Powdered Milk Patents (Class 426/588)
  • Patent number: 9635869
    Abstract: The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same.
    Type: Grant
    Filed: December 27, 2006
    Date of Patent: May 2, 2017
    Assignee: Meiji Co., Ltd.
    Inventor: Mitsuho Shibata
  • Patent number: 9592952
    Abstract: The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the addition of a liquid to said composition and comprises one or more beverage or food ingredients and at least one preparation aid. The preparation aid comprises a plurality of bodies formed from a substantially insoluble material and the preparation aid is selected to have a 15 predetermined effect on the interaction between the liquid and the composition. The bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.
    Type: Grant
    Filed: May 26, 2011
    Date of Patent: March 14, 2017
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Ian Denis Fisk, Ayse Tulay Massey
  • Patent number: 9040075
    Abstract: Disclosed is a method of increasing lean body mass and reducing fat body mass in infants, said method comprising administration to an infant, term or preterm, a nutritional formula comprising a source of DHA and ARA. It has been found that the administration of DHA and ARA, or a source thereof, in infants can increase lean body mass and reduce fat body mass, when compared to an unsupplemented control formula, without impacting the total overall growth of the infant. This method is especially useful in preterm infants.
    Type: Grant
    Filed: December 17, 2004
    Date of Patent: May 26, 2015
    Inventors: Nancy Auestad, Joan R. Jacobs
  • Publication number: 20150140193
    Abstract: The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40; with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture.
    Type: Application
    Filed: December 17, 2012
    Publication date: May 21, 2015
    Applicant: NESTEC S.A.
    Inventors: Nilesh Desai, Mandeep Rajendra Patel, Josephine Enriquez Lometillo
  • Publication number: 20150086698
    Abstract: Manufacture a powder with high milk-derived complex lipid content that contains milk-derived phospholipids and milk-derived ganglioside at high concentrations, which contains protein by 15 to 35 percent by dry weight and fat by 45 to 60 percent by dry weight, wherein the content of milk-derived complex lipids is 20 percent by dry weight or more, and which can be utilized as a material for functional food, mother's milk substitute or drug, by means of adjusting the pH value of a butter serum or butter serum powder reconstituted liquid to a range of 4.0 to 5.0, adding calcium chloride to promote coagulation of protein, removing the produced sediments, filtering the supernatant by means of ultrafiltration or microfiltration, and then drying the obtained concentrate.
    Type: Application
    Filed: November 24, 2014
    Publication date: March 26, 2015
    Inventors: Susumu Miura, Kenji Kojima, Taku Nakano, Ken Kato, Akira Tomizawa, Toshimitsu Yoshioka
  • Patent number: 8986769
    Abstract: The present invention is directed to a processing method and a selection of ingredients that will retain TGF-? levels, bioactivity, and/or bioavailability in a liquid nutritional product. The method involves selecting one or more protein ingredients that have been subjected to a heat load comprising medium-heat or less; combining the protein ingredients with other components of the liquid nutritional product to form a slurry; subjecting the slurry to a pressure of from about 2500 psi to about 3500 psi at a temperature of from about 55° C. to about 65° C. for about 5 to 20 seconds; subjecting the slurry to a temperature of about 135 to 150° C. for about 1.5 to 15 seconds; and cooling the slurry to a temperature of less than about 8° C. over about 30 minutes or less.
    Type: Grant
    Filed: February 12, 2009
    Date of Patent: March 24, 2015
    Assignee: Mead Johnson Nutrition Company
    Inventors: Juan M. Gonzalez, Dattatreya Banavara, John D. Alvey
  • Publication number: 20150079235
    Abstract: The present invention pertains to the field of nutrition and in particular a food product formulation based on protein and other nutrients extracted from oil seeds, such as hemp, for a plurality of uses, including, but not limited to an infant or toddler formula, a beverage, baked goods or a protein supplement. Suitable oil seeds include, but are not limited to hemp, flax, chia, pea and spirulina. Accordingly, the present invention provides a food product formulation for human consumption that can provide a complete source of dietary protein and other nutrients through oil seed protein. The formulation may be prepared in a variety of product forms, including but not limited to, a ready-to-serve liquid form, or a powder form that can be reconstituted prior to human consumption into liquid form, or a powder form that can be added to oilier ingredients to produce a baked product for human consumption, or a protein supplement.
    Type: Application
    Filed: March 18, 2013
    Publication date: March 19, 2015
    Inventors: Jennifer WRIGHT, David SPRAGUE
  • Patent number: 8974847
    Abstract: [Object] To provide a food product that exhibits excellent solubility, such as solid milk. [Means] The above purpose is achieved by a food product having a top surface (4) including a flat area (2); a bottom surface (8) including a flat area (6) parallel to the flat area (2) on the top surface; and a recess (10) formed on the top surface (4) and a recess (12) formed on the bottom surface (8), wherein when the food product has both the recess (10) formed on the top surface (4) and the recess (12) formed on the bottom surface (8), the total of the largest depth du (14) of the recess (10) on the top surface and the largest depth dd (16) of the recess (12) on the bottom surface is 30% or larger of the thickness w (18) of the food product.
    Type: Grant
    Filed: October 17, 2007
    Date of Patent: March 10, 2015
    Assignee: Meiji Co., Ltd.
    Inventors: Ikuru Toyoda, Kazumitsu Ohtsubo
  • Patent number: 8865244
    Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.
    Type: Grant
    Filed: April 30, 2013
    Date of Patent: October 21, 2014
    Assignee: Cargill, Incorporated
    Inventors: John Sweeney, Peter Dea, William Aimutis, Vincent Cavallini, Karla Nelson, Serpil Metin
  • Publication number: 20140294850
    Abstract: The invention concerns a biomarker for diagnosing or prognosing childhood Membranous Nephropathy (MN), said biomarker is (i) cationic Bovine Serum Albumin (BSA), and/or (ii) an antibody that binds to a polypeptide of sequence SEQ ID NO: 3. The invention further concerns an antibody or antibody fragment or a composition comprising such an antibody or antibody fragment, wherein said antibody or antibody fragment is specific to an amino acid sequence SEQ ID NO: 3. The invention also concerns a foodstuff likely to contain BSA or cow milk or cow milk extracts, wherein said foodstuff is depleted in BSA.
    Type: Application
    Filed: September 1, 2011
    Publication date: October 2, 2014
    Applicant: Institut National de la Sante et de la Recherche Medicate (INSERM)
    Inventors: Pierre Ronco, Hanna Debiec
  • Patent number: 8828471
    Abstract: The object of the present invention is to provide solid milk having suitable solubility and strength and a method for manufacturing such solid milk. The present invention is based on the knowledge that solid milk combining sufficient strength with sufficient solubility can be obtained basically by compacting and molding only powdered milk as an ingredient under a condition where porosity and free fat content thereof are controlled within fixed ranges and then humidifying and drying. The above-described object can be attained with solid milk with a porosity of 30% to 50% and a method for manufacturing solid milk, comprising a compacting process for compacting powdered milk and obtaining a solid compacted body of powdered milk, a humidifying process for wetting the compacted body of powdered milk obtained in the compacting process, and a drying process for drying the compacted body of powdered milk humidified in the humidification process.
    Type: Grant
    Filed: July 1, 2005
    Date of Patent: September 9, 2014
    Assignee: Meiji Co., Ltd.
    Inventors: Mitsuho Shibata, Ikuru Toyoda, Shunichi Kudo
  • Patent number: 8821951
    Abstract: The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact.
    Type: Grant
    Filed: October 19, 2011
    Date of Patent: September 2, 2014
    Assignee: Nestec S.A.
    Inventors: Vincent Daniel Maurice Meunier, Markus Hubert Hartmann, Daniel Johannes Dopfer
  • Publication number: 20140242249
    Abstract: The invention relates to a recombinant DNA molecule encoding a polypeptide having phytase activity and increased temperature stability and increased proteolytic stability of the enzyme activity. The DNA sequence has been obtained by variation of the mature wild-type E. coli phytase sequence with defined amino acid positions being modified in comparison to the wild-type sequence or with the sequences having N- and/or C-terminal extensions, respectively. The invention further relates to a method for expressing the recombinant phytase as well as its use in the food and animal feed technologies.
    Type: Application
    Filed: March 18, 2013
    Publication date: August 28, 2014
    Applicant: AB ENZYMES GMBH
    Inventors: Khanh Q. Nguyen, Bruno Winter
  • Publication number: 20140205718
    Abstract: The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.
    Type: Application
    Filed: June 19, 2012
    Publication date: July 24, 2014
    Applicant: VALIO LTD.
    Inventors: Harri Kallioinen, Soile Järviö
  • Publication number: 20140170266
    Abstract: The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90° C., and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process.
    Type: Application
    Filed: July 13, 2012
    Publication date: June 19, 2014
    Applicant: FRIESLAND BRANDS B.V.
    Inventors: Andries Dirk Siemensma, Gijsbert Klarenbeek, Christina Josephina Antonia Maria Timmer-Keetels, Ynte Piet de Vries, Albert van der Padt, Albert Thijs Poortinga
  • Publication number: 20140170265
    Abstract: The present disclosure provides nutritional compositions in a compressed solid form comprising about 21 to about 35% by weight of protein, about 20 to about 30% by weight percent of fat, and about 40 to about 60% by weight percent of carbohydrate, wherein the porosity of the compressed solid is less than about 30% or greater than about 60%, and the compressed solid has a moisture level of greater than 40%. The nutritional compositions, in certain embodiments, are resistant to breakage during transport and packaging, while remaining readily dissolvable upon contact with a liquid. The disclosure further provides process for preparing a nutritional composition in a compressed solid form comprising contacting a powdered nutritional composition with steam, and compressing the powdered nutritional composition under a pressure of less than 400 psi.
    Type: Application
    Filed: December 19, 2012
    Publication date: June 19, 2014
    Inventor: Wilfred L. Castillo
  • Publication number: 20140099388
    Abstract: A primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process of forming same are provided. An oral composition containing the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation is also provided.
    Type: Application
    Filed: December 13, 2013
    Publication date: April 10, 2014
    Applicant: NESTEC S.A .
    Inventors: Junkuan Wang, Raymond Bertholet, Herbert Johann Watzke, Pierre Ducret, Peter Bucheli
  • Publication number: 20140087021
    Abstract: The invention discloses an oligosaccharide mixture derived from cow's milk that can be easily spray dried comprising (a) a soluble oligosaccharide population which is the same as that of soluble oligosaccharides found in cow's milk and (b) ?-galactooligosaccharides formed by the action of ?-galacotsidase on lactose and the milk oligosaccharides. The mixture having a total monosaccharide content of less than 5% w/v and a lactose:oligosaccharide ratio of less than 20. A process for obtaining such a mixture, which includes a nanofiltration step, is disclosed. Nutritional compositions, especially infant formula, comprising said oligosaccharide mixture are also disclosed.
    Type: Application
    Filed: May 23, 2012
    Publication date: March 27, 2014
    Applicant: NESTEC S.A
    Inventors: Rafael Berrocal, Marcel Braun, Agustin Cevallos, Vanessa Marie, Gregoire Ricard
  • Publication number: 20140030416
    Abstract: The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.
    Type: Application
    Filed: September 30, 2013
    Publication date: January 30, 2014
    Applicant: Solae, LLC
    Inventors: DAVID SABBAGH, William C. Smith, John A. Brown
  • Publication number: 20140010943
    Abstract: A soluble, dairy additive designed specifically for use in vending machines that produce beverages includes or consists of agglomerated dry milk powder. The agglomerated dry milk powder consists of dairy ingredients only (e.g., dried milk) and has a scorched particle mass not greater than fifteen milligrams and a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc. The powder may be combined with coffee and/or other ingredients, either prior to being placed in a vending machine or upon demand within a vending machine, to vend a consumable beverage from the vending machine. Accordingly, the agglomerated dry milk powder may be pre-mixed with one or more independent flavoring ingredients, such as coffee, sugar, or cocoa powder, to provide a mixture formulated specifically for use in the vending machine.
    Type: Application
    Filed: December 27, 2012
    Publication date: January 9, 2014
    Applicant: NATURE'S FIRST, INC.
    Inventor: Nature's First, Inc.
  • Publication number: 20130344219
    Abstract: A process for the production of low-bacteria milk powders having a whey protein nitrogen index (WPNI) of at least 2 is suggested, wherein (a) solids are removed from raw milk in a process known in itself, then the cream is separated, (b) the skim milk such obtained is subjected to microfiltration, (c) the permeate such obtained is pasteurized, (d) the pasteurized permeate such obtained is concentrated to a dry mass of from 30 to 50% by weight and the retentate is discarded, (e) the concentrate such obtained is subjected to thermal treatment for a period of at least 15 seconds at a temperature of at least 72° C., and (f) the thermally treated product is processed to a dry powder.
    Type: Application
    Filed: June 21, 2013
    Publication date: December 26, 2013
    Inventor: Sven-Rainer Döring
  • Patent number: 8591981
    Abstract: An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.
    Type: Grant
    Filed: February 21, 2006
    Date of Patent: November 26, 2013
    Assignee: Nestec S.A.
    Inventors: Norbert Sprenger, Francois Morgan, Rafael Berrocal, Marcel Braun
  • Publication number: 20130287892
    Abstract: A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. After cooling, the liquid milk composition can be subjected to membrane filtration using a membrane filter having a large pore size. The protein aggregates are retained to yield a milk protein concentrate. The concentrate can be further treated to provide a concentrate having a lowered lactose content.
    Type: Application
    Filed: April 30, 2012
    Publication date: October 31, 2013
    Inventor: Ralph J. Knights
  • Patent number: 8568815
    Abstract: A composition comprising a water-soluble and stable complex formed by an alkyl ether derivative of gamma-cyclodextrin and curcumin and optionally comprising non-complexed cyclodextrin, the molar ratio of curcumin to cyclodextrin being between 1:1 and 1:6, and a method of manufacturing such a composition. The water-soluble and stable complex of curcumin is useful in therapy, e.g. for treatment of cancer, leukemia, myocardial infarction, stroke, sepsis, acute lung injury, acute liver failure, acute tubular necrosis, acute pancreatitis, radiation injury and other life-threatening conditions in a human or animal subject, as well as for preserving human or animal organs, tissues or cells at a hypothermic temperature.
    Type: Grant
    Filed: August 16, 2010
    Date of Patent: October 29, 2013
    Assignee: Novobion Oy
    Inventor: Jaakko Parkkinen
  • Patent number: 8541042
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 30, 2011
    Date of Patent: September 24, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Patent number: 8535748
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 29, 2011
    Date of Patent: September 17, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Patent number: 8524306
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 28, 2011
    Date of Patent: September 3, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130224338
    Abstract: In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to accentuate a property of the dairy ingredient.
    Type: Application
    Filed: February 24, 2012
    Publication date: August 29, 2013
    Applicant: WhiteWave Services, Inc.
    Inventors: Emily Marie Darchuk, Stephen A. McCready
  • Publication number: 20130216681
    Abstract: Disclosed are processes for removing lactose from dried milk products to produce dried protein fortified and/or mineral fortified milk products having a reduced lactose content with minimal use, or even without the use, of membrane ultrafiltration, diafiltration, or additional drying equipment. Additionally, a high lactose-containing stream product is also produced. The dried protein fortified milk products are physically and chemically similar to dried milk protein concentrates and can be used for protein fortifiers in various food applications.
    Type: Application
    Filed: February 15, 2013
    Publication date: August 22, 2013
  • Publication number: 20130202741
    Abstract: In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ingredients, water, juices, oils, sweeteners, vitamins, minerals, nutrients, flavors, colorants, and preservatives. The fat-mimicking system includes microcrystalline cellulose, sodium carboxymethyl cellulose, and one or more buffering agents. The reduced fat food product is substantially free of an additional emulsifier.
    Type: Application
    Filed: February 8, 2012
    Publication date: August 8, 2013
    Applicant: Dean Foods Company
    Inventor: Joy Simpson
  • Publication number: 20130189398
    Abstract: The present invention is directed to an infant formula specially designed to reduce episodes of regurgitation, colic and constipation that occur in infants fed on infant formula. The composition represents a needed improvement to the art because it contains in a single composition substances that simultaneously addresses these three problems.
    Type: Application
    Filed: July 26, 2012
    Publication date: July 25, 2013
    Applicant: Nucitec S.A. de C.V.
    Inventors: Jorge Luis ROSADO LORIA, Miguel Angel Duarte-Vázquez
  • Publication number: 20130078357
    Abstract: [Problem] The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. [Means] The solid milk of the invention has X-ray diffraction pattern of its surface area that has a main peak of 2theta=10-15 degrees at 2theta=10-11 degrees or at 2theta=12-13 degrees. A method for the manufacture of solid milk comprises compressing powdered milk to obtain compressed powdered milk; humidifying the compressed powdered milk to obtain humidified compressed powdered milk; and drying the humidified compressed powdered milk to obtain the solid milk. A part of amorphous lactose at the surface of the solid milk 12 is crystallized at the steps of humidifying step and drying.
    Type: Application
    Filed: June 13, 2011
    Publication date: March 28, 2013
    Inventors: Mitsuho Shibata, Kazumitsu Ohtsubo, Yoshinori Satake, Kazunori Kashiwagi
  • Publication number: 20130004615
    Abstract: The present invention relates to a process for the preparation of solid capsules that contain flavours therein, by spray drying of an emulsion of a flavour or fragrance, a natural extract of saponins, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to the solid capsules obtainable by the method and to edible products containing them.
    Type: Application
    Filed: March 9, 2011
    Publication date: January 3, 2013
    Applicant: FIRMENICH SA
    Inventors: Pierre-Etienne Bouquerand, Valeria Hafner, François Meyer, Alan Parker
  • Publication number: 20120321745
    Abstract: The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with minimal mixing to produce an acidified fruit beverage containing milk and having a smooth texture. Said powder comprising: i) 20-40 wt % fruit juice powder; ii) 50-70 wt % granular sugar; iii) 1-2 wt % organic acid granules; iv) 4-10 wt % milk powder; and v) 3-4 wt % carboxymethylcellulose powder composed of particles, wherein said particles have a diameter of 0.5 mm or less, preferably of 0.1 mm or less. The present invention also provides a process for producing said powder for the preparation of an acidified milk beverage, comprising steps of: dry blending granular sugar with carboxymethylcellulose powder, and mixing a milk powder, a fruit juice powder and granular organic acid into the blend.
    Type: Application
    Filed: September 22, 2010
    Publication date: December 20, 2012
    Applicant: NESTEC S.A.
    Inventors: Birke Juga, Rebecca Lian Hwee Peng
  • Patent number: 8329240
    Abstract: A method of improving the flow properties or cold solubility of a milk powder and use of the modified powder in beverage distribution machine for delivering, in particular, cold beverages. The method includes controlling glycation of proteins in the range of 10 to 35% blocked lysine and lactose crystallization between 5 and 50%. The resulting powder also represents an embodiment of the invention.
    Type: Grant
    Filed: July 5, 2007
    Date of Patent: December 11, 2012
    Assignee: Nestec S.A.
    Inventors: Robert Baechler, François Morgan, Jean-Claude Gumy, Parvathi Sellappan
  • Publication number: 20120269943
    Abstract: The present invention concerns a directly acidified nutritional formula that prevents growth of pathogenic bacteria in the liquid formula even at room temperature for prolonged time. The invention further relates to a method for preparing the formula and to the use of L(+)-lactic acid for preparing nutritional formulas with a pH in the range of 3.5 to 6.
    Type: Application
    Filed: June 22, 2012
    Publication date: October 25, 2012
    Applicant: NESTEC S.A.
    Inventors: Robert Petermann, Henricus Joosten
  • Publication number: 20120258198
    Abstract: The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have improved properties for producing food products. The invention further relates to a method for producing food products from one or more of the fractions obtained. In further aspects the invention relates to methods for producing condensed milk, milk powder, butter and dairy spread from a milk composition treated with a phospholipase.
    Type: Application
    Filed: June 21, 2012
    Publication date: October 11, 2012
    Applicant: NOVOZYMES A/S
    Inventors: Per Munk Nielsen, Hanna Lilbaek
  • Publication number: 20120237662
    Abstract: A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined average particle size, thereafter agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough and thereafter solidifying the dough to form a confectionery product having a total formulated fat content of less than 29% by weight.
    Type: Application
    Filed: March 16, 2012
    Publication date: September 20, 2012
    Inventors: Xiaoying WANG, Gregory T. ZERPHY, Julie HICKEY
  • Publication number: 20120237608
    Abstract: 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: Application
    Filed: December 24, 2010
    Publication date: September 20, 2012
    Inventor: Vladimir Borisovich POLTORATSKY
  • Patent number: 8268378
    Abstract: The invention relates to a method for the continuous production of a powdered product from a product in the liquid state in the form of a solution-, suspension- or emulsion-type mixture in an aqueous medium. According to the invention, during the first step (E1) of the method, the product in the liquid state is transformed into a product in the viscous state. The invention is characterised in that it includes at least one overrun step (E2, E4) and at least one product-drying step (E3, E6) comprising at least a first step (E3) involving thermomechanical treatment with at last one thermomechanical treatment machine into which the viscous state product and a determined amount of powered product from the same family as the liquid state product are injected simultaneously. The treatment machine is configured to mix the viscous state product and the powdered product such as to produce solidified particles of the product upon contact with the ambient air.
    Type: Grant
    Filed: September 22, 2005
    Date of Patent: September 18, 2012
    Assignee: Clextral
    Inventors: Daniel Durand, Jean-Marie Bouvier, Gilles Maller, Maxwell Scott, Stewart Robert Stevenson, Steven James Roberts
  • Publication number: 20120231117
    Abstract: The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymatic deamidation procedure, formulating the deamidated milk protein into a liquid food product, followed by either heat sterilization of the food product or concentration and spray drying of the food product into a powder. Also provided are products obtainable by the method.
    Type: Application
    Filed: September 14, 2010
    Publication date: September 13, 2012
    Inventors: Christina Josephina Antonia Maria Timmer-Keetels, Johannes Andries Nieuwenhuijse, Johanna Henriette Zijtveld-van der Wiel
  • Publication number: 20120189752
    Abstract: 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: Application
    Filed: December 21, 2011
    Publication date: July 26, 2012
    Inventors: David Illingworth, Patrick William Mary Janssen, Philip Arthur Euan Cant, Graeme Robert Stephens
  • Patent number: 8221817
    Abstract: Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.
    Type: Grant
    Filed: November 23, 2009
    Date of Patent: July 17, 2012
    Assignee: Immunopath Profile, Inc.
    Inventor: Leonard S. Girsh
  • Publication number: 20120177803
    Abstract: The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2-5 cm away from the ground when the tender plant grows to 25-45 cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant.
    Type: Application
    Filed: March 30, 2011
    Publication date: July 12, 2012
    Inventor: Xinyue Xu
  • Publication number: 20120164299
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.
    Type: Application
    Filed: December 22, 2010
    Publication date: June 28, 2012
    Applicant: Starbucks Corporation D/B/A Starbucks Coffee Company
    Inventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu
  • Publication number: 20120121784
    Abstract: A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to match the corresponding texture, appearance, flavor, and aroma of one or more natural creamers. The creamer system method allows the resulting creamer system to match fully and accurately the sensory profile of existing natural creamers (particularly natural dairy creamers such as fluid whole milk, fluid lowfat milk, sweetened condensed milk, and half-and-half). The creamer system method also may be used to produce a creamer system that is fully consistent with the category of existing natural creamers (particularly natural dairy creamers), even if the sensory profile does not match any actual natural creamers. The creamer system method includes the approach of modifying specific sensory attributes of the creamer system.
    Type: Application
    Filed: March 8, 2005
    Publication date: May 17, 2012
    Inventor: Alfredo Con
  • Publication number: 20120052182
    Abstract: 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: Application
    Filed: April 14, 2010
    Publication date: March 1, 2012
    Applicant: The Coca-Cola Company
    Inventors: Victor Behrmann, Mairtin O'Coinceanainn
  • Publication number: 20120015078
    Abstract: The present invention relates to a vegetal milk, in the form of a granulated powder or of a solution, produced from vegetable raw materials and capable of replacing milk of animal origin, and more particularly cow's milk, and also the uses thereof as novel products intended for human foodstuffs. The present invention also relates to a process for preparing such vegetable milk.
    Type: Application
    Filed: February 25, 2010
    Publication date: January 19, 2012
    Applicant: ROQUETTE FRERES
    Inventors: Bernard Boursier, Bruno Gehin
  • Publication number: 20110293796
    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.
    Type: Application
    Filed: August 10, 2011
    Publication date: December 1, 2011
    Inventors: Brian Crowley, Christopher Najmeddine
  • Publication number: 20110293784
    Abstract: The present disclosure relates to milk-based nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, a carbohydrate source, and a source of ?-1,3-glucan.
    Type: Application
    Filed: May 28, 2010
    Publication date: December 1, 2011
    Inventor: Anja Wittke