Nestec S.a.

Societe Des Produits Nestle S.a.

Rafael Berrocal

Norbert Sprenger

Marcel Braun

Francois Morgan

Jean-Richard Neeser

Marie-Claire Fichot

Rolf Jost

Reinhard Behringer

Michel Chaveron

Christine Cherbut

Peter Duncan

Christophe Joseph Etienne Schmitt

Bernhard Guggenheim

Pierre Tachon

Lucile Waksman

Alexandra Weingand-Ziade

Peter Zeltner

Jean-Richard Nesser

Maria Magdalena Dotzauer

Jurg Schlaginhaufen

François Morgan

Christophe Joseph Schmitt

Jürg Schlaginhaufen

Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.

Creamer free from added emulsifier(s), buffer(s) and stabilizing salts

This invention relates to a preparation comprising a probiotic bacterial strain and a prebiotic mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group consisting of Ga1NAc&#x3b1;1-3Ga1&#x3b2;1-4G1c, Ga1&#x3b2;1-6Ga1Nac&#x3b1;1-3Ga1&#x3b2;1-4G1c and combinations thereof, 20-95 wt % of at least one neutral oligosaccharide selected from the group consisting of Gal&#x3b2;1-6Gal, Gal&#x3b2;1-6Gal&#x3b2;1-4Glc, Gal&#x3b2;1-6Gal&#x3b2;1-6Glc, Gal&#x3b2;1-3Gal&#x3b2;1-3Glc, Gal&#x3b2;1-3Gal&#x3b2;1-4Glc, Gal&#x3b2;1-6Gal&#x3b2;1-6Gal&#x3b2;1-4Glc, Gal&#x3b2;1-6Gal&#x3b2;1-3Gal&#x3b2;1-4Glc, Gal&#x3b2;1-3Gal&#x3b2;1-6Gal&#x3b2;1-4Glc, Gal&#x3b2;1-3Gal&#x3b2;1-3Gal&#x3b2;1-4Glc and combinations thereof and 2-50 wt % of at least one sialylated oligosaccharide selected from the group consisting of NeuAc&#x3b1;2-3Gal&#x3b2;1-4Glc, NeuAc&#x3b1;2-6Ga1&#x3b2;1-4G1c and combinations thereof. The invention extends to food products comprising said preparation and to the use of the preparation in the prevention and treatment of infections.

Synbiotic mixture

This invention relates to a preparation comprising a probiotic bacterial strain and a prebiotic mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group comprising Ga1NAc&#x3b1;1,3Ga1&#x3b2;1,4G1c and Ga1&#x3b2;1,6Ga1NAc&#x3b1;1,3Ga1&#x3b2;1,4G1c, 20-95 wt % of at least one neutral oligosaccharide selected from the group comprising Ga1&#x3b2;1,6Ga1, Ga1&#x3b2;1,6Ga1&#x3b2;1,4G1c Ga1&#x3b2;1,6Ga1&#x3b2;1,6G1c, Ga1&#x3b2;1,3Ga1&#x3b2;1,3G1c, Ga1&#x3b2;1,3Ga1&#x3b2;1,4G1c, Ga1&#x3b2; 1,6Ga1&#x3b2; 1,6Ga1&#x3b2; 1,4GIc, Ga1&#x3b2; 1,6Ga1&#x3b2; 1,3Ga1&#x3b2; 1,4GIc Ga1&#x3b2; 1,3Ga1&#x3b2; 1,6Ga1&#x3b2; 1,4GIc and Ga1&#x3b2;1,3Ga1&#x3b2;1,3Ga1&#x3b2;1,4G1c and 2-50 wt % of at least one sialylated oligosaccharide selected from the group comprising NeuAc&#x3b1;2,3Ga1&#x3b2;1,4G1c and NeuAc&#x3b1;2,6Ga1&#x3b2;1,4G1c. The invention extends to food products comprising said preparation and to the use of the preparation in the prevention and treatment of infections.

An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between 1 and 10 with the proviso that if n has the value 1 R is a threonine residue or a serine residue and if n has a value between 2 and 10 the peptide contains at least one threonine or serine residue, m has a value between 2 and 4 and at least 20 mol % of the ingredient is N-acetyl-neuraminic acid.

Oligosaccharide ingredient

An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between (1) and (10) with the proviso that if n has the value (1) R is a threonine residue or a serine residue and if n has a value between (2) and (10) the peptide contains at least one threonine or serine residue, m has a value between (2) and (4) and at least (20) mol % of the ingredient is N-acetyl-neuraminic acid.

An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.

Oligosaccharide mixture

An oligosaccharide mixture comprising 5-70 wt % of at least one N-acetylated oligosaccharide selected from the group comprising GalN Ac&#x3b1;1,3Gal&#x3b2;1,4Glc and Gal&#x3b2;1,6GalN Ac&#x3b1;1,3Gal&#x3b2;1,4Glc, 20-90 wt % of at least one neutral oligosaccharide selected from the group comprising Gal&#x3b2;1,6Gal, Gal&#x3b2;1,6Gl&#x3b2;1,4Glc Gal&#x3b2;1,6Gal&#x3b2;1,6Glc, Gal&#x3b2;1,Gal&#x3b2;1,3Glc, Gal&#x3b2;1,3Gal&#x3b2;1,4Glc, Gal&#x3b2;1,6Gal&#x3b2;1,6Gal&#x3b2;1,4Glc, Gal&#x3b2;1,6Gal&#x3b2;1,3Gal&#x3b2;1,4Glc, Gal&#x3b2;1,3Gal&#x3b2;1,6Gal&#x3b2;1,4Glc and Gal&#x3b2;1,3Gal&#x3b2;1,3Gal&#x3b2;1,4Glc and 5-50 wt % of at least one sialylated oligosaccharide selected from the group comprising NeuAc&#x3b1;2,3Gal&#x3b2;1,4Glc and NeuAc&#x3b1;2,6Gal&#x3b2;1,4Glc; food products comprising said oligosaccharide mixture.

A liquid milk product, including a milk and a whey, but other than sweet whey, is demineralized by an electrodeionization process by passing the product to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Demineralization of milk and milk-derived products by electrodeionization

Sweet whey is demineralized by an electrodeionization process by passing sweet whey to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Demineralization of sweet whey by electrodeionization

Process for the preparation of fluoridated casein micelles, in which at least 100 ppm of a soluble fluoride salt are added of a solution comprising micellar casein and the fluoridated micellar casein is isolated. Food or pharmaceutical composition for treating dental caries or plaque comprising an effective quantity of fluoridated micellar casein or its micellar subunits.

Fluoridated micellar casein

A sterilized milk composition is based upon the natural constituents of milk and has reduced phosphorous, sodium, potassium and citrate contents. The composition is derived, in particular, from skimmed milk and has a non-fat dry matter solids content which includes, by weight based upon the weight of the non-fat solids, from 33% and 36% protein, 48% to 58% lactose and 3% to 5% minerals, and the minerals include a calcium content in an amount of from 75% to 100% of that of the skimmed milk, a phosphorous content in an amount of from 50% to 75% of that of the skimmed milk, a sodium content in an amount of from 5% to 20% of that of the skimmed milk, a potassium content in an amount of from 5% to 20% of that of the skimmed milk and a citrate content in an amount of from 10% to 30% of that of the skimmed milk.

Milk composition having reduced mineral content

A dairy composition is prepared by ultrafiltering or microfiltering a skimmed milk to obtain a retentate having a skimmed milk/retentate volume ratio of from 3-6 and by mixing lactose with the retentate to provide a composition having nonfat dry matter solids in an amount of from 20% to 30% by weight and which has by weight, based upon a weight of non-fat solids in the composition, from 33% to 36% protein, from 48% to 58% lactose and from 3% to 5% minerals, wherein the calcium content is from 75% to 100% that of the milk, a phosphorous content is from 50% to 75% that of the milk, a sodium content is from 5% to 20% that of the milk, a potassium content is from 5% to 20% that of the milk, and a citrate content is from 10% to 30% that of the milk.

Processes for the preparation of concentrated milk products

Dental caries are prevented by contacting teeth with an edible composition containing micellar casein which has been isolated from an animal milk and which is incorporated in the composition in an amount sufficient to inhibit oral colonization by Streptococcus sobrinus.

Prevention of dental caries

Kappa-caseino-glycomacropeptide (CGMP) is industrially produced from a whey product concentrated in proteins partly freed from lactose by selective precipitation of the residual whey proteins with ethanol from the supernatant collected after separation of the flocculate obtained by heat treatment in acidic medium.

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Saint-Legier, Switzerland

Rafael Berrocal