Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.

A composition for enhancing protein digestion is disclosed, which includes at least one acid component, at least one base component and a protein digestion enhancer, wherein the at least one acid component is one selected from a group consisting of an organic acid, a phosphoric acid and a combination thereof, the at least one base component is one selected from a group consisting of an organic base, a phosphate and a combination thereof, the at least one acid component and the at least one base component conjugate with each other to form a buffer formulation, and the protein digestion enhancer is one selected from a group consisting of an ascorbic acid, a salt of the ascorbic acid and a combination thereof.

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.

The present invention relates to a novel method of preparing a liquid flavouring ingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and aroma compounds back to the bioreactor for fermentation, while another part of the microorganisms are maintained in the ontained liquid flavouring ingredient. The obtained liquid flavouring ingredient is suitable for use as a taste enhancer and can be used in food products, such as dairy products, sauces, dressings, seasonings, meat products, bread, and sourkraut.

The invention describes hydrosoluble iron (III) oxyhydroxide complexes prepared from different sources of iron, amino acids and carboxylic acids. The iron (III) complexes have no undesirable residual taste and can be used as supplementation forms for the prevention or treatment of iron deficiency anemia in humans or animals and pharmaceutical or food compositions containing them.

An agent of the present invention comprising poultry feet or a processed product thereof, preferably a hydrolysate of an extract of poultry feet, promotes hyaluronic acid production, thereby exhibiting excellent effects of preventing or treating a joint disorder, improving skin dryness, wrinkles or skin tension, moisturizing the skin, etc. The agent is thus useful as a medicament, a quasi-drug, a cosmetic product, a food product or an animal feed.

Food protecting agent composition having a pH of between 5.5 and 7.5 containing at least 2000 mg/l, preferably at least 1800 mg/l of a combination food protecting agent and guanidinium derivatives, particularly to combinations of oligo(2-(2-ethoxy)ethoxy ethyl guanidinium chloride), poly(hexamethylendiamine guanidinium chloride), polyetheramines, triethyleneglycol diamine, enzymes, PGPR, amino acids, antioxidants such as humic acids and some natural products like phytotherapeutic plant extracts.

The purpose of any raw and procesesing pruduct for catte, pig etc, fish and chicken is to prevent the development of diseases that might impair the final quality of the products. The system for catte, pig etc, fish and chicken application of food protection products on catte, pig etc, fish and chicken during packing aims to safeguard the health of the catte, pig etc, fish and chicken during the period of storage and transport to the final consumer. Since, moreover, the environmental and economic requirements imposed on modern-day fungicides are continually increasing, with regard, for example, to the spectrum of activity, toxicity, selectivity, application rate, formation of residues, and favorable preparation ability, and since, furthermore, there may be problems, for example, with resistances developing to known active compounds, a constant task is to develop new fungicide agents which in some areas at least have advantages over their known counterparts. Therefore, there is still a need to find and/or develop other bacterial, viral and fungicides for storage disease control. Some of the chemical as such are already known. It is also known, that these compounds can be used as more healthy and applicable material.

Disclosed herein are probiotic beverages containing cannabinoid. The beverages disclosed herein may be formulated as water-based drinks or yogurt drinks, for example, and contain live, active cultures of probiotic microorganisms or may contain spores of probiotic microorganisms. The beverages may additionally include prebiotic substances to enhance the growth and colonization of the probiotic microorganisms in the intestines. The beverages have anti-inflammatory effects due to the presence of the cannabinoid but are non-narcotic. Further, the beverages serve to enhance gut health due to the presence of probiotics and optional prebiotics. The beverages are, at a minimum, composed of water, a cannabinoid, a probiotic microorganism, and optionally a tea extract, but may contain other components such as prebiotics, vitamins, minerals, other nutrients, and other natural products to provide additional health benefits and/or to improve the flavor, texture, and aroma of the beverages.

The invention concerns a Reg3α polypeptide (also known as Hepatocarcinoma-Intestine-Pancreas/Pancreatitis Associated Protein (HIP/PAP)) for use in the protection of oxygen sensitive gram-positive bacteria, compositions comprising the polypeptide and their use. The inventors have shown that an increase in the concentration of the h Reg3α lectin into the gastrointestinal tract (GIT) lumen of hReg3α-transgenic mice induced significant changes in the composition of the gut microbiota, and dramatically improved host resistance to intestinal inflammation. hReg3α exerted a potent antioxidant activity on intestinal epithelial cells during colitis, and in particular the ROS scavenging activity, in particular, by promoting the survival of highly oxygen sensitive bacteria. Inventors also showed that h Reg3α-transgenic mice resist better to DSS-induced colitis after antibiotherapy. Thus, the invention concerns a Reg3α polypeptide for use in the protection of oxygen sensitive gram-positive bacteria, notably the Ruminococcaceae, such as Faecalibacterium prausnitzii, and/or the Lachnospiraceae, such as Roseburia intestinalis; pharmaceutical compositions comprising the polypeptide and their use; and the use of this polypeptide for promoting ex vivo growth of oxygen sensitive gram-positive bacteria. The Reg3α polypeptide may be used for preventing or treating microbiota-related disease and/or disorder, particularly selected from inflammatory bowel disease (IBD), colitis, gastrointestinal infections, irritable bowel syndrome and other gastrointestinal functional diseases, gastrointestinal tract cancer, metabolic syndrome and obesity, diabetes, liver diseases, allergic diseases, neurodegenerative diseases and psychological disorders.

Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.