Class / Patent application number | Description | Number of patent applications / Date published |
426585000 | Containing fat or oil other than lacteal derived | 13 |
20080233262 | Healthy food product - Food product comprising potassium and omega-3 PUFA wherein the weight ratio of potassium to the total amount of omega-3 PUFA is from 2:1 to 10:1 and use of potassium and omega-3 PUFA in said weight ratio in the preparation of a food product suitable for the reduction of platelet aggregation. | 09-25-2008 |
20080274257 | Process for Preparing a Dairy Based Sauce - A process for preparing a shelf-stable dairy-based sauce comprising oil/fat and a diary component (e.g. cheese or cream), which sauce is low in reducing sugars, and wherein the composition, prior to packing, is not subjected to temperatures above 50° C. | 11-06-2008 |
20080299280 | Milk Component-Based Sweet Comprising Defined Edible Fat Agglomerates, and Method and Device for the Production Thereof - The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ≦10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18 μm. | 12-04-2008 |
20090130288 | Vegetable Sterol-Containing Milk Drink and Method of Producing the Same - Concerning, in particular, milk drinks and LL type milk drinks which are produced via the UHT pasteurization and distributed under refrigeration, it is intended to provide a vegetable sterol-containing milk drink containing vegetable sterols, which are in an emulsified state and remain stable without sedimentation during storage, and being excellent in quality preservation and stability. A milk drink is prepared by using an emulsifier with an HLB of from 5 to 7 together with vegetable sterols and milk components. Furthermore, it is possible to add at least one member selected from the group consisting of xanthan gum, native gellan gum, carrageenan, sodium caseinate and microcrystalline cellulose. | 05-21-2009 |
20090263557 | Milk Component-Based Sweet Comprising Defined Edible Fat Agglomerates, and Method and Device for the Production Thereof - The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ≦10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18 μm. | 10-22-2009 |
20090280233 | Systems and methods for reducing cholesterol in a milk product - Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties. | 11-12-2009 |
20100189866 | RETORTABLE DAIRY BASE - Dairy bases, methods of making the dairy bases, and food products comprising the dairy bases are disclosed. The dairy bases comprise a heat-stable dairy protein component, a stabilizer component, an oil component, and a liquid component. The dairy bases comprise a stable emulsion at ambient temperature for at least 14 days after thermal processing. The dairy bases or food products comprising the dairy bases can be thermally processed, such as by retort processing, to produce shelf stable food products that comply with government and/or industry standards for commercial sterility without adversely affecting the color, texture, mouth feel, flavor, thermoplasticity, viscosity, and/or appearance of the dairy bases or food products comprising the dairy bases. | 07-29-2010 |
20110039008 | FAT-AND-OIL COMPOSITION, AND OIL-IN-WATER EMULSIFIED PRODUCT CONTAINING THE FAT-AND-OIL COMPOSITION - A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c):
| 02-17-2011 |
20140030415 | Refrigerated Pourable Dessert Liquid Product Concentrate - The present invention is directed to a liquid food product and method for manufacturing the liquid product having an increase refrigerator life and ambient temperature shelf life without having to be UHT processed. The invention is also directed to a high solids content pourable dessert base product and method for manufacturing the product having at least 45-75% of total solids content. | 01-30-2014 |
20140037821 | 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. | 02-06-2014 |
20140079866 | MILK AND DAIRY PRODUCTS CONTAINING OMEGA-3 AND OMEGA-6 HUFAS AND PASTEURIZATION PROCESSES THEREOF - The invention relates to processes for pasteurizing a milk or dairy product supplemented with one or more omega-3 or omega-6 highly unsaturated fatty acids (HUFAs) in which the milk or dairy product is heated, and then heated to a sterilization temperature. Milk or dairy product supplemented with one or more omega-3 or omega-6 HUFAs and produced by a process of the invention has increased stability. | 03-20-2014 |
20140322424 | Method for Producing Non-Dairy Coffee Creamer with Enhanced Milk Flavor and Taste Containing Milk or Skim Milk and Having Stability in Feathering - A method of producing non-dairy coffee creamer, includes a sterilizing process (process 1) for sterilizing milk or skim milk, a cooling process for cooling the sterilized milk obtained from process 1 (process 2), a vacuum evaporating process for pre-heating and then vacuum evaporating the cooled milk obtained from process 2 (process 3), a mixing and homogenizing process for mixing and homogenizing the evaporated milk obtained from process 3, a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium under atmospheric pressure or vacuum pressure (process 4), and a drying process for drying the homogenized mixture obtained from process 4 (process 5), and a non-dairy coffee creamer produced by using the method. | 10-30-2014 |
20140322425 | CONCENTRATED HUMAN MILK FORTIFIER LIQUID - Disclosed are concentrated, liquid, human milk fortifier compositions comprising from protein, carbohydrate and fat. The concentrated compositions are formulated for addition to human milk and are especially useful for providing nutrition to preterm infants in neonatal intensive care units or similar other institutional settings. | 10-30-2014 |