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WO/2011/125826 |
Provided is an ice cream or ice cream-like product, to which a good body flavor and a smooth texture have been imparted, and a method for producing the same. In a process of producing an ice cream or ice cream-like product, a step, where...
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WO/2011/125451 |
Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by...
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WO/2011/125091 |
Disclosed is an edible film which effectively prevents various infections, and the active ingredient of which can be continuously ingested in a light-hearted and fun manner without water or liquid food. The edible film contains a water-s...
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WO/2011/123925 |
A method and system to cut and core a produce, separating its edible portions from its inedible portions, which includes a positioning apparatus and a cutting apparatus. The positioning apparatus includes a support for supporting the pro...
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WO/2011/127161 |
Methods for selective extraction and fractionation of algal proteins from an algal biomass or algal culture are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction proce...
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WO/2011/125938 |
Provided is a juice extractor which reduces the risk of contamination of a sample even when the apparatus is not functioning correctly, and which is simple to clean. A juice extractor (1) comprises: a gas cylinder (40); a compression pla...
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WO/2011/124656 |
A process for modifying starch comprises atomising an aqueous slurry of non-pregelatinised starch into an internal chamber in a bi-fluid nozzle of a spray dryer and treating the atomized slurry, in the internal chamber, with superheated ...
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WO/2011/126075 |
Disclosed is a fat or oil composition containing a vitamin B1 derivative or a salt thereof in an amount of 44 to 8,000 ppm in terms of thiamine and having a hydroxyl group value of 9 to 100 mg-KOH/g, wherein the content C (ppm) of the vi...
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WO/2011/126897 |
The present invention relates to methods for enhancing yield and/or quality of by-products from fermentation processes used for producing fermentation products. The invention includes a process of fermenting starch-containing material in...
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WO/2011/126162 |
The present invention provides a method for using rice dietary fiber in high value-added products by separating rice dietary fiber from rice bran obtained in the process for producing polished rice to use the rice dietary fiber as a raw ...
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WO/2011/127198 |
The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided ...
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WO/2011/126470 |
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a fo...
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WO/2011/126149 |
To provide a salty taste enhancer which exerts a flavor enhancing effect comparable to sodium chloride without imparting any undesirable flavor such as harsh taste or odd smell, a method for producing the same, a kelp extract comprising ...
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WO/2011/125916 |
A composition for ameliorating hypoalbuminemia, which contains a branched amino acid as an active ingredient, and which is characterized in that leucine and/or isoleucine is contained as the active ingredient and valine is not contained....
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WO/2011/126891 |
Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effe...
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WO/2011/126290 |
Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when ...
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WO/2011/126771 |
According to one aspect of the present disclosure, a method, system and technique for energy allocation is disclosed. The system includes: a filtration system configured to filter waste vegetable oil generated by a facility; an engine fu...
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WO/2011/127165 |
Methods for selective extraction and fractionation of algal proteins from an algal biomass or algal culture are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction proce...
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WO/2011/127157 |
Methods for selective extraction and fractionation of algal lipids and algal products are disclosed. A method of selective removal of products from an algal biomass provides for single and multistep extraction processes which enable effi...
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WO/2011/126469 |
Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a fo...
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WO/2011/126368 |
The invention relates to a method for preparing particles, comprising a) providing a dispersion comprising a continuous phase composed of at least a first liquid, and dispersed in the continuous phase a dispersed material, wherein the co...
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WO/2011/126342 |
The present invention relates to a novel use of a Polygonatum falcatum or Polygonatum sibiricum extract for preventing and treating obesity or metabolic syndrome, and more specifically, to a pharmaceutical or food composition containing ...
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WO/2011/124678 |
The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products.
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WO/2011/123926 |
A method and system to cut and core a produce, separating its edible portions from its inedible portions, which includes a positioning apparatus and a cutting apparatus. The positioning apparatus includes a support for supporting the pro...
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WO/2011/125790 |
Provided are a seasoning, which contains an extremely large amount of a flavor ingredient comprising glutamic acid as the main component, and a method for producing the seasoning. The liquid seasoning containing glutamic acid, which is p...
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WO/2011/125910 |
Provided is a stable calcium preparation in solution form even at high concentration. Such a calcium preparation contains, for example, water, calcium, the compound in formula I, and the compound in formula II as constituent elements. Th...
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WO/2011/123949 |
Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters o...
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WO/2011/127039 |
Disclosed are shelf-stable nutritional liquids comprising beta alanine, protein, and a carbohydrate system, wherein the shelf-stable nutritional liquid includes a molar ratio of the DE of the carbohydrate system to the lysine amino nitro...
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WO/2011/126192 |
The present invention relates to a UV fluid sterilizer, which is suitably formed to sterilize fluid having poor UV transmission. According to the present invention, the UV fluid sterilizer includes a plurality of UV sterilization units. ...
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WO/2011/121447 |
A method for analyzing engineered nanoparticles (ENP) in a substrate comprising: (a1) a noninvasive screening technique, (a) measuring the particle size distribution of the ENP; (b) quantifying the ENP in the substrate and (c) identifyin...
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WO/2011/122184 |
Provided is an oil and fat composition. When determined by the German Society for Fat Science (DGF) standard method C-III 18(09), the oil and fat composition has an MCPD-FS content (ppm) of 5 ppm or less, a diacylglycerol content of 5 ma...
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WO/2011/120197 |
The present invention provides an edible product comprising 10-99 wt % of an aqueous phase, 0 1-90 wt % of an oil phase, 0-40 wt % of solid or semi-solid particles, and active plant cell wall degrading enzyme Another aspect of the invent...
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WO/2011/121515 |
A process for preparing a spray-dried product for improving the rate of dissolution of the active ingredient comprises the steps of (i) mixing a crystalline active ingredient, which has a dissolution rate in unstirred water at 25°C of g...
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WO/2011/121833 |
Disclosed is an iron supply agent which, manufactured using only raw materials derived from natural products, is capable of stably supplying over a long period water-soluble iron ions even under alkaline conditions in which iron ions are...
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WO/2011/121865 |
From the viewpoint of reducing the burden on the environment, there has been a demand for an environmentally friendly technique which enables reduction of the amount of waste used oil by using a frying oil for a longer period of time. Co...
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WO/2011/122722 |
The present invention relates to a functional composition having effects of reducing body weight and body fat, and to a method of mass-producing a plant sterol ferment using a strain of Nocardia sp. (NES115), which produces cholesterol o...
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WO/2011/122937 |
The invention relates to a composition comprising pea protein hydrolysate for the treatment and/or prevention of infection by gastrointestinal pathogens, in particular Helicobacter pylori and/or a disease associated with infection by sai...
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WO/2011/121468 |
The present invention relates to a process for the preparation of solid capsules comprising flavours, in which an emulsion comprising flavour or fragrance, a natural extract comprising saponins, water and a water-soluble biopolymer havin...
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WO/2011/122966 |
The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85...
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WO/2011/120477 |
The invention provides a technical solution for hollowing out the pulp of a banana using any tool or other means, the shape, length, centre or periphery thereof being subsequently filled with any type of foodstuff in any of the following...
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WO/2011/120766 |
The present invention provides an edible tomato-based product comprising: - 5-99.9 % by weight of dry matter oftomato-derived components other than water; - 30-95 wt.% of water; - 0.1-30 wt.% of oil; wherein the oil contains at least 10 ...
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WO/2011/120969 |
A concentration-enhancing drink is described, containing, in each case independently of one another, per l- 1 mg to 10 g, preferably 1 to 1000 mg, still more preferably 0 to 500 mg, in particular 50 to 300 mg, of epigallocatechin gallate...
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WO/2011/120929 |
The present invention is directed to a animal feed for calves comprising calf-specific bacteria, optionally lipids, proteins, vitamins and/or mineral materials for conditioning of the intestinal flora in calves, and thus, for prophylaxis...
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WO/2011/122660 |
Provided are roasted coffee beans which are useful as a starting material of coffee drinks having a body feeling and a rich flavor with little unpleasant taste. The roasted coffee beans have an L value of 10-20, a content ratio [(B)/(A)]...
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WO/2011/122339 |
Provided is an oil and fat composition for deep frying, which can be used over a long period of time, wherein coloring and odor caused by heat when cooking with heat and an increase in the acid value can be inhibited. An oil and fat comp...
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WO/2011/122389 |
Provided is an oil and fat composition that is highly safe and is effective for the prevention or treatment of diabetes without concern over side effects, even when ingested on a continuous basis. The oil and fat composition for the prev...
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WO/2011/120872 |
The present invention relates to dissolved silicate compositions in which the dissolved silicate is stabilized by at least two selected osmolytes and is therefore bioavailable. The composition and its dilutions are stable over a long per...
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WO/2011/121429 |
A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for continuously grinding and mixing at least some of the ingredients of said semifinished product, the method ...
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WO/2011/122944 |
The invention relates to a composition comprising pea protein hydrolysate for the treatment and/or prevention of infection by gastrointestinal pathogens, in particular Helicobacter pylori and/or a disease associated with infection by sai...
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WO/2011/123311 |
Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but...
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