Entries |
Document | Title | Date |
20080248181 | Method For Conditioning Milk, and the Products Obtained and Obtainable Therewith - The invention relates to a method for conditioning milk and milk products, and in particular for controlling the gas composition in the milk at any time or during the complete treatment process. Further, the invention relates to the milk and milk products obtained and obtainable from this method, which milk and milk products possess improved properties. In particular, an improved light stability is obtained. | 10-09-2008 |
20080248182 | Device with a Membrane on a Carrier, as Well as a Method for Manufacturing Such a Membrane - A membrane on a carrier for filtration of liquids includes a carrier and a membrane. Also described is a method for manufacturing a membrane on a carrier as disclosed. Additionally described is the application of a membrane on a carrier as well as to a module including such a membrane. Also described is a method for determining fracture in such a membrane on a carrier. | 10-09-2008 |
20080311269 | Casein Producing Method and a Device for Carrying Out Said Method - The invention can be used in varies industries, in particular, in the food, paper, chemical and pharmaceutical industries. | 12-18-2008 |
20090061064 | PLANT STEROL-CONTAINING MILK BEVERAGE AND PROCESS FOR PRODUCTION THEREOF - The present invention provides a plant sterol-containing milk beverage with excellent quality retention and stability, in which the plant sterol remains emulsified stably during long-term storage. The plant sterol-containing milk beverage contains a plant sterol, a milk ingredient, and at least one emulsifier selected from (a) an organic acid monoglyceride and sodium caseinate, and (b) microcrystalline cellulose. The milk beverage may further contain at least one member selected from the group consisting of sucrose fatty acid esters, xanthan gum, native gellan gum, and carageenan. | 03-05-2009 |
20090092729 | OLIGOSACCHARIDE MIXTURE - An oligosaccharide mixture comprising 5-70 wt% of at least one N-acetylated oligosaccharide selected from the group comprising GalN Acα1,3Galβ1,4Glc and Galβ1,6GalN Acα1,3Gal⊕1,4Glc, 20-90 wt % of at least one neutral oligosaccharide selected from the group comprising Galβ1,6Gal, Galβ1,6Glβ1,4Glc Galβ1,6Galβ1,6Glc, Galβ1,Galβ1,3Glc, Galβ1,3Galβ1,4Glc, Galβ1,6Galβ1,6Galβ1,4Glc, Galβ1,6Galβ1,3Galβ1,4Glc, Galβ1,3Galβ1,6Galβ1,4Glc and Galβ1,3Galβ1,3Galβ1,4Glc and 5-50 wt % of at least one sialylated oligosaccharide selected from the group comprising NeuAcα2,3Galβ1,4Glc and NeuAcα2,6Gaβ1,4Glc; food products comprising said oligosaccharide mixture. | 04-09-2009 |
20090104335 | Healthy Food Product - Food product comprising a peptide, said peptide being characterized by having a number of amino acids from 4 to 20, and having a net positive charge of 1 or higher as determined by summation of the charges of the individual amino acids of the peptide at pH 6.5, with the proviso that the peptide is not a β-peptide. | 04-23-2009 |
20090162517 | Chilled Nutritional Emulsions - Disclosed are nutritional emulsions comprising fat, protein and carbohydrate. The emulsions include a V-complex or aqueous phase comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10; wherein the nutritional emulsion has a first viscosity at 20° C. of less than about 300 cps and a second viscosity at a temperature of from 0° C. to 8° C. that is at least about 50 cps higher than said first viscosity. Also disclosed is a process for the making the nutritional emulsion. The nutritional emulsions develop a surprisingly thick, creamy texture when chilled prior to use. | 06-25-2009 |
20090169699 | METHODS FOR SEPARATING CASEIN FROM SOLUBLE PROTEINS IN A COMPOSITION - Methods for separating casein from soluble proteins in a composition. The method includes: adding a phosphate solution to the composition, mixing to form a mixture, freezing the mixture to obtain a frozen mixture, thawing the frozen mixture to obtain casein-containing aggregates in the mixture, and then centrifuging the mixture to obtain a supernatant traction and a casein-precipitate fraction. The supernatant fraction contains the soluble protein, which may be isolated by subjecting the supernatant fraction to a purification process. The method can be applied to purify a recombinant protein from the milk of a transgenic mammal. | 07-02-2009 |
20090169700 | Healthy Food Product - Food product comprising a peptide, said peptide being characterized by having a number of amino acids from 6 to 20, and wherein the peptide is substantially water-insoluble at 20° C. and a pH of 6.5, as evidenced by a measurable turbid appearance if 10 mg of the peptide is mixed with 10 ml of de-mineralised water at 20° C. and pH 6.5 and wherein the net charge of said peptide is 0 as determined by summation of the charges of the individual amino acids of said peptide at pH 6.5 and wherein if the peptide is a hexa-peptide 6 amino acids of said peptide are selected from the group consisting of A, V, L, I, P, W, F and M. | 07-02-2009 |
20090169701 | SALT REPLACEMENT MIXTURE WITH REDUCED NACL CONTENT - The invention relates to a salt substitute mixture containing NaCl, KCl and sodium gluconate. The ratio by weight of KCl to sodium gluconate ranges from 1.5:1 to and the proportion of NaCl is at least 45% by weight. Furthermore, the invention relates to the use of the mixture in the food industry and as a spice mixture. | 07-02-2009 |
20090297683 | A METHOD FOR FORTIFYING FOOD STUFF WITH PHYTONUTRIENTS AND FOOD PRODUCTS OBTAINED THEREBY - The present invention provides a method for fortifying food stuff with an effective health-beneficial amount of tomato phytonutrients, wherein the flavor of said food stuff is not substantially effected by said tomato phytonutrients, comprising of adding to food stuff tomato oleoresin or components thereof in an amount which will not substantially affect the flavor of the food stuff. The present invention further discloses tomato phytonutrient fortified food stuff, wherein the flavor of said food stuff is not substantially effected by the tomato phytonutrients. The present invention further provides a method for obtaining the health benefits associated with the consumption of tomato phytonutrients, comprising of administering to a subject tomato-phytonutrient-fortified food stuff of the present invention. | 12-03-2009 |
20100003395 | DAIRY PRODUCT AND METHOD FOR PRODUCING THE SAME - The present invention provides a dairy product which endures cryopreservation for a long period, and also has viscosity suited for use in a dispenser for beverage. An emulsified composition containing a milk fat content, a milk protein content, a disaccharide alcohol and an emulsifier in a certain ratio is prepared. A ratio of each component of the emulsified composition can be obtained by accurately adjusting the amounts of raw materials such as milk, whole milk powders, butter, cheese, cream, condensed milk, butter oil, butter milk and butter milk powders serving as a milk fat source and a milk protein source; a disaccharide alcohol; an emulsifier; and moisture. | 01-07-2010 |
20100021612 | METHOD FOR THE PRODUCTION OF FUSION PROTEINS IN TRANSGENIC MAMMAL MILK - Desirable fusion proteins can be produced in and purified from the milk of transgenic animals. The peptides are made as fusion proteins with a suitable fusion partner such as human alpha-fetoprotein. The fusion partner protein acts to promote and increase the half-life of the overall molecule as well as having therapeutic effects on its own. The fusion protein is typically produced through the use of transgenic animals and can be purified away from the now the milk or other bodily fluid of such an animal by an affinity purification method. A particular advantage of producing peptides via this route, in addition to the obvious advantages of high yield and biocompatibility, is that specific post-translational modifications, such as carboxy terminal amidation, can be performed in the mammary gland. Biologically active polypeptides comprising a therapeutically active polypeptide fused to human alpha-fetoprotein fragment or a variant thereof, methods for the preparation thereof, nucleotide sequences encoding such fusion polypeptides, expression cassettes comprising such nucleotide sequences, self-replicating plasmids containing such expression cassettes, and pharmaceutical compositions containing said fusion polypeptides. | 01-28-2010 |
20100047428 | METHOD FOR THE EXTRACTION OF ONE OR SEVERAL PROTEINS IN MILK - The invention is related to a process for extracting at least one protein present in milk, said protein exhibiting an affinity for the complexed or non-complexed calcium ions of said milk, comprising the following steps consisting of:
| 02-25-2010 |
20100055286 | LOW-LACTOSE AND LACTOSE-FREE MILK PRODUCT AND PROCESS FOR PRODUCTION THEREOF - The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process. | 03-04-2010 |
20100159105 | Food Composition Containing Polyphenols - Food composition having a pH of between 4.8 and 7.5 containing at least 100 mg/l, preferably at least 300 mg/l of a (catechins-Zn | 06-24-2010 |
20100297329 | SPREADABLE DAIRY PRODUCT - The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10 s. | 11-25-2010 |
20100303992 | MILK FAT SUBSTITUTE AND PRODUCTION METHOD THEREFOR - The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted mil, milk formulas, cheeses and other products. | 12-02-2010 |
20100316783 | FOOD WITH DEPRESSION - [Object] To provide a food product that exhibits excellent solubility, such as solid milk. | 12-16-2010 |
20110020523 | Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment - A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour-water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry. | 01-27-2011 |
20110045159 | OLIGOSACCHARIDE INGREDIENT - An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between (1) and (10) with the proviso that if n has the value (1) R is a threonine residue or a serine residue and if n has a value between (2) and (10) the peptide contains at least one threonine or serine residue, m has a value between (2) and (4) and at least (20) mol % of the ingredient is N-acetyl-neuraminic acid. | 02-24-2011 |
20110045160 | SATIETY INDUCING FOOD COMPOSITION - The present invention relates to a method for preparing a satiety inducing food composition based on a dry food powder composition which upon reconstitution in a liquid, e.g. water, and subsequent consumption, induces satiety. The resulting food compositions have an optimised combination of protein and fibres, consistency, energetic value which together promote an optimised fullness sensation upon consumption. The present invention thus also relates to the use of the dry food powder for the preparation of a satiety inducing food composition. | 02-24-2011 |
20110059220 | LACTOSE-FREE MILK PRODUCT AND PROCESSES FOR PRODUCING THE SAME - The invention relates to processes for the separation of milk components by membrane-based processes. The invention also provides processes for producing lactose-free milk products from fractioned milk components, and lactose-free milk products that are prepared from fractionated milk components. | 03-10-2011 |
20110076378 | Method and system for flash freezing energy drinks and making beverages therefrom - An apparatus and method of flash freezing an energy beverage liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired and then reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads. | 03-31-2011 |
20110081473 | FOOD INGREDIENT HAVING MILK TASTE-ENHANCING ACTION, PRODUCTION METHOD THEREOF, METHOD OF ENHANCING MILK TASTE OF FOOD OR SEASONING AND MILK TASTE-ENHANCED MILK-BASED HARD CANDY - An object of the invention is to provide a food ingredient having strong milk taste-enhancing action without providing coarse taste, a production method thereof, a method of improving milk taste, a milk-based hard candy, in particular a milk-based nonsugar hard candy, having a delicious milk taste that is produced with a food ingredient that can replace part or most of the dairy product at low cost. | 04-07-2011 |
20110117261 | FAT-AND-OIL COMPOSITION, AND OIL-IN-WATER EMULSIFIED PRODUCT CONTAINING THE FAT-AND-OIL COMPOSITION - Fat-and-oil composition comprising fat-and-oil A (foA), foB, foD and optional foE as defined below and meeting the following conditions: FoA; fat-and-oil including lauric fat-and-oil, etc., FoB; transesterified oil of foC wherein the contents of saturated and unsaturated fatty acids having 16 or more carbon atoms are in specific ranges, respectively, FoD; fat-and-oil containing XOX-type triacyl glycerols in a content of 30% by mass or more, FoE; fat-and-oil ingredient which is derived from vegetable fats and oils and does not belong to any of foA, foB and foD; in all the fat-and-oil ingredients derived from vegetable fats and oils, the contents % by mass of foA, foB and XOX-type triacyl glycerols are 1 to 4, 10 to 20, and 40 or more but less than 60, respectively; and oil-in-water emulsified product containing the composition. | 05-19-2011 |
20110159163 | METHOD FOR FILTERING MILK - The present invention relates to industrial scale processes for increasing protein concentration in milk, particularly increasing protein concentration and reducing the mineral content in milk. | 06-30-2011 |
20110159164 | MILK COMPOSITION AND MILK-ADDED BEVERAGE, BOTH HAVING LOWER WHEY PROTEIN CONTENT - The present invention provides a new means by which milk-added beverages, in particular, milk-added coffee beverages can be prevented from developing the peculiar slack or dull flavor after heat sterilization. Specifically, the invention provides milk compositions with a reduced proportion of whey protein(s)/milk protein(s), as well as milk beverages with a reduced whey protein content. | 06-30-2011 |
20110165305 | Method for preparing a protein hydrolysate - The present invention relates to a method for preparing a protein hydrolysate. The invention further relates to a protein hydrolysate produced using the method, and to food products comprising such protein hydrolysate. | 07-07-2011 |
20110171360 | Frozen Confections Comprising Protein Hydrolysate Compositions and Method for Producing the Frozen Confections - The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus. | 07-14-2011 |
20110206821 | Milk-Based Foods and Methods Related Thereto - The present invention provides milk-based foods that are optionally gluten free, vegetarian, low or lactose free, high protein, high calcium, and can be frozen. The foods herein can be used as a main course, a side dish, or as an ingredient in other foods, including foods that have gluten or meat components. Methods to make and use the invention are also provided. | 08-25-2011 |
20110212243 | PARENTERAL SELENOMETHIONINE FOR PRODUCTION OF SELENIUM-RICH FOODS - A formulation for parenteral administration which includes selenomethionine and at least one oil-based vehicle. The formulation is used for elevating the selenium levels in the blood, milk and/or meat of an animal. These products (i.e. milk and meat) and the formulation itself are used to meet the selenium nutritional requirement for growth and health in a selenium deficient animal. | 09-01-2011 |
20110236554 | HYDROLYSED PROTEIN-POLYSACCHARIDE COMPLEXES - The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilising properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes. | 09-29-2011 |
20110256295 | METHOD FOR PREVENTING SCORCHING OF MILK-BASED PRODUCT - The invention relates to a method for manufacturing a milk-based product from which whey proteins such as beta lactoglobulm have been substantially removed, and to the use of such a product as a milk product to be heated in cooking. | 10-20-2011 |
20110281012 | FUNCTIONAL SERUM PROTEIN PRODUCT FOR USE IN INFANT FOOD AND THERAPEUTIC COMPOSITIONS AND METHODS FOR THE PREPARATION THEREOF - The invention relates to a serum protein product, suitable as an ingredient for foods and therapeutic compositions, in particular infant and baby foods. The invention also provides a method for the preparation of the serum protein product, based on micro filtration of milk. The invention provides a method for the preparation of a serum protein product, comprising the preparation of a permeate through micro filtration of cow's milk at a temperature of between 10 and 20° C. utilizing a membrane having a pore size of between 0.3 and 0.5 μm. | 11-17-2011 |
20120034367 | LACTOSE-FREE MILK PRODUCT AND PROCESSES FOR PRODUCING THE SAME - The invention relates to processes for the separation of milk components by membrane-based processes. The invention also provides processes for producing lactose-free milk products from fractioned milk components, and lactose-free milk products that are prepared from fractionated milk components. | 02-09-2012 |
20120058240 | STABLE FUNCTIONAL BEVERAGE COMPOSITIONS AND METHODS OF MAKING SAME - The invention relates to processes for manufacturing stable functional protein-containing beverage compositions, such as dairy-based beverages. A functional ingredient, such as yeast beta-glucan, is stabilized in the protein-containing composition by subjecting the composition to intense agitation, e.g. homogenization or sonication. Advantageously, these processes permits heat-treatment of the functional beverage composition for extended shelf-life of the final product. Stable functional beverage compositions prepared by these processes are also provided. | 03-08-2012 |
20120070560 | LIQUID BEVERAGE WHITENER AND METHOD OF PREPARING SAME - There is provided a liquid beverage whitener containing water, an emulsifier and ultrafiltrated, concentrated milk proteins dispersed in the water with the emulsifier, wherein the fat content is less than 0.5% by mass, as well as a method of preparing a liquid beverage whitener, the method including the steps of adding ultrafiltrated, concentrated milk proteins and an emulsifier to water; and then homogenizing it to obtain a white suspension. | 03-22-2012 |
20120121788 | ISOLATION AND PURIFICATION OF COMPONENTS OF WHEY - A process for the isolation and/or purification of a desired component, particularly 3′sialyl lactose, from whey, particularly cheese whey, comprising the steps of: optionally subjecting the whey to ultrafiltration to provide a protein concentrate and a whey permeate; contacting the whey or whey permeate with at least one series of ion exchange resins, said series comprising a first weak acid cation resin, a first weak base anion resin, a second strong acid cation resin, a second weak base anion resin to demineralise the whey permeate; contacting this demineralised permeate with two final ion exchange resins comprising a strong acid cation resin and a final weak base anion resin, wherein the desired component, such as 3′ sialyl lactose, is taken up on the final anion resin; and eluting the desired component from the final anion resin. | 05-17-2012 |
20120164298 | DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same. | 06-28-2012 |
20120177802 | GREEN MILK - This invention involves in the field of food and beverage and provides green milk comprising whole milk or fermented milk and 0.1-20% by weight of natural phytonutrients or components from herbal cuisine. This invention provides green milk that has balanced nutrients and is easily digested and absorbed by children and seniors. The green milk facilitates the absorption of proteins, vitamins, mineral substances, enzymes, and natural chlorophyll, and provides necessary nutrients that may not be obtained from other daily diet. Statistics show that the green milk is of high nutrition value and the absorbed dose of proteins, vitamins, and mineral substances in green milk is increased by 12.5%˜35.7% comparing to milk only. | 07-12-2012 |
20120183664 | Liquid seasoning, beverages, method of seasoning food, and seasoned food - With a conventional method of causing impregnation of a liquid seasoning into food, it takes many hours for the liquid seasoning to substantially make permeation. Occasionally, impregnation was not at all attained. Such proposals have been made that food soaked in a liquid seasoning is pressurized, or that water content of food is dehydrated. An apparatus and a facility for carrying out processing to food need to be larger in size, thereby taking cost and being not suitable for mass production. Also, uniform permeation of the liquid seasoning in a short time was not achieved. | 07-19-2012 |
20120231145 | METHOD FOR SEPARATING SIALYLLACTOSE MATERIAL - A method for easily and efficiently separating a sialyllactose material from a milk material by exploiting the pH-dependent interactions between whey proteins and sialyllactose is disclosed. The method comprises concentrating a milk material at a pH of 5.2 or lower to obtain a concentrate, adjusting the pH of the concentrate to 5.5 or higher, and obtaining a low-molecular-weight fraction from the pH-adjusted concentrate. Since the method also allows separation of sialyllactose from lactose and minerals, sialyllactose may be obtained at high purity. The resulting sialyllactose material is highly useful for food, pharmaceutical, and other applications. | 09-13-2012 |
20120301591 | Method for Reducing the Bacterial Content of a Food and/or Biological Medium of Interest Containing Lipid Droplets - The present invention relates to a treatment method for reducing the bacterial content of a food and/or biological medium of interest containing lipid droplets, which method comprises the following steps: (a) a step of homogenization applied to said medium of interest, (b) a step of microfiltration applied to said homogenized medium of interest resulting from step (a), on a membrane having a cut-off threshold which allows at least some of said lipid droplets to penetrate into the permeate, while at the same time retaining at least some of said bacteria in the retentate, and (c) the recovery of said permeate resulting from step (b), constituting a homogenized food and/or biological medium in which the bacterial content is lower than in the medium before the implementation of said method. The method according to the invention is characterized in that:—firstly, said homogenization step (a) comprises at least two successive homogenization operations applied to said medium of interest, said homogenization operations each resulting in a reduction in the size of said lipid droplets, and—secondly, said microfiltration step (b) consists of a tangential microfiltration process. | 11-29-2012 |
20130078355 | PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM SOY ("S701" CIP) - A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product. | 03-28-2013 |
20130095224 | Microbial Reduction in Liquid, Device, System, Method and Use - The present invention relates to purification of liquid in a food processing system, such as a beverage or brine from cheese brining. A method, device, system and use for antimicrobial treatment and simultaneous particle reduction, without adding chemicals, are also provided. | 04-18-2013 |
20130129899 | MILK PROTEIN CONTAINING LIQUID BEVERAGE PRODUCTS - The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present invention. | 05-23-2013 |
20130209649 | BEVERAGE PRODUCT WITH STABLE DAIRY FOAM - The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5 wtl, preferably from 0.1 to about 1.0 wt % of a stabilizer. According to the invention the dairy foam has been applied first to an inner wall of the container along the entire circumference of said container before filling up the complete surface of the liquid so that it sticks to said inner wall. The present invention also relates to a method for manufacturing such a beverage product. | 08-15-2013 |
20130230632 | PROCESS FOR PRODUCING LACTOSE-FREE MILK - The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of:
| 09-05-2013 |
20130236626 | MEAT SUBSTITUTE PRODUCT - A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source. | 09-12-2013 |
20130266711 | DAIRY BEVERAGE HAVING GOOD FLAVOR AND GOOD PHYSICAL PROPERTIES AND METHOD FOR PRODUCING SAME - The present invention provides a dairy beverage having an improved flavor without controlling the components of the dairy beverage. Disclosed is a dairy beverage which comprises fat components showing at least two peaks in the particle size distribution of fat particles. Also disclosed is a method for producing a dairy beverage, a method for improving flavor or a method for improving the dispersion properties of fat particles, each method comprising: (1) a step for microparticulating fat particles contained in raw milk to give a first raw milk which shows a peak in the particle size distribution of fat particles; (2) a step for microparticulating fat particles contained in raw milk to give a second raw milk which shows a peak in the particle size distribution of fat particles, said peak being different from the peak of the first raw milk; and (3) a step for blending the first raw milk with the second raw milk. | 10-10-2013 |
20130309387 | LIQUID COMPRISING ANIMAL PROTEIN AND A CARBOXY-C1-C3-ALKYL CELLULOSE - An animal protein can be stabilized in a liquid of a pH of 5.5 to 8.0 against precipitation induced by heat-treatment or bivalent cations or both by incorporating into the liquid a carboxy-C | 11-21-2013 |
20130330459 | PROCESS FOR IRON SUPPLEMENTATION OF BEVERAGES - The present invention is directed to a new process for supplementation of beverages with soluble and bio available iron in the form of ferric pyrophosphate. This process allows iron supplementation of beverages at low cost, without affecting either the original taste or the colour of the beverages. It is also directed to a concentrate ferric pyrophosphate-citrate solution and its use in the preparation of an iron enriched beverage. The invention also relates to a beverage obtainable by this process. | 12-12-2013 |
20140004244 | Taste-Masking Compositions, Sweetener Compositions and Consumable Product Compositions Containing the Same | 01-02-2014 |
20140017383 | SHELF-STABLE FOOD PRODUCTS AND METHODS OF MAKING SAME - The present disclosure relates to packaged long shelf life edible products, in particular dairy products, comprising tamarind extract, neb neb extract and weak organic acids. These packaged long shelf life edible products can be stored during at least 12 months under conditions of high temperature and high humidity level. The present disclosure also describes the manufacturing process for making the same. | 01-16-2014 |
20140037818 | Infant Formula - Infant formula containing osteopontin and use of osteopontin as supplement for infant formulas or baby food. | 02-06-2014 |
20140057040 | Method of Making a Milk Protein Composition - Described is a method of of providing milk proteins from raw animal milk. The method comprises subjecting the milk to two microfiltration steps. One is warm microfiltration at 25° C.-65° C. and the other is cold microfiltration at 0° C.-25° C. The steps can be conducted in either order, with a retentate obtained in the first step being subjected to the second step. The resulting milk serum proteins and β-casein are suitable for use in infant or toddler formula. | 02-27-2014 |
20140154387 | METHOD FOR BLENDING A BEVERAGE IN A SINGLE SERVING CUP - A method for preparing a single serving frozen beverage in a single serving disposable drink container, the method comprising: dispensing a predetermined quantity of ice into the single serving disposable drink container, dispensing a predetermined quantity of flavorings into the single serving disposable drink container, blending the ice and the flavorings by a blender in the single serving disposable drink container, and securing the single serving disposable drink container during the blending step, the single serving disposable drink container being received by a retainer recess, the retainer recess receiving and supporting only a lower portion of the single serving disposable drink container. | 06-05-2014 |
20140170293 | Concentrate Derived from a Milk Product Enriched in Naturally Occurring Sialyllactose and a Process for Preparation Thereof - A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products. | 06-19-2014 |
20140205731 | ACID-STABLE CREAMER OR WHITENER COMPOSITION - The invention relates to a particulate creamer or whitener composition, wherein the particles comprise fat, carbohydrate, whey protein and an acidulant, and wherein, if reconstituted in demineralized water, a 10% (w/w) dispersion or solution of said composition in demineralized water has a pH between 3.5 and 6. The invention furthermore relates to a process for preparing such a composition, and to the use of the particulate composition in food products, in particular in food products having an acidic pH, i.e. below 7, preferably below pH 6.5, more preferably below pH 6.0. | 07-24-2014 |
20140212565 | Nutrition Beverages - Nutrition beverage compositions including high concentrations of protein are provided. Methods of making nutrition beverage compositions including high concentrations of protein are provided. | 07-31-2014 |
20140255583 | PROTEIN SUSPENSION AS A BEVERAGE OPACIFIER SYSTEM - The present invention is a composition which provides product opacity (“cloud”) to beverages without requiring the use of added oil. The beverage comprises a beverage matrix, a protein having a tertiary or quaternary structure (such as WPC 80) having an average particle size of from about 0.3 to about 10 μm and a hydrocolloid gum (such as gellan gum) which imparts thixotropic properties to the beverage matrix. The method for importing cloud to a beverage composition, using this composition, is also described. | 09-11-2014 |
20140287125 | MULTI-FLAVORED BEVERAGE - A flavor additive including a base selected from proteins, gelatin, pectin, alginate, gums, starches, modified starches, oils, food grade petrochemicals etc. is disclosed. A flavor component is stably distributed in the base. Beverages incorporating the flavor additive are also discloses. | 09-25-2014 |
20140302219 | METHOD FOR PRODUCING A MILK PRODUCT - A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a β-casein concentration of at least about 11% of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula. | 10-09-2014 |
20140322422 | QUARK MASS HAVING IMPROVED FLAVOUR PROPERTIES - A quark mass having improved flavour properties is proposed, which can be obtained by
| 10-30-2014 |
20140335256 | HEAT-TREATMENT OF MILK - Described herein are systems and methods for the heat treatment of milk, particularly bovine milk. The heat treatment changes the color and flavor of the milk, as well as denatures some of the milk proteins therein. These changes can provide a milk that is less likely to cause allergic reactions in consumers of the heat treated milk and products made from such milk. | 11-13-2014 |
20140356509 | Stabilized Acidified Milk Products - Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%. | 12-04-2014 |
20140370180 | Stabilizer Composition of Microcrystalline Cellulose and Carboxymethylcellulose, Method for Making, and Uses - The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent. | 12-18-2014 |
20140377440 | SOLID MILK AND METHOD FOR MANUFACTURING THEREOF - A solid milk combining sufficient strength with sufficient solubility can be obtained basically by compacting and molding only powdered milk as an ingredient under a condition where porosity and free fat content thereof are controlled within fixed ranges and then humidifying and drying to produce a solid milk with a porosity of 30% to 50%. The solid milk has a moisture content of 1 wt % to 4 wt %. | 12-25-2014 |
20150050413 | BEVERAGES INCLUDING SOLID PARTICULATE MATTER - Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice. | 02-19-2015 |
20150079263 | FROZEN DESSERT MIXES USING SOY PROTEIN PRODUCTS - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix. | 03-19-2015 |
20150289530 | METHOD FOR THE HIGH-PRESSURE TREATMENT OF BREAST MILK - A method for the treatment of breast milk, which includes at least two cycles, each cycle includes subjecting the medium to a maximum pressure of between 200 and 400 MPa with a compression speed of between 0.5 and 8 MPa·s | 10-15-2015 |
20150296819 | CONCENTRATE-TYPE MILK-BASED ACIDIC BEVERAGE AND METHOD FOR PRODUCING THE SAME - This invention provides an effective means for inhibiting the growth of microorganisms in a concentrate-type milk-based acidic beverage that contains milk after a package is opened. The concentrate-type milk-based acidic beverage of the invention comprises (A) milk, (B) ε-polylysine, and (C) at least one member selected from among benzoic acid, p-hydroxybenzoic acid esters, and a salt of either thereof, wherein the milk solids-non-fat content is 1.5% to 4.5% by weight, and the Brix value is 40 to 60. | 10-22-2015 |
20150320102 | LOW VISCOSITY, HIGH CALORIC DENSITY ORAL NUTRITIONAL COMPOSITION AND RELATED METHODS - Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density. | 11-12-2015 |
20160044931 | SOY MILK FERMENTED SUBSTANCE - [Problem to Be Solved] A present invention provides a soy milk fermented substance with a taste and flavor or smooth physicality similar to that of yogurt obtained by fermenting milk with a lactic acid without applying processing treatment such as enzyme treatment or extraction treatment to soy milk which is a material and without adding a material such as a sugar source, even in a case where only | 02-18-2016 |
20160050949 | METHODS OF OBTAINING STERILE MILK AND COMPOSITIONS THEREOF - The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods. | 02-25-2016 |
20160095332 | High Protein Food - A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis. | 04-07-2016 |
20160374359 | FOAMING AND EMULSIFYING PROPERTIES OF HIGH PRESSURE JET PROCESSING PASTEURIZED MILK - Provided are methods for processing milk using one or more procedures that include at least one high pressure treatment, such as High Pressure Jet Processing at a hydrostatic pressure of at least 400 MPa. Food additives and food products that contain processed milk components are also provided, and may be dairy or non-dairy products. | 12-29-2016 |