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7618669 |
Low-lactose partially hydrolyzed infant formula
The present invention relates to a low-lactose, partially hydrolyzed infant formula. The carbohydrate component of the infant formula comprises between 0% and 60% lactose and the protein component...
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7618648 |
Satiety inducing composition
The invention provides the use of a whey protein and/or whey protein hydrolysate which stimulate the cellular release of the satiety peptides choleocystokinin and glucagon-like-peptide in the...
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7608289 |
Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food
A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes...
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7597921 |
Textured whey protein product
A textured whey protein product for use as a meat extender, meat analog, or snack food is prepared by thermoplastic extrusion of a composition containing whey protein and optionally an edible...
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7585536 |
Compositions of fructose and glucose containing inulin
Crystallization of glucose in compositions such as high fructose corn syrup or honey is reduced by adding as little as 0.25% by weight of inulin. The addition of inulin to honey reduces stickiness...
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7582326 |
Method of deflavoring whey protein using membrane electrodialysis
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...
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7572473 |
Process for making yogurt cream cheese, and the resulting products
Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing...
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7399496 |
Hydrolyzed whey protein compositions
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...
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7396552 |
Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein
Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a...
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7378123 |
Methods involving whey protein isolates
The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are...
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7329424 |
Process for manufacturing cheeses and other dairy products and products thereof
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course...
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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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7309506 |
Enzymatic method of producing a lactose-free calcium product
An enzymatic method to extract lactose-free calcium from dairy whey and milk with the steps of: adding an enzyme (yeast lactase or any other named related lactose reducing enzyme) to the whey...
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7258886 |
Yogurt cream cheese
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese...
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7247333 |
Stabilized milk product containing fruit and fruit juice
A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk...
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7247320 |
Shelf stable nutritional composition containing intact whey protein, process of manufacture and use
A composition is provided that provides a nutritionally complete calorically dense formula suitable for use as a ready-to-use liquid composition that does not require reconstitution and admixing,...
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7241467 |
Stabilized milk product containing juice
A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the...
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7220442 |
Nutrition bar and process of making components
A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated...
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7205018 |
Carbonated protein drink and method of making
An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a...
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7182968 |
Composition containing xylitol and fiber
A composition containing psyllium fiber and xylitol. The composition is in one of powered, liquid or product form. In powdered form the composition is used for producing confectionery products,...
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7172777 |
Powder for preparation of a probiotic yogurt food
The invention relates to a powder for preparation of a probiotic yogurt food. The powder contains probiotic cultures with a prespecified proportion of living probiotic lactic-acid bacteria and a...
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7166312 |
Process for stabilizing proteins in an acidic environment with a high-ester pectin
A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester...
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7150894 |
Acid whey texture system
The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the...
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7150893 |
Milk beverage
A milk beverage of the present invention comprises a polyglycerol fatty acid ester having a cloud point of not less than 90° C. when measured at a concentration of 1% by weight in a 20% sodium...
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7147887 |
Highly absorbable taste and odor free organic nutritional supplement made from food by products and mixable with solids and liquids, and method of making such
The process includes a mix of cheese production whey (residual liquid from cheese manufacture) with blood of slaughter animals, whereby a biological process is undertaken with whole whey and...
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7141262 |
Method for obtaining a TGF-beta enriched protein fraction in activated form, protein fraction and therapeutic applications
The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk...
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7128935 |
Method for making a patterned food product
A food product, preferably a food ingredient in the form of dye, pigment or similar colorant in a random pattern in refrigerated yogurt, is produced by supplying the food ingredient through a...
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7118774 |
Cereal bars and methods of their manufacture
A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first...
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7115291 |
Fermented milk drinks and foods and process for producing the same
Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among...
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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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7094439 |
Method of deflavoring whey protein
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...
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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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7083815 |
Process for making yogurt cream cheese, and the resulting products
A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese...
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7081355 |
Enzyme isolated from a Bifidobacterium
The present invention concerns a new β-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum and a truncated enzyme where the C-terminal end of the...
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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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7033635 |
Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same
The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a...
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7033634 |
Whipped yogurt products and method of preparation
The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and...
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7018665 |
Process for separation of whey proteins using a novel anion exchanger
The present invention relates to new processes useful for separating whey proteins from whey protein-containing solutions using a novel anion exchanger which comprises a water insoluble,...
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7011861 |
Whipped yogurt products and method of preparation
The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and...
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6962721 |
Use of strains of Streptococcus thermophilus which are incapable of hydrolyzing urea in dairy products
The invention relates to the use of at least one strain of Streptococcus thermophilus which is incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as...
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6953598 |
Dairy-based candy production utilizing plate and frame assembly
An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition...
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6932999 |
Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food
A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes...
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6919306 |
Method of skin care
The present invention provides a method for skin care by orally administering a skin care agent comprising an ingestible carrier and natural-type N-acetylglucosamine obtainable by hydrolysis of...
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6913778 |
Infant formula compositions comprising increased amounts of alpha-lactalbumin
An infant formula composition is provided comprising a whey fraction wherein 40% or less of the total protein in said fraction is alpha-lactalbumin and more than 8% of the total protein in said...
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6890576 |
Method of manufacturing frozen dairy dessert
The invention describes the manufacture of a frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled milk whey. The milk whey could contain desired amount of...
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6887850 |
Method to provide nutritional composition
A method is described to provide composition for a nutritional supplement for convalescing patients recovering from illness or surgery, those with limited appetite such as the elderly, children or...
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6875459 |
Method and apparatus for separation of milk, colostrum, and whey
Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a...
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6855363 |
Methods of obtaining selected pectin fractions, such fractions and their use
A method of providing selected fractions of high-esterified pectin, each having different functionalities, by consecutive extraction of a vegetable material with acidic aqueous solutions to obtain...
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6833350 |
Method for maintaining or improving the synthesis of mucins
Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are...
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