Massey University

Agency for Science, Technology and Research

Pepsico, Inc.

Agresearch Limited

New Zealand Dairy Board

Goodman Fielder Pte. Ltd

Harjinder Singh

Teodoro Rivera

Yuan Fang

Maxim Kiryukhin

Anil Kumar Anal

Kyoung-Sik Han

Breda Kennedy

Xiang-Qian Zhu

Aiqian Ye

Gleb Sukhorukov

Neil D Blazey

Ganugapati Vijaya Bhaskar

Anton Sadovoy

Maria Antipina

Cathleen Teh

Vladimir Korzh

Mita Lad

Nicole Roy

Christopher Edward Hall

Ashling Ellis

Sonya Dianne Olney

Namrata Taneja

Shantanu Das

Marina Novoselova

Brendan Haigh

Xiang Quian Zhu

Disclosed herein is a core-shell composite material comprising: a core optionally comprising an active ingredient compound; a shell structure comprising at least two alternating layers; the alternating layers being a protein layer and a polyphenol layer; and optionally a polyelectrolyte layer interfacing said core and said shell structure, said polyelectrolyte layer being disposed adjacent to said protein layer or said polyphenol layer, wherein said shell structure is selected to be resistant to degradation under gastric conditions but is degradable by one or more intestinal enzymes. In a preferred embodiment the protein is bovine serum albumin (BSA) or pepsin, the polyphenol layer is tannin or tannic acid, and the shell structure is degradable by pepsin.

Core-shell composite material

The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed mild source, and/or have less than 0.5% w/w fat. The milk derived, denatured retentate allows the formation of microbubbles in an aerated skimmed milk composition, and thus retains certain desirable sensory perception characteristics such as a good mouthfeel and perceived thickness.

Milk based compositions comprising milk derived, denatured retentate

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (&#x3bc;m) in diameter, such as less than 500 &#x3bc;m in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 &#x3bc;m to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1.

Encapsulation system for protection of probiotics during processing

The present disclosure relates to a sensor for indicating food quality comprising a semi-permeable film layer, the semi-permeable film layer comprising at least one integrally formed well having at least one sensing element disposed therein; wherein the well is sealed by a second film layer, the semi-permeable film layer being impermeable to said sensing element but is permeable to at least one analyte detectable by said sensing element.

Film sensor

The invention relates to an emulsion for protecting oxidizable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein.

Lipid encapsulation

The invention relates to the encapsulation of oxidizable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with protein. The emulsions of the invention provide an oxidatively stable form of the lipid, which can be added to foods and cosmetics requiring a long shelf-life.

Emulsion

The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk protein concentrates in cheese manufacture. The invention includes a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70% dry matter as milk protein; (b) treating the resulting mixture with one or more coagulating enzymes to produce a curd; and (c) processing the curd to make cheese; wherein the dried MPC or MPI is a calcium-depleted MPCF or MPI and the extend of calcium depletion is sufficient to allow manufacture of substantially nugget-free cheese.

Milk protein products and processes

Growing community of inventors

Palmerston North, New Zealand

Harjinder Singh