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7611742 |
Reduced fat and carbohydrate milk product and process for manufacturing such milk product
A reduced carbohydrate, milk product includes ultra filtered (UF) raw skim milk, water, a fat source, and a protein source. A process for manufacturing such a milk product includes the steps of...
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7514244 |
Lipid and food compositions containing docosahexaenoic acid and docosapentaenoic acid
A process for preparing lipids which contain docosahexaenoic acid (DHA) and/or docosapentaenoic acid (DPA) is disclosed. The process includes the steps of cultivating in a medium a microorganism...
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7192572 |
Compound delivery systems
A composition comprising
(a) from 0.005% to 0.5% by weight of a cooling compound; (b) from 0.1% to 10% by weight of an emulsifiable substance; (c) from 0.15% to 15% by weight of a...
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7186432 |
Shelf stable meltable particulate food product
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity A w of 0.70 or below. The composition is an oil-in-water emulsion of: a...
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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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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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7019036 |
Environmentally friendly pesticide compositions
Pesticidal compositions which are environmentally safe, consisting essentially of a minimum risk pesticide in combination with one or more inert ingredients are disclosed.
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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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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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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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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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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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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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6497914 |
Oil-and-fat feedstock for production of cream and low-oil cream composition
There is provided a low oil cream composition which does not require a large amount of any particular emulsifying agent but has good physical properties after the whipping as well as good flavor...
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6491955 |
β-D-galactosidase microencapsulated with fatty acid ester and milk containing the same
A β-D-galactosidase which is encapsulated with fatty acid ester, does not exert its hydrolysis function in milk but hydrolyze lactose in the human body. Hence, the milk containing the encapsulated...
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6440469 |
Plant protein for nutritional products and method of making same
The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More...
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6322829 |
Savory fillings and food products including these fillings
Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other...
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6299914 |
Compositions and methods for calcium fortification of dairy products and oleaginous foods
Calcium amino acid chelate complexes for fortification of dairy products and oleaginous foods, dairy products and oleaginous foods fortified with calcium amino acid chelate complexes, and methods...
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6287623 |
Protein-containing acidic foods and drinks
Provided are a method for producing a protein-containing acidic food and drink that comprises processing a protein emulsion having a pH value that is higher than the isoelectric point of the...
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6248389 |
Method for the preparation of a cream substitute
A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and...
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6235335 |
Method of making a reduced calorie reconstituted milk composition
Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has...
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6231909 |
Fat-homogenizer, beverage-frother, kitchen appliance to prepare coffee, tea, milk, egg, soy, and rice foodstuff
A microwave-oven, hand-operated kitchen appliance to prepare coffee, tea, soy, rice, and egg beverages, froths and desserts, methods for its use and products therefrom. The kitchen appliance...
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6156354 |
Hyper-absorption of vitamin E dispersed in milks
A milk product including a level of vitamin E per serving of said product which can conveniently provide at least 100 IU of vitamin E per day to an individual ingesting the product. The vitamin E...
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6139896 |
Reduced-fat fluid lactic cream which avoids phase separation during storage
A fluid lactic cream which has a fat content in an amount, by weight, between 10% and 30% and which has been treated by an ultra-high temperature ("UHT") treatment or other sterilization procedure...
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6129945 |
Methods to reduce free fatty acids and cholesterol in anhydrous animal fat
A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of...
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6120813 |
Water ice product and process of manufacture
A water ice product is provided which is stable to processing and storage at -18° C., said product having a channelled porous structure having a gas phase volume of between 0.1 of 0.45 after...
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6060105 |
Preparation of a concentrated-milk-base flavoring agent
A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage....
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6025008 |
Yogurt
Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch...
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5993862 |
Formed cream substitute
A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and...
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5962062 |
Dietetically balanced milk product
A milk having a formulated lipid composition wherein the lipids are lipids of lactic and vegetable origin which are, by weight, (i) from 30% to 40% milk fat lipids, (ii) from 30% to 40% of a first...
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5962059 |
Aerated lactic protein and crystallized fat food product and its preparation
An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits....
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5948462 |
Method of preparing low fat sausage
A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and...
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5942274 |
Recombinant human milk proteins in infant formulas
A human infant formula sufficient to meet the nutritional requirements of a human infant, comprising proteins having substantially the same amino acid sequence and biological properties as human...
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5935633 |
Dry powdered cheese compositions and process of making
The present invention provides a dry powdered cheese composition which may be reconstituted with water to provide a cheese product which has the appearance, flavor, texture, meltability, mouthfeel...
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5906847 |
Milk substitute prepared with whey or whey and added lactose
A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and...
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5882703 |
Product containing Mortierella sect. schmuckeri lipids
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing...
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5871799 |
Foods and beverages having decreased digestive and absorptive properties
Foods and beverages having decreased digestive and absorptive properties characterized in containing 40 weight % or more all saturated acyl chain triglyceride contains only stearic acid and/or...
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5834043 |
Lactobacillus sake like strains, production and use of their exopolysaccharides
New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low...
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5807601 |
Imitation cheese composition and products containing starch
An imitation cheese composition is made with less than 2% protein and/or less than 1% casein protein and comprises a) about 3% to about 30% starch; b) about 0% to about 30% edible lipid material;...
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5795611 |
Human infant formulas containing recombinant human alpha-lactalbumin and beta-casein
A human infant formula sufficient to meet the nutritional requirements of a human infant, containing proteins having substantially the same amino acid sequence and biological properties as human...
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5711982 |
De-lactose milk and de-lactose milk powder, and foodstuffs containing the same and process therefor
Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially...
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5698254 |
Coconut cream alternative and method of preparing same
The invention concerns coconut cream alternatives, being water continuous fat emulsions, comprising: 0.1-30wt. % vegetable fat, 0.1-5 wt. % protein compound, 0-2 wt. % emulsifier, 0-10 wt %...
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5658767 |
Arachidonic acid and methods for the production and use thereof
The present invention relates to processes for the production of arachidonic acid containing oils, which preferably are substantially free of eicosapentaneoic acid. The invention also relates to...
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5601860 |
Corandomized fat compositions for infant formulas
The invention disclosed herein comprises fat compositions primarily for use in nutritionally complete infant formulas in which the constituent palmitic acid oils and lauric acid oils are...
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5591474 |
Method of preparation of chocolate crumb
Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is...
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5580600 |
Monounsaturated dairy products
A monounsaturated filled skim milk dairy product including, an emulsifier and a vegetable oil. The vegetable oil is derived from rape seed or sunflower seed and contains at least 70% by weight of...
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5520946 |
Preparation of overrun milk product
An overrun milk product is prepared by combining whole milk and skimmed milk powder to obtain a milk composition, inoculating the milk composition with microcrystalline lactose, admixing at least...
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5518752 |
Low-fat cream composition
A low-fat cream composition which comprises oil-and-fat ingredients and emulsifying agent ingredients, wherein the solid fat content of said oil-and-fat ingredient is not less than 50% at 5° C....
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5518751 |
Process for the preparation of milk concentrates and milk powders having a long storage life
The invention relates to a process for the preparation of milk and milk powders having a long storage life utilizing techniques which are known per se. To that end, a milk liquid is prepared, which...
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5468512 |
Fat-replacing ingredient and method of making
A method for the pasteurization of oligofructoses, in which they are heated at a temperature from 72° to 82° C. for 10 to 300 s. Preferably the pasteurized oligofructose are used in spreads,...
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