Abstract: A composition for a creamer powder is disclosed that comprises approximately 40% to approximately 60% by weight water-soluble protein, edible fat, at least one emulsifier, at least one stabilizer and less than 5% by weight carbohydrate. The creamer powder composition is dispersible in either hot or cold water-based liquids. The low-carbohydrate high-protein creamer powder may be used in the preparation of nutritious, low-carbohydrate foods.

Abstract: A novel meat extender composition for boosting the nutritional value of meat contains a four component dry mix system of whey protein concentrate, maltodextrin, a starch and non-fat dry milk. Additional vitamins, minerals, spices and a flavor enhancer may also be added to improve the organoleptic characteristics of the meat which is preferably ground or chopped for easier consumption.

Abstract: A method of producing a milk replacer product that includes creating a pattern of air flow in a mixing zone of a mixer, gravity feeding a powdered nutritional composition into the mixing zone, applying an agglomerating aid to the particles of the powdered nutritional composition in the mixing zone, where the agglomerating aid, in combination with the pattern of air flow, is effective to cause particles of the powdered nutritional composition to stick together and form agglomerates, and drying the agglomerates to form the milk replacer product.

Abstract: Dairy or non-dairy based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described.

Abstract: Dairy-based gelato is an Italian frozen dessert that has a smooth, soft, silky texture and that is generally more flavorful than ice cream. A gelato composition includes an amount of total solids, including at least one milk-solids source, at least one sugar source, and at least one fat source, to provide a frozen gelato that can be stored for up to one year and still retain a texture characteristic of freshly-made gelato. The amount of total solids may range between about 45 weight percent and about 60 weight percent. A gelato composition may also include a flavorant, such as, for example, chocolate, candy, coffee, nut, liqueur, or fruit flavor, and/or a gum/stabilizer, such as, for example, pectin.

Abstract: The invention relates to a powdered human milk fortifier comprising a protein component typically present in an amount of from about 24 wt/wt % to about 55 wt/wt % of the fortifier powder, and a fat component typically present in an amount of from about 1 wt/wt % to about 30 wt/wt % of the fortifier powder and a carbohydrate component present in a quantity of from about 15 wt/wt % to about 75 wt/wt % of the fortifier powder. Preferably, the powdered human milk fortifier is provided in a unit dose container which holds from about 0.5 gm to about 10 gm of powder. The instant invention also relates to a method of providing nutrition to preterm infants by adding a fortifier powder to human milk and administering the fortified human milk to a premature infant. The invention further provides a method of promoting growth of a premature infant by administering fortified human milk to a premature infant.

Abstract: A pet milk powder which, when reconstituted and fed to a pet as a nutritional milk, results in reduced gastrointestinal intolerance. This powder is a cow's milk powder that contains lactose and to which is added a lactase, preferably one that is active under acidic conditions, such as a &bgr;-galactosidase.

Abstract: The milk replacer for special fed veal does not contain animal fats, and shows comparable or improved growth rate of calves and quality of veal with respect to color, tenderness and nutritional content, compared to special fed veal fed with conventional milk replacers using animal fat. The fat portion of the milk replacer is replaced by a fat mix which in the preferred embodiment has approximately 80% partially hydrogenated soybean oil, 15% coconut oil, 4% lecithin, and 1% emulsifiers. Variations on actual ingredients and percentages are within the scope of the invention, the essence being the avoidance of animal fats.

Abstract: The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma components and soluble coffee solids in preferred ratios to help stabilize the unstable aqueous coffee aroma components. The creamer powder may be used, e.g., in soluble coffee beverage powders.

Abstract: The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low osmolality, oxidation-stable, comprising a mixture of quality food products, said mixture being coated by at least a substance rich in lipids derived optionally from oleaginous seeds.

Abstract: The present invention provides methods for modifying whey protein preparations to improve their foaming and other functional properties utilizing limited proteolytic hydrolysis. The invention also provides modified whey protein preparations and and food products that comprise them.

Abstract: Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2) 0-95 wt. % of a filler material, wherein fat A is a fat with ≧0.5 wt. % of LC PUFA'S and fat B is a hard fat, while the composition fulfills the requirement that: [N30(unstab) of fat (A) or the blend +% of filler in composition]≧70.

Abstract: Solid blocks of crumb precursor are formed by compressing masses of crumb precursor particles. The crumb precursor particles contain milk powder, crystalline sugar, and optionally chocolate liquor.

Abstract: The invention relates to a food composition containing an effective quantity of rennetted milk for preventing or treating dental caries or dental plaque. The invention also relates to a method of preparing the composition.

Abstract: Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria. One or more flavoring agents are added to whey permeate form an electrolyte beverage useful as a sports drink or as a therapeutic to replace electrolyte loss. The beverage is extremely low in milk protein, and may be used by individuals having mild to moderate milk protein allergy. Such individuals comprise the vast majority of the milk-allergic population. Hypoallergenic protein and optional fat is added to milk or whey permeate to form a substantially hypoallergenic milk product.

Abstract: Provided are a method for producing a protein-containing acidic food and drink that comprises processing a protein emulsion having a pH value that is higher than the isoelectric point of the protein in the emulsion at a high temperature to make the emulsion having a pH value that is lower than the isoelectric point of the protein; the protein-containing acidic food and drink produced in the method; protein-containing acidic food and drink containing protein, fat and oil, and water-soluble polysaccharide, in which the particles dispersed have a mean particle size of not greater than 15 &mgr;m; and a protein-containing acidic drink containing protein, fat and oil, and water-soluble polysaccharide, in which the particles dispersed have a mean particle size of not greater than 15 &mgr;m and/or having a viscosity not greater than 20 centipoises (cPs). The protein-containing acidic food and drink is smooth, tasteful, palatable and has good storage stability.

Abstract: A powdered creamer which made up of agglomerated creamer particles. The creamer particles are each made up of a sweetener, a water-dispersible or water-soluble protein and an edible oil having a bland flavor and a melting point below 10° C. The powdered creamer is soluble in cold water.

Abstract: A beverage system for providing a coffee beverage is described which contains a coffee base concentrate and an aromatized soluble coffee creamer. The coffee base concentrate has a soluble coffee solids concentration of at least about 10% by weight and is free of coffee aroma. The coffee base concentrate and the aromatized soluble coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate storage of the coffee base concentrate and the aromatized soluble coffee creamer increases the stability of the system and provides a coffee beverage which closely assimilates a freshly brewed coffee drinks such as latte macchiato and cappuccino.

Abstract: A process for the preparation of chocolate crumb which comprises mixing and heating mixing and heating low fat milk solids, sugar, in the absence or presence of cocoa solids and from 1.2 to 8% by weight of water based on the weight of the mixture in a mixer to a temperature of 85° to 120° C., reacting at a temperature of 85° to 180° C. for a period of from 2.5 to 25 minutes followed by drying to a moisture content of less than 3% by weight based on the total weight of the mixture. The present invention also provides a concentrated chocolate crumb comprising low fat milk solids, sugar and optionally cocoa solids wherein the ratio of milk solids to sugar is between 1:1.5 and 1:0.1. When cocoa solids are present, preferably the amount of cocoa solids in the concentrated chocolate crumb is from 10 to 15% by weight based on the total weight of the mixture.

Abstract: Crumb products for preparing chocolate products are prepared by adding together ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together have a moisture content between 1.2% and 8%, and the ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. and so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at temperatures in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product which then is dried. Crumb may be prepared which has, by weight, a milk solids to sugar ingredient ratio of between 1:0.1 and 1:3.

Abstract: A method for providing nutrition to critical care animals such as dogs and cats is provided which comprises administering an amount of an artificially produced canine or feline milk substitute composition. The canine milk substitute composition comprises, on a dry matter basis, from about 35 to 45% by weight protein, from about 25 to 35% by weight fat, and from about 10 to 25% by weight carbohydrates. The feline milk composition comprises, on a dry matter basis, from about 30 to 50% protein, from about 25 to 50% fat, and from about 10 to 25% carbohydrates.

Abstract: Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has solid fat index as measured by dilatometry of more than about 25 at 92° F., preferably less than about 70 at 92° F., and less than about 10 at 104° F. The reconstituted milk and milk products of the invention have a smooth texture, excellent stability and significantly reduced calories.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.

Abstract: A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40 to 90% denatured. The creamer is particularly suitable for foaming creamer compositions. The foaming creamer composition, when added to a brewed hot coffee beverage, produces a large amount of a creamy and semi-solid foam. The creamer is preferably prepared by heat treating a slurry comprising the protein, lipid and carrier constituents of the creamer to effect denaturation of the whey protein, followed by spray drying the slurry. The creamer may also be employed in dry mix instant cappuccino compositions.

Abstract: Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2) 0-95 wt. % of a filler material, wherein fat A is a fat with .gtoreq.0.5 wt. % of LC PUFA'S and fat B is a hard fat, while the composition fulfills the requirement that: [N.sub.30 (unstab) of fat (A) or the blend +% of filler in composition] .gtoreq.70.

Abstract: A process is described for treating an approximately neutral fluid milk composition, including milk protein concentrate and milk plus added whey, by selecting an alkali, adjusting the pH upward, heating, cooling, selecting an acid, and adjusting the pH down before ultrafiltering and, in a more preferred process, thereafter diafiltering the treated composition. Selection of the appropriate alkali, pH values, temperatures, acid, and membrane filter porosity results in improved yields of retentate proteins having selected compositions with improved utility, including a more palatable flavor, a brod range of solution viscosities, an increase in the solubility of the dried retentates in cold water to nearly 100%, and an increase in the calcium content of the membrane filtered retentate by about 50% compared to a similar retentate from standard milk.

Abstract: A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate, preferably from 20 to 90%, said carbohydrate having a bulk density of less than 0.3 g/cc and a lipid in an amount of from 0 to 30%, all amounts based upon the weight of the composition. The creamer can be added to brewed coffee to produce a cappuccino-type whitened coffee with a surface layer of foam or it can be added to instant coffee and optionally a sweetener to produce a particulate, dry-mix instant cappuccino product.

Abstract: A method for assessing the properties of dried milk products and hence suitability for use in various processes is described, including the steps of solubilizing a sample of a dried milk product, stirring the sample mixture and assessing the viscosity of the solution. The solvent can be water or a dilute acid buffered to approximately pH 6.5 and the sample mixture heated to at least 50.degree. C. to solubilize the proteins in the dried milk product while the viscosity is measured.

Abstract: A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix to produce the molded frozen aerated bar.

Abstract: A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacuum evaporation of the whey to a solids content of 65-80%, crystallization of the whey concentrate and air drying the whey, wherein the main stream of initially cooled whey concentrate passing through stages of crystallization, is fed with a secondary and/or tertiary stream to be mixed with the main stream. The apparatus is provided with a secondary and/or a tertiary conduit for feeding a secondary and/or tertiary stream to the main stream in the main conduit connecting means for collection and pretreatment of whey, vacuum evaporation of the whey, crystallization of the whey concentrate and air drying the whey.

Abstract: A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee composition, a method for making the instant coffee composition and coffee drink made therefrom are described. The composition and drink has a caloric distribution including from about 16% to 30% of a protein component, from about 40% to 60% of a carbohydrate component and from about 15% to 33% of a lipid component. The instant coffee composition readily dissolves in hot water to provide a beverage which looks and tastes like black coffee which may be administered to a patient in need of nutritional support.

Abstract: The present invention relates to a method for the preparation of a biologically active milk product. Lactobacillus Casei (ATCC 55544) and Lactobacillus Acidophilus (ATCC 55543) are simultaneously inoculated in milk previously added with Streptococcus, and then fermented. Fermentation results in the formation of a biologically active milk product. After fermentation, the resulting product can be stores between 4.degree. C. and 10.degree. C. for up to 30 days. Storage of the product does not require any special container. The product can also be lyophilized and stored at 20.degree. C. to 25.degree. C. (relative humidity 40-65%) for a minimum of four (4) months. When reconstituted, the powdered product has a pH close to liquid and is palatable.

Abstract: Described is a process for making a liposomal, ion-exchange whey protein and products thereof, which result in the sustained release of amino acids into the body's circulation to generally promote skeletal muscle protein synthesis, decrease body fat in association with diet modification and improve exercise performance. The whey protein is preferably encapsulated in a liposome using a cold, or non-heated, process. After the liposomal, ion-exchange whey protein has been prepared, it is then preferably lyophilized to deliver macronutrients for use as a sports nutrition supplement and for use in medical or clinical catabolic applications.

Abstract: Transgenes for producing recombinant polypeptides transgenic bovine species. A transgene for producing recombinant polypeptides in the milk of transgenic bovine species comprises at least one expression regulation sequence, a secretory DNA sequence encoding a secretory signal sequence which is functional in mammary secretory cells of the bovine species and a recombinant DNA sequence encoding the recombinant polypeptide. Also included are methods for producing transgenic bovine species. The method includes introducing the above transgene into an embryonal target cell of a bovine species, transplanting the transgenic embryonic target cell formed thereby into a recipient bovine parent and identifying at least one female offspring which is capable of producing the recombinant polypeptide in its milk.

Abstract: The present invention provides a basic protein and a basic peptide composition which can be administered orally and has the ability to stimulate osteoblast proliferation, strengthen bone and inhibit bone resorption. Said basic protein has the following properties: (1) a molecular weight distribution of is 2,000-24,000; (2) an isoelectric point distribution of is 7.5-11; and (3) it is comprised of more than 10% of basic amino acids. Said composition can be obtained by the following steps: After milk, or raw material derived from milk, is loaded onto a cation exchange resin column, a fraction is obtained by eluting with an eluent of 0.1-1.0M salt concentration, precipitate removed by (i) heating to over 75.degree. C., (ii) by adding alcohol so that the final concentration thereof is 10-50% or (iii) by adding salts so that the final concentration thereof will be more than 0.2M; and the supernatant thereof containing the basic protein fraction recovered.

Abstract: A dehydrated acidified milk product is made by preparing an aqueous composition containing milk protein and having a dry matter content of from 10% to 40% by weight. The aqueous composition is inoculated with a strain of L. helveticus which exclusively forms lactic acid L(+) and a strain of S. thermophilus and fermented to obtain a fermented composition having a pH of from 4 to 5. The fermented composition is dried to obtain the dehydrated acidified product.

Abstract: A process for the production of a molded aerated frozen bar which comprises preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from 100 to 250%, molding the aerated mix to give a molded aerated mix and freezing the molded aerated mix.

Abstract: An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits. The food product has a crystalline fat structure and is prepared by mixing skimmed milk powder, a sugar and a sugared concentrated milk, mixing a lipid composition with that mixture to obtain a lipid-added mixture containing from 30% to 60% fat and having a dry matter content of from 80% to 90%, wherein the lipid composition has, by weight, at a temperature of 30.degree. C., a solids content of at least 8%, and then while being cooled to an ambient temperature, the lipid-added mixture is kneaded mechanically and injected with an inert gas to obtain the aerated food product.

Abstract: A soluble beverage powder which, upon reconstitution with water, provides a beverage simulating a coffee drink which contains a small amount of cream. The soluble beverage powder is made up of a soluble coffee powder; and a soluble creamer-containing powder. The creamer-containing powder contains pre-flocculated creamer solids and at least about 10% by weight of soluble coffee solids. The soluble creamer-containing powder has a color similar to that of the soluble coffee powder such that the soluble beverage powder has a substantially homogeneous color. The soluble beverage powder contains a total amount of soluble coffee of at least 25% by weight.

Abstract: A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half.

Abstract: A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee composition, a method for making the instant coffee composition and coffee drink made therefrom are described. The composition and drink has a caloric distribution including from about 16% to 30% of a protein component, from about 40% to 60% of a carbohydrate component and from about 15% to 33% of a lipid component. The instant coffee composition readily dissolves in hot water to provide a beverage which looks and tastes like black coffee which may be administered to a patient in need of nutritional support.

Abstract: Provided is a water soluble processed whey protein powder produced by combining a partial heat-denatured whey protein with a non-denatured whey protein. The resulting processed whey protein powder is more soluble in water than the partial heat-denatured whey protein alone, and is capable of producing a gel that is stronger than that produced from partial heat-denatured whey protein alone. Furthermore, the resulting gel exhibits high water retention, superior elasticity and smooth consistency and is useful in the manufacture of food. Provided also are methods for producing the processed whey protein powder and the gel.

Abstract: An artificially produced feline milk substitute position is provided. The composition comprises, as expressed a dry matter basis, from about 30 to about 50 percent protein, from about 25 to about 50 percent fat, and from about 10 to about 25 percent carbohydrates.

Abstract: A soluble coffee beverage powder which, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. The soluble beverage powder is made up of a soluble whitener powder containing gas and a soluble coffee powder of delayed water solubility. Upon addition of water, the soluble whitener powder dissolves first and hence it is possible to obtain whiter, stable foams.

Abstract: A fortified foodstuff comprising a fortifying amount of a blend of calcium salts balanced with soluble and insoluble salts stabilized with a source of glucuronic acid and a process for its preparation by forming a preparation of the blend of calcium salts, contacting this preparation with a source of glucuronic acid, and adding it to the foodstuff.

Abstract: An evaporator system including a plurality of effects arranged in series for progressively concentrating a liquid, the effects each including: a header chamber for receiving liquid to be concentrated; a multiplicity of tubes adapted to provide evaporation of liquid from the inner surfaces of the tubes and a perforated distributor plate located in the header chamber to distribute liquid to the openings of the tubes; and wherein the evaporator system is provided with a branched wash liquid feed line for providing parallel feeding of wash liquid to the header chambers of the effects onto the distributor plates therein. Each distributor plate comprises an essentially planar plate member having a multiplicity of distributor holes therein for distributing liquid to be evaporated to the multiplicity of tubes therebelow and a series of overflow conduits for providing a flow of wash liquid through the plate to the tubes.

Abstract: Aggregate pieces of instantized dry milk powder, which are uniformly distributed among cereal pieces in multi-serving packages of ready-to-eat breakfast cereal, tend to maintain their distribution by virtue of a size which is made comparable to that of the cereal pieces. The comparable sizes act to resist any sifting and settling separation and tend to provide a substantially uniform proportion of cereal and liquid milk in each serving, when water is added. An instantized dried milk powder, which is made potentially cohesive due to the inclusion of uncrystallized lactose or the addition of anhydrous sucrose, is then made into larger aggregate forms by substantially immediate compression after a small amount of moisture has been acquired by brief exposure in a humid atmosphere. These special aggregates, which are durable in the cereal package, quickly disintegrate in a sufficiency of cold water and revert to a readily dissolved and dispersible powder to furnish a liquid form of milk with minimal stirring.

Abstract: In order to prepare a beverage composition of the instant white coffee type, milk or a milk derivative is heat treated in order to control the flocculation of the proteins and is mixed with a coffee extract by wet methods before the mixture is dried by spray drying.