This disclosure provides a high quality protein composition having small particle sizes and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
This disclosure provides a high quality soluble protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
Products made from poultry proteins are disclosed. These products may contain high levels of chicken proteins and may be in the form of a baked or extruded solid, or in a liquid form. Methods of making these products are also described.
Products made from poultry proteins are disclosed. These products may contain high levels of chicken proteins and may be in the form of a baked or extruded solid, or in a liquid form. Methods of making these products are also described.
Showb here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.
This disclosure provides a highly concentrated protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
A23K 40/10 - Shaping or working-up of animal feeding-stuffs by agglomerationShaping or working-up of animal feeding-stuffs by granulation, e.g. making powders
A23K 40/00 - Shaping or working-up of animal feeding-stuffs
A23K 50/50 - Feeding-stuffs specially adapted for particular animals for rodents
A23J 1/02 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from meat
A23J 1/10 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
Broth compositions prepared from poultry are disclosed. Selected poultry raw materials are processed to obtain a broth having high protein content. Certain specific amino acids and proteins are present at relatively higher concentration as compared to home-made broth. The disclosed broth compositions are effective in preventing and/or treating metabolic syndrome and may also provide other nutritional and health benefits.
Broth compositions prepared from poultry are disclosed. Selected poultry raw materials are processed to obtain a broth having high protein content. Certain specific amino acids are present in relatively higher concentration as compared to home-made broth and other commercial products. The disclosed broth compositions are effective in preventing and/or treating joint diseases and may also provide other nutritional and health benefits.
Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.
This application provides a high quality protein composition and the processes of making the same. The compositions prepared by filtration according to the instant application may contain higher percentage of branched chain amino acids (BCAA) and/or essential amino acids (EAA). The compositions may have reduced level of sodium and also lighter color than that of the composition before passing through the filtration means.
A23J 1/10 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high percentages of solids and proteins.
A23L 3/16 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
A23L 13/50 - Poultry products, e.g. poultry sausages
13.
SHELF-STABLE COMPOSITIONS AND METHODS OF THEIR MAKING
Disclosed here are methods of preparing a shelf stable (aseptic) product suitable for storage and transportation by using an ultra-high temperature process. The product may be derived from poultry or other animal sources and has high percentages of solids and proteins.
This invention provides a high quality soluble protein composition and the processes of making the same. According to the described methods, a non-pumpable broth may be converted into a pumpable broth by using a filtration means. The resulting compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products.
A23J 1/10 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
Broth compositions prepared from poultry are disclosed. Selected poultry raw materials are processed to obtain a broth having high protein content. Certain specific amino acids and proteins are present at relatively higher concentration as compared to home-made broth. The disclosed broth compositions are effective in preventing and/or treating metabolic syndrome and may also provide other nutritional and health benefits.
Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods.
The disclosure provides protein particles (or crisps) that may be used to enhance the protein content of snack products or other food products or as nutritional or dietary supplements. Methods for making the protein particles and for making high-protein, low-fat and low-sodium snack food compositions are also disclosed.
The disclosure provides protein particles (or crisps) that may be used to enhance the protein content of snack products or other food products or as nutritional or dietary supplements. Methods for making the protein particles and for making high-protein, low-fat and low-sodium snack food compositions are also disclosed.
This disclosure provides a high quality soluble protein composition and the processes of making the same. According to the disclosed methods, a non-pumpable broth may be converted into a pumpable broth by using a filtration means. The resulting compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products.
This disclosure provides a high quality protein composition and the processes of making the same. The compositions prepared by filtration according to the instant disclosure may contain higher percentage of branched chain amino acids (BCAA) and/or essential amino acids (EAA). The compositions may have reduced level of sodium and also lighter color than that of the composition before passing through the filtration means.
Disclosed here are methods to deliver protein to people in need of high protein. Also disclosed are methods to improve the protein content of comfort foods. Dehydrated meat powder or broth may be used to enhance the protein content of comfort foods.
Products made from poultry proteins are disclosed. These products may contain high levels of chicken proteins and may be in the form of a baked or extruded solid, or in a liquid form. Methods of making these products are also described.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Proteins for use in the manufacture or preparation of food products, nutritional products and food supplements; high protein food additives in the nature of food proteins for the food industry Protein supplements, high protein baby food, nutritional supplements for babies, toddlers and children High protein foods, namely, protein crisps made with dried meat; extruded meat snacks; extruded protein snacks, namely, protein crisps made with dried meat; extruded snacks made with meat; extruded snacks made from protein derived from meat Waffles; gravies
Broth compositions prepared from poultry are shown to act as prebiotics by enhancing the probiotic microbiota of an individual. Methods of preparing these broth compositions from selected poultry raw materials and methods of using the broth compositions are disclosed.
Broth compositions prepared from poultry are shown to act as prebiotics by enhancing the probiotic microbiota of an individual. Methods of preparing these broth compositions from selected poultry raw materials and methods of using the broth compositions are disclosed.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Protein products and protein ingredients, namely protein for use in the manufacture and preparation of foods and nutritional supplements Chicken; chicken fat; beef; turkey; broth; preparations for making broths; mixes for making broths
32.
PROCESS FOR PREPARING A PUMPABLE BROTH COMPOSITION
Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also disclosed are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also disclosed.
Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also disclosed.
This disclosure provides a high quality protein composition having small particle sizes and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
This disclosure provides a high quality soluble protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
This disclosure provides a highly concentrated protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
This disclosure provides a high quality protein composition having small particle sizes and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
This disclosure provides a highly concentrated protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The compositions may be prepared from animal sources, such as chickens or turkeys.
A23K 40/10 - Shaping or working-up of animal feeding-stuffs by agglomerationShaping or working-up of animal feeding-stuffs by granulation, e.g. making powders
A23K 40/00 - Shaping or working-up of animal feeding-stuffs
A23K 50/50 - Feeding-stuffs specially adapted for particular animals for rodents
Broth compositions prepared from poultry are disclosed. Selected poultry raw materials are processed to obtain a broth having high protein content. Certain specific amino acids are present in relatively higher concentration as compared to home-made broth and other commercial products. The disclosed broth compositions are effective in preventing and/or treating joint diseases and may also provide other nutritional and health benefits.
Broth compositions prepared from poultry materials are disclosed. Selected poultry raw materials are processed to obtain a broth having high protein content and high chondroitin sulfate. Certain specific amino acids are present at higher concentration as compared to home-made broth and other commercial products. The disclosed broth compositions are effective in preventing and/or treating joint diseases and may also provide other nutritional and health benefits.
Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) by heating and by treatment with one or more enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature.
Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) by heating and by treatment with one or more enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature.
