A method of assaying a heat treated sample containing probiotic bacteria to enumerate viable culturable probiotic bacteria in the heat treated sample, comprises: providing a suspension comprising the heat treated sample and a nutrient broth; optionally, incubating the suspension; adding an aliquot of the incubated suspension and agar to a culture plate by a pour plate or spread plate method to provide a culture medium; incubating the culture medium for a period of time to allow probiotic bacterial colonies to grow in and/or on the culture medium; and enumerating the probiotic bacterial colonies, wherein the culture medium comprises added catalase and a pyruvate salt.
A method of assaying a heat treated sample containing probiotic bacteria to enumerate viable culturable probiotic bacteria in the heat treated sample, comprises: providing a suspension comprising the heat treated sample and a nutrient broth; optionally, incubating the suspension; adding an aliquot of the incubated suspension and agar to a culture plate by a pour plate or spread plate method to provide a culture medium; incubating the culture medium for a period of time to allow probiotic bacterial colonies to grow in and/or on the culture medium; and enumerating the probiotic bacterial colonies, wherein the culture medium comprises added catalase and a pyruvate salt.
C12Q 1/04 - Determining presence or kind of microorganismUse of selective media for testing antibiotics or bacteriocidesCompositions containing a chemical indicator therefor
3.
A METHOD OF FORMING A COMPOSITION COMPRISING A PROBIOTIC MICRO-ENCAPSULATED IN A DENATURED PLANT PROTEIN MATRIX
A method of forming a composition comprising a probiotic encapsulated in a denatured plant protein matrix, comprises the steps of preparing a protein suspension comprising denatured plant protein, preparing a suspension of hydrated probiotic, combining the protein suspension and the suspension of hydrated probiotic to encapsulate the probiotic in a denatured pea protein matrix, and polymerising the denatured plant protein matrix with a calcium salt. The combining step may comprise extruding the protein suspension and the suspension of hydrated probiotic to form microdroplets, in which the polymerisation step comprises curing the extruded microdroplets in a curing bath comprising a calcium citrate buffer having a pH of 5 to 6.5 and a molarity of 0.05 to 0.15 M. The combining step may also comprise mixing the protein suspension and probiotic suspension to form a mixture, adding a calcium salt buffer to the mixture to gel the mixture, and drying the gelled mixture by freeze-drying or vacuum drying.
A packaged liquid product comprises a container and heat-treated liquid product within the container. The liquid product comprises an aqueous phase and a solid phase comprising dry spray englobed microparticles comprising (a) a core comprising an agglomerate of sub-microparticles comprising live probiotic bacteria and a carrier material, and (b) a first coating of polymerised denatured food grade protein encapsulating the core. The first coating is made in a bottom coating fluidised bed process, that provides excellent protection to the probiotics when a beverage containing the microparticles is subjected to as high heat treatment such as UHT. The heat-treated liquid product is shelf stable for at least 6 months, and least 70% of the live probiotic bacteria in the packaged liquid product remain viable after storage of the packaged liquid product for at least 6 months 25°C.
Food, beverage and nutritional supplements containing microparticles containing stabilised CBD oil, and methods for the production thereof” Food, beverage and nutritional supplements that containing microparticles are described. The microparticles contain CBD oil stabilized in an acacia or inulin fibre or cyclodextrin matrix. Methods for the production of the compositions comprise making the microparticles by providing an oil-in-water microemulsion comprising CBD oil, water, acacia/inulin fibre and optionally maltodextrin or cyclodextrin, and freeze-drying the microemulsion to remove water and provide a preparation of dried microparticles. The dried microparticles comprise a dispersed phase of stabilized microdroplets of CBD oil disposed in a continuous solid matrix comprising acacia or inulin fibre. The preparation of microcapsules contains less than 10% free CBD oil and exhibit improved pharmacokinetics and bioavailability of CD.
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
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 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A61K 9/00 - Medicinal preparations characterised by special physical form
A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w/v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.
A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A method of forming a composition comprising a probiotic encapsulated in a denatured plant protein matrix, comprises the steps of preparing a protein suspension comprising denatured plant protein, preparing a suspension of hydrated probiotic, combining the protein suspension and the suspension of hydrated probiotic to encapsulate the probiotic in a denatured pea protein matrix, and polymerising the denatured plant protein matrix with a calcium salt. The combining step may comprise extruding the protein suspension and the suspension of hydrated probiotic to form microdroplets, in which the polymerisation step comprises curing the extruded microdroplets in a curing bath comprising a calcium citrate buffer having a pH ofto 6.5 and a molarity of 0.05 to 0.15 M. The combining step may also comprise mixing the protein suspension and probiotic suspension to form a mixture, adding a calcium salt buffer to the mixture to gel the mixture, and drying the gelled mixture by freeze-drying or vacuum drying.
A method of producing coated microcapsules comprises the steps of producing microcapsules by cold gelation having a denatured or hydrolysed protein matrix and an active agent contained within the matrix, and drying the microcapsules. A meltable coating composition comprising wax and oil and configured to have a melting point of about 70° C. to about 100° C. is heated to a temperature above the melting point of the meltable coating composition to melt the meltable coating composition, and the microcapsules are coated with the melted meltable coating composition
Food, beverage and nutritional supplements containing microparticles containing stabilised CBD oil, and methods for the production thereof" Food, beverage and nutritional supplements that containing microparticles are described. The microparticles contain CBD oil stabilized in an acacia or inulin fibre or cyclodextrin matrix. Methods for the production of the compositions comprise making the microparticles by providing an oil-in-water microemulsion comprising CBD oil, water, acacia/inulin fibre and optionally maltodextrin or cyclodextrin, and freeze- drying the microemulsion to remove water and provide a preparation of dried microparticles. The dried microparticles comprise a dispersed phase of stabilized microdroplets of CBD oil disposed in a continuous solid matrix comprising acacia or inulin fibre. The preparation of microcapsules contains less than 10% free CBD oil and exbibit improved pharmacokinetics and bioavailability of CBD.
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
A method of producing coated microcapsules comprises the steps of producing microcapsules by cold gelation having a denatured or hydrolysed protein matrix and an active agent contained within the matrix, and drying the microcapsules. A meltable coating composition comprising wax and oil and configured to have a melting point of about 70°C to about 100°Cis heated to a temperature above the melting point of the meltable coating composition to melt the meltable coating composition, and the microcapsules are coated with the melted meltable coating composition.
"Microcapsules containing curcumin, and methods for the production thereof" A microcapsule suitable for delivery intact to the mammalian lower intestine via an oral route and having curcumin homogenously distributed in pockets within a crosslinked functional matrix, in which the microcapsule comprises at least 30% curcumin (w/w). Matrices formed of pea protein or Shellac have been proposed, using both spray-drying and cold gelation methods. Microcapsules of the invention are resistant to degradation in the stomach and release curcumin slowly in the ileum, and exhibit improved resistance of encapsulated curcumin to thermal and high/low pH environments.
A microcapsule includes an active component encapsulated within a polymerized hydrolyzed protein shell. The microcapsule has an average diameter that is less than one hundred micrometers as determined by a laser diffractometer.
A method of producing microparticles by spray drying comprises the steps of providing a spray-drying feedstock solution comprising water, a volatile divalent metal salt, weak acid, 5-15% dairy or vegetable protein (w/v) and 1-20% active agent (w/v). The feedstock solution is adjusted to have a pH at which the volatile divalent metal salt is substantially insoluble. The feedstock solution is then spray-dried at an elevated temperature to provide atomised droplets, whereby the volatile divalent metal salt disassociates at the elevated temperature to release divalent metal ions which crosslink and aggregate the protein in the atomised droplets to produce microparticles having a crosslinked aggregated protein matrix and active agent dispersed throughout the matrix.
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
H01M 10/42 - Methods or arrangements for servicing or maintenance of secondary cells or secondary half-cells
A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
H02J 7/34 - Parallel operation in networks using both storage and other DC sources, e.g. providing buffering
A61M 15/06 - Inhaling appliances shaped like cigars, cigarettes or pipes
A61M 11/04 - Sprayers or atomisers specially adapted for therapeutic purposes operated by the vapour pressure of the liquid to be sprayed or atomised
H01M 10/0525 - Rocking-chair batteries, i.e. batteries with lithium insertion or intercalation in both electrodesLithium-ion batteries
A therapeutic or non-therapeutic method of inducing satiety in a mammal is described. The method comprises administering to the mammal a composition comprising microparticles, in which the microparticles comprise lipid contained within a gastric-resistant, ileal-sensitive, carrier configured for release of the lipid in the ileum, wherein the composition is administered 1-3 hours prior to a meal. The carrier is a protein, typically denatured or hydrolysed plant or dairy protein, that is polymerised to form a lipid containing shell or matrix.
A composition for use in a method of providing sustained energy release over time in a subject is described. The composition comprises or consists of microparticles comprising high glycaemic index (Gl) carbohydrate contained within a gastric-resistant, ileal-sensitive, GLP-1 stimulative, non-porous carrier configured for release of the high Gl carbohydrate in the ileum, wherein the composition is administered orally to the subject.
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
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
Antioxidant compositions and microencapsulated anti-oxidants, for use in the manufacture of ingredients in food, beverage and dietary supplements; Antioxidant compositions and microencapsulated anti-oxidants, for use as ingredients in food, beverage and dietary supplements Dietary and nutritional supplements; dietary and nutritional supplements containing anti-oxidants in liquid, solid or gel form; sports nutritional supplements for endurance sports; microcapsules having a milk protein matrix for use as a nutritional food supplement Dairy products, namely, dairy milks, yogurts, fermented dairy products, namely, kefir, fermented cheeses, fermented creams, fermented milks, cultured milks, buttermilks, fermented whey beverages; dairy powders for making dairy-based food beverages and shakes, and cheeses; dairy ingredients for use in food, beverage and dietary supplement products, namely, milk powders; fruit-based food beverages Beverages, namely, beer, mineral waters, soft drinks, syrups for making beverages, energy drinks, and fruit juices
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
Dietary and nutritional supplements; dietary and nutritional supplements containing oil; dietary and nutritional supplements in liquid, solid or gel form; sports nutritional supplements Dairy products, namely, milks, yoghurts, fermented dairy products, namely, kefir, drinking yoghurt, set yoghurt, cheese, cream, fermented milk, cultured milks, buttermilks; dairy powders for making dairy-based food beverages and shakes, and cheeses, and ice cream; dairy ingredients for use in food, beverage, and dietary supplement products, namely, milk powders, and microcapsules containing protein milk; beverages, namely, fruit-based food beverages; microcapsules containing olive oils and oil for food; Microcapsules containing edible oil for use as ingredients in food, beverage, and dietary supplements Beverages, namely, beer, mineral waters, soft drinks, syrups for making beverages, energy drinks, and fruit juices; fermented whey beverages
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
Dietary and nutritional supplements; dietary and nutritional supplements containing oil; dietary and nutritional supplements in liquid, solid or gel form; sports nutritional supplements; microcapsules containing oil, for use as ingredients in food, beverage and dietary supplements; microcapsules having a milk protein matrix. Dairy products, namely, milks, yoghurts, fermented dairy products, dairy powders for making dairy-based food beverages and shakes, and cheeses; dairy ingredients for use in food, beverage and dietary supplement products, namely, milk powders. Beverages, namely, beer, mineral waters, soft drinks, syrups for making beverages, energy drinks, fruit-based food beverages and fruit juices.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
32 - Beers; non-alcoholic beverages
Goods & Services
Antioxidant compositions and microencapsulated anti-oxidants, for use as ingredients in food, beverage and dietary supplements. Dietary and nutritional supplements; dietary and nutritional supplements containing anti-oxidants in liquid, solid or gel form; sports nutritional supplements; microcapsules having a milk protein matrix. Dairy products, namely, milks, yoghurts, fermented dairy products, dairy powders for making dairy-based food beverages and shakes, and cheeses; dairy ingredients for use in food, beverage and dietary supplement products, namely, milk powders. Beverages, namely, beer, mineral waters, soft drinks, syrups for making beverages, energy drinks, fruit-based food beverages and fruit juices.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Probiotic compositions for use as ingredients in food, beverage, and dietary supplement products, namely, probiotic bacteria microcapsules; milk protein matrix used as a dairy ingredient for the manufacture of food, beverages, and dietary supplements Dietary and nutritional supplements; dietary and nutritional supplements containing leucine; dietary and nutritional supplements in liquid, solid or gel form; sports nutritional supplements Dairy products, namely, milks, yogurts, fermented dairy products, dairy powders for making dairy-based food beverages and shakes, and cheeses; dairy ingredients for use in food, beverage, and dietary supplement products, namely, milk powders; beverages, namely, fruit-based food beverages Confectionery bars; Sport nutritional confectionery, namely, yoghurt covered fruits, nuts, and pretzels; beverages made with yoghurt; ice cream Beverages, namely, beer, mineral waters, soft drinks, syrups for making beverages, energy drinks, and fruit juices
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Probiotic bacteria containing microcapsules for use as ingredients in food, beverage and dietary supplement products. Dietary and nutritional supplements; dietary and nutritional supplements containing leucine; dietary and nutritional supplements in liquid, solid or gel form; sports nutritional supplements. Dairy products, namely milks, yoghurts, fermented dairy products, dairy powders and cheeses; dairy ingredients for use in food, beverage and dietary supplement products, namely milk powders, and microcapsules having a milk protein matrix. Confectionary; sports nutritional confectionary; and dairy ice cream. Beverages.
The invention provides a gelated mono-nuclear microencapsulate comprising a lipid emulsion core encapsulated within a gastro-resistant, ileal sensitive, polymerized chitosan membrane shell, wherein the lipid emulsion core comprises denatured or hydrolysed protein and carbohydrate. In one embodiment of the invention, the emulsion is a micro-emulsion, and typically comprises a surfactant and a co-surfactant or at least two carbohydrates, for example sucrose and a maltodextrin. In one embodiment of the invention, the lipid is a marine derived lipid such as fish oil, krill oil, or nutraceutical fatty acids. In other embodiment, the lipid is a fatty acid such as DHA or ARA, or a lipid derived from seeds, nuts or eggs.
A method of producing microparticles by spray drying comprises the steps of providing a spray-drying feedstock solution comprising water, a volatile divalent metal salt, weak acid, 5- 15% dairy or vegetable protein (w/v) and 1-20% active agent (w/v). The feedstock solution is adjusted to have a pH at which the volatile divalent metal salt is substantially insoluble. The feedstock solution is then spray-dried at an elevated temperature to provide atomised droplets, whereby the volatile divalent metal salt disassociates at the elevated temperature to release divalent metal ions which crosslink and aggregate the protein in the atomised droplets to produce microparticles having a crosslinked aggregated protein matrix and active agent dispersed throughout the matrix.
A method of producing a denatured pea protein solution comprises the steps of mixing pea protein with an alkali solvent to provide a 1-10% pea protein solution (w/v) having a pH of at least 10, resting the pea protein solution for at least 15 minutes, heating the pea protein solution under conditions sufficient to heat-denature the pea protein without causing gelation of the pea protein solution, and rapidly cooling the denatured pea protein solution to prevent gelation, wherein at least 90% of the pea protein in the denatured pea protein solution is soluble. Also described is a method of producing microparticles having a denatured pea protein matrix, the method comprising the steps of providing a denatured pea protein solution according to the invention, treating the denatured pea protein solution to form microdroplets; and cross-linking and chelating the droplets to form microparticles.
A cold-gelated mono-nuclear microencapsulate comprises a unitary liquid core encapsulated within a gastro-resistant, ileal-sensitive, polymerized denatured protein membrane shell, wherein the liquid core comprises a GLP-1 release stimulating agent in a substantially solubilised form. The GLP-1 release stimulating agent is a native protein selected from native dairy protein, native vegetable protein or native egg protein.
A process for producing microencapsulates comprising an active component such as creatine encapsulated within a polymerized hydrolyzed whey protein matrix is described. The method comprises the steps of providing a suspension of hydrolyzed whey protein and an active component in a carboxylic ester, treating the suspension to generate droplets of the suspension, and immediately curing the droplets by immersion in a basic curing solution, wherein the ester in the suspension reacts with the basic curing solution to release a salt that polymerizes the hydrolyzed whey protein encapsulating the active component in the presence of black pepper extract, glycerol, phosphate and optionally, astaxanthin and alpha lipoic acid.
A process for producing microencapsulates comprising an active component such as creatine encapsulated within a polymerised hydro lysed whey protein matrix is described. The method comprises the steps of providing a suspension of hydro lysed whey protein and an active component in a carboxylic ester, treating the suspension to generate droplets of the suspension, and immediately curing the droplets by immersion in a basic curing solution, wherein the ester in the suspension reacts with the basic curing solution to release a salt that polymerises the hydrolysed whey protein encapsulating the active component in the presence of black pepper extract, glycerol, phosphate and optionally, astaxanthin and alpha lipoic acid.
A Soccer Goal Retainer including an enclosure buried in the ground. A bar is mounted in the enclosure and rotates about its longitudinal axis. The bar is located toward the front wall and base of the enclosure. A clamp plate is mounted on the bar by hand bolts which engage threaded openings on the bar. The clamp plate includes a lower member which is secured to the bar. A vertical member extends at right angles from the lower member and an upper member extends from the vertical member generally at right angles remote from the lower member and away from the lower member. A lip extends generally at right angles from the upper member remote from the vertical member toward the lower member. With the vertical member generally positioned vertically, the lip, the upper member and vertical member are placed over the rear rail of a soccer goal and the clamp plate is secured to the bar. The clamp plate is released from the rear rail by loosening the clamp plate from the bar. The clamp plate and the bar are then rotated in a forward manner and downwardly into the enclosure. A cover is placed over the enclosure both when the clamp plate is in use and when it is being stored.
