Other

Novo Laboratories, Incorporated

Sbp, Inc.

Microcell Corporation

University of Pennsylvania

Midwest Grain Products, Inc.

Slr Inc.

Novo Enzyme Corporation

Michael K Weibel

Joseph Spina

Clodualdo C Maningat

Sukh Bassi

Li Nie

Rangaswamy Chinnaswamy

Raymond P Lanzilotta

John J Watson

E Kendall Pye

Chester D Myers

Melicote R Iyengar

Joseph Spina, Jr

Thomas Maciag

Richard S Paul

Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Methods for improving curd yield of coagulated milk products

Disclosed is a novel solid dosage unit, preferably in the form of a film or thin troche, containing at least one pharmaceutical agent, and its method of manufacture, which involves introduction of a fluid containing at least one non-volatile material, such as a polymeric film forming substance, a volatile carrier and at least one pharmaceutical agent into a depression or cavity comprising the major element of the packaging film for the finished dosage unit (s), and removing the volatile carrier from the cavity by exposure to radiant energy, whereby the remaining non-volatile residue comprises the desired dosage unit. The packaging film can be subsequently lidded by conventional sealing methods to produce packaged dosage units which are suitable for sublingual and other oral applications.

Drug dose-form and method of manufacture

Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

Compositions and methods for improving curd yield of coagulated milk products

Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.

Method of producing edible cellulosic films

A method is disclosed for making reduced calorie cultured cheeses whereby the natural lipid content of milk is replaced with colloidal forms of synthetic or chemically structured lipids displaying low to no human digestibility. The colloidal dispersion of modified lipids contained within the milk base is initially stabilized by preferred combinations of polymeric and particulate hydrocolloidal materials such as structurally expanded cellulose. Such stabilization is important during formation of the curd to ensure homogeneous distribution and maintenance of the lipid dispersion throughout the coagulum yet allow effective concentration of the coagulum solids by means of ordinary water removal methods commonly used in the manufacture of conventional cultured cheeses. The coagulum is then processed by means similar to that employed for naturally fermented cheeses. The resulting cultured cheese is a reduced calorie product with low to no metabolizable fat content yet possesses organoleptic properties similar to a full fat product.

Method for making reduced calorie cultured cheese products

A method is disclosed to enhance the softness of baked products and retard staling. The method is based on the use of structurally expanded cellulose which is incorporated into the dough during mixing to increase the water absorption of the dough without imparting stickiness. The ability to supersaturate the dough without detrimental impact on processability results in softer character and better grain of the baked product. These properties are maintained over time resulting in reduced staling and superior quality of sliced product.

Use of structurally expanded cellulose to enhance the softness and retard staling of baked products

Gluten protein-based biodegradable or edible films are produced using aqueous, essentially alcohol-free casting dispersions containing modified protein (preferably wheat gluten protein) and a plasticizer. The modified protein is prepared by treating purified naturally occurring wheat protein with a reducing agent (e.g., sodium metabisulfite) in order to reduce the average molecular weight of the wheat protein and to cleave disulfide bonds therein. Such modified wheat gluten protein lowers the viscosity and allows increased solid contents in the casting dispersions, allowing fabrication of improved films using continuous casting techniques and without use of organic solvents.

Modified wheat glutens and use thereof in fabrication of films

A process for the production of and a composition of redispersible mechanically disassembled cellulose and the resultant product, referred to as microdenominated cellulose (MDC). The process is characterized by drying the MDC in the presence of a dispersion agent. The product is characterized by a settled volume of greater than 50%, as determined on the basis of a 1% by weight suspension in water after twenty-four hours, and a water retention value of over 350%. MDC is useful as an ingredient in foods, pharmaceutical and cosmetic products.

Redispersible microdenominated cellulose

A process for the production of mechanically disassembled cellulose and the resultant product, referred to as microdenominated cellulose (MDC). The product is characterized by a settled volume of greater than 50%, as determined on the basis of a 1% by weight suspension in water after twenty-four hours, and a water retention value of over 350%. MDC is useful as an ingredient in foods, pharmaceutical and cosmetic products.

Process for making microdenominated cellulose

Cataracts are treated for removal by introducing a lenticular tissue dispersing agent into the opacified lens through a small opening in the lens capsule so that the capsule remains substantially intact. The tissue dispersing agent is contained in the lens by a gel-forming substance which functions to block the opening in the lens capsule, preventing its escape. This treatment is preferably carried out in conjunction with laser induced phacofracture.

Intralenticular cataract surgical procedure

Sugar beet pectins are provided, which are characterized by unique properties which render them particularly useful in the preparation of food or drug comestibles. By incorporating the sugar beet pectins into food or drug products, improved properties, including physicochemical, rheological and nutritional properties are obtained.

Sugar beet pectins and their use in comestibles

Improved comestibles including foods and drugs are provided, incorporating parenchymal cell cellulose. Improved properties, including physicochemical, rheological and nutritional properties result from such incorporation. Stabilized dispersions, emulsions, foams and frozen materials can preferably be provided through employment of the preferred embodiments.

Use of parenchymal cell cellulose to improve comestibles

Methods for the isolation of certain biologically important polymers from parenchymal cell-containing plant materials, especially sugar beet and citrus pulp, are disclosed. Hydrolysis under extremes of pH and under elevated temperatures for short reaction periods with physical shearing are disclosed which lead to the isolation of hemicellulosic and cellulosic components of such plant materials without substantial degradation thereof. Novel cellulosic products and vegetable gums are provided having unique physical, chemical and rheological properties.

Parenchymal cell cellulose and related materials

Circulating and non-circulating well-drilling fluids are provided comprising parenchymal cell cellulose. In accordance with a preferred embodiment, improved viscosity and fluid loss control in circulating well-drilling fluids are obtained from the inclusion of parenchymal cell cellulose in such fluids. In accordance with another preferred embodiment, certain polymers, especially anionic polymers, and polymers derived from hemicellulosic materials are admixed with parenchymal cell cellulsoe in well fluids to provide synergistic fluid loss control and other beneficial properties. Methods for the employment of circulating and non-circulating well fluids employing parenchymal cell cellulose are also disclosed.

Growing community of inventors

West Redding, CT, United States of America

Michael K Weibel