Basic Ingredient Lacteal Derived Other Than Butter Substitute In Emulsion Form Patents (Class 426/580)
  • Patent number: 11432576
    Abstract: The present invention is directed to a liquid heat sterilized enteral composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source consisting of whey protein containing whey protein micelles and a source of casein. The inventive heat sterilized enteral composition preferably has a cysteine content of 1.2 to 2.4% by weight of the composition.
    Type: Grant
    Filed: June 7, 2017
    Date of Patent: September 6, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventor: Giulia Marchesini
  • Patent number: 11432577
    Abstract: The present invention is directed to a liquid heat sterilized enteral composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source comprising whey protein preferably containing whey protein micelles, and a source of casein, and optionally other proteins. The inventive heat sterilized enteral composition preferably has a cysteine content of at least 1.2% by weight of the protein source. The present invention is furthermore directed to a process for preparing such a heat sterilized enteral composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein comprising whey protein containing whey protein micelles and casein and optionally other proteins.
    Type: Grant
    Filed: June 7, 2017
    Date of Patent: September 6, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventor: Giulia Marchesini
  • Patent number: 11337440
    Abstract: A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the food processing field.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: May 24, 2022
    Assignees: ROQUETTE FRERES, INGREDIA, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT
    Inventors: Bernard Boursier, Emmanuelle Moretti, Guillaume Ribadeau-Dumas, Saliha Belaid, Alain Riaublanc, Jacques Gueguen, Anne Lepoudere, Jean-Jacques Snappe, Isabelle Colin
  • Patent number: 11304431
    Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: April 19, 2022
    Assignee: EPC Natural Products Co., Ltd.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11284634
    Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: March 29, 2022
    Assignee: EPC Natural Products Co., Ltd.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11259538
    Abstract: Pasta filata cheese products of the Mozzarella type are suggested, obtainable or obtained by: (a) subjecting milk to bactofugation or filtration, obtaining a bactofugate or a bacterial concentrate and a treated milk; (b) sterilising and, optionally, standardising the bactofugate or the bacterial concentrate obtained in step (b); (c) blending the treated milk of step (a) with the sterilised bactofugate or the bacterial concentrate of step (b); (d) coagulating the blended product of step (c) while adding starter cultures and/or rennet; (e) separating the coagulated milk of step (d) into whey and curd; (f) processing the whey with fine curd particles contained therein obtained in step (e) into a stable suspension; (g) subjecting the curd obtained in step (e) to heat treatment, and (h) shaping the heat-treated product of step (g), wherein the suspension produced in step (f) is either added to the bactofugate or the bacterial concentrate obtained in step (a), or to the sterilised bactofugate or the bacterial con
    Type: Grant
    Filed: March 8, 2019
    Date of Patent: March 1, 2022
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventors: Henk Van Der Velde, Ralf Mankiewitz, Deyk Tiedemann
  • Patent number: 11241018
    Abstract: The subject invention aims to solve the problem of production of glucose accompanying the production of galactooligosaccharides after milk raw material is treated with lactase, by additionally adding transglucosidase to convert glucose to functional isomalto-oligosaccharide. The subject invention relates to a process for the production of a milk product enhanced with oligo-saccharides, characterized in that lactase and transglucosidase are used to treat milk raw materials. The subject invention further relates to the milk product of the process of the invention, whose oligo-saccharide content reaches a functional level. Human physiological effect assays confirm that the milk product increases intestinal probiotics, reduces harmful intestinal bacteria, improves the intestinal bacterial flora, reduces blood total cholesterol, reduces blood LDL cholesterol, increases blood HDL cholesterol, and improves the immunity, and may be used as low glycemic index (GI) dietary supplements.
    Type: Grant
    Filed: September 25, 2018
    Date of Patent: February 8, 2022
    Assignee: A.G.V. PRODUCTS CORP.
    Inventors: Kwan-Han Chen, Hung-Chi Hsaio, Hui-Min Lai, Chien-Yu Chen, Chia-Ching Li, Yi-Shian Wang, Ming-Chi Tsai
  • Patent number: 11229658
    Abstract: The present invention relates to a nutritional composition comprising at least one fucosylated oligosaccharide and at least one N-acetylated oligosaccharide in particular amounts, for use in preventing and/or treating infections and/or inflammations of the lower respiratory tract and/or of the ear in an infant or a young child.
    Type: Grant
    Filed: March 4, 2016
    Date of Patent: January 25, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Norbert Sprenger, Dominique Brassart, Delphine Egli
  • Patent number: 11219225
    Abstract: Embodiments of the invention are directed to a process involving microfiltration of milk, providing a product that is useful as a source of casein and another product that is useful as a source of whey protein. Another embodiment of the invention is directed to preparing milk products like casein, dairy beverages, milk protein concentrates and cheese from microfiltration retentate.
    Type: Grant
    Filed: November 2, 2008
    Date of Patent: January 11, 2022
    Assignee: Select Milk Producers, Inc.
    Inventors: Shakeel Ur-Rehman, John M. Dunker
  • Patent number: 11191809
    Abstract: The present invention relates to a composition in powder form comprising probiotic bacteria and at least one iron-milk protein complex. Such iron-milk protein complex advantageously does not cause significant reduction in the viability of the bacteria and thus such iron source is advantageously used to fortify a composition in powder form comprising probiotic bacteria.
    Type: Grant
    Filed: December 14, 2017
    Date of Patent: December 7, 2021
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Bertrand Bourqui, Joeska Husny
  • Patent number: 11140910
    Abstract: Butter spreads include at least butter, canola oil, palm oil, cream, and buttermilk powder. The spreads are squeezable from a package and maintain their consistency over repeated package handling and repeated cycling between refrigeration and ambient temperatures.
    Type: Grant
    Filed: March 4, 2019
    Date of Patent: October 12, 2021
    Assignee: Land O'Lakes, Inc.
    Inventors: Jill K. H. Paddock, Allison Hohn
  • Patent number: 11122813
    Abstract: The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream composition to raise the caloric content of human milk.
    Type: Grant
    Filed: March 5, 2014
    Date of Patent: September 21, 2021
    Assignee: Prolacta Bioscience, Inc.
    Inventors: Scott Elster, Joseph Fournell, Scott Eaker
  • Patent number: 11116233
    Abstract: The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream, by: (i) subjecting the defatted animal milk to a filtration step over a microfiltration membrane capable of retaining bacteria and permeating milk proteins, to provide a debacterialized milk as permeate; (ii) subjecting the permeate originating from step (i) to a filtration step over a microfiltration membrane capable of retaining casein and permeating whey proteins, to provide a casein stream as retentate and a permeate comprising whey protein; (iii) fractionating the permeate originating from step (ii) into a whey protein stream and a lactose stream; (b) combining part of the casein stream, at least part of the whey protein stream originating from step (a) and a lactose source to obtain a recombined stream, wherein the lactose source comprises acid whey; (c) using th
    Type: Grant
    Filed: August 8, 2017
    Date of Patent: September 14, 2021
    Assignees: Compagnie Gervais Danone, N.V. Nutricia
    Inventors: Franck David, Claire Queguiner, Laurent Schmitt, Gerrit Hols, John Tobin, Raoul Charles Johan Moonen, Evelien Louise Van Eijk-Van Boxtel, Evan Abrahamse
  • Patent number: 11116231
    Abstract: The invention relates to a method of obtaining vegetable and/or fruit pulp crisp which is easy to eat any time and does not comprise any additive. The invention is a production method of vegetable-fruit pulp crisp, characterized by comprising the process steps of: squeezing fruits-vegetables and thus dewatering the same and obtaining the pulp thereof; adding a concentrated milk product into the obtained pulp; mixing all the contents; shaping the mixture; spreading the shaped products on the tray; freezing the products on the trays; and lyophilization of the frozen products under vacuum.
    Type: Grant
    Filed: December 21, 2017
    Date of Patent: September 14, 2021
    Assignee: TUBITAK
    Inventors: Erdem Öner, Elmas Olgun Öktem, Tarik Tuncan Öztürk
  • Patent number: 11109605
    Abstract: The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream by a combination of microfiltration and ultrafiltration, wherein the casein stream originates from the microfiltration as retentate, the whey protein stream originates from the ultrafiltration as retentate and the lactose stream originates from the ultrafiltration as permeate; (b) combining at least part of the whey protein stream originating from step (a) and a lactose source to obtain are combined stream; (c) using the recombined stream originating from step (b) in the manufacture of the infant formula product; and (d) using at least part of the casein stream originating from step (a) and defatted animal milk in the manufacture of the dairy product.
    Type: Grant
    Filed: August 8, 2017
    Date of Patent: September 7, 2021
    Assignees: Compagnie Gervals Danone, N.V. Nutricia
    Inventors: Franck David, Claire Queguiner, Laurent Schmitt, Gerrit Hols, John Tobin, Raoul Charles Johan Moonen
  • Patent number: 11089790
    Abstract: The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.
    Type: Grant
    Filed: December 15, 2016
    Date of Patent: August 17, 2021
    Assignee: VALIO LTD.
    Inventors: Antti Heino, Riitta Partanen
  • Patent number: 10993451
    Abstract: The invention relates to a method for producing an acidified milk product including the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying the filtration retentate with an acidic aqueous solution to provide an acidified filtration retentate having a pH in the range of about 5.2 to about 6.5, a calcium/protein ratio of at most about 0.03, and a phosphorous/protein ratio of at most about 0.025; processing the acidified filtration retentate to the acidified milk product having moisture on a fat-free basis of at least 70%. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70% and a calcium/casein ratio of at most about 0.04 and a calcium/protein ratio of at most about 0.03 and a phosphorous/casein ratio of at most about 0.03.
    Type: Grant
    Filed: December 15, 2016
    Date of Patent: May 4, 2021
    Assignee: VALIO LTD.
    Inventors: Klaus Muuronen, Riitta Partanen
  • Patent number: 10980269
    Abstract: The present disclosure generally relates to methods of preparing protein hydrolysates for use in pediatric nutritional compositions. Specifically, alpha-, beta- and/or kappa casein enriched casein, acid casein or caseinates can be hydrolyzed with proteases such as trypsin (trypsin-like), chymotrypsin (chymotrypsin-like), pepsin and/or plasmin to produce a hydrolysate that is close to the peptide composition of human breast milk.
    Type: Grant
    Filed: December 12, 2016
    Date of Patent: April 20, 2021
    Assignee: MEAD JOHNSON NUTRITION COMPANY
    Inventors: Teartse Tim Lambers, Cindy van Bommel, Zihua Ao, Anja Wittke, Kelly Alina Dingess, Kasper Hettinga
  • Patent number: 10912312
    Abstract: A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.
    Type: Grant
    Filed: November 20, 2018
    Date of Patent: February 9, 2021
    Assignee: LAND O'LAKES, INC.
    Inventor: Thomas Alexander Glenn, III
  • Patent number: 10898433
    Abstract: A composition and method for administering an active agent to a pet, such as a dog, a cat or a horse. The composition may comprise a yogurt-based chewable delivery matrix and a plurality of water-soluble film pieces dispersed throughout the chewable delivery matrix. The composition may also comprise a delivery matrix having at least 15% by weight of crude protein and a plurality of water-soluble film pieces dispersed throughout the delivery matrix. The plurality of water-soluble film pieces encompass an active agent therein, wherein the active agent is rapidly released from the composition upon contact with saliva from the pet. At least a portion of the released active agents may be oromucosally absorbed by the pet.
    Type: Grant
    Filed: August 9, 2019
    Date of Patent: January 26, 2021
    Assignee: SOCIETE DES PRODUITS NESTLE SA
    Inventor: Ryan H Singer
  • Patent number: 10889796
    Abstract: A metallic porous membrane that classifies cell aggregates includes a membrane section having a first principal surface for capturing the cell aggregates, a second principal surface opposing the first principal surface, and a plurality of through-holes communicating with the first principal surface and the second principal surface.
    Type: Grant
    Filed: August 28, 2018
    Date of Patent: January 12, 2021
    Assignee: MURATA MANUFACTURING CO., LTD.
    Inventors: Takashi Kondo, Masaru Banju, Junko Watanabe, Makoto Hasegawa, Tamio Mizukami
  • Patent number: 10743556
    Abstract: The present invention relates to dairy and milk treatment industries for obtaining lactose-free milk and assessment of byproduct in particular, particularly to milk treatment industry through different separation means such as micro and nanofiltration equipment. One of the purposes of this invention is to provide a delactosed or lactose-free milk with sensory profile equivalent to a normal pasteurized milk using essential separation steps to reduce product costs. Another purpose of this invention is to determine the effect of milk natural components concentration on organoleptic properties to achieve the first purpose of this invention. Another purpose is to determine percentage between retentate and permeate to get a sensory profile equivalent to a normal pasteurized milk.
    Type: Grant
    Filed: October 30, 2015
    Date of Patent: August 18, 2020
    Assignee: COMERCIALIZADORA DE LACTEOS Y DERIVADOS, S.A. DE C.V.
    Inventors: Ricardo Arista Puigferrat, Daniel Isaac Valenzuela Rodriguez, Juan Carlos de Santiago Ubaldo, Rocio Leyva Jarquin, Jose Ángel Martinez Gallegos
  • Patent number: 10639334
    Abstract: The present disclosure generally provides pediatric nutritional compositions comprising a protein source comprising an intact milk protein and a partially hydrolyzed milk protein, wherein about 5% to about 25% of total nitrogen content of the composition is non-protein nitrogen. The pediatric nutritional compositions described herein also comprise a fat source and a carbohydrate source. The partially hydrolyzed protein source, in certain embodiments, provides peptides that have similar structure and function to the peptides found in human milk.
    Type: Grant
    Filed: January 7, 2014
    Date of Patent: May 5, 2020
    Assignee: MEAD JOHNSON NUTRITION COMPANY
    Inventors: Dattatreya Banavara, Roseanne P. Batema
  • Patent number: 10631551
    Abstract: The present invention is related with the milk industry in general and with the processing industry of milk to produce for lactose-free milk and assessment of the subproduct in particular, and even more particularly in the milk processing industry through different separating means of the components such as micro- and nano filtration. The function of the invention is to permit a lactose-free milk or a milk without lactose with a sensorial profile similar to that of normal pasteurized milk without lactose using the essential separation steps to reduce production costs, yet another objective was to determine the effect on the organoleptic characteristics of the concentration of natural milk components and concentrations which achieve the first objective, still another objective is to determine the ratio between retentate and permeate to obtain a sensorial profile equivalent to that of a normal pasteurized mil without lactose.
    Type: Grant
    Filed: March 11, 2016
    Date of Patent: April 28, 2020
    Assignee: COMERCIALIZADORA DE LACTEOS Y DERIVADOS, S.A. DE C.V.
    Inventors: Ricardo Arista Puigferrat, Daniel Isaac Valenzuela Rodriguez, Juan Carlos de Santiago Ubaldo, Rocio Leyva Jarquin, José Ángel Martinez Gallegos
  • Patent number: 10568335
    Abstract: Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.
    Type: Grant
    Filed: March 1, 2017
    Date of Patent: February 25, 2020
    Assignee: fairlife, LLC
    Inventors: Shakeel Ur-Rehman, Brandon Kopesky, Scott Backinoff, Timothy Peter Doelman, Calvin White
  • Patent number: 10440972
    Abstract: The present invention relates to a liquid milk fortifier composition for administration to infants, which fortifier composition comprises lipids in an amount of above 75% of the caloric content. The fortifier may be administrated to infants either as a supplement to human breast milk or to infant formulas. The present invention also relates to the use of the fortifier composition as well as a kit of parts for use in providing a lipid and/or calorie adapted body weight dependent nutrition to infants.
    Type: Grant
    Filed: November 29, 2013
    Date of Patent: October 15, 2019
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Laurent Ameye, Marilisa Hamaoka-Hermann, Simona Stan, Sze Tan
  • Patent number: 10440971
    Abstract: A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product.
    Type: Grant
    Filed: August 23, 2013
    Date of Patent: October 15, 2019
    Assignee: Keller Technologies, Inc.
    Inventor: A. Kent Keller
  • Patent number: 10434061
    Abstract: A composition and method for administering an active agent to a pet, such as a dog, a cat or a horse. The composition may comprise a yogurt-based chewable delivery matrix and a plurality of water-soluble film pieces dispersed throughout the chewable delivery matrix. The composition may also comprise a delivery matrix having at least 15% by weight of crude protein and a plurality of water-soluble film pieces dispersed throughout the delivery matrix. The plurality of water-soluble film pieces encompass an active agent therein, wherein the active agent is rapidly released from the composition upon contact with saliva from the pet. At least a portion of the released active agents may be oromucosally absorbed by the pet.
    Type: Grant
    Filed: December 1, 2015
    Date of Patent: October 8, 2019
    Assignee: Societe des Produits Nestle S.A.
    Inventor: Ryan H. Singer
  • Patent number: 10245316
    Abstract: The present invention provides a hypo-allergenic cross-linked protein for use in the prevention of an allergy against milk proteins, or for use in the induction of oral tolerance for milk proteins, said cross-linked protein being selected from cross-linked casein, cross-linked caseinate and combinations thereof. The invention further provides a nutritional composition for use in the prevention of an allergy against milk proteins or for use in the induction of oral tolerance against milk proteins.
    Type: Grant
    Filed: July 12, 2013
    Date of Patent: April 2, 2019
    Assignee: FRIESLAND BRANDS B.V.
    Inventors: Elisabeth Catharina Adriana Maria Van Esch, Marjan Gros-Van Hest, Erik Labij, Johannes Martinus Maria Westerbeek
  • Patent number: 10188123
    Abstract: A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.
    Type: Grant
    Filed: March 6, 2017
    Date of Patent: January 29, 2019
    Assignee: LAND O'LAKES, INC.
    Inventor: Thomas Alexander Glenn, III
  • Patent number: 9781945
    Abstract: Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10-30% by weight and a triglyceride content of 30-55% by weight whose total carbon number is 44-48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30-50 and a lauric acid content of 40% by weight.
    Type: Grant
    Filed: February 23, 2011
    Date of Patent: October 10, 2017
    Assignee: THE NISSHIN OILLIO GROUP, LTD.
    Inventors: Masataka Andou, Yoriko Endo, Kiyomi Oonishi, Hirofumi Haruna
  • Patent number: 9661863
    Abstract: The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.
    Type: Grant
    Filed: May 13, 2013
    Date of Patent: May 30, 2017
    Assignee: CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL
    Inventors: Emmanouil Domazakis, Peter Papadakis
  • Patent number: 9622496
    Abstract: A method of preparing a less sodium food product involves forming a reaction mixture of one or more of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate and combining a food ingredient with the emulsifying salt mixture. A reduced sodium process cheese product is formed of a sol to gel conversion fat stabilized via a hydrated protein matrix by a combination of potassium caseinate and sodium caseinate in which the caseinates are derived from an emulsifying salt mixture of liquid sodium potassium hydrogen phosphate and liquid sodium dipotassium phosphate, which, prior to reaction, accounts for at least about 2.5 and up to about 8.32 percent by weight of a total weight of the process cheese product. The emulsifying salt mixture formed of the reaction mixture remains in solution at ambient conditions for at least two weeks prior to incorporation with a food ingredient.
    Type: Grant
    Filed: August 30, 2012
    Date of Patent: April 18, 2017
    Assignee: LAND O'LAKES, INC.
    Inventor: Thomas Alexander Glenn, III
  • Patent number: 9538770
    Abstract: The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts and milk powders.
    Type: Grant
    Filed: July 28, 2013
    Date of Patent: January 10, 2017
    Assignee: fairlife, LLC
    Inventors: Shakeel Ur-Rehman, John M. Dunker, Michael J. McCloskey, Timothy J. Gomez, Richard J. Seguin
  • Patent number: 9510606
    Abstract: The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts and milk powders.
    Type: Grant
    Filed: July 28, 2013
    Date of Patent: December 6, 2016
    Assignee: fairlife, LLC
    Inventors: Shakeel Ur-Rehman, John M. Dunker, Michael J. McCloskey, Timothy J. Gomez, Richard J. Seguin
  • Patent number: 9480671
    Abstract: A nutritional composition comprising a significant amount of arachidonic acid (ARA) is described. Such nutritional composition is particularly suitable for infants below the age of 3 years, preferably between birth and 12 months of life. The composition can be used to reduce the risk of developing overweight/obesity and/or insulin resistance later in life.
    Type: Grant
    Filed: April 9, 2013
    Date of Patent: November 1, 2016
    Assignee: Nestec S.A.
    Inventors: Catherine Mace, Olivier Aprikian
  • Patent number: 9462817
    Abstract: Process that includes: providing dilute aqueous liquid acid whey protein composition containing acid whey proteins; filtering dilute aqueous liquid acid whey protein composition, forming concentrated aqueous liquid acid whey protein composition containing acid whey proteins; combining together concentrated aqueous liquid acid whey protein composition and edible caustic composition in suitable proportions to result in substantially neutral pH; denaturing acid whey proteins at elevated temperature, forming concentrated aqueous liquid denatured acid whey protein composition; providing milk composition containing butterfat and substantial concentrations of native casein and whey proteins; combining together milk composition and concentrated aqueous liquid denatured acid whey protein composition, forming dairy mix containing butterfat and protein composition including native casein and whey proteins and denatured acid whey proteins; inoculating dairy mix with lactic acid-producing bacteria; culturing lactic acid-p
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: October 11, 2016
    Assignee: FRANKLIN FOODS HOLDINGS INC.
    Inventors: Jon R. Gutknecht, John B. Ovitt
  • Patent number: 9387176
    Abstract: The present invention relates to a method for spray-drying of protein solutions and the spray-dried protein product. The invention also relates to pharmaceutical compositions containing such spray-dried protein, to methods of treating diabetes and hyperglycaemia using the spray-dried protein of the invention and to the use of such spray-dried protein in the treatment of diabetes and hyperglycaemia.
    Type: Grant
    Filed: April 30, 2008
    Date of Patent: July 12, 2016
    Assignee: Novo Nordisk A/S
    Inventors: Svend Havelund, Simon Bjerregaard Jensen
  • Patent number: 9351978
    Abstract: Provided herein are methods for detecting and/or confirming the neurogenesis effect of cholesterol and/or oxysterol utilizing adipose-derived stem cells (ADSCs). Further provided are methods of promoting neurogenesis in ADSCs. Also provided are methods for the use of cholesterol and/or oxysterol for the production of a neurologic component that may be incorporated into a nutritional composition for promoting neurogenesis in a pediatric subject.
    Type: Grant
    Filed: October 3, 2013
    Date of Patent: May 31, 2016
    Assignee: Mead Johnson Nutrition Company
    Inventors: Chenzhong Kuang, Yan Xiao, Dirk Hondmann, Eduard Poels, Zeina Jouni
  • Patent number: 9289461
    Abstract: The present disclosure provides a method for reducing the risk of autoimmune disease by administering a composition comprising peptides selected from a casein hydrolysate. Such a composition, may reduce the symptoms of autoimmune disease and may be a treatment for autoimmune disease, especially type 1 diabetes. Preferably, the hydrolysate consists of peptides with a molecular weight of more than 500 Da.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: March 22, 2016
    Assignee: Mead Johnson Nutrition Company
    Inventors: Dirk Hondmann, Eric A. F. van Tol, Gabriele Gross, Marieke H. Schoemaker, Teartse Tim Lambers
  • Patent number: 9226933
    Abstract: The invention provides methods and compositions for treating lactose intolerance. In embodiments, the invention provides methods and composition for decreasing symptoms of lactose intolerance by administering to an individual suffering from lactose intolerance increasing doses of lactose using a protocol such that at the end of treatment the individual's symptoms of lactose intolerance are decreased and such that symptoms remain decreased after a period of time.
    Type: Grant
    Filed: March 26, 2008
    Date of Patent: January 5, 2016
    Assignee: Ritter Pharmaceuticals, Inc.
    Inventor: Andrew J. Ritter
  • Patent number: 9167838
    Abstract: The invention relates to a nutraceutical composition such as infant formula or infant food comprising a) a defined aroma composition; b) a methodology for developing, maintaining certain aroma constituents in the infant formula and an aroma or fragrance composition to be used to increase the acceptance of a person or an object by the baby or new born.
    Type: Grant
    Filed: May 8, 2008
    Date of Patent: October 27, 2015
    Assignee: Fraunhofer-Gesellschaft zur Forderung der angewandten Forschung e.V.
    Inventor: Andrea Büttner
  • Patent number: 9167826
    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: April 29, 2015
    Date of Patent: October 27, 2015
    Assignee: Twin Cups, LLC
    Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
  • Patent number: 9084804
    Abstract: Non-medical use of at least two components selected from the group of: (i) nucleoside equivalents, (ii) n-3 polyunsaturated fatty acids selected from the group of DHA, DPA and EPA, (iii) vitamins B, (iv) phospholipids, (v) antioxidants and (vi) cholines—with the proviso that at least one (i) nucleoside or at least one (iii) vitamin B is present—for increasing or maintaining the body weight, for improving the ability to perform an activity of daily living of a mammal, for maintaining the ability to perform an activity of daily living of a mammal, or for reducing a deterioration in the ability to perform an activity of daily living of a mammal.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: July 21, 2015
    Assignee: N.V. Nutricia
    Inventors: Martine Groenendijk, Patrick Joseph Gerardus Hendrikus Kamphuis, Mattheus Cornelis De Wilde, Robert Johan Joseph Hageman
  • Publication number: 20150148283
    Abstract: The present invention relates to a process for producing a casein protein product comprising the steps of:—providing a casein concentrate starting material,—heat-treating the material,—cooling the heat-treated material,—subjecting the cooled material to a treatment with a crosslinking enzyme,—optionally subjecting the cooled material to a treatment with a coagulant and—processing the material into the casein protein product/allowing the casein protein product to form.
    Type: Application
    Filed: June 26, 2013
    Publication date: May 28, 2015
    Inventor: Päivi Myllärinen
  • Publication number: 20150147452
    Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
    Type: Application
    Filed: June 25, 2013
    Publication date: May 28, 2015
    Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
  • 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: 20150140193
    Abstract: The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40; with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture.
    Type: Application
    Filed: December 17, 2012
    Publication date: May 21, 2015
    Applicant: NESTEC S.A.
    Inventors: Nilesh Desai, Mandeep Rajendra Patel, Josephine Enriquez Lometillo
  • Publication number: 20150140177
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Application
    Filed: April 21, 2014
    Publication date: May 21, 2015
    Applicant: AMT Group, LLC dba Imbibe
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Publication number: 20150125571
    Abstract: Sweetener compositions including mainly highly purified steviol glycosides, and methods for making and using these compositions as a sweetener to sweeten fermented dairy products, are described.
    Type: Application
    Filed: September 23, 2014
    Publication date: May 7, 2015
    Inventors: Siddhartha PURKAYASTHA, Avetik MARKOSYAN, Marcia PETIT, Kristina CHKHAN, Mariam ADAMYAN