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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
41	Nutritious compositions and food components	US10085994	2001-09-26	US20030064116A1	2003-04-03	Albert Crum; D. Dorothea Zivkovic
This invention describes a nutritional composition containing selenium, colostrum and whey. Composition can be used alone or in combination with food or drink.
42	Concentrate containing trace elements suitable for human beings and animals, a process for its production and its use	US320018	1981-11-10	US4454162A	1984-06-12	Rudolf Schanze
The invention relates to a process for the production of a concentrate containing trace elements suitable for human beings and animals, in which vegetable ash and/or coal residues containing inorganic constituents are added to acid, liquid by-products from the processing of milk, trace elements and/or minerals are optionally introduced and the product obtained is dried. The product may then be ground or granulated.The invention also relates to the concentrate obtained by this process and to a concentrate which, based on the dry mass, containsfrom 20 to 75 parts by weight of dry matter emanating from a liquid by-product from the processing of milk,from 8 to 55 parts by weight of vegetable ash and/or coal residues containing inorganic constituents,from 0 to 25 parts by weight of a mixture of trace elements,from 0 to 70 parts by weight of minerals andfrom 0 to 15 parts by weight of carbohydrates and/or gums.
43	Free flowing modified whey powder	US662464	1976-03-01	US4088791A	1978-05-09	Robert E. Jones
Preparation of a free flowing modified whey powder, and anti-caking, anti-sticking additive keeping the powder free flowing during preparation, the additive including a mixture of fat and titanium dioxide, and suitable for preparing said powders from sweet, acid wheys, or a mixture of the same.
44	Replacement of sodium caseinate	US3615662D	1968-07-15	US3615662A	1971-10-26	ELLINGER RUDOLPH H; SCHWARTZ MARK G
Compositions of demineralized dry whey solids and either monosodium phosphate or insoluble metaphosphate are provided which exhibit functional properties in food compositions as well as nutrient value. The phosphate is present in an amount of at least one percent based on protein. The demineralized dry whey solids contain no more than 5.0 percent by weight of whey minerals. These compositions are preferably used as replacement, total or partial, for sodium caseinate in nonbutterfat dairy products.
45	Method of preparing food supplement	US3421897D	1965-05-19	US3421897A	1969-01-14	SIMMONS JAMES R; RAPPORT ARTHUR

46	Method of drying dilute biological solutions to prepare a food supplement	US1866460	1960-03-30	US3078164A	1963-02-19	DE LISLE AUGUSTE LOUIS

47	개질 훼이 조성물의 제조 방법, 개질 훼이 조성물, 칼슘 증강 개질 훼이 조성물의 제조 방법	KR1020147033614	2013-06-14	KR101777278B1	2017-09-11	오다카미레이; 무라카미도모야; 사카이요헤이; 미야우치기요타카; 고이시하라히로시
본발명은, 훼이단백질을함유하는훼이조성물을사용하여원료훼이액을조제하는조액공정, 및상기원료훼이액을가열처리하는가열공정을가지고, 상기조액공정이, 상기훼이조성물에알칼리를첨가하는처리를포함하고, 상기원료훼이액의 pH가 6.8∼8.0, 액중단백질농도가 1.3 질량% 이하이며, 상기가열처리하는원료훼이액의칼슘함량이 400∼700 mg/100 g 고형분이며, 상기가열처리가, 80∼150 ℃에서 30분∼1초간의조건에서행해지는, 개질훼이조성물의제조방법등에관한것이다.
48	아기 급식용 포뮬라 및 시스템	KR1020057014737	2004-02-09	KR101092826B1	2011-12-12	싱할아툴; 루카스알란
포뮬라 100ml 당 0.5 내지 1.00g의단백질및 포뮬라 100ml 당 25 내지 50 킬로칼로리를포함하는, 장기적인건강에유익한생후첫 2주동안아기에게급식하기위한유아급식용포뮬라및 예컨대 14개인, 복수의구획을갖고각 용기가아기의일일급식요구량을포함하는용기.
49	개질 훼이 조성물의 제조 방법, 개질 훼이 조성물, 칼슘 증강 개질 훼이 조성물의 제조 방법	KR1020147033614	2013-06-14	KR1020150010768A	2015-01-28	오다카미레이; 무라카미도모야; 사카이요헤이; 미야우치기요타카; 고이시하라히로시
본 발명은, 훼이단백질을 함유하는 훼이 조성물을 사용하여 원료 훼이액을 조제하는 조액 공정, 및 상기 원료 훼이액을 가열 처리하는 가열 공정을 가지고, 상기 조액 공정이, 상기 훼이 조성물에 알칼리를 첨가하는 처리를 포함하고, 상기 원료 훼이액의 pH가 6.8∼8.0, 액중 단백질 농도가 1.3 질량% 이하이며, 상기 가열 처리하는 원료 훼이액의 칼슘 함량이 400∼700 mg/100 g 고형분이며, 상기 가열 처리가, 80∼150 ℃에서 30분∼1초간의 조건에서 행해지는, 개질 훼이 조성물의 제조 방법 등에 관한 것이다.
50	유단백질을 함유하는 철 조성물	KR1020077025802	2005-04-08	KR1020080007241A	2008-01-17	우에다,노리꼬; 가또,겐; 다나까,미야꼬; 가께히,유지; 사또,가오루; 요시오까,도시미쯔
An iron composition comprising a milk protein and an iron-containing substance, which is characterized in that it is stable in the presence of a substance capable of releasing iron from the composition or capable of reducing the released iron; and a drink, food or animal feed having the iron composition blended therein. An iron-containing substance is blended with a milk protein (e.g., defatted milk), thereby producing the iron composition which is stable in the presence of a substance capable of releasing iron from the composition or capable of reducing the released iron (e.g., vitamin C, citric acid).
51	PRODUCT COMPRISING A CONTAINER AND WHEY PROTEIN	US15539290	2015-12-28	US20180263252A1	2018-09-20	Céline VALENTINI; Jean-François BA
The invention relates to a product comprising a container and a composition comprising a high amount of whey protein, in the container. The container is a flexible container and the composition presents, in the container, a modified, controlled texture.
52	WHEY PROTEIN CONCENTRATE, ITS PREPARATION AND ITS USE	US14790815	2015-07-02	US20160002288A1	2016-01-07	Suzanne Godelieve THIESSEN-BOLDER; Linqiu CAO; Iliana Hidalgo TORRES
The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).
53	COMPOSITIONS FOR MASKING THE FLAVOR OF NUTRIENTS AND METHODS FOR MAKING SAME	US14450940	2014-08-04	US20140342040A1	2014-11-20	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.
54	NUTRITIOUS BEVERAGE FORMED FROM FLUID ACID WHEY AND A METHOD OF FORMING A NUTRITIOUS BEVERAGE BY COMBINING FLUID ACID WHEY AND A JUICE	US14253530	2014-04-15	US20140335226A1	2014-11-13	Lawrence I. Bell
A nutritious beverage formed from fluid acid whey and a method of forming a nutritious beverage by combining fluid acid whey with a juice.
55	Compositions for masking the flavor of nutrients and methods for making same	US13583712	2011-03-09	US08853148B2	2014-10-07	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.
56	METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT FORMED THEREBY	US13956761	2013-08-01	US20130316052A1	2013-11-28	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.
57	WHEY PROTEIN CONCENTRATE, ITS PREPARATION AND ITS USE	US13501207	2010-10-11	US20120263852A1	2012-10-18	Suzanne Godelieve Thiessen-Bolder; Linqiu Cao; Iliana Hidalgo Torres
The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).
58	Stabilized non-sour dairy base materials and methods for preparation	US11207745	2005-08-22	US07887867B2	2011-02-15	Amna M. Abboud; Gary W. Trecker; Alice S. Cha; Jimbay P. Loh; Daniel A. Meyer
The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.
59	METHOD OF STABILIZING IRON COMPOSITIONS WITH MILK PROTEIN	US12729684	2010-03-23	US20100178361A1	2010-07-15	Noriko UEDA; Ken KATO; Miyako TANAKA; Yuji KAKEHI; Kaoru SATO; Toshimitsu YOSHIOKA
There are provided an iron composition including a milk protein and an iron preparation, which is stable in the presence of a substance having a property of releasing iron from the composition or reducing the released iron, and foods or drinks, animal feeds, and medicines blended with the iron composition. A milk protein such as skim milk is blended into an iron preparation, thereby producing the iron composition which is stable in the presence of a substance having a property of releasing iron from the composition or reducing the released iron (e.g., vitamin C or citric acid).
60	IRON COMPOSITION CONTAINING MILK PROTEIN	US11911048	2005-04-08	US20090081315A1	2009-03-26	Noriko Ueda; Ken Kato; Miyako Tanaka; Yuji Kakehi; Kaoru Sato; Toshimitsu Yoshioka
There are provided an iron composition including a milk protein and an iron preparation, which is stable in the presence of a substance having a property of releasing iron from the composition or reducing the released iron, and foods or drinks, animal feeds, and medicines blended with the iron composition. A milk protein such as skim milk is blended into an iron preparation, thereby producing the iron composition which is stable in the presence of a substance having a property of releasing iron from the composition or reducing the released iron (e.g., vitamin C or citric acid).

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