Nestec S.a.

Societe Des Produits Nestle S.a.

Karlheinz Bortlik

Pierre Lambelet

Myriam Richelle

Eliane Duruz

Markus Baur

Gary Williamson

Francoise Saucy

Marie-Rose Fernandez-Graf

Andrea M Pfeifer

Tuong Huynh-Ba

Robert Aeschbach

Isabelle Bureau-Franz

Angus Moodycliffe

Magalie Sabatier

Andrea M A Pfeifer

Vanessa Crespy

Maurizio Beggio

Eric Kolodziejezyk

Eric Kolodziejeczyk

Heike Steiling

Inge Lise Nielsen

Alexandre Gauthie-Jaques

Elizabeth Offord-Cavin

The present invention pertains to a composition for preventing, decreasing and/or treating skin and hair/coat disorders, such as is effected by inflammatory reactions, environmental factors, ageing or cancer. In particular, the present invention relates to the use of flavanones compounds or their derivatives in nutritional, cosmetic or pharmaceutical compositions for improvement of human or pet animal skin and coat conditions.

Composition for improving skin, hair and coat health containing flavanones

The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.

Reducing astringency in compositions containing phenolic compounds

The present invention relates to a green tea formulation stabilized by natural antioxidants such as OPC together with vitamin C or vitamin C analogs. The invention also relates to the use of a mixture of OPC and ascorbic acid to increase bioavailability of green tea catechins. It also relates to a food, pharmaceutical or cosmetic composition that contains the stabilized green tea formulation.

Green tea extracts of improved bioavailability

Compositions that provide health benefits and methods regarding same are presented. In an embodiment, the present invention provides a primary composition comprising at least one carotenoid-containing material, enriched in Z isomers of the carotenoid compound. For example, the carotenoid-containing material contains by weight a greater percentage of an isomer selected from the group consisting of 5-Z, 9-Z and combinations thereof than of 13-Z isomer.

Stable and bioavailable compositions of isomers of carotenoids for skin and hair

Natural lycopene concentrate obtained from a plant structure after alkalinization, solid-liquid separation, acidification and a second solid-liquid separation. The concentrate obtained is highly bioavailable and water-soluble at room temperature.

Natural lycopene concentrate and method for production thereof

The invention relates to a primary composition in which at least one lipophilic bioactive compound is mixed with a whey protein, present in an amount effective to increase the bioavailability of the lipophilic bioactive compound. The invention also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, or in a pharmaceutical preparation, and to a cosmetic preparation that contains the primary composition. Methods for increasing the bioavailability of the lipophilic bioactive compound and providing increased photostability and oxidation resistance are also provided.

Primary composition comprising a lipophilic bioactive compound

A primary composition that includes at least one lipophilic bioactive compound and a whey protein in an amount effective to increase the bioavailability of the lipophilic bioactive compound, and methods of forming the same. Also, an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation, and methods of forming the same.

Method for increasing bioavailability of lipophilic bioactive compounds

The present invention relates to a process for the production of a kiwi juice while preserving the original color. The process includes peeling the kiwis, subjecting the kiwis to a pressure treatment at between about 100 and 800 MPa for a period of at least 10 seconds, allowing the kiwis to stand for at least about 24 hours at refrigeration temperature, crushing the kiwis into a puree, and clarifying the puree in order to obtain a kiwi juice therefrom. The juice can be pasteurized and filled into containers. The present invention also relates to the kiwi juice that is made by the process.

Process for the production of a kiwi juice and product thereof

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Syens, Switzerland

Karlheinz Bortlik