Abstract: The stabilizer is able to stabilize both fat/oil and water in food and to operate in a temperature range that encompasses both the freezer and the oven. 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 used to make a variety of foodstuffs.

Abstract: A lactose-containing food compositions for infants for improving the stool color of infants closer to that of breast-fed infants, which contains the lactose-containing foods for infants of which the only protein source is substantially cow's milk protein and/or a processed product of cow's milk protein modified to be administered to infants, and raffinose added into the foods for infants at a ratio of at least 0.05% (by weight) in a ready-to-use state. This food composition provides foods for infants more suitable for infant growth (infant formula, protein hydrolyzed formula, formula for low-birth-weight infants, follow-up formula, etc.) without causing a green stool which is observed when administering a conventional food for sucking infants, of which the only protein source is substantially cow's milk protein and/or a processed product of cow's milk protein.

Abstract: A process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution is disclosed.

Abstract: A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

Abstract: A dry feed composition for swine is disclosed. The dry feed composition includes as ingredients at least one or more animal protein products, marine products, milk products, grain products, plant protein products and processed grain by-products as well as natural and artificial flavors so as to balance the feed ration for protein, fiber, energy and palatability. The dry feed composition additionally comprises sufficient protein product to form a dry feed composition comprising a total crude protein content of at least 19%.By feeding the swine the dry feed composition of the present invention, the period of time required to bring swine to market is substantially reduced.

Abstract: Production of human procollagen or collagen in cells which ordinarily do not produce these molecules is effected by constructing expression systems compatible with mammary glands of non-human mammals. For example, expression systems can be microinjected into fertilized oocytes and reimplanted in foster mothers and carried to term in order to obtain transgenic non-human mammals capable of producing milk containing recombinant human procollagen or collagen. Human procollagen or collagen produced in this manner can be made of a single collagen type uncontaminated by other human or non-human collagens.

Abstract: The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: An immune suppressive product prepared by injecting an allergen or a mixture of allergens into the body of milk-producing species. Said product being the milk or a polypeptide subfraction of milk obtained from the allergen treated host. The immune suppressive product(s) is milk and or the polypeptide fractions contained therein, which is ostensively free of the intact allergen or allergens used for the treatment of the host. The immune suppressive factor(s) being a subfraction of the allergen used for the treatment. A method of preparing immune suppressive polypeptides from intact allergens, which involves injection of the specific intact allergens into a milk-producing species, collecting the immune suppressive polypeptide fractions of the intact allergens from the milk of the treated host. The immune suppressive milk containing said polypeptide fractions, and/or the polypeptide fractions obtained from said milk, are nonreactive in animals and humans as allergens.

Abstract: The present invention provides methods for treating milk products to reduce the bacteria and fat therein and/or to recover proteins therefrom. In particular, the present invention provides a method of treating a milk product comprising dynamically filtering the milk product (particularly skim milk or whey) through a filtration medium having a pore rating of about 0.1-1 .mu.m to produce a fat-depleted milk product permeate. The present invention also provides a method of concentrating a protein in a milk product comprising dynamically filtering the milk product through a filtration medium to form a protein-enriched retentate or a protein-enriched permeate. This method can be repeated with the protein-enriched fraction using filtration media of increasingly smaller pore ratings in order to recover particular proteins or combinations of proteins (from among many proteins in the milk product).

Abstract: Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat.

Abstract: Pet chews (140, 141) are made from pieces of cleaned cattle hooves (10) by reducing the hoof pieces to a range of particulate sizes, such as by tumbling the pieces of hooves within a rotary chipping drum (62). The particulate hoof material (30) is separated by size at a shaker table assembly (104). Several sizes (A-E) of particulate hoof material are combined in chosen proportions with a collagen protein binder (144) and formed into the pet chews, typically by compression or by extrusion, having appropriate strength, hardness and toughness.

Abstract: Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and/or pasteurization process, comprise per five fluid ounces from about 1.8 to about 6.3 grams of protein; from about 3.3 to about 15.9 grams of fat; from about 300 mg to about 3000 mg of linoleic acid; from about 250 to about 900 IU of Vitamin A; from about 40 to about 180 IU of Vitamin D; from about 0.7 to about 9 IU of Vitamin E; from about 4 to about 24 mcg of Vitamin K; from about 40 to about 300 mcg of Thiamine (Vitamin B1); from about 60 to about 450 mcg of Riboflavin (Vitamin B2); from about 35 to about 180 mcg of Vitamin B6; from about 0.15 to about 0.9 mcg of Vitamin B12; from about 250 to about 3150 mcg of Niacin; from about 4 to about 48 mcg of Folic Acid (Folacin); from about 300 to about 1500 mcg of Pantothenic Acid; from about 1.5 to about 13.

Abstract: A process for the treatment of pre-dried animal meal yields products containing small peptides, resulting from combining methods of alkaline liquification and proteolytic enzyme treatment. These peptides are highly suitable for inclusion in animal feeds or edible food products.

Abstract: Complete nutritional milk compositions and products such as unflavored and flavored milks, yogurts, ice creams and frozen yogurts can be prepared through pasteurization, ultra-pasteurization or sterilization processes. By varying the choice and quantity of nutritional and functional ingredients, compositions which include a milk comprise, per service size: from about 0.1% to about 20% of the daily value of Sodium, Potassium, vitamin A, and vitamin C; from about 0.1% to about 40% of the daily value of Calcium; from about 0.1% to about 20% of the daily value of iron; from about 0.1% to about 30% of the daily value of vitamin D; from about 0.1% to about 20% of the daily value of vitamin E, vitamin K and Thiamine; form about 0.1% to about 30% of the daily value of Riboflavin; from about 0.1% to about 20% of the daily value of Niacin, vitamin B6, Folate, vitamin B12, Biotin, and Pantothenic acid; from about 0.1% to about 30% of the daily value of Phosphorus; and from about 0.

Abstract: The present invention relates to a stable, tasteless fat soluble vitamin emulsion composition which can be sprayed on foodstuffs at room temperature, particularly ready-to-eat breakfast cereal, for the purpose of vitamin fortification of said foodstuffs.

Abstract: Fat-like protein compositions for use in foods and cosmetics comprising a protein of gelatin and a water-soluble albumin, a carbohydrate, and a phospholipid wherein said gelatin, albumin, carbohydrate, and phospholipids are in the form of a water-insoluble complex coacervate, and processes for making the same. Preferred are compositions wherein some or all of the ingredients are optionally crosslinked.

Abstract: A method is provided for isolating the proteins, .beta.-lactoglobulin and .alpha.-lactalbumin, from whey with a single cation exchanger, and using different pH values for eluting the proteins as separate fractions without using salt elution. A whey protein solution is adjusted to a pH of less than about 4.5. The solution is contacted with a cation exchanger to obtain a bound fraction containing .alpha.-lactalbumin and .beta.-lactoglobulin. The bound fraction is adjusted to a pH of about 4.0 to 6.0 and a .beta.-lactoglobulin fraction is eluted at this pH in the absence of sodium chloride. The pH of an remaining bound fraction is adjusted to about 6.5 or greater and an .alpha.-lactalbumin fraction is eluted. The method is advantageously conducted at elevated temperatures ranging from 35.degree. C. to 50.degree. C.

Abstract: The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and exopeptidases. The process is characterized in that smoked, protein containing animal products are employed as protein containing animal products. By using smoked, protein containing animal products, a protein hydrolysate can be produced which does not have the bitter flavor which arises during the customary hydrolysis of protein containing animal products. Smoked pork rind is preferably employed for the hydrolysis.

Abstract: A process for recovering protein, fatty and water components from a float material produced by a waste water treatment system, wherein the protein and fatty components can be further processed for inclusion in various products, such as animal feed. The recovered water component can also be further processed before discharged into a sewer system.

Abstract: An composition containing transglutaminase and collagen. The composition can be used to prepare bound food, preferably without the use of allergy-causing casein proteins.

Abstract: The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.

Abstract: The present invention relates to a process for producing kappa-casein macropeptides having nutraceutical properties from whey using two ion exchangers of opposite polarity in series. A hydrolyzed kappa-casein macropeptide nutraceutical food product having less than about 4% total of the hydrophobic aromatic amino acids phenylalanine, tryptophan and tyrosine is also contemplated.

Abstract: A method for producing a peptide mixture from whey protein by (1) adding at least one protease to an aqueous solution of at least one whey protein to hydrolyze the whey 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 whey protein, (3) calculating the amount of the free amino acid with respect to the total amount of the amino acid contained in the whey 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 whey protein falls within a predetermined range. The inventive method provides a whey protein hydrolysate of consistent quality.

Abstract: 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.

Abstract: A process for producing a highly concentrated extract for food use which includes effecting molecular weight reduction (viscosity reduction) of a raw material extract using a proteolytic enzyme prior to its concentration, or effecting viscosity reduction of the extract by keeping it for a long period of time at a high temperature prior to its concentration or simultaneously carrying out the concentration step, and subsequently concentrating the treated extract to a predetermined concentration, the highly concentrated extract for food use being able to be distributed at ordinary temperature even in the absence of salt and have fluidity.

Abstract: A bone reinforcing agent comprising a basic protein fraction or a basic peptide fraction derived from milk as an effective component is described. The basic protein fraction is obtained by passing milk or a raw material derived from milk over a cation exchange resin and eluting the adhered fraction. The basic peptide fraction is obtained by hydrolyzing the basic protein fraction with a protease. The basic protein fraction and basic peptide fraction of the present invention promote the growth of osteoclasts and suppress the resorption of osteoclasts, and thereby strengthening bone when administered orally. The invention is useful for treating or preventing bone diseases such as osteoporosis.

Abstract: Fabricated rice containing whey protein in the range of 0.1-10% by weight, and optionally sodium alginate and calcium, and a process for preparing the same by mixing starches, whey protein(s), and optionally sodium alginate and a calcium salt with water, followed by heating and shaping.

Abstract: A method of improving the efficiency of an animal to convert feed into desirable body tissue involves feeding the animal feed particles having an inner core of nutrients and an outer layer containing a conjugated fatty acid or an antibody that can protect the animal from contacting diseases that can adversely affect the animal's ability to grow or efficiently convert its feed into body tissue.

Abstract: A granular food product for preparation of instant foods is prepared by mixing an oil or fat with an edible carbohydrate and/or protein powder materials to obtain a first mixture, and then further edible carbohydrate and/or protein powder materials are mixed with the first mixture to obtain a second mixture which is powdery or dough-like and that mixture is formed into granules by moistening and particle-to-particle contacting, and then the granules are dried.

Abstract: Provided is a water soluble processed whey protein powder produced by combining a partial heat-denatured whey protein with a non-denatured whey protein. The resulting processed whey protein powder is more soluble in water than the partial heat-denatured whey protein alone, and is capable of producing a gel that is stronger than that produced from partial heat-denatured whey protein alone. Furthermore, the resulting gel exhibits high water retention, superior elasticity and smooth consistency and is useful in the manufacture of food. Provided also are methods for producing the processed whey protein powder and the gel.

Abstract: Micellar whey protein obtained by the heat treatment of whey protein having undergone limited hydrolysis by a proteolytic enzyme and containing whey protein molecules having a micellar structure similar to that of casein micelles, the micellar whey protein being characterized in that:(1) the molecules are in the form of micelles of irregular shape having a molecular weight of not less than 1,000,000 and a molecular size of 30 to 500 nm;(2) the micellar whey protein is soluble in water and gives a milk-white solution; and(3) the micelles associate together in a solution having a pH in the acid range of 3 to 6 to form insoluble aggregates.This micellar whey protein is so stable that it does not undergo gelation even when heated in solution, and can hence be widely utilized in liquid drink compositions, processed foods and the like.

Abstract: The invention relates to new protein derivatives of blood, blood-protein containing raw materials and hemoglobin, and more particularly to processed globin products, and to processes for producing these products. The processed globin products have an isoelectric point at a pH value below 5.5, an iron content of less than 1000 ppm, a ratio of His : Lys between 0.6 and 1.5, a Tyrosine content of at least 0.5% by weight, a Methionine content of at least 0.5% by weight, and a Lysine content of at least 5% by weight. The method for the production of the processed globin products according to the invention comprises treating the starting material at a pH above 12 and an the oxidizing treatment step the pH is kept below 12 while maintaining the temperature below 50.degree. C.

Abstract: Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.4-6. Collagen blends with these crosslinking ratios make excellent casings with improved properties for food products, particularly sausages.

Abstract: A process for the production of a formulated emulsion product which has a meat-like appearance. A protein source is emulsified and then alkali is added to the emulsion to raise the pH to above 8. The emulsion is rapidly treated in an emulsion mill to causes the protein in the heated emulsion to at least partially coagulate. The heated emulsion is then allowed to coagulate and form striations and is cut into chunks. The formulated emulsion product so produced contains about 45% to 85% by weight moisture and has a chewy texture and a high striated appearance.

Abstract: Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.

Abstract: A whey protein hydrolysate is described which is free of allergenics while preserving the structures susceptible of exerting anticipatory regulations to maximize the tolerance and protein metabolism, and mixtures thereof with casein and/or soy protein hydrolysates. Whey protein hydrolysates according to the invention have an amino acid composition comprising at least 2% by weight of tryptophan, less than 5% by weight of threonine, less than 2.8% by weight of methionine whereby 40 to 60% by weight of the amino acids are in the form of tetra- to decapeptides.

Abstract: This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil present in an amount from about 1% to about 99%; and (B) an aqueous phase present in an amount from about 1% to about 99%, wherein the aqueous phase comprises a protein complexing agent present in an amount from about 0.2% to about 98%. The reduced-fat compositions may be used directly or may be incorporated in effective amounts into edible carriers to provide a wide variety of edible compositions. This invention also pertains to methods for preparing and using these reduced-fat compositions and the edible compositions in which they may be employed.

Abstract: Encapsulation of a flavor or active agent in a matrix of whey protein yields an encapsulation composition which results in the controlled release of the flavor or active agent and which may be incorporated in a yeast-leavened dough without causing a deleterious effect on the rising of the dough.

Abstract: A process for producing proteinaceous microparticles by lowering a pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat.

Abstract: A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus content. The method comprises the steps of adjusting pH of the solution containing the whey protein to below 4, and contacting the solution with a cation exchange resin, sequentially contacting the solution with an anion exchange resin, thereby reducing the phosphorus content to below 0.15 mg per gram of protein, and the highly purified low-phosphorus whey protein hydrolysate of the present invention is available by hydrolyzing the above-mentioned low-phosphorus whey protein with proteases.

Abstract: The present invention relates to a DNA sequence encoding the human milk protein .beta.-casein or an analogue or variant thereof which has either the calcium binding activity of human .beta.-casein, or opioid activity, or angiotensin converting enzyme (ACE) inhibitory activity, or a combination of any two or three of these activities. The DNA sequence may optionally contain one or more intron sequences and permissive RNA splice signals. The DNA sequence is used in the production of recombinant human .beta.-casein, advantageously by means of production in transgenic non-human mammals such as bovine species. In one embodiment, the DNA sequence is inserted into a milk protein gene of a mammal such as a whey acidic protein (WAP) gene. The main use of the recombinant human .beta.-casein is as a constituent of infant formulae. It is contemplated that the recombinant human .beta.

Abstract: The present invention provides a composition as well as method for providing nutrition to renal patients. Pursuant to the present invention, the enteral composition includes an effective amount of a protein source including whey protein and free amino acids that provide essential as well as nonessential amino acids. The composition is calorically dense and has a moderate osmolality.

Abstract: In a process for preparing proteins from a protein-containing substance, the substance is dispersed in an alkaline solvent with a pH of over 11.5 and at a temperature of under 30.degree. C. The proteins in the substance are thus dissolved. The resulting solution is then neutralized and the proteins in it are concentrated. To improve the profitability of the process in large-scale manufacture, the protein-containing substance is treated with a protease before dispersion in the alkaline solvent.

Abstract: The invention concerns a low molecular weight proteinaceous agent which can be used to reduce body fat content by suppressing fat digestion and absorption thus reducing body fat and limiting excess fat accumulation. The proteinaceous material is a mixture of low molecular weight peptides. This mixture has about at least 50-67% of peptides having an average chain length of 3-4 amino acids. This material is administered to subjects in amounts of at least 0.1 to 50 weight percent relative to the amount of fat consumed by the subject.

Abstract: A collagen food wrapping comprising collagen extruded into a film. The collagen contains a smoke component which is encapsulated with an encapsulating material which will release the smoke component during curing or cooking and prior to consumption thereof. The invention further includes a collagen slurry containing an encapsulated liquid smoke component and a method for manufacturing a wrapped food product by extruding the slurry onto a surface of the food product to form such a film.

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 enhanced endurance of athletes. 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 pyruvate and/or derivatives of pyruvate and an anabolic protein composition. The method of the present invention comprises administering to a mammal in need of enhancing its protein concentration or muscle mass, a composition comprising pyruvate and an anabolic protein composition.

Abstract: This invention relates to a method and process for the production of collagen preparations from marine invertebrates and compositions for these preparations. The collagen preparation includes telopeptide and atelopeptide fibrillar collagen of essentially invertebrate type V collagen. The collagen preparations may be used in a variety of medical, dental, cell culture, and food applications.

Abstract: 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.

Abstract: A cheese-like product is derived from dry rennet casein and generally exhibits the body, texture and eating quality of cheese. The cheese-like product is a substantially homogeneous mass (of predetermined consistency and contains all least about 25 percent by weight of previously dry but solvated edible rennet casein as the principal protein source, a solvation agent and water. A bland edible oil or fat and a suitable flavoring agent (or agents) can be present in quantities sufficient to impart to the product the characteristic fat content and flavor of the desired cheese analog. A coloring agent may also be present. The cheese-like product is produced by the direct conversion of dry, particulate rennet casein to a substantially homogeneous mass of cheese-like consistency at an elevated temperature.