Buttermilk, Yogurt, Sour Cream, Whey Patents (Class 426/583)
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Publication number: 20120308487Abstract: The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the invention is without high levels of sodium chloride and notably low in bromide. The Carnallite salt preparation may be a food grade product with dietary acceptable bromide levels. The present invention further relates to edible products comprising the Carnallite salt preparation, such as reduced sodium food products.Type: ApplicationFiled: May 31, 2012Publication date: December 6, 2012Applicant: ICL Performance Products LPInventors: Nancy Stachiw, Barbara Bufe Heidolph, Reinhard Effenberger, Frederick S. Stover, Lirong Zhou
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Publication number: 20120301575Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.Type: ApplicationFiled: January 28, 2011Publication date: November 29, 2012Inventors: Thomas Janzen, Ditte Ellegaard Christiansen
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Publication number: 20120282368Abstract: The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.Type: ApplicationFiled: May 3, 2011Publication date: November 8, 2012Applicant: Brandeis UniversityInventors: Daniel Perlman, Kenneth C. Hayes, Andrzej Pronczuk, Fadi Chaabo
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Publication number: 20120276248Abstract: Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.Type: ApplicationFiled: July 9, 2012Publication date: November 1, 2012Applicant: DSM IP Assets B.V.Inventors: Holger Blanke, Hendrik Ruijter, Peter Schuler
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Publication number: 20120276078Abstract: A thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms is disclosed. The enzymes are produced from native or recombinant host cells and can be utilized in the food processing industry, pharmaceutical industry and in the textile industry, detergent industry and in the baking industry.Type: ApplicationFiled: July 13, 2012Publication date: November 1, 2012Applicant: BP Corporation North America Inc.Inventors: Edward J. Bylina, Ronald Swanson, Eric Mathur, David E. Lam
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Patent number: 8298604Abstract: Technique for making a Low-Fat Yogurt-Cheese-Oil Composition, including: forming a milkfat-oil composition including a milkfat fluid and an oil; combining yogurt with the milkfat-oil composition to form a yogurt-milkfat-oil composition; combining milk protein with the yogurt-milkfat-oil composition; and forming a blend including the milk protein and the yogurt-milkfat-oil composition. Low-Fat Yogurt-Cheese-Oil Compositions.Type: GrantFiled: February 23, 2006Date of Patent: October 30, 2012Assignee: Franklin Foods, Inc.Inventors: Jon R. Gutknecht, John B. Ovitt
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Publication number: 20120269939Abstract: Disclosed are cereal binder compositions having reduced carbohydrate content as compared to present carbohydrate binders. Also disclosed are methods for producing agglomerated cereal products using binders comprising a substantially gluten-free protein in combination with carbohydrate.Type: ApplicationFiled: April 19, 2012Publication date: October 25, 2012Applicant: GLANBIA NUTRITIONALS (IRELAND), LTD.Inventors: Gary Lee Hahn, Loren S. Ward
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Patent number: 8293304Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: GrantFiled: January 11, 2010Date of Patent: October 23, 2012Assignee: PureCircle Sdn BhdInventors: Varuzhan Abelyan, Avetik Markosyan, Lidia Abelyan
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Publication number: 20120263852Abstract: The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).Type: ApplicationFiled: October 11, 2010Publication date: October 18, 2012Inventors: Suzanne Godelieve Thiessen-Bolder, Linqiu Cao, Iliana Hidalgo Torres
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Publication number: 20120258230Abstract: The invention relates generally to gum-protein conjugates, as an alternative to substances such as propylene glycol alginate [PGA], wherein the conjugate both thickens and emulsifies. Exemplary uses include use in food emulsions, cosmetics, and industrial applications. For example, one aspect of the present invention relates to gum-protein conjugates capable of acting as both thickeners and emulsifiers and methods of making the same. Certain embodiments of the conjugation processes use guar gum in its milled, powdered form or as obtained from guar splits as the viscous substrate and conjugates the guar gum with a protein that is either endogenous or exogenous. Another embodiment of the present invention uses exogenous protein, or protein that is not part of guar seeds, as the conjugating protein. In this embodiment, guar gum is conjugated with protein having a globular and flexible structure, to produce a conjugate that both thickens and emulsifies.Type: ApplicationFiled: April 9, 2012Publication date: October 11, 2012Applicant: TIC GUMS, INC.Inventor: Marceliano B. Nieto
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Publication number: 20120237608Abstract: The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises crystals of natural honey in admixture with glucose and is characterised by X-ray powder diffraction pattern having peaks in degrees 2? that are identified as characteristic peaks of crystalline glucose monohydrate, and diastase index not less than 90% of the diastase index of a crude honey used to prepare the product, calculated based upon the weight of the crude honey. The product retains all the healthy and biologically active properties of natural honey and can be used as a sugar substitute, or as a component of food mixtures, such as dry cereals, muesli, tea, coffee, drink mixtures, and also for preparing beverages, bakery, confectionary, as well as cosmetic and hygienic formulations.Type: ApplicationFiled: December 24, 2010Publication date: September 20, 2012Inventor: Vladimir Borisovich POLTORATSKY
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Publication number: 20120231144Abstract: The present invention relates to a process for purifying starches. More particularly, the invention relates to a method of removing off-flavors, off-odors, and off-colors from starches by extraction of the components causing the off-flavors, off-odors, and off-colors with a fluid in the supercritical or liquid phase.Type: ApplicationFiled: May 22, 2012Publication date: September 13, 2012Applicant: CORN PRODUCTS DEVELOPMENT, INC.Inventors: Maximilian KOXHOLT, Paul A. ALTIERI, Rodger T. MARENTIS, Peter T. TRZASKO
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Publication number: 20120232023Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.Type: ApplicationFiled: October 25, 2010Publication date: September 13, 2012Inventors: Matti Harju, Antti Heino, Reetta Tikanmäki, Olli Tossavainen
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Patent number: 8263164Abstract: A heat stable nutritional beverage having a pH of 6.6-8.2 comprising 5-12% w/w whey protein is obtained by incorporating 4-16% w/w of at least one sugar selected from di-oligo- and polysaccharides, wherein at least one monosaccharide is other than glucose.Type: GrantFiled: July 9, 2008Date of Patent: September 11, 2012Assignee: Campina Nederland Holding B.V.Inventors: Pauline Elisabeth Antoinette Smulders, Marco Albertus Franciscus Johannes Somers
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Patent number: 8247015Abstract: 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.Type: GrantFiled: July 13, 2011Date of Patent: August 21, 2012Assignee: Franklin Foods, Inc.Inventors: Jon R. Gutknecht, John B. Ovitt
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Publication number: 20120207878Abstract: A fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk may be produced by adding a proper amount of a milk protein, such as a defatted milk powder, that has been deamidated with a protein deamidating enzyme to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidating enzyme so that the deamidation ratio reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a deamidation ratio both falling within proper ranges can be prepared, and yoghurt may be produced using the milk raw material.Type: ApplicationFiled: February 14, 2012Publication date: August 16, 2012Applicants: Amano Enzyme Inc., AJINOMOTO CO. INCInventors: Noriko MIWA, Wakako Ohashi
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Publication number: 20120202778Abstract: The present invention relates to the use of at least one fatty acid of the omega-3 group, selected from among ?-linolenic acid and stearidonic acid, and of at least one polyphenol as an agent for increasing the endogenous synthesis of eicosapentanoic acid and docosahexanoic acid, for preparing a food, health, or pharmaceutical composition to be administered to a human being or to an animal.Type: ApplicationFiled: July 15, 2010Publication date: August 9, 2012Inventors: Michel De Lorgeril, Patricia Salen
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Patent number: 8236550Abstract: The invention relates to a genetic cluster of strains of Streptococcus thermophilus, which have a lysotype distinct from that of the strains currently used. Within this cluster novel acidifying and texturizing strains have been identified.Type: GrantFiled: October 2, 2007Date of Patent: August 7, 2012Assignee: Danisco A/SInventors: Christophe Fremaux, Pascal Fourcassie, Elise Manoury, Philippe Horvath
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Publication number: 20120196021Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.Type: ApplicationFiled: April 10, 2012Publication date: August 2, 2012Applicant: FRITO-LAY NORTH AMERICA, CIN.Inventors: Ashish Anand, Varadharajan Radhamani Basker, Christopher John Cornwell, Brian Peter Jacoby, Dimitris Lykomitros, Vamshidhar Puppala, V.N. Mohan Rao
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Patent number: 8231922Abstract: Disclosed is a bovine milk derived phosphatidylserine source of natural composition having excellent dispersibility and organoleptic as well as physical stability. The source is useful in neutraceutical in powder, liquid or dispersion form. The source can be prepared from serum from butter oil production or from the retentate from microfiltration of whey for defatting purposes.Type: GrantFiled: October 31, 2008Date of Patent: July 31, 2012Assignee: Arla Foods AmbaInventors: Hans Burling, Ingemar Andersson, Michael Schneider
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Publication number: 20120189737Abstract: The present invention relates to a process for the manufacturing of a drinkable acidified dairy product based on acid whey without coagulum formation after acidification, said drinkable dairy product has a casein:whey protein ratio of from 0.5:99.5 to 12:88 (w/w), wherein the process involve the direct mixing of all ingredients before acidified. In addition, the invention provides a drinkable acidified dairy product obtainable by the present process with low casein content. While having the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins.Type: ApplicationFiled: July 9, 2010Publication date: July 26, 2012Inventors: Claus Andersen, Torben Jensen, Lene Bøjlesen
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Publication number: 20120189752Abstract: The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages.Type: ApplicationFiled: December 21, 2011Publication date: July 26, 2012Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: David Illingworth, Patrick William Mary Janssen, Philip Arthur Euan Cant, Graeme Robert Stephens
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Patent number: 8227009Abstract: The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage. The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage.Type: GrantFiled: September 18, 2008Date of Patent: July 24, 2012Assignee: North Carolina State UniversityInventors: E. Allen Foegeding, Bongkosh Vardhanabhuti, Paige Luck
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Publication number: 20120183666Abstract: An apparatus and method of flash freezing a whey-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired. The beads can be consumed in their frozen form to provide a convenient source of protein or can be reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.Type: ApplicationFiled: July 15, 2011Publication date: July 19, 2012Applicant: Coffee Technology Company, LLCInventors: Curt Jones, Stan Jones, Robert Lynn
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Publication number: 20120183667Abstract: In accordance with a preferred embodiment, there is provided a frozen yogurt product that remains frozen at relatively high temperatures and can be added to juice, milk, or other liquid to create a smoothie or similar beverage.Type: ApplicationFiled: July 19, 2011Publication date: July 19, 2012Applicant: Dippin' Dots, Inc.Inventors: Stan Jones, Curt Jones, Kay Jones, Robert Lynn
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Publication number: 20120184483Abstract: The present invention relates generally to the field of neuronal health, neuronal protection and neuronal development. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a delayed development of the enteric nervous system. Neuronal cells in the gut can be protected. Disorders linked to a delayed development of the enteric nervous system and/or to an impaired enteric nervous system can be treated or prevented by the administration of lactoferhn containing compositions.Type: ApplicationFiled: May 7, 2010Publication date: July 19, 2012Applicant: NESTEC S.A.Inventors: Magali Faure, Bing Wang, Jeroen Schmitt
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Publication number: 20120164275Abstract: The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.Type: ApplicationFiled: September 1, 2010Publication date: June 28, 2012Inventors: Thomas Janzen, Ditte Ellegaard Christiansen
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Publication number: 20120164274Abstract: The present invention provides a fermented dairy product wherein the acidification rate of a yogurt starter culture and the survival rate of an optionally further present probiotic bacteria are enhanced by the presence of a helper strain. The helper strain is a bacterial strain capable of reducing the redox potential (Eh) of sterilized skim milk to ?50 mV or lower (more negative) values upon incubation of sterilized skim milk with said helper strain for 5-24 hours at 25-45° C,. Further advantageously, the inoculation rate of an optional probiotic culture needed for producing the fermented dairy product and comprising desirable levels of viable bifidobacteria—even at the end of its shelf life—is significantly reduced. The fermented dairy product especially relates to a yoghurt-type product.Type: ApplicationFiled: December 23, 2011Publication date: June 28, 2012Inventors: Willem Cornelis Meijer, Johannes Bernhard Brandsma, Albertus Antonius Gerardus Hafkamp, Jan Kevelam
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Publication number: 20120156353Abstract: A liquid formulation comprising protein and lambda carrageenan, wherein the lambda carrageenan comprises lambda carrageenan from at least one seaweed of the taxonomic order Halymeniales.Type: ApplicationFiled: December 9, 2011Publication date: June 21, 2012Applicant: FMC CORPORATIONInventors: Christopher J. Sewall, William R. Blakemore, Erick I. Ask
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Publication number: 20120156288Abstract: A composition for delivering edible salts into food products via microcapsules having a protein-polysaccharide shell matrix and an edible salt-containing active material. A method of treating osteoporosis is also disclosed.Type: ApplicationFiled: September 1, 2010Publication date: June 21, 2012Applicant: LIPOFOODS, S.L.Inventors: Jamileh M. Lakkis, Jose Maria Garcia Anton
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Patent number: 8197872Abstract: The present invention provides prebiotic and probiotic compositions containing human milk oligosaccharides and methods of use that selectively promote the growth of beneficial gut bacteria.Type: GrantFiled: May 15, 2008Date of Patent: June 12, 2012Assignee: The Regents of the University of CaliforniaInventors: David A. Mills, Carlito B. Lebrilla, Riccardo LoCascio, Milady Ninonuevo, J. Bruce German, Samara Freeman
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Patent number: 8192780Abstract: Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with improved melting characteristics.Type: GrantFiled: March 23, 2007Date of Patent: June 5, 2012Assignee: Fonterra Co-Operative Group LimitedInventors: Peter Wiles, Siew Kim Lee, Skelte Gerald Anema, Palatasa Havea
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Patent number: 8187645Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.Type: GrantFiled: March 24, 2006Date of Patent: May 29, 2012Assignee: General Mills, Inc.Inventors: Heidi O'Sullivan, Jennifer M. Maack, Leslie D. Miller, Joana Montenegro, Lisa K. Pannell, Richard A. Thompson
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Publication number: 20120128850Abstract: According to one embodiment, a food product comprises a non-fat base, one or more polyunsaturated fatty acids, and one or more stabilizing ingredients. The stabilizing ingredients are selected to reduce the rate at which the polyunsaturated fatty acids oxidize in the non-fat base. At least one of the one or more stabilizing ingredients comprises a protein, a lipid, or a protein-and-lipid combination.Type: ApplicationFiled: February 28, 2011Publication date: May 24, 2012Applicants: Martek Biosciences Corporation, Whitewave Services, Inc.Inventors: Suzy Xiaoqing Zeng, Georgia A. Anderson, Jesus Ruben Abril, Wei Wang-Nolan
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Patent number: 8182848Abstract: A method of improving the storage and handling characteristics of a condensed whey permeate (“CWP”) comprising the steps of: (a) obtaining a CWP that: (i) has a total solids content in the range of about 20% to about 75% by weight and has a water content in the range of about 80% to about 25% by weight; (ii) has a lactose concentration of at least 70% by weight of the total solids content; and (iii) is at a pH of less than 8; and (b) treating the CWP with at least a sufficient proportion of alkali to raise the pH to at least 8. Also, a method comprising the steps of: (a) obtaining a CWP that does not exhibit substantial crystallization; and (b) treating the CWP with at least a sufficient proportion of alkali to reduce the amount of crystallization obtained using a 30 mesh screen for a sample of the treated CWP relative to a sample of the untreated CWP when tested after storing for 7 days at a temperature range having an upper limit that is at least 28° C. (50° F.Type: GrantFiled: April 22, 2009Date of Patent: May 22, 2012Assignee: Westway Feed Products, Inc.Inventors: Joseph M. Harris, Paul Mostyn
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Patent number: 8182856Abstract: The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilized by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilizing food ingredient.Type: GrantFiled: July 16, 2009Date of Patent: May 22, 2012Assignee: Arla Foods AMBAInventors: Hans Burling, John Charles Madsen, Henrik K. Frederiksen
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Publication number: 20120121762Abstract: The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.Type: ApplicationFiled: January 24, 2012Publication date: May 17, 2012Applicant: Nestec S.A.Inventors: Scott Peterson, Frank Welch, Thomas Burkholder, Norman Jager, Giovanna Aleman
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Publication number: 20120114625Abstract: Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.Type: ApplicationFiled: April 23, 2010Publication date: May 10, 2012Inventors: Ana Lucia Wiessel, Allen Bruce Zerlaut, Frank Karl Welch
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Publication number: 20120114795Abstract: A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50° C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.Type: ApplicationFiled: April 15, 2010Publication date: May 10, 2012Applicant: FONTERRA CO-OPERATIVE GROUP LIMITEDInventors: Palatasa Havea, John Edward Grant, Michael Jiu Wai Hii, Peter Gilbert Wiles
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Publication number: 20120093994Abstract: Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color.Type: ApplicationFiled: October 13, 2011Publication date: April 19, 2012Applicant: The Curators of the University of MissouriInventors: Fu-hung Hsieh, Harold E. Huff
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Publication number: 20120093973Abstract: The invention provides milk-like beverage compositions comprising from about 1 to about 10% of one or more caseinates, from about 1 to about 10% whey protein, from about 2 to about 10% of one or more fats, from about 0.01 to about 1% one or more hydrocolloids, and from about 0.1 to about 10% one or more emulsifiers. The compositions are formulated to have a have a realistic milk-like appearance and a nutrient profile very similar to cow milk. The compositions do not contain lactose and therefore do not cause the symptoms associated with lactose intolerance.Type: ApplicationFiled: April 1, 2010Publication date: April 19, 2012Inventor: Mukund Parthasarathy
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Publication number: 20120093980Abstract: A stabilized protein beverage has a protein source which is whey protein concentrate or isolate, milk protein concentrate or isolate, soy protein, caseinate, or a combination thereof. The beverage has a stabilizer system which includes a blend of carboxymethylcellulose and gellan gum.Type: ApplicationFiled: October 13, 2010Publication date: April 19, 2012Applicant: PEPSICO, INC.Inventors: Ricardo Pereyra, William Mutilangi
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Publication number: 20120071567Abstract: A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profile.Type: ApplicationFiled: November 21, 2011Publication date: March 22, 2012Inventors: Brian Crowley, Christopher Najmeddine
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Publication number: 20120064220Abstract: The present invention relates to a nutritional formulation comprising a lipid source, a carbohydrate source, a protein equivalent source, and an emulsifying agent comprising OSA-modified tapioca starch which contains less than about 0.05% non-protein nitrogen.Type: ApplicationFiled: September 9, 2011Publication date: March 15, 2012Applicant: Mead Johnson Nutrition CompanyInventors: Khaled A. Khatib, Win-Chin Chiang, Rosanne P. Batema
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Patent number: 8133523Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.Type: GrantFiled: October 20, 2010Date of Patent: March 13, 2012Assignee: Delavau LLCInventor: Kevin W. Lang
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Patent number: 8133524Abstract: A composition suitable for feeding hemophagous insects includes peptides, salt, and a CO2 generator.Type: GrantFiled: December 10, 2010Date of Patent: March 13, 2012Assignee: Tokitae LLCInventors: E. Barçin Acar, Geoffrey F. Deane, 3ric Johanson, Emma Rae Mullen, Nathan P. Myhrvold, Nels R. Peterson, Clarence T. Tegreene, Charles Whitmer, Lowell L. Wood, Jr.
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Publication number: 20120052182Abstract: The invention relates to a beverage comprising a plant extract and/or a dairy product, and an amount of an ammonium-salt capable of maintaining the pH of the beverage at a predetermined pH. The invention also relates to methods and uses of an ammonium-salt in maintaining the pH of a beverage.Type: ApplicationFiled: April 14, 2010Publication date: March 1, 2012Applicant: The Coca-Cola CompanyInventors: Victor Behrmann, Mairtin O'Coinceanainn
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Publication number: 20120045546Abstract: The present, invention relates to a method for producing an acidified milk product using an enzyme having transglutaminase activity, and fermenting the milk substrate with a microorganism which produces a polysaccharide, such as an exopolysaccharide (EPS). The present invention also relates to decreasing the ropyness of an acidified milk product and improving its texture.Type: ApplicationFiled: March 15, 2010Publication date: February 23, 2012Inventors: Merete Faergemand, Christian Gilleladen, Karsten Bruun Qvist
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Publication number: 20120040027Abstract: The present invention relates to a food or beverage composition comprising unroasted coffee solids and arabinogalactans, for example a ready-to-drink beverage.Type: ApplicationFiled: April 15, 2010Publication date: February 16, 2012Applicant: NESTEC S.A.Inventors: Christian Milo, Francois Vandon, Ching-Jung Kuo, Aneela Kamal
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Publication number: 20120040059Abstract: The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.Type: ApplicationFiled: April 14, 2010Publication date: February 16, 2012Inventor: Michael John Saylock