Buttermilk, Yogurt, Sour Cream, Whey Patents (Class 426/583)
  • Patent number: 11452745
    Abstract: The present invention generally relates to the field of probiotic bacteria. In particular, it relates to methods for treating or preventing functional GI disorders comprising administering Bifidobacterium longum, such as Bifidobacterium longum ATCC BAA-999.
    Type: Grant
    Filed: June 29, 2018
    Date of Patent: September 27, 2022
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Peter McLean, Gabriela Bergonzelli Degonda, Stephen Michael Collins, Premysl Bercik, Elena Verdu de Bercik
  • Patent number: 11399553
    Abstract: A flavor system for a non-animal derived protein consumable is provided. The flavor system includes an aqueous component; a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and a flavorant.
    Type: Grant
    Filed: September 2, 2015
    Date of Patent: August 2, 2022
    Assignee: GIVAUDAN S.A.
    Inventors: Panchali Chakraborty, Pablo Victor Krawec, Hongyang Li, Sudarshan Nadathur
  • Patent number: 11324245
    Abstract: The present invention relates to a beet juice with an increased intestinal absorption rate, a method for manufacturing the beet juice, and use of the same, and more specifically, to a beet juice with an intestinal digestion and absorption rate increased by transforming high-molecular compounds into low-molecular compounds by low-temperature ripening a beet, with the earthy flavor removed by baking the beet, and with the earthy and bitter taste mitigated by adding a carrot juice or apple juice, and an anti-oxidative, or anti-hypertensive, healthy food composition using the beet juice.
    Type: Grant
    Filed: June 26, 2019
    Date of Patent: May 10, 2022
    Inventor: Daisik Harm
  • Patent number: 11324229
    Abstract: The present invention relates to anew method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses of these for producing liquid dairy products having a high-protein content and a low viscosity.
    Type: Grant
    Filed: February 14, 2018
    Date of Patent: May 10, 2022
    Assignee: ARLA FOODS AMBA
    Inventors: Britt Christensen, Peter Langborg Wejse, Søren Bang Nielsen, Robert Muir
  • Patent number: 11273140
    Abstract: Described are edible citrate-rich compositions, including natural juice beverages fortified with natural occurring citrates and synthesized citrate sources that will aid in treatment and prevention of urolithiasis and other urinary tract disorders. Urolithiasis encompasses conditions in which stones are formed or reside in the urinary system and includes nephrolithiasis (stones in the kidneys), ureterolithiasis (stones in the ureter) and cystolithiasis (stones in the bladder).
    Type: Grant
    Filed: October 27, 2016
    Date of Patent: March 15, 2022
    Inventor: Stefanie A. Seixas-Mikelus
  • Patent number: 11166992
    Abstract: The invention provides a composition for use in therapy of lactose intolerance or conditions arising from lactase deficiency, wherein the composition is a non-dairy solid dosage form comprising: (a) a lactase; and (b) one or more lactase-producing and/or lactase containing microorganisms selected from Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus; wherein the lactase (a) is other than a lactase derived from the said one or more microorganisms (b); and wherein the one or more lactase-producing and/or lactase-containing microorganisms (b) are in dried form. Also provided are uncoated capsule and tablet compositions containing the lactase and the lactase-producing and/or lactase-containing microorganisms.
    Type: Grant
    Filed: May 4, 2015
    Date of Patent: November 9, 2021
    Assignee: Vitacare GmbH & Co. KG
    Inventors: Daniel Henry Wyrobnik, Isaac Harry Wyrobnik
  • Patent number: 11116235
    Abstract: A food product comprising a neutralized yogurt whey.
    Type: Grant
    Filed: May 24, 2013
    Date of Patent: September 14, 2021
    Assignee: General Mills, Inc.
    Inventors: Erika B Smith, Wenyi Wang, Vikramaditya Ghosh
  • Patent number: 10667537
    Abstract: The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to a dairy liquid; or (ii) blending a sugar solution with a dairy liquid, and spray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar, wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof.
    Type: Grant
    Filed: August 31, 2016
    Date of Patent: June 2, 2020
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Andrew Haylett, Claire-Marie Den Boer, Joe Christopher Welsh, Fui Mei
  • Patent number: 10667536
    Abstract: The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.
    Type: Grant
    Filed: December 21, 2015
    Date of Patent: June 2, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Virginie Kapchie, Jun-Tse Ray Fu, Madansinh Nathusinh Vaghela, Lu Wang, Philippe Rousset, Alexander A. Sher
  • Patent number: 10611717
    Abstract: A process for the coupled production of sweet whey and lactic acid from acid whey is suggested, comprising the following steps: (a) providing acid whey having a lactic acid content of about 0.1 to about 1% by weight; (b) nanofiltration of the acid whey, obtaining a first permeate P1 and a first retentate R1; (c) optionally, redilution of the first retentate R1 with water to reconstitute the initial dry matter content, and preparation of the second nanofiltration step; (d) nanofiltration or nano-diafiltration of the retentate R1, obtaining a second permeate P2 and sweet whey as a second retentate R2; (e) combining the two permeates P1 and P2 and subjecting the mixture to reverse osmosis, obtaining a third permeate P3 which, substantially, only contains water, and a concentrate of lactic acid as a third retentate R3.
    Type: Grant
    Filed: January 11, 2018
    Date of Patent: April 7, 2020
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventors: Sven-Rainer Döring, Mareike Hunold
  • Patent number: 10548337
    Abstract: The present invention relates to whey protein aggregate particles that can be used to stabilize foams, and more particularly edible foams, such as foamed dairy products. The invention provides a process for preparation of such whey protein aggregates, for the use of such particles for stabilizing foam, as well as edible foams or foamed product comprising such whey protein aggregate particles.
    Type: Grant
    Filed: June 25, 2014
    Date of Patent: February 4, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Markus Kreuss, Aristodimos Lazidis
  • Patent number: 10477880
    Abstract: A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.
    Type: Grant
    Filed: January 6, 2016
    Date of Patent: November 19, 2019
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Madhavi Ummadi, Madansinh Nathusinh Vaghela, Aaron Beth Butterworth, Nirav Chandrakant Pandya, Bridgett Lynn McCune, Cristophe Joseph Etienne Schmitt, Joumana Saikali
  • Patent number: 10463067
    Abstract: An oral rehydration composition comprising the following: 1-glutamic acid in a range of about 0.01% to about 0.40% w/w and monosodium glutamate in a range of about 0.05% to about 0.80% w/w; about 1.50% w/w glucose monohydrate; about 0.20% w/w sodium chloride; about 0.15% w/w potassium chloride; about 0.35% w/w glycine; about 0.30% w/w trisodiumcitrate; about 0.15% w/w sodium dihydrogen phosphate; about 0.10% w/w xanthan gum; 85% Steviol Glycoside extract in a range of about 0.01% to about 0.03% w/w; about 0.20% w/w citric acid monohydrate; hydrolyzed whey in a range of about 0.15% to about 1.00% w/w; about 1.00% w/w hydrolyzed wheat; comprises cereals as a protein source; comprises enzyme co-factors; comprises a monosaccharide. The oral rehydration composition can be used on humans or animals that suffer from diarrhea.
    Type: Grant
    Filed: November 11, 2015
    Date of Patent: November 5, 2019
    Assignee: Kalmarna Limited
    Inventors: Alon Rosenberg, Abraham Milstein, Anthony Mackle, Ava Marie Firth, Monique Michele Schwartz, Simon Van Dalsem, Arie Halpern
  • Patent number: 9889149
    Abstract: The invention relates to the use of specific protein and/or peptide fractions having a high aspartate content for regulating plasma glucose concentrations and increasing insulin sensitivity in a mammal. The invention relates to a complete food fortified with aspartate equivalents as well as a supplement rich in aspartate equivalents that is given simultaneously with or even minutes up to an hour prior to the consumption of a meal comprising glucose. The nutritional or pharmaceutical composition contains at least one protein having a high aspartate content, preferably of soy or dairy origin, which is further enriched with aspartate equivalents from another protein and/or free aspartate equivalents. The protein fraction comprises glutamate equivalents in a weight ratio of aspartate equivalents to glutamate equivalents (asp:glu) between 0.41:1 and 5:1.
    Type: Grant
    Filed: July 15, 2013
    Date of Patent: February 13, 2018
    Assignee: N.V. Nutricia
    Inventor: Robert Johan Joseph Hageman
  • Patent number: 9814248
    Abstract: The present invention relates to a beverage having excellent photodegradation resistance. More particularly, the present invention relates to a photodegradation resistant beverage comprising a fat-free milk solid content and fat content, the fat content comprising not less than 70% by mass vegetable fat and oil, and the vegetable fat and oil is selected from the group consisting of coconut oil, sunflower oil and a mixture thereof.
    Type: Grant
    Filed: March 9, 2012
    Date of Patent: November 14, 2017
    Assignee: MEIJI CO., LTD.
    Inventors: Ippei Ogawa, Takeshi Imazawa, Yumiko Yoshimura
  • Patent number: 9808022
    Abstract: A process for the manufacture of a fermented dairy product comprising (a) subjecting a milk base to fermentation with a starter comprising of a weakly post-acidifying bacterial culture, until a desired pH value in the range of 4.0 and 5.0 is reached (end of fermentation), (b) optionally cooling the fermented milk base obtained in step (a); and (c) packaging the fermented dairy product.
    Type: Grant
    Filed: May 15, 2012
    Date of Patent: November 7, 2017
    Assignee: DSM IP ASSETS B.V.
    Inventor: Paul Gerard Bruinenberg
  • Patent number: 9770503
    Abstract: The present invention discloses immunomodulating compositions. More particularly, the present invention discloses compositions comprising an immune-modulating agent and a lectin-interactive agent, which are useful for stimulating and prolonging host immune cell responses. The compositions of the present invention are particularly useful in the treatment and/or prophylaxis of a range of conditions including pathogenic infections, autoimmune diseases, transplant rejection, graft versus host disease, allergies, inflammatory disease, as well as cancers and tumors.
    Type: Grant
    Filed: June 5, 2015
    Date of Patent: September 26, 2017
    Assignee: CANCURE LIMITED ACN 164 438 359
    Inventor: Stephen John Ralph
  • Patent number: 9474298
    Abstract: The present disclosure relates to methods of reducing the onset of allergies. In certain embodiments, the method includes administering to an infant a nutritional composition that includes a fat or lipid source, a carbohydrate source, a protein source comprising whey and casein proteins and, optionally, a probiotic. In certain embodiments, the whey:casein ratio in the protein source is from about 50:50 to about 70:30 and the degree of hydrolysis of the proteins included in the protein source is from about 4% to about 10%.
    Type: Grant
    Filed: October 11, 2011
    Date of Patent: October 25, 2016
    Assignee: Mead Johnson Nutrition Company
    Inventors: Jon A. Vanderhoof, Deolinda Scalabrin
  • Patent number: 9220292
    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: Grant
    Filed: April 22, 2014
    Date of Patent: December 29, 2015
    Assignee: NEXT PROBLEMS, INC.
    Inventor: David A. Jenkins
  • Patent number: 9167837
    Abstract: The invention relates to compositions and methods of using the flavor active peptides, Lys-Ile-His-Pro-Phe (SEQ ID NO:1), Gly-Pro-Phe-Pro-Ile (SEQ ID NO:2), and Lys-Lys-Tyr-Lys-Val-Pro-Gln (SEQ ID NO:3), to impart a bitter, salt, dairy or umami flavor to food or pharmaceutical products. In particular embodiments, the Lys-Lys-Tyr-Lys-Val-Pro-Gln (SEQ ID NO:3) peptide further imparts a vegetable, brothy, or bready flavor.
    Type: Grant
    Filed: December 3, 2007
    Date of Patent: October 27, 2015
    Assignee: International Flavors & Fragrances Inc.
    Inventors: Laurence Trinnaman, Zhihua Liu, Linda Ann Psota-Kelty, Zhen Chen
  • Patent number: 9066526
    Abstract: The invention relates to manufacture of whey protein extracts, to infant formula and to reducing or preventing food allergy. The whey protein extract is produced from a whey protein-containing composition by contacting a whey protein-containing composition with an aqueous solution to form a sample including a soluble protein-containing component and an insoluble component; recovering the soluble protein-containing component from the sample; and acidifying the soluble protein-containing component, thereby producing the whey protein extract. Extracts produced by the method of the invention may be used in infant formula, as a dietary supplement or foodstuff.
    Type: Grant
    Filed: October 14, 2010
    Date of Patent: June 30, 2015
    Assignee: Dairy Australia Limited
    Inventors: Irmeli Auli Penttila, Ian Robert Mitchell
  • 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: 20150140194
    Abstract: The present invention relates to a method for manufacturing a modified whey composition, the method having a liquid preparation step of preparing a raw material whey liquid using a whey composition containing whey protein, and a heating step of subjecting the raw material whey liquid to a heat treatment, wherein the liquid preparation step includes a treatment of adding an alkali to the whey composition, the pH of the raw material whey liquid is from 6.8 to 8.0 and the protein concentration in the liquid is not more than 1.3% by mass, the calcium content of the raw material whey liquid that is subjected to the heat treatment is from 400 to 700 mg/100 g of solids, and the heat treatment is performed under conditions of 80 to 150° C. for a period of 30 minutes to 1 second.
    Type: Application
    Filed: June 14, 2013
    Publication date: May 21, 2015
    Inventors: Mirei Odaka, Tomoya Murakami, Yohei Sakai, Kiyotaka Miyauchi, Hiroshi Koishihara
  • 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: 20150118360
    Abstract: Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey). Also disclosed are methods for concentrating and utilizing the soluble factors produced by probiotic bacteria in yogurt cultures.
    Type: Application
    Filed: April 29, 2013
    Publication date: April 30, 2015
    Applicant: GLANBIA NUTRITIONALS (IRELAND) PLC
    Inventors: Loren S. Ward, Earl Christiansen
  • 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: 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
  • Patent number: 8987196
    Abstract: The present invention concerns an improved balance of the essential branched chain amino acids leucine, isoleucine and valine in infant formula.
    Type: Grant
    Filed: March 25, 2011
    Date of Patent: March 24, 2015
    Assignee: N.V. Nutricia
    Inventors: Johannes Bernard Van Goudoever, Eline Marleen Van Der Beek, Marieke Abrahamse-Berkeveld, Günther Boehm
  • Publication number: 20150079232
    Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.
    Type: Application
    Filed: April 23, 2013
    Publication date: March 19, 2015
    Applicant: Chr. Hansen A/S
    Inventors: Eric Johnsen, Kim Ib Soerensen, Annette Kibenich
  • 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
  • Publication number: 20150056358
    Abstract: A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product.
    Type: Application
    Filed: August 23, 2013
    Publication date: February 26, 2015
    Applicant: Proliant Dairy, Inc.
    Inventor: A. Kent Keller
  • Publication number: 20150030746
    Abstract: A method of making a powder of serum extracted from a Greek style yogurt is disclosed. The total solids concentration of the serum is increased to at least 35% by weight to produce a concentrated serum. The concentrated serum is crystallized by adding lactose crystals whose average size is less than 100 microns. The crystallized serum is then spray dried to produce a serum powder. The resulting powder is non-hygroscopic, less likely to form lumps in storage, retains the initial characteristics of the serum and is of sufficiently high quality to be fit for human consumption.
    Type: Application
    Filed: November 20, 2013
    Publication date: January 29, 2015
    Applicant: HELLENIC PROTEIN SA
    Inventors: Panteleimon RAPANAKIS, Konstantinos TSAKMAKIDIS
  • Publication number: 20150018435
    Abstract: The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.
    Type: Application
    Filed: September 24, 2014
    Publication date: January 15, 2015
    Inventors: Jaouad FICHTALI, Neil Francis LEININGER, Jesus Ruben ABRIL, Naseer AHMED, S. P. Janaka Namal SENANAYAKE
  • 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: 8920861
    Abstract: 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: Grant
    Filed: March 7, 2012
    Date of Patent: December 30, 2014
    Assignee: Molkerei Alois Mueller GmbH & Co. KG
    Inventor: Hanno Lehmann
  • Publication number: 20140363536
    Abstract: Disclosed herein are compositions comprising an isolated cellulose degrading fungus. Also disclosed are culture compositions and bioreactor compositions comprising the cellulose degrading fungus. Further described herein are filtration and extraction devices comprising the cellulose degrading fungus. Still further disclosed are bioprocessing facilities for and methods for producing co-products resulting from one or more bioprocesses of the cellulose degrading fungus.
    Type: Application
    Filed: April 7, 2014
    Publication date: December 11, 2014
    Applicant: Menon Renewable Resources, Inc.
    Inventors: Suresh M. Menon, Arul Victor Suresh, Samantha S. Orchard, Kashinatham Alisala, Jagadish C. Sircar, Sara Ingegard Hash
  • Publication number: 20140348993
    Abstract: A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described.
    Type: Application
    Filed: December 23, 2013
    Publication date: November 27, 2014
    Applicant: General Mills, Inc.
    Inventors: Erika B. Smith, Wenyi Wang, Vikramaditya Ghosh
  • Publication number: 20140348981
    Abstract: A food product comprising a neutralized yogurt whey.
    Type: Application
    Filed: December 23, 2013
    Publication date: November 27, 2014
    Applicant: General Mills, Inc.
    Inventors: Erika B. Smith, Wenyi Wang, Vikramaditya Ghosh
  • Publication number: 20140342040
    Abstract: Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties.
    Type: Application
    Filed: August 4, 2014
    Publication date: November 20, 2014
    Inventors: Kevin Burke Miller, Candis Diane Kvamme, Trent Stellingwerff, Lionel Jean Rene Bovetto
  • Patent number: 8889209
    Abstract: The present invention relates to a method of treating a whey protein by microparticulation. The microparticulation comprises heat treatment and mechanical processing of the whey protein. The method comprises the steps that the protein concentrate is caused to pass a high pressure pump and that the protein concentrate, at elevated pressure, is thereafter heat treated. After the heat treatment, the protein concentrate undergoes a mechanical processing.
    Type: Grant
    Filed: November 21, 2007
    Date of Patent: November 18, 2014
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventors: Dieter Kruesemann, Jan Nordanger
  • Publication number: 20140335257
    Abstract: Disclosed are methods for improving nitrogenous acid (e.g., creatine) solubility, and products made by the method.
    Type: Application
    Filed: July 21, 2014
    Publication date: November 13, 2014
    Inventors: Brent L. Petersen, Melinda Moss
  • Publication number: 20140322170
    Abstract: Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey).
    Type: Application
    Filed: April 29, 2013
    Publication date: October 30, 2014
    Applicant: Glanbia Nutritionals (Ireland) PLC
    Inventors: Earl Christiansen, Loren S. Ward
  • Publication number: 20140314935
    Abstract: Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey).
    Type: Application
    Filed: January 24, 2014
    Publication date: October 23, 2014
    Applicant: GLANBIA NUTRITIONALS (IRELAND) LTD.
    Inventors: Loren S. Ward, Earl C. Christiansen
  • Patent number: 8865243
    Abstract: The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fiber content and/or lower the fat content of an acidified dairy food.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: October 21, 2014
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Bernhard Brandstetter, Peter Hofsaess, Jochen Pfeifer, Hermann Eibel, Dimitrios Chronopoulos
  • Publication number: 20140308397
    Abstract: Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, including a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly include wheat and rice flour and are substantially free of gelling agent(s) and modifies starch. A process for making such milk based compositions is also disclosed. The milk based compositions disclosed herein may contain other ingredients.
    Type: Application
    Filed: July 20, 2012
    Publication date: October 16, 2014
    Applicants: COMPAGNIE GERVAIS DANONE, DANONE GmbH, DANONE FOODS & BEVERAGES (INDIA) PVT. LTD.
    Inventors: Rajneesh Hora, Philippe Pages, Kai Sacher
  • Publication number: 20140308393
    Abstract: The present disclosure is directed to nutrition systems including at least a first and a second reduced calorie infant formula having varying whey to casein protein weight ratios for reducing inflammation-related diseases later in life. Particularly, the nutrition systems may be administered to a newborn infant to reduce the risk of obesity later in life.
    Type: Application
    Filed: December 14, 2012
    Publication date: October 16, 2014
    Applicant: ABBOTT LABORATORIES
    Inventors: Barbara J. Marriage, Christine L. Gallardo
  • Publication number: 20140308398
    Abstract: Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protein ratio of 82:18 or greater. The yogurt milk may be fermented after adding yogurt culture to make a yogurt mixture. The yogurt mixture may then be formed into the protein-fortified yogurt product. The total protein concentration in the protein-fortified yogurt product may be 10 wt. % or more. One variety of the protein-fortified yogurt product is a spreadable yogurt product having the total protein concentration of 11 wt. % or more.
    Type: Application
    Filed: April 11, 2014
    Publication date: October 16, 2014
    Applicant: Leprino Foods Company
    Inventor: Richard K. Merrill
  • Publication number: 20140287126
    Abstract: A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is added to the dry mix, the dry mix hydrates within 3 minutes and forms a creamy, thick texture, like yogurt.
    Type: Application
    Filed: March 21, 2014
    Publication date: September 25, 2014
    Applicant: The Quaker Oats Company
    Inventors: Anna Meta Bauer, Brian Sambor
  • Patent number: 8840947
    Abstract: A process for the demineralization and fractionation of cheese whey or raw milk comprising the steps of: a) subjecting the whey or raw milk to ultrafiltration to provide a retentate fraction and a permeate fraction; b) concentrating the permeate fraction by means of nanofiltration; c) subjecting the nanofiltration retentate to ion permeation chromatography at elevated temperatures of between 50° C. and 80° C. using an appropriate resin; and d) eluting the nanofiltration retentate with water in various fractions to obtain fractions which may be low in mineral content and/or high in 3?-sialyl lactose content and/or high in other desirable components.
    Type: Grant
    Filed: March 17, 2010
    Date of Patent: September 23, 2014
    Assignee: Separation Technologies Investments Limited
    Inventors: Stephen Niall Scott, Ashok Krishnapillai
  • Publication number: 20140271987
    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 N° 1.
    Type: Application
    Filed: May 28, 2014
    Publication date: September 18, 2014
    Applicant: Dupont Nutrition Bioscienses APS
    Inventors: Elise Manoury, Philippe Horvath, Christophe Fremaux, Pascal Fourcassie