The present disclosure related generally to a method of providing an arabinoxylan product from a corn material such as a corn fiber. The method includes de-starching the corn material to provide a de-starched corn material; maintaining an aqueous mixture of the destarched corn material at an extraction pH in the range of 5-14 for a time and at a temperature effective to extract arabinoxylan from the de-starched corn material into an aqueous phase of the aqueous mixture and to provide a corn residue; separating the aqueous phase containing the extracted arabinoxylan from the corn residue; and providing the arabinoxylan product from the aqueous phase.
A23L 7/104 - Fermentation de céréales farineuses ou de produits de céréalesAdjonction d'enzymes ou de micro-organismes
A23L 5/20 - Élimination de constituants indésirables, p. ex. désodorisation ou détoxication
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12N 9/42 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons bêta-glucosidiques-1, 4, p. ex. cellulase
2.
OCTENYLSUCCINYLATED WAXY TAPIOCA STARCHES, EMULSIONS INCLUDING THEM AND METHODS FOR MAKING SAME
The present disclosure relates generally to starch products. More particularly, the present disclosure relates to octenylsuccinylated-modified non-inhibited waxy tapioca starches, emulsions including them, food products including such emulsions, and methods for making all such compositions. In one aspect, the disclosure provides a waxy tapioca starch having an amylopectin content in the range of 90-100%; and a degree of octenylsuccinyiation of at least 1.0 wt % on a dry solids basis, wherein the starch is not inhibited. The starch can be provided in pregelatinized form. Other aspects of the disclosure include emulsions stabilized by such starches and foods, beverages, personal care compositions, nutraceutical compositions and pharmaceutical compositions including them.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
The present disclosure relates generally to a dough composition including one or more legume flours present in a total amount in the range of 40-70 wt%, based on the weight of the dough composition; a film-forming starch present in an amount in the range of 5-20 wt%, based on the weight of the dough composition, the film-forming starch having an amylopectin content of at least 80 wt%, an RVA final viscosity after 1 hour at 25°C of no more than 900 centipoise, and an RVA peak-and-breakdown time of no more than 500 s at 25°C; one or more oils or fats present in a total amount in the range of 5-30 wt%, based on the weight of the dough composition; and water present in an amount in the range of 10-40 wt%, based on the weight of the dough composition.
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
Provided herein is a method of providing a food product. The method includes diluting a liquid concentrate composition with water to provide the food product. The liquid concentrate composition includes steviol glycosides, a stabiliser including xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a food product obtainable from the method, a kit for providing the liquid concentrate composition, and a method of providing a liquid concentrate composition.
A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical C02, subcritical C02, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
Disclosed herein are methods of processing an oil composition. The oil composition comprises: 40-100 wt% oil, 0-20 wt% ethanol and 0-25 wt% water. The oil comprises 95-99 wt% triacylglycerides, 1-5 wt% diacylglycerides, and less than 1 wt% monoacylglycerides. The methods disclosed herein may comprise adding water and a base to the oil composition or adding water and an enzyme to the oil composition. Such methods comprise hydrolysing at least some of the diacylglycerides and/or triacylglycerides to obtain an oil comprising at least 10 wt% monoacylglycerides and/or at least 10 wt% diacylglycerides. The methods disclosed herein may comprise adding ethanol and a base to the oil composition. Such methods comprise transesterification of at least some of the monoacylglycerides, diacylglycerides and/or triacylglycerides to obtain an oil comprising at least 20 wt% fatty acid ethyl esters (FAEE). Also provided herein are products obtainable by the disclosed methods.
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
C11B 1/04 - Traitement préliminaire des matières premières végétales
C11B 1/10 - Production des graisses ou huiles à partir de matières premières par extraction
C11B 7/00 - Séparation des mélanges de graisses ou huiles en leurs constituants, p. ex. séparation des huiles saturées des huiles non saturées
C11C 1/04 - Préparation des acides gras à partir de graisses, huiles ou ciresRaffinage des acides gras à partir de graisses ou huiles par hydrolyse
C11C 3/00 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse
C11C 3/10 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles par interestérification
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
A23D 9/02 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par leur production ou leur traitement
A61K 31/047 - Composés hydroxylés, p. ex. alcoolsLeurs sels, p. ex. alcoolates ayant plusieurs groupes hydroxyle, p. ex. sorbitol
A61K 31/7004 - Monosaccharides ayant uniquement des atomes de carbone, d'hydrogène et d'oxygène
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A61K 9/00 - Préparations médicinales caractérisées par un aspect particulier
A61P 1/16 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des troubles de la vésicule biliaire ou du foie, p. ex. protecteurs hépatiques, cholagogues, cholélitholytiques
A61P 3/08 - Médicaments pour le traitement des troubles du métabolisme de l'homéostase du glucose
A61P 29/00 - Agents analgésiques, antipyrétiques ou anti-inflammatoires non centraux, p. ex. agents antirhumatismauxMédicaments anti-inflammatoires non stéroïdiens [AINS]
A01H 1/06 - Procédés de mutation, p. ex. traitements par produits chimiques ou irradiations
A01H 3/02 - Procédés de modification des phénotypes par contrôle de la durée, de la longueur d'onde, de l'intensité ou de la périodicité de l'éclairement
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer composition includes a heat-settable material present in an amount in the range of 5-30 wt %, starch present in an amount in the range of 25-70 wt %, a plant protein present in an amount in the range of 0.2-50 wt %, and a fiber comprising insoluble fiber, the fiber being present in an amount in the range of 3-30 wt %.
C30B 7/02 - Croissance des monocristaux à partir de solutions en utilisant des solvants liquides à la température ordinaire, p. ex. à partir de solutions aqueuses par évaporation du solvant
C30B 7/04 - Croissance des monocristaux à partir de solutions en utilisant des solvants liquides à la température ordinaire, p. ex. à partir de solutions aqueuses par évaporation du solvant en utilisant des solvants aqueux
A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.
B07B 4/02 - Séparation des solides, obtenue en soumettant leur mélange à des courants de gaz pendant que le mélange tombe
A23N 15/00 - Machines ou appareils destinés à d'autres traitements des fruits ou des légumes pour les besoins de l'hommeMachines ou appareils pour écimer ou peler les bulbes à fleurs
B03C 7/00 - Séparation par effet électrostatique des solides mélangés
B07B 9/00 - Combinaisons d'appareils à cribler ou tamiser ou à séparer des solides par utilisation de courants de gazDisposition générale des installations, p. ex. schéma opératoire
A composition including a source of starch; and chickpea protein isolate, chickpea protein concentrate, or combination thereof is provided. The source of starch may be chickpea flour and/or oat flour. The composition may include a consumable liquid, e.g. water, to provide a chickpea milk that may be used in place of a traditional dairy milk. The composition may be in the form of a dry blend that a consumer can reconstitute with a consumable liquid, e.g. water, to provide a chickpea milk. A method of making the composition is also provided. The method may include a step of combining : a consumable liquid; a source of starch; optionally, at least one edible plant-derived lipid and chickpea protein isolate, chickpea protein concentrate, or combination thereof. The method may include a step of subjecting the composition to enzyme treatment to provide a reduced viscosity composition.
A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
A23C 11/02 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines
A23L 11/60 - Boissons à base de légumineuses, p. ex. boissons à base de lupin
A23L 29/206 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale
The present disclosure provides methods for obtaining steviol glycosides from stevia material using an enzyme mixture, wherein the stevia material can be an extract, co-product, or waste product from a stevia extraction process involving enzymes β-1,2- and β-1,3- glycosyltransferases and sucrose synthase. Also provided are steviol glycoside compositions that may be prepared using such methods, and uses of said compositions in foods, beverages and the like.
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
The present disclosure provides inhibited starches, methods of making inhibited starches, and emulsions and foams including them, and food and beverage products including them.
University College Cork - National University of Ireland, Cork (Irlande)
Agriculture and Food Development Authority (TEAGASC) (Irlande)
Inventeur(s)
Caplice, Noel
Stanton, Catherine
Ross, Paul
Herisson, Florence
Karnik, Kavita
De Souza, Mervyn
Laurie, Ieva
Canene-Adams, Kirstie
Abrégé
The present disclosure provides compositions comprising Lactobacillus mucosae and soluble dietary fiber, and methods treatment related thereto, useful against metabolic syndrome and related diseases, disorders and morbidities.
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
A61K 47/36 - PolysaccharidesLeurs dérivés, p. ex. gommes, amidon, alginate, dextrine, acide hyaluronique, chitosane, inuline, agar-agar ou pectine
A61P 1/16 - Médicaments pour le traitement des troubles du tractus alimentaire ou de l'appareil digestif des troubles de la vésicule biliaire ou du foie, p. ex. protecteurs hépatiques, cholagogues, cholélitholytiques
The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C07H 15/252 - Radicaux naphtacène, p. ex. daunomycines, adriamycines
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
20.
INHIBITED POROUS GRANULAR STARCHES AND METHODS OF MAKING AND USING THEM
The present disclosure relates to inhibited porous granular starches having desirably high porosity. One aspect thereof is a method for making an inhibited porous granular starch product, that includes hydrolyzing a granular starch feed to a degree of hydrolysis of 20-75% using one or more enzymes including one or more of a glucoamylase and an alpha-amylase; wherein the inhibited porous granular starch product has a porosity of 10%˜50% as measured by change in water uptake as compared to the granular starch feed and a sedimentation volume in the range of 20 mL/g to SO mL/g. Another aspect of the disclosure is inhibited porous granular starch product having a water uptake of at least 1.0 g water/g starch and a sedimentation volume in the range of 20-80 mL/g. inhibited porous granular starches can be advantaged over conventional starches in that they can have increased viscosity at lower mass loadings.
Processes for the preparation of glycosylated steviol glycoside compositions useful as sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme-catalyzed glycosylation of a steviol glycoside composition.
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
Gummies comprising soluble fiber in an amount of from about 40% to about 90% by weight on a dry solids basis; a gelling agent in an amount of from about 1% to about 25% by weight on a dry solids basis; a low-molecular weight saccharide or sugar alcohol in an amount of from about 1% to about 45% by weight on a dry solids basis; and water; wherein the gummy has a total dry solids content of from about 75% to about 90%, which exhibit an excellent set and excellent long-term storage, and methods of preparing same.
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
Gummies comprising soluble fiber in an amount of from about 40% to about 90% by weight on a dry solids basis; a gelling agent in an amount of from about 1% to about 25% by weight on a dry solids basis; a low-molecular weight saccharide or sugar alcohol in an amount of from about 1% to about 45% by weight on a dry solids basis; and water; wherein the gummy has a total dry solids content of from about 75% to about 90%, which exhibit an excellent set and excellent long-term storage, and methods of preparing same.
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
The present disclosure provides starch-based particles. Also provided are compositions of the starch-based particles, cosmetics containing the starch-based particles, pharmaceutical compositions containing the starch-based particles, food products containing the starch-based particles, and methods of making the starch-based particles.
A divalent metal ion salt, such as a calcium salt, for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; a sweetener composition comprising a divalent metal ion salt and a reducing saccharide; use of a divalent metal ion salt for the reduction of browning and acrylamide formation in a food product comprising a reducing saccharide during heating in the presence of an amine-containing additional food ingredient; a method for reducing browning and acrylamide formation in a food product, wherein the method comprises: a) combining a reducing saccharide with a divalent metal salt and at least one amine-containing additional food ingredient to provide an unheated food product; and b) optionally heating the unheated food product to provide a heated food product; and a food product comprising: a reducing saccharide, a divalent metal ion salt, and an amine-containing additional food ingredient.
A divalent metal ion salt, such as a calcium salt, for the reduction of browning of a reducing saccharide and/or the formation of acrylamide during heating in the presence of an amine-containing food ingredient; a sweetener composition comprising a divalent metal ion salt and a reducing saccharide; use of a divalent metal ion salt for the reduction of browning and acrylamide formation in a food product comprising a reducing saccharide during heating in the presence of an amine-containing additional food ingredient; a method for reducing browning and acrylamide formation in a food product, wherein the method comprises: a) combining a reducing saccharide with a divalent metal salt and at least one amine-containing additional food ingredient to provide an unheated food product; and b) optionally heating the unheated food product to provide a heated food product; and a food product comprising: a reducing saccharide, a divalent metal ion salt, and an amine-containing additional food ingredient.
The present disclosure related generally to a method of providing an arabinoxylan product from a corn material such as a corn fiber. The method includes de-starching the corn material to provide a de-starched corn material; maintaining an aqueous mixture of the destarched corn material at an extraction pH in the range of 5-14 for a time and at a temperature effective to extract arabinoxylan from the de-starched corn material into an aqueous phase of the aqueous mixture and to provide a corn residue; separating the aqueous phase containing the extracted arabinoxylan from the corn residue; and providing the arabinoxylan product from the aqueous phase.
The present disclosure relates generally to starch products. More particularly, the present disclosure relates to octenylsucclnylate-modified non-inhibited waxy tapioca starches, emulsions including them, food products including such emulsions, and methods for making all such compositions. In one aspect, the disclosure provides a waxy tapioca starch having an amylopectin content in the range of 90-100%; and a degree of octenylsuccinyiation of at least 1.0 wt% on a dry solids basis, wherein the starch is not inhibited. The starch can be provided in pregelatinized form. Other aspects of the disclosure include emulsions stabilized by such starches and foods, beverages, personal care compositions, nutraceutical compositions and pharmaceutical compositions including them.
The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A sweetener composition comprising at least one difructose anhydride (DFA), a method of sweetening a food or beverage product comprising adding the sweetener composition, a food or beverage product, table-top sweetener, or syrup comprising the sweetener composition, and use of the sweetener composition to sweeten a food or beverage product.
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer composition includes a heat-settable material present in an amount in the range of 5-30 wt%, starch present in an amount in the range of 25-70 wt%, a plant protein present in an amount in the range of 0.2-50 wt%, and a fiber comprising insoluble fiber, the fiber being present in an amount in the range of 3-30 wt%.
A21D 13/31 - Garnis ou à garnir garnis avant cuisson
A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer composition includes a heat-settable material present in an amount in the range of 5-30 wt%, starch present in an amount in the range of 25-70 wt%, a plant protein present in an amount in the range of 0.2-50 wt%, and a fiber comprising insoluble fiber, the fiber being present in an amount in the range of 3-30 wt%.
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides a method for improving body in a fermented beverage, the method including providing a soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis in the fermented beverage.
A23L 19/20 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement par macération ou fermentation, p. ex. choucroute ou conserves au vinaigre
A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.
A23N 15/00 - Machines ou appareils destinés à d'autres traitements des fruits ou des légumes pour les besoins de l'hommeMachines ou appareils pour écimer ou peler les bulbes à fleurs
B03C 7/00 - Séparation par effet électrostatique des solides mélangés
B07B 4/02 - Séparation des solides, obtenue en soumettant leur mélange à des courants de gaz pendant que le mélange tombe
B07B 9/00 - Combinaisons d'appareils à cribler ou tamiser ou à séparer des solides par utilisation de courants de gazDisposition générale des installations, p. ex. schéma opératoire
A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.
A23N 15/00 - Machines ou appareils destinés à d'autres traitements des fruits ou des légumes pour les besoins de l'hommeMachines ou appareils pour écimer ou peler les bulbes à fleurs
B03C 7/00 - Séparation par effet électrostatique des solides mélangés
B07B 4/02 - Séparation des solides, obtenue en soumettant leur mélange à des courants de gaz pendant que le mélange tombe
B07B 9/00 - Combinaisons d'appareils à cribler ou tamiser ou à séparer des solides par utilisation de courants de gazDisposition générale des installations, p. ex. schéma opératoire
38.
High-Fiber, Low-Sugar Soluble Dietary Fibers, Products Including Them and Methods for Making and Using Them
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
C12G 3/05 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs avec des ingrédients améliorant la santé, p. ex. des flavonoïdes, des flavones, des polyphénols ou des polysaccharides
39.
SOLUBLE DIETARY FIBER AND METHODS OF MAKING AND USE THEREOF
The present disclosure relates generally to a soluble dietary fiber, and related methods and products. The soluble dietary fiber possesses enhanced properties relative to conventional soluble dietary fibers, including a small median particle size and narrow particle size distribution.
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
The present disclosure provides inhibited starches, methods of making inhibited starches, and emulsions and foams including them, and food and beverage products including them.
The present disclosure relates to pregelatinized inhibited starches having a novel hollow particle structure. One aspect of the disclosure is a pregelatinized inhibited particulate starch product in the form of a plurality of particles of starch, wherein at least 50% of the particles are substantially hollow, the pregelatinized inhibited particulate starch product having a solubles-corrected sedimentation volume in the range of 15-80 mL/g. Starch products of the disclosure can be made by spray-drying a gelatinized starch dispersion in the presence of a blowing agent, and inhibiting the starch, e.g., using a crosslinking agent or heat treatment in the presence of an acid or a base.
The present disclosure provides inhibited starches, methods of making inhibited starches, and emulsions and foams including them, and food and beverage products including them.
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
44.
METHODS AND COMPOSITIONS USING COMBINATIONS OF LACTOBACILLUS MUCOSAE AND SOLUBLE DIETARY FIBER
UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK (Irlande)
AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY (TEAGASC) (Irlande)
TATE & LYLE SOLUTIONS USA LLC (USA)
Inventeur(s)
Caplice, Noel
Stanton, Catherine
Ross, Paul
Herisson, Florence
Karnik, Kavita
De Souza, Mervyn
Laurie, Ieva
Canene-Adams, Kirstie
Abrégé
The present disclosure provides compositions comprising Lactobacillus mucosae and soluble dietary fiber, and methods treatment related thereto, useful against metabolic syndrome and related diseases, disorders and morbidities.
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
45.
METHODS AND COMPOSITIONS USING COMBINATIONS OF LACTOBACILLUS MUCOSAE AND SOLUBLE DIETARY FIBER
UNIVERSITY COLLEGE CORK - NATIONAL UNIVERSITY OF IRELAND, CORK (Irlande)
AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY (TEAGASC) (Irlande)
Inventeur(s)
Caplice, Noel
Stanton, Catherine
Ross, Paul
Herisson, Florence
Karnik, Kavita
De Souza, Mervyn
Laurie, Ieva
Canene-Adams, Kirstie
Abrégé
Lactobacillus Lactobacillus mucosae and soluble dietary fiber, and methods treatment related thereto, useful against metabolic syndrome and related diseases, disorders and morbidities.
A23L 29/269 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine microbienne, p. ex. xanthane ou dextrane
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A61K 35/747 - Lactobacilles, p. ex. L. acidophilus ou L. brevis
A method and system for air classification of a milled feed stock includes generating a feed stream by combining the milled feed stock with at least one gasflow element, wherein the milled feed stock includes a plurality of particle sizes. The method and system includes directing the feed stream across a curvilinear surface, such that the milled feed stock in the feed stream separates into a plurality of classification streams, each of the plurality of classification streams based on the particle sizes of the milled feed stock. Therein, the method and system separates the plurality of classification streams and collects each of the plurality of classification streams, thereby classifying the milled feed stock contained therein based on the particle sizes for each of the plurality of classification streams.
B07B 4/02 - Séparation des solides, obtenue en soumettant leur mélange à des courants de gaz pendant que le mélange tombe
B03C 7/00 - Séparation par effet électrostatique des solides mélangés
B07B 9/00 - Combinaisons d'appareils à cribler ou tamiser ou à séparer des solides par utilisation de courants de gazDisposition générale des installations, p. ex. schéma opératoire
A23N 15/00 - Machines ou appareils destinés à d'autres traitements des fruits ou des légumes pour les besoins de l'hommeMachines ou appareils pour écimer ou peler les bulbes à fleurs
Provided herein is a liquid concentrate composition having steviol glycosides, a stabiliser including xanthan and/or iota-carrageenan, and water. The steviol glycosides include rebaudioside M in an amount of about 800 ppm or more by total weight of the liquid concentrate composition. The pH of the liquid concentrate composition is less than about 7. Also provided herein is a method of providing a food product, a food product obtainable from the method, and a method of providing a liquid concentrate composition.
An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical CO2, subcritical CO2, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.
The present disclosure relates to inhibited porous granular starches having desirably high porosity. One aspect thereof is a method for making an inhibited porous granular starch product, that includes hydrolyzing a granular starch feed to a degree of hydrolysis of 20-75% using one or more enzymes including one or more of a glucoamylase and an alpha-amylase; wherein the inhibited porous granular starch product has a porosity of 10%~50% as measured by change in water uptake as compared to the granular starch feed and a sedimentation volume in the range of 20 mL/g to SO mL/g. Another aspect of the disclosure is inhibited porous granular starch product having a water uptake of at least 1.0 g water/g starch and a sedimentation volume in the range of 20-80 mL/g. inhibited porous granular starches can be advantaged over conventional starches in that they can have increased viscosity at lower mass loadings.
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
C08B 30/12 - Amidon dégradé ou modifié par un traitement non chimiqueBlanchiment de l'amidon
C08L 3/02 - AmidonSes produits de dégradation, p. ex. dextrine
52.
Methods for manufacturing a product using a 3-epimerase
The disclosure provides methods of manufacturing products comprising allulose produced by contacting a protein having allulose 3-epimerase activity with a fructose substrate under conditions such that the fructose substrate is converted into allulose. The disclosure also provides methods of manufacturing products comprising allulose produced by providing a vector comprising a nucleic acid molecule having a polynucleotide sequence encoding a protein having allulose 3-epimerase activity.
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt% (e.g., no more than 2 wt%) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake, as well as foods and beverages useful in keto diets.
C12G 3/05 - Préparation d'autres boissons alcoolisées par mélange, p. ex. pour la préparation de liqueurs avec des ingrédients améliorant la santé, p. ex. des flavonoïdes, des flavones, des polyphénols ou des polysaccharides
C12P 19/00 - Préparation de composés contenant des radicaux saccharide
C12P 19/04 - Polysaccharides, c.-à-d. composés contenant plus de cinq radicaux saccharide reliés entre eux par des liaisons glucosidiques
55.
SOLUBLE DIETARY FIBER AND METHODS OF MAKING AND USE THEREOF
The present disclosure relates generally to a soluble dietary fiber, and related methods and products. The soluble dietary fiber possesses enhanced properties relative to conventional soluble dietary fibers, including a small median particle size and narrow particle size distribution.
A21D 13/06 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
The present disclosure provides flavor altering and/or sweetness enhancing compositions, methods, and food and beverage products using a soluble oligomeric component selected from soluble dietary fiber and polydextrose to alter flavor and/or enhance sweetness.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 27/20 - Épices, agents aromatiques ou condiments synthétiques
The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A61K 31/7016 - Disaccharides, p. ex. lactose, lactulose
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.
A23L 19/20 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement par macération ou fermentation, p. ex. choucroute ou conserves au vinaigre
A system and method for vicine/covicine removal includes generating a feed stock from a plant-based protein source, the plant-based protein source having anti-nutritionals disposed therein, including vicine and covicine. The system and method includes generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol and processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass. The method and system further includes providing the feed stock mass to a desolventizer and generating a desolventized feed stock mass therefrom. Therein, the method and system includes drying the desolventized feed stock mass to generate a clean feed stock with at least a portion of the vicine/covicine removed therefrom.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with ß-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12N 15/63 - Introduction de matériel génétique étranger utilisant des vecteursVecteurs Utilisation d'hôtes pour ceux-ciRégulation de l'expression
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
65.
Engineered glycosyltransferases and steviol glycoside glucosylation methods
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with β-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C07H 15/252 - Radicaux naphtacène, p. ex. daunomycines, adriamycines
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
An inhibited non-pregelatinized granular starch suitable for use as a food ingredient in substitution for a chemically modified starch may be prepared by heating a non-pregelatinized granular starch in an alcoholic medium in the presence of a base and/or a salt. Steam treatment may be used to enhance the extent of inhibition.
The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.
The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product, and to flavored food and beverage products With a modified or enhanced flavor.
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
Tri- and tetra-saccharides are used in foods, beverages and other consumable products to mask or reduce the unpleasant taste of certain components also present in such products, such as the bitter taste of certain high intensity sweeteners. The organoleptic qualities of the products are thereby improved. In particular, melezitose, maltotriose and maltotetraose effectively reduce the bitterness of consumable products containing steviol glycosides such as rebaudioside A.
C07H 3/06 - Oligosaccharides, c.-à-d. saccharides comportant de trois à cinq radicaux saccharide liés entre eux par des liaisons glucosidiques
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A61K 47/26 - Hydrates de carbone, p. ex. polyols ou sucres alcoolisés, sucres aminés, acides nucléiques, mono-, di- ou oligosaccharidesLeurs dérivés, p. ex. polysorbates, esters d’acide gras de sorbitan ou glycyrrhizine
A61K 9/00 - Préparations médicinales caractérisées par un aspect particulier
70.
LOW-COLOR STARCH MATERIALS AND METHODS FOR MAKING AND USING SAME
The present disclosure relates to low-color waxy tapioca starches and methods for making and using them. A method for preventing color formation in a waxy tapioca starch, the method comprising providing a waxy tapioca starch, and contacting the waxy tapioca starch with an aqueous decolorizing liquid, the aqueous decolorizing liquid being selected from the group consisting of an aqueous alkaline liquid, and an aqueous surfactant liquid; and substantially removing the aqueous decolorizing liquid from the waxy tapioca starch.
A method and system provides for for de-oiling and extracting protein from chickpeas prior to generating chickpea protein concentrate. The method and system includes receiving a chickpea flour generated from the chickpeas, including having cortex material removed from the chickpeas and generating an ethanol mixture by mixing the chickpea flour with ethanol to remove at least a portion of the oil content from the chickpea flour. The method and system includes separating the ethanol mixture into a de-oiled chickpea flour and an ethanol recycling stream having organics from the chickpea flour absorbed therein. Therein, the method and system includes extracting a protein concentrate from the de-oiled flour.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
This disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles, and a sedimentation volume in the range of 20 mL/g to 45 mL/g, the pregelatinized starch being in the form of agglomerates comprising starch particles. In certain embodiments, the starch is drum-dried. In certain embodiments, the pregelatinized starches of the disclosure have a Yellowness Index no more than 10.
The present disclosure relates to pregelatinized starches having a high degree of process tolerance, and methods for making and using them. In one aspect, the disclosure provides a pregelatinized starch having no more than 15 wt% solubles and a sedimentation volume in the range of 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95 °C water, the pregelatinized starch being in a substantially planar form. In another aspect, the disclosure provides a pregelatinized, drum-dried starch having no more than 15 wt% solubles and a sedimentation voiume in the range of 15 mL/g to 45 mL/g, the pregelatinized starch comprising starch granules, wherein at least 50% of the starch granules swell but do not substantially fragment when processed in 95 °C water.
The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A61K 31/7016 - Disaccharides, p. ex. lactose, lactulose
A system and method for anti-nutritional removal includes generating a feed stock from a plant-based protein source, the plant-based protein source having anti-nutritionals disposed therein. The system and method includes generating an ethanol slurry by combining the feed stock with an ethanol wash containing a first volume of ethanol and processing the ethanol slurry through an extractor to generate an ethanol matrix and a feed stock mass. The method and system further includes providing the feed stock mass to a desolventizer and generating a desolventized feed stock mass therefrom. Therein, the method and system includes drying the desolventized feed stock mass to generate a clean feed stock with at least a portion of the anti-nutritionals removed therefrom. In one embodiment, the feed stock may be fava beans with the removal of vicine and covicine as anti-nutritionals.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with 13-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
C12P 21/02 - Préparation de peptides ou de protéines comportant une séquence connue de plusieurs amino-acides, p. ex. glutathion
77.
ENGINEERED GLYCOSYLTRANSFERASES AND STEVIOL GLYCOSIDE GLUCOSYLATION METHODS
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with ß-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
C12P 21/02 - Préparation de peptides ou de protéines comportant une séquence connue de plusieurs amino-acides, p. ex. glutathion
78.
ENGINEERED GLYCOSYLTRANSFERASES AND STEVIOL GLYCOSIDE GLUCOSYLATION METHODS
The present invention provides engineered glycosyltransferase (GT) enzymes, polypeptides having GT activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention provides engineered sucrose synthase (SuS) enzymes, polypeptides having SuS activity, and polynucleotides encoding these enzymes, as well as vectors and host cells comprising these polynucleotides and polypeptides. The present invention also provides compositions comprising the GT enzymes and methods of using the engineered GT enzymes to make products with 13-glucose linkages. The present invention further provides compositions and methods for the production of rebaudiosides (e.g., rebaudioside M, rebaudioside A, rebaudioside I, and rebaudioside D). The present invention also provides compositions comprising the SuS enzymes and methods of using them. Methods for producing GT and SuS enzymes are also provided.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
C12P 21/02 - Préparation de peptides ou de protéines comportant une séquence connue de plusieurs amino-acides, p. ex. glutathion
79.
MODIFYING OR ENHANCING A FLAVOR OF FOOD AND BEVERAGE PRODUCTS
The present invention relates to methods for modifying or enhancing a flavor of a food or beverage product by using allulose in a low amount, and to related, flavored food and beverage products with a modified or enhanced flavor.
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
The present disclosure relates to inhibited waxy starches and methods for using them. One aspect of the disclosure is an inhibited waxy starch based on maize, wheat, or tapioca having an amylopectin content in the range of 90-100%; and a sedimentation volume in the range of 10-50 mL/g; in which the amylopectin fraction of the inhibited waxy starch based on maize, wheat, or tapioca has no more than 48.5% medium-length branches having a chain length from 13-24 (measured by a valley-to-valley method as described herein), and the starch is not pregelatinized. Methods of using the starch materials in food products are also described.
A method for producing allulose crystals, wherein the method comprises cooling and agitating a first admixture comprised of a first portion of allulose syrup and allulose seed crystals and initiating crystallization of allulose dissolved in the allulose syrup, thereby forming a first massecuite comprising allulose crystals and a first mother liquor containing residual dissolved allulose, the cooling and agitating being continued until a first preselected target yield of allulose crystals is achieved.
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
The present disclosure relates to starch materials useful, for example, as texturants in foodstuffs. In particular, the present disclosure relates to delayed-gelling, inhibited starches and methods of using them, in one aspect, the disclosure provides a delayed-gelling, inhibited starch having an amylose content in the range of 15-30%; a sedimentation volume in the range of 10-50 mL/g; and a % solubles in the range of 10-40%, wherein the starch is not pregelatinized. In certain embodiments, products including the cooked starches of the disclosure can have a much longer processing window (e.g., for pumping, dispensing, packaging) at room temperature than conventional starches, especially conventional tapioca starches. The starches of the disclosure can also have a desirable shear stability, e.g., similar to the shear stability of conventional crosslinked tapioca starches.
Processes for the preparation of glycosylated steviol glycoside compositions useful sweeteners and flavor modifiers in food and beverage products and the like are improved by the use of basic conditions before, during and/or after an enzyme- catalyzed glycosylation of a steviol glycoside composition.
C12P 19/56 - Préparation d'O-glucosides, p. ex. glucosides avec un atome d'oxygène du radical saccharide lié directement à un système cyclique condensé d'au moins trois carbocycles, p. ex. daunomycine, adriamycine
The disclosure provides a method of producing allulose by contacting a protein having at least 90% sequence identity to the amino acid sequence of SEQ ID NO: 6 with a fructose substrate, wherein the protein has allulose 3-epimerase activity, and at least partially purifying the allulose. The disclosure also provides a method of producing allulose by providing a vector comprising a nucleic acid molecule having a polynucleotide sequence encoding a protein having at least 90% sequence identity to the amino acid sequence of SEQ ID NO: 6, wherein the protein has allulose 3-epimerase activity, synthesizing the protein having allulose 3-epimerase activity, contacting fructose with the protein having allulose 3-epimerase activity, and partially purifying the allulose produced.
The present invention relates to methods for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates, and the use of one or more of D-glucose, fiber and protein for improving the gastrointestinal tolerance of food and beverage products comprising sweet, low-digestible carbohydrates.
A method of purifying a Luo Han Guo extract includes contacting the Luo Han Guo extract with activated carbon and a macroporous polymeric adsorbent resin, an ion exchange resin, or both.
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A61K 36/00 - Préparations médicinales de constitution indéterminée contenant du matériel provenant d'algues, de lichens, de champignons, ou de plantes, ou leurs dérivés, p. ex. médicaments traditionnels à base de plantes
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A system and method for de-oiling for generating a protein concentrate therefrom. The method and system includes decorticating a material having an oil content to remove cortex therefrom, the material including a protein therein. The method and system further includes creating a flour from the material having the cortex removed therefrom and removing the oil content from the flour by mixing the flour with ethanol. The method and system further extracts a de-oiled flour therefrom and dries the de-oiled flour using at least one dryer. Therein, the method and system provides for extracting the protein concentrate from the de-oiled flour.
A23P 10/40 - Fabrication de poudres à écoulement libre ou instantanées, c.-à-d. de poudres reconstituées rapidement par l’ajout d’un liquide
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23L 5/30 - Traitement physique, p. ex. par des moyens électriques ou magnétiques, par énergie ondulatoire ou par irradiation
A dry fractionation method and system provides for generating a protein concentrate product therefrom. The method and system includes milling a plant-based flour to generate milled flour and generating a first protein concentrate from the milled flour using an air classifier. The method and system includes processing the first protein concentrate to generate a protein rich curd and generating a neutral hydrolyzed protein slurry by mixing the protein curd with a base, water and enzymatic cocktail. The method and system includes generating a homogenized protein slurry from the protein slurry and generating a cooled protein slurry by pasteurizing the homogenized protein slurry. Therein, the method and system provides for extracting the protein concentrate product from the cooled protein slurry.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23J 3/34 - Traitement des protéines pour l'alimentation par hydrolyse utilisant des agents chimiques utilisant des enzymes
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
The present invention relates to the use of sweet steviol glycoside compounds, particularly rebaudioside B, in sweetening compositions. Sweetening compositions comprising selected amounts of rebaudioside B have been shown to possess favorable flavor profiles when compared to other high intensity sweetener compounds and are useful in the preparation of consumables.
The present invention relates to allulose syrups, use of allulose syrups in the manufacture of food or beverage products, and food and beverage products made using the allulose syrups.
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A sweetener composition comprising: at least one sweetener; at least one anti-foaming agent; and at least one flavour enhancer, wherein the flavour enhancer is: at least one high potency sweetener that contains hydrophilic and hydrophobic structural moieties; and used in an amount below its sweetness threshold.
A61Q 11/00 - Préparations pour le nettoyage des dents, de la bouche ou des prothèses dentaires, p. ex. dentifricesBains de bouche
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A low calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition comprises allulose, fructose and sucralose. In a preferred embodiment, the sweetener composition comprises allulose in an amount of at least about 45%, fructose in an amount of at least about 20%, and sucralose in an amount of at least about 0.01% by weight relative to the total weight of allulose, fructose and sucralose in the composition. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
A61K 47/00 - Préparations médicinales caractérisées par les ingrédients non actifs utilisés, p. ex. les supports ou les additifs inertesAgents de ciblage ou de modification chimiquement liés à l’ingrédient actif
A61Q 11/00 - Préparations pour le nettoyage des dents, de la bouche ou des prothèses dentaires, p. ex. dentifricesBains de bouche
A61K 47/26 - Hydrates de carbone, p. ex. polyols ou sucres alcoolisés, sucres aminés, acides nucléiques, mono-, di- ou oligosaccharidesLeurs dérivés, p. ex. polysorbates, esters d’acide gras de sorbitan ou glycyrrhizine
A61Q 19/00 - Préparations pour les soins de la peau
A23P 20/10 - Revêtement avec des produits de revêtement comestibles, p. ex. avec des huiles ou des graisses
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A low or zero calorie sweetener composition with sweetness synergy and desirable taste characteristics. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products.
The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.
A21D 8/02 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
A protein comprising a polypeptide sequence having at least 70% sequence identity to SEQ ID NO:6, SEQ ID NO:2 or SEQ ID NO:4. The protein has ketose 3-epimerase activity.
