Lacteal Derived Containing Patents (Class 426/334)
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Patent number: 6238717Abstract: An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then packed into individual containers. At the pH of the cottage cheese product, the calcium carbonate is converted to carbonic acid which is then converted to carbon dioxide, normally over about a two week period at refrigeration temperatures within the package. Conventional cold pack cottage cheese has an average shelf life of about 20 to about 30 days at refrigeration temperatures. The improved cottage cheese described herein has an average shelf life of about 30 to 40 days or longer at refrigeration temperatures. The increased stability is obtained without loss of organoleptic properties and without extensive process modifications.Type: GrantFiled: January 10, 2000Date of Patent: May 29, 2001Assignee: Kraft Foods, Inc.Inventors: David K. Hayashi, Kaiser Rajinder Nauth
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Patent number: 6228408Abstract: A complex comprising natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antifungi treatment for natural products. A method for preventing the infection of a natural product by fungi, the method comprising treating the natural product with the complex.Type: GrantFiled: August 6, 1999Date of Patent: May 8, 2001Assignee: DSM Patents and TrademarksInventors: Ferdinand Theodorus Jozef Van Rijn, Jacobus Stark, Edith Magda Lucia Geijp
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Patent number: 6196237Abstract: A method for washing cored heads of lettuce includes placing such heads in a position with their cored holes facing downwardly toward an upwardly-directed spray of an aqueous solution, directing such a spray into, and washing the holes, then pushing the heads from that position onto a conveyor.Type: GrantFiled: July 1, 1999Date of Patent: March 6, 2001Assignee: Fresh Express Corp.Inventors: Richard S. Brown, Eugene D. Rizzo
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Patent number: 6120809Abstract: A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.Type: GrantFiled: October 28, 1998Date of Patent: September 19, 2000Inventor: Ken Rhodes
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Patent number: 5997926Abstract: A complex containing natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antimycobacterial treatment for natural products. A method for preventing the infection of a natural product by mycobacteria the method containing treating the natural with the complex.Type: GrantFiled: March 13, 1998Date of Patent: December 7, 1999Assignee: Gist-brocades B.V.Inventors: Ferdinand Theodorus Jozef van Rijn, Jacobus Stark, Edith Magda Lucia Geijp
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Patent number: 5908646Abstract: The invention relates to inhibition of clostridia with lactic acid bacteria. In particular, the invention relates to the use of Lactobacillus rhamnosus in the food industry to inhibit the growth and activity of clostridia. Preferred embodiments of the invention include the use of Lactobacillus rhamnosus in prevention of butyric acid fermentation and in cheese production.Type: GrantFiled: December 20, 1996Date of Patent: June 1, 1999Assignee: Valio OyInventors: Annika Mayra-Makinen, Tarja Suomalainen
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Patent number: 5894031Abstract: A beverage mix comprising at least about 40% by weight based on the total weight of the beverage mix of chocolate or compound confectionery pieces whose thickness is from about 0.25 to 0.75 mm together with a powdered cocoa mix or powdered creamer.Type: GrantFiled: October 3, 1996Date of Patent: April 13, 1999Assignee: Nestec S.A.Inventors: William Caly, Richard Derek Gullo, Soledad N. Palag, Marcel Rosse
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Patent number: 5888568Abstract: A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hydrocolloid gel selected from the group consisting of alginates and gellans and then mixing all the ingredients together to form the food product.Type: GrantFiled: June 25, 1998Date of Patent: March 30, 1999Assignee: NESTEC S.A.Inventors: George Cherian, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 5834424Abstract: Compositions of lactoferrin, ovotransferrin or serotransferrin in apo or iron-saturated form are provided which have bacterial anti-invasive properties against Streptococcus pyogenes and Staphylococcus aureus. Methods of treatment of epithelial calls and mucosal membranes are described.Type: GrantFiled: September 5, 1997Date of Patent: November 10, 1998Assignee: Gambit International LimitedInventors: Piera Valenti, Giovanni Antonini
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Patent number: 5747078Abstract: Methods for long-term preservation of food products using a lactoperoxidase system. Long-term preservation is achieved by controlled generation of hydrogen peroxide as a substrate for the lactoperoxidase system. Controlled production of hydrogen peroxide is achieved by generating the hydrogen peroxide enzymatically form a system wherein the substrate for the enzyme generating the hydrogen peroxide is immobilized or is generated in situ from a precursor.Type: GrantFiled: January 13, 1995Date of Patent: May 5, 1998Assignee: Gist-brocades, N.V.Inventors: Sylvia Josefine De Jong, Ben Rudolf De Haan, Hong Sheng Tan
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Patent number: 5391382Abstract: Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the agitation of powdered cellulose in an enclosed space by contacting the airborne fraction of suspended powdered cellulose particles with a finely divided spray of a dilute aqueous solution of low viscosity cellulose gum and mixing to uniformity.Type: GrantFiled: January 31, 1994Date of Patent: February 21, 1995Assignee: Qualcepts Nutrients, Inc.Inventor: Rulon A. Chappell
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Patent number: 5378488Abstract: A process for aseptically processing a milk based infant formula includes the steps of adding citrate ions to the formula at a concentration of at least 128 ppm and adjusting the pH to be at least 6.8 before subjecting the formula to a temperature of at least 132.degree. C.Type: GrantFiled: June 10, 1993Date of Patent: January 3, 1995Assignee: Abbott LaboratoriesInventors: Steven R. Dimler, David V. Diodato, Terrence B. Mazer, Daniel L. McKamy, James M. Simpson
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Patent number: 5369122Abstract: In a process for manufacturing a humectant with a chemical structure similar to that of natural moisture regulators, residual molasses from sugar beet molasses are treated and the organic acids contained, in particular L-2-pyrrolidone-5-carboxlyic acid and lactic acid, are obtained and then neutralized and concentrated to form a humectant.Type: GrantFiled: March 20, 1992Date of Patent: November 29, 1994Assignee: Amino GmbHInventor: Walter Steinmetzer
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Patent number: 5260061Abstract: A metabolite material of propionibacteria is added to a food product to inhibit the growth of yeast. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.Type: GrantFiled: March 16, 1992Date of Patent: November 9, 1993Assignee: The State of Oregon Acting by and through the State Board of Higher Education on Behalf of Oregon State UniversityInventors: James W. Ayres, William E. Sandine, George H. Weber
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Patent number: 5213835Abstract: A method of separating phosphorus from condensed skim milk and from whey protein involves exposing the respective starting material to alumina particles while the starting material has a pH in the range of about 6.0 to 6.5. The alumina particles may be conditioned prior to use by exposing the particles to a solution containing a sulfate moiety. Both batch and continuous methods are disclosed.Type: GrantFiled: December 20, 1991Date of Patent: May 25, 1993Assignee: Abbott LaboratoriesInventors: Christy A. Nardelli, Arthur J. C. L. Hogarth, James M. Simpson, Andre Daab-Krzykowski, Terrence B. Mazer
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Patent number: 5185166Abstract: A milk mineral concentrate free from any turbidity or precipitation can be obtained by filtering whey, which is a by-product obtained in the production of cheese and the use of which has been extremely limited so far, at a pH value of from 4 to 6 through an ultrafiltration membrane of a cut-off molecular wright of 40,000 or below; concentrating the filtrate until the concentration of lactose reaches approximately 50%; allowing the concentrate to stand; and removing the lactose thus precipitated. The milk mineral concentrate thus produced has a well-balanced composition containing all essential minerals such as sodium, potassium and calcium, which enable it to be used as an additive for various foods such as drinks for the purpose of providing nutrition.Type: GrantFiled: July 25, 1990Date of Patent: February 9, 1993Assignees: San-Ei Chemical Industries, Ltd., Chugai Seiyaku Kabushiki KaishaInventors: Takahiro Nakagawa, Shiro Tanaka
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Patent number: 5098729Abstract: The present invention is directed to a method for manufacture of an imitation cheese using an acid casein or rennet casein which has been treated to remove stale flavors in accordance with the invention. In the method of the invention for removing stale flavors from acid casein or rennet casein, an initial mixture of dried casein and water is provided. The casein is maintained in suspension in the water for a period of time sufficient to substantially hydrate the casein. While the casein is maintained in suspension, water is removed from the initial mixture. At the same time that water is removed from the mixture, fresh makeup water is added to the mixture at substantially the same level that the water is removed from the mixture. The casein is then recovered from the mixture by a suitable process, such as by centrifugation.Type: GrantFiled: June 14, 1990Date of Patent: March 24, 1992Assignee: Kraft General Foods, Inc.Inventor: Martin E. Engel
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Patent number: 5096718Abstract: A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast, mold, gram positive bacteria, or Listeria. The metabolite material may contain less than 0.02% propionic acid such that there is insufficient propionic acid per se to inhibit microbial growth. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. The mixture can be concentrated and added to a food product as a concentrated liquid or powder. The metabolite material added to a food product may contain viable cells of propionibacteria.Type: GrantFiled: May 9, 1988Date of Patent: March 17, 1992Assignee: The State of Oregon acting by and through the Oregon State Board of Higher Education on behalf of Oregon State UniversityInventors: James W. Ayres, William E. Sandine, George H. Weber
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Patent number: 5068118Abstract: The present invention is directed to a simulated cheese product wherein all or a part of the skim milk solids, acid casein, caseinates or rennet casein commonly used in a simulated cheese product is replaced with a casein material selected from the group consisting of alpha-S-1 casein, alpha-S-2 casein, beta casein, kappa casein, gamma casein, dephosphorylated native casein, dephosphorylated alpha-S-1 casein, dephosphorylated alpha-S-2 casein, dephosphorylated beta casein, dephosphorylated kappa casein, dephosphorylated gamma casein and mixtures thereof. The simulated cheese product is made by providing an admixture of the modified casein material with an edible lipid material selected from the group consisting of fat and oil and an emulsifying agent and heating the admixture with agitation to provide the simulated cheese product. Suitable flavoring agents and coloring agents may also be present in the simulated cheese product.Type: GrantFiled: July 25, 1990Date of Patent: November 26, 1991Assignee: Kraft General Foods, Inc.Inventor: John J. Strandholm
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Patent number: 4957749Abstract: The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme composition containing an oxidase and its substrate, catalase and superoxide dismutase.Type: GrantFiled: May 14, 1986Date of Patent: September 18, 1990Assignee: Oleofina, S.A.Inventors: Jean-Paul Prieels, Charles Maschelein, Marc Heilporn
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Patent number: 4952414Abstract: Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent solid barrier. The high moisture phase can be a gelled diary product such as yogurt or pudding. In addition to the puffed cereal pieces, the second portion additionally essentially comprises a defined water-in-oil emulsion throughout which the pieces are dispersed. The emulsion includes a high solids, discontinuous aqueous phase, preferably gelled, dispersed within a low oil content continuous gelled oil phase. The oil phase comprises an edible liquid oil, preferably winterized, which is also gelled. The composite food products exhibit good interphasic stability for the typical refrigerated temperature distribution time periods as well as the maintenance of the relatively crisp texture of the puffed cereal pieces.Type: GrantFiled: September 6, 1989Date of Patent: August 28, 1990Assignee: General Mills, Inc.Inventors: Stephen P. Kaufman, James E. Langler, Vinod W. Padhye
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Patent number: 4913921Abstract: Disclosed are food products, especially stable emulsions such as salad dressings, which contain non-hydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.05:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated range provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.Type: GrantFiled: September 11, 1987Date of Patent: April 3, 1990Assignee: General Mills, Inc.Inventors: Lisa R. Schroeder, Dorothy J. Muffett
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Patent number: 4874616Abstract: A method for imparting phage resistance to phage sensitive strains of Streptococcus group N is described. The method involves transferring plasmid encoding for production of a mucoid substance (Muc.sup.+) into the phage sensitive strain. Even if the Muc.sup.+ plasmid is removed by curing at elevated temperatures the strains remain resistant to phage. The resulting resistant strains are novel and are used for fermentations, particularly milk fermentations.Type: GrantFiled: April 29, 1988Date of Patent: October 17, 1989Assignee: Microlife Technics, Inc.Inventor: Ebenezer R. Vedamuthu
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Patent number: 4871563Abstract: A process for preserving canned, low-acid foods comprising the steps of adding diacetyl, which may be in the form of a starter distillate, to food and heating the canned food to render the food commercially sterile. The diacetyl lowers the temperature required for processing and remains in the food product at a level sufficient to kill germinating bacterial spores.Type: GrantFiled: May 22, 1987Date of Patent: October 3, 1989Assignee: Regents of the University of MinnesotaInventor: Sita R. Tatini
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Patent number: 4820520Abstract: Disclosed is an antiseptic agent for food and drink, which comprises, as an effective ingredient, a pectin decomposition product having a molecular weight of 600 to 5000. This antiseptic agent is very effective for improving the preservability of food and drink. If at least one member selected from the group consisting of ethanol, glycine, sodium acetate, ascorbic acid, sodium ascorbate, glycerin fatty acid esters, sodium chloride and ethylenediaminetetraacetic acid salts is used in combination with this antiseptic agent, its antifungal activity can further be enhanced.Type: GrantFiled: March 22, 1982Date of Patent: April 11, 1989Assignee: Asama Chemical Co., Ltd.Inventors: Koki Yokotsuka, Tadae Kushida, Yumiko Kanai, Toshihide Aihara, Mizuo Yajima, Tomoyoshi Nakajima
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Patent number: 4749584Abstract: A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The product is prepared by admixing a cultured milk product having a fat content of less than 0.5%, with a stabilizer, and a buffer. The resulting product is then blended to achieve the desired texture and consistency and then set.Type: GrantFiled: August 5, 1986Date of Patent: June 7, 1988Assignee: General Foods CorporationInventors: Anastasia C. Wirchansky, Vivian C. DeVito
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Patent number: 4710393Abstract: A water-base sugar confection having a caramel flavor and texture and formed of a total carbohydrate content equal to or greater than fifty percent by weight, dry basis wherein the carbohydrate ingredient consists essentially of a blend of dextrose and fructose in which the ratio of fructose to dextrose is from 30:70 to 90:10, the moisture content is an amount within the range of from about 4% to about 10% and the water activity (Aw) is an amount within the range of from about 0.20 Aw to about 0.50 Aw.Type: GrantFiled: September 15, 1986Date of Patent: December 1, 1987Assignee: Hershey Foods CorporationInventors: Mark E. Holmgren, Gregory K. Parrish, Philip A. Cartier
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Patent number: 4693901Abstract: A shelf-stable dairylike product based on milk solids, oils, and emulsifiers, stablilized with a combination of microcrystalline cellulose and sodium carboxymethyl cellulose.Type: GrantFiled: December 10, 1985Date of Patent: September 15, 1987Assignee: Cardinal Biological, Ltd.Inventor: William Hullah
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Patent number: 4612197Abstract: A sauce enhancer in tubes which is microbiologically stable, without the addition of preservatives or heat treatment, comprising cream, egg yolk modified with phospholipase A2 and a fat component of a liquid butter fat fraction, alone or in admixture with vegetable oil, wherein the sauce enhancer has a pH value of from 5.6 to 6.8 and a water activity value (a.sub.w -value) between 0.84 and 0.9, with which other milk components and flavor intensifiers may be incorporated.Type: GrantFiled: June 17, 1985Date of Patent: September 16, 1986Assignee: Nestec S. A.Inventor: Hermann Postner
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Patent number: 4597972Abstract: Processed foods and food products are prepared by including from 2,000 to 10,000 I.U. of nisin to prevent the outgrowth of Clostridium botulinum spores.Type: GrantFiled: March 2, 1984Date of Patent: July 1, 1986Assignee: Aplin & Barrett, Ltd.Inventor: Stephen L. Taylor
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Patent number: 4584199Abstract: Process cheese spreads containing moisture in amounts ranging from 54% to 60% by weight are prepared by including from 2,000 to 10,000 I.U. of nisin and the outgrowth of Clostridium botulinum spores is prevented even when the product is stored for an extended period of time at 30.degree. C.Type: GrantFiled: October 20, 1983Date of Patent: April 22, 1986Assignee: Aplin & Barrett, Ltd.Inventor: Stephen L. Taylor
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Patent number: 4547377Abstract: A solid composition containing a monosaccharide or/and a disaccharide and an amino acid is stabilized by incorporating therein at least 40%, based on said amino acid, of a polysaccharide with a water content of not more than 3%.Type: GrantFiled: March 17, 1983Date of Patent: October 15, 1985Assignee: Takeda Chemical Industries, Ltd.Inventors: Hiroe Ogawa, Yoshisuke Imamura
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Patent number: 4435431Abstract: A yeast decomposed product or a mixture of a yeast decomposed product and an albumen decomposed product is added to a fermented milk product such as cheese or yogurt to prevent fermentative rancid odor, maintain texture and enhance flavor.Type: GrantFiled: February 26, 1982Date of Patent: March 6, 1984Assignee: Eisai Company, LimitedInventor: Shin-ichiro Akatsuka
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Patent number: 4379175Abstract: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 4% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to 150.degree. F., to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 160.degree. F., preferably 145.degree. to 150.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping.Type: GrantFiled: July 21, 1981Date of Patent: April 5, 1983Assignee: The Pro-Mark CompaniesInventor: Donald B. Baker
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Patent number: 4347258Abstract: A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by weight of a mixture of salts comprising monosodium phosphate, sodium polyphosphate having about 70% P.sub.2 O.sub.5 and a cross-linked polyphosphate having a pH value of 2.9, in a proportion of approximately 3:4:2; heating the resulting mixture to a temperature of from about 50.degree.-120.degree. C., within about 2-20 minutes under agitation; and recovering the product. Also disclosed is a stable food product in accordance with this process.Type: GrantFiled: April 18, 1980Date of Patent: August 31, 1982Assignee: Benckiser-Knapsack GmbHInventors: Karl Merkenich, Wilhelm Koch, Kaete Glandorf, Gerd Uhlmann, Guenther Scheurer
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Patent number: 4315949Abstract: Process for the production of a milk protein digestion product which process comprises passing, at elevated pressure and temperature, a mixture of milk protein, at least one digestion agent, water and a composition, which liberates an inert gas at said elevated pressure and temperature, through an extruder and allowing the product to expand freely at the outlet thereof to give a foamed form-stable extrudate with a specific weight up to 0.4 g./cm.sup.3.Type: GrantFiled: September 11, 1978Date of Patent: February 16, 1982Assignee: Meggle Milchindustrie GmbH & Co. KGInventor: Karl Schroder
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Patent number: 4308287Abstract: Microbiologically stable food of this invention is an acidophilus pudding containing: 24% water, 59% sugar, 13% fat, 2% lactobacillus acidophilus culture and minor amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Additionally, this product may contain up to 125 p.p.m. of a quinine salt.Type: GrantFiled: March 26, 1979Date of Patent: December 29, 1981Assignee: Rich Products CorporationInventors: Marvin L. Kahn, Kuttikandathil E. Eapen
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Patent number: 4288459Abstract: A low fat imitation sour cream is prepared by mixing a heated milk-stabilizer mixture with about 40 to 70% bakers cheese curd by weight of the mixture to form a mixture containing less than about 2% fat by weight, adding a lactic acid producing bacteria culture, flavorants comprising at least one edible acid, lipase modified butterfat and starter distillate, and a preservative, and thereafter homogenizing the resultant mixture.Type: GrantFiled: September 28, 1979Date of Patent: September 8, 1981Assignee: The Pro-Mark CompaniesInventor: Donald B. Baker
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Patent number: 4244977Abstract: Microbiologically stable intermediate moisture ice cream which is soft and spoonable at freezer temperature. The ice cream contains milk solids, sugar, water and flavoring; sugar in a ratio to water of about 0.8-2:1, a water activity of about 0.8 to 0.9 and said sugar is at least about 50% dextrose plus fructose based on the total sugar content.Type: GrantFiled: March 26, 1979Date of Patent: January 13, 1981Assignee: Rich Products CorporationInventors: Marvin L. Kahn, Kuttikandathil E. Eapen
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Patent number: 4244983Abstract: An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 5% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 130.degree. F., preferably 90.degree. to 100.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping.Type: GrantFiled: February 6, 1979Date of Patent: January 13, 1981Assignee: The Pro-Mark CompaniesInventor: Donald B. Baker
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Patent number: 4212893Abstract: An acidified whole milk beverage having an acidic pH and containing locust bean gum as a stabilizer. An aqueous solution of locust bean gum is added to whole milk after which a fruit juice or organic acid is added thereto to impart the acidic pH. The milk beverage is then homogenized and sterilized.Type: GrantFiled: May 30, 1978Date of Patent: July 15, 1980Assignee: Honey Bee CorporationInventor: Jungo Takahata
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Patent number: 4207350Abstract: A process for preserving process cheese which comprises admixing with natural cheese during the steps of preparing process cheese from natural cheese sorbic acid-containing powder or granules having particle diameter of 300 microns or more comprising 5-90% by weight of finely divided sorbic acid and 10-95% by weight of an easily water-soluble substance which is a solid at normal temperature.Type: GrantFiled: November 4, 1977Date of Patent: June 10, 1980Assignee: Kabushika Kaisha Ueno Seiyakuoyo KenkyujoInventors: Ryuzo Ueno, Toshio Matsuda, Shigeo Inamine
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Patent number: 4168322Abstract: A protein food product is described, together with a process for making it. Whey protein derived from milk is adjusted to a pH of 6 to 9 and coagulated by heat, thereby giving a firm, non-brittle material which is useful as a protein food in its own right, or as a matrix for composite products, or in the manufacture of pieces resembling meat offals such as kidney, to improve the texture of meat-containing mixes, for example of sausage type, and for other food products, all of which are useful as protein foods for animals and also for human beings.Type: GrantFiled: August 17, 1977Date of Patent: September 18, 1979Assignee: Mars LimitedInventors: Keith Buckley, Philip J. Lowe
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Patent number: 4160041Abstract: There is disclosed a method for the manufacture of a solid animal feed supplement employing an in-situ reaction between a hydratable metal oxide such as calcium oxide and a water soluble phosphate, such as phosphoric acid to solidify the product. The method comprises the addition of the metal oxide to a concentrated dispersion of a water soluble sugar such as molasses, whey and the like, to hydrate the metal oxide. After sufficient hydration has occurred to provide the desired quantity of reactant metal ions in soluble form, a condition which can be detected by monitoring the pH, temperature, or time following addition of the metal oxide, the soluble phosphate is added to cause solidification of the resultant mixture.Type: GrantFiled: February 14, 1977Date of Patent: July 3, 1979Assignee: Jack J. SchroederInventors: Jack J. Schroeder, James W. Sawhill
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Patent number: 4132809Abstract: This invention relates generally to formulation and manufacture of a meat substitute (and meat extender) base derived from textured soy protein particles and a "functional protein source" such as whey solids, skim milk solids, egg solids and/or wheat gluten to yield a cotextured particle which closely resembles freshly cooked ground meat, both as initially prepared and after prolonged cooking, and to a process for preserving same in a semimoist, ready to use condition. Textured soy protein particles are moisture cooked until soft and pliable in water containing 1% to 3% of common salt, dried to a moisture content of about 30% to 60%, and blended with the "functional protein source" and suitable humectants and antimycotics to develop a cotextured matrix by gentle kneading and grinding, and drying the particled matrix to a moisture content of about 20% to 35%, which is set by means of heat.Type: GrantFiled: July 25, 1977Date of Patent: January 2, 1979Inventor: Norman W. Desrosier
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Patent number: 3996386Abstract: Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting effect. The preservative is applied in the form of an aerosol in which a substantial part of the particles or droplets in the aerosol have a diameter less than 5 microns, preferably within the limits 0.2-2 microns. The aim of the present invention is to reduce the economic losses and health risks caused by mould formation and other microbial surface growth on food materials and articles and feeds.Type: GrantFiled: September 9, 1974Date of Patent: December 7, 1976Inventors: Yrjo Malkki, Olavi Elis Nikkila
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Patent number: 3943264Abstract: A composition is provided which may be substituted for all or part of the milk solids used in the manufacture of food products. The composition includes whey solids, a proteinaceous material, a calcium source, a phosphate source, and a stabilizing agent. The stabilizing agent is selected from natural or artificial phosphorus containing lipid materials, anionic surface active agents other than fatty acids and the salts of fatty acids and mixtures thereof.Type: GrantFiled: March 11, 1974Date of Patent: March 9, 1976Assignee: Kraftco CorporationInventor: Paul F. Davis