| Entries |
| Document | Title | Date |
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| 20080213428 | Cream cheese-like food and process for production thereof - Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth mouthfeel like cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth mouthfeel and a good flavor/taste can be produced readily by previously adjusting the soybean protein material to a pH falling within the neutral to alkaline range before reducing the moisture content of a product by reacting the soybean protein with a protease to prepare a soybean protein hydrolysate. | 09-04-2008 |
| 20080274233 | Method of manufacturing a cultured edible product comprising omega-3 polyunsaturated fatty acids and iron - The present invention relates to a method of manufacturing cultured edible products containing a source of omega-3 polyunsaturated (ω-3 PUFA) fatty acids, such as fish-oil, and a source of iron which method allows for these products to be easily manufactured and wherein the obtained product does not develop an objectionable off-flavour when stored in a refrigerator for up to several weeks. According to the present invention, it was found that the aforementioned objective can be realised by employing a manufacturing process in which the oil is added after at least iron and some of the other ingredients of the edible product have been pre-blended, pasteurised or sterilised and fermented. | 11-06-2008 |
| 20080286412 | Enzyme Preparations Yielding a Clean Taste - The present invention describes a intracellular produced lactase, which comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The invention also provides a process comprising treating a substrate with an enzyme preparation, wherein the enzyme preparation is substantially free from arylsulfatase. | 11-20-2008 |
| 20090136621 | PROCESS FOR PRODUCING FERMENTED MILK AND FERMENTED MILK - The present invention relates to a process for producing fermented milk, including adding to a fermented milk mix a starter in an amount of from 0.2 to 0.8% by weight with respect to the total amount of the fermented milk mix; reducing the dissolved oxygen concentration in said mix to 5 ppm or less; and conducting a fermentation after said addition of the starter and said reduction of the dissolved oxygen concentration. | 05-28-2009 |
| 20090186124 | FERMENTED FROZEN DESSERT - The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of fermenting milk proteins with micro-organisms yielding hetero-exopolysaccharides, and thus avoiding the use of additives such as thickeners or stabilizers. | 07-23-2009 |
| 20090196952 | "GLUTEN-FREE" BLU-VEINED DAIRY PRODUCTS INTENDED FOR PERSONS AFFECTED BY CELIAC DISEASE - The aim of the present invention is “gluten-free” spore or mildew cultures of the genus | 08-06-2009 |
| 20090297661 | Methods For Flavor Enhancement - The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. | 12-03-2009 |
| 20090317514 | Process For Making A Shelf-Stable Milk Based Beverage Concentrate - A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity. | 12-24-2009 |
| 20100021585 | High-Snf and/or Low-Fat Fermented Milk Excellent in Savor and Process for Production Thereof - The invention aims at broadly dividing the deteriorations in the savor and palatability of low-fat and high-SNF (solids-not-fat) food produced by adding skim milk powder to low-fat fermented milk into (a) one due to lowered milk fat content and (b) one due to the addition of skim milk powder in a high concentration and inhibiting each deterioration without any additive by a more natural method to improve the savor and palatability. The invention relates to a process for the production of fermented milk having an SNF content of 11% by weight or above and/or a milk fat content of 0.1 to 2.0% by weight which comprises adjusting the dissolved oxygen content of a raw material mixture for fermented milk at the initiation of fermentation to 5 ppm or below, adding a starter to the raw material mixture, and conducting the fermentation of the obtained mixture at 30 to 46° C.; and fermented milk produced by the process. | 01-28-2010 |
| 20100068340 | ICE-STRUCTURING PEPTIDES OF LACTIC ORIGIN - The present invention relates to the use of peptides of lactic origin as ice-structuring agents, to their use in the manufacture of frozen products, and to the frozen products comprising them. | 03-18-2010 |
| 20100112130 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
| 20100255153 | PROCESS FOR MAKING A MILK-BASED PROTEIN HYDROLYSATE - The present invention relates to an enzymatic process for making a milk-based protein hydrolysate and use of such hydrolysate, e.g., in an infant formula composition. | 10-07-2010 |
| 20100266724 | METHOD FOR PRODUCING AN ACIDIFIED MILK DRINK - The present invention relates to a method for producing an acidified milk drink using an enzyme having phenoloxidase activity. | 10-21-2010 |
| 20100285175 | Method for Producing a Dairy Product - The present invention relates to a method for producing a dairy product using an enzyme having lactase activity. | 11-11-2010 |
| 20100297293 | METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTS OBTAINED AND APPLICATIONS THEREOF - The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat. | 11-25-2010 |
| 20100297294 | Yogurt Compositions and Methods of Making - The invention relates to food products and to their methods of preparation. More particularly, the invention relates to cultured dairy products, especially cultured yogurt products and to their methods of preparation. | 11-25-2010 |
| 20110014322 | TASTE AND FLAVOR MODULATION BY BIOTRANSFORMATION IN MILK PRODUCTS - The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method. | 01-20-2011 |
| 20110076359 | REMOVING GAS ADDITIVES FROM RAW MILK - According to one embodiment of the present invention, a milk processing system receives a mixture including milk and one or more gas additives. The system sonicates the mixture according to sonication settings selected to reduce the amount of gas in the milk. The sonication settings include a frequency, a power, and a predetermined amount of time. | 03-31-2011 |
| 20110111091 | 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 stabilising fermentation by acidifying lactic fermentation of the raw milk, at least one selection temperature, a value of 5.5 in more than 15 h, and a minimum value of 5.0 in less than 48 h, and then a raw milk-stabilising treatment is carried out. The treatment includes at least one step, termed stabilising fermentation step, of acidifying lactic fermentation of a fermentation medium, including a first stabilising fermentation step carried out using a fermentation medium including the raw milk, in which at least one stabilising fermentation step is interrupted when the pH of the fermentation medium reaches a value of between 4.9 and 6.0. | 05-12-2011 |
| 20110117243 | METHODS FOR REDUCING GLYCEMIC VALUE OF DAIRY COMPOSITIONS - The present invention relates to a process for the production of a dairy composition from a starting material containing lactose. The present invention also relates to the compositions produced by the process of the invention as well as the foods and drinks containing the compositions. | 05-19-2011 |
| 20110142989 | Hydrolysed Casein Product Comprising Tripeptides IPP and/or VPP - Process for the preparation of a hydrolysed casein product comprising tripeptides VPP, IPP and /or LPP, wherein a substrate comprising casein or casein fragments is subjected to enzyme treatment wherein the enzyme is derived from | 06-16-2011 |
| 20110151055 | PROCESSED FOOD AND METHOD OF PRODUCING THE SAME - The present invention provides a processed food obtained by using a starch-containing raw material such as wheat flour as a starting material, which has an excellent color, gloss and texture and shows regulated degradation with the lapse of time after cooking, and a method of producing the same. In producing a processed food by using a starch-containing raw material as a starting material, a deamidated milk raw material obtained by treating a milk material with a protein deamidase is employed as a starting material. | 06-23-2011 |
| 20110189342 | HIGH-PURITY GALACTOOLIGOSACCHARIDES AND USES THEREOF - Disclosed herein are high-purity galactooligosaccharide compositions, methods of producing high-purity galactooligosaccharides, food products and method of preparing food products comprising a high-purity galactooligosaccharide composition. | 08-04-2011 |
| 20110200708 | A COMPOSITION FOR ACTIVATING AND/OR STABILIZING MICRO-ORGANISMS - The present invention is in the field of production of fermented products. More in particular, it relates to improved compositions for making dairy products, in particular improved bulk starter inoculum compositions and improved bulk starters. | 08-18-2011 |
| 20110206806 | Methods for Recovering Lactase Enzyme - This invention relates to methods of recovering lactase from a dairy fraction. The methods of the invention provide for retrieving and recycling lactase enzyme in a time-efficient and cost-efficient manner, such that the enzyme can be reused thereby lowering the overall costs of the process. Embodiments of the invention are directed to methods of recovering lactase from a dairy fraction such as membrane filtration and centrifugation processes. | 08-25-2011 |
| 20110244076 | CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME NUTRITION OF SKIM MILK IN THE HUMAN DIET - Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet are disclosed. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A, D, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide and Nitrogen to reduce bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without pasteurization is also disclosed. | 10-06-2011 |
| 20110256266 | COMPOSITION FOR MAKING A DAIRY PRODUCT - The present invention relates to improved bulk starter cultures and their use in the manufacture of fermented products. The present invention also relates to methods for making the improved bulk starter cultures. | 10-20-2011 |
| 20120040052 | REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF - A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk. | 02-16-2012 |
| 20120058224 | PRODUCT AND PROCESS FOR ITS PREPARATION - The invention relates to a low-energy, low-fat or fat-free, high-protein soured or unsoured product prepared by means of a crosslinking enzyme, and to a process for the preparation thereof. | 03-08-2012 |
| 20120231117 | FOOD PRODUCTS HAVING IMPROVED HEAT STABILITY - The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymatic deamidation procedure, formulating the deamidated milk protein into a liquid food product, followed by either heat sterilization of the food product or concentration and spray drying of the food product into a powder. Also provided are products obtainable by the method. | 09-13-2012 |
| 20120237635 | PASTEURISED AND FERMENTED DAIRY PRODUCT SUPPLEMENTED WITH CALCIUM AND VITAMIN D AND PROCEDURE FOR PREPARING SUCH PRODUCT - The present invention relates to a pasteurised and fermented dairy product characterised in that it includes the following amounts of calcium and vitamin D, for each 100 g of the product,—at least 320 mg of calcium and at least 4 μg of vitamin D, or—150 mg| 09-20-2012 | |
| 20130059034 | POLYPEPTIDE SHAVING TRANSGALACTOSYLATING ACTIVITY - The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product. | 03-07-2013 |
| 20130142904 | LACTOSE-REDUCED MILK-RELATED PRODUCT, AND A PROCESS AND MILK PROCESSING PLANT FOR ITS MANUFACTURE - The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method. | 06-06-2013 |
| 20130230623 | MILK PRODUCT AND PREPARATION METHOD - The invention relates to a low lactose milk product where the milk protein is hydrolyzed by a protease without negatively affecting the organoleptic properties and appearance of the milk product. The invention also relates to a process for preparing a protein hydrolyzed milk product with a low lactose content. | 09-05-2013 |
| 20130266691 | Fermented Milk Having Little Lactose And Method For Producing Same - The purpose of the present invention is to provide a method that is for producing a fermented milk and that can maintain flavor and quality at a certain level regardless of the condition of lactobacilli or an enzyme. The present invention relates to a method for producing a fermented milk, said method containing a fermentation step for fermenting a starting material milk containing an enzyme, and a deoxygenation processing step performed before fermentation. Also, the optimum pH of activity of the enzyme is in the neutral region, and the enzyme is inactivated in the acidic region. In the active state, the enzyme can break down lactose contained in the starting material milk. As demonstrated by an embodiment, by performing deoxygenation processing before fermentation, it is possible to maintain the flavor and quality of the fermented milk at a certain level regardless of the condition of lactobacilli or the enzyme. | 10-10-2013 |
| 20130273203 | Polypeptides Having Endopeptidase Activity and Polynucleotides Encoding Same - The present invention relates to polypeptides having endopeptidase activity and to methods of producing and using the polypeptides. The invention also relates to methods of making a food protein hydrolysate using a trypsin-like endopeptidase derived from a bacterium. | 10-17-2013 |
| 20130287892 | 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 composition can be subjected to membrane filtration using a membrane filter having a large pore size. The protein aggregates are retained to yield a milk protein concentrate. The concentrate can be further treated to provide a concentrate having a lowered lactose content. | 10-31-2013 |
| 20130309353 | DAIRY COMPOSITIONS AND METHOD OF MAKING - The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts and milk powders. | 11-21-2013 |
| 20130309354 | DAIRY COMPOSITIONS AND METHOD OF MAKING - The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams, yogurts and milk powders. | 11-21-2013 |
| 20130337113 | CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME QUALITATIVE NUTRITION CONTAINED IN SKIM MILK TO THE HUMAN DIET - Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A Palmitate, D3, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide, Nitrogen and Argon gases to reduce sodium content, bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without Pasteurization is also disclosed. | 12-19-2013 |
| 20140057019 | FERMENTED MILK WITH IMPROVED FLAVOR AND METHOD FOR PRODUCING SAME - The purpose of the present invention is to improve the flavor of a fermented milk by employing a lactose degradation step and, further, adding a whey powder to a starting material to thereby control the balance between the sweetness and sourness of the fermented milk. A method for producing a fermented milk, said method comprising a step for adding a whey powder to a starting milk and a step for degrading lactose in the starting milk by a lactase. By use of the production method according to the present invention, a fermented milk, which can be appropriately taken without using a sweetener such as sucrose and has a novel flavor, can be obtained. | 02-27-2014 |
| 20140199436 | Method for Improving Viscosity, Solubility, and Particle Size of Milk Protein Concentrates - Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase. | 07-17-2014 |
| 20140205718 | MILK-BASED FORMULATION - The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties. | 07-24-2014 |
| 20140234484 | PRODUCT AND PROCESS FOR ITS MANUFACTURE - The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product that contains physically modified milk raw material fat globules and has been treated with a crosslinking enzyme. | 08-21-2014 |
| 20150079231 | METHOD FOR INHIBITING AGGREGATE FORMATION DURING PROTEIN HYDROLYSIS - Disclosed is for inhibiting gel formation during, or resulting from, hydrolysis of protein compositions comprising casein. | 03-19-2015 |
| 20150342219 | SHELF-STABLE ICE CREAM AND ICE CREAM MIX AND PROCESS FOR MAKING SAME WITH AGAVE NECTAR - Methods for making an ice cream mix or ice cream-like mix are disclosed, the methods including forming a mixture that includes one or more dairy products wherein at least one of the one or more dairy products comprises lactose, one or more stabilizers, and agave nectar, the method further including pasteurizing the mixture; and contacting at least some of the lactose with an enzyme at a temperature and for a time sufficient to allow the enzyme to reduce the lactose content of the mixture. Ice cream and ice cream-like products are also disclosed. An ice cream that includes one or more dairy products, agave nectar (or derivative thereof), and lactase. | 12-03-2015 |
| 20150359239 | PURIFIED LACTASE - The present invention relates to a lactase solution comprising a lactase solution comprising less than 10 g/kg of poly and oligosaccharides, a process for the production of such a lactase solution from an untreated lactase solution, a sterilized lactase, whereby such lactose is filter sterilized in-line with the milk production process. | 12-17-2015 |
| 20150366231 | PROCESS FOR DIRECT INOCULATION FROM FROZEN CONCENTRATED FERMENTS AND ASSOCIATED DEVICE - Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container containing frozen concentrated ferments, the thawed concentrated ferments are container continuously injected, from the container, into a flow of liquid to be inoculated. | 12-24-2015 |
| 20160058024 | IMPROVED MILK AND MILK-RELATED PRODUCTS - The invention relates to methods for reducing off-flavour in milk-related products, said methods comprising the step of oxidizing lactose in a milk-related product to lactobionic acid. The invention further relates to methods of producing packaged, milk-related products, as well as milk-related products produced by the said methods. | 03-03-2016 |
| 20160106118 | REDUCED LACTOSE MILK PRODUCT AND A PROCESS FOR THE PREPARATION THEREOF - A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolysing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabiliser, and/or an emulsifier to the milk. | 04-21-2016 |
| 20160143304 | Reduced Water Activity Yogurt - A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components. | 05-26-2016 |
| 20160143308 | MILK CLOTTING ASPARTIC PROTEASE ENZYME COMPOSITION - A liquid or dried granulated milk clotting aspartic protease enzyme composition and process for isolating a milk clotting aspartic protease enzyme of interest. | 05-26-2016 |
| 20160157502 | COMPOSITION FOR PREPARING SET-TYPE FERMENTED MILK, SET-TYPE FERMENTED MILK AND METHOD FOR PREPARING SET-TYPE FERMENTED MILK - Disclosed are a composition for preparing set-type fermented milk, set-type fermented milk, and a method of preparing set-type fermented milk. The disclosed composition for preparing set-type fermented milk may include liquid milk, a powder material, and optionally, fermentation fungi, and the powder material may include cellulose ether, and optionally, starch. The disclosed set-type fermented milk includes cellulose ether, thereby preventing quality deterioration, such as serum separation and syneresis, and having remarkable phase stability. | 06-09-2016 |
