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A composite ice confectionery article is made by bringing ice confectionery into contact with a biscuit-like mass, wherein the biscuit-like mass is liquid and pumpable at a temperature of 10°C and above and has a biscuit-like consistency on storage and consumption.

The invention relates to a packaging bag (1) for accommodating semifinished foodstuff products, having an outer enclosure made of packaging material sheets which are connected to one another by border seams along the bag edges, it being the case that the bag (1) is open along at least one of its edges (5) for the filling operation and, following the filling operation, can be closed by virtue of said open edge (5) being sealed, it being the case that the bag (1) has an inner separating sheet (6) which has a free edge (9) and further edges incorporated essentially into the bag border seams and which, prior to the filling operation, divides the bag interior into two open chambers (7, 8), and the inner separating sheet (6), in the region of its free edge 9, can be connected, by way of a first sealing seam, to the inner wall of one of the two packaging material sheets, a first closed chamber (7) being formed in the process, and then the open edge (5) of the bag (1) can be closed by a separate, second sealing seam, a second closed chamber been formed in the process.

The present invention relates to a sealed flexible cartridge (1) , designed to be extracted under pressure, containing a substance for the preparation of a beverage, consisting of a first (3) and a second sheet (4) of circular, oval or polygonal shape which leave between them a space for the substance (2) and are welded together around their periphery (5), the first sheet (3) being made of a material chosen from filter paper, a non-woven and a semi-rigid material and the second sheet (4) being made of a material chosen from filter paper, a non-woven and a composite, in which the first sheet is such that it allows water at atmospheric pressure to pass through it or by piercing with a piercing means and the second sheet (4) is such that it allows water to pass through it only if an overpressure of between 0.1 and 3 bar is achieved during extraction from the said cartridge (1).

A calcium-fortified milk or dairy-based product comprising a calcium source and a food-grade polyphosphate having at least six phosphate groups.

The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.

A nutritional or therapeutic composition for oral administration which comprises a naturally occurring precursor that is metabolised to a compound having anandamide activity for use as a medicament or nutritive product. In addition the invention includes a method of production of the composition, use of the composition in the manufacture of a nutritional composition for the treatment or prevention of a behavioural disorder; and a method of treatment or prevention of a behavioural disorder which comprises administering an effective amount of the composition. In a preferred embodiment the composition comprises a triacylglycerol having palmitate and arachidonate attached to its backbone wherein arachidonate is at the sn-1 and sn-2 positions.

The present invention pertains to novel microorganisms of the family Lactobacillaceae, especially to microorganisms of the genus Lactobacillus, that are useful in preventing or treating diarrhoea. In particular, the present invention relates to the use of said micro-organisms for the preparation of an ingestable support and to a composition containing the same.

A method of treating fresh cocoa beans before fermentation which comprises passing the fresh beans dynamically through a depulper to remove up to 80% by weight of pulp based on the original weight of the pulp.

Frozen confectionery preserving its unctuosness and exhibiting reduced crystalline growth during a heat shock followed by refreezing, and comprising fat, sweetener, milk solids-not-fat and water, characterized in that the sum of the quantities of starch and milk solids-not-fat is between 2.5 and 18 % and in that the starch/milk solids-not-fat weight ratio is between 0.03 and 1.5. Process for manufacturing such a frozen confectionery.

A method of producing a beta-glucan; use of a non-pathogenic saprophytic filamentous fungus or composition comprising it for providing a beta-glucan and thereby improving food structure, texture, stability or a combination thereof; use of a non-pathogenic saprophytic filamentous fungus for providing a beta-glucan and thereby providing nutrition; and use of a fungus or composition comprising it in the manufacture of a medicament or nutritional composition for the prevention or treatment of an immune disorder, tumour or microbial infection.

A composition comprises an unesterified sterol and a crystal modifier including sorbitan tristearate (STS). Prefered embodiments include an additional compound selected from the group consisting of sorbitan monostearate (SMS), one or more monoglycerides, one or more diglycerides, propyleneglycolmonosterate (PGMS) or a combination of two or more thereof. The composition is stable, has a long shelf life and sterols in the composition do not recrystalise. The composition can be used for lowering LDL cholesterol levels.

Process for packaging vegetable tissue cultivated in vitro, in which, in a sterile receptacle, the cultivated tissue is placed between the faces of two solid supports impregnated with a liquid nutrient medium, the vegetable tissues being held fast to at least one of the faces of the supports by capillary action, and at least one of the other faces of the supports also being held fast to one of the walls of the receptacle by capillary action, and the tissue is stored.

International audience; Solid Oral Dosage Forms (SODF) are the most popular oral drug delivery forms, but they can be difficult to swallow, especially for patients suffering from swallowing disorders. This study investigated the dynamics of different combinations of liquid carriers and SODF during the oral phase of swallowing using an in vitro model. The rheological properties of the carriers were characterized using shear and extensional rheometry, and their effect on bolus velocity, bolus shape, post-swallow residues, and SODF position within the bolus was evaluated. The latter has been identified as a novel and promising variable to discriminate between alternative formulations. When swallowed with water, capsules and tablets did not impact significantly the velocity of the bolus, but they lagged behind the liquid bolus, suggesting that low viscosity Newtonian fluids are not efficient carriers for SODF. Increasing the viscosity of the carrier at high shear rates improved the ability of the liquid to transport the SODF but also increased the amount of post-swallow residues. At equivalent shear viscosity, elastic and extensionalproperties of carriers influenced positively the position of the SODF in the bolus. Capsules and tablets were transported toward the front of these boluses, during the oral phase of swallowing, which is considered beneficial to avoid SODF sticking to the mucosa in the following stages of swallowing. Thin elastic liquids appear as an interesting option to promote safe swallowing of capsules and tablets. Clinical studies are, however, necessary to confirm this positive effect in healthy and dysphagic patients.