Abstract: A nutritional or pharmaceutical composition containing a fat component, a protein component and a carbohydrate component and comprising whey and casein. The composition has a weight ratio of casein to whey is 1:1 to 1:2.4 and that the composition contains: a) at least 3 grams arginine per 100 grams protein; b) at least 10 wt. % linoleic acid based on total fatty acids; c) at least 1 wt. % alpha linolenic acid based on total fatty acids; d) at least one long chain-polyunsaturated fatty acid in an amount exceeding 0.1 wt. % based on total fatty acids. The long chain polyunsaturated fatty acid being docosahexaenoic acid, arachidonic acid and eicosapentaenoic acid; e) 5 to 25 wt. % of at least one polyunsaturated fatty acid based on total fatty acids; and f) 2 to 12 grams indigestible oligosaccharides having a degree of polymerization of 2 to 100 per 100 gram dry weight of the composition. The composition reduces—among others—the risks attached to feeding whey dominant infant formula.

Abstract: 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.

Abstract: The present invention relates to a method for producing an acidified milk product using an enzyme having transglutammase activity.

Abstract: A beverage comprising a fermented milk product and an egg product, and methods for making such a beverage are described.

Abstract: Disclosed are aqueous compositions comprising at least about 7.5 percent whey protein, the whey protein being intact whey protein, whey peptides, or a combination thereof. Also disclosed is a method for formulating aqueous compositions comprising at least about 7.5 percent whey protein.

Abstract: The present invention relates to a process for producing a demineralized milk that enables excellent reduction in the amount of monovalent minerals while suppressing any reduction in the amount of divalent minerals, as well as a demineralized milk produced using the above process, a process for producing a cheese and whey from the demineralized milk, and a cheese and whey produced using the above process. In the present invention, a demineralized milk having a significantly reduced amount of monovalent minerals is obtained by passing a raw milk solution through an anion exchange resin in chloride form, and then removing the monovalent minerals contained within the raw milk solution using a membrane separation process. Further, a cheese and whey can be produced by heating the obtained demineralized milk to produce a curd, and then separating the curd from the liquid other than the curd by solid-liquid separation.

Abstract: 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.

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: A method of making a frozen instant beverage product, is carried out by (a) providing a chilled solution, the chilled solution comprising water and a freezing point depressant; (b) mixing the chilled solution with solid particles (e.g., ice particles and flavor particles) to produce a mixture thereof, the mixing step carried out at a temperature at which the frozen ice particles do not melt in the chilled solution; and then (c) forming the paste into the frozen instant beverage product. The frozen instant beverage product can be stored in frozen form for subsequent use, at which time it is combined with one or more beverages to produced a semi-frozen beverage for consumption.

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 invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric points. As such, they have low turbidity in solution across a wide range of pH values. Whey protein isolates can be integrated into compositions and solutions that have nutritional, pharmaceutical, and other applications.

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: A novel milk-flavored beverage containing no milk protein and no milk fat and yet having the flavor of milk. It contains whey mineral, particularly whey mineral with a calcium content of less than 2 mass % relative to the solids content of the whey mineral, preferably in an amount of 0.1 to 5 mass %, more preferably 0.3 to 2.5 mass %, on a solid basis, a sweetener preferably including partly or wholly lactose or a high intensity sweetener preferably in an amount of 0.08 to 12 mass %, more preferably 0.2 to 6 mass %, on a sucrose sweetness equivalent basis, and substantially no protein and substantially no fat and oil.

Abstract: Characterized in that the three kinds of food in the main patent are reduced to two: yin foods with vital energy for the woman and yang foods with vital energy for the man by altering the proportions of foods and adding substances of hot plants, that when drinking them, generate internal heat in the human body, such as ginseng and Yin nature ginger, sulfur and Yang nature reishi mushroom and intermediate nature intermediate staghorn. So as the proposed feeding type is suitable for the treatment of general symptoms of disease in males and females as their constitution and to provide heat to the body in both cases the proportion of cereals is increased up to 70-80 per 100, while that of fruits and vegetables is from 5 per 100, meats and fishes from 10-15 per 100, condiments 5-10 per 100 and is added 5 per 100 of hot substances.

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: Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim 1) 50% of the particles have a size of 100-150 microns. The fine powder can be used in foodstuffs which are subsequently high pressure homogenized, such as smoothies and milk based beverages. Additionally, the fine powder can be added to yoghurts and other juices while retaining acceptable sensory characteristics.

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: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

Abstract: Disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB wherein soluble protein comprises from about 50% to 100% by weight of the total protein. Also disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB wherein soluble protein comprises from about 50% to 100% by weight of the protein and the emulsion has a weight ratio of soluble protein to calcium HMB of from about 5:1 to about 12:1. The nutritional emulsions are surprisingly stable and generate minimal or no bitter flavors or after taste over time.

Abstract: The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.

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 invention relates to the use of lactobionic acid, lactobionic-?-lactone, a salt of lactobionic acid or a mixture thereof as flavour enhancer, in particular where the flavour that is enhanced is chosen from the group consisting of: acidic flavours, fruit flavours, sweet flavours, savoury flavours, and salt flavours. The invention further relates to a food composition comprising a flavour-enhancing system, characterised in that the flavour-enhancing system comprises lactobionic acid, lactobionic-?-lactone, a salt of lactobionic acid or a mixture thereof.

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: The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has 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. In particular, the drinking yoghurt comprises casein and whey protein in a casein:whey protein ratio of from 4:96 to 12:88 (w/w). The drinking yoghurt can be made without the formation of a coagulum after fermentation. In addition, the invention provides a process for the manufacturing of such a drinking yoghurt, comprising adding a quantity of whey product base to a quantity of milk product base to prepare a drinking yoghurt comprising casein and whey proteins in a casein:whey protein ratio of from 4:96 to 12:88 (w/w).

Abstract: This invention provides a fermented whey preparation produced by carrying out of high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the sterilized aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor. In this case, lactose contained in the sterilized aqueous whey protein solution after the high-temperature sterilization is enzymatically degraded with lactase at a stage before the lactic acid fermentation, during the lactic acid fermentation and/or after the lactic acid fermentation to enhance sweetness. The fermented whey preparation of the present invention has a good flavor provided by imparting unique sourness produced by fermentation and natural sweetness and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. Further, the fermented whey preparation has excellent thermal stability and safety.

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: Sustained-released beads providing active ingredients over an extended period of time to an individual orally ingesting the sustained release beads. The sustained-release beads can be part of a suspension wherein the sustained-release beads are suspended and evenly dispersed in the suspension. Binding agents are used to form the structural framework of the sustained released beads and retain the active ingredients without chemical or electrical bonding. The components of the dispersion medium are GRAS designated, making the suspension suitable for use as a food product.

Abstract: The present invention is a new method and composition that enhance bone repair, formation, maintenance and slowing of bone resorption. The present invention relates to methods and compositions that enhance collagen formation, tendon health and tendon injury healing, bone maintenance and bone injury healing, and the prevention and treatment of metabolic diseases. The present invention is a part of the therapy to maintain bone health among patients with diabetic bone resorption and others with metabolic disorders. In one embodiment, the composition is a composite of hydroxyapatite and an organic matrix composed of milk pH-dependent serum proteins, i.e., bone morphogenic proteins (BMP), milk serum-derived specific proteins (MSSP), and milk serum derived proteins.

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 food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil.

Abstract: A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with aging and associated cognitive impairment. The DMRs are administered to individuals via food products. In an embodiment of the present invention, the DMRs are offered in the form of a health bar, smoothie, or drink. The DMRs may be incorporated into other forms without departing from the scope of the present invention. By way of illustration and not as a limitation, the constituents may be incorporated into a fruit or yogurt “smoothie,” a frozen desert such as an ice cream or sorbet, and a beverage.

Abstract: Described is a method for selectively isolating tryptophan containing peptides from an aqueous peptide mixture, including the steps of controlling the pH of the aqueous peptide mixture to 4.0-6.0, forming a precipitate of tryptophan containing peptides, and isolating the precipitated peptides. The aqueous peptide mixture is preferably obtained by enzymatic cleavage at acidic pH of a protein source. Further, peptides having a Trp content of 8-15 w/w % and the use thereof as a food additive and as an active ingredient in a medicament are described.

Abstract: Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coconut oil, sunflower oil, soybean oil, corn oil, rapeseed oil, grape seed oil, rice bran oil, sesame oil, and peanut oil, or any combination thereof. In some cases, the fat or oil exhibits health benefits including lowered serum LDL, raised serum HDL, lowered total serum cholesterol, reduced risk of metabolic syndrome, reduced risk of diabetes mellitus, enhanced fetal health, enhanced insulin sensitivity, reduced risk of hypertension, and enhanced resistance to obesity per unit of consumption. Food compositions and methods of health enhancement utilizing the fats and oils of the invention are also disclosed.

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 food comprising at least 30 mass % alkalized cocoa shells based on the total mass of alkalized cocoa shells and cocoa powder in the food. Also provided is a method for manufacturing the food comprising (i) alkalizing cocoa shells which have been separated from cocoa nibs using an alkalizing agent, and (ii) adding the alkalized cocoa shells to a food.

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.

Abstract: A taste-modified consumable product, such as food product (including but not limited to fruit juice concentrates, fruit purées, and dairy products such as yogurt and ice cream), medical product, romance product, or entertainment product, comprising of a taste-modifying substance, such as extract from a miracle berry, and a method for production thereof.

Abstract: The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract comprising a demineralised protein fraction depleted in ?-lactoglobulin and enriched in the PPf and to uses of these extracts, e.g. in a food product, a food supplement, a nutritional, a pharmaceutical and/or a cosmetic composition, for example as emulsifier or as foaming agent. The PPf fraction of the present invention may be obtained by adjustment of the pH of an aqueous native protein dispersion to about 5.6 to 8.4, or to about 3.5 to 5.0, heating the aqueous native protein dispersion to about 70-95° C. for about 10 seconds to 60 minutes, removing at least a part of the formed solid large molecular weight aggregates with a diameter of at least 100 nm from the aqueous protein dispersion after heating and collecting the remaining liquid fraction of the dispersion.

Abstract: The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.

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: A yoghurt produced without the need for bacterial fermentation and methods for producing the yoghurt. Milk is mixed with coagulation control ingredients and subjected to a coagulation step. The coagulation control agents may include a mineral salt and an acidulating agent.

Abstract: 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.

Abstract: 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.

Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie yogurt containing the purified Rebaudioside D and a process for making the low-calorie yogurt containing the purified Rebaudioside D.

Abstract: Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and derivatives thereof, and a process for producing the fermented milk drinks and foods involving the step of culturing lactic acid bacteria in a medium containing the growth promoter for lactic acid bacteria. These fermented milk drinks and foods can contain a large number of viable cells of lactic acid bacteria and sustain the activity (acid producing ability) of the bacteria at a high level.

Abstract: The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.