17106results about "Milk preparation" patented technology

A method of treating chronic disorders associated with the presence of abnormal microflora or an abnormal distribution of microflora in the gastrointestinal tract involves removing the host's existing enteric microflora and substitution of feces from a disease screener donor or composition comprising microorganism selected from the group consisting of Bacteroides and E. coli.

The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and / or microalgal oil in combination with one or more other edible ingredients, and methods of making such compositions by combining algal biomass or algal oil with other edible ingredients. In preferred embodiments, the microalgal components are derived from microalgal cultures grown and propagated heterotrophically in which the algal cells comprise at least 10% algal oil by dry weight.

Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.

The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological properties as does said SR21 strain, the said SR21 strain and microorganism having the ability to produce the (n-3) series of docosahexaenoic acid (DHA) and the (n-6) series of docosapentaenoic acid (DPA), and the invention also relates to a process for preparing the (n-3) series of DHA and the (n-6) series of DPA utilizing said microorganisms. The microorganisms according to the present invention are superior in their proliferation character and their propensity to produce fat, and have the ability to produce the (n-3) series of DHA and the (n-6) series of DPA very well. Accordingly, it is possible to effectively produce the (n-3) series of DHA and / or the (n-6) series of DPA, which are useful in the fields of foods and pharmaceuticals, using the microorganisms according to the present invention. In addition, the present invention provides a fat obtained by culturing the present microorganisms. Since the fat composition contains the (n-6) series of DPA in addition to the (n-3) series of DHA having various physiological activities, it is possible to stably and effectively supply the (n-6) series of DPA and / or the (n-3) series of DHA to subjects in need of these highly unsaturated fatty acids by adding the fat composition to various feedstuffs or foods.

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product.

The present invention provides methods and compositions for the treatment of ion imbalances. In particular, the invention provides compositions comprising potassium binding polymers and pharmaceutical compositions thereof. Methods of use of the polymeric and pharmaceutical compositions for therapeutic and / or prophylactic benefits are disclosed herein. Examples of these methods include the treatment of hyperkalemia, such as hyperkalemia caused by renal failure and / or the use of hyperkalemia causing drugs.

Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglycosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transferred to the fructose-terminated oligosaccharides. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.

The present invention relates to stabilizing marine oil by treatment with silica in the presence or absence of carbon and vacuum steam deodorization at a temperature between about 140° C. and about 210° C. in the presence of 0.1-0.4% deodorized rosemary or sage extract. If desired 0.01-0.03% ascorbyl palmitate and 0.05-0.2% mixed tocopherol can be added. A method of using such oil in food applications is provided. A method of identifying the sensory quality of unknown marine oils is also provided.

The invention provides continuous methods for preparing a fermented dairy product, the methods including steps of fermenting a dairy base with agitation while measuring the viscosity change of the fermentation mixture until an initial fermented dairy base having a target viscosity is achieved. The initial fermented dairy base is then preferably further fermented to a final fermented dairy base without agitation.

An ultraviolet (UV) light disinfection method and apparatus is provided that disinfects produce products such as fruits and vegetables by direct exposure to ultraviolet light. The disinfecting UV light eliminates pathogens, such as molds and bacteria from the surfaces that it illuminates. The produce product is disinfected over its entire surface. The produce product can be rotated on a conveyor, to illuminate all of the exterior surface of the produce product with a disinfecting UV light source. To better respond to produce products of varying height and size, the UV light disinfection apparatus can include an automatic actuator. The automatic actuator maintains the UV light source at a preselected level of separation between the produce product and the UV light source. The automatic actuator is responsive to a height sensor that detects the top height of the produce product.