Did You Know...
...that the Band-Aid Bandage was invented by a Johnson & Johnson employee whose wife had cut herself? Earl Dickson's wife was rather accident prone, so he set out to develop a bandage that she could apply without help. He placed a small piece of gauze in the center of a small piece of surgical tape, and what we know today as the Band Aid bandage was born!
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| Application No. | Application Title | Issue Date |
| 20130129899 | MILK PROTEIN CONTAINING LIQUID BEVERAGE PRODUCTS The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular w... | 05/23/2013 |
| 20130129866 | Caffeinated Creamer Additives for beverages may comprise caffeine, vitamins and/or other supplements. The additives may be for hot beverages such as coffee or tea. An additive for a beverage may consist essentially of a creamer and caffeine. The creamer may be a liquid creamer or a solid c... | 05/23/2013 |
| 20130129881 | Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the cyclodextrin. In certain instance... | 05/23/2013 |
| 20130122139 | PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the b... | 05/16/2013 |
| 20130115258 | EMULSION The invention relates to the encapsulation of oxidisable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comprise a surface lipid coated with ... | 05/09/2013 |
| 20130115330 | PUREE COMPOSITIONS HAVING SPECIFIC CARBOHYDRATE RATIOS AND METHODS FOR USING SAME Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the b... | 05/09/2013 |
| 20130095204 | NUTRITIONAL PHYTONUTRIENT COMPOSITIONS The present disclosure relates to milk-based nutritional compositions for pediatric subjects and to corresponding methods of using the nutritional compositions to promote health and development. The nutritional compositions comprise docosahexaenoic acid, choline and phy... | 04/18/2013 |
| 20130095221 | FOOD COMPOSITIONS COMPRISING ORGANOGELS The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharm... | 04/18/2013 |
| 20130095224 | Microbial Reduction in Liquid, Device, System, Method and Use The present invention relates to purification of liquid in a food processing system, such as a beverage or brine from cheese brining. A method, device, system and use for antimicrobial treatment and simultaneous particle reduction, without adding chemicals, are also pro... | 04/18/2013 |
| 20130090391 | Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.... | 04/11/2013 |
| 20130084364 | Dairy-Based Foods Having High Levels Of Lactose A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still ret... | 04/04/2013 |
| 20130084317 | Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric swee... | 04/04/2013 |
| 20130078355 | PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM SOY ("S701" CIP) A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy pro... | 03/28/2013 |
| 20130078193 | Sweetener Compositions, Methods of Making Same and Consumables Containing Same In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged sweetener release rate and that provide a prolonged sweetening sensation to ... | 03/28/2013 |
| 20130064953 | Stabilizer for Food Applications The invention relates to a compound made of microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (CMC)
| 03/14/2013 |
| 20130064940 | METHODS FOR TESTING MILK The disclosure is related generally to methods for testing mammary fluid (including milk) to establish or confirm the identity of the donor of the mammary fluid. Such methods are useful in the milk-bank business to improve safety.... | 03/14/2013 |
| 20130064923 | Liquid Milk Beverage For Toddlers Described herein are a liquid milk beverage for toddlers comprising non-hydrolyzed, non-fermented and protein-rebalanced cow's milk, processes for making same and methods of uses. The non-hydrolyzed, non-fermented rebalanced cow's milk comprises a reduced weight/weight ... | 03/14/2013 |
| 20130059050 | MICROFILTRATION OF HUMAN MILK TO REDUCE BACTERIAL CONTAMINATION The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtrate which has undetectable levels... | 03/07/2013 |
| 20130059815 | NUTRITIONAL COMPOSITIONS CONTAINING HUMAN MILK OLIGOSACCHARIDES AND METHODS FOR USING THE SAME This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and fu... | 03/07/2013 |
| 20130039991 | Elimination of N-Glycolylneuraminic Acid From Animal Products For Human Use The application is in the field of transgenic (non-human) organisms, sialic acid chemistry, metabolism and antigenicity. More particularly, the invention is related to a method to produce Neu5Gc-free animals and products therefrom comprising disrupting the CMAH gene and... | 02/14/2013 |
| 20130034639 | Stabilized Acidified Milk Products Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). T... | 02/07/2013 |
| 20130017183 | Compositions containing non-polar compounds Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty... | 01/17/2013 |
| 20130017300 | Method of Preparing an Oat-Containing Dairy Beverage A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour.... | 01/17/2013 |
| 20130011515 | 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 in the milk to form protein aggregates. After cooling, the liquid milk co... | 01/10/2013 |
| 20120328735 | PROCESS FOR PREPARING CASEIN-DERIVED PEPTIDES BY FERMENTATION OF LACTIC ACID BACTERIA The present invention relates to a method for preparing a casein-derived peptide by fermentation of a lactic acid bacterium. The present invention also relates to a composition containing the peptide, and a method for preparing a functional food.... | 12/27/2012 |
| 20120331575 | TRANSGENIC NON-HUMAN ANIMALS The invention provides a non-human transgenic animal comprising a transgene encoding angiogenin and food products comprising or obtained from the non-human transgenic animal and uses thereof.... | 12/27/2012 |
| 20120329059 | METHOD FOR CONSTRUCTING NOVEL BACTERIUM BELONGING TO THE GENUS BIFIDOBACTERIUM A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method... | 12/27/2012 |
| 20120315343 | SYNCHRONIZED WATER AND PRODUCTION AND USE THEREOF A synchronized water is disclosed, in which all single water molecules at the same time are arranged in an identical way to a stable homogeneous microstructure, wherein said synchronized water in a distilled condition and at atmospheric pressure has a) a density of from... | 12/13/2012 |
| 20120308487 | Carnallite Preparation and Uses Thereof in Edible Applications The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed, pharmaceutical and other edible products. The Carnallite salt preparation of the inven... | 12/06/2012 |
| 20120308687 | PROCESS FOR CO-CRYSTALLIZING SUCROSE AND A NATURAL SWEETENER AND THE PRODUCT THEREOF The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with co-crystallizing sucrose and a natural sweetener in a vacuum pan under cont... | 12/06/2012 |
| 20120309708 | METHOD FOR TREATMENT OF LACTO-N-BIOSE-CONTAINING SOLUTION The present invention relates to a method of treating a liquid composition containing lacto-N-biose, the method including: preparing a liquid composition containing lacto-N-biose having a pH at 25° C. of not less than 2.0 and not more than 5.5, and heating the liquid c... | 12/06/2012 |
| 20120309712 | Compositions Comprising Dietary Fat Complexer and Methods for Their Use This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The inven... | 12/06/2012 |
| 20120301576 | USE OF SIALIDASE IN DAIRY TECHNOLOGY This invention relates to a method of manufacturing sour milk preparations, such as soured fresh dairy products with the use of a sialidase enzyme. The method enables the modification of the texture of sour dairy products more advantageously and easily than known method... | 11/29/2012 |
| 20120301591 | Method for Reducing the Bacterial Content of a Food and/or Biological Medium of Interest Containing Lipid Droplets The present invention relates to a treatment method for reducing the bacterial content of a food and/or biological medium of interest containing lipid droplets, which method comprises the following steps: (a) a step of homogenization applied to said medium of interest, ... | 11/29/2012 |
| 20120282368 | AMPHIPHILIC STEROL/FAT-BASED PARTICLES The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.... | 11/08/2012 |
| 20120276248 | 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.... | 11/01/2012 |
| 20120276078 | GLYCOSIDASE ENZYMES A thermostable glycosidase enzymes derived from various Thermococcus, Staphylothermus and Pyrococcus organisms is disclosed. The enzymes are produced from native or recombinant host cells and can be utilized in the food processing industry, pharmaceutical ... | 11/01/2012 |
| 20120276251 | STABLE CONCENTRATED LIQUID HUMAN MILK FORTIFIER Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein and a stabilizer system. The stabilizer system includes an OSA-modified corn starch in combination with a low acyl gellan gum. In one embodiment, the concentrated liquid huma... | 11/01/2012 |
| 20120269950 | Chemical changes associated with selenite The present invention provides improved products and methods for treating liquids and beverages with selenite, resulting in measurable and favorable chemical changes. Beverages include water, fermented and distilled alcoholic beverages such as wine, beer, spirits and li... | 10/25/2012 |
| 20120269929 | Fortified Milk-Based Nutritional Compositions A nutritional composition which includes up to about 5.5 g/100 kcal of a fat or lipid source; up to about 6 g/100 kcal of a protein source; and a source of carbohydrates such that the nutritional composition has up to about 18 g/100 kcal of total carbohydrates, wherein ... | 10/25/2012 |
