| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426588000 | Powdered milk | 26 |
| 20080241337 | Method of Preparing a Powdered Product - The invention relates to a method for the continuous production of a powdered product from a product in the liquid state in the form of a solution-, suspension- or emulsion-type mixture in an aqueous medium. According to the invention, during the first step (E1) of the method, the product in the liquid state is transformed into a product in the viscous state. The invention is characterised in that it includes at least one overrun step (E2, E4) and at least one product-drying step (E3, E6) comprising at least a first step (E3) involving thermomechanical treatment with at last one thermomechanical treatment machine into which the viscous state product and a determined amount of powered product from the same family as the liquid state product are injected simultaneously. The treatment machine is configured to mix the viscous state product and the powdered product such as to produce solidified particles of the product upon contact with the ambient air. | 10-02-2008 |
| 20080248183 | SUGAR FREE AND REDUCED SUGAR CHOCOLATE AND METHODS OF MANUFACTURE - A method of producing a sugar free chocolate composition comprising the steps of: thoroughly mixing at least the following ingredients: 1 to 60% by weight | 10-09-2008 |
| 20080260928 | Flexible Pad for Preparing a Beverage - A flexible pad for preparing a beverage comprising: a filter bag defining a storage volume; the storage volume containing a water-soluble composition or a combination or mixture of water-soluble compositions for forming a beverage; wherein the storage volume further contains a plurality of non-soluble absorbent particles having a particle size, before use, of 25 microns to 10 mm. | 10-23-2008 |
| 20080292770 | Solid Milk and Method for Manufacturing Thereof - The object of the present invention is to provide solid milk having suitable solubility and strength and a method for manufacturing such solid milk. | 11-27-2008 |
| 20090004358 | Method of Producing and Administering a Nutritional Supplement Including Sunflower Butter - A method of producing and administering a nutritional supplement including sunflower butter for efficiently treating a malnourished individual. The method of producing and administering a nutritional supplement including sunflower butter generally includes a supplement including a sunflower butter substance, wherein the sunflower butter substance is mixed with various micro-nutrients within the supplement and wherein the supplement comprises a substantial portion of a recommended daily allowance of food for an individual. | 01-01-2009 |
| 20090035437 | 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. | 02-05-2009 |
| 20090162521 | 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 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and from about 90% to about 99.5% intact protein by weight of total protein; wherein the compositions are nutritional powders. The nutritional powders provide improved oxidative stability and sensory performance. | 06-25-2009 |
| 20090175998 | Solid Milk and Method of Making the Same - The present invention is based on knowledge that basically, solid milk provided with both of adequate strength and solubility can be obtained by using only powdered milk as ingredient to be provided with compression molding under state where the porosity and the free fat is controlled within predetermined ranges, and then humidified and dried. Namely, solid milk having porosity of 30%-60%, and method of making solid milk including: a compression step for compressing powdered milk to obtain a solid form of compressed powdered milk; a humidifying step for humidifying the compressed powdered milk obtained by the compression step; and a drying step for drying the compressed powdered milk humidified by the humidifying step achieves the object of providing solid milk having preferred solubility and strength, and method of making the same. | 07-09-2009 |
| 20090196974 | USE OF A PULVERULENT COMPOSITION TO PREPARE A POWDER OR A FOOD PRODUCT - The invention relates to the use of a pulverulent composition having instantaneous dispersion and solubility properties in aqueous solutions and including: riboflavin, a first saccharide possessing hydrocolloidal properties, and/or a second saccharide, to prepare a food product, the food product being a liquid food products, a solid food products, a semi-liquid food products or a powder, the powder being liable to be instantaneously dispersed in an aqueous solution to provide a beverage. | 08-06-2009 |
| 20090252849 | Milk powder and method of manufacture - A method for the processing of milk ultrafiltration permeate created during the manufacture of milk protein concentrate (MPC) and/or whey protein concentrate (WPC) to produce a reduced-protein milk powder, which nevertheless has useful functional and sensory properties. | 10-08-2009 |
| 20090269458 | POWDER BEING RICH IN MILK-ORIGIN COMPLEX LIPIDS - Manufacture a powder with high milk-derived complex lipid content that contains milk-derived phospholipids and milk-derived ganglioside at high concentrations, which contains protein by 15 to 35 percent by dry weight and fat by 45 to 60 percent by dry weight, wherein the content of milk-derived complex lipids is 20 percent by dry weight or more, and which can be utilized as a material for functional food, mother's milk substitute or drug, by means of adjusting the pH value of a butter serum or butter serum powder reconstituted liquid to a range of 4.0 to 5.0, adding calcium chloride to promote coagulation of protein, removing the produced sediments, filtering the supernatant by means of ultrafiltration or microfiltration, and then drying the obtained concentrate. | 10-29-2009 |
| 20100104727 | Methods For Preserving Endogenous TGF-Beta - The present invention is directed to a processing method and a selection of ingredients that will retain TGF-β levels, bioactivity, and/or bioavailability in a liquid nutritional product. | 04-29-2010 |
| 20100323079 | OILY FOOD AND METHOD FOR PRODUCING THE SAME - An object of the invention is to develop an oily food which has low viscosity relative to the oil content, (that is, if the viscosity is comparable, the food has a lower oil content and thus has a lower calorie, and if the oil content is comparable, the food has a lower viscosity), excellent taste, physical property and coating aptitude by an inexpensive and simple method and a method for producing the same. The present inventors made intensive studies for achieving the above object. As a result, a low-oil content and low-calorie oily food which can exhibit a lower viscosity if the oil content is comparable, and can achieve a lower oil content if the viscosity is comparable as compared with a conventional oily food material, has good texture and flavor, and can be variously applied can be produced by a simple method by subjecting dough after undergoing a refining step to conching at a lower oil content than conventional, preferably at a lower temperature thereby to change a dry state to a liquid state, that is, by performing conching in a state of a low fluidity thereby to apply high shear and to discharge oil and fat which is incorporated in tissue and does not contribute to the fluidity outside the tissue. | 12-23-2010 |
| 20110064860 | Dryblended Nutritional Powders - Disclosed are reconstitutable nutritional powders comprising carbohydrate, protein, and lipid wherein at least one carbohydrate, such as lactose, and powdered lecithin have been dryblended into the reconstitutable nutritional powders. Also disclosed are methods of manufacturing a reconstitutable nutritional powder including dryblending at least one carbohydrate and powdered lecithin into a base nutritional powder. The nutritional powders provide for reduced foaming upon reconstitution. | 03-17-2011 |
| 20110212244 | Concentrate derived from a milk product enriched in naturally occuring sialyllactose and a process for preparation thereof - A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products. | 09-01-2011 |
| 20110236555 | SOLID MILK AND METHOD FOR MANUFACTURE THEREOF - A method for manufacturing solid milk includes a gas dispersal process (S | 09-29-2011 |
| 20110244107 | METHOD FOR MANUFACTURING SOLID MILK - A method for manufacturing solid milk includes a classification process for obtaining powdered milk having larger particle diameter than prescribed particle diameter by classifying the powdered milk which is an ingredient of the solid milk; and a compaction molding process for molding the solid milk by using powdered milk obtained by the classification process. | 10-06-2011 |
| 20120164299 | DAIRY CONTAINING BEVERAGES WITH ENHANCED FLAVORS AND METHOD OF MAKING SAME - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same. | 06-28-2012 |
| 20120177803 | METHOD OF PREPARING GREEN MILK POWDER - The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2-5 cm away from the ground when the tender plant grows to 25-45 cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant. | 07-12-2012 |
| 20120237662 | METHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT - A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined average particle size, thereafter agitating the refined powder mixture at a temperature above the melting temperature of the chocolate compatible fat to form a dough and thereafter solidifying the dough to form a confectionery product having a total formulated fat content of less than 29% by weight. | 09-20-2012 |
| 20130078357 | Solid Milk And The Method Of Manufacturing Thereof - [Problem] The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. [Means] The solid milk of the invention has X-ray diffraction pattern of its surface area that has a main peak of 2theta=10-15 degrees at 2theta=10-11 degrees or at 2theta=12-13 degrees. A method for the manufacture of solid milk comprises compressing powdered milk to obtain compressed powdered milk; humidifying the compressed powdered milk to obtain humidified compressed powdered milk; and drying the humidified compressed powdered milk to obtain the solid milk. A part of amorphous lactose at the surface of the solid milk | 03-28-2013 |
| 20130216681 | PROCESSES FOR REMOVAL OF LACTOSE FROM DRIED MILK PRODUCTS - Disclosed are processes for removing lactose from dried milk products to produce dried protein fortified and/or mineral fortified milk products having a reduced lactose content with minimal use, or even without the use, of membrane ultrafiltration, diafiltration, or additional drying equipment. Additionally, a high lactose-containing stream product is also produced. The dried protein fortified milk products are physically and chemically similar to dried milk protein concentrates and can be used for protein fortifiers in various food applications. | 08-22-2013 |
| 20130344219 | LOW-BACTERIA LOW-HEAT WHOLE MILK POWDER - A process for the production of low-bacteria milk powders having a whey protein nitrogen index (WPNI) of at least 2 is suggested, wherein | 12-26-2013 |
| 20140242249 | POLYPEPTIDE HAVING PHYTASE ACTIVITY AND INCREASED TEMPERATURE RESISTANCE OF THE ENZYME ACTIVITY, AND NUCLEOTIDE SEQUENCE CODING SAID POLYPEPTIDE - The invention relates to a recombinant DNA molecule encoding a polypeptide having phytase activity and increased temperature stability and increased proteolytic stability of the enzyme activity. The DNA sequence has been obtained by variation of the mature wild-type | 08-28-2014 |
| 20150086698 | POWER BEING RICH IN MILK-ORIGIN COMPLEX LIPIDS - Manufacture a powder with high milk-derived complex lipid content that contains milk-derived phospholipids and milk-derived ganglioside at high concentrations, which contains protein by 15 to 35 percent by dry weight and fat by 45 to 60 percent by dry weight, wherein the content of milk-derived complex lipids is 20 percent by dry weight or more, and which can be utilized as a material for functional food, mother's milk substitute or drug, by means of adjusting the pH value of a butter serum or butter serum powder reconstituted liquid to a range of 4.0 to 5.0, adding calcium chloride to promote coagulation of protein, removing the produced sediments, filtering the supernatant by means of ultrafiltration or microfiltration, and then drying the obtained concentrate. | 03-26-2015 |
| 20160058027 | POWDERED COMPOSITION FOR USE IN AN INSTANT MILK TEA POWDER - A powdered composition which can be produced by spray-drying, and which can be used as the base of an instant milk tea powder is provided. The powdered composition comprises: 25-35% of di-/tri-saccharides other than lactose; 3-20% of lactose; 2-15% milk protein other than processed soluble caseinate; 35-50% fat; and 3-7% emulsifier. A process for producing the powdered composition by spray drying a dispersion of the ingredients in water is also provided. An instant milk tea powder is also provided, which comprises 15 to 90% of the powdered composition, 2 to 15% of tea solids, 0 to 70% of monosaccharides or disaccharides in addition to those present in the powdered composition, and 0 to 4% of anti-caking agents and/or hydrocolloids and/or flavours and/or high intensity sweeteners. | 03-03-2016 |
