Process for preparing a food product

A process is provided to acidify a food product using a natural extract from tomatoes

Tomato-derived thickening agent

The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry weight basis, it contains: 0.1-3 wt.% of lycopene; 14-34 wt.% of protein; 11 -35 wt.% of pectin; 17-39 wt.% of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thickening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice

Umami active fraction, method to prepare the same, method of enhancing umami taste and method of preparing a food product

The present invention relates to a novel method for preparing an umami active fraction for enhancing umami taste

Flavour enhancing fractionated tomato extract and compositions comprising the same

The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting tomato-like smell or taste

Umami active fraction and method to prepare the same

The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products

Tomato product and process to prepare the same

The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products

Understanding myopia: Pathogenesis and mechanisms

Myopia is a common refractive error, characterized by an excessive increase in axial length relative to the refractive power of the eye. Despite much research, the mechanisms underlying the development of myopia are unknown. A large body of work on animal models (such as chicks, guinea pigs, and monkeys) has been instrumental to our understanding of visually guided ocular growth, and potential mechanisms leading to myopia. These studies have shown that experimentally degrading the quality of the image formed on the retina by introducing translucent diffusers (i.e., form-deprivation), or altering the focal point of the image with respect to the retinal plane by imposing plus or minus lenses to the eyes (i.e., lens induced defocus) results in abnormal eye growth and development of reflective errors. Ocular changes in response to form-deprivation and lens induced defocus are primarily associated with changes in axial length (mainly due to changes in vitreous chamber depth) and choroidal thickness. These experimentally induced ocular changes quickly revert to normal upon removal of the imposed optical treatment. Physiological changes in retinal cells and neurotransmitters (such as dopamine), presence of ocular aberrations, altered accommodative response to visual stimuli, and even subtle variations in natural circadian rhythms of axial length may all influence ocular growth, and hence susceptibility to myopia. In fact, several optical interventions alter ocular aberrations, peripheral refraction, and the accommodative response of the eye in an attempt to arrest myopia development. Epidemiological studies have also linked excessive near work, better socioeconomic status, and urbanization to myopia, although the exact cause for these associations remain elusive. Based on decades of work on the effects of ambient lighting on refractive development in laboratory animals, recent clinical studies have revealed protective effects of greater outdoor exposures on development and progression of myopia in children. Experimental models continue to provide valuable information on the cellular and biochemical mechanisms of myopia.</p