Basic Ingredient Lacteal Derived Other Than Butter Substitute In Emulsion Form Patents (Class 426/580)
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Patent number: 9351978Abstract: 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: GrantFiled: October 3, 2013Date of Patent: May 31, 2016Assignee: Mead Johnson Nutrition CompanyInventors: Chenzhong Kuang, Yan Xiao, Dirk Hondmann, Eduard Poels, Zeina Jouni
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Patent number: 9289461Abstract: 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: GrantFiled: March 15, 2013Date of Patent: March 22, 2016Assignee: Mead Johnson Nutrition CompanyInventors: Dirk Hondmann, Eric A. F. van Tol, Gabriele Gross, Marieke H. Schoemaker, Teartse Tim Lambers
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Patent number: 9226933Abstract: 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: GrantFiled: March 26, 2008Date of Patent: January 5, 2016Assignee: Ritter Pharmaceuticals, Inc.Inventor: Andrew J. Ritter
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Patent number: 9167826Abstract: 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: GrantFiled: April 29, 2015Date of Patent: October 27, 2015Assignee: Twin Cups, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
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Patent number: 9167838Abstract: 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: GrantFiled: May 8, 2008Date of Patent: October 27, 2015Assignee: Fraunhofer-Gesellschaft zur Forderung der angewandten Forschung e.V.Inventor: Andrea Büttner
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Patent number: 9084804Abstract: 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: GrantFiled: August 11, 2011Date of Patent: July 21, 2015Assignee: N.V. NutriciaInventors: Martine Groenendijk, Patrick Joseph Gerardus Hendrikus Kamphuis, Mattheus Cornelis De Wilde, Robert Johan Joseph Hageman
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Publication number: 20150148283Abstract: 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: ApplicationFiled: June 26, 2013Publication date: May 28, 2015Inventor: Päivi Myllärinen
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Publication number: 20150147452Abstract: 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: ApplicationFiled: June 25, 2013Publication date: May 28, 2015Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
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Patent number: 9040107Abstract: 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: GrantFiled: May 6, 2014Date of Patent: May 26, 2015Assignee: Twin Cups, LLCInventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
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Publication number: 20150140193Abstract: 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: ApplicationFiled: December 17, 2012Publication date: May 21, 2015Applicant: NESTEC S.A.Inventors: Nilesh Desai, Mandeep Rajendra Patel, Josephine Enriquez Lometillo
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Publication number: 20150140177Abstract: 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: ApplicationFiled: April 21, 2014Publication date: May 21, 2015Applicant: AMT Group, LLC dba ImbibeInventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
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Publication number: 20150125571Abstract: 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: ApplicationFiled: September 23, 2014Publication date: May 7, 2015Inventors: Siddhartha PURKAYASTHA, Avetik MARKOSYAN, Marcia PETIT, Kristina CHKHAN, Mariam ADAMYAN
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Publication number: 20150118350Abstract: 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: ApplicationFiled: May 11, 2012Publication date: April 30, 2015Inventors: Cecilia Arakaki, Maarten Pieter Valk
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Publication number: 20150110925Abstract: 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: ApplicationFiled: October 3, 2014Publication date: April 23, 2015Inventors: Hyun Woo LEE, Eun Jung LEE, Jae Ho LEE
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Patent number: 9011958Abstract: 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: GrantFiled: September 12, 2013Date of Patent: April 21, 2015Assignee: Perlman Consulting, LLCInventor: Daniel Perlman
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Patent number: 9011956Abstract: 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: GrantFiled: November 17, 2006Date of Patent: April 21, 2015Assignee: The Coca-Cola CompanyInventors: Indra Prakash, Grant E. DuBois, Prashanthi Jella, George A. King, Rafael I. San Miguel, Kelly H. Specic, Deepthi K. Weerasinghe, Newton R. White
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Publication number: 20150099036Abstract: 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: ApplicationFiled: May 7, 2013Publication date: April 9, 2015Applicant: NESTEC S.A.Inventors: Pierre-Anton Aichinger, Rafael Berrocal, Pascal Volery
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Patent number: 8993016Abstract: 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: GrantFiled: March 21, 2008Date of Patent: March 31, 2015Assignee: Takasago International CorporationInventors: Yukio Washizu, Eiji Emoto, Masaharu Kono
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Patent number: 8993032Abstract: 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: GrantFiled: December 15, 2010Date of Patent: March 31, 2015Assignee: Stokely-Van Camp, Inc.Inventors: Liangji Xu, Vincent Rinaldi, Zeinab Ali, Kelly Van Dyke, Andrew Damin
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Publication number: 20150086675Abstract: 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: ApplicationFiled: April 25, 2013Publication date: March 26, 2015Applicant: Chr. Hansen A/SInventors: Eric Johansen, Kim Ib Soerensen, Mirjana Curic-Bawden, Mette Pia Junge
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Patent number: 8986768Abstract: 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: GrantFiled: August 29, 2008Date of Patent: March 24, 2015Assignee: Valio Ltd.Inventors: Reetta Tikanmäki, Harri Kallioinen
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Patent number: 8986769Abstract: 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: GrantFiled: February 12, 2009Date of Patent: March 24, 2015Assignee: Mead Johnson Nutrition CompanyInventors: Juan M. Gonzalez, Dattatreya Banavara, John D. Alvey
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Patent number: 8986773Abstract: 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: GrantFiled: April 9, 2009Date of Patent: March 24, 2015Assignee: DSM IP Assets B.V.Inventors: Rudolf Beckhoven Van, Arjen Bot, Alexander Duchateau, Luppo Edens, Joris Kloek, Andre L Ross De
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Publication number: 20150079263Abstract: 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: ApplicationFiled: March 8, 2013Publication date: March 19, 2015Inventors: Johann F. Tergesen, Kevin I. Segall, Sarah Medina
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Publication number: 20150079264Abstract: 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: ApplicationFiled: November 25, 2014Publication date: March 19, 2015Inventors: Garth C. ILLSLEY, Dennis P. DICKINSON
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Publication number: 20150079231Abstract: Disclosed is for inhibiting gel formation during, or resulting from, hydrolysis of protein compositions comprising casein.Type: ApplicationFiled: September 16, 2014Publication date: March 19, 2015Applicant: GLANBIA NUTRITIONALS (IRELAND) PLCInventors: Brent L. Petersen, Loren S. Ward
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Publication number: 20150064317Abstract: 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: ApplicationFiled: April 22, 2014Publication date: March 5, 2015Applicant: NEXT Proteins, Inc.Inventors: Shawn Sherwood, Steven Anthony Rittmanic, David A. Jenkins
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Patent number: 8968814Abstract: 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: GrantFiled: December 17, 2009Date of Patent: March 3, 2015Assignee: Valio Ltd.Inventors: Antti Heino, Juha Huumonen
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Publication number: 20150056338Abstract: 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: ApplicationFiled: August 20, 2013Publication date: February 26, 2015Applicant: S&P Ingredient Development LLCInventors: Sambasiva Rao Chigurupati, Pratik Nandan Bhandari, Dharma R. Kodali
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Publication number: 20150050413Abstract: 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: ApplicationFiled: August 19, 2013Publication date: February 19, 2015Applicant: DR PEPPER/SEVEN UP, INC.Inventors: Adrian M. Sepcic, Bharani K. Ashokan, Matthew N. Lecky, Rein Hirs
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Publication number: 20150051159Abstract: 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: ApplicationFiled: October 27, 2014Publication date: February 19, 2015Inventors: Belinda Vallejo Galland, Aarón Fernando González Córdova, Jóse Carlos Rodríguez Figueroa
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Publication number: 20150050255Abstract: 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: ApplicationFiled: October 28, 2014Publication date: February 19, 2015Inventors: BELINDA VALLEJO GALLAND, AARÓN FERNANDO GONZÁLEZ CÓRDOVA, JÓSE CARLOS RODRÍGUEZ FIGUEROA
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Publication number: 20150050386Abstract: 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 denType: ApplicationFiled: August 14, 2014Publication date: February 19, 2015Inventors: Marina Schomacker, Michael Hahn, Sven-Rainer Döring
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Publication number: 20150044351Abstract: 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: ApplicationFiled: August 7, 2014Publication date: February 12, 2015Inventors: Honor Luiz BRANDAO, Sheri NOORDHOF, Alison CULLIN, Kim MILLER-BOIVIN, Ryan BARLOW
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Patent number: 8945652Abstract: 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: GrantFiled: November 2, 2006Date of Patent: February 3, 2015Assignee: The Coca-Cola CompanyInventors: Indra Prakash, Grant E. DuBois
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Patent number: 8945654Abstract: 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: GrantFiled: July 23, 2010Date of Patent: February 3, 2015Assignee: Purina Animal Nutrition LLCInventors: John Vojtech, Jason Eckert
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Publication number: 20150030723Abstract: 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: ApplicationFiled: October 13, 2014Publication date: January 29, 2015Inventors: Jeppe Wegener Tams, Preben Nielsen
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Publication number: 20150018432Abstract: 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: ApplicationFiled: September 25, 2013Publication date: January 15, 2015Inventors: Indra Prakash, Juvenal Higiro, Mary Campbell
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Patent number: 8932659Abstract: 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: GrantFiled: March 17, 2010Date of Patent: January 13, 2015Assignee: Separation Technologies Investments LimitedInventors: Stephen Niall Scott, Ashok Krishnapillai
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Patent number: 8920863Abstract: 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: GrantFiled: April 1, 2011Date of Patent: December 30, 2014Assignee: Kraft Foods Group Brands LLCInventors: Chad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
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Patent number: 8920861Abstract: For increasing the yield, a process for obtaining a constituent from whey protein concentrate by microfiltration (4) provides for separating from the retentate stream from the microfiltration (4) a reduced-fat substream (14) in two stages (5.1, 5.2) and recirculating it to microfiltration (4).Type: GrantFiled: March 7, 2012Date of Patent: December 30, 2014Assignee: Molkerei Alois Mueller GmbH & Co. KGInventor: Hanno Lehmann
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Publication number: 20140377440Abstract: A solid milk combining sufficient strength with sufficient solubility can be obtained basically by compacting and molding only powdered milk as an ingredient under a condition where porosity and free fat content thereof are controlled within fixed ranges and then humidifying and drying to produce a solid milk with a porosity of 30% to 50%. The solid milk has a moisture content of 1 wt % to 4 wt %.Type: ApplicationFiled: July 23, 2014Publication date: December 25, 2014Inventors: Mitsuho Shibata, Ikuru Toyoda, Shunichi Kudo
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Publication number: 20140370155Abstract: Disclosed are shelf-stable concentrated liquid human milk fortifiers including extensively hydrolyzed casein. The long term shelf stable, concentrated liquid human milk fortifiers include octenyl succinic acid (OSA) modified waxy potato starch as a stabilizer.Type: ApplicationFiled: December 3, 2012Publication date: December 18, 2014Applicant: ABBOTT LABORATORIESInventors: Mustafa Vurma, Gul Konuklar
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Publication number: 20140370180Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.Type: ApplicationFiled: October 4, 2012Publication date: December 18, 2014Applicant: FMC CORPORATIONInventors: Zheng Tan, Maurice Gerard Lynch, Michael Sestrick, Nadia Yaranossian
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CONCENTRATED LOW WATER ACTIVITY LIQUID HUMAN MILK FORTIFIER INCLUDING EXTENSIVELY HYDROLYZED PROTEIN
Publication number: 20140370153Abstract: Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein, and optionally a probiotic. The concentrated liquid human milk fortifier has a low water activity and a low pH, thereby reducing microbial growth in the fortifier.Type: ApplicationFiled: November 21, 2012Publication date: December 18, 2014Applicant: ABBOTT LABORATORIESInventors: MUSTAFA VURMA, KEVIN B. MAHAN, JEFFREY M. BOFF -
Publication number: 20140364514Abstract: The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G?) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.Type: ApplicationFiled: November 30, 2012Publication date: December 11, 2014Applicant: FMC CORPORATIONInventors: Zheng Tan, Michael Sestrick, Nadia Yaranossian, Jeremy Ondov
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Publication number: 20140356509Abstract: Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.Type: ApplicationFiled: July 31, 2014Publication date: December 4, 2014Inventors: Yoko Izumi, Irene Ding
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Publication number: 20140348980Abstract: The present invention relates to a method for producing a fermented milk product with enhanced gel stiffness.Type: ApplicationFiled: August 11, 2014Publication date: November 27, 2014Applicant: Chr. Hansen A/SInventors: Ditte Marie FOLKENBERG, Lone POULSEN
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Patent number: 8889633Abstract: The present disclosure relates to nutritional compositions comprising a protein equivalent source, wherein 20% to 80% of the protein equivalent source includes a peptide component comprising SEQ ID NO 4, SEQ ID NO 13, SEQ ID NO 17, SEQ ID NO 21, SEQ ID NO 24, SEQ ID NO 30, SEQ ID NO 31, SEQ ID NO 32, SEQ ID NO 51, SEQ ID NO 57, SEQ ID NO 60, and SEQ ID NO 63, and 20% to 80% of the protein equivalent source comprises an intact protein, a partially hydrolyzed protein, or combinations thereof. The disclosure further relates to methods of reducing the inflammatory response and/or production of proinflammatory cytokines, i.e. Interleukin-17, by providing said nutritional compositions to a target subject.Type: GrantFiled: March 15, 2013Date of Patent: November 18, 2014Assignee: Mead Johnson Nutrition CompanyInventors: Dirk Hondmann, Eric A. F. van Tol, Gabriele Gross, Marieke H. Schoemaker, Teartse Tim Lambers
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Patent number: 8889208Abstract: A method is provided for obtaining ?-casein from skim milk. Purification of ?-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of ?-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble ?-casein. An integrated scheme that allows a dairy plant to continuously separate and purify ?-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness.Type: GrantFiled: November 9, 2005Date of Patent: November 18, 2014Assignee: Wisconsin Alumni Research FoundationInventors: James Anthony O'Mahony, Karen E. Smith, John Anthony Lucey