Bayer Cropscience Ag

General Mills, Inc.

Westfalia Separator Ag

Müller-brot Gmbh

Reimelt Henschel Gmbh

Friedrich P Meuser

Bernhard H Van Lengerich

Ingo Bauer

Elke Hellwege

Jens Pilling

Nathan W Lukecart

Dieter Oberdoerfer

Wolfgang Bindzus

Olaf Gruess

Heinrich Huster

Günther Laufenberg

Carl-Heinz Hoepke

Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.

Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium

The invention describes a method for obtaining inulin which comprises: a) finely comminuting inulin-containing plant material, wherein particle sizes of the plant material are generated which are smaller than the size of the inulin-containing plant cells, b) suspending the finely comminuted plant material in a liquid, wherein inulin is released from the plant material and suspended in particulate form in the liquid, c) separating off plant particles from the liquid, wherein the inulin which is suspended in particulate form remains in the liquid, d) separating off the inulin which is suspended in particulate form from the liquid. The method is suitable in particular for obtaining inulin from artichoke roots.

Method for obtaining inulin from plants

The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

Inulin of very high chain length

The invention relates to a method for separating off coloring components from aqueous plant extracts in which magnesium ions (Mg) are added to the plant extract, at least one alkaline component is added to the plant extract, a precipitate is formed, and the precipitate formed is separated off from the plant extract.

Method for separating off coloring components from aqueous plant extracts

An efficient method for producing high quality beta glucan enriched soluble dietary fiber products is described. An aqueous extraction slurry of beta glucan-containing grain material is homogenized, acidified and enzymatically digested to reduce viscosity and optimize separation of insolubles from the aqueous extract solution. The resulting extract is heat processed to precipitate denatured protein components and subsequently dried or otherwise processed to provide the products for use as food additives or dietary supplements.

Beta-glucan compositions and process therefore

The method for the production of starch from grain or ground grain products by the wet process comprises a brief steeping of the raw material during which the morphological structures are not broken down by chemical or microbiological processes, and of a comminution of the steeped raw material in a high-pressure apparatus equipped with a splitter head. In this high-pressure apparatus, the steeped raw material is subjected to a pressure of at least 10 bar, fragmented under the action of high shear forces, and exposed to the atmosphere, thus causing the necessary structural breakdown between the starch grains and the protein. For shelled corn after the addition of process water, the shelled corn is fed to a heated pressure steeping apparatus. After a maximum of three hours at a pressure of 10 to 15 bar, the necessary moisture absorption is achieved. Excess water is fed to an evaporator. A pressure reducing apparatus at the output of the steeping apparatus produces a preliminary fragmentation of the corn grains. The germs can be separated from the corn mash by means of a degerminator. In a high-pressure apparatus, equipped with a splitter head, the breakdown of the morphological structure between the starch grains and the protein matrix is performed at a pressure of approximately 100 bar, together with a fine fragmentation of the raw material.

Growing community of inventors

Berlin, Germany

Friedrich P Meuser