| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | WHEY PROTEIN COMPOSITIONS, METHODS AND USES | US13124390 | 2009-10-16 | US20110250310A1 | 2011-10-13 | Marie-Louise Mateus; Pascaline Hoebler; NIcolas Auriou; Peter Frankhauser |
| The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions. | ||||||
| 82 | Liquid Milk-Substituting Food Concentrate, Methods for the Preparation Thereof and Food Prepared Therewith | US10561501 | 2004-06-17 | US20080107767A1 | 2008-05-08 | Ulco Hueting |
| The present invention relates to a liquid milk-substituting food concentrate based on milk whey and/or derivatives derived therefrom and to methods for the preparation thereof, which concentrate can inter alia be very suitably used for the preparation of calf milk which has a good storage stability and which can obviate many of the drawbacks of conventional calf milk. In a liquid milk-substituting food concentrate based on milk whey according to the invention, lactose has been converted for more than 25% by conversions comprising at least a lactic acid fermentation. Further, the food concentrate comprises one or more organic acids other than lactic acid which have been added in a ratio of organic acid:lactic acid of 1:30 to 8:1. | ||||||
| 83 | Fat replacement material and method of manufacture thereof | US10450999 | 2001-12-19 | US07166316B2 | 2007-01-23 | 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. | ||||||
| 84 | Preparation of pumpable, edible composition using electrodialysis | US11209226 | 2005-08-23 | US20060024413A1 | 2006-02-02 | Colin Crowley |
| The present invention is directed to methods for acidifying aqueous pumpable edible compositions (PECs) directly using membrane electrodialysis. The pH of the pumpable edible compositions are lowered by at least about 0.5 pH unit. The acidified pumpable edible compositions have increased sourness and/or improved stability. | ||||||
| 85 | Shelf-stable acidified food compositions and methods for their preparation | US11208738 | 2005-08-23 | US20060024412A1 | 2006-02-02 | Alice Cha; Jimbay Loh; Colin Crowley |
| Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole/liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation. | ||||||
| 86 | Decolorising of whey and products derived from whey | US27909 | 1987-03-19 | US4888184A | 1989-12-19 | Robin C. Bottomley; Robert D. Colvin; Madison Van Blanton |
| The invention provides a process of decolorising annatto-containing whey or products produced therefrom, by oxidation with hydrogen peroxide, characterised in that the oxidation is carried out in the presence of a catalytic amount of an active peroxidase, in that the amount of hydrogen peroxide used is sufficient to effect the oxidation of the annatto and in that the time for which the peroxidase is exposed to a deactivating concentration of hydrogen peroxide is insufficient to permanently deactivate the peroxidase. The process is generally applicable to inter alia whey, demineralised whey, reconstituted whey powders, whey protein concentrates and reconstituted whey protein concentrate powders. It may be applied as a batch, semicontinuous or a continuous in line process. | ||||||
| 87 | Feed supplements | US739981 | 1985-05-31 | US4780325A | 1988-10-25 | Alex E. Miller |
| A feed supplement, e.g. an animal feed supplement, is prepared by a method comprising treating whey, for example, from the manufacture of cottage cheese or cheddar cheese, with a bisulfite moiety to react the lactose present in said whey and form a lactose-bisulfite addition product. The lactose-bisulfite addition product is more soluble in water than lactose; therefore, the treated whey may be condensed by removing water therefrom, without sedimentation of the lactose during condensation or upon storage. The condensed whey may be mixed with a source of nutrients to provide a full ration animal feed. | ||||||
| 88 | Replacement of sodium caseinate | US3620757D | 1968-07-15 | US3620757A | 1971-11-16 | ELLINGER RUDOLPH H; SCHWARTZ MARK G |
| Compositions of dry whey solids and alkali polyphosphates are provided which exhibit functional properties in food compositions as well as nutrient value. The polyphosphate is present in an amount of at least one percent based on protein and the polyphosphate desirably has a P2O5 content of 66 percent or greater. These compositions are preferably used as replacement, total or partial for sodium caseinate in nonbutterfat dairy products.
|
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| 89 | Hog food | US29298352 | 1952-06-11 | US2716063A | 1955-08-23 | SHEARER PAUL B |
| 90 | Composition of mother milk replacer for calf and method of prepairing mother milk replacer, and method of feeding calf | KR20120127104 | 2012-11-12 | KR20120135502A | 2012-12-14 | LEE HYUN JUNE; LEE WANG SHIK; KIM HYEON SEOP; KI KWANG SEOK; KIM SANG BUM; AHN BYEONG SEOG; PARK SOO BONG; HUR TAI YOUNG; KANG SEOG JIN; PARK SUNG JAI |
| PURPOSE: A breast milk-level milk replacing composition for calves, a producing method of a milk replacer, and a feeding method of the milk replacer to the calves are provided to improve the concentration of fat inside the composition. CONSTITUTION: A breast milk-level milk replacing composition for calves contains 19-25wt% of whey powder, 18-24wt% of whey protein concentrate, 30-36wt% of fat powder, and 7-13wt% of lactose. A producing method of a milk replacer comprises the following steps: mixing the milk replacing composition and water in a ratio of 1:7; mixing a digestive enzyme and water in a ratio of 1:10; and mixing 1.5-1.8L of milk replacer composition mixture, and 2.5mL of digestive enzyme mixture. [Reference numerals] (AA) Initial body weight change after feeding milk or baby food | ||||||
| 91 | 유단백질을 함유하는 철 조성물 | KR1020077025802 | 2005-04-08 | KR101199751B1 | 2012-11-08 | 우에다,노리꼬; 가또,겐; 다나까,미야꼬; 가께히,유지; 사또,가오루; 요시오까,도시미쯔 |
| 철을 유리시키거나 또는 추가로 환원시키는 작용을 갖는 물질의 존재하에서 안정성을 갖는 것을 특징으로 하는 유단백질과 철 제제를 포함하는 철 조성물 및 이러한 철 조성물을 배합한 음식품이나 사료, 의약을 제공한다. 철 제제에 탈지유 등의 유단백질을 배합하여 조성물을 제조함으로써, 철을 유리시키거나 또는 추가로 환원시키는 작용을 갖는 비타민 C나 시트르산 등의 물질의 존재하에서 안정성을 갖는 철 조성물을 얻을 수 있다. 유단백질, 철 조성물 | ||||||
| 92 | 아기 급식용 포뮬라 및 시스템 | KR1020057014737 | 2004-02-09 | KR1020050097547A | 2005-10-07 | 싱할아툴; 루카스알란 |
| An infant feeding formula for feeding to babies in the first two weeks of life which is beneficial for long term health, which contains from 0.5 to 1.00 gram of protein per 100ml of formula and 25 to 50 kilocalories per 100ml of formula and a container which has a plurality of compartments, for example 14, each container of which contains a baby's daily feeding requirements. | ||||||
| 93 | Method for making whey protein compositions | EP11185618.3 | 2009-10-16 | EP2409575B1 | 2017-02-22 | Mateus, Marie-Louise; Hoebler, Pascaline; Auriou, Nicolas; Frankhauser, Peter |
| 94 | SOUR WHEY POWDER ENRICHED IN CALCIUM AND ITS PRODUCTION AND UTILIZATION IN FOODSTUFFS | EP08789177.6 | 2008-06-30 | EP2175736B1 | 2013-02-20 | KELLER, Beáta; DR. SCHÄFFER, Béla; DR. SZAKÁLY, Sándor |
| 95 | Whey protein compositions, methods and uses | EP11185618.3 | 2009-10-16 | EP2409575A1 | 2012-01-25 | Mateus, Marie-Louise; Hoebler, Pascaline; Auriou, Nicolas; Frankhauser, Peter |
The present invention provides a neutral, shelf-stable and enteral non-gel liquid composition having a protein content of at least about 8g/100g to about 13g/100g or from at least about 90g/L to about 143g/L, wherein the total protein content is composed of at least about 90-100% unhydrolyzed intact whey protein, and wherein the composition has a pH ranging from at least about 6.5 to 7.5, and wherein the composition has an energy content of at least above 140 kcal/100g. The present invention further provides the methods of making such compositions. |
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| 96 | SOUR WHEY POWDER ENRICHED IN CALCIUM AND ITS PRODUCTION AND UTILIZATION IN FOODSTUFFS | EP08789177.6 | 2008-06-30 | EP2175736A2 | 2010-04-21 | KELLER, Beáta; DR. SCHÄFFER, Béla; DR. SZAKÁLY, Sándor |
| The invention relates to sour whey powders enriched in calcium containing bioavailable calcium partly originating from milk, and partly processed together with milk components that maintain and improve some properties of the foodstuffs, and to their production and utilization for enrichment of foodstuffs, and to foodstuffs enriched with them. The 5-12 mass% calcium content of sour whey powder according to the invention is of milk origin and 88-95 mass% is of added organic calcium salt origin. | ||||||
| 97 | METHOD OF MANUFACTURE OF A FAT REPLACEMENT MATERIAL | EP01271151.1 | 2001-12-19 | EP1351578B1 | 2009-11-18 | CAMPBELL, Lydia, Johanna |
| 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. | ||||||
| 98 | IRON COMPOSITION CONTAINING MILK PROTEIN | EP05728721 | 2005-04-08 | EP1869985A4 | 2009-06-17 | UEDA NORIKO; KATO KEN; TANAKA MIYAKO; KAKEHI YUJI; SATO KAORU; YOSHIOKA T |
| There are provided an iron composition including a milkprotein 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). | ||||||
| 99 | BABY FEEDING SYSTEM | EP04709282.0 | 2004-02-09 | EP1605780B1 | 2009-05-20 | SINGHAL, Atul; LUCAS, Alan |
| An infant feeding formula for feeding to babies in the first two weeks of life which is beneficial for long term health, which contains from 0.5 to 1.00 gram of protein per 100ml of formula and 25 to 50 kilocalories per 100ml of formula and a container which has a plurality of compartments, for example 14, each container of which contains a baby's daily feeding requirements. | ||||||
| 100 | LIQUID MILK-SUBSTITUTING FOOD CONCENTRATE, METHODS FOR THE PREPARATION THEREOF AND FOOD PREPARED THEREWITH | EP04748662.6 | 2004-06-17 | EP1638406A1 | 2006-03-29 | HUETING, Ulco |
| The present invention relates to a liquid milk-substituting food concentrate based on milk whey and/or derivatives derived therefrom and to methods for the preparation thereof, which concentrate can inter alia be very suitably used for the preparation of calf milk which has a good storage stability and which can obviate many of the drawbacks of conventional calf milk. In a liquid milk-substituting food concentrate based on milk whey according to the invention, lactose has been converted for more than 25% by conversions comprising at least a lactic acid fermentation. Further, the food concentrate comprises one or more organic acids other than lactic acid which have been added in a ratio of organic acid: lactic acid of 1:30 to 8:1. | ||||||
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