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WO/2013/018706 |
The present invention provides a composition for regulating a URAT1 activity, characterized by containing taurine, which is a substance that is safe even when ingested on daily basis, as an active ingredient.
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WO/2013/017377 |
The invention relates to a mould for a food item, comprising at least a first wall (2) and a second wall (3) mounted on the first wall (2) in order to delimit a moulding space (V) for moulding a food product. The first wall (2) comprises...
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WO/2013/017905 |
The invention concerns a new composition, typically a dairy fermented composition. The composition can have an improved stability while presenting a low viscosity. It comprised a lactose ingredient, gellan gum, and buttermilk.
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WO/2013/019977 |
Improved method for purifying extracts containing phytoglycogen or certain derivatives thereof which comprises the step of subjecting the extracts to ultrafiltration. Methods for providing a lower viscosity phytoglycogen material by subj...
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WO/2013/017935 |
A device (5) for saturating liquid with gas comprising at least one chamber with a series of sections (4, 6, 8) of progressively reducing size through which the liquid can pass to increase the flow rate thereof, one ore more of the secti...
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WO/2013/017249 |
A frozen condiment is described, chosen among the group consisting of sauces, pastes, pates, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the f...
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WO/2013/018010 |
The present invention relates to a plant for decontaminating cured food products (P) comprising a treatment chamber (2) having an inlet port (3) for the products to be treated (Pi) and an outlet port (4) for the treated products (Po) and...
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WO/2013/018879 |
The present invention relates to fatty acid elongation promoting activity and polynucleotides encoding same, and the like. The present invention provides: polynucleotides comprising a base sequence set forth in SEQ ID NO:1 or SEQ ID NO:4...
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WO/2013/018169 |
A lactoferrin or lactoferrin hydrolyzate antimicrobial activity enhancing agent in which the active ingredient is ribonuclease-4, as well as a method for producing a lactoferrin or lactoferrin hydrolyzate antimicrobial activity enhancing...
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WO/2013/018412 |
To provide: a purified glyceride composition which contains less 3-chloropropane-1,2-diol and less fatty acid esters of 3-chloropropane-1,2-diol; and a method for producing the purified glyceride composition. [Solution] A method for prod...
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WO/2013/017911 |
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...
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WO/2013/017978 |
A kitchen household appliance for preparing cold and hot food comprises a housing (1) which encloses an electric motor and is provided with a control panel (2), an inner space of the housing (1) being closed by a cover (3) and a metal co...
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WO/2013/017898 |
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for...
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WO/2013/017437 |
The invention relates to a device for centrifuging at least one food product comprising at least one conveyance means (7, 7a, 7b) and at least one centrifuge element (9a, 9b) having an interior space (15a, 15b) to receive the food produc...
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WO/2013/019936 |
The present disclosure is generally directed to homogeneous plastic mass compositions. Specifically, the present disclosure relates to vegetable-based compositions in the form of vegetable or vegetable/fruit leathers. In a general embodi...
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WO/2013/019977 |
Improved method for purifying extracts containing phytoglycogen or certain derivatives thereof which comprises the step of subjecting the extracts to ultrafiltration. Methods for providing a lower viscosity phytoglycogen material by subj...
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WO/2013/019112 |
The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extra...
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WO/2013/019771 |
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures...
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WO/2013/019771 |
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures...
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WO/2013/019676 |
Embodiments of the invention are directed to instant coffee and methods of preparing the same, wherein the methods include adding water having a temperature of less than 117oF to ground coffee beans to result in a slurry with liquid and ...
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WO/2013/020081 |
The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtr...
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WO/2013/016812 |
The invention provides 1,3-DAGs with melting point ranges of from about 32°C to about 37°C for use in a variety of hard fat applications and in particular for the preparation of a cocoa butter substitute for confectionery use. The inve...
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WO/2013/017898 |
Production procedure of white cheese in brine, using stackable trays and pallet tanks, or only pallet tanks, consisted of a tray for dry salting (1) with suitable depth, tight on three sides and reinforced at the corners (2) suitable for...
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WO/2013/018557 |
There have been desired a confection impregnated with chocolate which has both of the lightness (crispy texture) inherent to confection and the taste (chocolate flavor). A chocolate-impregnated confection (1), wherein a puff (2) that is ...
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WO/2013/020055 |
Reduced-calorie, partially-frozen mixes, concentrates, and beverage products may include betaine and may include a level of natural-caloric sweeteners that may be significantly reduced from that of a full-calorie, partially- frozen bever...
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WO/2013/020055 |
Reduced-calorie, partially-frozen mixes, concentrates, and beverage products may include betaine and may include a level of natural-caloric sweeteners that may be significantly reduced from that of a full-calorie, partially- frozen bever...
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WO/2013/017553 |
The present invention relates to a protein mixture and to a food composition comprising such a mixture for the nutrition of adults, athletes, the elderly, or persons who need to improve their physical condition, such as those who are sic...
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WO/2013/018430 |
To provide a method for suppressing deterioration of the flavor of an oil or fat during storage at low temperatures. A method for producing a glyceride composition of the present invention is characterized by comprising a step wherein on...
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WO/2013/017958 |
The present invention relates to a method for manufacturing a frozen preparation for a sweet souffle, as well as the frozen preparation thus obtained. The invention also relates to a method for preparing a sweet souffle from a frozen pre...
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WO/2013/018010 |
The present invention relates to a plant for decontaminating cured food products (P) comprising a treatment chamber (2) having an inlet port (3) for the products to be treated (Pi) and an outlet port (4) for the treated products (Po) and...
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WO/2013/017956 |
The present invention relates to a method for manufacturing a frozen preparation for a savory soufflé, as well as the frozen preparation thus obtained. The invention also relates to a method for preparing a savory soufflé from a frozen...
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WO/2013/017309 |
Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and ...
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WO/2013/016547 |
Provided are engineered meat products formed as a plurality of at least partially fused layers, wherein each layer comprises at least partially fused multicellular bodies comprising non-human myocytes and wherein the engineered meat is c...
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WO/2013/016569 |
Provided are treats having an outer portion and an inner portion which contains a filing. The filling may include ground or diced meat and further includes additional ingredients for health benefits or palatability. The treats are highly...
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WO/2013/015504 |
The present invention relates to a method for deglycyrrhizinating liquorice, to deglycyrrhizinated liquorice extracts and to a method for preparing same, and to an anti-caries composition.
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WO/2013/014064 |
The present invention relates to an amino-acid-rich, low-lipid-content and low-carbohydrate-content parenteral nutrition solution for administration to obese intensive-care patients, and also to a three-chamber bag which comprises, separ...
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WO/2013/013949 |
A process to isolate protein from the meal or oil cake comprising the following steps: • extracting the meal with water to obtain an aqueous solution; • concentrating the aqueous extract to an aqueous solution comprising 5 to 30 wt% ...
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WO/2013/015890 |
A method for producing digestion-resistant dextrin from starch hydrolyzates is disclosed. In one form, the method includes mixing the starch hydrolyzate, dextrose and an acid catalyst which are allowed to react under mild vacuum with hea...
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WO/2013/016741 |
A dietary supplement, for use in a weight loss program, which includes berberine, banaba leaf and inositol.
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WO/2013/014344 |
The invention relates to a method for extracting an unsaponifiable fraction contained in an oil or a vegetable butter, in an oil from a microorganism, in a concentrate of oil or vegetable butter or oil from a microorganism, or in a co-pr...
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WO/2013/015557 |
The present invention relates to an animal feed for improving poultry productivity.
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WO/2013/013496 |
Disclosed are a drink composition for clearing inner heat and the preparation method thereof; the drink composition comprises Herba Taraxaci, lotus plumule, Herba Lophatheri, Rhizoma Phragmitis, Herba Houttuyniae and Flos Lonicerae.
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WO/2013/014610 |
The present invention relates to the preparation of food products presented in the form of a bite-sized piece comprising a cereal-based core and a cheese coating. Said cheese snack is characterised in that it comprises a pre-layer coatin...
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WO/2013/014053 |
The present invention relates generally to the field of food and beverages. In particular, the present invention relates to dried fruit and vegetable pulp and to products containing such pulp preparations. One embodiment relates to a dri...
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WO/2013/015401 |
A meat quality improver comprising rice starch and a calcium salt, which enables the production of a processed meat product having a juicy and soft structure and sustaining a good taste.
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WO/2013/015678 |
The present invention relates to a nutritional product comprising a biguanide in a concentration of 20 to 1600 mg per 100 g, based on total weight of the nutritional product, the nutritional product further comprising at least one dietar...
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WO/2013/014921 |
A composition that exerts an effect that increases serotonin in the brain through ingestion is provided. This agent for increasing serotonin in the brain contains epicatechin, which is obtained by steaming and drying camellia leaves to o...
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WO/2013/015377 |
A method for manufacturing processed unpolished rice, comprising at least a step for subjecting raw unpolished rice to a heat-moisture treatment for 5-90 minutes using steam at 110-150°C, and a step for heating the heat-moisture treated...
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WO/2013/013501 |
A traditional Chinese medicine composition for enhancing the human immune function. The traditional Chinese medicine composition consists of 5-150 parts of American ginseng by weight, 5-160 parts of Ganoderma lucidum by weight, 1-90 part...
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WO/2013/016154 |
Processes and equipment for continuously making a substitute or imitation cheese by feeding a heated first liquid stream including emulsifying salt, water and cheese powder into a cooker which is a twin screw mixer, feeding a heated seco...
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