Basic Ingredient Lacteal Derived Other Than Butter Substitute In Emulsion Form Patents (Class 426/580)
  • 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: 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: 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: 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: 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
  • 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
  • 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: 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: 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: 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
  • Publication number: 20150118350
    Abstract: The invention pertains to an infant formula powder composition comprising micronized lactose or lactose microcrystals (i) smaller than 30 micrometer, and/or (ii) of which at least 80% has a size less than 20 micrometer, and/or (iii) at least 80% has a size less than 10 micrometer, and/or (iv) having a median particle size D50 below 10 micrometer. The invention also pertains to the use of micronized lactose or lactose microcrystals for improving flow of an infant formula powder composition.
    Type: Application
    Filed: May 11, 2012
    Publication date: April 30, 2015
    Inventors: Cecilia Arakaki, Maarten Pieter Valk
  • Publication number: 20150110925
    Abstract: Disclosed is a beverage composition. The beverage composition includes a sweetener and cellulose ether. Accordingly, the beverage composition provides a strong sweet taste with low levels of unpleasant tastes or residual tastes, and satisfactory body-viscosity.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 23, 2015
    Inventors: Hyun Woo LEE, Eun Jung LEE, Jae Ho LEE
  • Patent number: 9011956
    Abstract: The present invention relates generally to improving the taste of natural high-potency non-caloric or low-caloric sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of natural high-potency non-caloric or low-caloric sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile, including osmotic taste.
    Type: Grant
    Filed: November 17, 2006
    Date of Patent: April 21, 2015
    Assignee: The Coca-Cola Company
    Inventors: Indra Prakash, Grant E. DuBois, Prashanthi Jella, George A. King, Rafael I. San Miguel, Kelly H. Specic, Deepthi K. Weerasinghe, Newton R. White
  • Patent number: 9011958
    Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.
    Type: Grant
    Filed: September 12, 2013
    Date of Patent: April 21, 2015
    Assignee: Perlman Consulting, LLC
    Inventor: Daniel Perlman
  • Publication number: 20150099036
    Abstract: A shelf-stable beverage adapted for consumption by infants and young children is disclosed, as well as its manufacturing process. The beverage comprises milk, hydrolysed cereals, and fermented milk, in particular yogurt, and pectin. It may also comprise fruit.
    Type: Application
    Filed: May 7, 2013
    Publication date: April 9, 2015
    Applicant: NESTEC S.A.
    Inventors: Pierre-Anton Aichinger, Rafael Berrocal, Pascal Volery
  • Patent number: 8993016
    Abstract: To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That is the flavor enhancer for food or drink, which comprises, as an effective component, a treated product which is obtained by subjecting a total milk protein to a lactic acid fermentation treatment and protease treatment.
    Type: Grant
    Filed: March 21, 2008
    Date of Patent: March 31, 2015
    Assignee: Takasago International Corporation
    Inventors: Yukio Washizu, Eiji Emoto, Masaharu Kono
  • Patent number: 8993032
    Abstract: A protein rehydration/recovery beverage composition is provided, including an aqueous component such as water, hydrolyzed protein, and sodium acid sulfate and at least one other edible acid. The hydrolyzed protein may be hydrolyzed whey and optionally hydrolyzed collagen. In addition, the beverage composition may include at least one carbohydrate, such as sucrose, and one or more non-nutritive sweeteners. A protein rehydration/recovery beverage composition is provided, including an aqueous component, hydrolyzed proteins and an acid blend. The acid blend contains a first acid component including at least one of phosphoric acid and citric acid, and a second acid component including at least one of tartaric acid, fumaric acid, malic acid, gluconic acid, ascorbic acid, and lactic acid. Also, a method for making a protein recovery beverage composition that has a pH of less than about 4.2. The rehydration/recovery beverage is stable and clean tasting, and has a low viscosity.
    Type: Grant
    Filed: December 15, 2010
    Date of Patent: March 31, 2015
    Assignee: Stokely-Van Camp, Inc.
    Inventors: Liangji Xu, Vincent Rinaldi, Zeinab Ali, Kelly Van Dyke, Andrew Damin
  • Publication number: 20150086675
    Abstract: The dairy industry today faces a problem of providing an alternative to adding sweeteners to fermented milk products in order to achieve the desired sweet taste without the added calories. Furthermore, it would be highly advantageous to establish a method for reducing lactose in fermented milk products to a level which is acceptable for lactose-intolerant consumers. The above problems have been solved by providing mutant Streptococcus thermophilus strains and mutant Lactobacillus delbrueckii subsp. bulgaricus strains that excrete glucose to the milk when the milk is inoculated and fermented with such Streptococcus thermophilus strains and Lactobacillus delbrueckii subsp, bulgaricus strains.
    Type: Application
    Filed: April 25, 2013
    Publication date: March 26, 2015
    Applicant: Chr. Hansen A/S
    Inventors: Eric Johansen, Kim Ib Soerensen, Mirjana Curic-Bawden, Mette Pia Junge
  • Patent number: 8986768
    Abstract: The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.
    Type: Grant
    Filed: August 29, 2008
    Date of Patent: March 24, 2015
    Assignee: Valio Ltd.
    Inventors: Reetta Tikanmäki, Harri Kallioinen
  • Patent number: 8986773
    Abstract: A process to prepare packaged pasteurized or sterilized aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires a heat preservation at a specific pH.
    Type: Grant
    Filed: April 9, 2009
    Date of Patent: March 24, 2015
    Assignee: DSM IP Assets B.V.
    Inventors: Rudolf Beckhoven Van, Arjen Bot, Alexander Duchateau, Luppo Edens, Joris Kloek, Andre L Ross De
  • Patent number: 8986769
    Abstract: The present invention is directed to a processing method and a selection of ingredients that will retain TGF-? levels, bioactivity, and/or bioavailability in a liquid nutritional product. The method involves selecting one or more protein ingredients that have been subjected to a heat load comprising medium-heat or less; combining the protein ingredients with other components of the liquid nutritional product to form a slurry; subjecting the slurry to a pressure of from about 2500 psi to about 3500 psi at a temperature of from about 55° C. to about 65° C. for about 5 to 20 seconds; subjecting the slurry to a temperature of about 135 to 150° C. for about 1.5 to 15 seconds; and cooling the slurry to a temperature of less than about 8° C. over about 30 minutes or less.
    Type: Grant
    Filed: February 12, 2009
    Date of Patent: March 24, 2015
    Assignee: Mead Johnson Nutrition Company
    Inventors: Juan M. Gonzalez, Dattatreya Banavara, John D. Alvey
  • Publication number: 20150079231
    Abstract: Disclosed is for inhibiting gel formation during, or resulting from, hydrolysis of protein compositions comprising casein.
    Type: Application
    Filed: September 16, 2014
    Publication date: March 19, 2015
    Applicant: GLANBIA NUTRITIONALS (IRELAND) PLC
    Inventors: Brent L. Petersen, Loren S. Ward
  • Publication number: 20150079263
    Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and being completely soluble at pH values of less than about 4.4 and heat stable at such pH values is used to provide, at least in part, the protein component of a dairy analogue or plant/dairy blend frozen dessert mix.
    Type: Application
    Filed: March 8, 2013
    Publication date: March 19, 2015
    Inventors: Johann F. Tergesen, Kevin I. Segall, Sarah Medina
  • Publication number: 20150079264
    Abstract: A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.
    Type: Application
    Filed: November 25, 2014
    Publication date: March 19, 2015
    Inventors: Garth C. ILLSLEY, Dennis P. DICKINSON
  • Publication number: 20150064317
    Abstract: A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation.
    Type: Application
    Filed: April 22, 2014
    Publication date: March 5, 2015
    Applicant: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, Steven Anthony Rittmanic, David A. Jenkins
  • Patent number: 8968814
    Abstract: The invention relates to a method for manufacturing a milk-based product from which whey proteins such as beta lactoglobulm have been substantially removed, and to the use of such a product as a milk product to be heated in cooking.
    Type: Grant
    Filed: December 17, 2009
    Date of Patent: March 3, 2015
    Assignee: Valio Ltd.
    Inventors: Antti Heino, Juha Huumonen
  • Publication number: 20150056338
    Abstract: The present invention is directed to methods for preparing a potassium chloride composition useful for reducing sodium content and flavoring low solid food products, including mixing potassium chloride, a taste modifier, and a fat, at a temperature above the melting point of the fat, and cooling the mixture below the melting point of the fat to form the salt composition. Embodiments further include the addition of other chloride compositions, including sodium chloride, to potassium chloride, a taste modifier and a fat.
    Type: Application
    Filed: August 20, 2013
    Publication date: February 26, 2015
    Applicant: S&P Ingredient Development LLC
    Inventors: Sambasiva Rao Chigurupati, Pratik Nandan Bhandari, Dharma R. Kodali
  • Publication number: 20150051159
    Abstract: New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.
    Type: Application
    Filed: October 27, 2014
    Publication date: February 19, 2015
    Inventors: Belinda Vallejo Galland, Aarón Fernando González Córdova, Jóse Carlos Rodríguez Figueroa
  • Publication number: 20150050386
    Abstract: A quark base mix is proposed having enhanced taste properties which is obtainable in that (a) raw milk is subjected to a temperature treatment and the cream is separated off, (b) the resultant skimmed milk is subjected to an ultrafiltration and in this case a first retentate R1 which contains a milk protein concentrate is produced, and a first permeate P1 is produced, (c) the first permeate P1 is subjected to a nanofiltration and/or reverse osmosis and in this case a second retentate R2 which contains alkali metal salts is produced, and a second permeate P2 is produced, (d) optionally the second retentate R2 is subjected to an alkaline demineralization and in this case a third retentate R3 which contains phosphate salts is produced and a third permeate P3 is produced, (e) the third permeate P3 is combined with the retentate R1 in such a manner that a non-acidified quark base mix is formed, and (f) the resultant mixture is subjected to a temperature treatment until denaturation occurs, and finally (g) the den
    Type: Application
    Filed: August 14, 2014
    Publication date: February 19, 2015
    Inventors: Marina Schomacker, Michael Hahn, Sven-Rainer Döring
  • Publication number: 20150050255
    Abstract: New Lactococcus lactis strains, NRRL B-50571 and NRRL B-50572, and a bacterial preparation containing the same, have the ability to produce bioactive peptides that reduce blood pressure, lower LDL-cholesterol (bad cholesterol) and present antioxidant properties for better cardiovascular health. These biologically active peptides may be produced within the food for the production of a food product, such as a functional food, or they may be produced from protein sources and subsequently added to a food as part of the formulation or as part of a food supplement or a pharmaceutical preparation.
    Type: Application
    Filed: October 28, 2014
    Publication date: February 19, 2015
    Inventors: BELINDA VALLEJO GALLAND, AARÓN FERNANDO GONZÁLEZ CÓRDOVA, JÓSE CARLOS RODRÍGUEZ FIGUEROA
  • Publication number: 20150050413
    Abstract: Beverage products may include an amount of solid material that may include a substantial non-aqueous fraction and may solidify at temperatures of about 25° F. to about 45° F. Particulate matter may include oils and/or a fibrous portion and the particles may provide a perception that the beverage includes crushed ice.
    Type: Application
    Filed: August 19, 2013
    Publication date: February 19, 2015
    Applicant: DR PEPPER/SEVEN UP, INC.
    Inventors: Adrian M. Sepcic, Bharani K. Ashokan, Matthew N. Lecky, Rein Hirs
  • Publication number: 20150044351
    Abstract: The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to prepare and store frozen dairy products such as ice cream beforehand. A milkshake can be prepared by blending ice, the dairy base formulation, and a flavor. The resulting milkshake has desirable organoleptic properties.
    Type: Application
    Filed: August 7, 2014
    Publication date: February 12, 2015
    Inventors: Honor Luiz BRANDAO, Sheri NOORDHOF, Alison CULLIN, Kim MILLER-BOIVIN, Ryan BARLOW
  • Patent number: 8945652
    Abstract: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as a weight management agent. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
    Type: Grant
    Filed: November 2, 2006
    Date of Patent: February 3, 2015
    Assignee: The Coca-Cola Company
    Inventors: Indra Prakash, Grant E. DuBois
  • Patent number: 8945654
    Abstract: A method of producing a food product such as a colored veined cheese product includes providing a cheese curd to which a flavorant is added. The cheese curd and the flavorant are worked into a homogenous mixture. A colored vein mimetic is added to the homogeneous mixture in an amount for a time sufficient to produce the colored veins within the cheese product such that the cheese product has a flavor and an appearance of a naturally veined cheese.
    Type: Grant
    Filed: July 23, 2010
    Date of Patent: February 3, 2015
    Assignee: Purina Animal Nutrition LLC
    Inventors: John Vojtech, Jason Eckert
  • Publication number: 20150030723
    Abstract: The present invention relates to a method for producing an acidified milk drink using an enzyme which reduces the isoelectric point of the milk proteins. The invention also relates to a novel enzyme having deamidase activity and its use in production of an acidified milk drink.
    Type: Application
    Filed: October 13, 2014
    Publication date: January 29, 2015
    Inventors: Jeppe Wegener Tams, Preben Nielsen
  • Publication number: 20150018432
    Abstract: Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the sweetness recognition threshold, while the at least one sweetener is present in a concentration above its sweetness recognition threshold. Rebaudioside X acts to enhance the sweetness of the sweetened compositions, e.g. beverages and concentrate compositions, thereby allowing for preparation of sweetened compositions with reduced calorie content. Methods of enhancing the sweetness of a sweetened composition with rebaudioside X are also provided herein.
    Type: Application
    Filed: September 25, 2013
    Publication date: January 15, 2015
    Inventors: Indra Prakash, Juvenal Higiro, Mary Campbell
  • Patent number: 8932659
    Abstract: A process for the isolation and/or purification of a desired component, particularly 3?sialyl lactose, from whey, particularly cheese whey, comprising the steps of: optionally subjecting the whey to ultrafiltration to provide a protein concentrate and a whey permeate; contacting the whey or whey permeate with at least one series of ion exchange resins, said series comprising a first weak acid cation resin, a first weak base anion resin, a second strong acid cation resin, a second weak base anion resin to demineralize the whey permeate; contacting this demineralized permeate with two final ion exchange resins comprising a strong acid cation resin and a final weak base anion resin, wherein the desired component, such as 3? sialyl lactose, is taken up on the final anion resin; and eluting the desired component from the final anion resin.
    Type: Grant
    Filed: March 17, 2010
    Date of Patent: January 13, 2015
    Assignee: Separation Technologies Investments Limited
    Inventors: Stephen Niall Scott, Ashok Krishnapillai
  • Patent number: 8920863
    Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
    Type: Grant
    Filed: April 1, 2011
    Date of Patent: December 30, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka