Abstract: The present invention provides a dairy product which endures cryopreservation for a long period, and also has viscosity suited for use in a dispenser for beverage. An emulsified composition containing a milk fat content, a milk protein content, a disaccharide alcohol and an emulsifier in a certain ratio is prepared. A ratio of each component of the emulsified composition can be obtained by accurately adjusting the amounts of raw materials such as milk, whole milk powders, butter, cheese, cream, condensed milk, butter oil, butter milk and butter milk powders serving as a milk fat source and a milk protein source; a disaccharide alcohol; an emulsifier; and moisture.

Abstract: A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products.

Abstract: A cellulose composite which contains a cellulose and a polysaccharide and which is characterized in that the median diameter of colloidal cellulose composites contained in the cellulose composite is 0.85 ?m or more as measured by a dynamic light scattering method.

Abstract: Disclosed is a food supplement including at least the amino acids leucine, isoleucine, valine, threonine and lysine and Chromium. Also disclosed are food compositions including the food supplement as well as uses of both.

Abstract: A method for preparing a single serving frozen beverage in a single serving disposable drink container, the method comprising: dispensing a predetermined quantity of ice into the single serving disposable drink container, dispensing a predetermined quantity of flavorings into the single serving disposable drink container, blending the ice and the flavorings by a blender in the single serving disposable drink container, and securing the single serving disposable drink container during the blending step, the single serving disposable drink container being received by a retainer recess, the retainer recess receiving and supporting only a lower portion of the single serving disposable drink container.

Abstract: The present invention addresses the problem of inactivation of bioactive components in milk during pasteurization for preservation. The invention discloses a method of pulsed electric field (PEF) treatment of whole milk, skimmed milk, semi-skimmed milk or whey, or other liquid compositions comprising milk components or fractions. The invention is based on the finding that by selecting one or more specific process parameters, such as the PEF treatment chamber design, the specific energy applied, the field strength, pulse type, start temperature, it is possible to effectively eliminate microorganisms from the composition while conserving the activity of bioactive components in the composition.

Abstract: The present invention discloses processes for the preparation of phospholipid-enriched dairy products as nutraceuticals for the formulation of functional foods, and nutraceutical and/or pharmaceutical compositions thereof, the processes include the steps of: combining a non-dairy-based PL-containing material with an oil component and water to form a paste; removing an excess amount of the water from the paste to form a PL-oil solution; and mixing the PL-oil solution with a dairy component, thereby obtaining a PL-enriched dairy product. Preferably, the PL-containing material includes at least one material selected from the group consisting of: a vegetal-derived lecithin, a non-vegetal-derived lecithin, a de-oiled lecithin, a native lecithin-oil solution, and an enzymatically-processed lecithin. Preferably, the PL-oil solution has a weight-to-weight (w-w) concentration of at least about 0.01% of a residual amount of the water to the PL-containing material.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene of the acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the diary or baking industry.

Abstract: The present invention relates to the use of fish skin as novel industrial source of collagen. Advantageously, said skin is obtained after the filleting or cutting of the fresh fish and frozen immediately after filleting/cutting, thus guaranteeing a very good quality of the base material, both from the bacteriological standpoint and from the standpoint of the native property of the protein.

Abstract: Provided are a dairy product containing functional alginic acid beads and a preparation method thereof. The dairy product includes a composition containing 1 to 10% of alginic acid beads based on the weight of the dairy product. The alginic acid beads are formed by dropping into a 1.0 to 5.0% calcium lactate solution, a mixed solution including 0.5 to 15.0% by weight of a functional material including vitamin C, vitamin E, iron, omega-3, a water-soluble dietary fiber or a combination thereof, 25.0 to 45.0% by weight of refined sugar, 0.5 to 2.0% by weight of sodium alginate, 0.001 to 0.1% by weight of a grapefruit seed extract, 0.5 to 1.5% by weight of a natural pigment and 37.0 to 60.0% by weight of purified water. The dairy product contains alginic acid beads containing functional dietary fiber material and functional material in beads visible to the naked eyes to provide nutritional satisfaction and visual satisfaction.

Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.

Abstract: The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be incorporated into other food products to provide creamy and buttery flavors where desirable.

Abstract: A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an unsaturated vegetable oil. The composition is solid or semi-solid at 20° C. and fluid at 35° C., and includes between 15% and 45% by weight linoleic acid. The weight ratio of disaturated triglyceride (DST) molecules to trisaturated triglyceride (TST) molecules is greater than 10:1, and the PMF hardstock fat contains approximately 50% to 95% by weight DST molecules, the majority of which contain either palmitic acid or a combination of palmitic and stearic acids at the sn-1 and sn-3 triglyceride positions and either oleic acid or linoleic acid at the sn-2 molecular position.

Abstract: The present invention discloses a novel milk-fermented product comprising a group of peptides. The peptides are composed from no. 1 to no. 7 of the figure that is selected from the group consisting of FIG. 11 to FIG. 18. And the novel milk-fermented product is used for suppressing the reduction of bone mineral density. Therefore, the novel milk-fermented product could be a component of foods, nutrient supplement or medicine for treating or preventing osteoporosis.

Abstract: Treats have a water activity of less than 0.5 and good organoleptic properties. A method for obtaining such treats having low water activity involves injection molding a dough made from a polyol and at least one of a source of casein and a source of starch.

Abstract: A primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process of forming same are provided. An oral composition containing the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation is also provided.

Abstract: The invention relates to a method of extending the production time of a pasteuriser. The pasteuriser is of the type which includes a plate heat exchanger with a number of sections, of which at least one section consists of regenerative section. The method comprises raising the temperature in the downstream part of the regenerative section to a temperature above 50° C., during a certain predetermined period of time and at regular intervals. During normal production, a part quantity of the product which passes downstream of the regenerative section is shunted past the regenerative section. At the regular intervals and during the predetermined period of time, a part quantity of the product which passes upstream of the regenerative section is shunted past the regenerative section. At the same time, all product passes the downstream part of the regenerative section during the predetermined period of time.

Abstract: Disclosed herein is a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and one or more types of gluten-free flour, wherein the one or more types of cheese includes 20% to 40% by weight of the composition, the one or more types of starch includes 20% to 40% by weight percent of the composition, and the one or more types of gluten-free flour includes 1% to 10% by weight of the composition. The composition can further include other ingredients for flavor, structure, texture, and the like. In some embodiments, the gluten-free food product can be, for example, a cracker, a cookie, a cake, a chip, a bread-stick, and the like. Some embodiments of the invention provide methods for making gluten-free food products.

Abstract: The present disclosure provides shelf stable dairy based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy based compositions are also provided. In a general embodiment, the present disclosure provides a method for producing a shelf stable dairy based nutritional composition by providing a dairy based composition and a specially formulated fruit or flavor preparation to create a thickened dairy based nutritional composition through direct acidification having textures and nutritional components that are appealing to children.

Abstract: The present disclosure provides shelf stable dairy-based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy-based compositions are also provided. In a general embodiment, the present disclosure provides a method for producing a shelf stable dairy-based nutritional composition by providing a dairy-based composition and a specially formulated fruit or flavor preparation to create a thickened dairy-based nutritional composition having textures and nutritional components that are appealing to children.

Abstract: The invention discloses an oligosaccharide mixture derived from cow's milk that can be easily spray dried comprising (a) a soluble oligosaccharide population which is the same as that of soluble oligosaccharides found in cow's milk and (b) ?-galactooligosaccharides formed by the action of ?-galacotsidase on lactose and the milk oligosaccharides. The mixture having a total monosaccharide content of less than 5% w/v and a lactose:oligosaccharide ratio of less than 20. A process for obtaining such a mixture, which includes a nanofiltration step, is disclosed. Nutritional compositions, especially infant formula, comprising said oligosaccharide mixture are also disclosed.

Abstract: Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions having a targeted level of sodium, made from wholesome foods that provide macronutrients and micronutrients needed in a child's daily diet and are developmentally appropriate for this age group. The sodium levels of the nutritional compositions may be less than or equal to about 200 mg per 100 g nutritional composition. Methods of making nutritional compositions with targeted sodium levels while also achieving acceptable product flavors at both pilot and factory levels are also provided. The batching methods may include adding a slurry of ice, cold water and KCl to a batched product after an initial cooling step and before packaging.

Abstract: The purpose of the present invention is to improve the flavor of a fermented milk by employing a lactose degradation step and, further, adding a whey powder to a starting material to thereby control the balance between the sweetness and sourness of the fermented milk. A method for producing a fermented milk, said method comprising a step for adding a whey powder to a starting milk and a step for degrading lactose in the starting milk by a lactase. By use of the production method according to the present invention, a fermented milk, which can be appropriately taken without using a sweetener such as sucrose and has a novel flavor, can be obtained.

Abstract: Described is a method of of providing milk proteins from raw animal milk. The method comprises subjecting the milk to two microfiltration steps. One is warm microfiltration at 25° C.-65° C. and the other is cold microfiltration at 0° C.-25° C. The steps can be conducted in either order, with a retentate obtained in the first step being subjected to the second step. The resulting milk serum proteins and ?-casein are suitable for use in infant or toddler formula.

Abstract: New strains of Lactobacillus that have been selected for their capability of improved reduction the number of Streptococcus mutans in the mouth of mammals through inhibiting activity in combination with better binding to the oral mucins and dental plaque, thereby preventing, reducing or treating dental caries, and products derived from said strains, including agents for treatment or prophylaxis of caries for administration to humans.

Abstract: Described is a dietary supplement and a corresponding method to maintain the nutritional health of mammals, including humans. The composition includes a dried dairy product, typically cream, whole milk, reduced fat milk, cottage cheese, yogurt, or combinations thereof in combination with an oil comprising linolenic acid.

Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.

Abstract: The invention provides a transgenic soybean event MON 87708 plant and plants, plant cells, seeds, plant parts, and commodity products derived from event MON 87708. The invention also provides polynucleotides specific for event MON 87708 and plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides specific for event MON 87708. The invention also provides methods related to event MON 87708.

Abstract: Infant formula containing osteopontin and use of osteopontin as supplement for infant formulas or baby food.

Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.

Abstract: The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.

Abstract: Compositions are disclosed that include undenatured whey protein and glycine. The undenatured whey protein is preferably included at a final concentration of about 20%-80%, while the glycine is present at a final concentration of about 5%-35%. The whey protein has not been exposed to acid hydrolysis and, preferably, includes cold cross-flow membrane filtrate. The glycine is preferably 20-80 mesh in size, and exhibits a U.S. Pharmacopeia (USP) 28 grade. The composition further includes several vitamin and mineral cofactors, namely, selenomethionine, nicotinamide adenine dinucleotide (NADH), and Vitamin B3.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.

Abstract: A taste and flavor profile enhancing composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. A method of increasing the taste and flavor intensity of a food or beverage product, includes the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition includes glucosylated steviol glycosides. A method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, including the step of adding the taste and flavor enhancing composition to the food or beverage product. Adding the taste and flavor enhancing composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar.

Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration re-tentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis.

Abstract: The present invention relates to a process for preparing a whole grain cereal based extract having improved suspension properties. The process comprises the steps of: (i) providing a whole grain cereal; (ii) subjecting the whole grain cereal to a first grinding; (iii) subjecting the ground whole grain cereal to an hydrolysis of the macromolecular elements providing a modified whole grain cereal; (iv) separating a soluble fraction of the modified whole grain cereal from an insoluble fraction of the modified whole grain cereal; and (v) subjecting the insoluble fraction of the modified whole grain cereal to a second grinding and/or enzymatic modification obtaining a cereal based fraction having improved suspension properties, and comprising particles having a particle size of at the most 100 ?m, such as at the most 50 ?m, e.g.

Abstract: The present disclosure relates to packaged long shelf life edible products, in particular dairy products, comprising tamarind extract, neb neb extract and weak organic acids. These packaged long shelf life edible products can be stored during at least 12 months under conditions of high temperature and high humidity level. The present disclosure also describes the manufacturing process for making the same.

Abstract: The present invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method for producing solid milks according to the invention comprises the following steps:—compressing milk powder at a compression speed between 110 and 200 mm/s to obtain a solid unit,—moistening the solid unit by spraying an amount of water between 0.1 and 8 mg/cm2, then—drying the solid unit.

Abstract: The invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method comprises a compression step, then a moistening step, then a drying step. The compression step is carried out with a compaction ratio comprised between 50% and 80%. In the moistening step, water is sprayed on the outside surface of the said compressed and solid milk unit with an amount comprised between 0. mg and 8 mg per cm2 of the area of the said outside surface, the duration of the moistening step being less than 1 s, to obtain a moistened solid unit having a moistened outside layer of at least two rows of milk particles. The drying step follows the moistening step less than 10 10 s, the duration of the drying step being less than 30 s. The solid milk has a core/crust structure, the average thickness of the crust being at least the thickness of two rows of milk particles.

Abstract: A sauce composition comprising gluten, sodium, and aspartic acid, wherein the content of the sodium is from 5 to 65 parts by mass with respect to 100 parts by mass of the gluten, and the content of the aspartic acid is from 0.7 to 4 parts by mass with respect to 100 parts by mass of the gluten.

Abstract: The present invention provides a acid-loaded starch material comprising a solid carrier material consisting of a solid carrier material being pregelatinised starch selected from the group consisting of pregelatinised, non-granular starch material, pregelatinised granular starch, partially gelatinised starch, puffed starch and mixtures of two or more thereof, and wherein the water-soluble liquid acidic component is absorbed into and/or onto said solid carrier material. There is also provided the use in various applications such as food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products and the like. In addition, the present invention provides a process for preparing said powdered acid-loaded starch material.

Abstract: The present invention relates to a method for the preparation of a fermented milk product comprising Bifidobacteria in combination with lactic acid bacteria of the species Lactococcus lactis, Sterptococcus thermophilus, and/or Lactobacillus bulgaricus. The problem to be solved is to provide a method to improve growth of Bifidobacteria population in milk during the fermentation process for making fermented milk products (e.g. a yogurt) in order to obtain a high cell count of Bifidobacteria in the final product.

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.

Abstract: A taste and flavor profile enhancing composition is described. The composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product.

Abstract: The present invention relates to novel compositions X comprising following substances: (1) L-valine; (2) maltol; (3) naringin; (4) maltodextrine MD 14 (5) arabicgum (spraygum); (6) acetoin; (7) delta dodecalactone; (8) delta decalactone; and (9) massoia lactone.

Abstract: Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.

Abstract: An oligosaccharide ingredient comprising glycosylated amino acids and peptides of the general formula RnSacm where R is an amino acid residue, Sac is a monosaccharide selected from the group comprising N-acetyl-neuraminic acid, N-acetyl galactosamine and galactose, n has a value between (1) and (10) with the proviso that if n has the value (1) R is a threonine residue or a serine residue and if n has a value between (2) and (10) the peptide contains at least one threonine or serine residue, m has a value between (2) and (4) and at least (20) mol % of the ingredient is N-acetyl-neuraminic acid.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. 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, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.