Patent application number | Description | Published |
20090035437 | WHEY PROTEIN MICELLES - The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics. | 02-05-2009 |
20100047358 | FOOD PROTEIN AND CHARGED EMULSIFIER INTERACTION - The present invention relates to structures obtained from protein and emulsifier interaction, more particularly to structures comprising a protein supramolecular core coated with at least a lipidic layer. The invention also encompasses methods for obtaining these structures and food compositions comprising them. | 02-25-2010 |
20100239738 | BEVERAGE CREAMER - The present application describes a creamer composition comprising a mixture of phospholipids. The use of such a creamer composition in a beverage composition delivers mouthfeel benefits during consumption. | 09-23-2010 |
20110130472 | PROTEOSE PEPTONE FRACTION - The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract comprising a demineralised protein fraction depleted in β-lactoglobulin and enriched in the PPf and to uses of these extracts, e.g. in a food product, a food supplement, a nutritional, a pharmaceutical and/or a cosmetic composition, for example as emulsifier or as foaming agent. The PPf fraction of the present invention may be obtained by adjustment of the pH of an aqueous native protein dispersion to about 5.6 to 8.4, or to about 3.5 to 5.0, heating the aqueous native protein dispersion to about 70-95° C. for about 10 seconds to 60 minutes, removing at least a part of the formed solid large molecular weight aggregates with a diameter of at least 100 nm from the aqueous protein dispersion after heating and collecting the remaining liquid fraction of the dispersion. | 06-02-2011 |
20130171318 | WHEY PROTEIN MICELLES - The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics. | 07-04-2013 |
Patent application number | Description | Published |
20100034937 | NUTRITIONALLY BALANCED FROZEN DESSERT - The present invention relates to frozen confectionery products which are nutritionally balanced and which have a high protein content. | 02-11-2010 |
20110236554 | HYDROLYSED PROTEIN-POLYSACCHARIDE COMPLEXES - The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilising properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes. | 09-29-2011 |
20110311703 | FROZEN AERATED PRODUCTS - The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention. | 12-22-2011 |
20110319318 | COVALENT MILK PROTEIN/ISOTHIOCYANATE COMPLEXES - The present invention relates to the field of complexes. Embodiments of the present invention relate to food-grade covalent complexes containing at least one milk protein and at least one ITC-compound and to the uses of such complexes, e.g., to reduce the perceived pungency of ITC-compounds, to produce antimicrobial effects and/or to form and stabilize emulsions and/or foams. | 12-29-2011 |
20110319346 | ELECTROSTATIC PROTEIN/GLUCOSINOLATE COMPLEXES - The present invention relates to the field of electrostatic complexes. Embodiments of the present invention relate to food-grade electrostatic complexes containing at least one milk protein and at least one glucosinolate and to the uses of such complexes, e.g., to reduce the perceived bitterness of glucosinolates and/or to form and stabilize emulsions and/or foams. | 12-29-2011 |
20120276243 | PROTEOSE PEPTONE AND LIPASE ACTIVITY - The present invention relates generally to the field of food and drink compositions containing a lipid fraction. Embodiments of the present invention relate to compositions and uses to retard fat uptake from consumed products. For example, the present invention relates to a specific proteose peptone fraction and its use to retard fat hydrolysis. | 11-01-2012 |
20130122176 | FROZEN CONFECTIONERY PRODUCTS - The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. | 05-16-2013 |
20130129896 | FROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE - The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. | 05-23-2013 |
20130129899 | MILK PROTEIN CONTAINING LIQUID BEVERAGE PRODUCTS - The present invention relates to beverage products. In particular, the invention is concerned with a partially denaturated protein system induced by controlled denaturation of milk protein which imparts outstanding sensory attributes on beverage product, in particular when containing low fat. A method of producing such beverage and the products obtainable from the method are also part of the present invention. | 05-23-2013 |
20130129900 | NON-DAIRY PROTEIN BEVERAGE PRODUCTS - The present invention relates to a non dairy beverage products including products manufactured with superior creaminess. In particular, the invention is concerned with a partially denatured protein system induced by controlled denaturation of protein which imparts outstanding sensory attributes RTD beverage. A method for producing such beverage and product obtainable from the method are also part of the invention. | 05-23-2013 |
20130136842 | SHELF-STABLE CONFECTIONERY PRODUCTS - The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention. | 05-30-2013 |
20140017382 | AERATED FOOD PRODUCTS COMPRISING A PROTEIN-BASED REVERSIBLE GEL - The present invention relates to aerated food products with improved stability and texture comprising protein fibrils and monovalent salt. The products are characterized by the presence of a reversible gel. | 01-16-2014 |
20140161939 | FOOD-GRADE ENCAPSULATE AND PROCESS FOR THE PRODUCTION THEREOF - A food-grade encapsulate which comprises gelled proteins associated with a micronutrient, preferably a dietary mineral, as well as a process for producing the encapsulates are disclosed, with low micronutrient leakage during storage. | 06-12-2014 |
20140335255 | AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY - The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggregates and/or spherical like aggregates. | 11-13-2014 |
20140370173 | FROZEN CONFECTIONS WITH IMPROVED HEAT SHOCK STABILITY - The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix. | 12-18-2014 |
20150099050 | FROZEN AERATED PRODUCTS - The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention. | 04-09-2015 |
20150320868 | EMULSIONS STABILIZED BY WHEY PROTEIN MICELLES - The present invention relates to emulsions. In particular, it relates to an emulsion comprising whey protein micelles, water and dispersed oil droplets wherein the emulsion is stabilized by the whey protein micelles. The oil droplets may have an average diameter between 40 and 1000 μm. Further aspects of the invention are a composition comprising the emulsion and a composition obtainable by drying the emulsion. | 11-12-2015 |
20160050950 | CREAMER COMPOSITION COMPRISING PLANT PROTEIN MICROPARTICLES - The present invention relates to use of plant protein microparticles as whitening agents in creamer compositions. The invention also relates to a method of producing a creamer composition, and a method of preparing a beverages composition. | 02-25-2016 |
Patent application number | Description | Published |
20120129780 | LACTOFERRIN AND BRAIN HEALTH AND PROTECTION IN ADULTS - The present invention relates generally to the field of brain health, brain protection, maintenance of cognitive function, prevention of cognitive decline and cognitive disorders. Neuronal cells in the brain can be protected. Also cognitive performance can be increased. | 05-24-2012 |
20120184483 | LACTOFERRIN AND NEURONAL HEALTH AND DEVELOPMENT IN THE INFANT GUT - The present invention relates generally to the field of neuronal health, neuronal protection and neuronal development. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a delayed development of the enteric nervous system. Neuronal cells in the gut can be protected. Disorders linked to a delayed development of the enteric nervous system and/or to an impaired enteric nervous system can be treated or prevented by the administration of lactoferhn containing compositions. | 07-19-2012 |
20120184484 | LACTOFERRIN AND BRAIN HEALTH AND DEVELOPMENT IN INFANTS - The present invention relates generally to the field of brain development and brain health. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a delayed brain development and/or a delayed development of the nervous system. Also cognitive performance can be increased. | 07-19-2012 |
20120270777 | LACTOFERRIN AND GUT NEURONAL HEALTH IN ADULTS AND/OR ELDERLY - The present invention relates generally to the field of neuronal health and neuronal protection. One embodiment of the present invention relates to a composition that can be used for the protection of the enteric nervous system from neurodegeneration. Disorders linked to an impaired enteric nervous system can be treated or prevented by the administration of lactoferrin containing compositions according to the present invention. | 10-25-2012 |
20140135262 | LACTOFERRIN AND GUT NEURONAL HEALTH IN ADULTS AND/OR ELDERLY - The present invention relates generally to the field of neuronal health and neuronal protection. One embodiment of the present invention relates to a composition that can be used for the protection of the enteric nervous system from neurodegeneration. Disorders linked to an impaired enteric nervous system can be treated or prevented by the administration of lactoferrin containing compositions according to the present invention. | 05-15-2014 |
Patent application number | Description | Published |
20110274672 | SIALIC ACID PRODUCING BACTERIA - The present invention generally relates to the field of sialic acids, in particular to the field of sialic acid enriched food products and their uses. One embodiment of the present invention relates to a food product enriched with food-grade sialic acid producing bacteria and/or a fraction thereof containing sialic acid. | 11-10-2011 |
20130230608 | METHODS OF IMPROVING MENTAL OR PHYSICAL HEALTH CONDITIONS IN AN INDIVIDUAL - Methods of improving mental or physical health conditions of an individual are provided. In a general embodiment, the method provides administering to an individual in need of an improved mental or physical health condition a decaffeinated coffee product comprising an unroasted coffee. The mental or physical health condition can be, for example, sustained attention in the individual, improvement in the individual's mood or alertness, reduced headaches in the individual, and/or improved relaxation in the individual. | 09-05-2013 |
20140322185 | SIALIC ACID PRODUCING BACTERIA - The present invention generally relates to the field of sialic acids, in particular to the field of sialic acid enriched food products and their uses. One embodiment of the present invention relates to a food product enriched with food-grade sialic acid producing bacteria and/or a fraction thereof containing sialic acid. | 10-30-2014 |
20150174177 | PROBIOTIC AND POLYPHENOL AGAINST NEURODEGENERATION - The present invention relates to a composition comprising the probiotic strain | 06-25-2015 |
Patent application number | Description | Published |
20120171177 | NUTRITIONAL COMPOSITION FOR SUPPORTING BRAIN DEVELOPMENT AND FUNCTION OF TODDLERS - The present invention relates to a nutritional composition, in particular directed to toddlers and/or a weaning child, said nutritional composition comprising a protein source, a source of available carbohydrates, a lipid source, at least one probiotic microorganism, and prebiotics, wherein said lipid source comprises DHA (docosahexaenoic acid). The nutritional composition improves cognitive performance, in particular learning and memory of the child. Preferably, the composition comprises iron, zinc, vitamin D and/or sialic acid. Preferably, the composition comprises a source of phospholipids rich in DHA. | 07-05-2012 |
20120171178 | NUTRITIONAL COMPOSITION FOR SUPPORTING BRAIN DEVELOPMENT AND FUNCTION OF CHILDREN - The present invention relates to a nutritional composition, in particular directed to children of 3-6 years, said nutritional composition comprising a protein source, a source of available carbohydrates, a lipid source, at least one probiotic microorganism, and prebiotics, wherein said lipid source comprises DHA (docosahexaenoic acid) and/or ARA (arachidonic acid). The nutritional composition improves cognitive performance, in particular memory, learning comprehension, alertness, attention, concentration, processing speed, conceptual thinking, abstract thinking, verbal abilities, language comprehension, psychomotor skills, curiosity, and confident interaction with the environment. Preferably, the composition comprises one, a combination of several or all selected of the group of DHA, ARA, LA, ALA, choline, iron, iodine and folic acid. | 07-05-2012 |
Patent application number | Description | Published |
20130142639 | APPARATUS AND METHOD FOR THE FORMING OF TURBINE VANE COVER PLATES - A method is provided for reconditioning a turbomachine vane cover plate, by a forming apparatus. The vane having a mounting portion, an airfoil extending radially outward therefrom and a vane head connected to the airfoil. The vane also having a cover plate connected to the vane head, bulged in a direction opposite to the root. In a first analysis step, dimensions of the vane in relation to the cover plate are determined in respect of predefined reference points. If, thereafter, forming of the cover plate seems necessary and possible based on comparison of measurement values from the analysis step with predefined dimension values, the bulged cover plate is formed, at least essentially pressed smooth, by pressing by the forming apparatus in a forming step. After the forming step, the cover plate is re-treated in one or more follow-up steps. An apparatus is also provided for carrying out the method. | 06-06-2013 |
20150184514 | METHOD FOR REPAIRING A SINGLE CRYSTAL TURBINE BLADE - A method is provided for repairing a single crystal turbine blade, which includes an airfoil with a tip having a tip cover plate, tip cooling air holes and a tip crown. The method includes removing the tip crown by manual grinding, thereby preserving the underlying tip cover plate; preparing the tip cooling air holes by manual grinding; closing said prepared tip cooling air holes by manual welding; and building-up a new tip crown by a LMF (Laser Metal Forming) process. | 07-02-2015 |
20150300184 | APPARATUS AND METHOD FOR THE FORMING OF TURBINE VANE COVER PLATES - A method is provided for reconditioning a turbomachine vane cover plate, by a forming apparatus. The vane having a mounting portion, an airfoil extending radially outward therefrom and a vane head connected to the airfoil. The vane also having a cover plate connected to the vane head, bulged in a direction opposite to the root. In a first analysis step, dimensions of the vane in relation to the cover plate are determined in respect of predefined reference points. If, thereafter, forming of the cover plate seems necessary and possible based on comparison of measurement values from the analysis step with predefined dimension values, the bulged cover plate is formed, at least essentially pressed smooth, by pressing by the forming apparatus in a forming step. After the forming step, the cover plate is re-treated in one or more follow-up steps. An apparatus is also provided for carrying out the method. | 10-22-2015 |