Class 426/23 - Amino acid, separated peptide linkage or derivative

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes which involve the addition to or treatment of
No. of patents: 36
Last issue date: 12/21/2004

Number	Title	Issue Date
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 provided. The present invention further provides methods for treating ...	12/21/2004
6793825	Process for the separation of organic substances from an aqueous mixture The present invention relates to a process for separating from an aqueous mixture one or more organic substances containing at least one positively charged and/or chargeable nitrogenous group by means of extraction via at least one porous membrane, wherein use is ma...	09/21/2004
6656903	Baby food stimulating growth of the thymus A thymus growth stimulating baby food is provided, substantially composed of a fat component, as well as a carbohydrate component and a protein component of animal or vegetable or animal and vegetable but not human origin, whereby the protein component is...	12/02/2003
6610334	Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form...	08/26/2003
6284296	Method of dough manufacture by monitoring and optimizing gluten protein linkages Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing the doughs for tyrosine bond level. Preferably wheat flours...	09/04/2001
6113951	Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form...	09/05/2000
5262182	Breadmaking dough conditioner A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and ...	11/16/1993
5254351	Deep-frozen, pre-proofed doughs The invention concerns with deep frozen, pre-proofed doughs that contain 0.5-10 wt % of a gelatin relating compound, optionally in combination with other dough improvers like ascorbic acid, vital gluten, xylanase, amylase or DATA-esters. In particular the...	10/19/1993
5178894	High non-fat milk content bread products having improved keeping qualities A composition for preparing a bread product containing a wheat flour having a protein content between about 10% and about 17% by weight and about 24% to about 48% by weight per 100 parts of flour of high heat non-fat dry milk solids, and optionally includ...	01/12/1993
4957750	Microwaveable baked goods The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effect...	09/18/1990
4897350	Methods and compositions for improving the nutritive value of foods Mutant microorganisms comprising Lactobacillus fermentum Lex+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter ...	01/30/1990
4889810	Method and compositions for improving the nutritive value of foods via Lactobacillus Ferementum Mutant microorganisms comprising Lactobacillus ferementum Lex+ which are obtained from Lactobacillus fermentum produce lysine in a significantly greater quantity than the wildtype microorganism. The microorganism is added to a sourdough starter...	12/26/1989
4839178	Method for producing a pre-proofed, frozen and unbaked dough having an improved shelf life A method for improving the shelf life of a pre-proofed, frozen and unbaked dough-containing product, preferably a croissant, by the addition of a mixture having skim milk and whey protein; the skim milk and whey protein mixture being added to the dough in...	06/13/1989
4798733	Yeast-fermented food modifier A composition for use in yeast-fermented foods to modify the food and improve its softness during storage is disclosed. The composition comprises (by weight) 1 part of protein, 0.5 to 4 parts of edible fat and oil, 3.5 to 13 parts of water, 0.5 to 2 parts...	01/17/1989
4759934	Process for preparing high protein bread with ascorbic acid and product A technique for producing baked products, such as bread with very high protein levels, up to about 45% on a dry basis (18 to 25% on a wet basis), by incorporating in the unrisen dough the desired high protein levels, large amounts of ascorbic acid, e.g. 4...	07/26/1988
4500551	Agents for improving bread in quality and bread containing same Bread dough is improved by the addition therein of a composition containing L-ascorbic acid, cystine and aspartic acid or glutamic acid....	02/19/1985
4405648	Method for producing bread A method for producing bread comprising the steps of kneading a dough containing wheat flour with an additive mixture consisting of a L-ascorbic acid; a reducing agent, and a thickner, fermenting the dough and baking same....	09/20/1983
4296133	Method for producing bread A method for producing bread is described which involves kneading a dough with an L-ascorbic acid, a dicarboxylic acid or salts thereof of the formula ##STR1## wherein n, X, Y, Z and Z' are as herein defined, cystine, methionine, alums and nicot...	10/20/1981
4283435	Oxidized whey protein concentrate enriched shortening-containing biscuits Shortening-containing protein enriched biscuits are obtained by using as protein fortifier, a whey protein concentrate wherein the whey protein is substantially oxidized....	08/11/1981
4271200	Method of preparing a frozen pizza A frozen pizza and method. The pizza includes a frozen crust portion and a filling portion for receiving the pizza sauce or other filling. The crust includes a generally flat filling-receiving center section of predetermined thickness, height and density,...	06/02/1981
4198438	Modified gluten product and process The present invention provides a modified gluten product useful in baking applications. The product comprises the reaction product of vital gluten and xanthan gum. The invention also provides a process for the production of the product on baking processes...	04/15/1980
4179525	Methods for forming stable dispersions of glutens which tend to agglomerate An inherent tendency for particulate wheat gluten to agglomerate when introduced into an aqueous medium is inhibited by mixing the gluten with an edible material, which is rich in protein capable, when interposed between the gluten particles, of interferi...	12/18/1979
4159348	Method of making pastry products A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt.part liqueur to 1 wt.part bread component,...	06/26/1979
4119731	Preparing yeast raised bakery products A process for making yeast raised bakery products which includes the steps of preparing a dough including glandless cotton seed and yeast, mixing the dough, forming the dough into a desired bakery product shape, and baking the formed dough....	10/10/1978
4118514	Nonfat dry milk substitute for yeast-leavened baked products A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like, in terms of desirable organoleptic properties such as loaf volume, crumb quality...	10/03/1978
4109025	Protein enriched baked goods The shortening requirement of leavened baked goods can be at least partially replaced with a whey protein concentrate wherein the protein is substantially undenatured and non-oxidized. Protein enriched, lower fat content products such as biscuits are prep...	08/22/1978
4093748	Process for the preparation of bread Process for the preparation of a loaf of bread, in which yeast extract, or a mixture of the yeast extract and hydrolyzed egg white is added to wheat flour, and then the material is kneaded, fermented and baked in accordance with conventional procedures. A...	06/06/1978
4044154	Salts of 6-O-acyl ascorbic acid for yeast-raised baked products Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources o...	08/23/1977
4044155	Nonfat dry milk substitute for yeast-leavened baked products A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like in terms of increasing desirable organoleptic properties such as loaf volume and ...	08/23/1977
4005225	Bakery process and developer composition therefor A developer composition is provided for use in a short time process for the manufacture of leaven bread and like bakery products to impart particular desired characteristics to said bakery products in the form of a very soft and fine-grained texture toget...	01/25/1977
3995065	Composition for preparing a high complete protein wheat bread The composition for preparing a high protein wheat bread includes six sources of protein and an amino acid, some of the proteins are complete and others incomplete. This is accomplished by blending the six sources of protein and lysine in critical proport...	11/30/1976
3993795	Process for fortifying foodstuffs with pro-lysines The present invention is concerned with a process for treating foodstuffs low in lysine, such as cereals, which comprises adding to the foodstuff an effective amount of at least one metabolic substitute for L-lysine. This substitute may be chosen in the g...	11/23/1976
3987206	High complete protein bread The bread composition includes six different proteins and an amino acid. Some of the proteins are complete and others incomplete. The individual proteins are blended according to the method in a proper combination to produce a bread product having a high ...	10/19/1976
3962480	Bread including nutritional amounts of magnesium Bread made from white wheat flour and having magnesium added in amounts of from about 45 to 120 mg. per six-ounce serving to restore magnesium removed from the wheat by processing into white flour. The bread also includes L-lysine monohydrochloride in amo...	06/08/1976
3959494	Active dried yeast composition Storage stable dry compositions containing active dried yeast and edible fat or oil are described. They may also contain flour and optionally other dough forming ingredients and may thus serve as dry compositions to which water can be added to make a doug...	05/25/1976
3934040	Bakery product and process An additive composition for a flour containing dough, the additive composition consisting essentially of the following ingredients: (a) L-cysteine; and (b) ascorbic acid wherein the proportions of said ingredients are based upon the weight of 100 pounds o...	01/20/1976

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Class 426/23 - Amino acid, separated peptide linkage or derivative