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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Basic Ingredient Lacteal Derived Other Than Butter Substitute In Emulsion Form Basic Ingredient Lacteal Derived Other Than Butter Substitute In Emulsion FormBasic Ingredient Lacteal Derived Other Than Butter Substitute In Emulsion Form patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.08/02/07 - 20070178211 - Process for drying high-lactose aqueous fluids Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from ... 08/02/07 - 20070178210 - Process for drying high-lactose aqueous fluids Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from ... 07/19/07 - 20070166447 - Dairy compositions and method of making The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated ... 07/05/07 - 20070154611 - Method to produce lupin protein-based dairy substitutes The present invention relates to a method for preparing a lupin-sourced protein-enriched preparation comprising the steps of: (a) solubilising the proteins from lupin meal using alkaline conditions, (b) precipitating the solubilised proteins, and (c) solubilising the precipitated proteins of step (b); from which lupin milk and derived products is made ... 06/14/07 - 20070134395 - Method of reducing manganese in defatted soy isolate The invention contemplates an infant formula for feeding to a neonate as a replacement for female human breast milk. The infant formula has a manganese concentration that is no greater than about ten times the manganese concentration in female human breast milk. The infant formula may additionally include supplements for ... 05/03/07 - 20070098871 - Dairy compositions and method of making The invention relates to a method of separating components from milk, and the apparatus used therefor. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of ... 04/19/07 - 20070087103 - Acidified milk products containing pectin Disclosed is a milk beverage comprising: a pectin extracted from a citrus source, the pectin having: (1) a degree of esterification in range of 55% to 65%, and (2) calcium sensitivity index between 10 and 30; wherein the pH of the milk beverage is between 4.3 to 4.5. ... 03/29/07 - 20070071867 - Method and device for treating milk, in particular breast milk The present invention relates to a method for treating milk, preferably breast milk, in which the milk is briefly heated in a container, said method comprising the following steps: The container is moved, preferably set in rotation, so that a milk film forms on its inner wall, the milk is ... 12/21/06 - 20060286252 - Low-lactose partially hydrolyzed infant formula The present invention relates to a low-lactose, partially hydrolyzed infant formula. The carbohydrate component of the infant formula comprises between 0% and 60% lactose and the protein component of the infant formula comprises partially hydrolyzed whey protein and casein, the protein component having a particular molecular weight. ... 09/14/06 - 20060204632 - Concentrated human milk fortifier liquid Disclosed are concentrated, liquid, human milk fortifier compositions comprising from about 15% to about 45% by weight of protein, on a dry weight basis, and having a caloric density of from about 1.25 kcauml to about 6.0 kcau/ml, wherein the liquid human milk fortifier composition is added to human milk ... 08/17/06 - 20060182868 - Dairy product A diary product contains dairy proteins, the product being at least semi-solid and containing greater than 0.15% by weight of casein macropeptide (CMP). The mass ratio of CMP to whey protein is 1:4.9 or greater. The product may be a natural cheese or a processed cheese. To obtain the desired ... 07/20/06 - 20060159824 - Food composition based on a substance derived from milk comprising conjugate linoleic acid glycerides The invention concerns a food composition based on substances derived from milk, in the form of an oil-in-water emulsion, optionally over-run. The invention is characterised in that the proportion of fats is less than 50 wt % and thatt comprises an efficient quantity of mono, di and/or triglyceride of one ... 02/16/06 - 20060034994 - Stabilized non-sour dairy base materials and methods for preparation 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. ... 01/19/06 - 20060013936 - Protein-containing dairy product A membrane filtered soy protein isolate or concentrate can readily be blended with and hydrated by a dairy product, which is preferably liquid, such as milk and/or cream, at relatively low temperatures, e.g. below 30° C. or even below 8° C. The resulting blend can then be acted upon by ... 12/29/05 - 20050287271 - Method and apparatus for preparing a consumable beverage A device (e.g., a vending machine) and method for preparing a consumable beverage include mixing an agglomerated natural milk powder having a scorched particle mass not greater than fifteen milligrams with hot water to produce the consumable beverage. The hot water and milk powder may be mixed prior to or ... 12/29/05 - 20050287270 - Ice creams comprising dietary fiber gel According to the present invention, fat and caloric content of ice creams can be reduced by the replacement of a portion fat content normally found in ice creams with an equal amount of dietary fiber. The result is that fat and caloric content of ice creams can be manipulated with ... 11/17/05 - 20050255214 - Method and plant for treating biological liquids, particularly milk and its derivates Method for treating unpackaged biological liquids, particularly milk or its derivatives, having a microbacterial and spore content, comprising the following operative steps: a) separating the biological liquid into a fatty fraction having a higher concentration of fatty matter and a non-fatty fraction having a lower concentration of fatty matter compared ... 09/22/05 - 20050208192 - Beverage base Beverage bases, a method for making beverage bases, and beverages made using beverage bases are described. These beverage bases may or may not require refrigeration and/or have a reduced calorie, carbohydrate, and sugar content. ... 09/08/05 - 20050196508 - Lactose-removed milk product and process for the preparation thereof A sequential filtration process has been developed to reduce the content of carbohydrate, such as lactose, in milk feed stocks such as whole, low fat, skim milk, and milk powder. The milk product produced with the inventive process can be classified as a lactose-removed milk product. ... 08/18/05 - 20050181106 - Process for the production of a dairy product containing gelatin and cream A process for the production of a dairy product containing gelatine and cream, wherein the ingredients are mixed, heated and put into a pack, and wherein skimmed milk is mixed with the gelatine in a mixing tank, that mixture is then left to soak and in further succession it is ... 06/16/05 - 20050129825 - Stabilization of milk-based products Dairy-derived food products, particularly beverages, such as milk/juice blends, yogurt-based drinks, fermented milk beverages, and soft drinks, are disclosed. These compositions contain a stabilizing mixture comprising metal (in the form of ions, salts or oxides) such as zinc or magnesium, either alone or together with an adjunct component such as ... ### FreshPatents.com Support |