A23G2200/02

Lactose-free ice cream
11517027 · 2022-12-06 · ·

Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

COMPOSITION FOR DIETARY SUPPLEMENT
20170318853 · 2017-11-09 ·

The invention relates to a composition of a dietary supplement comprising 3% to 8% water by weight; 14% to 20% glucose syrup; 60% to 80% sugar; 1% to 3% gelatin; 0.1% to 2% of one or more flavoring substances, and 2% to 6% fungal lactase from Aspergillus oryzae with an enzymatic activity of 100000 units per gram of enzyme. The invention also relates to a process for the preparation of the composition of a dietary supplement as well as to its preparation in the form of melting gum.

A METHOD OF PRODUCING FERMENTED NON-DAIRY FROZEN CONFECTIONERY

The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain ingredient based ingredient mix, and 2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and/or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3-20 wt. % grain fermented with Streptococcus thermophilus, and 4-40 wt. % seed and/or nuts.

Probiotic confection and lipid compositions
11400046 · 2022-08-02 · ·

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

Probiotic confection and lipid compositions
11400046 · 2022-08-02 · ·

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.

Lactose-Free Ice Cream
20200383350 · 2020-12-10 ·

Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

Lactose-free ice cream
10785994 · 2020-09-29 · ·

Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein.

Multilayer microencapsulated probiotic bacteria

A multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceutical composition or water- and/or fruit-based beverage are described. A process for preparing multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity is described. A food product is described selected from water, water- and/or fruit-based beverages, milk, fresh whole milk, partially skimmed milk, powdered milk, cheese, fresh cheese, aged cheese, grated cheese, butter, margarine, yogurt, cream, milk- and chocolate-based custards, custards for sweets, jams and oily suspensions having bacteria, preferably multilayer microencapsulated lactic bacteria and bifidobacteria with probiotic activity.

Multilayer microencapsulated probiotic bacteria

A multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceutical composition or water- and/or fruit-based beverage are described. A process for preparing multilayer microencapsulated lactic bacteria and bifidobacteria, preferably bacteria with probiotic activity is described. A food product is described selected from water, water- and/or fruit-based beverages, milk, fresh whole milk, partially skimmed milk, powdered milk, cheese, fresh cheese, aged cheese, grated cheese, butter, margarine, yogurt, cream, milk- and chocolate-based custards, custards for sweets, jams and oily suspensions having bacteria, preferably multilayer microencapsulated lactic bacteria and bifidobacteria with probiotic activity.

LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.