12 results about "Human food" patented technology

This invention belongs to the field of microbial technology, specifically relating to a *Clostridium butyricum* strain, its culture conditions, and applications. This invention provides a novel *Clostridium butyricum* strain with strong resistance to high temperatures, acids, alkalis, and salts, exhibiting high biocompatibility and no significant toxic side effects or hemolytic activity. Therefore, the *Clostridium butyricum* H2-2 is a potential probiotic strain that can be used as feed or feed additive in pig, poultry, and aquatic feeds for animal husbandry, strengthening the intestinal barrier and enhancing animal immunity; it also holds promise for use as an additive in human food, pharmaceuticals, and health products.

Disclosed are systems for producing animal feed, human food and dietary supplements associated with digital assets; methods for producing animal feed, human food and dietary supplements associated with digital assets; means for generating digital assets; a computer-implemented method for generating a chemical pass; a computer program element for generating a digital asset; the use of animal feed, human food and dietary supplements associated with the digital assets; a use of the digital asset; products produced from animal feed, human food and dietary supplements and associated with digital assets; a digital asset includes one or more decentralized identifiers and data related to environmental impact data; means for producing a product associated with the digital asset; and a method for producing a product associated with a digital asset.

The present invention provides a refillable, multi-part, interactive, dog puzzle chew toy device designed for powerful dog chewers that is high strength, durable, impact resistant, long-lasting, dishwasher safe, and easy on a dog's teeth and gums. The device comprises an annular rotatable cap and a cylindrical body having a plurality of apertures therein. The cylindrical body of the device is configured to contain contents such as dog treats, dog or human food, other suitable ingestible items, and / or high quality squeakers in the cylindrical body. The device may be fabricated in a variety of sizes and shapes and wall thicknesses to accommodate a range of dog sizes, bite strengths, and levels of difficulty for accessing its contents. The durable dog puzzle chew toy device of the invention thus provides dogs with an enjoyable, long lasting, stimulating treat and toy experience.

The present invention relates to extracting and processing protein concentrates, isolates, and a protein-fiber fraction from cluster bean, also known as guar beans (botanical name Cyamopsis tetragonoloba). The disclosed hexane-free, aqueous-ethanol extraction process, combined with controlled low-temperature (<75 °C) vacuum desolventization to preserve light color, bland flavor, and protein functionality, provides a sustainable, clean-label method for producing cluster bean protein concentrates and isolates suitable for direct human foods. This approach avoids the high heat and reverse-polarity extraction seen in prior art and enables food-grade, industrially scalable CPC and CPI.

The present invention relates to a photobioreactor designed for the cultivation of microalgae, specifically the microalga Chlorella, with applications in animal and poultry feed as well as human food additives. This invention falls within the fields of microbiology, food preparation, human and animal nutrition, and agricultural industry practices. The photobioreactor is engineered to enable cost-effective mass production of microalgae by incorporating systems for injecting micronutrients into the culture medium. Additionally, the invention includes a classification system for sorting the produced microalgae and a refinement process for preparing the classified microalgae as a final product suitable for use in various nutritional compounds.

Provided herein are probiotic compositions and methods for treating animals or humans, or human or animal feed, or a surface in contact therewith comprising: feeding or providing a feed, supplement, additive, or food to animals or humans with a composition comprising one or more probiotic bacteria, supernatant, extract, broth, or fermentate thereof, selected from L28, L3AL3 A, L20-B, J7, J14, J27, J43, J16, J34, J25, L5-A and J19 provided in an amount sufficient to be at least one of: bactericidal against bacteria selected from at least one of: spore-forming bacteria, gram positive bacteria, gram negative bacteria, or combinations thereof, in animal or human intestines, improve gut structure, reduce gut inflammation, improved nutrient digestibility, improve mineral absorption and growth performance, reduce carriage, reduce fecal shedding, or reduce gut infection and inflammation.

The invention concerns novel compositions, comprising at least 2 different sources of ω-3 fatty acids, including wherein hoki roe at 5% (w / w) in powder or oil form and green-lipped mussel in powder or oil form. The compositions are particularly useful as / in supplements and / or animal or human food stuffs. The invention may further relate to the maintenance or treatment of human and veterinary conditions, such as use in the improvement of inflammation or joint related disorders that maybe associated with inflammation.

The present invention relates to a process for producing single cell protein, wherein a thermophilic fungus is grown a fermentable carbon-rich feedstock at a high temperature and at an acidic pH. This allows for a cost effective fermentation process that can to be run under non-sterile conditions and without additional cooling requirements. The process can be used to convert by-products or waste from agriculture or food production, or organic fractions of municipal solid waste into valuable single cell protein that can be applied as dietary source of protein or protein supplement in human food or animal feed.

The invention is suitable for the technical field of dog food production, and provides a dog food phagostimulant production device capable of simulating various human food smells and a blending method thereof.The dog food phagostimulant production device comprises a rack, a raw material processing unit is installed on the rack, an enzymolysis unit is arranged at one end of the raw material processing unit, and the enzymolysis unit comprises an enzymolysis tank fixedly installed on the rack; a reaction unit is arranged at one end of the enzymolysis unit and comprises a heating reaction kettle fixedly mounted in a rack, vacuum concentration equipment is arranged at a discharge hole in the lower end of the heating reaction kettle, a dryer is mounted at one end of the rack, and reaction products of the heating reaction kettle are transferred into the dryer to be dried; when the phagostimulant prepared by the method is applied to dog food, the lasting time of phagostimulant fragrance can be prolonged to more than 4 hours through the slow release effect of the microcapsules, and the phagostimulant rate is increased by more than 20% compared with that of similar products which are not subjected to embedding treatment.

The invention relates to the production of a novel food product made from one or more microalgae. It can be used as an intermediate for manufacturing a more complex product intended either for human food or for veterinary food. The invention also relates to the uses of said food product made from one or more microalgae. The invention also relates to a method for producing said food product made from one or more microalgae.

The invention discloses a sweet and salty synergetic salty taste enhancing method and application, cane sugar is added into sodium chloride, and the ratio of the cane sugar to the sodium chloride is 3.99 g / L-5. 82 g / L: 0.40 g / L. According to the method, through sensory evaluation and electroencephalogram signal analysis, the influence of cane sugar with different concentrations on salty taste perception of a specific region of the brain is researched, and then the optimal synergistic concentration ratio of cane sugar to sodium chloride is determined, so that the salty taste increasing effect is maximized, and the palatability of sodium chloride is improved. The method provides a scientific theoretical basis for development of low-salt food such as human food, pet food and special diet, and effectively makes up for the defects of high subjectivity, poor repeatability, susceptibility to environmental influence and the like of traditional sensory analysis.