Patent classifications
A23L33/125
FOOD INGREDIENTS FROM STEVIA REBAUDIANA
Various ingredients and compositions are prepared from Stevia rebaudiana Bertoni plant. The compositions can be used as bulking agents, and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
ROSEBURIA HOMINIS HGM001 ISOLATE AND USE THEREOF
Disclosed herein is an isolated strain of Roseburia hominis HGM001, which is deposited at Deutsche Sammlung von Mikroorganismen and Zellkulturen GmbH under an accession number DSM 34119. A method for producing butyric acid using the isolated strain of Roseburia hominis HGM001, a fermented culture produced by the method, and a method for alleviating an inflammatory disorder using the fermented culture are also disclosed.
High-Fiber, Low-Sugar Soluble Dietary Fibers, Products Including Them and Methods for Using Them
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.
Pharmaceutical composition comprising a combination of probiotic and prebiotic to treat stunting
The present invention provides a pharmaceutical composition including a probiotic and a prebiotic for treatment of stunting in children. More particularly, the pharmaceutical composition includes at least one Lactobacillus specie(s) as a probiotic and at least one oligosaccharide as a prebiotic. The present invention further provides a method of treatment of stunting including administering an effective amount of a pharmaceutical composition including a probiotic and a prebiotic to children in need thereof.
STARCH PROPIONATE USED AS A FOOD ADDITIVE AND/OR DIETARY SUPPLEMENT FOR PREVENTION OF OVERWEIGHT AND OBESITY
Starch propionate for humans is provided for weight loss and prevention of overweight and obesity. Starch propionate functions as a platform for delivery of propionic acid in the colon. It passes un-degraded to the colon, where propionic acid is released. Propionic acid in the colon stimulates the intestinal membrane to release appetite suppressing hormones GLP-1,(GLP-2) and PPY that reduces calorie intake and inhibits the production of fat in the liver and fat-tissue. Increased propionic acid in the blood inhibits fat production in the liver and fat-tissue. It also promotes the development of the gastrointestinal tract. Starch propionate can be used to reduce the appetite and calorie intake in humans.
DRY AQUAFABA BASED EDIBLE PRODUCT AND METHOD OF MAKING SAME
A dry aquafaba based powder is disclosed. The dry aquafaba based powder may include, aquafaba and an additive. The additive may be at least one of: a carbohydrate, a legume protein, legumes starch, legume fibers, maltodextrin, inulin, or a combination thereof. In some embodiments, the aquafaba is produced from a legume. The legume may be at least one of: chickpeas, beans, soybeans, peas, lentils, lupins, and a combination thereof.
DRY AQUAFABA BASED EDIBLE PRODUCT AND METHOD OF MAKING SAME
A dry aquafaba based powder is disclosed. The dry aquafaba based powder may include, aquafaba and an additive. The additive may be at least one of: a carbohydrate, a legume protein, legumes starch, legume fibers, maltodextrin, inulin, or a combination thereof. In some embodiments, the aquafaba is produced from a legume. The legume may be at least one of: chickpeas, beans, soybeans, peas, lentils, lupins, and a combination thereof.
Soft Baked Snack
A low net carbohydrate soft baked snack having a good texture, flavor, structure, and shelf stability is described. A soft baked snack includes a beneficial combination of fiber, sugar alcohol, including erythritol, and protein. Methods of making a soft baked snack are also described.
Soft Baked Snack
A low net carbohydrate soft baked snack having a good texture, flavor, structure, and shelf stability is described. A soft baked snack includes a beneficial combination of fiber, sugar alcohol, including erythritol, and protein. Methods of making a soft baked snack are also described.
Energy and protein bar
A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially.