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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 2428. Отображено 100.
07-06-2012 дата публикации

Preparation of soy protein isolate using calcium chloride extraction ("s703")

Номер: US20120141651A1
Автор: Brandy Gosnell, Brent E. Green, Kevin I. Segall, Martin Schweizer, Sarah Medina
Принадлежит: Burcon Nutrascience MB Corp

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.

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Номер записи: 1
15-11-2012 дата публикации

Functional cereal formulation

Номер: US20120288588A1
Автор: Jon Barron
Принадлежит: Individual

Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.

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Номер записи: 2
14-02-2013 дата публикации

Protein beverage and method of manufacture

Номер: US20130040037A1
Автор: Michael Shepherd, Paul Shepherd
Принадлежит: Individual

A protein beverage includes at least 90 percent egg white and at least one of a flavoring and sweetener. The beverage may be made by mixing pasteurized egg whites with a flavoring sweetener, and/or other biological enhancing agent, homogenizing the mixture, re-pasteurizing the beverage, and then bottling the mixture.

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Номер записи: 3
21-03-2013 дата публикации

Frozen products

Номер: US20130071529A1
Автор: Andrew Richard Cox, Deborah Lynne Aldred, Deryck Jozef Cebula, Mark Emmett Malone, Mark John Berry, Matthew Duncan Golding, Robert Daniel Keenan, Sarah Golding, Sarah Twigg
Принадлежит: Conopco Inc

A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.

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Номер записи: 4
23-05-2013 дата публикации

MILK PROTEIN CONTAINING LIQUID BEVERAGE PRODUCTS

Номер: US20130129899A1
Автор: Butterworth Aaron Beth, Mark Stephen, McCune Bridgett Lynn, Milo Christian, Pandya Nirav Chandrakant, Schmitt Christophe Joseph Etienne, Sher Alexander A., Sridhar Sandhya, Ummadi Madhavi, Vaghela Madansinh Nathusinh
Принадлежит: NESTEC S.A.

The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present invention. 1. A beverage product comprising a partially denaturated protein system including kappa-casein and beta-lactoglobulin , the product has a pH of between 5.6 and 6.3.2. A product according to wherein claim 1 , the content of soluble protein is not greater than 60% claim 1 , the ratio of soluble kappa-casein to total content of kappa-casein is not greater than 0.12 and the ratio of soluble beta-lactoglobulin to total content of beta-lactoglobulin is not greater than 0.57.3. Product according to claim 1 , comprising 0 to 10% by weight of fat claim 1 , 0.5 to 10% by weight of protein claim 1 , 0 to 30% by weight of sweetening agent claim 1 , and a stabilizer system including an emulsifier claim 1 , in an amount of 0 to 1% by weight.4. Product according to claim 1 , wherein it is essentially or completely free of any artificial or non-natural emulsifier or stabilizer.5. Product according to claim 1 , wherein it is a ready to drink beverage.6. Product according to claim 1 , wherein it is a milk protein containing liquid beverage.7. Product according to claim 1 , wherein it is a dairy liquid beverage.8. A method of producing a beverage comprising the steps of:providing an ingredient mix comprising a protein system including kappa-casein and beta-lactoglobulin, with a pH of between 5.6 and 6.3 and comprising 0.5 to 10% proteins by weight and an acidic component;the heat treating the mix at 68-93° C. for 3-90 minutes;homogenizing the beverage;subjecting the beverage to a treatment selected from the group consisting of pasteurizing at 73-80° C. for 15 seconds, or ...

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Номер записи: 5
23-05-2013 дата публикации

NON-DAIRY PROTEIN BEVERAGE PRODUCTS

Номер: US20130129900A1
Автор: Butterworth Aaron Beth, Mark Stephen, McCune Bridgett Lynn, Milo Christian, Pandya Nirav Chandrakant, Schmitt Christophe Joseph Etienne, Sher Alexander A., Sridhar Sandhya, Ummadi Madhavi, Vaghela Madansinh Nathusinh
Принадлежит: NESTEC S.A.

The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention. 1. A non dairy beverage composition comprising a partially denatured protein system wherein the product has a pH of between 5.5 and 6.5 , during a heat treatment at 68-93° C. for 3-90 minutes.2. The beverage according to comprising 0.5-10% by weight protein claim 1 , 0-10% by weight fat claim 1 , 0-1% by weight stabilizing agent claim 1 , 0-30% by weight sweetening agent claim 1 , and 0-1% by weight of a stabiliser system including an emulsifier and or hydrocolloid.3. The beverage according to claim 1 , wherein it is partially or completely free of any artificial or non-natural emulsifier or stabilizer.4. The beverage according to claim 1 , wherein it is pasteurized claim 1 , sterilized claim 1 , or retorted.5. The beverage according to claim 1 , wherein it has protein aggregates having an average diameter of particle size peak or group of particles greater than 45 microns and less than 300 microns as measured by a particle size analyzer.6. The beverage of claim 1 , wherein the non dairy protein is selected from the group consisting of soy claim 1 , rice claim 1 , almond claim 1 , wheat and egg.7. The beverage according to claim 1 , wherein the non dairy protein is Soy Glycinin or soy conglycenin or a combination thereof.8. The beverage of claim 1 , wherein it is a liquid ready-to-drink beverage.9. Method of producing a non dairy beverage comprising the steps of:providing a beverage composition having a pH of between 5.5 and 6.5 and comprising 0.5 to 10% proteins by weight and an acidic component;heat treating the composition at 68-93° C. for 3-90 minutes; ...

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Номер записи: 6
25-07-2013 дата публикации

PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES

Номер: US20130189408A1
Автор: Schweizer Martin, Segall Kevin I.
Принадлежит:

A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product. 1. A method of producing a pulse protein product having a protein content of at least about 60 wt % , preferably at least about 90 wt % , (N×6.25) on a dry weight basis , which comprises:(a) extracting a pulse protein source with an aqueous calcium salt solution to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution,(b) at least partially separating the aqueous pulse protein solution from residual pulse protein source,(c) optionally diluting the aqueous pulse protein solution,(d) adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified aqueous pulse protein solution,(e) optionally clarifying the acidified pulse protein solution if it is not already clear,(f) alternatively from steps (b) to (e), optionally diluting and then adjusting the pH of the combined aqueous pulse protein solution and residual pulse protein source to a pH of about 1.5 to about 4.4 then separating the acidified aqueous pulse protein solution from residual pulse protein source,(g) optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by a selective membrane technique,(h) optionally diafiltering the optionally ...

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Номер записи: 7
22-08-2013 дата публикации

NOVEL CANOLA PROTEIN ISOLATE

Номер: US20130216684A1
Автор: Green Brent E., Schweizer Martin, Segall Kevin I., Willardsen Randy
Принадлежит:

A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed. Alternatively, the novel canola protein isolate may be derived from a selective membrane procedure in which an aqueous canola protein solution containing 12S, 7S and 2S canola proteins is subjected to a first selective membrane technique to retain 12S and 7S canola proteins in a retentate, which is dried to provide a canola protein isolate consisting predominantly of 7S canola protein, and to permit 2S canola protein to pass through the membrane. The permeate is subjected to a second selective membrane technique to retain 2S canola protein and to permit low molecular weight contaminants to pass through the membrane, and the retentate from the latter membrane technique is dried. 1. A composition comprising:a first isolated or purified protein component of a plant origin anda second isolated or purified protein component of the same plant origin, said second isolated or purified protein component being different from said first isolated or purified protein component;wherein, upon heat treatment of an about 1% w/v dispersion of the composition in water at a pH of between about 6 to about 7 at about 85° C. for about 10 minutes, less than about 15% of the composition is insoluble.2. The composition of wherein claim 1 , upon said heat treatment claim 1 , less than 10% of the composition is insoluble.3. The composition of wherein claim 1 , upon said heat treatment claim 1 , substantially none of the composition is insoluble.4. The composition of wherein the plant is canola claim 1 , ...

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Номер записи: 8
22-08-2013 дата публикации

Soy protein products having altered characteristics

Номер: US20130216686A1
Автор: Charles T. Blaisdell, Susan Knowlton
Принадлежит: Individual

Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

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Номер записи: 9
29-08-2013 дата публикации

SKIN COLLAGEN PRODUCTION-PROMOTING AGENT

Номер: US20130225497A1
Автор: Kato Ken, Matsuyama Hiroaki, Ono Aiko, UEDA Noriko, Ueno Hiroshi
Принадлежит: MEGMILK SNOW BRAND CO., LTD.

A skin collagen production-promoting agent includes a milk protein fraction having following properties (a) to (c) as an active ingredient: (a) being derived from milk, (b) containing proteins having a molecular weight determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of 6000 to 150,000 daltons, and (c) containing 12 to 14 wt % of basic amino acids with respect to the constituent amino acid composition, and having a basic amino acid/acidic amino acid ratio of 0.5 to 0.7. 1. A skin collagen production-promoting agent comprising a milk protein fraction having following properties (a) to (c) as an active ingredient:(a) being derived from milk,(b) containing proteins having a molecular weight determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of 6000 to 150,000 daltons, and(c) containing 12 to 14 wt % of basic amino acids with respect to the constituent amino acid composition, and having a basic amino acid/acidic amino acid ratio of 0.5 to 0.7.2. A skin collagen production-promoting agent comprising a degradation product of a milk protein fraction having following properties (a) to (c) as an active ingredient:(a) being derived from milk,(b) containing proteins having a molecular weight determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of 6000 to 150,000 daltons, and(c) containing 12 to 14 wt % of basic amino acids with respect to the constituent amino acid composition, and having a basic amino acid/acidic amino acid ratio of 0.5 to 0.7.3. A food or beverage product for promoting skin collagen production comprising the milk protein fraction according to .4. A cosmetic for promoting skin collagen production comprising the milk protein fraction according to .5. A method for promoting skin collagen production comprising oral administration of a milk protein fraction having following properties (a) to (c) in an amount of 10 μg/day or more per adult claim 1 , or applying a ...

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Номер записи: 10
12-09-2013 дата публикации

METHOD OF TREATMENT

Номер: US20130236508A1
Автор: HOBMAN Peter, Nicholson Geoff, ROWNEY Michelle, Sanders Kerrie
Принадлежит: MURRAY GOULBURN CO-OPERATIVE CO. LIMITED

The method relates to a method of treating proteinuria comprising administering lactoferrin. 1. A method of treating proteinuria comprising administering to a subject in need thereof a therapeutically effective amount of lactoferrin.2. The method of claim 1 , wherein the proteinuria is albuminuria or microalbuminuria.3. The method of claim 1 , wherein the proteinuria is diagnosed using a urinary albumin/creatinine ratio (ACR).4. The method of claim 3 , wherein the ACR of the subject when the proteinuria is diagnosed is greater than or equal to about 2 mg/mmol.5. The method of claim 1 , wherein the proteinuria is diagnosed using a blood urea nitrogen (BUN)/creatinine ratio or a urea/creatinine ratio.6. The method of claim 1 , further comprising administering to the subject an ACE inhibitor or an ARB.7. The method of claim 1 , wherein the lactoferrin is administered orally.8. The method of claim 7 , wherein the lactoferrin is administered orally as a food claim 7 , a drink claim 7 , a supplement claim 7 , a nutraceutical claim 7 , or a medicament.9. The method of claim 7 , wherein the lactoferrin that is administered orally is encapsulated claim 7 , microencapsulated or nanoencapsulated. The invention relates to methods of treating proteinuria or diseases associated with proteinuria.All references, including any patents or patent applications, cited in this specification are hereby incorporated by reference. It will be clearly understood that, although a number of prior art publications are referred to herein, this reference does not constitute an admission that any of these documents forms part of the common general knowledge in the art.Urinary protein loss (proteinuria) affects some 100 million people worldwide and is a feature of kidney dysfunction, including inflammation, of glomerular origin. Proteinuria itself is a risk factor for both renal and extra-renal diseases.Proteinuria usually reflects an increase in glomerular permeability for normally non-filtered ...

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Номер записи: 11
19-09-2013 дата публикации

PHYTASE IN READY-TO-DRINK SOFT DRINKS

Номер: US20130243903A1
Автор: Badolato Bönisch Gabriela, Beudeker Robert, Poulos Sylvia P., Schweikert Loni, Vogel Kurt, Wertz Karin
Принадлежит: DSM IP ASSETS B.V.

The present invention relates to an acidic ready to drink beverage having a water activity greater than 0.95, a pH value lower than 6, and enriched with an active phytase enzyme. 1. Ready to drink phytate free and alcohol free soft drink having a water activity greater than 0.95 , a pH value lower than 6 , a protein content below 3 wt.-% , and enriched with 10 to 50000 FTU/litre phytase enzyme.2. A ready to drink phytate free and alcohol free soft drink according to claim 1 , characterized in that the pH is comprised between 2.5 and 5.5.3. A ready to drink phytate free and alcohol free soft drink according to any of the or claim 1 , characterized in that the pH is comprised between 3 and 5.5.43. A ready to drink phytate free and alcohol free soft drink according to any of the to claims 1 , characterized in that it contains 0.5 to 4 g/l citric acid.54. A ready to drink phytate free and alcohol free soft drink according to any of the to claims 1 , characterized in that it is enriched with 50 to 20000 FTU per litre.65. A ready to drink phytate free and alcohol free soft drink according to any of the to claims 1 , characterized in that the fat content is lower than 1 wt.-%.76Aspergillus.. A ready to drink phytate free and alcohol free soft drink according to any of the to claims 1 , characterized in that the phytase is of microbial origin and is preferably from the fungus87. A ready to drink phytate free and alcohol free soft drink according to any of the to claims 1 , characterized in that it is aseptically filled claims 1 , pasteurized or carbonated.98. A ready to drink phytate free and alcohol free soft drink according to any of the to claims 1 , characterized in that it is further enriched with nutrients claims 1 , further enzymes claims 1 , flavoring agents claims 1 , or mixtures thereof.109. A ready to drink phytate free and alcohol free soft drink according to any of the to claims 1 , characterized in that the phytase activity is at least 50% of the initial ...

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Номер записи: 12
24-10-2013 дата публикации

Native potato protein isolates

Номер: US20130281669A1
Автор: Catrinus Van Der Sluis, Marc Christiaan Laus, Marco Luigi Federico Giuseppin
Принадлежит: Cooperative Avebe UA

The invention relates to a process for native potato protein isolation, to native potato protein isolates, to the use thereof, and to a food product comprising a native potato protein isolate. The invention provides a novel isolation process for obtaining highly pure native potato protein isolates having a glycoalkaloid concentration of less than 150 ppm.

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Номер записи: 13
24-10-2013 дата публикации

SOLUBLE CANOLA PROTEIN ISOLATE PRODUCTION ("NUTRATEIN")

Номер: US20130281670A1
Автор: Green Brent E., Logie James, Schweizer Martin, Segall Kevin I.
Принадлежит:

Canola protein isolates are provided which contain both albumin and globulin protein fractions that are soluble, transparent and heat stable in an acidic aqueous environment. The canola protein isolates are completely soluble in water at low pH, low in phytic acid and useful in products for human consumption, pet foods and aquaculture. 128-. (canceled)29. A canola protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. containing both albumin and globulin fractions of the canola protein and which is soluble in an acidic aqueous environment.30. The canola protein isolate of wherein the acidic aqueous environment is a beverage having a pH ranging from about 2.5 to about 5.31. The canola protein isolate of having a phytic acid content of less than about 1.5% by weight.32. The canola protein isolate of having a protein content of at least about 100 wt % (N×6.25) d.b. This application is a continuation-in-part of U.S. patent application Ser. No. 12/500,713 filed Jul. 10, 2009, which, in turn, claims priority under 35 USC 119 (e) from US Provisional Patent Application No. 61/129,673 filed Jul. 11, 2008.This invention relates to the production of canola protein isolate.Canola oil seed protein isolates having protein contents of at least 100 wt % (N×6.25) can be formed from oil seed meal by a process as described in copending U.S. patent application Ser. No. 10/137,391 filed May 3, 2002 (U.S. Patent Application Publication No. 2003-0125526A1 and WO 02/089597), and U.S. patent application Ser. No. 10/476,230 filed Jun. 9, 2004 (U.S. Patent Application Publication No. 2004-0254353A1), both assigned to the assignee hereof and the disclosures of which are incorporated herein by reference. The procedure involves a multiple step process comprising extracting canola oil seed meal using an aqueous salt solution, separating the resulting aqueous protein solution from residual oil seed meal, increasing the protein concentration of the aqueous solution to at ...

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Номер записи: 14
07-11-2013 дата публикации

STABILIZATION OF CITRUS FRUIT BEVERAGES

Номер: US20130295251A1
Автор: Medina Sarah, Schweizer Martin
Принадлежит:

A composition which permits protein fortification of citrus juices, particularly orange juice, or beverages containing citrus juices, to be carried out without separation of the juice or beverage and the rapid development of a clear or nearly clear liquid layer on top of the juice or beverage, comprises a soy protein product having a protein content of at least about 60 wt % (N×6.25), preferably at least about 90 wt %, and preferably at least about 100 wt %, which is completely soluble in water at an acid pH value of less than about 4.4 and which is heat stable in aqueous solution, and at least one of at least one calcium salt and at least one organic acid. 2. The composition of wherein said at least one calcium salt is selected from the group consisting of calcium chloride claim 1 , calcium lactate and calcium lactate gluconate.3. The composition of wherein the at least one organic acid is malic acid or citric acid.4. The composition of wherein the citrus fruit juice is orange juice.5. The composition of wherein the soy protein product has a protein content of at least about 90 wt % (N×6.25) d.b.6. The composition of wherein the soy protein product has a protein content of at least about 100 wt % (N×6.25) d.b.7. A protein-fortified citrus fruit juice or beverage containing citrus fruit juice having dissolved therein the composition of .8. The citrus fruit juice or beverage containing citrus fruit juice of which is protein-fortified orange juice.9. The citrus fruit juice or beverage containing citrus fruit juice of claim 5 , the composition of which comprises:about 0.1 to about 10% w/w of soy protein from soy protein product, and at least one of about 0 to about 1.7% w/w of at least one calcium salt, andabout 0 to about 1% w/w of at least one organic acid.10. The citrus fruit juice or beverage containing citrus fruit juice of wherein said at least one calcium salt is selected from the group consisting of calcium chloride claim 9 , calcium lactate and calcium lactate ...

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Номер записи: 15
21-11-2013 дата публикации

PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS

Номер: US20130310302A1
Автор: HETTIARACHCHY Navagnana (Navam) S., Leuenberger Bruno H., Paraman Ilankovan, Schäfer Christian
Принадлежит:

Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for fat-soluble active ingredients and/or fat-soluble colorants. The present invention further includes compositions comprising that rice endosperm protein and at least one fat-soluble active ingredient/colorant, as well as their manufacture, that rice endosperm protein itself and its manufacture. These compositions are used for the enrichment, fortification and/or coloration of food, beverages, animal feed, personal care or pharmaceutical compositions. The present invention is directed to theses uses and to food, beverages, animal feed, personal care and pharmaceutical compositions containing such a rice endosperm protein and such a composition, respectively. 136-. (canceled)37. A process for the manufacture of a rice endosperm protein which is partially deamidated starting from milled rice , whereby before milling the rice bran was removed , comprising the following steps a) to e):a) preparing an aqueous solution or suspension of milled rice, whereby the rice bran was removed before milling, whereby the solution or suspension preferably has a dry mass content of from 0.1 to 30 weight-%, based on the total amount of the aqueous solution or suspension;b) optionally removing the non-protein part or the protein part of the milled rice, whereby the rice bran was removed before milling, to obtain the rice endosperm protein;c) modifying the protein part of the milled rice, whereby the rice bran was removed before milling, by partially deamidating the protein part of the milled rice to obtain rice endosperm protein which is partially deamidated;d) optionally isolating the rice endosperm protein which is partially deamidated; ande) optionally converting the rice endosperm protein which is partially deamidated into a solid form,wherein the rice endosperm protein has an emulsion activity of ≧0. ...

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Номер записи: 16
28-11-2013 дата публикации

PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM SOY ("S701" CIP)

Номер: US20130316069A1
Автор: Gosnell Brandy, Green Brent E., Logie James, Medina Sarah, Schweizer Martin, Segall Kevin I.
Принадлежит:

A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 4.4 to produce an acidified clear soy protein solution, which may be dried, following optional concentration and diafiltration, to provide the soy protein product. 1. A soy protein product which has a protein content of at least about 60 wt % (N×6.25) d.b. and whichis completely soluble in aqueous media at acid pH values of less than about 4.4is heat-stable in aqueous media at acid pH values of less than about 4.4does not require stabilizers or other additives to maintain the protein product in solution or suspensionis low in phytic acidrequires no enzymes in the production thereof.2. The soy protein product of which has no beany flavour or off odors.3. The soy protein product of wherein the soy protein has not been hydrolyzed.4. The soy protein product of which is low in trypsin inhibitor activity.5. The soy protein product of which has a protein content of at least about 90 wt % (N×6.25) d.b.6. The soy protein product of which has a protein content of at least about 100 wt % (N×6.25) d.b.7. The soy protein product of which has a phytic acid content of less than about 1.5 wt % claim 1 , preferably less than about 0.5 wt %.8. A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is substantially completely soluble in an aqueous medium at a pH of less than about 4.4.9. The soy protein product of which is a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b.10. The soy protein ...

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Номер записи: 17
26-12-2013 дата публикации

PROTEIN BEVERAGE AND METHOD OF MAKING SAME

Номер: US20130344201A1
Автор: Jenkins David A., Rittmanic Steven Anthony, Sherwood Shawn
Принадлежит: NEXT Proteins, Inc.

A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging. 174-. (canceled)75. A method of preparing a protein beverage , comprising:admixing an aqueous protein isolate containing between about 20% to about 35% protein, collected from membrane-filtration isolation of the protein without substantial drying, and a balance of water to obtain a protein admixture having a protein concentration of between about 1% at about 24%, with a pH adjusting agent to provide a pH of between about 2 and about 4.6, thereby obtaining an acidified protein admixture;storing said acidified protein admixture, at room temperature for up to about 10 days or with refrigeration for up to about a month, until said acidified protein admixture is needed for preparing said protein beverage;admixing said acidified protein admixture with at least one additional ingredient selected from the group consisting of water, juice, alcohol, carbonation, a concentrated plant extract, an anti-foaming agent, a nutrient, calcium or a calcium derivative, an energy-generating additive, an herbal supplement, a flavoring agent, a sweetener, a preservative, dietary fiber, and a coloring agent, to obtain a protein beverage having a protein concentration of between about 0.1% by weight to about 15% by weight protein.76. A method in accordance with claim 75 , further comprising:transporting said acidified protein admixture, at room ...

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Номер записи: 18
09-01-2014 дата публикации

PREPARATION OF SOY PROTEIN ISOLATE USING CALCIUM CHLORIDE EXTRACTION ("S703")

Номер: US20140010944A1
Автор: Gosnell Brandy, Green Brent E., Medina Sarah, Schweizer Martin, Segall Kevin I.
Принадлежит:

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks. 1. A method of producing a soy protein product having a soy protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) extracting a soy protein source with an aqueous calcium salt solution at a pH of about 1.5 to about 5 to cause solubilization of soy protein from the soy protein source and to form an aqueous soy protein solution,(b) separating the aqueous soy protein solution from residual soy protein source,2. The process of wherein said extraction step is effected using an aqueous calcium chloride solution having a concentration of less than about 1.0 M.3. The process of wherein said aqueous calcium chloride solution has a concentration of about 0.10 to about 0.15 M.4. The process of wherein said extraction step is effected at a temperature of about 15° to about 35° C.5. The process of wherein said aqueous soy protein solution has a protein concentration of about 5 to about 50 g/L.6. The process of wherein said protein concentration is about 10 to about 50 g/L.7. The process of wherein said aqueous calcium salt solution contains an antioxidant.8. The process of wherein claim 1 , following said separation step claim 1 , said aqueous soy protein solution ...

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Номер записи: 19
16-01-2014 дата публикации

METHOD OF INCREASING LIVER PROTEIN SYNTHESIS

Номер: US20140018292A1
Автор: MIURA Susumu
Принадлежит: MEGMILK SNOW BRAND CO., LTD.

A protein synthesis promoter that exhibits a protein synthesis-promoting effect includes a whey protein hydrolyzate having a molecular weight distribution that is within a range of 10 kDa or less and has a main peak of 200 Da to 3 kDa, an average peptide length (APL) of 2 to 8, a free amino acid content of 20% or less, a branched-chain amino acid content of 20% or more, and an antigenicity equal to or less than 1/100,000th of that of β-lactoglobulin. 1. A method of increasing liver protein synthesis in a subject in need of such increase , comprising administering to the subject a protein synthesis promoter comprising a whey protein hydrolyzate , the whey protein hydrolyzate having (1) a molecular weight distribution that is within a range of 10 kDa or less and has a main peak of 200 Da to 3 kDa , (2) an average peptide length (APL) of 2 to 8 , (3) a free amino acid content of 20% or less , (4) a branched-chain amino acid content of 20% or more , and (5) an antigenicity equal to or less than 1/100 ,000th of that of β-lactoglobulin.2. The method according to claim 1 , wherein the whey protein hydrolyzate is obtained by performing a hydrolysis step that hydrolyzes and thermally denatures a whey protein at a pH of 6 to 10 and a temperature of 50 to 70° C. using a heat-resistant protease claim 1 , and an inactivation step that inactivates the protease by heating.3. The method according to claim 1 , wherein the whey protein hydrolyzate is obtained by performing a preliminary hydrolysis step that hydrolyzes a whey protein at a pH of 6 to 10 and a temperature of 20 to 55° C. using a protease claim 1 , a hydrolysis step that hydrolyzes and thermally denatures an unhydrolyzed whey protein at a pH of 6 to 10 and a temperature of 50 to 70° C. using a heat-resistant protease claim 1 , and an inactivation step that inactivates the protease by heating.4. The method according to claim 1 , wherein the whey protein hydrolyzate is obtained by performing a preliminary hydrolysis step ...

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Номер записи: 20
07-01-2016 дата публикации

FOOD COMPOSITION AND ITS USE

Номер: US20160000128A1
Автор: Bailey David, Karagounis Leonidas, Moore Daniel, Offord Cavin Elizabeth
Принадлежит:

The invention concerns a synthetic composition for restoring and/or maintaining a positive net protein balance in a child, wherein the composition is administered in a dose of 0.10 to 0.55 gram of proteins per kilogram of body mass of the child, said dose being administered as at least one serving given over a period of 0 min duration to about 60 min duration. The invention also relates to a non-therapeutic method of restoring and/or maintaining a positive net protein balance in a child, said method comprising the use of a synthetic composition administered in a dose of 0.10 to 0.55 gram of proteins per kilogram of body mass of the child, said dose being administered as at least one serving given over a period of 0 min duration to about 60 min duration. Preferably the composition has a protein content of 0.075 to 10 g/100 mL, more preferably of 0.75 to 6 g/100 mL. 1. A non-therapeutic method of restoring and/or maintaining a positive net protein balance in a child at risk of protein imbalance , the method comprising administering a synthetic composition comprising proteins , wherein the composition is administered in a dose of about 0.10 to about 0.55 gram of proteins per kilogram of body mass of the child , the dose being administered as at least one serving given over a period of time of about 0 min (excluded) duration to about 60 min duration.2. The non-therapeutic method of claim 1 , wherein the proteins are milk-based proteins.3. The non-therapeutic method according to claim 1 , wherein the number of servings is at least 2.4. The non-therapeutic method according to claim 1 , wherein the composition is administered as a liquid in a volume of 15 to 50 mL of composition per kilogram of body mass of the child claim 1 , and wherein the composition has a protein content of 0.075 to 10 g/100 mL.5. The non-therapeutic method according to claim 1 , wherein the composition is especially adapted for children aged 5 to 15.6. The non-therapeutic method according to claim 1 ...

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Номер записи: 21
04-01-2018 дата публикации

OIL FILLER COMPOSITIONS AND USES THEREOF

Номер: US20180000134A1
Автор: Fries Lennart, Gehin-Delval Cecile, Haider Christine, LESER MARTIN, Niederreiter Gerhand, Palzer Stephan, Reh Christoph
Принадлежит:

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage. 1. A process for providing an oil filler composition , the process comprising a first mixing step to obtain a first composition and a second mixing step to obtain a second composition;whereina) mixing in a first mixing step an oil component with oil-filler compounds (OFC) and grinding the OFC in oil thereby providing a first composition comprising micronized OFC particles with an average particle size below 100 micrometers (μm) incorporated in the oil component, wherein the OFC are low calorific substances comprising dietary fibers, hydrocolloids and/or inorganic salts;b) providing an aqueous component comprising milk proteins, plant proteins or combinations thereof thereby providing a second composition;c) mixing in a second mixing step the first composition with the second composition; andd) homogenising the composition thereby providing an oil-in-water emulsion.2. The process of wherein the protein comprised in the second composition is a milk protein and wherein the milk protein comprises sodium caseinate.3. The process according to claim 1 , wherein the process comprises the steps of:adding a bulking and/or sweetener agent(s) to the oil-in-water emulsion; andpasteurizing or commercially sterilizing the oil-in-water emulsion.4. The process according to claim 3 , wherein the bulking agent comprises maltodextrin and the sweetener agent is selected from the group consisting of sugar claim 3 , and combination of carbohydrates.5. The process according to claim 1 , wherein the process comprises the steps of:drying the oil-in-water emulsion; andproviding a fiber ...

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Номер записи: 22
01-01-2015 дата публикации

COMPOSITIONS AND METHODS FOR THE STABILITY OF REACTIVE AMINO ACIDS IN A FOOD MATRIX

Номер: US20150004285A1
Автор: FOURRE Pierre, Haile Tesfalidet, Mateus Marie-Louise
Принадлежит:

The present disclosure provides products and methods that provide for the stability of functional amino acids in food matrices. In a general embodiment, the products include either a source of beta-glucans or a source of protein low in reducing sugars, in combination with a functional amino acid in a binder having low amounts of or being substantially free of reducing sugars. Methods for improving the stability of functional amino acids in food matrices are also provided. The products and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation and browning of months the products during processing and storage. 1. A solid food product comprisingat least one source of solid ingredients selected from a group consisting of beta-glucans, crisps, rice crisps, rolled oats, fruit pieces, and combinations thereof; andat least one reactive amino acid in a binder that is substantially free from any reducing sugars.2. The solid food product according to claim 1 , wherein the reactive amino acid is selected from the group consisting of alanine claim 1 , arginine claim 1 , asparagine claim 1 , aspartate claim 1 , citrulline claim 1 , cysteine claim 1 , glutamate claim 1 , glutamine claim 1 , glycine claim 1 , histidine claim 1 , hydroxyproline claim 1 , hydroxyserine claim 1 , hydroxytyrosine claim 1 , hydroxylysine claim 1 , isoleucine claim 1 , leucine claim 1 , lysine claim 1 , methionine claim 1 , phenylalanine claim 1 , proline claim 1 , serine claim 1 , taurine claim 1 , threonine claim 1 , tryptophan claim 1 , tyrosine claim 1 , valine claim 1 , and combinations thereof.3. The solid food product according to claim 1 , wherein the reactive amino acid is beta-alanine.4. The solid food product according to claim 1 , wherein the reactive amino acid is carnosine.5. The solid food product according to claim 1 , wherein the solid ingredients comprises at least one beta-glucan.6. The solid food product according ...

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Номер записи: 23
01-01-2015 дата публикации

METHOD OF INSTANTIZING AMINO ACIDS

Номер: US20150004286A1
Автор: Kafley Suvash
Принадлежит:

This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles. 1. A process for producing an instantized amino acid product comprising:obtaining a particulate amino acid;coating the amino acid particles with an aqueous solution of a food grade gum;adhering at least one gum-coated amino acid particle to at least one other gum-coated amino acid particle, thereby forming an agglomerate of amino acid particles;drying the agglomerate;coating the agglomerate with an aqueous solution of a food grade surfactant; anddrying the surfactant-coated agglomerate.2. The process of wherein the amino acid particles have a particle size diameter of from about 63 microns to about 400 microns.3. The process of wherein the amino acid particles have a particle size diameter of from about 100 microns to about 200 microns.4. The process of wherein the food grade gum comprises guar gum.5. The process of wherein the surfactant comprises soy lecithin or sunflower lecithin.6. The process of wherein the amino acid is a branched chain amino acid.7. The process of wherein the agglomerate is dried at a temperature of from about 110° F. to about 212° F.8. The process of claim 7 , wherein the drying occurs ...

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Номер записи: 24
20-01-2022 дата публикации

POWDERS CONTAINING A BUFFER SALT AND AN AMINO ACID, RECONSTITUTION OF SUCH A POWDER INTO A NUTRITIONAL PRODUCT, AND METHODS OF USING SUCH A NUTRITIONAL PRODUCT

Номер: US20220016062A1
Автор: Gemili Seyhun
Принадлежит:

A powder contains a buffer salt and an amino acid, for example one or both of (i) least one glycine or functional derivative thereof or (ii) at least one N-acetylcysteine, L-cysteine or functional derivative thereof. Optionally the powder additionally includes at least one vitamin or mineral. Preferably the powder has at least one characteristic selected from the group consisting of (i) the amino acid is present in an amount that at least partially comprises the amino acid in a form selected from the group consisting of free form, dipeptides, tripeptides and mixtures thereof and (ii) the powder is substantially free of enzymes and antibodies. The powder can be reconstituted in a liquid containing an acidic component, such as juice or a polyphenol, and/or a protein, such as milk protein, plant protein, collagen or blends thereof. The buffer salt can minimize or prevent denaturation of protein and/or coagulation of protein upon reconstitution of the powder in the liquid. 1. A powder comprising a buffer salt and amino acid , the powder having at least one characteristic selected from the group consisting of (i) the amino acid is present in an amount that at least partially comprises the amino acid in a form selected from the group consisting of free form , dipeptides , tripeptides and mixtures thereof and (ii) the powder is substantially free of enzymes and antibodies.2. The powder according to claim 1 , wherein the buffer salt includes citrates; phosphates; hexametaphosphate; carbonates; and mixtures thereof.3. The powder according to claim 1 , wherein the buffer salt is selected from the group consisting of dibasic sodium phosphate claim 1 , monobasic potassium phosphate claim 1 , dipotassium phosphate claim 1 , monobasic calcium phosphate claim 1 , dicalcium phosphate claim 1 , tricalcium phosphate claim 1 , disodium phosphate claim 1 , potassium phosphate dibasic claim 1 , and mixtures thereof.4. (canceled)5. The powder according to claim 1 , wherein the amino acid ...

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Номер записи: 25
12-01-2017 дата публикации

ACIDIC LACTIC BEVERAGE AND METHOD FOR PRODUCING SAME

Номер: US20170006889A1
Автор: ISHIMORI Yuka, KOIZUMI Tetsuo
Принадлежит:

Provided is a thirst-quencher-like acidic milk-based beverage and a method for producing the same, of which white turbidity typical of milk-based beverages is suppressed, which provide milkiness characteristic of milk-based beverages, and which has the appearance desired of sports drinks. The acidic milk-based beverage contains milk, a stabilizer of milk protein, and water, and the solid non-fat content thereof is 0.15 to 0.4 mass %, and the pH is not higher than 4.0. In particular, by controlling the lightness L to 25 to 47 in the Hunter Lab color space, the beverage made be useful as a thirst quencher beverage. 1. An acidic milk-based beverage comprising milk , a stabilizer of milk protein , and water , wherein a solid non-fat content of said beverage is 0.15 to 0.4 mass % , and pH of said beverage is not higher than 4.0.2. The acidic milk-based beverage according to claim 1 , wherein said beverage has a lightness L of 25 to 47 in the Hunter Lab color space.3. The acidic milk-based beverage according to claim 1 , further comprising salt.4. The acidic milk-based beverage according to claim 1 , wherein a content of said stabilizer of milk protein is not less than 0.01 mass % and not more than 0.1 mass %.5. The acidic milk-based beverage according to claim 1 , wherein said stabilizer of milk protein is soybean polysaccharides.6. The acidic milk-based beverage according to claim 1 , wherein acidity in terms of citric acid of said beverage is 0.16 to 0.20 mass %.7. The acidic milk-based beverage according to claim 1 , further comprising a high-intensity sweetener at 0.01 to 0.04 mass %.8. The acidic milk-based beverage according to claim 1 , wherein energy of said beverage is not higher than 20 kcal/100 ml.9. A method for producing the acidic milk-based beverage of claim 2 , said method comprising the steps of:providing starting materials comprising milk, a stabilizer of milk protein, and water,mixing the starting materials, andadjusting pH of a resulting mixture to ...

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Номер записи: 26
11-01-2018 дата публикации

PLANT SEED BASED COMPOSITIONS AND USES THEREOF

Номер: US20180007935A1
Автор: Fries Lennart, Gehin-Delval Cecile, LESER MARTIN, Niederreter Gerhard, Palzer Stephan, Reh Christoph
Принадлежит:

The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage dispensers. 1. A process for providing a plant seed based composition , the process comprising a first mixing step to obtain a first composition and a second mixing step to obtain a second composition;whereina) mixing in a first mixing step an oil component with plant seed and grinding the plant seed in oil thereby providing a first composition comprising micronized plant seeds incorporated in the oil component, wherein the oil is selected from the group consisting of palm kernel oil, canola oil, soy bean oil, sunflower oil, safflower oil, cotton seed oil, palm oil, milk fat, corn oil, high oleic variants of oils such as high oleic soybean, high oleic canola, high oleic safflower, high oleic sunflower oil, and coconut oil;b) providing an aqueous component selected from the group consisting of milk proteins, plant proteins and combinations thereof thereby providing a second composition,c) mixing in a second mixing step the first composition with the second composition andd) homogenising the composition thereby providing an oil-in-water emulsion.2. The process of wherein the second composition is a milk protein and wherein the milk protein comprises sodium caseinate.3. The process according to claim 1 , wherein the process comprises further steps of:adding a bulking and/or sweetener agent(s) to the oil-in-water emulsion; andpasteurizing or commercially sterilizing the oil-in-water emulsion.4. The process according to claim 3 , wherein the bulking agent comprises maltodextrin and the sweetener agent is selected from the group consisting of sugar claim 3 , combination of carbohydrates and fibers.5. The process according to claim 1 , wherein the process comprises the further steps of:drying the oil-in-water emulsion; andproviding a plant ...

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Номер записи: 27
27-01-2022 дата публикации

PLANT PROTEIN-CONTAINING LIQUID COMPOSITION AND METHOD FOR PRODUCING THE SAME

Номер: US20220022495A1
Автор: Ohike Masaki
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa·s or lower at 20° C., 5,000 mPa·s or lower at 5° C., and 3,400 mPa·s or lower at 50° C. 1. A plant protein-containing liquid composition comprising bean-derived proteins and lipids that satisfies the requirements (a) to (e) below:(a) a protein content in the plant protein-containing liquid composition is 6% to 17% by mass;(b) a mass ratio of the protein content to a lipid content is 10:0.7 to 10:5.5;(c) a Brix value is 10% or higher;(d) a dietary fiber content in the plant protein-containing liquid composition is 3% by mass or lower; and(e) a viscosity measured with a B type viscometer satisfies at least one of the requirements (e1) to (e3) below:(e1) the viscosity at 20° C. is 4,600 mPa·s or lower;(e2) the viscosity at 5° C. is 5,000 mPa·s or lower; and(e3) the viscosity at 50° C. is 3,400 mPa·s or lower.2. The plant protein-containing liquid composition according to claim 1 , wherein a 50% cumulative particle diameter (D50) is 20 μm or smaller.3. The plant protein-containing liquid composition according to claim 1 , wherein the plant protein-containing liquid composition contains liquid milk made from beans subjected to at least one of enzyme treatment and homogenization treatment.4. The plant protein-containing liquid ...

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Номер записи: 28
09-01-2020 дата публикации

HIGH-PROTEIN FOOD PRODUCTS MADE USING HIGH-PROTEIN MICROALGAE

Номер: US20200008445A1
Автор: ECHANIZ Ana Teresita, Klamczynska Beata, ZHU Ruolin
Принадлежит: Corbion Biotech, Inc.

Methods of making high-protein food products and low-pH food products produced by such methods are disclosed. 1. A method for making a liquid acidic food product comprising:(a) making a high-protein microgalgal flour supplemented acidic liquid by combining an acidic liquid with high-protein microalgal flour, or combining a non-acidic liquid with high-protein microalgal flour and an acid having a pH of 4.6 or less, wherein the high-protein microalgal flour supplemented acidic liquid comprises at least 0.1% high-protein dried microalgal flour;(b) subjecting the high-protein microalgal flour supplemented acidic liquid to a heating step, 'the viscosity of the liquid acidic food product increases by no more than 10% after the heating step, relative to a reference food product that does not comprise high-protein dried microalgal flour; and', 'wherein after the heating step,'}wherein the high-protein microalgal flour comprises at least 45% microalgal cell protein by dry weight; andwherein the microalgal flour is predominantly intact microalgal cell bodies of heterotrophically cultivated microalgae.2. The method of claim 1 , wherein the liquid acidic food product is a fruit juice claim 1 , salad dressing claim 1 , or sauce.3. (canceled)4. The method of claim 1 , wherein a the heating step comprises:(a) treating the liquid acidic food product by a high-temperature, short-time (HTST) step; and/or(b) hot-filling a container with the liquid acidic food product.5. The method of any claim 1 , wherein the heating step comprises:(a) treating the liquid acidic food product by a low temperature, long-time (LTLT) step; and/or(b) hot-filling a container with the liquid acidic food product.6. The method of claim 4 , wherein the HTST step comprises heating to between 60-140° C. for between 5 and 60 seconds.7. The method of claim 4 , wherein the HTST step comprises heating to between 70-100° C. for between 5 and 60 seconds.8. The method of claim 7 , wherein the liquid acidic food product ...

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Номер записи: 29
08-01-2015 дата публикации

USES OF CASEIN COMPOSITIONS

Номер: US20150011468A1
Автор: Fanning Aaron Calvin, Hall Ramon Stafford, Patel Hasmukh Ambalal, SCHALK Johannes, Schwarzenbach Roger Richard, Ukraintsev Sergey Yevgenievich
Принадлежит: FONTERRA CO-OPERATIVE GROUP LIMITED

Casein compositions for increasing the rate of gastric emptying following ingestion of the composition, increasing the digestibility of a protein composition, or increasing the rate of delivery of amino acids to the blood, or for increasing the blood serum concentration of free leucine in a subject, preferably to substantially the same level as whey protein, the casein being about 10 to about 100% calcium depleted, having a degree of hydrolysis less than about 1% and having an unmodified phosphorylation pattern. 1. (canceled)2. A method of increasing the blood serum concentration of free leucine in a subject , the method comprising administering to a subject in need thereof an effective amount of a casein composition to increase the blood serum concentration of free leucine in a subject , the casein being about 10 to about 100% calcium depleted , having a degree of hydrolysis less than about 1% and having an unmodified phosphorylation pattern.3. (canceled)4. (canceled)5. A method for increasing the rate of gastric emptying following ingestion of a protein composition by a subject , increasing the digestibility of a protein composition by a subject , or increasing the rate of delivery of amino acids to the blood of a subject , the method comprising administering to a subject in need thereof an effective amount of a casein composition , the casein being about 10 to about 100% calcium depleted , having a degree of hydrolysis less than about 1% and having an unmodified phosphorylation pattern.6. (canceled)7. A method of wherein the casein increases the blood serum concentration of free leucine in a subject within about 15 to about 60 minutes of administration.8. A method of wherein the casein increases the concentration of free leucine in the blood serum of the subject to at least about 205 to about 400 μmol/L.9. A method of wherein the casein increases the concentration of free leucine in the blood serum of the subject to at least about 205 μmol/L for at least about 5 ...

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Номер записи: 30
03-02-2022 дата публикации

DEVICE AND METHOD FOR PREPARING A BEVERAGE, IN PARTICULAR FOR PREPARING A PROTEIN-CONTAINING MIXED BEVERAGE

Номер: US20220031111A1
Автор: HACHENBERGER Steve, RATZOW Daniel
Принадлежит:

The invention relates to a device for preparing a beverage having the following: a mixing device; a first container for storing a pourable substrate; a first supply device which is provided for supplying the pourable substrate out of one of the first containers to the mixing device; a second container for storing an at least substantially liquid substrate; a second supply device which is provided for supplying the at least substantially liquid substrate from one of the second containers to the mixing device; a third supply device which is provided for supplying a carrier liquid to the mixing device; and a dispensing device which is provided for dispensing the beverage into a container. The invention further relates to a method for preparing a beverage, to a device for storing and supplying a pourable substrate, and to a method for assembling the device for storing and supplying a pourable substrate. 1. An apparatus for preparing a beverage , in particular for preparing a protein-containing mixed beverage , comprising:a mixing device;at least one first container for storing a pourable substrate;at least one first supply device which is provided to supply the mixing device with the pourable substrate from one of the first containers;at least one second container for storing an at least substantially liquid substrate;at least one second supply device which is provided to supply the mixing device with the at least substantially liquid substrate from one of the second containers;a third supply device which is provided to supply the mixing device with a carrier liquid;a dispensing device which is provided to dispense the beverage to a container able to be removed from/out of the apparatus,wherein the mixing device is provided to mix the pourable substrate and the at least substantially liquid substrate with the carrier liquid into an in particular at least substantially homogeneous beverage and dispense it to the dispensing device.2. The apparatus according to claim 1 , ...

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Номер записи: 31
03-02-2022 дата публикации

LIQUID COMPOSITION FOR ORAL INGESTION CONTAINING COLLAGEN PEPTIDE AND METHOD FOR SUPPRESSING FOAMING OF LIQUID COMPOSITION FOR ORAL INGESTION

Номер: US20220033477A1
Автор: Endo Megumi, Imao Takako, Kasajima Naoki, Taguchi Wakana
Принадлежит: SUNTORY HOLDINGS LIMITED

The present invention aims to provide a technique that can suppress foaming of liquid oral compositions containing collagen peptides. The present invention relates to a liquid oral composition containing collagen peptides containing Pro-Hyp, wherein an amount of Pro-Hyp is 1.0 to 180 mg/100 mL, and the like. 1. A liquid oral composition comprising:collagen peptides containing Pro-Hyp,wherein an amount of Pro-Hyp is 1.0 to 180 mg/100 mL.2. The liquid oral composition according to claim 1 ,wherein the amount of Pro-Hyp is 10 to 180 mg/100 mL.3. The liquid oral composition according to claim 1 ,wherein the liquid oral composition is a packaged beverage.4. A method of suppressing foaming of a liquid oral composition containing collagen peptides claim 1 , the method comprising:adjusting an amount of Pro-Hyp in the liquid oral composition to 1.0 to 180 mg/100 mL.5. A method of producing a liquid oral composition claim 1 , the method comprising:mixing collagen peptides with an aqueous medium so that an amount of Pro-Hyp is 1.0 to 180 mg based on 100 mL of the liquid oral composition. The present invention relates to a liquid oral composition containing collagen peptides. The present invention also relates to a method of suppressing foaming of a liquid oral composition containing collagen peptides. The present invention also relates to a method of producing a liquid oral composition and the like.Collagen is a protein that has been widely used as gelatin in the food field. Generally, it is believed hard to use a high molecular weight collagen efficiently in the body when it is orally ingested. Recently, collagen peptides, which are low molecular weight collagen molecules broken down from high molecular weight collagen molecules, have been developed to be suitable for ingestion in the body. Beverages containing collagen peptides have also been developed.Proteins are generally known to easily make foam. For example, Patent Literature 1 discloses a foaming agent containing soy ...

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Номер записи: 32
16-01-2020 дата публикации

PREPARATION OF ACID SOLUBLE PULSE PROTEIN HYDROLYZATES WITH LITTLE OR NO ASTRINGENCY AND PULSE PROTEIN HYDROLYZATES OF IMPROVED AMINO ACID SCORE

Номер: US20200015496A1
Автор: Gosnell Brandy, Medina Sarah, Schweizer Martin, SEGALL Kevin, Willardsen Randy
Принадлежит: BURCON NUTRASCIENCE (MB) CORP.

The invention relates to a method of processing a pulse protein material, which comprises effecting hydrolysis of the pulse protein material, optionally adjusting the pH, then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue, and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score, which is improved compared to the substrate pulse protein material. 1. A method of processing a pulse protein material , which comprises effecting hydrolysis of the pulse protein material , optionally adjusting the pH , then separating to form a soluble fraction and processing the soluble fraction to provide a pulse protein hydrolyzate which is substantially completely soluble throughout the pH range of about 2 to about 7 and which provides little or no astringency when an acidic beverage containing the pulse protein hydrolyzate is consumed and a solid residue , and processing the solid residue to provide a second pulse protein hydrolyzate having an improved Amino Acid Score , which is improved compared to the substrate pulse protein material.2. The method of claim 1 , wherein the pulse protein material is a neutral dry powder claim 1 , having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis (d.b.) and a natural pH in aqueous solution of about 6.0 to about 8.0.3. The method of claim 2 , wherein the neutral dry powder is rehydrated to provide a protein solution claim 2 , the protein solution is optionally adjusted in pH within the range of about 6.0 to about 8.0 claim 2 , the protein solution is treated with a proteolytic enzyme to effect hydrolysis of the pulse protein material claim 2 , the enzymatically treated ...

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Номер записи: 33
28-01-2016 дата публикации

SENSATION-IMPROVING AGENT

Номер: US20160022771A1
Автор: KATOH Ken, KOBAYASHI Toshiya, MORIYA Takahiro, OBARA Yutaro, ONO Yuko, UEDA Noriko, Ueno Hiroshi
Принадлежит: MEGMILK SNOW BRAND CO., LTD.

An object of the present invention is to provide a safety sensation-improving agent that can improve dulled peripheral sensations through daily ingestion or application to the skin. Another object of the present invention is to provide a sensation-improving food, beverage, feed, or cosmetics that can improve dulled peripheral sensations through oral ingestion or application to the skin. A sensation-improving agent containing a milk-derived protein and/or a hydrolysate therefrom as an active ingredient is provided. The milk-derived protein and/or the hydrolysate therefrom can be orally ingested or applied direct to the skin to improve dulled sensations, particularly peripheral sensations, and be formed into a sensation-improving food, beverage, feed, or cosmetics. 1. A method for improving dulled peripheral sensation in a mammal , comprising orally administering a milk-derived protein and/or a hydrolysate therefrom to a mammal , or applying a milk-derived protein and/or a hydrolysate therefrom to the skin of the mammal.2. The method according to claim 1 , wherein the mammal is a human claim 1 , and the milk-derived protein and/or hydrolysate therefrom is orally administered at a dose of 10 mg or more per day for an adult human.3. The method according to claim 2 , wherein the milk-derived protein and/or the hydrolysate therefrom is orally administered at a dose of 10-20 mg per day for an adult human.4. The method according to claim 1 , wherein the milk-derived protein is at least one selected from lactoperoxidase claim 1 , lactoferrin claim 1 , cystatin claim 1 , and angiogenin.5. The method according to claim 1 , wherein the hydrolysate from the milk-derived protein is produced through hydrolysis of the milk-derived protein with a protease.6. The method according to claim 5 , wherein the protease is at least one selected from the group consisting of pepsin claim 5 , trypsin claim 5 , chymotrypsin claim 5 , and pancreatin.7. The method according to claim 1 , ...

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Номер записи: 34
10-02-2022 дата публикации

SYSTEM AND METHOD FOR EXTRACTING A PROTEIN FOOD PRODUCT

Номер: US20220039431A1
Автор: Lingham Christa, Lingham Rod, McFarlane Phillip, McKeegan Brendan
Принадлежит: Australian Plant Proteins Pty Ltd

Disclosed herein are systems and methods of extracting a high protein food product from legumes comprising: milling a supply of legumes to form a fine powder; hydrating the fine powder to form a liquid slurry; separating solids from the liquid slurry to form a milk-like fluid; pasteurising said milk-like fluid to remove unwanted organisms therefrom; filtrating said pasteurised milk-like fluid to remove permeates therefrom to form a substantially liquid product; and removing most of the moisture from the substantially liquid product to generate a high protein food product in the form of a powder. 1. A method of extracting a high protein food product from legumes comprising:milling a supply of legumes to form a fine powder;hydrating the fine powder to form a liquid slurry;separating solids from the liquid slurry to form a milk-like fluid;pasteurising said milk-like fluid to remove unwanted organisms therefrom;filtrating said pasteurised milk-like fluid to remove permeates therefrom to form a substantially liquid product; andremoving moisture from the substantially liquid product to generate a high protein food product in the form of a powder.2. A method according to claim 1 , wherein the step of milling the supply of beans comprises screening the beans to remove oversized beans and material from the process.3. A method according to claim 2 , wherein the step of milling comprises passing said screened beans to a mill for grinding into a fine powder.4. A method according to claim 3 , wherein the size of the fine powder is no greater than 300 microns.5. A method according to wherein the step of hydrating the fine powder comprises mixing the fine powder with water at a temperature of between 40-45° C.6. A method according to wherein the step of hydrating the fine powder comprises further mixing the water and the fine powder with 10% NaOH so as to adjust the pH level of the resultant mixture to around pH 9.3.7. A method according to claim 1 , wherein the step of hydrating ...

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Номер записи: 35
17-04-2014 дата публикации

PRODUCTION OF SOLUBLE SOY PROTEIN PRODUCT ("S704")

Номер: US20140106056A1
Автор: Schweizer Martin, Segall Kevin I.
Принадлежит:

A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4. The acidified soy protein solution then is separated from the residual soy protein source. The acidified soy protein solution may be dried, following optional concentration and diafiltration, to provide the soy protein product. 1. A process of producing a soy protein product having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) extracting a soy protein source with an aqueous calcium salt solution to cause solubilization of soy protein from the soy protein source and to form a mixture of aqueous soy protein solution and residual soy protein source,(b) optionally diluting the mixture of aqueous soy protein solution and residual soy protein source,(c) adjusting the pH of the mixture of aqueous soy protein solution and residual soy protein source to a pH of about 1.5 to about 4.4,(d) separating the acidified aqueous soy protein solution from the residual soy protein source,(e) optionally concentrating the acidified aqueous soy protein solution while maintaining the ionic strength substantially constant using a selective membrane technique,(f) optionally diafiltering the optionally concentrated soy protein solution, and(g) optionally drying the optionally diafiltered and optionally concentrated soy protein solution.2. The process of wherein said extraction step is effected using an aqueous calcium chloride solution having a concentration of less than about 1.0 M.3. The process of wherein said aqueous calcium chloride solution has a concentration of about 0.10 to about 0.15 M.4. The process of wherein said extraction step is effected at a temperature of about 1° to about 100° C. claim 1 , preferably about 15° to about 65° C. claim 1 , ...

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Номер записи: 36
28-01-2021 дата публикации

POWDERED BEVERAGE COMPRISING GLYCOLIPIDS

Номер: US20210022363A1
Автор: Chavez Montes Bruno Edgar, Craven John
Принадлежит:

The present invention relates to powdered beverages. In particular to a powdered beverage comprising glycolipids and a fat having a melting point above 20° C. Further aspects of the invention are a process for manufacturing a powdered beverage and the use of glycolipids to reduce the reconstitution time of a beverage powder, for example after storage. 1. Powdered beverage comprising lipids wherein at least 3.5 wt. % of the lipids are glycolipids and wherein the lipids comprise a fat having a melting point above 20° C.2. A powdered beverage according to comprising fat wherein at least 40 wt. % of the fat is surface free fat.3. A powdered beverage according to wherein the glycolipids originate from oats.4. A powdered beverage according to wherein the powder is an agglomerated powder having a particle size distribution Dgreater than 250 microns.5. A powdered beverage according to comprising at least 1 wt. % protein.6. A powdered beverage according to wherein the powdered beverage is a cocoa beverage.7. Process for manufacturing a powdered beverage claim 1 , the process comprising preparing a composition comprising protein claim 1 , carbohydrate and lipids claim 1 , wherein at least 3.5 wt. % of the lipids are glycolipids and at least 30 wt. % of the lipids are fat having a melting point above 20° C.8. A process according to wherein the fat is heated to a temperature above its melting point.9. A process according to comprisinga. mixing a protein-containing powder, fat and glycolipids; andb. agglomerating the powder mix.10. A process according to comprisinga. mixing a protein-containing powder and fat to form a powder mix;b. agglomerating the powder mix; andc. coating the powder mix with glycolipids.11. A process according to claim 7 , comprisinga. dissolving or dispersing a carbohydrate, protein-containing powder and fat in water;b. spray-drying the solution or dispersion to form a powder; andc. coating the powder with glycolipids.12. A process according to claim 7 , ...

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Номер записи: 37
28-01-2021 дата публикации

DRY CONCENTRATE FOR PREPARATION OF A PROTEIN COCKTAIL

Номер: US20210022372A1
Автор: Martynenko Ivan Sergeevich, Prozumentov Anton Lvovich, Sarychev Georgiy Viktorovich, Vedmina Vera Konstantinovna
Принадлежит:

The present invention relates to the food industry, more particularly to technologies of production of dietary supplements (DS). 4. The concentrate according to claim 1 , characterized in that the nut press-cake is selected from the group including cedar nut press-cake claim 1 , peanut press-cake claim 1 , almond press-cake claim 1 , walnut press-cake claim 1 , hazelnut press-cake claim 1 , cashew press-cake claim 1 , brazil nut press-cake claim 1 , water chestnut press-cake claim 1 , pecan press-cake claim 1 , pistachio press-cake claim 1 , macadamia press-cake claim 1 , or a mixture of two or more of said press-cakes.5. The concentrate according to claim 1 , characterized in that the nut press-cake is produced by the cold pressing method.6Chorella. The concentrate according to claim 1 , characterized in that the protein source is selected from the group including milk protein hydrolysate claim 1 , lactose-free whey protein isolate claim 1 , soy protein isolate claim 1 , soy protein concentrate claim 1 , pea protein isolate claim 1 , pea protein concentrate claim 1 , protein isolate of sunflower kernels claim 1 , protein concentrate of sunflower kernels claim 1 , amaranth protein isolate claim 1 , amaranth protein concentrate claim 1 , bean protein isolate claim 1 , bean protein concentrate claim 1 , chickpea protein isolate claim 1 , chickpea protein concentrate claim 1 , algae claim 1 , chorella protein isolate claim 1 , chorella protein concentrate.7. The concentrate according to claim 1 , characterized in that the source of soluble fibers is selected from the group including inuline claim 1 , gluten-free apple fibers claim 1 , xanthan gum claim 1 , guar gum claim 1 , konjac gum claim 1 , apple pectin or a mixture of two or more of said sources of soluble fibers.8Plantago psyllium. The concentrate according to claim 1 , characterized in that the source of insoluble fibers is selected from the group including microcrystalline cellulose claim 1 , chitin claim 1 , ...

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Номер записи: 38
04-02-2016 дата публикации

TOBACCO-DERIVED PROTEIN COMPOSITIONS

Номер: US20160029663A1
Автор: Betts Chelsea Allison, Byrd Crystal Dawn Hege, Ford Kyle, Gerardi Anthony Richard, Jackson Thaddeus Jude, Mua John-Paul
Принадлежит:

The disclosure describes methods for the purification of protein-enriched extracts to provide concentrates and isolates and methods for incorporation of such materials into products. The purification methods are adapted for removal of one or more of ash, metal salts, alkaloids, particulates, heavy metals, and other impurities and/or contaminants from extracts, as well as modifying the sensory characteristics (e.g., odor, color, and/or taste characteristics) of extracts. The methods generally include diafiltration, treatment with functionalized resins, and supercritical extraction. A protein composition in the form of a concentrate or isolate is provided, the protein composition including RuBisCO, F2 fraction proteins, or combination thereof extracted from a plant of the species, wherein the protein composition is characterized by one or more of: an ash content of less than about 15% by weight; a nicotine content of less than about 10 μg/g, and a heavy metal content of less than about 60 μg/g. 127.-. (canceled)28. A method for modifying the sensory characteristics of a protein-enriched material , the method comprising:a) receiving a plant-derived, protein-enriched material comprising RuBisCO, F2 fraction proteins, or a combination thereof, wherein the plant-derived, protein-enriched material exhibits an initial odor and taste;b) extracting components from the protein-enriched extract with a solvent while the solvent is in a supercritical state to provide a protein concentrate or isolate having an altered odor, taste, or combination thereof; andc) separating the protein concentrate or isolate from the unextracted residue.29. The method of claim 28 , wherein the plant-derived claim 28 , protein-enriched material is in spray dried or freeze-dried form.30. The method of claim 29 , wherein the method further comprises moistening the plant-derived claim 29 , protein-enriched material prior to the extracting step with water to provide a plant-derived claim 29 , protein- ...

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Номер записи: 39
31-01-2019 дата публикации

WHEY PROTEIN BASED LIQUID NUTRITIONAL COMPOSITION

Номер: US20190029305A1
Автор: PONCE Richard
Принадлежит:

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 ...

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Номер записи: 40
04-02-2021 дата публикации

Liquid composition for oral use containing collagen peptide, and method for improving flavor of liquid composition for oral use including collagen peptide

Номер: US20210030849A1
Автор: Megumi Okada, Takako Imao
Принадлежит: Suntory Holdings Ltd

The present invention provides a technique to reduce the unpleasant odor, particularly medium-like odor, and bitterness of a liquid oral composition containing low molecular weight collagen peptides. The present invention relates to a liquid oral composition containing collagen peptides having an average molecular weight of 300 to 2000 and welan gum.

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Номер записи: 41
09-02-2017 дата публикации

HIGH-PROTEIN FOOD ADDITIVES

Номер: US20170035080A1
Автор: Bennett Craig, Carey Nathan, Israelachvili Jacob
Принадлежит:

Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc. 1. A process of preparing a high-protein dairy or a non-dairy liquid food product , comprising:metering a predetermined quantity of water into a high shear liquiverter;premixing stevia and inulin to facilitate good dispersion;adding dry ingredients to the water in the liquiverter, the dry in ingredients including the premixed stevia and inulin and at least tri-sodium citrate, lecithin, sodium tri-polyphosphate, sodium hexametaphosphate, and a protein ingredient;mixing the contents of the liquiverter until lump free to form a batch;transferring the batch to a vat, HTST, or UHT pasteurization tank and agitating for about 10 minutes;measuring a solid percent of the batch and adjusting the solid percent to a predetermined target solid percent;pasteurizing but not homogenizing the batch;measuring a solid percent and a density of the pasteurized batch and adjusting both to a desired target to form a liquid additive;packaging and flash freezing the liquid additive; andproviding instructions on mixing the liquid additive with a liquid ...

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Номер записи: 42
09-02-2017 дата публикации

HIGH-PROTEIN FOOD ADDITIVES

Номер: US20170035090A1
Автор: Bennett Craig, Carey Nathan, Israelachvili Jacob
Принадлежит:

Both dairy and non-dairy based high protein ingredient systems that are available in either a liquid or dry powder blend. These ingredient system options have been balanced to provide a rich and creamy mouthfeel which can be easily added into a wide array of products to enhance their protein and nutritional levels without creating the sandy or gritty texture that typically forms. The liquid version has already been pasteurized or asceptically packaged for easy incorporation into other liquid products such as smoothies, yogurts, puddings, jells, toppings, fillings, carbonated or still beverages such as juices of milks, ice cream mixes, frozen yogurts and frozen desserts. The powdered version is designed to be easily blended into other dry mixes, batters, baked goods, cereals, dressings, hummus products, breads, and dry dessert mixes, while liquid additive versions may be added to water, milk products such as liquid milk and yogurt, etc. 1. A process of preparing a high-protein dairy or a non-dairy based dry food product , comprising:mixing sweeteners until well blended for good dispersion to form a sweet mix;adding dry ingredients to the sweet mix, the dry ingredients including the stevia and inulin and at least tri-sodium citrate, lecithin, sodium tri-polyphosphate, and sodium hexametaphosphate to form a dry mix;adding a protein ingredient to the dry mix to form a dry additive;packaging the dry additive; andproviding instructions on mixing the dry additive with a dry flavored base component to form a dry food product primarily having the flavor of the base component and having an enhanced protein level above that of the base component.2. The method of claim 1 , wherein the dry additive is unflavored relative to the base component.3. The method of claim 1 , wherein the dry additive has a flavor similar to the base component.4. The method of claim 1 , wherein the base component has a protein level of less than 15% and the food product has a protein level of greater ...

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Номер записи: 43
05-02-2015 дата публикации

Biological Basis of Adult Wellness

Номер: US20150038547A1
Автор: Blake Rory Powell
Принадлежит:

This disclosure is of a lowered absorption of nutrients within the adult digestive tract, more specifically, a decreased mechanical absorption of certain specific amino acids over time; said decreased nutritional uptake decreasing wellness of the individual by the mechanism of depletion of bodily reserves; said lowered uptake being mitigated by a patently unique method to intercede in the nutrient absorption process. 1. I claim oral nutritional supplement products for the purpose of improvement of nutritional reserves containing L-Proline as the sole active ingredient.2. The method of where the content of L-Proline is greater than 5 percent by weight.3. The method of where the content of L-Proline is greater than 6 percent by weight.4. I claim oral nutritional supplement products for the purposes of improvement of nutritional reserves that are alcoholic or hydro-alcoholic preparations containing L-Proline.5. The method of where the L-Proline content is greater than 5% by weight or w/v6. The method of where the L-Proline content is greater than 6% by volume or w/v7. The method of when used as adjunct therapy to rid the body of herpes infections.8. The method of when used as therapy to reduce the metabolic symptoms of aging.9. The method of when used as therapy in wasting diseases.10. The method of when used to prepare the female body for pregnancy or menses.11. The method of when used as an adjunct to reverse metabolic decline.12. The method of when used as therapy for collagen diseases.13. The method of when used as in combination with other amino acids.14. The method of when used as a beverage.15. I claim intravenous claim 4 , parental and enteral amino acid preparations that include a preponderance of the amino acid L-proline as an active ingredient16. The method of excepting and specifically excluding full complement amino acid products or intravenous solutions containing proline in amounts less than one hundred percent greater than the percentage concentration ...

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Номер записи: 44
24-02-2022 дата публикации

FOOD OR BEVERAGE PRODUCT WITH AGGLOMERATED PEA PROTEIN

Номер: US20220053793A1
Автор: Amagliani Luca, Schmitt Christophe Joseph Etienne, van de Langerjt Tessa Marianne
Принадлежит:

The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprising agglomerated pea proteins. 1. A method of producing a food or beverage product , the method comprising;providing an aqueous ingredient composition comprising pea protein at a concentration of 1.0 to 6 wt. %;adding to the ingredient composition 4.0-20 mM of divalent cations available to complex the pea protein;and subsequently heat treating the ingredient composition at a pH of to 6.6-7.3 to form agglomerates comprising pea protein wherein the heat treatment is performed at a temperature of 80° C. to 125° C. for a period of 30 seconds to 20 minutes, or at a temperature of above 125° C. for 3-45 seconds.2. A method according to wherein the agglomerates have a D[4 claim 1 ,3] mean diameter as measured by laser diffraction of 2 to 50 microns.3. A method according to wherein the ingredient composition is subjected to homogenization.4. A method according to wherein the pea protein is a pea protein isolate.5. A method according to wherein the divalent cations are selected from the group consisting of calcium cations claim 1 , magnesium cations and combinations thereof.6. A method according to wherein the divalent cations are provided as a salt with an anion selected from the group consisting of chloride claim 1 , hydroxide claim 1 , carbonate claim 1 , bicarbonate claim 1 , phosphate claim 1 , stearate claim 1 , malate claim 1 , glycerophosphate claim 1 , lactate claim 1 , acetate claim 1 , fumarate and gluconate.7. A method according to wherein the ingredient composition after heat treatment has a total solids content of 2 to 35%.8. A method according to wherein the content of soluble protein in the final product is below or equal to 80 wt. % in relation to the total protein content.9. A method according to wherein the heat treated ...

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Номер записи: 45
24-02-2022 дата публикации

FIBROIN-DERIVED PROTEIN COMPOSITION

Номер: US20220054596A1
Автор: INFANGER David W., LAWRENCE Brian D.
Принадлежит: Silk Technologies, Ltd.

A protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa. 1. A fibroin-derived protein composition prepared by a process comprising heating an aqueous fibroin solution at an elevated pressure , wherein:the aqueous fibroin solution comprises lithium bromide at a concentration of at least about 8M, and the aqueous fibroin solution is heated to at least about 105° C. (221° F.) under a pressure of about 10 PSI to about 20 PSI for at least about 20 minutes in the presence of the lithium bromide;to provide a protein composition comprising fibroin-derived protein wherein:the primary amino acid sequences of the fibroin-derived protein composition differ from native fibroin by at least by at least 4% with respect to the combined amino acid content of serine, glycine, and alanine, based on the combined absolute values of the differences in the content of serine, glycine, and alanine;cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains of fibroin are reduced or eliminated;the protein composition has a serine content that is reduced by greater than 25% compared to native fibroin protein; andwherein the average molecular weight of the fibroin-derived protein composition is less than about 100 kDa.2. The protein composition of wherein the aqueous fibroin solution is heated to a temperature of about 115° C. (239° F.) to about 125° C. (257° F.) under a pressure of about 15 PSI to about 20 PSI for at least about 30 minutes.3. The protein composition of wherein the fibroin-derived protein has ...

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Номер записи: 46
07-02-2019 дата публикации

VESSEL WITH AGITATOR

Номер: US20190039820A1
Автор: Hansley Joseph Todd, Sheets Dakota
Принадлежит: NIETORP, LTD

Embodiments are described for a vessel with an aperture positioned at the top end of the vessel. A gasket having an opening is provided and disposed at the top end of the vessel such that the gasket is between the first and second sidewalls of the vessel. A selectively operable lid permits the opening of the vessel. At least one agitator is provided within the vessel to mix a stored material therein with a fluid. 1. A mixing vessel having an agitator comprising: i. a first sidewall sealed to a second sidewall to define a cavity therebetween;', 'ii. an aperture positioned at a top end of the vessel;', 'iii. a gasket having an opening, wherein the gasket disposed at the top end of the vessel such that the gasket is between the first sidewall and the second sidewall; and', 'iv. a selectively operable lid engaged with the gasket;, 'a. a vessel comprising;'} i. a central portion; and', 'ii. a plurality of protrusions extending from the central portion, wherein the vessel is configured to store a material therein, wherein the agitator is configured to aid in the mixing of the material with a fluid., 'b. at least one agitator disposed within the vessel, the agitator comprising;'}2. The device of claim 1 , further comprising a member extending from the gasket claim 1 , wherein the member releasably engages with the lid.3. The device of claim 2 , wherein the lid is threadingly engaged with the member.4. The device of claim 1 , wherein the aperture has a width less than the width of the top end.5. The device of claim 1 , wherein the gasket has an opening to permit the ingress and egress of fluid and foodstuff therein.6. The device of claim 1 , wherein the agitator is dimensioned to pass through the aperture but not pass through the opening of the gasket.7. The device of provided as a foodstuff product claim 1 , wherein the foodstuff product is provided with a foodstuff stored within the vessel.8. The device of claim 7 , wherein the foodstuff product is prepackaged.9. A mixing ...

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Номер записи: 47
18-02-2016 дата публикации

PROTEIN COMPOSITION AND PRODUCTION PROCESS THEREFOR

Номер: US20160044949A1
Автор: KATOH Ken, KOBAYASHI Toshiya, Morita Yoshikazu, UEDA Noriko, Ueno Hiroshi, Urazono Hiroshi
Принадлежит: MEGMILK SNOW BRAND CO., LTD.

The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90° C. without deactivation of the milk basic protein fraction. 1. A thermally stable protein composition comprising:a milk basic protein fraction; andat least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose.2. The protein composition according to claim 1 , wherein the milk basic protein fraction has an amino acid composition containing 15% by weight or more basic amino acids.3. The protein composition according to claim 1 , wherein:1) the milk basic protein fraction comprises several proteins each having a molecular weight within the range of 3,000 to 80,000 as determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE);2) the milk basic protein fraction contains 95% by weight or more proteins and small amounts of lipids and ash;3) the proteins mainly contained in the milk basic protein fraction are lactoferrin and lactoperoxidase; and4) the proteins in the milk basic protein fraction have an amino acid composition containing 15% by weight or more basic amino acids.4. Food claim 1 , beverage claim 1 , feed or pharmaceutical comprising the protein composition according to .5. A process for heat treatment of a milk basic protein fraction comprising:mixing the milk basic protein fraction with at ...

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Номер записи: 48
15-02-2018 дата публикации

NON-ALCOHOLIC BEER-TASTE BEVERAGE

Номер: US20180042272A1
Автор: Iriuchijima Itsuki, Yamauchi Yuto
Принадлежит: SUNTORY HOLDINGS LIMITED

A beer-taste beverage which is substantially nonalcoholic, containing (A) a collagen peptide having an average molecular weight of from 500 to 8,000, (B) a carbon dioxide gas, (C) an iso-α acid, and (D) an acidulant, wherein a pH is 3 or more and 4 or less, and wherein the content of the collagen peptide is from 280 to 1,800 mg/100 mL, and wherein the content of the iso-α acid is from 1.0×10to 3.0×10% by mass. The beer-taste beverage of the present invention has excellent initial tastes of sour taste and bitterness and has beer-like taste, so that the beer-taste beverage can provide a new taste as luxury products. 1. A beer-taste beverage which is substantially nonalcoholic , comprising:(A) a collagen peptide having an average molecular weight of from 500 to 8,000,(B) a carbon dioxide gas,(C) an iso-α acid, and(D) an acidulant,{'sup': −3', '−3, 'wherein a pH is 3 or more and 4 or less, and wherein the content of the collagen peptide is from 280 to 1,800 mg/100 mL, and wherein the content of the iso-α acid is from 1.0×10to 3.0×10% by mass.'}2. The beer-taste beverage according to claim 1 , wherein the content of (A′) hydroxyproline is from 30 to 193 mg/100 mL.3. The beer-taste beverage according to claim 2 , wherein the (A′) hydroxyproline comprises a component originated from the (A) collagen peptide.4. The beer-taste beverage according to claim 1 , wherein the content mass ratio of (C) the iso-α acid to (D) the acidulant [(C)/(D)] is from 0.003 to 0.030.5. The beer-taste beverage according to claim 1 , which has calories of less than 5 kcal/100 mL.6. The beer-taste beverage according to claim 1 , wherein the content of a saccharide is less than 0 5 g/100 mL.7. The beer-taste beverage according to claim 1 , wherein the content of the aliphatic alcohols having 4 carbon atoms and 5 carbon atoms is from 0.0002 to 0.0007% by mass. The present invention relates to a beer-taste beverage which is substantially nonalcoholic.Collagens have been conventionally widely used as ...

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Номер записи: 49
15-02-2018 дата публикации

Protein Supplement System

Номер: US20180042274A1
Автор: Bratt Christopher
Принадлежит:

What is disclosed is a protein supplement drink mix comprising at least one base protein and a plurality of second components, each second component having at least one different active ingredient pre-selected for the physiological needs regarding a pre-determined activity, age, and/or gender demographic. The first component and the second component are mixed generally with a liquid to provide a base for a protein drink, although a liquid can form a portion of the first component or second components. 1. A protein supplement drink mix , said drink mix comprising:a first component, said first component comprising at least one base protein, anda plurality of second components, wherein each of said second components comprise at least one different active ingredient, wherein said active ingredient is pre selected for the physiological needs regarding a pre-determined activity, age, and/or gender demographic.2. The protein supplement drink mix of claim 1 , wherein said second components comprise of a component selected from the group consisting of solid claim 1 , liquid claim 1 , and gel.3. The protein supplement drink mix of claim 1 , wherein said first component and said second component are packaged separately.4. The protein supplement drink mix of claim 1 , wherein said first component comprises a plurality of first components claim 1 , wherein each of said first components comprises a different protein formulation.5. The protein supplement drink mix of claim 4 , wherein said first component is configured for a demographic of user selected from the group consisting of teenaged persons claim 4 , middle aged persons claim 4 , and elderly persons.6. The protein supplement drink of claim 1 , wherein said first component is7. The protein supplement drink mix of claim 1 , wherein said plurality of second components vary in flavor.8. The protein supplement drink mix of claim 1 , wherein said at least one active ingredient is selected from the group consisting of Vitamin A ...

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Номер записи: 50
03-03-2022 дата публикации

PEA PROTEIN HYDROLYSATE

Номер: US20220061353A1
Автор: HAN Sonia, ISMAIL Pam, MITACEK Rachel, TIES Paige
Принадлежит: Cargill, Incorporated

A composition and method of preparing a pea protein hydrolysate includes obtaining a pea protein composition, adding a fungal protease to the pea protein composition, and hydrolyzing the pea protein composition to a degree of hydrolysis of about 4% or greater to obtain a pea protein hydrolysate. In an example, the degree of hydrolysis can range from about 4% to about 25% at a pH ranging from about 5 to about 7.5 and at a temperature ranging from about 30° C. to about 60° C. The resulting pea protein hydrolysate has a solubility of at least 30% at pH 3.4, a viscosity of at least 65 cPs at pH 3.4, a dispersibility of at least 115 seconds at about neutral H, and a suspendability of at least 1.5 TSI Global at pH 3.4.

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Номер записи: 51
03-03-2022 дата публикации

HEALTH FUNCTIONAL BEVERAGE

Номер: US20220061360A1
Автор: Jucker Anca-Gabriela
Принадлежит:

The invention relates to functional beverages which improve the well-being of the consumer. The invention specifically relates to a health functional beverage comprising Moringa leaf extract and Withania somnifera extract.

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Номер записи: 52
14-02-2019 дата публикации

SOLID FOAM PRODUCTS AND METHODS OF MAKING THE SAME

Номер: US20190045807A1
Автор: MONGIA Gagan, PASCUA CUBIDES Yvette Thibault, SHAH Utkarsh
Принадлежит:

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed. 1. A food product comprising an air-stable edible solid foam that disintegrates in the presence of an aqueous liquid , the air-stable edible solid foam comprising at least one proteinaceous whipping agent derived from a plant source and at least one sweetener.2. The food product of claim 1 , wherein the at least one sweetener comprises sugar.3. The food product of further comprising at least one coloring agent claim 1 , at least one flavoring agent claim 1 , or both.4. The food product of claim 1 , wherein the at least one proteinaceous whipping agent comprises an aqueous protein extract of a legume.5. The food product of claim 4 , wherein the aqueous protein extract comprises aquafaba.6. The food product of claim 1 , wherein the air-stable edible solid foam consists of the at least one proteinaceous whipping agent derived from a plant source and the at least one sweetener.7. A food product comprising an air-stable edible solid foam that disintegrates in the presence of an aqueous liquid claim 1 , the air-stable edible solid foam comprising a sweetener including sugar in an amorphous state and at least one flavoring agent claim 1 , the air-stable edible solid foam being free of a whipping agent.8. The food product of or claim 1 , wherein the air-stable ...

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Номер записи: 53
14-02-2019 дата публикации

NUTRITIONAL FORMULATIONS SUCH AS A YOGHURT, CREAM, CREAM DESSERT OR FROZEN DESSERT, COMPRISING A PEA PROTEIN ISOLATE, AND THE USE OF THE FORMULATION AS A SOURCE OF PROTEIN

Номер: US20190045826A1
Автор: BARATA Manuel, DELEBARRE Marie, Guillemant Marilyne, MORETTI Emmanuelle, MÜLLER Elsa
Принадлежит:

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: 1. A nutritional formulation selected from a fermented milk of yoghurt type , a cream , a dessert cream , an iced dessert or sorbet and a cheese and containing a pea protein isolate , wherein the pea protein isolate:contains between 0.5 and 2% of free amino acids, [{'sup': −3', '−1, 'from 11 to 18×10Pa·s. at a shear rate of 10 s,'}, {'sup': −3', '−1, 'from 9 to 16×10Pa·s. at a shear rate of 40 s, and'}, {'sup': −3', '−1, 'from 8 to 16×10Pa·s. at a shear rate of 600 s,'}], 'has a viscosity at 20° C. from 30 to 40% in pH zones from 4 to 5', 'from 40 to 70% in pH zones from 6 to 8., 'has a solubility2. The formulation as claimed in claim 1 , wherein the pea protein isolate has a digestibility expressed according to the Coefficient of Digestive Use (CDU) of between 93.5 and 95%.3. The formulation as claimed in claim 1 , wherein the pea protein isolate has a degree of hydrolysis (DH) of between 5 and 10%.4. The formulation as claimed in claim 1 , wherein the pea protein isolate is presented claim 1 , according to the SYMPHID test claim 1 , as a protein of “rapid viscosity” claim 1 , reflecting rapid duodenal assimilation of the constituent amino acids of said isolate.5. The formulation as claimed in claim 1 , in which the pea protein isolate has been pasteurized at high temperature for a short time before being dried by atomization.6. The formulation as claimed claim 1 , in which the pea protein isolate represents 0.1-10% by weight of the nutritional formulation claim 1 , preferably from 0.5-6% by weight.7. The formulation as claimed claim 1 , in which the pea protein isolate represents 20-30% claim 1 , 40-50% claim 1 , 50-60% claim 1 , 60-70% claim 1 , 70-80% claim 1 , 80-90% or 90-100% by weight of the total protein in the nutritional formulation. ...

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Номер записи: 54
25-02-2016 дата публикации

PREPARATION OF PULSE PROTEIN PRODUCTS (YP810)

Номер: US20160050956A1
Автор: Green Brent E., Schweizer Martin, Segall Kevin I.
Принадлежит: BURCON NUTRASCIENCE (MB) CORP.

The present invention is directed to pulse protein products, very low in, or substantially free of, pea/vegetable flavour notes characteristic of conventional commercial pulse protein products and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The pulse protein products of the present invention are obtained by extracting pulse protein source with water to form an aqueous pulse protein solution, at least partially separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 3.4 to solubilize the bulk of the protein and form an acidified pulse protein solution then separating the acidified pulse protein solution from the acid insoluble solid material. The acidified pulse protein solution may be dried following optional concentration and diafiltration to form a pulse protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another pulse protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying. Also described is the preparation of an acid soluble protein product, which may be an isolate, and which provides acidic solutions of improved clarity and is derived from the acidified pulse protein solution. 172-. (canceled)73. A pulse protein product having a protein content of at about 60 wt % (N×6.25) d.b. and which:is prepared without a process step involving the addition of salt,has little or no pea or vegetable flavour, andrequires no enzymes in the production thereof.74. The pulse protein product of claim 73 , which contains more than about 1.5 wt % d.b. phytic acid.75. The pulse protein product of which has a protein content of at least about 90 wt % (N×6.25) d.b.76. The pulse protein product of that is completely soluble in aqueous media at acid pH values ...

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Номер записи: 55
25-02-2021 дата публикации

CHICKPEA PROTEIN PRODUCTS AND METHODS OF MAKING THEREOF

Номер: US20210051975A1
Автор: DE PICCIOTTO Gil, NATANI BEN CHAIM Nitzan, Shmulewitz Ascher
Принадлежит:

In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt % to 80 wt % of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt % to 30 wt % of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt % to 5 wt % chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt % protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar. 119-. (canceled)20. A chickpea protein product comprising at least 50 w % chickpea protein and further comprising chickpea fat in a w % amount that is greater than its amount in raw chickpea flour , said chickpea protein product being in a form of a powder.21. The chickpea protein product of claim 20 , comprising at least 60 wt % chickpea protein.22. The chickpea protein product of claim 20 , having between 65 wt % protein to 95 wt % protein.23. The chickpea protein product of claim 20 , comprising less than 10% moisture claim 20 , a pH of 7±1 and at least 65 wt % protein.24. The chickpea protein product of claim 20 , comprising at least 15.9% w/w fat.25. The chickpea protein product of claim 20 , for use as a food ingredient.26. The chickpea protein product for use according to claim 20 , wherein said chickpea protein product is used as an emulsifier.27. An emulsified food product comprising the chickpea protein product of .28. The emulsified food product of claim 27 , being a vegan food product.29. The chickpea protein product of claim 27 , being free of externally added emulsifiers. This application claims the priority of U.S. provisional application Ser. No. U.S. Ser. No. 62/440,409, entitled “PROTEIN RICH CHICKPEA COMPOSITION AND USE THEREOF” filed Dec. 30, 2016, which is ...

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Номер записи: 56
23-02-2017 дата публикации

Recovery Beer

Номер: US20170049135A1
Автор: Dennis Boline
Принадлежит: Individual

A process is provided for the preparation of a recovery beer or malt beverage that has enhanced nutrition in comparison to existing beer or malt beverages. The beverage comprises a beer or malt beverage that contains supplemental branch chain amino acids (BCAA). Such a beverage provides a healthier alternative to conventional beer or malt beverages, especially when consumed in post recreational, fitness or sport activities.

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Номер записи: 57
23-02-2017 дата публикации

PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES

Номер: US20170049141A1
Автор: Damodaran Srinivasan, Lucey John A., Zhu Dani
Принадлежит: WISCONSIN ALUMNI RESEARCH FOUNDATION

The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention. 1. A method of preparing a polysaccharide-protein conjugate , comprising reacting a polysaccharide comprising a reducing sugar and a protein hydrolysate in an aqueous solution under temperature conditions of from about 40° C. to about 120° C. , thereby producing a polysaccharide-protein conjugate.2. The method of claim 1 , wherein the solution is acidified to a pH of from about 6.0 to about 8.0.3. The method of claim 1 , wherein the reducing sugar and protein hydrolysate are reacted under temperature conditions of from about 40° C. to about 120° C. for a period of from about 1 hour to about 48 hours.4. The method of claim 1 , further subjecting the solution to a hydrostatic pressure in the amount of 1-20 MPa.5. The method of claim 1 , further comprising the step of recovering the polysaccharide-protein conjugate from the solution.6. The method of claim 1 , wherein the polysaccharide comprises dextran.7. The method of claim 1 , wherein the protein hydrolysate comprises a hydrolysate of whey protein.8. The method of claim 1 , wherein the protein hydrolysate comprises a hydrolysate of whey protein isolate.9. The method of claim 1 , wherein the protein hydrolysate comprises a hydrolysate of β-lactoglobulin.10. A polysaccharide-protein conjugate obtained by reacting a polysaccharide comprising a reducing sugar and a protein hydrolysate in an aqueous solution under temperature conditions of from about 40° C. to about 120° C. claim 1 , thereby producing a polysaccharide-protein conjugate.11. The polysaccharide-protein conjugate of claim 10 , wherein the polysaccharide ...

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Номер записи: 58
03-03-2016 дата публикации

Improved Drink Stabilizer Composition and Stabilized Drink Compositions

Номер: US20160058042A1
Автор: Aaron Chip Venables, David Letinski
Принадлежит: FMC Corp

Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.

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Номер записи: 59
01-03-2018 дата публикации

PLANT AND HIGH PROTEIN FOOD PRODUCT

Номер: US20180055082A1
Автор: ARNETZ Heather M., CROZIER Stephen James, LEVAN Susan, MUDGAL Prashant, NAIR Malathy
Принадлежит:

A method of manufacturing a combined protein and plant food product includes hydrating at least one pectin source to form a pectin hydrate, hydrating at least one protein source to form a protein hydrate, and mixing the pectin hydrate with the protein hydrate to form a combined hydrate. The method further includes adjusting, if necessary, the pH of the combined hydrate to the range of 3.7 to 4.4. The method also includes homogenizing the combined hydrate to form a homogenized hydrate and adding at least one edible plant source to the homogenized hydrate to form the combined protein and plant food product. A combined protein and plant food product includes at least one edible fruit or vegetable plant source and at least one protein source mixed with the edible fruit or vegetable plant source. The protein and plant product is in a fluid form for consumption directly from a pouch. 1. A method of manufacturing a combined protein and plant food product comprising the steps of:hydrating at least one pectin source to form a pectin hydrate;hydrating at least one protein source to form a protein hydrate;mixing the pectin hydrate with the protein hydrate to form a combined hydrate;adjusting, if necessary, a pH of the combined hydrate to the range of 3.7 to 4.4;homogenizing the combined hydrate to form a homogenized hydrate; andadding at least one edible plant source to the homogenized hydrate to form the combined protein and plant food product.2. The method of claim 1 , wherein the at least one edible plant source is selected from the group consisting of at least one fruit juice concentrate claim 1 , at least one vegetable juice concentrate claim 1 , fruit bits claim 1 , vegetable bits claim 1 , at least one crushed fruit claim 1 , at least one crushed vegetable claim 1 , at least one fruit puree claim 1 , at least one vegetable puree claim 1 , and combinations thereof.3. The method of claim 1 , wherein the at least one protein source is selected from the group consisting of ...

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Номер записи: 60
10-03-2022 дата публикации

Compositions comprising an urolithin compound

Номер: US20220073488A1
Автор: Christopher L. Rinsch, Pénélope Andreux, William Blanco-Bose
Принадлежит: AMAZENTIS SA

The invention provides compositions comprising a source of protein and a urolithin. The invention also provides uses and methods associated with, or making use of the compositions, such as a medicament, dietary supplement, functional food or medical food and in the treatment and/or prophylaxis of a muscle-related pathological condition. The invention also provides kits comprising urolithin and protein.

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Номер записи: 61
02-03-2017 дата публикации

FLAVOR SYSTEM FOR NON-ANIMAL DERIVED PROTEIN CONTAINING CONSUMABLES

Номер: US20170055548A1
Автор: CHAKRABORTY Panchali, KRAWEC Pablo Victor, LI Hongyang, NADATHUR Sudarshan
Принадлежит:

A flavor system for a non-animal derived protein consumable is provided. The flavor system includes an aqueous component; a protein binder including a mixture of at least one terpene and at least one carbonyl compound; one or more off-note blocking compounds; and a flavorant. 1. A flavor system comprising:a protein binder including a mixture of at least one terpene and at least one carbonyl compound; andone or more off-note blocking compounds.2. The flavor system according to claim 1 , wherein the at least one terpene is selected from the group consisting of carotenes; monoterpenes; sesquiterpenes; saponins; lipids;triterpenoids; alpha-pinenes; cis-beta-ocimenes and bisabolenes.3. The flavor system according to claim 1 , wherein the at least one terpene is selected from the group consisting of alphacarotene; beta-carotene; gamma-carotene; delta-carotene; lycopene; neurosporene; phytofluene; phytoene; canthaxanthin; cryptoxanthin; aeaxanthin; astaxanthin; lutein; rubixanthin; limonene; perillyl alcohol; caryophyllene; β-caryophyllene; zingiberene; phytosterols; campesterol; beta sitosterol; gamma sitosterol; stigmasterol; tocopherol; omega-3 claim 1 , -6 claim 1 , and -9 fatty acids; oleanolic acid; ursolic acid; betulinic acid; moronic acid; alpha-bisabolene and gamma-bisabolene.4. The flavor system according to claim 1 , wherein the at least one carbonyl compound is selected from the group consisting of aldehydes and ketones.5. The flavor system according to claim 1 , wherein the at least one carbonyl compound is selected from the group consisting of acetone; acetyl methyl carbinol; acetophenone; 2-butanone; L-carvone; D-carvone; diacetyl; 2-heptanone; beta-ionone; L-menthone; anisyl acetaone; methyl cyclopentenolone; methyl nonyl ketone; methyl heptenone; 2-nonanone; 2-octanone; 2-pentanone; 2-undecanonen; 4-hydroxy-2 claim 1 ,5dimethyl-3(2H)-furanone; nootkatone; tridecanone; tetradecalactone; decalactone; butyrolactone; 2-tridecanone; benzaldehyde; n- ...

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Номер записи: 62
02-03-2017 дата публикации

Viscosity Reduction of Beverages and Foods Containing High Fiber Fruit and Vegetable Materials

Номер: US20170055550A1
Автор: Brian Song, Jin-E Shin, John Schuette, Khushal BRIJWANI, Rachel L. Jordan, Steven E. Havlik
Принадлежит: Tropicana Products Inc

A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt % of the pomace. The pomace-enzyme mixture is heated to 25-57° C. for 10-60 minutes before the at least one enzyme is deactivated to form the enzymatically-treated pomace. Thereafter, the enzymatically-treated pomace may be added to food and beverage products.

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Номер записи: 63
15-05-2014 дата публикации

Pectic polysaccharide and method for producing same

Номер: US20140134310A1
Автор: Akihiro Nakamura, Junko Tobe, Norifumi Adachi
Принадлежит: Fuji Oil Co Ltd

The present invention provides a pectic polysaccharide, wherein a degree of methyl esterification of constituent galacturonic acid is 45% or less, a structure of a single molecule observed with an atomic force microscope comprises a star structure, and a diameter of the molecule is more than 100 nm and equal to or less than 200 nm.

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Номер записи: 64
20-02-2020 дата публикации

All-Natural Drink Composition for Synthesizing and Regenerating Adenosine Triphosphate (ATP) in Muscle Cells and Neurons, Repairing Exercise-Induced Muscle Fiber Damage, Repletion of Glycogen Stores in the Muscle and Liver, Enhancing Blood Flow to Tissue during Intense Exercise, and Preventing and Reducing Oxidative Damage to Tissues during Exercise with Minimal Gastrointestinal Disturbances

Номер: US20200054045A1
Автор: Avarbock David, Schmidt Michael James
Принадлежит:

The present invention provides for a nutritional composition in a liquid drink form, dry powder form, gel form, or carrier form intended to optimize human physiological performance during intense exercise and subsequently return the body to its healthy, pre-exercise state. The composition comprises a carbohydrate and a protein, and preferably a ratio of the carbohydrate to the protein is greater than about 4.3 parts by weight carbohydrate to 1 part by weight protein. Preferably, the liquid nutritional composition is comprised of: (1) carbohydrate in the range of 3.45-10% by weight of the liquid nutritional composition to allow immediate and long-term energy production by muscle cells and neurons, insulin modulation, and muscle glycogen sparing, the carbohydrate being in the form of monosaccharides or polysaccharides or a combination thereof, and the saccharides preferably comprising 40-95% dextrose by weight of the final volume of saccharides, 5-45% fructose by weight of the final volume of saccharides, and 1-25% glucose polymer by weight of the final volume of saccharides; (2) a protein source that contains all 20 “standard” amino acids, in the range of 0.1-0.8% by weight of the liquid nutritional composition, whose inherent structure plus further chemical modification results in amino acid absorption into the bloodstream rapid enough for initiating and enhancing protein synthesis and subsequent muscle cell repair during the exercise and post-exercise periods; (3) Branched-Chain Amino Acids (BCAA), leucine, isoleucine, valine, for use by muscle cells for energy thus sparing glycogen stores, for increasing protein synthesis by stimulating insulin and growth hormone release, and for reducing protein degradation; (4) precursors of the signaling molecule nitric oxide, important for increasing blood flow and subsequent nutrient delivery (including those in this composition) to tissue during intense exercise; (5) precursors of creatine, a molecule important for ATP ...

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Номер записи: 65
01-03-2018 дата публикации

QUICK DROP AND DRINK NUTRITION AND MACHINE FOR MANUFACTURING THE SAME

Номер: US20180057195A1
Автор: Dykema Brian, Singer Nicholas J.
Принадлежит:

The packet for providing nutrients to a person is disclosed. The packet may be inserted into a bottle of water at which time, a film of the packet begins to dissolve and allow the water to seep into the packet. When the water seeps into the packet, the water dissolves the film from the inside out so that the film dissolves from the outside in and inside out to reduce the time required to completely dissolve the film. Moreover, the bottle of water can be closed so that the user can shake the bottle of water and allow the powdered nutrient in the packet to rub against the film and further reduce the time required to completely dissolve the film and also dispersed the powdered nutrient in the water. The powdered nutrient may have a rate of dissolution that is slower than the film so that the powdered nutrient can run and cause friction against the film throughout the entire period of time water bottle was shaken. 111-. (canceled)12. A method of forming a tube and filling the tube with a powdered nutritional food product to form a packet , the method comprising the steps of:providing an elongate strip of flat water dissolvable film, the film defining opposed longitudinal edge portions, at least one of the edge portions having a heat activated adhesive layer; a hopper;', 'a tube attached to the hopper, the tube defining a distal end which is disposed within the tubular configured film, the hopper having an augur to facilitate downward movement of the powdered nutritional food product within the tube;', 'a vertical heating pad traversable between a retracted position and a sealing position for forming the seal along the longitudinal edge portion of the packet;', 'a horizontal heating pad for forming the seals at the opposed end portions of the tubular configured film, the horizontal heating pad horizontally traversable between a sealing position and a retracted position, the heating pad vertically traversable between an up position and a down position while the heating ...

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Номер записи: 66
01-03-2018 дата публикации

QUICK DROP AND DRINK NUTRITION

Номер: US20180057228A1
Автор: Singer Nicholas J.
Принадлежит:

The packet for providing nutrients to a person is disclosed. The packet may be inserted into a bottle of water at which time, a film of the packet begins to dissolve and allow the water to seep into the packet. When the water seeps into the packet, the water dissolves the film from the inside out so that the film dissolves from the outside in and inside out to reduce the time required to completely dissolve the film. Moreover, the bottle of water can be closed so that the user can shake the bottle of water and allow the powdered nutrient in the packet to rub against the film and further reduce the time required to completely dissolve the film and also dispersed the powdered nutrient in the water. The powdered nutrient may have a rate of dissolution that is slower than the film so that the powdered nutrient can run and cause friction against the film throughout the entire period of time water bottle was shaken. 110-. (canceled)11. A method of preparing a nutritious drink , the method comprising the steps of:providing a drop and drink nutritional packet, the packet consisting essentially of an exterior ingestible water dissolvable film formed as an air tight sealed pouch and a powdered protein nutrient filling an interior volume of the air tight sealed pouch from a top to a bottom of the air tight sealed pouch so that prior to insertion of the air tight sealed pouch into a water bottle, the powdered protein nutrient cannot spill out of the air tight sealed pouch even when the packet is initially deposited into the water of the water bottle;providing the bottle of water with a cap to close a mouth of the bottle of water, the water having a temperature between 70° F. and 85° F.;removing a cap of the bottle of water;removing a portion of the water from the bottle of water to make room for the packet in the water bottle;inserting the drop and drink nutritional packet in its entirety into the bottle of water without breaking the sealed pouch so that the powdered protein ...

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Номер записи: 67
01-03-2018 дата публикации

DISSOLVABLE AND EDIBLE PODS

Номер: US20180057230A1
Автор: JOHNSON JOSEPH
Принадлежит:

An edible and dissolvable pod containing a powder enclosed by a film. The pod is an edible and dissolvable pod configured to dissolve in water or other liquids. The pod includes a dissolvable film of food grade ingredients that dissolves quickly in hot or cold water. When the film from the pod dissolves in the water, then the supplement is free to mix with the water to create a nutritional beverage designed for post workouts. The pod is formed with a lower panel forming a cavity for receiving the powder and covered by an upper panel. The powder defines a pH sufficient to prevent degradation of the film. 1. An edible and dissolvable pod comprising:(a) an edible and dissolvable substance provided in a loose powder form; (i) a lower panel forming a receiving cavity defining a depth Z, wherein the edible and dissolvable substance is provided in the receiving cavity;', '(ii) an upper panel positioned over the substance provided in the receiving cavity of the lower panel, the upper panel defining a height H;', '(iii) an outer seam forming a seal between the upper and lower panel;, '(b) an edible and dissolvable enclosure fully enclosing the edible and dissolvable substance, the enclosure havingwherein the edible and dissolvable substance is provided in a predetermined quantity sufficient to dissolve in a predetermined volume of liquid;wherein the substance defines a pH range sufficient to prevent degradation of the film andwherein the depth Z of the lower panel is greater than height H of the upper panel.2. The edible and dissolvable pod according to claim 1 , wherein the edible and dissolvable substance includes a protein powder.3. The edible and dissolvable pod according to claim 2 , wherein the protein powder includes at least 20 grams of protein.4. The dissolvable pod according to claim 2 , wherein the predetermined quantity of edible and dissolvable substance is provided in a serving size having a mass of about 10 grams to 50 grams.5. The edible and dissolvable pod ...

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Номер записи: 68
05-03-2015 дата публикации

SENSE-IMPROVING AGENT

Номер: US20150064158A1
Автор: KATOH Ken, KOBAYASHI Daisaku, MORIYA Takahiro, NAKAHATA Norimichi, ONO Yuko, UEDA Noriko, Ueno Hiroshi
Принадлежит: MEGMILK SNOW BRAND CO., LTD.

A purpose of the present invention is to provide a sense-improving agent which is safe and, when routinely taken or applied to the skin, exerts an effect of improving deterioration in peripheral sensation. Another purpose of the present invention is to provide a food, a drink, a feed or a cosmetic for improving sensation which exerts an effect of improving deterioration in peripheral sensation when orally taken or applied to the skin. The sense-improving agent comprises, as the active ingredient, a basic protein fraction derived from milk or a degraded basic protein fraction derived from milk. By orally taking the basic protein fraction derived from milk or the degraded basic protein fraction derived from milk or applying the same directly to the skin, deterioration in sensation, in particular, peripheral sensation can be improved. Thus, a food, a drink, a feed or a cosmetic for improving sensation can be obtained. 1. A skin sensitivity improving agent comprising a milk-derived basic protein fraction as an active ingredient.2. The skin sensitivity improving agent according to claim 1 , wherein the milk-derived basic protein fraction has basic amino acids in an amount of 15 wt % or more based on total amino acids.3. The skin sensitivity improving agent according to claim 1 , wherein the milk-derived basic protein fraction is obtained by bringing milk or a milk-derived raw material into contact with a cation-exchange resin to allow basic proteins to be adhered on the cation-exchange resin claim 1 , and eluting a fraction adhered on the cation-exchange resin using an eluant having a sodium chloride concentration of 0.1 to 1.0 M.4. A skin sensitivity improving agent comprising a degraded milk-derived basic protein fraction as an active ingredient claim 1 , the degraded milk-derived basic protein fraction being obtained by treating the milk-derived basic protein fraction according to with a protease.5. The skin sensitivity improving agent according to claim 4 , wherein ...

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Номер записи: 69
05-03-2015 дата публикации

PROTEIN BEVERAGE AND METHOD OF MAKING SAME

Номер: US20150064317A1
Автор: Jenkins David A., Rittmanic Steven Anthony, Sherwood Shawn
Принадлежит: NEXT Proteins, Inc.

A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation. 1. A carbonated protein beverage composition suitable for human consumption , comprising:about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein the composition is prepared without an anti-foaming agent,wherein the carbonated protein beverage composition is packaged in a sealed container to which the carbon dioxide is added to the container prior to sealing the container,wherein the carbonated protein beverage composition does not undergo thermal processing during preparation and packaging,wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to ...

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Номер записи: 70
22-05-2014 дата публикации

BEVERAGE COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS

Номер: US20140141127A1
Автор: Brown John A., Jincks Michael A., Smith William C.
Принадлежит: SOLAE LLC

A beverage composition comprising soy whey proteins that have been isolated from processing streams, wherein the beverage composition is used to form a beverage product. A process for recovering and isolating soy whey proteins and other components from soy processing streams is also disclosed. 1. A beverage composition , the composition comprising:(a) soy whey protein having a solubility of at least about 80% in an aqueous medium across a pH range of the aqueous medium of from 2 to 10 and a temperature of 25° C.; and(b) at least one additional ingredient, wherein the at least one additional ingredient is selected from the group consisting of protein-containing materials, carbohydrates, dietary fiber, antioxidants, antimicrobial agents, stabilizers, emulsifiers, and combinations thereof;wherein the soy whey protein is present in the composition in an amount ranging from 0.05% to 60% by weight.2. The beverage composition of claim 1 , wherein the composition further comprises an ingredient selected from the group consisting of a thickening agent claim 1 , pH-adjusting agent claim 1 , dairy product claim 1 , preservative claim 1 , flavoring agent claim 1 , sweetening agent claim 1 , coloring agent claim 1 , other nutrients claim 1 , and combinations thereof.3. The beverage composition of claim 1 , wherein the composition is used to prepare a beverage food product.4. The beverage composition of claim 3 , wherein the beverage product is selected from the group consisting of ready to drink (RTD) beverages claim 3 , infant formulas claim 3 , sports drinks claim 3 , clinical nutrition drinks yogurt smoothies claim 3 , dry blended beverages claim 3 , juice smoothies claim 3 , coffee creamers claim 3 , and combinations thereof.5. A method for making a beverage product claim 3 , the method comprising the steps of: (i) pretreating the feed stream by passing the stream through at least one separation technique to form a retentate comprised of soluble components in the aqueous ...

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Номер записи: 71
28-02-2019 дата публикации

Compositions Comprising an Urolithin Compound

Номер: US20190062297A1
Автор: Andreux Penelope, Blanco-Bose William, Rinsch Christopher
Принадлежит: AMAZENTIS SA

The invention provides compositions comprising a source of protein and a urolithin. The invention also provides uses and methods associated with, or making use of the compositions, such as a medicament, dietary supplement, functional food or medical food and in the treatment and/or prophylaxis of a muscle-related pathological condition. The invention also provides kits comprising urolithin and protein. 2. A composition as claimed in wherein the compound of Formula (I) is Urolithin A.3. A composition as claimed in or wherein the compound of Formula (I) has a Dsize in the range 0.5 to 50 μm and a Dsize in the range 5 to 100 μm.4. A composition as claimed in any preceding wherein the protein makes up 20-99% w/w of the composition.5. A composition as claimed in wherein the protein makes up 30-80% w/w of the composition.6. A composition as claimed in any one of to wherein the weight ratio between the protein component and the urolithin is in the range 2:1 to 5000:1.7. A composition as claimed in any one of to wherein the protein is hydrolyzed claim 4 , partially hydrolyzed or non-hydrolyzed protein.8. A composition as claimed in wherein the protein is derived from a source selected from milk (e.g. claim 7 , casein claim 7 , whey) claim 7 , animal (e.g. claim 7 , meat claim 7 , fish) claim 7 , cereal (e.g. claim 7 , rice claim 7 , corn) or vegetable (e.g. claim 7 , soy claim 7 , pea) sources.9. A composition as claimed in wherein the protein is selected from intact pea protein claim 8 , intact pea protein isolates claim 8 , intact pea protein concentrates claim 8 , milk protein isolates claim 8 , milk protein concentrates claim 8 , casein protein isolates claim 8 , casein protein concentrates claim 8 , whey protein concentrates claim 8 , whey protein isolates claim 8 , sodium or calcium caseinates claim 8 , whole cow's milk claim 8 , partially or completely defatted milk claim 8 , soy protein isolates and soy protein concentrates claim 8 , and combinations thereof.10. A ...

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Номер записи: 72
08-03-2018 дата публикации

COLORLESS AND CLEAR BEVERAGES CONTAINING FLAVORINGS

Номер: US20180064142A1
Автор: IBUSUKI Daigo, YASUI Yohei
Принадлежит: SUNTORY BEVERAGE & FOOD LIMITED

A colorless and clear beverage containing a flavoring is provided that masks an unpleasant taste or smell due to the deterioration of the flavoring and to which body is imparted. Whey protein is incorporated in the flavoring containing colorless and clear beverage. 1. A packed beverage that contains a flavoring and whey protein and which has an absorbance of 0.06 or less at a wavelength of 660 nm and a ΔE value (color difference) of 3.5 or less , with pure water taken as a reference.2. The beverage according to which contains 0.9 ppm or more of the whey protein.3. The beverage according to which has a reading of 3.0 to 10.0 on a sugar refractometer (Brix).4. The beverage according to which has a reading of 3.0 to 10.0 on a sugar refractometer (Brix). The present invention relates to colorless and clear beverages containing flavorings, and more particularly, to beverages that are colorless and clear like water and which yet allow the deterioration smells of the flavorings to be less sensed while exhibiting body.In the context of consumers becoming more conscious of health and desiring for natural products, the popularity of “flavored water” is increasing. Flavored water is a beverage that consists of water such as mineral water to which raw materials such as flavorings, extracts or fruit juice have been added; also known as “near water,” flavored water is a beverage just looking like water.Flavored water, especially something like “near water” which is colorless and clear like water and yet has a flavor like that of fruit, etc. is generally characterized by a relish that has such a clean finish and drinkability that consumers can drink it instead of water whenever they get thirsty; however, compared with other ordinary beverages (say, colored or turbid drinks), flavored water has less body and its taste often feels rather bland. In addition, it is known that flavorings in beverages will deteriorate under exposure to light or heat, causing an unusual taste or smell ( ...

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Номер записи: 73
08-03-2018 дата публикации

LIQUID NUTRITIONAL FORMULA FOR TYROSINEMIA PATIENTS

Номер: US20180064784A9
Автор: Gingrich Susan, Olson Kurt, Sizer Charles E.
Принадлежит: Cambrooke Therapeutics, Inc.

Liquid metabolic formulas for dietary management of tyrosinemia, including nutritional formulas and hydration beverages (sport drinks). 14-. (canceled)6. The liquid nutritional formula of claim 5 , wherein the complementary essential amino acids are about 1.5% to about 2.35% of the total weight of the formula.7. (canceled)8. The liquid nutritional formula of claim 5 , wherein the formula comprises no added tyrosine or phenylalanine.9. (canceled)10. The liquid nutritional formula of claim 5 , further comprising at least one vitamin and at least one mineral claim 5 , wherein the at least one vitamin and the at least one mineral are between about 1.5% and about 2.35% of the total weight of the formula.11. The liquid nutritional formula of claim 10 , wherein the at least one vitamin and/or mineral is selected from the group consisting of: dicalcium phosphate claim 10 , calcium lactate claim 10 , dipotassium phosphate claim 10 , choline bitartrate claim 10 , magnesium citrate claim 10 , sodium ascorbate and ascorbic acid claim 10 , ferrous sulfate claim 10 , zinc sulfate claim 10 , niacinamide claim 10 , vitamin E dl-alphatocopheryl acetate claim 10 , calcium d-pantothenate claim 10 , manganese sulfate claim 10 , vitamin A palmitate claim 10 , vitamin B6 pyridoxine claim 10 , riboflavin claim 10 , thiamin hydrochloride claim 10 , copper gluconate claim 10 , folic acid claim 10 , potassium iodide claim 10 , vitamin K 1 phytonadione claim 10 , sodium selenite claim 10 , sodium molybdate claim 10 , chromium chloride claim 10 , biotin claim 10 , vitamin D3 cholecalciferol claim 10 , and vitamin B12 cyanocobalamin.13. (canceled)14. The liquid nutritional formula of claim 12 , wherein the formula comprises no added tyrosine or phenylalanine.15. The liquid nutritional formula of claim 12 , further comprising at least one vitamin and/or mineral claim 12 , wherein the vitamin and/or mineral is present in an amount sufficient to make the formula nutritionally complete.16. The ...

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Номер записи: 74
09-03-2017 дата публикации

JUICE BLENDS AND METHOD OF PRODUCING

Номер: US20170064983A1
Автор: Friesen Kevin, NAZAROFF MICHELLE
Принадлежит:

A method of producing a beverage can include combining a first quantity of juice with a second quantity of protein to form a mixture. The method can also include adding a third quantity of fatty acid to the mixture to produce a beverage. The method can also include cold pressing, prior to the combining, a fourth quantity of at least one of fruit matter and vegetable matter to obtain the first quantity of juice. 1. A method of producing a beverage comprising:combining a first quantity of juice with a second quantity of protein to form a mixture;adding a third quantity of fatty acid to the mixture to produce a beverage; andcold pressing, prior to said combining, a fourth quantity of at least one of fruit matter and vegetable matter to obtain the first quantity of juice.2. The method of wherein said cold pressing is further defined as:cold pressing, prior to said combining, the fourth quantity of fruit including beet, ginger, apple, and lime to obtain the first quantity of juice.3. The method of wherein said cold pressing is further defined as:cold pressing, prior to said combining, the fourth quantity of fruit including apple, lime, cucumber, and mint to obtain the first quantity of juice.4. The method of wherein said cold pressing is further defined as:cold pressing, prior to said combining, the fourth quantity of fruit including apple, lime, and pineapple to obtain the first quantity of juice.5. The method of wherein said cold pressing is further defined as:cold pressing, prior to said combining, the fourth quantity of fruit including orange to obtain the first quantity of juice.6. The method of wherein said combining is further defined as:combining the first quantity of juice with the second quantity of protein consisting of power to form the mixture.7. The method of wherein said combining is further defined as:combining the first quantity of juice with the second quantity of vegan protein to form the mixture.8. The method of further comprising:selecting the ...

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Номер записи: 75
11-03-2021 дата публикации

METHOD FOR PREPARING A COMPOSITION BASED ON LEGUME PROTEINS

Номер: US20210068434A1
Автор: ITO Goichi
Принадлежит:

The present invention relates to a method for preparing a composition with reduced bitterness on the basis of legume proteins, a composition which can be obtained by said method, and uses of same particularly in the agri-food industry and more particularly in the preparation of food formulations. 19-. (canceled)10. A process for preparing a reduced-bitterness composition comprising leguminous-plant proteins , comprising the steps of:preparing an aqueous solution or suspension comprising leguminous-plant proteins and sodium citrate, andheat-sterilizing said aqueous solution or suspension at a temperature of between 125° C. and 134° C. for a period of between 90 and 300 seconds, or at a temperature of between 135° C. and 144° C. for a period of between 90 and 210 seconds, or at a temperature of between 145° C. and 155° C. for a period of between 20 and 90 seconds.11. The process according to claim 10 , wherein the preparation of the aqueous solution or suspension is carried out in such a way as to obtain a (dry/dry) ratio of weight of leguminous-plant proteins/weight of sodium citrate of between 5 and 2500 claim 10 , preferentially between 20 and 1100.12. The process according to claim 10 , wherein the process also comprises a step of homogenizing the aqueous solution or suspension comprising leguminous-plant proteins and sodium citrate claim 10 , prior to the sterilization step.13. The process according to claim 12 , wherein the homogenization step is carried out at high pressure.14. A reduced-bitterness composition comprising leguminous-plant proteins claim 10 , said composition obtained by the process according to .15. The reduced-bitterness composition according to claim 14 , further comprising one or more additives.16. A food formulation claim 14 , comprising the reduced-bitterness composition according to .17. The food formulation according to claim 16 , wherein said food formulation is a ready-to-drink beverage.18. The food formulation according to claim 17 , ...

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Номер записи: 76
29-05-2014 дата публикации

ENZYME BEVERAGE OF NATURAL GARDEN STUFF AND METHOD FOR PREPARING THE SAME

Номер: US20140147554A1
Автор: CAI MUYI, Chen Liang, Dong Zhe, GU RUIZENG, JIN ZHENTAO, LIN Feng, LIU WENYING, Lu Jun, Lu Lu, MA YONG, MA YONGQING, PAN XINGCHANG, XU YAGUANG, Yi Weixue
Принадлежит: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIES

The present invention discloses an enzyme beverage of natural garden stuff and a method for preparing the same. The enzyme beverage is prepared from a fresh juice extracted from fresh garden stuffs and added with marine fish-skin collagen peptide, as a fermentation substrate, by dilution, blending and sterilization followed by stepwise fermentation with and yeast in sequence. With stepwise fermentation of the garden stuff juice from two or more fresh garden stuffs with and yeast, and the addition of marine fish-skin collagen peptide for accelerating growth and metabolism of fermenting strains, said beverage contains more abundant metabolites from the nutritional ingredients of the natural garden stuffs, and will bring more beneficial and nutritional effects on health. 1lactobacillus. An enzyme beverage of natural garden stuff , wherein the enzyme beverage is prepared by stepwise fermentation of a fermentation substrate with and yeast , the fermentation substrate contains a garden stuff pulp and marine fish-skin collagen peptide powder , the garden stuff pulp is prepared by juicing at least two or more kinds of the garden stuff and blending them.2. The enzyme beverage according to claim 1 , wherein the fermentation substrate contains a garden stuff pulp and the marine fish-skin collagen peptide powder claim 1 , the garden stuff pulp is prepared by juicing at least two or more kinds of the garden stuff claim 1 , and one or more kinds of edible fungi and marine algae claim 1 , and blending them.3. The enzyme beverage according to claim 1 , wherein the marine fish-skin collagen peptide powder has an average molecular weight of less than 1000.4. The enzyme beverage according to claim 2 , wherein the marine fish-skin collagen peptide powder has an average molecular weight of less than 1000.5. The enzyme beverage according to claim 1 , where the enzyme beverage is prepared by a method comprising the following steps:(1) preparing a fermentation substrate: juicing at least ...

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Номер записи: 77
24-03-2022 дата публикации

PROTEIN METHODS AND COMPOSITIONS

Номер: US20220087286A1
Автор: Dafik Laila, Henderson, Jr. Carl Allen, Ratnayake Ratnayake Mudiyanselage Dunilka Nishani, Ronningen Ian Guiles
Принадлежит:

This disclosure describes methods for purifying protein, and more particularly to methods for purifying protein that minimize the development of undesirable odors and flavors in the purified protein and increase protein yield. 34-. (canceled)5. A method for purifying proteins from a plurality of cells , the method comprising:a) heating the plurality of cells to a temperature of about 50° C. to about 85° C.;b) separating an aqueous suspension of the plurality of cells to form a solids portion and a liquid portion;c) filtering the liquid portion to form a filtrate and a retentate;d) concentrating the retentate to form a protein composition; ande) optionally pasteurizing the protein composition,wherein each of a)-d), independently, are performed at a pH of about 8.5 and about 12.0, and/or wherein the method results in the liquid portion comprising at least about 50% by weight of the cytoplasmic proteins of the plurality of cells.69-. (canceled)10. The method of any one of , , or , wherein each of a)-d) , independently , are performed at a pH of about 8.5 to about 12.0.11. (canceled)12. The method of claim 1 , wherein each of a)-d) claim 1 , independently claim 1 , are performed at a pH of about 9.0 to about 10.0.1315-. (canceled)16. The method of claim 5 , further comprising claim 5 , between heating the plurality of cells and separating an aqueous suspension of the plurality of cells to form a solids portion and a liquid portion claim 5 , treating the aqueous suspension of the plurality of cells with a base until the pH of the aqueous suspension is about 8.5 to about 12.0.17. (canceled)18. The method of claim 1 , wherein perforating comprises treatment with a reductant claim 1 , treatment with an enzyme claim 1 , electroporation claim 1 , or a combination thereof.19. (canceled)20. The method of claim 1 , wherein the reductant is selected from the group consisting of cysteine claim 1 , glutathione claim 1 , bisulfite claim 1 , and a combination thereof.21. (canceled)22 ...

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Номер записи: 78
24-03-2022 дата публикации

ACIDIFIED PROTEINACEOUS BEVERAGES AND COMPOSITIONS

Номер: US20220087292A1
Автор: LLOYD Carol, Vega-Morales Cesar
Принадлежит: MARS. INCORPORATED

Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life. 1. A method of preparing a composition , the method comprising the steps of:a) adding a stabilizer to a proteinaceous component;b) subsequently adding an edible acid and a cocoa extract to the stabilizer and the protein component to form a mixture, wherein the cocoa extract comprises cocoa polyphenols; andc) subjecting the mixture to aseptic thermal processing at a temperature of from 195° F. to 225° F. for from about 3 seconds to about 10 seconds.2. The method of claim 1 , wherein at least 80% of the cocoa polyphenols are retained after subjecting the mixture to aseptic thermal processing.3. The method of claim 1 , wherein the cocoa polyphenols are selected from the group consisting of one or more cocoa flavanols claim 1 , one or more cocoa flavanol oligomers (procyanidins) ranging from 2 to 10 monomeric units claim 1 , and any combination thereof.4. The method of claim 1 , wherein the cocoa polyphenols comprise (−)-epicatechin and (−)-catechin in a ratio of between 8:1 and 11:1.5. The method of claim 4 , wherein an amount of (−) catechin increases by less than 15% after subjecting the mixture to aseptic thermal processing in reference to a total amount of (−)-epicatechin and (−) catechin in the cocoa extract.6. The method of claim 1 , wherein the edible acid is added in an amount to achieve a pH of from 0.2 to 0.4 lower than an isoelectric point of the proteinaceous component.7. The method of claim 1 , wherein the edible acid is added in an amount to achieve a pH of from about 3.5 to about 4.0.8. The method of claim 1 , wherein the composition retains at least 75% of total post-processing ...

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Номер записи: 79
24-03-2022 дата публикации

PRODUCTION OF SOLUBLE PROTEIN SOLUTIONS FROM PULSES

Номер: US20220087293A1
Автор: Schweizer Martin, SEGALL Kevin
Принадлежит: BURCON NUTRASCIENCE (MB) CORP.

A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product. 1. A method of producing a pulse protein product having a protein content of at least about 60 wt % (N×6.25) on a dry weight basis , which comprises:(a) extracting a pulse protein source with an aqueous calcium salt solution to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution,(b) at least partially separating the aqueous pulse protein solution from residual pulse protein source,(c) diluting the aqueous pulse protein solution to provide a diluted aqueous pulse protein solution,(d) adjusting the pH of the diluted aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified aqueous pulse protein solution,(e) concentrating the acidified aqueous pulse protein solution formed in step (d) while maintaining the ionic strength substantially constant by a selective membrane technique to provide a concentrated pulse protein solution,(f) diafiltering the concentrated pulse protein solution to provide a concentrated and diafiltered pulse protein solution, and(g) drying the concentrated and diafiltered pulse protein solution, wherein said acidified pulse protein solution has a conductivity of less than about 95 mS.2. The method of wherein said aqueous calcium salt solution is an aqueous ...

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Номер записи: 80
16-03-2017 дата публикации

BEVERAGE COMPOSITION

Номер: US20170071232A1
Автор: SATO Masao
Принадлежит:

Provided is a beverage composition including a collagen peptide having an average molecular weight of from 1,000 to 3,000 and a reducing sugar, the beverage composition having a concentration of the collagen peptide of from 2,000 mg/10 mL to 4,000 mg/10 mL, a concentration of potassium of 3 mg/10 mL or less, and a concentration of magnesium of from 0.1 mg/10 mL or less, and a content of the reducing sugar being from 0.5 parts by mass to 3 parts by mass with respect to 100 parts by mass of the collagen peptide. 1. A beverage composition comprising:a collagen peptide having an average molecular weight of from 1,000 to 3,000; anda reducing sugar,the beverage composition having a concentration of the collagen peptide of from 2,000 mg/10 mL to 4,000 mg/10 mL, a concentration of potassium of 3 mg/10 mL or less, and a concentration of magnesium of 0.1 mg/10 mL or less, and a content of the reducing sugar being from 0.5 parts by mass to 3 parts by mass with respect to 100 parts by mass of the collagen peptide.2. The beverage composition according to claim 1 , wherein the reducing sugar is at least one selected from the group consisting of fructose claim 1 , maltose claim 1 , glucose and lactose.3. The beverage composition according to claim 1 , wherein the reducing sugar comprises fructose.4. The beverage composition according to claim 1 , wherein the reducing sugar includes fructose and maltose.5. The beverage composition according to claim 1 , wherein the beverage composition comprises a product of a Maillard reaction between the collagen peptide and the reducing sugar.6. The beverage composition according to claim 1 , wherein the beverage composition comprises a Maillard reaction product obtained by reacting the collagen peptide with the reducing sugar at a reaction temperature of from 75° C. to 95° C. This application is a continuation application of International Application No. PCT/JP2015/062144, filed Apr. 21, 2015, the disclosure of which is incorporated herein by ...

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Номер записи: 81
19-03-2015 дата публикации

Hemp-Based Infant Formula and Methods of Making Same

Номер: US20150079235A1
Автор: Sprague David, Wright Jennifer
Принадлежит:

The present invention pertains to the field of nutrition and in particular a food product formulation based on protein and other nutrients extracted from oil seeds, such as hemp, for a plurality of uses, including, but not limited to an infant or toddler formula, a beverage, baked goods or a protein supplement. Suitable oil seeds include, but are not limited to hemp, flax, chia, pea and spirulina. Accordingly, the present invention provides a food product formulation for human consumption that can provide a complete source of dietary protein and other nutrients through oil seed protein. The formulation may be prepared in a variety of product forms, including but not limited to, a ready-to-serve liquid form, or a powder form that can be reconstituted prior to human consumption into liquid form, or a powder form that can be added to oilier ingredients to produce a baked product for human consumption, or a protein supplement. 1. An infant formula composition comprising protein , carbohydrates and lipids effective to supply , per 100 calories , between about 1.8 and 4.5 g of protein , between about 3.3 and 6 g of lipids , and between about 9 and 14 g of carbohydrates , the formulation also comprising between about 1 and 100% of a daily recommended intake of vitamins and minerals , wherein said formulation comprises hemp or a hemp derivative as at least one source of protein , carbohydrate , lipids , vitamins or minerals , or a combination thereof.2. The composition of claim 1 , wherein said hemp or a hemp derivative comprises hulled or dehulled hemp seed claim 1 , hemp concentrate claim 1 , hemp protein powder claim 1 , hemp isolate claim 1 , hemp oil claim 1 , hemp liquid or a combination thereof.3aphanizomenflos aquaequinoa. The composition of claim 1 , wherein said composition comprises a protein source in addition to said hemp or a hemp derivative selected from the group consisting of: hemp protein claim 1 , hemp protein isolate claim 1 , hemp milk claim 1 , whey ...

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Номер записи: 82
18-03-2021 дата публикации

DAIRY PRODUCT AND PROCESS

Номер: US20210076709A1
Автор: Bhaskar Ganugapati Vijaya, Donk Rochelle Kathleen, Gao Hongping
Принадлежит:

The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100s, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition. 1. A method for formulating a liquid nutritional composition comprising(a) preparing a heat-treated calcium-depleted milk protein concentrate (MPC), said preparation comprising calcium depleting an MPC by 15-45% by weight of the calcium and heating the calcium-depleted MPC to at least 80° C. for 1 second to 20 minutes;(b) dispersing 4-20% by weight of the heat-treated calcium-depleted MPC in water optionally with fat and with carbohydrate, to produce a liquid nutritional composition with 0-30% by weight fat and 5-45% by weight carbohydrate;(c) heating the liquid nutritional composition to a temperature above 100° C. to inhibit microbiological activity;{'sup': '−1', 'wherein the liquid nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s; and'}wherein the liquid nutritional composition has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the liquid nutritional composition.2. The method as claimed in claim 1 , wherein in step (a) claim 1 , said preparation comprises heating the calcium-depleted MPC at 80-140° C.3. The method as claimed in claim 1 , wherein in step (a) claim 1 , said preparation comprises heating the calcium-depleted MPC prior to the calcium-depleted MPC being evaporated and dried.4. ...

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Номер записи: 83
19-03-2015 дата публикации

HYDRATED FOOD

Номер: US20150080469A1
Автор: AOI Nobuyuki, KOGISO Shizuka, OZEKI Makoto
Принадлежит:

Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine. 1. A hydrated food comprising (A) pyroglutamic acid and (B) theanine , wherein the hydrated food is a beverage , the theanine content ranges from about 0.1 mg/mL to about 10 mg/mL , and the pyroglutamic acid content ranges from about 0.01 mg/mL to about 1 mg/mL.2. The hydrated food according to claim 1 , wherein pyroglutamic acid/theanine ranges from about 0.1% to about 10%.3. The hydrated food according to claim 1 , wherein the pH ranges from about 2.8 to about 4.5.4. The hydrated food according to claim 2 , wherein the pH ranges from about 2.8 to about 4.5.5. A hydrated food comprising (A) pyroglutamic acid claim 2 , (B) theanine claim 2 , and (C) an additive selected from the group consisting of valine claim 2 , leucine claim 2 , isoleucine claim 2 , acesulfame K claim 2 , aspartame claim 2 , L-phenylalanine claim 2 , and albumin peptide claim 2 , wherein the hydrated food is a beverage claim 2 , the theanine content ranges from about 0.1 mg/mL to about 10 mg/mL claim 2 , and the pyroglutamic acid content ranges from about 0.01 mg/mL to about 1 mg/mL.6. The hydrated food according to claim 5 , wherein pyroglutamic acid/theanine ranges from about 0.1% to about 10%.7. The hydrated food according to claim 5 , wherein the pH ranges from about 2.8 to about 4.5.8. The hydrated food according to claim 6 , wherein the pH ranges from about 2.8 to about 4.5. This application is a continuation of U.S. application Ser. No ...

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Номер записи: 84
14-03-2019 дата публикации

HUMAN MILK COMPOSITIONS AND METHODS OF MAKING AND USING SAME

Номер: US20190075808A1
Автор: FOURNELL Joseph, Lee Martin L., MEDO Elena M., RECHTMAN David J.
Принадлежит: Prolacta Bioscience, Inc.

The disclosure features human milk fortifier compositions, standardized human milk, and methods of making and using same. In one embodiment, a pasteurized human milk composition includes a human protein constituent of about 35-85 mg/mL; a human fat constituent of about 60-110 mg/mL; and a human carbohydrate constituent of about 60-140 mg/mL. 1. A human milk fortifier composition comprising 35-95 mg/mL protein , calcium , and phosphorus , wherein the calcium is present in the composition at a concentration of about 4.0 to about 5.55 mg/mL , and wherein the composition comprises a calcium to phosphorus ratio of no more than 2:1.2. The human milk fortifier composition of claim 1 , wherein the calcium to phosphorus ratio is about 1.8:1 to 2:1.3. The human milk fortifier composition of claim 1 , wherein the phosphorus is present in the composition at a concentration of about 2.0 to about 3.05 mg/mL.4. The human milk fortifier composition of claim 1 , wherein the human milk fortifier does not comprise xenogeneic components.5. The human milk fortifier composition of claim 1 , wherein the human milk fortifier comprises about 35-85 mg/mL protein.6. The human milk fortifier composition of claim 1 , wherein the human milk fortifier comprises about 55-65 mg/mL protein.7. The human milk fortifier composition of claim 1 , wherein the human milk fortifier comprises about 60-110 mg/mL fat.8. The human milk fortifier composition of claim 1 , wherein the human milk fortifier comprises about 85-95 mg/mL fat.9. The human milk fortifier composition of claim 1 , wherein the human milk fortifier comprises about 60-140 mg/mL carbohydrates.10. The human milk fortifier composition of claim 1 , wherein the human milk fortifier comprises about 70-120 mg/mL carbohydrates.11. The human milk fortifier composition of claim 1 , wherein the human milk fortifier comprises about 55-65 mg/mL protein claim 1 , about 85-95 mg/mL fat claim 1 , and about 70-120 mg/mL carbohydrates.12. The human milk ...

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Номер записи: 85
22-03-2018 дата публикации

INFANT FORMULAS CONTAINING DOCOSAHEXAENOIC ACID AND LUTEIN

Номер: US20180077952A1
Автор: Barrett-Reis Bridget, MACKEY AMY, PRICE PAMELA T.
Принадлежит: ABBOTT LABORATORIES

Disclosed are infant formulas and corresponding methods of using them to promote retinal health and vision development in infants. The formulas, which are free of egg phospholipids and comprise fat, protein, carbohydrate, vitamins, and minerals, including docosahexaenoic acid and, on a ready-to-feed basis, at least about 50 mcg/liter of lutein, wherein the weight ratio of lutein (mcg) to docosahexaenoic acid (mg) is from about 1:2 to about 10:1. The formulas are also believed to be especially useful in reducing the risk of retinopathy of prematurity in preterm infants. 1. A liquid human milk fortifier comprising:protein, carbohydrate, fat, docosahexaenoic acid, and at least about 200 mcg/liter of lutein, wherein the lutein is a synthetic lutein;wherein the weight ratio of lutein (mcg) to docosahexaenoic acid (mg) is from about 1:2 to about 10:1; andwherein the liquid human milk fortifier is free of egg phospholipids.2. The liquid human milk fortifier of claim 1 , wherein the liquid human milk fortifier has a total solids level of about 31%.3. The liquid human milk fortifier of claim 1 , wherein the liquid human milk fortifier comprises from about 200 mcg/liter to about 1 claim 1 ,150 mcg/liter of lutein.4. The liquid human milk fortifier of claim 3 , wherein the weight ratio of lutein (mcg) to docosahexaenoic acid (mg) is from about 1:2 to about 9:1.5. The liquid human milk fortifier of claim 3 , wherein the weight ratio of lutein (mcg) to docosahexaenoic acid (mg) is from about 1:2 to about 5:1.6. The liquid human milk fortifier of claim 3 , wherein the liquid human milk fortifier further comprises beta-carotene claim 3 , lycopene claim 3 , and zeaxanthin claim 3 , and wherein the liquid human milk fortifier has a total carotenoid concentration of up to about 2 claim 3 ,000 mcg/liter.7. The liquid human milk fortifier of claim 3 , wherein the protein comprises hydrolyzed casein.8. The liquid human milk fortifier of claim 1 , packaged into a container containing ...

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Номер записи: 86
22-03-2018 дата публикации

Hot flash-suppressing agent

Номер: US20180078610A1
Автор: Masayuki Uchida, Orie KOBAYASHI
Принадлежит: Meiji Co Ltd

The present invention relates to hot flash-suppressing agents and menopause-improving agents and a food and drink and a pharmaceutical preparation for suppressing hot flash, containing α-lactalbumin as an active ingredient.

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Номер записи: 87
31-03-2022 дата публикации

MICROENCAPSULATION WITH POTATO PROTEINS

Номер: US20220095659A1
Автор: GABBARD Ronald, NIK AMIR MALAKI, TOTH Asam
Принадлежит: International Flavors & Fragrances Inc.

An emulsion and encapsulation particle containing an active material and an unhydrolyzed potato protein, as an emulsifier, are provided as is a method of producing the encapsulation particle. 1. An emulsion comprising:(a) a plurality of oil droplets each containing an active material; and(b) a first emulsifier that is an unhydrolyzed potato protein,wherein the emulsion has a pH of 1 to 5, the plurality of oil droplets is dispersed in a continuous phase, and the oil droplets and unhydrolyzed potato protein are present in the emulsion at a ratio in the range of 10:1 to 1:10.2. The emulsion of claim 1 , wherein each of the plurality of oil droplets has a diameter of 0.1 μm to 20 μm.3. The emulsion of or claim 1 , wherein the oil droplets are present in an amount of 0.1% to 60% by weight of the emulsion.4. The emulsion of any one of the preceding claims claim 1 , wherein the unhydrolyzed potato protein is present in an amount of 0.1% to 60% by weight of the emulsion.5. The emulsion of any one of the preceding claims claim 1 , further comprising a second emulsifier.6. The emulsion of any one of the preceding claims claim 1 , wherein the emulsion has a pH of 3 to 4.7. The emulsion of any one of the preceding claims claim 1 , wherein and the oil droplets and unhydrolyzed potato protein are present in the emulsion at a ratio in the range of 2:1 to 1:2.8. The emulsion of any one of the preceding claims claim 1 , further comprising an antioxidant.9. The emulsion of any one of the preceding claims claim 1 , wherein the active material is selected from the group consisting of a fragrance claim 1 , pro-fragrance claim 1 , flavor claim 1 , malodor counteractive agent claim 1 , vitamin or derivative thereof claim 1 , anti-inflammatory agent claim 1 , fungicide claim 1 , anesthetic claim 1 , analgesic claim 1 , antimicrobial active claim 1 , anti-viral agent claim 1 , anti-infectious agent claim 1 , anti-acne agent claim 1 , skin lightening agent claim 1 , insect repellant claim 1 ...

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Номер записи: 88
12-06-2014 дата публикации

PROCESS OF PREPARATION AND USES OF PLASMA MEMBRANE VESICLES EXTRACTED FROM PLANTS ENRICHED IN MEMBRANE TRANSPORT PROTEINS

Номер: US20140161874A1
Автор: Carvajal Alcaraz Micaela, Garcia Viguera Cristina, Martinez Ballesta Maria del Carmen, Moreno Fernandez Diego Angel
Принадлежит:

The invention relates to a method for obtaining membrane vesicles enriched in membrane transport proteins of plant origin, for cosmetic or therapeutic use, which can contain other substances, such as natural bioactive compounds. Preferably, said vesicles are obtained from plants of the Brassicaceae (cruciferae) family. In addition, the invention relates to a method for increasing these proteins of plant origin. 1. Process for obtaining plasma membrane vesicles of plant origin enriched in intrinsic membrane transport proteins comprising:(a) a first stimulation phase, comprising applying an abiotic stress process to a plant combined with applying a bioactive compound;(b) a second step comprising extracting membrane vesicles from the plant resulting from step (a).2. Process according to claim 1 , wherein the abiotic stress comprises irrigating the plant with an irrigation solution containing an osmotic shock substance combined with a variation in temperature between 0 and 10° C. with respect to an average ambient temperature of the irrigation solution of 25° C. claim 1 , reaching an electrical conductivity of between 0.5 and 6 dS m claim 1 , both limits included.3. Process according to claim 2 , wherein the substance producing osmotic shock is selected from a group consisting of CaCl claim 2 , NaCl claim 2 , KCl claim 2 , NaSO claim 2 , KSO claim 2 , (NH)SO claim 2 , MgSO claim 2 , KNO claim 2 , NHNO claim 2 , Mg(NO) claim 2 , Ca(NO) claim 2 , KHPO claim 2 , NHHPO claim 2 , mannitol claim 2 , sorbitol claim 2 , polyethylene glycol and combinations thereof.4. Process according to claim 2 , wherein the osmotic shock substance is added in the irrigation solution up to a concentration between 10 and 80 mM claim 2 , both limits included.5. Process according to claim 1 , wherein the bioactive compound is selected from a group consisting of vitamin claim 1 , a phenolic compound a glucosinolate claim 1 , an extract enriched in at least one of these compounds claim 1 , or a ...

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Номер записи: 89
12-06-2014 дата публикации

PRODUCTION OF SOY PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("S702")

Номер: US20140161956A1
Автор: Gosnell Brandy, Green Brent E., Medina Sarah, Schweizer Martin, Segall Kevin I.
Принадлежит:

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution. 1. A method of producing a soy protein product having a soy protein content of at least about 60 wt % (N×6.25) , dry weight basis , which comprises:(a) extracting a soy protein source with an aqueous calcium salt solution to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution,(b) separating the aqueous soy protein solution from residual soy protein source,(c) concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique,(d) optionally diafiltering the concentrated soy protein solution, and(e) drying the concentrated and optionally diafiltered soy protein solution.2. The method of wherein said calcium salt is calcium chloride.3. The method of wherein said calcium chloride solution has a concentration of less than about 1.0 M.4. The method of wherein said calcium chloride solution has a concentration of about 0.10 to about 0.15 M.5. The method of wherein said extraction step is effected at a temperature of about 15° C. to about 35° C.6. The method of wherein said extraction step is carried out at a pH of about 5 to ...

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Номер записи: 90
12-03-2020 дата публикации

Nutritionally Premium Cola Carbonated Soft Drink - Composition, Method of Preparation and Applications

Номер: US20200077678A1
Автор: Kamarei A. Reza
Принадлежит:

Disclosed are the use of nutritive and health promoting vitamin C (ascorbic acid) in formulation, preparation and applications of Nutritionally Premium Cola (NPC) carbonated soft drinks. Also disclosed are exemplary compositions, methods of preparation and applications of NPC carbonated soft drinks. 1. A composition of Nutritionally Premium Cola (NPC) free from phosphoric acid , consisting of carbonated water , vitamin C (ascorbic acid) , natural cola flavor and natural sweetener.2. The composition according to claim 1 , wherein concentration of vitamin C is between 9 mg to 900 mg per 240 ml of NPC at the end of shelf life.3. The composition according to claim 1 , wherein natural or synthetic vitamin C in form of sodium ascorbate claim 1 , potassium ascorbate claim 1 , calcium ascorbate claim 1 , magnesium ascorbate claim 1 , zinc ascorbate claim 1 , dehydroascorbate claim 1 , ascorbyl palmitate claim 1 , or combinations thereof.4. The composition according to claim 1 , wherein Nutritionally Premium Cola also contains complementary and new natural flavors such as cherry claim 1 , vanilla claim 1 , lemon/lime claim 1 , orange claim 1 , mango claim 1 , root beer claim 1 , coffee claim 1 , peach claim 1 , mint claim 1 , cinnamon claim 1 , almond claim 1 , kiwi-strawberry claim 1 , berry mix claim 1 , apple claim 1 , raspberry claim 1 , watermelon claim 1 , pomegranate claim 1 , grapes claim 1 , cranberry claim 1 , banana claim 1 , cardamom claim 1 , mandarin claim 1 , caramel claim 1 , cucumber claim 1 , cantaloupe claim 1 , pineapple claim 1 , tropical claim 1 , ginger and chocolate.5stevia. The composition according to claim 1 , wherein natural sweetener is no-calorie high intensity monk fruit extract claim 1 , no-calorie high intensity leaf extract claim 1 , sugar claim 1 , high fructose corn syrup claim 1 , or combinations thereof.6. The composition according to claim 1 , wherein synthetic high intensity sweeteners such as saccharin claim 1 , aspartame claim 1 , ...

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Номер записи: 91
12-03-2020 дата публикации

BEVERAGE POWDERS AND RELATED METHODS

Номер: US20200077679A1
Автор: Johnston Justin P.
Принадлежит:

Provided are beverage powders such as Bloody Mary powders that include one or more powdered dehydrated nightshade vegetables and/or nightshade fruits, one or more thickening agents, and one or more anti-caking agents. The beverage powders are formulated to be mixed with water, providing a desirable consistency and/or texture without requiring juice. A method of making a beverage such as a Bloody Mary using such a beverage powder includes mixing an effective amount of the beverage powder with water for an effective period of time. 1. A beverage powder , comprising:one or more powdered dehydrated nightshade vegetables and/or nightshade fruits;one or more thickening agents; andone or more anti-caking agents;wherein the beverage powder is formulated to be mixed with water, providing a desirable consistency and/or texture without requiring juice.2. The beverage powder of claim 1 , wherein the one or more powdered dehydrated nightshade vegetables and/or nightshade fruits comprises tomato claim 1 , tomatillo claim 1 , eggplant claim 1 , and/or pepper.3. The beverage powder of claim 2 , wherein the beverage powder is a Bloody Mary powder.4. The beverage powder of claim 1 , comprising: powdered dehydrated carrot claim 1 , powdered dehydrated pepper claim 1 , powdered dehydrated garlic claim 1 , powdered dehydrated kale claim 1 , powdered dehydrated avocado claim 1 , powdered dehydrated spinach claim 1 , powdered dehydrated olive claim 1 , powdered dehydrated asparagus claim 1 , powdered dehydrated artichoke claim 1 , powdered dehydrated cucumber claim 1 , powdered dehydrated baby corn claim 1 , powdered dehydrated okra claim 1 , powdered dehydrated beet claim 1 , and/or powdered dehydrated pickle.5. The beverage powder of claim 1 , wherein the one or more thickening agents comprises one or more polysaccharides and/or proteins.6. The beverage powder of claim 5 , wherein the one or more thickening agents comprises one or more starches claim 5 , vegetable gums claim 5 , and/or ...

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Номер записи: 92
30-03-2017 дата публикации

METHODS FOR ISOLATION, USE AND ANALYSIS OF FERRITIN

Номер: US20170087209A1
Автор: Theil Elizabeth C.
Принадлежит: Slo-Iron, LLC

This invention provides methods of isolating ferritin from plant and animal material. The isolated ferritin can be administered to humans or animals in need of iron, and can be used to treat or supplement iron deficiency. The isolated ferritin can be used in industrial applications, such as increasing the iron content in heat-processed food or beverages. The methods of the invention also include remineralization of plant ferritin protein with iron atoms. 117-. (canceled)18. A method for increasing the iron content of plant ferritin protein comprising: i) grinding the plant material to obtain plant cellular material;', 'ii) addition of a neutral saline extraction buffer to the plant cellular material;', 'iii) treating the plant cellular material with one or more enzymes in order to degrade the plant cellular material; and', 'iv) separation of solid material from liquid material in the enzymatically treated plant cellular material, wherein the liquid material comprises plant ferritin protein; and, '(a) isolation of plant ferritin protein from plant material, the isolation comprising(b) increasing the iron content of the plant ferritin protein comprising addition of iron atoms to the liquid material.19. The method of claim 18 , wherein the plant material comprises legumes.20. The method of claim 19 , wherein the legumes comprise soybeans.21. The method of claim 19 , wherein the plant material comprises a waste stream from the processing of legumes.22. The method of claim 18 , wherein the plant material comprises entire plant.23. The method of claim 18 , wherein the plant material is selected from the group consisting of a seed claim 18 , a bean claim 18 , a stem claim 18 , a fruit claim 18 , a leaf claim 18 , a root claim 18 , and a flower.24. The method of claim 18 , further comprising concentration of the liquid material.25. The method of claim 18 , wherein the one or more enzymes comprises cellulose.26. The method of claim 18 , wherein the one or more enzymes ...

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Номер записи: 93
01-04-2021 дата публикации

Oil-in-water pickering emulsion

Номер: US20210092987A1
Автор: Minako Hanasaki, Tatsushi Isojima, Tsutashi Matsuura
Принадлежит: Mitsubishi Chemical Foods Corp

The present invention provides an oil-in-water Pickering emulsion including a solid particle, a nonionic amphiphilic substance, an oil phase component, and an aqueous phase component, the solid particle being an organic substance.

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Номер записи: 94
12-05-2022 дата публикации

STABLE PROTEIN FORMULATIONS

Номер: US20220142210A1
Автор: LIOUTAS Theodore S., OKUDA Keita
Принадлежит:

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. 2. The solution of claim 1 , wherein the protein deamidating enzyme is a protein glutaminase deamidating enzyme that deamidates amido groups of glutamine residues of the protein.3. The solution of claim 1 , wherein the protein deamidating enzyme is a protein asparaginase deamidating enzyme that deamidates amido groups of asparagine residues of the protein.4. The solution of any one of - claim 1 , wherein the protein comprises one or more selected from a plant protein claim 1 , a dairy protein claim 1 , and an insect protein.5. The solution of claim 4 , wherein the protein comprises a plant protein selected from one or more of soy claim 4 , pea claim 4 , lentil claim 4 , chick pea claim 4 , legume claim 4 , hemp claim 4 , rice claim 4 , nut claim 4 , wheat claim 4 , and gluten proteins.6. The solution of claim 5 , wherein the nut is peanut claim 5 , almond claim 5 , or hazelnut.7. The solution of claim 4 , wherein the protein comprises whey protein.8. The solution of claim 4 , wherein the protein comprises an insect protein selected from one or more of cricket claim 4 , mole cricket claim 4 , silk worm claim 4 , sago worm claim 4 , grasshopper claim 4 , scorpion claim 4 , diving beetle claim 4 , waterbug claim 4 , earth worm claim 4 , mealworm claim 4 , and spider proteins.9. The solution of any one of the preceding claims claim 4 , wherein the stabilizer comprises one or more of a gum claim 4 , a polysaccharide claim 4 , and a collagen.10. The solution of claim 9 , wherein the stabilizer comprises one or more of xanthan gum claim 9 , gellan gum claim 9 , ...

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Номер записи: 95
07-04-2016 дата публикации

Food and drink

Номер: US20160095834A1
Автор: Hidenori KATSUYAMA, Nobuo Mori, Ryo Sumi
Принадлежит: Nikken Kagaku Co Ltd

The present invention provides a food or drink that emits no offensive odor typified by a fish odor in any form of the food or drink, such as liquid, gel, semi-solid, or solid form, and also suppresses emission of an offensive odor due to time-dependent changes. Further, a food or drink is provided that has, particularly, a superior action of inhibiting platelet aggregation to that of conventional fish-derived EPA and DHA-containing food. The food or drink comprise an algae extract oil, an animal or plant protein, and an emulsifier.

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Номер записи: 96
28-03-2019 дата публикации

HUMAN MILK COMPOSITIONS AND METHODS OF MAKING AND USING SAME

Номер: US20190090501A1
Автор: FOURNELL Joseph, Lee Martin L., MEDO Elena M., RECHTMAN David J.
Принадлежит: Prolacta Bioscience, Inc.

The disclosure features human milk fortifier compositions, standardized human milk, and methods of making and using same. In one embodiment, a pasteurized human milk composition includes a human protein constituent of about 35-85 mg/mL; a human fat constituent of about 60-110 mg/mL; and a human carbohydrate constituent of about 60-140 mg/mL. 1. A human milk composition prepared by a method comprising adding a human milk fortifier to a volume of human milk , wherein the addition of the human milk fortifier increases the caloric content of the human milk by about 6-10 Cal/oz.2. The human milk composition of claim 1 , wherein the human milk fortifier does not comprise xenogeneic components.3. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 35-85 mg/mL protein.4. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 55-65 mg/mL protein.5. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 60-110 mg/mL fat.6. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 85-95 mg/mL fat.7. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 60-140 mg/mL carbohydrates.8. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 70-120 mg/mL carbohydrates.9. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 55-65 mg/mL protein claim 1 , about 85-95 mg/mL fat claim 1 , and about 70-120 mg/mL carbohydrates.10. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 2.5-4.25 mg/mL calcium.11. The human milk composition of claim 1 , wherein the human milk fortifier comprises about 1.25-2.25 mg/mL phosphorous.12. The human milk composition of claim 1 , wherein the human milk fortifier comprises a calcium to phosphorus ratio of no more than 2:1.13. The human milk composition of claim 1 , wherein the ...

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Номер записи: 97
28-03-2019 дата публикации

FROZEN BEVERAGE COMPOSITION CONTAINING HYDROLYZED PEA PROTEIN

Номер: US20190090505A1
Автор: Ryan Sandra C.
Принадлежит: The Coca-Cola Company

A frozen beverage composition containing hydrolyzed pea protein, and methods of making the same. The addition of hydrolyzed pea protein to non-carbonated frozen beverages has been found to produce aeration, density, and mouth feel similar to that of a carbonated frozen beverage. 1. A frozen beverage composition comprising:hydrolyzed pea protein;at least one beverage constituent;at least one diluent.2. The frozen beverage composition of claim 1 , comprising about 0.01-3 wt % hydrolyzed pea protein.34.-. (canceled)5. The frozen beverage composition of claim 1 , wherein the frozen beverage composition is non-carbonated.6. The frozen beverage composition of claim 1 , wherein the frozen beverage composition is carbonated.7. (canceled)8. The frozen beverage composition of claim 1 , wherein the at least one beverage constituent and the at least one diluent are non-carbonated.9. The frozen beverage composition of claim 1 , wherein at least one of the at least one beverage constituent and the at least one diluent is carbonated.1011.-. (canceled)12. A frozen beverage component comprising:hydrolyzed pea protein;at least one beverage constituent.13. The frozen beverage component of claim 12 , comprising about 0.1-5 wt % hydrolyzed pea protein.1415.-. (canceled)16. The frozen beverage component of claim 12 , wherein the frozen beverage component is non-carbonated.17. The frozen beverage component of claim 12 , wherein the frozen beverage component is carbonated.1821.-. (canceled)22. A method of making a frozen beverage comprising:blending at least one beverage constituent, at least one diluent, hydrolyzed pea protein, and ice.23. The method of claim 22 , wherein the at least one beverage constituent claim 22 , at least one diluent claim 22 , hydrolyzed pea protein claim 22 , sweetener claim 22 , and ice are blended in a blended ice machine.24. The method of claim 22 , wherein the at least one beverage constituent claim 22 , at least one diluent claim 22 , hydrolyzed pea protein ...

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Номер записи: 98
07-04-2016 дата публикации

FIBROIN-DERIVED PROTEIN COMPOSITION

Номер: US20160096878A1
Автор: INFANGER David W., LAWRENCE Brian D.
Принадлежит: Silk Technologies, Ltd.

The invention provides a protein composition derived from silk fibroin, which composition possesses enhanced solubility and stability in aqueous solutions. The primary amino acid sequence of native fibroin is modified in the SDP such that cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains are reduced or eliminated. Additionally, the composition can have a serine content that is reduced by greater than 40% compared to native fibroin protein, and the average molecular weight of the SDP is less than about 100 kDa. 1. A fibroin-derived protein composition that possesses enhanced stability in an aqueous solution , wherein:the primary amino acid sequences of the fibroin-derived protein composition differ from native fibroin by at least by at least 4% with respect to the combined amino acid content of serine, glycine, and alanine;cysteine disulfide bonds between the fibroin heavy and fibroin light protein chains of fibroin are reduced or eliminated;the composition has a serine content that is reduced by greater than 25% compared to native fibroin protein; andwherein the average molecular weight of the fibroin-derived protein composition is less than about 100 kDa.2. The protein composition of wherein the protein composition has an aqueous viscosity of less than 4 cP as a 10% w/w solution in water.3. The protein composition of wherein the protein composition has an aqueous viscosity of less than 10 cP as a 24% w/w solution in water.4. The protein composition of wherein the protein composition is soluble in water at 40% w/w without precipitation.5. The protein composition of wherein the protein composition does not gel upon ultrasonication of an aqueous solution of the protein composition at concentrations of up to 10% w/w.6. The protein composition of wherein the protein composition comprises less than 8% serine amino acid residues.7. The protein composition of wherein the protein composition comprises less than 6% serine amino acid residues ...

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Номер записи: 99
08-04-2021 дата публикации

Palatable Foods for a Methionine-Restricted Diet

Номер: US20210100268A1
Автор: Finley John W., Gettys Thomas, Greenway Frank L.
Принадлежит: Board of Supervisors of Louisiana State University and Agricultural and Mechanical College

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein. 1. A method for lowering the level of methionine in a food , and for treating a human patient or a veterinary patient; said method comprising the steps of:(a) providing a food that comprises one or more proteins containing both methionine and cysteine; wherein the food comprises one or more items selected from the group consisting of milk, nonfat dry milk, yogurt, ice cream, cheese, dairy products, eggs, egg whites, egg yolks, beans, bread, cakes, crackers, cookies, biscuits, pasta, flour, rice, corn meal, cereal products, and grain proteins;(b) oxidizing or partially oxidizing the methionine and the cysteine in the food with an oxidizing agent to produce a methionine-depleted food; wherein the methionine-depleted food contains between 0.85 gram and 1.8 gram methionine per 100 gram total protein; and wherein the methionine-depleted food contains no more than 1.8 gram combined (methionine plus cysteine) per 100 gram total protein; wherein the oxidizing agent comprises ozone or hydrogen peroxide; and wherein the one or more proteins in the methionine-depleted food retain the one or more proteins' naturally-occurring primary structure; and wherein the palatability of the methionine-depleted food is greater than the palatability of a product comprising a mixture of free amino acids whose concentrations match the amino acid levels of the ...

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Номер записи: 100