9 results about "Gluten intolerance" patented technology

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

The invention relates to an automated flouring and cooking system with two distinct models, a model designed for domestic use and a higher-capacity model designed for industrial use. The growing need for innovation in the flouring process presents challenges, especially for persons with gluten intolerances and allergies. When the food is to be cooked, a tray can be placed in a bottom slot where it would have no effect on flouring. This design is focused on optimizing time and hygiene and preventing cross-contamination.

The invention belongs to the technical field of food processing, and particularly relates to gluten-free probiotic corn whole grain flour and application. Through processing technologies of moderate pre-gelatinization, controllable enzymolysis, microencapsulation embedding, spray drying and the like, nutritional ingredients such as vitamins, minerals, dietary fibers, functional grease and the like in the corn are effectively reserved, the corn has a low G I value (glycemic index) and a high dietary fiber content, the activity and the survival rate of probiotics are improved, meanwhile, the corn does not contain gluten components, and the nutritional ingredients of the corn are enriched. No toxic bacteria are generated, and safe and reliable food options are provided for people with gluten intolerance or allergy.

The invention is a medical measurement system for measuring gluten levels in the blood. The system consists of an electronic circuit that reads the test values and a strip sensor based on gluten-sensitive nanoflower electroactive material that can be integrated into the electronic circuit and provides ease of individual use with practical and low-cost measurements. This measurement system enables people with conditions such as celiac disease and gluten intolerance to monitor gluten daily.

An aspartic protease and the use of the aspartic protease in the hydrolysis of gluten. This protease can hydrolyze gluten and the gluten-derived immunogenic peptides at pH 2.0˜4.0. Also provided are methods for the production of the aspartic protease, including recombinant plasmids, transformants, and a purification method thereof; methods of using the aspartic protease to prepare drugs and oral enzyme supplements for treatment of diseases or discomforts related to gluten ingestion, such as celiac disease; and a method of using the asparic protease in food-processing process to remove or reduce gluten in foods or beverages.

The present disclosure relates to methods for expressing recombinant nepocin polypeptides, host cells and expression vectors for expressing recombinant nepocin polypeptides, and methods of using the expressed nepocin polypeptides for therapeutic and other purposes. The present disclosure provides, in particular, methods for expressing recombinant nepocin polypeptides that result in efficient expression of soluble forms of nepocin, and the use of recombinant nepocin polypeptides in the treatment of diseases or conditions associated with gluten intolerance such as celiac disease.

Described herein are proteases of any of SEQ ID NOs: 6-14 or a proteolytically active variant thereof with greater than 85%, 90%, 95% or 98% sequence identity thereto, wherein the proteolytically active variant cleaves a peptide of SEQ ID NO: 17 at QP|QL to provide peptides of any of SEQ ID NOs. 18-24. Also described are compositions such as pharmaceutical compositions, food supplements, and food products including the proteases. Further described are methods of treating a disorder associated with gluten intolerance by administering to a subject in need thereof an effective amount of the proteases. Also included are methods of testing a subject suspected of having gluten intolerance or gluten sensitivity by administering a composition including a protease for a period of time, then assessing symptom improvement in the subject.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.