Containing Fat Or Oil Other Than Lacteal Derived Patents (Class 426/585)
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Patent number: 4397926Abstract: A cheese analog and processes for making it. The casein content comprises a combination of rennet casein and acid casein. The process involves forming a paste of rennet casein with a melting salt solution, blending acid casein with the paste until the acid casein is completely dispersed, adding edible oil and other conventional ingredients to the blend and cooking and mixing until a homogeneous, smooth plastic mass is obtained, and then cooling the mass to form the product.Type: GrantFiled: December 3, 1981Date of Patent: August 9, 1983Assignee: Borden, Inc.Inventors: Mostafa K. Galal, William C. Haines, Beverly I. Roberto
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Patent number: 4390560Abstract: This invention is relating to a process for producing a cream cheese-like food characterized in that casein, an oil or fat, an emulsifying agent, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein and an orthophosphate are mixed together to obtain a solution, the resulting mixture solution is heated, homogenized, and cooled to obtain a liquid emulsion, then gluconic .delta.-lactone and rennet are added to the emulsion, the whole is maintained at 15.degree.-55.degree. C., preferably 20.degree.-40.degree. C. to regulate the texture and to attain the equilibrium of the emulsion in the pH range of 5.3-5.9, then a stabilizer, gluconic .delta.-lactone and necessary additives are added thereto and the whole is pasteurized, charged into containers and cooled.The method of this invention can continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc. generally used in the dairy industries.Type: GrantFiled: July 6, 1981Date of Patent: June 28, 1983Assignee: Meiji Milk Products Company LimitedInventors: Kaoru Koide, Yoshiki Yoneda, Kenkichi Musashi
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Patent number: 4346121Abstract: A process for the manufacturing of crumb products by preparing a first raw material flow F1 containing components or part flows f1-f4, of which f1 contains liquid milk or milk products at a dry solids content of 2-70% by weight, f2 contains sugar raw materials in the form of tetroses, pentoses, hexoses, sugar alcohols, disaccharides, partially hydrolyzed starch, syrup products, or different combinations thereof, f3 contains dry protein raw materials at the same dry solids contents as stated for f1, f4 contains one or more amino acids and a second flow F2 consisting of part flows f5 and optionally f6, of which f5 contains fatty components and f6 consists of an emulsifier for the fat phase and that the flow f1 at a dry solids content of 20-70% by weight and a pH in the range of 4-8, preferably 6.5-7.5, is heat treated at a temperature of 100.degree.-130.degree. C. during a period of time of about 7-2 minutes for performing a Maillard reaction, and subsequently is cooled to a temperature of suitably 80.degree.Type: GrantFiled: November 3, 1980Date of Patent: August 24, 1982Inventor: Sandor Turos
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Patent number: 4337278Abstract: An imitation milk composition useful as a beverage containing comprising a 40 to 60% of a sweet whey base combined with lesser amounts 4 to 10% of a soluble casein salt, 5 to 35% of an edible vegetable oil and an added sugar or artifical sweetener. The weight ratio of whey protein to casein salt is approximately 1:1, and the ratio of sugar to lactose in the whey approximately 1:1.Type: GrantFiled: September 9, 1980Date of Patent: June 29, 1982Inventor: Roy A. Brog
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Patent number: 4318932Abstract: A process for the manufacture of instant fat-containing dry milk and flavored dry milk products. Anhydrous non-fat milk powder is used as a source material and fat in the form of a fat emulsion is added in the instantizing or agglomerating operation. The fat emulsion is one prepared in such a manner that it is stable with respect to reversal of the emulsion phase. In one processing step the anhydrous powder is treated in an agglomerating chamber to which is supplied separately atomized materials comprising fat emulsion and lecithin, accompanied by sufficient moisture to cause the milk particles to become sticky and to form random aggregates which incorporate the fat emulsion and the lecithin as extraneous lecithin. The aggregates are dried to produce the desired instant fat containing dry milk product.Type: GrantFiled: June 12, 1978Date of Patent: March 9, 1982Assignee: Foremost-McKesson, Inc.Inventors: Neal L. Ewing, John J. Fisher
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Patent number: 4315955Abstract: A method for producing a solid, butter-like, churned emulsion and the product produced by the method is described. The invention relates to a margarine sometimes called "churned margarine" and contains less than 20% by weight of water dispersed uniformly through a partially hydrogenated vegetable oil fatty phase. Another aspect of the invention relates to a method for preparing a filled cream and the resulting filled cream. The so called "churned margarine" can have low levels of cholesterol and high levels of unsaturation and is produced by churning the filled cream.Type: GrantFiled: March 10, 1980Date of Patent: February 16, 1982Assignee: Madison Creamery, Inc.Inventor: Glen G. Cramer
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Patent number: 4282265Abstract: Vegetable oil mixtures are prepared containing from 20-50% by weight of palm oil and quantities of lauric acid oils, oleic acid oils, and linoleic acid oils needed to provide proportions of oleic, palmitic, and linoleic triglycerides similar to proportions in human milk. The mixtures are readily absorbed by normal full-term infants and are well suited as fat ingredients for infant formulas.Type: GrantFiled: January 14, 1980Date of Patent: August 4, 1981Assignee: Bristol-Myers CompanyInventor: Richard C. Theuer
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Patent number: 4251551Abstract: Disclosed are food compositions and methods for preparing cheese-coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets in a puffing medium throughout which the puff pieces or pellets are dispersed. The puffing medium comprises from about 30% to 90%, by weight of the puffing medium, of an edible fatty triglyceride and from about 10% to 60% by weight of dehydrated cheese solids. The puffing medium contains no more than about 2% by weight reducing sugars. The weight ratio of puffing medium to puff pieces ranges between about 0.2:1 to 1.3:1.Type: GrantFiled: May 29, 1979Date of Patent: February 17, 1981Assignee: General Mills, Inc.Inventors: Glenn J. VanHulle, Charles A. Anker, Dean E. Franssell
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Patent number: 4216236Abstract: A food product for babies of low birth weight, particularly for premature babies and a process for its manufacture are disclosed. The product is characterized in that it contains the following substances per 100 parts by weight of dry material:21-27 parts of lipids containing lactic fat, vegetable fat and medium chain triglycerides, the latter representing 30 to 50% by weight of the mixture of fats,13-16 parts of proteins, at least 50% by weight of which are soluble proteins,50-63 parts of carbohydrates,1.5-2 parts of mineral salts and1-3 parts of water.Type: GrantFiled: April 11, 1978Date of Patent: August 5, 1980Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Hans R. Mueller, Marie-Christine Secretin
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Patent number: 4209534Abstract: The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is characterized in that 5-25% by volume of the milk to be processed is cooled and emulsified with animal or vegetable fats, or a mixture thereof, with the addition of emulsifiers permitted for food, the obtained mixture is homogenized and added to the remaining portion amounting to 75-95% by volume of the milk to be processed, cooled down, whereafter the whole is buffered, thus causing a partial decalcification of the particles of calcium phosphocaseinate, so as to maintain a level of calcium bound with the milk protein of 0.35-0.Type: GrantFiled: March 29, 1978Date of Patent: June 24, 1980Assignee: Akademia Rolniczo-TechnicznaInventors: Stefan Poznanski, Zbigniew Smietana, Henryk Stypulkowski, Jan Janicki, Jerzy Szpendowski, Zenon Szewczyk
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Patent number: 4209546Abstract: A process for the continuous production of a butter-like edible fat product, spreadable at refrigerator temperature and consisting of cow's cream and 15-30% (based on the total fat content) of a vegetable, tocopherol-containing triglyceride oil, comprising the following steps. First, the fat content of the cream is adjusted to 36-38% by weight, whereupon the cream is cooled to 3.degree.-4.degree. C. and stored for at least 3 hours. Then the cream is pumped in a stream to a continuous butter making machine of the Fritz type. All or a considerable portion of the oil is injected into the stream of cream between the storage and the butter making machine. After admixing, but ahead of the butter making machine, the injected oil is finely divided and emulsified. The relative amounts of the cream and the injected oil in the stream entering the butter making machine is so adjusted to obtain a total fat content of more than 40% by weight.Type: GrantFiled: December 8, 1978Date of Patent: June 24, 1980Assignee: Svenska Mejerierhas Riksforening U P AInventor: Mats S. J. Johansson
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Patent number: 4140808Abstract: Low-calorie products of the mayonnaise and dressing type are described which products consist of treated sour buttermilk, egg yolk, vegetable oil, acetic acid or vinegar, water, sugar, salt and other spices such as mustard and pepper, a conventional thickeners such as alginic acid and its salts and its 1.2-propylene glycol ester, carboxymethyl cellulose, starch and chemically modified starch, powdered fruit seeds; the fat content of the products being lower than 30%, preferably between 8% and 12%. Also described is a method of producing the low-calorie mayonnaise and dressing type products from treated sour buttermilk. The sour buttermilk is treated by exposure to temperatures and pressures sufficient to remove undesirable aromatic components therefrom.Type: GrantFiled: June 16, 1977Date of Patent: February 20, 1979Assignee: Nedre Norrlands ProducentforeningInventor: Nils B. Jonson
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Patent number: 4081568Abstract: A method of making a milk chocolate by preparing a mixture of milk, sugar and, if desired, cocoa, adjusting the pH-value of the mixture to a value of from 6.25 to 6.7, and drying to form a product which is subsequently processed into milk chocolate.Type: GrantFiled: March 4, 1976Date of Patent: March 28, 1978Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventor: Umberto Bracco
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Patent number: 4075360Abstract: An imitation mozzarella type cheese for pizza pies and other products, where mozzarella cheese is used, is prepared by forming a mixture of specified amounts of a hydrogenated vegetable oil, a caseinate including at least 70% sodium caseinate, a calcium containing salt such as calcium chloride, an edible acid such as lactic acid, flavoring and color. A premix of the components, except the acid, is first prepared and thoroughly mixed at about 130.degree. to about 172.degree. F, and then the premix is directly acidified by the addition of the acid until a pH of about 6 to about 5 is reached. The product on cooling is readily formed into a desired shape, is capable of being grated, and has the properties characteristic of a mozzarella cheese.Type: GrantFiled: December 20, 1976Date of Patent: February 21, 1978Assignee: SCM CorporationInventors: Charles E. Rule, Charles E. Werstak
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Patent number: 4066800Abstract: A dairy based cheese food is prepared by a process involving heating milk to pasteurize and denature whey proteins, acidifying the milk to form curd and whey, separating the curd from the whey, neutralizing the curd by adding a base, mixing an acid with the neutralized curd to reacidify, mixing an additive with the curd, manipulating the curd such as by extrusion, and packaging the curd.Type: GrantFiled: November 30, 1973Date of Patent: January 3, 1978Assignee: The Regents of the University of MinnesotaInventors: John R. Rosenau, John C. Anderson
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Patent number: 4046926Abstract: This invention relates to non-dairy creamer compositions and, in particular, to non-dairy creamers based on sodium caseinate and having improved resistance to feathering.Type: GrantFiled: July 30, 1976Date of Patent: September 6, 1977Assignee: General Foods Ltd.Inventor: David Stirling Gardiner
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Patent number: 4038422Abstract: A coating for coating baked products is disclosed. The amount of fat from the coating which is absorbed by the dough portion of the baked product is significantly reduced without reducing the fat content of the coating. The coating contains specified amounts of vegetable oil or fats, sugar, and nonfat dry milk solids. The amount of nonfat dry milk solids in the coating is unusually high and is of particular importance to the invention. The coating may also be used to add heat sensitive vitamins to a baked food product.Type: GrantFiled: October 20, 1975Date of Patent: July 26, 1977Assignee: The Quaker Oats CompanyInventors: William L. Keyser, Walter J. Zielinski
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Patent number: 4031263Abstract: The water dispersibility of a reconstitutable food powder such as powdered milk is improved by adding to the powdered food during its manufacture a non-toxic surface active agent which is a fatty alcohol derivative having the formula RO--C.sub.2 H.sub.3 O (A)--n H wherein A represents --CH.sub.2 OH and n has a value of 2-10 or A represents --CH.sub.2 OCH.sub.2 CHOHCH.sub.2 OH and n has a value of 1-5, R is selected from alkyl, alkenyl C or carbonyl alkenyl groups and each of the alkyl and alkenyl groups is a straight chain having 8-22 carbons. When manufacturing milk powders, the non-ionic surface active agent also exhibits outstanding anti-foaming qualities.Type: GrantFiled: July 9, 1974Date of Patent: June 21, 1977Assignee: Societe Anonyme dite: L'OrealInventors: Gregoire Kalopissis, Guy Vanlerberghe
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Patent number: 4031254Abstract: A dry composition is capable of being instantly reconstituted with water to form a cheese-substitute. The composition is a mechanical mixture of co-dried particles of an alkali or alkaline earth neutralized casein and fat and an alkali or alkaline earth salt, oxide or hydroxide congealing agent. The pH of the composition is 4.5 to 6.6 and the moisture content is 10% by weight or less.Type: GrantFiled: November 3, 1975Date of Patent: June 21, 1977Assignee: Beatrice Foods Co.Inventors: Robert L. Kasik, Marvin A. Peterson
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Patent number: 4031261Abstract: Fat-containing beverages such as shakes for frozen storage and thawing by reconstitution are prepared by vigorously mixing edible fat in liquid state with an edible hydrophilic film former and water while the film former is in saturated solution to encapsulate the fat with the film former and produce a stable dispersion. Thereafter, additional water is added to dilute the dispersion to the consistency of the beverage being prepared and the diluted dispersion is mixed to produce a smooth uniform dispersion and overrun, and frozen to a hard solid mass. Several configurations of the frozen beverage especially adapted for rapid reconstitution by microwave energy are disclosed.Type: GrantFiled: March 10, 1975Date of Patent: June 21, 1977Assignee: The Pillsbury CompanyInventor: Jack R. Durst
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Patent number: 4016298Abstract: A cheese extender comprised of a congealed mixture of a particular neutralized casein, fat and water. The weight ratios of neutralized casein to fat are from 1:2 to 2:1 and the weight ratios of water to the combination of neutralized casein and fat are from 1:2 to 3:1. The ingredients are heated to at least partially solvate the neutralized casein and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture, mouth-feel and blandness.Type: GrantFiled: October 20, 1975Date of Patent: April 5, 1977Assignee: Beatrice Foods Co.Inventors: Robert L. Kasik, Marvin A. Peterson
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Patent number: 4000332Abstract: High protein, low calorie dairy spread water-in-oil emulsions having a 20-65% aqueous phase are produced employing as the aqueous phase a protein concentrate having a 13-20% protein content and obtained as a by-product in the manufacture of butter from sour buttermilk, buffered at 6-7 with citrate and phosphate buffering salts, and as the fat phase butter oil optionally mixed with a polyunsaturated vegetable oil, emulsifying the aqueous phase into the fat phase at 38.degree.-50.degree. C., flash pasteurizing the emulsion, optionally adding flavoring agents before or after emulsifying and pasteurization, and then cooling the emulsion, first to 20.degree.-14.degree. while working the emulsion as it solidifies, and then to storage temperature, e.g., 12.degree.-8.degree. C.Type: GrantFiled: April 10, 1975Date of Patent: December 28, 1976Assignee: Mjolkcentralen, Ekonomisk ForeningInventors: Olof Bo Sven Strinning, Karl-Erik Thurell
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Patent number: 3979526Abstract: A method of preparing whipping cream comprising the steps of partially removing low molecular weight material from animal milk with a semipermeable membrane or a molecular sieve having capability of screening up to 10,000 molecular weight, to concentrate the non-fat solid content of animal milk to 14.5 to 30 weight percent; homogeneously mixing 50 to 70 parts by weight of the animal milk thus obtained and 50 to 15 parts by weight of an oil or fat; and emulsifying the mixture; and products of such method.Type: GrantFiled: January 31, 1974Date of Patent: September 7, 1976Assignee: The Glico Kyodo Nyugyo Kabushiki KaishaInventors: Masao Suzuki, Mitunobu Teshiba, Fumio Hara
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Patent number: 3978245Abstract: The present invention relates to a process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates characterised in that a fat-free dispersion is formed of protein originating from foodstuff and of water, which dispersion contains carbohydrates and foodstuff supplements such as mineral substances, vitamins and flavoring materials, and in which protein accounts for at least 60% of the solids content and carbohydrates account for at most 35% of the solids content and into which dispersion is emulsified 1/3 to 1 part by weight of edible oil per 1 part by weight of protein, the emulsion then being dried whilst avoiding heating to above 65.degree.C, and the product being converted to a powder. The foodstuff powder obtained by the inventive process, whilst having a relatively high protein content and low carbohydrate content, is pleasant to consume, without causing revulsion.Type: GrantFiled: July 23, 1974Date of Patent: August 31, 1976Assignee: Klosterfrau BerlinInventors: Rolf Deininger, Erich Wolf
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Patent number: 3976800Abstract: A high-protein, low-carbohydrate, low-fat bar is produced by kneadingA. a melt of edible fat and lecithin or a vegetable phosphatide withB. a food powder having protein content of at least 60% by weight based on solids and a carbohydrate content of 5 to 35% by weight based on solid content and additives, to render the resultant mixture thixotropically flowable and homogeneous. The resultant mixture is shaped into a bar and solidifies on standing.Type: GrantFiled: October 21, 1975Date of Patent: August 24, 1976Assignee: Klosterfrau Berlin GmbHInventors: Rolf Deininger, Erich Wolf
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Patent number: 3975517Abstract: Preparation of and live bacterial vaccine from selected strains of Escherichia coli. The bacterial cells are treated with dilute formalin solutions (about 0.02 to about 0.08% v/v formalin) for a period to modify the bacteria without inactivation thereof. One preferred strain is EW1 serogroup of 0157. The vaccine has been found particularly effective in preventing the occurrence of enteric colibacillosis in newborn animals. A preferred technique is to vaccinate cows, recover the milk, and continually feed it as a milk replacer to the newborn during the susceptible period.Type: GrantFiled: March 19, 1975Date of Patent: August 17, 1976Assignee: Canadian Patents and Development LimitedInventor: Michael R. Wilson
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Patent number: 3946120Abstract: The present invention concerns a novel low starch high protein bread substitute obtained by baking a water-containing dough comprising at least 15% by weight of milk protein, at least 1% by weight egg protein, at least 10% by weight lipids and at least 30% by weight carbohydrates wherein at least 50% by weight of the carbohydrates are derived from milk.Type: GrantFiled: May 22, 1974Date of Patent: March 23, 1976Assignee: Wander Ltd.Inventors: William Vincent, Hartmut Zeller
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Patent number: 3941892Abstract: A sunnyside up egg product which is low in cholesterol, preferably cholesterol-free, and relatively high in unsaturated fats is provided. It can be taken directly from the freezer and fried to give a product virtually identical to a natural egg fried sunnyside up. The egg product is made by molding a low cholesterol egg yolk portion of critical formulation together with an egg white portion consisting essentially of liquid egg white, and subjecting the molded egg to freezing. In the preferred embodiment of the invention, the mold employed in forming the egg product is employed as the package.Type: GrantFiled: July 1, 1974Date of Patent: March 2, 1976Assignee: General Foods CorporationInventors: George Marvin Glasser, Herbert Matos
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Patent number: 3941891Abstract: A cheese extender comprised of a congealed mixture of a synergistic combination of sodium caseinate and potassium caseinate, fat and water. The weight ratios of the caseinates to fat are from 1:2 to 2:1 and the weight ratios of water to the total of the caseinates and fat are from 1:2 to 3:1. The ratios of the sodium caseinate to potassium caseinate are 4:1 to 1:4. The ingredients are heated to at least partially solvate the caseinates and then cooled to form the congealed mixture which closely resembles mozzarella cheese in texture and mouth-feel.Type: GrantFiled: April 28, 1975Date of Patent: March 2, 1976Assignee: Beatrice Foods Co.Inventors: Robert L. Kasik, Marvin A. Peterson
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Patent number: 3935325Abstract: There is disclosed a pareve liquid coffee whitener characterized by having freeze-thaw stability, which comprises an aqueous emulsion of vegetable fat, vegetable protein, carbohydrates, and emulsifiers therefor, said emulsifiers consisting essentially of monoglycerides, partial fatty acid esters of hexitol, ethoxylated partial fatty acid esters of hexitol, and stearoyl-2-lactylic acid.Type: GrantFiled: June 14, 1974Date of Patent: January 27, 1976Assignee: SCM CorporationInventors: Cecilia Gilmore, Donald E. Miller