Animal Derived Triglyceride Material As Sole Triglyceride, E.g., Lard, Etc. Patents (Class 426/608)
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Publication number: 20150030751Abstract: The present invention contemplates the creation of a low fluoride crustacean oil processed from a phospholipid-protein complex (PPC) formed immediately upon a crustacean (i.e., for example, krill) catch. Further, the crustacean oil may also have reduced trimethyl amine and/or trimethyl amino oxide content. The process comprises disintegrating the crustaceans into smaller particles, adding water, heating the result, adding enzyme(s) to hydrolyze the disintegrated material, deactivating the enzyme(s), removing solids from the enzymatically processed material to reduce fluoride content of the material, separating and drying the PPC material. Then, using extraction with supercritical CO2 or supercritical dimethyl ether, and/or ethanol as solvents, krill oil, inter alia, is separated from the PPC. In the extraction the krill oil can be separated almost wholly from the feed material.Type: ApplicationFiled: December 21, 2012Publication date: January 29, 2015Inventors: Inge Bruheim, Mikko Griinari, Jon Reidar Ervik, Stig Rune Remoy, Even Remoy, John Cameron
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Publication number: 20150010689Abstract: Heating an oil from a plant or animal while supplying oxygen at a dissolved oxygen supply speed of not less than 0.058 mg/L/min to the oil from plant or animal is a convenient production method of a material for food or drink, which is capable of imparting an aroma and/or a flavor, which are/is mellow and rich in variety, to a food or drink.Type: ApplicationFiled: September 26, 2014Publication date: January 8, 2015Applicant: AJINOMOTO CO., INCInventors: Hideki YAMAMOTO, Yukiko TAKAKURA, Makoto YAMADA
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Publication number: 20140356447Abstract: Organic solvent-free processes for obtaining krill oil compositions are disclosed. The processes include a) cooking krill in a cooker vessel for a time and temperature sufficient to denature the protein content of the krill and cause a first solid krill fraction and first liquid krill fraction to be formed while substantially avoiding emulsification of the first solid and first liquid krill fractions; b) removing the first solid and first liquid krill fractions from the cooker vessel at a temperature of at least about 90° C.; c) separating the first solid fraction and the first liquid fraction; and d) obtaining krill oil with neutral enriched from the first liquid fraction, and e) by pressing of first solid fraction to obtain press liquid or a second liquid krill fraction for obtaining krill oil with phospholipids enriched krill oil, the separating and the obtaining steps being carried out without the use of organic solvents.Type: ApplicationFiled: June 20, 2014Publication date: December 4, 2014Inventors: Dimitri SCLABOS KATEVAS, Raúl R. TORO GUERRA, Mario M. CHIONG LAY
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Publication number: 20140328976Abstract: A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate.Type: ApplicationFiled: November 30, 2012Publication date: November 6, 2014Inventors: Tuong Huynh-Ba, Stephanie Devaud Goumoens, Walter Matthey- Doret, Francoise Saucy, Florian Viton, Catherine Barbier
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Patent number: 8846604Abstract: The invention provides lipid compositions comprising phospholipids having a high docosahexaenoic acid (DHA) content, which compositions are preferably extracted from natural sources. The lipid compositions are excellent sources of highly bioavailable DHA and they can be used in oral delivery vehicles, dietary supplements, functional foods, and the like.Type: GrantFiled: August 31, 2012Date of Patent: September 30, 2014Assignee: Artic Nutrition ASInventors: Hogne Hallaraker, Jan Remmereit, Alvin Berger
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Publication number: 20140227395Abstract: Fish oil is thickened using a thickening agent, such as one or both of silica and wax dispersed in the fish oil to thereby facilitate ease of delivery of the fish oil to an animal. The fish oil and the thickening agent form a viscous liquid blend that functions as a delivery medium of nutrients naturally present in the fish oil. The thickening agent is inert to the animal and chemically inert to the fish oil so that the naturally present nutrients of the fish oil are not substantially degraded by the thickening agent. The viscous liquid blend may also be used as a carrier liquid to deliver an added dietary supplement to the animal.Type: ApplicationFiled: April 17, 2014Publication date: August 14, 2014Applicant: Trident Seafoods CorporationInventor: Christopher J. Langford
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Patent number: 8771772Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.Type: GrantFiled: August 1, 2013Date of Patent: July 8, 2014Assignee: Wisconsin Alumni Research FoundationInventor: Srinivasan Damodaran
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Patent number: 8734878Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.Type: GrantFiled: January 11, 2013Date of Patent: May 27, 2014Assignee: Wisconsin Alumni Research FoundationInventor: Srinivasan Damodaran
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Publication number: 20140120213Abstract: A flavor infused pastry fat composition for the preparation of puff pastry baked products has a flavoring agent which is incorporated into the fat phase of the pastry fat during its preparation so as to become part of the fat phase of a puff pastry baked product, when baked. The flavor infused pastry fat has an SFI characteristic such that it is liquid at 36° C., is solid at 4° C., and has 26% to 40% solid fat component at 10° C. and 10% to 30% solid fat component at 25° C.Type: ApplicationFiled: January 25, 2013Publication date: May 1, 2014Inventor: Van MILLER
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Patent number: 8598377Abstract: The present invention relates to a method for producing fatty acid esters from fats and/or oils of biogenic origin by transesterification with monovalent or polyvalent alcohols in the presence of a special hydroxy-functional quaternary ammonium compound as the catalyst.Type: GrantFiled: October 21, 2009Date of Patent: December 3, 2013Assignees: Fraunhofer-Gesellschaft zur Foerderung der angewandten Forschung e.V., Balchem CorporationInventors: Eckhard Weidner, Axel Kraft, Anna Grevé, Reinhard Broucek
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Publication number: 20130251769Abstract: In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.Type: ApplicationFiled: July 17, 2012Publication date: September 26, 2013Applicant: MASSACHUSETTS INSTITUTE OF TECHNOLOGYInventors: Jonathan David Smith, Rajeev Dhiman, Adam T. Paxson, Christopher J. Love, Brian R. Solomon, Kripa K. Varanasi
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Publication number: 20130171322Abstract: The present invention relates to a method of producing an animal animal feed or foodstuff comprising the steps of: (i) providing at least a first stream of material, preferably comprising a meat and/or fish emulsion, (ii) preparing a viscous gel comprising at least one gel-forming component and a liquid, especially water, by introducing the gel-forming component and the liquid into a mixing chamber, the introduction of the liquid into the gel-forming component located in the mixing chamber being performed by means of a first nozzle unit under high pressure, (iii) providing the viscous gel obtained in step (ii) as or in at least one second stream of material, (iv) making a laminar dispersion of the second stream of material in the first stream of material in an apparatus for at least partially incompletely mixing the first and second streams of material, so that the second stream of material is distributed in the first stream of material in the form of droplets with a size of at least 0.3 mm, preferably 0.Type: ApplicationFiled: December 7, 2010Publication date: July 4, 2013Applicant: MARS INCORPORATEDInventor: Johannes P. Schlebusch
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Patent number: 8431174Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.Type: GrantFiled: October 8, 2008Date of Patent: April 30, 2013Assignee: Wisconsin Alumni Research FoundationInventor: Srinivasan Damodaran
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Publication number: 20130059768Abstract: The invention provides lipid compositions comprising phospholipids having a high docosahexaenoic acid (DHA) content, which compositions are preferably extracted from natural sources. The lipid compositions are excellent sources of highly bioavailable DHA and they can be used in oral delivery vehicles, dietary supplements, functional foods, and the like.Type: ApplicationFiled: August 31, 2012Publication date: March 7, 2013Applicant: ARCTIC NUTRITION ASInventors: Hogne HALLARAKER, Jan REMMEREIT, Alvin BERGER
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Publication number: 20130052175Abstract: A molded food product is provided that has a high fat and protein content and a low carbohydrate content. The food product is suitable for human or animal consumption. The food product can serve as a snack or as a carrier for active ingredients such as vitamins, minerals, herbs and other food additives.Type: ApplicationFiled: January 17, 2011Publication date: February 28, 2013Applicants: MAABAROT PRODUCTS LTD., ANLIT LTD., BIOPET LTD.Inventor: Gil Ben Yosef
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Publication number: 20130017299Abstract: A stable dispersion and a process of preparing a stable dispersion of one or more sterols in an aqueous solution are disclosed. An oil component is used as a carrier and is mixed with the one or more sterols in suspension to facilitate dispersion of the sterol in the aqueous solution. The aqueous solution may be an alcoholic solution. Freezing the stable dispersion of one or more sterols in the aqueous solution provides for a ready-to-pour frozen slush beverage.Type: ApplicationFiled: July 11, 2012Publication date: January 17, 2013Applicant: E I DU PONT DE NEMOURS AND COMPANYInventors: MICHAEL JONATHAN DOBY, ERIC P. HOLOWKA, DANIEL ALBERT GREEN
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Patent number: 8163315Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.Type: GrantFiled: April 13, 2011Date of Patent: April 24, 2012Assignee: Danisco A/SInventor: Jørn Borch Søe
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Patent number: 8143310Abstract: A process for the removal of sterols, specifically cholesterol, from a triglyceride oil, preferably a marine triglyceride oil, said process comprising contacting an oil with an adsorbent, specifically TRIS YL™, clay or a mixture thereof, heating the mixture to 100° C. to 210° C., preferably 150° C. to 170° C., preferably for a time period of greater than one minute and optionally at a pressure less than 133 Pa, preferably less than 1.33 Pa.Type: GrantFiled: June 27, 2011Date of Patent: March 27, 2012Assignee: Ocean Nutrition Canada LimitedInventor: Weijie Wang
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Patent number: 8048468Abstract: Provided are a glyceride oil composition derived from a fish oil and a preparation method thereof. The composition includes docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) with a content of 45 to 95% by weight and eicosapentaenoic acid (EPA) with a content of 0.001 to 13% by weight among constituent fatty acids, and a saturated fatty acid having 16 to 18 carbon atoms, which is bonded at 1- and 3-positions, with a content of 0.001 to 5% by weight among constituent fatty acids, in which a weight ratio of docosahexaenoic acid (DHA)/docosapentaenoic acid (DPA) is 0.5 to 8 and a weight ratio of docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) is 3.5 to 15. The glyceride oil composition derived from fish oil has nutritional and physiological superiority due to containing a great amount of polyunsaturated fatty acids such as DHA and DPA in a form of glyceride, and can minimize disadvantages of EPA such as inhibition of ?-6 fatty acid metabolism by containing a low amount of EPA.Type: GrantFiled: September 5, 2007Date of Patent: November 1, 2011Assignee: Ilshin Wells Co., Ltd.Inventors: Dong-Hun Yoon, Kwang-Hoon Yoon, Gi-Wang Han, Moon-Won Lee, Young-Ho Lee, Sang-Hyuk Park
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Publication number: 20110257268Abstract: A process for the removal of sterols, specifically cholesterol, from a triglyceride oil, preferably a marine triglyceride oil, said process comprising contacting an oil with an adsorbent, specifically TRIS YL™, clay or a mixture thereof, heating the mixture to 100° C. to 210° C., preferably 150° C. to 170° C., preferably for a time period of greater than one minute and optionally at a pressure less than 133 Pa, preferably less than 1.33 Pa.Type: ApplicationFiled: June 27, 2011Publication date: October 20, 2011Applicant: OCEAN NUTRITION CANADA LIMITEDInventor: Weijie Wang
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Patent number: 7972638Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.Type: GrantFiled: October 14, 2008Date of Patent: July 5, 2011Assignee: Danisco A/SInventor: Jørn Borch Søe
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Publication number: 20110130458Abstract: The present invention relates to a process for preparing compositions of high concentrations of omega-3 fatty acids from krill. Furthermore, the invention relates to a composition comprising high concentrations of omega-3 fatty acids, and a lipid fraction from krill comprising high amounts of fatty acids with chain length C14 and C16.Type: ApplicationFiled: May 15, 2009Publication date: June 2, 2011Applicant: PRONOVA BIOPHARMA NORGE ASInventors: Harald Breivik, Olav Thorstad
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Publication number: 20100297293Abstract: The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat.Type: ApplicationFiled: October 24, 2008Publication date: November 25, 2010Applicant: S.A. CORMANInventor: Daniel Dalemans
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Patent number: 7781001Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.Type: GrantFiled: April 8, 2003Date of Patent: August 24, 2010Assignee: Danisco A/SInventor: Jørn Borch Søe
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Publication number: 20100129518Abstract: The current invention describes a new process of purifying oils. In particular, the present invention relates to a method which combines treatment with ad- or absorbing agents (AAs) and a membrane-based process for separating the oil from the contaminated AAs. Further, the present invention relates to the use of active carbon and membrane filtration for purifying oil and the use of purified oil as food or feed ingredients.Type: ApplicationFiled: October 31, 2007Publication date: May 27, 2010Applicant: DUE MILJO ASInventors: Jean-Pascal Berge, Charles Delannoy, Didier Dhaler, Henrik Raeder, Bente Gilbu Tilset, Eddy Torp
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Patent number: 7718204Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.Type: GrantFiled: December 28, 2000Date of Patent: May 18, 2010Assignee: Danisco A/SInventor: Jørn Borch Søe
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Publication number: 20090208617Abstract: This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the tenderness and mouthfeel of a meat product. Provided is a meat marinade comprising a fat and a protein wherein said fat is present in an amount of about 0.1-25 percent by weight (w %) of the marinade, preferably 0.3-20 w %, more preferably 0.5-10 w %, and wherein said protein is present in an amount of about 0.05-10 percent by weight (w %) of the marinade, preferably 0.8-6 w %, more preferably 1-5 w %. Said marinade may comprise a fat- and protein-containing dairy product, such as cooking cream. Also provided is a method for improving the tenderness of a meat product, comprising marinating said meat product with a marinade according to the invention.Type: ApplicationFiled: January 7, 2005Publication date: August 20, 2009Inventor: Johann Wilhelm van Goor
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Publication number: 20090061067Abstract: A new method for krill meal production has been developed using a two step cooking process. In the first step the proteins and phospholipids are removed from the krill and precipitated as a coagulum. In the second stage the krill without phospholipids are cooked. Following this, residual fat and astaxanthin are removed from the krill using mechanical separation methods. A novel krill meal product with superior nutritional and technical properties is prepared.Type: ApplicationFiled: August 29, 2008Publication date: March 5, 2009Applicant: Aker BioMarine ASAInventors: Snorre Tilseth, Oistein Hostmark
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Publication number: 20090053368Abstract: The invention provides for corn protein concentrates (CPC). The CPC described herein can be used in food products for consumption by humans.Type: ApplicationFiled: August 2, 2006Publication date: February 26, 2009Inventors: Eugene J. Fox, Donald L. Shandera Jr., Eric Bell
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Publication number: 20090047378Abstract: A feed/food process and product that provides a stabilized feed/food supplement that enhances the conversion efficiency and levels of omega 3 essential fatty acids including docasahexaenoic acid (DHA), Docosapentanenoic acid (DPA) and eicosapentenoic acid (EPA) in livestock/human products therefrom e.g. poultry. Specifically, Chickens (var. Ross) are fed a stabilized form of non-marine, non algal source omega 3 fatty acids including DHA, EPA, DPA for 5 weeks during a total 6 week production period that results in conversion efficiencies and increased levels of omega 3 fatty acids including DHA, EPA, DPA in various cuts and parts of poultry meat (legs, breasts etc. with or without skin) that also results in improved production benefits in terms of weight gains, improved flavour, taste, tenderness and less stress in poultry during production/transporting and the production of feeds/food and or ingredients with reduced levels of contaminants e.g. heavy metals.Type: ApplicationFiled: February 28, 2007Publication date: February 19, 2009Applicant: ADJUVANTS PLUS INC.Inventor: James F. Stewart
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Publication number: 20090028989Abstract: The present invention provides a phospholipid composition obtainable by a process comprising contacting a fish meal with an organic solvent to produce a lipid-containing liquid, and subjecting said liquid to microfiltration optionally followed by solvent stripping.Type: ApplicationFiled: April 4, 2006Publication date: January 29, 2009Applicant: PROBIO GROUP ASInventors: Michael Schneider, Erik Lovaas
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Publication number: 20090011075Abstract: Disclosed herein are polar lipid mixtures, comprising glycerophospholipids such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS) and phosphatidyl-inositol (PI), and sphingolipids such as sphyngomyelin (SM). Most importantly, the ratio of phospholipids in said mixture is comparable to that of HMF, and is represented by SM>PC>PE>PS>PI or SM=PC>PE>PS>PI. Processes for the preparation of said mixtures and uses thereof are also described herein.Type: ApplicationFiled: April 27, 2006Publication date: January 8, 2009Inventors: Avidor Shulman, Rassan Zuabi, Gai Ben Dror, Yoni Twito, Dori Pelled, Yael Herzog
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Publication number: 20090004347Abstract: A foodstuff particulate lipid composition comprises a particulate solid non-lipid carrier and an oil-in-water emulsion on the carrier capable of being released from the carrier on contact with aqueous media to form an oil-in-water emulsion in said aqueous media. Also disclosed is the use of the composition and a process for its manufacture.Type: ApplicationFiled: March 2, 2006Publication date: January 1, 2009Inventors: Bengt Herslof, Per Tingvall, Anna Kornfeldt
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Publication number: 20080254168Abstract: The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.Type: ApplicationFiled: April 3, 2008Publication date: October 16, 2008Applicant: SOLAE, LLCInventors: Izumi Mueller, Marcus N. Hamilton
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Publication number: 20080131560Abstract: The invention provides methods for making and using thermotolerant phytases, e.g., a method of using a thermotolerant phytase in feed and food processing and feed or food products comprising a thermotolerant phytase.Type: ApplicationFiled: June 15, 2007Publication date: June 5, 2008Inventors: Michael B. Lanahan, Edward Koepf, Keith Kretz
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Publication number: 20080031814Abstract: The present invention relates to a non-allergenic food product including an amino acid fraction including at least one component selected from one or both of amino acids and peptides having a degree of polymerization of 7 or less, and a lipid fraction including at least one fatty acid selected from one or both of arachidonic acid and docosahexanoic acid, the composition having a content of proteins and other peptides having a molecular weight of 1000 daltons or more of less than 0.01 wt. %, based on the dry weight, preferably less than 0.001 wt. %, more preferably less than 0.0001 wt%.Type: ApplicationFiled: July 19, 2007Publication date: February 7, 2008Applicant: Nutricia N.V.Inventor: Robert Johan J. Hageman
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Patent number: 7226630Abstract: An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70° C. or higher and an edible low melting triglyceride blend.Type: GrantFiled: November 26, 2002Date of Patent: June 5, 2007Assignee: Kraft Foods Holdings, Inc.Inventors: Jimbay Loh, Maria Almendarez, Tim Hansen, Laura Herbst, Anilkumar Ganapati Gaonkar
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Patent number: 6838107Abstract: This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of the fat by a taste effective amount of maltitol.Type: GrantFiled: October 1, 1991Date of Patent: January 4, 2005Assignee: Towa Chemical Industry Co., Ltd.Inventors: Abraham I. Bakal, Shiochi Nanbu, Toshiaki Muraoka
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Patent number: 6831185Abstract: Oil and fat compositions containing at least 0.01% by mass of one or more polyglycerol fatty acid esters having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32 have an antifoaming effect and they are usable as general-purpose oil and fat compositions having controlled foaming properties in the course of the frying, good cooking properties and a long deep-frying life.Type: GrantFiled: February 21, 2003Date of Patent: December 14, 2004Assignee: The Nisshin Oillio, Ltd.Inventors: Junichi Ikuina, Shin Arimoto
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Patent number: 6773715Abstract: A method of solidifying liquid oils is disclosed. The method is effected by (a) mixing at least one liquid oil and at least one solid fat, thereby forming a mixture of the at least one liquid oil and the at least one solid fat; and (b) transforming the mixture into a homogeneous consistency. Further disclosed are compositions of matter having a semi-solid texture including at least one liquid oil and at least one solid fat and uses thereof in therapy and cosmetic applications.Type: GrantFiled: July 17, 2001Date of Patent: August 10, 2004Assignee: Yamega Ltd.Inventor: Daniel Yam
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Patent number: 6596337Abstract: The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous phase comprising: at least an emulsifier (E) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 0 (excluded) and less than 5%; and at least a water soluble or water dispersible interstitial filler (ARI) containing at least a partially hydrolysed vegetable protein (protein lysate) whereof the degree of hydrolysis ranges between 5 and 40%. The invention also concerns a method for preparing said emulsions, comprising the following steps: (i) a first step consists in preparing a dispersion in water or in an aqueous phase comprising at least a hydrophobic active substance (MA), at least an emulsifier (E), and at least a filler (ARI); (ii) the second step consists in drying said dispersion until a dry emulsion is formed.Type: GrantFiled: September 25, 2000Date of Patent: July 22, 2003Assignee: Rhodia ChimieInventors: Sophie Vaslin, Giles Guerin, Mikel Morvan
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Patent number: 6534663Abstract: Organic materials, comprising a mixture of at least two products (I) and (II), both containing isomers of conjugated long chain polyunsaturated fatty acid moieties L1 and L2 can be obtained by subjecting an organic material, selected from free fatty acids, mono-, di- or tri-glycerides, phospholipids, alkyl esters or wax-esters containing at least 5 weight % of these conjugated polyunsaturated fatty acids, to an enzymatic conversion using an enzyme that can discriminate between L1 and L2, so that the original weight ratio of L1/L2=XA in the starting material is increased to XB wherein XB≧than 1.1 XA.Type: GrantFiled: November 16, 2000Date of Patent: March 18, 2003Assignee: Loders Croklaan B.V.Inventors: Frederick William Cain, Stephen Raymond Moore, Gerald Patrick McNeill, Olga Cornelia Zwemmer
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Patent number: 6444247Abstract: The present disclosure teaches that the proteins encoded by the BRCA1 and BRCA2 genes are found in the milk fat globule membranes from humans and cows. Therefore, BRCA1 and BRCA2 proteins can be isolated from milk produced by lactating animals. The level of expression of BRCA1 or BRCA2 can be determined by sampling the levels of BRCA1 or BRCA2 proteins found in the MFGM of lactating animals. The present invention also includes a method of determining the likelihood that a woman will develop breast cancer by measuring the amount of the BRCA1 or BRCA2 expression during lactation. The detection of expression of BRCA1 or BRCA2 can be accomplished with an antibody raised specifically against BRCA1 or BRCA2 proteins, by isolating BRCA1 or BRCA2 from the milk fat globule membranes or by detecting activity of BRCA1 or BRCA2. The level of BRCA1 or BRCA2 is compared to a reference scale of propensity for breast cancer development correlated to normally active BRCA1 or BRCA2 levels.Type: GrantFiled: January 25, 1999Date of Patent: September 3, 2002Inventor: Ronald C. Gorewit
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Patent number: 6432468Abstract: The present invention provides domestic fowl eggs having a high content of arachidonic acid and optionally docosahexaenoic acid obtained by feeding egg-laying domestic fowls &ohgr;6 highly unsaturated fatty acids and optionally &ohgr;3 highly unsaturated fatty acids, their production process, a lipid that originates from them, and a food that contains said lipid.Type: GrantFiled: January 30, 1997Date of Patent: August 13, 2002Assignee: Suntory LimitedInventors: Kengo Akimoto, Kenichi Higashiyama, Takafumi Ishihara, Teruyuki Kanada, Yoshiharu Tanaka, Motoharu Arai
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Patent number: 6344225Abstract: A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction containing an effective amount of beef tallow stearin fraction and an effective amount of beef tallow volatiles such that upon heating is produced a flavor profile which is highly preferred in fried foods.Type: GrantFiled: October 30, 1998Date of Patent: February 5, 2002Assignee: Source Food Technology, IncInventors: Cecil T. Massie, David A. Schuh, Gena San Buenaventura, Dorothy J. Muffet
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Publication number: 20010036502Abstract: Disclosed herein is an oil composition containing a diglyceride, in which at least 55% by weight of the constitutive acyl groups are unsaturated acyl groups, and 15 to 100% by weight thereof are &ohgr;3 type unsaturated acyl groups having at least 20 carbon atoms, in an amount of not less than 10% by weight, but less than 40% by weight, and a triglyceride, in which at least 70% by weight of the constitutive acyl groups are unsaturated acyl groups, and 5 to 80% by weight thereof are a linoleyl group, in an amount of 40.1 to 89.8% by weight. The composition effectively develops the physiological functions derived from &ohgr;3 type unsaturated fatty acids, such as antiarteriosclerotic effect, and is excellent in oxidation stability, flavor and the like. Foods and medicines containing such an oil composition are provided.Type: ApplicationFiled: March 16, 2001Publication date: November 1, 2001Applicant: KAO CORPORATIONInventors: Shin Koike, Naoki Hosoya, Takeshi Yasumasu
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Patent number: 6294207Abstract: A calcium amino acid malic acid chelate complex for fortification of oleagnious foods which is stable, bioavailable, and palatable is disclosed. Further, oleaginous foods fortified with the calcium amino acid malic acid chelate complexes of the present invention are also disclosed. The calcium amino acid malic acid chelate complex is prepared by reacting a calcium source, an amino acid ligand, and malic acid in an aqueous environment.Type: GrantFiled: November 1, 1999Date of Patent: September 25, 2001Assignee: Albion International, Inc.Inventors: Earl C. Christiansen, Stephen D. Ashmead, Clayton Ericson
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Patent number: 6261608Abstract: Disclosed is a method for manufacturing refined fish oil by introducing a novel process into a phospholipid-deprived fish oil which is obtained by mixing fish oil with water and a monosodium glutamate (MSG) by-product with stirring, fermenting the mixture in the presence of urea, processing the mixture with steam, and centrifuging the mixture to separate water and phospholipids from the fish oil. The method further includes the steps of measuring acid value of the separated fish oil to neutralize the fish oil with NaOH, washing the deaciding fish oil with warm water, and drying the washed fish oil in vacuum; mixing the dehydrated fish oil with powders of earthworm excrement to absorb the fish oil into the powders, subjecting the mixture to reaction at least 30° C. or higher for 0.Type: GrantFiled: December 27, 1999Date of Patent: July 17, 2001Inventors: Sang Hak Lee, Joo Yeon Lee
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Patent number: 6099890Abstract: The invention relates to a lard-like product comprising more than 95 wt % of fats, said fats containing 1-75 wt % of lard and 25-99 wt % of other fats, whereby the SAFA content of the fat blend is equal to or less than 35 wt % and the N20 of the fat blend is from 10 or more.Type: GrantFiled: January 22, 1998Date of Patent: August 8, 2000Assignee: Thomas J. Lipton Co., division of Conopco, Inc.Inventors: Rajni Bhatia, Marcelle van der Kommer
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Patent number: RE37020Abstract: The present invention provides a method for providing nutrition to elderly patients. Pursuant to the present invention, the enteral composition includes a protein source, a lipid source, and a carbohydrate source. Preferably, the protein source includes at least 18% of the total calories. In an embodiment, the carbohydrate source includes a source of dietary fiber including a balance of soluble to insoluble fiber ratio of approximately 1:3. Still further, the composition of the present invention also includes increased levels of certain vitamins and minerals.Type: GrantFiled: July 9, 1998Date of Patent: January 16, 2001Assignee: Nestec, Ltd.Inventors: Paul M. Lin, Shen-Youn Chang, Chris Kruzel