The present invention relates to a process for producing a formulation for aromatizing a product, in particular a food product, a semi-luxury product, cosmetic or pharmaceutical product and food supplement, which contains preferably at least one (alkyl)pyrazine of the formula (Ia) and/or at least one (alkyl)pyrazine of the formula (Ib), wherein R1, R2and R3 represent the groups defined in the claims.
C07D 241/12 - Heterocyclic compounds containing 1,4-diazine or hydrogenated 1,4-diazine rings not condensed with other rings having three double bonds between ring members or between ring members and non-ring members with only hydrogen atoms, hydrocarbon or substituted hydrocarbon radicals, directly attached to ring carbon atoms
A23L 27/20 - Synthetic spices, flavouring agents or condiments
A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
The present invention relates to a coloring agent (1) comprising at least one pigment (10) that contains at least one water-swellable, hyprophilic but water-insoluble polysaccharide (2), and at least one colorant (3). The invention also relates to a method for producing this coloring agent (1).
METHOD FOR SELECTIVELY SEPARATING AT LEAST ONE ORGANIC SUBSTANCE COMPRISING AT LEAST ONE APOLAR GROUP, AND USE OF SAID SUBSTANCE IN A FOOD, LUXURY FOOD, COSMETIC, OR PHARMACEUTICAL PRODUCT
A method for selectively separating at least one apolar organic substance, comprises: (a) providing a starting mixture (10) which contains at least one organic substance comprising at least one apolar group and optionally a solvent; (b) bringing the starting mixture into contact with at least one cyclodextrin to obtain a cyclodextrin-aromatic substance complex; and optionally (c) separating the complex from the liquid phase; and (d) treating the separated complex, in particular enzymatically, and optionally filtering the resulting mixture, whereby a composition loaded with at least one organic substance comprising at least one apolar group is obtained. The invention also relates to a composition loaded with at least one organic substance comprising at least one apolar group, and to the use of this composition in order to introduce at least one apolar organic substance into a food, luxury food, cosmetic product, or pharmaceutical product.
For coloring foods, nutritional supplements, cosmetic or pharmaceutical products, the invention provides a dye, which contains at least one pigment in the form of a water-insoluble sulfate, carbonate, or phosphate of at least one alkaline earth metal, which is selected from the group consisting of calcium sulfate, magnesium phosphate, calcium phosphate, and magnesium carbonate.
A process for producing an aroma-laden gas (10) comprises the following steps: a) providing a liquid phase (5), which contains a solvent and one or several aromatic substances (1, 2, 3); b) guiding through a solid phase extraction column (3) of the liquid phase provided in step (a) by obtaining the solid phase (35) laden with one or several aromatic substances; separating one or several aromatic substances from the laden solid phase by means of at least one gas (2) in a liquid and/or supercritical state; and optionally d) collecting the gas (10), which is laden with one or several aromatic substances (1, 2, 3).
A method provides a base for milk substitute products from plant seeds which gives a smooth mouthfeel similar to that of the corresponding product from animal milk. The method comprises the steps of: a) soaking plant seed feedstock in water, and b) high-pressure homogenizing of the liquefied plant seed feedstock at a pressure of at least 800 bar, preferably at least 1000 bar, most preferably at least 2000 bar.
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
A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
7.
METHOD FOR SELECTIVELY SEPARATING AT LEAST ONE ORGANIC SUBSTANCE COMPRISING AT LEAST ONE APOLAR GROUP, AND USE OF SAID SUBSTANCE IN A FOOD, LUXURY FOOD, COSMETIC, OR PHARMACEUTICAL PRODUCT
The invention relates to a method for selectively separating at least one apolar organic substance, having the steps of: (a) providing a starting mixture (10) which contains at least one organic substance (1) comprising at least one apolar group and optionally a solvent (3; 4; 40), (b) bringing the starting mixture into contact with at least one cyclodextrin (2), thereby obtaining a cyclodextrin-aromatic substance complex (12), and optionally (c) separating the complex (12) from the liquid phase and (d) treating the separated complex (12), in particular enzymatically, and optionally filtering the resulting mixture, wherein a composition (6) loaded with at least one organic substance comprising at least one apolar group is obtained. The invention also relates to a composition (6) loaded with at least one organic substance (1) comprising at least one apolar group and to the use of said composition (6) in order to introduce at least one apolar organic substance (1) into a food, a luxury food, cosmetic product, or pharmaceutical product.
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
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
C11B 1/10 - Production of fats or fatty oils from raw materials by extracting
8.
METHOD FOR PRODUCING A LEGUME COMPOSITION, AND LEGUME COMPOSITION
In order to provide a basis for milk substitute products from legumes which offers a smooth mouth feel in the range of the corresponding product from animal milk, the invention provides a method for producing a legume suspension comprising the following steps: (a) mixing water and flour of a legume, (b) optionally: keeping the slurry obtained in step (a) at 10 to 60°C for 10 to 60 minutes and/or optionally wet milling of the slurry, (c) heat treating the slurry at 60 to 110°C, preferably 80 to 95°C, particularly preferably 85 to 90°C, for approximately 15 to 24 h min, to obtain the legume suspension in which starch is almost completely or completely, preferably completely, hydrolysed, wherein before or in step c), in particular in step a), at least one starch-degrading enzyme (52) is mixed with water and legumes, and the method comprises the further step (e1) of concentrating the legume composition. The invention also relates to a legume extract and a legume powder which can be produced from this legume suspension.
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
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
A23L 11/30 - Removing undesirable substances, e.g. bitter substances
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
In order to dye foods, nutritional supplements, and cosmetic or pharmaceutical products, the invention provides a dye which contains at least one pigment in the form of a water-insoluble sulfate, carbonate, or phosphate of at least one alkaline earth metal, which is selected from the group consisting of calcium sulfate, magnesium sulfate, calcium phosphate, and magnesium carbonate.
The present invention relates to a process for producing an aroma-laden gas (10) comprising the following steps: a) providing a liquid phase (5) containing a solvent and one or more aroma substances (1, 2, 3), b) passing the liquid phase provided in step (a) through a solid phase extraction column (3) to obtain the solid phase (35) laden with one or more aroma substances, c) separating one or more aroma substances from the laden solid phase with at least one gas (2) in a liquid and/or supercritical state, and optionally d) collecting the gas (10) laden with one or more aroma substances (1, 2, 3).
In order to provide a basis for milk substitute products from plant seeds which leave a silky sensation in the mouth comparable to that of a corresponding product from animal milk, the invention devises a method with the following steps: a) steeping plant seed feedstock in water, and b) high-pressure homogenizing the liquefied plant seed feedstock at a pressure of at least 800 bar, preferably at least 1000 bar, most preferred at least 2000 bar.
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
A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
In order to provide a basis for milk substitute products from plant seeds which products have a silky sensation in the mouth comparable to that of a corresponding product from animal milk, the invention devises a method with the following steps: a) steeping plant seed feedstock in water, and b) high-pressure homogenizing the liquefied plant seed feedstock at a pressure of at least 800 bar, preferably at least 1000 bar, most preferred at least 2000 bar.
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
A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
A method for preparing an improved gum arabic comprising the steps of providing a gum arabic from Acacia seyal selecting gum arabic having a tannin content >700 ppm (w/w).
C08J 3/05 - Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media from solid polymers
14.
METHOD FOR PRODUCING A FRUIT PRODUCT, AND FRUIT PRODUCT
In order to allow the gelling effect of pectins also for what are known as "clean label" applications, moreover as economically as possible and preserving resources to the greatest possible extent, the invention provides a method having the following steps: a) providing a mass of fruits and/or comminuted fruits without their skin, cores and stalks; and b) holding the heated mass at a temperature above 75°C, preferably above 80°C, particularly preferably in a range between 94°C and 96°C, over a period ranging from 45 minutes to 180 minutes, preferably ranging from 50 minutes to 150 minutes, particularly preferably ranging from 60 minutes and 120 minutes.
A high-pressure process for improving the shelf life of non-solid food of non-animal origin, food supplements, pharmaceuticals and cosmetics, comprising the steps of: a) providing a product to be treated, b) exposing the product to be treated to pressure in a high-pressure range between 100 and 600 MPa, c) maintaining the pressure for a high-pressure holding time and cooling down to a cooling temperature below the freezing point of the product to be treated at normal pressure, without the product freezing, d) reducing the pressure in order to obtain a processed product, e) discharging the processed product.
A23L 3/015 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress
A61L 2/00 - Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lensesAccessories therefor
A23L 2/42 - Preservation of non-alcoholic beverages
Olive leaf extract containing the following secoiridoid derivatives I) 3,4-DHPEA-EDA and 4-HPEA-EDA, II) 3,4-DHPEA-EA and 4-HPEA-EA, the weight ratio of I) : II) being in the range of 0.5 : 1 to 50 : 1.
A method for preparing an improved gum arabic comprising the steps of providing a gum arabic from acacia seyal selecting gum arabic having a tannin content > 700 ppm (w/w).
The invention relates to a method for producing a malt extract, comprising the following steps: a) providing a malt extract, b) treating the malt extract with amyloglucosidase in order to obtain a malt extract hydrolysate, c) treating the malt extract hydrolysate with glucose isomerase in order to obtain an isomerized malt extract hydrolysate, d) adding non-hydrolyzed malt extract, wherein the ratio of non-hydrolyzed malt extract to isomerized malt extract hydrolysate is in the range of 1:20 to 1:1, with respect to the dry substance portion, in order to obtain a partially hydrolyzed malt extract, e) at least partially removing water to a dry substance content of more than 68 wt%.
The invention relates to a nutrient medium, containing 10 to 20 parts by weight of yeast extract, 15 to 30 parts by weight of peptone, 35 to 75 parts by weight of monosaccharides and disaccharides, up to 3 parts by weight of mineral substances, 0.02 to 1 parts by weight of gellan gum, and water.
C12N 1/00 - Microorganisms, e.g. protozoaCompositions thereofProcesses of propagating, maintaining or preserving microorganisms or compositions thereofProcesses of preparing or isolating a composition containing a microorganismCulture media therefor
C12Q 1/04 - Determining presence or kind of microorganismUse of selective media for testing antibiotics or bacteriocidesCompositions containing a chemical indicator therefor
Method of producing a base material dispersion comprising the step: mixing 0.1 to 15% by weight of one or more thickeners with 0.1 to 70% by weight of at least two base material components to be dispersed, if appropriate auxiliaries, and water, wherein the base material dispersion, at a dilution of 1:10 000 (w/w) with water, forms a homogeneous solution.
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