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7579029 |
Process for incorporating whey proteins into foodstuffs
The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally...
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7566466 |
Use of food and drink as a delivery system for phytase in humans
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for...
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7553638 |
Candida utilis containing γ-glutamylcysteine
Food containing γ-glutamylcysteine or cysteine is produced by culturing Candida utilis containing 1% by weight or more of γ-glutamylcysteine per dry cells in logarithmic growth phase when...
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7537921 |
Galactanase variants
Variants of Glycoside Hydrolase family 53 galactanases, e.g. variants of the galactanases from strains of Yersinia, Aspergillus, Humicola, Meripilus, Myceliophthora, Thermomyces, Bacillus,...
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7510735 |
Method of evaluating the extent of reaching the intestine of bifidobacterium in fermented milk food or drink
A Bifidobacterium that is resistant to acid and bile and which retains at least 20% viability after acid and bile treatment. Foods and drinks containing an acid- and bile-resistant ...
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7399494 |
Quick water-dissolved film product, for treating milk with bacteria and/or enzymes
High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.
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7358083 |
Food-grade cloning vector and their use in lactic acid bacteria
Novel food-grade cloning vectors comprising a nonsense mutation suppressor-encoding gene, which vector, when it is present in a lactic acid bacterial strain, permits such a strain to have an...
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7323199 |
Method for the preparation of yoghurt and other fermented milk products
The present invention relates to a method for the production of yoghurt or other fermented milk products, comprising the following steps: inoculation of a starter medium with a starter culture,...
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7291355 |
Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same
The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity...
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7276261 |
Method for preparing a roller dried protein preparation
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...
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7258996 |
Metalloproteinase inhibitory agent
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...
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7255888 |
Method of improving taste and/or flavour of foods and beverages
The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally...
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7235271 |
Cheese-like dairy products and process for producing the same
The present invention relates to a method of producing a cheese-like dairy product, characterized by adding at least 10 wt %, relative to the starting material milk, of water containing ...
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7195791 |
Method for production of archidonic acid
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably...
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7186427 |
Method for producing a fermented dairy product
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method...
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7108876 |
Shaped cheese reconstruction with transglutaminase
A process improves the quality of recombined curd, milled cheese curds and/or cheese components by reducing voids and apparent lines of fracture in the recombined cheese, without the necessity of...
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7108875 |
Composition and method for preparing basic quark and further processing of the basic quark
The invention relates to a composition and a method for preparing a basic quark, originating from “sweet” buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter...
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7090876 |
Method for producing a fermented dairy product
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method...
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7083816 |
Modified whey, method for preparing same, use and bread-making product comprising modified whey
The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the...
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7078214 |
Aspergillus phenylalanine aminopeptidase
The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic...
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7037538 |
Preparation of yogurt containing confectionery pieces and product thereof
Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process...
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7018664 |
Method and apparatus for preparing a dairy product
A novel method and apparatus are disclosed for the manufacturing of dairy products. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method...
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7008653 |
Method of deamidation of milk protein and method of denaturation of milk protein
A method for improving the degree of deamidation (%) and the deamidation rate when deamidating a milk protein by an enzyme which exerts a deamidating effect by acting directly on an amide group of...
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7005155 |
Cereal product and process
The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to...
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6955828 |
Cheese ripening process
Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or...
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6908633 |
Protein hydrolyzates, process for producing the same and drinks and foods containing the protein hydrolyzates
A protein hydrolysate comprising at least two types of peptides, characterized in that the rate of hydrolysis of protein is from 30 to 45%, the number average molecular weight is 300 or less, and...
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6890529 |
Lactobacillus helveticus producing antihypertensive di- and tripeptides
The invention relates to a new strain, Lactobacillus helveticus LBK-16 H, DSM 13137, and a bacterial preparation containing the same. The new strain Lactobacillus helveticus LBK-16 H has...
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6881428 |
Process for making a lactose-free milk and milk so processed
This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The...
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6875601 |
Mutant Lactobacillus bulgaricus strains free from β-galactoside activity
The invention concerns mutant L. bulgaricus strains bearing a nonsense mutation, in at least one of the sequences coding for the lactose operon, and free from β-galactosidase activity, and...
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6875456 |
Protein hydrolysates
The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at...
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6861081 |
Method for making reduced calorie cultured cheese products
A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying...
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6861080 |
Dairy products with reduced average particle size
The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have...
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6838100 |
Cultured protein hydrolysate
This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one...
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6821763 |
Process for producing microbial transglutaminase
Disclosed are a protein having a transglutaminase activity, which comprises a sequence ranging from serine residue at the second position to proline residue at the 331st position in an amino acid...
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6803062 |
Process for producing hydrolyzed protein
A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic...
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6787168 |
Peptide product
a peptide product is made by enzymatically hydrolyzing a protein, such as whey protein concentrate, in two stages. A fungal protease is used to hydrolyze the protein in each stage. The hydrolyzed...
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6753022 |
Dairy product and method for preparing same
The invention relates to a method for preparing a dairy product, in which a medium comprising milk or a milk product is treated under aerobic conditions with a lactose-negative,...
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6749873 |
Cheese yield enhancing method
Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material...
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6749849 |
Method for producing arachidonic acid
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably...
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6740344 |
Calcium fortified products and methods of preparation
Nutritionally improved cultured dairy products, such as milk beverages and yogurt products, include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6μm in...
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6716461 |
Method for modifying raw material milk and dairy product prepared by using the modified raw material milk
Herein is disclosed a method for modifying raw material milk, wherein a reducing agent such as a thiol compound is added when transglutaminase is caused to act upon raw material milk for a dairy...
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6689402 |
Methods for manufacture of fat-free cream cheese
The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing...
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6652896 |
Process for preparing a stable acidic milk based beverage
Acidic milk based beverage products which do not precipitate over time and are physically stable, and a process for preparing these products, are disclosed. These products contain from about 0.5%...
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6649590 |
Method of producing fractions containing a high concentration of milk basic cystatin and decomposition products thereof
A milk basic protein fraction is heated if necessary, the resulting precipitate is removed to recover the resulting supernatant, alcohol is added to this supernatant, a fraction containing a high...
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6623954 |
Process for removal of phosphorous from a dairy stream
The invention relates to a method of removing phosphorous from sialyloligosaccharides isolated from a dairy stream using phytase.
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6613364 |
Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising...
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6607759 |
Process for preparing a milk jam without added sugar
A process for the preparation of a dietetic milk jam having no sucrose and having the same organoleptic properties as traditional milk jam is formulated by addition of a solution of polydextrose at...
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6589574 |
Process for preparation of protein-hydrolysate from milk protein
The present invention provides a process for the preparation of protein hydrolysate from milk protein by treating milk protein with fungal protease at a pH of 7.5-8.5, a temperature of 40±5° C....
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6582941 |
Microorganisms capable of producing highly unsaturated fatty acids and process for producing highly unsaturated fatty acids by using the microorganisms
The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological...
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6572901 |
Process for making a cheese product using transglutaminase
The current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy...
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