| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | 栄養素の風味をマスクするための組成物及び該組成物の調製方法 | JP2015247766 | 2015-12-18 | JP6240653B2 | 2017-11-29 | ミラー, ケヴィン, バーク; クヴァム, キャンディス, ダイアン; ステリングウェルフ, トレント; ボヴェット, ライオネル ジーン レネ |
| 22 | 栄養素の風味をマスクするための組成物及び該組成物の調製方法 | JP2015247766 | 2015-12-18 | JP2016104016A | 2016-06-09 | ミラー, ケヴィン, バーク; クヴァム, キャンディス, ダイアン; ステリングウェルフ, トレント; ボヴェット, ライオネル ジーン レネ |
| 【課題】栄養素の量を増加させた栄養組成物であって、許容可能な物理的及び官能的な特性を同時にもたらす栄養組成物であって、特に、組成物中のロイシンの不快な風味をマスクする方法、マスクした組成物の提供。 【解決手段】組成物中のロイシンの不快な風味をマスクされた組成物を調製する方法であって、乳清タンパク質ミセル粉末と添加ロイシンとを混合して乳清タンパク質粉末を形成させるステップを含み、組成物中のロイシンの総量は乾物基準で20〜40重量%、乳清タンパク質粉末は20〜80%の乳清タンパク質ミセルを含むことを含む方法。前記乳清タンパク質粉末は少なくとも50〜100%の水結合能力を有し、好ましくは、乳清タンパク質ミセル及びロイシンを30:1〜1:100の重量比で含む。 【選択図】図2 |
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| 23 | Shelf stable food products and methods for their preparation | JP2007534747 | 2005-09-29 | JP2008514232A | 2008-05-08 | エス．チャー アリス; カン イクスーン; ケー．ワレン−ペダーセン エリック; ピー．クローリー コリン; ピー．ロー ジムベイ; エー．ハーシー ジョン; ハンセン ティム; エム．ハリソン ベロニカ; エー．ホン ヨン−チン; ジー．ヒル ローラ |
| 低ｐＨ高水分の保存安定な食料品およびその製造方法が提供される。 この食料品は、ｐＨ４．６、好ましくは４．３以下の最終製品を得るために、酸性の電気透析組成物、食用無機酸またはその混合物によって酸性化される。 低ｐＨ食料品は、食料品１，０００グラムあたり全有機酸含量が０．１２モル以下であり、１６５°Ｆ（７３．８９℃）の温度に加熱し、低温殺菌する。 新規または改良した保存安定な酸味のない食品成分および製品ならびにそれらの調製方法も提供される。 | ||||||
| 24 | Artificial milk and systems for breast-feeding in infants | JP2006502258 | 2004-02-09 | JP2006517105A | 2006-07-20 | シンハル，アトゥール; ルーカス，アラン |
| 生後２週間の間に乳児に授乳するための乳児用人工乳であって、長期的な健康に有益であり、人工乳１００ｍｌあたり０．５から１．００グラムの蛋白質と、人工乳１００ｍｌあたり２５から５０キロカロリーのエネルギーを含む。 また、複数の区画（たとえば１４の区画）を含む容器で、乳児に１日に与える所要量が各容器に入っているような容器。 | ||||||
| 25 | Discoloration of whey and whey product | JP8085487 | 1987-03-31 | JPS63251044A | 1988-10-18 | BOTTOMLEY ROBIN CHARLES; COLVIN ROBERT DAVID; VAN BLANTON MADISON |
| 26 | 改質ホエイ組成物の製造方法、およびカルシウム増強改質ホエイ組成物の製造方法 | JP2014521441 | 2013-06-14 | JP5879437B2 | 2016-03-08 | 小高 みれい; 村上 友哉; 境 洋平; 宮内 清隆; 小石原 洋 |
| 27 | Whey protein compositions, methods and uses | JP2011531403 | 2009-10-16 | JP5603871B2 | 2014-10-08 | マリールイーズ マテウス，; パスカリーヌ フーブラー，; ニコラス オーリオ，; ピーター フランクハウザー， |
| 28 | The method for preparing the composition and the composition for masking the taste of the nutritional | JP2012557208 | 2011-03-09 | JP2013521779A | 2013-06-13 | ケヴィン， バーク ミラー，; キャンディス， ダイアン クヴァム，; トレント ステリングウェルフ，; ライオネル ジーン レネ ボヴェット， |
| 栄養組成物、並びに該栄養組成物を調製する方法及び該栄養組成物を使用する方法が提供される。 一般的な実施形態において、本開示は、乳清タンパク質ミセル及びロイシンを有する栄養組成物を提供する。 該栄養組成物は、ヒトにおけるタンパク質合成を改善するのに十分な量のロイシンを提供し、一方で低粘度の流体マトリックス及び許容可能な官能特性を維持する。
【選択図】図２ |
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| 29 | Whey protein composition, method and use | JP2011132398 | 2011-06-14 | JP2012005482A | 2012-01-12 | MATEUS MARIE-LOUISE; HOEBLER PASCALINE; AURIOU NICOLAS; FRANKHAUSER PETER |
| PROBLEM TO BE SOLVED: To provide shelf-stable, acid and neutral whey compositions, having high level of protein content for a nutritional supplement or beverage, methods of production of these compositions, and methods of uses of such compositions.SOLUTION: The neutral, shelf-stable and enteral non-gel liquid composition has a protein content ranging from at least 8 to 13 g/100 g or from at least 90 to 143 g/L, wherein the total protein content is composed of at least 90-100% of unhydrolyzed intact whey protein, and the composition has pH within the range of at least 6.5 to 7.5 and has an energy content of at least above 140 kcal/100 g. | ||||||
| 30 | Artificial milk and systems for breast-feeding in infants | JP2006502258 | 2004-02-09 | JP4440918B2 | 2010-03-24 | シンハル，アトゥール; ルーカス，アラン |
| 31 | Shelf-stable acidified food composition and method for preparation thereof | JP2006226807 | 2006-08-23 | JP2007054066A | 2007-03-08 | CHA ALICE S; LOH JIMBAY P; CROWLEY COLIN P |
| <P>PROBLEM TO BE SOLVED: To provide a shelf-stable food composition having reduced sourness, low pH and high water content and provide a method for the preparation of the composition. <P>SOLUTION: The food composition is acidified with a low sourness acidulant having an acidifying power of ≥0.005 mol/l per 1 gram of the acidulant at pH 4.0 in an amount effective for providing a food composition having an Aw of about 0.90 or greater and a final pH of ≤5.0, particularly ≤4.2. <P>COPYRIGHT: (C)2007,JPO&INPIT | ||||||
| 32 | PROCESS FOR MAKING A VISCOUS COMPOSITION COMPRISING WHEY PROTEIN | US15539444 | 2015-12-28 | US20170347680A1 | 2017-12-07 | Céline VALENTINI; Jean-Marc PHILIPPE |
| The invention relates to a process for making a composition comprising a high amount of whey protein. The process involves preparing a mass having a high amount of whey protein, and then mixing with an aqueous preparation comprising a poly saccharide. The composition obtained presents a modified, controlled texture. | ||||||
| 33 | YOGURT WHEY AND METHOD | US14138597 | 2013-12-23 | US20140348993A1 | 2014-11-27 | Erika B. Smith; Wenyi Wang; Vikramaditya Ghosh |
| A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described. | ||||||
| 34 | METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT FORMED THEREBY | US13739501 | 2013-01-11 | US20130129889A1 | 2013-05-23 | Srinivasan Damodaran |
| Disclosed 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. | ||||||
| 35 | Method to separate lipids from cheese whey | US12247324 | 2008-10-08 | US08431174B2 | 2013-04-30 | 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. | ||||||
| 36 | COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME | US13583712 | 2011-03-09 | US20130065822A1 | 2013-03-14 | Kevin Burke Miller; Candis Diane Kvamme; Trent Stellingwerff; Lionel Jean Rene Bovetto |
| Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutritional compositions provide a sufficient amount of leucine to improve protein synthesis in humans, while also maintaining a low-viscosity fluid matrix and acceptable organoleptic properties. | ||||||
| 37 | METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT FORMED THEREBY | US12247324 | 2008-10-08 | US20100086657A1 | 2010-04-08 | Srinivasan Damodaran |
| Disclosed 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. | ||||||
| 38 | Acidified whey protein compositions and methods for making them | US11328512 | 2006-01-07 | US20070160712A1 | 2007-07-12 | Brent Petersen; Eric Bastian; Loren Ward; Starla Paulsen; Stanley Wrobel; Jessica Marshall |
| Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may be blended, and the resulting composition may then be co-dried. The acidulant may be present in an amount effective for reducing the pH of the composition prior to drying to a value less than about 6. Embodiments of the present invention also include methods of preparing co-dried acidified whey protein compositions exhibiting improved organoleptic characteristics. | ||||||
| 39 | Fat replacement material and method of manufacture thereof | US10450999 | 2003-06-19 | US20040047974A1 | 2004-03-11 | Lydia Johanna Campbell |
| The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid containing albumin and at least one stabilizer selected from a sugar and salt; b) subjecting the fluid to a controlled heat treatment at a temperature and for a period of time not less and not greater than that sufficient for obtaining from 50 to 100% denaturation of the albumin; and c) spray drying of the heat treated fluid. The invention also provides a fat replacement material comprising a spray dried powder comprising an intimate admixture of 1 part by weight of from 50 to 100% denatured albumin, and from 3 to 100 parts by weight of at least one stabilizer selected from a sugar and salt. The material of the invention has excellent emulsifying properties as well as improved heat stability and resistance to acid conditions. | ||||||
| 40 | Nutritional or therapeutic supplement and method | US10252954 | 2002-09-23 | US20030124198A1 | 2003-07-03 | Albert Crum |
| Nutritional compositions containing selenium, colostrum and whey are described. The compositions may be mixed with mammalian food to increase the concentration of glutathione in the mammalian body thereby to enhance the response of the mammal's immune system to infection. | ||||||
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