Abstract: The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.

Abstract: The invention relates to edible microextruded products with compressive and tensile Young's moduli resembling the mechanical properties of meat, said edible products comprising several layers of microextruded elements made of a viscoelastic composition, said viscoelastic composition comprising in an appropriate edible solvent, high amounts of protein and an edible pseudoplastic polymer. The invention discloses also particular processes for obtaining such edible microextruded products, in particular a 3D printing method. Particular uses of edible products are also listed, including the use as meat-replacers. The invention discloses also new edible viscoelastic compositions comprising proteins and pseudoplastic polymers.

Abstract: Meat substitute recipes with animal cells and exogenous heme-containing protein on plant-based meat dough matrices are disclosed. Methods of producing are also disclosed.

Abstract: Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.

Abstract: The present invention provides methods for extraction of amino acid-rich fractions from keratin-containing biological materials, and to amino acid-rich protein fractions generated by the methods described herein. The methods involve forming a reaction mixture with keratin containing material at a pH of 1.1 to 6.9. The reaction mixture is exposed to an energy source, such as microwaves, sufficient to degrade the keratin. The amino acid mixture which is subsequently extracted is substantially insoluble.

Abstract: A non-micellar mineral-protein complex including an exogenously added mineral and a protein, where the mineral-protein complex is soluble in a solution at a physiological pH between 6.6 to 6.9 and the complex includes exogenous phosphorus.

Abstract: Claimed is the preparation of an infant formula base product, comprising: (a) microfiltration (ME) of animal skim milk over a membrane having a porosity of 0.10-0.35 micrometer and operating with a volume concentration factor of 1.5-8, resulting in a retentate (MFR) and a permeate (MFP); (b) ultrafiltration (UF) of the MEP originating from step (a) over a membrane having a molecular weight cut-off of at most 25 kDa and operating with a volume concentration factor of 1.5-8, resulting in a retentate (UFR) and a permeate fUEP); (c) combining the MFR from step (a) and the UFR from step (b), to obtain a defined casein/whey ratio. Alternatively, the product of step (a) is used as a protein source. Claimed is also a composition comprising 40-50 g casein, 30-40 g lactose and 5-16 g ash per 100 g dry weight.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.

Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.

Abstract: A protein rehydration/recovery beverage composition is provided, including an aqueous component such as water, hydrolyzed protein, and sodium acid sulfate and at least one other edible acid. The hydrolyzed protein may be hydrolyzed whey and optionally hydrolyzed collagen. In addition, the beverage composition may include at least one carbohydrate, such as sucrose, and one or more non-nutritive sweeteners. A protein rehydration/recovery beverage composition is provided, including an aqueous component, hydrolyzed proteins and an acid blend. The acid blend contains a first acid component including at least one of phosphoric acid and citric acid, and a second acid component including at least one of tartaric acid, fumaric acid, malic acid, gluconic acid, ascorbic acid, and lactic acid. Also, a method for making a protein recovery beverage composition that has a pH of less than about 4.2. The rehydration/recovery beverage is stable and clean tasting, and has a low viscosity.

Abstract: Animal feeds and feed components are provided which comprise tunicate material. The tunicate material may be whole tunicate, e.g. washed and/or dried, or a tunicate extract. Preferred tunicate extracts include protein- and/or lipid-enhanced extracts. Also provided are uses of tunicates and tunicate extracts as, or in, animal feeds and methods for feeding animals, e.g. fish, comprising administering feeds containing tunicate material.

Abstract: An animal feed mixture containing DL-methionyl-DL-methionine and salts thereof for animals kept in aquacultures is provided. Methods for preparing DL-methionyl-DL-methionine of formula (I) and methods to fractionate the diasteriomeric forms obtained are also provided.

Abstract: Methods and compositions are provided for producing a high glycerol/high collagen or gelatin edible composition suitable for use as a pet treat. Chewy edible compositions produced by such methods are also provided.

Abstract: A flavor stabilized hydrated plant protein may be produced by infusing dehydrated plant protein particles with a water solution of flavor(s) and heat denaturable soluble protein(s). A binding and thickening water solution may be added to the flavor stabilized hydrated plant protein to create a formable mass. Fat and/or a fat-oil mixture may be added to the formable mass in the form of molten liquid lipid material to enhance cohesiveness and reduce the saturated-fat content of the formable mass. The formable mass and/or one or more portions thereof may then be cooled and formed into one or more plant-based food products. Prior to forming, the formable mass may be ground so as to enable production of plant-based food products that typically have a smoother texture, such as, e.g., bologna, sausages, meatballs, etc.

Abstract: The present invention relates to a method for producing low-ash poultry plasma protein powder by utilizing poultry blood. Specifically, the method of the present invention comprises the steps of: mixing the poultry blood with an anticoagulant to obtain anticoagulated whole blood; centrifugally separating the anticoagulated whole blood to obtain plasma liquid; de-calcifying the plasma liquid via a precipitation reaction, ultra-filtrating the plasma liquid via a ultra-filtration membrane, emulsifying, and nano-filtrating to obtain the concentrated plasma liquid; and drying the concentrated plasma liquid to obtain the poultry plasma protein powder. The method of the present invention effectively overcomes the defect of difficult poultry blood deep processing, achieves the recycling of poultry blood resource, avoids wasting resources, and reduces environmental pollution; and the produced plasma protein powder has the advantages of high protein content, good palatability, balanced amino acid and the like.

Abstract: To provide a pet food that is configured to stabilize quality by rigorous regulation of mineral components, and at the same time, that exhibits superior palatability in relation to a pet food for a cat of advanced age that requires rigorous regulation of mineral components. A granular pet food having a bulk density of at least 38.5 g/100 ml and no more than 50.0 g/100 ml, and a fluctuation range defined as the maximum to the minimum value of the total mineral content amount across 10 product lots being no more than 1.0%.

Abstract: Crushed pills containing medicines and/or supplements for animals are mixed with an edible paste formulated from all naturally occurring ingredients including specific starches that when mixed together bind the composition to the crushed pills. The mixture is designed to stick to animal fur as well as been very palatable to animal. The medicine is delivered to the animal by offering the paste from a spoon or finger or by smearing the paste on the animal, where it readily adheres to the fur and may be licked off. To encourage finicky animals such as cats to accept the composition from a spoon or finger, and to make it a pleasurable experience for them, the composition includes a desirable food such as real salmon or real meat.

Abstract: Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes.

Abstract: It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic.

Abstract: Compositions and methods are provided for improving canine exercise performance. The compositions are pre-exercise supplements that generally comprise (a) about 35% to about 60% protein or amino acids, comprising one or more structural proteins, one or more bioavailable proteins and one or more branched chain amino acids; (b) about 20% to about 38% fat, comprising at least one source of medium chain triglycerides; and (c) about 5% to about 25% carbohydrate. The methods involve administering the supplement to the animal within about 30-60 minutes before the beginning of the exercise session. The supplements can be administered in conjunction with one or more other exercise performance-enhancing or recovery agents.

Abstract: The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage.

Abstract: The present disclosure provides highly digestible pet food compositions that, when ingested by an animal, result in reduced stool volume, weight, and odor, and methods of use employing those compositions.

Abstract: Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics.

Abstract: Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties.

Abstract: A method is provided for obtaining ?-casein from skim milk. Purification of ?-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of ?-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble ?-casein. An integrated scheme that allows a dairy plant to continuously separate and purify ?-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness.

Abstract: Methods for the production of enriched plant polyphenols-dairy (e.g., milk) or polyphenols-ground edible material products that can be used in the preparation of functional foods, dietary supplements, medical foods, cosmetic products or pharmaceutical agents. The method of obtaining a polyphenol-dairy protein product comprising the steps of (a) combining a plant-derived polyphenol and a dairy product such as a dairy product comprising a protein, to form the polyphenol-dairy protein (e g, milk protein) product and a liquor; and (b) separating the polyphenol-dairy protein product from the liquor. In various embodiments, the plant-derived polyphenols and dairy product are a mixture of solid products, such as would be found in a dry composition. These methods also provide for the immobilization of these component(s) on the healthy, nutritious, and low-sugar food matrix provided by the ground edible material.

Abstract: The present invention discloses a dried composition comprising ?-casein micelles, assemblies and complexes thereof. The dried composition is stable in the dried state as well as upon re-suspension The dried composition retains the biological activity, drug load capacity, particle size and particle size distribution of the ?-casein micelles, assemblies and complexes comprising the active pharmaceutical ingredient, within the dried state and upon resuspension in a buffer or an aqueous pharmaceutical carrier.

Abstract: Methods and systems for separating muscle tissue from connective tissue are provided, in which animal tissue containing both muscle tissue and connective tissue is subjected to stress, and muscle proteins are separated from the connective tissue. Slurries of separated myofibrillar protein are also provided.

Abstract: The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.

Abstract: Nanoparticulate assemblies of isolated beta-casein, are useful for encapsulation of bioactive therapeutic substances, particularly therapeutic agents with poor bioavailability. These nano-sized beta-casein assemblies are preferably formed at pH values which are at least one or more pH units below or above the pI of the protein. Pharmaceutical compositions comprising the beta-casein micelles may be used to administer the agents to the GI tract for treatment of local or systemic conditions. These carriers are stable over a wide temperature range (optionally at least from about 1° C. to at least about 45° C.).

Abstract: The invention relates to a composition for the enrichment of food and/or beverage and to a method of preparing such composition. The composition comprises additive loaded beta-casein micelles which are of a diameter of about 100 nm or less. These nano-sized beta-casein assemblies are formed at pH values which are preferably one or more pH units above or below the pI of the protein (pI=5.3). More preferably the beta-casein nano-assemblies are formed at a pH range between about 6.0 and about 8, or between about 2.0 and about 4.2. The invention provides vehicles for delivery of additives via transparent beverages and other foods and drinks and/or acidic foods and drinks and/or non fat foods and drinks.

Abstract: The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.

Abstract: Nutritional compositions having high amounts of protein and low ratios of omega-6:omega-3 fatty acids, and methods of making and using the nutritional compositions are provided. The nutritional compositions include an increased amount of protein, and a low ratio of omega-6:omega-3 fatty acids to provide a patient with adequate amounts of protein for the preservation of lean body mass, while reducing inflammation associated with administration of pro-inflammatory drug formulations such as propofol. The nutritional compositions also help to avoid potential complications associated with overfeeding of an enterally-fed patient being treated, or having been treated, with high fat medications such as propofol. Methods of making and using such nutritional compositions are also provided.

Abstract: A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a ?-casein concentration of at least about 11% of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.

Abstract: The present invention relates to whey protein micelles for use in the treatment and/or prevention of overweight and/or obesity in a subject. The invention relates also to a non-therapeutic use of whey protein micelles to increase satiety and/or postprandial energy expenditure in a subject. A further aspect of the invention is a food composition to be administered to an overweight or obese subject, or to a subject at risk of becoming overweight or obese.

Abstract: The present invention relates to whey protein micelles for use in the treatment and/or prevention of a disorder linked to an increase in plasma postprandial insulin and/or plasma postprandial glucagon concentration in a subject. The invention relates also to a non-therapeutic use of whey protein micelles to decrease plasma postprandial insulin and/or glucagon concentration in healthy subjects.

Abstract: The present invention relates to a product composition comprising free natural amino acids and short natural peptides of an aquatic animal origin.

Abstract: Disclosed are powdered nutritional formulations comprising at least one plant protein, such as pea protein, wherein at least a portion of the plant protein has been spray-dried and dry-blended into the nutritional formulation. The liquids derived from reconstituting the powdered nutritional formulations exhibit little or no undesirable mouthfeel and have improved viscosity charcteristics.

Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.

Abstract: Herein disclosed is a process for solubilizing protein from a biological source selected from the group consisting of animal tissue and keratinous material and combinations thereof, the process comprising: forming an alkaline slurry comprising the biological source and a first alkali comprising hydrated lime or quicklime; heating the alkaline slurry to a first temperature of at least 50° C. for a first treatment time to solubilize protein while minimizing degradation of amino acids and obtain a first treated slurry; separating from the first treated slurry a first liquid product and a solid product, wherein the first liquid product comprises the solubilized protein and calcium; and removing at least a portion of the calcium from the liquid product by adjusting pH to higher than 8 to precipitate calcium and produce a low-calcium liquid product.

Abstract: Apparatus, systems and methods are disclosed for manufacturing slices of sausages that appear to have been cut from a conventional round sausage log at an angle.

Abstract: Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.

Abstract: Apparatus, systems and methods are disclosed for manufacturing slices of sausages that appear to have been cut from a conventional round sausage log at an angle.

Abstract: In a method for producing a whey protein hydrolysate, a whey substrate, selected from the group consisting of whey, commercially available whey powder, whey protein isolate, whey protein preparations, and ?-Lactalbumin obtained from whey, is enzymatically hydrolyzing at least with alcalase and trypsin as enzymes at a ratio of g enzymes/g whey substrate between 1:10 and 1:10,000 and at a temperature of between 30° C. and 70° C. within an incubation period of between 18 hours and 30 hours, until a hydrolysis degree of more than 50% of the protein of the whey substrate have a molecular weight of less than 4 kDa. The enzymes are inactivated by heating the enzymes to a temperature of 80° C. to 100° C. after the desired hydrolysis degree has been reached.

Abstract: Fluorine being present in the exoskeleton of crustaceans, and especially krill represents a problem for using krill as a source for food, feed, food additives and/or feed additives. There has been developed a process for removing such fluorine from krill material by subjecting the krill to disintegration and to an enzymatic hydrolysis process prior to or simultaneously with a removal of the exoskeleton particles producing a fluorine-reduced product. Inherent in the disclosed process is the ability to process krill material with a high polar lipid content for producing superior quality, low fluorine, products suitable for the food and feed as well as the pharmaceutical, nutraceutical and cosmetic industry.