Containing Fat Or Oil Other Than Lacteal Derived Patents (Class 426/585)
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Patent number: 6541049Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.Type: GrantFiled: February 19, 2001Date of Patent: April 1, 2003Assignee: Martek Biosciences Boulder CorporationInventor: William R. Barclay
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Patent number: 6497914Abstract: There is provided a low oil cream composition which does not require a large amount of any particular emulsifying agent but has good physical properties after the whipping as well as good flavor and melting property in the mouth, even a low oily ingredient content such as not greater than 40%, and also provides is an oil-and-fat feedstock for production of the cream composition. The oil-and-fat feedstock for production of the cream composition is obtained by formulating not less than 30% of SUS-type triglycerides and 5 to 60% of a lauric-type oil-and-fat ingredient. A low-oil cream composition can be produced by the feedstock alone or, by further adding a cream containing milk fat to the cream. Then, it is possible to provide a low-oil cream composition having flavor and body comparable with fresh cream and to provide a process for production thereof.Type: GrantFiled: February 3, 1994Date of Patent: December 24, 2002Assignee: Fuji Oil Co., Ltd.Inventors: Hiroshi Hidaka, Masaaki Miyabe, Naomi Iwai, Yoshitaka Ebihara, Tugio Izumi
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Patent number: 6491955Abstract: A &bgr;-D-galactosidase which is encapsulated with fatty acid ester, does not exert its hydrolysis function in milk but hydrolyze lactose in the human body. Hence, the milk containing the encapsulated &bgr;-D-galactosidase, does not change in sweetness with storage and is digestible to the &bgr;-D-galactosidase-deficient people. In addition, the milk can maintain its characteristic taste without off-flavor by virtue of the excellent feature of fatty acid ester.Type: GrantFiled: May 4, 2000Date of Patent: December 10, 2002Assignee: Anigen Co., Ltd.Inventors: Hae-Soo Kwak, Mi-Ri Lim
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Patent number: 6440469Abstract: The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion exchange technology to remove phytoestrogens, manganese or nucleotides from plant proteins. This invention is also directed to the plant protein product resulting from the inventive process and to nutritional products that use the plant protein product as a source of amino nitrogen.Type: GrantFiled: September 17, 1999Date of Patent: August 27, 2002Assignee: Abbott LaboratoriesInventors: John D. Suh, Karin M. Ostrom, Louis I. Ndife, Paul S. Anloague, James N. Chmura, Andre Daab-Krzykowski, Paul W. Johns, Diane M. Garcia, Terrence B. Mazer, Fu-i Mei
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Publication number: 20020044989Abstract: Compositions containing human milk proteins, including the so-called host resistance factors of human milk, prepared by chemically synthesizing the human milk proteins or by genetic engineering techniques for producing recombinant human milk proteins, are useful for supplementing or enhancing the diet of infants, particularly very-low-birth-weight infants. The human milk proteins include the host resistance factors (HRF) found in human milk, such as lactoferrin (LF), lactoperoxidase (LP), lysozyme (LZ), immunoglobulin-A (IgA), alpha-lactalbumin, alpha, beta, kappa-caseins, and others. The compositions may also include components other than the human milk proteins useful for improved infant nutrition. In the utilization of the compositions of this invention, the compositions would be administered to an infant in at least an amount that the infant would receive if fed substantially only fresh human milk.Type: ApplicationFiled: May 3, 2001Publication date: April 18, 2002Inventor: Gerald E. Gaull
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Publication number: 20020031592Abstract: A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses.Type: ApplicationFiled: November 23, 1999Publication date: March 14, 2002Inventor: MICHAEL K. WEIBEL
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Publication number: 20020018828Abstract: A method for providing nutrition to critical care animals such as dogs and cats is provided which comprises administering an amount of an artificially produced canine or feline milk substitute composition. The canine milk substitute composition comprises, on a dry matter basis, from about 35 to 45% by weight protein, from about 25 to 35% by weight fat, and from about 10 to 25% by weight carbohydrates. The feline milk composition comprises, on a dry matter basis, from about 30 to 50% protein, from about 25 to 50% fat, and from about 10 to 25% carbohydrates.Type: ApplicationFiled: April 9, 2001Publication date: February 14, 2002Inventor: Allan J. Lepine
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Patent number: 6322829Abstract: Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other organoleptic properties of cheese. The filling may be used in a wide variety of food products.Type: GrantFiled: April 17, 2001Date of Patent: November 27, 2001Assignee: The Pillsbury CompanyInventors: Michael C. McGlynn, John R. Graves, Richard L. Kittleson, Doug Bethune, Usha B. Bhatia, Nicola Jones, Kathryn E. Robertson
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Patent number: 6299914Abstract: Calcium amino acid chelate complexes for fortification of dairy products and oleaginous foods, dairy products and oleaginous foods fortified with calcium amino acid chelate complexes, and methods of preparing calcium amino acid chelate complexes are disclosed and described. The calcium amino acid chelate complexes of the present invention are stable, palatable, and bioavailable. Preparation steps include reacting a calcium compound, an amino acid ligand, a pH adjuster, and, optionally, a stabilizing/suspending agent in an aqueous environment.Type: GrantFiled: November 1, 1999Date of Patent: October 9, 2001Assignee: Albion International, Inc.Inventors: Earl C. Christiansen, Stephen D. Ashmead, Mark Pedersen
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Patent number: 6287623Abstract: Provided are a method for producing a protein-containing acidic food and drink that comprises processing a protein emulsion having a pH value that is higher than the isoelectric point of the protein in the emulsion at a high temperature to make the emulsion having a pH value that is lower than the isoelectric point of the protein; the protein-containing acidic food and drink produced in the method; protein-containing acidic food and drink containing protein, fat and oil, and water-soluble polysaccharide, in which the particles dispersed have a mean particle size of not greater than 15 &mgr;m; and a protein-containing acidic drink containing protein, fat and oil, and water-soluble polysaccharide, in which the particles dispersed have a mean particle size of not greater than 15 &mgr;m and/or having a viscosity not greater than 20 centipoises (cPs). The protein-containing acidic food and drink is smooth, tasteful, palatable and has good storage stability.Type: GrantFiled: November 4, 1998Date of Patent: September 11, 2001Assignee: Kyowa Hakko Kogyo Co., Ltd.Inventors: Motokazu Nakayama, Ayako Muromachi, Shinpei Harada, Iwao Sato
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Publication number: 20010005524Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.Type: ApplicationFiled: February 1, 2001Publication date: June 28, 2001Inventor: Ahmed Abdi Hussein
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Patent number: 6248389Abstract: A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The cream substitute according to the invention can be provided in the form of lumps, in the form of cubes, or in the form of a granulate. The cream substitute can be stored well at room temperature and has, on a weight basis, a higher effectiveness than liquid cream.Type: GrantFiled: August 2, 1999Date of Patent: June 19, 2001Assignee: BestfoodsInventors: Florian Biller, Karin Frank, Richard Kellermann, Gerhard Schneider, Christine Obenland, Winfried Rupp
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Patent number: 6235335Abstract: Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has solid fat index as measured by dilatometry of more than about 25 at 92° F., preferably less than about 70 at 92° F., and less than about 10 at 104° F. The reconstituted milk and milk products of the invention have a smooth texture, excellent stability and significantly reduced calories.Type: GrantFiled: December 13, 1995Date of Patent: May 22, 2001Assignee: BestfoodsInventors: Bernard C. Sekula, Krystyna U. Tancibok
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Patent number: 6231909Abstract: A microwave-oven, hand-operated kitchen appliance to prepare coffee, tea, soy, rice, and egg beverages, froths and desserts, methods for its use and products therefrom. The kitchen appliance homogenizes saturated and unsaturated fat into skim milk, milk, cream, soy, rice and egg to produce enriched beverages, froths and desserts. Microwave-roasting of green coffee beans, soy beans, rice grains and similar beans and grains provides microwave-roasted snacks and beverages. Beverages, froths and desserts are prepared frozen, chilled or heated with and without a foam topping both alcoholic and non-alcoholic. Semi-permanent, nylon-mesh filters replace disposable paper beverage filters.Type: GrantFiled: June 11, 1999Date of Patent: May 15, 2001Inventor: Melvin L. Levinson
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Patent number: 6228367Abstract: A food supplement formulation comprises flaxseed oil, borage seed oil, fish oil, and lipase.Type: GrantFiled: December 22, 1999Date of Patent: May 8, 2001Assignee: Renew Life, Inc.Inventor: Tommy Stanley Watson
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Patent number: 6197362Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.Type: GrantFiled: March 19, 1998Date of Patent: March 6, 2001Assignee: Rich Products CorporationInventor: Ahmed Hussein
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Patent number: 6156354Abstract: A milk product including a level of vitamin E per serving of said product which can conveniently provide at least 100 IU of vitamin E per day to an individual ingesting the product. The vitamin E is uniformly microdispersed throughout the product, and ingestion of at least 100 IU of vitamin E per day in the product is sufficient to cause the fasting plasma vitamin E/cholesterol ratio in human subjects to be elevated at least 50% above the basal fasting level of vitamin E measured in the same subjects consuming no vitamin E dietary supplements. A method for elevating the plasma vitamin E level at least 50% in human subjects is also described. The method includes ingesting a milk product as described.Type: GrantFiled: June 3, 1999Date of Patent: December 5, 2000Assignee: Brandeis UniversityInventors: Daniel Perlman, Kenneth C. Hayes
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Patent number: 6139896Abstract: A fluid lactic cream which has a fat content in an amount, by weight, between 10% and 30% and which has been treated by an ultra-high temperature ("UHT") treatment or other sterilization procedure or by pasteurization to provide a cream product for unrefrigerated or refrigerated storage and which contains an additive component for controlling viscosity which is in an amount so that the composition has a viscosity between 250 and 1600 mPas and which is chosen from a group of (i) a modified starch in an amount, by weight, between 1.5 and 4%, or (ii) a mixture of modified starch and maltodextrin wherein, by weight, the modified starch is in an amount between 1.5 and 4% and the maltodextrin is in an amount between 1 and 4%, or (iii) a mixture of maltodextrin and xanthan wherein, by weight, the maltodextrin is in an amount between 1.5 and 4% and the xanthan is in an amount between 0.1 and 0.4%.Type: GrantFiled: June 9, 1998Date of Patent: October 31, 2000Assignee: Nestec S.A.Inventors: Martine Daenzer-Alloncle, Niklaus Meister, Madeleine Merz
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Patent number: 6129945Abstract: A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of the FFA and then an alkali metal salt to precipitate the FFA from the animal fat. Preferably, a cyclodextrin is used in the process to remove cholesterol. Liquid vegetable fats are used in blends with the processed animal fat to produce a spreadable mixture for table use. The processed animal fat can be reconstituted to whole milk with the FFA and cholesterol removed for various commercial uses.Type: GrantFiled: December 10, 1998Date of Patent: October 10, 2000Assignee: Michael E. GeorgeInventors: Aziz Chafic Awad, James Ian Gray
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Patent number: 6120813Abstract: A water ice product is provided which is stable to processing and storage at -18.degree. C., said product having a channelled porous structure having a gas phase volume of between 0.1 of 0.45 after hardening, wherein the water ice product comprises a stabiliser and not less than 0.1 wt % protein based aerating agent. Also provided is a process for preparation of the above water ice product, comprising the steps; (i) aeration of a water ice composition with an aerating gas which contains at least 50% by volume of a water soluble gas; (ii) freezing in a freezer such that the residence time in the freezer is approximately 2.5 to 10 minutes; and (iii) two-stage hardening.Type: GrantFiled: January 19, 1999Date of Patent: September 19, 2000Assignee: Good Humor-Breyer's Ice Cream, division of Conopco, Inc.Inventors: Douglas James Barnes, Adrian Matthew Daniel, Vijay Arjun Sawant
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Patent number: 6060105Abstract: A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage. The composition is prepared by mixing and homogenizing a milk fat with skimmed milk to obtain a milk base, subjecting the milk base to evaporation to obtain a concentrated milk base, homogenizing the concentrated milk base, cooling the homogenized milk base, adding a stabilizing salt and sucrose in dry form, and in one embodiment, a flavorant agent is added also to the cooled milk base and then the composition is heated to sterilize it, the sterilized composition is homogenized and then is filled in a package, and in another embodiment, a flavorant composition is added aseptically to the sterilized composition before homogenizing.Type: GrantFiled: October 3, 1997Date of Patent: May 9, 2000Assignee: Nestec S.A.Inventors: Niklaus Meister, Martin Vikas
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Patent number: 6025008Abstract: Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.Type: GrantFiled: August 18, 1997Date of Patent: February 15, 2000Assignee: Kabushiki Kaisha Yakult HonshaInventors: Ryoichi Akahoshi, Takahiro Mizobuchi, Yoshihiro Takahashi, Taketsugu Saita
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Patent number: 5985338Abstract: The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion exchange technology to remove phytoestrogens, manganese or nucleotides from plant proteins. This invention is also directed to the plant protein product resulting from the inventive process and to nutritional products that use the plant protein product as a source of amino nitrogen.Type: GrantFiled: June 30, 1998Date of Patent: November 16, 1999Assignee: Abbott LaboratoriesInventors: John D. Suh, Karin M. Ostrom, Louis I. Ndife, Paul S. Anloague, James N. Chmura, Andre Daab-Krzykowski, Paul W. Johns, Diane M. Garcia, Terrence B. Mazer, Fu-I Mei
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Patent number: 5962062Abstract: A milk having a formulated lipid composition wherein the lipids are lipids of lactic and vegetable origin which are, by weight, (i) from 30% to 40% milk fat lipids, (ii) from 30% to 40% of a first oil substance which have an oleic acid content in an amount greater than 60%, and (iii) from 1% to 30% of oil substance which provide n-3 and n-6 polyunsaturated fatty acids and so that triglyceride fatty acids of the lipids comprise 20% to 40% saturated fatty acids of lactic origin, 35% to 60% monounsaturated fatty acids, and 15% to 30% of n-3 and n-6 polyunsaturated in a ratio of n-6 to n-3 fatty acids of from 5:1 to 10:1.Type: GrantFiled: June 27, 1997Date of Patent: October 5, 1999Assignee: Nestec S.A.Inventors: Anne-Lise Carrie, Edward Fern, Mathilde Fleith, Armand Malnoe, Martin Vikas
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Patent number: 5962059Abstract: An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits. The food product has a crystalline fat structure and is prepared by mixing skimmed milk powder, a sugar and a sugared concentrated milk, mixing a lipid composition with that mixture to obtain a lipid-added mixture containing from 30% to 60% fat and having a dry matter content of from 80% to 90%, wherein the lipid composition has, by weight, at a temperature of 30.degree. C., a solids content of at least 8%, and then while being cooled to an ambient temperature, the lipid-added mixture is kneaded mechanically and injected with an inert gas to obtain the aerated food product.Type: GrantFiled: September 4, 1997Date of Patent: October 5, 1999Assignee: Nestec S.A.Inventors: Jacques Pernin, Junkuan Wang
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Patent number: 5948462Abstract: A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat to raw material meat for sausage.The invention also provides low fat sausage which has the same meat structure and juicy feeling as usual sausage comprising animal fat such as hog fat and the like.Type: GrantFiled: March 25, 1997Date of Patent: September 7, 1999Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Eiji Atsuta, Maki Maeda, Kaoru Sato, Masami Kawanari
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Patent number: 5942274Abstract: A human infant formula sufficient to meet the nutritional requirements of a human infant, comprising proteins having substantially the same amino acid sequence and biological properties as human alpha-lactalbumin and human beta-casein. The proteins may be produced from microorganisms, particularly E. coli. A recombinant DNA segment comprising a human milk protein encoding gene; a promoter sequence directing the transcription of the gene, where the promoter sequence is different from the promoter sequence for the gene in the human organism; and a terminator site for the human milk protein encoding gene. A microorganism containing a recombinant DNA segment comprising a human milk protein encoding gene; a promoter sequence directing the transcription of the gene; and a terminator site for the gene.Type: GrantFiled: June 19, 1998Date of Patent: August 24, 1999Inventor: Charles W. Slattery
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Patent number: 5935633Abstract: The present invention provides a dry powdered cheese composition which may be reconstituted with water to provide a cheese product which has the appearance, flavor, texture, meltability, mouthfeel and bite of natural cheese comprising:(a) one or more dehydrated cheese powders;(b) a cold-water swelling starch;(c) a calcium-containing agent;(d) one or more salts;(e) one or more flavoring agents; and(f) vegetable oil.The composition has a moisture level which is less than about 3.5%, remains microbiologically stable, has a shelf life of at least 7 months and requires no refrigeration prior to reconstitution with water. The present invention also provides a cheese product produced from this cheese composition.Type: GrantFiled: June 13, 1996Date of Patent: August 10, 1999Assignee: Kraft Foods, Inc.Inventor: Robert A. Derian
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Patent number: 5906847Abstract: A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half.Type: GrantFiled: September 23, 1997Date of Patent: May 25, 1999Assignee: Nestec S.A.Inventors: Hans Engel, Martinas Kuslys, Heinz Wyss
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Patent number: 5882703Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.Type: GrantFiled: December 10, 1996Date of Patent: March 16, 1999Assignee: OmegaTech, Inc.Inventor: William R. Barclay
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Patent number: 5871799Abstract: Foods and beverages having decreased digestive and absorptive properties characterized in containing 40 weight % or more all saturated acyl chain triglyceride contains only stearic acid and/or palmitic acid as the oil component. The all saturated acyl chain triglyceride made only of stearic acid and/or palmitic acid contained in the foods and beverages is not digested and absorbed in the bodies, so that calories may be decreased substantially.Type: GrantFiled: June 30, 1997Date of Patent: February 16, 1999Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Seiichirou Aoe, Hiroaki Matsuyama, Sachiko Yahagi, Masatoshi Yahiro, Hiroaki Konishi, Tatsuji Kameoka, Kiyoshi Tatsumi
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Patent number: 5834043Abstract: New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low concentrations, and/or thickening and/or emulsion-stabilizing properties.Type: GrantFiled: September 19, 1995Date of Patent: November 10, 1998Assignee: Quest International B.V.Inventors: Dirk Johannes Cornelis Van Den Berg, Adrianus Marinus Ledeboer, Gerard Willem Robijn, Robert Vreeker
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Patent number: 5807601Abstract: An imitation cheese composition is made with less than 2% protein and/or less than 1% casein protein and comprises a) about 3% to about 30% starch; b) about 0% to about 30% edible lipid material; c) about 20% to about 60% water; d) about 0.5% to about 25% non-starch carbohydrates; and e) about 0.5% to about 5% hydrocolloid stabilizers; and optionally contains up to about 2% cheese flavor and up to about 2% color.Type: GrantFiled: September 9, 1996Date of Patent: September 15, 1998Assignee: Schreiber Foods, Inc.Inventors: Robert N. Carpenter, Kevin J. Finnie, Robert L. Olsen
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Patent number: 5795611Abstract: A human infant formula sufficient to meet the nutritional requirements of a human infant, containing proteins having substantially the same amino acid sequence and biological properties as human alpha-lactalbumin and human beta-casein. The proteins may be produced from microorganisms, particularly E. coli. A recombinant DNA segment containing a human milk protein encoding gene; a promoter sequence directing the transcription of the gene, where the promoter sequence is different from the promoter sequence for the gene in the human organism; and a terminator site for the human milk protein encoding gene. A microorganism containing a recombinant DNA segment containing a human milk protein encoding gene; a promoter sequence directing the transcription of the gene; and a terminator site for the gene.Type: GrantFiled: December 20, 1989Date of Patent: August 18, 1998Inventor: Charles W. Slattery
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Patent number: 5711982Abstract: Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. The de-lactose milk and the de-lactose milk powder are characterized by having a structure where the fat is emulsified with the protein.Type: GrantFiled: January 21, 1997Date of Patent: January 27, 1998Assignee: Lotte Co., Ltd.Inventors: Toshio Takemori, Masahiro Takagi, Masanori Ito, Tatsuya Kamiwaki, Kiyoyasu Tsukada, Ryohei Yamabe
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Patent number: 5698254Abstract: The invention concerns coconut cream alternatives, being water continuous fat emulsions, comprising: 0.1-30wt. % vegetable fat, 0.1-5 wt. % protein compound, 0-2 wt. % emulsifier, 0-10 wt % sweetener, 0.01-5 wt. % thickener, 0.01-2 wt. % flavor, 0-1,500 ppm. multivalent cation, upon heating above 70.degree. C. flocculation of at least the protein compound occurs.Type: GrantFiled: November 22, 1995Date of Patent: December 16, 1997Assignee: Unilever Patent Holdings B.V.Inventors: Iain James Campbell, Evelyn Mary Moriarty, Yenni Sibuea
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Patent number: 5658767Abstract: The present invention relates to processes for the production of arachidonic acid containing oils, which preferably are substantially free of eicosapentaneoic acid. The invention also relates to compositions containing such oils, in an unmodified form, and to uses of such oils. In a preferred embodiment, Pythium insidiosum is cultivated, harvested and the oil is extracted, recovered, and used as an additive for infant formula. In an alternative embodiment, Mortierella alpina is cultivated, harvested and the oil is extracted, recovered, and used as an additive for infant formula.Type: GrantFiled: January 3, 1995Date of Patent: August 19, 1997Assignee: Martek CorporationInventor: David J. Kyle
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Patent number: 5601860Abstract: The invention disclosed herein comprises fat compositions primarily for use in nutritionally complete infant formulas in which the constituent palmitic acid oils and lauric acid oils are corandomized. The invention additionally includes such corandomized fat compositions with medium-chain triglycerides added, particularly for use in nutritional products for preterm or low birthweight infants. The invention further includes such fat compositions in which the constituent palmitic acid oils and oleic acid oils are corandomized. Such corandomization of two or more oils yields a mixture of triglycerides having a substantially different chemical makeup than that of the native oils themselves or than the native oils when randomized individually. Corandomization of the palmitic acid oils and the lauric acid oils or of the palmitic acid oils and the oleic acid oils affords an economical means of providing a very highly absorbed fat composition.Type: GrantFiled: May 13, 1994Date of Patent: February 11, 1997Assignee: American Home Products CorporationInventors: Eric L. Lien, Rudolph M. Tomarelli
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Patent number: 5591474Abstract: Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization contributes to the flavor of the milk chocolate. The present invention provides a process whereby only a portion of the sugar constituent of the chocolate crumb is first caramelized by being hydrated with a portion of the milk which is to be utilized in the process. That hydrated sugar with the milk is heated so as to caramelize the sugar and so as to substantially drive off the water constituent of that first portion of the milk. The temperature and the length of time for which the heating continues will govern the degree of caramelization. The then caramelized slurry batch is added to the remainder of the milk to be used, and dried so as to drive off the remaining water carried into the mix by the additional milk.Type: GrantFiled: December 29, 1995Date of Patent: January 7, 1997Inventor: Van Miller
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Patent number: 5580600Abstract: A monounsaturated filled skim milk dairy product including, an emulsifier and a vegetable oil. The vegetable oil is derived from rape seed or sunflower seed and contains at least 70% by weight of monounsaturated oleic acid, no more than 12% by weight of polyunsaturated linoleic acid and no more than 0.5% by weight of polyunsaturated linolenic acid. The emulsifier may include one or more of mono-glycerides, di-glycerides, non-fat milk solids, including milk protein, and phospholipids. The filled dairy product may also include a polysaccharide or oligosaccharide modifier and a carbohydrate gel stabiliser.Type: GrantFiled: June 7, 1995Date of Patent: December 3, 1996Assignee: Associated Food Technology Pty, Ltd.Inventors: Andrew L. Strong, Martin L. Strong, Maxwell J. Strong
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Patent number: 5520946Abstract: An overrun milk product is prepared by combining whole milk and skimmed milk powder to obtain a milk composition, inoculating the milk composition with microcrystalline lactose, admixing at least one sugar with the inoculated composition and heating the sugar-containing composition for a time and at a temperature sufficient to obtain a pasteurized aqueous phase. The pasteurized aqueous phase is admixed with a fatty phase at a temperature sufficient to form an emulsion, and the emulsion is overrun.Type: GrantFiled: March 3, 1995Date of Patent: May 28, 1996Assignee: Nestec S.A.Inventors: Rene E. Chablaix, Marlene Gaugaz
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Patent number: 5518752Abstract: A low-fat cream composition which comprises oil-and-fat ingredients and emulsifying agent ingredients, wherein the solid fat content of said oil-and-fat ingredient is not less than 50% at 5.degree. C. and not less than 40% at 15.degree. C., and 2-unsaturated-1,3-disaturated triglycerides are contained in said oil-and-fat ingredients at an amount of at least 25% based on the total weight of the fatty ingredients, said emulsifying agent ingredients comprise essentially only emulsifying agents having an HLB of not higher than 8.5 and are contained in said cream composition at an amount of 0.15 to 1.0% based on the total weight of said cream composition, and polyglycerin fatty acid ester as an emulsifying agent ingredient is contained in said cream composition at an amount of 0.1 to 0.4% based on the total weight of said cream composition.Type: GrantFiled: December 5, 1994Date of Patent: May 21, 1996Assignee: Fuji Oil Company, LimitedInventors: Kazutaka Ito, Masaaki Miyabe
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Patent number: 5518751Abstract: The invention relates to a process for the preparation of milk and milk powders having a long storage life utilizing techniques which are known per se. To that end, a milk liquid is prepared, which is evaporated, and a fat fraction is added to the milk liquid in one or more effects of the evaporator. This process is particularly suitable for the preparation of a milk having a long storage life, in which unsaturated fatty acid chains are present.Type: GrantFiled: September 8, 1994Date of Patent: May 21, 1996Assignee: Friesland Brands B.V.Inventors: Cor de Boer, Ellert Camminga, Cornelis Glas, Rienk Weerstra
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Patent number: 5480670Abstract: A liquid coffee lightener is disclosed which consists essentially of skim milk having approximately 8.5% milk solids by weight and "B" grams butterfat by weight. Additional milk solids in an amount of 2-12% by weight, are added to the milk. An all natural fat substitute is added in an amount of 0.3-10% by weight. The coffee lightener has total solids content within the range of 11-28% by weight and total fat and fat mimetic content to simulate the taste, body, appearance, mouthfeel and organoleptic properties of conventional dairy creamers while being lower substantially in total fat, saturated fat, and calorie content of and not exceeding the cholesterol content of conventional creamers. The butterfat content "B" of the milk and the volume "V" are related as follows:V.times.B.ltoreq.50.As preferred, formulation includes a fat substitute made from whey protein 2% by weight and a milk solid preparation 3.5% by weight.Type: GrantFiled: November 21, 1994Date of Patent: January 2, 1996Assignee: Carberry CorporationInventor: William T. Pordy
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Patent number: 5468512Abstract: A method for the pasteurization of oligofructoses, in which they are heated at a temperature from 72.degree. to 82.degree. C. for 10 to 300 s.Type: GrantFiled: January 10, 1994Date of Patent: November 21, 1995Assignee: Van den Bergh Foods Company, Division of Conopco, Inc.Inventors: Jozephus J. Verschuren, Wilhelmus A. M. Castenmiller, Ivo A. van Amerongen, Loillbrord C. van Der Meijs
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Patent number: 5397589Abstract: The present invention relates to calcium fortified powdered milk products with improved dispersibility in aqueous media and a process for the production thereof. The process generally comprises blending a milk product with a calcium fortification system to form a calcium fortified mixture; cooling said calcium-fortified mixture down to a temperature effective to initiate lactose crystallization; and, dehydrating said calcium-fortified mixture to obtain a calcium fortified dry milk powder with improved dispersibility in aqueous media.Type: GrantFiled: September 2, 1992Date of Patent: March 14, 1995Assignee: Ohio State University Research FoundationInventors: David D. Korte, Paul M. T. Hansen, Karen Fligner
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Patent number: 5393551Abstract: A butterfat substitute including a partially hydrogenated soybean oil and a mono- and diglyceride component is added to a variety of dairy products as a substitute for all or part of their normal butterfat component. A modified product having substantially the same taste, body, mouthfeel, and appearance as the corresponding unmodified dairy product which has all of its butterfat component or which has had a portion of its butterfat component removed is obtained which is substantially cholesterol-free and has substantially less saturated fat. In a preferred embodiment, a low saturated fat, substantially cholesterol-free fluid milk product is obtained by combining the butterfat substitute with skim milk. The resultant modified fluid milk product has a substantially extended shelf-life.Type: GrantFiled: September 6, 1991Date of Patent: February 28, 1995Assignee: Jersey Farms Corp.Inventor: Pat Arcadipane
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Patent number: 5378487Abstract: A method of extracting cholesterol from a milk product by shearing a mixture of oil:milk product in a ratio of between about 1:99 to about 1:4 and separating the decholesterolized milk product and oil phases.Type: GrantFiled: March 17, 1993Date of Patent: January 3, 1995Assignee: Kraft General Foods, Inc.Inventors: Zohar M. Merchant, Paul W. Wrezel, Lori L. Spurlock, Donald E. Carpenter
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Patent number: 5378488Abstract: A process for aseptically processing a milk based infant formula includes the steps of adding citrate ions to the formula at a concentration of at least 128 ppm and adjusting the pH to be at least 6.8 before subjecting the formula to a temperature of at least 132.degree. C.Type: GrantFiled: June 10, 1993Date of Patent: January 3, 1995Assignee: Abbott LaboratoriesInventors: Steven R. Dimler, David V. Diodato, Terrence B. Mazer, Daniel L. McKamy, James M. Simpson
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Patent number: 5372825Abstract: Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.Type: GrantFiled: October 28, 1992Date of Patent: December 13, 1994Assignee: Van den Bergh Foods, Company, Division of Conopco, Inc.Inventors: Iain J. Campbell, Pascale Fournier, Wayne G. Morley, Ian T. Norton