A multilayer body comprising a sealing layer (A) comprising a thermoplastic resin, an oxygen absorption layer (B) comprising a thermoplastic resin and iron powder, an odor absorption layer (C) comprising a thermoplastic resin and an inorganic base, and an oxygen barrier layer (D) having oxygen barrier properties, the layers being laminated in a described order.

A non-processed protein-based nutritional edible substance for providing protein to a consumer. The non-processed protein-based nutritional edible substance includes a quantity of sunflower seeds, a quantity of pumpkin seeds, and a quantity of sweet binding compound. The sunflower seeds and the pumpkin seeds are the primary source for protein and beneficial nutrients. The quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound is heterogeneously mixed into a nutritional mixture, which allows the non-processed protein-based nutritional edible substance to be easily consumed by a person. The nutritional mixture can include additional quantities of ingredients to enhance the flavor, nutrients, protein quantity of the non-processed protein-based nutritional edible substance and/or to provide a recreational/medicinal effect to the consumer.

A non-processed protein-based nutritional edible substance for providing protein to a consumer. The non-processed protein-based nutritional edible substance includes a quantity of sunflower seeds, a quantity of pumpkin seeds, and a quantity of sweet binding compound. The sunflower seeds and the pumpkin seeds are the primary source for protein and beneficial nutrients. The quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound is heterogeneously mixed into a nutritional mixture, which allows the non-processed protein-based nutritional edible substance to be easily consumed by a person. The nutritional mixture can include additional quantities of ingredients to enhance the flavor, nutrients, protein quantity of the non-processed protein-based nutritional edible substance and/or to provide a recreational/medicinal effect to the consumer.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

The invention relates to a peptide and saccharide hydrolysate of Theobroma cacao L. (cocoa) beans, to a method for preparing same, to cosmetic compositions containing same, and to cosmetic uses thereof particularly for protecting skin from blue light and/or for combatting the appearance of signs of aging and photoaging of the skin.

The invention relates to a peptide and saccharide hydrolysate of Theobroma cacao L. (cocoa) beans, to a method for preparing same, to cosmetic compositions containing same, and to cosmetic uses thereof particularly for protecting skin from blue light and/or for combatting the appearance of signs of aging and photoaging of the skin.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.

Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.