Rhodia Limited

University of California

Danisco US Inc.

Danisco A/s

Dsm Food Specialties USA Inc.

William Robert King

Xintian Ming

Jayarama K Shetty

David A Mills

J Bruce German

Carlito Bangeles Lebrilla

Samara Freeman

Mariana Barboza

Wayne E Henderson

Jan Payne

Douglas Lynn Willrett

The present invention provides galacto-oligosaccharide compositions that preferentially stimulate growth of specificspecies and subspecies.

Prebiotic oligosaccharides

The invention pertains to an in situ process for producing fructooligosaccharides in a food product by contacting the food product with a fructosyltransferase to enzymatically convert sucrose to fructooligosaccharides in the food product. The increase in fructooligosaccharides results in an increase in dietary fiber content of the food product.

Situ fructooligosaccharide production and sucrose reduction

Antibacterial compositions effective against both gram positive and gram negative vegetative bacteria plus harmful gram positive sporeforming bacteria include propionibacterial metabolites in combination with two or more of the following: a lantibiotic; a lytic enzyme; and an organic acid or its salt. Methods of use are provided, as well as food products treated with these antibacterial compositions.

Composition having bacteristatic and bactericidal activity against bacterial spores and vegetative cells and process for treating foods therewith

An antibacterial composition comprising: (a) a first component including at least one gram positive bacteristatic or bactericidal compound selected from the group consisting of: antibiotics, pediocin, and lacticin class bacteriocins, and lytic enzymes; and (b) a second component including at least one compound selected from the group consisting of hops acids, or hops acid derivatives, hops resin; and hops resin derivatives; and the method of applying said composition to the surfaces of solid food.

Antibacterial composition for control of gram positive bacteria in food applications

An antibacterial composition of matter comprising: (a) one or more hops acid or hops acid derivatives or hops resin or hops resin derivatives; and (b) one or more food grade surfactants, surface active agents, chelating agents, antioxidants, and/or organic acids is provided.

Hops acid antibacterial compositions

An antibacterial composition comprising: (a) a first component including at least one gram positive bacteristatic or bactericidal compound selected from the group consisting of lantibiotics, pediocin, and lacticin class bacteriocins, and lytic enzymes; and (b) a second component including at least one compound selected from the group consisting of hops acids and hops acid derivatives, and the method of applying said composition to the surfaces of solid food.

A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated lactalbumin which improves shelf life and flavor of yogurt product mix by accentuating development of S. thermophilus and utilizing same for the fermentation of the yogurt base.

Growing community of inventors

Walnut Creek, CA, United States of America

William Robert King