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Group of inventions relates to biotechnology. The strain Bifidobacterium lactis CNCM I-3446 is applicable in preparing a probiotic composition for stimulating development of initial bifidogenic intestinal microbiota in the children delivered by caesarean section. The strain may be used in preparing the probiotic composition for reducing a risk of further development of allergy, as well as for preventing or treating diarrhoea in these children. |
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Honey based paste contains phyto-additives represented by herbs of origanum, thyme, centaury, balm, yarrow, St.-John's wort and bur-marigold, blossoms of calendula, helichrysum, camomile and linden, leaves of nettle, sage, peppermint and birch at a ratio of 1:1:0.2:1:0.2:1:1:1:1:1:1:1:1:1:1, respectively, in an amount of 6.03-7.2 wt %. The paste contains ascorbic acid in an amount of 2.38-2.5 wt %. |
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Honey syrup with peppermint liqueur (versions) According to the first invention version, the syrup contains aloe juice in an amount of 11-20 wt %, peppermint liqueur in an amount of 0.05-0.1 wt %, citric acid in an amount of 0.5-0.6, natural bee honey - balance. Additionally, the product may contain 10% ginseng liqueur or 10% paeonia anomala grass and root liqueur or 25% Chinese magnolia vine fruits liqueur in an amount of 10-15 wt %. According to the second invention version, the syrup contains 10% paeonia anomala liqueur in an amount of 20 wt %, peppermint liqueur in an amount of 0.05 wt %, citric acid in an amount of 0.6 wt % and bee honey - balance. According to the third invention version, the syrup contains fresh snowball berries juice in an amount of 30.35 wt %, peppermint liqueur in an amount of 0.05 wt % and bee honey - balance. |
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Method for production of glucono-delta-lactone food additive Method involves introduction of glucono-delta-lactone crystals into a solution of gluconic acid with weight fraction equal to 80-95% in an amount of 1-3% of the acid weight. Then one performs glucono-delta-lactone crystallisation from oversaturated gluconic acid solution while stirring with a stirrer with a rotation rate equal to 20-60 rpm. Then one performs staged cooling of the crystallising mass: from 70°C to 65°C at a rate of 0.5-0.6°C per hour, from 65°C to 55°C at a rate of 0.8-1.0°C per hour, from 55°C to 45°C at a rate of 0.4-0.5°C per hour and from 45°C to 40°C at a rate of 0.3°C per hour. Then the produced glucono-delta-lactone crystals are separated from the mother solution. |
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"mioactive-sport" food product for alimentation of people experiencing intensive physical strain Invention relates to food industry, namely, to biologically active additives, in particular, to biologically active additives based food products. The food product for alimentation of people experiencing intensive physical strain contains the following components, wt %: cattle brain hydrolysate peptides with molecular weight equal to 0.2 - 10 kDa - 0.5-10.0, milk whey protein - 5.0-30.0, milk whey protein hydrolysates - 5.0-20.0, haemoglobin - 0.5-5.0, dry concentrate of chicken broth - 1.0-5.0, medium-chain triglycerides - 1.0-10.0, linoleic acid - 1.0-10.0, lecithin - 0.5-5.0, amber acid - 0.05-0.5, fumaric acid - 0.025-0.25, inuline - 1.0-10.0, lactitol - 1.0-10.0, stevioside - 0.01-0.1, B vitamins complex - 0.01-0.1, dried food girasol - 1.0-10.0, ascorbic acid - 0.05-0.5, iodised milk proteins - 0.002-0.015, mineral calcium enricher - 0.5-5.0. |
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Method for production of food fibres of green peas shells Method for production of food fibres of green peas shells envisages soaking of green peas shells preliminary milled into particles sized 4.0-10.0 mm in water at a ratio of shells to water being 1:3. Then one filters the produced mixture and separates press cake extracted with 45-55°C water during 25-35 minutes at a ratio of press cake to water being 1:6. The produced extract is cooled and filtered with press cake separation; after water extraction the press cake is subjected to acid- thermal hydrolysis with 1%- tartaric acid solution at a temperature of 81°C during 95 minutes with subsequent separation of press cake that is washed with 20°C water till washing water pH is equal to 6.0; then one performs drying at a temperature of 60-70°C till residual moisture content is equal to 8-14%, milling till powdery condition with particles dispersivity no more than 50 mcm to produce food fibres. According to the preferable version, press cake is dried in a convection conveyor-band drier. Additionally, the press cake is milled till powdery condition by means of a roll-crusher. |
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Invention relates to food industry, in particular, to production of food additives that may be used during liqueurs and spirits manufacture. The food additive is represented by a complex of the following organic acids: amino acetic (glycine), ascorbic and malic acids; the food additive recipe contains, per 100 kg of the product: amino acetic acid (glycine) - 80 kg, ascorbic acid - 12 kg and malic acid - 8 kg. |
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Invention relates to compound of general formula (I) or to its food salt: , where each R1 and R2 independently represents hydrogen atom or lower alkyl group, containing from 1 to 3 carbon atoms; A represents methylene group or oxygroup; and X represents alkylene group, containing from 1 to 5 carbon atoms, on condition that one of methylene groups, present in alkylene group, can be substituted for thiogroup, oxygroup, and that alkylene group can be additionally substituted with 1-6 alkylene groups, each of which contains from 1 to 3 carbon atoms. Invention also relates to food composition, providing kokumi effect, based on said compound and to intermediate compound for obtaining formula (I) compounds. |
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Group of inventions relates to field of biotechnology. Strain Bifidobacterium breve MCC 1274 FERM BP-11175 demonstrates low coefficient of conversion of linoleic acid into conjugated linoleic acid. Strain demonstrates coefficient of conversion of linoleic acid into conjugated linoleic acid not higher than 10%. To reduce or prevent obesity or to improve tolerance to glucose said strain is introduced in efficient quantity to subject requiring it. Also claimed are food product and drink, which contain preparation based on said strain. |
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2-methylthioethyl substituted heterocycles as additives to forage Claimed invention relates to novel compound of general formula (I), in which X represents O or NR, where R stands for H, and R1 and R2 have similar or different values and independently on each other represent H, optionally branched C1-C6alkyl, C3-C6cycloalkyl, phenyl, or R1 and R2 both together represent C2-C6alkylene group, optionally substituted with C1-C6alkyl, as well as to methods of obtaining claimed compound, forage mixtures based on claimed compounds for feeding usable animals and their application for feeding poultry, pigs, ruminants, fish or crustacean. |
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Liquid enteral nutrient composition contains a protein fraction containing 25 wt % to 80 wt % of vegetable protein with at least a source of intact pea protein, wherein the protein fraction additionally contains milk protein specified in a group consisting of casein, including micellar casein and caseinate, and serum protein, and an oil fraction. The oil fraction contains: 8 to 15 wt % of linoleic acid (LA); 3.0 to 6.0 wt % of a combination consisting of ω-3 polyunsaturated fatty acids alpha-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), wherein an amount of ALA is >2.5 wt %, while a combination amount of DHA and EPA is ≤2.5 wt %; 10 to 20 wt % of at least one medium-chain fatty acids (MCFA) and 35 to 79 wt % of at least one monounsaturated fatty acid (MUFA), wherein all the relative amounts are calculated of the total amount of fatty acids in the oil fraction. As a version, the liquid enteral nutrient composition contains a protein fraction containing 20 to 40 wt % of casein, 20 to 40 wt % of serum protein, 13 to 25 wt % of soya protein and 13 to 25 wt % of pea protein in relation to total protein in the protein fraction, wherein the total amount of proteins is equal to 100 wt %. Also, the composition contains an oil fraction containing 13.5 to 13.9 wt % of LA; 4.3 to 4.7 wt % of a combination consisting of ω-3 polyunsaturated fatty acids ALA, DHA and EPA, wherein an amount of ALA is >2.7 wt %, or wherein an amount of ALA makes 2.5 to 4.0 wt %, and a combination amount of DHA and EPA is ≤1.0 wt %; 15.7 to 16.2 wt % of at least one MCFA and 50 to 60 wt % of at least one MCFA, wherein all the relative amounts are calculated of the total amount of fatty acids in the oil fraction. The composition also contains a carbohydrate fraction and optionally a food fibre fraction. The prepared compositions are used for enteral feeding, particularly for long-term enteral feeding. Also, the compositions are applicable for preventing and/or treating upper and/or lower gastrointestinal complications in the patients having enteral feeding. |
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Biologically active food additive Invention relates to food industry and may be used in production of functional and specialised purpose food products as well as those intended for direct consumption. The biologically active food additive is represented by girasol tubers powder. The powder is produced by way of girasol tubers sorting, washing, rinsing with a water solution of carbon dioxide produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particles sized 50-60 mcm, the produced mass drying, the dried material cooling and the cooled dried material milling. Drying is performed at a temperature of 60-70°C until the moisture content is equal to 6-8%. The dried material is cooled to 20-25°C and the cooled dried material is milled into particles sized 30-35 mcm. |
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Method of removing pesticides from ginkgo biloba extracts and extracts obtained using said method Invention relates to a method of removing pesticides from Ginkgo biloba extracts. The method involves subjecting an extracted obtained by extracting Ginkgo biloba leaves with hexane, comprising the following steps: a) liquid-liquid extraction to obtain a medium polarity fraction containing ginkgo terpenes and pesticides not removable with hexane, and a high polarity fraction containing ginkgo flavone glycosides; b) crystallisation from the medium polarity fraction obtained at step a) to form an intermediate with ginkgolide content of not less than 50%; c) crystallisation from the residual solution obtained at step b) to obtain an intermediate product with bilobalide content of not less than 50%; d) mixing of the high polarity fraction obtained at step a) with the ginkgo terpene intermediate product and the bilobalide intermediate product obtained at steps b) and c). |
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Encapsulated protein-containing product and method for production thereof Invention relates to preparation of encapsulated protein-containing products. The method producing protein-containing products involves preparing internal contents with a protein component, followed by encapsulation of the internal contents to obtain a protein-containing product with a shell. Said internal contents have a ratio of protein to salt mixture of (1-11):(1.0-4); the salts used are soluble calcium salts, barium salts or mixtures thereof and pH corrector salts with the ratio (1.0-3.0):(1-2). The internal contents are encapsulated through a sodium alginate solution 0.5…3.0%. Also disclosed is an encapsulated protein-containing product. The product has an alginic shell based on calcium, barium or mixture thereof with the ratio of internal contents to the shell of 100:(20-50), wherein the internal contents have pH 7.5…8.5. |
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Beverage preparation compositions Inventions group relates to food industry. The beverage preparation powder contains a dry coffee extract and a microorganism and/or an enzyme that have the capacity to hydrolyse a caffeylquinic acid and diesters to produce caffeic acid. The powder beverage recipe is such that the microorganism and/or the enzyme do not cause fermentation or do not enter into a reaction with dry coffee extract or its mixture with the other components of the beverage during storage. The powder may contain a whitener, a sweetening substance. The beverage preparation set contains at least two parts packaged and physically separated from each other, where the first part contains dry coffee extract and the second part contains the microorganism and/or the enzyme that have the capacity to hydrolyse chlorogenic acids to produce phenolic acids. The powder beverage recipe is such that the microorganism and/or the enzyme do not cause fermentation or do not enter into a reaction with dry coffee extract or its mixture with the other components of the beverage during storage. The powder or the set application for in vivo antioxidant capability intensification with the human or animal consuming a beverage prepared thereof. |
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Food water-and-lipid compositions containing carotenoids Invention is related to food industry. Proposed is a food composition including a water-containing component, a lipid-containing component and a vegetal origin material that contains cellular tissue and at least one carotenoid and has a reduced content of water-soluble substances. The composition is used for food products preparation. |
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Feeding composition with coated lipid globules Invention relates to composition for feeding newborn babies. Claimed is non-therapeutic method of increasing cone mass density and/or increase of bone mineral content. Method includes introduction of feeding composition, which contains 10-50 wt % of vegetable lipids relative to dry weight of composition and 1.0-20 wt % of phospholipids relative to total weight of lipids, to people at the age of 0-36 months. Said vegetable lipids and said phospholipids are contained in lipid globules with core, which includes said vegetable lipids, and coating, which includes said phospholipids. Claimed composition is also used for prevention of osteoporosis and/or osteopenia. |
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Probiotic composition intended for babies with low body weight at birth Invention relates to compositions intended for babies with low body weight at birth. The probiotic composition intended for complete enteral nutrition of babies with body weight at birth being no more than 1500 g contains probiotic strains chosen from Lactobacillus rhamnosus, Lactobacillus reuteri, Bifidobacterium longum species or their mixtures. |
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Beverage products with high acidity and probiotic stability enhancement methods Invention is related to beverage products. According to one version, the beverage product includes orange juice, rebaudioside A, an additive with a citrus taste, at least one buffer agent, at least one vitamin, probiotic bacteria and beta-glucan. According to the second version, the beverage product may be produced from other than orange juice concentrate. According to each version, the beverage product has pH equal to no more than 4.5. The method envisages mixing of beta-glucan, rebaudioside A, additive with a citrus taste, at least one vitamin, at least one buffer agent and orange juice to produce a mixture. Then one performs the mixture pasteurisation and probiotic bateria addition. |
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Invention relates to food industry, in particular, to an acidified nutritional mixture that may be used in babies alimentation. The nutritional mixture (in a liquid condition) has pH within the range of 4.8 - 5.2 and contains 1.00 - 1.20% of lactic acid and 0.90 - 1.40% of lactate (in terms of dry weight). |
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Invention relates to a composition enriched with magnesium, intended for usage in beverages preparation and containing potassium, magnesium and citrate, to a method for production of the composition and to a beverage containing the said composition. According to the invention, the composition (enriched with magnesium, containing 9-13 wt % of magnesium, 8-16 wt % of potassium and 75% - 80 % of citrate in terms of dry weight and having volumetric density equal to 0.55-0.65 g/cm3) is produced by way of dissolving at least one citrate source in water, the solution stirring and cooling, subsequent addition of at least one magnesium source and at least one potassium source into the cooled water solution being stirred and the magnesium water solution drying to produce a dry composition enriched with magnesium. The produced composition in an amount of 2 g/l - 6 g/l is used for preparation of a beverage, in particular, fruit, vegetable or milk one, additionally containing flavouring agent, vitamins, minerals and proteins. |
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Inventions group relates to dairy industry. The children alimentation mixture production method involves mixing of a hydrolysed protein source in an amount of 1-5 g/100 kcal of the mixture, a carbohydrate source in an amount of 8-12 g/100 kcal of the mixture and a fat source in an amount of 3-7 g/100 kcal of the mixture to produce a solution. The solution pH is increased up to a level of 6.5-7.2 whereat bitterness is reduced. Water content in the mixture is decreased to produce powder. Vitamins, mineral substances and powder with increased pH are mixed to produce a children alimentation mixture. The method for production of a children alimentation mixture containing no protein involves mixing of a protein equivalent source in an amount of 1-5 g/100 kcal of the mixture, a carbohydrate source in an amount of 8-12 g/100 kcal of the mixture and a fat source in an amount of 3-7 g/100 kcal of the mixture to produce a solution. The solution pH is increased up to a level of 6.5-7.2 whereat bitterness is reduced. Water content in the mixture is decreased to produce powder. Vitamins, mineral substances and powder with increased pH are mixed to produce a children alimentation mixture. |
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Nutritional composition for improvement of muscle functions and diurnal activity Invention relates to a nutritional composition. The nutritional composition contains a combination of whey protein, leucine and at least an omega -3 polyunsaturated fatty acid chosen from the following group: eicosapentaenoic acid, docosahexaenoic acid, eicosatetraenoic acid and docosapentaenoic acid. The composition glycaemic index is lower than 55. |
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Nutritional composition with free amino acids and structured lipids Invention relates to a nutritional composition based on free amino acids. The nutritional composition contains at least 99% of free amino acids, glutamic acid in an amount of more than 0.1 wt % and less than 4.5 wt % of the said amino acids, a carbohydrate source, long chain polyunsaturated fatty acids, structured lipids (SL) containing fatty acids triglycerides including palmitic acid remains. The said long chain polyunsaturated fatty acids account for 0.05 wt % - 2 wt % of the said composition lipids. The said composition calolic content is equal to 250 kcal - 750 kcal per 100 g of the dry composition substance. The carbohydrate source accounts for 8.0 g - 16 g per 100 kcal of the said composition. The said free amino acids account for 1 g - 4 g (in terms of protein equivalent) per 100 kcal of the said composition. In the said triglycerides 18% - 50% of palmitic acid remains are in sn2 position. |
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Method for production of water honey solution and its authenticity control method Invention relates to food industry, in particular, to production of water honey solution. The method envisages distilled water heating up to the boiling temperature. Then water is transferred into a vessel wherein pressure is adjusted to 150 mm Hg with a vacuum pump usage. Then one performs freezing in liquid nitrogen till ice generation in the whole volume. After freezing in liquid nitrogen vacuum inside the vessel is controlled and the produced ice is maintained in liquid nitrogen during no less than 15 minutes and no more than 30 minutes. Then one sequentially introduces distilled boiling water and honey (in an amount of 40 wt % and 7 wt % of the total initial water weight, respectively) onto the ice surface. Then pressure inside the vessel is adjusted to 150 mm Hg; the mixture defrosting is preformed till complete ice dilution. One proposes a method for determination of water honey solution authenticity. |
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Method for cereal products enrichment with microelements Method for ultrasound treatment of grits in a cavitation reactor envisages grits treatment with a solution of metal salts with ultrasound frequency equal to 35 and 42 kHz with temperature increment equal to 5°C within the range of 40°C - 60°C and within the time range of 10 - 30 minutes with a 5 minute period. In the process of treatment grits are enriched with microelements. |
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Nutritional compositions including fruit flakes containing docosahexaenoic acid Nutritional composition preparation method envisages fruit milling into fruit puree, docosahexaenoic acid addition, puree drying and dry fruit puree cutting into fruit flakes. The nutritional composition is used for infant food preparation. Fruit flakes containing docosahexaenoic acid are mixed with liquid to produce liquid puree. |
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Disclosed is a polysaccharide containing carboxyl functional groups, one of which is substituted with a hydrophobic alcohol derivative. Also disclosed is a pharmaceutical composition containing one of the disclosed polysaccharides and one active ingredient. |
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Food product with preventive medical properties Invention relates to food industry. One proposes a biologically active product containing a water concentrate of antlers of marals and/or reindeer and/or spotted deer in an amount of 5.0-10.0 wt %, a water solution of dihydroquercetin in an amount of 1.0-2.0 wt %, honey and bee farming products - balance. |
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Astringency reduction in compositions containing phenolic compounds Invention relates to food industry, in particular, to application of at least one phospholipid for production of a composition containing phenol for the composition astringency reduction. |
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Method for stabilisation of water dispersions of bioactive compound insoluble in water Invention relates to a method for dispersion and stabilisation of a flavonoid, insoluble in water, in liquid medium. The method involves the following stages: a) solubilisation of a flavonoid insoluble in water, in the form of microparticles, in a hot alcohol solution or in an alkali solution or in their combination or dispersion of a flavonoid insoluble in water, in the form of microparticles, in a hot alcohol solution and b) introduction of a solubilised or dispersed flavonoid in the from of particles into a water solution containing at least one dispersion stabiliser. The dispersion stabiliser is present in a quantity sufficient for suspending the flavonoid insoluble in water, in the from of microparticles, in the beverage. Alcohol concentration in the hot alcohol solution is within the range of 85-99 wt % at a temperature of 50 - 200°C. The ready beverage has pH equal to less than 6. One additionally proposes a comestible composition containing the said flavonoid in the form of microparticles. |
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Therapeutic-and-preventive products production method Invention relates to biotechnology and may be used for therapeutic-and-preventive products production. The therapeutic-and-preventive products production method involves the following stages: water steam generation, steam condensation to produce light water with deuterium content no more than 110 ppm and transfer of steam condensation energy to a liquid heat medium, light water usage for growing plants and/or animal breeding, the heat medium supply to a device for heating or cooling of the premises where plants are grown and/or animals are bred and such remises ventilation with water retrieved from air being improved. Water removed is additionally used for plant growing. |
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Dosaging regulations for protein synthesis enhancement with active individuals Invention relates to a method for providing for sportsmen alimentation. According to the method, the sportsman consumes protein-based product(s) in bolus dosaging mode or in pulse/recurrent dosaging mode prior to physical exercises and/or during a course of physical exercises. One of the protein-based products contains a protein mixture including isolated soya protein, isolated milk whey protein and calcium caseinate, a portion of the product(s) ensuring inflow of energy in the form of calories with protein up to 30 %. Proposed is a method for improving effectiveness of load exercises; according to this method the sportsmen consumes protein-based product(s) in bolus dosaging mode or in pulse/recurrent dosaging mode prior to physical exercises and/or during a course of physical exercises as well as upon completion of the course of physical exercises. The protein-based products have identical amino acid composition but differ in terms of dosaging depending on the bolus or pulse mode. One of the protein-based products contains a protein mixture including isolated soya protein, isolated milk whey protein and calcium caseinate, a portion of the product(s) ensuring inflow of energy in the form of calories with protein up to 30%. |
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Muscular proteins synthesis enhancement method Present invention relates to a method for myofibrillar muscular proteins synthesis enhancement after repeating sprinter exercises. According to the method, the sportsman consumes a composition containing a total dose of proteins in an amount of 10 - 50 g or basic amino acids with leucine addition in an amount of 5 - 25 g and carbohydrate 30 minutes or less before repeating sprinter exercises performance, in the process of such exercises or during 30 minutes after them. The composition contains carbohydrates and proteins or basic amino acids at a ratio of carbohydrates to proteins/ basic amino acids being within the range of 1:1 - 3:1. Additionally, the invention relates to a method for enhancement of muscular adaptation being a result of repeating sprinter-type trainings. According to the method, the sportsman consumes the composition in a specific mode and fulfils the training mode instruction for myofibrillar muscular proteins synthesis improvement. The composition contains a total dose of proteins equal to 10 - 50 g or basic amino acids with leucine addition in an amount of 5 - 25 g and carbohydrates. |
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Strain is deposited in CNCM and has number 1-3689. Strain has ability to inhibit the growth of pathogenic microorganisms in culture, and namely Escherichia coli, Salmonella enteritidis and Listeria monocytogenes. Strain has anti-inflammatory properties at the ratio of IL-10/IL-12 equal to 11.8. |
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Nutritional composition promoting normal development and growth Invention refers to pharmaceutics and represents a nutritional composition for an infant or: : a child containing lipid or fat, a protein source, a source of long-chain polysaturated fatty acids which contains docosahexaenoic acid; a supplementary calcium source to 2.5 wt % with at least 20% of the supplementary calcium source representing calcium gluconate, and PDGF-β 0.015 to 0.1 ppm (pg/mcg). |
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Method for production of clarified extract from stevia rebaudiana bertoni plant Invention relates to food industry and can be used during manufacture of dairy products, alcohol-free beverages and confectionery products. The raw material is extracted with water during 10-16 h at a temperature of 50-100°C. The produced extract is filtered; one adds to it whey proteins concentrate at a ratio of 1:5-15. The whey proteins concentrate is produced by way of ultrafiltration of dairy whey with dry substances content equal to 9-25%. The mixture is heated during 5-10 minutes at a temperature of 50-70°C, centrifuged at 1000-3000 rpm during 15-30 minutes and filtered. |
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Invention relates to a method for preparation of water dispersions of phytosterols; preparation of a water dispersion of one or multiple phytosterols includes the following stages: a) dispersing one or multiple phytosterols, water and one or multiple sodium or potassium salts of a fatty acid (10-200 mg of such salt(s) taken per 1 g of phytosterol(s)) in a disperser at a temperature within the range of 140°C - 250°C to produce a water emulsion of such phytosterol(s) and b) emulsion cooling to produce a water dispersion of such phytosterol(s). Alternatively, the method envisages the following stages. a) dispersing one or multiple phytosterols, water and one emulsifier (10-200 mg of such emulsifier taken per 1 g of phytosterol(s)) in a disperser at a temperature within the range of 140°C - 250°C to produce a water emulsion of such phytosterol(s); b) emulsion supply into a heated homogeniser at a temperature within the range of 140°C - 250°C to produced a homogenised emulsion and c) emulsion cooling to produce a water dispersion of phytosterol(s). |
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Liquid composition with high protein and fat content Invention relates to liquid water-based nutritional composition for individuals suffering from gastro-intestinal tract dysfunctions or exhaustion or exposed to the risk of exhaustion that are in need of liquid peroral alimentation. The liquid water-based nutritional composition contains non-micellar casein and more than 30 g of fat per 100 ml of the said composition. One proposes the nutritional composition preparation method. |
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Method for prevention of using corticosteroids What is presented is using a composition containing galactooligosaccharide, fructooligosaccharide and uronic acid oligosaccharide in preparing a composition for oral administration into an infant for preventing the local administration of corticosteroids and/or preventing the administration of a calcineurin inhibitor into the above infant, wherein uronic acid oligosaccharide represents a pectin degradation product and/or an alginate degradation product, and wherein using the corticosteroids and/or administering the calcineurin inhibitor is applicable for treating eczema, infantile eczema, atopic dermatitis, dermatitis herpetiformis, contact dermatitis, seborrheic dermatitis, neurodermatitis, psoriasis and intertrigo. Particularly, the composition is a nutritional composition. |
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Biologically active biomaterial production method and biomaterial produced by said method Invention relates to food industry, in particular, to biomaterial production from by-products of production of an alcohol-free beverage based on tea fungus. The method for production of a biologically active biomaterial based on a natural composition is as follows: the composition is represented by tea fungus zooglea produced by way of incubation under aerobic conditions in a nutritional medium at room temperature during 14-160 days. The nutritional medium is represented by a sugar-containing product solution in tea infusion. Then zooglea is separated from the nutritional medium and dried at a temperature no more than 55°C till the weight fraction of the dry substances is equal to more than 70 wt %. |
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Nutritive composition for rye crispy breads production Invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of rye flour) 355-365 g of wheat dietary offal, 99-101 g of a bakery mixture for preparation of rye products (consisting of swelling rye, wheat and fried malt flour, wheat gluten, rye brew and a malt extract), 340-345 g of a food fibbers mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of salt, 9-11 g of lecithin, 1-1.2 g of food soda, 1-1.2 g of citric acid. |
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Nutritive composition for rye-and-wheat crispy breads production Invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of the flour mixture containing 45-55 g of medium rye flour and 45-55 g of wheat flour), 455-465 g of wheat dietary offal, 340-345 g of food fibres mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source for bakery products, 20-22 g of a bakery improver including enzymes, an emulsifier, wheat gluten, fried wheat malt flour, 14.8-15 g of food salt, 9-11 g of lecithin, 0.8-1 g of culinary soda, 0.8-1 g of citric acid. |
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Nutritive composition for wheat crispy breads production Invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of wheat flour) 340-345 g of dietary wheat offal, a food fibres mixture including arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of food salt, 9-11 g of liquid soya lecithin, 4-6 g of a bread improver with components of malt, enzymes and glucose, 0.8-1 g of food soda and 0.8-1 g of citric acid. |
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Microencapsulated citrus phytochemicals and their usage in sport beverages Invention relates to beverages enriched with citrus phytochemicals. The beverage contains water, at least one substance improving hydration and at least one microencapsulated photochemical citrus composition containing the first citrus phytochemical. The citrus phytochemical accounts for at least 60% of the total quantity of citrus phytochemical in the microencapsulated citrus phytochemical composition. Additionally, the beverage concentrate and beverage preparation method are proposed. |
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Oligosaccharide ingredient, which is intended to increase content of sialic acid in baby formula, contains glycosylated amino acids and peptides of general formula RnSacm, where R is an amino acid residue, Sac is a monosaccharide selected from a group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose n has a value from 1 to 10, under the condition that if n=1, then R is a threonine residue or a serine residue and if n has a value between (2) and (10) the peptide contains at least one threonine or serine residue, m has a value from 2 to 4 and at least 20 mol % of the ingredient is N-acetyl-neuraminic acid, where the oligosaccharide component contains 10-25 mol % N-acetyl galactosamine, 10-25 mol % galactose, 20-50 mol % N-acetyl-neuraminic acid and 15-50 mol % threonine or serine or mixture thereof. |
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Method for stimulating intestinal flora Group of inventions refers to medicine, namely to paediatrics and may be used for preparing a composition for oral administration into an infant born by Cesarean section. This purpose is achieved by using at least one microorganism, and at least one nondigestible oligosaccharide. The composition contains at least one species Bifidobacteria specified in a group consisting of Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium catenulatum, Bifidobacterium adolescentis and Bifidobacterium longum and galactooligosaccharides as an oligosaccharide. What is also presented is a method for preparing the infant food suitable for the infant born by Cesarean section. |
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Method for production of pumpkin-marzipan slabs for functional alimentation Invention relates to food industry, in particular, to functional food products manufacture. The pumpkin-marzipan slabs production method envisages complex usage of pumpkin processing products: paste and seeds kernels with addition of sugar sand, fructose, molasses and a flavouring agent. The said components are heated at a temperature of 80°C under vacuum equal to 0.6-0.8 kPa during 20 minutes; then the mass is cooled, moulded, cut into slabs, slightly dried, sprinkled with starch and packed. The components are used at the following consumption rate of raw materials, kg per 100 kg of slabs: pumpkin paste - 111.0, sugar sand - 12.6, fructose - 10.1, molasses - 23.0, pumpkin seeds kernels - 10.4, flavouring agent - 0.01, starch - 1.02. |
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Health-improving biologically active additive production method Invention relates to biologically active additives containing substances of sea and vegetal origin. The health-improving biologically active additive production method is as follows: a whole black and/or purple sea urchin is poured with floral honey; the mixture is maintained in a dark cool place for no less than three weeks. Then the sea urchin is mashed in floral honey and the mixture is settled in a dark cool place during at least two days. Then the settled mixture is strained off to produce the ready biologically active additive. |
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Invention relates to a nutritional composition for feeding babies and/or infants. The nutritional composition contains: vegetal lipids in an amount of 10-50 wt % of the composition dry weight and lipid globules with average weighted diameter equal to more than 1.0 micron, preferably - 1.0-10 micron, and/or with diameter equal to 2-12 micron in an amount of at least 45, more preferably at least 55 vol.% of the total content of lipids. The said composition preparation method envisages providing for a water mixture including lipids, protein, digestible carbohydrates and optionally - non-digestible oligosaccharides, the said mixture homogenisation in two stages with pressure equal to 5-100 bars at the first stage and with pressure equal to 5-50 bars at the second stage, the said homogenised mixture sterilisation and spray drying of the said sterilised mixture. The lipids includes vegetal lipids in an amount of 50 - 100 wt % of the total content of lipids. 0.2-20 wt % of the total content of lipids are represented by phospholipids. |
Another patent 2513232.