Disclosed is a method for making a shelf-stable organic compound in a more water-soluble form, the higher-solubility form being provided in liquid and/or powder. The method utilizes a surfactant solution comprising lecithin, water, and at least one polysaccharide into which at least one limited-solubility organic compound is admixed to form a dispersion.
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
Disclosed herein are compositions comprising agglomerates formed of fruit flakes and target ingredients, such as flavorings, colorings, aromatic particles, nutrients, etc. Also disclosed are methods for making fruit flake agglomerates that can deliver higher concentrations of flavorings, colorings, aromatic particles, nutrients, etc.
A23L 7/117 - Flakes or other shapes of ready-to-eat typeSemi-finished or partly-finished products therefor
A23L 7/122 - Coated, filled, multilayered or hollow ready-to-eat cereals
A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese.
Disclosed is a method for making shelf-stable nitrogenous organic acid (e.g., creatine) ingredients for products such as nutritional bars, liquids, and/or powders.
Disclosed is an amino acid/soluble polysaccharide coacervate that provides modified release of amino acid in the digestive system. A method is also disclosed for forming amino acid coacervate compositions to provide increased delivery and release of one of more amino acids, such as leucine, for example, to the intestine of a human and/or animal.
B01J 13/00 - Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided forMaking microcapsules or microballoons
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.
Disclosed are methods for producing cheeses having the desirable properties of process cheese, using phospholipase enzyme(s), without the addition of emulsifying salts to produce such cheeses. The methods of the invention allow a cheese processor to produce a reduced-sodium process-type cheese without losing the recognized meltability and texture of processed cheese.
Disclosed is a method for making shelf-stable nitrogenous organic acid (e.g., creatine) ingredients for products such as nutritional bars, liquids, and/or powders.
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
Disclosed is a method for making shelf-stable nitrogenous organic acid (e.g., creatine) ingredients for products such as nutritional bars, liquids, and/or powders.
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
Disclosed is a method for making cheese powder using freeze-dried cheese, the method eliminating the need for added emulsifying salts. Also disclosed are products made by the method.
F26B 5/06 - Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
12.
METHOD FOR PRODUCING FOOD-SAFE SPROUTED SEED PRODUCTS
Disclosed is a method for producing a food-safe dried sprouted seed product, which is especially useful for producing dried sprouted grain and oil seed products. The method results in the reduction or elimination of pathogenic microorganisms in the sprouted seed product and/or powdered seed products produced therefrom.
A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
A23L 25/00 - Food consisting mainly of nutmeat or seedsPreparation or treatment thereof
A23L 29/20 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 3/40 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese.
Disclosed is a method for producing cheese products having the desirable properties of process cheese without the use of all or part of the emulsifying salts normally used to produce a process cheese.
Disclosed is a method for producing agglomerated proteins, agglomerated protein powders, and instantized protein powders using at least one protein binder to form agglomerates of at least one target protein.
A method for inducing satiety in a human subject is disclosed, the method providing a satiety-inducing effect by the administration of, or provision of, a food product comprising less than about 15 grams of total protein, and between about 1.0 to about 3.5 grams of total leucine. The leucine is provided by the total protein and a leucine peptide composition comprising bound leucine.
A method for inducing satiety in a human subject is disclosed, the method providing a satiety-inducing effect by the administration of, or provision of, a food product comprising less than about 15 grams of total protein, and between about 1.0 to about 3.5 grams of total leucine. The leucine is provided by the total protein and a leucine peptide composition comprising bound leucine.
A method for inducing satiety in a human subject is disclosed, the method providing a satiety-inducing effect by the administration of, or provision of, a food product comprising less than about 15 grams of total protein, and between about 1.0 to about 3.5 grams of total leucine. The leucine is provided by the total protein and a leucine peptide composition comprising bound leucine.
Disclosed is a method for extracting fat from whey protein concentrate. The method also extracts lactose from whey protein concentrate. Whey protein isolate can be produced from whey protein concentrate, high-fat whey protein concentrate, or both, using the method of the invention.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
Disclosed is a method for extracting fat from whey protein concentrate. The method also extracts lactose from whey protein concentrate. Whey protein isolate can be produced from whey protein concentrate, high-fat whey protein concentrate, or both, using the method of the invention.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
Disclosed is a method for recovering protein hydrolysates from high-fat protein concentrates. The method can be used, for example, to produce a whey protein hydrolysate from the by-product retentate of the manufacture of whey protein isolates, as well as to isolate the milk fat globule membrane from a high-fat whey protein concentrate starting material.
Disclosed is a method for recovering protein hydrolysates from high-fat protein concentrates. The method can be used, for example, to produce a whey protein hydrolysate from the by-product retentate of the manufacture of whey protein isolates, as well as to isolate the milk fat globule membrane from a high-fat whey protein concentrate starting material.
Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverages, or foods such as solid or semi- solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.
Disclosed is a method for producing a fermented whey protein product with improved stability, which can be incorporated into liquids such as beverages, or foods such as solid or semi-solid foods. In foods such as protein bars, the fermented whey protein product can decrease hardening over time and improve shelf-life. Also disclosed is a method for producing hydrolyzed whey protein with improved flavor.
Disclosed is a device for forming cheese blocks of dimensions that facilitate slicing without first having to larger cut blocks of cheese to appropriate dimensions. Also disclosed is a method for forming and packaging sliceable blocks of cheese.
Disclosed is a method for improving the bioavailability of a variety of compounds such as phenolic acids, polyphenols, hydroxyl-cinnamic acids, curcumin, curcumin analogs, curcuminoids, etc., using milk protein concentrate and/or similar milk protein products.
Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.
Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.
A23C 9/12 - Fermented milk preparationsTreatment using microorganisms or enzymes
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
31.
MULTI-PURPOSE INGREDIENT FOR BAKERY AND OTHER PRODUCTS
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated.
Disclosed are multi-functional compositions for use as egg replacers, or egg substitutes, as well as binders, coatings, washes, emulsifiers, and fat replacers. These compositions are especially useful in bakery products, where they provide exceptional results when used as egg substitutes, while adding valuable nutrients to the products into which they are incorporated.
A method for regulating glucose release, promoting glycogen conservation, and/or glycogen synthesis includes orally administering an effective amount of a nutritional composition comprising fast and slow absorbing carbohydrates in combination with an insulinomimetic compound to provide a steady release of glucose from the gastrointestinal tract.
A01N 43/04 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atom with one hetero atom
34.
CEREAL BINDER COMPOSITIONS AND METHODS FOR MAKING CEREAL BARS AND CEREAL CLUSTERS
Disclosed are cereal binder compositions having reduced carbohydrate content as compared to present carbohydrate binders. Also disclosed are methods for producing agglomerated cereal products using binders comprising a substantially gluten-free protein in combination with carbohydrate.
Nutritional compositions are provided containing at least one PPAR agonist, at least one PGC-1alpha agonist, and at least one creatine derivative. Methods of promoting anabolism and improving or enhancing physical performance using the compositions are provided. The compositions and methods can be combined with physical training or exercise.
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Disclosed is a composition and method which facilitate increased incorporation of meat into a dry food product, such as an extruded pet food kibble. Products made by incorporating the composition provide increased resistance to breakage, excellent palatability, and increased nutritional value.
Disclosed is a composition and method which facilitate increased incorporation of meat into a dry food product, such as an extruded pet food kibble. Products made by incorporating the composition provide increased resistance to breakage, excellent palatability, and increased nutritional value.
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 10/20 - Animal feeding-stuffs from material of animal origin
A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolyzing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabilizer, and/or an emulsifier to the milk.
Disclosed are aqueous compositions comprising at least about 7.5 percent whey protein, the whey protein being intact whey protein, whey peptides, or a combination thereof. Also disclosed is a method for formulating aqueous compositions comprising at least about 7.5 percent whey protein.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
Disclosed is a method for providing amino acids in a form having improved solubility and/or improved suspension properties, and a product made by the method. The method also provides protein and amino acid compositions having decreased viscosity following heat treatment.
Disclosed is are methods for improving the texture of a meat product, decreasing the sodium content of packaged meats and meat products, and improving moisture retention in a meat/meat product.
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.
Disclosed are compositions comprising isolated peptides having a leucine content of from about 12 to about 40 weight percent. Also disclosed is a method for isolating leucine-rich peptides from protein sources such as bovine whey and methods of use for these peptides to provide beneficial effects in a human and/or animal such as increasing blood flow, decreasing blood pressure, increasing muscle mass, improving cognitive function, improving cardiovascular function, etc.
Disclosed are compositions comprising isolated peptides having a leucine content of from about 12 to about 40 weight percent. Also disclosed is a method for isolating leucine-rich peptides from protein sources such as bovine whey and methods of use for these peptides to provide beneficial effects in a human and/or animal such as increasing blood flow, decreasing blood pressure, increasing muscle mass, improving cognitive function, improving cardiovascular function, etc.
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
(1) Dietary supplements, namely, capsules, drinks and drink mixes designed to support and enhance athletic performance, aerobic and anaerobic endurance, strength and recovery, carbohydrate uptake and storage, amino acid uptake and storage, hydration, electrolyte replenishment, muscle and cellular growth, ATP resynthesis, and protein synthesis.
46.
COMPOSITIONS AND METHODS FOR ENHANCING VASODILATION
Compositions and methods to achieve vasodilation through nitric oxide production pathways and Angiotensin Il inhibition pathways using bovine lactoferrin and whey derived angiotensin converting enzyme inhibiting peptides are provided. Other nitric oxide ingredients may be added as well for sports nutrition applications. Such compositions and methods achieve a 'pump', which is increased blood flow and blood engorging the muscles.
Cationic proteins from whey were isolated using industrial scale chromatography and tested for cancer cell growth inhibition using [3H] -thymidine uptake as an indicator of DNA synthesis and cell growth. A dose-response relationship was evident in the range tested (215 &mgr;g/ml to 21,500 &mgr;g/ml). Colon cancer cells (CaCo-2), prostate cancer cells (LnCap), lung cancer cells (A549) and skin melanoma cells (B16-F1O) showed the most susceptibility to cationic protein inhibition. Mammary cancer cells (MDA-MB345) and brain cancer cells (U-87) also showed inhibition but a higher concentration of protein was needed to obtain equivalent inhibition. Cationic proteins are potent inhibitors of cancer cell growth.
Disclosed are compositions and methods for wound care, especially for treatment of chronic wounds. Compositions and methods are described for inhibiting reconsitution of biofilm in a chronic wound or preventing expansion of a biofilm in a chronic or acute wound.
The present invention relates to a method for increasing the amount of hull portions recovered from flaxseeds. In a preferred embodiment, the invention includes providing a plurality of harvested flaxseeds, tempering the harvested flaxseeds by sufficiently increasing the moisture content for at least about one-half hour to increase the amount of hulls recovered from the flaxseeds, and recovering a portion of the hulls from the moisture-increased flaxseeds. The claimed invention also relates to a flaxseed hull isolate that includes at least 7 up to 17 weight percent of flaxseed hull based on the total weight of flaxseeds. Additionally, the claimed invention relates to a harvested flaxseed, whose moisture content is increased by at least about 1 weight percent, and a flax product having a lignan concentration of at least 10 percent by weight.
