Nestec S.a.

Steven S Kwon

Dharam Vir Vadehra

Elaine Regina Wedral

Gene Frank Clyde

Chandrasekhara Reddy Mallangi

Arturo F Guerrero

Constance Whippie

Claude Lecouteux

Cheryl A Groesbeck

Constance L Smith

Jeffrey H Main

Nagendra Rangavajhyala

Michael A Marsico

Shirley A Duboff

Edward R Castle

Marianne Dorothy Potter

Infant formulas and methods of providing nutrition to an infant are provided. The formula includes soy hydrolysate and other nutrients.

Soy hydrolysate based nutritional formulations

A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.

Cheese flavor

Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having a degree of conversion of greater than 90%, with the liquid food product. Liquid food products which may be so treated include, in particular, coffee, tea, or cocoa beverage-component solids which provide beverage products. Additionally, an enzymatically hydrolyzed phospholipid composition having a degree of conversion greater than 90% may be obtained by hydrolyzing phospholipids in an aqueous medium, wherein the amount of water is greater than one part per part phospholipids, under agitated conditions so that a degree of conversion greater than 90% is obtained.

Process for reducing spoilage of sterilized liquid products

The salty taste of a food or beverage is enhanced by adding to the food or beverage a dehydrated composition containing from about 15% to about 65% by weight of an ammonium salt and from about 35% to about 85% by weight of a proteolyzed protein. The dehydrated composition contains from about 0.2% to about 3% free lysine and from about 0.2% to about 3% free arginine.

Compositions to enhance taste of salt used in reduced amounts

A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the cheese.

Process for preparing a blue cheese flavorant

A fermented pectin-based substance containing diacetyl is prepared by fermenting an aqueous pectin slurry with a lactic acid-producing bacteria under aerobic conditions. Prior to fermentation, the pectin may be incubated with a pectinase.

Diacetyl production

Emulsifying agents are prepared by sequentially treating a biological material with a protease and with a lipase. The enzymatically treated biological material may be pasteurized during or following the enzymatic treatment.

Process for preparing emulsifying agents

A culture of lactobacilli is added to and heated with a protease hydrolyzed beef juice concentrate at a temperature of from 50.degree. C. to 60.degree. C. to hydrolyse polypeptides contained in the protease hydrolyzed concentrate to enhance the flavor of the concentrate.

Beef flavor

A beverage composition is provided which contains a beverage vehicle containing milk protein, a beverage base of coffee or tea, kappa carrageenan and buffering and chelating agents including a phosphate and at least one of sodium alginate and propylene glycol alginate. The beverage composition is heat treated for sterilizing it and may be aseptically packaged for a long shelf life at room temperature.

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New Milford, CT, United States of America

Steven S Kwon