Treatment Of Whey Patents (Class 426/41)
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Publication number: 20120027888Abstract: 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: ApplicationFiled: March 26, 2010Publication date: February 2, 2012Applicant: Meji Co. LtdInventor: Kakuhei Isawa
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Publication number: 20110268680Abstract: 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: ApplicationFiled: May 2, 2011Publication date: November 3, 2011Applicant: UNIVERSITY OF TENNESSEE RESEARCH FOUNDATIONInventor: QIXIN ZHONG
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Patent number: 8043639Abstract: 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: GrantFiled: September 18, 2008Date of Patent: October 25, 2011Assignee: Ajinomoto Co., Inc.Inventors: Hitoshi Sasaki, Hiroyuki Nakagoshi
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Publication number: 20110212222Abstract: 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: ApplicationFiled: October 8, 2009Publication date: September 1, 2011Inventor: Sanae Nakatani
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Patent number: 7977066Abstract: 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: GrantFiled: October 23, 2008Date of Patent: July 12, 2011Assignee: Campina Melkunie B.V.Inventors: Leon Franciscus Mallee, Petronella Wilhelmina Josephina Rosa Caessens, Johannes Wilhelmus Leonardus Boumans
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Patent number: 7943739Abstract: 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: GrantFiled: February 20, 2008Date of Patent: May 17, 2011Assignee: Animal Technology Institute TaiwanInventors: Chon-Ho Yen, Shou-Lun Lee, Mei-Yun Chen, Yin-Shen Lin, Xin-Hui Huang, Chen Hwang Shih, Hsiu-Fen Tai
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Publication number: 20110097442Abstract: 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: ApplicationFiled: October 28, 2009Publication date: April 28, 2011Applicant: VALIO OYInventors: Matti Harju, Antti Heino, Reetta Tikanmaki, Olli Tossavainen
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Publication number: 20110064847Abstract: 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: ApplicationFiled: September 14, 2010Publication date: March 17, 2011Applicants: AJINOMOTO CO., INC., Amano Enzyme Inc.Inventors: Noriko Miwa, Nobuhisa Shimba, Mina Nakamura, Eiichiro Suzuki, Keiichi Yokoyama, Hiroyuki Nakagoshi, Fumiyuki Hirose, Hiroaki Sato
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Patent number: 7897186Abstract: 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: GrantFiled: November 4, 2002Date of Patent: March 1, 2011Assignee: Novozymes North America, Inc.Inventors: Thomas Sorensen, Myke Rich
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Patent number: 7858137Abstract: 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: GrantFiled: December 18, 2007Date of Patent: December 28, 2010Assignee: Kraft Foods Global Brands LLCInventors: Zuoxing Zheng, David Mehnert, Susan Monckton
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Patent number: 7851176Abstract: 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: GrantFiled: October 3, 2008Date of Patent: December 14, 2010Assignee: Novozymes A/SInventors: Kirsten Bojsen, Allan Svendsen, Claus Crone Fuglsang, Shamkant Anant Patkar, Kim Borch, Jesper Vind, Andreas Petri, Sanne O. Schroder Glad, Gitte Budolfsen
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Patent number: 7842325Abstract: 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: GrantFiled: December 17, 2002Date of Patent: November 30, 2010Assignee: Fonterra IP LimitedInventors: Warren Fitzsimons, Sheelagh Hewitt, Stephen Gregory, Alistair Carr, Owen Mills
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Publication number: 20100239709Abstract: 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: ApplicationFiled: March 22, 2010Publication date: September 23, 2010Applicant: MILK SPECIALTIES COMPANYInventors: Steve C. Lamb, Steve Hollins
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Publication number: 20100233318Abstract: 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: ApplicationFiled: April 2, 2007Publication date: September 16, 2010Inventor: Luppo Edens
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Patent number: 7776332Abstract: 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: GrantFiled: September 12, 2000Date of Patent: August 17, 2010Assignee: Nestec S.A.Inventors: Martinas Kuslys, Marie-Christine Secretin, Rolf Jost, Jean-Claude Maire, Olivier Ballevre, Ferdinand Haschke, Zdenek Kratky, Niklaus Meister
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Publication number: 20100129494Abstract: 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: ApplicationFiled: April 23, 2008Publication date: May 27, 2010Inventors: Ellen Maria Elizabeth Mulder, Ulrike Schmid, Jeroen Monster
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Publication number: 20100129493Abstract: 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: ApplicationFiled: April 23, 2008Publication date: May 27, 2010Inventors: Jeroen Monster, Ulrike Schmid, Ellen Maria Elizabeth Mulder
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Publication number: 20100119648Abstract: The present invention provides a Leuconostoc bacterial strain for use in the diary industry to prevent the growth of pathogenic micro-organisms and thereby ensure the quality and safety of milk products produced by fermentation, including cheese, yoghurt, sour cream, buttermilk and kefir products. The Leuconostoc bacterial strain of the invention is a recombinant Leuconostoc carnosum strain, characterised by a lactose-positive phenotype with the ability to utilise lactose as sole carbon source. The invention provides a starter culture comprising the lactose-positive Leuconostoc carnosum of the invention for use in the manufacture of milk products, and milk products prepared with said Leuconostoc strain or said starter culture.Type: ApplicationFiled: March 15, 2006Publication date: May 13, 2010Applicant: DTU, TECHNICAL UNIVERSITY OF DENMARKInventors: Peter Ruhdal Jensen, Soren Helmark
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Patent number: 7687095Abstract: The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.Type: GrantFiled: September 30, 2005Date of Patent: March 30, 2010Assignee: Kraft Foods Global Brands LLCInventors: Yinqing Ma, Ted R. Lindstrom, Isabelle Laye, Ana P. Rodriguez, Gavin M. Schmidt, Mary C. Doyle
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Publication number: 20100074989Abstract: The present invention relates to a process for preparing fibrous edible structures. Particularly, this process uses an alignment technique together with cross-linking. Further, loose and structured fiber structures are described which can be used in or as a food composition.Type: ApplicationFiled: October 3, 2007Publication date: March 25, 2010Inventors: Julita Maria Manski, Elizabeth Egberdina Johanna van der Zalm, Remko Marcel Boom, Atze Jan van der Goot, Johannes Andries Nieuwenhuijse, Marcel Paques
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Publication number: 20090324777Abstract: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.Type: ApplicationFiled: December 9, 2005Publication date: December 31, 2009Applicant: BIOCATALYSTS LIMITEDInventors: Haydn Gregg Williams, Denise Margaret Gallagher, Stuart Ian West
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Publication number: 20090311377Abstract: The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the stabilized, high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s), animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enable a more direct utilization of the valuable constituents of whey obtained from cheese production.Type: ApplicationFiled: September 4, 2007Publication date: December 17, 2009Inventor: Kim Toft Andersen
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Publication number: 20090252831Abstract: The invention relates to a manufacturing process of stirred or drinking fermented milk or fresh cheese comprising a smoothing step after fermentation wherein said smoothing step is performed by a ring-shaped rotor-stator mixer, each ring of the rotor and the stator being provided with radial slots having a given width, and adjusting the rotational speed to adjust the peripheral velocity.Type: ApplicationFiled: February 22, 2006Publication date: October 8, 2009Inventors: Ana Ospina Martinez, Jean-Pierre Caron, Thierry Di Tecco, Noemie Genovesi, Sebastien Biloe
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Publication number: 20090220644Abstract: The invention concerns a microfoamed fresh dairy product containing native defatted soluble seric proteins and microcrystalline cellulose, the overrun being less than 20%, the average diameter of the bubbles being less than 200 ?m and the microfoamed fresh dairy product being stable for a period ranging between 12 days and 6 weeks, at a temperature between 1 and 10° C. The invention also concerns a method for making same.Type: ApplicationFiled: October 26, 2006Publication date: September 3, 2009Inventors: Sophie Vaslin Nee Reimann, Celine Valentini, Catherine Schorsch, Jerome Casalinho
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Patent number: 7579029Abstract: The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of whey proteins with one or more fats, heat-treating said acidified solution or whey protein-stabilized fatty emulsion and blending same with a foodstuff base to form a foodstuff, and optionally blending and incubating the food stuff with transglutaminase.Type: GrantFiled: September 29, 2003Date of Patent: August 25, 2009Assignee: Kraft Foods Global Brands LLCInventors: Alan F. Wolfschoon-Pombo, Thomas L. Spiegel
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Publication number: 20090142326Abstract: 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: ApplicationFiled: October 2, 2007Publication date: June 4, 2009Inventors: Edward J. Bylina, Ronald Swanson, Eric Mathur, David E. Lam
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Publication number: 20090136620Abstract: In order to provide fermented milk with excellent hardness and flavor and a method for producing the same, the method for producing fermented milk uses yogurt mix in which 0.3% by weight or more ?-lactalbumin is added to starting milk mixture, yogurt mix containing whey protein concentrate in which ?-lactalbumin is contained in the amount of 60% by weight based on the protein, yogurt mix in which 0.4% by weight or more ?-lactoglobulin is added to starting milk mixture, or yogurt mix containing whey protein concentrate in which ?-lactoglobulin is contained in the amount of 65% by weight or more based on the protein.Type: ApplicationFiled: September 15, 2006Publication date: May 28, 2009Applicant: MEIJI DAIRIES CORPORATIONInventors: Hiroshi Horiuchi, Hideo Ohtomo, Hiroshi Echizen
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Publication number: 20090130256Abstract: There is disclosed a method of decomposing fermentation-inhibiting substances in a fluid including saccharide-containing substances, wherein a microbiotic mixture, especially a mixture of photosynthetically working micro-organisms and light-emitting micro-organisms is introduced into the fluid, the mixture being intended to decompose the fermentation-inhibiting substances.Type: ApplicationFiled: March 9, 2007Publication date: May 21, 2009Applicant: Georg Fritzmeier GmbH & Co. KGInventor: Christian Uphoff
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Publication number: 20090068312Abstract: 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: ApplicationFiled: September 18, 2008Publication date: March 12, 2009Applicant: AJINOMOTO CO. INCInventors: Hitoshi Sasaki, Hiroyuki Nakagoshi
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Publication number: 20090068310Abstract: A method of preparing a dairy product or a dairy product analogue, the dairy product or dairy product analogue comprising a sterol, wherein the method comprises acid coagulating a cheese milk, cream or combination thereof in the presence of a suitable culture and subsequently subjecting to a heat treatment, the culture comprising an exopolysaccharide producing lactic acid bacterium.Type: ApplicationFiled: April 24, 2006Publication date: March 12, 2009Inventors: Arjen Bot, Jan Willem Sanders
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Publication number: 20080220124Abstract: The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt % of the active compound when hydrated in Jennes-Koops buffer at room temperature during a period of 30 minutes. The invention also relates to a production method for the composition. During the cheese making process this composition can be added to milk. The enzymes are then mainly released from the particle after the separation of curd from the whey has taken place.Type: ApplicationFiled: February 15, 2006Publication date: September 11, 2008Applicant: DSM IP ASSETS B.V.Inventors: Albertus Alard Van Dijk, Lambertus Jacobus Otto Guillonard, Andre Leonardus Roos
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Publication number: 20080107767Abstract: The present invention relates to a liquid milk-substituting food concentrate based on milk whey and/or derivatives derived therefrom and to methods for the preparation thereof, which concentrate can inter alia be very suitably used for the preparation of calf milk which has a good storage stability and which can obviate many of the drawbacks of conventional calf milk. In a liquid milk-substituting food concentrate based on milk whey according to the invention, lactose has been converted for more than 25% by conversions comprising at least a lactic acid fermentation. Further, the food concentrate comprises one or more organic acids other than lactic acid which have been added in a ratio of organic acid:lactic acid of 1:30 to 8:1.Type: ApplicationFiled: June 17, 2004Publication date: May 8, 2008Applicant: Humelco-Lux AGInventor: Ulco Hueting
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Patent number: 7323204Abstract: 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: GrantFiled: June 25, 2004Date of Patent: January 29, 2008Assignee: Kraft Foods Holdings, Inc.Inventors: Zuoxing Zheng, David Mehnert, Susan Monckton
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Patent number: 7214319Abstract: The present invention refers to a method of separating casein from animal milk, especially, after defatting the animal milk as the pretreatment, the processing of the defatted milk aforesaid through a ceramic filtration membrane to remove the casein in the milk. The pretreatment process of separating the casein from the milk is then complemented by other processes of purification, so as to obtain the target protein of higher purity.Type: GrantFiled: November 19, 2003Date of Patent: May 8, 2007Assignee: Animal Technology Institute TaiwanInventors: Chon Ho Yen, Mei Ling Lin
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Patent number: 7084107Abstract: Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum.Type: GrantFiled: April 13, 2000Date of Patent: August 1, 2006Assignee: Nestec S.A.Inventors: Eileen C. Fuchs, Chandrasekhara Reddy Mallangi, Kjerstin Carlsson, Axel Syrbe, Reinhard Behringer
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Patent number: 7083816Abstract: The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactivation. The hydrolysis process is carried out in the presence of at least an endopeptidase and of at least an exopeptidase. The invention also concerns whey obtainable by said preparation method characterised in that it comprises a lactose content between 10 and 50 wt. % of the weight initially present and an amount of total proteins representing not more than 80 wt. % of the weight of proteins initially present. The invention further concerns the use of said modified whey as bread-making enhancing agent and products containing same.Type: GrantFiled: July 15, 2002Date of Patent: August 1, 2006Assignee: Compagnie Laitiere EuropeenneInventors: Jerome Souppe, Joel Prodhomme
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Patent number: 6833350Abstract: Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are provided. The present invention further provides methods for treating a variety of disease states characterized by alterations to the mucin levels, such as, intestinal inflammatory and bacterial infections or other like disease states.Type: GrantFiled: January 30, 2001Date of Patent: December 21, 2004Assignee: Nestec S.A.Inventors: Olivier Ballevre, Paul-Andre Finot, Denis Breuille
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Patent number: 6800307Abstract: A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5.5 or more.Type: GrantFiled: April 21, 2000Date of Patent: October 5, 2004Assignee: Bernard Matthews PLCInventors: Bernard Trevor Matthews, David John Joll, Werner Koppers, Friedrich Buse
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Patent number: 6797810Abstract: A method for modification and isolation of a protein is provided. The method includes the steps of providing a protein selected from the group consisting of whey and soy proteins; providing a reagent that forms sulfite ions; mixing the protein with the reagent under a condition to sulfonate the protein without using an oxidizing agent and to obtain a mixture containing a sulfonated protein; precipitating the sulfonated protein out of the mixture at an acid pH to form a precipitated sulfonated protein and a soluble sulfonated protein; and recovering the precipitated sulfonated protein or soluble sulfonated protein.Type: GrantFiled: January 3, 2001Date of Patent: September 28, 2004Inventor: Jouko Savolainen
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Patent number: 6787168Abstract: a peptide product is made by enzymatically hydrolyzing a protein, such as whey protein concentrate, in two stages. A fungal protease is used to hydrolyze the protein in each stage. The hydrolyzed protein is dried to form a peptide product. The peptide product is non-allergenic and lacks the bitter taste that some other peptide products have. If can be used to make milk replacement products and various other food products.Type: GrantFiled: March 18, 2003Date of Patent: September 7, 2004Inventor: James W. Sawhill
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Patent number: 6787158Abstract: A process is disclosed for extracting glycomacropeptide from a lactic raw material. This process includes the step of treating a lactic raw material containing glycomacropeptide in the presence of a weakly anionic resin wherein the glycomacropeptide is selectively adsorbed onto the resin and then eluted from the resin so as to obtain an improved protein product which can be used in foods, and pharmaceutical and dental compositions.Type: GrantFiled: November 29, 1999Date of Patent: September 7, 2004Assignee: Nestec S.A.Inventors: Peter Erdmann, Fred Neumann
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Publication number: 20040161493Abstract: The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactivation. The hydrolysis process is carried out in the presence of at least an endopeptidase and of at least an exopeptidase. The invention also concerns whey obtainable by said preparation method characterised in that it comprises a lactose content between 10 and 50 wt. % of the weight initially present and an amount of total proteins representing not more than 80 wt. % of the weight of proteins initially present. The invention further concerns the use of said modified whey as bread-making enhancing agent and products containing same.Type: ApplicationFiled: January 20, 2004Publication date: August 19, 2004Inventors: Jerome Souppe, Joel Prodhomme
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Publication number: 20040151803Abstract: The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of whey proteins with one or more fats, heat-treating said acidified solution or whey protein-stabilized fatty emulsion and blending same with a foodstuff base to form a foodstuff, and optionally blending and incubating the food stuff with transglutaminase.Type: ApplicationFiled: September 29, 2003Publication date: August 5, 2004Applicant: Kraft Foods R & D, Inc.Inventors: Alan F. Wolfschoon-Pombo, Thomas L. Spiegel
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Patent number: 6649590Abstract: A milk basic protein fraction is heated if necessary, the resulting precipitate is removed to recover the resulting supernatant, alcohol is added to this supernatant, a fraction containing a high concentration of milk basic cystatin is recovered by removing the resulting precipitate and brought into contact with a carrier containing a sulfuric acid group, such as heparin, to recover a fraction which is not adsorbed onto the carrier, and this fraction is then treated with an ultrafiltration membrane having an cut-off molecular weight of 10-50 kDa to recover the permeate to produce a fraction containing a high concentration of milk basic cystatin.Type: GrantFiled: June 6, 2001Date of Patent: November 18, 2003Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Yukihiro Takada, Atsushi Serizawa, Yasuhiro Matsuoka, Yasuhiro Toba, Hiroshi Kawakami
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Patent number: 6623781Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Composition containing highly functional whey protein with no measurable fat or casein and no glycomacropeptides, rennet or starter cultures can be obtained; fruit beverages are disclosed which contain this composition.Type: GrantFiled: September 26, 2002Date of Patent: September 23, 2003Assignee: Cornell Research Foundation, Inc.Inventors: Syed S. H. Rizvi, Randall L. Brandsma
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Patent number: 6623954Abstract: The invention relates to a method of removing phosphorous from sialyloligosaccharides isolated from a dairy stream using phytase.Type: GrantFiled: May 28, 2002Date of Patent: September 23, 2003Assignee: Neose Technologies, Inc.Inventors: Michael Eugene Spade, Jonathan Kim Weil, Michael Scott McHale
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Patent number: 6613364Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.Type: GrantFiled: February 8, 2001Date of Patent: September 2, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Peter Miles Begg, Cecily Elizabeth Brose, John Howard Pasch, Michael Gerard Roman, Scott Brooks
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Publication number: 20030087001Abstract: An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is pasteurized and then homogenized to produce the aseptic cream substitute.Type: ApplicationFiled: June 12, 2002Publication date: May 8, 2003Applicant: CP Kelco, U.S., Inc.Inventor: Yvonne M. Stuchell
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Patent number: 6558716Abstract: The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanced by exposing cheese curds or dairy liquids containing the whey protein to controlled heat treatment and/or treatment at high shear rates. The invention further provides a stable cheese product that is characteristic of a particular variety of cheese and that is supplemented with functionally enhanced whey protein. In a preferred embodiment, the supplemented cheese product is cream cheese.Type: GrantFiled: December 13, 1999Date of Patent: May 6, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Clinton Kent, Mark Kijowski, Bruce Campbell, Jochen Klaus Pfeifer, Christopher Burl Smith, Rashad Bahrani, Joy Lee, Tim Nellenback, Rashida Uchefuna Byrd, William Zaikos
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Patent number: 6558717Abstract: A method for isolating casein and calcium phosphate as separate products from a milk source, comprising the steps of: a) contacting the milk source with carbon dioxide under pressure in order to precipitate the casein; b) separating the casein from the milk source while maintaining the pressure to obtain a casein fraction and a whey fraction; and c) releasing the pressure from the whey fraction to allow calcium phosphate to precipitate therefrom.Type: GrantFiled: December 4, 2000Date of Patent: May 6, 2003Assignee: Campina B.V.Inventors: Clemens Johannes Willibrordus Köllmann, Gerard Willem Hofland, Lucas Antonius Maria Van Der Wielen, Geert-Jan Witkamp