The present invention relates to a novel halophilic Bacillus amyloliquefaciens KMUS1 strain (KCTC13635BP) producing thrombolytic enzyme nattokinase, and the halophilic Bacillus amyloliquefaciens KMUS1 strain according to the present invention produces highly active nattokinase. When food is fermented using the above strain, it can also be used in foods with high salt concentration. In addition, it can be used in the food industry through the role of dissolving and preventing blood clots by nattokinase produced by the strain.

Release agent compositions for treating food netting include hydrophilic (e.g., acidic) and hydrophobic (e.g., surface active amphiphilic modifier, oil) components that both enhance the releasability of a food product from the treated netting material. The acid of the release agent composition denatures proteins along an outer surface of the food article, forming a skin of insolubilized proteins between the netting material and the remainder of the food product. This protein skin, along with the oil, if present, and a surface active amphiphilic modifier of the release agent, inhibit absorption and/or adsorption of hydrophilic food proteins from the food product into or onto the netting, which inhibits strong mechanical binding between the netting and the food product. Subsequent release of the netting from the food product is relatively easy, without damaging the food product itself. Related articles and methods are also disclosed.

The present invention relates to a method for extracting proteins from sea lettuce, and more specifically to a method for preparing a sea lettuce extract with a high protein content by removing pigments, polysaccharides, etc. from sea lettuce to obtain a sludge and incubating the sludge with a microorganism of the genus Laceyella. According to the method of the present invention, a sea lettuce extract with a high protein content is prepared from sea lettuce using a microorganism of the genus Laceyella.

Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.

Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided.

Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The amount of cinnamaldehyde is supplemented by zinc, and the combination is effective to promote a swallowing reflex. The composition comprising the combination of cinnamaldehyde and zinc can be used in a method to treat dysphagia and/or prevent aspiration pneumonia from dysphagia. In an embodiment, the composition comprising cinnamaldehyde is administered to a human. The composition comprising cinnamaldehyde may be a medicament, a food product or a supplement to a food product.

An ingestible composition and method for providing electrolytes and for other beneficial health effects related to digestion, nutrient absorption, pain prevention and alleviation, blood pressure reduction, and anxiety relief. The composition includes minerals, mastica, vitamin C, and a cannabinoid compound. The cannabinoid compound can be cannabidiol or another cannabinoid. The composition can be produced in solid form such as a powder or in liquid form as a beverage.

A composition of matter for enhancing delivery of bioactive compounds, particularly cannabinoids into the human and animal organisms. The invention enhanced oral, transmucosal and transdermal delivery of a bioactive compound including cannabinoids through the use of an excipient having a desired ratio of fatty acids, and the inclusion of terpenes and terpenoids. The invention particularly includes a lipophilic phytocannabinoid such as THC or CBD, an excipient fatty acid profile including palmitoleic acid and fatty acids selected from the group consisting of oleic acid and palmitic acid, together with terpenes and terpenoids, and combinations thereof in optimal ratios. Essential oils steam-distilled from plants and other organisms are preferred sources for the terpenes and terpenoids. Macadamia nut oil is a preferred excipient having the desired lipid profile. Macadamia nut oil is a non-toxic plant nut oil, offers oxidation resistance to the fatty acids, cannabinoids and terpenes to improve product shelf life, and has a sufficiently low melting temperature to remain fluid while refrigerated to further enhance product shelf life without changing the product phase from a fluid to a solid.

The present invention relates to the field of the food industry; it is aimed more particularly at the preparation of food products, namely a range of cream analogues, composed of vegetable ingredients and having functional and organoleptic properties close to those of dairy products.

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.