Abstract: Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product using buffers.

Abstract: A method to produce flavor enhancer comprises the steps of hydrolyzing protein source in presence of catalysts at an operating temperature of 25° C. to 60° C. and pH 4 to 8 to form hydrolysate; or using strong acid on defatted protein source at high temperature above 95° C.; maintaining the pH of the hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and/or calcium carbonate to obtain the flavor enhancer.

Abstract: The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.

Abstract: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, preservatives, and the like.

Abstract: Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protein composite which functions to replace gluten in gluten-free flour. The conditioned protein comprises one more non-wheat cereal storage proteins, particularly prolamins, optionally, but preferably in combination with one or more co-proteins which function to facilitate formation and stabilize formation of a protein network, e.g., ?-sheet network, that facilitates retention of CO2 for leavening. More specifically, protein composites of zein and or other non-wheat prolamins with co-proteins including casein, elastin or mixtures thereof conditioned at temperatures above the glass transition temperature of the protein mixture provide improved ingredients for preparation of gluten-free breads and other baked products.

Abstract: Fractions of whey permeate, preferably made, of sweet whey permeate and more preferably of hydrolyzed or partially hydrolyze sweet whey permeate are provided, particularly for use in the production of pharmaceutical compositions, or of food, for the treatment, prophylaxis, or alleviation of glucose intolerance and insulin resistance, and thus of symptoms of the metabolic syndrome, type 2 diabetes, and complications in humans.

Abstract: Methods for making dry protein powder or aqueous functional protein suspension compositions which provide increased moisture content and moisture retention in meats and other animal muscle tissue-based products have been developed. An important aspect is the use of alkali rather than an acid or a series of acid and alkaline treatments to dissolve the protein in the starting material. This includes both muscle and connective tissue proteins and fats, yielding a product in higher yield than acid based and other processes in which fat and connective tissue is removed and then only the remaining muscle dissolved in the acid. The connective tissue and fat increases water retention in meat into which it is injected, as compared to meat extracts containing only muscle proteins.

Abstract: In one aspect, the invention relates to powdered, protein-rich comestibles and methods for producing same. Disclosed are powdered, protein-rich comestibles having a protein content of at least about 65%, a moisture content of less than about 5%, and a lipid content of less than about 10%, wherein the powder has an average particle size of less than about 65 ?m. In one aspect, comestibles can be derived from fish sources. Also disclosed are methods for producing powdered, protein-rich comestibles by isolating soluble proteins from a mixture of water and comminuted raw fish product and drying the isolate to a powder. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

Abstract: Use of essential amino acid imines and compositions containing them as a source of rumen protected essential amino acids for ruminant animals. Preferred are histidine and methionine.

Abstract: The present invention is directed to a process for making fat-containing dairy based food products such as cheese, without the use of emulsification salts and products made by the process.

Abstract: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.

Abstract: The several embodiments of the present invention include methods of producing a thermoplastic, protein-based, edible molded article and the resulting articles. An exemplary method includes the steps of mixing a protein-based thermoplastic composition of the present invention, heating the composition via an extruder, drying the resulting extrudate and heating the dried extrudate and injecting the heated, previously dried, extrudate into one or more molds.

Abstract: The invention involves a method for the recover of commercial slaughter waste streams for use in the manufacture of commercial pet food products, wherein waste materials are collected following the commercial slaughter of animals, the greater part of those materials being size reduced as necessary and heated, whereupon a proteinaceous fraction, lipidaceous fraction, and aqueous fraction are formed and substantially separated from one another and wherein each of said fractions are subsequently used in the production of commercial pet foods or components thereof.

Abstract: The invention relates to a process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution.

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: A crustacean-derived protein, as measured by sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis, displays a non-reduced band of a molecular weight of about 200,000, displays reduced-form bands at about 86,000 and 90,000 molecular weights, and has N-terminal amino acids as indicated by SEQ ID No. 1 or SEQ ID No. 2. This protein is contained in large amounts in the crustacean shells that are largely discarded except for use for meal, chitin, and chitosan raw material. Thus large volume preparation, as well as inexpensive production, is possible. Moreover, application by addition to foods is easy since this is a food-derived protein. Since the protein of the present invention has ice nucleation activity and recrystallization inhibition activity for ice crystals, wide use is possible with the object of quality maintenance and the like of frozen food and the like.

Abstract: The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof and/or powders thereof can be used in the manufacture of such frozen desserts.

Abstract: Described is a method for selectively isolating tryptophan containing peptides from an aqueous peptide mixture, including the steps of controlling the pH of the aqueous peptide mixture to 4.0-6.0, forming a precipitate of tryptophan containing peptides, and isolating the precipitated peptides. The aqueous peptide mixture is preferably obtained by enzymatic cleavage at acidic pH of a protein source. Further, peptides having a Trp content of 8-15 w/w % and the use thereof as a food additive and as an active ingredient in a medicament are described.

Abstract: Disclosed are whey protein-containing granules which can dissolve a whey protein into water without forming insoluble lumps thereby making a solution containing the dissolved whey protein clear without turbidity, and a method for producing the same. The whey protein-containing granules are composed of a polyglycerin fatty acid ester having HLB of 13 to 18 and containing lauric acid as a constituent fatty acid. As the polyglycerin fatty acid ester, for example, monolauric acid decaglycerin ester or monolauric acid pentaglycerin ester may be used.

Abstract: A method for deriving a protein powder from fish is presented. The method includes obtaining raw fish material and verifying the quality of the fish material. Solvents and concentrates are prepared and ground with the fish material to produce a mixture. The mixture placed in a reactor and baked. A first filtration of the mixture extracts solvents, concentrates, oil and water to produce a meal. The oil and water are separated to produce Omega 3 fish oil and water. The water is purified to produce purified water and the purified water is stored or bottled. A second filtration on the meal further extracts solvents and concentrates. The meal is ground to yield a fine texture and cured to produce the protein powder.

Abstract: The object of the present invention is to provide a composition for food and beverage comprising a hygroscopic powdery material having improved hygroscopicity as well as food and beverage containing the composition. The present invention provides compositions for food and beverage comprising a hygroscopic powdery material and a sesamin-class compound(s), more specifically powdery compositions for food and beverage comprising a hygroscopic powdery material and a sesamin-class compound(s) mixed with each other wherein the hygroscopic powdery material has improved hygroscopicity as well as foods and beverages containing the compositions.

Abstract: A caramel flavored confection with high protein content, and methods for making the confection.

Abstract: Coatings containing one or more thermally coagulating proteins (e.g., whey protein) and foodstuffs coated with such coatings are provided. The coatings render foodstuffs less permeable to fat and oil in the frying medium, and thus reduce the amount of fat or oil absorbed by the foodstuff during cooking. The coatings also improve the color, texture and crispiness of the cooked foodstuff. Methods for applying such coatings to obtain the coated foodstuff are also provided.

Abstract: The present invention provides a composition comprising polyphenol and polymer comprising amine groups, wherein at least 0.1% polyphenol by weight of the composition is present as part of a complex with the polymer, and wherein the complex is in the form of particles. Also provided are uses of polymers comprising amine groups for controlling the properties of polyphenol and a method of manufacturing a composition comprising a complex of polyphenol and polymer.

Abstract: The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.

Abstract: Liquid composition suitable for supporting the transition period wherein the infant changes from a diet consisting of breast milk or liquid infant formula to solid foods with a viscosity 20-150 mPas, containing a digestible carbohydrate fraction and an indigestible carbohydrate fraction with at least 50 wt. % soluble indigestible oligosaccharide with a degree of polymerisation (DP) between 2 and 100.

Abstract: A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil.

Abstract: Casein based puffed products, their preparation and their use in food products. These casein based puffed product include a matrix made of extruded and expanded casein salt and additional nutritional elements which are dispersed throughout the matrix mass. They can be used for providing or delivering additional nutritional elements within the food products, for example as inclusions in food products such as dry food products like cereal flakes or bars, chocolate or confectionery, or wet food products such as ice-creams, milk based desserts or chilled dairy products like yogurts, curds or fresh cheese. A process for their preparation and food products comprising the casein based puffed product are also disclosed.

Abstract: Poultry liver hydrolysate is added to animal food compositions in amounts sufficient to enhance palatability, preferably in amounts of from about 0.01% to about 6% by weight of the composition. The compositions containing poultry liver hydrolysate are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not to eat enough food to maintain their health.

Abstract: A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and minerals; edible amino acids; and edible plant extracts, where the nutritional supplement is agglomerated and granulated in an oral unit dosage form that is directly absorbable onto the tongue or rapidly dissolvable in an aqueous liquid. Specific formulations of the supplement are shown, for use by specific groups of individuals. Also shown are methods of supplementing the nutritional intake of various individuals engaged in various activities having various needs by orally administering a formulation of the protein-rich nutritional supplement. The nutritional supplement is in an oral unit dosage form of either agglomerated granules or a rapidly dissolvable wafer and may include a flavoring compound and an effervescing compound.

Abstract: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

Abstract: The invention relates a method for preparing modified proteins having an increased capacity to bind divalent cations. For example the concentration of calcium at which Ca2+ induced aggregation occurs is increased by subjecting a protein to Maillard reaction conditions. Such modified proteins are of use for making calcium fortified food products.

Abstract: The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organolepetic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of low digestibility or indigestible nature.

Abstract: The present invention relates to whey protein compositions that can be incorporated into solid foodstuffs and liquid compositions to provide supplemental amounts of protein. The foodstuffs and liquid compositions are stable when subject to conditions of heat and/or time and can include increased amounts of whey proteins. Methods of making the compositions include providing a protein solution including an enzyme for providing a predetermined degree of hydrolysis of the protein solution, maintaining the temperature and pH of the solution to hydrolyze the protein solution and providing an essentially neutral whey protein hydrolysate, and separating the protein solution using a membrane filtration process to obtain a retentate of whey protein hydrolysate having an essentially neutral pH.

Abstract: A cooked or uncooked grain, vegetable or meat protein product comprising a) 0.05%-5% by total weight highly refined cellulose product defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.

Abstract: Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture comprising supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the processes describe herein are suitable for use in numerous food products, including soymilk.

Abstract: Novel bioactive peptide compositions and process for producing the same and the use of such compositions for enhancing the growth of warm blooded animals and fish is disclosed.

Abstract: The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing structured colored protein-containing products. The process comprises co-extruding a protein-containing material and a reducing sugar under conditions of elevated temperature and pressure.

Abstract: The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched animal chew toy may be formed by mixing a resin with the fermented soy nutraceutical in a heated molding machine. Suitable resins include starch, thermoplastic, casein, denatured and partially hydrolyzed collagen, wheat gluten, rawhide, proteins, and mixtures thereof.

Abstract: An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a truck trailer; a digesting and emulsifying assembly which includes a heated tank and separator; and a drying system. Carcasses are loaded into the grinder, and the ground carcasses are pumped into a storage tank with the enzymatic digest medium to produce a protein soluble mixture. The particle size of this mixture is then further reduced, and transported to a centralized and stationary processing plant for digesting and emulsifying. The remaining emulsified proteins are then dried. The resulting pellet-like pieces are uniformly sized for packaging.

Abstract: Hydrothermal processes are provided for preparing hybrid proteins containing altered SS/SH bonds, thereby yielding hybrid proteins having enhanced functional and/or nutritional properties. The processes involve initial homogenization of a protein-containing slurry containing at least two proteins, followed by high pressure steam treatment in a jet cooker (16) or similar device in order to heat shock and thereby alter the conformation of some of the proteins, followed by a holding period to allow the proteins to reform, whereupon the proteins are cooled. Plant and animal proteins may be processed, and the starting slurry can be pH-modified and/or supplemented with one or more additional ingredients (e.g., salts, phosphates, fatty acids, polysaccharides, alcohols, aromatic compounds). The hybrid proteins are useful as food ingredients (e.g., solubility, wetability, dispersibility, foaming, emulsification, viscosity, gelation or thickening agents).

Abstract: A method for preparing a dried protein preparation, including roller drying a protein solution having a relatively low protein content of less than 40%, wherein the proteins in the solution are intermolecularly crosslinked by covalent bonds, for example by means of enzymatic treatment, such as with transglutaminase.

Abstract: The present invention relates to an active agent, in particular a metalloproteinase inhibitory agent of casein-derived peptides obtained by hydrolysis of casein by a food grade bacteria. The invention also relates to the manufacture of an active agent, in which a food grade bacteria of the genus Lactobacillus helveticus is contacted with casein in order to perform a hydrolysis and obtain casein-derived peptides exhibiting metalloproteinases inhibitory property. The present invention also includes isolated and purified inhibitory peptides obtained by hydrolysis of casein by the bacteria.

Abstract: A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from meat products, meat by-products, fish products, fish by-products, dairy products, dairy by-products, sources of microbial proteins, vegetable proteins, carbohydrates and amino acids. Methods for enhancing pet food palatability with the disclosed palatability enhancing compositions and extruded pet food compositions coated therewith are also disclosed.

Abstract: An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a truck trailer; a digesting and emulsifying assembly which includes a heated tank and separator; and a drying system. Carcasses are loaded into the grinder, and the ground carcasses are pumped into a storage tank with the enzymatic digest medium to produce a protein soluble mixture. The particle size of this mixture is then further reduced, and transported to a centralized and stationary processing plant for digesting and emulsifying. The remaining emulsified proteins are then dried. The resulting pellet-like pieces are uniformly sized for packaging.

Abstract: The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products.

Abstract: The invention concerns a novel appetizing agent containing trisodium pyrophosphate combine with a flavour and a taste enhancer, for dry or semi-dry foods for domestic animals, and a method for enhancing appetence of said foods. The invention also concerns a method for increasing and enhancing the taste of flavours and other factors of taste present in domestic animal foods.

Abstract: An anti-hypertensive fish protein hydrolysate is provided, wherein the fish is of the genus Salmo or Oncorhynchus, and wherein the fish protein hydrolysate comprises at least 1 peptide selected from the group consisting of: Leu-Ala-Phe, Leu-Thr-Phe, Ile-Ile-Phe, Leu-Ala-Tyr, Ile-Ala-Tyr, Val-Phe-Tyr, Tyr-Ala-Tyr, Val-Leu-Trp, Ile-Ala-Trp, Tyr-Ala-Leu and Tyr-Asn-Arg. Methods of making and methods for using such fish protein hydrolysates are also provided.

Abstract: Methods and compositions for promoting tolerogenic immune responses or treating immune responses to food antigens comprise Lactobacillus GG. Oral administration of Lactobacillus GG to patients such as human infants may promote a tolerogenic immune response to antigens in cow's milk.

Abstract: The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100% denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions.