Nestec S.a.

Societe Des Produits Nestle S.a.

Zdenek Kratky

Ferdinand Haschke

Dharam Vir Vadehra

Olivier Ballevre

Martinas Jurgis Kuslys

John S Tandy

Niklaus Meister

Rolf Jost

Marie-Christine Secretin

Jean-Claude Maire

Florence Rochat

Matthew David Steven

Anne-Lise Carrie

Lawrence Allan Kibler

Werner Bauer

Harriet Link-Amster

John Bruce German

Matthew Steven

The use of docosahexaenoic acid in the manufacture of a composition for administration to a pregnant woman for reducing the risk of development of overweight or obesity of the baby in infancy and/or early childhood.

Maternal supplement

A composition for an infant formula which includes casein protein and whey protein; a method of producing the composition; use of the composition in the manufacture of a medicament or nutritional product for addressing malnutrition; and a method of addressing malnutrition which includes administering an effective amount of the composition are provided. The composition includes protein, free arginine; tryptophan and histidine, a lipid source and a carbohydrate source. In addition, the whey protein is sweet whey protein from which caseino-glyco-macropeptide has been removed.

Composition comprising casein protein and whey protein

A prebiotic for enhancement of an immune response, a nutritional composition for enhancement of an immune response; use of a prebiotic in the manufacture of a medicament or nutritional composition for enhancement of an immune response; use of a prebiotic in the manufacture of a medicament or nutritional composition for the prevention or treatment of measles; a method of enhancing an immune response which comprises administering an effective amount of a prebiotic; and a method of prevention or treatment of measles which comprises administering an effective amount of a prebiotic. In preferred embodiments the prebiotic comprises a fructo-oligosaccharide.

Immune response enhancement methods

A composition for an infant formula which comprises a low threonine content; a method of producing the composition; use of the composition in the manufacture of a medicament or nutritional product for addressing the nutritional needs and providing healthy growth of an infant; and a method of addressing the nutritional needs and providing healthy growth of an infant which comprises administering an effective amount of the composition. A preferred embodiment of the composition comprises all of: i) acid whey protein or sweet whey protein from which caseino-glyco-macropeptide has been removed; and ii) free arginine; and iii) free histidine; and iv) free tyrosine or free tryptophan or tryptophan rich milk protein or a mixture thereof.

Composition for an infant formula having a low threonine content

Cheese flavorant compositions are prepared by mixing a lipolyzed cream prepared from a heavy cream, a lipolyzed cheese prepared from a hard, ripened cheese, and a proteolyzed cheese prepared from a hard, ripened cheese.

Preparation of cheese flavorant compositions

Cheese flavorant compositions of a mixture of lipolysed cream and proteolysed hard, ripened cheese are prepared from enzymatically modified heavy cream and enzymatically modified hard, ripened cheese.

Flavoring composition

A mushroom flavorant is prepared by contacting homogenized mushrooms in an aqueous medium with a water-soluble salt of linoleic acid and with oxygen. The flavorant may be further enhanced by adding carob bean extract to the treated homogenate. The treated homogenate may be combined with carriers and other additives and spray-dried.

Mushroom flavorant

Naringin is selectively cleaved into L-rhamnose and naringenin-t-7-glucoside by heating naringin in solution under particular conditions of acid hydrolysis. Upon cooling the reaction medium, a liquid phase containing L-rhamnose and a semi-solid phase containing naringenin-7-O-glucoside are obtained from which those compounds may be isolated.

Selective cleavage of naringin

The color of green vegetables is stabilized by heating them in water at a temperature of from 50.degree. C. to 70.degree. C. for from 1 minute to 6 minutes, draining them and then refrigerating them at a temperature from 0.degree. C. to 12.degree. C.

Growing community of inventors

New Milford, CT, United States of America

Zdenek Kratky