a further aspect, the invention relates to a method to reduce methane emission and to reduce ammonia emission during milk production by cows. In yet another aspect, the inventions relates to the use of the milk composition to prepare milk based products and to products based thereon.
The present invention relates to instant foamers, creamers and topping bases. One aspect of the invention relates to a powder comprising, based on dry weight: -25-75 wt.% carbohydrates, including at least 50% sucrose by weight of said carbohydrates;-10-70 wt.% fat;-0.4-20 wt.% protein; wherein the powder particles comprise an amorphous matrix of fat, protein and carbohydrates as well as sucrose crystallites embedded in said amorphous matrix; and wherein at least 40% of the sucrose is present in crystalline form. Another aspect of the invention concerns a process of preparing a powder, comprising: -providing a dispersion comprising fat, carbohydrate, protein and water, said dispersion having a dry solids content of 50-75 wt.%; -providing a finely divided particulate sucrose; -spray drying the dispersion into a spray drier whilst continuously introducing the finely divided particulate sucrose into the spray drier in an amount of at least between 40 and 80 wt.% based on the total weight of carbohydrates in the final spray dried product.
The invention pertains to the use of amino acid derivatives selected from N-acetyl amino acids, γ-glutamyl amino acids, pyroglutamyl amino acids, glutamate-containing or proline-containing dipeptides, oxo-aminoacids, homo-aminoacids, and glycyl- glycine, as a growth- and production promoting ingredient, in culture media for culturing eukaryotic cells. The invention further pertains to culture media containing these amino acid derivatives at levels of at least 0.001 mg/1.
Disclosed is a method of providing a liquid fruit product, such as a juice, a nectar or a fruit puree, with viable probiotic micro-organisms. The method involves the pre-culturing of the micro-organisms in fruit juice or nectar as a pre-culturing medium, and thereupon combining the fruit juice or nectar pre-culturing medium with the liquid fruit product. As a result, a liquid fruit product can be obtained with a desired concentration of probiotic micro-organisms, and yet of sufficiently long shelf life.
The invention relates to a method for preparing particles, comprising a) providing a dispersion comprising a continuous phase composed of at least a first liquid, and dispersed in the continuous phase a dispersed material, wherein the continuous phase has a density that is different from the density of the dispersed material; b) providing a second liquid, that is at least substantially immiscible with the first liquid and that has a density that is different from the density of the first liquid; c) providing the dispersion and the second liquid in a centrifugation chamber; and d) subjecting the centrifugation chamber provided with the dispersion and the second liquid to centrifugation, whereby said material, surrounded at least partially by a phase comprising first liquid, migrates from the first liquid into the second liquid, thereby forming particles of said material and said phase comprising first liquid that at least partially surrounds said material, in the second liquid; and e) collecting the particles.
The invention relates to prebiotics and the use thereof for promoting human health. In particular, it relates to milk-, whey- or egg-derived oligosaccharides capable of enhancing the relative abundance of beneficial micro-organisms. Provided is the use of a sialyl - oligosaccharide for the manufacture of a dietetic, nutraceutical, pharmaceutical or nutritional composition, like an infant formula, for treating or preventing a condition associated with a reduced amount of Bacteroides ssp. in the gastrointestinal tract. Also provided is an infant formula for reducing the risk of development of overweight or obesity of an infant in later life. Said composition comprises living Bacteroides ssp. in an amount of at least 10+5cfu/g dry weight of the composition.
The invention relates to prebiotics and the use thereof for promoting human health. In particular, it relates to milk-, whey- or egg-derived oligosaccharides capable of enhancing the relative abundance of beneficial micro-organisms. Provided is the use of a sialyl-oligosaccharide in the manufacture of a dietetic, nutraceutical, nutritional or pharmaceutical composition for supporting or enhancing the mammalian immune system, in particular enhancing the maturation of the developing human neonatal immune system.
The invention relates to the field of antibodies. In particular the invention relates to milk-derived antigen specific antibodies for generating an adaptive immune response, methods of preparation, and uses thereof.
Disclosed is a method of making a natural, hard or semi-hard cheese product on the basis of a fat emulsion stabilized by a denatured, non-coagulated whey protein. This enables, inter alia, the production of cheese on the basis of fats having an increased content of unsaturated fatty acids. The method comprises coagulating a liquid that comprises milk protein and fat, said liquid comprising at least one oil-in-water emulsion, wherein said emulsion comprises the denatured, non-coagulated whey protein. Preferably the invention involves the use of at least two emulsions, the first being milk or cream, the second comprising a fat of increased content in unsaturated fatty acids, such as fractionated milk fat or vegetable fat.
An aerosol container (1), comprising: - a reservoir (2) containing a propellant and a foodproduct; -operable discharge valve (4) to discharge the foodproduct; - a dispensing head (5) defining a foodproduct receiving space (11) to receive the foodproduct from the discharge valve (4); - a coupling member (10) that is fixed to the aerosol container (1).
The invention relates to a method for preparing a bacterium capable of immunomodulation, having either anti-inflammatory or pro -inflammatory capacities, by incorporating or knocking-out one or more genes. The invention also relates to modulating expression of these one or more genes by adapting fermentation conditions. The invention further provides for a method for identifying a bacterium capable of immunomodulation, a recombinant bacterium obtainable by any of such methods, compositions comprising such recombinant bacterium, and their use as a medicament. Also, the use of protein and nucleic acid sequences as a medicament is described.
The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymatic deamidation procedure, formulating the deamidated milk protein into a liquid food product, followed by either heat sterilization of the food product or concentration and spray drying of the food product into a powder. Also provided are products obtainable by the method.
Method for dispensing a foamed product, wherein gas is supplied to the product (P) via a microfiltration device (15). The invention further provides a product dispensing system, provided with a holder (H) which contains a product (P) to be dispensed, and product discharge means (6) for discharging product coming from the holder (H), wherein the product discharge means (6) are provided with a microfiltration device (15) which is connectable to a fluid supply for supplying gas to the product during product discharge.
The present invention relates to a specific milk composition, and especially to a specific cows' milk composition. In addition, the invention relates to the use of this milk composition for the production of dairy based products and to the products produced for food and feed applications and for food and feed supplements. In a further aspect, the present invention relates to a formulation for milk producing animals and especially for dairy cattle and essentially for dairy cows; and to a method for producing said milk composition by milking said milk producing animals.
The present invention relates to a method for encapsulation of an edible oil using whey protein and a reducing sugar. The edible oil comprises long chain polyunsaturated fatty acids. Also compositions comprising an edible oil obtainable by the method of the invention are provided. The compositions of the invention have good stability to oxidation, good taste and/or odour, and limited diffusion from and into the continuous phase when applied in liquids. The compositions of the invention are particularly suitable for food and pharma applications.
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO (Netherlands)
Inventor
Te Biesebeke, Rob
Glas, Cornelis
Nauta, Arjen
Montijn, Roy Christiaan
Schuren, Frank Henri Johan
Abstract
The invention relates to the area of food items and the development of nutritional compositions having beneficial effects on human health, such as increasing resistance and protection against diseases. The invention provides a method based on bacterial species profiling to determine whether an (infant) nutritional composition comprising probiotic micro-organisms has a health promoting effect on the human body, in particular increasing resistance against (common) infections of the gastro-intestinal (GI) and/or respiratory tract. Also provided is a microarray device for use in such method.
C12Q 1/02 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving viable microorganisms
C12Q 1/04 - Determining presence or kind of microorganismUse of selective media for testing antibiotics or bacteriocidesCompositions containing a chemical indicator therefor
An assembly for dispensing a product, comprising: -at least one rigid aerosol container (1), having at least one reservoir (2) containing a propellant and a foodproduct, and an operable discharge valve (4) for discharging the foodproduct; -a first manually operable discharge means (3), configured to cooperate with the discharge valve (4) to discharge the foodproduct; wherein the aerosol container (1) is provided with a coupling member (10), configured to releasingly hold the manually operable discharge means (3), wherein the coupling member (10) comprises an integral, removable covering (10a) to cover an external part of the discharge valve (4) before the discharge means (3) is coupled to the coupling member (10).
Microcfluidic apparatus (1) and method for generating a dispersion. The apparatus comprises a droplet formation unit (3) comprising a feed opening (2) for supplying a to-be-dispersed phase first substance to the droplet formation unit, and an oblong droplet formation opening (14) for forming droplets of the to-be- dispersed phase first substance in a continuous phase second substance, the droplet formation opening having a first, smallest dimension W and a second, largest dimension L, wherein the second dimension L of the droplet formation opening is more than fifty times the first dimension W of the droplet formation opening. The droplet formation unit has a third dimension D in a direction from the feed opening to the droplet formation opening, wherein the third dimension D is more than two and a half times the first dimension W. The microfluidic apparatus further comprises a feed structure, in fluid communication with the feed opening for feeding the to-be-dispersed phase first substance to the droplet formation unit, wherein a flow resistance of the droplet formation unit is larger than a flow resistance of the feed structure.
The present invention relates to the field of functional foods. In particular, it relates to whey proteins and the use thereof in compositions for body weight management. Provided is the use of a whey fraction comprising the whey proteins a-lactalbumin (a-LA) and casein macropeptide (CMP), wherein the weight ratio between a-LA and GMP is ≥ 2, for the manufacture of a nutritional, dietary or pharmaceutical composition for promoting a healthy body weight. Also provided is a milk product comprising a whey fraction comprising a-LA and CMP, wherein the weight ratio between a-LA and GMP is ≥ 2.
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 19/076 - Soft unripened cheese, e.g. cottage or cream cheese
A23C 21/06 - Mixtures of whey with milk products or milk components
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22)
59.
HOLDER AND ASSEMBLY COMPRISING A HOLDER AND CUP CONTAINING A CONCENTRATE
Holder for use with a cup for preparing a liquid product. The cup is provided with a discharge opening, and the holder is provided with an aeration device (30). The aeration device (30) has an impingement plate (31) which is arranged at a first height (h1) from an underside of the holder (60).
Cup for preparing a beverage by means of a hot water appliance and holder for such a cup. The cup comprises a bowl-shaped dish body (11) for retaining a preparation substance with an inlet opening and a discharge opening (24), wherein, during use, a product which has been prepared in the cup flows through the discharge opening (24). The cup furthermore comprises an aeration device (40) which supplies air to the stream of prepared product in the vicinity of the discharge opening (24). Various aeration devices are possible, both in the cup (10) and in the holder (30), as well as in combination.
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
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
The invention relates to oil- comprising protein particles, oil-free protein particles, and a method for preparation thereof. The invention is also concerned with the use of such protein particles for increasing the protein content of a food product, for replacing fat in a food product, and for controlled release of protein in the gastrointestinal tract.
The invention is directed to a method to produce a water-in-oil-in-water (w/o/w) emulsion, comprising: a. preparing a water-in-oil (w/o) emulsion; b. atomizing said w/o emulsion in the presence of a carrier material comprising at least a water soluble matrix material and at least one emulsifier, to form agglomerates; c. dispersing said agglomerates in an aqueous liquid, such as water or an aqueous solution. Also provided is a new instant powder (obtained after step b) that can be used to prepare the w/o/w emulsion. The emulsion of the invention is advantageously suited for the encapsulation of active components.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A23P 1/04 - Encapsulation of particles, e.g. foodstuff additives (flavouring agents A23L 1/22)
A23P 1/06 - Making free-flowing or instant powder (A23P 1/02, A23P 1/04 take precedence);;
A61K 9/113 - Multiple emulsions, e.g. oil-in-water-in-oil
63.
MICROENCAPSULATE AND PROCESS FOR THE MANUFACTURE THEREOF
The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 µm to 25 μm, said microcapsules comprising: -a core particle having a diameter of 90 nm to 23 μm and containing at least 3% of the active component by weight of said core particle; and -a coating that fully envelops the core particle and containing at least 20 wt.% of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives,polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: -a water-swellable polymer having a water-uptake capacity at 37 ºC and pH 7.0 of less than 20 wt.% and a water-uptake capacity at 37 ºC and pH 2.0 of at least 50 wt.%; and -an edible salt having a water solubility at 37 ºC and a pH of 7.0 of less than 1 mg/ml and a water solubility at 37 ºC and a pH of 2.0 of at least 5mg/ml; The microencapsulate of the present invention does not release the encapsulated active component when incorporated in water-containing foodstuffs, beverages,nutritional compositions or pharmaceutical compositions. Following ingestion, however, the active component is released rapidly.
Disclosed is a food product such as a dairy product or fruit product of long-life nature (i.e. it can be stored non-refrigerated for an extended period of time) and that provides probiotic activity to the consumer. The latter is done by the inclusion of spores of probiotic bacteria. The product particularly is selected fromthe group consisting of dairy products (like e.g. dairy drinks, dairy derived food products and dairy food ingredients), fruit drinks, or concentrates thereof.
PROCESS FOR ISOLATING SIALIC ACID CONTAINING OLIGOSACCHARIDES, AND THE COMPOSITIONS CONTAINING SIALIC ACID CONTAINING OLIGOSACCHARIDES OBTAINABLE THEREBY
The invention relates to a process for isolating sialic acid containing oligosaccharides and in particular sialyllactose from a milk stream and especially from a whey stream. The process yields a product having a high content of sialyllactose and a low content of phosphorus compounds. This product is highly suitable to be included in infant foods.
Method for dispensing a foamed product (P), wherein gas is supplied to the product (P) via a microfiltration device (15). The invention further provides a product dispensing system, provided with a holder (H) which contains a product (P) to be dispensed, and product discharge means (6) for discharging product coming from the holder (H)1 wherein the product discharge means (6) are provided with a microfiltration device (15) which is connectable to a fluid supply for supplying gas to the product during dispensing of product.
The invention concerns a process for preparing particles, which particles contain one or more spaces in which a gas phase is present which comprises at least one active ingredient, in particular at least one aroma, flavor or precursor for an aroma or flavor, and which space or spaces are at least substantially surrounded by an enveloping phase which at ambient temperature is at least substantially solid and at least substantially impermeable to the active ingredient, comprising allowing the gaseous active ingredient to migrate from or through the enveloping phase into the space or spaces at a temperature at which the enveloping phase is permeable to the gaseous active ingredient; and then cooling the particles to a temperature at which the enveloping phase of the particles is at least substantially impermeable to the active ingredient in the particles.
The present invention relates to methods and compositions for treatment of bone conditions, especially bone loss such as osteoporosis. The present invention especially relates to milk based nutritional compositions preferably supplemented with prebiotics and a separate vitamin K2 source, and methods using such nutritional compositions for treatment or prophylaxis of bone conditions especially bone loss such as osteoporosis. The present composition comprises: one or more milk derived fractions and/or components; preferably one or more prebiotics; preferably one or more calcium and/or magnesium salts; and vitamin K2 (menaquinone) comprising 7 to 13 (MK-7 to MK 13) isopropenoid residues.
The invention relates to a composition comprising lactic acid bacteria, wherein a substantial amount thereof is in the mid-log phase, to its use for inducing immune tolerance and to a device for administering it.
The invention relates to a method of preparing a hollow body, comprising preparing a suspension comprising an aqueous discontinuous phase, an aqueous continuous phase and colloidal particles, and aggregating colloidal particles at an interface between continuous and discontinuous phase, thereby forming the hollow body. The invention further relates to a hollow body obtainable by means of the method.
The invention relates to a method for preparing cheese, in particular cheese prepared by means of acid or enzymatic curdling, and also to an apparatus for preparing cheese. The invention provides a method for the industrial preparation of cheese, comprising curdling of the milk into a milk gel, cutting of the milk gel into a whey -curd mixture and forming and optionally pressing the curd into a young cheese, characterized by the inline registration of at least one photographic image of at least one intermediate product in the processing of milk into cheese, and processing and analyzing the at least one image for determining at least one process or product parameter.
Described is a composition of peptides resulting from heat-induced acidic hydrolysis or enzymatic hydrolysis of a protein selected from the group consisting of β-lactoglobulin-containing whey protein preparation, glycinin- containing soy bean protein preparation, patatin, and mixtures thereof. The composition is capable of fibrillary aggregation upon subjection to acidic pH Thus a pre-fibril composition is provided that has a variety of uses. Thus, they can be used to form fibrils that, in turn, have various structuring and water- retention uses, or they can be used as a food or non-food additive per se. A particular benefit is obtained in human or animal diet foods for weight-control, as the peptide prefibrils will not substantially affect a food's taste or mouthfeel, while fibrillary aggregation in gastric juice will increase satiation.
The invention relates to methods for improving the storage stability of viable micro-organisms and to compositions comprising viable micro-organisms having improved stability. In particular, it concerns compositions with food grade micro-organisms, such as baker's yeast or probiotic bacteria, having an improved long-term storage stability. Provided is a micro-organism preparation comprising viable micro-organisms in a water-in-oil emulsion, wherein said micro-organism is localized primarily at the water/oil interphase and /or in the water phase of said W/O emulsion and/or wherein said micro-organism is essentially absent from the oil phase. Also provided is a method for increasing the storage stability of a (food grade) micro-organism.
The invention relates to a polypeptide which is able to interact with a DC-SIGN and to a host cell overexpressing this polypetide. Such polypeptide and/or encoding nucleic acid molecule and/or corresponding nucleic acid construct and/or sai d host cell are used as medicament, preferably for preventing or treating inflammatory gastrointestinal tract disease and/or inducing tolerance.
Capsules for use in edible products are provided. The capsules comprise an edible liquid which is encapsulated by a wall of an edible material, wherein the liquid comprises an oil-in-water emulsion, and wherein at least one flavorant or colorant is present in the oil phase of the emulsion. The capsules can be taken up into edible products, such as drinks, to give these products a flavor sensation and/or mouth-feel based on the liquid in the capsules, such as a splash effect.
A23L 1/0532 - from seaweeds, e.g. alginates, agar, carrageenan
77.
CONTAINER FOR HOLDING A LIQUID FOR CONSUMPTION, SUCH AS A DAIRY PRODUCT, IN UNFOAMED FORM AND FOR DISPENSING THE LIQUID FOR OBTAINING THE LIQUID IN FOAMED FORM
Container for holding a liquid for consumption, such as a dairy product, in unfoamed form and for dispensing the liquid for obtaining the liquid in foamed form, wherein the container comprises walls enclosing an inner space for holding therein the liquid, wherein a first wall is flexible for allowing a pressure in the inner space to be raised by squeezing the container by hand, and wherein a second wall comprises at least one spout opening for dispensing, when the pressure in the inner space is raised, the liquid, in the form of a jet, into a vessel, such as a cup, such that the foamed liquid is obtained.
B65D 85/73 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials with means specially adapted for effervescing the liquids, e.g. for forming bubbles or beer head
B65D 75/32 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents
B65D 47/18 - Closures with discharging devices other than pumps with pouring spouts or tubesClosures with discharging devices other than pumps with discharge nozzles or passages for discharging dropsDroppers
78.
HOLDER AND CUP CONTAINING CONCENTRATE FOR PREPARING WARM DRINKS
Cup for preparing a drink with the aid of an accompanying holder (30) which is suitable for use in a hot water appliance. The cup (10) comprises a bowl-shaped dish body ( 11 ) for retaining a preparation substance with an inlet opening and discharge opening (24). The bowl-shaped dish body (11) is further provided with a perforation space (23) which is located around the discharge opening (24) and extends toward the interior of the cup (10), the discharge opening (24) and perforation space (23) being sealable by a seal (IS). The seal (15) comprises a layer of metal (3) and is provided with a weakening (4). The weakening (4) has a predetermined pattern extending radially at least at the site of the perforation space (23).
B65D 85/804 - Disposable containers or packages with contents which are infused or dissolved in situ
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 invention relates to a method for the preparation of one or more particles comprising lipid and a water-soluble active substance, to one or more particles obtainable through this method, to a food product comprising such particles, and to a method for masking a water-soluble active substance in a product. More in particular, the invention relates to a method for preparing one or more particles, comprising a lipid and a water-soluble active substance, comprising - dispersing or emulsifying the active substance in the lipid; - mixing the dispersion or emulsion with a supercritical or gaseous medium; and - spraying the mixture. preparation of particles
A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
A23P 1/04 - Encapsulation of particles, e.g. foodstuff additives (flavouring agents A23L 1/22)
A23P 1/06 - Making free-flowing or instant powder (A23P 1/02, A23P 1/04 take precedence);;
B01J 2/02 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops
B01J 2/04 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a gaseous medium
A23L 1/237 - Table salts; Dietetic salt substitutes
The invention relates to a filter assembly for membrane filtration- of liquids, and more in particular a spiral wound filter assembly with improved filtration performance. Provided is a spiral wound filter assembly comprising a permeate channel (5; 305, 325) for transporting permeate to the permeate outlet (12), said permeate channel being provided with at least one flow restriction (13; 113, 120; 213; 333) in form of check or control valves or ridges, for increasing the pressure in at least part of the permeate channel. The invention further relates to an apparatus comprising such a filter assembly, and to methods for using this apparatus.
The invention relates to milk products having a reduced caloric value. In particular, the invention provides tasty low -lactose, low-calorie milk products and methods for the preparation thereof. A low-calorie milk product of the invention is characterized by a fat content lower than 1.5 wt.%, a lactose content lower than 4 wt.%, a protein content between about 1 and 5 wt.%, and a casein to whey protein ratio higher than that in raw milk. The product is for instance a milk, (fruit) yogurt, via or (fruit) yogurt drink.
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
The invention relates to a method for preparing cheese, for instance cheese of the hard or semi-hard type. The invention also relates to an apparatus for preparing cheese. The aim is in particular directed to the quality and the efficiency in a continuous cheese preparation process. In further detail, the invention relates to such a method with which non-destructive measurements are carried out on cheeses. In this description and in the claims, 'non-destructive' is understood to mean that the cheeses as such remain intact and not just a sample is taken from those cheeses. In further detail, the invention relates to a method with which near infrared transmission measurements are carried out.
G01N 21/35 - Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
The present invention relates to good tasting food products that contain an agent or agents which avoid that taste-essential ingredients having an adverse effect, when digested or when taken up in the system of the consumer, can perform their adverse effects. The said adverse effect is especially an adverse effect on human health. In addition, the present invention relates to particular compounds or compositions that can be used for the directed removal of such adverse components of foods (including drinks).
The invention relates to a method for manufacturing foil cheeses and transport pallet (1) for transporting a plurality of foil cheeses. The transport pallet (1) comprises a substantially rectangular bearing surface (2) for placing foil cheeses thereon, wherein a size of the bearing surface (2) does not correspond to the surface of a whole 'number of foil cheeses. The transport pallet (1) is further provided with upstanding outer walls ( 6, 8, 10, -12 ) on the perimeter of the bearing surface (2) and with at least one upstanding inner wall ( 14, 16) which extends above the bearing surface (2). The at least one upstanding inner wall (14, 16 ) is positioned relative to the upstanding outer walls (6, 8, 10, 12) such that a size of a subsurface of the bearing surface (2) enclosed by the at least one upstanding inner wall (14, 16) and the upstanding outer walls ( 6, 8, 10, 12 ) substantially corresponds to the surface of a whole number of foil cheeses.
B65D 19/02 - Rigid pallets with side walls, e.g. box pallets
B65D 19/44 - Elements or devices for locating articles on platforms
B65D 85/76 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials for cheese
85.
FUNCTIONAL SERUM PROTEIN PRODUCT FOR USE IN INFANT FOOD AND THERAPEUTIC COMPOSITIONS AND METHODS FOR THE PREPARATION THEREOF
The invention relates to a serum protein product, suitable as an ingredient for foods and therapeutic compositions, in particular infant and baby foods. The invention also provides a method for the preparation of the serum protein product, based on micro filtration of milk. The invention provides a method for the preparation of a serum protein product, comprising the preparation of a permeate through micro filtration of cow's milk at a temperature of between 10 and 20°C utilizing a membrane having a pore size of between 0.3 and 0.5 &mgr;m.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
A23L 1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L 1/09 takes precedence;dietetic salt substitutes A23L 1/22)
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
The invention relates to means and methods for obtaining an antigen specific antibody from milk from non-human mammals that have not been immunized with said antigen prior to collecting said milk. Non-human mammal derived antigen specific antibody was found to cross the mucosal side of the intestinal tract of an individual. The invention provides novel means and methods for the treatment of disease through antigen specific non-human mammal antibodies. Further provided are preparations for oral administration comprising said antigen specific antibody of a ruminant.
The invention relates to a method of preparing edible particles, comprising at least a first phase, which first phase at least substantially surrounds a second phase, which second phase is solid, liquid or gaseous and/or comprises a microorganism, the method comprising a) suspending an edible solid material, liquid, gas and/or microorganism (for the said second phase) in a first solution comprising a first edible polymer; b) suspending the suspension prepared in a) in a second solution comprising a second edible polymer, thereby forming a double suspension, wherein at least one polymer (polymer A) of said first and second polymer is at least substantially present in the suspended phase of the double emulsion and at least another polymer (polymer B) of said first and second polymer is at least substantially present in the continuous phase; and c) cross-linking or otherwise fixing polymer A.
The present invention relates to encapsulated or powdered nutritional compositions, and especially to such compositions containing active ingredients. In particular the invention relates to such products encapsulated in a material that is allergen free or at least free from protein ingredients and especially free from dairy components. Allergen free formulations are particularly important for specific nutritional purposes such as consumer groups with diet limitations due to intolerance to certain allergens.
The invention relates to methods for providing compounds having an antihypertensive effect. More in particular, the invention relates to ACE (angiotensin I- converting enzyme)-inhibitory peptides that can be released enzymatically from whey proteins. Provided is a method for providing a protein hydrolysate having ACE-inhibitory activity, comprising treating a whey protein- containing substrate with a bacterial heat-labile neutral protease to produce a primary hydrolysate and treating said primary hydrolysate with a thermolysin to produce a secondary hydrolysate. Also provided are hydrolysates and isolated peptides obtainable by said method and uses thereof for the preparation of a medicament for inhibiting ACE activity in a mammal; for lowering the blood pressure; and/or for preventing the occurrence of hypertension.
Allergen-free or dairy free LCPUFA powdered compositions and the use thereof in food products and especially infant formulas. The present invention relates to allergen-free (or at least dairy free) spray dried composition comprisingan oxidation sensitive edible oil and a matrix material. The matrix material comprises a specific emulsifying agent and a specific glucose syrup. Further, the invention relates to a process for preparing such compositions and to the use of such compositions in an infant food product.
The invention relates to food compositions, such as infant food and dietary supplements for children. In particular, it relates to infant foods which have a favorable effect on the cognitive skills of a child. The invention provides a method for selecting an infant food which contributes to the development and/or use of the cognitive skills of a child, comprising determining the age of the child and selecting a food optimal for that age, wherein, for an age of 1 year at most, an infant food with a tryptophan : tyrosine ratio based on weight (T/T ratio) of ≥ 0.3 is selected and wherein, for an age from 1 year, an infant food with a T/T ratio < 0.3 is selected.
Method for charging an aerosol container with fluid, comprising: -providing an aerosol container (1) having a reservoir (2) comprising a product, for example a foodproduct, and having product discharge means (1a); -gradually supplying fluid to the reservoir of the container (1) via the discharge means (1a) thereof; and -applying a mixing movement to the container (1), preferably during the supplying of the fluid, to mix the fluid and product at least partly with each other, wherein the mixing movement is such that at least a first virtual point (P1, P2) of a virtual centre line (Z) of the container reservoir (2) follows an endless path around a respective virtual axis. Embodiments of the invention also provide a cleaning method and a dummy container.
B65B 3/04 - Methods of, or means for, filling the material into the containers or receptacles
B65B 31/00 - Packaging articles or materials under special atmospheric or gaseous conditionsAdding propellants to aerosol containers
B67C 3/00 - Bottling liquids or semiliquidsFilling jars or cans with liquids or semiliquids using bottling or like apparatusFilling casks or barrels with liquids or semiliquids
93.
CONCENTRATE CARTRIDGE AND LIQUID PRODUCT PREPARATION METHOD
Cup for preparation of a liquid product, having a first chamber part (25) for holding a preparation substance, an inlet opening provided with a covering layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a liquid suitable for the preparation substance, an outlet opening (24) for discharging the prepared beverage or dish, and a static mixer (5) which is in liquid communication with the outlet opening (24). The first chamber part (25) is of a substantially conical shape on an inner side between the inlet opening and the static mixer (5).
Cup for the preparation of a liquid product, having a first chamber part (25) for holding a preparation substance, an inlet opening provided with a covering layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a liquid suitable for the preparation substance, an outlet opening (24) for discharging the prepared beverage or dish, and a static mixer (5) which is in liquid communication with the outlet opening (24). The static mixer (5) is a multi-step mixer.
Cup for preparing a liquid product, having an outlet opening (24) for discharging the prepared beverage or dish, which outlet opening is sealed with a seal (15) prior to use, and having a space (50) around the outlet opening. The seal (15) comprises a piercable seal. The outlet opening (24) has a conicaUy shaped outer side (52) which is equipped so that in operation it works together with a passive counterpressure element (55) to pierce the seal (15) from the inside of the cup (10) in order to clear the outlet opening (24).
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 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
Cup for the preparation of a liquid product, having an inlet opening provided with a covering layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a liquid suitable for a first preparation substance to be placed in the cup. The cup (10) furthermore has an outlet opening (24) for discharging the prepared beverage or dish, and a static mixer (5) which is in liquid communication with the outlet opening. On the side of the inlet opening the cup (10) is provided with a raised edge (65) on the circumference which extends to a predetermined distance (a) above the covering layer (16), so that a space for the accommodation of a body (60) filled with a second preparation substance is obtained on the upper side of the cup (10).
The present invention relates to the field of using microorganisms, especially food grade bacteria, to modulate intestinal MTP expression levels in order to treat and/or prevent weight gain, obesity, atherosclerosis, hyperglyceridaemia, hyper- cholesterolaemia, diabetes, dyslipidaemia and/or disorders associated with impaired intestinal immune response to antigens.
A61P 9/00 - Drugs for disorders of the cardiovascular system
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
A61P 3/08 - Drugs for disorders of the metabolism for glucose homeostasis
A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
Method for spray drying a high-viscosity fluid product using a spraying device, wherein the method comprises projecting the fluid product out of an outflow opening of the spraying device for obtaining droplets of the fluid product, wherein the spraying device is arranged to cause a pressure drop in the fluid product across the outflow opening which is larger than 15 bar and at least partially drying the droplets in a drying medium, such as air, to become particles.
B01J 2/02 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops
B05B 3/14 - Spraying or sprinkling apparatus with moving outlet elements or moving deflecting elements with oscillating elementsSpraying or sprinkling apparatus with moving outlet elements or moving deflecting elements with intermittent operation
B01J 2/04 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a gaseous medium
The present invention relates to a process for the preparation of powdered oils and more particularly to oil encapsulated in a protein containing matrix. In addition, the present invention relates to the powdeτed oils obtainable by such a process, and the use of these products in the preparation of food compositions, and preferably animal food compositions, such as ruminant food compositions.
A23K 1/18 - specially adapted for particular animals
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 a method of preparing a double emulsion comprising a) preparing an emulsion comprising at least two liquid phases by bringing a first polymer (A) and a second polymer (B) into contact with each other in a solvent, wherein the concentrations of the polymers are chosen such that, upon bringing them into contact, a phase separation occurs, thereby forming drops of a first liquid phase in a second liquid phase, wherein, in the first phase, the weight concentration of the polymer A (CA) is higher and the weight concentration of the polymer B (CB) is lower than the respective concentrations in the second phase; b) dispersing the emulsion in a third liquid phase, which third phase comprises the polymer A in a CA which is higher than in the second phase and the polymer B in a CB which is lower than in the second phase, thereby forming the double emulsion, comprising at least one discontinuous phase (1) - with a relatively high CA and a relatively low CB ⵔ enclosed by a surrounding phase (2) ⵔ with a relatively low CA and a relatively high CB - which discontinuous and surrounding phase are dispersed in a continuous phase (3) - with a relatively high CA and a relatively low CB; and wherein the solvent in said liquid phases is the same or the solvents are at least, in the absence of the polymers, soluble in one another or completely miscible at 25°C.
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