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In Situ Preparation of Whey Protein Micelles The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.

Aroma-Producing Compositions for Foods

Modified Vegetable Protein Having Low Levels of Phytic Acid, Isoflavones and Ash

Modified Plant Gums for Preparations of Active Ingredients

Process for Producing Sugars from Cellulosic Biomass A process for increasing production of sugars from cellulose in a plant biomass using ammonia after swelling of the biomass with water and enzymatic hydrolysis is described. The sugars are preferably fermented to an alcohol, particularly ethanol as a fuel for vehicles.

Beverage Additive and Method of Making the Same

Nutritious Fabricated Snack Products

Temporally Meal Menu For Infants The invention concerns a kit of parts and a method for providing nutrition which provides within a time period of 5 to 10 days a nutritional composition comprising 0.35 to 6 mg iron per 100 g, a nutritional composition comprising 1 to 10 g fibre per 100 g and a nutritional composition comprising 10 to 5000 mg long chain poly unsaturated fatty acids per 100 g to an infant.

Enzyme-Assisted Soluble Coffee Production

Preparation of Metal Ion-Lactoferrin The present invention provides processes for preparing metal ion-lactoferrin by first immobilising lactoferrin in a lactoferrin-binding matrix and then contacting the immobilised lactoferrin with a source of metal ions, preferably a milk composition containing metal ions. A preferred product of the process is iron-lactoferrin.

Heat Stable Flavouring Compositions

Dairy Ingredient - Preparation and Use

Method for Removing Odor from Vinegar The invention relates to a method for removing odor from vinegar comprising: a) increasing the pH of the vinegar with base to at least 6; b) maintaining said pH for at least 15 minutes at 40-90.degree. C.; c) adding acid to obtain vinegar having pH between 6 and 8, if the pH of the vinegar of step b) is 8 or higher.

Cultures Encapsulated With Compound Fat Breakfast Cereals Coated With Compound Fat and Methods of Preparation

Frozen Composition Based On Yoghurt And Fruit

Calcium Fortification of Food Powders

Juice Beverages with Probiotic Bacteria

Novel Formulations of Fat-Soluble Active Ingredients with High Biovailability

Process for the Recovery of a Brown Food-Grade Sugar Product From a Sugar Beet Solution $The invention relates to an industrially useful process for the recovery of sucrose and/or non-sucrose components. The process comprises (i) providing a solution of sugar beet and/or sugar cane origin selected from molasses, sugar juices and liquors, wherein said sugar juices are non-nanofiltered during the process; (ii) subjecting said solution to electrodialysis for removing therefrom inorganic and organic anions and cations and organic acids; (iii) subjecting the electrodialyzed solution to a chromatographic separation for obtaining sucrose and non-sucrose components in separate fractions; and (iv) recovering a product selected from sucrose and non-sucrose components from at least one of said fractions. The invention also relates to the use of electrodialysis for improving the efficiency of chromatographic separation in the industrial recovery of sucrose and/or non-sucrose components.$

Stable Starches for Contributing Dietary Fiber to Food Compositions