Abstract

The present invention relates to a composition or foam, comprising soluble dietary fiber, hydrocolloid, emulsifier and oil and/or fat, a food-product additive and a food product comprising the composition or the foam, a foam obtainable from the composition, methods for producing the composition, foam, food-product additive and food product, the use of the composition, foam, or food-product additive in a food product and a container comprising the composition, foam or food-product additive.

IPC Classes  ?

• A23L 2/66 - Proteins
• A23L 2/54 - Mixing with gases
• A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
• 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
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Abstract

20 Abstract The present invention relates to a composition comprising starch and one or more vegetable fat, which does not contain palm fat, wherein the vegetable fat of the composition has a solid fat content at 20°C from 15% to 25%, a food-product additive and a food product comprising the composition, methods for producing the composition, the use of the composition in a food 5 product and a container comprising the composition.

IPC Classes  ?

• A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
• A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• A23C 11/02 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A23D 7/04 - Working-up
• A23L 9/20 - Cream substitutes

Abstract

The present invention relates to a composition or foam, comprising soluble dietary fiber, hydrocolloid, emulsifier and oil and/or fat, a food-product additive and a food product comprising the composition or the foam, a foam obtainable from the composition, methods for producing the composition, foam, food-product additive and food product, the use of the composition, foam,or food-product additive in a food product and a container comprising the composition, foam or food-product additive.

IPC Classes  ?

• A23L 2/52 - Adding ingredients
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
• A23L 29/231 - PectinDerivatives thereof
• 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
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 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 33/115 - Fatty acids or derivatives thereofFats or oils
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23P 30/40 - Foaming or whipping

Abstract

The present invention relates to a foamable composition comprising 0.05 to 10 wt % of a plant germ flour, 0.1 to 15 wt % of a thickening agent, 0.1 to 35 wt % of a natural fiber, and water, wherein each wt % is based on the total weight of the composition. The invention further relates to: (a) a foam obtainable from said foamable composition; (b) a method for producing said foamable composition comprising mixing the ingredients with water; (c) the use of said foamable composition or said foam in a food product; and (d) a food product comprising said foamable composition or said foam.

IPC Classes  ?

• A23P 30/40 - Foaming or whipping
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23L 29/231 - PectinDerivatives thereof
• A23L 7/152 - Cereal germ products

Abstract

The present invention relates to a foamable composition comprising 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickening agent; 0.1 to 35 wt% of a natural fiber and water, based on the total weight of the composition. The invention further relates to a foam obtainable from said foamable composition, a method for producing said foamable composition comprising mixing the ingredients with water, the use of said foamable composition or said foam in a food product and a food product comprising said foamable composition or said foam.

IPC Classes  ?

• A21D 2/38 - Seed germsGerminated cerealsExtracts thereof
• A23G 3/52 - Aerated, foamed, cellular or porous products
• A23L 7/152 - Cereal germ products
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
• A23L 29/231 - PectinDerivatives thereof
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A23P 10/00 - Shaping or working of foodstuffs characterised by the products
• A23P 30/40 - Foaming or whipping

Abstract

The present invention relates to a foamable composition comprising 0.05 to 10 wt% of a plant germ flour, 0.1 to 15 wt% of a thickening agent; 0.1 to 35 wt% of a natural fiber and water, based on the total weight of the composition. The invention further relates to a foam obtainable from said foamable composition, a method for producing said foamable composition comprising mixing the ingredients with water, the use of said foamable composition or said foam in a food product and a food product comprising said foamable composition or said foam.

IPC Classes  ?

• A23L 7/152 - Cereal germ products
• A21D 2/38 - Seed germsGerminated cerealsExtracts thereof
• A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
• A23L 29/231 - PectinDerivatives thereof
• A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

The present invention relates to a liquid composition comprising 3 to 10 wt % of phycocyanin, at least 50 wt % of glycerol, and 0.1 to 3 wt % of at least one emulsifier based on the total weight of the liquid composition.

IPC Classes  ?

• A23L 2/58 - Colouring agents
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• 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 5/46 - Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Abstract

The present invention relates to a liquid composition comprising 3 to 10 wt% of phycocyanin, at least 50 wt% of glycerol, and 0.1 to 3 wt% of at least one emulsifier based on the total weight of the liquid composition.

IPC Classes  ?

• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
• A23L 2/58 - Colouring agents
• C09B 61/00 - Dyes of natural origin prepared from natural sources
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• 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 5/46 - Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin

Abstract

The present invention is directed to a composition comprising a mixture of steviol glycosides comprising at least one glucosylated steviol glycoside, and a natural masking agent, said natural masking agent being obtainable from carob and/or a citrus fruit; a flavor modifier, flavor enhancer or sweetness enhancer comprising said composition; the use of said composition and a method of making the composition.

IPC Classes  ?

• A23L 1/236 - Artificial sweetening agents
• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 2/56 - Flavouring or bittering agents
• A23L 2/60 - Sweeteners

Abstract

The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids.

IPC Classes  ?

• A23B 4/02 - Preserving by means of inorganic salts
• A23B 7/08 - Preserving with sugars
• A23B 7/154 - Organic compoundsMicroorganismsEnzymes
• A23B 7/157 - Inorganic compounds
• A61C 15/02 - Toothpicks
• B27K 3/08 - Impregnating by pressure

Abstract

The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000 units of enzyme per gram of gum arabic, a modified gum arabic obtainable by said method, an emulsion comprising the modified gum arabic and a beverage concentrate and ready-to-drink beverage comprising the emulsion.

IPC Classes  ?

• A23L 1/053 - Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth
• A23L 2/52 - Adding ingredients
• C12P 19/02 - Monosaccharides
• C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
• A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth

Abstract

This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

IPC Classes  ?

• A23L 2/385 - Concentrates of non-alcoholic beverages
• 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 7/00 - Cereal-derived productsMalt productsPreparation or treatment thereof
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 2/54 - Mixing with gases
• A23L 2/84 - Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter using microorganisms or biological material, e.g. enzymes
• A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A23L 27/24 - Synthetic spices, flavouring agents or condiments prepared by fermentation
• A23L 31/00 - Edible extracts or preparations of fungiPreparation or treatment thereof
• A23L 21/00 - Marmalades, jams, jellies or the likeProducts from apiculturePreparation or treatment thereof

Abstract

This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3.

IPC Classes  ?

• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices
• A23L 2/385 - Concentrates of non-alcoholic beverages
• A23L 2/68 - Acidifying substances

Abstract

The present invention is directed to a sweetening composition comprising a steviol glycoside and a natural masking agent, said natural masking agent being obtainable from carob and a citrus fruit. The invention is also directed to the use of the sweetening composition for the preparation of foodstuff.

IPC Classes  ?

• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• A23L 27/30 - Artificial sweetening agents
• A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value

Abstract

Melissa officinalis, are also disclosed.

IPC Classes  ?

• A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• A23L 1/222 - from fruit, e.g. essential oils
• A61K 36/53 - Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender

Abstract

3 and each layer contains at least one hydrocolloid.

IPC Classes  ?

• A23L 1/05 - containing gelling or thickening agents (A23L 1/06 takes precedence);;
• A23L 2/52 - Adding ingredients
• A23P 20/20 - Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers

Abstract

Suggested are food compositions, comprising aqueous extracts of Melissa officinalis (Lemon balm) or its active principle rosmarinic acid.

IPC Classes  ?

• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
• A61K 36/53 - Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender