Food protien ingredient and processes for producing the same

FOOD COMPOSITION

Immunological extract and method of production

The present invention relates to a method of preparing an extract from edible bird's nest, a bird's nest extract and uses of the bird's nest extract. The method comprises preparing an edible bird's nest (EBN) mixture; and contacting the mixture with an extraction solution to bind a molecule in the mixture, wherein the extraction solution comprises at least one binding moiety selected from the group comprising an opsonin binding moiety, a complement protein binding moiety, a lectin binding moiety, a ficolin binding moiety, a collectin binding moiety, and a pentraxin binding moiety.

COMPOSITION CONTAINING CHITIN AND DIGESTIBLE PROTEINS

La présente invention se rapporte à une composition comportant au moins 67% en poids de protéines brutes, au moins 5% en poids de chitine, les pourcentages en poids étant donnés sur le poids total de composition, et 85% en poids de protéines digestibles sur le poids total de protéines brutes. Elle vise également un procédé de préparation de la composition ainsi que les utilisations de celle-ci notamment dans l'alimentation humaine ou animale.

식용곤충을 이용한 고단백질 식품의 제조방법

... 본 발명은 식용 곤충을 이용한 고단백질 식품의 제조방법에 관한 것으로서, 고단백질 식품인 식용곤충을 효율적으로 섭취하기 위해서 a) 식용곤충의 사료를 위생적 관리하여 확보하는 단계; b) 사육용 식용곤충의 애벌레를 상기 단계에서 확보된 사료에 첨가하여 적절한 사육 환경에서 사육하는 단계; c) 사육된 식용곤충의 애벌레를 출하 전 48 ~ 120시간 동안 절식 시킨 후 수확하는 단계; d) 수확된 곤충을 세척하는 단계; e) 세척된 곤충을 건조하는 단계; f) 건조된 곤충을 분말화 하는 단계; g) 상기 곤충분말에 식물성 식용첨가제를 혼합하는 단계; h) 상기 혼합 분말화 곤충을 5 ~ 20 배로 압착하여 고농축 하는 단계; i) 상기 농축 곤충 분말환을 121℃에서 5 ~ 30 분 동안 멸균시키는 단계; 및 j) 멸균된 곤충분말을 포장하는 단계;를 포함하는 것이 특징이다. 본 발명에 의해, 식용곤충은 소비자의 곤충 섭취에 관한 거부감을 감소시키고 고단백질의 식용곤충을 단백질 식품으로 이용함으로써 환경오염을 줄이고, 소화흡수율이 높아 경제적이면서도 건강 증진에 큰 도움이 되는 식용곤충의 제조방법이 제공된다.

ECO-FRIENDLY MANUFACTURING METHOD FOR PEPTIDE DERIVED FROM COCOON AND PEPTIDE DERIVED FROM COCOON MANUFACTURED BY SAME

The present invention relates to an eco-friendly manufacturing method for peptide derived from a cocoon and peptide derived from a cocoon manufactured by the same and, specifically, to a manufacturing method for peptide derived from a cocoon, applied with a non-chemical eco-friendly technique, and peptide derived from a cocoon, manufactured by the same. According to the present invention, the manufacturing method for peptide derived from a cocoon includes: (a) a step of cutting the cocoon; (b) a step of adding water to the cocoon which is cut and also performing sterilization and fluidization; (c) a step of high-shear mixing the cocoon fluidized; (d) a step of homogenizing the cocoon high-shear mixed by a high pressure homogenizer; (e) a step of forming the nano cocoon homogenized by a bead mill; and (f) a step of biologically processing the nano cocoon. According to the present invention, the manufacturing method for peptide derived from the cocoon has advantages such as reduced manufacturing ...

유충을 이용한 기능성 메주 및 이의 제조방법

... 본 발명은 유충을 이용한 기능성 메주 및 이의 제조방법에 관한 것으로, 더욱 상세하게는 식물성 단백질인 대두를 사용하지 않고 동물성 단백질인 흰점박이꽃무지, 갈색거저리 및 장수풍뎅이의 유충만을 이용하여 황국균에 의해 발효된 기능성 메주 및 이의 제조방법으로, 미래 식량부족 문제를 해결하기 위한 대체식량자원으로의 가치가 있으며, 식용곤충을 가공한 식품을 개발함으로써 다양한 먹거리 및 부가가치를 제공하고 농가소득에 기여하는 효과가 있는 유충을 이용한 기능성 메주 및 이의 제조방법에 관한 것이다.

FOOD COMPOSITION

USE OF CYCLO-HIS-PRO (CHP) FOR PREVENTING, AMELIORATING, OR TREATING FIBROSIS

The present invention relates to a use of Cyclo-His-Pro (CHP) for preventing, ameliorating, or treating fibrosis and, more particularly, to a pharmaceutical composition for preventing or treating fibrosis comprising CHP, a health functional food composition for preventing or ameliorating fibrosis, an antifibrotic composition, a method of preventing, ameliorating, or treating fibrosis by using CHP, and/or a use of CHP in the manufacture of the pharmaceutical composition for preventing or treating fibrosis.

STABLE PROTEIN FORMULATIONS

Described herein are stable protein solutions that have a pH of from about 3.5 to about 7.0 and are stable against precipitation of the protein, as well as methods of making such stable protein solutions, and beverages and beverages additives for human or animal consumption comprising such stable protein solutions. These stable protein solutions comprise a protein, a stabilizer, and a protein deamidating enzyme.

PROTEIN BAR

The invention relates to a protein bar which is formed from a shapeable mass that contains proteins and/or protein hydrolysates. The shapeable mass contains a collagen hydrolysate having an average molecular mass of up to 1700 Da as a protein hydrolysate.

Nahrungsmittelzusammensetzung

Stable protein formulations

Described herein are stable protein solutions that have a pH of from about 3.5 to about 7.0 and are stable against precipitation of the protein, as well as methods of making such stable protein solutions, and beverages and beverages additives for human or animal consumption comprising such stable protein solutions. These stable protein solutions comprise a protein, a stabilizer, and a protein deamidating enzyme.

ASSEMBLING AT LEAST ONE VEGETABLE PROTEIN AND AT LEAST ONE DAIRY PROTEIN, THE PREPARATION AND USES THEREOF

METHOD OF MANUFACTURING FEED USING INSECTS AND FEED COMPOSITION USING SAME

The present invention relates to a method of manufacturing feed by using insects, and a feed composition using the same. According to the present invention, the feed composition is manufactured by the method comprising the following steps: starving any one insect selected from the group consisting of mealworm, cricket, grasshopper, Ptecticus tenebrifer larvae, silkworm pupae, wiggler, and fly larvae to prepare the insect; washing the starved insects with flowing water, dewatering the washed insects, naturally drying the dewatered insects, and pulverizing the dried insects to obtain insect powder; sterilizing the insects powder; and selectively applying any one or two or more hydratases selected from the group consisting of alcalase, pepsin, trypsin, alpha-chymotrypsin, papain, bromelain, neutrase, protamex, flavourzyme, and pancreas to the insects powder to perform hydrolysis. According to the present invention, the feed is manufactured by using mealworm, cricket, grasshopper, Ptecticus ...

Composition containing chitin and digestible proteins

The present invention relates to a composition containing at least 67% by weight crude proteins, at least 5% by weight chitin, the weight percentages relating to the total weight of the composition, and 85% by weight digestible protein relative to the total weight of crude protein. The invention is also directed to a method for preparing the composition and to the uses thereof, in particular in human or animal nutrition.

Composition for improving memory or composition for preventing and treating Alzheimer's dementia containing boiled silkworm products having silk protein and angelica extracts

갈색거저리 유충 함유 스프레드 제조방법

... 본 발명은 갈색거저리 유충을 함유하는 스프레드의 제조방법 및 이에 의하여 제조된 갈색거저리 유충 함유 스프레드에 관한 것이다. 본 발명에 따르면 스프레드 내의 유지 함량 및 트랜스지방의 함량을 줄이면서도, 단백질 함량이 높으며, 항산화 능과 기호도가 우수한 스프레드를 제조할 수 있다 ...

METHOD FOR POWDERING EDIBLE INSECTS USING CRYOGENIC MICRO GRINDING

The present invention relates to a method for improving digestibility in body while maintaining nutrient content intact by minimizing breakdown of nutrients upon powdering of insects such as cricket and meal beetle using a cryogenic micro grinding technology (CMGT). According to the present invention, it is possible to minimize the breakdown of the nutrients while pulverizing edible insects having a high protein content at an ultrafine size of 10 to 60 μm at a cryogenic temperature of --196 to -80°C, thereby improving digestibility in the body while maintaining components intact as much as possible. COPYRIGHT KIPO 2019 (AA) Process 1 (BB) Raw material (CC) CMGT grinding (DD) Drying (EE) Powder (FF) Temperature: -80 - -196 °C (GG) Particle: 10 - 60 μm (HH) Particle temperature : -20 - -120 °C (II) Degreasing (oil) process (JJ) Degreasing process - To increase protein content of the raw material and prevent acidification ...

SHELF-STABLE COMPOSITIONS AND METHODS OF THEIR MAKING

Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high percentages of solids and proteins.

ASSEMBLY OF AT LEAST ONE PLANT PROTEIN AND AT LEAST ONE MILK PROTEIN, PRODUCTION THEREOF AND USES OF SAME

La présente invention a pour objet un nouveau procédé de fabrication d'un assemblage d'au moins une protéine laitière et d'au moins une protéine végétale dans différentes compositions ou matrices alimentaires. Il a également pour objet l'assemblage d'au moins une protéine laitière et d'au moins une protéine végétale ainsi obtenu ainsi que l'utilisation de cet assemblage.

MEALWORM SHAKE FOR ONE MEAL AND MANUFACTURING METHOD THEREOF

The present invention relates to mealworm diet shake and a manufacturing method thereof, and more particularly, to a mealworm diet shake comprising mixed powder, mealworm powder and protein powder. The mixed powder is made by mixing and pulverizing crispy oatmeal, roasted brown rice and crispy quinoa in the same ratio. The mealworm shake comprises 45 to 55 parts by weight of the mixed powder, 30 to 55 parts by weight of the mealworm powder and 15 to 18 parts by weight of the protein powder. According to the present invention, the mealworm diet shake uses crispy oatmeal powder, roasted brown rice powder and crispy quinoa powder as a raw material, and includes the dry mealworm powder and the protein powder, so as to be taken as one meal when being taken with milk. The mealworm diet shake provides an advantageous effect of providing sufficient nutrients while providing feeling of satiety. COPYRIGHT KIPO 2016 ...

Silk-derived peptide composition for improving cognitive function and memory

Bromelain enzyme treated silkworm segment extracts having excellent vasorelaxant effect and anti inflammatory effect and use thereof

IMMUNOLOGICAL EXTRACT AND METHOD OF PRODUCTION

The present invention relates to a method of preparing an extract from edible bird's nest, a bird's nest extract and uses of the bird's nest extract. The method comprises preparing an edible bird's nest (EBN) mixture; and contacting the mixture with an extraction solution to bind a molecule in the mixture, wherein the extraction solution comprises at least one binding moiety selected from the group comprising an opsonin binding moiety, a complement protein binding moiety, a lectin binding moiety, a ficolin binding moiety, a collectin binding moiety, and a pentraxin binding moiety.

Composition for improving, preventing or treating corneal damage containing erythropoietin

Proteinriegel

Die vorliegende Erfindung betrifft einen Proteinriegel, der aus einer formbaren Masse gebildet ist, die Proteine und/oder Proteinhydrolysate enthält. Die formbare Masse enthält ein Kollagenhydrolysat mit einem mittleren Molekulargewicht von bis zu 1.700 Da als ein Proteinhydrolysat.

COMPOSITION COMPRISING CHP (CYCLO-HIS PRO) FOR PREVENTING, IMPROVING OR TREATING OF FIBROSIS

갈색 거저리를 포함하는 곡물 팽화 식품의 제조 방법 및 이에 의해 제조된 곡물 팽화 식품

... 본 발명은 곡물 분말, 갈색 거저리 분말 및 물을 포함하는 반죽 혼합물을 압출 성형하여 팽화 식품을 제조하는 단계를 포함하는 곡물 팽화 식품의 제조 방법, 및 이에 의해 제조된 갈색 거저리 포함 곡물 팽화 식품을 제공한다. 본 발명에 의해 제조된 갈색 거저리 포함 곡물 팽화 식품은 팽화율이 높아서 조직감이 우수하고, 곡물 분말에 부족한 단백질과 불포화 지방산이 풍부하여, 다양한 연령층의 소비자를 만족시킬 뿐만 아니라, 다이어트용 보충 식품으로서도 가치가 있다.

Method for producing high protein bean curd using edible insect

식용 곤충 유래 제품 및 이의 제조방법 및 용도

... 식용의 텍스쳐화된 곤충 단백질, 곤충 단백질 농축물 및 곤충 유청 단백질 농축물과 같은 곤충으로부터 유래된 식용 식품 단백질 제품 및 이들 제품의 제조방법이 기재된다. 예컨대, 이하를 포함하는 적어도 하나의 곤충으로부터 유래되는 식용 단백질 제품의 제조 방법이 기재된다: 적어도 하나의 곤충과 1가염, 2가염 및 포스페이트염 중 적어도 하나를 함유하는 추출 완충 용액과 혼합함으로써 곤충 우유를 제조하도록 적어도 하나의 곤충을 가공하고, 적어도 하나의 곤충을 바람직한 입자 크기의 복수의 곤충 입자로 축소시키는 단계; 상기 곤충 우유의 pH 레벨을 조절하는 단계; 및 상기 곤충 우유를 가열하여 적어도 하나의 응유 및 유청을 형성하도록 상기 곤충 우유를 응고시키는 단계. 일부 실시예에서, 상기 곤충 단백질 농축물 및 곤충 유청 단백질 농축물은 파우더 형태이다.

COMPOSITION CONTAINING CHITIN AND DIGESTIBLE PROTEINS

DEGUTTED INSECT WITH IMPROVED NUTRITIONAL QUALITY AND MICROBIAL QUALITY, PROCESSED INSECT PRODUCT WITH IMPROVED NUTRITIONAL QUALITY, IMPROVED COLOR, AND IMPROVED MICROBIAL QUALITY, METHOD FOR OBTAINING SAID DEGUTTED INSECT

Composition containing chitin and digestible proteins

The present invention relates to a composition containing at least 67% by weight crude proteins, at least 5% by weight chitin, the weight percentages relating to the total weight of the composition, and 85% by weight digestible protein relative to the total weight of crude protein. The invention is also directed to a method for preparing the composition and to the uses thereof, in particular in human or animal nutrition.

METHOD AND SYSTEM FOR SPRAY DRYING INSECTS

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

INTERLEUKIN-10 RECEPTOR-2 PEPTIDES, ANTIBODIES, COMPOSITIONS, AND METHODS OF USE THEREOF

Described herein are interleukin-10 receptor-2 peptides, antibodies that bind the peptides, compositions including the peptides and antibodies and methods of use of the peptides and antibodies. The interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes SEQ ID NO: 1 ((I/V)P(P/K/V/E)P(E/K/R/Q)N(A/V)R), SEQ ID NO: 2 ((S/L/V)PAF(A/P)(K/Q)(G/T/E)(N/T/D)), or SEQ ID NO: 3 (PP(G/T/Q/V)(V/T/A)(R/H/T/S)(GN/NHP/SAA)). 1. An isolated antibody that specifically binds an interleukin-10 receptor-2 peptide , wherein the interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes SEQ ID NO: 1 ((I/V)P(P/K/V/E)P(E/K/R/Q)N(A/V)R) , SEQ ID NO: 2 ((S/L/V)PAF(A/P)(K/Q)(G/T/E)(N/T/D)) , or SEQ ID NO: 3 (PP(G/T/Q/V)(V/T/A)(R/H/T/S)(GN/NHP/SAA)).2. The isolated antibody of claim 1 , wherein the interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes one of SEQ ID NOs: 4 claim 1 , 5 claim 1 , 8 claim 1 , 9 claim 1 , 12-21 claim 1 , and 24-31.3. The isolated antibody of claim 1 , wherein the antibody is an IgY antibody.4. A dried egg yolk comprising an antibody that specifically binds an interleukin-10 receptor-2 peptide claim 1 , wherein the interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes SEQ ID NO: 1 ((I/V)P(P/K/V/E)P(E/K/R/Q)N(A/V)R) claim 1 , SEQ ID NO: 2 ((S/L/V)PAF(A/P)(K/Q)(G/T/E)(N/T/D)) or SEQ ID NO: 3 (PP(G/T/Q/V)(V/T/A)(R/H/T/S)(GN/NHP/SAA)) claim 1 , wherein the antibody that specifically binds an interleukin-10 receptor-2 peptide in the egg yolk comprises a total of 1 to 10% by weight of the total IgY in the egg yolk.5. The dried egg yolk of claim 4 , wherein the interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes one of SEQ ID NOs: 4 claim 4 , 5 claim 4 , 8 claim 4 , 9 claim 4 , 12-21 claim 4 , and 24-31.6. A composition comprising the isolated antibody of .7. The composition of claim 6 , wherein the composition ...

Milk derived polypeptide for suppressing major histocompatability complex-class II

Protein bar

The invention relates to a protein bar which is formed from a shapeable mass that contains proteins and/or protein hydrolysates. The shapeable mass contains a collagen hydrolysate having an average molecular mass of up to 1700 Da as a protein hydrolysate.

FUNCTIONAL FOOD COMPOSITION CONTAINING MACA EXTRACT AND SILK PROTEIN

The present invention relates to a functional food composition containing a maca extract and silk protein, consisting of maca extract powder containing at least 4 wt% of alkamide, and silk protein powder containing at least 10 mole% of serine. By applying silk protein and maca containing high concentration of nutrients, it is possible to produce functional health food compositions which are easy to intake and easily supplies required nutrients even with small amounts. COPYRIGHT KIPO 2017 ...

METHOD FOR PRODUCING FUNCTIONAL RICE AND FUNCTIONAL RICE

The present invention relates to a method for producing functional rice and functional rice. Water can be applied to the functional rice during a maturing process of the unpolished rice, and nutritious solution-containing water or organized mineral-containing water is applied to enable the functional rice to contain various nutrients. Functional rice according to the present invention includes nutrients of mycoleptodonoides aitchisonii as it is. The functional rice having antidiabetic, antiobesic, and antioxidant functions of mycoleptodonoides aitchisonii can be produced. The functional rice according to the present invention may be used for various usages by changing the degree of polishing. In addition, since nutrients are absorbed into the rice itself, it is possible to minimize the loss of nutrients due to washing or cooking. COPYRIGHT KIPO 2017 (S1100) Remove impurities from unpolished rice (S1200) Inject seeds of mycoleptodonoides aitchisonii to unpolished rice (S1300) Mature unpolished ...

PROTEIN MIXTURE OF MEAT EXTRACT AND COLLAGEN

A protein mixture of meat extract and collagen from bovine muscle takes the form of a soluble powder composed of macronutrients such as carbohydrates, lipids and proteins, of micronutrients such as calcium, iron and sodium, and of saturated fat. It is therefore a balanced formulation that preserves all essential amino acids, represents a source of iron and calcium and exhibits a low sodium and saturated fat content. The protein mixture can be used with any type of edible liquid or paste, in the form of food supplements, enteral or parenteral fortifying diets, and is particularly recommended for patients or persons suffering from some form of deglutition disorder.

CANDY INCLUDING PROCESSED LARVA POWDER

The present invention relates to a candy including processed larva powder and, more specifically, to a candy including sugar, starch syrup, spices and a dietary supplement. The dietary supplement included in the candy is larva powder prepared by the following steps: starving 1 kg of one or more third-instar larva among Dynastid beetle, Protaetia brevitarsis seulensis and Tenebrio molitor for 2-3 days, cleaning the larva several times under running water, naturally drying the larva and removing water; sterilizing the larva at high temperature and high pressure and freezing the larva at -80°C for 24 hours; and drying the larva for 48-60 hours in a freeze-dryer and grinding the larva in a grinder when the weight of the dried larva is kept for 120-170 g. COPYRIGHT KIPO 2017 ...

COMPOSITION COMPRISING CHP (CYCLO-HIS PRO) FOR PREVENTING, IMPROVING OR TREATING OF PERITONEAL FIBROSIS

PROTEIN COMPOSITION FOR IMPROVING COGNITIVE IMPAIRMENT AND MEMORY

barra de proteína

METHOD FOR PREPARING BABY FOOD MIXED WITH SILK PROTEIN

A baby food prepared in accordance with the present invention includes silk protein manufactured by using silkworm which is easy to get and cheap such that essential amino acid necessary for infants or growing children can be easily supplied. In addition, the silkworm which is a main composition of the silk protein is frozen and dried, and enzyme is used for hydrolysis such that infants with weak digestion ability are able to easily digest the protein. By irradiating ultrasonic waves to the silk protein, chitin that is difficult to digest can be removed to enhance the texture of food. COPYRIGHT KIPO 2018 ...

COMPOSICAO ALIMENTAR,UTILIZACAO E COMPOSICAO PARENTERICA

IMMUNOLOGICAL EXTRACT AND METHOD OF PRODUCTION

IMMUNOLOGICAL EXTRACT AND METHOD OF PRODUCTION The present invention relates to a method of preparing an extract from edible bird's nest, a bird's nest extract and uses of the bird's nest extract. The method comprises preparing an edible bird's nest (EBN) mixture; and contacting the mixture with an extraction solution to bind a molecule in the mixture, wherein the extraction solution comprises at least one binding moiety selected from the group comprising an opsonin binding moiety, a complement protein binding moiety, a lectin binding moiety, a ficolin binding moiety, a collectin binding moiety, and a pentraxin binding moiety. (Figure 1) 40 ...

PREPARATION METHOD OF KIMCHI POWDER CONTAINING PROTEIN FOR PREVENTING OBESITY USING EDIBLE INSECTS AND BLACK GARLIC

The present invention relates to a preparation method of kimchi powder containing protein for preventing obesity, which comprises the following steps: preparing kimchi sauce containing edible insect powder and a black garlic concentrate; mixing the kimchi sauce with main ingredients for kimchi, and aging the mixture; and freeze-drying the aged kimchi and pulverizing the same to obtain powder. COPYRIGHT KIPO 2019 (AA) Salting and washing of cabbage (BB) Anchovy, kelp, shrimp, spring onion roots, pollack head, radish, purified water (CC) Boiling/sieving (DD) Hot water extract of natural ingredients (EE) Uiseong garlic (FF) Uiseong black garlic (GG) Black garlic concentrate (HH) Black garlic concentrate, natural fermented calcium (II) Edible insects (JJ) Edible insect dry powder (KK) Black garlic extract of natural ingredients (LL) Edible insect dry powder / red pepper powder, anchovy sauce, shrimp, garlic, ginger, spring onion, leek, etc. (MM) Edible insect black garlic sauce (N1,N2,N3) Low-temperature ...

Nahrungsmittelzusammensetzung

Compositions containing silk peptide for improving dementia, stroke and cognitive function

FUNCTIONAL FERMENTED SOYBEAN LUMP USING LARVAE AND MANUFACTURING METHOD THEREOF

The present invention relates to a functional fermented soybean lump using larvae and to a manufacturing method thereof, and more specifically, to functional fermented soybean lump which shows excellent anti-inflammatory and antioxidant efficacies and is fermented by means of Aspergillus Oryzae virus by using larvae of only Protaetia brevitarsis seulensis, Tenebrio molitor and Allomyrina dichotoma, which are animal proteins instead of soybeans which are vegetable proteins. The functional fermented soybean lump using larvae can be an alternative food resource for remedying food shortage crisis in the future, can provide various foods and added values by means of enabling development of edible-insect-processed foods, and can contribute to farm incomes. COPYRIGHT KIPO 2018 ...

STABLE PROTEIN FORMULATIONS

SHELF-STABLE COMPOSITIONS AND METHODS OF THEIR MAKING

Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high percentages of solids and proteins. 1. A composition comprising one or more proteins from an animal source , wherein said composition comprises about 20% to about 80% (w/w) solids , and wherein said composition is in a liquid state and is pumpable at 25° C. , said composition being shelf-stable for at least 12 months.2. The composition of claim 1 , wherein the animal source is poultry.3. The composition of claim 1 , wherein the composition comprises at least 50% (w/w) solids.4. The composition of claim 1 , wherein the composition comprises at least 70% (w/w) solids.5. The composition of claim 1 , wherein the composition comprises about 20% to about 80% (w/w) protein.6. The composition of claim 1 , wherein the composition has a dynamic viscosity of lower than 500 cP at 25° C.7. The composition of claim 1 , wherein the composition has water activity of less than 0.85.82. A system for storing or transporting a composition claim 1 , said system comprising a container and a shelf-stable composition prepared from an animal source claim 1 , said shelf-stable composition comprising about 20-80% (w/w) solids claim 1 , and said shelf-stable composition being contained in a container having a germ-free headspace claim 1 , wherein said composition is shelf-stable for at least 1 months and wherein said composition is liquid and pumpable at 25° C.9. The system of claim 8 , wherein the germ-free headspace is at least one cubic centimeter by volume.10. A process of preparing a shelf stable composition claim 8 , comprising(a) heating a starting material to a first temperature of between 90° C. and 205° C. and hold at said first temperature for a period of time between 1 and 120 seconds,(b) cooling said heated material of step (a) to a second temperature ...

식용곤충 및 흑마늘을 이용한 비만예방용 단백질함유 분말김치의 제조방법

... 본 발명은 식용곤충 분말 및 흑마늘 농축액을 포함하는 김치용 양념장을 제조하는 단계; 상기 김치용 양념장을 김치 주재료에 버무려 숙성하는 단계; 및 상기 숙성된 김치를 동결건조하고 분말화하는 단계를 포함하는 것을 특징으로 하는 비만예방용 단백질함유 분말김치의 제조방법을 제공한다.

말 및 돼지를 포함하는 발굽 포유동물의 태반 추출물 제조방법

... 잔류물, 친수성 물질 및 소수성 물질을 효과적으로 구분하여 처리하고, 추출시간이 짧으며, 소량의 유기용매를 사용하는 말 및 돼지를 포함하는 발굽 포유동물의 태반 추출물 제조방법을 제시한다. 그 방법은 민싱된 태반을 압착기에 넣고 압착하여 친수성 유효성분 및 태반오일을 분리한 나머지인 압착 잔류물을 형성하고, 압착 잔류물을 원심분리기에 넣고 40 내지 60℃이 온도에서 원심분리하여 친수성 유효성분 및 태반오일을 분리한 나머지인 원심분리 잔류물을 형성하며, 원심분리 잔류물 중의 태반오일 성분을 잔류물에 대하여 100~150중량부의 유기용매를 이용하여 제거하며, 유기용매를 진공 건조하여 제거하여 건조물을 얻고, 건조물을 단백질 분해효소에 의해 분해 및 추출하여 추출물을 얻는 다음, 이를 정제한다.

METHOD FOR PREPARING SPREAD COMPRISING TENEBRIO MOLITOR LARVAE

The present invention relates to a method for preparing spread comprising Tenebrio molitor larvae, and the spread comprising Tenebrio molitor larvae prepared by the method. According to the present invention, spread having a high protein content and excellent antioxidant ability and palatability while reducing the contents of fat and trans fat can be prepared. COPYRIGHT KIPO 2018 ...

RED PEPPER PASTE PRODUCED BY MIXING EDIBLE GRYLLIDAE POWDER

The present invention relates to a method for producing a red pepper paste containing edible insects (600), which is configured to enhance nutrients deficient in a conventional red pepper paste such as proteins, fats and the like or enable the consumption of the edible insects to be expanded by mixing a red pepper paste ingredients and a powder of the edible insects in order to generally resolve the prejudice of consumers against conventional edible insects and enable the consumers to ingest a small amount of a red pepper paste in high nutrition. COPYRIGHT KIPO 2018 (AA) Flow chart of the invention (BB) Mixing edible insect powder (20) with red pepper paste material to complete red pepper paste (10) (CC) Decocting in fermented glutinous rice water (around 3 hours) (DD) Fermenting glutinous rice powder (30) in malt water (EE) Extracting malt (40) water ...

Protein Mixture of Meat Extract and Collagen

A protein mixture of meat extract and collagen from bovine muscle takes the form of a soluble powder composed of macronutrients such as carbohydrates, lipids and proteins, micronutrients such as calcium, iron and sodium, and saturated fat. It is therefore a balanced formulation that preserves all essential amino acids, represents a source of iron and calcium and exhibits a low sodium and saturated fat content. The protein mixture can be used with any type of edible liquid or paste, in the form of food supplements, enteral or parenteral fortifying diets, and is particularly recommended for patients or persons suffering from some form of deglutition disorder.

Edible insect derived products and processes for the manufacture and use thereof

Edible food protein products derived from insects, such as edible textured insect proteins, insect protein concentrates and insect whey protein concentrates, and processes to produce those products, are described. For example, described is a process for producing an edible protein product derived from at least one insect that comprises: processing the at least one insect to produce an insect milk by combining the at least one insect with an extraction buffer solution containing at least one of a monovalent salt, a divalent salt and a phosphate salt, and reducing the at least one insect into a plurality of insect particles of a desired particle size; adjusting a pH level of the insect milk; and heating the insect milk is to coagulate the insect milk to form whey and at least one curd. In some embodiments, the insect protein concentrates and insect whey protein concentrates are in powder form.

ASSEMBLY OF AT LEAST ONE PLANT PROTEIN AND AT LEAST ONE MILK PROTEIN, PRODUCTION THEREOF AND USES OF SAME

A novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The assembly of at least one milk protein and at least one plant protein produced in this way, and the use of the assembly are also described.

PROTEIN MIXTURE OF MEAT EXTRACT AND COLLAGEN

A protein mixture of meat extract and collagen from bovine muscle takes the form of a soluble powder composed of macronutrients such as carbohydrates, lipids and proteins, micronutrients such as calcium, iron and sodium, and saturated fat. It is therefore a balanced formulation that preserves all essential amino acids, represents a source of iron and calcium and exhibits a low sodium and saturated fat content. The protein mixture can be used with any type of edible liquid or paste, in the form of food supplements, enteral or parenteral fortifying diets, and is particularly recommended for patients or persons suffering from some form of deglutition disorder.

Method and system for spray drying insects

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

IMMUNOLOGICAL EXTRACT AND METHOD OF PRODUCTION

mistura protéica de extrato em pó e colágeno

AVIAN FOLLISTATIN PRODUCT

Described herein are avian follistatin products, and methods for producing such products, in which such products are effective for a variety of conditions, including increasing muscle mass. Avian follistatin products described herein are packaged as dietary supplements or nutritional supplements are useful in muscle regeneration. 1. A sports nutrition composition comprising follistatin and avian egg yolk membrane , wherein the avian egg yolk membrane is substantially dehydrated and free of viable pathogens.2. The sports nutrition composition of claim 1 , wherein the avian egg yolk membrane is from a fertilized egg.3. The sports nutrition composition of comprising avian egg yolk.4. The sports nutrition composition of claim 1 , wherein the avian egg yolk membrane is from a chicken egg claim 1 , duck egg claim 1 , or ostrich egg.5. The sports nutrition composition of claim 4 , wherein the avian egg yolk membrane is from a chicken egg.6. The sports nutrition composition of claim 1 , further comprising a pharmaceutically acceptable ingredient.7. A method for increasing muscle mass claim 1 , comprising administering to a subject the sports nutrition composition of .8. A process for making a follistatin-containing sports nutrition composition claim 1 , the method comprising sterilizing an avian egg yolk or avian egg yolk membrane claim 1 , wherein(i) the avian egg yolk or avian egg yolk membrane is from a fertilized avian egg; or(ii) the avian egg yolk or avian egg yolk membrane is supplemented with a composition containing follistatin.9. The process of claim 8 , wherein the avian egg yolk or avian egg yolk membrane is from a fertilized avian egg.10. The process of claim 8 , wherein the avian egg yolk is dehydrated prior to the sterilization. This application claims the benefit of a provisional patent application filed on May 18, 2006, entitled “Fertilized egg protein powder (naturally occurring follistatin-based myostatin inhibitor produced in the form of a desiccated ...

EDIBLE INSECT DERIVED PRODUCTS AND PROCESSES FOR THE MANUFACTURE AND USE THEREOF

Edible food protein products derived from insects, such as edible textured insect proteins, insect protein concentrates and insect whey protein concentrates, and processes to produce those products, are described. For example, described is a process for producing an edible protein product derived from at least one insect that comprises: processing the at least one insect to produce an insect milk by combining the at least one insect with an extraction buffer solution containing at least one of a monovalent salt, a divalent salt and a phosphate salt, and reducing the at least one insect into a plurality of insect particles of a desired particle size; adjusting a pH level of the insect milk; and heating the insect milk is to coagulate the insect milk to form whey and at least one curd. In some embodiments, the insect protein concentrates and insect whey protein concentrates are in powder form.

Assembly of at least one plant protein and at least one milk protein, production thereof and uses of same

Antifreeze solution for food preservation

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

DEGUTTED INSECT WITH IMPROVED NUTRITIONAL QUALITY AND MICROBIAL QUALITY, PROCESSED INSECT PRODUCT WITH IMPROVED NUTRITIONAL QUALITY, IMPROVED COLOR, AND IMPROVED MICROBIAL QUALITY, METHOD FOR OBTAINING SAID DEGUTTED INSECT

The invention relates to a method for the provision of degutted insects, such as black soldier fly larvae and mealworm, preferably live degutted insects. The invention also relates to degutted (live or dead) insects such as larvae and to processed degutted insects such as larvae. The invention also relates to the use of the degutted insect according to the invention or use of the processed degutted insect of the invention for the separation of the degutted insect or of the processed degutted insect in at least a fat fraction and/or at least a protein fraction. In addition, the invention relates to an insect product, wherein the insect product is any one of live or dead insect, insect puree, minced insect, insect powder, particulate insect, granulated insect, or insect meal, dried insect, oven-dried insect, lyophilized insect, or oven-dried insect using refractive drying obtained from degutted insect provided with the method of the invention. The invention also relates to an insect product ...

FOOD COMPOSITION HAVING A HIGH PLANT PROTEIN CONTENT AND METHODS FOR MAKING THE SAME

The present disclosure relates to food compositions, particularly pet food compositions, having a high content of plant protein. The plant protein is prepared by processing Brewer's Spent Grain (BSG), having a moisture content of about 15% to about 35% by weight, so as to reduce the particle size of the BSG and separating the processed BSG so as to provide a low particle size, high protein fraction.

COMPOSITION CONTAINING CHITIN AND DIGESTIBLE PROTEINS

INTERLEUKIN-10 RECEPTOR-2 PEPTIDES, ANTIBODIES, COMPOSITIONS, AND METHODS OF USE THEREOF

Described herein are interleukin-10 receptor-2 peptides, antibodies that bind the peptides, compositions including the peptides and antibodies and methods of use of the peptides and antibodies. The interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes SEQ ID NO: 1 ((I/V)P(P/K/V/E)P(E/K/R/Q)N(A/V)R), SEQ ID NO: 2 ((S/L/V)PAF(A/P)(K/Q)(G/T/E)(N/T/D)), or SEQ ID NO: 3 (PP(G/T/Q/V)(V/T/A)(R/H/T/S)(GN/NHP/SAA)).

Composición que contiene quitina y proteínas digeribles.

...

LA PRESENTE INVENCIÓN SE RELACIONA CON UNA COMPOSICIÓN QUE CONTIENE AL MENOS 67 % POR PESO DE PROTEÍNAS CRUDAS, AL MENOS 5 % POR PESO DE QUITINA, PORCENTAJES DE PESO CON RESPECTO AL PESO TOTAL DE LA COMPOSICIÓN, Y 85 % POR PESO DE PROTEÍNAS DIGERIBLES CON RESPECTO AL PESO TOTAL DE LA PROTEÍNA CRUDA. LA INVENCIÓN TAMBIÉN SE DIRIGE A UN MÉTODO DE PREPARACIÓN DE LA COMPOSICIÓN Y A SUS USOS, ESPECIALMENTE EN NUTRICIÓN DE HUMANOS O ANIMALES.

Modulation of class II antigen expression

The expression of Class II antigen expression by intestinal epithelial cells is modulated by administering to a mammal in need thereof an effective amount of TGF- beta 2.

Food composition having a high plant protein content and methods for making the same

The present disclosure relates to food compositions, particularly pet food compositions, having a high content of plant protein. The plant protein is prepared by processing Brewer's Spent Grain (BSG), having a moisture content of about 15% to about 35% by weight, so as to reduce the particle size of the BSG and separating the processed BSG so as to provide a low particle size, high protein fraction.

Interleukin-10 receptor-2 peptides, antibodies, compositions, and methods of use thereof

Described herein are interleukin-10 receptor-2 peptides, antibodies that bind the peptides, compositions including the peptides and antibodies and methods of use of the peptides and antibodies. The interleukin-10 receptor-2 peptide consists of an 8-15 amino acid sequence that includes SEQ ID NO: 1 ((I/V)P(P/K/V/E)P(E/K/R/Q)N(A/V)R), SEQ ID NO: 2 ((S/L/V)PAF(A/P)(K/Q)(G/T/E)(N/T/D)), or SEQ ID NO: 3 (PP(G/T/Q/V)(V/T/A)(R/H/T/S)(GN/NHP/SAA)).

peptide receptor-2 interleukin it 10, antibodies, compositions, and methods of use thereof

Method and system for spray drying insects

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

ANTIFREEZE SOLUTION FOR FOOD PRESERVATION

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

Liquid enteral nutritional composition suitable for tube feeding, minimizing lower and upper tract digestive conditions

The invention is directed to liquid enteral nutritional compositions comprising a protein fraction comprising more than 25 weight % and up to 80 weight % of a vegetable protein comprising at least a source of pea protein, and a fat fraction comprising (a) 8 to 15 weight % of linoleic acid; (b) 3.0 to 6.0 weight % of a combination of alpha-linolenic acid, docosahexaenoic acid and eicosapentaenoic acid, wherein the amount of ALA is >2.5 weight % and the combined amount of DHA and EPA is ≦2.5 weight %; (c) 10 to 20 weight % of at least one medium-chain fatty acid; and (d) 35 to 79 weight % of at least one mono-unsaturated fatty acid. The compositions provide for a healthy and balanced diet, which is well-tolerated and minimises clinical complications that are frequently associated with the administration of enteral nutrition in patients using tube feeding, especially with respect to a reduced gastric emptying.

Skin-beautifying agent

The invention addresses the problem of providing a skin-beautifying agent with beautifying effects such as skin moisturizing, skin beautification, prevention of rough skin, wrinkle prevention, prevention of reduced elasticity, etc., and a skin-beautifying product such as a cosmetic, food or drink, feed, medicine, etc. that contains said skin-beautifying agent. The skin-beautifying agent is characterized in containing a hydrolyzate of whey protein as an active ingredient. Using a whey protein hydrolyzate having the characteristics of a molecular weight distribution of 10 kDa or less, a main peak of 200 Da-3 kDa, APL (average peptide length) of 2-8, free amino acid content of 20% or less, and a β-lactoglobulin antigenicity of 1/10,000 or less, in particular, provides a skin-beautifying agent of low allergenicity and low bitterness.

Anti-fatigue composition

The present invention relates to a food supplement composition for reducing fatigue, and/or improving recovery and resistance to fatigue. The composition comprised of collagen hydrolysate, blueberry extract and liquorice extract.

NUTRITIONAL COMPOSITIONS COMPRISING HYDROLYZED PROTEIN AND A MODIFIED FAT SYSTEM AND USES THEREOF

Disclosed embodiments provide nutritional compositions and methods of enhancing maturation of an infant's brain. The methods include the step of administering to the infant a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% in combination with at least one of a monoglyceride, a free fatty acid, a salt of a free fatty acid, a phospholipid, and cholesterol. 1. A method of inhibiting neuronal cell death in an individual in need thereof , the method comprising administering to the individual a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% and at least one of a monoglyceride , a free fatty add , a salt of a free fatty add , a phospholipid , and cholesterol , and wherein after administration the individual's neuronal cell death is reduced.2. The method of claim 1 , wherein the individual in need thereof is a preterm infant.3. The method of claim 1 , wherein the nutritional composition comprises a mixture of a monoglyceride claim 1 , a phospholipid claim 1 , cholesterol claim 1 , and at least one of a free fatty add and a salt of a free fatty add.4. The method of claim 3 , wherein the monoglyceride comprises monoglycerol palmitate.5. The method of any preceding claim 1 , wherein the nutritional composition is a human milk fortifier.6. The method of claim 1 , wherein the nutritional composition is a powdered human milk fortifier.7. The method of claim 1 , wherein the nutritional composition is an infant formula.8. The method of claim 7 , wherein the nutritional composition is a preterm infant formula.9. The method claim 1 , wherein the nutritional composition further comprises a carbohydrate.10. A method of treating neuronal tissue inflammation in an individual in need thereof claim 1 , the method comprising administering to the individual a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% and at least one of a monoglyceride claim 1 , a free fatty add claim 1 ...

HIGH-PROTEIN COMPOSITIONS AND METHODS OF THEIR MAKING AND USE

Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods. 1. A composition comprising a comfort food and a protein mix , wherein the composition has higher protein content than protein content of said comfort food , said protein mix contributing to said higher protein content of the composition.2. The composition of claim 1 , wherein proteins from the protein mix contribute to more than 50% of total protein content in said composition.3. The composition of claim 1 , wherein proteins from the protein mix contribute to more than 90% of total protein content in said composition.4. The composition of claim 1 , wherein the protein mix is prepared from a source selected from the group consisting of animal claim 1 , plant and insect.5. The composition of claim 1 , wherein the comfort food is selected from the group consisting of macaroni & cheese claim 1 , casserole claim 1 , mashed potato claim 1 , pot pie claim 1 , spaghetti sauce claim 1 , grilled cheese claim 1 , pasta claim 1 , noodle claim 1 , snack crisps claim 1 , chips claim 1 , soup claim 1 , chowder claim 1 , sauce claim 1 , grits claim 1 , cereals claim 1 , grain-creamed cereals claim 1 , bread claim 1 , battered dough claim 1 , snack mix claim 1 , gravy and combination thereof.6. The composition of claim 1 , wherein the composition is manufactured for commercial sale or commercial use.7. The composition of claim 1 , wherein the protein mix is prepared from poultry.8. The composition of claim 1 , wherein the protein mix is prepared from an organism selected from the group consisting of chicken claim 1 , turkey claim 1 , duck claim 1 , ostrich claim 1 , quail claim 1 , goose claim 1 , and combination thereof.9. The composition of claim 1 , wherein the composition comprises at least 5% (w/w) protein.10. The composition of ...

Nutritional formulations comprising a pea protein isolate

The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10 −3 Pa·s. at a shear rate of 10 s −1 , from 10 to 14×10 −3 Pa·s. at shear rate of 40 s −1 , and from 9.8 to 14×10 −3 Pa·s. at a shear rate of 600 s −1 , has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Composition containing amino acids

The invention relates to a process for the preparation of a composition comprising free amino acids, oligopeptides and polypeptides, characterized in that the process comprises at least the following step: adding at least two different peptidases, which are present in purified form, to a composition comprising at least one protein.

CREAMER COMPOSITION

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition. 1. A creamer composition , the composition comprising casein or a salt thereof and an oil , wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1.2. A creamer composition according to claim 1 , wherein the composition comprises about 0.20 wt. % to about 1.20 wt. % casein or salt thereof.3. A creamer composition according to claim 1 , wherein the composition is in the form of a powder.4. A creamer composition according to claim 1 , wherein the casein or salt thereof is selected from: micellar casein claim 1 , sodium caseinate claim 1 , potassium caseinate and calcium caseinate.5. A creamer composition according to claim 1 , wherein the oil is selected from the group consisting of: palm oil claim 1 , palm kernel oil or olein claim 1 , hydrogenated palm kernel oil or olein claim 1 , coconut oil claim 1 , algal oil claim 1 , canola oil claim 1 , soy bean oil claim 1 , sunflower oil claim 1 , safflower oil claim 1 , cotton seed oil claim 1 , milk fat claim 1 , and corn oil.6. A creamer composition according to claim 1 , wherein the composition comprises a sweetener.7. A creamer composition according to claim 1 , wherein the composition does not comprise a low molecular weight emulsifier and/or a buffer and stabilizing agent.8. A creamer composition according to claim 1 , wherein the composition comprises about 10 wt. % to about 80 wt. % oil.9. A creamer composition according to claim 1 , wherein the composition is in the form of a powder obtainable by a process comprising the steps of (i) adding a ...

WHEY PROTEIN BASED LIQUID NUTRITIONAL COMPOSITION

Whey protein based liquid nutritional compositions are provided. The liquid nutritional compositions include at least 7% by weight protein and all of the protein is provided by a whey protein hydrolysate and an intact whey protein. The liquid nutritional compositions have a neutral pH, a low viscosity, and are shelf stable. 1. A liquid nutritional composition comprising:at least 7% by weight protein, wherein the protein consists of a whey protein hydrolysate and an intact whey protein;wherein the liquid nutritional composition has a pH of 6.4 to 7.5, a viscosity of 5 cps to 30 cps, and is shelf stable.2. The liquid nutritional composition according to claim 1 , wherein the liquid nutritional composition is substantially free of carbohydrates.3. The liquid nutritional composition according to claim 1 , wherein a weight ratio of the whey protein hydrolysate to the intact whey protein is from 1:4 to 4:1.4. The liquid nutritional composition according to claim 1 , wherein a weight ratio of the whey protein hydrolysate to the intact whey protein is 1:1.5. The liquid nutritional composition according to claim 1 , wherein the intact whey protein is at least one of a whey protein concentrate and a whey protein isolate.6. The liquid nutritional composition according to claim 1 , wherein the whey protein hydrolysate has a degree of hydrolysis of 5% to 30%.7. The liquid nutritional composition according to claim 1 , wherein the whey protein hydrolysate has a degree of hydrolysis of 10% to 12%.8. The liquid nutritional composition according to claim 1 , further comprising from 1 claim 1 ,500 ppm to 3 claim 1 ,000 ppm of a stabilizer component.9. The liquid nutritional composition according to claim 8 , wherein the stabilizer component comprises at least one of microcrystalline cellulose claim 8 , carboxymethylcellulose claim 8 , gellan gum claim 8 , and carrageenan.10. The liquid nutritional composition according to claim 1 , further comprising a fat claim 1 , wherein the fat ...

PROCESSS FOR MAKING A MULTIPHASE JELLIFIED BEVERAGE COMPOSITION

A process produces a water, juice, and/or milk-based ready-to-drink jellified product including at least two separate homogeneous gel masses, and adjacent separate gel masses have different gel strengths. The process includes the steps of, in order: separately preparing at least two liquefied gel compositions, each containing an aqueous and/or juicy and/or dairy base mixed with carrageenan and galactomannan; separately preheating each of the compositions; separately mixing each of the liquefied gel compositions; separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions; and sequentially dosing each of the liquefied gel compositions into a container. 1. A process comprising the steps of , in order:separately preparing at least two liquefied gel compositions, each comprising a base comprising at least one of water, juice or dairy, each of the liquefied gel compositions comprising the base mixed with carrageenan and galactomannan;separately preheating each of the liquefied gel compositions to a temperature of at least 60° C. for at least 10 seconds;separately mixing each of the liquefied gel compositions at a temperature of at least 65° C. between 30 seconds and 5 minutes;separately cooling down each of the liquefied gel compositions at a temperature between 40° C. and 50° C.;separately cooling down each of the liquefied gel compositions at a temperature of between 30° C. and 38° C. with a constant agitation of each of the liquefied gel compositions; andsequentially dosing each of the liquefied gel compositions into a container to form a jellified product comprising at least two separate homogeneous gel masses configured for the weakest gel mass to at least partially break into particles upon shaking,wherein the carrageenan and the galactomannan are the only gelling agents in the jellified product; and the gel strengths of adjacent gel masses in the product, at room ...

High caloric, high protein nutritional formula comprising collagen

A nutritional composition comprises a protein component, a lipid component and a carbohydrate component, minerals, vitamins and water, wherein the protein component comprises at least two different protein sources; wherein the first protein source is hydrolysed collagen; the lipid component provides at least 30 EN % of the total energy of the composition and the first source of protein represents 35-95 wt % based on the total weight of the protein component. The nutritional composition provides a homogeneous emulsion of high energy density (e.g. at least 3 kcal/mL) and high protein density (e.g. at least 14 g/100 mL).

FOOD-BASED PROTEIN FORMULATION

A food-based protein formulation includes a puree of one or more fruits and/or vegetables and protein. The source of the protein may be plant-based or animal based. Exemplary sources include whey protein and hydrolyzed collagen. The formulation may be packaged in 160 calorie servings. 1. A food-based protein formulation comprising:a puree of one or more fruits and/or vegetables;globular proteins; andhydrolyzed collagen or hydrolyzed gelatin.2. The food-based protein formulation of claim 1 , wherein the globular proteins are whey protein.3. The food-based protein formulation of claim 1 , wherein the food-based protein formulation is packaged such that the packaged food-based protein formulation provides at least 160 calories claim 1 , at least 20 g of protein claim 1 , and at least 20% of a recommended daily value of vitamins and minerals claim 1 , as recommended by the U.S. Food & Drug Administration.4. The food-based protein formulation of claim 3 , wherein the food-based protein formulation is packaged in a 5 fluid ounce flexible fitment pouch.5. The food-based protein formulation of claim 4 , wherein 4.5 fluid ounces of the food-based protein formulation is packaged in the 5 fluid ounce flexible fitment pouch.6. The food-based protein formulation of claim 1 , wherein the one or more fruits and/or vegetables are certified organic.7. The food-based protein formulation of claim 1 , wherein the globular proteins have a weight of between about 40% and about 60% as compared to the hydrolyzed collagen or hydrolyzed gelatin.8. A food-based protein formulation comprising:a puree of one or more fruits and/or vegetables; andprotein, wherein the puree and the protein are mixed and stored in a container having a volume of less than about 10 fluid ounces, and wherein the puree and the protein together provide at least 160 calories, at least 20 g of protein, and at least 20% of a recommended daily value of vitamins and minerals, as recommended by the U.S. Food & Drug ...

Protein Gummy Composition

A gummy composition including: 10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed; Maltitol syrup; sugar; a structurant; and Water. A method of manufacture of a gummy composition including: Forming a mixture comprising 10 to 45 percent by weight of the composition of a protein, maltitol syrup, sugar, a structurant and water, wherein a portion of the protein is hydrolyzed; and cooking the mixture at a temperature of 85° C. or less. 1. A gummy composition comprising:10 to 45 percent by weight of the composition of a protein, wherein a portion of the protein is hydrolyzed;Maltitol syrup;Sugar;a structurant; andWater.2. The gummy composition of claim 1 , further comprising 0.05 percent to 0.2 percent by weight of a sucrose ester.3. The gummy composition of claim 1 , further comprising a hydrophilic defoamer.4. The gummy composition of claim 3 , wherein the defoamer comprises polyglyceryl-10 caprylate/caprate or lauroyl polyexyl-32 glycerides.5. The gummy composition of claim 1 , wherein the protein is present in an amount of 20 percent to 30 percent by weight and comprises a first protein that is a whey protein hydrolysate and a second protein that is a whey protein hydrolysate or a whey protein that is not hydrolyzed.6. The gummy composition of claim 5 , wherein the first protein has a greater degree of hydrolysis than the second protein.7. The gummy composition of claim 5 , wherein a ratio of a weight percent of the second protein to a weight percent of the first protein ranges from 0.45 to 3.5.8. The gummy composition of claim 1 , wherein the protein comprises a first protein that is a whey protein hydrolysate and a second protein that is a whey protein hydrolysate and the second protein has a greater degree of hydrolysis than the first protein claim 1 , and an amount of the first protein in the composition is greater than an amount of the second protein.9. The gummy composition of claim 1 , wherein the maltitol ...

High protein nutritional product

The invention relates to a coated solid nutritional product or crisp comprising at least 20% protein and at least 0.1 per gram of a vitamin D compound. The invention further relates to a combination of a liquid or spoonable composition comprising at least 7% protein, a source of fat and a source of carbohydrate and a plurality of solid food products, which combination allows to obtain a high protein content in a relatively low volume of nutritional product, which product at the same time has a pleasant taste and mouthfeel.

Whey Protein-Based Cookie Doughs and Cookie Products

Disclosed are whey protein-enriched cookie dough and cookie products. Also disclosed is a method for making whey protein-enriched cookie doughs and cookies. 1. A whey protein-enriched cookie dough comprising whey protein phospholipid concentrate.2. The whey protein-enriched cookie dough of wherein the dough comprises at least about 18 percent of a whey protein ingredient by weight claim 1 , the whey protein ingredient comprising at least about 50 percent whey protein phospholipid concentrate.3. The cookie dough of wherein the whey protein ingredient comprises at least about 75 percent whey protein phospholipid concentrate.4. The cookie dough of wherein the whey protein ingredient comprises at least about 95 percent whey protein phospholipid concentrate.5. The whey protein-enriched cookie dough of wherein the cookie dough is eggless.6. The whey protein-enriched cookie dough of wherein the cookie is flourless.7. An eggless shelf-stable cookie dough claim 1 , the cookie dough comprising whey protein phospholipid concentrate and at least one non-viscous soluble fiber.8. The eggless shelf-stable cookie dough of wherein the non-viscous soluble fiber is added to the cookie dough as a syrup.9. The eggless shelf-stable cookie dough of wherein the whey protein phospholipid concentrate is present in the cookie dough in an amount of at least about 18 percent by weight of the cookie dough.10. A method for making a protein-enriched cookie dough comprising whey protein claim 7 , the method comprising adding to an admixture of dough ingredients at least about 18 percent of a whey protein ingredient by weight of the dough claim 7 , the whey protein ingredient comprising at least about 50 percent whey protein phospholipid concentrate by weight.11. A whey protein-enriched cookie comprising whey protein phospholipid concentrate.12. The whey protein-enriched cookie of wherein the whey protein phospholipid concentrate comprises at least about 50 percent by weight of a whey protein ...

NOVEL CASEIN PROTEIN PRODUCT

The present invention relates to a process for producing a casein protein product comprising the steps of: providing a casein concentrate starting material; heat-treating the material; cooling the heat-treated material; subjecting the cooled material to a treatment with a crosslinking enzyme; optionally subjecting the cooled material to a treatment with a coagulant; and processing the material into the casein protein product/allowing the casein protein product to form. 1. A casein protein product , comprising milk proteins 9-50 weight-% wherein 8.5-50 weight-% of the casein protein product are caseins and 0-0.5 weight-% of the casein protein product are whey proteins , and having pH in the range of 5.5 to 6.7.2. The casein protein product of claim 1 , wherein the product comprises milk proteins 15-30 weight-% claim 1 , wherein 14.5-30 weight-% of the casein protein product are caseins and 0-0.5 weight-% of the casein protein product are whey proteins.3. The casein protein product of claim 1 , wherein the product comprises milk proteins 9-12 weight-% wherein 0-0.5 weight-% of the casein protein product are whey proteins.4. The casein protein product of claim 1 , wherein the product comprises transglutaminase-treated casein.5. The casein protein product of claim 1 , wherein the product further comprises lactose 0-2 weight-%.6. The casein protein product of claim 1 , wherein the product comprises calcium 1300-12500 mg/kg.7. The casein protein product of claim 1 , wherein the product comprises calcium 2500-12500 mg/kg.8. The casein protein product of claim 1 , wherein the product comprises calcium 4000-7000 mg/kg.9. The casein protein product of claim 1 , wherein the product comprises calcium 3000-5000 mg/kg.10. The casein protein product of claim 1 , wherein the product comprises calcium 2500-4000 mg/kg.11. The casein protein product of claim 1 , wherein the product comprises phosphorus 1600-8000 mg/kg.12. The casein protein product of claim 1 , wherein the product ...

LIQUID NUTRITIONAL COMPOSITION COMPRISING MICELLAR CASEIN AND HYDROLYSED WHEY PROTEIN

The present invention relates to a heat-treated liquid nutritional composition comprising 8-20 g of protein per 100 ml of the composition, wherein at least 40 wt. % of the protein is micellar casein and at least 10 wt. % of the protein is hydrolysed whey protein. The invention particularly relates to a heat-treated liquid nutritional composition comprising 8-20 g of protein per 100 ml of the composition, wherein at least 40 wt. % of the protein is micellar casein and at least 10 wt. % of the protein is hydrolysed whey protein, wherein the composition further comprises fat and/or carbohydrate, and wherein the composition has an energy density in the range of 1.5 to 3.5 kcal/ml. The invention also relates to a protein composition comprising at least 60 wt. % of protein, based on dry matter of the total composition, wherein at least 40 wt. % of the protein is micellar casein and at least 10 wt. % of the protein is hydrolysed whey protein, based on dry matter of the protein. In addition, the invention relates to methods for the manufacture of the nutritional composition and the protein composition according to the invention. 1. Heat-treated liquid nutritional composition comprising 8-20 g of protein per 100 ml of the composition , wherein at least 40 wt. % of the protein is micellar casein and at least 10 wt. % of the protein is hydrolysed whey protein.2. Composition according to claim 1 , wherein the composition comprises 9-18 g protein per 100 ml of the composition.3. Composition according to claim 1 , wherein at least 50 wt. % of the protein is micellar casein and/or at least 15 wt. % of the protein is hydrolysed whey protein.4. Composition according to claim 1 , wherein the protein further comprises one or more proteins selected from the group consisting of intact whey protein claim 1 , intact or hydrolysed caseinate claim 1 , intact or hydrolysed plant protein claim 1 , intact or hydrolysed algal protein and hydrolysed collagen.5. Composition according to claim 1 , ...

ENCAPSULATION SYSTEM FOR PROTECTION OF PROBIOTICS DURING PROCESSING

Comestible products, for example beverage products, are disclosed containing encapsulated probiotic bacteria having resistance to subjection to at least thermal and acidic conditions. Beverage products include at least one aqueous liquid and capsules comprising a gelled mixture of alginate and denatured protein, and probiotic bacteria entrapped within the gelled mixture. The average particle size of the capsules is optionally less than 1000 microns (μm) in diameter, such as less than 500 μm in diameter. Methods are provided for making such encapsulated probiotics by providing a mixture comprising sodium alginate, denatured protein and active probiotic cells, and combining the mixture with a divalent cation to initiate cold gelation of the sodium alginate and denatured protein to form a second mixture. The second mixture is passed through an opening having a diameter of less than 1000 μm to form capsules. The weight ratio of protein to alginate is from 1:1 to 9:1. 1. A food product comprising:{'sup': 9', '12, 'a plurality of capsules comprising a gelled mixture of substantially chemically unreacted alginate selected from a group consisting of sodium alginate or potassium alginate; denatured whey protein isolate; and about 1.0×10-1.0×10CFU/gram of probiotic bacteria cells;'}wherein the weight ratio of whey protein isolate to alginate is between 1:1 to 9:1;wherein the capsules have an average particle size of between about 1 micron to about 1000 microns (μm) in diameter; andwherein each of the plurality of capsules has an outer shell and an interior material comprising the same biopolymers, and wherein the outer shell has a denser polymerization than the interior material2. The food product of claim 1 , wherein the food product is a beverage claim 1 , and wherein the beverage further comprises:at least one aqueous liquid; andbetween 0.1 grams and 3 grams of the plurality of capsules per fluid ounce of beverage.3. The beverage of claim 2 , wherein the weight ratio of ...

BETA-CASEINS AND COGNITIVE FUNCTION

Improving the cognitive function of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that does not produce BCM-7 on digestion in the gut of the animal. 1. A method of improving the cognitive function of an animal by ingesting a composition containing beta-casein or by providing to an animal a composition containing beta-casein , wherein at least 75% by weight of the beta-casein is a beta-casein variant that does not produce BCM-7 on digestion in the gut of the animal.2. A method as claimed in claim 1 , wherein the beta-casein variant is A2 beta-casein claim 1 , A3 beta-casein claim 1 , D beta-casein claim 1 , E beta-casein claim 1 , H2 beta-casein or I beta-casein.3. A method as claimed in or claim 1 , wherein the beta-casein variant is A2 beta-casein.4. A method as claimed in any one of to claim 1 , wherein the beta-casein comprises at least 90% by weight A2 beta-casein.5. A method as claimed in any one of to claim 1 , wherein the beta-casein comprises 100% A2 beta-casein.6. A method as claimed in any one of to claim 1 , wherein cognitive function is assessed using any one or more of Subtle Cognitive Impairment Test (SCIT) claim 1 , Automated Cognitive Test (ACT) claim 1 , Automated Neuropsychological Assessment Metrics (ANAM) claim 1 , Cognitive Drug Research Computerised Assessment System for Dementia (COGDRAS-D) claim 1 , Community Screening Instrument for Dementia (CSI-D) claim 1 , Computer-Administered Neuropsychological Screen for Mild Cognitive Impairment (CANS-MCI) claim 1 , Computer Assessment of Mild Cognitive Impairment (CAMCI) claim 1 , Computerised Self-Test (CST) claim 1 , Florida Brief Memory Scale (FBMS) claim 1 , Mild Cognitive Impairment (MCI) claim 1 , Neuropsychological Test Battery (NTB) claim 1 , Brief Assessment of Cognition in Schizophrenia (BACS) claim 1 , Cambridge Mental Disorders of the Elderly Examination-Revised (CAMDEX-R) claim 1 , Cambridge ...

TWO-STEP EMULSIFICATION PROCESS FOR PREPARING INFANT FORMULA

The present invention relates to a two-step emulsification process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the lipid and protein component-containing composition is spray-dried. The obtained compositions are for feeding infants and young children. 128.-. (canceled)29. A process for preparing a lipid and protein component-containing composition , which is an infant or follow-on formula or a growing up milk and which comprises lipid globules , comprising the steps of:a) providing an aqueous phase with a dry matter content of 5 to 75 wt. % (based on total weight of the aqueous phase), which comprises at least one protein component,b) providing a liquid lipid phase, which comprises at least one lipid,c) carrying out a first homogenization step by homogenizing the lipid phase with the aqueous phase in a ratio of 3 to 50% (w/w) lipid to aqueous phase so as to obtain a first lipid and protein component-containing composition comprising lipid globules, wherein at least 10 vol.-% of the lipid globules have a diameter of >12 μm and/or wherein the lipid globules have a volume-weighted mode diameter from 5 to 25 μm, andd) carrying out a second homogenization step by homogenizing the first lipid and protein component-containing composition obtained in step c) with an atomizer, wherein the particle size of the lipid globules obtained in step c) is reduced so as to obtain a second lipid and protein component-containing composition comprising lipid globules, wherein less than 10 vol.-% of the lipid globules have a diameter of >12 μm and/or wherein the lipid globules have a volume-weighted mode diameter from 2.5 to 7 μm.30. The process according to claim 29 , wherein the volume-weighted mode diameter of the lipid globules obtained in step c) is from 5 to 25 μm and wherein at least 10 vol.-% of the lipid globules have a diameter of >12 ...

FERMENTED FLOUR NUTRACEUTICAL TORTILLA AND PROCESS FOR PREPARATION THEREOF

A process for manufacturing a nutraceutical tortilla prepared from wheat flour as an alternative for malnutrition and obesity, wherein two fermentations are carried out with probiotic microorganisms, lactic bacteria () and with yeast and enriched with prebiotics (inulin), milk protein, calcium and folic acid, resulting in a high nutritional value product and with probiotic microorganisms, resulting in a tortilla that does not need preservative added during manufacturing thereof. 1. A process of preparation of a nutraceutical tortilla prepared from wheat flour , comprising steps of:a) inoculating pasteurized milk with a lactic culture for 10 to 14 hours at 45±0.5° C.;b) activating yeast by solubilizing in pasteurized milk and incubating at 20±0.5° C. for 10 to 15 hours;c) mixing the inoculated pasteurized milk of step a) with the pasteurized milk having activated yeast of step b);{'sub': '2', 'd) mixing all dry ingredients of the formulation including: from 50 to 55% by weight of wheat flour; from 3.5 to 5.5% by weight of Inulin; from 3.0 to 3.5% of Whey solids (SSL); from 0.5 to 0.7% of Calcium chloride (CaCl); from 0.003 to 0.005% of folic acid; from 2.0 to 3.0% of sucrose; and from 0.5 to 0.7% of Sodium chloride (NaCl);'}e) adding olive oil followed by milk obtained in step c);f) kneading until forming a lump-free dough;g) forming dough balls of 30±0.5 g weight;h) resting the dough balls at a temperature of 20 to 25° C. for 3.0 to 4.0 hours to ferment the yeast in the dough balls;i) after fermentation, pressing the dough balls until forming a tortilla of 14-15 cm diameter;j) cooking the tortilla at a temperature from 60 to 65° C., during 15 to 20 seconds on each side adding flour to prevent burning; andk) packaging the cooked tortilla in a tight closure bag, and removing all the air to form a vacuum.2. The process for preparation of a nutraceutical tortilla prepared from wheat flour according to claim 1 , wherein the process includes two fermentation processes ...

BAKE STABLE COMPOSITION

The present invention relates to a bake stable composition, in particular a bake stable fat composition comprising from 30-60 wt % of sweetener, from 20-45 wt % of lipid, and from 1 to 20 wt % of caseinate. The bake stable composition is particularly suitable for use in bakery products and comprises 3% moisture or less. The invention further relates to a process for making the bake stable composition of the present invention. Further, the invention relates to the use of caseinate to increase the bake stability of a composition, in particularly of a fat filling composition. 2. The composition of wherein the sweetener is sucrose.3. The composition of wherein the composition does not comprise cocoa powder.4. The composition of wherein the caseinate is selected from the group consisting of sodium-caseinate claim 1 , calcium-caseinate claim 1 , potassium-caseinate claim 1 , and mixtures of two or more thereof.5. The composition of wherein the composition is selected from a filling composition claim 1 , a coating composition claim 1 , a topping composition claim 1 , or an inclusion composition.6. The composition of wherein the composition is a filling composition and has a flow out of 25% or less claim 1 , measured according to Method 1.7. The composition of any claim 1 , characterised in that it has better bake stability relative to an equivalent composition prepared without caseinate.8. The composition of claim 7 , characterised in that it has better shape retention claim 7 , better texture retention claim 7 , and/or better colour retention relative to an equivalent composition prepared without caseinate.9. A food product comprising the composition of together with one or more additional food ingredients.10. The food product of wherein the food product is a bakery product.11. Use of caseinate to improve the bake stability of a composition.12. The use according to wherein the composition comprises:a. from 30 to 60 wt % of sweetenerb. from 20 to 45 wt % of fatc. from 1 to ...

AGENT FOR IMPROVING BRAIN FUNCTION AND AGENT FOR PREVENTING OR TREATING COGNITIVE IMPAIRMENT

An agent for improving brain function and agent for preventing or treating cognitive impairment, which comprises: 5 to 50 parts by weight of a protein; 5 to 80 parts by weight of a medium-chain fatty acid triglyceride as a lipid; and 1 to 50 parts by weight of a carbohydrate, per 100 parts by weight. 1. A method for improving brain function , comprising administering an agent to a subject in need thereof in an amount of 45 to 55 g per day ,wherein the agent comprises 12.5 to 20 parts by weight of a protein; 35 to 45 parts by weight of a medium-chain fatty acid triglyceride as a lipid; and 7 to 12 parts by weight of a carbohydrate, per 100 parts by weight,wherein the protein is at least one selected from the group consisting of casein, a milk protein concentrate (MPC), a whey protein concentrate (WPC), a whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin and lactoferrin, andwherein the carbohydrate is at least one selected from lactose, palatinose and trehalulose.2. The method for improving brain function according to claim 1 , wherein the method does not cause at least one of diarrhea and nausea.3. The method for improving brain function according to claim 1 , wherein the subject is an aged person.4. The method for improving brain function according to claim 1 , wherein the subject is a healthy aged person.5. The method for improving brain function according to claim 1 , wherein the subject is an aged person having cognitive impairment.6. The method for improving brain function according to claim 5 , wherein the cognitive impairment is at least one selected from the group consisting of mental retardation claim 5 , memory impairment claim 5 , learning disability claim 5 , consciousness disorder claim 5 , cognitive disorder claim 5 , aphasia claim 5 , apraxia claim 5 , sleep disorder claim 5 , headaches claim 5 , movement disorder claim 5 , sensory disorder claim 5 , convulsive attack claim 5 , anxiety neurosis as a mental disorder claim 5 , hysteria claim 5 , ...

Milk-based protein hydrolysates and compositions made thereof

A process for preparing a milk protein hydrolysate comprising hydrolysing a milk-based proteinaceous material with a microbial alkaline serine protease in combination with bromelain, a protease from Aspergillus and a protease from Bacillus.

COMPOSITIONS COMPRISING WHEY PROTEIN AND GUM ARABIC

The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise Gum Arabic. Such compositions have a good processability and/or texture. 1. An aqueous composition comprising:water,at least 8.0% by weight of whey protein, andat least 2.0% by weight of Gum Arabic,wherein:the pH is of from 5.0 to 9.0, andthe weight ratio GA/WP between Gum Arabic and whey protein is higher than 0.25 and lower than 1.00.2. The composition according to claim 1 , further comprising native starch.3. The composition according to claim 2 , wherein the concentration of native starch is of from 0.1% to 1.0%.4. The composition according to claim 1 , wherein the Gum Arabic is Acacia Senegal Gum.5. The composition according to claim 1 , wherein the concentration of whey protein is of at least 10.0%.6. The composition according to claim 1 , wherein the pH is of from 6.5 to 7.5.7. The composition according to claim 1 , wherein the whey protein is at least partly solubilized in the water claim 1 , optionally in the form of at least partially solubilized complex.8. The composition according to claim 1 , having a viscosity at 10° C. at 64 sof lower than 1500 mPa·s.9. The composition according to claim 1 , having a gel strength of lower than 8000 g.10. The composition according to claim 1 , comprising at most 8.0% by weight of sugar.11. The composition according to claim 1 , further comprising a calcium complexing agent claim 1 , preferably trisodium phosphate.12. The composition according to claim 1 , wherein the whey protein is a whey protein isolate.13. A process of making the composition according to claim 1 , comprising the steps of:a) preparing an aqueous mixture comprising the water, the whey protein, the Gum Arabic and optionally native starch, andb) heat-treating at a temperature of at least 70° C.14. The process according to claim 13 , wherein step a) comprises a step of hydrating the Gum Arabic claim 13 , then adding the whey protein claim 13 ...

SYSTEM AND METHOD OF ESTIMATING LIVESTOCK WEIGHT

A system and method for estimating livestock weight is described. Embodiments of the system can include a computing device and a three-dimensional tag configured to be secured to an animal. One or more images of an animal, including the three-dimensional tag, can be processed to take various measurements of the animal. A scaling factor for the measurements can be based on the three-dimensional tag. After the measurement are calibrated, a weight of the animal can be estimated based on the calibrated measurements. 1. A method for estimating a weight of an animal , the method comprising:obtaining a plurality of images of a first animal having a three-dimensional object attached to the first animal, the three-dimensional object having known dimensions; and calibrating dimensions of the first animal in a first image based on the three-dimensional object;', 'calibrating dimensions of the first animal in a second image based on the three-dimensional object;', 'constructing a first 3-D model representing the first animal based on the calibrated dimensions of the first animal in the first image and the second image;', 'calculating the first estimated weight of the first animal based on the first 3-D model of the first animal., 'processing the plurality of images to calculate a first estimated weight of the first animal, the step of processing including2. The method of claim 1 , the method further including:introducing a scaling factor based on a breed of the first animal; andadjusting the first estimated weight of the first animal based on the scaling factor.3. The method of claim 2 , wherein the scaling factor takes into account hair length based on the breed of the first animal.4. The method of claim 1 , wherein the first image and the second image are taken with an infrared camera in a 750 nm-1 mm wavelength spectrum.5. The method of claim 4 , wherein images taken by the infrared camera in the 750 nm-1 mm wavelength penetrate hair and reflect back off of skin of an animal ...

FOOD PRODUCT HAVING HIGH MILK PROTEIN CONTENT AND PROCESS OF MAKING SAME

A food product and process of making the same is provided which results in a high milk protein product having 10% to 25% milk protein content, higher phospholipids compared to unadulterated cow milk, a casein to whey ration of at least 50:50 and is shelf stable for at least six months. In the process whole milk and at least one milk protein source is mixed, heated and contacted with an acid or acidulating substance and co-precipitated to produce a semi-solid precipitate. The precipitate is mixed with starch and cooked. 1. A food product having high milk protein content comprising ,a) at least 10% milk protein by dry weight;b) higher phospholipids compared to unadulterated cow milk; andc) starch;wherein said food product has a casein to whey ratio of at least 50:50, and is shelf stable for at least six months.2. The food product of wherein said product has a shelf life of at least one year.3. The food product of wherein said product has 20% more phospholipids than said unadulterated cow milk.4. The food product of claim 1 , wherein said product has 10% to 25% milk protein content by dry weight claim 1 , said milk protein comprising protein of whole milk and buttermilk.5. A food product made by the process of:a) mixing whole milk and at least one milk protein source to form a mixture;b) heating said mixture to a temperature of 195° F. to 212° F.;c) contacting said mixture with an acid or acidulating substance and co-precipitating said whole milk and said milk protein source to produce a semi-solid precipitate;d) combining said semi-solid precipitate with starch to form a dough-like mixture; ande) cooking said mixture to produce a food product having at least 10% milk protein content by dry weight.6. A method of producing a food product having high milk protein content claim 1 , the method comprising claim 1 ,a) mixing whole milk and at least one milk protein source to form a mixture;b) heating said mixture to a temperature of 195° F. to 212° F. prior to or at the same ...

Process for producing infant formula products and acidic dairy products from milk

The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream, by: (i) subjecting the defatted animal milk to a filtration step over a microfiltration membrane capable of retaining bacteria and permeating milk proteins, to provide a debacterialized milk as permeate; (ii) subjecting the permeate originating from step (i) to a filtration step over a microfiltration membrane capable of retaining casein and permeating whey proteins, to provide a casein stream as retentate and a permeate comprising whey protein; (iii) fractionating the permeate originating from step (ii) into a whey protein stream and a lactose stream; (b) combining part of the casein stream, at least part of the whey protein stream originating from step (a) and a lactose source to obtain a recombined stream, wherein the lactose source comprises acid whey; (c) using the recombined stream originating from step (b) in the manufacture of the infant formula product; (d) using part of the casein stream originating from step (a) in the manufacture of the acidic dairy product. The invention further concerns the infant formula product obtainable by step (c) of the process according to the invention, and to the acidic dairy product obtainable by step (d) of the process according to the invention.

DRY EXPANDED FOOD PRODUCT MADE FROM PROTEIN, AND METHOD FOR THE PRODUCTION THEREOF

The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment in a microwave device. 1. Dry expanded food product only comprising , as structural ingredients , ingredients of the group constituted of a food-grade protein concentrate of animal or plant origin , and residual water.2. Dry expanded food product comprising at least the following essential ingredients:a food-grade protein concentrate of animal or plant origin, andresidual water.3. Food product according to also comprising cheese.4. Food product according to claim 3 , which comprises at least one cheese from the group comprising refined cheese claim 3 , non-refined cheese claim 3 , melted cheese and powdered cheese.5. Food product according to claim 1 , comprising 35% to 97% by weight of protein.6. Food product according to claim 1 , comprising at least one aromatic claim 1 , nutritional and/or aesthetic auxiliary additive.7. Food product according to claim 6 , comprising as a nutritional auxiliary additive claim 6 , food fibres.8. Dry expanded food product according to claim 1 , wherein the food-grade animal protein concentrate is a milk protein concentrate.9. Food product according to claim 2 , only comprising as structural ingredients claim 2 , ingredients from the group constituted of a food-grade protein concentrate of animal or plant origin claim 2 , cheese claim 2 , and residual water.10. Food product according to claim 2 , also comprising as a structural ingredient claim 2 , added food-grade fat.11. Food product according to claim 2 , only comprising as structural ingredients claim 2 , ingredients from the group constituted of a food-grade protein concentrate of animal or plant origin claim 2 , cheese claim 2 , a food-grade fat and residual water.12. Food product according to claim 2 , also comprising as a structural ...

HEAT STERILIZED HIGH PROTEIN ENTERAL COMPOSITIONS WITH WHEY PROTEIN WHICH COMPRISES WHEY PROTEIN MICELLES AND A SOURCE OF CASEIN

The present invention is directed to a liquid heat sterilized enteral composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source consisting of whey protein containing whey protein micelles and a source of casein. The inventive heat sterilized enteral composition preferably has a cysteine content of 1.2 to 2.4% by weight of the composition. The present invention is furthermore directed to a process for preparing a heat sterilized enteral composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein consisting of whey protein containing whey protein micelles and casein, which comprises the steps of: (i) Providing an aqueous solution of a protein source consisting of whey protein containing whey protein micelles and (ii) Adding a protein source containing casein; (iii) Optionally performing a homogenization treatment step; (iv) Performing a heat treatment step; (v) Optionally performing a homogenization treatment step. Finally, the invention concerns the use of a protein source consisting of whey protein containing whey protein micelles and a source of casein, for preparing an enteral composition and/or for controlling the viscosity of a liquid enteral composition, wherein the enteral composition comprises 12 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized enteral composition. 1. A liquid heat sterilized enteral composition comprising:a protein source in an amount of 12 to 20% by weight of the composition;the protein source consisting of whey protein, containing whey protein micelles, and a source of casein; andwherein the heat sterilized enteral composition contains cysteine in an amount of 1.2 to 2.4% by weight of the protein source.2. The enteral composition according to claim 1 , wherein whey protein is present in an amount of 4.5 to 9% by weight of the composition.3. ...

HEAT STERILIZED HIGH PROTEIN ENTERAL COMPOSITIONS WITH WHEY PROTEIN WHICH COMPRISES WHEY PROTEIN MICELLES AND A SOURCE OF CASEIN

The present invention is directed to a liquid heat sterilized enteral composition comprising: a protein source in an amount of 12 to 20% by weight of the composition, the protein source comprising whey protein preferably containing whey protein micelles, and a source of casein, and optionally other proteins. The inventive heat sterilized enteral composition preferably has a cysteine content of at least 1.2% by weight of the protein source. The present invention is furthermore directed to a process for preparing such a heat sterilized enteral composition comprising protein in an amount of 12 to 20% by weight based on the weight of the composition, said protein comprising whey protein containing whey protein micelles and casein and optionally other proteins. The process comprises the steps of: (i) Providing an aqueous solution of a protein source comprising whey protein containing whey protein micelles and (ii) Adding a protein source containing casein; (iii) Optionally performing a homogenization treatment step; (iv) Performing a heat treatment step; (v) Optionally performing a homogenization treatment step. Finally, the invention concerns the use of a protein source comprising whey protein containing whey protein micelles, a source of casein and optionally other proteins, for preparing an enteral composition and/or for controlling the viscosity of a liquid enteral composition, wherein the enteral composition comprises 12 to 20 weight % total protein. The invention also concerns medical uses and treatments applying or using the inventive heat sterilized enteral composition. 1. A liquid heat sterilized enteral composition comprising:a protein source in an amount of 12 to 20% by weight of the composition,the protein source comprising whey protein, containing whey protein micelles, and a source of casein; andwherein the heat sterilized enteral composition contains cysteine in an amount of at least 1.2% by weight of the protein source.2. The enteral composition according ...

Nutritional formulations comprising a pea protein isolate

The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

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. 1. A method for decreasing viscosity , increasing solubility and decreasing particle size of milk proteins , the method comprisinga) admixing milk protein with at least one transglutaminase, andb) concentrating the milk protein in the presence of the transglutaminase in its active state.2. The method of further comprising the step of drying the concentrated protein.3. The method of wherein the step of drying the concentrated protein is performed by spray-drying.4. The method of wherein the drying step is performed without inactivating the transglutaminase prior to the drying step.5. The method of wherein the step of admixing milk protein with at least one transglutaminase is performed by adding at least one transglutaminase to a product selected from the group consisting of skim milk claim 1 , whole milk claim 1 , reconstituted skim milk claim 1 , reconstituted whole milk claim 1 , and combinations thereof.6. The method of wherein the step of concentrating the protein is performed using a method selected from the group consisting of reverse osmosis claim 1 , filtration claim 1 , ultrafiltration claim 1 , microfiltration claim 1 , evaporation claim 1 , and combinations thereof.7. The method of wherein the step of concentrating the protein is performed under temperature conditions suitable for the continued action of the enzyme on the protein during and after concentration.8. A method for decreasing viscosity claim 1 , increasing solubility and decreasing particle size of milk proteins claim 1 , the method comprising the steps ofa) admixing a concentrated milk protein product with at least one transglutaminase, andb) drying the concentrated milk protein product and transglutaminase admixture without first inactivating the transglutaminase.9. The method of wherein the concentrated milk protein ...

USE OF TEXTURIZED DAIRY PROTEINS AS CARBOHYDRATE SUBSTITUTE IN CARBOHYHDRATE-RICH FOOD ARTICLES

A use of texturized dairy proteins is suggested, obtainable or obtained by providing 2. The texturized dairy protein according to claim 1 , whereincomponent (a1) is represented by dairy proteins, whey proteins and/or casein or caseinates.3. The texturized dairy protein according to claim 1 , wherein component (a2) is represented by plant-based proteins and/or plant fibres.4. The texturized dairy protein according to claim 1 , wherein the mixtures of (a1) dairy proteins and (a2) plant proteins or fibres are extruded in the presence of about 10 to about 50% by weight water and/or whey based on the total quantity of components (a1+a2) and water and/or whey.5. The texturized dairy protein according to claim 4 , wherein casein and/or caseinates are used as component (a1).6. The texturized dairy protein according to claim 1 , wherein the mixtures of (a1) dairy proteins and (a2) plant proteins or fibres are extruded in the presence of about 50 to about 75% by weight water and/or whey based on the total quantity of components (a1+a2) and water and/or whey.7. The texturized dairy protein according to claim 6 , wherein whey proteins are used as component (a1).8. The texturized dairy protein according to claim 1 , wherein the mixtures of (a1) dairy proteins and (a2) plant proteins or fibres are extruded while applying a temperature gradient leading from about 40° C. to about 180° C.9. The texturized dairy protein according to claim 1 , wherein the mixtures of (a1) dairy proteins and (a2) plant proteins or fibres are extruded while applying a non-linear temperature gradient starting at a temperature of about 20 to 40° C. at the inlet via a peak temperature of about 160 to 200° C. in the centre claim 1 , and a decline to about 100 to 140° C. at the outlet of the extruder.10. The texturized dairy protein according to claim 1 , wherein the mixtures of (a1) dairy proteins and (a2) plant proteins or fibres are extruded while applying a pressure gradient claim 1 , leading from about ...

FORMULATION

The present invention provides a formulation comprising collagen, wherein the formulation is encapsulated in an enteric capsule and wherein the formulation is substantially free from carriers and free from excipients. Processes for preparing the formulation are also provided. 1. A formulation comprising collagen , wherein the formulation is encapsulated in an enteric capsule and wherein the formulation is substantially free from carriers and free from excipients.2. The formulation according to claim 1 , wherein the collagen is a collagen peptide having an average molecular weight of 2 claim 1 ,000 Da or less.3. The formulation according to claim 1 , wherein the formulation comprises one or more additional active components selected from hyaluronic acid claim 1 , natural astaxanthin claim 1 , synthetic astaxanthin claim 1 , Vitamin A claim 1 , Vitamin C (ascorbic acid) claim 1 , Vitamin E (tocopherois claim 1 , tocotrienois) claim 1 , beta carotene claim 1 , lutein claim 1 , selenium claim 1 , silica claim 1 , alpha lipoic acid claim 1 , catechins claim 1 , CoQ10 claim 1 , polyphenolic antioxidants (resveratrol claim 1 , flavonoids) claim 1 , and carotenoids (lycopene claim 1 , carotenes claim 1 , lutein).4. The formulation according to claim 1 , wherein the formulation consists essentially of collagen claim 1 , hyaluronic acid and astaxanthin.5. The formulation according to claim 4 , wherein the formulation comprises 50-600 mg collagen.6. The formulation according to claim 4 , wherein the formulation comprises 5-30 mg hyaluronic acid.7. The formulation according to claim 4 , wherein the formulation comprises 0.1-3 mg astaxanthin.8. The formulation according to claim 1 , for use as a skin care supplement.9. A process for preparing the formulation according to claim 1 , the process comprising:filling enteric capsule shells with collagen and one or more of hyaluronic acid, natural astaxanthin, synthetic astaxanthin, Vitamin A, Vitamin C (ascorbic acid), Vitamin E ( ...

Agent for improving brain function and agent for preventing or treating cognitive impairment

An agent for improving brain function and agent for preventing or treating cognitive impairment, which comprises: 5 to 50 parts by weight of a protein; 5 to 80 parts by weight of a medium-chain fatty acid triglyceride as a lipid; and 1 to 50 parts by weight of a carbohydrate, per 100 parts by weight.

LIPID COMPOSITION FOR USE IN INFANTS AND YOUNG CHILDREN FOR PROMOTING GUT COMFORT AND OPTIMAL FAT AND CALCIUM ABSORPTION

The present invention relates to a nutritional composition, for infants and young children (about 12 to 36 months) in which the sum of the triacylglycerols (TAG) sn-1(3) palmitic acid (PA), myristic acid (MA) and stearic acid (SA) constitutes less than 13.0% of the TAG. The composition promotes absorption of fatty acids and calcium in the gut, improves gut comfort, decreases abdominal pain associated with hard stool formation, promotes regular bowel movements and reduces the incidence and severity of constipation in infants and young children (up to the age of about three years old). The composition also promotes bone mineralization, increasing bone strength and bone mineral density. 1. A nutritional composition for infants or young children comprising protein , carbohydrates and lipids , the lipids comprising fatty acid (FA) triacylglycerols (TAG) , the fatty acid TAG comprising stearic , palmitic and myristic esters , wherein the sum of the amount of stearic , palmitic and myristic esters at the sn-1(3) position of the TAG is less than 13.0% (w/w) of TAG and the myristic acid represents up to 3.6% of the total FA , the palmitic acid represents up to 11.1% of the total FA and stearic acid represents up to 4.6% of the total FA (w/w).2. Composition of wherein the sum of the total palmitic claim 1 , and myristic claim 1 , and stearic esters of the TAG is less than 19.3% (w/w) of total fatty acid TAG.3. Composition of wherein the carbohydrates comprise 99% to 100% of lactose.4. Composition of wherein the amount of the protein in the composition is less than or equal to 3.0 or 2.1 g protein/100 kcal.5. Composition of wherein the amount of the protein in the composition is less than or equal to 2.1 g protein/100 kcal of composition.6. Composition of wherein the protein is a mixture of whey protein and casein wherein the ratio of whey protein to casein is between 50:50 and 80:20.7. Composition of wherein the protein is partially hydrolyzed.8. Composition of wherein the ...

COMPOSITIONS FOR INDUCING A COLOR AND/OR CHEMICAL CHANGE TO A FOODSTUFF AND ASSOCIATED METHODS AND SYSTEMS

The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include MaiHose™ as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent. 1. A composition comprising about 73.5% butter , about 23% canola oil , about 0.5% lecithin , about 2.5% Maillose , and about 0.5% dextrose.2. The composition of claim 1 , further comprising one or more alkaline components.3. The composition of claim 2 , wherein the one or more alkaline components include baking soda and lye.4. The composition of claim 2 , wherein the composition has a basic pH.5. The composition of claim 4 , wherein the basic pH is at least about 8.6. The composition of claim 1 , wherein the composition has an acidic pH.7. The composition of claim 6 , wherein the acidic pH is less than about 7.8. The composition of claim 1 , wherein the composition has a neutral pH.9. The composition of claim 8 , wherein the neutral pH is between about 7 and about 8 claim 8 , inclusive.10. The composition of claim 1 , further comprising lactose.11. The composition of claim 1 , wherein the composition is formulated for application to a foodstuff and claim 1 , when applied to the foodstuff claim 1 , the composition increases a browning of the foodstuff in the presence of heat compared to a browning of the foodstuff in the absence of the composition.12. A composition comprising butter in a range from about 70% to about 75% claim 1 , canola oil in a range from about 20% to about 25% claim 1 , lecithin in a range from about 0.25% to about 1% claim 1 , Maillose in a range from about 2% to about 3% claim 1 , a reducing sugar in a range from about 0.25% to about 1.5% claim 1 , and whey protein in a range from about 0.25% to about 7.5%.13. ...

Process for the preparation of an additive as a food supplement based on seaweeds for birds and animals; as well as the product obtained and its use in the food conversion and in the production of bird and animal meat

The present invention relates to a process for preparing an additive as a food supplement based on algae for birds and animals. It also describes the food additive obtained, formulated with seaweed extract, whey, malto-dextrin, proteins, amino acids, minerals, fiber, fat, hormones, and has a final powder form. In addition, the use of the food additive to increase the weight gain in animals, the weight gain in eggs of birds, and for the production of meat in birds and animals is described. 1. A process to prepare a dietary supplement for animals based on seaweed , wherein comprises the steps of:a. Selecting and washing the seaweed;b. Grinding the seaweed;c. Adding hot water with steam inclusion;d. Acid treatment of the seaweed;e. Washing the seaweed after the acid treatment of step d) and incubate with water;f. Adding whey during the water incubation period of step e);g. Applying an alkaline treatment with constant agitation;h. Adding hydrolyzed starch during the seaweed hydrolysis period of step g);i. Filtering to separate the solid phase from the liquid phase;j. Concentrating the liquid phase under vacuum;k. To dry until the obtention of a powder product;l. Finally, pack and store the product obtained.2DurvillaeaMacrocystisPorphiraUlva. Process according to claim 1 , wherein the seaweed selected in step a) comprise sp. claim 1 , sp. claim 1 , sp. claim 1 , sp. claim 1 , or combinations thereof claim 1 , from which 1 claim 1 ,000 kg are weighted and 30 minute washes are applied in a liquid:solid ratio of 2:1 to extract salts and impurities.3. Process according to claim 1 , wherein the seaweed from step b) is grinded in a screw or knives mill until reaching a particle size between 0.5 and 1 cm.4. Process according to claim 1 , wherein during step c) for every 1 claim 1 ,000 kg of initial seaweed claim 1 , 2 claim 1 ,000 L of hot water at a temperature between 50 to 60° C. are added with steam inclusion claim 1 , mixed in a 5 claim 1 ,000 L capacity tank.5. Process ...

EVAPORATED MILK WITH IMPROVED MOUTH FEEL, PROCESS OF MAKING IT, PRODUCTS CONTAINING SAID MILK AND USE FOR FOOD OR BEVERAGE PRODUCTION

The present invention relates to evaporated milks and methods of producing evaporated milks comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. Especially, the invention concerns an evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk, wherein the caseins/whey protein aggregates have a volume-based mean diameter d(4,3) of 1-80 pm as measured by laser diffraction. Furthermore, the process for preparing an evaporated milk comprises the steps of: a) providing a liquid evaporated milk at a temperature below 25° C., said evaporated milk comprising caseins and whey proteins in the ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt %, based on the total weight of the evaporated milk; b) adjusting pH of the evaporated milk provided in step a) in the range of 5.7 to 6.4; c) subjecting the evaporated milk obtained in step b) to a heat sterilization treatment at a temperature above 100° C.; d) cooling the evaporated milk obtained in step c) below 70° C. A food or beverage containing the milk as well as the use of the milk for producing a food or beverage are also disclosed. 1. An evaporated milk comprising caseins and whey proteins in a ratio of 90:10 to 60:40 and having a total solids content of at least 10 wt % and of less than 30 wt % , based on the total weight of the evaporated milk , wherein the caseins/whey protein aggregates have a volume-based mean diameter dof 1-80 μm as measured by laser diffraction.2. The evaporated milk according to claim 1 , wherein the total milkfat content is of 1 to 15 wt % claim 1 , based on the total weight of the evaporated milk.3. The evaporated milk according to claim 1 , wherein the milk protein content is of at least 34 wt % claim 1 , based on the total non-fat solids present in ...

Salt reduction in processed cheese compositions, processed cheese composition and use

The present invention concerns the field of processed cheese compositions, and, more particularly, relates to reduced salt processed cheese compositions. The present invention derives from the surprising finding that potassium lactate can be used in the manufacture of processed cheese compositions with reduced sodium content, without detrimental consequences on the taste of the final product. A processed cheese composition according to the invention imparts to the final product an improved flavour perception, as well as strengthening salty, savoury and cheesy taste. An additional surprising finding of the method of the invention is that the use of potassium lactate according to the invention has beneficial consequences on the safety and shelf life of the final product. The use of potassium lactate, in particular potassium lactate in the form of a fermentation product in accordance with the invention, also obviates the need to incorporate artificial flavorings and flavor enhancers, which results in a product with an improved label.

FOOD COMPOSITION HAVING A HIGH PLANT PROTEIN CONTENT AND METHODS FOR MAKING THE SAME

The present disclosure relates to food compositions, particularly pet food compositions, having a high content of plant protein. The plant protein is prepared by processing Brewer's Spent Grain (BSG), having a moisture content of about 15% to about 35% by weight, so as to reduce the particle size of the BSG and separating the processed BSG so as to provide a low particle size, high protein fraction. 1. A plant protein ingredient derived from Brewer's Spent Grain , wherein said plant protein ingredient has a particle size of less than 105 microns and a protein content of at least about 30% by weight based on the dry weight of the plant protein ingredient.2. A food composition comprising the plant protein ingredient of .3. The food composition of claim 2 , wherein said food composition comprises between about 5% and about 70% by weight claim 2 , or between about 5% and about 50% by weight claim 2 , of the plant protein ingredient based on the dry weight of the food composition.4. The food composition of claim 2 , wherein the plant protein ingredient has a protein content of at least about 35% by weight claim 2 , or at least about 40% by weight claim 2 , or at least about 45% by weight claim 2 , or at least about 50% by weight claim 2 , or at least about 55% by weight claim 2 , or at least about 60% by weight based on the dry weight of the plant protein ingredient.5. The food composition of claim 2 , wherein the plant protein ingredient has a crude fibre content of less than about 10% by weight claim 2 , or less than about 8% by weight claim 2 , or less than about 6% by weight based on the dry weight of the plant protein ingredient.6. The food composition of claim 2 , wherein the plant protein ingredient has a moisture content of from about 5% to about 30% by weight claim 2 , or from about 5% to about 20% by weight.7. The food composition of claim 2 , wherein the food composition is a pet food composition.8. A method of making a food composition comprising combining ...

METHOD OF PRODUCING A SIMPLIFIED CHEESE SPREAD AND PRODUCTS THEREFROM

Novel cheese products and methods of producing such cheese products that include a biogenerated exopolysaccharide (EPS) formed in-situ and separate from the main cream cheese fermentation. In some approaches, the methods and cheese products herein build a unique texture and/or microstructure that permits the cheese to utilize a simplified ingredient line while still mimicking the desired organoleptic characteristics of more-conventional, full-ingredient cheese. 1. A method of producing a cream cheese having reduced levels of added gums and/or added stabilizers , the method comprising:(a) preparing a cheese curd through fermentation of a dairy liquid;(b) inoculating a whey protein containing dairy liquid having a whey protein level, based on solids, of about 30 to about 70 percent with an exopolysaccharide-producing culture, the inoculated whey protein containing dairy liquid being separate from the cheese curd fermentation of step (a);(c) fermenting the whey protein containing dairy liquid for a time and temperature to produce a biogenerated exopolysaccharide in the whey protein dairy liquid;(d) combining the cheese curd obtained after the fermentation of step (a) and the biogenerated exopolysaccharide-containing whey protein dairy liquid of step (c) in a mixing tank;(e) combining one or more stabilizers with the cheese curd and the biogenerated exopolysaccharide-containing whey protein dairy liquid, the one or more stabilizers being substantially free of added xanthan gum;(f) blending the combination of step (e) to form the cream cheese having the reduced levels of one or more added gums and/or added stabilizers.2. The method of claim 1 , wherein a whey stream is separated from the fermented dairy liquid of step (a) before combining the cheese curd with the biogenerated exopolysaccharide-containing whey protein dairy liquid of step (c).3. The method of claim 1 , wherein the one or more stabilizers include locust bean gum claim 1 , guar gum claim 1 , carrageenan gum ...

LIQUID DAIRY BLEND FOR CULINARY FOOD PRODUCTS

The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. The present invention further relates to a method of producing the present liquid dairy blend. 1. A liquid dairy blend comprising milk proteins and fat , the milk proteins are whey-protein and casein , the ratio of whey-protein:casein is from 0.3-0.5 , and the pH of the liquid dairy blend is from 5.8-6.2.2. The dairy blend according to claim 1 , wherein fat is selected from the group consisting of a solid fat claim 1 , a liquid oil and combinations thereof.3. The dairy blend according to or claim 1 , wherein fat is selected from the group consisting of milk fat claim 1 , soybean oil claim 1 , canola oil claim 1 , sunflower oil claim 1 , corn oil claim 1 , peanut oil claim 1 , olive oil claim 1 , cottonseed oil and coconut oil claim 1 , and combinations thereof.4. The dairy blend according to claim 1 , further comprising an emulsifier.5. The dairy blend according to claim 4 , wherein the emulsifier is selected from the group consisting of monoglycerides claim 4 , diglycerides claim 4 , acacia gum and lecithin claim 4 , and combinations thereof.6. The dairy blend according to comprising 1-15 wt % fat.7. The dairy blend according to comprising fat droplets having an average diameter from 0.2 to 2 μm.8. The dairy blend according to claim 7 , wherein the fat droplets have an average diameter of 0.6-1.8 μm diameter.9. The dairy blend according to claim 1 , wherein the ratio of whey-protein:casein is from 0.35-0.43.10. A method of producing a liquid dairy blend comprising the steps of:mixing a milk-protein composition with a whey protein concentrate to achieve a total whey-protein:casein ratio of 0.3-0.5;adjusting the pH of the ...

KETOGENIC NUTRITIONAL COMPOSITION AND PREPARATION METHOD THEREOF

The present disclosure relates to nutritional composition in powder form capable of being used as an adjunct to a ketogenic diet program. The disclosed ketogenic nutritional composition can produce elevated and sustained levels of ketone bodies in blood and can synergistically induce nutritional ketosis in a subject. The ketogenic nutritional composition disclosed herein can exhibit improved physical stability, solubility, homogeneity and aqueous dispersibility as compared to existing ketogenic diet supplements, and is substantially free of carbohydrates. Further the disclosed ketogenic nutritional composition can contribute to reduction in body fat mass in individuals who are trying to lose weight, and can provide long-lasting energy and improved athletic performance to individuals during strenuous exercise. In an aspect, the present disclosure provides a ketogenic nutritional composition in powder form for promoting nutritional ketosis in a subject in need thereof, wherein the composition can include a fat, protein, vitamin, and phospholipids. 1. A ketogenic nutritional composition for promoting nutritional ketosis in a subject in need thereof , the composition comprising: fat , protein , vitamin , and phospholipids.2. The nutritional composition as claimed in claim 1 , wherein the fat is selected from the group consisting of coconut oil claim 1 , fractionated coconut oil claim 1 , medium chain triglyceride (MCT) oil and a mixture thereof.3. The nutritional composition as claimed in claim 1 , wherein the fat comprises coconut oil.4. The nutritional composition as claimed in claim 1 , wherein the protein comprises a natural protein selected from the group consisting of casein claim 1 , whey protein claim 1 , egg protein claim 1 , soy protein and a mixture of milk proteins.5. The nutritional composition as claimed in claim 4 , wherein the natural protein is casein claim 4 , and wherein the casein comprises sodium caseinate.6. The nutritional composition as claimed ...

NUTRITIONAL COMPOSITIONS CONTAINING MILK-DERIVED PEPTIDES AND USES THEREOF

Provided are nutritional compositions having a protein component that includes certain peptides and/or bioactive peptides. Further disclosed are nutritional composition having a protein source that includes intact protein, beta-casein enriched casein hydrolysate, and/or peptides weighing from about 500 Da to about 1,999 Da. The nutritional compositions disclosed are suitable for administration to pediatric subjects, such as infants. 1. A staged feeding regimen for an infant , comprising the steps of:A) administering a first nutritional composition comprising from about 5 wt. % to about 15 wt % of a protein source or protein equivalent source having peptides weighing from about 500 Da to about 1,999 Da to a newborn infant:B) administering a second nutritional composition comprising from about 6 wt % to about 7 wt % of a protein or protein equivalent source having peptides weighing from about 500 Da to about 1,999 Da to a middle stage infant; andC) administering a third nutritional composition comprising from about 4% to about 6% of a protein or protein equivalent source having peptides weighing from about 500 Da to about 1,999 Da to a later stage infant.2. The staged feeding regimen of claim 1 , wherein at least one of the first nutritional composition claim 1 , second nutritional composition claim 1 , or third nutritional composition further comprises beta-casein enriched casein hydrolysate.3. The staged feeding regimen of claim 1 , wherein at least one of the first nutritional composition claim 1 , second nutritional composition claim 1 , or third nutritional composition further comprises intact protein.4. The staged feeding regimen of claim 1 , wherein at least one of the first nutritional composition claim 1 , second nutritional composition claim 1 , or third nutritional composition further comprises amino acids.5. The staged feeding regimen of claim 1 , wherein at least one of the first nutritional composition claim 1 , second nutritional composition claim 1 , ...

READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION

The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. 1. A ready to drink (RTD) beverage product comprising:milk comprising casein and whey proteins wherein ratio between casein and whey protein ranges from 80:20 to 60:40 and wherein milk comprises 0.5 to 4 wt/wt % milk fat;added carbohydrate less than 5 wt/wt %;an acidifier;a stabilizing system comprising a co-processed microcrystalline cellulose (MCC), carboxymethyl cellulose in the range of about 0.05-0.18 wt/wt %, and lambda carrageenan in the range of about 0.01-0.10 wt/wt % and high acyl gellan gum in the range of 0.01 to 0.025 wt/wt %; andthe beverage comprises casein-whey protein aggregates having a volume based mean diameter value D [4,3] ranging from 7 to 15 μm as measured by laser diffraction.2. The RTD beverage of further comprises added whey proteins to achieve casein: whey ratio in range of 75:25 to 60:40.3. The RTD beverage of claim 1 , wherein the acidifier is selected from the group consisting of lactic acid claim 1 , glucono delta-lactone claim 1 , phosphoric acid claim 1 , ascorbic acid claim 1 , citric acid claim 1 , malic acid and combinations thereof.4. The RTD beverage of claim 1 , wherein the acidifier is lactic acid.5. The RTD beverage of further comprises a component selected from the group consisting of calcium carbonate claim 1 , calcium phosphate claim 1 , calcium lactate-citrate claim 1 , calcium citrate claim 1 , and combinations thereof.6. The RTD beverage of claim 1 , wherein sugar is sucrose up to about 4.5 wt/wt %.7. The RTD beverage of claim 1 , wherein milk fat is 0.5 to 1.5 wt/wt ...

Fat-free ready-to-drink beverages with improved texture by controlled protein aggregation

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing no fat and/or reduced sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

PREMIX FOR PREPARING EMULSION COMPOSITION, AND COMPOSITION USING SAME

The present invention addresses the problem of providing a premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, and an emulsion composition using the same. A premix for preparing an emulsion composition, which makes it possible to easily prepare a food containing a highly unsaturated fatty acid such as DHA or EPA, can be obtained by mixing a highly unsaturated fatty acid-containing fat or oil with a specific fat or oil and then mixing the resultant mixture with a preset amount of an aqueous solvent to thereby give an oil-in-water type emulsion. By using this premix, foods or drinks, for example, a drink in which an offensive taste derived from a highly unsaturated fatty acid is reduced can be easily prepared. 1. A premix for preparing an emulsion composition which satisfies the following requirements:1 oils and fats containing DHA and/or EPA being included in an oil phase;2 oils and fats having a melting point of 10 to 42° C. being included in the oil phase at 25 to 99.5 weight %, where the oils and fats amount to 0.8 times the weight of a total amount of DHA and EPA or more;3 an aqueous phase being 0.8 to 280 times the weight of the oil phase; and4 the oil phase and the aqueous phase constituting an oil-in-water type emulsified oil and fat composition.2. The premix for preparing an emulsion composition according to claim 1 , wherein the oils and fats having a melting point of 10 to 42° C. are lauric oils and fats.3. The premix for preparing an emulsion composition according to claim 1 , wherein water soluble proteins are dissolved in the aqueous phase.4. The premix for preparing an emulsion composition according to claim 2 , wherein water soluble proteins are dissolved in the aqueous phase.5. The premix for preparing an emulsion composition according to claim 4 , further comprising a water-soluble emulsifier and/or an oil-soluble emulsifier.6. The premix for ...

USE OF A COMPOSITION COMPRISING MARINE OIL AND JUICE FOR IMPROVING MUSCLE PERFORMANCE

A composition comprising a combination of marine oil and juice in oil-in-water emulsion, for improving muscle performance. 1. A method for improving muscle performance , the method comprising:administering to a human a composition comprising a combination of marine oil and juice in oil-in-water emulsion to improve muscle performance,wherein said marine oil is selected from marine oil having a totox value below 20 and omega-3 content above 8% by weight based on the total weight of the marine oil, andwherein an emulsifier is used to stabilize the emulsion.2. The method of claim 1 , wherein said improved muscle performance is selected from the group consisting of: extended endurance during exercise; reduced delayed onset of muscle soreness (DOMS); reduced acute muscle soreness; reduced muscle recovery time; reduced exercise-induced muscle damage; and increased exercise capacity.3. The method according to claim 1 , wherein the totox value of the marine oil is below 10.4. The method according to claim 1 , wherein the marine oil is fish oil.5. The method according to claim 1 , wherein the marine oil content is about 0.5 to 15% by weight based on the total weight of the composition.6. The method according to claim 1 , wherein the content of the juice is about 20-97% by weight based on the total weight of the composition.7. The method according to claim 6 , wherein said juice is selected from fruit or berries having a high level of antioxidants.8. The method according to claim 6 , herein the juice is selected from the group consisting of: pomegranate claim 6 , apricot claim 6 , grapefruit claim 6 , orange claim 6 , cranberry claim 6 , rosehip claim 6 , pineapple claim 6 , black chokeberry claim 6 , mulberry claim 6 , cloudberry claim 6 , acerola claim 6 , raspberry claim 6 , watermelon claim 6 , peach claim 6 , grapes claim 6 , cherry claim 6 , jambolao claim 6 , apple claim 6 , mango claim 6 , pear claim 6 , aronia claim 6 , passion fruit claim 6 , beet root claim 6 , ...

Nutritional Compositions Containing Structured Fat Globules And Uses Thereof

The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects. 1. An nutritional composition comprising:a carbohydrate source,a protein source, anda lipid source comprising milk fat globules formed from an enriched lipid fraction derived from milk.2. The nutritional composition of claim 1 , wherein the average diameter of the milk fat globules range is at least about 2 μm.3. The nutritional composition of claim 2 , wherein the average diameter of the milk fat globules range is in the range of about 2 μm to about 13 μm.4. The nutritional composition of claim 3 , wherein the average diameter of the milk fat globules range is in the range of about 3 μm to about 6 μm.5. The nutritional composition of claim 1 , wherein the specific surface area of the milk fat globules range is in the range of about 0.9 m/g to about 3 m/g.6. The nutritional composition of claim 1 , wherein the milk fat globules comprise trans-fatty acids at a level of from about 0.2 g/100 kcal to about 5.2 g/100 kcal; OBCFAs at a level of from about 0.3 g/100 kcal to about 6.1 g/100 kcal; BCFAs at a level of from about 0.2 g/100 kcal to about 5.4 g/100 kcal; CLA at a level of from about 0.4 g/100 kcal to about 0.8 g/100 kcal; and cholesterol at a level ...

NUTRITIONAL FORMULATIONS USING HUMAN MILK OLIGOSACCHARIDES FOR MODULATING INFLAMMATION

Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide. 114.-. (canceled)15. A nutritional composition for reducing inflammation in an adult or elderly individual in need thereof , the nutritional composition comprising at least one neutral human milk oligosaccharide in a concentration of from 0.001 mg/mL to 25 mg/mL , that reduces platelet-neutrophil complex formation.16. The nutritional composition according to claim 15 , wherein the at least one neutral human milk oligosaccharide is selected from the group consisting of 2′-fucosyllactose and lacto-N-neotetraose (LNnT) and combinations thereof.17. The nutritional composition according to claim 15 , wherein the at least one neutral human milk oligosaccharide is 2′-fucosyllactose claim 15 , and wherein 2′-fucosyllactose is present in the nutritional composition in a concentration of from 0.001 mg/mL to 15 mg/mL.18. The nutritional composition according to claim 15 , wherein the at least one neutral human milk oligosaccharide is 2′-fucosyllactose claim 15 , and wherein 2′-fucosyllactose is present in the nutritional composition in a concentration of from 0.050 mg/mL to 10 mg/mL.19. The nutritional composition according to claim 15 , wherein the at least one neutral human milk oligosaccharide is 2′-fucosyllactose claim 15 , and wherein 2′-fucosyllactose is present in the nutritional composition in a concentration of from 0.1 mg/mL to 10 mg/mL.20. The nutritional composition according to claim 15 , wherein the at least one neutral human milk oligosaccharide is lacto-N-neotetraose (LNnT) claim 15 , and wherein LNnT is present in the nutritional composition in a concentration of from 0.1 mg/mL to 5 mg/mL.21. The nutritional composition according to claim 15 , wherein the nutritional composition additionally comprises 3-fucosyllactose claim 15 , which ...

DAIRY POWDER

The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to a dairy liquid; or (ii) blending a sugar solution with a dairy liquid, and spray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar, wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof. 1. A method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium , the method comprising: (i) adding a sugar composition to a dairy liquid; or', '(ii) blending a sugar solution with a dairy liquid, and, 'forming a dairy composition byspray-drying the dairy composition to form a spray-dried dairy powder comprising amorphous sugar,wherein the sugar composition or the sugar solution provides from 10 to 40 wt. % sugar by weight of the spray-dried dairy powder and wherein the sugar is selected from sucrose, lactose and a mixture thereof.2. A method according to claim 1 , wherein the dairy liquid comprises whole milk or a whole-milk concentrate.3. A method according to claim 1 , wherein the sugar composition is amorphous sugar.4. A spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium claim 1 , the powder comprising from 10 to 40 wt. % amorphous sucrose.5. A spray-dried dairy powder according to claim 4 , wherein the powder comprises amorphous lactose claim 4 , and wherein the total amorphous sugar is from 30 to 80 wt. % by weight of the spray-dried dairy powder.6. A spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium claim 4 , the powder comprising from 30 to 80 wt. % amorphous sugar by weight of the spray-dried dairy powder claim 4 ,wherein ...

Composition for Colouring Cheese Curd

A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caseinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured. 1. A method of selectively coloring cheese curd comprising the steps of: an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and', 'an aqueous phase comprising a caseinate,, 'a combination of, '(i) adding to milk a starter culture, a rennet, and a coloring composition comprisingthereby forming a mixture,wherein the coloring composition selectively colors only a curd fraction of milk, and does not color a whey fraction of milk;(ii) incubating the mixture so as to generate a colored curd fraction and an uncolored whey fraction; and(iii) separating the colored curd fraction from the uncolored whey fraction.2. The method of claim 1 , wherein the coloring composition is free of gelatin.3. The method of claim 1 , wherein the coloring composition comprises:about 0.1 to about 15 percent weight per weight paprika;about 0.1 to about 15 percent weight per weight carotenoid;greater than 0 percent and up to about 20 percent weight per weight fat; andabout 1 to about 20 percent weight per weight caseinate.4. The method of claim 1 , wherein the composition comprises:about 0.5 to about 5 percent weight per weight paprika;about 0.5 to about 5 percent weight per weight carotenoid;about 2 to about 8 percent weight per weight fat; andabout 2 to about 10 percent weight per weight caseinate.5. The method of claim 1 , wherein the paprika is paprika oleoresin.6. The method of claim 1 , wherein the caseinate is sodium caseinate or acid casein.7. The method of claim 1 , wherein the fat is selected from the group consisting of butter fat claim 1 , lard claim 1 , or an oil such as sunflower seed oil claim 1 , corn oil claim 1 , soybean ...

MILK-BASED PRODUCT AND A METHOD FOR ITS PREPARATION

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 25:75 to about less than 50:50, a total protein content of at least 20% on dry matter basis, and a protein content of about 2.5 to about 8% by weight, based on the weight of the product. The product has a favourable amino acid composition and is especially suitable for athletes. The invention also relates to a method for producing a whey protein product, using microfiltration and ultrafiltration. The whey protein product is composed of the ultrafiltration retentate and a casein-containing material at a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis. 1. A method for producing a whey protein product which comprisessubjecting a milk-based raw material to microfiltration to separate an ideal whey as a microfiltration permeate and a casein concentrate as a microfiltration retentate,subjecting at least a portion of the microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as an ultrafiltration retentate,composing a whey protein product from the ultrafiltration retentate and a casein-containing material so as to provide a ratio of whey protein to casein of about 20:80 to about less than 50:50 and a total protein content of at least about 20% on dry matter basis, and if desired, from other ingredients.2. The method of wherein the microfiltration is performed with a membrane having a pore size of 800 kDa.3. The method of wherein the ultrafiltration is performed with a membrane having a pore size of 10 kDa.4. The method of wherein the milk-based raw material is skim milk.5. The method of wherein the ratio of whey protein to casein of the whey protein product is about 25:75 to about less than 50:50 claim 1 , preferably about 25:75 to about 40:60 claim 1 , more preferably about 30:70.6. The method of wherein the ...

WHEY PREPARATION OBTAINED BY CAVITATION AND USES THEREOF

The present invention relates to a process for microparticulating of an ideal whey protein in a solution by caviataopm. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation. 1. A process for producing a microparticulated ideal whey protein preparation comprising the steps of:providing an ideal whey protein preparation,providing a cavitator,optionally preheating the ideal whey protein preparation,treating the optionally preheated ideal whey protein preparation with the cavitator for providing the microparticulated ideal whey protein preparation, wherein the preparation contains β-lactoglobulin polymers having a size of >200 kDa.2. The process according to claim 1 , wherein the cavitation is performed under the following conditions:the temperature at the output of the cavitator is in the range of about 73-93° C.,the cavitation time is in the range of 3-60 s, and/orthe frequency in the cavitator is in the range of about 50-60 Hz.3. The process according to claim 1 , wherein the method comprises the step of preheating the ideal whey protein preparation.4. The process according to claim 3 , wherein the ideal whey protein preparation is preheated to the temperature of 25-67° C. claim 3 , preferably to the temperature of 48-67° C.5. The process according to claim 1 , wherein the polymerization level of β-lactoglobulin in the preparation is at least 30%.6. A microparticulated ideal whey protein preparation produced according to .7. A microparticulated ideal whey protein preparation claim 1 , wherein the preparation contains microparticulated whey proteins proteins and β-lactoglobulin polymers having a size of >200 kDa.8. The microparticulated ideal ...

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. 1. A method for formulating a beverage comprising at least about 20% whey protein , the method comprising the steps ofa. combining intact whey protein with peptides to form an intact whey protein/peptide mixture;b. admixing the protein/peptide mixture with water to form a protein/peptide/water mixture; andc. adding to the protein/peptide/water mixture an amount of acid effective to increase the solubility of the protein/peptide mixture in the water to produce an aqueous protein/peptide solution, wherein the acid is an admixture of malic, citric, and phosphoric acid.2. The method of wherein the at least about 20% whey protein comprises at least about 0.5 percent intact whey protein.3. The method of wherein the whey protein is chosen from the group consisting of whey protein isolate claim 1 , whey protein concentrate claim 1 , whey protein hydrolysate claim 1 , and combinations thereof.4. A method for incorporating whey protein into a beverage claim 1 , the method comprising the steps of admixing intact whey protein with an amount of whey peptides effective to increase the solubility of the protein to provide a beverage having at least about 20 percent soluble whey protein.5. The method of further comprising the step of admixing the intact whey protein and whey peptides with an aqueous solution comprising water claim 4 , malic acid claim 4 , citric acid claim 4 , and phosphoric acid.6. The method of further comprising the steps of admixing the intact whey protein and whey peptides with water to form an aqueous whey protein/peptides admixture claim 4 , followed by admixing the aqueous whey protein/peptides admixture with an aqueous solution comprising malic acid claim 4 , citric acid ...

COMPOSITIONS AND METHODS FOR IMPROVING CHEESE PERFORMANCE

A method for stabilizing cheese proteins includes preparing a cheese mass comprising cheese curds and whey; adding a stabilizing additive to the cheese mass; straining the cheese mass to separate a cheese curd and whey; and forming the cheese curd into a cheese comprising about 18 to about 35% protein. In some embodiments, the method is modified to allow for a gentler cheese manufacturing process. A cheese composition may include cheese; about 18 to about 35% protein comprising about 0.01 to about 25% of intact protein segments by weight of the protein; and about 0.001 to about 5% of a stabilizing additive. 1. A cheese composition comprising:at least 95% cheese;about 18 to about 35% protein comprising about 0.01 to about 25% of intact protein segments by weight of the protein; andabout 0.001 to about 3% of an additive selected from titanium dioxide, calcium citrate, calcium sulfite, calcium sulfate, calcium caseinate, calcium propionate, potassium sorbate, potassium bitartrate, sodium caseinate, casein, whey protein, vegetable protein, and mixtures thereof.2. A cheese composition made by:preparing a cheese mass comprising cheese curds and whey;straining the cheese mass to separate a cheese curd and whey;mixing a stabilizing additive into the cheese curd; andforming the cheese curd into the cheese composition,wherein the cheese composition comprises about 18 to about 35% protein, and wherein the protein comprises about 0.01 to about 25% of intact protein segments by weight of the protein.3. The cheese composition of claim 2 , wherein the stabilizing additive comprises about 0.001 to about 3% of titanium dioxide claim 2 , calcium citrate claim 2 , calcium sulfite claim 2 , calcium sulfate claim 2 , calcium caseinate claim 2 , calcium propionate claim 2 , potassium sorbate claim 2 , potassium bitartrate claim 2 , sodium caseinate claim 2 , casein claim 2 , whey protein claim 2 , vegetable protein claim 2 , and mixtures thereof by weight of the cheese curd.4. A pizza ...

WHEY PREPARATION OBTAINED BY CAVITATION AND USES THEREOF

The present invention relates to a process for microparticulating of an ideal whey protein in a solution. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation. 1. A microparticulated ideal whey protein preparation , comprising microparticulated whey proteins and β-lactoglobulin polymers having a size of >200 kDa , wherein the microparticulated ideal whey protein preparation is a microfiltration permeate obtained from microfiltration of a milk raw material , or a concentrated form of the microfiltration permeate.2. The microparticulated ideal whey protein preparation according to claim 1 , wherein the microparticulated ideal whey protein preparation is produced by:providing an ideal whey protein preparation,providing a cavitator,optionally preheating the ideal whey protein preparation,treating the optionally preheated ideal whey protein preparation with the cavitator for providing the microparticulated ideal whey protein preparation.3. The microparticulated ideal whey protein preparation according to claim 1 , wherein the denaturation level of β-lactoglobulin in the preparation is in the range of 90-95%.4. The microparticulated ideal whey protein preparation according to claim 1 , wherein the viscosity of the preparation is in the range of about 200 to 4000 mPas.5. The microparticulated ideal whey protein preparation according to claim 1 , wherein the preparation contains microparticulated whey proteins having a particle size of about 1-200 μm.6. The microparticulated ideal whey protein preparation according to claim 5 , wherein the preparation contains microparticulated whey proteins having a particle size of about 1-10 μm.7. The ...

Protein Composition

Methods are disclosed for making a high protein, pliable food composition that remains pliable over a shelf life of at least 6 months, and food compositions made by disclosed methods. Food products containing disclosed food compositions are also disclosed. 1. A method of making a food composition , the method comprising: [ a) caseinate in an amount of at least 4% by weight of the protein blend;', 'b) a highly soluble protein in an amount of at least 30% by weight of the protein blend,', 'c) insoluble protein in an amount of at least 12% by weight of the protein blend;, 'i. a protein blend in an amount of about 35% to 50% by weight of the mixture, the protein blend including, 'ii. a liquid composition in an amount of about 50% to about 65% by weight of the mixture; and, 'a. combining ingredients to produce a mixture having a protein content of at least 30% protein by dry weight of the mixture, the ingredients includingb. applying shear to the mixture for a sufficient amount of time to achieve a temperature increase in the mixture of at least 5° C. within a 30 second period to produce the food composition, the food composition comprising a shelf stable, pliable dough, having pliability at 20° C. for at least 6 months.2. The method of claim 1 , wherein the caseinate comprises calcium caseinate.3. The method of claim 1 , wherein the insoluble protein comprises a soy protein concentrate or a soy protein isolate.4. The method of claim 1 , wherein the liquid composition includes water claim 1 , a soluble fiber claim 1 , a sweetener claim 1 , an emulsifier claim 1 , a water activity modifier claim 1 , or any combination thereof.5. The method of claim 1 , wherein the shear is applied using a batch mixer or an extruder.6. The method of claim 1 , further comprising forming the food composition into pieces to form a food product.7. The method of claim 1 , further comprising combining the food composition with one or more additional ingredient to form a food product.8. The ...

Systems and methods for controlling the release from enzyme-responsive microcapsules with a smart natural shell

The present application relates to a microcapsule comprising a core comprising one or more hydrophobic agents dispersed in a gel matrix; a proteolytically-cleavable outer polymer shell surrounding said core; and an enzymatically-cleavable lipid layer between said core and said shell. Also described are methods of making and using the microcapsules.

EMULSION COMPRISING RAPESEED PROTEIN ISOLATE

An emulsion comprising water, vegetable oil, and an emulsifying agent comprising at least 20 wt. % of soluble native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C. 1. An emulsion comprising:i) 15 to 75 wt. % of water;ii) 5 to 80 wt. % of vegetable oil;iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native rapeseed protein isolate comprising 40 to 65 wt. % cruciferins and 35 to 60 wt. % napins and having a solubility of at least 88% over a pH range from 3 to 10 at a temperature of 23±2° C.;iv) up to 15 wt. % of additives;wherein i)+ii)+iii)+iv) add up to 100 wt. % or less.2. An emulsion according to wherein in iii) claim 1 , the emulsifying agent comprises rapeseed protein isolate and egg yolk protein in a ratio in the range of from 40:60 to 60:40.3. An emulsion according to with an oil droplet size in the range of from 2 to 10 μm.4. An emulsion according to with a viscosity of from 50 claim 1 ,000 cP to 100 claim 1 ,000 cP.5. An emulsion according to that is heat stable at 110° C. for at least 10 minutes.6. An emulsion according to wherein the native rapeseed protein isolate has a solubility of at least 94% at a pH in the range of from 3 to 10 at a temperature of 23±2° C.7. An emulsion according to wherein the native rapeseed protein isolate in a 2 wt. % aqueous solution has a conductivity of less than 9 claim 1 ,000 μS/cm over a pH range of 2 to 12.8. An emulsion according to wherein the native rapeseed protein isolate has a phytate level of less than 0.4 wt. %.9. An emulsion according to wherein the native rapeseed protein isolate has a protein content of at least 90 wt. % (N×6.25) on a dry weight basis.10. A process for obtaining an emulsion comprising:i) 15 to 75 wt. % of water;ii) 5 to 80 wt. % of vegetable oil;iii) 1.5 to 5 wt. % of an emulsifying agent comprising at least 20 wt. % of native ...

Compositions and their use

A synthetic nutritional composition comprising a vitamin for use to promote, support or optimise de novo myelination, in particular the de novo myelination trajectory, and/or brain structure, and/or brain connectivity, and/or intellectual potential and/or cognitive potential and/or learning potential and/or cognitive functioning in a subject, in particular a formula fed subject.

PRODUCT COMPRISING A CONTAINER AND WHEY PROTEIN

The invention relates to a product comprising a container and a composition comprising a high amount of whey protein, in the container. The container is a flexible container and the composition presents, in the container, a modified, controlled texture. 1. A product comprising a container and a viscous composition contained in the container , wherein:the composition comprises at least 8.0% by weight of whey protein, has a pH of from 4.2 to 10.0, and has an energy density of less than 200 kcal per 100 g, andthe container is a flexible container.2. The product according to claim 1 , wherein the container is a pouch.3. The product according to claim 1 , wherein the container has an opening.4. The product according to claim 1 , wherein the volume of composition corresponds to 70-100% of the maximum volume of the container.5. The product according to claim 1 , wherein the container has a maximum volume of from 50 mL to 500 mL.6. The product according to claim 1 , wherein the composition further comprises sugar.7. The product according to claim 1 , wherein the composition further comprises a polysaccharide.8. The product according to claim 1 , wherein the composition is an aqueous composition comprising from 10.0% to 17.5% by weight of whey protein.9. The product according to claim 1 , wherein the composition has a gel strength in the container of from 1000 g to 8000 g.10. The product according to claim 1 , stored at a chilled temperature or at an ambient temperature.11. The product according to claim 1 , wherein the composition has a pH of from 6.0 to 8.0.12. The product according to claim 1 , wherein the composition comprises at least 0.5% by weight of fat.13. The product according to claim 1 , wherein the composition has a dry matter content of up to 60% by weight.14. A process of making the product according to claim 1 , comprising the steps of:Step A) preparing the composition, andStep B) filling the composition in the container.15. The process according to claim 14 ...

Method of producing animal fat sauce by emulsion with a high-shear mixer

Producing sauce (e.g., mayonnaise) using animal fat on a commercial scale to obtain the quantity, quality, and life of traditional commercial-grade sauce made with common fruit, nut, seed, flower, and vegetable oils. An industrial-grade emulsifying machine such as a high-shear mixer is utilized to ensure that the animal fat particles are made sufficiently small to produce a good emulsion. An anti-rancidity or antioxidant (e.g., vitamin E, rosemary oil extract (ROE), bovine casein hydrolysate (BCH)) is utilized to prevent the animal fat from becoming rancid and enabling longer shelf life. The animal fat offers many benefits over traditional fruit, flower, nut, vegetable, and seed oils including being cheaper and more plentiful commercially, better-tasting and health benefits, including anti-carcinogenic properties.

LOW-CALORIE FROZEN CONFECTION

A low-calorie, high-protein frozen confectionery product. The product may be ice cream comprising ultrafiltered milk and rebaudioside M. The ice cream comprises about 7 wt % to about 10 wt % dairy protein, about 1 wt % to about 3 wt % dairy fat, and about 0.01 wt % to about 0.05 wt % rebaudioside M. 1. A frozen confectionery product comprising ultrafiltered milk and having about 7 wt % to about 10 wt % dairy protein.2. The frozen confectionary product of claim 1 , wherein the frozen confectionery product is ice cream.3. The frozen confectionary product of claim 1 , wherein the frozen confectionery product comprises about 1 wt % to about 3 wt % dairy fat.4. The frozen confectionery product of claim 1 , wherein the frozen confectionery product comprises about 11 wt % to about 15 wt % milk solids-not-fat.5. The frozen confectionary product of claim 1 , further comprising rebaudioside M.6. A frozen confectionery product comprising ultrafiltered milk and rebaudioside M.7. The frozen confectionery product of claim 6 , wherein the frozen confectionery product is ice cream.8. The frozen confectionery product of claim 6 , wherein the frozen confectionery product comprises about 7 wt % to about 10 wt % dairy protein.9. The frozen confectionery product of claim 6 , wherein the frozen confectionery product comprises about 1 wt % to about 3 wt % dairy fat.10. The frozen confectionery product of claim 6 , wherein the frozen confectionery product comprises about 11 wt % to about 15 wt % milk solids-not-fat.11. The frozen confectionery product of claim 6 , wherein the frozen confectionery product comprises about 0.01 wt % to about 0.05 wt % of the rebaudioside M.12. The frozen confectionery product of claim 6 , wherein the rebaudioside M has a purity of greater than about 95%.13. The frozen confectionery product of claim 6 , wherein the rebaudioside M is substantially free of other rebaudiosides.14. The frozen confectionery product of claim 6 , further comprising a sugar alcohol ...

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. 1. A process for recovering a protein composition having a color of 75 to 52 L* , 25 to 10 a* , and 23 to 16 b* obtained from meat trimmings containing fat and protein , wherein the meat trimmings are obtained from beef and wherein the meat trimmings have an average fat content between about 50% and 80% by weight and a lean content between about 20% and 50% by weight , said process comprising the steps of:a) comminuting the meat trimmings in water,b) adding a food grade acid to the comminuted meat trimmings to obtain a pH in the range of 3.6 to 4.4 thereby to solubilize the protein,c) after addition of the food grade acid in step b), separating solid fat from solubilized protein, andd) adding a food grade alkali to the solubilized protein to increase the pH in the solubilized protein and to precipitate the solubilized protein to produce a protein composition with a color of 75 to 52 L*, 25 to 10 a*, and 23 to 16 b*, wherein the protein composition has 14% or greater by weight protein and less than 30% by weight fat.2. The process of claim 1 , wherein said pH in step b is in the range of 3.6 to 3.8.3. The process of claim 1 , wherein a food grade acid is added in step a.4. The process of claim 2 , wherein a food grade acid is added in step a.5. The process of claim 1 , wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.6. The process of claim 2 , wherein said food grade acid is taken from the group consisting of citric acid and hydrochloric acid.7. The process of claim 1 , wherein said food grade acid is citric ...

COMPOUND FORMULA OF BUTYRATE AND DERIVATIVES THEREOF AND BENZOIC ACID, AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF AS FEED ADDITIVE

The present application discloses a composition of a butyrate or a derivative thereof and benzoic acid, preparation method and use as a feedstuff additive thereof, wherein the composition comprises 5 wt % to 50 wt % of the butyrate or the derivative of butyric acid, and 50 wt % to 95 wt % of the benzoic acid or benzoate. The benzoate and butyrate dissociate into acidic molecules when they enter into animals' bodies. The butyric acid stimulates parietal cells to grown and the parietal cells produce hydrochloric acid, which thereby reduces the pH value in the stomach. Benzoic acid can inhibit facultative anaerobes such as and butyric acid-producing anaerobic bacteria in the stomach, rendering the two floras become predominant microflora, and therefore produce more endogenous organic acids such as lactic acid and butyric acid. These acids are beneficial to gastrointestinal health and animal growth. As a result, a synergy effect of the two components in the composition is achieved. 1. A composition of a butyrate or a derivative thereof and benzoic acid , comprising 5 wt % to 50 wt % of the butyrate or the derivative of butyric acid , and 50 wt % to 95 wt % of the benzoic acid or benzoate.2. The composition of the butyrate or the derivative thereof and benzoic acid of claim 1 , further comprising 0 wt % to 45 wt % of excipient.3. The composition of the butyrate or the derivative thereof and benzoic acid of claim 1 , wherein the butyrate is one or more of sodium butyrate claim 1 , potassium butyrate claim 1 , calcium butyrate claim 1 , magnesium butyrate and the like.4. The composition of the butyrate or the derivative thereof and benzoic acid of claim 2 , wherein the excipient is one or more of syrup claim 2 , dextrin claim 2 , whey powder claim 2 , starch claim 2 , water-soluble dietary fiber claim 2 , chitosan and the like.5. Use of a composition of a butyrate or a derivative thereof and benzoic acid as a feedstuff additive claim 2 , wherein the composition of the ...

AGENT FOR PROTECTING UPPER RESPIRATORY TRACT AND FOOD OR DRINK COMPOSITION FOR PROTECTING UPPER RESPIRATORY TRACT

An agent for protecting upper respiratory tracts or a food or drink composition for protecting upper respiratory tracts which is effective in ameliorating various symptoms relating to upper respiratory tracts is provided. 1. An agent for protecting an upper respiratory tract containing lactoferrin , lactoperoxidase , glucose oxidase , glucose source , and a pH adjusting component as active ingredients.2. The agent for protecting the upper respiratory tract according to wherein the upper respiratory tract protection is based on at least one selected from removal of foreign bodies from the upper respiratory tract claim 1 , prevention of foreign bodies from entering the upper respiratory tract claim 1 , moisturization of the upper respiratory tract claim 1 , inhibition of the dryness of the mucosa of the upper respiratory tract claim 1 , and reduction in the irritation of the mucosa of the upper respiratory tract.3. The agent for protecting the upper respiratory tract according to claim 1 , wherein the upper respiratory tract protection is prophylaxis and/or therapy of a cold symptom.4. The agent for protecting the upper respiratory tract according to wherein the at least one cold symptom is symptoms selected from the group consisting of fever claim 3 , sore throat claim 3 , cough claim 3 , nasal discharge claim 3 , nasal congestion claim 3 , phlegm claim 3 , headache claim 3 , joint pain claim 3 , and muscle pain.5. The agent for protecting the upper respiratory tract according to claim 3 , wherein the cold symptom is a symptom of a high body temperature of 38° C. or higher.6. The agent for protecting the upper respiratory tract according to claim 1 , used by smokers.7. The agent for protecting the upper respiratory tract according to used before smoking.8. The agent for protecting the upper respiratory tract according to wherein the upper respiratory tract is a pharynx or larynx.9. The agent for protecting the upper respiratory tract according to wherein the pH ...

Stabilization of carrageenan free chocolate milk

Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk does not undergo visually detectable phase separation for at least 7 days. The chocolate milk that does not undergo the visually detectable phase separation contains from 1%-10% micellar casein w/v. Methods for preparing shelf stable k-carrageenan free chocolate milk are also provided and include mixing cocoa powder, sugar, milk, and micellar casein to obtain a mixture, and optionally heating and homogenizing the mixture, and subsequently subjecting the mixture to High Pressure Jet Processing (HPJ) or high pressure homogenization of at least 300 MPa, thereby producing the shelf table k-carrageenan free chocolate milk. The shelf stable k-carrageenan free chocolate milk of produced using such a method may be refrigerated temperature for at least 14 days, and does not undergo detectable phase separation for at least 14 days.

USE OF A COMPOSITION COMPRISING MARINE OIL AND JUICE FOR IMPROVING MUSCLE PERFORMANCE

A composition comprising a combination of marine oil and juice in oil-in-water emulsion, for improving muscle performance. 1. A composition for improving muscle performance , the composition comprising a combination of marine oil and juice in oil-in-water emulsion , wherein said marine oil is selected from marine oil having a totox value below 20 and omega-3 content above 8% by weight based on the total weight of the marine oil and wherein a suitable emulsifier is used to stabilize the emulsion.2. The composition of claim 1 , wherein said improved muscle performance is selected from the group consisting of: extended endurance during exercise; reduced delayed onset of muscle soreness (DOMS); reduced acute muscle soreness: reduced muscle recovery time; reduced exercise-induced muscle damage; andincreased exercise capacity.3. The composition according to claim 1 , wherein the totox value of the marine oil is below 10.4. The composition according to claim 1 , wherein the marine oil is fish oil.5. The composition according to claim 1 , wherein the marine oil content is about 0.5 to 15% by weight based on the total weight of the composition.6. The composition according to claim 1 , wherein the content of the juice is about 20-97% by weight based on the total weight of the composition.7. The composition according to claim 6 , wherein said juice is selected from fruit or berries having a suitable high level of antioxidants.8. The composition according to claim 6 , wherein the juice is selected from the group consisting of: pomegranate claim 6 , apricot claim 6 , grapefruit claim 6 , orange claim 6 , cranberry claim 6 , rosehip claim 6 , pineapple claim 6 , black chokeberry claim 6 , mulberry claim 6 , cloudberry claim 6 , acerola claim 6 , raspberry claim 6 , watermelon claim 6 , peach claim 6 , grapes claim 6 , cherry claim 6 , jambolao claim 6 , apple claim 6 , mango claim 6 , pear claim 6 , aronia claim 6 , passion fruit claim 6 , beet root claim 6 , carrot and kiwi.9. ...

CREAMER COMPRISING VEGETABLE LIPIDS AND ALLULOSE

The present application relates to creamer comprising vegetable lipids, casein, maltose, phosphates, and allulose. 1. Creamer comprising vegetable lipid , casein , maltose , phosphate , and allulose.2. The creamer of claim 1 , wherein the allulose is crystal allulose.3. The creamer of claim 1 , wherein the creamer is in a powder state.4. The creamer of claim 1 , wherein the creamer has a water content of 0.5% to 5%.5. The creamer of claim 1 , wherein the creamer is a coffee creamer or a tea creamer.6. The creamer of claim 1 , wherein the vegetable lipid is at least one selected from coconut oil claim 1 , palm oil claim 1 , hydrogenated coconut oil claim 1 , and hydrogenated palm oil.7. The creamer of claim 1 , wherein the allulose is contained such that a dry solid content thereof is in an amount of 20-150 parts by weight relative to 100 parts by weight of the vegetable lipid.8. The creamer of claim 1 , wherein the vegetable lipid is contained in an amount of 20-50 parts by weight relative to 100 parts by weight of the creamer.9. The creamer of claim 1 , wherein the allulose promotes the excretion of the vegetable lipid as feces.10. The creamer of claim 9 , wherein the excretion is an excretion of triglycerides claim 9 , free fatty acids claim 9 , or a combination thereof.11. A method comprising:a step of administering creamer comprising vegetable lipid, casein, maltose, and phosphate to a subject; anda step of administering allulose to the subject, before, after, or simultaneously with the administration of the step of administering the creamer to the subject,wherein the method promotes the excretion of the vegetable lipid administered to the subject as feces.12. A use of allulose for promoting the excretion of vegetable lipid contained in creamer comprising vegetable lipid claim 9 , casein claim 9 , maltose claim 9 , and phosphate claim 9 , as feces. The present application relates to creamer containing vegetable lipid and allulose.Coffee or tea (e.g., green tea, ...

Cultured Dairy Products and Method of Preparation

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

Compositions for inducing a color and/or chemical change to a foodstuff and associated methods and systems

The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include Maillose™ as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent.

Ferment collagen drink and the method of preparing the same

The present invention disclosed a ferment collagen drink and the method of preparing the same, the ferment collagen drink includes the following raw materials: collagen tripeptide, collagen peptide, blueberry juice concentrate, cherry juice concentrate, apple juice concentrate, dark plum juice concentrate, grape juice concentrate, and lemon juice concentrate, fruit and vegetable ferment powder, fructo-oligosaccharide, konjaku flour, extract, sea buckthorn fruit powder, donkey-hide gelatin, citric acid, guar gum, Aspartame, vitamin C, and water.

NUTRITIONAL COMPOSITION RICH IN WHEAT PROTEINS

Disclosed is a protein mixture and also to a food composition including such a mixture for feeding adult individuals, sportsmen and sportswomen, elderly individuals, or individuals requiring an improvement in their physical condition, such as individuals who are ill, bedridden, in a weak state, undernourished or suffering from sarcopenia. The protein mixture includes a mixture of plant proteins and of milk proteins in a hydrolyzed wheat protein/milk protein weight ratio A of between 55/45 and 20/80, wherein the milk proteins are a mixture of casein and serum proteins in a casein/serum protein weight ratio B of between 70/30 and 20/80. 110-. (canceled)11. A protein mixture comprising a mixture of plant proteins and milk proteins in a ratio A by weight of hydrolyzed wheat protein/milk protein comprised between 55/45 and 20/80 , the milk proteins being a mixture of casein and serum proteins in a ratio B by weight of casein/serum proteins comprised between 70/30 to 20/80.12. The protein mixture according to claim 11 , wherein the ratio B is comprised between 60/40 and 30/70.13. The protein mixture according to claim 11 , wherein the ratio A is comprised between 50/50 and 25/75.14. The protein mixture according to claim 11 , wherein the ratio A is comprised between 40/60 and 30/70.15. The protein mixture according to claim 11 , wherein the ratio A is comprised between 40/60 and 20/80.16. The protein mixture according to claim 11 , wherein the ratio A is comprised between 50/50 and 25/75 and the ratio B is comprised between 60/40 and 30/70.17. The protein mixture according to claim 11 , wherein the ratio A is comprised between 40/60 and 30/70 and the ratio B is comprised between 60/40 and 30/70.18. The protein mixture according to claim 11 , wherein said wheat proteins have an average molecular mass comprised between 7 and 1000 kDa.19. A food composition comprising a protein mixture according to .20. The food composition according to claim 19 , further comprising from 8 ...

METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients; wherein the anticaking agent can be applied to divided cheese to prevent caking. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein. 1. An anticaking agent for cheese , comprising40-70 wt. % one or more dairy ingredients; and30-60 wt. % one or more non-dairy ingredients;wherein the anticaking agent can be applied to divided cheese to prevent caking.2. The anticaking agent of claim 1 , wherein the one or more dairy ingredient is chosen from milk permeate powder claim 1 , whey permeate powder claim 1 , cheese whey powder claim 1 , sweet dairy whey powder claim 1 , non-hygroscopic dried whey claim 1 , whey powder claim 1 , whey protein concentrate claim 1 , whey protein isolate claim 1 , milk protein concentrate claim 1 , milk protein isolate claim 1 , whey cream claim 1 , whey protein-lipid concentrate claim 1 , rennet casein claim 1 , calcium caseinate claim 1 , sodium caseinate claim 1 , milk minerals claim 1 , milk calcium claim 1 , milk calcium phosphate claim 1 , lactose claim 1 , skim milk powder claim 1 , non-fat dry milk claim 1 , acid casein claim 1 , and combinations thereof.3. The anticaking agent of claim 2 , wherein the one or more dairy ingredient is chosen from milk permeate powder claim 2 , whey permeate powder claim 2 , whey powder claim 2 , and combinations thereof.4. The anticaking agent of claim 3 , comprising 46-70 wt. % milk permeate powder.5. The anticaking agent of claim 3 , comprising 60-70 wt. % whey permeate powder.6. The anticaking agent of claim 3 , comprising 60-65 wt. % dried whey.7. The anticaking agent of claim 1 , wherein the one or more non-dairy ingredient is chosen from cellulose claim 1 , sugarcane fiber claim 1 , calcium sulfate claim 1 , calcium phosphate claim 1 , ...

NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF

A non-dairy cream for baking includes the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(di-)glycerides, 0.05-0.1% of mono- and di-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium iso-ascorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water. 1. A non-dairy cream for baking , comprising following components in weight percent:vegetable fat 28%-40%;lecithin 0.02%-0.5%;salt 0.02%-2%;DATEM (diacetyl tartaric acid ester of mono- and diglycerides) 0.02%-0.5%;mono and di-glycerin fatty acid esters 0.05%-1%;sucrose fatty acid esters 0-0.2%;polyglycerol ester 0-0.5%;sweet whey powder 2%-5%;denatured cellulose 0.05%-1%;sodium caseinate 0.1%-2.5%;sodium stearoyl lactylate 0-0.5%;lactic and fatty acid esters of glycerol 0-0.5%;sodium alginate 0-0.3%;sodium iso-ascorbate 0.002%-0.2%;sugar 3%-6%;glucose syrup 3%-6%;fructose syrup 10%-18%; andwater, accounting for remaining weight percent.2. The non-dairy cream according to claim 1 , wherein the vegetable fat is one selected from the group consisting of palm oil claim 1 , soybean oil claim 1 , hydrogenated soybean oil claim 1 , hydrogenated palm kernel oil claim 1 , and non-hydrogenated palm kernel oil.3. A method for preparing the non-dairy cream according to claim 1 , comprising:1) melting or heating the vegetable fat to 60-65° C., adding the lecithin, the DATEM, the mono and diglycerin fatty acid esters, the sucrose fatty acid esters, the polyglycerol ester, the denatured cellulose, the sodium caseinate, the sodium iso-ascorbate, the sweet whey powder, and the salt, and stirring to disperse ingredients ...

Method and system for spray drying insects

In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

Hair regrowth and growth promoter and use thereof

The present invention provides a hair regrowth promoter comprising an egg-yolk protein hydrolysate as an active ingredient. The egg-yolk protein hydrolysate is a safe ingredient produced from a natural source, and therefore can be widely used in daily consumable products, such as food and drink products, medicaments, animal feeds, and dietary supplements, or as a food additive, etc. The promoter etc. of the present invention can be orally administered and is thus very advantageous.

Ready-To-Drink Plant Protein Beverage Product and Methods for Making Same

Ready-to-drink beverages comprise a significant amount of complete protein per 8 fluid-ounce serving, the proteins derived from a plant protein blend comprising a legume protein, a whole grain protein, and a dairy or wheat protein. Other components added include a sweetening component, a flavor component, hydrocolloids, and optionally maltodextrin to produce a ready-to-drink beverage with no visible sedimentation and good taste and mouthfeel. The components are subjected to a high temperature treatment step, followed by a homogenizing step. Formulations provide for source of high quality, complete protein. 1. A method of making a beverage product , comprising:mixing a plant protein blend with a sweetening component to form a dry blend, said plant protein blend comprising a legume protein, a whole grain protein, and a dairy or wheat protein;hydrating the dry blend;mixing the hydrated dry blend, thereby forming a beverage base;subjecting the beverage base to a high temperature treatment;homogenizing the beverage base at temperatures of at least about 190° F.; andcooling the beverage base.2. The method of wherein the homogenizing step comprises a cold two-stage process.3. The method of wherein the cold two-stage process comprises a first stage homogenization at a first pressure between about 1 claim 2 ,600 and about 2 claim 2 ,400 psi claim 2 , followed by a second stage homogenization at about a second pressure between 400 and about 600 psi.4. The method of wherein the hydrating step is performed at a temperature of between about 15° C. and about 50° C.5. The method of wherein the beverage base comprises up to about 5% legume protein after the mixing.6. The method of wherein the high temperature treatment comprises pre-heating at a first temperature between about 150 and about 230° F. claim 1 , followed by a subsequent heating at a second temperature between about 223 and about 300° F. claim 1 , the subsequent heating further comprising a hold time of at least about ...

METHODS AND COMPOSITIONS INVOLVING WHEY PROTEIN ISOLATES

The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species. 1. A method for fractionating a protein mixture comprising multiple protein species to obtain a protein of interest comprising:(a) adjusting the pH of said protein mixture based on the isoelectric point of said protein of interest, thereby rendering a net charge of about zero on said protein of interest,(b) adjusting the conductivity of said protein mixture such that said multiple species other than said protein of interest are rejected by a charged ultrafiltration membrane; and(c) contacting said mixture with said charged ultrafiltration membrane to achieve a first permeate and a first retentate, wherein said ultrafiltration membrane has a pore size at least 100 kDa above, or 10× greater than, at least one of said multiple species other than said protein of interest, wherein said first permeate comprises an increased ratio of said protein of interest as compared to said protein mixture.2. The method of claim 1 , wherein said protein mixture is a milk protein or a whey protein mixture.3. The method of claim 1 , wherein said charged ultrafiltration membrane has a pore size rating of 150-500 kDa.4. The method of claim 3 , wherein said charged ultrafiltration is affected by a ultrafiltration membrane having a pore size rating of about 300 kDa.5. The method of claim 1 , wherein said protein mixture comprises one or more of glycomacropeptide (GMP) claim 1 , alpha-lactalbumin (ALA) claim 1 , immunoglobulin G (IgG) claim 1 , and/or beta-lactoglobulin (BLG).6. The method of claim 1 , wherein said method further comprises subjecting said first permeate to a second charged ultrafiltration to achieve a second permeate and a second retentate.7. The method of claim 1 , wherein said method further comprises subjecting said first retentate to a second charged ultrafiltration to achieve a ...

Cysteine Peptide-Containing Health Drink

An object is to provide a health drink which gives a real feeling of a preventive effect and ameliorative effect against skin aging and stress, and it is confirmed that when a drink in which glutathione is added to a conventional drink containing chondroitin, hyaluronic acid, and vitamins is taken, a concentration of blood DHEA-S, which is considered to be an indicator of rejuvenation, is significantly elevated, promoting gene expressions of olfactory receptors and the like, and remarkably ameliorating skin condition, total mood disturbance, autonomic nerve balance, and overall health condition. 2. The method according to claim 1 , wherein the composition further comprises one or more B vitamins selected from the group consisting of vitamin B claim 1 , vitamin B claim 1 , vitamin B claim 1 , and vitamin B. This patent application is a continuation application of U.S. patent application Ser. No. 14/350,519 filed on Apr. 9, 2014 and which claims priority to International Application No. PCT/JP2012/006525 filed Oct. 11, 2012 which claims the priority of JP 2011-225356 filed on Oct. 12, 2011. The contents of which is incorporated by reference in its entirety.The present invention relates to a health drink comprising a water-soluble nucleoprotein, oligoribonucleotide (oligo RNA), zinc, collagen, chondroitin, hyaluronic acid, vitamins, and glutathione, and also a composition for elevating a concentration of blood dehydroepiandrosterone sulfate (DHEA-S), a composition for promoting an expression of olfactory receptor genes, and a composition for ameliorating or preventing aging or stress, all of which comprises containing a water-soluble nucleoprotein, oligo RNA, zinc, collagen, chondroitin, hyaluronic acid, vitamins, and glutathione.With recent increasing health consciousness, and also for preventing diseases in the upcoming super-aging society, foods and drinks and components thereof have been under development to supplement specific nutrients often deficient in daily ...

ENERGY AND PROTEIN BAR

A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the food bar is substantially the same as the amount of force required to cut the food bar initially. 1. A cold-pressed food bar comprising ,a mixture of dry ingredients comprising a protein, anda binder comprising a sweetener and an acid,wherein the food bar has an initial cutting force value of less than about 15,000 N/kg.2. The food bar of claim 1 , wherein the food bar has a cutting force after six months at 73° F. that has increased less than 75% compared to the initial cutting force value.3. The food bar of claim 2 , wherein the food bar has an initial L value and an L value at about 6 months of storage at 73° F. claim 2 , and the absolute value of the difference between the initial L value and the L value at about 6 months of storage at 73° F. (ΔL) is less than about 10.4. The food bar of claim 3 , wherein the mixture of dry ingredients includes a fruit base and a dairy base.5. The food bar of claim 4 , wherein the binder includes a fat.6. The food bar of claim 1 , wherein the mixture of dry ingredients includes a fruit base and a dairy base.7. The food bar of claim 6 , wherein the fruit base comprises freeze-dried banana powder.8. The food bar of claim 6 , wherein the dairy base comprises a yogurt or a milk.9. The food bar of claim 1 , wherein the sweetener has a dextrose equivalents (DE) value of at least about 30.10. The food bar of claim 9 , wherein the binder includes a fat.11. The food bar of claim 9 , wherein the binder includes a fruit concentrate and a water-activity modulator.12. The food bar of claim 11 , wherein a ratio of the weight percent of the fruit concentrate to the weight percent sweetener is less than about 1.13. The food bar of claim 12 , wherein the ratio of the weight percent of fruit concentrate to the ...

INFANT NUTRITION WITH HYDROLYSED PROTEIN, IONIC CALCIUM AND PALMITIC ACID

The present invention relates to a composition for use in formulae for infants or young children comprising partially hydrolysed protein, ionic calcium and an oil mix comprising palmitic acid esterified to triacylglycerols wherein the palmitic acids esterified in the sn-2 position of triacylglycerols in an amount of at least 20% by weight of total palmitic acid. Furthermore, the invention relates to an infant formula comprising said composition and the use of said composition or infant formula. 1. A composition for use in formulas for infants or young children comprising partially hydrolysed protein , ionic calcium and an oil mix comprising palmitic acid esterified to triacylglycerols , wherein the palmitic acid comprises palmitic acid esterified in the sn-2 position of triacylglycerols in an amount of at least 20% by weight of total palmitic acid.2. Composition according to claim 1 , wherein the ionic calcium is selected from the group consisting of calcium citrate claim 1 , calcium hydroxide claim 1 , calcium oxide claim 1 , calcium chloride claim 1 , calcium carbonate claim 1 , calcium gluconate claim 1 , calcium phosphate claim 1 , calcium diphosphate claim 1 , calcium triphosphate claim 1 , calcium glycerophosphate claim 1 , calcium lactate claim 1 , and calcium sulphate.3. Composition according to claim 1 , wherein the composition comprises ionic calcium in an amount of at least 1.7 mmol/L.4. Composition according to claim 1 , wherein the partially hydrolysed protein is partially hydrolysed whey protein.5. Composition according to claim 1 , wherein the partially hydrolysed protein has a degree of hydrolysation from 8% to 24%.6. Composition according to claim 1 , wherein the oil mix comprises palmitic acid in an amount of at least 8% by weight of the total amount of fatty acids.7. Composition according to claim 1 , wherein the ratio between the partially hydrolysed protein and the sn-2 palmitic acid is from 1.5:1 to 35:1 based on weight.8. (canceled)9. ...

FROZEN DESSERT BASED ON WHEY PROTEINS

The present invention relates to a frozen dessert, in particular an ice cream which is based on a whey protein isolate resp. a whey protein concentrate. Additionally, the composition contains probiotics, low glycemic index sweeteners as well as microencapsulated vitamins and minerals. 1. A Frozen nutritional dessert comprising:Whey protein isolates or concentratesDairy or non-dairy base component,ProbioticsA low GI sweetenerVarious Vitamins and minerals using microencapsulation.2. A Frozen nutritional dessert as in for whey protein isolate; comprising an increase in the protein level to 20% of the Recommended Daily Allowance per 500 ml serving claim 1 , through the use of concentrated whey protein (isolate or concentrate).3. A Frozen nutritional dessert but more so an ice cream invented to serve as food but not compromising its acceptability as a treat claim 1 , dessert or pudding. In this document “Recipe methods of preparing whey protein with fortified frozen dessert” can be known and resembled as “the invention” and/or “the recipe”. “The invention” and/or “the recipe can be resembled as “Recipe methods of preparing whey protein with fortified frozen dessert”In this invention the nutritional properties of frozen dairy-based desserts fortified by the addition of vitamin, minerals and probiotics are further enhanced by the addition of whey protein in the form of whey protein isolate or whey protein concentrate. The inventors thus aim to market their frozen desserts as nutritionally more beneficial to people of all ages than the standard frozen diary-based desserts.In this modern age, food technology is developing and innovating like all other industries; and food innovation is not standing back for anything. New food products are innovated daily and many recipes are created out of nutritional need; a good NRV balance or NRV benefit; and out of reasons to create new products and markets; to be product competitive; to stand out or be exempted above certain products ...

NUTRITIONAL COMPOSITION USEFUL IN THE TREATMENT OF IBD PATIENTS

Compositions and methods are provided that are useful in the treatment of inflammatory bowel disease (IBD) patients. The Compositions and methods are suitable in the prevention or postponement of a relapse in inflammatory bowel disease patients. 1. A nutritional composition comprising:amino acids threonine, serine, and proline in free form;carbohydrates and proteins comprising whey TGF-Beta; and;at least one essential fatty acid.2. A method for achieving a result selected from the group consisting of the treatment of inflammatory bowel disease (IBD) , prolonging remission of IBD , and in maintaining or improving the mucosa health status of an IBD patient comprising administering a composition comprising amino acids threonine , serine , and proline in free form; carbohydrates and proteins comprising whey TGF-Beta; and at least one essential fatty acid to an individual in need of same.3. The method of claim 2 , wherein the composition is to be administered for at least 10 claim 2 , 20 claim 2 , 24 claim 2 , 30 claim 2 , 40 claim 2 , 42 claim 2 , 50 claim 2 , or 60 weeks.4. The method of claim 2 , wherein the administration of the composition is efficacious with respect to the medical indications a time point selected from any time point between 10 and 60 weeks.5. The method of claim 2 , wherein the IBD is selected from the group consisting of Crohn's Disease claim 2 , and ulcerative colitis.6. The method of which is to be administered in combination with a medicament effective against IBD.7. The composition of wherein the composition is a dry powder formulation.8. The composition of wherein the composition comprises 9.0-11.0 g threonine in free form/100 g claim 1 , 7.0-9.0 g proline in free form/100 g claim 1 , and 7.0-9.0 g serine in free form/100 g.9. The composition of wherein the composition comprises 20-200 mcg whey TGF-Beta/100 g.10. The composition of wherein the at least one essential fatty acid is selected from the group consisting of alpha-linolenic acid ...

Process for the production of sugar-free Ice Cream

The invention relates to a process for producing ice-cream which is free from sugar, especially contains less than 1 wt.-%, preferably less than 0.5 wt.-% sugar, which especially comprises glucose, sucrose, fructose, lactose and maltose. Further, the invention relates to ice-cream produced by the process. 1. Process for producing ice-cream which contains at maximum 1 wt.-% sugar with the steps ofproducing a pre-emulsion having at least one water-soluble protein and water, at least one fat and at least one emulsifier, optionally a colorant,high pressure emulsifying the pre-emulsion by releasing a pressure difference of at least 1,500 bar for producing an emulsion,mixing the emulsion with at least one finely divided foodstuff, which optionally is contained in a mixture with water containing maltodextrin, for producing an ice mix,optionally pasteurizing the ice mix,cooling the ice mix under motion, especially by scraping the ice mix from a cooling surface, preferably with introducing gas, for producing an ice mass,with subsequent further cooling of the ice mass for producing a frozen ice mass,portioning the frozen ice mass for producing pieces from the frozen ice mass.2. Process for production according to claim 1 , characterized in that the further cooling of the ice mass and the portioning occurs by means of a cooled planetary roller extruder and cutting of the extrudate into frozen pieces.3. Process for production according to claim 1 , characterized in that the finely divided foodstuff prior to mixing with the emulsion is contained in a mixture which contains or consists of the at least one finely divided foodstuff mixed in and/or finely dispersed in or dissolved in water claim 1 , optionally maltodextrin and optionally a colorant.4. Process for production according to claim 1 , characterized in that the pieces of the frozen ice mass are coated with a coating mass which is only water claim 1 , an aqueous mixture of at least one finely divided foodstuff in water ...

TEXTURED MILK PROTEINS

The invention relates to textured milk proteins (TDP) that can be obtained by virtue of: (a) a mixture containing or consisting of (a1) milk proteins and (a2) a fibrous material and/or plant protein, wherein (b) said mixture is extruded in the presence of water and/or whey with a temperature gradient of approximately 20 to approximately 200° C. and a pressure in the range of 1 to approximately 200 bar being applied, and (c) the extrudate is subsequently expanded. 1. A texturized dairy protein (TDP) , obtained by (a1) a dairy protein, and', '(a2) a fiber material and/or plant protein,, '(a) providing a mixture comprising'}(b) extruding the mixture in the presence of water and/or whey with application of a temperature gradient from about 20 to about 200° C. and at a pressure in the range from 1 to about 200 bar, and(c) subsequently depressurizing the extrudate.2. A method for producing a texturized dairy protein (TDP) , comprising the following steps: (a1) a dairy protein, and', '(a2) a fiber material and/or plant protein,, '(a) providing a mixture comprising'}(b) extruding the mixture in the presence of water and/or whey with application of a temperature gradient from about 20 to about 200° C. and at a pressure in the range from 1 to about 200 bar, and(c) depressurizing the extrudate.3. The method as claimed in claim 2 , wherein dairy proteins claim 2 , whey proteins and/or casein are used as component (a1).4. The method as claimed in claim 2 , wherein vegetable proteins and/or fiber material are used as component (a2).5. The method as claimed in claim 2 , wherein component (a2) is used in a fraction of about 25 to about 75 wt % claim 2 , based on the total amount of components (a1) and (a2).6. The method as claimed in claim 2 , wherein the mixture is extruded in the presence of about 10 to about 50 wt % of water and/or whey—based on the total amount of the raw materials used claim 2 , i.e. claim 2 , the amount of components (a1+a2) and water and/or whey.7. The ...

Cultured Dairy Products and Method of Preparation

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

NUTRITIONAL COMPOSITIONS CONTAINING MILK-DERIVED PEPTIDES AND USES THEREOF

Provided are nutritional compositions having a protein component that includes certain peptides and/or bioactive peptides. Further disclosed are nutritional composition having a protein source that includes intact protein, beta-casein enriched casein hydrolysate, and/or peptides weighing from about 500 Da to about 1,999 Da. The nutritional compositions disclosed are suitable for administration to pediatric subjects, such as infants. 4. The composition of claim 1 , wherein the protein source comprises beta-casein enriched casein hydrolysate.5. The composition of claim 1 , wherein the protein source includes a combination of intact protein claim 1 , beta-casein enriched casein hydrolysate and free amino acids.6. The composition of claim 2 , wherein the protein source comprises beta-casein enriched casein hydrolysate.7. The composition of claim 2 , wherein the protein source includes a combination of intact protein claim 2 , beta-casein enriched casein hydrolysate and free amino acids.8. The composition of claim 3 , wherein the protein source comprises beta-casein enriched casein hydrolysate.9. The composition of claim 3 , wherein the protein source includes a combination of intact protein claim 3 , beta-casein enriched casein hydrolysate and free amino acids.10. The composition of further comprising one or more of lactoferrin claim 1 , at least one prebiotic claim 1 , at least one probiotic claim 1 , inositol claim 1 , at least one polyunsaturated fatty acid claim 1 , and combinations thereof.11. The composition of further comprising one or more of lactoferrin claim 2 , at least one prebiotic claim 2 , at least one probiotic claim 2 , inositol claim 2 , at least one polyunsaturated fatty acid claim 2 , and combinations thereof.12. The composition of further comprising one or more of lactoferrin claim 3 , at least one prebiotic claim 3 , at least one probiotic claim 3 , inositol claim 3 , at least one polyunsaturated fatty acid claim 3 , and combinations thereof. This ...

包含食用油的稳定组合物及其在食物产品中的用途

本发明涉及一种组合物，该组合物包含：‑(i)按重量计从10％至40％、优选按重量计从20％至30％的食用油；‑(ii)乳糖以及‑(iii)甘露醇其中，该食用油包含按重量计至少20％、优选按重量计在25％与40％之间、典型地按重量计在30％与35％之间的多不饱和脂肪酸，并且乳糖与甘露醇的重量比是从1:3至3:1，优选在1:2至2:1之间，更优选是1:1。

改善脑功能的药剂和预防或治疗认知功能障碍的药剂

本发明所要解决的问题是提供一种新的、安全且无副作用的用于改善脑功能的药剂和一种新的、安全且无副作用的用于预防或治疗认知功能障碍的药剂，所述药剂可以在人体内形成酮体、不引起腹泻和/或恶心并且为易于服用的形式。本发明提供了用于改善脑功能的药剂和用于预防或治疗认知功能障碍的药剂，所述药剂每100重量份包含：5至50重量份的蛋白质，5至80重量份的作为脂质的中链脂肪酸甘油三酯，和1至50重量份的碳水化合物。

乳清蛋白浓缩物及其制备与用途

本发明涉及用乳清制备乳清蛋白浓缩物(WPC)的方法，所述方法包括(a)提供酸化乳清；(b)在使用一种或多种碳酸盐提高所述酸化乳清的pH值之前和/或之后进行超滤；和(c)使所述超滤的含有碳酸盐的乳清进行喷雾干燥。提供了具有改善的功能特性，特别是增加的凝胶强度和减少的盐敏感度(即，意味着WPC的功能特性较少程度地受盐影响)的WPC。

METHOD FOR OBTAINING BABY FOOD PRODUCTS AND SURVEILLED MILK PRODUCTS FROM MILK

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 106 299 A (51) МПК A23C 9/20 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019106299, 08.08.2017 (71) Заявитель(и): КОМПАНИ ЖЕРВЭ ДАНОН (FR), Н.В. НЮТРИСИА (NL) Приоритет(ы): (30) Конвенционный приоритет: 08.08.2016 EP PCT/EP2016/068910 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 11.03.2019 (86) Заявка PCT: (87) Публикация заявки PCT: WO 2018/029222 (15.02.2018) A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Способ получения продукта для детского питания и кисломолочного продукта из обезжиренного животного молока, включающий: (а) переработку молока в поток казеина, поток сывороточного белка и поток лактозы путем: (i) фильтрации обезжиренного животного молока на стадии фильтрации через мембрану для микрофильтрации, выполненную с возможностью удерживать бактерии и пропускать молочные белки, с образованием дебактеризованного молока как пермеата; (ii) фильтрации пермеата, образовавшегося на стадии (i), на стадии фильтрации через мембрану для микрофильтрации, выполненную с возможностью удерживать казеин и пропускать сывороточные белки, с образованием потока казеина как ретентата и пермеата, включающего сывороточный белок; (iii) фракционирования пермеата, образовавшегося на стадии (ii), на поток сывороточного белка и поток лактозы; (b) объединение части потока казеина, по меньшей мере части потока сывороточного белка, образовавшегося на стадии (а), и источника лактозы для получения рекомбинированного потока, причем поток лактозы включает кислую сыворотку; (с) использование рекомбинированного потока, образовавшегося на стадии (b), в Стр.: 1 A 2 0 1 9 1 0 6 2 9 9 (54) СПОСОБ ПОЛУЧЕНИЯ ПРОДУКТОВ ДЛЯ ДЕТСКОГО ПИТАНИЯ И КИСЛОМОЛОЧНЫХ ПРОДУКТОВ ИЗ МОЛОКА 2 0 1 9 1 0 6 2 9 9 EP 2017/070123 (08.08.2017) R U (43) Дата публикации заявки: 11.09.2020 Бюл. № 26 ( ...

Compositions