The present invention relates to a stabilizer composition comprising colloidal microcrystalline cellulose coprocessed with unrefined and unmodified red seaweed flour derived from a red seaweed of the class Rhodophyta.
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
A23C 11/04 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des matières grasses d'origine non laitière mais pas de protéines d'origine non laitière
A23L 2/62 - Agents de turbiditéAgents pour accroître la stabilité du trouble
This invention relates to new uses of Bifidobacteria (particularly, although not exclusively, probiotic Bifidobacteria), and to food products, feed products, dietary supplements and pharmaceutical formulations containing them. The bacteria are suitable for the treatment of myocardial infarction and congestive heart failure.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A61K 31/715 - Polysaccharides, c.-à-d. ayant plus de cinq radicaux saccharide liés les uns aux autres par des liaisons glycosidiquesLeurs dérivés, p. ex. éthers, esters
A61K 35/00 - Préparations médicinales contenant des substances ou leurs produits de réaction de constitution non déterminée
A61K 35/744 - Bactéries lactiques, p. ex. entérocoques, pédiocoques, lactocoques, streptocoques ou leuconostoques
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
This invention relates to polypeptides, more specifically amylase polypeptides and nucleic acids encoding these, and their uses e.g. as non-maltogenic exoamy lases in producing food or feed products.
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
inter aliainter alia, are variant lectin anti-viral polypeptides as well as compositions and methods for expressing and using the same for the treatment and prevention of viral disease in animals.
C07K 14/405 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant d'algues
C07K 14/42 - Lectines, p. ex. concanavaline, phytohémagglutinine
C07K 14/47 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant d'animauxPeptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant d'humains provenant de vertébrés provenant de mammifères
6.
IMPROVED ENZYMATIC MODIFICATION OF PHOSPHOLIPIDS IN FOOD
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 55/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.01 is presented in conjunction with methods for use in lipid containing food matrix, baking and making dough with the phospholipase and also including baking improvers using the disclosed phospholipase A1.
Streptococcus thermophilusglcStreptococcus thermophilusStreptococcus thermophilus strain of the invention, and the use of this strain or composition to manufacture a fermented dairy product.
C12N 9/24 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2)
C07K 14/315 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries provenant de Streptococcus (G), p. ex. Enterocoques
The present invention relates to novel strains of Lactiplantibacillus plantarum as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed prod- ucts comprising a strain of the species Lacticaseibacillus rhamnosus in combination with a strain of the species Lactiplantibacillus plantarum. The present invention further relates to methods for the controlling of growth of a contaminant, such as yeast or mould by using these novel strains and combinations.
A01N 63/20 - BactériesSubstances produites par des bactéries ou obtenues à partir de celles-ci
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
10.
USE OF PROBIOTICS FOR MODULATING ALLERGIC IMMUNE RESPONSES
LactobacillusLacticaseibacillusLacticaseibacillus and as well as methods and uses of said compositions for the modulation of an allergic immune response in a subject.
The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme after mash boiling and/or during or after wort preparation and/or the fermentation phase and/or maturation and/or stabilization and/or pasteurization phases of the brewing process to improve the flavour and/or flavour stability of the finished beer. The catalase may additionally or alternatively be added to the finished beer itself.
The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme and antioxidant, preferably ascorbic acid, after mash boiling and/or during or after wort preparation and/or the fermentation phase and/or maturation and/or stabilization and/or pasteurization phases of the brewing process to improve the flavour and/or flavour stability of the finished beer. The catalase and antioxidant, preferably ascorbic acid, may additionally or alternatively be added to the finished beer itself.
Ligilactobacillus salivariusLac-ticaseibacillus paracaseiLacticaseibacillus rhamnosusLactiplantibacillus plantarumLactiplantibacillus plantarum or a mix-ture thereof, for preventing, reducing or treating skin aging in a subject.
A61K 8/99 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des produits de constitution indéterminée ou leurs dérivés à base de micro-organismes autres que des algues ou des champignons, p. ex. à base de protozoaires ou de bactéries
A61Q 19/08 - Préparations contre le vieillissement
The present invention relates to a method for increasing attenuation in a fermented beverage. More particularly, the method relates to addition of a transglucosidase to a maltose depleted fermentate to convert non-fermentable dextrins to maltose.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12C 5/00 - Autres matières premières pour la préparation de la bière
The present relates to lipases having galactolipase activity and no/low lyso-phospholipase activity. More particularly, the present invention relates to the use of such lipases for generation of emulsifying components from endogenous flour lipids.
inter aliainter alia, are compositions comprising one or more biologically pure strains of bacteria as well as methods of making and using the same to treat and/or prevent one or more obesity related disorders in a subject in need thereof.
Provided herein are compositions and methods for producing fermented dairy products that can be stored at ambient temperature. The compositions and methods provided herein include lactose-deficient bacteria capable of maintaining viability and/or pH when added to fermented dairy products having low levels of galactose and stored at ambient temperature. Also provided are fermented dairy products, e.g., yogurts, fermented dairy beverages, containing said lactose-deficient bacteria for storage at ambient temperature.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
Provided herein are compositions and methods for producing fermented dairy products that can be stored at ambient temperature. The compositions and methods provided herein in-clude lactose-deficient bacteria capable of maintaining viability and/or pH when added to fermented dairy products having low levels of galactose and stored at ambient temperature. Also provided are fermented dairy products, e.g., yogurts, fermented dairy beverages, con-taining said lactose-deficient bacteria for storage at ambient temperature.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
21.
PROCESS AND BACTERIAL STRAINS FOR PRODUCING FOOD PRODUCT FOR STORAGE AT AMBIENT TEMPERATURE
The application is directed to a process for manufacturing a food product based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperature in combination with erythritol. The invention is also directed to the use of these stable lactic acid bacteria in combination with erythritol for inoculation in a food product.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
Process for manufacturing a food product based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperature in combination with erythritol. Use of these stable lactic acid bacteria in combination with erythritol for inoculation in a food product.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
This invention relates to bacterial strains of the genus Lactiplantibacillus or a mixture thereof for use in preventing and/or treating a nervous system disease in a subject in need thereof. This invention also relates to compositions comprising bacterial strain of the genus Lactiplantibacillusor a mixture thereof for use in preventing and/or treating a nervous system disease in a subject in need thereof.
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
A61P 25/00 - Médicaments pour le traitement des troubles du système nerveux
A61P 25/02 - Médicaments pour le traitement des troubles du système nerveux des neuropathies périphériques
A61P 25/28 - Médicaments pour le traitement des troubles du système nerveux des troubles dégénératifs du système nerveux central, p. ex. agents nootropes, activateurs de la cognition, médicaments pour traiter la maladie d'Alzheimer ou d'autres formes de démence
Provided herein, inter alia, are compositions, methods, and kits for optimally delivering viable microorganisms (such as beneficial microbes) through a water line. The compositions are constituted in such a manner as to minimize settling of the microorganisms within the water line and to maximize the survival of the microorganisms during storage and water line transit.
A01N 63/00 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, contenant des micro-organismes, des virus, des champignons microscopiques, des animaux ou des substances produites par, ou obtenues à partir de micro-organismes, de virus, de champignons microscopiques ou d'animaux, p. ex. enzymes ou produits de fermentation
A01K 7/06 - Systèmes automatiques actionnés par l'animal
A01N 63/30 - Champignons microscopiquesSubstances produites par des champignons microscopiques ou obtenues à partir de ceux-ci
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
Disclosed herein are methods of producing a food product or food precursor. These methods can comprise: (a) providing a food product/precursor that comprises at least water and sucrose, and (b) contacting the food product/precursor with at least one of (i) a glucosyltransferase enzyme that synthesizes alpha-1,6-glucan, and/or (ii) a glucosyltransferase enzyme that synthesizes alpha-1,3-glucan, wherein at least one alpha glucan is produced in the food product/precursor. A food product/precursor produced in such a method optionally has at least (i) reduced sugar content, (ii) increased texture (e.g., thickness and/or mouthfeel, (iii) improved physical appearance, and/or (iv) increased stringiness or stretchability. Food products and food precursors produced by this methodology are also disclosed.
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
inter aliainter alia, are feed or feed additive compositions comprising direct fed microbials (DFMs) and other substances as well as methods for making and using the same for the improvement of a subject's performance and maintenance of a balanced gut microbiome.
A23K 10/14 - Prétraitement de produits alimentaires avec des enzymes
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
The present teachings provide methods for increasing protein secretion, e.g., chymosin in filamentous fungi by co-expressing certain chaperone(s) and/or foldase(s). The present teachings also provide filamentous fungi containing certain chaperone(s) and/or foldase(s) and a protein of interest for increased secretion.
inter alia, inter alia, are microbial cross-reactive antigens (mCRAGs) and compositions comprising the same for use in the stimulation of T cells for the treatment or prevention of disease associated with coronavirus infection.
inter aliainter alia, are methods for improving animal health (such as gut health) and performance as well as decreasing methane emissions via administration of an effective amount of a glycoside hydrolase capable of removing at least one alpha-1,2-L-fucose moiety from an intestinal mucin layer. Such methods improve animal health and performance without the need to administer potentially harmful antibiotics to the livestock.
Provided herein are compositions for enabling natural adaptive spacer acquisition in CRISPR-Cas systems incapable of adaptation, e.g., non-adapting lactococcal CRISPR-Cas systems. Also provided are methods for using the compositions and products thereof to produce bacterial strains that are resistant, such as bacteriophage resistant, and/or evolved to have a desirable phenotype. Non-adapting CRISPR-Cas systems adapted according to the methods provided herein, and bacteria containing such adapted non-adapting CRISPR-Cas systems, are further provided. The compositions and methods provided herein allow for the controlled induction of natural spacer acquisition via adaptation in CRISPR-Cas systems that are fundamentally incapable of adaptation without modifying the features underlying the non-adapting behavior of the CRISPR-Cas system.
Provided herein are compositions and methods useful for producing thermophilic fermented dairy compositions, such as thermophilic fermented dairy products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus, useful for decreasing acetaldehyde content and increasing diacetyl content in a thermophilic fermented dairy composition and producing a cream flavor. Thermophilic fermented dairy compositions, including stored thermophilic fermented dairy compositions, produced according to the methods described herein are provided. Also provided are methods of identifying bacteria useful for producing thermophilic fermented dairy compositions having cream flavor.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
Provided herein are compositions and methods for producing fermented plant-based compositions, e.g., fermented dairy alternative food products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lacticaseibacillus rhamnosus,useful for producing a ratio of acetaldehyde content to diacetyl content that produces a cream flavor in fermented plant-based compositions. In some embodiments, the bacteria, e.g., Lacticaseibacillus rhamnosus, decreases acetaldehyde content and/or increases diacetyl content in the fermented plant-based composition. Fermented plant-based compositions, including stored fermented plant-based compositions, produced according to the methods described herein are provided. Also provided are methods for identifying bacteria useful for producing fermented plant-based compositions having cream flavor.
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23L 7/104 - Fermentation de céréales farineuses ou de produits de céréalesAdjonction d'enzymes ou de micro-organismes
A23L 11/30 - Élimination des substances indésirables, p. ex. des substances amères
A23L 25/00 - Aliments contenant principalement des noix ou des grainesLeur préparation ou leur traitement
Lactococcus lactisLactococcus lactisLactococcus cremorisLactococcus cremoris, and feed or food products, in particular a plant-based feed or food product obtained with these strains.
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
This invention relates to bacterial strains, compositions comprising bacterial strains as well as methods and uses of said strains and compositions for use in boosting the immune system. More specifically, the invention relates to bacterial strains having immunomodulatory properties providing specific health benefits in a subject in need thereof.
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
32 - Bières; boissons non alcoolisées
Produits et services
CULTURES OF MICROORGANISMS, OTHER THAN FOR MEDICAL OR VETERINARY USE; ENZYMES FOR INDUSTRIAL USE; ENZYMES FOR THE FOOD INDUSTRY. YOGURT, CHEESE, CREAM (DAIRY PRODUCTS), MILK. BREAD, CONFECTIONERY, ICE CREAM, SAUCES. FRUIT JUICE, NON-ALCOHOLIC BEVERAGES, VEGETABLE JUICES.
Provided herein, inter alia, are methods for improving the growth of cells (such as probiotic cells or recombinant cells) by culturing the cells in a liquid media comprising one or more enzymes that hydrolyze at least one nucleoside triphosphate present in the media. Cells cultured in accordance with these methods exhibit improved growth compared to cells cultured in media that does not comprise one or more enzymes that hydrolyze at least one nucleoside triphosphate.
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
C12N 1/00 - Micro-organismes, p. ex. protozoairesCompositions les contenantProcédés de culture ou de conservation de micro-organismes, ou de compositions les contenantProcédés de préparation ou d'isolement d'une composition contenant un micro-organismeLeurs milieux de culture
C12N 1/38 - Stimulation chimique de la croissance ou de l'activité par addition de composés chimiques qui ne sont pas des facteurs essentiels de croissanceStimulation de la croissance par élimination d'un composé chimique
The present invention relates to a dry composition to produce a plant-based food product. The composition comprises a mixture of ingredients including carrageenan, cellulose ether, glucomannan, at least one plant-based protein, starch and Potassium chloride, to achieve desirable texture of the food product at uncooked, hot and cold conditions for optimal bite and juiciness. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.
C12N 9/48 - Hydrolases (3.) agissant sur les liaisons peptidiques, p. ex. thromboplastine, aminopeptidase de la leucine (3.4)
A23L 2/84 - Clarification ou affinage des boissons non alcooliséesÉlimination des matières non désirées utilisant des micro-organismes ou un matériau biologique, p. ex. enzymes
C12H 1/00 - Pasteurisation, stérilisation, conservation, purification, clarification ou vieillissement des boissons alcoolisées
C12N 9/62 - Protéinases provenant de champignons d'Aspergillus
42.
BACTERIAL STRAINS FOR USE IN PREVENTING, TREATING AND/OR REDUCING SYMPTOMS ASSOCIATED WITH A RHINOVIRUS-INDUCED COLD INFECTION
This invention relates to bacterial strains of the genus Blautia, compositions comprising bacterial said bacterial strains as well as methods and uses of said strains and compositions as a medicament, in particular for preventing, treating and/or reducing symptoms associated with a rhinovirus-induced common cold infection in a subject in need thereof.
The present invention relates to an enzymatic method of preparing a fermented plant-based product. More specifically, the method involves treating a plant-based liquid substrate having a plant protein content of 1 % (w/w) or higher with one or more proteases and a microorganism: and allowing the treated plant-based substrate to ferment to produce the fermented plant-based product. Preferably, the protease is B. amyloliquefaciens neutral metalloprotease (bacillolysin, P7L) and lactic acid bacteria are used for fermentation. At low degree of hydrolysis viscosity of the protease-treated plant protein surprisingly increased, potentially due to the formation of peptides with hydrophobic N-terminal moieties, which could form a gel due to hydrophobic interactions. At higher degree of hydrolysis viscosity was - as expected - reduced.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23L 7/104 - Fermentation de céréales farineuses ou de produits de céréalesAdjonction d'enzymes ou de micro-organismes
This disclosure relates to an extrudate which contains, by weight based on the weight of the extrudate on a moisture-free basis, (a) from about 60% to about 90% plant protein; (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch. This disclosure also relates to a dry-blend composition which contains, by weight based on the total weight of the dry-blend composition on a moisture-free basis, (a) from about 65% to about 98% plant protein material, (b) from about 1% to about 10% hydrocolloid, wherein the hydrocolloid is selected from the group consisting of alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% starch.
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
45.
COMPOSITIONS AND METHODS FOR PRODUCING FERMENTED MILK PRODUCTS
Provided herein are compositions, e.g., starter cultures, containing Lactococcus laudensis and methods of using the same to produce fermented milk products.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/127 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant des micro-organismes de la famille des lactobactériacées et d'autres micro-organismes ou des enzymes, p. ex. kéfir, koumiss
A23C 19/032 - Fabrication du caillé pour fromage caractérisée par l'emploi de micro-organismes spécifiques, ou d'enzymes d'origine microbienne
This specification relates to a process for preparing a purified human milk oligosaccharide (“HMO”) from an HMO-containing solution (e.g., a fermentation broth) by a process comprising removal of an antifoam agent, and a product of such a process.
A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
This invention relates to polypeptides, more specifically amylase polypeptides and nucleic acids encoding these, and their uses e.g. as non-maltogenic exoamylases in producing food or feed products.
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12P 19/14 - Préparation de composés contenant des radicaux saccharide préparés par action d'une carbohydrase, p. ex. par action de l'alpha-amylase
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
C12N 9/28 - Alpha-amylase d'origine microbienne, p. ex. amylase bactérienne
The present invention relates to an in-line method of galactooligosaccharide (GOS) quantification while preparing a dairy product having a high content of GOS fiber, and/or a GOS fiber-enriched dairy product in which the lactose content has also been significantly reduced.
Provided herein are compositions containing fungus, e.g., yeast, useful for treating and/or preventing gastrointestinal inflammation, and/or diseases, disorders, or conditions associated therewith, in a subject in need thereof and methods for using the same.
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A61P 3/00 - Médicaments pour le traitement des troubles du métabolisme
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
The present invention relates to apparatus and methods of seaweed farming and harvesting, and improvements relating thereto. More specifically, the present invention relates to a harvest apparatus for stripping seaweed from a tubular net. The apparatus comprises a harvest plate (100) comprising an orifice (102) for receiving the tubular net. The harvest plat further comprises a release channel (104) extending between the orifice (102) and an edge (101) of the harvest plate. The tubular net may be inserted into the orifice (102) and relative motion of the harvest plate (100) and the tubular net will strip off the seaweed. Additionally, the apparatus may comprise wings (103) being generally v-shaped. This apparatus allows for a more efficient, quicker and reliable of harvesting seaweed.
Provided herein, inter alia, are compositions and methods for treating and/or preventing conditions associated with gut inflammation caused by dysbiosis via use of exogenously administered acid phosphatases or enzymes of the GDA1_CD39 superfamily (such as apyrases).
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
52.
DIRECT FED MICROBIALS OF TYPE LACTOBACILLUS REUTERI EFFECTIVE AGAINST NECROTIC ENTERITIS CAUSED BY C. PERFRINGENS AND FREE OF ANTIMICROBIAL RESISTANCE GENES
inter aliainter alia, are compositions of organic acid-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR), improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
54.
A STABILIZER COMPOSITION COMPRISING MICROCRYSTALLINE CELLULOSE
The present invention relates to a stabilizer composition comprising colloidal microcrystalline cellulose coprocessed with unrefined and unmodified red seaweed flour derived from a red seaweed of the class Rhodophyta.
A23L 2/62 - Agents de turbiditéAgents pour accroître la stabilité du trouble
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
A23L 29/206 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale
A23P 30/25 - Co-extrusion de produits alimentaires différents
55.
BIOPROCESSING OF PROTEIN WITH PROBIOTIC BACTERIA TO IMPROVE AMINO ACID AND PEPTIDE AVAILABILITY
This invention relates to the use of bacterial strains for breaking down protein and increasing amino acid and peptide availability, wherein said bacterial strains are of the species Bifidobacterium animalis subsp. lactis, Lacticaseibacillus paracasei, Lactococcus lactis, Lactobacillus acidophilus, Lactiplantibacillus plantarum and/or Lacticaseibacillus rhamnosus or a mixture thereof.
This invention relates to the use of bacterial strains for improving protein digestion and/or increasing amino acid bioavailability in a subject, wherein said bacterial strains are of the species Bifidobacterium animalis subsp. lactis, Lacticaseibacillus paracasei, Lactococcus lactis, Lactobacillus acidophilus, Lactiplantibacillus plantarum and/or Lacticaseibacillus rhamnosus or a mixture thereof.
A microcrystalline cellulose composition comprising i. microcrystalline cellulose; ii. a carboxymethyl cellulose a) having a degree of substitution (DS) of from 0.4 to 0.8; iii. a carboxymethyl cellulose b) having a DS of from 0.6 to 1.0; and iv. a carboxymethyl cellulose c) having a DS of from 1.0 to 1.5, wherein the DS of carboxymethyl cellulose a) is at least 0.1 lower than the DS of carboxymethyl cellulose b) and the DS of carboxymethyl cellulose b) is at least 0.1 lower than the DS of carboxymethyl cellulose c), and the total weight of the carboxymethyl celluloses a), b) and c) is at least 6 weight percent, based on the total weight of microcrystalline cellulose and the carboxymethyl celluloses a), b) and c). is useful as a stabilizer in aqueous compositions, particularly in beverages.
The present invention relates to a liquid DATEM composition comprising DATEM rich in DATEM I and/to DATEM II, and a diluent selected from the group consisting of water, glycerol and mixtures thereof. The invention is also related to a process for preparing the composition and the use thereof.
A bacterial strain which has been modified to reduce the activity and/ or expression of autolysin, wherein said modified strain has reduced sensitivity to bacteriophage, bacterial compositions comprising the bacterial strain and use of the strain or composition in manufacture of a food or feed product.
C12N 9/36 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-1, 4 de l'acide N-acétylmuramique avec l'acétylamino-2 déoxy-2-D-glucose, p. ex. lysozyme
C07K 14/315 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries provenant de Streptococcus (G), p. ex. Enterocoques
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
62.
BACTERIUM WITH REDUCED SENSITIVITY TO BACTERIOPHAGE
A bacterial strain which has been modified to reduce the activity and/ or expression of autolysin, wherein said modified strain has reduced sensitivity to bacteriophage, bacterial compositions comprising the bacterial strain and use of the strain or composition in manufacture of a food or feed product.
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
C07K 14/315 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries provenant de Streptococcus (G), p. ex. Enterocoques
C12N 9/36 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-1, 4 de l'acide N-acétylmuramique avec l'acétylamino-2 déoxy-2-D-glucose, p. ex. lysozyme
Provided herein, inter alia, are recombinant Yarrowia cells comprising a nucleic acid encoding a viral protein or a fragment thereof for use in the treatment and prevention of viral disease as well as methods for making and using the same.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
PROTEINS FOR USE IN THE MANUFACTURE OF FOOD PRODUCTS, FOOD SUPPLEMENTS AND BEVERAGES; PROTEIN FOR INDUSTRIAL USE; PLANT PROTEIN USED AS AN ADDITIVE FOR THE MANUFACTURE OF FOOD AND BEVERAGES PROTEIN DIETARY SUPPLEMENTS; PROTEIN BASED NUTRITIONAL ADDITIVES FOR HUMAN CONSUMPTION
There is provided a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt.% based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 700 kDa.
A23L 29/256 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à base d'algues, p. ex. alginates, agar-agar ou carraghénane
A61K 36/04 - Rhodophycota ou rhodophyta (algues rouges), p. ex. Porphyra
This invention relates to bacteria of the species Lacticaseibacillus paracasei for use in preventing or treating cognitive impairments in a subject in need thereof. This invention also relates to bacteria of the species Lacticaseibacillus paracasei for use in preventing or treating cognitive impairments induced by sleep deprivation and/or insufficient sleep in a subject in need thereof.
The present invention relates to a gelling composition to produce a plant-based food product. The composition comprises a mixture of plant-based protein, salts of alginate and a calcium source. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.
Lacticaseibacillus paracaseiLacticaseibacillus paracasei Lacticaseibacillus paracasei for use in preventing or treating cognitive impairments induced by sleep deprivation and/or insufficient sleep in a subject in need thereof.
This specification relates to a process for preparing a purified human milk oligosaccharide ("HMO") from an HMO-containing solution (e.g., a fermentation broth) by a process comprising mixed bed ion exchange, and a product of such a process.
C07H 3/06 - Oligosaccharides, c.-à-d. saccharides comportant de trois à cinq radicaux saccharide liés entre eux par des liaisons glucosidiques
A23C 9/146 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre dans lesquelles la composition chimique du lait est modifiée par des traitements non chimiques par échange d'ions
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
70.
PROCESS FOR PURIFYING A HUMAN MILK OLIGOSACCHARIDE AND RELATED COMPOSITIONS
This specification relates to a process for preparing a purified human milk oligosaccharide ("HMO") from an HMO-containing solution (e.g., a fermentation broth) by a process comprising anion ion exchange, cation ion exchange, and mixed bed ion exchange; and a product of such a process.
C07H 3/06 - Oligosaccharides, c.-à-d. saccharides comportant de trois à cinq radicaux saccharide liés entre eux par des liaisons glucosidiques
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
A23C 9/146 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre dans lesquelles la composition chimique du lait est modifiée par des traitements non chimiques par échange d'ions
71.
COMBINATION OF NONMALTOGENIC EXOAMYLASE AND GLUCOAMYLASE FOR IMPROVING BREAD RESILIENCE AND REDUCING AMOUNT OF ADDED SUGARS
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.
This specification relates to preparing a purified human milk oligosaccharide (HMO) from an HMO solution by a process comprising nanofiltration, as well as processes for making foods, dietary supplements, medicines and infant formulas comprising a purified HMO. This specification also relates to purified HMOs and foods, dietary supplements, medicines and infant formulas prepared by processes disclosed in this specification.
A23C 9/20 - Produits diététiques à base de lait non couverts par les groupes
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/142 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre dans lesquelles la composition chimique du lait est modifiée par des traitements non chimiques par dialyse, osmose inverse ou ultrafiltration
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
74.
PROBIOTICS FOR USE IN THE PREVENTION OR TREATMENT OF ILLNESS AND/OR SYMPTOMS ASSOCIATED WITH CORONAVIRUSES
This invention relates to bacterial strains, compositions comprising bacterial strains as well as methods and uses of said strains and compositions for 1) preventing or treating illness and/or symptoms associated with a coronavirus in a subject in need thereof and/or 2) prolonging immunity against a disease caused by a coronavirus in a subject in need thereof after the subject has previously a) been exposed to the coronavirus; b) recovered from a disease caused by infection with the coronavirus; and/or c) been vaccinated against the coronavirus.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
Produits et services
INGREDIENTS FOR THE INDUSTRIAL MANUFACTURE OF FOODSTUFFS AND BEVERAGES, NAMELY CULTURES OF MICROORGANISMS, NOT FOR MEDICAL AND VETERINARY PURPOSES. CULTURES OF MICROORGANISMS FOR MEDICAL OR VETERINARY USE; DIETETIC FOODS AND BEVERAGES ADAPTED FOR MEDICAL USE; FOOD FOR BABIES (INFANT FORMULA). DAIRY PRODUCTS, MILK BEVERAGES, YOGURT.
77.
BIFIDOBACTERIA FOR PREVENTING, REDUCING OR TREATING SKIN AGING
Bifidobacterium animalisBifidobacterium animalisBifidobacterium animalisBifidobacterium animalis ssp. lactis strains Bi-07, B420 and Bl-04 for preventing, reducing or treating skin aging in a subject.
A61K 8/99 - Cosmétiques ou préparations similaires pour la toilette caractérisés par la composition contenant des produits de constitution indéterminée ou leurs dérivés à base de micro-organismes autres que des algues ou des champignons, p. ex. à base de protozoaires ou de bactéries
A61Q 19/08 - Préparations contre le vieillissement
78.
UNIHIBITED AMYLASES FOR BREWING WITH HIGH TANNIN MATERIALS
The present invention provides methods of mashing high tannin adjuncts. More specifically, high tannin adjuncts can be refractory to exogenous enzymes used in barley malt brewing. The present invention provides enzymes which are uninhibited in tannin. In particular, tannin uninhibited, raw starch degrading α-amylases are provided in accordance with the instant invention.
The invention relates to a process for reducing the reactivity of pectin extracted from a raw material containing a high proportion of calcium-sensitive pectin, the process comprising subjecting the extracted pectin to enzymatic depolymerization.
The invention relates to a method for generating a Streptococcus thermophilus strain exhibiting a "high galactose utilization" profile, which is characterized by a high percentage of consumed galactose at the maximum speed of lactose consumption and optionally a high percentage of consumed galactose at the end of lactose consumption (both as determined by assay I), comprising modifying the sequence of the gal-lac gene cluster. The invention also relates to a Streptococcus thermophilus strain obtained or obtainable by this method, to a Streptococcus thermophilus strain characterized both by the sequence of its gal-lac gene cluster and its "high galactose utilization" profile, to a culture and kit-of part comprising such strains, as well as to the use of such strains in food applications.
C07K 14/315 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries provenant de Streptococcus (G), p. ex. Enterocoques
C12N 15/00 - Techniques de mutation ou génie génétiqueADN ou ARN concernant le génie génétique, vecteurs, p. ex. plasmides, ou leur isolement, leur préparation ou leur purificationUtilisation d'hôtes pour ceux-ci
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.
The present invention is directed to an ingredient system for flatbread products which are essentially free from added mono-diglycerides, comprising an ingredient system containing a fat-coated vegetable fibre particle, a fat-coated organic acid and an enzyme preparation containing at least an amylase; flatbread products which contains the ingredient system and the use of the ingredient system in flatbread products.
The invention relates to a method for generating a Streptococcus thermophilus strain exhibiting a "high galactose utilization" profile, which is characterized by a high percentage of consumed galactose at the maximum speed of lactose consumption and optionally a high percentage of consumed galactose at the end of lactose consumption (both as determined by assay I), comprising modifying the sequence of the gal-lac gene cluster. The invention also relates to a Streptococcus thermophilus strain obtained or obtainable by this method, to a Streptococcus thermophilus strain characterized both by the sequence of its gal-lac gene cluster and its "high galactose utilization" profile, to a culture and kit-of part comprising such strains, as well as to the use of such strains in food applications.
C07K 14/315 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant de bactéries provenant de Streptococcus (G), p. ex. Enterocoques
C12N 15/00 - Techniques de mutation ou génie génétiqueADN ou ARN concernant le génie génétique, vecteurs, p. ex. plasmides, ou leur isolement, leur préparation ou leur purificationUtilisation d'hôtes pour ceux-ci
Provided herein, inter alia, are compositions comprising one or more biologically pure strains of bacteria as well as methods of making and using the same to treat and/or prevent one or more obesity related disorders in a subject m need thereof.
Provided herein are compositions comprising one or more biologically pure strains of bacteria selected from Eubacterium eligens DSM 33458, Intestinimonas massiliensis DSM 33460, Prevotella copri DSM 33457 and Akkermansia sp DSM 33459 or extracellular vesicles isolated from said strains. Akkermansia strain allegedly belongs to a novel species. Methods of making and using the same to treat and/ or prevent one or more obesity related disorders in a subject in need thereof claimed.
Provided herein, inter alia, are compositions comprising one or more biologically pure strains of bacteria as well as methods of making and using the same to treat and/or prevent one or more obesity related disorders in a subject m need thereof.
The present invention relates to a dairy-based spreadable composition comprising milk fats, water, a stabilizer and emulsifier, wherein the composition is an oil-in-water emulsion. Also, the present invention is related to a process for preparing a dairy-based spreadable composition, wherein a dairy-based water-in-oil emulsion, emulsifier, a stabilizer, water, and a dairy-based oil-in-water emulsion are added in a specific order so as to result in a final product with desired organoleptic properties and good spreadability.
A23D 7/00 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/015 - Réduction de la teneur en caloriesRéduction de la teneur en graisses
Engineered robust high Tm-phytase clade polypeptides and fragments thereof are described herein. Also described are methods of making such engineered robust high Tm-phytase clade and fragments thereof and use thereof in enhancing animal performance.
The present invention is directed to a composition of colloidal microcrystalline cellulose, particularly for developing (uplifting) premium texture in various types of fermented or acidified milk products, preferably, yoghurt types, produced by using a colloidal microcrystalline cellulose and at least one other hydrocolloid, products made therewith and process for production of these products. The present invention is mainly directed to fermented or acidified milk products as yogurt type and ambient stable yogurt.
The present invention relates to flavor stabilized beers and to methods of making flavor stabilized beers. More specifically, the instant disclosure provides methods and compositions for the production of flavor stabilized beer having low riboflavin using modified yeast to ferment a wort.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
inter aliaegasphaera elsdeniiegasphaera elsdenii and methods of making and using the same to promote improvement of one or more metrics in an animal, such as increased bodyweight/carcass gain, increased feed intake, decreased feed conversion ratio (FCR), decreased medical costs, decreased transition period, decrease use of antibiotics, and reduced mortality.
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 50/10 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les ruminants
Provided herein are poultry diets containing phytase polypeptides or fragments thereof wherein the diet contains no or substantially no inorganic phosphate.
The present invention relates to a dry composition to produce a plant-based food product. The composition comprises a mixture of ingredients including carrageenan, cellulose ether, glucomannan, at least one plant-based protein, starch and Potassium chloride, to achieve desirable texture of the food product at uncooked, hot and cold conditions for optimal bite and juiciness. In addition, the invention also relates to the plant-based food product containing the composition and the process of producing the same.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 33/10 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
Provided herein, inter alia, are engineered phytase polypeptides and fragments thereof with improved thermotolerance as well as methods for producing and using the same for enhancing animal performance on one or more metrics.
This specification relates to a process for reducing oxidation of a foodstuff, an antioxidant composition for use in such a process, and a foodstuff wherein oxidation is reduced by such a process.
inter aliainter alia, are compositions of short chain fatty acid (SCFA)-producing microorganisms and methods of making and using the same to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR), improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
A23K 50/70 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
A61K 31/19 - Acides carboxyliques, p. ex. acide valproïque
A61P 1/00 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/00 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement
C07H 3/06 - Oligosaccharides, c.-à-d. saccharides comportant de trois à cinq radicaux saccharide liés entre eux par des liaisons glucosidiques
inter aliainter alia, are feed or feed additive compositions comprising chitin-glucan as well as methods for making and using the same for improving the performance of a subject with respect to feed conversion ratio (FCR), weight gain, feed efficiency, carcass quality, maintenance of a healthy guy microbiome, and/or decreased susceptibility to intestinal pathogens and diseases associated with the same.
A23K 50/30 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les porcs
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
A23L 29/275 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine animale, p. ex. chitine
A61K 47/69 - Préparations médicinales caractérisées par les ingrédients non actifs utilisés, p. ex. les supports ou les additifs inertesAgents de ciblage ou de modification chimiquement liés à l’ingrédient actif l’ingrédient non actif étant chimiquement lié à l’ingrédient actif, p. ex. conjugués polymère-médicament le conjugué étant caractérisé par sa forme physique ou sa forme galénique, p. ex. émulsion, particule, complexe d’inclusion, stent ou kit
C08B 37/08 - ChitineSulfate de chondroïtineAcide hyaluroniqueLeurs dérivés
A23K 10/30 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons
A61K 35/00 - Préparations médicinales contenant des substances ou leurs produits de réaction de constitution non déterminée
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
inter aliaLactobacillus spLactobacillus sp. and methods of making and using the same combinations to inhibit pathogenic bacterial populations in the gastrointestinal tracts of an animal and additionally promote improvement of one or more metrics in an animal, such as increased bodyweight gain, decreased feed conversion ratio (FCR), improved gut barrier integrity, reduced mortality, reduced pathogen infection, and reduced pathogen shedding in feces.
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 50/70 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux
A23K 50/75 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les oiseaux pour la volaille
