子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | SECOND PASS LACTOSE CRYSTALLIZATION | US15576360 | 2016-05-27 | US20180148803A1 | 2018-05-31 | Gert ANDERSEN; Henrik SCHØNFELDT; Peter WAGNER |
| The invention is concerned with a batch method for obtaining crystallized lactose and arrangement configured for executing the method. The method comprises obtaining initially, from a lactose crystallization process, mother liquor and wash water generated in that process. The obtained mother liquor and wash water are collected and not discarded. Thereafter, the collected mother liquor and wash water are subjected to purification and concentration in a batch process contrary to the known continuous processes, performed independently of the lactose crystallization process. Aqueous solutions comprising lactose obtained as a result of the independent purification and concentration process accordingly, comprise reduced amounts of the impurities usually comprised in the by-products of the lactose crystallization process. The aqueous solution comprising lactose can then be collected and re-used as a lactose source in a lactose crystallization process, either on the same process equipment which supplied the original batch or on separate equipment. The method of the invention minimizes loss of lactose in one or more waste streams. | ||||||
| 182 | Method for manufacturing modified whey composition | US14406871 | 2013-06-14 | US09894911B2 | 2018-02-20 | Mirei Odaka; Tomoya Murakami; Yohei Sakai; Kiyotaka Miyauchi; Hiroshi Koishihara |
| The present invention relates to a method for manufacturing a modified whey composition, the method having a liquid preparation step of preparing a raw material whey liquid using a whey composition containing whey protein, and a heating step of subjecting the raw material whey liquid to a heat treatment, wherein the liquid preparation step includes a treatment of adding an alkali to the whey composition, the pH of the raw material whey liquid is from 6.8 to 8.0 and the protein concentration in the liquid is not more than 1.3% by mass, the calcium content of the raw material whey liquid that is subjected to the heat treatment is from 400 to 700 mg/100 g of solids, and the heat treatment is performed under conditions of 80 to 150° C. for a period of 30 minutes to 1 second. | ||||||
| 183 | DEMINERALIZED WHEY POWDERS | US15472773 | 2017-03-29 | US20170280738A1 | 2017-10-05 | Sven-Rainer Döring; Thorben Oehlckers; Torben Wiegers |
| A demineralised whey powder is suggested which is obtainable by: (a) Separating raw milk, removing the cream; (b) Subjecting the skimmed milk such obtained to microfiltration or microdiafiltration, obtaining a whey protein-rich permeate P1 and a retentate R1 containing casein and GMP in the process; (c) Subjecting the permeate P1 to column chromatography separation, in which the lactoferrin contained therein remains on the column; (d) Subjecting the permeate, from which lactoferrin had been removed, to dialysis; and (e) Dehydrating the diluate such obtained. | ||||||
| 184 | METHOD FOR CONCENTRATING PARTICULAR COMPONENT IN POWDER | US15319245 | 2015-06-25 | US20170135362A1 | 2017-05-18 | Akihiko EMA; Kenji JIKIHARA |
| A method for concentrating a particular component in powder by performing a mechanical dry processing on powder formed by granulating a solution containing two or more components, producing chips in a fine-powder form by chipping away at particle surfaces of the powder where a larger amount of the particular component is contained than particle interior portions of the powder, classifying the powder into fine powder containing the chips and coarse powder containing particles whose surfaces have been chipped away, and collecting the fine powder containing the particular component. | ||||||
| 185 | Alpha-lactalbumin enriched whey protein compositions and methods of making and using them | US14216445 | 2014-03-17 | US09578890B2 | 2017-02-28 | Jiancai Li; Richard K. Merrill |
| Methods are described for treating a whey protein mixture to increase a relative concentration of α-lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes β-lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the α-lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the β-lactoglobulin protein. The β-lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced α-lactalbumin protein composition for infant formula, among other products. | ||||||
| 186 | Methods of removing lipid from a protein and lipid-containing material | US12494894 | 2009-06-30 | US09560861B2 | 2017-02-07 | John A. Lucey; Iswandi Jarto; Karen E. Smith; Srinivasan Damodaran |
| Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided. | ||||||
| 187 | Method for the preparation of a serum protein concentrate | US14421671 | 2013-08-13 | US09534028B2 | 2017-01-03 | Christian Rebière |
| The present invention relates to a method for the preparation of a concentrate of serum proteins with reduced lactose content from a sample of lactoserum, wherein said concentrate is characterized in that it comprises a concentration of 0.5 grams of lactose per kilogram of protein, the concentrate obtainable from said process and food products containing said concentrate. | ||||||
| 188 | HIGH PROTEIN DENATURED WHEY PROTEIN COMPOSITION, RELATED PRODUCTS, METHOD OF PRODUCTION AND USES THEREOF | US15031535 | 2014-10-23 | US20160262424A1 | 2016-09-15 | Bente Østergaard Mikkelsen; Hans Bertelsen; Thea Fihl; Torben Jensen; Henrik Pedersen |
| The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof. | ||||||
| 189 | METHOD AND SYSTEM FOR FLASH FREEZING WHEY LIQUID AND MAKING BEVERAGES THEREFROM | US14855022 | 2015-09-15 | US20160000107A1 | 2016-01-07 | Curt Jones; Robert Lynn; Stan Jones |
| An apparatus and method of flash freezing a whey-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired. The beads can be consumed in their frozen form to provide a convenient source of protein or can be reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads. | ||||||
| 190 | Protein beverage and method of making same | US14259097 | 2014-04-22 | US09220292B2 | 2015-12-29 | David A. Jenkins |
| 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. | ||||||
| 191 | PROCESS FOR MAKING HIGH-PROTEIN DAIRY PRODUCT | US14699433 | 2015-04-29 | US20150320062A1 | 2015-11-12 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 192 | ALLERGY TREATMENT USING ACID TREATED AQUEOUS WHEY PROTEIN EXTRACT | US14753723 | 2015-06-29 | US20150297641A1 | 2015-10-22 | Irmeli Auli Penttila; Ian Robert Mitchell |
| The invention relates to manufacture of whey protein extracts, to infant formula and to reducing or preventing food allergy. The whey protein extract is produced from a whey protein-containing composition by contacting a whey protein-containing composition with an aqueous solution to form a sample including a soluble protein-containing component and an insoluble component; recovering the soluble protein-containing component from the sample; and acidifying the soluble protein-containing component, thereby producing the whey protein extract. Extracts produced by the method of the invention may be used in infant formula, as a dietary supplement or foodstuff. | ||||||
| 193 | METHOD FOR THE PREPARATION OF A SERUM PROTEIN CONCENTRATE | US14421671 | 2013-08-13 | US20150203552A1 | 2015-07-23 | Christian Rebière |
| The present invention relates to a method for the preparation of a concentrate of serum proteins with reduced lactose content from a sample of lactoserum, wherein said concentrate is characterized in that it comprises a concentration of 0.5 grams of lactose per kilogram of protein, the concentrate obtainable from said process and food products containing said concentrate. | ||||||
| 194 | METHOD FOR MANUFACTURING DENATURED WHEY PROTEIN | US14415900 | 2013-09-27 | US20150181908A1 | 2015-07-02 | Hiroshi Arase; Manabu Suzuki |
| The present disclosure provides a method for manufacturing an excellent denatured whey protein having no adverse effect on the characteristics of a product. A method for manufacturing a denatured whey protein comprising processing a whey protein solution by repeating the following steps (1) and (2) 2 times or more continuously: (1) a step for treating the whey protein solution on pressure at 50 MPa or higher and on heating at 85 to 100° C.; and, (2) a step for decompressing to 0.05 to 0.5 MPa after the treating of the aforementioned step (1) and maintaining the temperature within the range of the heating temperature of the aforementioned step (1) ±10° C. | ||||||
| 195 | Method for making a high-protein dairy product | US14270536 | 2014-05-06 | US09040107B2 | 2015-05-26 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 196 | METHOD FOR MANUFACTURING MODIFIED WHEY COMPOSITION, MODIFIED WHEY COMPOSITION, AND METHOD FOR MANUFACTURING CALCIUM-ENRICHED MODIFIED WHEY COMPOSITION | US14406871 | 2013-06-14 | US20150140194A1 | 2015-05-21 | Mirei Odaka; Tomoya Murakami; Yohei Sakai; Kiyotaka Miyauchi; Hiroshi Koishihara |
| The present invention relates to a method for manufacturing a modified whey composition, the method having a liquid preparation step of preparing a raw material whey liquid using a whey composition containing whey protein, and a heating step of subjecting the raw material whey liquid to a heat treatment, wherein the liquid preparation step includes a treatment of adding an alkali to the whey composition, the pH of the raw material whey liquid is from 6.8 to 8.0 and the protein concentration in the liquid is not more than 1.3% by mass, the calcium content of the raw material whey liquid that is subjected to the heat treatment is from 400 to 700 mg/100 g of solids, and the heat treatment is performed under conditions of 80 to 150° C. for a period of 30 minutes to 1 second. | ||||||
| 197 | HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING | US14270536 | 2014-05-06 | US20150118358A1 | 2015-04-30 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 198 | PROTEIN BEVERAGE AND METHOD OF MAKING SAME | US14259097 | 2014-04-22 | US20150064317A1 | 2015-03-05 | Shawn Sherwood; Steven Anthony Rittmanic; David A. Jenkins |
| 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. | ||||||
| 199 | USE OF WHEY PROTEIN MICELLES FOR ENHANCING ENERGY EXPENDITURE AND SATIETY | US14353194 | 2012-10-19 | US20140271984A1 | 2014-09-18 | Etienne Pouteau; Kevin John Acheson; Lionel Jean Rene Bovetto; Denis Breuille |
| The present invention relates to whey protein micelles for use in the treatment and/or prevention of overweight and/or obesity in a subject. The invention relates also to a non-therapeutic use of whey protein micelles to increase satiety and/or postprandial energy expenditure in a subject. A further aspect of the invention is a food composition to be administered to an overweight or obese subject, or to a subject at risk of becoming overweight or obese. | ||||||
| 200 | Method to separate lipids from cheese whey | US13956761 | 2013-08-01 | US08771772B2 | 2014-07-08 | Srinivasan Damodaran |
| Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey. | ||||||
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