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| Number | Title | Issue Date |
| 8182856 | Stabilizers useful in low fat spread production The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilized by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neu... | 05/22/2012 |
| 8133524 | Food composition for hemophagous insects A composition suitable for feeding hemophagous insects includes peptides, salt, and a CO2 generator. ... | 03/13/2012 |
| 8133523 | Delivery of active agents using a chocolate vehicle This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating. ... | 03/13/2012 |
| 8105640 | Delivery of active agents using a chocolate vehicle This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating. ... | 01/31/2012 |
| 7947321 | Modification of particle morphology to improve product functionality A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters. ... | 05/24/2011 |
| 7931930 | Delivery of active agents using a chocolate vehicle This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating. ... | 04/26/2011 |
| 7897192 | High energy 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 carbonation concentration between about 0.1 volumes of carbonation (p... | 03/01/2011 |
| 7842325 | Method of making high solids, high protein dairy-based food The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and heated under low shear to pr... | 11/30/2010 |
| 7842326 | Carbonated protein drink and method of making An improved carbonated protein beverage/drink composition which provides a relatively bill protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (p... | 11/30/2010 |
| 7820221 | Delivery of active agents using a chocolate vehicle This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating. ... | 10/26/2010 |
| 7799363 | Protein beverage and protein beverage concentrate and methods of making the same An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) ... | 09/21/2010 |
| 7794770 | Protein beverage and method of making the same An improved protein beverage/drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume... | 09/14/2010 |
| 7651716 | Methods for reducing adverse effects of feeding formula to infants Methods for reducing side-effects of feeding an individual are provided. The methods comprise administering to the individual a composition comprising an amount of bovine milk providing 1.0 to 1.2 grams of protein per 100 available kilocalories and an amount of a bo... | 01/26/2010 |
| 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 of the infant formula comprises partially hydrolyzed whey protein and... | 11/17/2009 |
| 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 polysaccharide, such as cornstarch. Whey protein can also be mixed with ot... | 10/06/2009 |
| 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 liquid compositions are stable when subject to conditions of heat and/or ... | 07/15/2008 |
| 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 collagen substance to the existing drinks containing various stabili... | 07/08/2008 |
| 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 substantially nondenatured across a range of pH, including their isoelectric poin... | 05/27/2008 |
| 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 of the process. The lactobionic acid can be used as the sole acidule... | 02/12/2008 |
| 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, said starter culture comprising an exopolysaccharide-producing micro-org... | 01/29/2008 |
| 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 permeate in order to precipitate the lactose. The pH should be maintained ... | 12/18/2007 |
| 7282354 | Method for producing fermented milk product There is provided a fermented milk product that contains lactic acid bacteria capable of producing a large amount of lactotripeptide and a large amount of active ingredient having hypotensive activity and anti-stress effect, and that can be taken pleasantly as foods... | 10/16/2007 |
| 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 precursor; providing a yogurt, and combining the yogurt with the cream... | 08/21/2007 |
| 7256202 | Composition and method for treatment of hepatic encephalopathy The inventions provide an improved treatment for hepatic encephalopathy characterized by hyperammonemia and/or constipation, comprising the oral administration of polyethylene glycol (PEG) in amounts sufficient to reduce plasma levels of ammonia and/or to alleviate ... | 08/14/2007 |
| 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, which contains intact whey protein in high concentration and which is ... | 07/24/2007 |
| 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 products. A process for making such a milk product is also disclosed, whe... | 07/24/2007 |
| 7244312 | Sago fluidity starch and use thereof The present invention is directed to sago fluidity starch and the use thereof. Such fluidity starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, in... | 07/17/2007 |
| 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 chalky-taste of prior art fruit-flavored milk products. A process for making ... | 07/10/2007 |
| 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 levels of protein, yet good taste and other organoleptic properties. The... | 05/22/2007 |
| 7211554 | Aqueous tile and grout cleaner and method of use A aqueous composition and method of use for cleaning tile and grout and the like, the composition is particularly suited to cleaning newly laid tile and the films that typically cover it. The composition is a basic solution of glucose and distilled water with option... | 05/01/2007 |
| 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 carbonation concentration between about 0.1 volumes of carbonation (p... | 04/17/2007 |
| 7195906 | Bifidobacterium in the treatment of inflammatory disease A strain of Bifidobacterium isolated from resected and washed human gastrointestinal tract is significantly immunomodulatory following oral consumption in humans. The strain is useful in the prophylaxis and/or treatment of undesirable inflammatroy activity, e... | 03/27/2007 |
| 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, beverages, baked good products, bakery products, snack bars and similar ... | 02/27/2007 |
| 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 thermogenetic-lipolytic resorption-enhancing agent, in particular peppe... | 02/06/2007 |
| 7169416 | Nutritional frozen dessert and methods of manufacture The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts, and methods of treating subjects using the frozen desserts. ... | 01/30/2007 |
| 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 pectin. Also described is a recombinant pectin methyl esterase. ... | 01/23/2007 |
| 7153536 | Method for preparation of a food sauce A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a... | 12/26/2006 |
| 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 present method provides an economical way to profitably utilize a tradit... | 12/19/2006 |
| 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 chloride aqueous solution containing said ester. ... | 12/19/2006 |
| 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 through a thermal process proteins are precipitated and the yeast cells of ... | 12/12/2006 |
