1520 results about "Milk protein" patented technology

The invention provides a prepared type fruit and vegetable juice beverage and producing method thereof. The fruit and vegetable juice beverage of the present invention contains fruit and vegetable juice 10%-30%, lactoprotein 0.05%-1%, fruit and vegetable particles 1%-10% and stabilizing agent 0.1-0.05%; the pH value of the fruit and vegetable juice beverage is 3.2-4.2, and the sugariness can be converted to 3-15wt% of sucrose. The fruit and vegetable juice of the present invention contains milk protein, fruit and vegetable particles, achieves rich nutrition, refreshing mouth feel and good stability.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

A satiety promoting beverage and a weight control regimen using it are described comprising: fiber, protein, sweetener and preferably calcium and a catechin, such as purified epigallocatechin gallate derived from green tea. The ingredients are employed in amounts sufficient that a single serving provides a feeling of satiety, both initially and after a period of at least one hour. In a preferred form, a serving of the beverage will comprise fiber in an amount sufficient to supply from 10 to 30% of the DV for fiber; milk protein in an amount sufficient to supply from 4 to 10 grams protein; calcium in an amount sufficient to supply from 10 to 40% of the DV for calcium; a low calorie sweetener and, preferably, the catechin in an amount sufficient to supply from 2 to 4 cup equivalents. The ingredients are homogenized and packaged to provide a smooth textured beverage with a creamy mouthfeel and from about 50 to about 150 calories per serving of from about 4 to 12 ounces. A Fullness Index of greater than 4, and preferably 5 is evidence of both very high volume to calorie and (fiber plus protein) to calorie ratios.

The invention discloses a compound microorganism additive for milk cow feed. The microorganism additive consists of fermentation product mixture of natto bacillus subtilis, enterococcus faecium and saccharomyces cerevisiae, wherein the total number of bacteria is more than 10<9>cfu / g. Long-term repeating animal experiments show that three microorganisms in the compound microorganism additive can develop synergy, thereby significantly improving the milk yield of the milk cow, fat percentage in the milk and milk protein yield, significantly reducing the somatic number of the milk cow in lactation period and the disease probability of mastitis and subclinical mastitis, and significantly enhancing the autoimmunity of the milk cow organism. The compound microorganism additive has the advantages of low cost, significant effect and good application and market prospects.

The invention provides a nutritional supplement comprising a protein source including milk protein isolate and / or canola plant protein, as well as related methods for its production and use in treating a nutritional deficiency in an individual.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and / or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and / or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.

The invention belongs to the technical field of cosmetics and particularly relates to anti-wrinkle essence and a preparing method thereof. The anti-wrinkle essence is prepared from cyclomethicone, butanediol, polydimethylsiloxane, poly(sodium L-glutamate), glycerinum, propylene glycol, polyglycerol-10, dipropylene glycol, erythritol, hydroxyethyl acrylate / acryloyl 2 methyl taurine sodium copolymer, bio-saccharide gum, xylitol, C20-22 alcohol phosphate / C20-22 alcohol, lactic acid bacillus / pomegranate fruit extracts of fermented products, arctic rock chlamydomonas essence, starfish essence, hexapeptide-3, orange flower essence, gentian root extracts, arbutin, milk protein, tranexamic acid and the like. The anti-wrinkle essence is good in permeability and easy to absorb, effective moisturizing is achieved, skin wrinkles are repaired and inhibited from being regenerated, and skin aging is delayed.

Methods of isolating, treating, storing and processing human milk, as well as nutritional formulations of human milk comprising protective human milk proteins.

The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates to methods for producing a whey protein product that can be used as a stabilising food ingredient.

The invention is directed to food and food additive compositions comprising one or more human milk proteins produced in the seeds of a transgenic plant and methods of making the same. The invention is further directed to improved infant formula comprising such food supplement composition.

This invention refers to biocompatible carbohydrate polymers such as modified polysaccharides (e.g. chitosan, alginate), associated with milk protein (e.g. caseinate and / or whey proteins) designed to carry bioactive agents. The formulations may be used in various delivery systems including beads, tablets, microencapsulating agents and coatings for oral dosage forms, implants for subcutaneous devices and films for topic administration and food protection. These formulations present improved chemical resistance and exert their activity for prolonged time into gastrointestinal tract (GIT) and blood circulation as well as for preserving food qualities over long period. The association of modified chitosan, modified alginate with milk proteins results in a stabilized structure able to control the release of drugs, bacteria, bacteriocines, enzymes, nutraceutics, etc. into enteric, topic or systemic route.

The invention discloses low-fat and high-protein jam yogurt and a preparation method of the low-fat and high-protein jam yogurt. The low-fat and high-protein jam yogurt is prepared from the following raw materials based on 1000 parts by weight: 800-860 parts of low-fat milk, 1-10 parts of concentrated milk protein, 3-15 parts of whey protein powder, 80-120 parts of jam, 0.2-60 parts of a sweetening agent, 1-30 parts of inulin, 8-20 parts of a thickening agent and 0-1 part of edible essence; the low-fat and high-protein jam yogurt also comprises a leavening agent, and the dosage of the leavening agent is 50-200U in every 1000kg of raw materials. The low-fat and high-protein jam yogurt is prepared by the conventional yoghourt preparation method in the field. The low-fat and high-protein jam yogurt has the advantages of being good in texture, good in flavor, complete in nutrition and good in product stability, and being capable of realizing diversification of varieties.

Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.

The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture or water activity level. In one embodiment, cocoa products are used to produce a gel network formed by cocoa starches and / or proteins. The suspension is formed with milk proteins and cocoa solids and also comprises crystallized cocoa butter as a dispersed component, and water or skim milk as the continuous phase or aqueous phase, and the suspension is optionally dried to reduce the moisture content and / or manipulate the final texture or characteristics. The compositions, products, and ingredients possible according to the invention provide novel methods and components for low or reduced calorie or sugar free chocolate products or ingredients having the same cocoa content as conventional chocolate and / or falling within the standard of identity for chocolate products. In addition, the production and packaging options for chocolate products are expanded by the use of the invention as the viscosity of the chocolate product or ingredient can be varied easily without specific reliance on cocoa butter content.

The present invention relates to a multifunctional skin-protecting aromatic spinning material and its making method. Said multifunctional spinning material is made from chitin fibre, milk protein fibre and tencel fibre, and blended spinning them into yarn according to blending ratio of 10-40:10-50:40-60, then knitting or weaving said material into face fabric, and making the face fabric undergo the process of micapsule aromatic after-finishing treatment to obtain the invented product.

The invention relates to a high-protein low-fat yoghourt and a preparation method thereof. Based on the total weight of the high-protein low-fat yoghourt, the high-protein low-fat yoghourt comprises 5-9.5% of milk protein powder in the raw material composition. The preparation method of the high-protein low-fat yoghourt comprises the following steps: carrying out dosing, homogenizing, sterilizing, fermenting, stirring a completely fermented yoghourt for 2-4min in a high-speed stirrer with the rotation speed of 5500-6500rpm, filling and then carrying out after-ripening. Due to the adoption of the milk protein powder, the protein content in the yoghourt product reaches 6-9% and the fat content is not more than 1.5%. Due to the adoption of the direct milk curd process in the preparation method of the yoghourt, the production cost is saved; furthermore, by refining the fermented yoghourt with the high-speed stirrer, the yoghourt has excellent brightness, exquisite quality and excellent flavor and taste. In addition, the food additive, a preservative, artificial color, a sweetening agent and the like are not added in the yoghourt, so that the yoghourt is pure, natural and healthy.

A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The nuggets according to the invention include greater than 50 wt % of a non-soy protein selected from the group consisting of milk protein, rice protein and pea protein, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably whey protein.The nuggets of the invention are preferably made using an extrusion process wherein the extrusion temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In this preferred process according to the invention, extrusion is conducted at temperatures of from 60 to 140° C., after which the protein is dried using a belt / conveyor drier or a fluid bed drier. In an alternate method of making the nuggets according to the invention, a lower extrusion temperature of up to 90° C. is used and one or more supercritical fluids are injected prior to extrusion to form a puffed product.

Methods of isolating, treating, storing and processing human milk, as well as nutritional formulations of human milk comprising protective human milk proteins.

The invention relates to a milk protein fiber and tencel and chinlon blended fabric and a manufacturing technique thereof, wherein, the fabric adopts milk protein fiber, tencel and chinlon blended yarns for weaving; blended proportion of the milk protein fibers, tencel and chinlon is that: milk protein fiber to tencel to chinlon is equal to 30 to 55 to 15, and the proportion is counted by weight percentage. The technique of the invention adopts special technological methods in procedures like spinning, slashing, denting, weaving and so on. The invention has the advantages that: firstly, the milk protein fiber and tencel and chinlon blended fabric integrates advantages of a plurality of fibers; the fabric is made to have the characteristics of softness and smoothness, bright luster, moisture absorption and wet permeability, skin care and heat preservation, high abrasion resistance, and ventilation and comfort, and is more perfect no matter in the aspect of beauty or comfort or functionality; secondly, the manufacturing technique is improved and innovated; effective technique is provided for blended weaving of the three fibers; an ideal high grade product is provided for the society; the fabric has good social benefit and economic benefit.

The invention is directed to seed and seed extract compositions containing levels of a human milk protein between 3-40% or higher of the total protein weight of the soluble protein extractable from the seed. Also disclosed is a method of producing the seed with high levels of extractable human milk protein. The method includes transforming a monocotyledonous plant with a chimeric gene having a protein-coding sequence encoding a protein normally present in human milk under the control of a seed maturation-specific promoter. The method may further includes a leader DNA sequence encoding a monocot seed-specific transit sequence capable to target a linked milk protein to a storage body.

The invention is directed to food and food additive compositions comprising one or more human milk proteins produced in the seeds of a transgenic plant and methods of making the same. The invention is further directed to improved infant formula comprising such food supplement composition.

Dressed or multi-layer high protein food bars having improved functionality are disclosed. Specifically, the dressed or multi-layer high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The dressed or multi-layer high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.

A biofilm for preparing laminated tissue constructs comprising at least one milk protein forming a sheet like structure can be used to support at least one layer of cells adhered to that. The biofilm allows for a easy handling of cultured cell sheets that can be used as tissue graft. The biofilm, comprising milk proteins and at least one plasticizer, when adhered by a cell layer can form a laminated tissue construct for body tissue replacement.

Fibers, fabrics and textiles in which core-shell silica nanoparticles are incorporated are provided. The fibers, fabrics and textiles can be polymeric materials or natural cellulose-based or protein-based materials in which core-shell silica nanoparticles are incorporated. A variety of polymeric and natural materials can be employed, such as cellulose acetate, nylon, rayon, modacrylic, olefin, acrylic, polyester, polylactic acid, polylactic-co-glycolic acid (PLGA), polyurethane, aramid, wool, cotton, ramie, milk protein, soy protein, bamboo, etc. The core-shell silica nanoparticles can incorporate sensing, magnetic, thermal, electrical, chemical or RFID properties that can be imparted to the materials and that allow the materials to sense one or more conditions of interest, making them ideal for in situ sensing, treatment, or security applications.

The invention relates to a cream cheese and a preparation method thereof. The technical scheme is to use milk fat raw material: 15-85%; whole milk: 10-80%; milk protein raw material: 1-10%; carbohydrate raw material: 1-10%. The present invention expands the raw material source of the cream cheese, uses milk protein raw material, carbohydrate raw material and stabilizer as ingredients, forms a stable texture without whey precipitation, and omits the process step of removing whey. The invention uses lactic acid bacteria including diacetyl lactis streptococcus to mix and ferment the ingredients of cream cheese, so that the product can form a new flavor.

The invention discloses a preparation method of giant spiny frog feed. Premna herbs, pumpkins, chicory and soybeans are taken for use, sesame-seed cake dregs, sweet potato starch, blood meal, fish meal and the like are added as ingredients, and then the process including dosing, thickening, extrusion forming, drying and the like is performed, so that the nutrient health care daily feed taking the shape of an earthworm and used for giant spiny frogs can be prepared finally. In consideration of feeding habits of the giant spiny frogs, the finished feed comprises the tasty blood and fish meal with fishy smell as well as the sesame-seed cake dregs; the sweet potato starch, the premna herb leaves, the pumpkin pectin and the mucilage of soybean milk protein are contained in the feed, so that the surface of the matured feed is smooth, the density of the finished product is enhanced, the toughness is good, and the feed is still cohered when falling into water; the ingredients contain high content of nutrient health care components such as protein, amylopectin and various vitamins and microelements; as the daily feed for the giant spiny frogs, the feed is good in palatability, so that the appetite can be promoted, the daily gain is improved, and the disease resistance of the giant spiny frogs can be enhanced. The feed is low in cost, is adequate and balanced in various nutrient substances, is convenient to process, store and feed, and is high in input-output ratio.

The present invention discloses a brown probiotic yogurt and a preparation method thereof. The brown probiotic yogurt includes the following materials: milk 78-97.48%, reducing sugar 1-8%, milk protein powder 0.5-3%, single cream 0.5-3%, sweet substances 0.01-7%, prebiotics 0.5-1.3% and probiotic fermentation agent 0.01-0.1%. The preparation method includes the following steps: 1) the milk is heated to 40-50 DEG C and is mixed with the reducing sugar, and the mixture is heated to 90- 95 DEG C to obtain a material A; 2) the material A is cooled to 40-50 DEG C and mixed with the milk protein powder, single cream, sweet substances and probiotics for 15-30 min to obtain a material B; and 3) the material B is homogenized and sterilized to obtain a fermentation substrate; and 4) the fermentation substrate is cooled to 35-38 DEG C, and probiotics are added into the fermentation substrate for fermentation to obtain the finished products. The yogurt has a probiotic content of 10<10> cfu / 100 g or above 10<10> cfu / 100 g, combines advantages of both brown fermented milk and probiotic fermented milk, and is pure and authentic in mouthfeel.