| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Food supplement for increasing lean mass and strength | US10799038 | 2004-03-11 | US07795204B2 | 2010-09-14 | Paul T. Gardiner; Derek E. Woodgate; Mark S. Gilbert; Robert W. Thoburn |
| Food supplement compositions and their methods of use in increasing lean mass and/or muscle size and/or strength in individuals, particularly, athletes is described. The food supplements described comprise a substance which increases nitric oxide production in the body, and, a source of amino acids. Other food supplements described comprise a substance which can enhance and/or mimic insulin activity, and a source of amino acids. The food supplement compositions described are suitable for supplementing the diet of an athlete and particularly for enhancing an athlete's muscle size or strength. | ||||||
| 142 | LOW-LACTOSE AND LACTOSE-FREE MILK PRODUCT AND PROCESS FOR PRODUCTION THEREOF | US12201301 | 2008-08-29 | US20100055286A1 | 2010-03-04 | Reetta TIKANMAKI; Harri KALLIOINEN |
| The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process. | ||||||
| 143 | Powdered Dairy Additive and Mixture Designed for Use in a Vending Machine and Vended Consumable Beverage Made Therewith | US12562822 | 2009-09-18 | US20100021613A1 | 2010-01-28 | Harjit Singh |
| A soluble, dairy additive designed specifically for use in a vending machine that produces consumable beverages includes or consists of agglomerated dry milk powder formulated specifically for use in the vending machine. The agglomerated dry milk powder consists of dairy ingredients only (e.g., dried milk) and has a scorched particle mass not greater than fifteen milligrams and a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc. The powder may be combined with coffee and/or other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, to vend a consumable beverage from the vending machine. Accordingly, the agglomerated dry milk powder may be pre-mixed with one or more independent flavoring ingredients, such as coffee, sugar, or cocoa powder, to provide a mixture formulated specifically for use in the vending machine. | ||||||
| 144 | Use of composition for manufacture of medicant and method for inhibiting formation of body fat | US12457861 | 2009-06-24 | US20100009014A1 | 2010-01-14 | Frank Chiahung Mao; Wen-Ying Chen; Chi-Ching Sun; Chia-Hsin Liu |
| The present invention relates to use of a composition for the manufacture of a medicament and a method for inhibiting the formation of body fat. The composition includes lactoferrin and a trivalent chromium compound. Herein, the chromium compound is selected from the group consisting of chromium (III) chloride hexahydrate, chromium (III) chloride, chromium (III) acetate, chromium (III) sulfate, chromium picolinate, chromium nicotinate, chromium GTF, chromium yeast extract, other inorganic salts of trivalent chromium, other organic salts of trivalent chromium, and combinations thereof. Accordingly, the composition of the present invention can assist in transmitting glucose from cells to muscle tissues and thereby reducing the storage of fat converted from glucose to achieve the purpose of controlling body weight. | ||||||
| 145 | METHOD FOR MAKING LACTOSE-REMOVING MILK | US12355535 | 2009-01-16 | US20090123602A1 | 2009-05-14 | Yiqian YAN; Haixia Wang; Meiying Cao; Yimou Yan |
| A method for removing lactose from milk comprising the steps of precipitation, ultrafiltration, re-dissolving, mixing, and restoration, with or without a step of degreasing prior to precipitation. The lactose-removed diary product can be liquid milk, milk powder, or combined with other products to make sugar-free or low-sugar healthy food. The milk used in the method can be milk from any mammals or milk obtained by dissolving milk powder in drinking water. | ||||||
| 146 | Dairy components effective for fat loss | US11547070 | 2005-03-29 | US20070172474A1 | 2007-07-26 | Michael Zemel |
| The present invention relates to methods comprising administering to an individual regulating body weight calcium-containing whey products in an amount effective to maintain muscle mass, induce weight and/or fat loss, prevent weight and/or fat gain, and/or increase the metabolic consumption of adipose tissue in the individuals. | ||||||
| 147 | Methods for reducing adverse effects of feeding formula to infants | US11064994 | 2005-02-24 | US20050142249A1 | 2005-06-30 | Anne Davis; Charles Kuhlman |
| Methods for reducing side-effects of feeding an individual are provided. The methods comprise administering to the individual a composition comprising an amount of bovine milk providing 1.0 to 1.2 grams of protein per 100 available kilocalories and an amount of a bovine whey material providing 1.0 to 1.2 grams of protein per 100 available kilocalories, said bovine whey material having an alpha-lactalbumin content of 28% to 40% and a beta-lactoglobulin content of 8% to 33% of total protein. | ||||||
| 148 | Process for making a lactose-free milk and milk so processed | US10121581 | 2002-04-15 | US06881428B2 | 2005-04-19 | Michel Lange |
| This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed. | ||||||
| 149 | Nutritional non-cultured beverage composition | US10912870 | 2004-08-06 | US20050069618A1 | 2005-03-31 | Kenneth Cale; Donna Parker; Patricia Hauser; Jean-Pierre Baril; Zachary Caplan; Randolph Myers |
| The present invention provides a high quality, ready-to-drink, non-cultured nutritional beverage comprising (1) a protein component, (2) an emulsified fat component, (3) a fortification component, and (4) an optional sweetener component. Preferably the protein component comprises minimally processed milk; the emulsified fat component comprises dairy fat; the beverage contains about 1.5 to 10 percent total protein and about 0.15 to about 5 percent total fat; the beverage has a first ratio of the minimally processed milk protein divided by the total protein which is greater than or equal to about 0.05; the beverage has a second ratio of the dairy fat divided by the total fat which is greater than or equal to about 0.15; and the fortification component provides at least 10 percent of the daily value per single beverage serving of at least 6 vitamins and minerals. | ||||||
| 150 | Creamer compositions and methods of making and using the same | US10262451 | 2002-10-01 | US06824810B2 | 2004-11-30 | Jeffrey Alan Sargent; Francisco Valentino Villagran; Douglas Craig Hardesty; Peter Yau Tak Lin; Michael Jerome Picca |
| The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use. The present powdered and liquid creamer compositions are equally well suited for the preparation of ready-to-use formulations that can be added directly to food and beverage products. The creamer compositions of the present invention comprise a microparticulated ingredient component and a secondary ingredient component. The microparticulated ingredient component comprises a fat/oil component and a microparticulated protein component, and optionally a carbohydrate component. The secondary ingredient component of the creamer compositions of the present invention comprises an emulsifier and a bulking agent. The weight ratio of the microparticulated ingredient component to the secondary ingredient component is in the range of from about 1:99 to about 5:1, preferably in the range of from about 1:50 to about 5:1, more preferably in the range of from about 1:10 to about 5:1, even more preferably in the range of from about 1:5 to about 5:1. The present creamer compositions may optionally comprise an additional ingredient component, wherein the weight ratio of the secondary ingredient component to the additional ingredient component is in the range of from about 100:1 to about 1:24, preferably in the range of from about 30:1 to about 1:20, more preferably in the range of from about 10:1 to about 1:15, most preferably in the range of from about 2:1 to about 1:10. | ||||||
| 151 | Food supplement for increasing lean mass and strength | US10874526 | 2004-06-22 | US20040234626A1 | 2004-11-25 | Paul T. Gardiner; Derek E. Woodgate; Mark S. Gilbert; Robert W. Thoburn |
| Food supplement compositions and their methods of use in increasing lean mass and/or muscle size and/or strength in individuals, particularly, athletes is described. The food supplements described comprise a substance which increases nitric oxide production in the body, and, a source of amino acids. Other food supplements described comprise a substance which can enhance and/or mimic insulin activity, and a source of amino acids. The food supplement compositions described are suitable for supplementing the diet of an athlete and particularly for enhancing an athlete's muscle size or strength. | ||||||
| 152 | Aseptic cream substitute | US10166735 | 2002-06-12 | US06759078B2 | 2004-07-06 | Yvonne M. Stuchell |
| An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is pasteurized and then homogenized to produce the aseptic cream substitute. | ||||||
| 153 | Method for producing a food product from a concentrated protein | US10646852 | 2003-08-22 | US20040043124A1 | 2004-03-04 | Stephen T. Dybing |
| Improved processes for manufacturing cream, plastic cream, cream analogs, milk, milk analogs, and other food products from concentrated and/or dried protein and a suitable fat source are provided. Preferably, the protein is treated to enhance its ability to emulsify fat. | ||||||
| 154 | Process for making a lactose-free milk and milk so processed | US10121581 | 2002-04-15 | US20030031754A1 | 2003-02-13 | Michel Lange |
| This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed. | ||||||
| 155 | Water continuous dairy base product and process for preparing such product | US194400 | 1999-02-03 | US6113969A | 2000-09-05 | Janos Bodor; Axel de With |
| A water continuous, acidified dairy base product is provided having a dry matter content of 19-40% that contains 7-18% fat and 7-18% protein, the protein contains casein and whey protein and contains at least 50% casein, the protein that is undissolved being 80-100%, that has a pH of 5.9-6.5, a firmness as indicated by the Stevens value at 10.degree. C. of at least 40 g and a particle size D3.2 as measured by laser diffraction of at most 15 micron. The product can be used for similar purposes as creme fraiche but it contains more protein and less fat and calories. A process for preparing the product is provided as well. | ||||||
| 156 | Milk composition having reduced mineral content | US592061 | 1996-01-26 | US5639502A | 1997-06-17 | Reinhard Behringer; Rafael Berrocal; Rolf Jost |
| A sterilized milk composition is based upon the natural constituents of milk and has reduced phosphorous, sodium, potassium and citrate contents. The composition is derived, in particular, from skimmed milk and has a non-fat dry matter solids content which includes, by weight based upon the weight of the non-fat solids, from 33% and 36% protein, 48% to 58% lactose and 3% to 5% minerals, and the minerals include a calcium content in an amount of from 75% to 100% of that of the skimmed milk, a phosphorous content in an amount of from 50% to 75% of that of the skimmed milk, a sodium content in an amount of from 5% to 20% of that of the skimmed milk, a potassium content in an amount of from 5% to 20% of that of the skimmed milk and a citrate content in an amount of from 10% to 30% of that of the skimmed milk. | ||||||
| 157 | Processes for the preparation of concentrated milk products | US162863 | 1993-12-06 | US5503865A | 1996-04-02 | Reinhard Behringer; Rafael Berrocal; Rolf Jost |
| A dairy composition is prepared by ultrafiltering or microfiltering a skimmed milk to obtain a retentate having a skimmed milk/retentate volume ratio of from 3-6 and by mixing lactose with the retentate to provide a composition having nonfat dry matter solids in an amount of from 20% to 30% by weight and which has by weight, based upon a weight of non-fat solids in the composition, from 33% to 36% protein, from 48% to 58% lactose and from 3% to 5% minerals, wherein the calcium content is from 75% to 100% that of the milk, a phosphorous content is from 50% to 75% that of the milk, a sodium content is from 5% to 20% that of the milk, a potassium content is from 5% to 20% that of the milk, and a citrate content is from 10% to 30% that of the milk. | ||||||
| 158 | Products and methods for treating colic | US703889 | 1991-05-22 | US5223284A | 1993-06-29 | Anthony Kulczycki, Jr.; Patrick S. Clyne |
| The present invention provides products, processes and/or methods for treating or preventing the clinical symptoms of an infant suffering from colic. Products and/or methods which reduce or eliminate the level of bovine IgG in food products are also useful to treat patients experiencing clinical symptoms related to ingesting bovine food products. | ||||||
| 159 | Reformed casein micelles | US760663 | 1991-09-16 | US5173322A | 1992-12-22 | Nicholas Melachouris; Kenneth R. Moffitt; Casimir E. Rasilewicz; George F. Tonner |
| Reformed casein micelles are produced from an aqueous solution or dispersion of commercially available processed casein by the sequential addition, over an extended period of time, of calcium ions and a soluble phosphate salt, after which the aqueous reaction medium is concentrated such as by ultrafiltration or diafiltration, to increase the level of casein micelles thereon and remove excess salts. The reformed casein micelles are used as a complete or partial replacement for fat in a variety of food products, particularly coffee whiteners. Coffee whiteners containing reformed casein micelles as a replacement for the fat component have functional and organoleptic properties equivalent to conventional coffee whiteners. | ||||||
| 160 | Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute and a method for reducing the fat content in food products | US784112 | 1991-10-30 | US5143741A | 1992-09-01 | Joseph S. Podolski; Maher Habib |
| Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces. | ||||||
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