Patents Assigned to Fonterra Co-Operative Group Limited
-
Publication number: 20110300229Abstract: Use of one or more of conjugated linoleic acid (CLA), high CLA milk fat, or one or more bovine milk lipid compositions to treat or prevent rotavirus infection.Type: ApplicationFiled: August 8, 2008Publication date: December 8, 2011Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Glenn Stuart Buchan, Kerry Therese Buchan, Michelle Avril McConnell, Clare Elizabeth Fitzpatrick, Alastair Kenneth Hugh MacGibbon
-
Patent number: 8062687Abstract: The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired level activity of the at least one bioactive component. The bioactive component is selected from one or more proteins protein hydrolysates, one or more lipids or lipid hydrolysates, one or more carbohydrates, one or more probiotic factors, or mixtures thereof. The pressure treatment is at a predetermined pressure from about 350 to 1000 MPa.Type: GrantFiled: March 8, 2006Date of Patent: November 22, 2011Assignee: Fonterra Co-Operative Group LimitedInventors: Timothy Joseph Carroll, Hasmukh Ambalal Patel, Miguel Alejandro Gonzalez-Martin, James William Dekker, Michael Anthony Collett, Marc William Lubbers
-
Publication number: 20110182943Abstract: The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovine lactoferrin, preferably iron bovine lactoferrin, or a metal ion functional variant or functional fragment thereof, to inhibit tumour formation or growth, maintain or improve one or more of the white blood cell count, the red blood cell count, or the myeloid cell count, reduce cachexia, mucositis, and anemia, stimulate the immune system and treat or prevent cancer and the symptoms of cancer and side-effects of cancer therapies. The methods and medicinal uses of the invention may be carried out by employing dietary (as foods or food supplements), nutraceutical or pharmaceutical compositions. Compositions useful in the methods of the invention are also provided.Type: ApplicationFiled: May 14, 2008Publication date: July 28, 2011Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Jagat Rakesh Kanwar, Geoffrey Wayne Krissansen, Xueying Sun, Kay Patricia Palmano, Alastair Kenneth Hugh MacGibbon
-
Publication number: 20110097472Abstract: A method for preparing a protein gel is provided. It comprises providing a daily starting material comprising casein; adjusting the pH, if required, to a pre-selected point in the range 5.0-8.0; subjecting the material with the pre-selected pH to a cooking step; adjusting the pH of the cooked product to 3.8-7.5, preferably 4.5-7.5; processing and/or packing the pH 3.8-7.5, preferably pH 4.5-7.5 product to form the final product or ingredient wherein at least 10% of the casein of the dairy starting material comprises alphas enriched casein having an alphas to beta casein weight ratio of greater than 1.25:1 or alphas depleted casein having an alphas to beta casein weight ratio of less than 0.8:1. The invention also provides an ingredient for use in the method.Type: ApplicationFiled: March 2, 2009Publication date: April 28, 2011Applicant: Fonterra Co-operative Group LimitedInventors: Christina June Coker, Satyendra Parshu Ram, David Campbell Wemyss Reid, Andrea Joy Mcleod, Christine Joy Thompson, Siew Kim Lee
-
Patent number: 7919131Abstract: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.Type: GrantFiled: January 30, 2004Date of Patent: April 5, 2011Assignee: Fonterra Co-Operative Group LimitedInventors: Andrew Fletcher, Katrina Fletcher, Owen Catchpole, John Grey
-
Publication number: 20110009349Abstract: One or more complex lipids including gangliosides to achieve particular health benefits including maintaining or increasing cognitive development or maintaining or increasing growth in a foetal, infant or child subject.Type: ApplicationFiled: October 20, 2008Publication date: January 13, 2011Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Steven Charles Hodgkinson, Christopher Paul McJarrow, Murray D. Mitchell, Angela Marie Rowan, Joanne Margaret Todd, Mark Hedley Vickers
-
Publication number: 20110003032Abstract: A yoghurt or a yoghurt drink is prepared by a method comprising: (a) providing a casein source that has been treated to remove a proportion of its divalent cations including at least a proportion of its calcium ions; (b) mixing the calcium-depleted casein source with one or more other ingredients to form a yoghurt milk, if required; (c) dispersing a substantially insoluble calcium source in the yoghurt milk; (d) heat treating the yoghurt milk; and (e) acidifying the mixture to a pH that causes gelling of the yoghurt milk. Step (c) is carried out at any time before gelling for set yoghurt and stirred yoghurt and the final packaging of drinking yoghurts.Type: ApplicationFiled: December 3, 2008Publication date: January 6, 2011Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Michelle Harnett, Peter Gilbert Wiles, Prabandha Kumar Gajendranath Samal
-
Patent number: 7854952Abstract: Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade milk clotting enzyme under conditions where kappa-casein is converted to para-kappa casein while remaining in solution, terminating the conversion by removal or inactivation of the enzyme and concentrating said solution. The resultant milk protein concentrate ingredient is used in the production of cheese.Type: GrantFiled: July 21, 2004Date of Patent: December 21, 2010Assignee: Fonterra Co-Operative Group LimitedInventors: Alistair James Carr, Christina June Coker, Brian Ashley Kells, Peter Dudley Elston, Lilian de Barros Ferreira
-
Patent number: 7854950Abstract: The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).Type: GrantFiled: October 8, 2003Date of Patent: December 21, 2010Assignee: Fonterra Co-operative Group LimitedInventors: Tim Carroll, Ping Chen, Michelle Harnett, James Harnett
-
Publication number: 20100196534Abstract: The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages.Type: ApplicationFiled: July 14, 2008Publication date: August 5, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: David Illingworth, Patrick William Mary Janssen, Philip Arthur Euan Cant, Graeme Robert Stephens
-
Publication number: 20100196533Abstract: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.Type: ApplicationFiled: April 12, 2010Publication date: August 5, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
-
Patent number: 7762181Abstract: A system for dispensing a customized nutritional serving is made up of ingredients stored within a device incorporating the system. The device has a controller in whose memory is stored an inventory of the ingredients available in the device, their compositions and properties and customer profile data. The controller is programmed to formulate a serving which best matches the customized serving selected by the customer within constraints set by the programming taking into account the inventory of ingredients and the health profile of the customer. The customer is then presented with the selected serving and either accepts it or modifies it. The device is then programmed to prepare and dispense the final selection.Type: GrantFiled: September 30, 2005Date of Patent: July 27, 2010Assignee: Fonterra Co-Operative Group LimitedInventors: Michael John Boland, Steven John Haylock, Peter Aaron Munro, David Lionel James Alexander, Abby Kerrin Thompson, Richard Archer
-
Publication number: 20100143538Abstract: A method for preparing a yoghurt is provided. The method comprises (a) preparing a calcium-depleted milk composition comprising either (i) calcium-depleting a starting milk composition, or (ii) including within a starting milk composition a calcium-depleted milk ingredient selected from milk, fat standardised milk, skim milk, or milk concentrate; and (b) acidifying the calcium-depleted milk composition with chemical acidification or lactic acid producing bacteria, to prepare a yoghurt, wherein the calcium depletion is by contacting the milk composition or ingredient with a cation exchanger to replace calcium in the composition or ingredient with sodium or potassium.Type: ApplicationFiled: November 23, 2007Publication date: June 10, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Ganugapati Vijaya Bhaskar, Jordania Valentim
-
Publication number: 20100143567Abstract: A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w/w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protein and soy protein. The viscoelastic fluid may be used as a spread. It may also be used for the preparation of a plurality of different ultimate products formed from the original gel.Type: ApplicationFiled: April 24, 2008Publication date: June 10, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Aiqian Ye, Stephen Murray Taylor
-
Publication number: 20100136166Abstract: The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or fat or a mixture of oil and fat. The mixture is homogenised at a pressure in the range 100 to 2000 bar. The homogenised emulsion is heated to 50° C. to 200° C. for a period sufficient to denature the proteins without allowing a gel to form. A gel is formed by adding a salt or by acidifying. The proteins used include whey protein and soy protein.Type: ApplicationFiled: April 24, 2008Publication date: June 3, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Aiqian Ye, Stephen Murray Taylor
-
Publication number: 20100119682Abstract: The invention relates to a method for preparing a gel comprising mixing oil or fat with an aqueous medium by homogenisation to form an oil-in-water emulsion and heating the mixture to 50° C. to 200° C. for a period sufficient to form an emulsion gel wherein the mixture comprises 1.0% to 3.8% (w/w) of a protein that forms a heat-set gel, and 5 to 18% oil or fat or a mixture of oil and fat.Type: ApplicationFiled: April 24, 2008Publication date: May 13, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventor: Aiqian Ye
-
Patent number: 7695745Abstract: The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.Type: GrantFiled: February 18, 2003Date of Patent: April 13, 2010Assignee: Fonterra Co-Operative Group LimitedInventors: Keith Johnston, Allan Main, Peter Dudley Elston, Peter Aaron Munro, Robert J. Buwalda
-
Publication number: 20100062110Abstract: The invention provides a novel process of making cheese including a quick and efficient coagulation step forming discrete form and uniform curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent processing to produce a desired soft, semi-soft, hard or extra hard cheese.Type: ApplicationFiled: November 20, 2007Publication date: March 11, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Peter Dudley Elston, Graham Peter Davey, Peter Gilbert Wiles
-
Patent number: 7659449Abstract: Isolated stress-responsiveness promoters suitable for directing gene expression in plant cells or plants are provided, along with constructs, vectors, host cells, plant cells and plant comprising the promoters. Methods for producing plant cells or plants with modified phenotype via transformation of the plant cells or plants with the promoters are also provided.Type: GrantFiled: August 8, 2006Date of Patent: February 9, 2010Assignee: Fonterra Co-Operative Group LimitedInventors: Claudia Jeanette Smith-Espinoza, Sathish Puthigae, Jonathan Robert Phillips, Catherine Jane Bryant, Kieran Michael Elborough, Colin Robert South
-
Publication number: 20100021595Abstract: The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.Type: ApplicationFiled: August 28, 2007Publication date: January 28, 2010Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventor: Ganugapati Vijaya Bhaskar