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WO/2011/139382 |
Dandelion processes, compositions and products are provided. One process is a method of preparing dandelion that utilizes a species of a Taraxacum genus, the process including the steps of extracting and recovering a rubber and a carbohy...
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WO/2011/138969 |
A continuous coagulating device for soybean curds (tofu) whereby soybean curds having good appearance can be produced while preventing hanging downward and meandering of a conveyor belt, preventing leakage of soymilk, and forming no seam...
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WO/2011/138957 |
Disclosed is a method for purifying an edible oil or fat, which enables the reduction in the contents of chlorine compounds each having a relatively low molecular weight, e.g., 3-monochloro-propanediol and ester compounds thereof, in the...
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WO/2011/139959 |
The present invention relates to a coated food composition comprising a food product and a coating, wherein the coating comprises a mixture of erythritol and at least one bulking agent, wherein the erythritol comprises between 20% to 90%...
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WO/2011/139104 |
It is an aim of the present invention to provide a bay salt storage container in which an air flow pipe is vertically installed in the center of the container such that the air introduced via the air flow pipe from the outside can unifor...
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WO/2011/139268 |
An animal food product and packaging (100) includes gelatin combined with a broth base and subsequently coagulated to form a nutritious and digestible food product that is ingestible without chewing. The invention includes a package (110...
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WO/2011/138478 |
The invention relates to a method for the encapsulation of a food product and to a food product. Specifically, the invention relates to a method for encapsulating a liquid food essentially devoid of calcium ions, comprising the following...
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WO/2011/138943 |
Disclosed are: a crop storage apparatus which can keep the freshness of a crop stably for a long period; and a crop storage method using the crop storage apparatus. The crop storage apparatus comprises a box (1) in which a crop (A) is to...
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WO/2011/140440 |
A process for reducing the variability in commercial production lots of cellulose gums, such as cellulose ethers, in which inert substances, such as sucrose, salt, maltodextrin, or other relatively are blended with the cellulose gums to ...
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WO/2011/137524 |
A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtaine...
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WO/2011/138763 |
The invention concerns animal feed additives. Disclosed are solid rumen bypass feed additive compositions containing oils which comprise polyunsaturated fatty acid (PUFA). The compositions are prepared by mixing a solid carrier and hydro...
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WO/2011/139904 |
Improved compositions and methods are disclosed for improving food safety. More specifically, one or more lactic acid producing microorganisms are used for inhibiting pathogenic growth on plant materials before, during and/or after harve...
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WO/2011/138163 |
The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry weight basis, it contains: 0.1-3 wt.% of lycopene; 14-34 wt.% of protein; 11 -35 wt.% of pectin; 17-39 wt.% of sugars sele...
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WO/2011/139763 |
The present invention provides a medicament or food supplement, that when ingested by an individual, forms a gel mass in the individual's stomach, said gel mass consisting essentially of methylcellulose and water, as well as methods for ...
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WO/2011/138034 |
A fat blend comprises: (i) a first fat having a solid fat content at 25°C of at least 75 % and comprising combined SOS and SSO fats in an amount of greater than 86 % by weight, wherein S is saturated fatty acid having from 16 to 18 carb...
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WO/2011/138303 |
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
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WO/2011/138918 |
Provided are a fat composition, which is a non-tempered hard butter being of a non-lauric acid type but having a low trans-fatty acid content, and, when used as a coating chocolate, shows excellent processability and imparts a good appea...
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WO/2011/140520 |
Disclosed herein are compositions comprising an isolated cellulose degrading fungus. Also disclosed are culture compositions and bioreactor compositions comprising the cellulose degrading fungus. Further described herein are filtration a...
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WO/2011/138762 |
The present invention relates to a method for reducing cholesterol absorption in an animal comprising administering to the animal a composition comprising an effective amount of at least one cholesterol ester.
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WO/2011/139943 |
The present invention relates to chewing gum bases including cellulose fibers, either alone or in combination with other fillers.
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WO/2011/139404 |
The present invention is directed to improved preconditioners (12) especially useful for the production of high meat-content pet foods. The preconditioners (12) include an elongated housing (16) with one or more elongated, axially rotata...
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WO/2011/139257 |
The invention relates to Turkish coffee, which is a well known and traditional drink in the food sector. The present invention particularly relates to the method of obtaining ready-made Turkish coffee without using traditional preparing ...
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WO/2011/135536 |
A novel feed source for ruminants is prepared from the annual herbaceaous plant Cephalaria joppensis. The herb is raised in the field, harvested and treated as hay or ensiled. Feed preparations from the herb can form a substitute to roug...
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WO/2011/135536 |
A novel feed source for ruminants is prepared from the annual herbaceaous plant Cephalaria joppensis. The herb is raised in the field, harvested and treated as hay or ensiled. Feed preparations from the herb can form a substitute to roug...
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WO/2011/136632 |
The invention relates to a system for the individual roasting of coffee beans, using a roasting process comprising the mixing of pressurised air and heat from a spiral electric resistor at the upper outlet of the Venturi tube together wi...
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WO/2011/134656 |
The present invention relates to a method for producing a coffee blend and the coffee blend obtained by this method, wherein the coffee blend is characterized in that a coffee drink brewed from said coffee blend contains high amounts of ...
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WO/2011/135212 |
The invention relates to a method for controlling a process for cooling a bulk product contained in a blending, mixing, grinding or kneading chamber, the cooling being achieved by contacting the bulk product with a cryogenic liquid. Said...
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WO/2011/136633 |
The invention relates to a method for preparing a crunchy snack-type meat food product, said method comprising the following steps consisting in: cutting pieces of muscle into strips of meat, cutting in the direction of the muscle fibres...
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WO/2011/134743 |
A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the pumpable food product during at leas...
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WO/2011/136159 |
Disclosed are a novel drug and a food or drink composition for the treatment of aesthenopia which are effective in ameliorating aesthenopia. The disclosed composition for the treatment of aesthenopia is formed by a mixture with condroiti...
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WO/2011/137233 |
A calcium-fortified "low juice" concentrate having calcium citrate malate in an amount providing a level of solubilized calcium of at least about 0.2% by weight of the concentrate, and a level of total acids sufficient to impart a pH of ...
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WO/2011/136648 |
A method for feeding an infant is provided, wherein the diet of the infant is supplemented with 2-fucosylated oligosaccharides, dependent on the blood group of the infant, preferably in combination with the blood group of the infant´s m...
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WO/2011/136121 |
Disclosed is an aqueous composition contained in a container, which is suppressed in evaporation of the moisture content and is thus suppressed in solidification or property changes of the ingredients, thereby achieving excellent stabili...
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WO/2011/136468 |
The present invention relates to an easy-to-use rice cake steaming device capable of steaming rice cakes conveniently using steam. The rice cake steaming device of the invention comprises: a water reservoir (20); a steamer (70) for gener...
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WO/2011/134411 |
The present invention relates to a method of preparing soybean protein concentrate, which involves extracting soybean oil from soybean slices using hexane, directly extracting from wet soybean meal that contains partly hexane using ethan...
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WO/2011/136647 |
Nutritional composition for providing nutrition to infants and toddlers are provided, wherein adapted absolute amounts of 6'-SL and relative amounts of 6'-SL to 3'-SL are applied.
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WO/2011/136637 |
A method for feeding an infant is provided, wherein the diet of the infant is supplementedwith 2-fucosylated oligosaccharides, dependent on the blood group of the infant, preferably in combination with the blood group of the infant´s mo...
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WO/2011/137329 |
Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol part...
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WO/2011/136662 |
The invention relates to the encapsulation of oxidisable lipids. In particular, the invention provides an oil-in-water emulsion comprising droplets of a core lipid coated with nanoemulsion droplets, wherein the nanoemulsion droplets comp...
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WO/2011/136377 |
Provided is an antifreeze protein which is capable of being efficiently and inexpensively produced on an industrial level, is safe, and has excellent antifreeze activity for use on a practical level. Also provided are: a polypeptide that...
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WO/2011/136540 |
Provided is a method for preparing dried pre-gelatinized rice with excellent reconstitution efficiency and texture. More particularly, the method of the present invention may be efficiently performed within a short term, compared to exis...
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WO/2011/137359 |
A foodstuff or medical device is subjected to a treatment with non-thermal plasma and ozone generated from a modified atmosphere packaging gas comprising a mixture of CO2 and O2, wherein a vol/vol ratio of O2 and CO2 ranges from 9:1 to 1...
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WO/2011/134885 |
The present invention relates to a ready-to-use food containing at least 20 weight-% lipids, at least 0.05 weight-% lecithin, at most 10 weight-% water, and being enriched with phytase.
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WO/2011/137147 |
Lignocellulosic biomass hydrolysate fermentation broth may be processed to produce a high solids syrup having relatively low viscosity that has a high energy content and may be burned in a fermentation production process. The high solids...
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WO/2011/134809 |
The stability of enzymes in a powder detergent can be very significantly improved by the combination of four measures: Addition of reducing agent/peroxide decomposing catalyst/antioxidant to the core or the coating; Addition of a multiva...
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WO/2011/135513 |
The present invention relates to a process for obtaining, peptide extracts from whey proteins by hydrolysis of one or more proteins or peptides containing the amino acid sequences of bioactive peptides, using for that purpose, proteolyti...
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WO/2011/137329 |
Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol part...
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WO/2011/136017 |
Provided is a granular thickening agent with which dispersibility in water is good, aggregation does not occur, viscosity quickly rises, equilibrium viscosity is high, and the flavor of a food or beverage product is not compromised. Also...
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WO/2011/134952 |
The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at -50°C. What makes this product unique is that besi...
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WO/2011/134802 |
The present invention relates to a feed supplement and a feed containing this feed supplement, comprising 1) a homotrimer, heterotrimer, homotetramer and/or heterotetramer of a carbohydrate component selected from the group consisting of...
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