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4305969 |
Dry chip-like discs of provisions or fine foods and process for their production
Dry chip-like discs of provisions or fine foods and a process for producing such discs. Raw food materials containing builder materials and soluble ingredients are converted into an essentially...
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4303580 |
Metal caseinates
The invention relates to caseinates of oligo-elements, such as chromium, cobalt, copper, tin, iron, magnesium, manganese, molybdenum, nickel, silicon, vanadium and zinc, containing, for n times 100...
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4303692 |
Infant milk formula
Synthetic infant formulas which are essentially free of taurine are improved for nourishing infants by adding taurine to the formula. In addition to taurine, there may also be added cholesterol...
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4298620 |
Tear grass fermentation product, and process
A product of fermentation of the water extract of tear grass with a Lactobacillus strain, and foods and feeds comprising said fermentation product. The fermentation product containing useful...
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4269864 |
Milk replacer for caramels
An improved milk replacer for caramels is provided comprising 13.75% to 17.25% whey protein from a whey protein concentrate, 35-45% dry whey solids, and 8-12% sodium caseinate. The milk replacer is...
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4265917 |
Binder compositions for texturized proteins and their use in the preparation of foodstuff
A foodstuff composed of a texturized protein impregnated with a binder composition comprising gluten, dairy seroproteins, albumin and an edible liquid diluent, e.g. water.
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4264638 |
Dry beverage mix composition and process
A dry beverage mix composition for use in preparing a low pH milk-based beverage comprising a readily soluble substrate with carboxymethylcellulose applied to it, and an edible acid in an amount...
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4259356 |
Method for the production of protein concentrate
A method for preparing a protein concentrate useful in the production of a low calorie margarine of water-in-oil type which comprises acidifying a raw material comprising skimmed milk, skim milk...
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4255455 |
Preparation of casein with lowered cholesterol content
Casein with lowered cholesterol content is produced by dispersing within an aqueous medium containing casein and cholesterol an effective casein-cholesterol bond-reducing emulsifying agent, such as...
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4251567 |
Process for producing a fibrous milk protein product
A fibrous milk protein product having a high tensile elongation (115 to 380%) and an excellent stability to hot water cooking (tolerant to treatment in hot water of 135° C. for 4 minutes) which is...
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4251562 |
Method for producing an edible gel
A gel having rheology characteristics comparable to those of an egg-white gel or a gelatin gel is prepared by forming a mixture of a sol of seroprotein such as whey protein, glucides such as...
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4239784 |
Method for preparing food products from a suspension of milk proteins with texturization
The method for preparing food products from a hydrous paste comprises the preparation of a suspension on basis of milk proteins followed by texturization: A homogenous mixture prepared from an...
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4238521 |
Process for the removal of antibiotics from milk
A method of removal of penicillin from penicillin-contaminated milk, which method comprises contacting the contaminated milk with activated charcoal and recovering a penicillin-free milk product.
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4235937 |
Bland protein product and process
During blending of whey in the presence of heat 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...
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4228190 |
Method of manufacture of low calorie margarine having a protein concentrate from skimmed milk
A method for the manufacture of margarine of the water-in-oil type having a low calorie value and a high content of proteins by emulsifying a water phase containing 20-24% proteins into a fat phase...
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4219583 |
Process of increasing viscosity in agitated milk systems
A process for increasing the viscosity of cold milk under agitation is provided, which comprises of adding a blend of a phosphate such as sodium hexametaphosphate, sodium tripolyphosphate, or...
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4209544 |
Bland neutralized casein
Bland, white, neutralized casein is formed by heating a slurry of casein granules and neutralizing the casein with a magnesium or potassium base. The casein granules are preferably produced by...
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4209534 |
Method of production of thermostable textured milk protein product resembling beef
The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature...
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4209545 |
Instantized blend of caseinate and soya protein
An instantized blend of caseinate and soya protein is prepared by a method wherein soya protein is pre-instantized by blending with a surfactant such as lecithin, by an incremental process in which...
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4200661 |
Gelling compositions for food products
A gelling composition used as a food gelling agent, in water or milk, and comprising a gelling mixture consisting of a first gelling agent which is a galactomannan and a second gelling agent which...
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4200662 |
Fortification of soft drinks with protein
Turbid protein fortified citrus flavored soft drinks can be prepared by adding to the soft drink a protein fortifier of either cheese whey protein concentrate when the final pH of the soft drink is...
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4199609 |
Method for preparing cheese
Dairy products such as cottage cheese, bakers' cheese and cream cheese are prepared by adding an acidogen system containing an alihatic C 2 -8 dione and hydrogen peroxide to milk of varying...
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4194018 |
Method of producing an aqueous soya suspension
An aqueous soya suspension is prepared by grinding soya beans in the presence of water at a temperature of from 90° to 100° C. to form a dispersion of particles of which the majority have...
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4194019 |
Preparation of an acidified milk beverage
An acidified milk beverage which has milk protein stably dispersed therein and which is ready to drink without dilution is produced by subjecting an acidified skim milk having a milk solids-not-fat...
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4192901 |
Milk-containing acid syrup
A method for the production of a milk-containing acid syrup which has a stable dispersion of protein and which syrup is consumed by diluting with water or carbonated water for drinking is...
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4180595 |
Nutritive seamoss composition and method for preparing same
An edible seamoss composition containing water, gum arabic, dry linseed, seamoss, milk sweeteners and flavoring. The composition may be used as a base for stabilized drinks.
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4165391 |
Agent for providing meaty flavor in foods
The present invention relates to an improved flavor agent for providing meaty flavor and increased flavor intensity to foods such as gravies, sauces, soups, cheese spreads, dairy based snack...
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4164594 |
Lecithin based wetting agent
An improved wetting agent for use in the production of fat-containing powdered products which are spontaneously wettable and dispersible in cold aqueous liquids. The wetting agent comprises...
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4163069 |
Non-fat dry milk substitute product
A cheese product containing a non-fat dry milk substitute product. The non-fat dry milk substitute product contains therein lactalbumin, a modified whey solids product, and a texture improving...
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4146456 |
Process for adjusting the ash balance of cow's milk and other milks and simultaneously removing minerals from the same
Cow's milk and/or its analogues are demineralized and the ash balance thereof adjusted with ion-exchange membrane electrodialysis apparatus. The method comprises demineralizing cow's milk or its...
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4126607 |
Casein derivatives and method of producing the same
Calcium phospho-caseinates produced by the addition of 1.0 to 3.0% of one of the edible di- or tri-basic salts of phosphoric acid, or any of the complex dehydration products of these salts, to a...
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4093746 |
Method of and fodder for rearing white-meat calves for slaughter
Rearing of white-meat calves is accomplished by systematically nourishing the animals with a reconstituted milk containing 40 to 60 ppm nifuroxazide (on a dry weight basis). The optimal dose is...
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4084011 |
Preparation of milk crumb for milk chocolate manufacture
Milk crumb for use in milk chocolate manufacture is prepared by forming a mixture containing milk, sugar and optionally cocoa, drying the mixture under reduced pressure to form a milk crumb product...
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4081567 |
Dry beverage mix composition
A beverage is prepared by reconstituting with milk or a milk substitute a dry mix composition containing a pregelatinized starch, an edible acid and a hydrocolloid gum. The hydrocolloid gum is...
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4074622 |
Apparatus for the continuous production of standardized milk
Continuous production of standardized milk is carried out with a method and apparatus wherein milk is separated into cream and skimmilk, an amount of cream is remixed with skimmilk to produce...
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4073960 |
Meat and milk products from ruminants
Improved ruminant milk and meat products are formed by feeding ruminant animals prior to slaughter or milking a feed supplement comprising lipid encapsulated by a protein aldehyde reaction product...
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4058636 |
Instant acidified milk gel
A composition and method are provided for preparing an instant acidified milk gel product, characterized by smooth body with no graininess and good flavor. The dry composition comprises color,...
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4056566 |
Acidic edible pectin hydrogel containing colloidally dispersed protein and metaphosphate ions for preventing coagulation of the protein
An edible pectin hydrogel containing a colloidally dispersed protein for improved texture, and enough of an edible acid as a taste improving agent to cause coagulation of the protein, is stabilized...
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4046925 |
Acidified milk product and method of producing the same
A method and composition are provided for preparing a novel acidified milk gel product, characterized by smooth body with no graininess and good flavor. The composition comprises a novel thickener...
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4034121 |
Foods with microcrystalline chitin
Microcrystalline chitin is prepared by subjecting chitin to controlled acid hydrolysis and high shear while suspended in an aqueous medium.
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4031263 |
Manufacture of food powders
The water dispersibility of a reconstitutable food powder such as powdered milk is improved by adding to the powdered food during its manufacture a non-toxic surface active agent which is a fatty...
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4031261 |
Preparation of fat-containing beverages
Fat-containing beverages such as shakes for frozen storage and thawing by reconstitution are prepared by vigorously mixing edible fat in liquid state with an edible hydrophilic film former and...
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4024286 |
Fortification of foodstuffs with C-terminal amino acid substituted methionine dipeptides
Nutritionally fortified foodstuffs and methods for producing the same are provided. The foodstuffs comprise an edible, methionine deficient protein and a nutritionally supplemental amount of a...
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4022882 |
Germicidal solutions and methods for preserving and purifying milk, other beverages, foods, water and sewage effluent
Milk or other beverages or foods may be preserved by adding thereto a minor amount of an aqueous germicidal solution of elemental iodine, hydrazine as hydrazine hydrate, and an organic carrier,...
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4016295 |
Proteinaceous food product
A novel, protein-rich food product, especially suitable for domestic animals, is made by subjecting protein material such as meats or fish to acid-producing fermentation, and preferably also to...
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4001435 |
Process for preparing foods and drinks
A process for preparing foods and drinks sweetened and protected against coloration, Strecker's reaction, and moisture absorption, by the addition of high purity maltose, the maltose being produced...
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3996391 |
Method for production of syrup for soft drink
A method for producing a syrup from which a soft drink containing cow's milk and having stable white turbidity resembling that of cow's milk is produced is disclosed, wherein the syrup is produced...
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3996390 |
Acidified milk gel and method of producing the same
This invention provides for the combination of milk, an acid food juice, sweetening agent, optional acidulent and a thickener comprising gelatin and carboxy methyl cellulose in a palatable, high...
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3995070 |
Process for preparing a casein micelle
A casein powder, which has excellent solubility and is capable of forming a casein micelle having similar turbidity and heat stability as the casein micelle of cow's milk, when it is dissolved in...
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3988511 |
Preparation of water dispersible protein products
Proteins such as seed meal proteins, casein and caseinates are converted to readily water dispersible end products by providing a dry substrate which is the protein or a carbohydrate sweetening...
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