| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Nanoparticulated whey proteins | US11691705 | 2007-03-27 | US08057839B2 | 2011-11-15 | Lionel Jean René Bovetto; Christophe Joseph Etienne 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. | ||||||
| 102 | Cheese Granules Composition and Cheese Containing Granules Composition | US11923048 | 2007-10-24 | US20080102180A1 | 2008-05-01 | Lynn Ragan; Eduardo Godinez; Matthew McMindes; Rosa Sanchez |
| The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granule composition that comprises a vegetable protein material and a liquid dairy whey; wherein the weight ratio of the vegetable protein material to the liquid dairy whey is from about 1 to about 2-6 and a milk protein granule composition that comprises a vegetable protein material and a liquid milk; wherein the weight ratio of the vegetable protein material to the liquid milk is from about 1 to about 2-6. | ||||||
| 103 | Shelf-stable foodstuffs and methods for their preparation | US10956907 | 2004-10-01 | US20050186312A1 | 2005-08-25 | Jimbay Loh; Laura Hill; Yeong-Ching Hong; Tim Hansen; Alice Cha; Veronica Harrison; Colin Crowley; Iksoon Kang; John Hirschey; Erik Whalen-Pedersen |
| Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165° F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided. | ||||||
| 104 | Method of processing a proteinous material, a product so obtained, and use thereof | US09806324 | 1999-09-29 | US06866879B1 | 2005-03-15 | Outi Vaarala; Olli Tossavainen; Outi Kerojoki; Kari Salminen; Marika Eriksson |
| The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of 2 to 8, at a temperature below 65° C., is contacted with an adsorption resin, whereby the weight ratio of the proteinous material to be treated to the adsorption resin is at most 100:1, optionally combining with said resin treatment at least one ultra and dia-filtration treatment of the proteinous material, and, if necessary, the liquid material so obtained is concentrated into a protein concentrate and optionally dried to powder. The invention further relates to a substantially bovine insulin-free proteinous material so obtained, and to its use as the protein part or raw material in the preparation of substantially bovine insulin-free infant formulae or other special nutritive preparations or consumption milk, other milk drinks or other milk preparations, or as a raw material therein. | ||||||
| 105 | Fat-containing milk substitute for young stock, method for preparing the fat-containing milk substitute and device to be used therewith | US10293493 | 2002-11-14 | US20040096546A1 | 2004-05-20 | Hubert Jean-Marie Francois Gillessen |
| The present invention relates to a fat-containing milk substitute for young stock, such as calves, and for poultry, consisting of a particulate basic component which contains fat, in which more than 50 wt. % of the fat has been introduced into the capillaries of the basic component, with less than 50 wt. % of the fat being present at the surface of the particles of the basic component. The invention furthermore relates to the method for preparing said fat-containing milk substitute for young stock, such as calves, and for poultry, by mixing fat with the particles of the basic component of the milk substitute and introducing fat into the basic component at an elevated temperature and under a reduced pressure. The invention also relates to a device for carrying out said method, | ||||||
| 106 | Isoflavone-enriched soy protein product and method for its manufacture | US91318097 | 1997-09-09 | US5858449B1 | 2000-11-07 | CRANK DONALD LEE; KERR PHILLIP SCOTT |
| PCT No. PCT/US97/05724 Sec. 371 Date Sep. 9, 1997 Sec. 102(e) Date Sep. 9, 1997 PCT Filed Apr. 8, 1997 PCT Pub. No. WO97/37547 PCT Pub. Date Oct. 16, 1997This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substantially increased compared to traditional soy protein concentrates and isolates. In addition the total sulfur containing amino acid content is improved compared to soy protein isolates. The method for the manufacture of the novel soy protein product results in improved yield and reduced waste products compared to those used to manufacture soy protein concentrates and isolates. The novel soy protein product displays desirable flavor, composition, and performance as an ingredient in the production of dairy or meat based food products such as infant formula, nutritional beverage, milk replacer, soy extended bologna, imitation processed cheese spread, water-injected ham, yogurt and frozen dessert. | ||||||
| 107 | Calf milk replacer | US239783 | 1999-01-29 | US6096353A | 2000-08-01 | Elisa Margriet Maria Meheus; Jos Willy Ghislain Corneel De Sadeleer; Mathijs Elbert Keij |
| The invention relates to a composition useful as a protein source for a milk replacer in animal feed. Specifically, the milk replacer is used for pre-ruminant and young ruminant calves, suckling piglets and suckling lambs. The composition consists of a combination of hydrolyzed soya proteins and hydrolyzed wheat gluten. Furthermore, a method is disclosed for obtaining the composition. A process for enhancing animal growth by feeding animals with a milk replacer containing the said composition is also disclosed. | ||||||
| 108 | Non-dairy drink mixture | US104851 | 1998-06-25 | US6020017A | 2000-02-01 | Armand Mingione |
| In a powdered milk substitute the mixture with the taste and processing characteristics of milk but without lactose ingredients which when reconstituted into a liquid form may be processed like any milk product and subjected to the heat required for pasteurization without the suspended ingredients settling out, thereby permitting an extended shelf life of the reconstituted liquid. The mixture includes whey, partially hydrogenated oil, corn syrup solids, a stabilizer emulsifier, and other ingredients which resists high temperature breakdown during pasteurization. The product composition may be varied to produce a non-fat version in accordance with USDA regulations, a flavored version (such as a chocolate drink) and a regular version each of which is of a high temperature variey which permits pasteurization or sterilization by heat. | ||||||
| 109 | Milk substitute prepared with whey or whey and added lactose | US936034 | 1997-09-23 | US5906847A | 1999-05-25 | Hans Engel; Martinas Kuslys; Heinz Wyss |
| A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half. | ||||||
| 110 | Isoflavone-enriched soy protein product and method for its manufacture | US913180 | 1997-09-09 | US5858449A | 1999-01-12 | Donald Lee Crank; Phillip Scott Kerr |
| This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substantially increased compared to traditional soy protein concentrates and isolates. In addition the total sulfur containing amino acid content is improved compared to soy protein isolates. The method for the manufacture of the novel soy protein product results in improved yield and reduced waste products compared to those used to manufacture soy protein concentrates and isolates. The novel soy protein product displays desirable flavor, composition, and performance as an ingredient in the production of dairy or meat based food products such as infant formula, nutritional beverage, milk replacer, soy extended bologna, imitation processed cheese spread, water-injected ham, yogurt and frozen dessert. | ||||||
| 111 | Method of producing an imitation milk | US166265 | 1993-12-10 | US5447740A | 1995-09-05 | Ronald L. Brown |
| A substitute milk product that is produced from a base product including milk ingredients only. The base product is dairy whey that is purified to eliminate the contaminants introduced in the cheese making process. The base product is altered as necessary to restructure the desired ratio of lactose and protein and to re-balance the pH to that of milk. Substitute materials are added for replacing the fat content and to recapture the desired taste, texture and appearance of milk. | ||||||
| 112 | Whey based imitation milk compositions | US491555 | 1983-05-04 | US4446164A | 1984-05-01 | Roy A. Brog |
| New imitation milk compositions which can be easily dispersed in water to form milk-like beverages having improved properties, such as improved flavor, texture and balance, are prepared by mixing a major portion of a sweet whey base with lesser amounts of a soluble protein, an edible vegetable oil, an added sugar or synthetic sweetner, and a minor amount of other nonfat dry milk solids, the weight ratio of water soluble protein to protein in the whey and the weight ratio of sugar to the lactose in the whey varying within certain specific limits. The nonfat dry milk solids must also be maintained within certain limits. Liquid dispersions, as imitating low-fat skim and whole milk beverages, obtained by dispersing the new compositions in water are also provided. | ||||||
| 113 | Whey-soybean product and process for making the product | US429063 | 1982-09-30 | US4432999A | 1984-02-21 | Robert R. Bily |
| A food product is provided which incorporates a relatively large quantity of whey solids in a form in which they are quite palatable to humans. The whey solids are dispersed in a specially prepared soy pulp. The soybeans are cooked and then comminuted into a soy paste to release the soybean constituents for reaction with the whey solids to form a paste without evidence of free water of the intermixed and interreacted constituents of the soy paste and the whey. | ||||||
| 114 | Imitation milk compositions and aqueous dispersions prepared therefrom | US361761 | 1982-03-25 | US4397927A | 1983-08-09 | Roy A. Brog |
| New imitation milk compositions which can be easily dispersed in water to form milk-like beverages having improved properties, such as improved color, body and flavor, are prepared by mixing a major portion of a sweet whey base with lesser amounts of a soluble casein salt, an edible animal fat, with or without an added vegetable fat, an added sugar or artificial sweetener, and preferably a minor amount of nonfat dry milk solids, the weight ratio of water soluble casein salt to protein in the whey and the weight ratio of sugar to the lactose in the whey varying within certain specific limits. Aqueous dispersions, imitating low-fat, skim and whole milk imitation beverages, obtained by dispersing the new compositions in water, are also provided. | ||||||
| 115 | Whey product | US450205 | 1974-03-11 | US3943264A | 1976-03-09 | Paul F. Davis |
| A composition is provided which may be substituted for all or part of the milk solids used in the manufacture of food products. The composition includes whey solids, a proteinaceous material, a calcium source, a phosphate source, and a stabilizing agent. The stabilizing agent is selected from natural or artificial phosphorus containing lipid materials, anionic surface active agents other than fatty acids and the salts of fatty acids and mixtures thereof. | ||||||
| 116 | Soybean beverage and process | US37458173 | 1973-07-06 | US3901978A | 1975-08-26 | NELSON ALVIN I; STEINBERG MARVIN P; WEI LUN-SHIN |
| A bland stable aqueous dispersion of whole soybeans is prepared by: I. TENDERIZING INTACT SOYBEAN COTYLEDONS UNTIL THE SOYBEANS EXHIBIT A TENDEROMETER VALUE OF BETWEEN ABOUT 16 AND ABOUT 300 POUNDS/100 GRAMS OF SOYBEANS ON A WHOLE BEAN BASIS; II. HEATING THE INTACT SOYBEAN COTYLEDONS SUFFICIENTLY TO INACTIVATE THE LIPOXIDASE ENZYME; III. FORMING A SLURRY OF THE SOYBEANS AND WATER, SAID SLURRY HAVING A SOYBEAN CONCENTRATION OF LESS THAN ABOUT 20 PERCENT BY WEIGHT; IV. HOMOGENIZING SAID SLURRY IN AT LEAST ONE PASS THROUGH A HOMOGENIZATION ZONE AT A PRESSURE BETWEEN ABOUT 1,000 AND 10,000 PSI. AT A TEMPERATURE BETWEEN ABOUT 32*F. and the boiling point of the slurry at the pressure within the homogenizing zone; and, V. RECOVERING A BLAND, STABLE AQUEOUS DISPERSION OF WHOLE SOYBEANS.
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| 117 | Preparation of a simulated milk product | US22561172 | 1972-02-11 | US3873751A | 1975-03-25 | ARNDT ROBERT H |
| A simulated milk product is prepared by forming a mixture of sweet whey and vegetable protein, controlling the pH of the mixture within the range of 5.8 to 7.5, heating the mixture to 220*F to 400*F and subjecting the mixture to a vapor flash treatment to remove objectionable flavors and odors. The product is preferably flash dried to a powder and may be used as a substitute for dry skim milk.
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| 118 | Preparation of a simulated milk product | US22560472 | 1972-02-11 | US3843828A | 1974-10-22 | ARNDT R |
| A simulated milk product is prepared by a process involving forming a mixture of sweet whey and isolated vegetable protein, adjusting the pH of the mixture and subjecting the mixture to heating and vapor flash treatment to remove objectionable flavors and odors. A special vegetable oil or fat is added before or after the vapor flash treatment. After the vapor flash treatment and after fat addition, the pH is adjusted and the mixture is subjected to severe homogenization.
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| 119 | Beverage containing egg albumen and whey | US3737326D | 1971-07-23 | US3737326A | 1973-06-05 | BASSO J; FULGER C |
| BEVERAGE MIX CONTAINING SWEETENER, COLOR, FLAVOR, FOOD ACID, AND ALL THE SOURCE OF PROTEIN, EGG ALBUMEN AND WHEY. THE SHEY CONSTITUTES FROM ABOUT 20% TO ABOUT 50% OF THE PROTEIN OF THE ALBUMEN AND WHEY MIXTURE AND INHIBITS THE TASTE AND ODOR OF THE EGG ALBUMEN IN THE FINAL BEVERAGE.
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| 120 | Animal feed composition including milk exchange material | US3632352D | 1969-12-02 | US3632352A | 1972-01-04 | MULLER KARL-HANS; KALLRATH GOTTFRIED |
| An animal feed composition on the basis of a milk exchange material comprises, in addition to dry skimmed milk, animal and/or vegetable fats, emulsifying agent and nutrients an amount between 0.5 and 10 percent by weight relative to the total composition of a finely divided synthetic silicic acid. The addition prevents caking of the composition and improves the flow properties.
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