Nestec S.a.

Societe Des Produits Nestle S.a.

Marcel Alexandre Juillerat

Sunil Kochhar

Carl Erik Hansen

Rao Mandava

Isabel Fernandez

Joel Perrinjaquet

James Gerard McCarthy

Yvette Fleury Rey

Jonas Peter Halden

Rachid Belrhlid

Veronique Clement

Carl Eric Hansen

Annabella Realini

Evin Dilber-Van Griethuysen

Jean-Claude Spadone

A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bioconversion of at least two amino compounds and at least one reducing sugar in the presence of a yeast. The invention also provides an aromatizing composition, a dough containing the same and methods for imparting an improved baked type aroma to dough products that are to be baked.

Baked type aromatizing compositions

The present invention pertains to novel cocoa polypeptides having a molecular weight of about 10 and 14 kDa and being derived from a 69 kDa precursor. In particular, the present invention relates to the production of the polypeptides via recombinant means and the use of the polypeptides or fragments thereof for the production of cocoa/chocolate flavor.

Cocoa polypeptides and their use in the production of cocoa and chocolate flavor

The present invention pertains to specific peptides obtainable from cocoa beans and giving rise to a particular and distinct savor when subjected to a Maillard reaction with reducing sugars. In particular, the present invention pertains to the use of one or more of these specific peptides for the preparation of a chocolate flavor, specifically a cocoa and a caramel flavor, a floral or specifically, a bonbon flavor, a bready flavor, a roasted flavor or a meat flavor.

Flavor-active peptides

The present invention is directed to a novel 2S cocoa albumin protein that has now been isolated, purified and identified from cocoa beans. The present invention is further directed to flavor precursors generated from the enzymatic hydrolysis of this novel protein and to use of the flavor precursors to form a cocoa flavor useful in making chocolate flavored compositions.

Cocoa albumin and its use in the production of cocoa and chocolate flavor

Protein and lipid extract isolate compositions of fruit kernel, particularly stone fruit kernel, origin. The composition is obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and extracting the aqueously dispersed matter to obtain an aqueous medium containing protein and lipid extracts and insoluble material, and then, the insoluble material is separated from the aqueous extract-containing medium, a fraction of protein and lipid substances are isolated from the extract-containing medium, and then, the fraction is homogenized and sterilized.

Fruit kernel protein and lipid extract compositions

A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.

Pasta manufacturing process

Protein and lipid compositions are obtained from fruit kernels, particularly stone fruit kernels, by grinding the kernels in water to obtain ground kernel matter in an aqueous dispersion and extracting the aqueously dispersed matter to obtain an aqueous medium containing protein and lipid extracts and insoluble material, and then, the insoluble material is separated from the aqueous extract-containing medium, a fraction of protein and lipid substances are isolated from the extract-containing medium, and then, the fraction is homogenized and sterilized.

Obtention of protein and lipid compositions from fruit kernels

Process for the preparation of a meat pate having a low fat content, in which a meat emulsion is prepared by combining at least meat, water, salts and a fat substitute, the emulsion is subjected to proteolytic digestion, cooked at a temperature of between 65.degree. and 75.degree. C. and the subjected to a hydrostatic pressure greater than 400,000 kPa at a temperature of between -10.degree. and 75.degree. C. for a time sufficient to obtain less than 4.5 protease units per g of pate, thus forming a low fat content pate.

Process for preparing a meat pate having a low fat content

Meaty chunks are prepared by chopping and heating a meat material combined with water and konjac particles to obtain a heated emulsion, and then an alkali agent is added to the emulsion to raise the pH of the emulsion which then is heated to gel the emulsion to obtain a gel, and the gel is diced into chunks.

Process for preparing gelled meat chunks

A process for manufacturing cooked ham, comprising trimming and cutting pig muscles into pieces, treating the pieces with a high hydrostatic pressure, injecting brine into the pressure treated pieces of pig muscles, tumbling, filling in moulds or casings, cooking and cooling the pig muscles. Cooking yield without negatively affecting the texture is improved.

Process for manufacturing cooked ham

A low-fat and/or low-salt and/or low-phosphate sausage is prepared by subjecting an encased meat batter, which has been prepared from meat, added fat, ice and nitrite curing salt and then stuffed into a casing, to a hydrostatic pressure of from 500 bar to 4,000 bars and then cooking the pressure-treated sausage.

Growing community of inventors

Lausanne, Switzerland

Marcel Alexandre Juillerat