Abstract: A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk.

Abstract: A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk.

Abstract: A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolyzing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabilizer, and/or an emulsifier to the milk.

Abstract: Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.

Abstract: The present invention relates to a method for increasing the amount of hull portions recovered from flaxseeds. In a preferred embodiment, the invention includes providing a plurality of harvested flaxseeds, tempering the harvested flaxseeds by sufficiently increasing the moisture content for at least about one-half hour to increase the amount of hulls recovered from the flaxseeds, and recovering a portion of the hulls from the moisture-increased flaxseeds. The claimed invention also relates to a flaxseed hull isolate that includes at least 7 up to 17 weight percent of flaxseed hull based on the total weight of flaxseeds. Additionally, the claimed invention relates to a harvested flaxseed, whose moisture content is increased by at least about 1 weight percent, and a flax product having a lignan concentration of at least 10 percent by weight.

Abstract: The present invention relates to whey protein compositions that can be incorporated into solid foodstuffs and liquid compositions to provide supplemental amounts of protein. The foodstuffs and liquid compositions are stable when subject to conditions of heat and/or time and can include increased amounts of whey proteins. Methods of making the compositions include providing a protein solution including an enzyme for providing a predetermined degree of hydrolysis of the protein solution, maintaining the temperature and pH of the solution to hydrolyze the protein solution and providing an essentially neutral whey protein hydrolysate, and separating the protein solution using a membrane filtration process to obtain a retentate of whey protein hydrolysate having an essentially neutral pH.

Abstract: Compositions and methods to achieve vasodilation through nitric oxide production pathways and Angiotensin II inhibition pathways using bovine lactoferrin and whey derived angiotensin converting enzyme inhibiting peptides are provided. Other nitric oxide ingredients may be added as well for sports nutrition applications. Such compositions and methods achieve a “pump”, which is increased blood flow and blood engorging the muscles.

Abstract: Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics.

Abstract: A nutritional supplement composition having a therapeutically effective amount of peptides is provided for the treatment of body weight conditions. The nutritional supplement may also comprise milk minerals, such as calcium and/or be combined with a protein source including ?-casein fragment 106-169. The nutritional supplement composition is administered in amounts effective for limiting weight gain and/or enhancing weight loss, as well as promoting overall good health, in the treatment of body weight conditions, including overweight and obesity. In one embodiment, the supplement is administered through a calorically restricted diet.

Abstract: The invention relates to the use of milk mineral and/or phosphate compositions to reduce oxidation of raw meat, poultry and fish products, including enhancing color characteristics and slowing the rate of oxidation. Uncooked fleshy, muscle meat products, including red meats, poultry and fish products, are susceptible to oxidation. As a result, such uncooked products are known to have relatively short shelf lives. In one aspect of the present invention, compositions and methods for extending the shelf life of uncooked food products are provided. Preferably, the compositions include calcium, such as milk mineral compositions, and/or phosphate compounds. In one aspect, the compositions are used with packaged raw fleshy meats to limit oxidation which may result in oxidation and discoloration of the raw meats. In one embodiment of the invention, compositions and methods are provided to enhance color characteristics of fleshy meat products to produce aesthetically pleasing products to the consumer.

Abstract: A nutritional supplement composition having therapeutically effective amounts of milk minerals including calcium, a protein source including ?-casein fragment 106-169, and enzyme-inhibiting peptides is provided for the treatment of body weight conditions. The nutritional supplement composition is administered in amounts effective for limiting weight gain and/or enhancing weight loss, as well as promoting overall good health, in the treatment of body weight conditions, including overweight and obesity.