Animal Derived Triglyceride Material As Sole Triglyceride, E.g., Lard, Etc. Patents (Class 426/608)
  • Publication number: 20150030751
    Abstract: 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: Application
    Filed: December 21, 2012
    Publication date: January 29, 2015
    Inventors: Inge Bruheim, Mikko Griinari, Jon Reidar Ervik, Stig Rune Remoy, Even Remoy, John Cameron
  • Publication number: 20150010689
    Abstract: 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: Application
    Filed: September 26, 2014
    Publication date: January 8, 2015
    Applicant: AJINOMOTO CO., INC
    Inventors: Hideki YAMAMOTO, Yukiko TAKAKURA, Makoto YAMADA
  • Publication number: 20140356447
    Abstract: 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: Application
    Filed: June 20, 2014
    Publication date: December 4, 2014
    Inventors: Dimitri SCLABOS KATEVAS, Raúl R. TORO GUERRA, Mario M. CHIONG LAY
  • Publication number: 20140328976
    Abstract: 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: Application
    Filed: November 30, 2012
    Publication date: November 6, 2014
    Inventors: Tuong Huynh-Ba, Stephanie Devaud Goumoens, Walter Matthey- Doret, Francoise Saucy, Florian Viton, Catherine Barbier
  • Patent number: 8846604
    Abstract: 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: Grant
    Filed: August 31, 2012
    Date of Patent: September 30, 2014
    Assignee: Artic Nutrition AS
    Inventors: Hogne Hallaraker, Jan Remmereit, Alvin Berger
  • Publication number: 20140227395
    Abstract: 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: Application
    Filed: April 17, 2014
    Publication date: August 14, 2014
    Applicant: Trident Seafoods Corporation
    Inventor: Christopher J. Langford
  • Patent number: 8771772
    Abstract: 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: Grant
    Filed: August 1, 2013
    Date of Patent: July 8, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Srinivasan Damodaran
  • Patent number: 8734878
    Abstract: 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: Grant
    Filed: January 11, 2013
    Date of Patent: May 27, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Srinivasan Damodaran
  • Publication number: 20140120213
    Abstract: 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: Application
    Filed: January 25, 2013
    Publication date: May 1, 2014
    Inventor: Van MILLER
  • Patent number: 8598377
    Abstract: 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: Grant
    Filed: October 21, 2009
    Date of Patent: December 3, 2013
    Assignees: Fraunhofer-Gesellschaft zur Foerderung der angewandten Forschung e.V., Balchem Corporation
    Inventors: Eckhard Weidner, Axel Kraft, Anna Grevé, Reinhard Broucek
  • Publication number: 20130251769
    Abstract: 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: Application
    Filed: July 17, 2012
    Publication date: September 26, 2013
    Applicant: MASSACHUSETTS INSTITUTE OF TECHNOLOGY
    Inventors: Jonathan David Smith, Rajeev Dhiman, Adam T. Paxson, Christopher J. Love, Brian R. Solomon, Kripa K. Varanasi
  • Publication number: 20130171322
    Abstract: 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: Application
    Filed: December 7, 2010
    Publication date: July 4, 2013
    Applicant: MARS INCORPORATED
    Inventor: Johannes P. Schlebusch
  • Patent number: 8431174
    Abstract: 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: Grant
    Filed: October 8, 2008
    Date of Patent: April 30, 2013
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Srinivasan Damodaran
  • Publication number: 20130059768
    Abstract: 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: Application
    Filed: August 31, 2012
    Publication date: March 7, 2013
    Applicant: ARCTIC NUTRITION AS
    Inventors: Hogne HALLARAKER, Jan REMMEREIT, Alvin BERGER
  • Publication number: 20130052175
    Abstract: 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: Application
    Filed: January 17, 2011
    Publication date: February 28, 2013
    Applicants: MAABAROT PRODUCTS LTD., ANLIT LTD., BIOPET LTD.
    Inventor: Gil Ben Yosef
  • Publication number: 20130017299
    Abstract: 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: Application
    Filed: July 11, 2012
    Publication date: January 17, 2013
    Applicant: E I DU PONT DE NEMOURS AND COMPANY
    Inventors: MICHAEL JONATHAN DOBY, ERIC P. HOLOWKA, DANIEL ALBERT GREEN
  • Patent number: 8163315
    Abstract: 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: Grant
    Filed: April 13, 2011
    Date of Patent: April 24, 2012
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Patent number: 8143310
    Abstract: 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: Grant
    Filed: June 27, 2011
    Date of Patent: March 27, 2012
    Assignee: Ocean Nutrition Canada Limited
    Inventor: Weijie Wang
  • Patent number: 8048468
    Abstract: 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: Grant
    Filed: September 5, 2007
    Date of Patent: November 1, 2011
    Assignee: Ilshin Wells Co., Ltd.
    Inventors: Dong-Hun Yoon, Kwang-Hoon Yoon, Gi-Wang Han, Moon-Won Lee, Young-Ho Lee, Sang-Hyuk Park
  • Publication number: 20110257268
    Abstract: 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: Application
    Filed: June 27, 2011
    Publication date: October 20, 2011
    Applicant: OCEAN NUTRITION CANADA LIMITED
    Inventor: Weijie Wang
  • Patent number: 7972638
    Abstract: 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: Grant
    Filed: October 14, 2008
    Date of Patent: July 5, 2011
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Publication number: 20110130458
    Abstract: 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: Application
    Filed: May 15, 2009
    Publication date: June 2, 2011
    Applicant: PRONOVA BIOPHARMA NORGE AS
    Inventors: Harald Breivik, Olav Thorstad
  • Publication number: 20100297293
    Abstract: 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: Application
    Filed: October 24, 2008
    Publication date: November 25, 2010
    Applicant: S.A. CORMAN
    Inventor: Daniel Dalemans
  • Patent number: 7781001
    Abstract: 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: Grant
    Filed: April 8, 2003
    Date of Patent: August 24, 2010
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Publication number: 20100129518
    Abstract: 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: Application
    Filed: October 31, 2007
    Publication date: May 27, 2010
    Applicant: DUE MILJO AS
    Inventors: Jean-Pascal Berge, Charles Delannoy, Didier Dhaler, Henrik Raeder, Bente Gilbu Tilset, Eddy Torp
  • Patent number: 7718204
    Abstract: 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: Grant
    Filed: December 28, 2000
    Date of Patent: May 18, 2010
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Publication number: 20090208617
    Abstract: 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: Application
    Filed: January 7, 2005
    Publication date: August 20, 2009
    Inventor: Johann Wilhelm van Goor
  • Publication number: 20090061067
    Abstract: 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: Application
    Filed: August 29, 2008
    Publication date: March 5, 2009
    Applicant: Aker BioMarine ASA
    Inventors: Snorre Tilseth, Oistein Hostmark
  • Publication number: 20090053368
    Abstract: The invention provides for corn protein concentrates (CPC). The CPC described herein can be used in food products for consumption by humans.
    Type: Application
    Filed: August 2, 2006
    Publication date: February 26, 2009
    Inventors: Eugene J. Fox, Donald L. Shandera Jr., Eric Bell
  • Publication number: 20090047378
    Abstract: 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: Application
    Filed: February 28, 2007
    Publication date: February 19, 2009
    Applicant: ADJUVANTS PLUS INC.
    Inventor: James F. Stewart
  • Publication number: 20090028989
    Abstract: 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: Application
    Filed: April 4, 2006
    Publication date: January 29, 2009
    Applicant: PROBIO GROUP AS
    Inventors: Michael Schneider, Erik Lovaas
  • Publication number: 20090011075
    Abstract: 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: Application
    Filed: April 27, 2006
    Publication date: January 8, 2009
    Inventors: Avidor Shulman, Rassan Zuabi, Gai Ben Dror, Yoni Twito, Dori Pelled, Yael Herzog
  • Publication number: 20090004347
    Abstract: 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: Application
    Filed: March 2, 2006
    Publication date: January 1, 2009
    Inventors: Bengt Herslof, Per Tingvall, Anna Kornfeldt
  • Publication number: 20080254168
    Abstract: The invention provides dried food compositions. In particular, the dried food compositions generally contain a structured protein along with other macronutrients and micronutrients.
    Type: Application
    Filed: April 3, 2008
    Publication date: October 16, 2008
    Applicant: SOLAE, LLC
    Inventors: Izumi Mueller, Marcus N. Hamilton
  • Publication number: 20080131560
    Abstract: 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: Application
    Filed: June 15, 2007
    Publication date: June 5, 2008
    Inventors: Michael B. Lanahan, Edward Koepf, Keith Kretz
  • Publication number: 20080031814
    Abstract: 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: Application
    Filed: July 19, 2007
    Publication date: February 7, 2008
    Applicant: Nutricia N.V.
    Inventor: Robert Johan J. Hageman
  • Patent number: 7226630
    Abstract: 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: Grant
    Filed: November 26, 2002
    Date of Patent: June 5, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Jimbay Loh, Maria Almendarez, Tim Hansen, Laura Herbst, Anilkumar Ganapati Gaonkar
  • Patent number: 6838107
    Abstract: 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: Grant
    Filed: October 1, 1991
    Date of Patent: January 4, 2005
    Assignee: Towa Chemical Industry Co., Ltd.
    Inventors: Abraham I. Bakal, Shiochi Nanbu, Toshiaki Muraoka
  • Patent number: 6831185
    Abstract: 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: Grant
    Filed: February 21, 2003
    Date of Patent: December 14, 2004
    Assignee: The Nisshin Oillio, Ltd.
    Inventors: Junichi Ikuina, Shin Arimoto
  • Patent number: 6773715
    Abstract: 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: Grant
    Filed: July 17, 2001
    Date of Patent: August 10, 2004
    Assignee: Yamega Ltd.
    Inventor: Daniel Yam
  • Patent number: 6596337
    Abstract: 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: Grant
    Filed: September 25, 2000
    Date of Patent: July 22, 2003
    Assignee: Rhodia Chimie
    Inventors: Sophie Vaslin, Giles Guerin, Mikel Morvan
  • Patent number: 6534663
    Abstract: 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: Grant
    Filed: November 16, 2000
    Date of Patent: March 18, 2003
    Assignee: Loders Croklaan B.V.
    Inventors: Frederick William Cain, Stephen Raymond Moore, Gerald Patrick McNeill, Olga Cornelia Zwemmer
  • Patent number: 6444247
    Abstract: 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: Grant
    Filed: January 25, 1999
    Date of Patent: September 3, 2002
    Inventor: Ronald C. Gorewit
  • Patent number: 6432468
    Abstract: 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: Grant
    Filed: January 30, 1997
    Date of Patent: August 13, 2002
    Assignee: Suntory Limited
    Inventors: Kengo Akimoto, Kenichi Higashiyama, Takafumi Ishihara, Teruyuki Kanada, Yoshiharu Tanaka, Motoharu Arai
  • Patent number: 6344225
    Abstract: 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: Grant
    Filed: October 30, 1998
    Date of Patent: February 5, 2002
    Assignee: Source Food Technology, Inc
    Inventors: Cecil T. Massie, David A. Schuh, Gena San Buenaventura, Dorothy J. Muffet
  • Publication number: 20010036502
    Abstract: 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: Application
    Filed: March 16, 2001
    Publication date: November 1, 2001
    Applicant: KAO CORPORATION
    Inventors: Shin Koike, Naoki Hosoya, Takeshi Yasumasu
  • Patent number: 6294207
    Abstract: 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: Grant
    Filed: November 1, 1999
    Date of Patent: September 25, 2001
    Assignee: Albion International, Inc.
    Inventors: Earl C. Christiansen, Stephen D. Ashmead, Clayton Ericson
  • Patent number: 6261608
    Abstract: 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: Grant
    Filed: December 27, 1999
    Date of Patent: July 17, 2001
    Inventors: Sang Hak Lee, Joo Yeon Lee
  • Patent number: 6099890
    Abstract: 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: Grant
    Filed: January 22, 1998
    Date of Patent: August 8, 2000
    Assignee: Thomas J. Lipton Co., division of Conopco, Inc.
    Inventors: Rajni Bhatia, Marcelle van der Kommer
  • Patent number: RE37020
    Abstract: 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: Grant
    Filed: July 9, 1998
    Date of Patent: January 16, 2001
    Assignee: Nestec, Ltd.
    Inventors: Paul M. Lin, Shen-Youn Chang, Chris Kruzel