Entries |
Document | Title | Date |
20080199573 | Stable Hemicellulose Paste, Method for Production thereof and Use Thereof - The invention relates to a stable uncrosslinked hemicellulose paste and also to a method for production thereof. The hemicellulose obtained by alkaline extraction from a hemicellulose-containing material is thereby treated in the alkaline medium with an oxidant, subsequently the pH value is reduced. Subsequent thereto, precipitation and separation of excess liquid is effected with formation of a homogeneous and stable paste. The pastes according to the invention are used in the field of foodstuffs and food additives. | 08-21-2008 |
20080206412 | Supplementary Food Compositions - A supplementary food composition comprising at least one organic mineral salt that contributes to alkaline power in a quantity ranging from 20 to 200 mEq and is capable of neutralizing an acidic charge of 20 to 200 mEq of H | 08-28-2008 |
20080213439 | METHOD FOR PREPARING A COMPOSITION CONTAINING AT LEAST ONE INTERNAL DEHYDRATION PRODUCT FOR A HYDROGENATED SUGAR - The subject of the present invention is a novel method for preparing a composition of internal dehydration product of a hydrogenated sugar, comprising:
| 09-04-2008 |
20080226781 | Method of Obtaining Vegetable Proteins and/or Peptides, Proteins Produced According to Said Method and/or Peptides and Use Thereof - A method of obtaining vegetable proteins and/or peptides is disclosed that includes the steps of: a) preparing a vegetable starting material containing proteins and/or peptides in an aqueous matrix; b) optionally eliminating solid components from said aqueous matrix and/or clarifying said aqueous matrix; c) isolating the proteins and/or peptides from the aqueous matrix by adsorption on at least one ion exchanger membrane made of a synthetic polymer; d) optionally rinsing the ion exchanger membrane in order to remove impurities; e) desorbing the proteins and/or peptides from the ion exchanger membrane with at least one eluent; f) isolating the proteins and/or peptides from the eluent; and g) optionally drying the isolated proteins and/or peptides; and a protein, peptide and/or mixtures thereof prepared in accordance with the method, and uses thereof. | 09-18-2008 |
20090017176 | MILK MATERIAL WITH GOOD FLAVOR AND PHYSICO-CHEMICAL PROPERTIES AND PROCESS OF PRODUCING THE SAME - The invention relates to a process of producing fermented milk or milk powder, including removing ions from milk, and reducing the dissolved oxygen concentration in the milk, followed by subjecting the milk to a heat treatment, as well as concentrated milk and milk powder with good flavor and an effect of improving physico-chemical properties as a raw food material, which have never been found in conventional concentrated milk and milk powder. | 01-15-2009 |
20090047396 | SALTY- TASTE ENHANCER - A salty taste enhancer containing sodium lactate and/or potassium lactate as active ingredient(s). When the salty taste enhancer is used, a salty taste of a food or beverage can be enhanced without change in the taste quality by addition at an extremely small quantity. The salt composition using the salt taste enhancer has taste quality equal to that of sodium chloride and an enhanced salty taste. | 02-19-2009 |
20090068326 | 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 values. Whey protein isolates can be integrated into compositions and solutions that have nutritional, pharmaceutical, and other applications. | 03-12-2009 |
20090104320 | 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 ascorbic acid. These beverage products do not form off-flavors when they are exposed to sunlight or fluorescent light. This provides for more efficient and inexpensive manufacture of the products and eliminates the need for expensive opaque packing materials. | 04-23-2009 |
20090136634 | SEASONED TOFU AND METHOD OF PRODUCING THE SAME - It is intended to provide seasoned tofu which has a favorable mouthfeel in “hardness” and “brittleness” and has been evenly seasoned throughout, and a method of producing the same. Seasoned tofu is produced by heating and coagulating seasoned soymilk containing soybean milk, a seasoning providing sodium ion and/or potassium ion and glucono delta-lactone as a coagulant wherein the concentration of soybean protein is 5.5% by mass or more and 8.5% by mass or less, the total concentration of the sodium ion and/or potassium ion is 0.05 mol/L or more and 0.154 mol/L or less and the concentration of the glucono delta-lactone is 0.4% by mass or more and 0.9% by mass or less. | 05-28-2009 |
20090169690 | Increasing the Firmness of Process Cheese by Utilizing Ingredient Synergism - Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound. | 07-02-2009 |
20090202689 | PROCESS FOR THE SEPARATION OF GLUTEN AND STARCH - The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of less than 50 wt %, based on dry weight of the flour. The dough is in a subsequent step subjected to an essential simple shear flow with a shear stress of at least 1 kPa and a specific mechanical energy input of at least 5 kJ/kg per minute processing time to obtain a processed dough. It is preferred that the apparatus used for performing this step comprises a reactor of the cone-and-plate type or the cone-cone-type wherein an absolute velocity profile across the conical gap is present. In a final step, the processed dough is separated into a gluten enriched fraction and a starch enriched fraction. The gluten enriched fraction is very suitable for bakery applications. | 08-13-2009 |
20090208619 | Selective removal of ions from aqueous liquids - A process that selectively removes anions and cations from dietary liquids is described. This process uses ion exchange resins and equilibrium dialysis to remove such chemicals as potassium and phosphate from fruit juices, dairy products and other dietary liquids, without removing other essential nutrients. | 08-20-2009 |
20090232950 | METHOD OF PREVENTING OR REDUCING OFF-FLAVOR IN A BEVERAGE USING SILANE-TREATED SILICA FILTER MEDIA - The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth. | 09-17-2009 |
20090291171 | Stabilization of liquid food and beverages - The present invention relates to beverage stabilization, more precisely to a method for stabilization of beverages by removing haze-forming substances with ion exchange resin technology. | 11-26-2009 |
20100021595 | Dairy Product and Process - The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink. | 01-28-2010 |
20100028505 | LIQUID CLARIFICATION - The present invention relates to liquid clarification. More closely, the invention relates to beverage clarification, such as reduction of colloidal (not microbial) haze-causing substances in beer or related beverages such as wine, juices, flavorings etc. The method of the invention uses a hydrophilic surface for adsorption of haze-forming substances by hydrogen bonding interaction properties between the surface and the haze-forming substances. | 02-04-2010 |
20100047408 | Banana Treatments - There is provided a method for treating bananas comprising contacting said bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of said contacting is from 1 second to 4 minutes. | 02-25-2010 |
20100055262 | PROCESS FOR THICKENING HUMAN BREAST MILK - A process for thickening human breast milk, the process comprising admixing the human breast milk with an effective amount of an aqueous thickener concentrate. Preferably, the aqueous thickener concentrate is contained in a package and consists essentially of fully hydrated xanthan gum and water. | 03-04-2010 |
20100062124 | Process for Producing a Mineral Whey Product - A process for the production of a commercial mineral whey product derived from a feed stream of milk or whey, said process including the steps of: primary de-mineralisation of the feed stream, preferably carried out by either membrane separation or ion exchange to produce a high potassium stream and a demineralised stream; secondary demineralisation of the high potassium stream, either by precipitation and subsequent separation of a predominantly calcium-phosphate complex, or by the removal of calcium by ion exchange; concentrating the high potassium stream to obtain a concentrate having a total solids content of around 20 to 60% by weight; and further processing of said concentrated said high potassium stream into a desired form for storage and distribution. | 03-11-2010 |
20100086657 | METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT FORMED THEREBY - 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. | 04-08-2010 |
20100098819 | APPARATUS AND METHOD FOR ISOLATING AND/OR ELIMINATING AT LEAST ONE SOLUTE FROM A SOLUTION - This relates to an apparatus and method for removing solutes from a solution using nano-filtration to provide a treated wine. | 04-22-2010 |
20100104707 | GRAIN POWDER COMPOSITION - The invention relates to a grain powder composition, obtainable by blending (A) 30 to 75 parts by weight of soft wheat flour, (B) 10 to 30 parts by weight of at least one or more members selected from moderate wheat flour, semi-hard wheat flour, and hard wheat flour or 0.5 to 4 parts by weight of wheat protein, and (C) 15 to 40 parts by weight of esterified starch or etherified starch, provided that the total of the 3 components is 100 parts by weight when (B) is not wheat protein. | 04-29-2010 |
20100112157 | INHIBITION OF THE FORMATION OF TEA OPACIFICATION OR PRECIPITATION IN TEA DRINKS DURING STORAGE - The present invention relates to a method for preventing, inhibiting or reducing the formation of tea opacification or precipitation in tea drinks during storage by addition of SHMP during tea drinks extraction or blending procedure. Said tea drinks are extracted from fermented tea, unfermented tea or mixture thereof. | 05-06-2010 |
20100112158 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
20100112159 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
20100112160 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
20100143551 | USE OF N-VINYLIMIDAZOLE POLYMERS TO IMPROVE THE VALUE-DETERMINING PROPERTIES OF BIOLOGIC FERMENTED SOLUTIONS - Processes for improving a value-determining property of a biological fermented solution, which comprise treating the biologically fermented solution after the fermentation, per 100 liter, with 1 to 3000 g of a polymer which comprises 50-99.5% by weight of N-vinylimidazole and 0 to 49.5% by weight of another copolymerizable monomer incorporated by polymerization and is produced in the absence of oxygen and polymerization initiators and also in the presence of 0.5 to 10% by weight, based on the monomers, of a crosslinker. | 06-10-2010 |
20100159089 | Oxidation Stability Using Natural Antioxidants - Comestibles including natural antioxidants as a natural replacer for EDTA, food ingredients having reduced oxidative activity, and methods of use thereof are provided. | 06-24-2010 |
20100166926 | SPENT HOP PRODUCTS, THEIR CONTENT IN STILBENES AND THEIR USE AS ANTIOXIDANT FOR COMESTIBLE PRODUCTION - A method of producing a comestible by adding spent hop material during the production of the comestible, wherein the stilbenes and flavanoids contained in the spent hop material act as quenchers of oxygen resulting in an improved flavor stability of the comestible, and wherein the surviving stilbenes present in the comestible provide additional anti-oxidative properties to the comestible, leading to health benefits for the consumer. | 07-01-2010 |
20100178397 | FOOD THICKENING AGENT, METHOD FOR PRODUCING FOOD THICKENING AGENT - The invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener comprises pretreated mineral water, xanthan, food preservative, a first antimicrobial and chelating agent, and a sequestering agent, wherein the food thickener has a density of between 750 and 1250 grams per liter. The method for producing the thickener incorporates pretreatment of mineral water and xanthan, and specific heating steps. Also provided is method for producing thickened alcoholic beverages. The invention further provides a method for invoking a swallow response in dysphagic patients, the method comprising increasing the mass of food to between 750 mg per liter and 1500 mg per liter; and orally administering the food to dysphagic patients. | 07-15-2010 |
20100215816 | Antimicrobial Composition And Its Use In Ready-To-Drink Beverages - An antimicrobial composition for food applications includes a chelating agent and a lauric acid derivative. The antimicrobial composition optionally includes one or more carboxylic acid derivatives. The chelating agent, the lauric acid derivative, and if present, one or more carboxylic acid derivatives are collectively present in an amount that is less that a taste threshold. | 08-26-2010 |
20100239726 | METHOD TO SELECTIVELY REMOVE SAFROLE FROM NUTMEG OIL - Methods for removing safrole from a sample, molecular imprinted copolymers that bind safrole, and methods of making the same are provided. | 09-23-2010 |
20100260904 | FIBER SATIETY COMPOSITIONS - Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents. | 10-14-2010 |
20100285189 | Filtering and/or Flocculating Aids for the Purification of Liquid Foods - The present invention relates to new filtering and/or flocculating aids for the purification of liquid foods comprising an adsorbing agent and a spacer, wherein the spacer particles are intrinsically hydrophobic or hydrophobised, and the adsorbing agent particles are intrinsically hydrophobic or hydrophobised and are associated to the spacer particles forming a composite therewith, as well as to a method for their preparation, a process for removing impurities from liquid foods, the use of the improved filtering and/or flocculating aids, a filter cake and precoat used for the purification of liquid foods, as well as a liquid food comprising said filtering and/or flocculating aids. | 11-11-2010 |
20100316776 | COMPOSITIONS AND METHODS FOR PRODUCING STABLE NEGATIVE OXIDATION REDUCTION POTENTIAL IN CONSUMABLE MATERIALS - Compositions of reducing agents and carriers for producing a stable negative oxidation reduction potential in consumable materials are disclosed and claimed. Compositions of the invention find use in enhancing the hydration and anti-oxidant value of consumable materials such as foods, beverages and cosmetics, for example. Compositions of the invention also find use in water treatment, agricultural and scientific research applications. Methods for using and making the compositions are also within the scope of the invention. | 12-16-2010 |
20100323073 | FRESHWATER DIATOMACEOUS EARTH PRODUCTS CONTAINING REDUCED SOLUBLE METAL LEVELS, PROCESSES FOR REDUCING SOLUBLE METAL LEVELS IN FRESHWATER DIATOMACEOUS EARTH PRODUCTS, AND METHODS OF USING THE SAME - Disclosed herein are freshwater diatomaceous earth products containing reduced soluble metal levels, processes for reducing soluble metal levels in freshwater diatomaceous earth products, and methods of using the same. In particular, freshwater diatomaceous earth products are disclosed that have been treated with at least one surface metal blocking agent, such as an organic silicone compound with at least one functional group capable of forming a chelating complex with metal ions, to reduce the level of soluble metals associated therewith. Such freshwater diatomaceous earth products containing reduced soluble metal levels may be useful for various applications including as filter aid materials. | 12-23-2010 |
20110020510 | AQUEOUS DISPERSION OF FRUCTAN-CONTAINING PARTICLES, METHOD OF PREPARATION AND USE - The invention relates to an aqueous dispersion of fructan-containing particles, wherein the D | 01-27-2011 |
20110059212 | METHOD FOR PRODUCTION OF DEFATTED SOYMILK PEPTIDE - Disclosed is a method for improving the filtering properties of a defatted soymilk peptide. Also disclosed is a defatted soymilk peptide having improved filtering properties. The filtering properties of a defatted soymilk peptide can be improved by adding a calcium salt to the defatted soymilk peptide in an amount of 0.6 wt % or more in terms of calcium content relative to the crude protein content. The resulting mixture is filtered once or more times to produce a defatted soymilk peptide having improved filtering properties. The defatted soymilk peptide is characterized by containing a calcium salt in an amount of 0.4 wt % or more in terms of calcium content relative to the crude protein content. | 03-10-2011 |
20110117252 | Process for the preparation of tetrahydroisohumulone compositions - A process for preparing tetrahydroisohumulone compositions from a hop extract, which process provides an improvement over the extant art, and provides a tetrahydroisohumulone preparation of high yield and purity, which tetrahydroisohumulone preparation exhibits excellent physical stability, and is essentially free from undesirable lupulones, fatty acids, hop oils and degradation compounds. | 05-19-2011 |
20110183053 | PROCESS FOR REMOVAL OF CONTAMINATIONS FROM ORGANIC OILS - A process for removal of contaminants from marine and vegetable crude oils containing health hazardous amounts of contaminations, comprising the steps of: mixing a first absorbent material intimately into the oil until a homogenous suspension is obtained, mixing a second absorbent material intimately into the obtained suspension until a homogenous suspension is obtained, allowing the final suspension to rest, separating the oil phase from the absorbent materials with bound contaminants, and collecting the purified oil. The invention also comprises steps to produce the crude oil from a marine or vegetable raw material. The purified marine or vegetable oil is suited for use in food products for human and animal consumption. | 07-28-2011 |
20110244090 | Method for the Preparation of a Meat Substitute Product, Meat Substitute Product Obtained with the Method and Ready to Consume Meat Substitute Product - The invention relates to a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at elevated temperature until a homogenous mixture is formed. The mixture is mixed with a solution of a metal cation with a valency of at least 2 to form a fibrous product. The fibrous product is then obtained. | 10-06-2011 |
20120009310 | METHOD FOR PRODUCING DESALTED MILK, AND DESALTED MILK - The present invention relates to a process for producing a demineralized milk that enables excellent reduction in the amount of monovalent minerals while suppressing any reduction in the amount of divalent minerals, as well as a demineralized milk produced using the above process, a process for producing a cheese and whey from the demineralized milk, and a cheese and whey produced using the above process. In the present invention, a demineralized milk having a significantly reduced amount of monovalent minerals is obtained by passing a raw milk solution through an anion exchange resin in chloride form, and then removing the monovalent minerals contained within the raw milk solution using a membrane separation process. Further, a cheese and whey can be produced by heating the obtained demineralized milk to produce a curd, and then separating the curd from the liquid other than the curd by solid-liquid separation. | 01-12-2012 |
20120107467 | METHOD FOR REDUCING METHOXYPYRAZINES IN GRAPES AND GRAPE PRODUCTS - The present application described a method of reducing methoxypyrazines (MPs) in grapes or grape products comprising: (a) contacting the grape or grape product with a protein that binds to MPs at a pH of about 3 to about 4 to form a protein-MP complex; and (b) removing the protein-MP complex from the grape or grape product. Also described is a method of removing MPs from samples comprising contacting the sample with a polyethersulfone membrane. | 05-03-2012 |
20120107468 | METHOD FOR SUSPENDING PARTICLES IN ALCOHOLIC LIQUID COMPOSITION AND CORRESPONDING LIQUID COMPOSITION - The present invention relates to a method for suspending particles in an alcoholic liquid composition. The method comprises providing an alcoholic liquid composition having a particular alcoholic content and employing low acyl gellan gum to suspend particles in the composition. The invention also relates to an alcoholic liquid composition having a plurality of particles suspended in an alcoholic beverage employing low acyl gellan gum. | 05-03-2012 |
20120183654 | Method of Stabilization of Pet Food Palatant and Fat Systems - Adding an antioxidant including an extract of Labiatae species to a fat and palatant coating for pet food significantly reduced the loss of antioxidant and extended the shelf life of the pet food. | 07-19-2012 |
20120183655 | METHOD FOR REMOVING WATER FROM A FOOD - The invention relates to a method for removing water from a (seasoned or unseasoned) food product that may previously have been frozen, it being possible to add ingredients and spices, with salt, and, in particular, without salt in the case of special products. The object of the invention is to make it possible to remove the water contained in a fresh product in a package. Principally, the method comprises wrapping the product in a permeable film, which, in turn, may act as casing, and optionally also in a casing under said permeable film, and then placing, at least in the base of the product, a sequestering layer (e.g. salt and/or other additives added to the salt), and finally closing the product under vacuum in order to remove the water, it being possible for the film to be permeable in one direction (from inside to outside) or permeable in both directions. | 07-19-2012 |
20120201938 | SYSTEMS AND METHODS OF REMOVING AND MANAGING HEAVY METALS - Systems and methods remove and manage heavy metals. In one implementation, an exemplary method can be applied to food processing and food consumption to remove heavy metals such as mercury, lead, uranium and cadmium before absorption by a living organism. The exemplary method exposes the food to a heavy-metal binding ligand, such as a concentrated protein or phytic acid, to form a heavy-metal chelate, and then allows the chelate to separate from the food. In another implementation, an exemplary probe possesses innovative molecular layers on its surface to detect and quantify heavy metals by attracting and binding traces of the heavy metals on a ligand layer. | 08-09-2012 |
20120219672 | PROCESS FOR PRODUCING PURIFIED ESSENTIAL OIL - It is provided a process for producing a purified essential oil excellent in safety and quality with high productivity from an essential oil comprising a harmful contaminant such as an agricultural chemical by simply and smoothly removing the contaminant with high removal rate without causing poor balance of flavor which the essential oil originally has, decrease of flavor strength and the like. It relates to a process for producing a purified essential oil by treating an essential oil comprising a contaminant with an active carbon to remove the contaminant and the removal rate of the contaminant is further improved by using an active carbon activated with a chemical, particularly an active carbon activated with zinc chloride, in the treatment, or by conducting the treatment at a low temperature of room temperature or lower, particularly at −25° C. to 5° C. | 08-30-2012 |
20120237649 | PHENOLICS EXTRACTION AND USE - Methods for concentrating phenolics in a solution and compositions related to the concentrated phenolics are provided In particular, methods and compositions are described relating to concentrated phenolics obtained from cranberry feedstock extracts combined with fumaric acid as beverage additives Additionally, methods for obtaining phenolics from feedstocks using resin absorption and elution are described. | 09-20-2012 |
20120263838 | METHOD FOR RENDERING ANIMAL MATERIALS - A method for rendering animal materials is provided that includes the steps of providing one or more animal materials, and applying an amount of a chelating solution to the animal materials prior to heating the materials in a cooker. The method further includes the step of heating the materials to thereby release at least some water and fat from the material, and then pressing the materials to further release water and fat from the materials. An antioxidant composition is further applied to the materials to provide rendered animal materials having an increased quality and long-term stability. | 10-18-2012 |
20120263839 | METHOD FOR MANUFACTURING LOW-PHOSPHORUS WHEY - A method of manufacturing a low-phosphorus whey, the method including subjecting a raw whey liquid to a demineralization treatment using a nanofiltration method to obtain a low-chloride whey liquid in which the chloride content has been reduced to not more than 30 mmol per 100 g of solids, and passing the low-chloride whey liquid through an ion exchange resin to obtain an ion-exchanged whey liquid having a reduced phosphorus content, wherein the ion exchange resin is composed of an anion exchange resin, and at least an anion exchange resin in chloride form is used as the anion exchange resin. The method of manufacturing a low-phosphorus whey can reduce the phosphorus content within the whey while suppressing reduction in the calcium and magnesium content. | 10-18-2012 |
20120321766 | ANTIOXIDANT CONTAINING LIQUID CREAMERS - Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion; a cellulose component including a blend of two different cellulose compounds in an amount sufficient to maintain homogeneity of the composition; a carrageenan gum component present in an amount sufficient to maintain homogeneity of the composition; a vegetable oil and optionally a whitening agent in an amount sufficient to provide whitening to an aqueous media to which the creamer is added; water in an amount sufficient to make a liquid creamer and an antioxidant system comprising gum arabic and a carotenoid component in an amount sufficient to provide the liquid creamer with improved resistance to light and temperature induced oxidation. | 12-20-2012 |
20130029017 | COMPOSITIONS AND METHODS FOR THE PREVENTION AND TREATMENT OF METABOLIC DISEASES - The present invention is a new method and composition that enhance bone repair, formation, maintenance and slowing of bone resorption. The present invention relates to methods and compositions that enhance collagen formation, tendon health and tendon injury healing, bone maintenance and bone injury healing, and the prevention and treatment of metabolic diseases. The present invention is a part of the therapy to maintain bone health among patients with diabetic bone resorption and others with metabolic disorders. In one embodiment, the composition is a composite of hydroxyapatite and an organic matrix composed of milk pH-dependent serum proteins, i.e., bone morphogenic proteins (BMP), milk serum-derived specific proteins (MSSP), and milk serum derived proteins. | 01-31-2013 |
20130115346 | METHOD FOR PREPARING PURIFIED BEVERAGE FOR RENAL FAILURE PATIENTS AND PURIFIED BEVERAGE PREPARED THEREBY - A method for preparing a purified beverage for renal failure patients and a purified beverage for renal failure patients prepared by the method comprises: introducing a raw beverage containing a high concentration of phosphorus or potassium into a filter unit such that the raw beverage flows through the inner side of the filter unit in a first direction; and introducing a perfusion into the filter unit such that the perfusion flows through the outside of the filter unit in a second direction, and the raw beverage and the perfusion are circulating in opposite direction, whereby phosphorus or potassium in the raw beverage moves to the perfusion effectively, thereby preparing a purified beverage containing a low concentration of phosphorus or potassium. | 05-09-2013 |
20130122161 | METHOD AND APPARATUS FOR ALTERING THE COMPOSITION OF A BEVERAGE - A method and device are configured to remove or reduce the quantity of one or more contaminants from a beverage, such as an alcoholic beverage. A contaminant removing material may be formed into an object or be associated with an object for contact with a beverage. The invention has particular applicability to removing or reducing the sulfite content of an alcoholic beverage and may change other properties of the beverage, such as its color. The contaminant removing material may be associated with a pour spout. The spout may also include one or more air inlets, an aeration mesh or both to aerate a beverage as it is poured. In addition, the pour spout may include one or more magnets to remove contaminants and change other properties of the beverage, such as its taste. | 05-16-2013 |
20130129879 | NEUTRAL BEVERAGE AND OTHER COMPOSITIONS AND PROCESS FOR MAKING SAME - The present invention relates to the use of at least one acid soluble vegetable protein in a neutral beverage application. The neutral beverage application includes a soymilk. The current application produces a soymilk having a bland taste and a whiteness index close to cow's milk. | 05-23-2013 |
20130129880 | BANANA TREATMENTS - There is provided a method for treating bananas comprising contacting the bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of contact is from 1 second to 4 minutes. | 05-23-2013 |
20130216666 | CASHEW NUT SHELL LIQUID WITH IMPROVED STABILITY - The present invention provides a composition comprising a chelating agent and unheated cashew nut shell liquid. | 08-22-2013 |
20130259987 | REFINED PLANT ISOLATES AND PROCESS FOR THE MANUFACTURE OF A FUNCTIONAL FOOD INGREDIENT FROM SUCH PLANT ISOLATE - The present invention is concerned with providing refined plant isolates that can be used as starting materials for the production of functional food ingredients, such as taste enhancers, through an isolation process that employs ion exclusion chromatography. More particularly, the present invention provides a refined plant isolate comprising at least 30% by weight of dry matter of water soluble plant components selected from fructose, glucose, proteinaceous matter of plant origin, acids and potassium, said isolate further being characterized in that at a concentration of 40° Brix the isolate: •contains at least 0.3 wt % of glutamate; •contains at least 500 ppm of K | 10-03-2013 |
20130273220 | METHOD FOR PRODUCING PURIFIED TEA EXTRACT - Provided is a production method for a purified tea extract, which enables efficiently removing gallic acid and collecting the non-polymer catechins in a high yield without impairing original taste and flavor of tea. The production method for a purified tea extract according to the present invention comprises bringing a tea extract into contact with an OH-type anion exchange resin and an H-type cation exchange resin. | 10-17-2013 |
20130302485 | COMPOSITIONS AND METHODS FOR REDUCING MERCURY IN FOOD - The present invention provides compositions and methods for reducing the amount of mercury contaminant in food articles such as fish. | 11-14-2013 |
20130316052 | METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT FORMED THEREBY - 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. | 11-28-2013 |
20140044843 | METHODS OF PRODUCING SWEET JUICE COMPOSITIONS - The present disclosure relates to methods of producing a sweet juice composition from monk fruit and other fruit of the Cucurbitaceae family containing mogroside V and other terpene glycosides. The methods employ a cation exchange resin and an anion exchange resin to obtain a sweet juice composition with a clean flavor. The sweet juice composition can be used in a food, beverage, pharmaceutical or dietary supplement product. | 02-13-2014 |
20140050829 | ASSEMBLY COMPRISING EDIBLE-OIL CLEANING AGENT AND CONTAINER, AND PURIFICATION METHOD OF EDIBLE-OIL USING SAME - [Problem] Provided are a combined product comprising an edible-oil purifying agent and a container, and a purification method of edible oil using the same. [Solution] The combined product comprises the edible-oil purifying agent and the container for enclosing the edible-oil purifying agent, the container including a non-woven fabric bag and a stainless steel casing, which accommodates the at least one bag, which has many pores, and which is provided with a stainless steel handle. The combined product is used by being placed into and taken out from the edible oil in an oil bath. In use, the enclosed edible-oil purifying agent is contacted with the heated edible oil in the oil bath. | 02-20-2014 |
20140079850 | LOW-MYCOTOXIN COFFEE CHERRY PRODUCTS - A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol). | 03-20-2014 |
20140134308 | Ruminant Mineral Feed Additive - A ruminant mineral feed additive for dairy cattle and ruminant animals includes a unique combination of zeolite, dolomitic hydrate lime, and dolomite mineral fines that are prilled and hydrothermally reacted to produce a valuable dietary supplement for control of acidosis. | 05-15-2014 |
20140141136 | METHOD OF PRODUCING A COMPOSITION CONTAINING CASEINO-MACROPEPTIDE - The present invention pertains to a method of producing caseinomacropeptide (CMP)-containing compositions in high yield and having a very low content of phenylalanine (Phe). More specifically, the method involves subjecting a whey derived feed to a combination of ultrafiltration and subsequent cation exchange. | 05-22-2014 |
20140147562 | PROCESS FOR THE PRODUCTION OF A LIQUID COFFEE CONCENTRATE - The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step. | 05-29-2014 |
20140154377 | OIL-IN-WATER EMULSIONS COMPRISING A POLYUNSATURATED FATTY ACID AND METHODS OF MAKING THE SAME - The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C. | 06-05-2014 |
20140178541 | Methods of Preventing Gout attack - Methods of preventing gout attacks are disclosed. The methods allow consumption of alcoholic drinks including beer in excess volume without triggering a gout attack. The methods discuss techniques of removing or reducing the levels of amino acid, protein, or purine levels in liquids. Amino acids, proteins, or purines break down forming uric acids which can trigger gout attacks. | 06-26-2014 |
20140335246 | SWEETENER COMPOSITIONS AND METHODS OF MAKING SAME - A natural sweetener composition comprises a blend of Stevioside extract and Rebaudioside A extract, wherein the ratio of Rebaudioside A extract to Stevioside extract is between about 12:1 to about 1:12 and the purity of both extracts is from about 60% to about 97.5%. The sweetener composition may further include sweet sugars and non-natural sugars. | 11-13-2014 |
20140348992 | JUICE PROCESSING - Method and system are provided for processing a fruit product that has been impacted by a disease. The fruit product yields a higher than normal acidity and bitterness due to the disease. The fruit product also yields a higher cloudiness than a fruit product that is not impacted by the disease. The fruit product is processed to yield a consumable product. | 11-27-2014 |
20140377421 | Plant Based Beverages, and Methods for Preparation Thereof - The present invention provides a method for preparing a plant derived beverage product or process intermediate, the method including the steps of: providing a crushed or liquefied extract of a plant material, exposing the extract to a size exclusion purification means involving membrane filtration (such as nanofiltration, ultrafiltration, reverse osmosis or cross flow filtration) to provide a beverage product or a process intermediate thereof, wherein the purification means is capable of at least partially separating an undesirable component, from a desirable component. The purification methods may be applied to plant materials to selectively remove various components, while leaving others. This allows for the preparation of custom plant extract beverages. | 12-25-2014 |
20140377422 | METHOD FOR REMOVAL OF METAL IONS FROM RICE HULL - A method for removal of metal ions from rice hull. The method includes: 1) providing a water storage reactor, and disposing a gas dispersion device at the bottom of the water storage reactor; 2) bagging rice hull, placing it in the water storage reactor, and pressing down on the bagged rice hull to be lower than a water surface in the water storage reactor; 3) spraying industrial flue gas into the water storage reactor; controlling the amount of the industrial flue gas such that the amount of carbon dioxide dissolved in per 100 g of water is about 1 g, whereby generating a carbonic acid solution; 4) allowing the carbonic acid solution to react with metal ions in the rice hull to yield a precipitate; and 5) washing the rice hull collected in step 4), washing again with desalinated water, and then squeezing the rice hull. | 12-25-2014 |
20150030732 | TREATMENT OF BEVERAGES TO REDUCE THE EFFECTS OF NOXIOUS CONSTITUENTS - A method of treating an beverage, comprising exposing the beverage to an ion exchange matrix that bind one or more ionic constituents present in the beverage and reduce concentrations of the one or more ionic constituents in the beverage, wherein the ionic constituents have a noxious effect on humans. | 01-29-2015 |
20150079245 | AQUEOUS DISPERSION OF FRUCTAN-CONTAINING PARTICLES, METHOD OF PREPARATION AND USE - An aqueous dispersion of fructan-containing particles, wherein the D | 03-19-2015 |
20150125581 | UMAMI-ACTIVE TOMATO FRACTION - The invention provides an efficient method for producing a high quality umami-active tomato fraction, said process comprising the steps of: a. providing a tomato serum; b. separating the tomato serum into two or more portions, including a lycopene-depleted portion and a lycopene-enriched portion; c. concentrating the lycopene-depleted portion to at least 10° Brix; d. chromatographically fractionating the concentrated lycopene-depleted portion into two or more fractions, including a crude umami fraction with a weight ratio glutamate:monosaccharide of X and a monosaccharide fraction with a weight ratio glutamate:monosaccharide of Y, wherein the ratio X:Y exceeds 20; e. optionally, concentrating the crude umami fraction; f. chromatographically fractionating the crude umami fraction into two or more fractions, including a clean umami fraction with a weight ratio glutamate:citrate of K and a citrate fraction with a weight ratio glutamate:citrate of L, wherein the ratio K:L exceeds 10. The invention further relates to a tomato isolate comprising glutamate, aspartate and sucrose; wherein the weight ratio glutamate:citrate exceeds 2 and wherein glutamate, 5′-AMP, aspartate and pyroglutamate together represent at least 15 wt. % of the dry matter contained in the tomato isolate. | 05-07-2015 |
20150353877 | CALCIUM REDUCING AGENTS AND METHODS - The present disclosure relates to agents and methods for reducing calcium in beverages, in particular alcoholic and fermented beverages such as wine, beer, lager, ale, cider and perry. The agent comprises a pectin in a powder form or a salt thereof. | 12-10-2015 |
20150353878 | METHODS AND COMPOSITIONS FOR FINING FERMENTABLE BEVERAGES - The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation. | 12-10-2015 |
20150361203 | POLYMER AND METHOD OF USE - A polymer is imprinted with an agricultural chemical molecule having a heterocyclic ring, wherein the matrix of said polymer has been prepared from one or more monomers including bilirubin or a mono-or di-ester or amide thereof, and wherein the heterocyclic ring has 1-3 nitrogen atoms. The imprinted polymer is useful for removing agricultural chemicals from liquids including waste water, drinks and food ingredients. | 12-17-2015 |
20160007625 | COFFEE DRINK | 01-14-2016 |
20160007640 | METHOD FOR OBTAINING AROMATICS | 01-14-2016 |
20160015066 | PROCESS FOR EXTRACTION AND DEBITTERIZING SWEET COMPOUNDS FROM STEVIA PLANTS - A method of extracting sweet compounds from | 01-21-2016 |
20160037793 | PRODUCTION METHOD FOR NATURAL-EXTRACT BEVERAGE - [Problem] To provide a production method for a natural-extract beverage which is coffee extraction or the like using electrolytically reduced water, wherein the oxidation-reduction potential of the extract is negative. | 02-11-2016 |
20160058025 | METHOD OF PRODUCING A COMPOSITION CONTAINING CASEINOMACROPEPTIDE - The present invention pertains to a method of producing caseinomacropeptide (CMP)-containing compositions in high yield and having a very low content of phenylalanine (Phe). More specifically, the method involves subjecting a whey derived feed to a combination of ultrafiltration and subsequent cation exchange. | 03-03-2016 |
20160058037 | GEL BASED LIVESTOCK FEED, METHOD OF MANUFACTURE AND USE - A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component is solubilized or the sequestrates affecting the reactivity between the alginate and the calcium component is removed such that a gel feed is formed that includes a gel matrix containing the feed nutrient components. The gel feed may then be fed to the livestock. In another aspect of the present invention, piglets are weaned by feeding the gel feed for at least seven days directly after weaning. The gel feed may also include protein derived from blood with or without egg protein. | 03-03-2016 |
20160073662 | PRESERVATIVE AND ADDITIVE FOR FOOD AND FEED - A preservative and additive for food and feed. One aspect of the invention concerns various acidified clays and minerals as food or feed additive to kill, or inhibit the growth of, harmful microorganisms and to inactivate mycotoxins, such as aflatoxins, present as contaminants in human foods and animal feeds. Another aspect of the present invention relates to a clay of hydrated sodium calcium aluminosilicate with relatively uniform particle size distribution. | 03-17-2016 |
20160137960 | METHOD OF REMOVING PHENOLS FROM A LIQUID - A method of removing a phenol contaminant from a beer or wine comprising contacting the beer or wine with a surface comprising a phenol contaminant effective removing amount of a poly(N-vinyl-2-pyrrolidone). | 05-19-2016 |
20160165932 | Treatment of Liquid Gluten Slurry to Reduce or Remove Aflatoxin | 06-16-2016 |
20190144802 | ADSORPTION SYSTEM AND METHOD FOR OPERATING AN ADSORPTION SYSTEM | 05-16-2019 |