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 |
|---|---|---|---|---|---|---|
| 201 | PROTEIN BEVERAGE AND METHOD OF MAKING SAME | US14012999 | 2013-08-28 | US20130344201A1 | 2013-12-26 | Shawn Sherwood; Steven Anthony Rittmanic; David A. Jenkins |
| 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. | ||||||
| 202 | PROCESS FOR REMOVING DIVALENT CATIONS FROM MILK BY-PRODUCTS | US13642696 | 2011-04-22 | US20130123489A1 | 2013-05-16 | Fred Neumann |
| A process for removing divalent cations, such as magnesium and calcium, from milk by-products, such as whey from cheese making and whey by-products from membrane processes, wherein the weak cationic resin is in the alkali form. | ||||||
| 203 | Compositions against rotavirus infection and processes for producing the same | US13339019 | 2011-12-28 | US08440233B2 | 2013-05-14 | Yoshihiro Kanamaru; Yoshitaka Nakamura; Takeshi Takahashi; Shinya Nagafuchi; Makoto Yamaguchi; Hideo Ohtomo; Kenichi Nakazawa |
| The present inventors discovered that microfiltration retentates of whey, and products obtained by treating whey using centrifugation and/or ammonium sulfate precipitation, have the activity of inhibiting rotavirus infection. In one embodiment, the present invention provides a method of preventing rotavirus infection, comprising administering to a subject a composition that comprises a whey cream serum obtained by treating whey by centrifugation, or a dehydrated product thereof, wherein the antiviral activity of said composition is retained after heat treatment. | ||||||
| 204 | Method of improving the efficiency of fat separation in the separation of a liquid food product | US12593365 | 2008-04-01 | US08313786B2 | 2012-11-20 | Rolf Månsson |
| A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel. | ||||||
| 205 | METHOD FOR PRODUCING DESALTED MILK, AND DESALTED MILK | US13124899 | 2010-03-30 | US20120009310A1 | 2012-01-12 | Nobuo Seki; Kie Kinoshita; Hitoshi Saito; Masatoshi Ohnishi; Yoshitaka Tamura; Hiroshi Koishihara; Mirei Odaka |
| The present invention relates to a process for producing a demineralized milk that enables excellent reduction in the amount of monovalent minerals while suppressing any reduction in the amount of divalent minerals, as well as a demineralized milk produced using the above process, a process for producing a cheese and whey from the demineralized milk, and a cheese and whey produced using the above process. In the present invention, a demineralized milk having a significantly reduced amount of monovalent minerals is obtained by passing a raw milk solution through an anion exchange resin in chloride form, and then removing the monovalent minerals contained within the raw milk solution using a membrane separation process. Further, a cheese and whey can be produced by heating the obtained demineralized milk to produce a curd, and then separating the curd from the liquid other than the curd by solid-liquid separation. | ||||||
| 206 | Method of Improving the Efficiency of Fat Separation in the Separation of a Liquid Food Product | US12593365 | 2008-04-01 | US20100119676A1 | 2010-05-13 | Rolf Månsson |
| A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel. | ||||||
| 207 | Immunoglobulin Fraction and Process Therefor | US11920198 | 2006-05-10 | US20090214567A1 | 2009-08-27 | Andrew Brown; Peter Hobman; Richard Paine; Michelle Rowney |
| The invention relates to the production of compositions containing IgA for use as a food additive. More specifically, it relates to a process to prepare an IgA-enriched milk product extract composition and to such compositions. | ||||||
| 208 | Protein containing composition produced by cold extrusion | US11801868 | 2007-05-11 | US20080280006A1 | 2008-11-13 | Charles I. Onwulata |
| A dietary composition produced by a process involving extruding a protein containing product and optionally water through an extruder at about 50 to about 400 rpm and at a temperature of about −10° to about 30° C. to produce the dietary composition, wherein the undenatured proteins in the protein containing product are not denatured by the process. Preferably some of the denatured proteins in the protein containing product are undenatured (renatured) by the process. | ||||||
| 209 | Modified Whey Powder and Process for Producing the Same | US12027497 | 2008-02-07 | US20080193623A1 | 2008-08-14 | Omar de Jesus Guerra-Gonzalez; Ing Bernard Rocklage; Hans-Peter Bernauer |
| The present invention relates to a process by which whey permeates or blends thereof can be converted to a modified whey powder (MWP) having low mineral content, low hygroscopicity, and advantageous organoleptic properties using a combination of ion-exchange demineralization and crystallization. The modified whey powder thus obtained is suitable for dry applications in the production of food products. Furthermore, the present invention relates to a modified whey powder (MWP) obtainable by said process and to products comprising said modified whey powder (MWP), such as confectionery, biscuits, and powdered soft drinks. | ||||||
| 210 | NANOPARTICULATED WHEY PROTEINS | US11691705 | 2007-03-27 | US20070231453A1 | 2007-10-04 | Lionel Bovetto; Christophe Schmitt; Martin Beaulieu; Nicolas Carlier; Gerlinde Unterhaslberger |
| The present invention relates to a method for producing whey proteins in nanoparticulated form and to the nanoparticulated whey proteins thus obtained. Specifically, the present invention pertains to the use of these nanoparticulated whey proteins as emulsifiers, fat substitute, micellar casein substitute, whitening, foaming, texturizing and/or filling agents. | ||||||
| 211 | Cereal bars and methods of their manufacture | US10334032 | 2002-12-30 | US07118774B2 | 2006-10-10 | Edward C. Coleman; Sharon R. Birney; Rita W. Brander |
| A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly. | ||||||
| 212 | Process for preparing bioactive protein-enriched whey products | US10806053 | 2004-03-22 | US20050208638A1 | 2005-09-22 | Chao Wu; Tedd Struckmeyer |
| The present invention involves the discovery that various liquid (whey) streams drained or expelled from cheese curd after salt addition in the preparation of cheese contain enriched levels of bioactive proteins such as lactoferrin, lactoperoxidase, immunoglobulins, and growth factors. According to the invention, these proteins may be further enriched through manipulation of the cheese salting process as described herein. The methods of the invention may be used to produce various whey products with enriched levels of all the above bioactive proteins present and, through manipulation of salting conditions, to enrich these proteins selectively. | ||||||
| 213 | Method for producing fermented milk containing angiotensin converting enzyme inhibitory peptide and method for producing whey | US10719173 | 2003-11-20 | US20050074500A1 | 2005-04-07 | Shuji Kitamura; Takashi Ueyama |
| There are disclosed methods for producing fermented milk and whey that enable effective production in high yield of fermented milk and whey having high content of an ACEI peptide that is highly safe and applicable to pharmaceuticals, functional foods, health foods, and the like. The methods are: a method including the steps of mixing lactic acid bacteria and a starting material containing milk by stirring to prepare a mixed material, and fermenting the mixed material under stirring so that curd pieces and whey containing an angiotensin converting enzyme inhibitory peptide are generated, whereby fermented milk containing the curd pieces and the whey containing the angiotensin converting enzyme inhibitory peptide is produced; and a method including the steps of subjecting the resulting fermented milk to centrifugation and/or filter pressing to separate and recover whey. | ||||||
| 214 | Cereal bars and methods of their manufacture | US10334032 | 2002-12-30 | US20040126477A1 | 2004-07-01 | Edward C. Coleman; Sharon R. Birney; Rita W. Brander |
| A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly. | ||||||
| 215 | Calcium supplemented foods and feeding regimen for calcium supplementation | US840435 | 1997-04-29 | US6060093A | 2000-05-09 | Martin E. Davis; Pauline M. Olson; Anand Rao |
| A regimen for calcium supplementation takes advantage of the discovery that a calcium supplement containing modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, is of high biological value. It can be accomplished with calcium-supplemented foods that administer foods containing sufficient amounts of the modified whey to provide at least 5% of the amount of calcium required for complete nutrition on a daily basis. The regimen can benefit humans and domestic pets, in particular. More preferred levels of administration will provide at least 10% and in some cases at least 25% of the RDA for calcium for the subject. | ||||||
| 216 | Separation of minerals from whey permeate | US380986 | 1995-01-31 | US5639501A | 1997-06-17 | Rajan Vembu; V. Rathinam |
| A process for extracting milk minerals from a whey product such as whey permeate or delactosed whey permeate is disclosed. The pH of the whey product is adjusted to a pH in the range of about 7.0 to 7.6. A phosphate compound is added to the whey product in an amount such that the weight percent of phosphate added to the whey product based on dry matter solids of the whey product is in the range of about 0.015-0.05%, and preferably in the range of about 0.025-0.03%. Suitable phosphates include pyrophosphate or tetrasodium pyrophosphate (TSPP). After the phosphate is added, the whey product/phosphate mixture is heated to a temperature in the range of about 145.degree.-175.degree. F. The whey product/phosphate mixture is maintained at a temperature in the range of about 145.degree.-165.degree. F. for a period of time sufficient to flocculate mineral solids from the whey product/phosphate mixture. The flocculated mineral solids are then separated from liquids in the whey product/phosphate mixture, and the separated flocculated mineral solids are dried. Prior to drying, the flocculated mineral solids may be purified. | ||||||
| 217 | Process for fractionating dried milk products | US630180 | 1990-12-19 | US5085881A | 1992-02-04 | Hans G. Moeller |
| A process for separating fractions from preferably dried milk and/or milk products for use as foodstuffs, foodstuff additives or pharmaceutical adjuvants using an extraction agent which contains from 40 to 100 wt-% carboxylic acids and/or carboxylic acid derivatives and 0 to 60 wt.-% water. | ||||||
| 218 | Food and the method of extracting the same from colostrum and milk | US276230 | 1981-06-22 | US4402938A | 1983-09-06 | Collins Mary E.; Robert A. Collins |
| This invention provides a new and useful food factor for use as a nutritional supplement for animals, which product comprises whey obtained from colostrum and milk as it comes from selected cows or other ungulates, and containing an active fraction having a molecular weight on the order of 1200 or less. | ||||||
| 219 | Method of removing phosphate materials from deproteinized cheese whey | US459937 | 1983-01-21 | US4400315A | 1983-08-23 | Frank A. Thomas |
| A method is disclosed for removing phosphates from deproteinized cheese whey to improve the handling characteristics of such deproteinized whey. The method includes adjusting the pH of the deproteinized whey, a heating step subsequent to pH adjustment followed by injection of calcium hydroxide to remove dicalcium phosphate as a precipitate. Following a holding period, the precipitate is removed to yield an improved deproteinized whey. | ||||||
| 220 | Cation-exchange of milk and products thereof | US251892 | 1981-04-07 | US4352828A | 1982-10-05 | Jean P. Rialland; Jean P. Barbier |
| Acidulated decationized milk containing the same content of proteins and lactose as ordinary milk and having a pH below or equal to 3.8 is prepared by placing milk in contact with a cation-exchanging resin in acid form, said milk having a temperature varying between 0.degree. and 4.degree. C., for the time period necessary to lower the pH of the said milk to a value below or equal to 3.8, and separating the decationized milk from the exchanging resin. The decationized milk is used to prepare acidified milks, milk casein, milk acid curds and lactoserum. | ||||||
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