Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

Abstract: The present invention relates to a therapeutic composition and uses thereof for treatment of damaged tissue, wherein the composition comprises at least one extracellular matrix compound, at least one polar surface active lipid, and a plurality of amino acids having a molar ratio which is characteristic of human breast milk protein; and further comprises a fatty acid, gamma-amino butyric acid or L-carnitine.

Abstract: A digestive system bezoar in a human or non-human animal susceptible to bezoar formation can be reduced in size by administering to the animal a food grade agent for emulsifying fat in an amount sufficient to reduce the size of the bezoar so that the bezoar can pass out of the animal's digestive system. In a similar method for preventing bezoar formation in a human or non-human animal susceptible to bezoar formation, a food grade agent for emulsifying fat can be administered to the animal in an amount sufficient to prevent formation of bezoars, or at least to prevent formation of bezoars larger than a size that becomes trapped in the animal's digestive system.

Abstract: A digestive system bezoar in a human or non-human animal susceptible to bezoar formation can be reduced in size by administering to the animal a food grade agent for emulsifying fat in an amount sufficient to reduce the size of the bezoar so that the bezoar can pass out of the animal's digestive system. In a similar method for preventing bezoar formation in a human or non-human animal susceptible to bezoar formation, a food grade agent for emulsifying fat can be administered to the animal in an amount sufficient to prevent formation of bezoars, or at least to prevent formation of bezoars larger than a size that becomes trapped in the animal's digestive system.

Abstract: A digestive system bezoar in a human or non-human animal susceptible to bezoar formation can be reduced in size by administering to the animal a food grade agent for emulsifying fat in an amount sufficient to reduce the size of the bezoar so that the bezoar can pass out of the animal's digestive system. In a similar method for preventing bezoar formation in a human or non-human animal susceptible to bezoar formation, a food grade agent for emulsifying fat can be administered to the animal in an amount sufficient to prevent formation of bezoars, or at least to prevent formation of bezoars larger than a size that becomes trapped in the animal's digestive system.

Abstract: Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria. One or more flavoring agents are added to whey permeate form an electrolyte beverage useful as a sports drink or as a therapeutic to replace electrolyte loss. The beverage is extremely low in milk protein, and may be used by individuals having mild to moderate milk protein allergy. Such individuals comprise the vast majority of the milk-allergic population. Hypoallergenic protein and optional fat is added to milk or whey permeate to form a substantially hypoallergenic milk product.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for the oral delivery of a medicament or vitamin are also provided.

Abstract: Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food.

Abstract: Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria. One or more flavoring agents are added to whey permeate form an electrolyte beverage useful as a sports drink or as a therapeutic to replace electrolyte loss. The beverage is extremely low in milk protein, and may be used by individuals having mild to moderate milk protein allergy. Such individuals comprise the vast majority of the milk-allergic population. Hypoallergenic protein and optional fat is added to milk or whey permeate to form a substantially hypoallergenic milk product.

Abstract: Supercritical solvent-treated cocoa powder is used as a flavoring to provide hypoallergenic chocolate-flavored beverages and confections. The dairy permeate is the product of ultrafiltration of milk or whey, which removes protein allergens. The mouth feel as well as the rheological properties of chocolate are retained with a fat content as low as 25% or less.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk. The hypoallergenic milk is formed by combining a mixture of mineral salts approximately the mineral content of milk, carbohydrate and hypoallergenic protein. Hypoallergenic fat, vitamins and other components are optionally added to meet the minimum daily nutritional requirements for milk. The ingredients are ultrafiltered either separately or in combination as needed to remove allergenic molecules.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is made from the ultrafiltered permeate of cow's milk, whey , or other milk fraction. The permeate is substantially free of cow's milk protein and fat. The hypoallergenic milk product includes a polypeptide, an amino acid, or a combination of both as an additive. The permeate is supplemented with hypoallergenic protein, and optionally fat, vitamins and minerals to meet the minimum daily nutritional requirements for milk.

Abstract: Hypoallergenic milk products, and processes for preparing the same, which have the flavor and smell of natural whole mammalian milk products, are disclosed herein. The process for preparing one of the hypoallergenic milk products includes the steps of (a) melting a salt-free anhydrous milk fat in boiling water to produce a mixture of sterilized butter oil and boiling water, and (b) removing the resulting sterilized butter oil from the mixture.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is made from the ultrafiltered permeate of cow's milk, whey, or other milk fraction. The permeate is substantially free of cow's milk protein and fat. The permeate is supplemented with hypoallergenic protein, and optionally fat, vitamins and minerals to meet the minimum daily nutritional requirements for milk.

Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is preferably made from the ultrafiltrated permeate of cow's milk, which is substantially free of cow's milk protein and fat. The permeate is supplemented with, among other things, hypoallergenic protein and fat to meet the minimum daily nutritional requirements for milk.

Abstract: A hypoallergenic chocolate is prepared by treating cocoa powder so as to denature substantially all of the protein allergens which cause chocolate allergies. The cocoa powder with its denatured protein allergen is then mixed with sugar, cocoa butter, and other flavoring additives and further heat treated (and denatured) to produce the hypoallergenic chocolate. The hypoallergenic chocolate may be used itself or as a flavoring ingredient in various food products and other edible materials, including specifically prescribed hypoallergenic food substitutes and/or anti-allergic medications and other medicinal preparations.