From Animal Patents (Class 426/657)
  • Patent number: 10285423
    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.
    Type: Grant
    Filed: May 31, 2018
    Date of Patent: May 14, 2019
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Patent number: 10021902
    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.
    Type: Grant
    Filed: September 15, 2017
    Date of Patent: July 17, 2018
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Patent number: 9907329
    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.
    Type: Grant
    Filed: November 7, 2016
    Date of Patent: March 6, 2018
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
  • Patent number: 9820503
    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.
    Type: Grant
    Filed: September 27, 2016
    Date of Patent: November 21, 2017
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
  • Patent number: 9795160
    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.
    Type: Grant
    Filed: September 23, 2016
    Date of Patent: October 24, 2017
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
  • Patent number: 9700067
    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.
    Type: Grant
    Filed: July 10, 2015
    Date of Patent: July 11, 2017
    Assignee: Impossible Foods Inc.
    Inventors: Rachel Fraser, Patrick O'Reilly Brown, Jessica Karr, Celeste Holz-Schietinger, Elysia Cohn
  • Patent number: 9456620
    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.
    Type: Grant
    Filed: February 26, 2014
    Date of Patent: October 4, 2016
    Assignee: Intercontinental Great Brands LLC
    Inventors: Jimbay P. Loh, Yeong-Ching Albert Hong
  • Patent number: 8993032
    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.
    Type: Grant
    Filed: December 15, 2010
    Date of Patent: March 31, 2015
    Assignee: Stokely-Van Camp, Inc.
    Inventors: Liangji Xu, Vincent Rinaldi, Zeinab Ali, Kelly Van Dyke, Andrew Damin
  • Publication number: 20150079223
    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.
    Type: Application
    Filed: December 17, 2012
    Publication date: March 19, 2015
    Applicant: BERGEN TEKNOLOGIOVERFORING AS
    Inventors: Christofer Troedsson, Eric Thompson, Jean-Marie Bouquet, Thorolf Magnesen, Christoffer Schander, Jiebing Li
  • Patent number: 8968817
    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.
    Type: Grant
    Filed: October 16, 2009
    Date of Patent: March 3, 2015
    Assignee: Evonik Degussa GmbH
    Inventors: Christoph Kobler, Thomas Haeussner, Christoph Weckbecker
  • Publication number: 20150056356
    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.
    Type: Application
    Filed: August 25, 2014
    Publication date: February 26, 2015
    Inventors: John Kenyon Russell-Maynard, Steven Gordon Swann
  • Publication number: 20150056346
    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.
    Type: Application
    Filed: November 5, 2014
    Publication date: February 26, 2015
    Inventor: Geoffrey Margolis
  • Publication number: 20150056363
    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.
    Type: Application
    Filed: March 8, 2013
    Publication date: February 26, 2015
    Inventors: Guoxiang Cheng, Guoyong Jiang, Wei Yu, Yong Pan, Jun Zhang, Daming Zhu, Minggang Liu, Kaibao Xiong
  • Publication number: 20150044355
    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%.
    Type: Application
    Filed: February 28, 2013
    Publication date: February 12, 2015
    Inventors: Junya Sakoda, Takahiro Usui
  • Publication number: 20150017315
    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.
    Type: Application
    Filed: January 15, 2014
    Publication date: January 15, 2015
    Applicant: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill
  • Publication number: 20150018434
    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.
    Type: Application
    Filed: February 26, 2013
    Publication date: January 15, 2015
    Inventor: Barbara Cappelli
  • Patent number: 8932661
    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.
    Type: Grant
    Filed: March 23, 2009
    Date of Patent: January 13, 2015
    Assignee: Nippon Suisan Kaisha, Ltd.
    Inventors: Masashi Shimono, Kiminori Sugiyama
  • Publication number: 20150004285
    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.
    Type: Application
    Filed: January 3, 2013
    Publication date: January 1, 2015
    Inventors: Marie-Louise Mateus, Tesfalidet Haile, Pierre Fourre
  • Publication number: 20150004279
    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.
    Type: Application
    Filed: June 20, 2014
    Publication date: January 1, 2015
    Inventors: Brian M. Zanghi, Arleigh J. Reynolds, Rondo P. Middleton
  • Publication number: 20140370148
    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.
    Type: Application
    Filed: December 19, 2011
    Publication date: December 18, 2014
    Applicant: HILL'S PET NUTRITION, INC.
    Inventors: David Kappelman, Susy Tejayadi, Valerie Proctor
  • Publication number: 20140349003
    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.
    Type: Application
    Filed: January 27, 2014
    Publication date: November 27, 2014
    Inventors: Eric D. Bastian, Loren S. Ward, Brent L. Petersen
  • Publication number: 20140342040
    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.
    Type: Application
    Filed: August 4, 2014
    Publication date: November 20, 2014
    Inventors: Kevin Burke Miller, Candis Diane Kvamme, Trent Stellingwerff, Lionel Jean Rene Bovetto
  • Patent number: 8889208
    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.
    Type: Grant
    Filed: November 9, 2005
    Date of Patent: November 18, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: James Anthony O'Mahony, Karen E. Smith, John Anthony Lucey
  • Publication number: 20140328997
    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.
    Type: Application
    Filed: September 7, 2012
    Publication date: November 6, 2014
    Applicant: RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY
    Inventors: Ilya Raskin, Rocky Graziose
  • Patent number: 8871276
    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.
    Type: Grant
    Filed: August 18, 2011
    Date of Patent: October 28, 2014
    Assignee: Technion Research and Development Foundation Ltd.
    Inventors: Yechezkel Barenholz, Dganit Danino
  • Patent number: 8871291
    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.
    Type: Grant
    Filed: June 2, 2011
    Date of Patent: October 28, 2014
    Assignee: M.P.F., Inc.
    Inventors: Christopher Riley, Stanley H. Hultin
  • Patent number: 8865222
    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.
    Type: Grant
    Filed: February 11, 2009
    Date of Patent: October 21, 2014
    Assignee: Technion Research and Development Foundation Ltd.
    Inventors: Dganit Danino, Yoav D. Livney, Ory Ramon, Irina Portnoy, Uri Cogan
  • Patent number: 8865239
    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.
    Type: Grant
    Filed: December 18, 2008
    Date of Patent: October 21, 2014
    Assignee: Sergeant's Pet Care Products, Inc.
    Inventor: Mark A. Levin
  • Patent number: 8865223
    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.).
    Type: Grant
    Filed: February 11, 2009
    Date of Patent: October 21, 2014
    Assignee: Technion Research and Development Foundation Ltd.
    Inventors: Yechezkel Barenholz, Dganit Danino
  • Publication number: 20140308390
    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.
    Type: Application
    Filed: January 26, 2012
    Publication date: October 16, 2014
    Inventors: Norman Alan Greenberg, Doug Bolster, Zamzam Kabiry (Fariba) Roughead
  • Publication number: 20140308396
    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.
    Type: Application
    Filed: June 25, 2014
    Publication date: October 16, 2014
    Inventors: Yandong Liu, Yolanda Guo
  • Publication number: 20140302219
    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.
    Type: Application
    Filed: November 9, 2012
    Publication date: October 9, 2014
    Inventors: Reetta Tikanmäki, Matti Erkki Harju, Olli Tossavainen
  • Publication number: 20140271984
    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.
    Type: Application
    Filed: October 19, 2012
    Publication date: September 18, 2014
    Inventors: Etienne Pouteau, Kevin John Acheson, Lionel Jean Rene Bovetto, Denis Breuille
  • Publication number: 20140255544
    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.
    Type: Application
    Filed: October 19, 2012
    Publication date: September 11, 2014
    Inventors: Etienne Pouteau, Lionel Jean Rene Bovetto, Catherine Mace
  • Publication number: 20140255592
    Abstract: The present invention relates to a product composition comprising free natural amino acids and short natural peptides of an aquatic animal origin.
    Type: Application
    Filed: March 25, 2014
    Publication date: September 11, 2014
    Applicant: ZYMTECH PRODUCTION AS
    Inventors: Gennady A. Ermolin, Karin Glasmästar, Knut O. Nesse, Chunjun Rong
  • Publication number: 20140242254
    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.
    Type: Application
    Filed: September 20, 2012
    Publication date: August 28, 2014
    Applicant: ABBOTT LABORATORIES
    Inventors: Cynthia S. Neal, Jeffrey K. Seeds
  • Publication number: 20140242228
    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.
    Type: Application
    Filed: October 14, 2011
    Publication date: August 28, 2014
    Applicant: HILL'S PET NUTRITION, INC.
    Inventors: Douglas Nadeau, David Kappelman, Luis J. Montelongo
  • Publication number: 20140242253
    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.
    Type: Application
    Filed: March 19, 2014
    Publication date: August 28, 2014
    Applicant: THE TEXAS A&M UNIVERSITY SYSTEM
    Inventors: Mark Thomas Holtzapple, Richard Read Davison, Guillermo Coward Kelly
  • Publication number: 20140199428
    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.
    Type: Application
    Filed: August 13, 2013
    Publication date: July 17, 2014
    Applicant: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill, Mark P. Donatucci, Franjo Baltorinic
  • Publication number: 20140199436
    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.
    Type: Application
    Filed: January 15, 2014
    Publication date: July 17, 2014
    Applicant: GLANBIA NUTRITIONALS (IRELAND) LTD.
    Inventors: Brent Petersen, Loren S. Ward
  • Publication number: 20140199456
    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.
    Type: Application
    Filed: August 13, 2013
    Publication date: July 17, 2014
    Applicant: Del Monte Corporation
    Inventors: Davor Juravic, Yomayra Alvarez, Oscar Ortiz, Dwayne P. McDowell, II, Geoffrey Chase Thornhill, Mark P. Donatucci, Franjo Baltorinic
  • Publication number: 20140179609
    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.
    Type: Application
    Filed: February 28, 2014
    Publication date: June 26, 2014
    Applicant: Technische Universität Dresden
    Inventors: Thomas Henle, Andreas Deussen, Melanie Martin
  • Publication number: 20140178489
    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.
    Type: Application
    Filed: November 7, 2013
    Publication date: June 26, 2014
    Applicant: Emerald Fisheries AS
    Inventors: Stig Tore Kragh Jansson, Jon Reidar Ervik, Leif Grimsmo
  • Publication number: 20140161963
    Abstract: A 0-net carbohydrate all-purpose baking flour high in protein and fiber content and low in fat and calorie content. In a preferred embodiment the proteins and fibers are blended together in the presence of a bonding agent. The resulting 0-net carbohydrate baking flour preferably further includes a natural sweetener. The 0-net carbohydrate flour can be prepared so as to be gluten free.
    Type: Application
    Filed: May 1, 2013
    Publication date: June 12, 2014
    Inventor: Peter Jay BERNACCHI
  • Publication number: 20140147549
    Abstract: The present invention generally relates to the field of nutrition, in particular performance nutrition. In particular, the present invention relates to a novel carbohydrate bar comprising glucose and fructose in a ratio in the range of 3:1 to 1:1. The carbohydrate bar of the present invention can be used to treat or prevent problems with the gastrointestinal tract while allowing for an enhanced blood sugar maintenance and/or an increased exogenous carbohydrate oxidation.
    Type: Application
    Filed: January 31, 2014
    Publication date: May 29, 2014
    Applicant: NESTEC S.A.
    Inventors: Asker JEUKENDRUP, Trent STELLINGWERFF, Eric Scott ZALTAS
  • Publication number: 20140147400
    Abstract: The present invention relates to the use of fish skin as novel industrial source of collagen. Advantageously, said skin is obtained after the filleting or cutting of the fresh fish and frozen immediately after filleting/cutting, thus guaranteeing a very good quality of the base material, both from the bacteriological standpoint and from the standpoint of the native property of the protein.
    Type: Application
    Filed: January 31, 2014
    Publication date: May 29, 2014
    Inventors: Jamilah Bakar, Umi H. Razali, Dzulkifly M. Hashim, Awis Q. Sazili, Kaur Harvinder
  • Patent number: 8734873
    Abstract: Methods are provided herein for producing a food bar with increased shelf life, by adding a softener, such as soluble fiber, highly branched carbohydrate, and/or indigestible or poorly digestible carbohydrate. Methods are also provided herein for producing food bars with increased protein content.
    Type: Grant
    Filed: April 5, 2005
    Date of Patent: May 27, 2014
    Assignee: Archer Daniels Medical Company
    Inventors: Brooke C. Boice, Sumiko Kanahori, W. Russell Egbert, Allan W. Buck
  • Publication number: 20140141136
    Abstract: The present invention pertains to a method of producing caseinomacropeptide (CMP)-containing compositions in high yield and having a very low content of phenylalanine (Phe). More specifically, the method involves subjecting a whey derived feed to a combination of ultrafiltration and subsequent cation exchange.
    Type: Application
    Filed: November 15, 2013
    Publication date: May 22, 2014
    Applicant: Arla Foods Amba
    Inventors: Jesper Christensen, Hans Henrik Holst
  • Publication number: 20140137806
    Abstract: Aquaculture feeds include a combination of proteinaceous vegetable material and proteinaceous fish material. The vegetable and fish materials are combined with additives such as alcohol and reducing agents and heated at elevated temperatures to release oil and nutrients from the fish material. At least a portion of the oil is absorbed into the proteinaceous vegetable material to form a proteinaceous product from the mixture. Alcohol is removed from the mixture to form the aquaculture feed with enhanced protein digestibility and solubility. The aquaculture feed may include up to about 50 percent proteinaceous vegetable material and up to about 50 percent proteinaceous fish material. Aquaculture species ingesting diets of the aquaculture feed experience improvements in weight gain, protein conversion efficiency, and feed efficiency compared to aquaculture species ingesting diets of fishmeal alone or soy flake produced according to traditional methods.
    Type: Application
    Filed: November 16, 2012
    Publication date: May 22, 2014
    Applicant: Purina Animal Nutrition LLC
    Inventors: Bill L. Miller, Elizabeth Allison Koutsos
  • Patent number: 8728556
    Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.
    Type: Grant
    Filed: November 30, 2009
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Sandra Isabel Laneuville Ballester, Sylvie Turgeon, Sylvie Gauthier