1. A method for preparing a hot beverage or liquid comestible comprising the steps:
providing a package comprising native whey protein; and
heating a content of the package in order to prepare a heated ready-to-eat beverage or liquid comestible and thereby transforming the native whey protein at least partially into whey protein micelles.
2. Method according to claim 1, wherein the content of the package is in the form of a powder to which water is added prior to the heating step to create a solution.
3. Method according to claim 1, wherein the content of the package is in the form of a liquid.
4. Method according to claim 2, wherein the pH of the solution prior to heating is between 5 and 9.
5. Method according to claim 2, wherein the native whey protein content in the solution prior to heating is less than 12%.
6. Method of claim 2, wherein the native whey protein content in the solution prior to heating is less than 4%.
7. The method according to claim 1, wherein the heating is performed for a period of between 0.3 and 3 s per ml of product.
8. The method according to claim 1, wherein the heating is performed using a microwave radiation source.
9. The method according to claim 1, wherein the solution is heated to a temperature of between 80\xb0 C. and 100\xb0 C.
10. The method according to claim 1, wherein the package comprises coffee ingredients and the whey protein micelles act as a whitening agent.
11. The method according to claim 10, wherein the coffee ingredients are in a dry, soluble state.
12. The method according to claim 1, wherein the package comprises at least one ingredient selected from the group consisting of soup ingredients, sauce ingredients, cocoa ingredients, tea ingredients, plant extract ingredients, sweet dessert ingredients, fats, salts, emulsifiers, sugars, maltodextrins, polysaccharides, cereals, soluble fibres and any combination thereof.
13. The method according to claim 1, wherein during the heating step the native whey protein is denatured and converted into micelles.
14. The method of claim 13, wherein the yield of a conversion of native whey protein into micelles is at least 20%.
15. Method of claim 13, wherein the yield of a conversion of native whey protein into micelles is at least 50%.
16. Method of claim 13, wherein the yield of a conversion of native whey protein into micelles is at least 80%.
17. The method according to claim 1, wherein the micelles have an average diameter of 100 nm to 900 nm.
18. Method according to claim 1, wherein the micelles formed act as a whitener.
19. Method according to claim 1, wherein the ready-to-eat beverage or liquid comestible is cooled prior to consumption.
20. Method according to claim 1, wherein the ready-to-eat beverage or liquid comestible is used as an ingredient in the manufacture of other consumable products.
21. A food or drink composition comprising a heated ready-to-eat food or drink in a package comprising whey protein micelles that have been created from native whey protein that was heated in the package.
22. An instant food package comprising native whey protein and beverage or liquid comestible ingredients.
23. The package according to claim 22, wherein the content of the package is in the form of an essentially dry powder.
24. The package according to claim 23, wherein the dry powder, when hydrated, has whey proteins dispersed in a liquid having a defined pH value in the range of 5 to 9.
25. The package according to claim 22, wherein the content of the package comprises native whey protein in a liquid having a pH between 5 and 8.
26. The package according to claim 22, wherein the content of the package comprises coffee ingredients and the whey protein micelles act as a whitening agent.
27. The package according to claim 26, wherein the coffee ingredients are in a dry, soluble state.
28. The package according to claim 22, wherein the package comprises at least one ingredient selected from the group consisting of soup ingredients, sauce ingredients, cocoa ingredients, tea ingredients, plant extract ingredients, sweet dessert ingredients, fats, salts, emulsifiers, sugars, maltodextrins, polysaccharides, cereals, soluble fibres and any combination of two or more ingredients thereof.
29. The package according to claim 22, wherein the package comprises an aroma selected from the group consisting of vanilla, caramel, fruit, chocolate, coffee, and cinnamon.
30. The package according to claim 22 comprising at least one functional ingredient selected from the group consisting of sweeteners, caffeine, vitamins, minerals, drugs, ligands, bioactive agents and any combination of two or more ingredients thereof.
31. Method according to claim 3, wherein the pH of the solution prior to heating is between 5 and 9.
32. Method according to claim 3, wherein the native whey protein content in the solution prior to heating is less than 12%.
33. Method of claim 3, wherein the native whey protein content in the solution prior to heating is less than 4%.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A method of treating mouth diseases by applying a composition to an affected area that includes Jojoba oil extruded from Jojoba seeds wherein the extraction of Jojoba oil is prepared by pressing a Jojoba seed under pressure from approximately 1 to approximately 38 tonsinch to obtain a first phase oil,
elutriating said first phase oil for a predetermined amount of time,
filtering said elutriated oil with at least a level four filter creating a filtered oil,
re-elutriating said filtered oil for a predetermined amount of time creating a re-elutriated oil, and
re-filtering said re-elutriated oil through a at least a level 4 filter, and
wherein said composition includes at least 100% a Jojoba Oil by weight and approximately 0.5% Lidocaine Hydrochloride by weight.
2. A method of treating gingivostomatitis, aphthous ulceration, gingivitis, and the circulation or gingival, edema associated to gingivostomatitis, aphtous ulceration and gingivitis, dry socket, and erythema by topically applying to the affected area an effective amount of a composition comprising at least 10% Jojoba Oil by weight and approximately 0.5% Lidocaine Hydrochloride by weight.