Abstract: Disclosed are substantially clear nutritional liquids comprising protein and calcium HMB wherein soluble protein represents from about 65% to 100% by weight of total protein. The liquids have a pH of from about 2.8 to about 4.6 and may be manufactured as a hot fill product. The substantially clear nutritional liquids may also have a weight ratio of calcium HMB to soluble calcium of from 4.5:1 to 7.3:1. In some embodiments, the substantially clear nutritional liquids are substantially free of fat, and may optionally include isomaltulose and/or beta alanine.

Abstract: The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote and/or improve child development.

Abstract: The present disclosure provides crumb of the type used in making milk and white chocolates with enhanced flavor and/or aroma. It has been found that adding alpha-dicarbonyls, e.g., 2- or 3-carbon alpha-dicarbonyls, can add noticeable caramel and/or toffee notes to the flavor and/or the aroma of the crumb without a concomitant increase in less desirable flavors and aromas, such as burnt or earthy notes.

Abstract: The present disclosure relates to milk-based nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, a carbohydrate source, and a source of ?-1,3-glucan.

Abstract: Disclosed herein are polar lipid mixtures, comprising glycerophospholipids such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidyl-inositol (PI), and sphingolipids such as sphyngomyelin (SM). Most importantly, the ratio of phospholipids in said mixture is comparable to that of HMF, and is represented by SM>PC>PE>PS>PI or SM=PC>PE>PS>PI. Processes for the preparation of said mixtures and uses thereof are also described herein.

Abstract: The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented beverage or a fermented food using yeast cell from the isolated yeast strain or a cell culture derived from the strain.

Abstract: A soda-pop flavored confection made of powdered anhydrous soda-pop flavoring components, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the soda-pop flavoring results in a confection that has a primary flavor profile of the soda-pop but a mouth feel of a chocolate or chocolate-like confection.

Abstract: The present invention provides a novel dairy product comprising naturally secreted mammalian milk which comprises at least about 0.3% long chain omega-3 fatty acids/g of total milk fatty acids. A method of obtaining the milk is also provided which includes feeding a supplement to a mammal comprising a source of long chain omega-3 fatty acids that comprises at least about 2-10% long chain omega-3 fatty acids wt/wt and a protectant that protects against fatty acid biodehydrogenation.

Abstract: The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired level activity of the at least one bioactive component. The bioactive component is selected from one or more proteins protein hydrolysates, one or more lipids or lipid hydrolysates, one or more carbohydrates, one or more probiotic factors, or mixtures thereof. The pressure treatment is at a predetermined pressure from about 350 to 1000 MPa.

Abstract: The invention relates to a serum protein product, suitable as an ingredient for foods and therapeutic compositions, in particular infant and baby foods. The invention also provides a method for the preparation of the serum protein product, based on micro filtration of milk. The invention provides a method for the preparation of a serum protein product, comprising the preparation of a permeate through micro filtration of cow's milk at a temperature of between 10 and 20° C. utilizing a membrane having a pore size of between 0.3 and 0.5 ?m.

Abstract: Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.

Abstract: The invention relates to a method for producing cured milk for feeding milk-fed animals, particularly livestock.

Abstract: Oilseed plants which have been transformed to produce arachidonic acid, recombinant constructs used in such transformations, methods for producing arachidonic acid in a plant are described and uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described.

Abstract: A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers.

Abstract: A dairy product of firm consistency having a homogeneous structure and comprising a plurality of adjacent cells, each cell having a core comprising a milk protein, an inner shell around the core and comprising milk fat and on outer shell around the inner shell and comprising gelatin enriched with at least one component of a milk product.

Abstract: A method for producing a fermentation product from a lignocellulose-containing material comprises pre-treating the lignocellulose-containing material; introducing a cationic polysaccharide to the pre-treated lignocellulose-containing material; exposing the pre-treated lignocellulose-containing material to an effective amount of a first hydrolyzing enzyme; and fermenting with a fermenting organism to produce a fermentation product. The cationic polysaccharide may be a cationic starch.

Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional 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: Mixing milk with a reaction product, which is prepared by dissolving at a high concentration highly pure milk whey protein having been separated from cow's milk, etc. and concentrated and then treating with transglutaminase, then inoculating with a lactic acid bacterium and fermenting economically affords a yogurt of agitated type, which is enriched in whey protein, shows little water release and has a rich feeling and a highly smooth texture.

Abstract: The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.

Abstract: This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.

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.

Abstract: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa fragment.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

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 stabilising 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 invention provides isolated polynucleotides encoding promyostatin polypeptides or a peptide portion thereof, polynucleotides complementary thereto, and oligonucleotides that can specifically hybridize to such polynucleotides. The present invention also provides an isolated polynucleotide encoding a mature myostatin peptide.

Abstract: The invention relates to a genetic cluster of strains of S. thermophilus, wherein the milk fermented with said strains is highly viscous and weakly ropy. The invention also relates to a genetic cluster of strains of S. thermophilus, wherein the genome of said strains comprises a CRISPR locus having the nucleotide sequence of SEQ ID No 1.

Abstract: A nutritional composition for the management of regurgitation in infants which composition includes which composition includes a protein source consisting essentially of partially hydrolysed proteins, a lipid source and a carbohydrate source comprising a starch selected from cereal starch or potato starch wherein the starch amounts to between 18 to 25% of the nutritional composition on a dry weight basis.

Abstract: A formulation for parenteral administration which includes selenomethionine and at least one oil-based vehicle. The formulation is used for elevating the selenium levels in the blood, milk and/or meat of an animal. These products (i.e. milk and meat) and the formulation itself are used to meet the selenium nutritional requirement for growth and health in a selenium deficient animal.

Abstract: A beverage composition includes water, milk solids, a tea material, and a pH buffer that itself includes a lactate salt and a carbonate salt. The pH buffer reduces or eliminates precipitation of milk protein when dissolved milk solids are mixed with acidic tea components. Methods of preparing the composition, and packaged beverages are also described.

Abstract: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2 no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.

Abstract: Methods of isolating, treating, storing and processing human milk, as well as nutritional formulations of human milk comprising protective human milk proteins.

Abstract: The present invention provides milk-based foods that are optionally gluten free, vegetarian, low or lactose free, high protein, high calcium, and can be frozen. The foods herein can be used as a main course, a side dish, or as an ingredient in other foods, including foods that have gluten or meat components. Methods to make and use the invention are also provided.

Abstract: A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c): A: at least one of lauric fats-and-oils, and fractionated, extremely hardened or transesterified oils of lauric fats-and-oils, B: a liquid oil, C: a transesterified oil of D derived from vegetable fats-and-oils, D: a fat-and-oil wherein the contents of saturated fatty acids and unsaturated fatty acids having 16 or more carbon atoms in all the constitutive fatty acids being 20%? but <75% by mass, and 25%? but <70% by mass, respectively, and E: a middle-melting fractionated oil of palm oil and/or palm oil wherein the solid fat content is 50? but <100% at 10° C., 20? but <90% at 20° C., and <6% at 35° C., the contents of A, B, and C and/or E in all the fat-and-oil ingredients derived from vegetable fats-and-oils being (a) 60%< but ?98% by mass, (b) 1 to 25% by mass, and (c) 1 to 38% by mass.

Abstract: Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

Abstract: Methods for the production of pectin hydrolysis products, the pectin hydrolysis products produced in this manner, as well as their use are described.

Abstract: Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising MCC and a hydrocolloid, along with a protein source and/or juice. Compositions of the invention may include low pH beverages comprising the MCC stabilizer, a protein source and/or a fruit or vegetable juice or other fruit-flavored liquid, optionally with an additional amount of hydrocolloid and acidulant, sweetener, buffering agents, pH modifiers, or stabilizing salts.

Abstract: A nutritional formulation or supplement comprising a cow's milk peptide-containing hydrolysate and/or peptide-containing fraction of the hydrolysate and/or one or more peptides derived from a protein present in cow's milk for use in the induction of tolerance in a human subject, wherein said peptides contained in the hydrolysate or fraction of hydrolysate comprise T cell epitope-containing peptides or wherein said one or more peptides are T cell epitope-containing peptides, and wherein said T cell epitope-containing peptides are capable of driving the immune reaction upon intake of the nutritional formulation towards tolerance.

Abstract: Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

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: A water-free concentrate, consisting of ubiquinone Q10, a medium-chained triglyceride or triglyceride mixture, ?-lipoic acid and/or its derivative as well as one or more emulsifiers with HLB value between 9 and 19 permitted according to the foodstuff or drug laws has been described.

Abstract: A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.

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: 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 relates to a method for preparing a protein hydrolysate. The invention further relates to a protein hydrolysate produced using the method, and to food products comprising such protein hydrolysate.

Abstract: The present invention relates to novel strains of Lactobacillus helveticus that can produce high amounts of hypotensive peptides, in particular IPP, VPP and LPP. It also relates to a fermented milk product containing a mixture of tripeptides IPP-VPP-LPP and a strain of L. helveticus. The invention further relates to the specific peptide mixture consisting of tripeptides IPP, VPP and LPP and the use of the fermented product or mixture of peptides in food products, food supplement or pharmaceutical compositions for reducing or preventing hypertension.

Abstract: The present invention relates to industrial scale processes for increasing protein concentration in milk, particularly increasing protein concentration and reducing the mineral content in milk.

Abstract: Methods and compositions are presented for the administration of transposon-based vectors to an animal or human to provide gene therapy to the animal or human

Abstract: This invention relates to a method of producing powders and liquids containing milk proteins, which are stable in an acidic medium. In particular, the invention is concerned with a method of producing a powder which can be mixed with water, milk or juice to form a stable, acidified, high protein beverage. Moreover, the invention extends to a method of producing a carbonated, flavoured milk beverage or a carbonated, acidified flavoured milk beverage that is stable in an acidic medium. The invention also discloses methods of producing yoghurt style beverages and cream cheese by blending a stabilised acid component and a stabilised protein component to form an acidified protein component.

Abstract: The present invention provides a new means by which milk-added beverages, in particular, milk-added coffee beverages can be prevented from developing the peculiar slack or dull flavor after heat sterilization. Specifically, the invention provides milk compositions with a reduced proportion of whey protein(s)/milk protein(s), as well as milk beverages with a reduced whey protein content.

Abstract: Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provides vectors containing a nucleic acid molecule of the invention and cells into which the vectors have been introduced. Methods for producing the polypeptides and methods of use for the polypeptides of the invention are further disclosed.