Product
Patsnap Eureka
For R&D, Patsnap Eureka makes reading and utilizing patents & technical documents easy.
Patsnap Eureka AIR
Designed for self-driven R&D workflows. Generate viable solutions, solve complex R&D challenges, empower your innovation with AI.
Patsnap Eureka Materials
Designed for material experts only. Revolutionize your material R&D, from search, analyze, to developing new materials.
Feature
TechResearch
Generate reliable direction feasibility study reports for your R&D in just a few steps.
TechSeek
Discover and master advanced knowledge NOW. Basics, ideas, possibilities, all at once.
TechMind
As an expert in R&D Theories, TechMind can generates customized viable solutions instantly.
TechRisk
Analyze your overall solution with one click, know your potential R&D risks in advance.
TechMonitor
Get weekly tech updates, stay abreast of the latest tech innovations and key insights.
Patents
Literature
Hiro is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
1140results about "Whey manufacture" patented technology
Efficacy Topic
Property
Owner
Technical Advancement
Application Domain
Technology Topic
Technology Field Word
Patent Country/Region
Patent Type
Patent Status
Application Year
Inventor
Beverage system, including bubble beverage, instant beverage, beverage with dissolved gas, and beverage with ingredient
InactiveUS20140234488A1Modest expenseTea substituesAlcoholic beverage preparationAdditive ingredientLoment
A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
Owner:CHANG ALICE
Yogurt
InactiveUS6025008AAvoid developmentSweetening the yogurt with the inherent sweetness thereofMilk preparationLactobacillusFish oilMaltitol
Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.
Owner:YAKULT HONSHA KK
Whey protein product and a method for its preparation
InactiveUS20110097442A1Improve sensory propertiesImprove stabilityMilk preparationMetabolism disorderWhey proteinTotal protein
The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.
Owner:VALIO OY
Whey Product and Process
InactiveUS20080305235A1High viscosityHigh in proteinMilk preparationFood ingredient as viscosity modification agentWhey proteinSurface heat
The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol / kg on a dry basis and a pH of 6.0-7.5. It is heated to greater than 70° C. for up to 60 minutes to denature the whey protein. The solution is then cooled to 40° C.-60° C.; and subsequently spray dried. Alternatively a higher initial concentration of total solids may be used in an embodiment where the heating is carried out on a scraped surface heat exchanger.
Owner:FONTERRA COOP GRP LTD
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 of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and / or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.
Owner:DAVINAS LLC
Lipid-Rich Microalgal Flour Food Compositions
InactiveUS20110256282A1Extended shelf lifeSimple compositionDough treatmentFrozen sweetsAlgaeBiology
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
Owner:CORBION BIOTECH INC
Method of making whey protein compounds
A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140° F. to about 300° F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes subjecting the slurry to high shear conditions, and drying the slurry to leave the powdered whey protein. Also, a system for producing a powdered whey protein. The system includes a cooker to heat a slurry comprising starting whey protein, and a shear pump to subject the slurry to high shear conditions.
Owner:LEPRINO FOODS
Meat Analog Compositions and Process
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.
Owner:UNIVERSITY OF MISSOURI
Fermented whey prepration and method for producing the same
InactiveUS20100136203A1Improve securityGreat tasteMilk preservationFood preservationWhey proteinVelvety texture
Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety.
Owner:COPAL CO LTD +1
Methods of Inducing Satiety
InactiveUS20100303961A1Increase satietyImprove the level ofMilk preparationSpread compositionsFiberDietary fiber
Disclosed herein are methods of inducing satiety by providing microalgae-based foods. In some embodiments, microalgal biomass contains high levels of dietary fiber and / or digestible crude protein and / or low saturation triglyceride oil. Homogenization methods to liberate free oil and fiber are disclosed for enhancing the feeling of satiety in a human, thereby reducing caloric intake. The provision of such materials to a human have the further benefit of providing heart-healthy microalgae-based ingredients while achieving levels of satiety sufficient to reduce further caloric intake.
Owner:TERRAVIA HLDG INC
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.
Owner:SOC DES PROD NESTLE SA
Novel aerated milk compositions
Owner:GENERAL MILLS INC
Whey protein compositions, methods and uses
InactiveUS20110250310A1Good texturalGood sensorial propertyMetabolism disorderAnimal feeding stuffWhey proteinReady to use
The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.
Owner:NESTEC SA
Method for separating meat and bone of fowl and device used by the method
The present invention provides a first processing step and a second processing step in the case where the hollow carcass of the poultry is broken down into a lower carcass including the thighs and the back part, and an upper carcass including the remaining part of the rib-containing breast and back parts. , in the first processing step, when the hollow body is transported in a suspended state, the hollow body is cut from the thigh root through the tail end of the intestinal bone without cutting the spine; in the second processing step, the femoral part is cut The tendon and connective tissue are cut, that is, the thigh is peeled off. The present invention performs the above processing steps with high productivity. The first processing step includes a conveying line, a peritoneal cutting part, a 90-degree turning part and a processed product separation part. The second processing step consists of a conveyor with teeth, which conveys the lower body half hooked at the femur through an underside running belt; a parallel moving conveyor arranged under the conveyor with teeth for peeling off the thighs of the lower body half; A parallel guide plate is arranged under the lower running belt.
Owner:MAYEKAWA MFG CO LTD
Snack system, including interior filing of ingredient, outer coating of ingredient, addition of ingredient, and formation of snack roll
InactiveUS20140212453A1Modest expenseQuickly replenish energy levelBiocideFrozen sweetsAdditive ingredientSnack food
A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
Owner:CHANG ALICE
Infant nutrition with hydrolised proteins
InactiveUS20090203592A1Lower Level RequirementsPromote growthDipeptide ingredientsMetabolism disorderPhysiologyNutrition
The invention concerns a method to treat and / or prevent childhood obesity comprising administering a nutritional composition containing fat, digestible carbohydrates and protein, wherein the protein comprises at least 25 wt. % peptides with a chain length of 25 to 30 amino acids based on dry weight of protein.
Owner:NV NUTRICIA
Process and apparatus for converting liquid whey into powder
InactiveUS6048565AIncrease contentHigh nutritional valueMilk preparationMilk preservationSolid contentVacuum evaporation
Owner:SPX FLOW TECH DANMARK
Satiety inducing composition
InactiveUS20050238694A1Good effectIncrease satietyPeptide/protein ingredientsWhey manufactureBiotechnologyLactalbumin hydrolysate
The invention provides the use of a whey protein and / or whey protein hydrolysate which stimulate the cellular release of the satiety peptides choleocystokinin and glucagon-like-peptide in the preparation of edible compositions. The edible compositions can be used to control body weight and have beneficial effects on satiety. Edible compositions are also provided.
Owner:KSF ACQUISITION
Formula milk powder for promoting absorption of fatty acid and calcium and preparation method thereof
The invention discloses a formula milk powder for promoting the absorption of fatty acid and calcium and a preparation method thereof. Raw cow milk, lactose, 1,3-Dioleoyl 2-palmitoyl triglyceride and demineralized whey powder as main materials are added with concentrated whey albumen powder, Alpha-lactalbumin powder, oligosaccharide, walnut oil, casein phosphopeptide, docosahexaenoic acid, arachidonic acid, nucleotide, lutein, inositol, carnitine and the like as well as vitamins, mineral substances and other nutrients needed for strengthening infants, and fat humanization, protein humanization and carbohydrate humanization are realized. The powdery product is produced by the processes of blending, homogenization, concentration, spray-drying, packaging and the like. According to the physiological characteristics and nutritional demand of the infants, the invention reinforces the calcium, the 1,3-Dioleoyl 2-palmitoyl triglyceride, other nutrient ingredients and the like, and aiming at the oversea clinical test conclusion of the 1,3-Dioleoyl 2-palmitoyl triglyceride, the final test conclusion of comparison with breast milk and infant formula milk powder sold on the market in the process of a clinical feeding test is that the feeding result of the designed formula approximates the feeding result of the breast milk and is better than the feeding result of an infant formula milk powder group sold on the market.
Owner:HEILONGJIANG FEIHE DAIRY
Flavored yogurt products and methods of making same
InactiveUS20060068075A1Reduced activityNot adversely microbial stabilityMilk preparationOther dairy technologyWater activityLactic acid fermentation
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 a pH of 4.7 to 5.3 to provide a fermented dairy base; cooling the fermented dairy base; admixing a sweet brown base component with the fermented dairy base to form a sweet brown flavored fermented dairy product; and packaging the sweet brown flavored fermented dairy product. Methods of formulating yogurt compositions are also described.
Owner:GENERAL MILLS INC
Protein beverage and method of making the same
ActiveUS20070154614A1Food ingredient as anti-foaming agentAlcoholic beverage preparationWhey proteinHigh pressure
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 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.
Owner:DAVINAS LLC
Dairy composition with probiotics and anti-microbial system
Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and / or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.
Owner:KRAFT FOODS GRP BRANDS LLC
Functional Composition Or Food Comprising Whey Protein, Antibody Derived From Milk Or Antibody
There is provided a functional composition or food comprising whey protein, an antibody derived from milk or the other antibody; and a whey protein food comprising whey protein and glucide, cocoa powder, powdery an unsolidifiable and insoluble substance, green tea, aloe, turmeric, pumpkin, red grape juice, tomato, cranberry, raspberry, blueberry or strawberry powder.
Owner:ASAMA CHEM +1
Low-lactose partially hydrolyzed infant formula
ActiveUS20060286252A1Lesser priming effectGreat tasteMilk preparationVitamin food ingredientsWhey proteinLactose
The present invention relates to a low-lactose, partially hydrolyzed infant formula. The carbohydrate component of the infant formula comprises between 0% and 60% lactose and the protein component of the infant formula comprises partially hydrolyzed whey protein and casein, the protein component having a particular molecular weight.
Owner:MEAD JOHNSON NUTRITION
Carbonated protein drink and method of making
ActiveUS7205018B2Great tasteIncrease bodyFood preservationFood ingredient as anti-foaming agentMicroorganismWhey protein
An improved carbonated protein beverage / drink composition which provides a relatively high 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 of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.
Owner:DAVINAS LLC
Microbiological control in poultry processing
In the processing of poultry, equipment, instruments, apparatus and / or water used in such processing, and / or carcasses and / or parts of poultry resulting from the processing of poultry, are disinfected with aqueous solutions of certain halogen-based microbiocides, especially certain bromine-based microbiocides. Described are the particular microbiocides used and the substantial advantages of using such materials, in some cases as concentrated solutions and in other cases as dilute solutions.
Owner:ALBEMARLE CORP
Method to provide nutritional composition
A method is described to provide composition for a nutritional supplement for convalescing patients recovering from illness or surgery, those with limited appetite such as the elderly, children or anorexic patients, or those who have impaired ability to digest other sources of protein such as persons having chronic gastritis who have a reduced gastric pepsin digestion. The supplement comprises: (i) a protein source which provides at least about 8% total calories of the composition and which includes at least about 50% by weight whey protein; (ii) a lipid source having an omega 3:6 fatty acid ratio of about 5:1 to about 10:1 and which provides at least about 18% total calories of the composition; (iii) a carbohydrate source; and (iv) a balanced macronutrient profile comprising at least vitamin E and vitamin C. The supplement has reduced capacity to induce satiety. Also disclosed is a method of treatment which comprises administering an effective amount of the composition.
Owner:SOC DES PROD NESTLE SA
Compositions and methods for the synthesis of fatty acids, their derivatives and downstream products
InactiveUS20030159164A1Ease of transfectionCosmetic preparationsToilet preparationsFatty acids.polyunsaturatedTransgenesis
Owner:KOPCHICK JOHN JOSEPH +4
Protein beverage and method of making the same
ActiveUS7906160B2Food ingredient as anti-foaming agentAlcoholic beverage preparationWhey proteinHigh pressure
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 volumes of carbonation which is used to provide taste and mouth feel for the drink and which is also used to inactivate pathogenic microbes. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain an additive which provides energy generation enhancement. High pressure processing may also be used to inactivate microbes. The high pressure processing may be carried out prior to or after carbonation, and prior to or after packaging.
Owner:DAVINAS LLC
High Performance Gellan Gums and Methods for Production Thereof
The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g / cm2, i.e. from about 117 g / cm2 to about 400 g / cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.
Owner:CP KELCO U S INC
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Patsnap Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com