Nestec S.a.

Nestac S.a.

Pierre Wursch

Jean-Richard Neeser

Didier Gumy

Eric Goulois

Francois Musso

Monica Fischer

Dietmar Sievert

Vladimir Borisovich Tolstoguzov

Johannes Baensch

Philippe Roulet

Eric Plante

Low fat spreadable food product

Heat-modified starch having a Brabender viscosity in aqueous dispersion at 6% by weight of between 750-900 B.U, after 5 min at 95.degree. C. The starch is heat treated with a monoglyceride.

Modified starch

Food texture agent comprising particles of high-amylose starch and

Antibacterially active compositions are prepared from a proteolytic enzymatic digestate of glycopeptides obtained from a protein isolate enriched with soya glycoprotein 7S or with bean glycoprotein II. The glycopeptide digestate is treated with endo-.beta.-N-acetylglucosaminidase H to obtain oligosaccharide compositions which then also may be treated with exo-.alpha.-mannosidase to obtain further oligosaccharide compositions.

Preparation of antibacterial compositions from glycopeptides

The invention relates to a process for the production of a starch dispersible in boiling water by heat treatment in the presence of water and an emulsifier. A mixture of starch, an emulsifier containing at least one fatty acid monoester in a quantity of from 1 to 5% by weight of fatty acid monoester, based on the dry weight of the starch, and water is prepared in such a way that the water content of the mixture amounts to between 20 and 30% by weight, and the mixture is heat-treated for 1 to 20 mins at a temperature of 90.degree. to 120.degree. C. to obtain a starch showing 95 to 100% dispersibility in boiling water.

Process for the production of a starch dispersible in boiling water

Diarrhoea is treated by administering particulated carob pod to a patient having diarrhoea wherein the particulated carob pod contains at least 20% by weight, based upon dry matter, of water-insoluble tannins expressed as total polyphenols and wherein the ratio by weight of water-soluble tannins to water-insoluble tannins is below 0.37 as determined in water at 37.degree. C.

Treatment of diarrhoea with compositions derived from carob pod

Compositions are prepared from carob pods which are particularly useful for the treatment of diarrhoea. To prepare the compositions, ripe carob pods are treated with an aqueous medium for extracting sugars and water-soluble tannins, the residue is separated from the liquid phase containing the extracted materials and then the residue is dried under conditions which avoid thermal denaturing of the water-insoluble tannins contained in the residue. The compositions contain water-insoluble native tannins in an amount of at least 20% by weight, based upon dry matter, expressed as total polyphenols and have a ratio of water-soluble to water-insoluble tannins of below 0.37 as determined in water at 37.degree. C. The dried residue is ground to a particle size up to 200 .mu.m in diameter and may be formulated with food-acceptable additives.

Compositions derived from carob pod process for preparing

Adherence of pathogenic bacteria having type I fimbriae to animal cells is inhibited by compositions having active constituents which are new glycopeptide and/or oligosaccharide compounds. The active constituent compounds are prepared enzymatically from vegetable flour which contains reserve glycoproteins rich in oligomannosides, preferably from a fraction enriched with soya glycoprotein 7S or with bean glycoprotein II, although glycopeptides from ovalbumin may be utilized for the preparation of the compounds. The compounds have a polymannosidic basic structure similar to that of epithelial cells which is recognized by various pathogenic bacteria and which results in neutralizing the bacteria so they do not adhere to the cells. Compositions including the active constituent compounds are effective for use in the prophylaxis, treatment and diagnosis of infectious diseases, especially those caused by coliform bacteria, and also for use in the disinfection of surfaces.

Glycopeptide and oligosaccharide antibacterial compositions

Instant dehydrated purees of seeds of leguminous plant with retarded intestinal resorption in the form of flakes or granules are prepared by rehydrating dry seeds of the leguminous plants, cooking the rehydrated seeds, reducing the cooked seeds to a puree and drying the puree by carrying out these steps such that the cell walls of the seeds, particularly the cell walls of the cotyledon, are damaged as little as possible. To prepare the dehydrated puree, dry seeds are rehydrated by soaking and then the rehydrated seeds are cooked, reduced to puree and dried.

Growing community of inventors

La Tour de Peilz, Switzerland

Pierre Wursch