864results about "Protein composition from fish" patented technology

The present invention relates to an edible thermoplastic made from about 30 to 50 wt. % protein comprising a mixture of plant and animal derived protein, about 20 to 50 wt. % starch about 10 to 20 wt. % water, about 1 to 10 wt. % edible fiber, and about 0.5 to 3 wt. % metallic salt hydrate. When molded, the thermoplastic has good strength and stiffness and other physical properties. The edible thermoplastic may be molded in a variety of shapes including a segmented nutritional pet chew with a plurality of segments separated by a plurality of scores. The scores serve to structurally weaken the pet chew so that it may be broken into smaller pieces. When molded the edible thermoplastic has a density of about 1.2 to 1.5 g / cubic centimeters.

A highly palatable and long lasting dog chew for pets has been developed by combining a formulation and processing sequence which results in a highly palatable meat based filling being incorporated into the center of a preformed rawhide stick or rawhide roll. Such outside rawhide fraction is extremely tough and chewy which results in a dog chew which takes a long period of time for the dog to consume. The inside meat filling is highly palatable which results in the animal maintaining interest in the treat until nearly the entire chew has been consumed. The interior meat filling is preserved by reduced water activity to below 0.85 as a result of incorporating of salt, sugars and natural humectants. Said filling is formulated and processed in such a manner that the water phase is bound within the filling and does not pass by capillary action to the outside rawhide fraction. This results in the outer rawhide shell maintaining a tough and chewable texture until such point as the dog is offered the finished chew.

Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low vegetable protein content, carbohydrate, and, optionally, an edible lipid material and provides a product that simulates the fibrous structure of animal meat and has a desirable meat-like moisture, texture, mouthfeel, flavor and color.

Thus, a primary aspect of the present invention relates to a method for the fractionation of a protein-containing mixture wherein the protein-containing mixture is selected from the group consisting of milk, milk derived products, milk derived raw materials, vegetable derived products, vegetable derived extracts, fruit derived products, fruit derived extracts, fish derived products, and fish derived extracts, the method comprising the steps of: a) optionally adjusting the pH of the mixture; b) applying the mixture to an adsorption column comprising an adsorbent, the adsorbent comprises a particle with at least one high density non-porous core, surrounded by a porous material, the adsorbent having a particle density of at least 1.5 g / ml and a mean particle size of at most 150 μm; c) optionally washing the column; d) eluting at least one protein from the adsorbent.

The present invention refers to a chewable and / or edible product for pets and other animals, especially for companion animals, mainly composed of a fibrous collagenous matrix, formed into any shape or design. This product is natural and harmless, and its water content is such that it can be supplied to the animal as a dry, semi-wet or wet product with the desired texture, according to the specific habits and preferences of a wide range of animals. This product, as well as stimulating the chewing activity in the animal, also functions as a vehicle to administer water or nutritive, preventive or therapeutic substances to the animal. The invention also refers to the use of fibrous collagen to prepare this product, and a fibrous collagen matrix formed in any shape or three-dimensional design. Finally, the invention refers to a method to manufacture this product.

Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and / or pasteurization process. The ultra-pasteurized and / or pasteurized infant formulas contain complete balanced quantities of nutrients.

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.

Provided are food products having structures, textures, and other properties similar to those of animal meat. Also provided are processes for producing such food products. The processes comprise producing the food products under alkaline conditions.

Precipitated bacterial capsular polysaccharides can be efficiently re-solubilised using alcohols as solvents. The invention provides a process for purifying a bacterial capsular polysaccharide, comprising the steps of (a) precipitation of said polysaccharide, followed by (b) solubilisation of the precipitated polysaccharide using ethanol. CTAB can be used for step (a). The material obtained, preferably following hydrolysis and sizing, can be conjugated to a carrier protein and formulated as a vaccine. Also, in vaccines comprising saccharides from the serogroups A and C, the invention provides that the ratio (w / w) of MenA saccharide:MenC saccharide is >1.

A process for preparation of nutritionally upgraded oilseed meals which are protein and lipid-rich and have a reduced fiber content, and plant oils from oilseeds for use in fish or other non-human animal diets or human foods comprising the steps of: providing a source of oilseed; subjecting the oilseed to heat treatment to substantially reduce the concentration of at least some antinutritional components normally present in the oilseed to obtain heat-treated seed; dehulling the heat-treated seed to produce a meat fraction, a hull fraction or a mixture thereof; and cold pressing the meat fraction or the mixture to yeild the plant oils and the protein and lipid-rich meals.

Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and / or pasteurization process, comprise per five fluid ounces from about 1.8 to about 6.3 grams of protein; from about 3.3 to about 15.9 grams of fat; from about 300 mg to about 3000 mg of linoleic acid; from about 250 to about 900 IU of Vitamin A; from about 40 to about 180 IU of Vitamin D; from about 0.7 to about 9 IU of Vitamin E; from about 4 to about 24 mcg of Vitamin K; from about 40 to about 300 mcg of Thiamine (Vitamin B1); from about 60 to about 450 mcg of Riboflavin (Vitamin B2); from about 35 to about 180 mcg of Vitamin B6; from about 0.15 to about 0.9 mcg of Vitamin B12; from about 250 to about 3150 mcg of Niacin; from about 4 to about 48 mcg of Folic Acid (Folacin); from about 300 to about 1500 mcg of Pantothenic Acid; from about 1.5 to about 13.2 mcg of Biotin; from about 8 to about 36 mg of Vitamin C (Ascorbic Acid); from about 7 to about 48 mg of Choline; from about 4 to about 18 mg of Inositol; from about 60 to about 234 mg of Calcium; from about 30 to about 159 mg of Phosphorus; from about 6 to about 24 mg of Magnesium; from about 0.15 to about 5.4 mg of Iron; from about 0.5 to about 3 mg of Zinc; from about 5 to about 45 mcg of Manganese; from about 60 to about 270 mcg of Copper; from about 5 to about 75 mcg of Iodine; from about 20 to about 81 mg of Sodium; from about 80 to about 324 mg of Potassium; and from about 55 to about 195 mg of Chloride; wherein the total caloric content is from about 80 kilocalories to about 300 kilocalories per five fluid ounces.

A nutritionally complete infant formula containing sialic acid derived from one or a number of nutritionally appropriate sources is described.

A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and minerals; edible amino acids; and edible plant extracts, where the nutritional supplement is agglomerated and granulated in an oral unit dosage form that is directly absorbable onto the tongue or rapidly dissolvable in an aqueous liquid. Specific formulations of the supplement are shown, for use by specific groups of individuals. Also shown are methods of supplementing the nutritional intake of various individuals engaged in various activities having various needs by orally administering a formulation of the protein-rich nutritional supplement. The nutritional supplement is in an oral unit dosage form of either agglomerated granules or a rapidly dissolvable wafer and may include a flavoring compound and an effervescing compound.

The invention discloses a sea cucumber polypeptide functional food and a preparation method thereof which not only remarkably improves the content of polypeptide, but also has no chemical residues; the contents of salt and arsenic are low; the food is healthier and safer to eat; simultaneously the food is simply operated, easily controlled, is effective and saves energies. The key technical scheme includes: selecting a compound protease of Protamex and needing not to adjust the pH value of materials; carrying out processes of desalting and arsenic removing on an enzymolysis liquid; more than 80 percent of the molecular weight of the product is between 100 to 6000Dalt; wherein, the small polypeptide of 100 to 2100Dalt is more than 70 percent; the product components and the content weight percentages are as follows: 50 to 60 percent of polypeptide, 5 to 10 percent of free amino acids, 2.5 to 7.5 percent of mucoitin as well as containing the inherent nutrition components of a plurality of minerals and vitamins of the sea cucumber. The product has the effects of resisting knub, reducing blood pressure, preventing cardio-cerebrovascular diseases, resisting fatigue, delaying senescence, improving the immunity. The food can be used as a healthy food to eat and can also be used as a food and a medicine additive.

Provided are nutrient-dense meat structured protein products providing complete sources of protein and essential nutrients. Also provided are methods and processes for producing such nutrient-dense meat structured protein products. Also provided are nutrient-dense condiments that can be packaged with meat structured protein products or nutrient-dense meat structured protein products.

Poultry liver hydrolysate is added to animal food compositions in amounts sufficient to enhance palatability, preferably in amounts of from about 0.01% to about 6% by weight of the composition. The compositions containing poultry liver hydrolysate are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not to eat enough food to maintain their health.

A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging.

The invention provides a fish protein powder which is water soluble with the color between light-yellow and pale-brown meal, wherein, the dry basis protein content of the fish protein powder is more than 80%; and a preparation method is provided for the fish protein powder. The method comprises the following steps: (1) preparing mincedfish seriflux; (2) preparing enzymatic hydrolyzate by the mincedfish seriflux; (3) preparing the fish protein powder by the enzymatic hydrolyzate. The fish protein powder prepared in the invention has the advantages of health, easy digestion, easy absorption, and the like; and can be widely used on protein-enhanced foods; the production process is simple, the production efficiency is high, and the raw materials have wide sources and can be obtained easily, thereby helping save cost.

The invention provides a production method of fish scale collagen which comprises, selecting high grade fish scale as raw material for pre-processing, removing glutinous substance and other impurity on fish scale surface, drying, deliming, degreasing, high-pressure catalytic steaming, extracting liquid form low molecular protein peptide fish scale collagen.

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.

The invention provides animal meat compositions and simulated animal meat compositions. In addition, the invention provides a process for producing structured colored protein-containing products. The process comprises co-extruding a protein-containing material and a reducing sugar under conditions of elevated temperature and pressure.

The invention provides a method for preparing low-fluorine Euphausia superba protein base materials. The method is characterized by freezing and grinding the Euphausia superba, extracting proteins under alkali condition, precipitating and separating the proteins under acid condition and acid-washing the precipitated proteins for defluorination, thus preparing the products. The water contents of the products are 82-87% and the fluorine contents of the products are lower than 2mu g / g wet basis. The method is simple and effective, can ensure the recovery rate of the crude protein of the Euphausia superba to be 39-46%, the recovery rate of the crude lipid to be 38-42%, the content of the crude protein to be 66-71g / 100g wet basis, the content of the crude lipid to be 27-30g / 100g wet basis and the content of phospholipid to be 380-420mg / g lipid and ensure the products to have high nutritional values. The method is suitable for industrial application and the prepared products are wide in use and can serve as the accessories or base materials for preparing the Euphausia superba protein powder and other food.

The invention provides a process for preparing fresh water fish protein active polypeptide hydrolysate, which comprises charging animal protein complex enzyme and flavor enzyme for hydrolyzing, charging saccharomycete and lactic acid bacteria for fermenting.

Collagen membranes are formed from porcine rinds (i.e., pig skins) for us in a variety of applications and, most preferably, for wrapping food products, such as hams and the like. First, after removing skins from the porcine, the skins are promptly frozen. In later processing, the rinds are thawed and then enzymatically defatted. Then, a quick alkalinic hydrolyzation is performed on the rinds. Then, an acidic hydrolyzation is performed on the rinds. The rinds are then ground into a gel-like fluid mass. Finally, the fluid mass is extruded, sheeted and dried into a collagen membrane. The collagen membrane produced can be, in preferred embodiments, used for wrapping food products, such as hams.

Methods for making dry protein powder or aqueous functional protein suspension compositions which provide increased moisture content and moisture retention in meats and other animal muscle tissue-based products have been developed. An important aspect is the use of alkali rather than an acid or a series of acid and alkaline treatments to dissolve the protein in the starting material. This includes both muscle and connective tissue proteins and fats, yielding a product in higher yield than acid based and other processes in which fat and connective tissue is removed and then only the remaining muscle dissolved in the acid. The connective tissue and fat increases water retention in meat into which it is injected, as compared to meat extracts containing only muscle proteins.

Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, clostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and / or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.

An apparatus and process for naturally recycling poultry carcasses for use as a nutritional supplement, the apparatus generally consists of four modules: an enzymatic digest medium mixing assembly that self adjusts for pH; a mobile grinding assembly mounted on a truck trailer; a digesting and emulsifying assembly which includes a heated tank and separator; and a drying system. Carcasses are loaded into the grinder, and the ground carcasses are pumped into a storage tank with the enzymatic digest medium to produce a protein soluble mixture. The particle size of this mixture is then further reduced, and transported to a centralized and stationary processing plant for digesting and emulsifying. The remaining emulsified proteins are then dried. The resulting pellet-like pieces are uniformly sized for packaging.

The invention relates to a preparation method of deodorized fish protein powder. A technical process of the method comprises the following steps of: crushing low-value trash fishes; deodorizing; adding water for homogenating; performing enzymolysis on a mixed liquor by adopting a protein enzymolysis technology; blanching to obtain enzymolysis protein liquid; concentrating the enzymolysis liquid and performing spray drying; and packaging in vacuum to obtain a finished product. The protein powder is produced from low-value trash fishes and has a wide source, and a new way for high-value utilization of fresh water fishes is provided; the problem of the influence of odor substances in a hydrolysate on the utilization of the fish protein powder is solved; a biological enzymolysis technology isutilized, so that the efficiency is high and pollution is avoided; and the deodorized fish protein powder is safe and effective, is free from toxic and side effects, a rich in nutritional substances,can be developed as a food substrate, and has wide market prospect.