Systems and methods for mixing an oral care formulation base with one or more oral care additives in-situ. In one aspect, the invention can be a method of making an oral care formulation for consumer use, the method comprising: a) providing a first dose of an oral care formulation base to an oral cavity of a test subject; b) dispensing one or more oral care additives to the oral cavity in accordance with a first dispensing regimen during the performance of step a), the one or more oral care additives mixing with the first dose of the oral care formulation base in-situ within the oral cavity of the test subject; c) obtaining feedback regarding effects experienced by the test subject during the performance of step b); and d) creating the oral care formulation for consumer use based, at least in part, on the feedback of step c).
The invention relates a process for the isolation of RuBisCO (ribulose-1,5-bisphosphate carboxylase oxygenase) from a plant material said process comprising: a.lysing the plant material to release RuBisCO and chlorophyll from the plant cells; b.separating the lysed plant material into a liquid juice and a high solids slurry or a high solids cake, said liquid juice containing RuBisCO as well as chlorophyll; c.contacting the liquid juice with activated carbon to adsorb chlorophyll onto the activated carbon; d.separating the dechlorophyllized liquid juice from the chlorophyll-loaded activated carbon; and e.further processing the dechlorophyllized liquid juice to produce the dechlorophyllized RuBisCO preparation. This present process yields a protein preparation that is essentially free of chlorophyll and in which the bulk of the RuBisCO is undenatured. The invention further provides a particulate dechlorophyllized RuBisCO preparation that is obtained by the aforementioned process, said preparation having a weight averaged diameter of 10-1000 µm; containing at least 30 wt.% of undenatured RuBisCO and containing less than 0.1% of chlorophyll by weight of RuBisCO.
The invention provides an encapsulate comprising a protein-based encapsulation matrix that envelops one or more oil droplets containing at least 3 wt.% of polyunsaturated fatty acids (PUFAs) by weight of oil; said encapsulate having a mass weighted average diameter in the range of 0.5-5000 μm, wherein the protein-based encapsulation matrix contains at least 10 wt.% of a protein that has been cross-linked by means disulfide cross-links, said protein-based matrix further being characterized in that: i. less than 75 wt.%, preferably less than 40 wt.% of the protein contained in the protein-based matrix can be dissolved when 75 mg of the encapsulate is dispersed in 50 ml distilled water having a temperature of 5°C at any pH within the range of 3.0-7.0; ii. the weight percentage of the protein that can be dissolved is at least a factor 1.3 higher when in the procedure under i) the distilled water is replaced by an aqueous solution of 2 wt.% dithiothreitol (DTT). The encapsulate according to the present exhibits very high oxidative stability and can be produced via a robust and relatively simple manufacturing process. The invention also provides a process for the manufacture of the aforementioned encapsulate.
Microcapsules that contain a hydrophobic core and a protein-based shell are provided. Also a method for preparing protein-based encapsulates involving the steps of allowing activated protein aggregates in an aqueous solution containing a hydrophobic material to form a layer at the interface of the dispersed phase, and cross- linking of the activated protein aggregates. The protein encapsulated particles are particularly suited for food, feed, cosmetic and pharmaceutical applications.
The invention provides an encapsulate comprising a protein-based encapsulation matrix that envelops one or more probiotic bacteria, preferably Gram-positive probiotic bacteria; said encapsulate having a mass weighted average diameter in the range of 1-5000 μm, wherein the protein-based encapsulation matrix contains at least 10 wt.% of a protein that has been cross- linked by means disulfide cross-links, said protein-based matrix further being characterized in that: (i) less than 75 wt.%, preferably less than 40 wt.% of the protein contained in the protein-based matrix can be dissolved when 75 mg of the encapsulate is dispersed in 50 ml distilled water having a temperature of 5°C at any pH within the range of 3.0-7.0; and (ii) the weight percentage of the protein that can be dissolved is at least a factor 1.3 higher when in the procedure under i) the distilled water is replaced by an aqueous solution of 2 wt.% dithiothreitol (DTT). The encapsulate according to the present exhibits high survival rate when digested, and can be produced via a robust and relatively simple manufacturing process. The invention also provides a process for the manufacture of the aforementioned encapsulate.
The present invention provides a practical screening method in which a complex mixture of flavour molecules (e.g. a natural extract) can be screened for molecules whose OGS stimulus exhibits an interaction with a particular second sensory stimulus. More particularly, the present invention relates to an integrated method of determining interactions between sensory stimuli, said method comprising: • providing a first olfactory, gustative and/or somato-sensory (OGS) stimulus by: - subjecting a sample containing a plurality of flavour molecules to a molecular separation to obtain a fraction containing a subset of the flavour molecules contained in the original sample; and - delivering said fraction to an organism's olfactory, gustative and/or somato- sensory (OGS) receptors; • simultaneously providing a second sensory stimulus to one or more sensory receptors of the same organism; and • recording the combined impact of the first and second stimulus on said organism. Another aspect of the invention relates to an apparatus for carrying out the aforementioned method.
The present invention relates to a method for producing cheese. The method involves very small quantities of milk ranging between 0.1 ml and 160 ml, and is particularly useful in high - throughput cheese making applications. Cheese is produced in at least two vats. In a particularly favourable embodiment, each of the 96 wells of a commercially available microtitre plate is employed as a cheese vat, allowing for the production of 96 cheeses in one run. The cheeses thus produced have been analysed in terms of their flavour profiIe, using high - throughput screening techniques such as GC - MS.
The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to produce an aqueous suspension of activated protein aggregates, said suspension having a reactivity of at least 5.0 &mgr;mol thiol groups per gram of activated protein aggregates as determined in the Ellman's assay; dispensing said aqueous suspension in a gas or a water-immiscible liquid to produce suspension droplets having a diameter of 0.1-500 &mgr;m; and forming disulfide cross-links between the activated protein aggregates by contacting the activated protein aggregates with an oxidizing agent, optionally after said activated protein aggregates have been partially cross-linked by forming disulfide cross-links by means of heat treatment or by pressurization to a pressure in excess of 50 MPa. The aforementioned method offers the advantage that the characteristics of the protein-based encapsulation matrix can be controlled effectively. Furthermore, said method enables the preparation of protein-based encapsulates that very effectively protect the encapsulated components, e.g. against oxidation or moisture.
Particles that are encapsulated by protein are provided. Also a method for preparing protein encapsulated particles involving spraying and drying of an activated protein solution is provided. The protein encapsulated particles are particularly suited for food, feed, cosmetic and pharma applications.
40 - Treatment of materials; recycling, air and water treatment,
41 - Education, entertainment, sporting and cultural services
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
(1) Processing of raw materials from plant and/or animal sources for the production of foodstuffs, concentrating and drying of processed food based on plant and/or animal sources on behalf of the foodstuffs, ingredients and biotech industries; operation of an Internet website offering information in the field of foodstuffs, ingredients and biotech industries; educational services, namely, conducting courses of instruction in the field of foodstuffs, food processing technology, ingredients and biotech industries; lending of books, magazines; publishing and editing brochures; technical consultancy regarding the development and application of technologies on behalf of the foodstuffs, ingredients and biotech industries; services of bacteriological and chemical laboratories; services of chemists; engineering services in the biotech, foodstuff and ingredients industries; scientific foodstuff research; technical consultancy regarding the development and application of technologies in the field of environmental matters on behalf of the foodstuffs, ingredients and biotech Industries.
40 - Treatment of materials; recycling, air and water treatment,
41 - Education, entertainment, sporting and cultural services
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
(1) Processing of raw materials from plant and/or animal sources for the production of foodstuffs, concentrating and drying of processed food based on plant and/or animal sources on behalf of the foodstuffs, ingredients and biotech industries; operation of an Internet website offering information in the field of foodstuffs, ingredients and biotech industries; educational services, namely, conducting courses of instruction in the field of foodstuffs, food processing technology, ingredients and biotech industries; lending of books, magazines; publishing and editing brochures; technical consultancy regarding the development and application of technologies on behalf of the foodstuffs, ingredients and biotech industries; services of bacteriological and chemical laboratories; services of chemists; engineering services in the biotech, foodstuff and ingredients industries; scientific foodstuff research; technical consultancy regarding the development and application of technologies in the field of environmental matters on behalf of the foodstuffs, ingredients and biotech Industries.
