Abstract: Provided is a pet food or feed which contains an oil or fat composition having the following components (A) and (B):

Abstract: A collagen processing method for thickening or hardening the collagen sufficiently by application of a liquid smoke fraction, obtained from a liquid smoke derivative (a derivative being commercially available as Code V), so that the resultant treated collagen is useful as a casing for a food product. The liquid smoke fraction may be obtained by treating Code V with both carbon and a pH adjustment whereby the method is without an effect on the taste of the food product. In another embodiment, the Code V is only pH adjusted.

Abstract: A method for preparing modified ingredients and feed to improve performance and/or feed utilization of animals. An animal feed and method for preparing an animal feed. An enhanced method for preparing an animal feed and an enhanced animal feed. This invention also relates to the use of irradiation technology of a feed component for one animal whereby an enhancement is provided, including but not limited to, feed gain performance and the like.

Abstract: This invention provides gelatin and gelatin hydrolysate peptide for food, medical and cosmetic use derived from such raw materials as poultry skins, bones and/or tendons, with an isoelectric point at pH 7-10, and characterized by no or low antigen-antibody reactivity to the serum of gelatin-allergic individuals. Since the gelatin and its hydrolysate peptide of the invention are hypoallergenic, they can safely be used for gelatin-allergic individuals and for food, medicine and cosmetics, for which the safety is particularly required.

Abstract: A method for producing feed for forming into pellets, the pellets produced by the method to be used to feed carnivorous animals. The addition of the enzyme transglutaminase to a feed mass specifically intended for carnivorous fish will catalyze a reaction between the amino acids glutamine and lysine which form part of the protein chains and the raw material of the proteins of the feed, such that a covalent chemical bond is formed between them, which results in shape permanence in the formed, dried, finished pellets, such that the finished pellets do not lose their shape before time of use.

Abstract: The present invention provides method of making a protein hydrolysate formula and protein hydrolysate formulas made thereby for downregulating hypersensitivity and for promoting gut immune barrier, and methods of preventing or treating allergies, especially cow's milk allergy by combining the protein with probiotic gastrointestinal bacteria, especially Lactobacilli. The probiotics make it possible to influence the immunological balance, whereby allergy can be prevented by affecting the initiation mechanism of allergy. The present invention makes it possible to develop a person's tolerance of proteins by actively promoting a tolerogenic immune response. In addition, present invention provides for administering fragments of an allergen modified by probiotic gastrointestinal bacteria in order to desensitize a immune response to systemic hyporesponsiveness.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: 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.

Abstract: A processed whey protein with an improved shelf life comprising partially heat-denatured whey protein and casein protein is provided. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15% by weight and pH 6-8 at 55 to 120° C. for 1 to 120 minutes. A process for the preparation of processed whey protein is also provided and comprises adding casein protein to partially heat-denatured whey protein, or adding casein protein to non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The processed whey protein has an improved shelf life. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity. The product is useful as a raw material of foods.

Abstract: Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna.

Abstract: Immunologically and/or endocrinologically active preparation containing as an active ingredient short-chain peptides with a weighted quantity ratio and a pattern of amino acids characteristic of thymus tissue.

Abstract: The present invention relates to an edible thermoplastic made from about 30 to 50 wt. % protein comprising a mixture of plant and animal derived protein, about 20 to 50 wt. % starch about 10 to 20 wt. % water, about 1 to 10 wt. % edible fiber, and about 0.5 to 3 wt. % metallic salt hydrate. When molded, the thermoplastic has good strength and stiffness and other physical properties. The edible thermoplastic may be molded in a variety of shapes including a segmented nutritional pet chew with a plurality of segments separated by a plurality of scores. The scores serve to structurally weaken the pet chew so that it may be broken into smaller pieces. When molded the edible thermoplastic has a density of about 1.2 to 1.5 g/cubic centimeters.

Abstract: The present invention is directed to an elemental liquid nutritional product useful for providing nutrition to a patient having a malabsorption condition by enterally feeding to the patient a nutritionally effective amount of the liquid nutritional products of the present invention. One nutritional product of the present invention includes a protein system in which at least 65 w/w % of said proteins have a molecular weight of less than 5,000 daltons. The proteins system includes soy protein hydrolysate, and partially hydrolyzed caseinate. The preferred products further include a structured lipid formed from marine oil and medium chain triglyceride oil. Palatability of elemental nutritional products has been improved by keeping caloric density in a range from 0.60 kcal/ml to about 1.05 kcal/ml and incorporating sufficient amounts of selected palatability enhancers.

Abstract: A food product comprising one or more plastic food substrates is formed into a helical configuration and coated with a fluid barrier agent to prevent reannealing of adjacent turns of the product. The fluid barrier agent may be an edible vegetable oil such, for example, as hydrogenated vegetable oil, Soya oil, rape oil, sunflower oil, safflower oil, peanut oil or a mixture of such oils. The product may define a single helix or a multiple helix, e.g. a double or triple helix.

Abstract: A composition for a creamer powder is disclosed that comprises approximately 40% to approximately 60% by weight water-soluble protein, edible fat, at least one emulsifier, at least one stabilizer and less than 5% by weight carbohydrate. The creamer powder composition is dispersible in either hot or cold water-based liquids. The low-carbohydrate high-protein creamer powder may be used in the preparation of nutritious, low-carbohydrate foods.

Abstract: The present invention provides an improved process for the preparation of high protein dietary food containing optimum nutritional composition of amino acids. The novelty of the process lies in the step of producing optimally mixed flour from different oilseed flours by hydrolysing the protein using successive and specific enzymatic reaction to get a final product having optimum desired nutritional composition of amino acids and quality protein.

Abstract: A pet diet composition comprising at least about 40 wt. % meat and cellulosic material in quantities effective to allow extrusion and cutting of the composition post extruder.

Abstract: A composition comprising partially hydrolyzed proteins for use as a hypoallergenic pet food, and a process for producing it.

Abstract: A polymer is provided which comprises acid casein or a non-toxic soluble salt thereof and high-methoxyl pectin cross-linked into a three-dimensional network. A process for preparing the polymer and edible films and food products comprising the polymer are also provided.

Abstract: A method for producing feed for forming into pellets, the pellets produced by the method to be used to feed carnivorous animals. The addition of the enzyme transglutaminase to a feed mass specifically intended for carnivorous fish will catalyze a reaction between the amino acids glutamine and lysine which form part of the protein chains and the raw material of the proteins of the feed, such that a covalent chemical bond is formed between them, which results in shape permanence in the formed, dried, finished pellets, such that the finished pellets do not lose their shape before time of use.

Abstract: A method for producing a peptide mixture from a starting protein by (1) adding at least one protease to an aqueous solution of at least one starting protein to hydrolyse the starting protein, (2) measuring the amount of a free amino acid selected from the group consisting of lysine, phenylalanine, leucine and arginine produced during the hydrolysis of the starting protein, (3) calculating the amount of the free amino acid with respect to the total amount of amino acid contained in the starting protein, and (4) terminating the hydrolysis when the calculated amount of the free amino acid with respect to the total amount of the amino acid contained in the starting protein falls within a predetermined range. The inventive method provides a starting protein hydrolysate of uniform and consistent quality.

Abstract: The present invention is related to a method of producing a trivalent chromium complex compound by heating a trivalent chromium compound and lactoferrin together. The trivalent chromium complex compound can be added into milk to obtain trivalent chromium milk products. Both the complex compound and the milk products of the present invention can be served to diabetics for effectively reducing the concentration of blood sugar.

Abstract: Protein-based, edible chewable pet toys, such as artificial dog bones, and methods of preparing such chewable pet toys are disclosed. The chewable pet toys are made from protein-based thermoplastic composition containing plant and animal derived proteinic material and various additive and nutrient ingredients. Chewable pet toys within the scope of the present invention possess properties of conventional artificial dog bones made of synthetic polymer, such as good strength and hardness, but they are biodegradable and edible. In addition, the chewable pet toys contain vitamins, minerals, flavorings, oral hygiene additives and other ingredients to help keep teeth and bones strong and to promote the growth and health of the pet.

Abstract: Novel bioactive peptide compositions and process for producing the same and the use of such compositions for enhancing the growth of warm blooded animals and fish is disclosed.

Abstract: The precipitation and removal of suspended fat and protein components and other suspended solids from a given solution can be accomplished by the addition of an aluminate to complex with the fat and protein components and the addition of a flocculating agent to flocculate the aluminate/fat and protein component complexes into insoluble particles capable of removal by conventional technology, which insoluble particles can be rendered to produce tallow.

Abstract: [Means for the Solution] A processed whey protein with an improved shelf life comprising a partially heat-denatured whey protein and a casein protein. In addition, a non-denatured whey protein may be added. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15 wt % and pH 6-8 at 55 to 120° C. for 1 to 120 minutes. A process for the preparation of processed whey protein comprises adding a casein protein to the partially heat-denatured whey protein, or adding a casein protein to a non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein.

Abstract: The invention relates to the use of a protein component based on conventional proteins used for the production of foods, at least 20 wt-% thereof having a phosphate residue, which is covalently bound to the protein, whereby 50 to 100 wt-% of the proteins including at least one covalently bound phosphate residue, are subjected to a dephosphorylation reaction wherein 20 to 100% of the covalently bound phosphate residues were removed, for a treatment of adult and adolescent patients, as well as of babies and small children suffering from a disturbed gastrointestinal motility and of reflux-predisposed patients. The use of said protein component not only allows for a sufficient protein supply but it also passes rapidly through the stomach and prevents the stomach contents from flowing back into the oesophagus.

Abstract: Compositions and methods for enhancing the palatability of dry and semi-dry pet food compositions, particularly extruded cat food compositions, are described. In one embodiment, the palatability enhancer is a dry cat food coating including tetrasodium pyrophosphate at about 0.1% to about 1.0% by weight of the finished pet food product. The palatability enhancer is applied after the extrusion process to the extruded particles or pieces of pet food.

Abstract: The invention provides a polymer comprising acid casein or a non-toxic soluble salt thereof and high-methoxyl pectin cross-linked into a 3-dimensional network. Also provided is a polymer comprising acid casein or a non-toxic soluble salt thereof and high-methoxyl pectin, wherein the polymer has been prepared by reacting the acid casein or pectin under alkaline conditions. Also provided is a process for preparing the polymer and edible films and food products comprising the polymer.

Abstract: A molded capsule having a capsule membrane which contains a Process Whey Protein together with at least one selected from the group consisting of scleroproteins, derived proteins and mucopolysaccharides. The capsule membrane may contain a plasticizer. The molded capsule has high membrane strength, exhibits stability even at high temperatures and high humidity, and is highly digestible. The molded capsule is prepared by using a die rolls encapsulating machine.

Abstract: A high-protein food of plate form having a protein content of 40% by weight or more and a bulk density of 0.02 to 0.40 g/cm3, which is obtained by puffing-molding a compound protein raw material having a protein content of 40% by weight or more.

Abstract: The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process.

Abstract: Ice crystal growth inhibiting agents and process for preparing an extract of these agents in which Zoarces viviparus blood is extracted, it is cooled, the supernatant constituting the Zoarces viviparus serum containing the ice crystal growth inhibiting agents is collected, and then the supernatant is frozen. The present invention also relates to a process for using these agents for the manufacture of a food product.

Abstract: A method of making an &agr;-lactalbumin enriched whey protein product is described. The method involves the treatment of a whey protein product with an acid to lower the pH of the whey protein product to 4.0 or below. This pH-lowering step allows the &agr;-lactalbumin molecules to be concentrated more efficiently.

Abstract: A highly palatable and long lasting dog chew for pets has been developed by combining a formulation and processing sequence which results in a highly palatable meat based filling being incorporated into the center of a preformed rawhide stick or rawhide roll. Such outside rawhide fraction is extremely tough and chewy which results in a dog chew which takes a long period of time for the dog to consume. The inside meat filling is highly palatable which results in the animal maintaining interest in the treat until nearly the entire chew has been consumed. The interior meat filling is preserved by reduced water activity to below 0.85 as a result of incorporating of salt, sugars and natural humectants. Said filling is formulated and processed in such a manner that the water phase is bound within the filling and does not pass by capillary action to the outside rawhide fraction. This results in the outer rawhide shell maintaining a tough and chewable texture until such point as the dog is offered the finished chew.

Abstract: A process for making a dry, stable intermediate pet food including meat includes the steps of combining a plurality of ingredients specified by a basal pet food formula, wherein the plurality of ingredients includes a slurry of meat, mixing the plurality of ingredients to form a basal mixture, extruding the basal mixture, cutting the extruded basal mixture into flakes, and drying the flakes to a moisture content of less than about 10% by weight. In one embodiment, to make a finished pet food composition, the flakes are shipped for final processing to a processing facility having finishing equipment including grinding, extruding and coating equipment.

Abstract: The present invention is directed to an elemental liquid nutritional product useful for providing nutrition to a patient having a malabsorption condition by enterally feeding to the patient a nutritionally effective amount of the liquid nutritional products of the present invention. One nutritional product of the present invention includes a protein system in which at least 65 w/w % of said proteins have a molecular weight of less than 5,000 daltons. The proteins system includes soy protein hydrolysate, and partially hydrolyzed caseinate. The preferred products further include a structured lipid formed from marine oil and medium chain triglyceride oil. Palatability of elemental nutritional products has been improved by keeping caloric density in a range from 0.60 kcal/ml to about 1.05 kcal/ml and incorporating sufficient amounts of selected palatability enhancers.

Abstract: Compositions and methods for enhancing the palatability of dry and semi-dry pet food compositions, particularly extruded cat food compositions, are described. In one embodiment, the palatability enhancer is a dry cat food coating including tetrasodium pyrophosphate at about 0.1% to about 1.0% by weight of the finished pet food product. The palatability enhancer is applied after the extrusion process to the extruded particles or pieces of pet food.

Abstract: A animal product filled chew toy for dogs comprises a relatively hard hollow casing. A relatively soft animal product filling that includes a preservative, a gelling agent, an animal fat and a meat is contained within the hollow casing. The toy also preferably includes a mold inhibitor.

Abstract: A black edible flat film based on collagen with a wall thickness of up to 40 microns that comprises (a) a collagen substrate, and (b) at least one black pigment and wherein the concentration of said pigment is between 2% and 40% by weight based on dry collagen in order to meet the requirements of suppleness and non-transparency. These films are useful in the manufacture of foodstuffs having a black outer coating.

Abstract: A short chain peptide material is provided containing a peptide material derived from a protein material. At least a majority of the peptides in the peptide material have a peptide chain length of 7 peptides or less. The peptide material is at least 95% soluble in an aqueous solution having a pH at which the protein material from which the peptide material is derived is insoluble. A process for forming the short chain peptide material is also provided. A slurry is formed of a protein material at a pH at which the protein material is substantially insoluble. The protein material is contacted with an enzyme having substantial endopeptidase activity and substantial exopeptidase activity at a temperature and for a time sufficient to form the peptide material of the invention.

Abstract: The present invention is based in part upon the discovery that the use of pyruvate in enteral formulations, in combination with an anabolic protein composition, produces a synergistic effect in increasing the lean body mass or muscle tissue of a mammal consuming same. The present invention also provides a method for increasing fat loss or decreasing the percent body fat in a mammal through the administration of an anabolic protein composition. The present invention relates generally to a composition for enhancing the protein concentration or muscle mass of a mammal and a method for enhancing the protein concentration or muscle mass in a mammal. More specifically, the present invention relates to a composition which comprises an anabolic protein composition and optionally pyruvate and/or derivatives thereof. The compositions according to the invention can take the form of powders, liquids, pills, capsules, tablets, food additives, candies or confections.

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: The present invention is directed to an elemental liquid nutritional product useful for providing nutrition to a patient having a malabsorption condition by enterally feeding to the patient a nutritionally effective amount of the liquid nutritional products of the present invention. One nutritional product of the present invention includes a protein system in which at least 65 w/w % of said proteins have a molecular weight of less than 5,000 daltons. The proteins system includes soy protein hydrolysate, and partially hydrolyzed caseinate. The preferred products further include a structured lipid formed from marine oil and medium chain triglyceride oil. Palatability of elemental nutritional products has been improved by keeping caloric density in a range from 0.60 kcal/ml to about 1.05 kcal/ml and incorporating sufficient amounts of selected palatability enhancers.

Abstract: Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and/or pasteurization process. The ultra-pasteurized and/or pasteurized infant formulas contain complete balanced quantities of nutrients.

Abstract: A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together where the starch material is in a substantially non-gelatinized state. The protein-starch composition has a low viscosity prior to cooking, yet has a high gel strength after being cooked. A meat emulsion is also provided which contains a meat material and the protein-starch composition. A process is provided for forming the protein-starch composition in which an aqueous slurry of a protein material is formed, the protein in the slurry is denatured by subjecting the slurry to temperatures sufficient to denature the protein, a starch material is mixed into the slurry of denatured protein, and the slurry of starch and protein material is spray dried under conditions which cause the protein material and starch material to complex without gelatinizing the starch material.

Abstract: The present invention relates to methods for separating casein from milk, and for separating from milk proteins that can be associated or entrained within casein micelles, by contacting the milk with a chelating agent to disrupt the casein micelles and reconstituting the micelles by introducing small insoluble inorganic particles.

Abstract: The invention relates to a simplified, rapid method which is suitable for making a variety of cheese and cheese products, including natural and processed cheese, in a single installation with common equipment. In particular, the invention concerns a method of making cheese, comprising the steps of: (a) concentrating milk or a reconstituted dry milk, having its pH adjusted to about 5.0 to 6.8, by ultrafiltration and diafiltration to produce a retentate; (b) supplementing said retentate with a protein concentrate or isolate and, optionally, fat and/or flavor; and (c) heating the mixture to produce a smooth consistency.

Abstract: A process for preparing a nutritional supplement includes the steps of mixing animal blood solids, hydrolized poultry feathers and animal offal to create a mixture, adding protease enzyme to the mixture (20), digesting the mixture with protease enzyme (28) and drying the digested mixture (38) in order to reduce the moisture content thereof down to 5-8 weight percent. During processing, the digested mixture is never exposed to temperatures above approximately 83° C. so that the blood and offal are not degraded or denatured and remain intact so as to provide full nutritional benefit.