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4784865 |
Low fat coffee whitener and method for making low fat coffee whitener
A substantially fat and cholesterol free, low calorie, fluid, dairy coffee whitener comprising, as major ingredients, low fat milk having a butterfat content not exceeding 1.0% by weight,...
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4769255 |
Spreadable butter-like composition and method for production thereof
A method is provided for producing a butter-like composition which has a taste, texture and mouth feel similar to butter but which is speadable at refrigeration temperatures. A feed of at least one...
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4748040 |
Process for the manufacture of a frothy drink composition
A process for preparing a powder-form composition for preparation of a frothy beverage is prepared from an aqueous solution and suspension of fats, proteins, lactose and other carbohydrates,...
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4746527 |
Drink composition
A powder-form composition of fats, proteins, lactose and other carbohydrates, in which the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The particles of the composition have...
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4746530 |
Making a natural food peanut punch
The present invention relates to a method and ingredients for making a natural food peanut punch. The ingredients comprise liquid skim milk, sugar, stabilizer, peanut butter and liquid caramel, all...
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4746528 |
Gel system
A gellable composition comprises a mixture of (1) gellan, (2) xanthan gum, and (3) a galactomannan and/or glucomannan gum capable of producing a gel in combination with xanthan gum, especially...
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4744998 |
Process for the manufacturing of cheese and cheeselike products
A process for manufacturing cheese and cheeselike products is disclosed wherein a warm emulsion is used which contains water, fat, milk protein or protein derived from milk, and optionally other...
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4737364 |
Nutritional dry food concentrate
A highly nutritional dry food concentrate consisting entirely of plant and other non-animal natural components having a low caloric content and containing no added simple sugars. The nutritional...
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4719118 |
Low calorie dairy snack product
An expanded low calorie dairy snack food product and method of manufacture is disclosed. The product which consists of water and a dairy product will expand or puff with excellent structural...
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4713254 |
Casein-soluble protein complex
A casein-soluble protein complex is prepared by raising the pH of an aqueous medium containing casein and soluble protein to within the range of 7.0 to 8.0, heating to a temperature in the range of...
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4701329 |
Calcium-fortified milk
This invention relates to calcium-enriched and phosphorus-enriched fortified milk is characterized in perferred embodiments intended for beverage consumption by minimal settling of the calcium...
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4689239 |
Aseptically processed, natural, dairy-based sauces
A process for producing an aseptically-processed, natural, dairy-based sauce is disclosed. The process comprises blending a combination of whole milk or an equivalent amount of non-fat dry milk and...
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4689245 |
Low-fat dairy coffee whitener
A coffee whitener composition made from decreamed milk ultrafiltration retentate having its protein concentrated between about 2:1 to about 4:1 compared to the protein content of the starting milk...
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4676988 |
Low-acid juice-milk beverages, juice and milk components therefor and methods of preparation
Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such...
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4663178 |
Easily reconstitutable powdered sour-cream-type product
A readily recontitutable powder, for preparing a high-stability sour-cream-type product, as well as a method for the preparation of the powder and a method for the reconstitution thereof. The...
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4654219 |
L-aminodicarboxylic-(O-cycloalkyl)-L-aminocarboxylate alkyl ester sweeteners
Food compositions sweetened with dipeptides of certain α-amino dicarboxylic acids and etherified hydroxy α-amino-mono-carboxylic acid esters which possess a high order of sweetness. These...
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4652457 |
L-aminodicarboxylic acid aminoalkenoic acid ester amides
This invention relates to food compositions sweetened with sweeteners of the formula: ##STR1## wherein A is CO 2 R wherein R is alkyl containing 1-3 carbon atoms; A' is hydrogen or alkyl...
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4650683 |
Compositions for coating milk-based food products
The present invention relates to a thickening composition for a coating or topping intended for food products, said composition comprising a mixture of carrageenans and xanthan gum. The invention...
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4643907 |
Savory, flavored baking chips
There is disclosed non-sweet, savory, flavored baking chips (e.g., cheese baking chip), a process for making the same, and use of the chips in a variety of food items, such as cookies, cakes, and...
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4631196 |
Low calorie dairy product
A low cholesterol, low calorie, no fat dairy product, consisting essentially of, in unflavored form, a blend of up to 40% by weight water, about 30% to 70% by weight of a no-fat protein containing...
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4623541 |
Production of purified porcine immunoglobulins
A method for the continuous production of a purified immunoglobulin preparation wherein the antibodies are substantially enriched by means of a selective two-step ammonium sulfate fractionation...
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4618502 |
Process for converting casein to caseinate
A caseinate product is produced by blending a pretreated whey having a pH above 8 with a casein wherein the blending is under heat less than 190° F. and at a pH above 6.5 to produce a caseinate...
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4600585 |
Feeding regimen for minimizing weaning stress
A method for avoiding weaning stress is disclosed including feeding solid feed and a liquid milk material up through at least fourteen days of age and then eliminating the liquid milk material.
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4600588 |
Milk protein hydrolysate and process of preparation
A milk protein hydrolysate is prepared from acid precipitated casein by treating the casein with either a Milezyme AFP enzyme or Neutrase enzyme in the presence of an alkali such as sodium or...
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4582714 |
Air or oil emulsion food product having glucomannas as sole stabilizer-thickener
An ungelled processed food product, especially an emulsion such as ice cream, whipping cream, cheese spread, cheese slices, a flavored milk drink, or a meringue, which has been stabilized and/or...
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4544559 |
Nucleotide enriched humanized milk and process for its preparation
A nucleotide enriched humanized milk for infant nourishment, which is manufactured as a sterilized fluid or an instant powdered milk, both of which contain nucleotides AMP, CMP, GMP, IMP and UMP at...
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4532146 |
Milky products for manufacturing chocolate-trade products and method or preparation thereof
In a method for preparing products replacing milk, in a baking-extruding device, at least a raw material selected from the group composed of partially or wholly skimmed milk, lactoserum, serum...
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4511590 |
Low-lactose, low-galactose imitation milk product
A low-lactose, low-galactose imitation milk which, in addition to added water content, is comprised of a major portion of undenatured, washed and drained curds of cottage cheese plus minor...
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4507328 |
Instantized mixture of soya protein and caseinate
An instantized blend of a major amount of a caseinate (sodium, calcium or a mixture of the two) and a minor amount of a soya protein is prepared. The soya protein is pre-instantized by blending...
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4497834 |
Method of making a dairy-based food product
A greatly simplified method of making a nutritious dairy-based food product. According to the present process, milk is first condensed to the proportion of milk solids and moisture corresponding...
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4462932 |
Isolation of native casein by cryodestabilization
A casein isolate which is substantially dispersible in water is disclosed along with the method of isolating this dispersible casein from skim milk. To isolate the casein, skim milk is filtered...
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4460616 |
Acidulated decationized milk
Storage stable, acidulated decationized milk containing the same content of proteins and lactose as ordinary milk, a mineral substance content less than that of ordinary milk and no substances...
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4450182 |
Process for modifying a dairy media for use as a foaming agent
Process for making a frozen foam by reducing the calcium activity of a dairy medium by at least about 70% and adding gum, carbohydrate and water. After adding a lipid sol, the mix is homogenized,...
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4434186 |
Stable aerated frozen food product
In a process for preparing an aerated frozen food product such as mellorine or a shake beverage wherein water, fat, protein, emulsifier and stabilizer are blended together to form a mix which is...
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4433618 |
Apparatus for continuously manufacturing fibrous high protein foods
An apparatus for continuously manufacturing fibrous high protein foods comprises an apparatus for supplying a fixed quantity of fibrous structure formable food raw material from a nozzle, said food...
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4430356 |
Method for production of formed food product of microfibrillar milk protein
A method for the production of formed food products of a microfibrillar milk protein, which comprises mixing an aqueous gel of a milk protein comprising mainly calcium caseinate with a specific...
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4423081 |
Acidulation of milk
A process is described for the acidulation of milk which comprises a first acidulation stage in which the milk is contacted with a cationic exchange resin in its acid form until a pH value is...
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4418091 |
Process for preparing a dry, powdery milk product
The invention relates to a process for preparing a dry, powdery milk product comprising one or a number of whey products, homogenized fat and at least one caboxylic acid that is soluble in water or...
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4411926 |
Stabilizer for frozen foamed emulsions and method therefore
A process for making a protein stabilizer for an edible, frozen foamed emulsion in which proteins are modified by co-drying the protein with a selected emulsifier.
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4375485 |
Process for preparing whipping cream and whipping cream products
A process for preparing instantly whippable whipping cream and whipping cream products with increased content of surfactants, whereby butter fat and lactic acid are separated from milk and/or milk...
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4374155 |
Yogurt milk shake
A composition containing yogurt is prepared which upon manual shaking produces a drink containing entrapped air having a milk shake appearance which is retained for about 30 minutes after shaking....
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4369196 |
Fresh cheese-like food products and a process for their preparation
Fresh cheese-like food products may be obtained by adding at least one thermally coagulable protein selected from the group consisting of whey protein, liquid albumen, liquid whole egg, albumen...
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4352828 |
Cation-exchange of milk and products thereof
Acidulated decationized milk containing the same content of proteins and lactose as ordinary milk and having a pH below or equal to 3.8 is prepared by placing milk in contact with a...
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4351849 |
Foraminous mat products
Spray dried products exhibiting improved dispersibility in solvent medium are obtained from a highly porous foraminous mat. The mat is comprised of a multiplicity of spheroidal dry particles bonded...
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4347258 |
Process for the preparation of a stable food product from lacteal components
A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and...
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4346121 |
Process for preparing crumb products
A process for the manufacturing of crumb products by preparing a first raw material flow F1 containing components or part flows f1-f4, of which f1 contains liquid milk or milk products at a dry...
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4341808 |
Frozen raw custard
A freezable raw custard preparation, especially for quiche having a substantial proportion which is whole egg or egg white based whole egg replacer. The composition also has an effective amount of...
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4325977 |
Bland whey product and process of preparation
During blending of whey there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey....
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4315949 |
Process for making a milk protein digestion product and foodstuffs comprising same
Process for the production of a milk protein digestion product which process comprises passing, at elevated pressure and temperature, a mixture of milk protein, at least one digestion agent, water...
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4311717 |
Stabilizing agent for dry mix food products
A stabilizing agent for dry mix food products is a powder the individual particles of which consist of beta-1, 4 glucan, sodium carboxymethyl cellulose and either whey or milk solids. The...
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