Wisconsin Alumni Research Foundation

University of Minnesota

Richard W Hartel

Shi Yuping

Liang Baomin

JoAnne Robbins

Jacqueline Hind

Zata M Vickers

Hassan Firoozmand

Heather N Mendenhall

Jacqueline A Hind

Joanne Robbins

Colorant particles made from an insoluble protein-based substrate to which a dye is adsorbed are disclosed. The colorant particles are highly dispersible onto solid surfaces or within liquid systems, and thus can be used as substitutes for the alumina-based lake particles that are conventionally used as colorants in consumer products, such as food or beverage products, cosmetic products, pharmaceutical products, nutraceutical products, or toys.

Insoluble and dispersible protein and dye-containing particles for use as colorants

An edible composition of matter having an apparent viscosity of from about 150 cP to about 2000 cP at about 30 s&#x2212;1; a yield stress of from 0 Pa to about 20 Pa at 1 s; and a flow index of from about 0.2 to about 0.6. The composition may include an imaging agent. The compositions are useful for providing sustenance to dysphagic subjects and for evalualuating dysphagia.

Method to enhance swallowing safety and appeal of beverages for treating dysphagia based on rheological and sensory parameters

An apparatus and method of fractionating mixed triglycerides, more particularly anhydrous milk fat, are disclosed. The apparatus and method provide for the separation of the steps of nucleation and crystal growth. Precise control of energy input for nucleation and crystal growth in a static environment at higher temperatures than the nucleation temperature result in the production of a solid fraction characterized by higher yields and a uniform MMT.

Continuous crystallization system with controlled nucleation for milk fat fractionation

Continuous crystallization system with controlled nucleation for milk

Growing community of inventors

Madison, WI, United States of America

Richard W Hartel