| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426583000 | Buttermilk, yogurt, sour cream, whey | 43 |
| 20080280006 | Protein containing composition produced by cold extrusion - A dietary composition produced by a process involving extruding a protein containing product and optionally water through an extruder at about 50 to about 400 rpm and at a temperature of about −10° to about 30° C. to produce the dietary composition, wherein the undenatured proteins in the protein containing product are not denatured by the process. Preferably some of the denatured proteins in the protein containing product are undenatured (renatured) by the process. | 11-13-2008 |
| 20090087538 | Dairy Product and Process - A dried denatured whey protein concentrate or isolate having at least 50% of the total solids as whey protein is prepared. The method uses heat-treating of whey protein in the presence of calcium. | 04-02-2009 |
| 20090092731 | PROCESS FOR PRODUCING LACTOSE-FREE MILK - The invention concerns a process for producing lactose-free or substantially lactose-free milk, preferably without addition of water, and the product obtainable by the process. The process comprises the steps of:
| 04-09-2009 |
| 20090123630 | PHOSPHATIDYLSERINE ENRICHED MILK FRACTIONS FOR THE FORMULATION OF FUNCTIONAL FOODS - Disclosed is a bovine milk derived phosphatidylserine source of natural composition having excellent dispersibility and organoleptic as well as physical stability. The source is useful in neutraceutical in powder, liquid or dispersion form. The source can be prepared from serum from butter oil production or from the retentate from microfiltration of whey for defatting purposes. | 05-14-2009 |
| 20090148584 | ENDURANCE BAR - A nutritional composition for enhancing endurance comprising one or more carbohydrates including galactose, fat, protein, fibre, and optional further ingredients, wherein the ratio of carbohydrates: protein is in the range of about 2:1 to about 4:1 and wherein at least 50% of the protein is selected from a group consisting of: whey protein, casein, whey protein hydrolysate, wheat protein hydrolysate and mixtures thereof. | 06-11-2009 |
| 20090162518 | Stable Nutritional Powder - Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5 % lecithin by weight of total lipid; from about 90% to about 99.5% of intact protein by weight of total protein; and from about 0.5% to about 10% of at least one hydrolyzed protein selected from the group consisting of hydrolyzed casein protein and hydrolyzed whey protein; wherein the hydrolyzed protein has a degree of hydrolysis of between about 23% and about 90%, and wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance. | 06-25-2009 |
| 20090162519 | SWEET FOOD COMPOSITION WITH LOW SUGAR CONTENTS - The present invention relates to a food composition comprising at least one natural and/or artificial sugar that is present in said composition at a suprathreshold concentration, characterized in that said food composition further comprises at least one sweet-enhancing ingredient chosen from the list comprising: benzaldehyde, ethylbutyrate, furaneol, vanillin, isoamylacetate, or a combination thereof, said ingredient being present in said composition at a concentration not exceeding 2.5·10 | 06-25-2009 |
| 20090162520 | Protein-Containing Food Product and Coating for a Food Product and Method of Making Same - A composition comprising about 10-65 weight % of a protein particulate material, about 35-90 weight % of a lipid-containing material, and no more than small amounts of an emulsifier, can be used as a coating composition for a food product, or as an ingredient in a coating composition for a food product. When used as a coating for a snack food item such as a protein-containing energy bar, the coating can add to the nutritive value of the bar, and maintain the moisture content of the bar. A method for making the composition includes the steps of adding finely ground particulate protein matter to a fat composition with heat and high shear, then cooling the composition. | 06-25-2009 |
| 20100151106 | Food Composition Containing Polyphenols - Food composition having a pH of between 3.5 and 6.5 containing at least 100 mg/l, preferably at least 300 mg/l of a (catechins-Al | 06-17-2010 |
| 20100215828 | PROCESS FOR PRODUCING WELL-PRESERVING LOW-LACTOSE OR LACTOSE-FREE MILK PRODUCT - The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties. | 08-26-2010 |
| 20100297330 | YOGHURT CONTAINING HYDROXYTYROSOL AND OTHER BIOPHENOLS WITH A PREVENTIVE NUTRITIONAL ACTIVITY BENEFICIAL TO HUMAN BEINGS - A yoghurt includes hydroxytyrosol as an additional component, so as to provide a healthy, natural food product with additional health-giving and beneficial characteristics, which in particular provides nutritional prevention against damage caused by oxidative stress, inflammation, angiogenesis and the related tumoral processes, cholesterol proliferation and atherosclerotic processes, and a general effect of nutritional prevention of aging. | 11-25-2010 |
| 20110151098 | Food Comprising Alkalized Cocoa Shells And Method Therefor - The present invention provides a food comprising at least 30 mass % alkalized cocoa shells based on the total mass of alkalized cocoa shells and cocoa powder in the food. Also provided is a method for manufacturing the food comprising (i) alkalizing cocoa shells which have been separated from cocoa nibs using an alkalizing agent, and (ii) adding the alkalized cocoa shells to a food. | 06-23-2011 |
| 20110256297 | Nutritional Emulsions Comprising Calcium HMB and Soluble Protein - Disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB wherein soluble protein comprises from about 50% to 100% by weight of the total protein. Also disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB wherein soluble protein comprises from about 50% to 100% by weight of the protein and the emulsion has a weight ratio of soluble protein to calcium HMB of from about 5:1 to about 12:1. The nutritional emulsions are surprisingly stable and generate minimal or no bitter flavors or after taste over time. | 10-20-2011 |
| 20110262612 | ROSEHIP POWDER HAVING SMALL PARTICLE SIZE - Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim | 10-27-2011 |
| 20120015092 | High-Protein Beverages Comprising Whey Protein - Disclosed are aqueous compositions comprising at least about 7.5 percent whey protein, the whey protein being intact whey protein, whey peptides, or a combination thereof. Also disclosed is a method for formulating aqueous compositions comprising at least about 7.5 percent whey protein. | 01-19-2012 |
| 20120064220 | NUTRITIONAL FORMULA CONTAINING OCTENYL SUCCINATE ANHYDRIDE-MODIFIED TAPIOCA STARCH - The present invention relates to a nutritional formulation comprising a lipid source, a carbohydrate source, a protein equivalent source, and an emulsifying agent comprising OSA-modified tapioca starch which contains less than about | 03-15-2012 |
| 20120183666 | METHOD AND SYSTEM FOR FLASH FREEZING WHEY LIQUID AND MAKING BEVERAGES THEREFROM - An apparatus and method of flash freezing a whey-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired. The beads can be consumed in their frozen form to provide a convenient source of protein or can be reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads. | 07-19-2012 |
| 20120183667 | PARTICULATE FROZEN YOGURT-BASED PRODUCT - In accordance with a preferred embodiment, there is provided a frozen yogurt product that remains frozen at relatively high temperatures and can be added to juice, milk, or other liquid to create a smoothie or similar beverage. | 07-19-2012 |
| 20120189752 | DAIRY PRODUCT AND PROCESS - The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages. | 07-26-2012 |
| 20120258230 | THICKENING AND EMULSIFYING GUAR GUM AND GUAR BLENDS CONJUGATED WITH ENDOGENOUS AND EXOGENOUS PROTEINS - The invention relates generally to gum-protein conjugates, as an alternative to substances such as propylene glycol alginate [PGA], wherein the conjugate both thickens and emulsifies. Exemplary uses include use in food emulsions, cosmetics, and industrial applications. For example, one aspect of the present invention relates to gum-protein conjugates capable of acting as both thickeners and emulsifiers and methods of making the same. Certain embodiments of the conjugation processes use guar gum in its milled, powdered form or as obtained from guar splits as the viscous substrate and conjugates the guar gum with a protein that is either endogenous or exogenous. Another embodiment of the present invention uses exogenous protein, or protein that is not part of guar seeds, as the conjugating protein. In this embodiment, guar gum is conjugated with protein having a globular and flexible structure, to produce a conjugate that both thickens and emulsifies. | 10-11-2012 |
| 20130029027 | Pet Food Composition - Disclosed is a composition and method which facilitate increased incorporation of meat into a dry food product, such as an extruded pet food kibble. Products made by incorporating the composition provide increased resistance to breakage, excellent palatability, and increased nutritional value. | 01-31-2013 |
| 20130029028 | Substitute Milk Product - The present invention relates to filled milk products comprising sweet buttermilk solids, vegetable lipid and one or more additional carbohydrate sources. The invention furthermore relates to a method of preparing such filled milk products. | 01-31-2013 |
| 20130164430 | NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS - This disclosure pertains to methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also pertains to compositions of dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride. Specific exemplary compositions of yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described. | 06-27-2013 |
| 20130171318 | WHEY PROTEIN MICELLES - The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics. | 07-04-2013 |
| 20140004245 | PET FOOD FROSTING/ICING COMPOSITION | 01-02-2014 |
| 20140044854 | CREAMERS AND METHODS OF MAKING SAME - Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a sugar, a fat, a protein having a globular protein denaturation degree between about 75% and about 98%, and a viscosity ranging between about 10 cP and about 70 cP when measured at a temperature of 4° C. and a shear rate of 75 s | 02-13-2014 |
| 20140079865 | Process for Preparing a Stabilized Protein Suspension - Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution, and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable, optically opaque, drinkable product. | 03-20-2014 |
| 20140093633 | REBAUDIOSIDE C AND ITS STEREOISOMERS AS NATURAL PRODUCT SWEETNESS ENHANCERS - The present invention is directed to the use of rebaudioside C, or a stereoisomer thereof, for enhancing the sweet taste of carbohydrate sweeteners, such as sucrose and fructose. The present invention is also directed to consumables comprising a combination of a carbohydrate sweetener and rebaudioside C, or a stereoisomer thereof. | 04-03-2014 |
| 20140220218 | CRUNCHY GRANOLA CLUSTERS AND PRODUCTS PREPARED THEREFROM - Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long chain polysaccharide. | 08-07-2014 |
| 20140234515 | NUTRACEUTICAL FORMULATION - This invention is directed to a nutraceutical formulation that provides a balance of 40% carbohydrates, 30% fat, and 30% protein. The nutraceutical formulation comprises egg protein, flax seed powder, coconut palm sugar, cocoa powder, raspberry extract, goji berry extract, sweet potato flour, wheat grass powder, and stevia extract. Optionally, MCT's (medium-chain triglycerides)may be included in the nutraceutical formulation. | 08-21-2014 |
| 20140287126 | Food Products Containing Powdered Yogurt, Whole Grains and Fruit - A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is added to the dry mix, the dry mix hydrates within 3 minutes and forms a creamy, thick texture, like yogurt. | 09-25-2014 |
| 20140314935 | FERMENTED FLAVORING SYSTEM DERIVED FROM GREEK YOGURT PROCESSING - Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek acid whey). | 10-23-2014 |
| 20140335257 | Compositions and Methods for Improving Creatine Solubility and Stability - Disclosed are methods for improving nitrogenous acid (e.g., creatine) solubility, and products made by the method. | 11-13-2014 |
| 20150030746 | METHOD FOR MANUFACTURING A POWDER OF SERUM EXTRACTED FROM GREEK STYLE YOGURT - A method of making a powder of serum extracted from a Greek style yogurt is disclosed. The total solids concentration of the serum is increased to at least 35% by weight to produce a concentrated serum. The concentrated serum is crystallized by adding lactose crystals whose average size is less than 100 microns. The crystallized serum is then spray dried to produce a serum powder. The resulting powder is non-hygroscopic, less likely to form lumps in storage, retains the initial characteristics of the serum and is of sufficiently high quality to be fit for human consumption. | 01-29-2015 |
| 20150056358 | PROCESS AND SYSTEM FOR DRYING ACID WHEY - A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product. | 02-26-2015 |
| 20150140193 | COMPOSITION FOR THE PREPARATION OF HOMEMADE FROZEN CONFECTIONS - The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40; with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture. | 05-21-2015 |
| 20150140194 | METHOD FOR MANUFACTURING MODIFIED WHEY COMPOSITION, MODIFIED WHEY COMPOSITION, AND METHOD FOR MANUFACTURING CALCIUM-ENRICHED MODIFIED WHEY COMPOSITION - The present invention relates to a method for manufacturing a modified whey composition, the method having a liquid preparation step of preparing a raw material whey liquid using a whey composition containing whey protein, and a heating step of subjecting the raw material whey liquid to a heat treatment, wherein the liquid preparation step includes a treatment of adding an alkali to the whey composition, the pH of the raw material whey liquid is from 6.8 to 8.0 and the protein concentration in the liquid is not more than 1.3% by mass, the calcium content of the raw material whey liquid that is subjected to the heat treatment is from 400 to 700 mg/100 g of solids, and the heat treatment is performed under conditions of 80 to 150° C. for a period of 30 minutes to 1 second. | 05-21-2015 |
| 20160000107 | METHOD AND SYSTEM FOR FLASH FREEZING WHEY LIQUID AND MAKING BEVERAGES THEREFROM - An apparatus and method of flash freezing a whey-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired. The beads can be consumed in their frozen form to provide a convenient source of protein or can be reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads. | 01-07-2016 |
| 20160106137 | PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME - A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation. | 04-21-2016 |
| 20160120206 | WHEY PROTEIN AGGREGATES PARTICLES AND USE THEREOF - The present invention relates to whey protein aggregate particles that can be used to stabilize foams, and more particularly edible foams, such as foamed dairy products. The invention provides a process for preparation of such whey protein aggregates, for the use of such particles for stabilizing foam, as well as edible foams or foamed product comprising such whey protein aggregate particles. | 05-05-2016 |
| 20160150800 | SYSTEM FOR THE PRODUCTION OF MULTI-STRAINED YOGURT | 06-02-2016 |
| 20160174595 | METHOD FOR REDUCTION OF FLYING INSECTS IN LIVESTOCK FEEDS AND FEED SUPPLEMENTS | 06-23-2016 |
| 20190142023 | Food Products Containing A Modified Waxy Cassava Starch | 05-16-2019 |
