Abstract

The present invention relates to new improved peptide or dimeric peptides exhibiting beta- galactosidase enzyme activity as well as improved methods for reducing the lactose content in compositions, such as dairy products.

IPC Classes  ?

• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

The present invention relates to a method for improving an animal's growth performance and/or its nutrient utilization by administering an animal feed composition comprising a feed additive or a feed supplement having at least one nuclease. The nucleases in the feed composition hydrolyze in-situ the nucleic acids (DNA/RNA) present along the gastrointestinal tract (GIT) of an animal which in turn improves the release of nutritive oligonucleotides in the GIT of an animal. The improved release of nutritive oligonucleotides improves an animal's growth performance and/or its nutrient utilization, especially during stages with high metabolism and/or fast growth of the animals.

Abstract

The invention relates to compositions comprising Lactobacillus fermentum and Bifidobacterium breve for treating or preventing persistent ductus arteriosus in infants, in particular neonates who were born preterm. The invention also relates to compositions for treating or preventing sepsis, improving the immune system and gut function.

IPC Classes  ?

• A61K 35/745 - Bifidobacteria
• A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
• A61P 1/00 - Drugs for disorders of the alimentary tract or the digestive system
• A61P 9/00 - Drugs for disorders of the cardiovascular system
• A61P 31/00 - Antiinfectives, i.e. antibiotics, antiseptics, chemotherapeutics
• A61P 37/00 - Drugs for immunological or allergic disorders
• C12N 1/20 - BacteriaCulture media therefor

Abstract

The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products such that the sourness of said product is prevented during its shelf life.

IPC Classes  ?

• A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)

Abstract

The present invention relates to a fermented milk-based product comprising a combination of low levels of lactose and stable levels of galacto-oligosaccharides (GOS) produced in-situ and methods thereof.

IPC Classes  ?

• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes

Abstract

The present disclosure generally relates to a spray dried milk or milk-based powder composition comprising galacto-oligosaccharides (GOS) and low levels of lactose, and a method of making said composition.

IPC Classes  ?

• A23C 1/04 - Concentration, evaporation or drying by spraying into a gas stream
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/16 - Agglomerating or granulating milk powderMaking instant milk powderProducts obtained thereby
• A23C 9/18 - Milk in dried and compressed or semi-solid form
• C12N 9/42 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-1, 4-glucosidic bonds, e.g. cellulase
• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase

Abstract

The invention is directed towards a method for improving productivity, performance and/or health (e.g., growth performance, such as, for example, by providing an improved feed conversion ratio ("FCR")) in poultry or livestock.

IPC Classes  ?

• A23K 20/105 - Aliphatic or alicyclic compounds
• A23K 20/111 - Aromatic compounds
• A23K 50/75 - Feeding-stuffs specially adapted for particular animals for birds for poultry

Abstract

An enzyme composition containing a protease combination or a protease mixture having neutral metalloprotease and serine alkaline protease activity, and an amylase. Feed compositions, additives and formulations containing the enzyme composition in methods for improving digestibility of proteins in an animal diet or animal feed, as well as optimizing the nutritional value of an animal diet or animal feed.

IPC Classes  ?

• C12N 9/64 - Proteinases derived from animal tissue, e.g. rennin
• A23K 10/14 - Pretreatment of feeding-stuffs with enzymes
• A23K 50/75 - Feeding-stuffs specially adapted for particular animals for birds for poultry
• C12N 9/26 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on alpha-1, 4-glucosidic bonds, e.g. hyaluronidase, invertase, amylase
• C12N 9/48 - Hydrolases (3.) acting on peptide bonds, e.g. thromboplastin, leucine aminopeptidase (3.4)

Abstract

A streaky bacon meat-substitute is disclosed herein. The streaky bacon substitute finds utility as a meat-free substitute for streaky bacon. A method of preparing the streaky bacon substitute is also disclosed.

IPC Classes  ?

• A23J 3/22 - Working-up of proteins for foodstuffs by texturising
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• 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
• A23P 30/25 - Co-extrusion of different foodstuffs

Abstract

An animal fat replacement product is described as well as methods of manufacture thereof.

IPC Classes  ?

• A23D 7/05 - Working-up characterised by essential cooling
• A23J 3/14 - Vegetable proteins
• A23K 20/147 - Polymeric derivatives, e.g. peptides or proteins
• A23K 20/158 - Fatty acidsFatsProducts containing oils or fats
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A23L 33/115 - Fatty acids or derivatives thereofFats or oils
• A23L 33/185 - Vegetable proteins
• A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof

Abstract

The present invention relates to a method of producing a stacked, sliced food analogue. The invention finds utility in the field of food production, in particular in the field of production of plant-based food analogues, and specifically plant-based cheese analogues.

IPC Classes  ?

• A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• 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

IPC Classes  ?

• A21D 2/26 - Proteins
• A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
• C07K 14/37 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from fungi
• C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)
• C12N 9/42 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-1, 4-glucosidic bonds, e.g. cellulase

Abstract

The present invention relates to a dough composition comprising flour and at least one enzyme selected from a cellulase enzyme, a beta-glucanase enzyme and a xylanase enzyme; and to the use thereof in baked food products. There is also provided a method of preparing a baked food product, a method of preparing a baked food product having at least one improved property.

IPC Classes  ?

• A21D 2/26 - Proteins
• A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
• C07K 14/37 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from fungi
• C12N 9/42 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-1, 4-glucosidic bonds, e.g. cellulase
• C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)
• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain

Abstract

Non-dairy and vegan edible emulsions, capable of being air-filled, the emulsions containing about 5.0 to about 40.0 wt% fat, about 0.20 to about 5.0 wt% protein, and a unique combination of emulsifiers. Methods of making such emulsions, foams, and uses of said emulsions and foams are described.

IPC Classes  ?

• A23L 9/20 - Cream substitutes
• 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

Abstract

Provided is a dairy based edible emulsion capable of being air-filled, the emulsion containing a protein, a fat, and an emulsifier, and methods of making such emulsions, as well as uses of such emulsions are disclosed. The emulsion and foams made therewith may be used as toppings on beverages or food products.

IPC Classes  ?

• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• A23C 13/12 - Cream preparations
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
• A23P 30/40 - Foaming or whipping

Abstract

The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention provides a food glaze coating composition that is egg-free, non-dairy, and non-protein (non-allergenic) and ready-to-use for food products such as baking products and having desirable functionalities.

IPC Classes  ?

• A21D 13/28 - Partially or completely coated products characterised by the coating composition
• A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products

Abstract

A crystalline sugar composite powder and methods for making the same. A crystalline sugar composite powder used as a sugar substitute ingredient. A crystalline sugar composite powder including crystalline sugar particles, and sugar composite particles, the sugar composite particles including cellulose fiber and a plurality of sugar crystals formed on a surface of the cellulose fiber. A process of preparing a crystalline sugar composite powder by a solvent inversion process as disclosed. A food or beverage including the crystalline sugar composite powder.

IPC Classes  ?

• C13B 50/00 - Sugar products, e.g. powdered, lump or liquid sugarWorking-up of sugar
• C13B 30/02 - CrystallisationCrystallising apparatus
• C13B 40/00 - Drying sugar
• A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
• A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates

Abstract

A method for preparing a shelf stable spore-containing probiotic alimentary additive is disclosed, the method including providing a liquid slurry including spores from at least one spore-forming probiotic bacterial strain, a saccharide, and a humectant; and pasteurizing the liquid slurry to yield the alimentary additive. The alimentary additive may have a water activity (Aw) of less than about 0.7. The alimentary additive may have a pH from about 2.0 to 9.5. A plurality of the spores may remain in an un-germinated state and uniformly suspended for at least two months after the pasteurizing to yield a shelf stable spore-containing probiotic alimentary additive.

IPC Classes  ?

• A01N 63/00 - Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
• A23L 2/52 - Adding ingredients
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• C12N 1/20 - BacteriaCulture media therefor
• C12R 1/07 - Bacillus

Abstract

Disclosed are peptides exhibiting betagalactosidase enzyme activity as well as dairy products comprising them and related methods for reducing the lactose content in compositions, such as dairy products.

IPC Classes  ?

• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

The present invention relates to a sterile-filtered liquid lactase preparation and to a method of sterile filtering a liquid lactase preparation.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives

Abstract

The present invention relates to new improved peptide or dimeric peptides exhibiting beta- galactosidase enzyme activity as well as improved methods for reducing the lactose content in compositions in particular at low temperatures.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase

Abstract

The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.

IPC Classes  ?

• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt

Abstract

The present disclosure relates generally to bacterial strains from the family Lactobacillaceae that exhibit one or more of a bile salt hydrolase activity, feruloyl esterase activity, cholesterol assimilation activity, gut microbiome modulatory activity, and endocannabinoidome modulatory activity. The present disclosure further relates to compositions and methods for reducing blood cholesterol and/or treating dyslipidemia in a subject, by administering one or more of the bacterial strains. The present disclosure even further relates to the production of bacterial compositions for reducing blood cholesterol and/or treating dyslipidemia in a subject.

IPC Classes  ?

• A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A61P 3/06 - Antihyperlipidemics

Abstract

A natural antioxidant for pet food and/or pet food ingredients to extend the shelf life of the pet food and/or pet food ingredients. The natural antioxidant is a natural smoke antioxidant obtained from fractions of natural liquid smoke. A pet food or pet food ingredient that contains a phenolic fraction of a liquid natural smoke flavor (or" the natural smoke extract"). The phenolic fraction exhibits an antioxidant effect on the pet food or the pet food ingredient, such as delayed oxidation or hydrolysis of fats and oils, whereas fats include animal fat and oils include vegetable oils; or stated differently, the delayed rancidification of the pet food or pet food ingredient.

IPC Classes  ?

• A23K 20/111 - Aromatic compounds
• A23L 3/349 - Organic compounds containing oxygen with singly-bound oxygen
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes

Abstract

A natural antioxidant for pet food and/or pet food ingredients to extend the shelf life of the pet food and/or pet food ingredients. The natural antioxidant is a natural smoke antioxidant obtained from fractions of natural liquid smoke. A pet food or pet food ingredient that contains a phenolic fraction of a liquid natural smoke flavor (or" the natural smoke extract"). The phenolic fraction exhibits an antioxidant effect on the pet food or the pet food ingredient, such as delayed oxidation or hydrolysis of fats and oils, whereas fats include animal fat and oils include vegetable oils; or stated differently, the delayed rancidification of the pet food or pet food ingredient.

IPC Classes  ?

• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23K 20/111 - Aromatic compounds
• A23L 3/349 - Organic compounds containing oxygen with singly-bound oxygen

Abstract

A natural antioxidant for pet food and/or pet food ingredients to extend the shelf life of the pet food and/or pet food ingredients. The natural antioxidant is a natural smoke antioxidant obtained from fractions of natural liquid smoke. A pet food or pet food ingredient that contains a phenolic fraction of a liquid natural smoke flavor (or “the natural smoke extract”). The phenolic fraction exhibits an antioxidant effect on the pet food or the pet food ingredient, such as delayed oxidation or hydrolysis of fats and oils, whereas fats include animal fat and oils include vegetable oils; or stated differently, the delayed rancidification of the pet food or pet food ingredient.

IPC Classes  ?

• A23K 30/00 - Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
• A23K 50/40 - Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
• A23K 10/20 - Animal feeding-stuffs from material of animal origin

Abstract

The present invention relates to new improved peptide or dimeric peptides exhibiting beta-galactosidase enzyme activity as well as improved methods for reducing the lactose content in compositions optionally at elevated temperatures.

IPC Classes  ?

• C07K 14/195 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from bacteria
• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes

Abstract

A method of processing a liquid including adding an antifoam to a process liquid, and after adding the antifoam, continuously feeding the process liquid through one or more cross-flow filter membrane configured for cross-flow filtration, wherein the antifoam includes a mixture of (A) a vegetable oil and (B) an organic emulsifier or surfactant. The antifoam may, for example, not contain silicone.

IPC Classes  ?

• B01D 19/04 - Foam dispersion or prevention by addition of chemical substances
• C12F 3/06 - Recovery of by-products from beer or wine

Abstract

A fining formulation/agent contains pectin, particularly, low-methoxy pectin, and yeast extract. A method of fining beverages, particularly beers and wines, including adding the fining formulation/agent to a beverage, particularly during a fermented beverage manufacturing process.

IPC Classes  ?

• C12H 1/052 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic material

Abstract

A fining formulation/agent contains pectin, particularly, low-methoxy pectin, and yeast extract. A method of fining beverages, particularly beers and wines, including adding the fining formulation/agent to a beverage, particularly during a fermented beverage manufacturing process.

IPC Classes  ?

• C12H 1/052 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic material

Abstract

A method of processing a liquid including adding an antifoam to a process liquid, and after adding the antifoam, continuously feeding the process liquid through one or more cross-flow filter membrane configured for cross-flow filtration, wherein the antifoam includes a mixture of (A) a vegetable oil and (B) an organic emulsifier or surfactant. The antifoam may, for example, not contain silicone.

IPC Classes  ?

• B01D 19/04 - Foam dispersion or prevention by addition of chemical substances
• B01D 61/00 - Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltrationApparatus, accessories or auxiliary operations specially adapted therefor
• C12F 3/06 - Recovery of by-products from beer or wine

Abstract

A method of processing a liquid including adding an antifoam to a process liquid, and after adding the antifoam, continuously feeding the process liquid through one or more cross-flow filter membrane configured for cross-flow filtration, wherein the antifoam includes a mixture of (A) a vegetable oil and (B) an organic emulsifier or surfactant. The antifoam may, for example, not contain silicone.

IPC Classes  ?

• C12C 11/11 - Post fermentation treatments, e.g. carbonation or concentration
• A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers

Abstract

A fining formulation/agent contains pectin, particularly, low-methoxy pectin, and yeast extract. A method of fining beverages, particularly beers and wines, including adding the fining formulation/agent to a beverage, particularly during a fermented beverage manufacturing process.

IPC Classes  ?

• C12H 1/056 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic material with the aid of polymers
• C12H 1/14 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfitingSequestration, e.g. with chelate-producing compounds

Abstract

The present invention relates to compositions, particularly liquid compositions, comprising enzymes, methods of making the compositions, and uses of the same for making, e.g., dairy products.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
• C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds

Abstract

The present invention relates to a method of producing a stacked, sliced food analogue. The invention finds utility in the field of food production, in particular in the field of production of plant-based food analogues, and specifically plant-based cheese analogues.

IPC Classes  ?

• A23L 11/40 - Pulse curds
• A23L 11/45 - Soy bean curds, e.g. tofu
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
• 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

Abstract

An enzyme composition containing a protease combination or a protease mixture having neutral metalloprotease and serine alkaline protease activity, and an amylase. Feed compositions, additives and formulations containing the enzyme composition in methods for improving digestibility of proteins in an animal diet or animal feed, as well as optimizing the nutritional value of an animal diet or animal feed.

IPC Classes  ?

• A23K 10/12 - Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
• A23K 10/14 - Pretreatment of feeding-stuffs with enzymes
• A23K 10/16 - Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
• A23K 20/189 - Enzymes
• A23K 30/18 - Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging using microorganisms or enzymes
• C12N 9/54 - Proteinases derived from bacteria bacteria being Bacillus

Abstract

An enzyme composition containing a protease combination or a protease mixture having neutral metalloprotease and serine alkaline protease activity, and an amylase. Feed compositions, additives and formulations containing the enzyme composition in methods for improving digestibility of proteins in an animal diet or animal feed, as well as optimizing the nutritional value of an animal diet or animal feed.

IPC Classes  ?

• C12N 9/26 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on alpha-1, 4-glucosidic bonds, e.g. hyaluronidase, invertase, amylase
• A23K 10/14 - Pretreatment of feeding-stuffs with enzymes
• A23K 50/75 - Feeding-stuffs specially adapted for particular animals for birds for poultry
• C12N 9/48 - Hydrolases (3.) acting on peptide bonds, e.g. thromboplastin, leucine aminopeptidase (3.4)
• C12N 9/64 - Proteinases derived from animal tissue, e.g. rennin

Abstract

Embodiments of the present disclosure provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same. The methods include combining a buffered vinegar product with an activated carbon in a batch or continuous process. The methods can be configured to maintain a total acetate content of the buffered vinegar product.

IPC Classes  ?

• C12J 1/00 - VinegarPreparation or purification thereof
• B01D 15/14 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to the introduction of the feed to the apparatus
• B01D 15/18 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to flow patterns
• B01D 15/20 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to the conditioning of the sorbent material
• B01D 15/24 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to the treatment of the fractions to be distributed
• A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification

Abstract

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

IPC Classes  ?

• A23B 4/22 - MicroorganismsEnzymes
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23B 4/24 - Inorganic compounds
• A23L 13/70 - Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product

Abstract

The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention provides a food glaze coating composition that is egg-free, non-dairy, and non-protein (non-allergenic) and ready-to-use for food products such as baking products and having desirable functionalities.

IPC Classes  ?

• A21D 13/24 - Partially or completely coated products coated after baking
• A21D 13/28 - Partially or completely coated products characterised by the coating composition

Abstract

Disclosed are peptides and dimeric peptides exhibiting beta-galactosidase enzyme activity, as well as methods for producing a dairy product using them, and dairy products made by such methods. In some embodiments, the peptides exhibit beta-galactosidase enzyme activity at low and/or high temperatures.

IPC Classes  ?

• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

Embodiments of the present invention provide systems and methods of producing stable homogeneous dispersions of non-polar fluid(s) in a continuous phase of polar fluid(s) or of polar a continuous phase of non-polar fluid(s) without using synthetic emulsifiers and/or other chemical surfactants.

IPC Classes  ?

• B01F 3/08 - Mixing, e.g. dispersing, emulsifying, according to the phases to be mixed liquids with liquids; Emulsifying

Abstract

A multifunctional natural food ingredient including a blend of natural smoke flavor rich in carbonyl compounds and buffered vinegar was developed which exhibited the ability to enhance organoleptic attributes of appearance, flavor and texture of cooked ready to eat meat products, control pathogens and aciduric psychrorophic microorganisms and extend shelf life.

IPC Classes  ?

• C12J 1/08 - Addition of flavouring ingredients
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23B 4/12 - Preserving with acidsAcid fermentation
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 13/70 - Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 3/3508 - Organic compounds containing oxygen containing carboxyl groups
• A23L 3/3472 - Compounds of undetermined constitution obtained from animals or plants

Abstract

Methods are provided to use water-free quench liquids to obtain pyrolytic liquid products with reduced formaldehyde content. Products include liquids with improved hydroxyacetaldehyde content.

IPC Classes  ?

• C10B 57/04 - Other carbonising or coking processesFeatures of destructive distillation processes in general using charges of special composition
• C07C 45/51 - Preparation of compounds having C=O groups bound only to carbon or hydrogen atomsPreparation of chelates of such compounds by pyrolysis, rearrangement or decomposition
• C07C 47/04 - Formaldehyde
• C07C 47/19 - Saturated compounds having —CHO groups bound to acyclic carbon atoms or to hydrogen containing hydroxy groups
• C10B 49/22 - Destructive distillation of solid carbonaceous materials by direct heating with heat-carrying agents including the partial combustion of the solid material to be treated with moving solid heat-carriers in divided form in dispersed form according to the "fluidised bed" technique
• C10B 53/02 - Destructive distillation, specially adapted for particular solid raw materials or solid raw materials in special form of cellulose-containing material
• C10K 1/00 - Purifying combustible gases containing carbon monoxide

Abstract

Tannin-based clouding agents are described that when combined with a beverage, such as beer, provide to the beverage a high haze value that is stable over prolonged storage, as well as other benefits. The tannin-based clouding agents include a tannin, such as a plant-derived hydrolysable tannic acid, and can also include a hydrocolloid and/or a yeast extract. Beverages containing the disclosed tannin-based clouding agents are also described. Methods of making and using the disclosed tannin-based clouding agents and beverages containing the disclosed tannin-based clouding agents are also described.

IPC Classes  ?

• A23L 2/62 - Clouding agentsAgents to improve the cloud-stability
• C12C 5/02 - Additives for beer

Abstract

An antimicrobial powder, which includes a low molecular weight antimicrobial organic acid and a hygroscopic ingredient, is prepared according to a process wherein the components are combined in a solution to form a liquid slurry composition prior to drying to form a powder, such that drying the liquid slurry composition involves co-drying the components. The low molecular weight antimicrobial organic acid in the antimicrobial powder can be present in a crystal phase of both anhydrous and hydrate forms. The antimicrobial powder exhibits excellent properties, such as shelf stability, without the requirement of encapsulating agents. Methods for preparing the antimicrobial powders as well as applications of the antimicrobial powders in food and beverage products are also disclosed.

IPC Classes  ?

• A01N 37/02 - Saturated carboxylic acids or thio-analogues thereofDerivatives thereof
• A01N 25/02 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of applicationSubstances for reducing the noxious effect of the active ingredients to organisms other than pests containing liquids as carriers, diluents or solvents
• A01N 25/00 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of applicationSubstances for reducing the noxious effect of the active ingredients to organisms other than pests
• A01N 25/12 - Powders or granules
• A23L 3/3472 - Compounds of undetermined constitution obtained from animals or plants
• A23L 3/3508 - Organic compounds containing oxygen containing carboxyl groups
• A23L 2/44 - Preservation of non-alcoholic beverages by adding preservatives

Abstract

Tannin-based clouding agents are described that when combined with a beverage, such as beer, provide to the beverage a high haze value that is stable over prolonged storage, as well as other benefits. The tannin-based clouding agents include a tannin, such as a plant-derived hydrolysable tannic acid, and can also include a hydrocolloid and/or a yeast extract. Beverages containing the disclosed tannin-based clouding agents are also described. Methods of making and using the disclosed tannin-based clouding agents and beverages containing the disclosed tannin-based clouding agents are also described.

IPC Classes  ?

• C12C 5/02 - Additives for beer

Abstract

The present invention relates to new improved peptides and dimeric peptides exhibiting beta-galactosidase enzyme activity as well as methods using them for reducing the lactose content of milk-based compositions.

IPC Classes  ?

• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives

Abstract

Methods of preparing a hemicellulose-product and a holocellulose-product from a carbohydrate-rich material, including spend coffee grounds, are described. Hemicellulose-products and holocellulose-products produced according to these methods are also described.

IPC Classes  ?

• C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof

Abstract

A method for preparing a shelf stable spore-containing probiotic alimentary additive is disclosed, the method including providing a liquid slurry including spores from at least one spore-forming probiotic bacterial strain, a saccharide, and a humectant; and pasteurizing the liquid slurry to yield the alimentary additive. The alimentary additive may have a water activity (Aw) of less than about 0.7. The alimentary additive may have a pH from about 2.0 to 9.5. A plurality of the spores may remain in an un-germinated state and uniformly suspended for at least two months after the pasteurizing to yield a shelf stable spore-containing probiotic alimentary additive.

IPC Classes  ?

• C12N 1/20 - BacteriaCulture media therefor
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• A23L 2/52 - Adding ingredients
• C12R 1/07 - Bacillus

Abstract

The present invention relates to compositions, particularly liquid compositions, comprising polypeptides having beta-galactosidase activity, methods of making said compositions, and uses of the compositions for making e.g. dairy products. The polypeptides having beta-galactosidase activity are modified by glycation of lysine and/or arginine residues by incubating the enzyme in the presence of reducing sugars, optionally combined with a heat treatment. Thereby, transgalactosylating activity is increased.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
• C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
• C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds

Abstract

The present invention relates to a sterile-filtered liquid lactase preparation and to a method of sterile filtering a liquid lactase preparation. At least 0.01% w/w of at least one salt having a monovalent cation is added in order to improve filterability. The system may further comprise a polyol stabilizer.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase

Abstract

The present invention relates to milk products comprising a high amount of in situ produced galactooligosaccharides (GOS) and methods of producing same. Milk substrate having a lactose content of at least 20 wt % lactose is treated with an enzyme having transgalactosylating activity. The transgalactosylating activity of said enzyme may have been increased via glycation of lysine and/or arginine residues by incubation of said enzyme with high concentrations of glucose at elevated temperatures.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
• C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
• A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins

Abstract

A method of operating a beverage preparation machine that permits automated preparation of a variety of beverages. A plurality of stations add ingredients to a beverage container and process the contents directly in the container in some embodiments. Parallel preparation of more than one beverage may be performed in some embodiments. A robotic arm moves the beverage container to the stations. The robotic arm may include a weight sensor as part of controlling the addition of ingredients.

IPC Classes  ?

• A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
• A47F 1/08 - Containers with arrangements for dispensing articles dispensing from bottom
• A23G 9/12 - Batch production using means for stirring the contents in a non-moving container
• B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
• A23G 9/04 - Production of frozen sweets, e.g. ice-cream
• B67D 1/00 - Apparatus or devices for dispensing beverages on draught
• A23G 9/22 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
• A47J 31/41 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea of liquid ingredients
• A47J 31/44 - Parts or details of beverage-making apparatus

Abstract

The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period of time until a target pH is reached, 3) using a starter culture comprising at least one lactose-deficient strain, which is capable of metabolizing a non-lactose carbohydrate, and 4) adding a low pH stable lactase to the process either at the start, during or at the end of the fermentation step, wherein the low pH stable lactase retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

IPC Classes  ?

• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• C12N 9/24 - Hydrolases (3.) acting on glycosyl compounds (3.2)
• C12R 1/225 - Lactobacillus
• C12R 1/46 - Streptococcus

Abstract

A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

IPC Classes  ?

• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
• A23L 27/21 - Synthetic spices, flavouring agents or condiments containing amino acids
• A23L 27/30 - Artificial sweetening agents
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying

Abstract

A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

IPC Classes  ?

• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
• A23L 27/21 - Synthetic spices, flavouring agents or condiments containing amino acids
• A23L 27/30 - Artificial sweetening agents
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying

Abstract

Embodiments of the present invention provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same.

IPC Classes  ?

• C12J 1/04 - VinegarPreparation or purification thereof from alcohol
• C12J 1/08 - Addition of flavouring ingredients

Abstract

Rate of rancid flavor development in oil-based sauces and dressings can be slowed down by addition of a mixture containing sequestering agents for dissolved oxygen and heavy metal ions that are derived from vinegar and fruit juices. The types and proportions of the components of the mixture are chosen to promote a balance of flavor and color neutrality and adequacy of sequestering both heavy metal ions and dissolved oxygen. The mixture is effective in retarding development of rancid flavor moieties of hydroperoxides and hexanal, similar to a commonly-used chemical sequestrant, ethylene diamine tetra acetate (EDTA).

IPC Classes  ?

• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
• A23B 4/00 - Preservation of meat, sausages, fish or fish products
• A23B 4/03 - DryingSubsequent reconstitution
• A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
• A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives

Abstract

The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.

IPC Classes  ?

• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt

Abstract

Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37° C. at a level of at least 5% as compared to its activity at the optimum pH of the lactase.

IPC Classes  ?

• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/127 - Fermented milk preparationsTreatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
• A23C 9/154 - Milk preparationsMilk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparationsMilk gels

Abstract

A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

IPC Classes  ?

• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
• A23L 27/21 - Synthetic spices, flavouring agents or condiments containing amino acids
• A23L 27/30 - Artificial sweetening agents
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying

Abstract

The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.

IPC Classes  ?

• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt

Abstract

A beverage preparation machine permits automated preparation of a variety of beverages. A plurality of stations add ingredients to a beverage container and process the contents directly in the container in some embodiments. Parallel preparation of more than one beverage may be performed in some embodiments. A robotic arm moves the beverage container to the stations. The robotic arm may include a weight sensor as part of controlling the addition of ingredients.

IPC Classes  ?

• A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
• A47F 1/08 - Containers with arrangements for dispensing articles dispensing from bottom
• A23G 9/12 - Batch production using means for stirring the contents in a non-moving container
• B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
• A23G 9/04 - Production of frozen sweets, e.g. ice-cream
• B67D 1/00 - Apparatus or devices for dispensing beverages on draught
• A23G 9/22 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
• A47J 31/41 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea of liquid ingredients
• A47J 31/44 - Parts or details of beverage-making apparatus

Abstract

A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.

IPC Classes  ?

• A23B 4/12 - Preserving with acidsAcid fermentation
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23L 3/3571 - Microorganisms; Enzymes
• A01N 37/46 - N-acyl derivatives
• A01N 43/90 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having two or more relevant hetero rings, condensed among themselves or with a common carbocyclic ring system
• A01N 63/02 - Substances produced by, or obtained from, microorganisms or animals
• A23B 4/24 - Inorganic compounds
• A23B 7/155 - MicroorganismsEnzymes
• A23L 2/44 - Preservation of non-alcoholic beverages by adding preservatives
• A23L 3/3508 - Organic compounds containing oxygen containing carboxyl groups
• A23L 3/358 - Inorganic compounds
• A23B 4/22 - MicroorganismsEnzymes
• A23L 3/3463 - Organic compounds; Microorganisms; Enzymes
• A23K 20/105 - Aliphatic or alicyclic compounds
• A23K 20/147 - Polymeric derivatives, e.g. peptides or proteins
• A23K 20/195 - Antibiotics
• A23K 30/00 - Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs

Abstract

The present invention relates to a method for producing a dairy product using an enzyme having lactase activity.

IPC Classes  ?

• C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
• A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt

Abstract

The invention describes a method of inhibiting the outgrowth of pathogens and spoilage microorganisms in high moisture (65-80% by weight) and low salt (<2.0% by weight) nutrient dense environments with a pH range of 5.5 to 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals such as sodium nitrite or nitrate.

IPC Classes  ?

• A23B 4/12 - Preserving with acidsAcid fermentation
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23L 3/3463 - Organic compounds; Microorganisms; Enzymes
• A23L 3/3571 - Microorganisms; Enzymes
• A23K 30/00 - Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
• A01N 37/02 - Saturated carboxylic acids or thio-analogues thereofDerivatives thereof
• A01N 43/90 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having two or more relevant hetero rings, condensed among themselves or with a common carbocyclic ring system
• A01N 63/02 - Substances produced by, or obtained from, microorganisms or animals
• A23B 4/22 - MicroorganismsEnzymes
• A23B 7/155 - MicroorganismsEnzymes
• A23L 2/42 - Preservation of non-alcoholic beverages
• A01N 37/46 - N-acyl derivatives
• A23L 2/44 - Preservation of non-alcoholic beverages by adding preservatives
• A23L 3/3508 - Organic compounds containing oxygen containing carboxyl groups
• A23L 3/358 - Inorganic compounds
• A23B 4/24 - Inorganic compounds

Abstract

Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added.

IPC Classes  ?

• A01N 37/02 - Saturated carboxylic acids or thio-analogues thereofDerivatives thereof
• A01N 37/36 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio-analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio-analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
• A01N 37/42 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing within the same carbon skeleton a carboxylic group or a thio-analogue, or a derivative thereof, and a carbon atom having only two bonds to hetero atoms with at the most one bond to halogen, e.g. keto-carboxylic acids
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23B 4/14 - Preserving with chemicals not covered by groups or
• A23B 4/12 - Preserving with acidsAcid fermentation
• A23L 3/3472 - Compounds of undetermined constitution obtained from animals or plants
• A23L 3/3517 - Carboxylic acid esters
• A01N 25/02 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of applicationSubstances for reducing the noxious effect of the active ingredients to organisms other than pests containing liquids as carriers, diluents or solvents
• A01N 31/02 - Acyclic compounds
• A01N 31/08 - Oxygen or sulfur directly attached to an aromatic ring system
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 13/70 - Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor

Abstract

Compositions and methods for stabilizing moisture in muscle foods using natural, phosphate-free ingredients are described.

IPC Classes  ?

• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23L 13/70 - Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives

Abstract

A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

IPC Classes  ?

• A21D 2/00 - Treatment of flour or dough by adding materials thereto before or during baking
• A23L 1/318 - Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
• A23B 4/12 - Preserving with acidsAcid fermentation
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes

Abstract

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

IPC Classes  ?

• A23B 4/22 - MicroorganismsEnzymes
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23B 4/24 - Inorganic compounds
• A23L 13/70 - Tenderised or flavoured meat piecesMacerating or marinating solutions specially adapted therefor
• A23L 13/40 - Meat productsMeat mealPreparation or treatment thereof containing additives
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product

Abstract

A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

IPC Classes  ?

• A23L 3/36 - Freezing; Subsequent thawing; Cooling
• A23L 1/39 - Soups; Sauces (A23L 1/238, A23L 1/24 take precedence);;
• F25D 13/06 - Stationary devices associated with refrigerating machinery, e.g. cold rooms with conveyors carrying articles to be cooled through the cooling space
• F25D 25/04 - Charging, supporting, or discharging the articles to be cooled by conveyors
• A23L 3/375 - Freezing; Subsequent thawing; Cooling with addition of chemicals with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
• A23P 30/10 - Moulding
• A23L 23/00 - SoupsSauces Preparation or treatment thereof

Abstract

Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added.

IPC Classes  ?

• A23B 4/12 - Preserving with acidsAcid fermentation
• A23B 4/14 - Preserving with chemicals not covered by groups or
• A23L 3/3472 - Compounds of undetermined constitution obtained from animals or plants
• A23L 3/3517 - Carboxylic acid esters
• A23L 1/314 - containing additives
• A23L 1/318 - Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions

Abstract

A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product.

IPC Classes  ?

• A23L 3/36 - Freezing; Subsequent thawing; Cooling
• A23G 9/22 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
• A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
• A23G 9/48 - Composite products, e.g. layered, coated, filled
• A23G 9/18 - Continuous production the products being on the outer wall of a cooled body, e.g. drum or endless band
• A23G 9/08 - Batch production
• F25D 25/04 - Charging, supporting, or discharging the articles to be cooled by conveyors
• A23P 30/10 - Moulding
• A23L 23/00 - SoupsSauces Preparation or treatment thereof
• A23L 23/10 - Soup concentrates, e.g. powders or cakes
• F25D 3/11 - Devices using other cold materialsDevices using cold-storage bodies using liquefied gases, e.g. liquid air with conveyors carrying articles to be cooled through the cooling space

Abstract

A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

IPC Classes  ?

• A23B 4/12 - Preserving with acidsAcid fermentation
• A23L 1/318 - Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes
• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/222 - from fruit, e.g. essential oils

Abstract

The invention concerns a co-processed additive for a solid-dose pharmaceutical composition, the additive comprising from about 50% to 99.5% by weight of at least one pharmaceutical compression aid and from about 0.5% to 50% by weight of at least one pharmaceutical lubricant, the melting point of said compression aid(s) being higher than the melting point of said lubricant(s). The co-processed additive may be in the form of a physically bound composite whereby the lubricant is associated with the surface of the compression aid particles.

IPC Classes  ?

• A61K 47/26 - Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharidesDerivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
• A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
• A61K 47/04 - Non-metalsCompounds thereof
• A61K 47/38 - CelluloseDerivatives thereof
• A61K 9/20 - Pills, lozenges or tablets
• A61K 9/16 - AgglomeratesGranulatesMicrobeadlets

Abstract

Staphylococcus aureus.

IPC Classes  ?

• C12P 1/04 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using bacteria
• C12N 1/20 - BacteriaCulture media therefor
• C12R 1/245 - Lactobacillus casei
• C12R 1/23 - Lactobacillus acidophilus
• A01N 63/00 - Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
• A23C 9/123 - Fermented milk preparationsTreatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceaeYoghurt
• 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 1/30 - containing additives (A23L 1/308 takes precedence);;
• A61K 35/74 - Bacteria

Abstract

The invention concerns a co-processed additive for a solid-dose pharmaceutical composition, the additive comprising from about 50% to 99.5% by weight of at least one pharmaceutical compression aid and from about 0.5% to 50% by weight of at least one pharmaceutical lubricant, the melting point of said compression aid(s) being higher than the melting point of said lubricant(s). The co-processed additive may be in the form of a physically bound composite whereby the lubricant is associated with the surface of the compression aid particles.

IPC Classes  ?

• A61K 9/20 - Pills, lozenges or tablets

Abstract

The invention provides a coating composition comprising an oil, a flavor, a color, an emulsifier, and an antioxidant. The coating composition can be used to prepare a food product that simulates a food product that has been deep fried.

IPC Classes  ?

• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)

Abstract

A method of treating biomass feed by pyrolyzing it in the presence of superheated steam at a selected temperature for a sufficient time to produce at least one product stream.

IPC Classes  ?

• C10J 3/68 - Carburetting by pyrolysis of carbonaceous material in the fuel bed (C10J 3/66 takes precedence);;
• C08H 7/00 - LigninModified ligninHigh-molecular-weight products derived therefrom
• C10B 49/02 - Destructive distillation of solid carbonaceous materials by direct heating with heat-carrying agents including the partial combustion of the solid material to be treated with hot gases or vapours, e.g. hot gases obtained by partial combustion of the charge
• C08L 97/02 - Lignocellulosic material, e.g. wood, straw or bagasse
• A01N 25/26 - Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of applicationSubstances for reducing the noxious effect of the active ingredients to organisms other than pests in coated particulate form
• B32B 1/06 - Layered products essentially having a general shape other than plane characterised by fillings or added members in hollow portions

Abstract

The invention provides a flavoring agent comprising animal tissue or flesh extract, fruit or vegetable seed, leaf, bark, or herbaceous compound extract and a process for preparing the flavoring agent. The flavoring agent can be used in a variety of food products.

IPC Classes  ?

• A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils
• A23L 1/212 - Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N)
• A23L 2/38 - Other non-alcoholic beverages
• A23L 2/385 - Concentrates of non-alcoholic beverages
• A23L 3/44 - Freeze-drying
• A23L 3/46 - Spray-drying

Abstract

A probiotic composition comprising a probiotic culture having a probiotic count of between 106 and 1010 cfu/ml or cfu/g gum arabic and a carrier medium is disclosed. The invention also relates to a process for preparing the probiotic composition and to probiotic beverage and food products comprising the probiotic composition.

IPC Classes  ?

• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 1/053 - Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices

Abstract

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrateand a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrateto nitrite. The curing agent can be used to preserve or cure meat or meat products.

IPC Classes  ?

• A23B 4/023 - Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product

Abstract

The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.

IPC Classes  ?

• A23B 4/023 - Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
• A23L 1/31 - Meat products; Meat meal 
• A23L 1/317 - Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products

Abstract

A milk protein composition for use in treating or preventing chronic local inflammation in humans is disclosed. The invention also relates to the use of the milk protein composition for the manufacture of a nutritional composition and/or pharmaceutical composition for use in treating or preventing chronic local inflammation in humans. A nutritional composition, a pharmaceutical composition and a daily diet for treating or preventing chronic local inflammation in humans are also disclosed.

IPC Classes  ?

• A61K 38/17 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans
• A61P 29/00 - Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agentsNon-steroidal antiinflammatory drugs [NSAID]

Abstract

The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at least one vegetable oil. The shortening composition of the present invention optionally comprises at least one vegetable hard stock and optionally comprises one or more antioxidants. Further, in some embodiments the shortening composition is anhydrous. The zero trans fat shortening composition of the present invention is characterized by excellent plasticity and elasticity, and is useful for the preparation of fine baking goods.

IPC Classes  ?

• A21D 2/16 - Fatty acid esters
• A21D 13/00 - Finished or partly finished bakery products
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A23D 9/013 - Other fatty acid esters, e.g. phosphatides
• C11C 3/10 - Ester interchange

Abstract

The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to 20 Pa. s at 20°C and a pH in the range of from 3.5 to 5.5, the composition comprising: (a) about 20 to 45% by weight of an emulsifier in particulate, microparticulate, powder, flake or granular form; the emulsifier being selected from stearoyl lactylates, mono-and diglycerides of fatty acids, propane- 1, 2 -diol esters of fatty acids, lactic acid esters of mono-and diglycerides of fatty acids, citric acid esters of mono-and diglycerides of fatty acids and sugar esters of fatty acids and mixtures thereof ; (b) about 0.02 to 1.0% by weight of a stabilizer; and (c) water up to 100%; the percentages being percentages by weight of the total composition.

IPC Classes  ?

• A21D 10/00 - Batters, dough or mixtures before baking
• A21D 2/18 - Carbohydrates
• A21D 2/16 - Fatty acid esters
• A21D 2/14 - Organic oxygen compounds
• A23L 1/035 - Emulsifiers
• A23L 1/054 - of microbial origin, e.g. xanthan, dextran

Abstract

A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.

IPC Classes  ?

• A23B 4/023 - Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds

Abstract

A method of manufacturing breadcrumbs, including the steps of forming a mixture, extruding the mixture to form loaves, surface drying the loaves in a first drying step, comminuting the loaves to form particles having a smaller size than the loaves, and further drying the particles in a second drying step to obtain the breadcrumbs.

IPC Classes  ?

• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)

Abstract

A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and is preferably substantially free of water.

IPC Classes  ?

• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/237 - Table salts; Dietetic salt substitutes