216 results about "Food composition data" patented technology

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.

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.

A packaged food article or beverage may include a consumer package, a processed food composition including a spoilage microorganism, and a liquid being at a temperature in a predetermined range applied to the processed food composition to form a first mixture in the consumer package that, as a result of the liquid being in the predetermined range, causes the spoilage microorganism to be substantially inactivated.

The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an amylose content of 50% or more, the starch being incorporated into a food composition as appropriate. Alternatively, grains or legumes or parts thereof which include starch of this amylose content may be used.

Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food compositions may be used by cellacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring a low level of carbohydrates for weight loss.

The present invention relates to a method for enhancing the immune system and the treatment and / or prevention of immune system related disorders in a mammal, particularly newborns, said method comprising the administration of acid oligosaccharide and neutral oligosaccharide. Food compositions suitable for use in the above method are also provided.

A process for preparing lipids which contain docosahexaenoic acid (DHA) and / or docosapentaenoic acid (DPA) is disclosed. The process includes the steps of cultivating in a medium a microorganism which belongs to the genus Ulkenia having the ability to produce DHA and / or DPA and recovering the lipids from the culture. The process may further include the step of separating DHA and / or DPA from the lipids.

An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate confection compositions. Other amorphous sweetening compositions may be used in the production of chocolate compositions. Methods of making chocolate compositions are also disclosed.

The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid in a composition that also lowers linolenic acid content. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using a low linolenic acid base composition to enhance stability and shelf life while reducing the need for hydrogenation. The product composition can be used either as an oil oil-based composition or a flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and / or shelf life characteristics.

The invention relates to a food composition with functions of tonifying the spleen and nourishing the stomach and a preparation method thereof. The food composition comprises the following raw materials by weight percent: 4-10% of dangshen extract, 4-10% of largehead atractylodes rhizome extract, 4-10% of semen coicis extract, 4-10% of lotus seed extract, 4-10% of tuckahoe extract, 4-10% of gordon euryale seed extract, 4-10% of Chinese yam extract, 4-10% of white hyacinth bean extract, 1-4% of dried tangerine peel extract, 10-30% of rice meal and 10-30% of glutinous rice meal. The food composition with functions of tonifying the spleen and nourishing the stomach has low cost, rich nutrition, the functions of tonifying the spleen and nourishing the stomach and accurate active component quantifying indexes, does not have any toxic or side effect, and is convenient to eat.

The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at 37° C., 0.1-5% wt emulsifier which is a protein and 25-84.9% wt water. The oil preferably comprises palm oil and the emulsifier preferably comprises partially denatured egg white. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Furthermore the emulsions are very stable which has benefits also for the food products and beverages into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.

The present invention relates to an aerated food composition and a process of making such composition. Particularly, the invention relates to an aerated food composition having a high protein content as well as pleasant organoleptic properties.

The invention provides a uric acid reducing food composition which comprises the following components in parts by weight: 22-28 parts of marine fish oligopeptide powder, 25-35 parts of lophatherum gracile powder, 18-22 parts of poria cocos powder and 450-550 parts of soybean peptide. The composition provided by the invention has the following technical effects: 1) uric acid is reduced, and gout is relieved; 2) the composition is safe without side effects and causes no burden to body; and 3) the component marine fish oligopeptide can inhibit the synthesis of uric acid, the diuresis effect of lophatherum gracile and poria cocos can promote excretion of uric acid, and the soybean peptide supplements the proteins necessary to body and improves the basic metabolic capability and has a function of accelerating metabolism of uric acid in body.

The invention discloses a nutritionally balanced food composition for weight loss, which comprises the following components: oat, yam, lotus root, yellow corn, potato, millet, black rice, job's tears, pumpkin, konjac, black sesame, red bean and black bean , mushrooms, walnuts, wolfberry, red dates, kudzu root powder, hawthorn powder, whey protein concentrate, soybean protein isolate, deep-sea fish collagen, olive oil, perilla seed oil, maltodextrin, L-carnitine, milk calcium; The invention also discloses a preparation method of a nutritionally balanced food composition for weight loss. Regular consumption of these food compositions can effectively reduce weight, and has the functions of protecting liver and kidney, protecting cardiovascular and cerebrovascular, regulating spleen and stomach, beauty and fitness. and other functions.

The invention discloses a food composition and application thereof. The food composition comprises whole wheat flour, wheat flour and bean flour, wherein a weight ratio of the wheat flour to the whole wheat flour is 1-4: 1, and each 100 g of the composition contains 0.2 to 1.2 g of lysine and 6 to 12 g of dietary fiber. The composition contains rich amino acid and dietary fiber, overcomes the problem of unbalanced intake of dietary nutrients of consumers at present and the disadvantages of rough mouthfeel and poor taste of whole grain food, and is beneficial for maintaining and / or improving health of consumers.

The present invention relates to an orally ingestible food or pet food composition or cosmetic composition containing glucosamine generated from plant materials through a drying process for the maintenance of joint health or prevention, alleviation and / or treatment of osteoarthritis, or the improvement of the skin quality and prevention or restoration of age-related alterations of skin. It also relates to the use of the composition in the manufacture of a nutritional product, a supplement, a treat, a medicament or a cosmetic product and methods for the maintenance of bone health, prevention, alleviation and / or treatment of osteoarthritis, improvement of the skin quality and prevention or restoration of age-related alterations of skin which comprises administering an effective amount of the composition.

A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stabilized against oxidation in the absence of encapsulation. The fatty acid portion of the oil in the completed food composition includes less than about 10 percent by weight linoleic acid, at least 75 percent by weight of monounsaturated plus saturated fatty acids, and at least 3 percent by weight omega-3 fatty acids. The food composition can also contain comminuted peanuts, e.g., peanut butter, in which case the composition is also stabilized against photo-oxidation and the fatty acid portion of the oil portion of the food can contain less than about 15 percent by weight linoleic acid and at least 1 percent by weight omega-3 fatty acids. Methods of protecting a food composition from oxidation and photodegradation are also disclosed.

The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured meat compositions and restructured food compositions which include the structured protein composition are also included.

The invention discloses food products and compositions containing a fat content, wherein the fat content has been enriched, supplemented, and / or substituted, partially or totally, with a pre-determined balanced ratio of an omega 6 and an omega 3 essential fatty acid.

A composition comprising (a) one or more ω-3 fatty acids selected from DHA, DPA and EPA, (b) uridine or its equivalent, and (c) a methyl donor, useful in the treatment of a person having characteristics of a prodromal dementia patient. The characteristics include e.g. a level of more than 350 ng Total-tau per litre cerebrospinal fluid (CSF), and a weight ratio of abeta-42 / Phospho-tau-181 of less than 6.5 in CSF.

The invention relates to a method for treating overweight persons or patients with obesity using a food composition able to control the release of glucose into the patient's blood. This is achieved by the introduction into the food composition of a therapeutically effective amount of an additive, such as propylene glycol alginate (PGA) or other hydrophilic agent or pharmaceutically acceptable salts thereof, which reduces the cooking losses and enhances the starch cell wall membrane to thereby slow the enzymatic hydrolysis of the starch by insulin. The result is a steady state release of glucose and a net reduction in the release of blood glucose (glycemic index) relative to release of glucose observed in an overweight or obese patient having consumed a food composition without propylene glycol alginate, whereby the patient experiences a loss in body weight.

The invention relates to a food composition and a pharmaceutical composition, and in particular relates to a lactic acid bacteria strain food composition and pharmaceutical composition for treating gastric ulcer.

A method for producing a microbiologically stable and safe food composition is described. The method includes the step of contacting a food composition with a saturated, unsaturated, and optionally, an aromatic preservative in order to produce a food composition free of spoilage and pathogens.

This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protein source for the food composition is caseinates or milk protein concentrates and isolates comprised mostly of casein. The process includes two homogenization steps.

The present invention is directed to a food composition including an edible base mix component and a dried probiotic component which that may be stored at room temperature and converted to a frozen dessert with minimal effects to the viability of probiotics. Accordingly, a consumer ingesting the frozen dessert is provided with a beneficial amount of viable probiotics. Also provided herein are one or more methods for manufacturing the food compositions and using the subject food composition in frozen dessert products.

The various non-limiting embodiments of the present disclosure relate to a protein-based binder or coating system for particulate- and / or powder-type food systems, for example, to form nutritive ready-to-eat food bars, protein bars, snack pieces, or cereal clusters, where the binder comprises a modified wheat protein isolate. Other non-limiting embodiments relate to food compositions comprising a modified wheat protein isolate binder, and at least one of food particulates; powdered food ingredients, such as protein powders; and combinations thereof. In addition, methods for forming the various non-limiting embodiments of the food compositions and the modified wheat protein isolate binder systems are also disclosed.

The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3 and have been shown to provide several health benefits, including heart health. According to the current invention plant-derived stearidonic acid (18:4ω3) has been incorporated into a wide range of food products by using either oil or flour processed from soybeans with enhanced levels of stearidonic acid. These foods range from oil-based products (salad dressing, mayonnaise) to dairy products (milk, cheese) to prepared foods (entrees, side dishes). In addition to improved health benefits the current invention provides food rich in Omega-3 fatty acids that have enhanced storage and / or shelf life characteristics.