Treatment Of Whey Patents (Class 426/41)
  • Patent number: 10271569
    Abstract: A method for producing microbeads comprising an active component encapsulated within a gelled polymer matrix comprises the steps of providing a suspension of denatured whey protein and an active component, treating the suspension to generate microbeads, and immediately curing the microbeads by acidification. The microbeads are discrete droplets of gelled whey protein having an average diameter in the micron range (for example, from 80 to 500 microns) and which suitably have a generally spherical shape. The microbeads are capable of surviving passage through the stomach, and delivering the encapsulated active agent in the intestine. Ex-vivo and in-vivo data shows that active agent encapsulated within microbeads retains its functionality upon delivery to the intestine, and that coating of the microcapsules allows targeted delivery of the active agent to the distal part of the intestine.
    Type: Grant
    Filed: July 16, 2015
    Date of Patent: April 30, 2019
    Inventors: Andre Brodkorb, Sinead Doherty
  • Patent number: 10040833
    Abstract: The present invention relates to fermentation processes. The objective of the invention was to provide methods for producing nisin containing ferments and formulating such ferments into preservatives. It was in particular an object of the present invention to provide improved processes for producing nisin containing ferments by simple and efficient (batch) culturing and allowing for simple down-stream processing either into a liquid, semi-liquid or a dry powder product, having sufficient nisin content and stability, good handling properties and satisfactory organoleptic properties. Such processes are provided, as well as the products that can be obtained with it and their use.
    Type: Grant
    Filed: January 15, 2014
    Date of Patent: August 7, 2018
    Assignee: PURAC BIOCHEM B.V.
    Inventors: Arne Olav Sliekers, Jasper Meijer, Diana Visser
  • Patent number: 10028978
    Abstract: The invention relates to whey protein micelles for use in the treatment and/or prevention of a disorder linked to an increase in insulin secretion and/or plasma IGF-1 concentration in an infant at risk of developing obesity or diabetes. The invention also relates to a nutritional composition for infants comprising whey protein micelles. Further, the invention relates to a non-therapeutic use of a nutritional composition for infants, comprising whey protein micelles.
    Type: Grant
    Filed: October 19, 2012
    Date of Patent: July 24, 2018
    Assignee: Nestec S.A.
    Inventors: Catherine Mace, Lionel Jean Rene Bovetto, Etienne Pouteau
  • Patent number: 9993009
    Abstract: A process and system is shown for obtaining a dry milk formula, having (a-i) ultrafiltration of an animal skim milk composition having 70-90 wt % casein and 10-30 wt % whey proteins, based on total protein, and (a-ii) ultrafiltration of an animal whey composition having 0-25 wt % casein and 75-100 wt % whey proteins, based on total protein; or (a-iii) ultrafiltration of a mixture of the compositions of (a-i) and (a-ii), (b) removing polyvalent ions from the UF permeate originating from step (a-i) and/or (a-ii) or (a-iii) to obtain at least one softened UF permeate; (c) combining the at least one softened UF permeate with a UF retentate to obtain a combined product; and (d) drying the combined product to obtain a dry milk formula.
    Type: Grant
    Filed: April 3, 2014
    Date of Patent: June 12, 2018
    Assignee: N.V. Nutricia
    Inventors: John Tobin, Jitti Chiaranaipanich, Rudolph Eduardus Maria Verdurmen, Antonius Hendricus Janssen, Olivier Bertrand Rabartin, Raoul Charles Johan Moonen, Martijn Johannes Van Der Hoeven
  • Patent number: 9955714
    Abstract: This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.
    Type: Grant
    Filed: February 23, 2011
    Date of Patent: May 1, 2018
    Inventors: Aaron R. Graham, Michael T. Bunczek, Donald B. Bernacchi, Louis E. Windecker, Jr.
  • Patent number: 9907323
    Abstract: A nutritional compositions in a compressed solid form comprising about 5 to about 35% by weight of protein, about 5 to about 50% by weight percent of fat, and about 40 to about 70% by weight percent of carbohydrate, wherein the compressed solid form is readily dissolvable in water and has a moisture level of 4 to 17%. The nutritional composition, in certain embodiments, eliminates the need for scooping powder into narrow bottles, eliminates the need for transportation of loose powders for later reconstitution, and provides more precise serving sizes to ensure proper delivery of nutrients per feeding, while remaining readily dissolvable upon contact with a liquid. The disclosure further provides process for preparing a nutritional composition in a compressed solid form comprising cooling a powdered nutritional composition, contacting the cooled powdered nutritional composition with moisture, compressing the powdered nutritional composition under pressure, and drying the nutritional composition.
    Type: Grant
    Filed: September 25, 2015
    Date of Patent: March 6, 2018
    Assignee: Mead Johnson Nutrition Co.
    Inventors: Dattatreya Banavara, Juan M. Gonzalez
  • Patent number: 9877995
    Abstract: Fractions of whey permeate, preferably made of sweet whey permeate and more preferably of hydrolyzed or partially hydrolyzed sweet whey permeate are provided, particularly for use in the production of pharmaceutical compositions, or of food, for the treatment, prophylaxis, or alleviation of glucose intolerance and insulin resistance, and thus of symptoms of the metabolic syndrome, type 2 diabetes, and complications in humans.
    Type: Grant
    Filed: August 3, 2007
    Date of Patent: January 30, 2018
    Inventor: Jobst Krauskopf
  • Patent number: 9861119
    Abstract: The viscosity of aqueous dispersions of normally solid organic peroxides may be advantageously lowered through the use of surfactants which are polyglyceryl esters of C6-C12 fatty acids. The reduction in viscosity facilitates milling the peroxides to reduce particle size and also provides dispersions of small particle size peroxides which may be readily poured or pumped. The aqueous dispersions are useful as components of pharmaceutical, personal care, and cleaning products and the like and are effective decolorizing agents for food products, industrial products and the like.
    Type: Grant
    Filed: August 29, 2013
    Date of Patent: January 9, 2018
    Assignee: Arkema Inc.
    Inventors: Thomas H. Kozel, Joseph M. Gravelle, Timothy Belford, Tomas Salvador, Marina Despotopoulou
  • Patent number: 9677046
    Abstract: Disclosed is a hydrogel composition loaded with a base that regulates and maintains the pH of cell culture media. The invention particularly discloses in situ pH managing hydrogels (pHmH) loaded with base Mg(OH)2 for pH control in small scale cultures comprising adherent mammalian cells, suspended mammalian cells, microorganisms, a microorganism with plasmids and the like thereof.
    Type: Grant
    Filed: July 31, 2013
    Date of Patent: June 13, 2017
    Assignee: Council of Scientific & Industrial Research
    Inventor: Mugdha Chetan Gadgil
  • Patent number: 9315845
    Abstract: A continuous process and device for the enzymatic hydrolysis of proteins is disclosed.
    Type: Grant
    Filed: December 9, 2014
    Date of Patent: April 19, 2016
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventor: Sven-Rainer Döring
  • Patent number: 9167833
    Abstract: A method for removing protein from a food includes adding a first group of enzymes into a food while cooking the food. The first group of enzymes decomposes protein in the food in a first enzyme reaction. Let a mixture of the first group of enzymes and the food rest after cooling the mixture to a temperature below 45° C. Then, the mixture is boiled to terminate the first enzyme reaction. A second enzyme is added into the mixture after the boiled mixture is cooled to a temperature below 45° C., and let mixture of the first group of enzymes, the food, and the second enzyme rest. The second enzyme carries out a second-stage decomposition of protein in the food in a second enzyme reaction. Then, the mixture of the first group of enzymes, the food, and the second enzyme is boiled to terminate the second enzyme reaction.
    Type: Grant
    Filed: July 3, 2013
    Date of Patent: October 27, 2015
    Assignee: Decken Biotech., Inc.
    Inventor: Liang Ting Lu
  • Patent number: 9156950
    Abstract: The invention provides a new collagen based technology. The invention provides a dry collagen powder as a precursor for the preparation of an homogeneous thermoplastic collagen-based composition, which may further comprise additives. The present invention relates also the use of said composition in the manufacturing of solid articles conformed according to plastic technology, and to the articles.
    Type: Grant
    Filed: March 13, 2006
    Date of Patent: October 13, 2015
    Assignee: NATURIN GMBH & CO.
    Inventors: Vicente Etayo Garralda, Oliver Kotlarski, Franz Maser, Michael Meyer
  • Patent number: 9131721
    Abstract: The use of a whey predominant protein source and lactose in the manufacture of a nutritional composition for promoting the development of an early bifidogenic intestinal microbiota in infants fed with the nutritional composition wherein the nutritional composition has a protein content of less than 2.1 g protein/100 kcal and a phosphorus content of less than 40 mg/100 kcal.
    Type: Grant
    Filed: December 2, 2008
    Date of Patent: September 15, 2015
    Assignee: Nestec S.A.
    Inventors: Florence Rochat, Marie-Christine Secretin
  • Patent number: 9040107
    Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
    Type: Grant
    Filed: May 6, 2014
    Date of Patent: May 26, 2015
    Assignee: Twin Cups, LLC
    Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
  • Publication number: 20140348979
    Abstract: A method includes contacting yogurt whey with an enzyme to form a soluble fiber. An oligosaccharide product that includes inactive yogurt cultures is also described.
    Type: Application
    Filed: December 23, 2013
    Publication date: November 27, 2014
    Applicant: General Mills, Inc.
    Inventors: Tanhia Gonzalez, Erika B. Smith
  • Publication number: 20140335073
    Abstract: A nutritional composition comprising a combination of non-digestible oligosaccharides and a product obtained by incubating an aqueous substrate by bifidobacteria and optionally a product obtained by incubating an aqueous substrate by S. thermophilus. Said combination reduces bacterial translocation and improves the intestinal barrier function.
    Type: Application
    Filed: March 7, 2014
    Publication date: November 13, 2014
    Applicant: N.V. Nutricia
    Inventors: Jan KNOL, Cornelus Johannes Petrus VAN LlMPT, Francis LE CROIX, Valérie PETAY
  • Publication number: 20140287095
    Abstract: Methods are described for treating a whey protein mixture to increase a relative concentration of ?-lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes ?-lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the ?-lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the ?-lactoglobulin protein. The ?-lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced ?-lactalbumin protein composition for infant formula, among other products.
    Type: Application
    Filed: March 17, 2014
    Publication date: September 25, 2014
    Inventors: Jiancai Li, Richard K. Merrill
  • Publication number: 20140161933
    Abstract: The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.
    Type: Application
    Filed: June 13, 2013
    Publication date: June 12, 2014
    Applicant: Milk Specialties Company
    Inventors: Steve C. Lamb, Steve Hollins
  • Publication number: 20140134293
    Abstract: Suggested are allergen-free food compositions, obtainable by (a) heating raw milk in a manner known per se, removing solids from it and skimming the cream, (b) subjecting the skimmed milk such obtained to microfiltration, (c) subjecting the fine whey obtained as a first permeate to ultrafiltration, (d) evaporating the second retentate obtained to a dry mass of from 30 to 50% by weight, (e) subjecting the resulting whey protein concentrate to at least one hydrolysis step in the presence of at least one proteolytic enzyme, (f) subjecting the resulting hydrolysate to heat treatment and, eventually, (g) dehydrating the final product.
    Type: Application
    Filed: November 13, 2013
    Publication date: May 15, 2014
    Inventor: Sven-Rainer Döring
  • Patent number: 8709516
    Abstract: A method for culturing lactic acid bacteria includes (a) adding a proteolytic enzyme to an aqueous whey solution containing whey and water to thereby prepare a culture solution containing whey degraded by the proteolytic enzyme; (b) inoculating the culture solution with Lactobacillus gasseri which is a bacteriocin-producing lactic acid bacteria; and (c) maintaining the culture solution inoculated with the bacteriocin-producing lactic acid bacteria at a pH of not lower than 5.2 and not higher than 5.8 to provide cultured lactic acid bacteria. After the completion of culturing, the culture solution is centrifuged to separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity, several tens of thousands AU, and is usable as a food preservative. Yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added.
    Type: Grant
    Filed: March 26, 2010
    Date of Patent: April 29, 2014
    Assignee: Meiji Co., Ltd.
    Inventors: Kakuhei Isawa, Masayuki Kamijo
  • Patent number: 8580323
    Abstract: A method for removing lactose from milk comprising the steps of precipitation, ultrafiltration, re-dissolving, mixing, and restoration, with or without a step of degreasing prior to precipitation. The lactose-removed diary product can be liquid milk, milk powder, or combined with other products to make sugar-free or low-sugar healthy food. The milk used in the method can be milk from any mammals or milk obtained by dissolving milk powder in drinking water.
    Type: Grant
    Filed: January 16, 2009
    Date of Patent: November 12, 2013
    Assignee: Shanghai Shanglong Dairy Co., Ltd.
    Inventors: Yiqian Yan, Haixia Wang, Meiying Cao, Yimou Yan
  • Publication number: 20130273201
    Abstract: A fermentation of a milk source with Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) to form a fermented milk product. The fermented milk product has a flavour and aroma. The fermented milk product can be in the form of a powder or a concentrate. The fermented milk product has applications in the food industry.
    Type: Application
    Filed: December 20, 2011
    Publication date: October 17, 2013
    Applicant: NESTEC S.A.
    Inventor: Marcel Braun
  • Publication number: 20130273200
    Abstract: A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavour and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.
    Type: Application
    Filed: December 20, 2011
    Publication date: October 17, 2013
    Applicant: NESTEC S.A.
    Inventor: Marcel Braun
  • Patent number: 8501252
    Abstract: A method is provided for decalcification of an aqueous solution that has multivalent Ca2+ and Mg2+ cations and anions able to form complexes with at least a part of the multivalent cations. The method includes replacing at least part of the anions to form complexes of the aqueous solution by monovalent anions such as Cl?, non-able to form such complexes. The method also replaces at least a part of the multivalent cations of the aqueous solution by monovalent metal cations such as Na+ and/or K+. This later replacement step is performed simultaneously with or after the first replacement step.
    Type: Grant
    Filed: August 25, 2003
    Date of Patent: August 6, 2013
    Assignee: Applexion
    Inventor: Marc-Andrè Theoleyre
  • Publication number: 20130156889
    Abstract: High-viscosity Greek yogurt products are provided in the form of a homogeneous mass including from about 20-35% by weight total solids and water, where from about 85-97% by weight of the solids fraction is in the form of dairy solids. The products have a viscosity of from about 60,000-90,000 cP, and are produced by forming a solids-water mixture, heating and homogenizing the mixture, and then culturing the heating and homogenized mixture with a yogurt culture to a break pH of from about 3.5-5. The products can be mixed with any suitable flavoring agent before or during packaging, as desired. The products may be used as spreads or dips, for example.
    Type: Application
    Filed: December 14, 2011
    Publication date: June 20, 2013
    Inventors: Craig J. Schroeder, Joshua Paul Busby
  • Publication number: 20130122145
    Abstract: The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularly, the claimed subject matter includes the use of Lactobacillus fermentum, Kluyveromyces marxianus and Saccharomyces unisporus. The process intends to fix an environmental problem.
    Type: Application
    Filed: May 13, 2011
    Publication date: May 16, 2013
    Applicant: LACTOSCIENCE INC.
    Inventor: Raymond Lewandowski
  • Patent number: 8399043
    Abstract: The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics.
    Type: Grant
    Filed: March 27, 2007
    Date of Patent: March 19, 2013
    Assignee: Nestec S.A.
    Inventors: Lionel Jean Rene Bovetto, Christophe Schmitt, Frederic Robin, Matthieu Pouzot
  • Publication number: 20130022710
    Abstract: Provided is an ice cream or ice cream-like product, to which a good body, flavor and a smooth texture have been imparted, and a method for producing the same. In a process of producing an ice cream or ice cream-like product, a step, wherein a protein deamidating enzyme is added to a milk material or a liquid ice cream mix for treating the same to thereby deamidate milk proteins in the milk material, is employed.
    Type: Application
    Filed: September 28, 2012
    Publication date: January 24, 2013
    Applicant: AJINOMOTO CO., INC.
    Inventors: Noriko MIWA, Wakako Ohashi
  • Publication number: 20120189737
    Abstract: The present invention relates to a process for the manufacturing of a drinkable acidified dairy product based on acid whey without coagulum formation after acidification, said drinkable dairy product has a casein:whey protein ratio of from 0.5:99.5 to 12:88 (w/w), wherein the process involve the direct mixing of all ingredients before acidified. In addition, the invention provides a drinkable acidified dairy product obtainable by the present process with low casein content. While having the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins.
    Type: Application
    Filed: July 9, 2010
    Publication date: July 26, 2012
    Inventors: Claus Andersen, Torben Jensen, Lene Bøjlesen
  • Publication number: 20120189733
    Abstract: The present invention relates to milk powder compositions comprising lactase and to processes for the manufacture of said milk powder compositions. The processes have been found to stabilise lactase in said milk powder compositions. It further relates to the use of said milk powder compositions in alleviating the symptoms of gastro-intestinal intolerance in mammals.
    Type: Application
    Filed: June 17, 2010
    Publication date: July 26, 2012
    Applicant: NESTEC S.A.
    Inventors: Marcel Braun, Caroline Niederreiter
  • Publication number: 20120141453
    Abstract: A thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms is disclosed. The enzymes are produced from native or recombinant host cells and can be utilized in the food processing industry, pharmaceutical industry and in the textile industry, detergent industry and in the baking industry.
    Type: Application
    Filed: February 15, 2012
    Publication date: June 7, 2012
    Applicant: BP Corporation North America Inc.
    Inventors: Edward J. Bylina, Ronald Swanson, Eric Mathur, David E. Lam
  • Publication number: 20120114795
    Abstract: A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50° C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.
    Type: Application
    Filed: April 15, 2010
    Publication date: May 10, 2012
    Inventors: Palatasa Havea, John Edward Grant, Michael Jiu Wai Hii, Peter Gilbert Wiles
  • Publication number: 20120040051
    Abstract: Most milk products in the market are promoted in terms of their nutritional value, rather than the function thereof. For the few products claiming to have a special function, the function comes from substances added to the products rather than from the milk material per se. Some products are claimed to have low lactose content, but there are no milk products in the market that have both low lactose content and high galactooligosaccharide content. The invention is cost effective as compared with milk products with added functional substances. The subject invention relates to a process for production of a milk product enhanced with galactooligosaccharide, characterized in that lactase is used to treat milk raw materials. The subject invention further relates to the milk product of the process of the invention, whose galactooligosaccharide content is at function level.
    Type: Application
    Filed: May 18, 2011
    Publication date: February 16, 2012
    Inventors: KWAN-HAN CHEN, Chien-Teng Fan, Chun-Liang Chou, Tzu-Hsin Liu, Chien-Yu Chen, Hui-Min Lai
  • Publication number: 20120027888
    Abstract: Protein in an aqueous whey solution is degraded by adding a protease to the aqueous whey solution. After that, a whey degradation medium is prepared by adding yeast extract or the like to the aqueous whey solution. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of not lower than 5 and not higher than 6. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity (several tens of thousands AU) and is usable as a food preservative. Further, yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added. With this process, it is possible to suppress an increase in the acidity of the yogurt.
    Type: Application
    Filed: March 26, 2010
    Publication date: February 2, 2012
    Applicant: Meji Co. Ltd
    Inventor: Kakuhei Isawa
  • Publication number: 20110268680
    Abstract: The subject invention pertains to methods of making crosslinked protein-carbohydrate conjugates (CPCCs) and uncrosslinked protein-carbohydrate conjugates (PCCs) that are heat, pH and salt stable. Methods of stabilizing CPCCs and PCCs are also provided. The PCCs and CPCCs formed according to the methods disclosed herein are useful in the food industry and for loading with substances of interest.
    Type: Application
    Filed: May 2, 2011
    Publication date: November 3, 2011
    Inventor: QIXIN ZHONG
  • Patent number: 8043639
    Abstract: Mixing milk with a reaction product, which is prepared by dissolving at a high concentration highly pure milk whey protein having been separated from cow's milk, etc. and concentrated and then treating with transglutaminase, then inoculating with a lactic acid bacterium and fermenting economically affords a yogurt of agitated type, which is enriched in whey protein, shows little water release and has a rich feeling and a highly smooth texture.
    Type: Grant
    Filed: September 18, 2008
    Date of Patent: October 25, 2011
    Assignee: Ajinomoto Co., Inc.
    Inventors: Hitoshi Sasaki, Hiroyuki Nakagoshi
  • Publication number: 20110212222
    Abstract: This invention provides a fermented whey preparation produced by carrying out of high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the sterilized aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor. In this case, lactose contained in the sterilized aqueous whey protein solution after the high-temperature sterilization is enzymatically degraded with lactase at a stage before the lactic acid fermentation, during the lactic acid fermentation and/or after the lactic acid fermentation to enhance sweetness. The fermented whey preparation of the present invention has a good flavor provided by imparting unique sourness produced by fermentation and natural sweetness and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. Further, the fermented whey preparation has excellent thermal stability and safety.
    Type: Application
    Filed: October 8, 2009
    Publication date: September 1, 2011
    Inventor: Sanae Nakatani
  • Patent number: 7977066
    Abstract: Described is a method for selectively isolating tryptophan containing peptides from an aqueous peptide mixture, including the steps of controlling the pH of the aqueous peptide mixture to 4.0-6.0, forming a precipitate of tryptophan containing peptides, and isolating the precipitated peptides. The aqueous peptide mixture is preferably obtained by enzymatic cleavage at acidic pH of a protein source. Further, peptides having a Trp content of 8-15 w/w % and the use thereof as a food additive and as an active ingredient in a medicament are described.
    Type: Grant
    Filed: October 23, 2008
    Date of Patent: July 12, 2011
    Assignee: Campina Melkunie B.V.
    Inventors: Leon Franciscus Mallee, Petronella Wilhelmina Josephina Rosa Caessens, Johannes Wilhelmus Leonardus Boumans
  • Patent number: 7943739
    Abstract: A method for precipitating casein from a suspension comprising milk is disclosed. The method includes the following steps: adding a phosphate solution to a suspension; mixing the phosphate solution with the suspension to form a mixture having a phosphate concentration greater or equal to 40 mM; freezing the mixture having a phosphate concentration greater or equal to 40 mM to obtain a frozen mixture; and thawing the frozen mixture to obtain casein-containing aggregates in the mixture, in which the phosphate solution is buffered at a pH value of no less than 4.4.
    Type: Grant
    Filed: February 20, 2008
    Date of Patent: May 17, 2011
    Assignee: Animal Technology Institute Taiwan
    Inventors: Chon-Ho Yen, Shou-Lun Lee, Mei-Yun Chen, Yin-Shen Lin, Xin-Hui Huang, Chen Hwang Shih, Hsiu-Fen Tai
  • Publication number: 20110097442
    Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.
    Type: Application
    Filed: October 28, 2009
    Publication date: April 28, 2011
    Applicant: VALIO OY
    Inventors: Matti Harju, Antti Heino, Reetta Tikanmaki, Olli Tossavainen
  • Publication number: 20110064847
    Abstract: A method of denaturing a protein by treating the protein with a protein glutaminase and a transglutaminase, a food containing a protein having been denatured with these enzymes, and an enzyme preparation for denaturing a protein which contains these enzymes. A protein is denatured by adding protein glutaminase and transglutaminase to the protein substantially at the same timing, or adding protein glutaminase to the protein before the transglutaminase acts on the protein, or controlling the quantitative ratio of protein glutaminase to transglutaminase, by which a protein is treated, to a definite level.
    Type: Application
    Filed: September 14, 2010
    Publication date: March 17, 2011
    Applicants: AJINOMOTO CO., INC., Amano Enzyme Inc.
    Inventors: Noriko Miwa, Nobuhisa Shimba, Mina Nakamura, Eiichiro Suzuki, Keiichi Yokoyama, Hiroyuki Nakagoshi, Fumiyuki Hirose, Hiroaki Sato
  • Patent number: 7897186
    Abstract: Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results in a whey protein preparation having improved foam overrun and foam stability when whipped, as compared to a whey protein preparation that is not treated with a phospholipase.
    Type: Grant
    Filed: November 4, 2002
    Date of Patent: March 1, 2011
    Assignee: Novozymes North America, Inc.
    Inventors: Thomas Sorensen, Myke Rich
  • Patent number: 7858137
    Abstract: The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.
    Type: Grant
    Filed: December 18, 2007
    Date of Patent: December 28, 2010
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Zuoxing Zheng, David Mehnert, Susan Monckton
  • Patent number: 7851176
    Abstract: The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.
    Type: Grant
    Filed: October 3, 2008
    Date of Patent: December 14, 2010
    Assignee: Novozymes A/S
    Inventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
  • Patent number: 7842325
    Abstract: The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and heated under low shear to produce a dairy product, preferably a cheese or cheese-like product having a protein to water ratio of between 0.6 and 3.0.
    Type: Grant
    Filed: December 17, 2002
    Date of Patent: November 30, 2010
    Assignee: Fonterra IP Limited
    Inventors: Warren Fitzsimons, Sheelagh Hewitt, Stephen Gregory, Alistair Carr, Owen Mills
  • Publication number: 20100239709
    Abstract: The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.
    Type: Application
    Filed: March 22, 2010
    Publication date: September 23, 2010
    Inventors: Steve C. Lamb, Steve Hollins
  • Publication number: 20100233318
    Abstract: The present invention provides a composition based on comprising hydrolyzed whey protein and hydrolyzed casein protein in a ratio of between 4:1 to 4:6 (dry weight), preferably the whey protein to casein protein ratio is of between 3:1 to 1:1, more preferably the whey protein to casein protein ratio is of between 2:1 to 1:1 and most preferably this ratio is 3:2.
    Type: Application
    Filed: April 2, 2007
    Publication date: September 16, 2010
    Inventor: Luppo Edens
  • Patent number: 7776332
    Abstract: A composition for an infant formula which includes casein protein and whey protein; a method of producing the composition; use of the composition in the manufacture of a medicament or nutritional product for addressing malnutrition; and a method of addressing malnutrition which includes administering an effective amount of the composition are provided. The composition includes protein, free arginine; tryptophan and histidine, a lipid source and a carbohydrate source. In addition, the whey protein is sweet whey protein from which caseino-glyco-macropeptide has been removed.
    Type: Grant
    Filed: September 12, 2000
    Date of Patent: August 17, 2010
    Assignee: Nestec S.A.
    Inventors: Martinas Kuslys, Marie-Christine Secretin, Rolf Jost, Jean-Claude Maire, Olivier Ballevre, Ferdinand Haschke, Zdenek Kratky, Niklaus Meister
  • Publication number: 20100129494
    Abstract: A yoghurt comprises pinolenic acid or a derivative thereof. The yoghurt may be produced by: (a) forming an emulsion of pinolenic acid or a derivative thereof in milk; (b) forming a mixture of milk powder, whey protein and optionally sugar with milk; (c) combining the emulsion of (a) with the mixture of (b); (d) optionally pasteurising the product of (c); and (e) fermenting the optionally pasteurised product of (c) in the presence of a starter culture.
    Type: Application
    Filed: April 23, 2008
    Publication date: May 27, 2010
    Inventors: Ellen Maria Elizabeth Mulder, Ulrike Schmid, Jeroen Monster
  • Publication number: 20100129493
    Abstract: A yoghurt comprises: a fat phase comprising conjugated linoleic acid or a derivative thereof (CLA); fruit; and sugar in an amount of less than 7.5% per weight. Preferably, the yoghurt has an energy content of less than 100 kcal/100 g.
    Type: Application
    Filed: April 23, 2008
    Publication date: May 27, 2010
    Inventors: Jeroen Monster, Ulrike Schmid, Ellen Maria Elizabeth Mulder