Nestec S.a.

Societe Des Produits Nestle S.a.

Pierre Lambelet

Karlheinz Bortlik

Myriam Richelle

Markus Baur

Francoise Saucy

Eliane Duruz

Andrea M Pfeifer

Tuong Huynh-Ba

Robert Aeschbach

Gary Williamson

Josef Burri

Magalie Sabatier

Andrea M A Pfeifer

Vanessa Crespy

Manfred P Graf

Maurizio Beggio

Jurg Loeliger

Carine Kaabi

Alfred Seiler

Yvan Rossier

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

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

An apparatus assembly for monitoring the rehydration kinetics of dehydrated products has an enclosure formed by a cage for holding the products and by a cover for the cage surmounted by a hollowed rod. In use, the enclosure is connected via the rod with the pan of a balance so that it is suspended over the balance pan. The lattice-work of the side portion of the cage is configured so that when the cage is immersed in water, the lattice-work allows water to pass therethrough but prevents air from escaping from the cage through the lattice-work.

Apparatus for monitoring rehydration kinetics of dehydrated products

To protect a dry food against oxidation, vanillin is added to it in a quantity of 5 to 5000 .mu.g vanillin per g food dry matter.

Protection of a food against oxidation by the use of vanillin

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Saint-Legier, Switzerland

Pierre Lambelet