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US20150189895 Compositions Comprising High-Protein Yogurt Powders and Methods for Making Them  
Disclosed is a method for producing high-protein yogurt powders, which may have application as ingredients in nutritional bars, coatings, cereals, sauces, ready-to-mix applications, instant...
US20110268680 HEAT STABLE PROTEIN INGREDIENTS  
The subject invention pertains to methods of making crosslinked protein-carbohydrate conjugates (CPCCs) and uncrosslinked protein-carbohydrate conjugates (PCCs) that are heat, pH and salt stable....
US20110311679 PREGASTRIC ESTERASE AND DERIVATIVES THEREOF  
The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in...
US20120129695 METHOD OF PRODUCING PLANT BIOSTIMULANT  
A method of producing a plant biostimulant includes hydrolyzing bacterial cells to obtain a hydrolysate and formulating the hydrolysate as a plant biostimulant for foliar application or...
US20150189896 METHODS USING PATATIN  
Patatin, a lipase obtainable from potatoes, is found to have specific selectivity for C4-C8 fatty acids, also when present in triglycerides. This makes patatin particularly suitable for...
US20150125571 FERMENTED DAIRY PRODUCTS CONTAINING SWEETENER AND FLAVOR MODIFIER DERIVED FROM STEVIA AND METHODS OF PRODUCING SAME  
Sweetener compositions including mainly highly purified steviol glycosides, and methods for making and using these compositions as a sweetener to sweeten fermented dairy products, are described.
US20110300255 FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF USING SAME  
The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote...
US20110280989 FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF USING SAME  
The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote...
US20120276248 Methods for fortifying dairy products with a premix emulsion  
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
US20110129570 FERMENTATION PROCESS  
The present disclosure relates in one embodiment to a method of producing a fermented food, wherein a raw food material is combined with a starter culture for fermentation, wherein at least one...
US20120128821 PROBIOTIC MICROORGANISMS ISOLATED FROM DONKEY MILK  
Probiotic lactic bacteria of the Lactobacillus genus, isolated from Donkey milk, are disclosed, as well as their use in food or beverage compositions such as fermented milk products.
US20110111091 METHOD FOR PREPARING A LEAVEN FROM RAW MILK, LEAVEN OBTAINED BY MEANS OF THIS METHOD AND USE OF THIS LEAVEN FOR PRODUCING A MILK PRODUCT  
A method, termed “bionative” method, for preparing a leaven, in which: a raw milk is selected from the group formed from raw milks of which the pH is capable of reaching, during a step of...
US20130273199 BEVERAGE AND METHOD FOR PRODUCING A SPARKLING BEVERAGE WHICH IS A NUTRITIOUS ALTERNATIVE TO MILK WITH ALL THE NUTRITION OF MILK PLUS ANTRHOCYANINS  
Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the...
US20110091602 High-Purity Rebaudioside D And Low-Calorie Yogurt Containing The Same  
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside...
US20110217416 NOVEL DRINKING YOGHURT AND PROCESS FOR MANUFACTURE THEREOF  
The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has the same flavour and organoleptic characteristics as traditional...
US20090324776 CYSTEINE GRANULES AND USE THEREOF AS BIFIDOBACTERIUM ANIMALIS LACTIS GROWTH STIMULANTS  
The present application relates to an inoculum that is particularly suitable for the direct inoculation of at least one strain of Bifidobacterium animalis ssp. lactis in a dairy substrate, for the...
US20090280214 ARTIFICIAL INTELLIGENCE APPARATUS FOR MAKING FROZEN YOGURT AND METHOD FOR CONTROLLING  
An apparatus includes a housing, a heat conductive container for receiving yogurt ingredients, a heating unit installed in the housing and provided with a heating element for heating the...
US20120251664 FRESH DAIRY PRODUCTS WITH SATIETOGENIC POWER AND METHODS FOR PREPARING SAME  
The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a...
US20100330231 METHOD AND DEVICE FOR PROCESSING FERMENTED MILK PRODUCTS  
The invention concerns a method for processing fermented milk products, in which the milk product passes through processing equipment executed with a plurality of openings from a retentate side...
US20060292265 FERMENTED MILK PRODUCT AND PROCESS  
A composite unripened curd cheese product is made by concomitantly side by side filling of distinct adjoining masses in a pot. A first mass may be a fermented milk base or at least one flavoring...
US20080038405 Method for Producing Sour Milk Products, Method for Treating Milk Therefor, Sour Milk Production Line, Device For Treating Milk for Said Line  
The present inventions belong to the milk industry and can be used for producing pasteurized whole or restored milk and sour milk products on their basis, with a long-term storage time and...
US20050266049 Method for the covering of food with polyene antifungal compositions  
The present invention relates to a food product (such as sausage or cheese) having a mould-like appearance which has a coating of a powder which gives a mould-like appearance, whereby the powder...
US20060216372 Yogurt with a two-phase structure and method for production thereof  
The invention relates to a yogurt with a two-phase structure, comprising fat globules connected to a mixed system of protein material and fatty material and globules of free fat into which a...
US20110123674 SWISS-TYPE CHEESE FLAVOR COMPOSITIONS AND FOOD PRODUCTS MADE WITH SAME AND THEIR PROCESSES OF MANUFACTURE  
Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also...
US20100047390 FERMENTED PRODUCTS CONTAINING DIETARY FIBERS AND METHODS FOR PREPARING THE SAME  
Acacia gum, in particular from Senegal acacia, is used in the preparation of a stable fermented product containing milk or soybean, wherein the gum is used in a concentration of approximately 3 to...
US20150250195 Method and System for Improving Yogurt Texture During Yogurt Manufacture  
A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume...
US20110244075 METHOD FOR PREPARING A DAIRY PRODUCT  
A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined...
US20050196489 Calcium fortified dairy products  
Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6 μm in amounts sufficient to...
US20100062108 PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK  
Fermented milk having a satisfactory level of hardness as well as smooth texture produced by deoxidizing (deaerating) a yogurt mix, subjecting the deoxidized (deaerated) product to an UHT...
US20100233317 FREEZE-DRIED, AERATED DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THEREOF  
The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof.
US20050214409 Process for producing a lactose-free milk product  
The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF),...
US20100074992 Delicious Fermented Milk with Low Fat Content and Process for Producing the Same  
A process for producing a fermented milk which comprises lowering the dissolved oxygen concentration in a starting mixture for producing the fermented milk to 5 ppm or less at the initiation of...
US20060246178 Fermented milk product comprising tripeptide vpp and/or ipp  
The invention relates to a fermented milk product comprising an amount of tripeptides VPP and/or IPP expressed as equivalent IPP concentration [IPPeq] of 145 ?M or more comprising 40-600 mmol/kg...
US20130259976 STABLE FERMENTED MILK PRODUCTS AND METHODS  
Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a...
US20150230485 NOVEL FERMENTED MILK PRODUCT AND METHOD FOR PRODUCING THE SAME  
The invention relates to a fermented milk product includes angiogenin and/or angiogenin hydrolysate in an amount of 0.9 mg/100 g to 150 mg/100 g, and cystatin and/or cystatin hydrolysate in the...
US20050170044 Lactose-free milk and process for making same  
A process for making lactose-free milk from milk containing lactose and protein, comprising the steps of filtering the milk to produce a permeate and a retentate containing solids and diluting the...
US20070172546 Reduced-fat flavor components  
A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat...
US20140342037 NOVEL PREBIOTICS  
The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, andfree sialic acid.
US20070280998 Dairy product  
The present invention provides a novel feedstock and method of feeding dairy cows. Milk products derived from cows fed the feedstock are also encompassed. Milk comprising at least 0.3% DHA/g of...
US20130011515 MILK PROTEIN CONCENTRATES  
A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein...
US20090061047 HIGH-FIBER DAIRY PRODUCT  
A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes...
US20100068293 MILK INGREDIENT ENRICHED IN POLAR LIPIDS AND USES THEREOF  
A milk ingredient is enriched in polar lipids, in particular in phospholipids and in sphingolipids, in which the percentage of phospholipids is greater than 10% by weight, relative to the weight...
US20050095317 Novel method for the production of fermented milk products  
The invention relates to a novel method for producing fermented milk products, according to which at least one casein of the milk, i.e. at least the kappa casein, is proteolyzed by means of a...
US20140255548 LOW-FAT FERMENTED MILK EXCELLENT IN SAVOR AND PROCESS FOR PRODUCTION THEREOF  
The invention aims to provide a process for producing a fermented milk capable of effectively preventing deterioration of the smooth mouth feel and milk flavor originated from the milk fat...
US20050095316 Novel method for the production of fermented dairy products by means of enzymes having a bacterial origin  
The invention relates to a novel method for producing fermented milk products, according to which at least one casein of the milk, i.e. at least the kappa casein, is hydrolyzed by means of a...
US20090130258 Fresh Dairy Products With Satietogenic Power Based on Water-Soluble Fibers and Methods for Preparing Same  
The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a...
US20100112128 Shelf-Stable Concentrated Dairy Liquids And Methods Of Forming Thereof  
A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal...
US20070134373 Process for the preparation of galactose  
A process for the preparation of high purity galactose is described, comprising the inoculum, of milk or milk serum not previously subjected to any type of preliminary treatment and/or...
US20090324773 FREEZE-DRIED, DAIRY OR DAIRY-SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING AND USING  
The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making...
US20100221386 MILK REPLACER  
A composition comprising at least one polyol and at least one emulsifying starch has use as a milk replacer in the production of food products such as dairy products, bakery products,...

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