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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 > Buttermilk, Yogurt, Sour Cream, Whey Buttermilk, Yogurt, Sour Cream, WheyButtermilk, Yogurt, Sour Cream, Whey 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 - 20070178214 - Carbonated protein drink and method of making An improved carbonated protein beverage/drink composition which provides a relatively bill protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes ... 08/02/07 - 20070178213 - Novel aerated milk compositions The present invention provides improvements in aerated milk compositions, such as yogurt based products, and methods for preparation thereof. ... 07/05/07 - 20070154614 - Protein beverage and method of making the same An improved protein beverage/drink composition, is disclosed and provides a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 ... 07/05/07 - 20070154613 - Composition and method for effective lean body mass gain This invention provides compositions comprising serum protein isolate, whey protein concentrate, and whey protein isolate. The invention also provides methods for increasing lean body mass in a human, comprising administering to the human an effective amount of a composition comprising serum protein isolate and whey protein concentrate. ... 06/28/07 - 20070148305 - Protein beverage and method of making the same An improved protein beverage/drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes ... 06/07/07 - 20070128324 - Process for producing yoghurt with controlled texture and consistency The invention is a process for preparing a yoghurt with a desired gel strength. It is based on the unexpected observation that gel strength can be varied by varying the pH to an optimum at a given weight ratio of casein to whey protein. Whey protein is added to a ... 01/25/07 - 20070020371 - Production of milk protein ingredient with high whey protein content The invention described is a milk protein composition having a high percentage of the whey protein from the dairy stream from which is was derived bound to the casein from that stream. The composition is prepared by a process in which the dairy stream heated during a holding period. A ... 07/13/06 - 20060153962 - Pressure treating food to reduce spoilage The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as ... 04/27/06 - 20060088642 - Method and device for producing whey powder The invention relates to a method for producing whey powder. In this method, whey concentrate with a dry matter content of at least 45% is heated to a temperature of at least 75, and preferably at least 85° C. before, after preliminary crystallization, being dried to a moisture content of ... 03/30/06 - 20060068075 - Flavored yogurt products and methods of making same The invention provides fermented dairy products composed of fermented dairy base containing active cultures and a low water activity sweet brown base component admixed within the fermented dairy base. Further, the invention provides methods for preparing fermented dairy products including steps of fermenting a dairy base by lactic fermentation to ... 03/16/06 - 20060057271 - Method for producing good-flavor butter milk associated dairy product and dairy processed product A process for preparing butter milk and/or butter serum, which comprises decreasing the dissolved oxygen concentration of at least one selected from the group consisting of milk, a milk product, butter milk and butter serum, followed by heating, and optionally fractionizing the heated product. ... 01/05/06 - 20060003073 - Methods and compositions involving whey protein isolates The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric points. As such, they have low turbidity in solution across a wide range of pH ... 10/13/05 - 20050226987 - Ready to eat food formulation containing yogurt and pureed cooked vegetables and process for manufacture thereof A ready to eat vegetable yogurt with homogenous uniform texture is provided at refrigeration temperatures with the taste of freshly cooked pureed vegetables in a yogurt with active cultures and taste and flavor enhancers. The cooked pureed vegetables are optimally cooked and their flavor and freshness are preserved in the ... 10/06/05 - 20050220964 - Process for preparing low-calorie drinks and the low-calorie beverages resulting therefrom A process for producing a low-calorie or low-fat dairy beverage comprising static inline mixing of yogurt, especially non-fat yogurt, water, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt and specific mixing steps which minimize sheer and stress on the product ... 09/29/05 - 20050214431 - Method of making high solids, high protein dairy-based food The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and heated under low shear to produce a dairy product, preferably a ... ### FreshPatents.com Support |