130 results about "Food combining" patented technology

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

A method for preparing a food composition for animals comprising (a) accessing at least one database that comprises a first data set relating functional genomic profile of a biofluid or tissue sample from an animal to physiological condition and optionally genotype of the animal; (b) accessing at least one database that comprises a second data set relating to effects of bioactive dietary components on functional genomic profile; (c) by use of an algorithm drawing on these data sets, processing input data defining physiological condition and optionally genotype of a subpopulation of animals to derive a nutritional formula promoting wellness of one or more animals of the subpopulation; and (d) preparing a food composition based on the nutritional formula.

Methods of treating, preventing or ameliorating one or more symptoms of hepatitis C in a subject comprising the step of administering at least one HCV protease inhibitor in combination with food are provided. Also provided are methods of increasing bioavailability of an HCV protease inhibitor and methods of increasing serum levels of an HCV protease inhibitor in a subject. All methods comprise adminstering at least one HCV protease inhibitor in combination with food, the at least one HCV protease inhibitor selected from the group consisting of compounds of Formulae I-XXVI, described herein. Administration of compounds of the present invention in combination with food provides improved bioavailability and increased peak serum levels of the compounds as compared to administration without food.

Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food compositions may be used by cellacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring a low level of carbohydrates for weight loss.

The invention discloses a food composition suitable for a hypertension hyperlipidemia hyperglycemia population, which comprises rice, millet, black rice, yam, lotus roots, oat, tartary buckwheat, lotus seeds, pearl barley, yellow corns, potatoes, hazelnuts, Chinese chestnuts, konjak, black sesame, shiitake mushrooms, lycium barbarum, dried mulberries, dried seedless grapes, dates, salt black beans of soybeans, hawthorn powder, carrot powder, tomato powder, puerarin powder, concentrated whey protein, soy isolate protein, camellia oil, purple perilla seed oil, maltodextrin, L-malic acid, L-carnitine and milk calcium. The invention further discloses a preparation method of the food composition suitable for the hypertension hyperlipidemia hyperglycemia population. After the food composition is taken usually, balanced nutrition can be ensured when effects of effectively reducing a blood pressure, blood fat and blood sugar are achieved; meanwhile, the food composition also has effects of conditioning important organs of a human body, such as livers, kidneys, spleen, stomach, large intestine and the like, protecting the heart, improving blood vessel elasticity, reducing the blood viscosity and preventing the Alzheimer disease.

The present invention provides a method in which a quantitative and descriptive approach is used to adapt the food texture in the clinical management of dysphagia. There is provided a new index, ST index, and method of use for determining and modulating the physical characteristics of foods in a manner to allow the food composition at serving temperature to have a desired combination of firmness, adhesiveness, springiness and cohesiveness.

Methods are disclosed for treating a patient with Type 2 diabetes to decrease hypoglycemic episodes and / or to diminish fluctuations in blood glucose outside of the normal range, comprising administering to said patient, in a therapeutically-effective amount, a food composition that includes a slowly absorbed complex carbohydrate such as uncooked cornstarch. Further disclosed is a method of suppressing appetite in a patient with Type 2 diabetes comprising administering to the subject, in an effective appetite suppressing amount, a food composition that includes a slowly absorbed complex carbohydrate such as uncooked cornstarch. In preferred embodiments, the food composition is in the form of a bar.

A method for improving stool quality by administering to an animal a composition comprising from about 1% to about 20% zeolite. Preferably, the zeolite is fed to ah animal as part of a food composition containing least one ingredient suitable for consumption by an animal.

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

A cooking assembly for preparing molded food products during a cooking procedure includes a mold chamber structured to configure the food product being cooked to correspond to the interior dimensions and configuration of the mold chamber in which it is cooked. The mold chamber is further structured to retain an uncooked liquid, semi-liquid, semi-solid, or solid food composition therein during the cooking procedure, and a frame assembly operatively supports the mold chamber in a substantially upright orientation. A heat source is disposed in an operative relation to the mold chamber and generates sufficient heat to cook a food composition disposed within the mold chamber. A temperature control assembly regulates the heat source to generate and maintain an optimum temperature profile along the internal cooking surface of the mold chamber during the cooking procedure.

Food compositions include carbohydrate, fat, and at least about 15 wt. % protein based on the total weight of the composition and a water activity of less than about 0.85 aw when measured at 25 degree celsius or a shelf-life at 25 degree celsius of at least 12 months. The food compositions are provided in a ready-to-eat form or incorporated into a bar, chew, filling or paste.

Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Also provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type, and foods containing microalgae biomass with high levels of lipid. Compositions and methods of the invention also relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. The invention also provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains.

The present invention relates to composition combined with natural plant and its preparation method, especially relates to preventing altitude sickness composition and its preparation method. A preventing highland reaction food composition produced by following weight and percentage of the raw materials: red common stonecrop herb 8 to 20 percent, safflower 8 to 20 percent, ginkgo biloba leaves 1 to 80 percent, lanceolata 1 to 70 percent. The method for manufacturing bagged tea of the said preventing altitude sickness food composition is that drying red common stonecrop herb 8 to 20 percent, safflower 8 to 20 percent, lanceolata 1 to 70 percent, and ginkgo biloba leaves 1 to 80 percent under 30 to DEG C and mixing grinding; sieving 40 to 60 mesh sieve, packaging bagged tea, external packing adopts vacuum package. The present invention advantages is that providing a tea, oral liquid, capsule and granule composition and its preparation method, with anti- hypoxia, anti-fatigue, anti-radiation, blood-activation and stasis-eliminating, promoting blood cycle in brain, enhancing immunity effects, and the effects are striking, suitable for each kind symptoms of altitude sickness, without side effects and non-toxic.

A frozen food package and method of using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes uncooked food, preferably an entree.Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as infused oil, stock or a dairy product. The uncooked food and frozen liquid are typically shaped to facilitate aligning the frozen food with a display window of the bag. Preferably the food assembly is free of chemical preservatives and need not use preformed sauces. The method typically includes providing the frozen uncooked food in the bag, sealing the bag so that the bag is impermeable to liquids, and cooking the food in the bag while the bag is sealed. The resulting cooked dish is a substantial improvement over the well-known precooked frozen meals.

A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dry baked biscuit or a semi-moist biscuit. It provides a nutritious pet food with prebiotic and probiotic benefits. The invention also provides a method of preparing a probiotically and prebiotically active pet food composition comprising the steps of providing a pre-mix composition comprising a germinated seed or grain; a ground dry carbohydrate; probiotic bacteria and a humectant; blending the pre-mix composition with water; mixing the pre-mix composition to form a pet food composition; cooking the pet food composition in an oven at an internal temperature of the pet food composition of not greater than about 120° C. for about 10 minutes to 20 minutes.

Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a créme filling having a non-lauric fat, and having a water activity level of about 25; and a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture.

The present invention relates to food products comprising flavanones. In particular, it relates to food products comprising hesperidin having improved stability. The present invention also concerns processes for the manufacturing of food products comprising said flavanones, especially hesperidin and to the use of the food products in the manufacture of compositions for the improvement of bone and skin health. Said flavanones are subjected to heating in water to a temperature of at least 138° C.

A medicated animal food composition suitable for eliminating or reducing tear staining in animals is disclosed. The medicated animal food composition includes an edible animal food product base and a pharmaceutically effective quantity of an antibiotic provided in the animal food product base to substantially reduce bacteria in the tears of the animal. The medicated animal food composition is palatable and appetizing to dogs and other animals and can be eaten to eliminate or substantially reduce tear staining associated with excessive tearing.

The invention relates to an edible fungus fermented bean curd and a production process thereof, particularly relates to a food combining edible fungi and fermented bean curds and a production process thereof. The edible fungus fermented bean curd provided by the invention comprises 20-75wt% of a finished bean curd blank, 10-65wt% of rice bean yeasts, 5-60wt% of edible fungus embryos and 10-65wt% of cooking liquor. The production process comprises the following steps: preparing the finished bean curd blank; preparing the rice bean yeasts; preparing the edible fungus embryos; preparing the cooking liquor; and preparing the edible fungus fermented bean curd product. Vacuum decompression heat-preserving fermentation for preparing the edible fungus fermented bean curd is carried out for 25-60 days at 15-50 DEG C. According to the production process provided by the invention, enzymolysis can be performed on nutritional elements of edible fungi and special functions can be released at normal temperature by adopting the production process of producing the edible fungus fermented bean curd product by a one-step method by means of an enzymatic technology combined with a vacuum decompression, seal, heat-preserving and fermenting technology, so that the nutrition loss of the edible fungi cooked at a high temperature is overcome, the flavor, nutritional elements and special functions of the fermented bean curd are increased, and the nutritional value of the fermented bean curd is improved.

There is a coral food composition and the method of manufacture thereof, including a quantity of protein from a sea-based source and a quantity of probiotics from a land-based source; or the coral food composition includes a quantity of protein from a land-based source and a quantity of probiotics from a sea-based source. The quantity of probiotics is a fermented land-based organism. The quantity of protein is fermented. The food composition includes a quantity of one or more of the following: microalgae, plankton, fish meal, shrimp, crustacean, and algae. The food composition includes a quantity of vitamins and minerals. The food composition includes a quantity of probiotics.

The invention provides novel food compositions having a realistic meat-like appearance and texture. The compositions comprise from about 50 to about 98% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 2 to about 50% of one or more humectant plasticizers. The compositions are produced by heating a preconditioned mixture of the food components under pressure and then expanding the heated composition to form the food composition.

A food composition is provided having high protein levels, high fat levels, low carbohydrate levels and non-fermentable fiber. Methods of using these compositions for weight management in mammals are also provided.

Methods for preparing dog food compositions adapted for dogs with certain body conformation types by categorizing a dog for which the food composition is intended as a robust or athletic body conformation type and formulating a dog food composition to contain feed ingredients beneficial for the categorized dog. Typically, the protein and fat content of the food composition will be adjusted based upon the robust or athletic category for a particular dog or dog type.

The invention relates to a food composition with functions of lowering blood sugar and blood fat and improving fatty liver, belongs to the functional food field, and concretely provides a food composition with functions of lowering blood sugar and blood fat and improving fatty liver and a preparation method therefor. The food composition contains 3-6 parts of roots of kudzu vine, 3-6 parts of polygonatum rhizome, 3-6 parts of raspberries, 2-4 parts of medlars, 2-4 parts of haws, 1-3 parts of platycodon grandiflorum and 1-2 parts of lalang grass rhizome. Experiment research on mice with impaired glucose regulation shows that, the composition can raise sugar tolerance, increase insulin sensitivity, lower fasting blood glucose, lower blood fat and improve fatty liver substantially. The composition can be used for preparation of auxiliary health-care food lowering blood sugar and blood fat and improving fatty liver, and has substantial advantages of no toxic or side effects, high safety and economy and the like.

The invention relates to a method for preparing a pet food product for a pet, in which pet-specific information is provided and processed, a set of pet-specific food compositions is created from the processed information on the basis of the processed pet-specific information, and a pet food product is produced on the basis of the set of pet-specific food compositions. According to the invention, the pet food product consists of a combination of a plurality of rations, each having an assigned time.

A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt. % and less than 99 wt. %, at least 1 vol. % and less than 70 vol. % of gas, fiber particles and surface active particles. The volume weighted mean diameter of the surface active particles (d2) is smaller than the length of the fiber particles (L). Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fiber particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.

Disclosed are batter-based baked goods which comprise oats, psyllium, and phytosterol esters. Also disclosed is a method for making these baked goods. The baked goods, preferably cookies, provide an effective method for lowering blood cholesterol levels in humans. The batter-based product of the present invention also provide an effective method for administering these cholesterol-lowering ingredients in a form which tastes good and makes it easier for a patient to consume sufficient quantities of soluble fiber and phytosterol esters.