Nestec S.a.

L'oreal

Thomas Raab

Rachid Bel-Rhlid

Nicolas Page

Isabelle Castiel

Vanessa Crespy

Pieter Berends

Yvette Fleury Rey

Helge Ulmer

Karin Kraehenbuehl

Silke Schopp

David Nikolic

Daniel Sebastian Appel

Dac Thang Ho

Stephan Palzer

Christophe Cavin

The present invention relates to compositions of rosmarinic acid or its derivatives and to the use of a hydrolytic enzyme or of microorganism containing or producing hydrolytic enzymes in these compositions. The invention also pertains to methods for improving the biological effects of the rosemary extracts and for administering such compositions to a human or animal subject for improving the skin, coat, hair or health of the subject.

Biological effects of compositions of rosmarinic acid

Biological effects of compositions comprising rosmarinic acid

A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting ofand. The base is not purified by crystallization or chromatographic methods.

Natural taste enhancing savoury base and a process for its preparation

The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the compositions of the invention is consumed chlorogenic acids present in coffee extract is hydrolysed to improve antioxidant and/or anti-inflammatory properties compared to a similar conventional beverage.

Compositions for preparing a coffee beverage comprising hydrolysed chlorogenic acid

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Grandvaux, Switzerland

Thomas Raab