Roquette Frères

The present application is about the non-therapeutic use of 1,4:3,6-dianhydrohexitols, preferably isosorbide, as a soothing agent in cosmetic compositions. Isosorbide is able to reduce or eliminate at least one non-pathological physical sensation chosen from burning sensations, warmth, tightness, tingling, numbness and/or itching, said sensation occurring on the skin and/or on the oral mucosa. Isosorbide may be applied as a cosmetic care to alleviate these non-pathological sensations either before, during or after their occurrence, as a dedicated care or inside a cosmetic product containing factors of chemical aggression, such as surfactant or organic acids.

The present disclosure relates to 1,4:3,6-dianhydrohexitol, specifically isosorbide, and compositions comprising 1,4:3,6-dianhydrohexitol for treating oral inflammatory conditions. These conditions, which include both oral mucosal inflammation and periodontal diseases, are characterized by elevated levels of pro-inflammatory mediators, particularly IL-1 alpha and IL-8. Using the EpiOral^™ model, isosorbide has demonstrated significant ability to reduce IL-1 alpha secretion and IL-8 gene expression in inflamed oral epithelial cells. These results support its therapeutic relevance in treating oral inflammatory conditions through modulation of key inflammatory mediators.

The present invention concerns a non-dairy fermented food product comprising fava bean protein with improved aspect and texture.

The invention relates to a method for preparing thermally modified starch, characterized in that it comprises the steps consisting of: (i) preparing a starch milk having a solids content comprised between 30 and 40%, preferably between 35 and 37% by weight, (ii) adding into the starch slurry both citric acid and sodium carbonate so as to obtain a pH between 6 and 9, (iii) allowing stabilizing for 15 minutes to 2 hours, (iv) filtering and drying to an equilibrium moisture content of between 9% and 15%, preferably about 12%, (v) heating to a temperature between 120°C and 200°C, preferably between 150°C and 180°C, more preferably between 160°C and 170°C, for a period lasting from 0.5 to 6 hours of reaction time, (vi) resuspending, correcting the pH, washing and again drying the thermally modified starches thus obtained.

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