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6777014 |
Agglomerated milk in coffee and tea
A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either...
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6773740 |
Method for preparing cheese products and process cheese bases
The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more...
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6773733 |
Structured particulate systems
Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component...
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6761920 |
Process for making shelf-stable carbonated milk beverage
An aerated or carbonated milk product drink having a shelf stable pre-heated and pressurized ultra-heat treated milk product which has been carbonated with a gas or gases under pressure and...
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6759067 |
Method for producing acidic milk beverages
The invention is directed to a method for producing acidic milk beverages, characterized by homogenizing fermented milk, then adding water-soluble hemicellulose thereto for mixing, followed by an...
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6756070 |
Natural peanut butter
An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a...
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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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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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6749881 |
Packaged emulsified beverage
Provided is a packaged emulsified beverage having (A) a diglyceride having, as a fatty acid constituent thereof, 15 to 90 wt. % of an ω3-unsaturated fatty acid and (B): a lipid selected from...
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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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6737090 |
Carbon-containing additive for foodstuff fermentations and food compositions containing it
The invention concerns a carbon-containing additive for food fermenting agents characterized in that it comprises branched maltodextrins having between 15 and 35% of 1→6 glucosidic bonds, a...
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6730336 |
Fortified beverages with improved texture and flavor impact at lower dosage of solids
A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a...
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6720018 |
Method for producing milk calcium composition
A milk calcium composition which is highly dispersible and tasty can be obtained by adjusting the pH of a permeate containing lactic acid and lactic acid ion, which was obtained by treating whey...
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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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6713662 |
Production of collagen in the milk of transgenic mammals
The invention provides transgenic nonhuman mammals capable secreting exogenous procollagen or collagen into their milk. The mammals are healthy and capable of producing procollagen or collagen at...
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6706295 |
Compositions comprising arabinogalactan and a defined protein component
The present disclosure relates to compositions comprising arabinogalactan and a component selected from dairy protein, soy protein, and mixtures thereof. The compositions are useful for stabilizing...
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6677500 |
Ungulates expressing exogenous IGF-I in their milk
The present invention relates to animals that express exogenous growth factors in their milk, and in particular to pigs that express exogenous IGF-I in their milk. The present invention also...
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6673383 |
Method for improving the performance of a food product
A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt %...
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6669973 |
Assembly comprising a container and a ready-to-drink beverage
The present invention relates to an assembly that includes a ready-to-drink, long lasting, milk based beverage inside of a container. The beverage is under pressure and contains between about 0.5...
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6669978 |
Method for preparing process cheese containing increased levels of whey protein
The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further...
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6667068 |
Method for preparing solid milk product
The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a...
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6663911 |
Methods of making sterilized milk compositions comprising native gellan gum
The present invention relates to a method of making a sterilized milk composition containing native gellan gum, wherein the native gellan gum has been pre-treated with a denaturing agent. The...
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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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6649207 |
Composition suitable for preparing an oil in water emulsion
The invention relates to a composition comprising emulsifier, cold hydrating viscosifying agent, and optionally fat and protein, which composition is suitable for use in the preparation of an oil...
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6645542 |
Method for the manufacture of rice-based food additive
A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced...
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6632468 |
Controlled-viscosity food flavoring system
Composite food having a gelling agent, selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring...
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6627236 |
Method for making dairy product capsules
The invention concerns dairy product capsules and the method for making them. The capsules contain a coating including a food polymer, reactive to multivalent ions, inside which is confined a dairy...
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6623781 |
Microfiltration of skim milk for cheese making and whey proteins
Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to...
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6620451 |
Preparation of a recombined cream formulation
A recombined cream formulation for use in the commercial manufacture of frozen cream-based sweet confections, contains from 45% to 55% by weight of butter which has from 78% to 85% by weight...
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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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6607760 |
Cereal bar and method of making
A ready-to-eat, nutritionally valuable food bar containing an extruded mixture of (a) agglomerated particles or flakes of at least one cooked-extruded base made of amylaceous materials and milk...
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6607773 |
Free alkylphenol flavor additives
A process for preparing a free alkylphenol flavor concentrate, including the steps of reacting an aqueous solution having a raw material containing bound alkylphenol conjugates with a mineral acid,...
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6605310 |
Calorically dense liquid oral supplement
The present invention provides a liquid oral supplement and a method for using the same. The supplement provides at least 2.25 calories per ml and provides at least 15% by caloric content of protein.
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6602537 |
Cow milk with enhanced nutritive and health values
A cow milk product with enhanced nutritional and health values for human consumption, obtained from cows fed with a feedstock having a supplement containing at least about 60 weight percent of...
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6599874 |
Protein complex from ion-exchange chromatography of casein for treatment of bacterial infections
Antibacterial protein complexes designated as Anti-adhesive Lactalbumin Like Protein (ALLP) are obtained by ion-exchange chromatography of casein and alpha-lactalbumin. Casein isolated from human...
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6599552 |
Grain based dairy beverage
A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and...
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6576283 |
Production process for drinks
A drink component thermally sterilized and flavors which has been removed of microorganism by filtration are formulated under aseptic conditions, and a mixture obtained is filled into containers....
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6569486 |
Macchiato coffee concentrate system
A beverage system for providing a coffee beverage is described which contains a coffee base concentrate and an aromatized soluble coffee creamer. The coffee base concentrate has a soluble coffee...
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6570060 |
Milk lacking β-casein A1
A milk which is free of β-casein A 1 protein in the prevention or treatment of coronary heart disease is disclosed. In addition, a process for the testing of DNA from cells obtained from...
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6562383 |
Process for producing flavored cheese without curing
A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a...
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6558716 |
Process for incorporating whey protein into cheese
The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is...
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6551648 |
Method for obtaining milk products containing selected fractions of fat globules
The invention concerns a method for selectively separating, according to size, fat globules present in food or biological medium, which consists in subjecting the medium to be treated to at least...
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6551637 |
Method of making composite product based on cheese
The invention concerns a composite product based on cheese having an outer envelope and an internal filling completely enclosed in the outer envelope, at least said outer envelope being obtained...
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6548089 |
Dairy starter culture delivery system and use hereof
A delivery system for introduction of a starter culture directly into a dairy process line, comprising a sealed enclosure having outlet means for connecting the enclosure to the process line, the...
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6548101 |
Whitened coffee concentrate
A stable, whitened coffee concentrate that is a mixture of milk solids, soluble coffee solids, and coffee aroma, that has a solids concentration above about 25% by weight and a process for making...
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6541049 |
Method for production of 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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6521277 |
Process for the preparation of colostrum
A process for the preparation of an essentially bacteria-free colostrum by means of microfiltration, which process includes that defatted, natural colostrum (first milk) is poured into a balance...
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6511695 |
Continuous process of dynamic high-pressure homogenization for the denaturation of proteins
The present invention relates to a continuous process for denaturation of proteins, which comprises the steps of: a) subjecting a protein solution to a high pressure homogenizer at a pressure of...
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6506426 |
Method for preparing a cheese product
A method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from...
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6503545 |
Hyper-absorption of vitamin E combined with milk protein
A milk product providing an individual at least 31 IU (International Units) of vitamin E per serving, or an ingestible blend of at least one mammalian milk protein or fragment thereof, and vitamin...
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