| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426657000 | From animal | 24 |
| 20080292774 | Liquid Transition Nutrition For Infants - Liquid composition suitable for supporting the transition period wherein the infant changes from a diet consisting of breast milk or liquid infant formula to solid foods with a viscosity 20-150 mPas, containing a digestible carbohydrate fraction and an indigestible carbohydrate fraction with at least 50 wt. % soluble indigestible oligosaccharide with a degree of polymerisation (DP) between 2 and 100. | 11-27-2008 |
| 20090092737 | Method for deriving a high-protein powder/ omega 3 oil and double distilled water from any kind of fish or animal ( protein) - A method for deriving a protein powder from fish is presented. The method includes obtaining raw fish material and verifying the quality of the fish material. Solvents and concentrates are prepared and ground with the fish material to produce a mixture. The mixture placed in a reactor and baked. A first filtration of the mixture extracts solvents, concentrates, oil and water to produce a meal. The oil and water are separated to produce Omega 3 fish oil and water. The water is purified to produce purified water and the purified water is stored or bottled. A second filtration on the meal further extracts solvents and concentrates. The meal is ground to yield a fine texture and cured to produce the protein powder. | 04-09-2009 |
| 20090098274 | Whey Protein-Containing Granules and Method of Producing the Same - Disclosed are whey protein-containing granules which can dissolve a whey protein into water without forming insoluble lumps thereby making a solution containing the dissolved whey protein clear without turbidity, and a method for producing the same. The whey protein-containing granules are composed of a polyglycerin fatty acid ester having HLB of 13 to 18 and containing lauric acid as a constituent fatty acid. As the polyglycerin fatty acid ester, for example, monolauric acid decaglycerin ester or monolauric acid pentaglycerin ester may be used. | 04-16-2009 |
| 20090136649 | PROTEIN HAVING ICE NUCLEATION ACTIVITY - A crustacean-derived protein, as measured by sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis, displays a non-reduced band of a molecular weight of about 200,000, displays reduced-form bands at about 86,000 and 90,000 molecular weights, and has N-terminal amino acids as indicated by SEQ ID No. 1 or SEQ ID No. 2. | 05-28-2009 |
| 20090232960 | RUMEN PROTECTED ESSENTIAL AMINO ACIDS - Use of essential amino acid imines and compositions containing them as a source of rumen protected essential amino acids for ruminant animals. Preferred are histidine and methionine. | 09-17-2009 |
| 20100034958 | INFANT FORMULA - Infant formula containing osteopontin and use of osteopontin as supplement for infant formulas or baby food. | 02-11-2010 |
| 20100189874 | Systems and Methods for Deriving Protein Powder - Systems and methods for producing protein powder are disclosed. In various embodiments, protein powder is prepared by a process comprising sanitizing raw material from aquatic animals mixture with ozone, combining the raw material with a solvent to create a mixture, baking the combined mixture for a first time period, separating, with a filter, liquid from the combined mixture that was baked for the first time period, baking the combined mixture without the separated liquid for a second time period, separating, with a filter, liquid from the combined mixture that was baked for the second time period, curing the combined mixture, and processing the cured mixture to produce protein powder. | 07-29-2010 |
| 20110033606 | Method for Deodorizing Collagen Peptide and Food, Beverage, or Composition Using The Same - A method for deodorizing collagen peptide by removing the caprylic odor of the peptide. A collagen peptide solution undergoes an initial preliminary heating and a second primary heating, after which the solution is depressurized and cooled. The resulting deodorized collagen can be used in foods, beverages, or other compositions. | 02-10-2011 |
| 20110200737 | COMPOSITION TO ENHANCE COGNITIVE ACTIVITY - A nutritional supplement composition is disclosed for enhancement of brain activity. Brain activity is a very complex mechanism, but scientists have now been able to isolate the specific compounds which act as promoters of neuro impulses, or act as neurotransmitters by themselves. The inventive formulation uses 9-10 day incubated fertilized hen eggs to derive a highly potent di and tripeptide based amino acid base. The rapid transport across the intestinal membrane of di and tripeptides is further exploited by addition of Glycine bearing marine protein, such as shark cartilage and vegetable protein to deliver a potent dose to the neuro system. | 08-18-2011 |
| 20120171352 | Process for isolating a protein composition and a fat composition from meat trimmings - A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein. | 07-05-2012 |
| 20120219693 | Apparatus, Systems and Methods for Manufacturing Food Products - Apparatus, systems and methods are disclosed for manufacturing semi-moist meatballs. An illustrative embodiment provides a method of manufacturing generally spherical pet treats comprising: (a) providing a ground mix of proteinaceous material, flavor enhancers and preservatives to a portioning device that divides said mix into smaller portions of roughly uniform volume, (b) placing said portions on a first belt of a first conveyor moving at a first speed in a longitudinal direction, (c) periodically pressing said portions with a second belt of a second conveyor, where said second belt operates in a plane at a height above, and substantially parallel to, said first belt, said second belt moving at a second speed in substantially the same longitudinal direction as said first belt, while also oscillating back and forth in a lateral direction that is at an angle to said longitudinal direction, such that said portions are transformed into generally spherical shapes. | 08-30-2012 |
| 20120258236 | COMPOSITION WITH HIGH PROTEIN CONTENT FOR THE FOOD INDUSTRY - The invention relates to a novel protein composition comprising sources of both animal and vegetable origin, having a high PDCAAS nutritional quality value and containing essential amino acids better than those of the proteins in a whole egg, as well as essential amino acids similar to or better than those in meat, suitable for use in pastries, extruded snacks, pastries and meat products. | 10-11-2012 |
| 20120276277 | Protein product and process for making protein product from uncooked meat purge - A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered. | 11-01-2012 |
| 20140044859 | PRODUCT AND PROCESS FOR REDUCING OIL AND FAT CONTENT IN COOKED FOOD WITH ANIMAL MUSCLE PROTEIN IN SUSPENSION - A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste. | 02-13-2014 |
| 20140161963 | 0-NET CARBOHYDRATE ALL PURPOSE FLOUR - A 0-net carbohydrate all-purpose baking flour high in protein and fiber content and low in fat and calorie content. In a preferred embodiment the proteins and fibers are blended together in the presence of a bonding agent. The resulting 0-net carbohydrate baking flour preferably further includes a natural sweetener. The 0-net carbohydrate flour can be prepared so as to be gluten free. | 06-12-2014 |
| 20140242253 | PROCESS FOR SOLUBILIZING PROTEIN - Herein disclosed is a process for solubilizing protein from a biological source selected from the group consisting of animal tissue and keratinous material and combinations thereof, the process comprising: forming an alkaline slurry comprising the biological source and a first alkali comprising hydrated lime or quicklime; heating the alkaline slurry to a first temperature of at least 50° C. for a first treatment time to solubilize protein while minimizing degradation of amino acids and obtain a first treated slurry; separating from the first treated slurry a first liquid product and a solid product, wherein the first liquid product comprises the solubilized protein and calcium; and removing at least a portion of the calcium from the liquid product by adjusting pH to higher than 8 to precipitate calcium and produce a low-calcium liquid product. | 08-28-2014 |
| 20140242254 | POWDERED NUTRITIONAL FORMULATIONS INCLUDING SPRAY-DRIED PLANT PROTEIN - Disclosed are powdered nutritional formulations comprising at least one plant protein, such as pea protein, wherein at least a portion of the plant protein has been spray-dried and dry-blended into the nutritional formulation. The liquids derived from reconstituting the powdered nutritional formulations exhibit little or no undesirable mouthfeel and have improved viscosity charcteristics. | 08-28-2014 |
| 20140255592 | AMINO ACID AND PEPTIDE PRODUCTS - The present invention relates to a product composition comprising free natural amino acids and short natural peptides of an aquatic animal origin. | 09-11-2014 |
| 20140328997 | Production of Enriched Products - Methods for the production of enriched plant polyphenols-dairy (e.g., milk) or polyphenols-ground edible material products that can be used in the preparation of functional foods, dietary supplements, medical foods, cosmetic products or pharmaceutical agents. The method of obtaining a polyphenol-dairy protein product comprising the steps of (a) combining a plant-derived polyphenol and a dairy product such as a dairy product comprising a protein, to form the polyphenol-dairy protein (e g, milk protein) product and a liquor; and (b) separating the polyphenol-dairy protein product from the liquor. In various embodiments, the plant-derived polyphenols and dairy product are a mixture of solid products, such as would be found in a dry composition. These methods also provide for the immobilization of these component(s) on the healthy, nutritious, and low-sugar food matrix provided by the ground edible material. | 11-06-2014 |
| 20140349003 | Acidified Whey Protein Compositions and Methods for Making Them - Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics. | 11-27-2014 |
| 20150056363 | METHOD FOR PRODUCING LOW-ASH POULTRY PLASMA PROTEIN POWDER BY UTILIZING POULTRY BLOOD - The present invention relates to a method for producing low-ash poultry plasma protein powder by utilizing poultry blood. Specifically, the method of the present invention comprises the steps of: mixing the poultry blood with an anticoagulant to obtain anticoagulated whole blood; centrifugally separating the anticoagulated whole blood to obtain plasma liquid; de-calcifying the plasma liquid via a precipitation reaction, ultra-filtrating the plasma liquid via a ultra-filtration membrane, emulsifying, and nano-filtrating to obtain the concentrated plasma liquid; and drying the concentrated plasma liquid to obtain the poultry plasma protein powder. The method of the present invention effectively overcomes the defect of difficult poultry blood deep processing, achieves the recycling of poultry blood resource, avoids wasting resources, and reduces environmental pollution; and the produced plasma protein powder has the advantages of high protein content, good palatability, balanced amino acid and the like. | 02-26-2015 |
| 20150296834 | PLANT BASED MEAT STRUCTURED PROTEIN PRODUCTS - Provided are food products having structures, textures, and other properties similar to those of animal meat. Also provided are processes for producing such food products. The processes comprise producing the food products under alkaline conditions. | 10-22-2015 |
| 20160088860 | PROTEIN COMPOSITION OBTAINED FROM MEAT TRIMMINGS - A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein . A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein. | 03-31-2016 |
| 20160249664 | Process For Reducing Oil And Fat Content In Cooked Food With Animal Muscle Protein In Suspension | 09-01-2016 |
