Containing Fat Or Oil Other Than Lacteal Derived Patents (Class 426/585)
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Patent number: 11647763Abstract: The invention relates to a process to manufacture a water-in-oil emulsion, comprising ?10 to 85 wt. % of liquid oil; ?0.5 to 50 wt. % of fat powder comprising hardstock fat; ?10 to 85 wt. % of a water-phase; ?0.005 to 5 wt. % of lecithin; and ?0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4.Type: GrantFiled: November 15, 2013Date of Patent: May 16, 2023Assignee: UPFIELD EUROPE B.V.Inventors: Abraham Leenhouts, Irene Erica Smit-Kingma, Farley Ferdinand Tio
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Patent number: 10471081Abstract: Disclosed are methods of reducing the incidence of necrotizing enterocolitis in an infant, toddler, or child using nutritional compositions including human milk oligosaccharides. The nutritional compositions including the human milk oligosaccharides are effective in reducing inflammation and the incidence of inflammatory diseases.Type: GrantFiled: January 9, 2017Date of Patent: November 12, 2019Assignee: ABBOTT LABORATORIESInventors: JoMay Chow, Steven R. Davis, Rachael Buck, Geralyn O. Duska-McEwen, Hawley K. Linke
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Patent number: 10258645Abstract: Provided are beverage compositions comprising a urine citrate increasing component and a urine oxalate reducing component. The beverage compositions may be provided in a ready-to-drink form or may be provided in a concentrate form. Also provided are kits comprising the beverage compositions and methods for treating various conditions using the beverage compositions.Type: GrantFiled: February 15, 2018Date of Patent: April 16, 2019Assignees: New York University, General Hospital Corporation, The Regents of the University of CaliforniaInventors: David S. Goldfarb, Brian Eisner, John Asplin, Marshall L. Stoller
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Patent number: 10041097Abstract: A process for producing an oil, or a polyunsaturated fatty acid (PUFA), is described where an aqueous liquid comprising cells is deaerated, and the oil or PUFA is obtained from the cells. Deaeration can be performed by a wide variety of techniques, including the application of a vacuum (or reduced pressure), mechanical deaeration or degassing by reduced stirring or subjecting the broth to centrifugal forces, reducing viscosity (by dilution or heating), reduction in the supply of oxygen or air during fermentation or a reduction in stirring rate, lowering the pH (to lower the solubility of CO2), filtration using PTFE capillaries, gas displacement (by bubbling in nitrogen or helium) or chemical deaeration (using oxygen scavengers).Type: GrantFiled: December 21, 2011Date of Patent: August 7, 2018Assignee: DSM IP Assets B.V.Inventors: Albert Schaap, Daniel Verkoeijen
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Patent number: 9895396Abstract: Provided are beverage compositions comprising a urine citrate increasing component and a urine oxalate reducing component. The beverage compositions may be provided in a ready-to-drink form or may be provided in a concentrate form. Also provided are kits comprising the beverage compositions and methods for treating various conditions using the beverage compositions.Type: GrantFiled: August 21, 2017Date of Patent: February 20, 2018Assignees: New York University, General Hospital Corporation, The Regents of the University of CaliforniaInventors: David S. Goldfarb, Brian Eisner, John Asplin, Marshall L. Stoller
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Patent number: 9750699Abstract: The present invention relates to means for protecting bioactive materials in mammalian food or feed formulations used to enhance the health status of mammals.Type: GrantFiled: November 3, 2014Date of Patent: September 5, 2017Assignee: NUTRINIA LTD.Inventors: Amir Barzilay, Hagit Koren-Lichtig
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Patent number: 9227777Abstract: The invention proposes a capsule (9) for use in a beverage production device, the capsule containing ingredients for producing a nutritional liquid when a liquid is fed into the capsule (9) at an inlet face (8) thereof, the capsule (9) furthermore containing heat sensitive bioactive ingredients such as probiotic microorganisms (21) which are physically separated from the other nutritional ingredients in the capsule.Type: GrantFiled: January 8, 2009Date of Patent: January 5, 2016Assignee: Nestec S.A.Inventors: Matthew David Steven, Conchita Tran, Frederic Doleac, Heinz Wyss
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Patent number: 9011958Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.Type: GrantFiled: September 12, 2013Date of Patent: April 21, 2015Assignee: Perlman Consulting, LLCInventor: Daniel Perlman
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Patent number: 8883232Abstract: A horse feed mixture and method of treating a horse is disclosed. Feed mixtures disclosed contains more than 15% spelt, vegetable oil and vitamins and have less than 20% by weight fillers and less than 5% by weight sugar. The feed may be used to treat ailments including underweight condition, founder, colic, obesity, ulcers, inflammation, and chronic disease.Type: GrantFiled: May 14, 2009Date of Patent: November 11, 2014Inventor: Debra Baginski
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Publication number: 20140322425Abstract: Disclosed are concentrated, liquid, human milk fortifier compositions comprising from protein, carbohydrate and fat. The concentrated compositions are formulated for addition to human milk and are especially useful for providing nutrition to preterm infants in neonatal intensive care units or similar other institutional settings.Type: ApplicationFiled: June 18, 2014Publication date: October 30, 2014Applicant: ABBOTT LABORATORIESInventors: BRIDGET BARRETT-REIS, CYNTHIA BLACK, TERRENCE B. MAZER
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Publication number: 20140322424Abstract: A method of producing non-dairy coffee creamer, includes a sterilizing process (process 1) for sterilizing milk or skim milk, a cooling process for cooling the sterilized milk obtained from process 1 (process 2), a vacuum evaporating process for pre-heating and then vacuum evaporating the cooled milk obtained from process 2 (process 3), a mixing and homogenizing process for mixing and homogenizing the evaporated milk obtained from process 3, a source material for non-dairy coffee creamer, a milk protein concentrate powder and a milk calcium under atmospheric pressure or vacuum pressure (process 4), and a drying process for drying the homogenized mixture obtained from process 4 (process 5), and a non-dairy coffee creamer produced by using the method.Type: ApplicationFiled: April 30, 2013Publication date: October 30, 2014Applicant: NAMYANG DAIRY PRODUCTS CO., LTDInventors: Jong Su PARK, Hyun Soo SHIN, Jun Pyo Hong
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Patent number: 8828470Abstract: 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.Type: GrantFiled: May 31, 2013Date of Patent: September 9, 2014Assignee: Perlman Consulting, LLCInventor: Daniel Perlman
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Publication number: 20140227242Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.Type: ApplicationFiled: April 15, 2014Publication date: August 14, 2014Inventors: Philip J. Bromley, Chetan S. Rao
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Patent number: 8741373Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.Type: GrantFiled: June 20, 2011Date of Patent: June 3, 2014Assignees: Virun, Inc., Hormel Foods CorporationInventors: Philip J. Bromley, Chetan S. Rao
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Publication number: 20140079866Abstract: The invention relates to processes for pasteurizing a milk or dairy product supplemented with one or more omega-3 or omega-6 highly unsaturated fatty acids (HUFAs) in which the milk or dairy product is heated, and then heated to a sterilization temperature. Milk or dairy product supplemented with one or more omega-3 or omega-6 HUFAs and produced by a process of the invention has increased stability.Type: ApplicationFiled: March 9, 2012Publication date: March 20, 2014Inventors: Wei Wang-Nolan, Pablo Pena, Robin Rebecca Rohwer
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Publication number: 20140057039Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.Type: ApplicationFiled: September 12, 2013Publication date: February 27, 2014Applicant: Perlman Consulting, LLCInventor: Daniel Perlman
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Patent number: 8647695Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.Type: GrantFiled: July 19, 2010Date of Patent: February 11, 2014Assignee: Conopco, Inc.Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
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Publication number: 20140037821Abstract: The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to 15% by weight wherein the spread is substantially free of emulsifiers and thickeners, is not caramelised and is thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured at 25° C. by a Texture Analyser equipped with a 5 kg load cell and a 20 mm diameter cylinder probe with a penetration into the sample at a constant speed 1 mm/s during 10 s.Type: ApplicationFiled: September 13, 2013Publication date: February 6, 2014Applicant: NESTEC S.A.Inventors: Ernst BEUTLER, Caroline NIEDERREITER, Sylvie LANGOURIEUX, Carla DELANNOY
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Patent number: 8642106Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.Type: GrantFiled: June 3, 2011Date of Patent: February 4, 2014Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh
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Publication number: 20140030415Abstract: The present invention is directed to a liquid food product and method for manufacturing the liquid product having an increase refrigerator life and ambient temperature shelf life without having to be UHT processed. The invention is also directed to a high solids content pourable dessert base product and method for manufacturing the product having at least 45-75% of total solids content.Type: ApplicationFiled: July 29, 2013Publication date: January 30, 2014Applicant: Rich Products CorporationInventors: Arnaud Paul Serge Chamoin, Arturo Janovitz Klapp, Alberto Roca Mayorga
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Patent number: 8628921Abstract: The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.Type: GrantFiled: August 23, 2012Date of Patent: January 14, 2014Assignee: Prolacta Bioscience Inc.Inventors: Elena M. Medo, Martin L. Lee, David J. Rechtman
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Publication number: 20130344218Abstract: 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: ApplicationFiled: March 9, 2012Publication date: December 26, 2013Applicant: MEIJI CO., LTD.Inventors: Ippei Ogawa, Takeshi Imazawa, Yumiko Yoshimura
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Publication number: 20130266684Abstract: An infant formula having a relatively high content of triglycerides having palmitic acid in the sn-2 position. The formula may include oligofructose. The formula may also include at least one omega 6 fatty acid and at least one omega 3 fatty acid. The formula may also have a relatively low protein content and an alpha-lactalbumin content similar to human milk, The invention also includes a method for improving the stool consistency, increasing bifidobacteria in the colon, and reducing calcium soaps in the stool of a formula-fed infant.Type: ApplicationFiled: November 2, 2012Publication date: October 10, 2013Inventors: Margaret Fitzgerald, Martin Jon Kullen, Kalathur S. Ramanujam, Manjiang Yao
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Publication number: 20130266710Abstract: 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.Type: ApplicationFiled: May 31, 2013Publication date: October 10, 2013Inventor: Daniel Perlman
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Patent number: 8551551Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.Type: GrantFiled: January 6, 2012Date of Patent: October 8, 2013Assignee: Perlman Consulting, LLCInventor: Daniel Perlman
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Publication number: 20130260003Abstract: Nutritional fat or oil-based compositions for increasing HDL cholesterol, decreasing total cholesterol (TC), LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma are described. The compositions can advantageously include at least 10% of myristic acid and/or lauric acid in which at least 3% of said fatty acid composition is myristic acid and at least 3% is lauric acid; in some cases at least 1% by weight myristic acid and/or lauric acid is esterified at the sn-2 position in triglyceride molecules. The compositions also include between 5% and 40% by weight linoleic acid, and typically further include at least 10% by weight monounsaturated fatty acids and between 15% and 55% by weight total saturated fatty acids. The sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.Type: ApplicationFiled: March 15, 2013Publication date: October 3, 2013Inventors: Daniel Perlman, Kenneth C. Hayes
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Publication number: 20130177689Abstract: An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods.Type: ApplicationFiled: January 6, 2012Publication date: July 11, 2013Inventor: Daniel Perlman
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Publication number: 20130136841Abstract: The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and 35-90% by weight of one or more vegetable fats having a slip melting point of more than 25° C.; wherein in said one or more vegetable fats at least 90% by weight of the constituent fatty acid chains are longer than C12, the ratio C16:0/C18:0-C24:0 is no more than 4, and the ratio SSU/SUS is at least 1, and wherein in said composition the content of S3-type of triglycerides is at least 0.5% by weight, wherein the groups S designates identical or different saturated fatty acids, and the groups U designates identical or different unsaturated fatty acids. The fat compositions provides texture at a similar or higher rate compared to state of the art fats at the same or a lower content of saturated fatty acids in confectionary applications.Type: ApplicationFiled: June 23, 2011Publication date: May 30, 2013Inventors: Morten Daugaard Andersen, Bjarne Juul
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Publication number: 20130129801Abstract: A method for preparing a dispersion of polar lipids in an ethanol-water mixture, the polar lipids including galactolipids. Anoil containing polar lipids including galactolipids is diluted using a first ethanol-water mixture having an ethanol concentration close to the critical polarity, wherein upon dilution the polar lipids form a lamellar liquid-crystalline phase, without first forming a hexagonal HII-phase. The invention also refers to an oil obtained by evaporating ethanol and water from the dispersion. The invention further refers to aqueous colloidal dispersions of polar lipids including galactolipids, to an oil containing polar lipids including galactolipids and to pharmaceutical, cosmetic and food compositions including such dispersions and/or oil.Type: ApplicationFiled: May 24, 2011Publication date: May 23, 2013Applicant: SWEDISH OAT FIBER ABInventors: Kare Larsson, Magnus Harrod
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Patent number: 8323714Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.Type: GrantFiled: March 1, 2011Date of Patent: December 4, 2012Inventors: Hae-Soo Kwak, Song-Hee Kim, Jung Jwa Ahn
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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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Publication number: 20120121756Abstract: The present invention relates to human milk fortifiers comprising high protein content and long chain poly-unsaturated fatty acids. Use of such human milk fortifier improves the body adipose tissue distribution by increasing the subcutaneous adipose tissue mass, while at the same time not increasing visceral adipose tissue.Type: ApplicationFiled: May 19, 2010Publication date: May 17, 2012Inventors: Eline Marleen van der Beek, Günther Boehm, Christopher Beermann, Neena Modi, Jimmy David Bell
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Publication number: 20120107478Abstract: The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions.Type: ApplicationFiled: June 29, 2010Publication date: May 3, 2012Applicant: Solae, LLCInventors: Seok Lee, David Welsby, Beata E. Lambach, Jennifer White
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Publication number: 20120100257Abstract: The present invention relates to beverage compositions and methods for producing beverage compositions with a quantity of omega-3 fatty acids (n-3 PUFAs). Specifically, the beverage compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with a quantity of n-3 PUFAs, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical beverage compositions.Type: ApplicationFiled: June 29, 2010Publication date: April 26, 2012Applicant: SOLAE, LLCInventors: Beata E. Lambach, David Welsby, Seok Lee, Candice Lucak
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Patent number: 8147894Abstract: The present invention relates to a liquid human milk supplement comprising a protein component, a fat component, a carbohydrate component, vitamins, and minerals, where the pH of the human milk supplement is between about 4.0 and 4.6.Type: GrantFiled: April 21, 2008Date of Patent: April 3, 2012Assignee: Mead Johnson Nutrition CompanyInventors: John R. Euber, Hector A. Solorio, Rosanne P. Batema, Kelly R. Walsh
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Publication number: 20120076891Abstract: The present invention concerns a kit of parts of infant milk formula comprising different amount of DHA for stimulating the development of brains.Type: ApplicationFiled: March 22, 2010Publication date: March 29, 2012Inventors: John Sijben, Günther Boehm
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Patent number: 8124158Abstract: Fat-and-oil composition comprising fat-and-oil A (foA), foB, foD and optional foE as defined below and meeting the following conditions: FoA; fat-and-oil including lauric fat-and-oil, etc., FoB; transesterified oil of foC wherein the contents of saturated and unsaturated fatty acids having 16 or more carbon atoms are in specific ranges, respectively, FoD; fat-and-oil containing XOX-type triacyl glycerols in a content of 30% by mass or more, FoE; fat-and-oil ingredient which is derived from vegetable fats and oils and does not belong to any of foA, foB and foD; in all the fat-and-oil ingredients derived from vegetable fats and oils, the contents % by mass of foA, foB and XOX-type triacyl glycerols are 1 to 4, 10 to 20, and 40 or more but less than 60, respectively; and oil-in-water emulsified product containing the composition.Type: GrantFiled: January 29, 2009Date of Patent: February 28, 2012Assignee: The Nisshin Oillio Group, Ltd.Inventors: Kiyomi Oonishi, Yoshiyuki Hatano, Hirofumi Haruna, Yuka Kikuchi, Akira Sato, Hiroki Kannari, Masayuki Sato
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Patent number: 8110235Abstract: Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties.Type: GrantFiled: May 6, 2008Date of Patent: February 7, 2012Assignee: Alliance Enterprises of S.E. Wisconsin, LLCInventors: I. Edward Salinas, Eduardo Segovia Cantu, Jacquelyn S. Brandenburg
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Publication number: 20120016026Abstract: Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.Type: ApplicationFiled: June 20, 2011Publication date: January 19, 2012Inventors: Philip J. Bromley, Chetan S. Rao
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Publication number: 20120015082Abstract: The present invention relates to long shelf life milk or milk-related products as well as to a method for producing such long shelf life products and a milk processing plant for the implementation of the method. The method of the invention is characterised by the combination of physical separation of microorganisms and a high temperature treatment for at most 200 msec, and the resulting product has been found to have advantageous properties.Type: ApplicationFiled: January 27, 2010Publication date: January 19, 2012Applicant: ARLA FOODS AMBAInventors: Hans Henrik Holst, William Stuart Gunther, Joergen Andersen, Kristoffer Lundgren
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Publication number: 20110300283Abstract: The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed.Type: ApplicationFiled: December 9, 2010Publication date: December 8, 2011Inventors: Emmanouil Domazakis, Peter Papadakis
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Publication number: 20110293796Abstract: 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.Type: ApplicationFiled: August 10, 2011Publication date: December 1, 2011Inventors: Brian Crowley, Christopher Najmeddine
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Publication number: 20110256282Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.Type: ApplicationFiled: April 14, 2011Publication date: October 20, 2011Applicants: Solazyme Roquette Nutritionals, LLC, Solazyme, Inc.Inventors: John Piechocki, Dana Zdanis, Leslie M. Norris, Walt Rakitsky, Beata Klamczynska
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Patent number: 8034392Abstract: The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95.Type: GrantFiled: January 20, 2005Date of Patent: October 11, 2011Assignee: Fuji Oil Company, LimitedInventors: Hiroyuki Ichiyama, Hiroshi Hidaka
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Publication number: 20110244071Abstract: Disclosed is describes a method of increasing bone strength and/or increasing bone resistance to bending and/or improving bone architecture and/or maintaining bone status in a human, comprising administering to said human a composition comprising a fat source, wherein said fat source is a triglyceride fat source comprising triglycerides with 15-55% palmitic acid moieties out of the total fatty acids, and wherein the level of palmitic acid moieties at the sn-2 position of the glycerol backbone is at least 30% (w/w) of total palmitic acid. Said method is particularly intended for subjects at risk of impaired bone strength. Further disclosed is said fat source, as well as food articles and a commercial package comprising the same.Type: ApplicationFiled: July 31, 2008Publication date: October 6, 2011Inventors: Fabiana Bar-Yoseph, Dori Pelled, Yael Lifshitz
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Patent number: 7998520Abstract: A fat-and-oil composition comprising fats-and-oils A and B, and C and/or E, all being derived from vegetable fats-and-oils, the composition satisfying conditions (a), (b) and (c): A: at least one of lauric fats-and-oils, and fractionated, extremely hardened or transesterified oils of lauric fats-and-oils, B: a liquid oil, C: a transesterified oil of D derived from vegetable fats-and-oils, D: a fat-and-oil wherein the contents of saturated fatty acids and unsaturated fatty acids having 16 or more carbon atoms in all the constitutive fatty acids being 20%? but <75% by mass, and 25%? but <70% by mass, respectively, and E: a middle-melting fractionated oil of palm oil and/or palm oil wherein the solid fat content is 50? but <100% at 10° C., 20? but <90% at 20° C., and <6% at 35° C., the contents of A, B, and C and/or E in all the fat-and-oil ingredients derived from vegetable fats-and-oils being (a) 60%< but ?98% by mass, (b) 1 to 25% by mass, and (c) 1 to 38% by mass.Type: GrantFiled: October 25, 2010Date of Patent: August 16, 2011Assignee: The Nisshin Oillio Group, Ltd.Inventors: Kiyomi Oonishi, Yoshiyuki Hatano, Hirofumi Haruna, Yuka Kikuchi, Akira Sato, Hiroki Kannari, Masayuki Sato
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Publication number: 20110183041Abstract: The present invention relates to frozen confectionery product having a protein content of at least 6 wt %, a fat content of at most 8 wt %, an overrun of at least 50% and comprising emulsifiers in an amount of 0.35 to 0.45 wt %. It also relates to the use of emulsifiers in an amount of at least 0.3% for stabilising such frozen confectionery and to a method of improving the stability of frozen confectionery by adding emulsifiers in an amount of 0.35 to 0.45 wt % during preparation of said frozen confectionery.Type: ApplicationFiled: April 23, 2009Publication date: July 28, 2011Applicant: NESTEC S.A.Inventors: Alina Maria Barniol, Pierre-Yves Fosseux, Maud Lallemand, Myriam Schlegel
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Publication number: 20110177224Abstract: 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.Type: ApplicationFiled: November 24, 2008Publication date: July 21, 2011Inventor: Daniel Perlman
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Patent number: 7976886Abstract: Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.Type: GrantFiled: October 4, 2005Date of Patent: July 12, 2011Assignee: Leprino Foods CompanyInventors: Richard K. Merrill, Mayank Singh