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777results about "Buttermilk" patented technology

Composition for making a dairy product

The present invention relates to improved bulk starter cultures and their use in the manufacture of fermented products. The present invention also relates to methods for making the improved bulk starter cultures.
Owner:DSM IP ASSETS BV

Treatment of gastro-intestinal disorders

InactiveUS6645530B1Dampen bacterial inactivationAcid secretion in the stomach could also be pharmacologically suppressedBiocideMilk preparationEscherichia coliDisease
A method of treating chronic disorders associated with the presence of abnormal microflora or an abnormal distribution of microflora in the gastrointestinal tract involves removing the host's existing enteric microflora and substitution of feces from a disease screener donor or composition comprising microorganism selected from the group consisting of Bacteroides and E. coli.
Owner:CRESTOVO LLC

Microorganisms capable of producing highly unsaturated fatty acids and process for producing highly unsaturated fatty acids by using the microorganisms

The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological properties as does said SR21 strain, the said SR21 strain and microorganism having the ability to produce the (n-3) series of docosahexaenoic acid (DHA) and the (n-6) series of docosapentaenoic acid (DPA), and the invention also relates to a process for preparing the (n-3) series of DHA and the (n-6) series of DPA utilizing said microorganisms. The microorganisms according to the present invention are superior in their proliferation character and their propensity to produce fat, and have the ability to produce the (n-3) series of DHA and the (n-6) series of DPA very well. Accordingly, it is possible to effectively produce the (n-3) series of DHA and / or the (n-6) series of DPA, which are useful in the fields of foods and pharmaceuticals, using the microorganisms according to the present invention. In addition, the present invention provides a fat obtained by culturing the present microorganisms. Since the fat composition contains the (n-6) series of DPA in addition to the (n-3) series of DHA having various physiological activities, it is possible to stably and effectively supply the (n-6) series of DPA and / or the (n-3) series of DHA to subjects in need of these highly unsaturated fatty acids by adding the fat composition to various feedstuffs or foods.
Owner:DIRECTOR GENERAL OF THE AGENCY OF IND SCI & TECH +1

Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
Owner:CHANG ALICE

Yogurt

InactiveUS6025008AAvoid developmentSweetening the yogurt with the inherent sweetness thereofMilk preparationLactobacillusFish oilMaltitol
Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.
Owner:YAKULT HONSHA KK

Cultures with Improved Phage Resistance

InactiveUS20110002889A1Reduced degree of homologyReduce decreaseBiocideBacteriaVirulent characteristicsBacteriophage
The present invention provides methods and compositions related to modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some preferred embodiments, the present invention provides compositions and methods for the use of one or more cas genes or proteins for modulating the resistance of a cell against a target nucleic acid or a transcription product thereof. In some embodiments, the present invention provides methods and compositions that find use in the development and use of strain combinations and starter culture rotations. In additional embodiments, the present invention provides methods for labelling and / or identifying bacteria. In some preferred embodiments, the present invention provides methods for the use of CRISPR loci to determine the potential virulence of a phage against a cell and the use of CRISPR-cas to modulate the genetic sequence of a phage for increased virulence level. In still further embodiments, the present invention provides means and compositions for the development and use of phages as biocontrol agents.
Owner:DUPONT NUTRITION BIOSCIENCES APS

Whey protein product and a method for its preparation

The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.
Owner:VALIO OY

Bacterium

InactiveUS20100034924A1Resistant to stirringReduce riskBacteriaFrozen sweetsBacteroidesLactobacillus
The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C.
Owner:DUPONT NUTRITION BIOSCIENCES APS

Method for continuous production of fermented dairy products

The invention provides continuous methods for preparing a fermented dairy product, the methods including steps of fermenting a dairy base with agitation while measuring the viscosity change of the fermentation mixture until an initial fermented dairy base having a target viscosity is achieved. The initial fermented dairy base is then preferably further fermented to a final fermented dairy base without agitation.
Owner:GENERAL MILLS INC

Whey Product and Process

The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol / kg on a dry basis and a pH of 6.0-7.5. It is heated to greater than 70° C. for up to 60 minutes to denature the whey protein. The solution is then cooled to 40° C.-60° C.; and subsequently spray dried. Alternatively a higher initial concentration of total solids may be used in an embodiment where the heating is carried out on a scraped surface heat exchanger.
Owner:FONTERRA COOP GRP LTD

Protein beverage and method of making the same

An improved protein beverage / drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and / or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.
Owner:DAVINAS LLC

Lipid-Rich Microalgal Flour Food Compositions

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
Owner:CORBION BIOTECH INC

Method of making whey protein compounds

A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140° F. to about 300° F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes subjecting the slurry to high shear conditions, and drying the slurry to leave the powdered whey protein. Also, a system for producing a powdered whey protein. The system includes a cooker to heat a slurry comprising starting whey protein, and a shear pump to subject the slurry to high shear conditions.
Owner:LEPRINO FOODS

Process For Making A Shelf-Stable Milk Based Beverage Concentrate

A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.
Owner:DAIRYVATIVE TECH

Meat Analog Compositions and Process

Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color.
Owner:UNIVERSITY OF MISSOURI

Compositions and Methods for Improving Rebaudioside M Solubility

Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and / or rebaudioside B and / or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.
Owner:THE COCA-COLA CO +1

Probiotic lactic acid bacterium to treat bacterial infections associated with SIDS

Compositions including a non-pathogenic lactic acid-producing bacteria, such as a Bacillus species, spores or an extracellular product of B. coagulans, formulated for oral administration to the intestinal tract for inhibiting bacterial gastrointestinal infections are described. Methods and systems using the compositions for treating gastrointestinal infections, particularly sudden infant death syndrome (SIDS) are also disclosed.
Owner:GANEDEN BIOTECH

Methods for purifying steviol glycosides and uses of the same

Methods for purifying steviol glycosides, including Rebaudioside X, are provided herein. Sweetener and sweetened containing Rebaudioside X are also provided herein. Methods of improving the flavor and / or temporal profile of sweetenable compositions, such as beverages, are also provided.
Owner:PURECIRCLE SDN BHD +1

Lacteal coated pizzas

From dietary health to product diversity, Lacteal Coated Pizzas outperform the venerable four-hundred year old ethnic (Italian) pizzas. Lacteal Coated Pizzas are comprised of soft leaven dough / sourdough that is topped with a delicious, nutritious Lacteal Batter, and a conventional topping. The present invention's Lacteal Batters are innovative, heat-stable, hydrocolloidal-proteineous mixtures that possess unique performance-enhancing, rheological properties.
Owner:BODY STRUCTURES

Whey protein micelles

The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and / or cosmetics and / or pharmaceutics.
Owner:SOC DES PROD NESTLE SA

Protein hydrolysates

The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.
Owner:DSM IP ASSETS BV

Whey protein compositions, methods and uses

InactiveUS20110250310A1Good texturalGood sensorial propertyMetabolism disorderAnimal feeding stuffWhey proteinReady to use
The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.
Owner:NESTEC SA

Process for producing a lactose-free milk product

The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate.
Owner:FAIRLIFE LLC

Snack system, including interior filing of ingredient, outer coating of ingredient, addition of ingredient, and formation of snack roll

InactiveUS20140212453A1Modest expenseQuickly replenish energy levelBiocideFrozen sweetsAdditive ingredientSnack food
A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
Owner:CHANG ALICE

Infant nutrition with hydrolised proteins

The invention concerns a method to treat and / or prevent childhood obesity comprising administering a nutritional composition containing fat, digestible carbohydrates and protein, wherein the protein comprises at least 25 wt. % peptides with a chain length of 25 to 30 amino acids based on dry weight of protein.
Owner:NV NUTRICIA

Food Containing a Probiotic and an Isolated Beta-Glucan and Methods of Use Thereof

The invention features a food product containing a probiotic and β-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the food product.
Owner:GORBACH SHERWOOD L +1
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