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WO/2011/122918 |
The present invention relates to chemical-free sap extracted from agricultural products, to a method for preparing same, and to dehydrated food prepared from agricultural products. The present invention relates to a method for preparing ...
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WO/2011/122188 |
Disclosed is an oil or fat composition which has an MCPD-FS content X (ppm) measured according to the Deutsche Gesellschaft für Fettwissenschaft (DGF) standard method C-III 18 (09) and a hydroxyl value Y that satisfy the relation in mat...
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WO/2011/120738 |
The invention relates to a device for treating food products (16), having a conveyor device (18), a treatment device (10), and an inlet scale (20) and an outlet scale (22) disposed on the conveyor device (18) ahead of and behind the trea...
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WO/2011/121164 |
The invention relates to novel olive preserving compositions having an antifungal activity, comprising: (a) sodium chloride, (b) at least one acid with preserving properties, and (c) at least one zinc salt. In addition, the invention rel...
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WO/2011/121239 |
The present invention relates to a coating wax for a food product, comprising at least one block copolymer composed of at least one block of polymer (A) resulting from the polymerization of at least two, identical or different, monomers ...
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WO/2011/122113 |
Disclosed are a heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a heat-melted state, even after cooling down, and shows no change in appearance or shape afte...
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WO/2011/121989 |
Disclosed is a particulate composition that is a solid at room temperature, which has excellent oxidative stability, which encapsulates a large quantity of a substance such as a hydrophilic substance, which, when coating the substance co...
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WO/2011/121151 |
The invention relates to a functional food supplement intended to supplement nutrition by enteral or oral delivery in the case of patients with neurological or neurodegenerative alterations, as well as to prevent states of cognitive or b...
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WO/2011/122967 |
A unitised high density composition comprising a cohesive mixture of one or more lipid compositions and one or more protein powders, having a volume of at least 50 cm3, a density of at least 50 % of the material density of the cohesive m...
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WO/2011/122616 |
Disclosed is a method of inexpensively manufacturing high concentrations of zeaxanthin microbiologically, while reducing production of gluconic acid. Specifically disclosed is a method of manufacture for a carotenoid containing zeaxanthi...
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WO/2011/121150 |
The invention relates to a complete food product for specific nutritional use that is intended, in particular, for enteral or oral nutrition in the case of patients with neurological or neurodegenerative alterations, as well for the prev...
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WO/2011/123281 |
A white mustard essential oil having from about 30% to about 35% 4-hydroxybenzyl isothiocyanate, by weight. An enriched white mustard essential oil having about 30% to about 80% 4-hydroxybenzyl isothiocyanate, by weight. A food or bevera...
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WO/2011/120993 |
The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.
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WO/2011/120898 |
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 inven...
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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/2011/117635 |
The present invention relates to a confectionery product comprising an extruded body portion, the extruded body portion comprising a plurality of conduits disposed therein, wherein the extruded body portion is substantially transparent a...
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WO/2011/117636 |
The present invention relates to a consumable product comprising an extruded body portion, the body portion being formed with a plurality of capillaries disposed therein, wherein the capillaries have a non-uniform cross section along the...
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WO/2011/117633 |
The present invention relates to a consumable biscuit product comprising an extruded biscuit portion, the body portion being formed with one or more channels disposed therein, wherein the one or more channels contain a substance which is...
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WO/2011/117700 |
The invention relates to a device and a method for processing milling material and masses in continuous processes, in particular the treatment of fat-containing masses. Milling with one swashplate (1) with a fixed plate or two swash plat...
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WO/2011/117432 |
The invention relates to a method that consists of selecting individual fruit or vegetables without bruises or broken skin, cleaning them with an air jet, washing them in sterile water and drying them to a temperature between 18°C and 2...
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WO/2011/118067 |
An immunostimulator comprises an immunostimulating component extracted from a leaf blade part of a cibol, a leaf blade part of an onion, or a leaf sheath part of an onion excluding a bulb part. Thus, provided is an immunostimulator compr...
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WO/2011/117747 |
A flavor gradient capsule having concentric shells with flavor increasing from outside to inside, to balance desensitization of flavor receptors during a slow dissolution in the mouth. The capsule has a core (101)(201) with a concentrate...
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WO/2011/118807 |
Disclosed are: a method for culturing a yeast which comprises culturing the yeast in a liquid medium having a citric acid concentration equal to or greater than 20 mM; a method for culturing a yeast as described above in which the citric...
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WO/2011/118810 |
Disclosed is a nutritional composition which is suitable for administration by tube feeding such as enteral or gastric administration, or by oral ingestion, and which contains a high concentration of lipids, which are caloric nutrients c...
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WO/2011/117375 |
A process of preparing a sencha green tea, comprising the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterised in that (a) prior to roasting, (i) t...
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WO/2011/119033 |
The present invention concerns an improved balance of the essential branched chain amino acids leucine, isoleucine and valine in infant formula.
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WO/2011/119210 |
The invention provides methods for enhancing the palatability of comestible compositions by combining the comestible compositions with a palatability enhancing amount of one or more fatty acid alkanolamides and the compositions produced ...
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WO/2011/117452 |
The invention relates to an isolated polynucleotide consisting of a nucleotide sequence coding for an amino acid sequence of Bifidobacterium having at least 55% identity with amino acid sequence SEQ ID NO: 1, in which said amino acid seq...
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WO/2011/117753 |
Compositions are provided which contain immobilized flavorants, in the form of supramolecular complexes of flavorant compounds, for flavor delivery. One embodiment relates to the flavorant supramolecular complexes themselves. Other embod...
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WO/2011/117640 |
The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudin...
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WO/2011/116445 |
The present invention relates particularly to a nutritional urea-based composition that ensures the delayed release of urea in the animal rumen. The present invention further relates to a method for preparing said nutritional composition...
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WO/2011/116482 |
The invention relates to a blade bed (1) for a drum mill (11) for shredding fruits, comprising a plurality of blade elements (2), which protrude on the working side of the blade bed such that the blade elements describe a circular-cylind...
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WO/2011/117638 |
The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the c...
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WO/2011/118468 |
Disclosed is a food, beverage or medicinal material which is safe and readily available, does not undergo the deterioration in flavor when combined with another food material or material, is suitably applicable to foods, beverages and me...
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WO/2011/118920 |
The present invention relates to an Acer tegmentosum Maxim tea containing extracts of Acer tegmentosum Maxim as a major ingredient. More particularly, the present invention relates to an Acer tegmentosum Maxim tea containing extracts of ...
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WO/2011/117748 |
A method for providing an encapsulated flavorant or chemesthetic agent in a smoking article comprises forming an emulsion comprising: (i) a first aqueous solution, comprising one or more cross-linkable polysaccharides; and (ii) a hydroph...
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WO/2011/119013 |
The invention relates to a compound tortilla dough made with corn and dehydrated, powdered prickly pear cactus flour, which increases the calcium and fiber content of the final product. The tortillas have a much longer shelf-life than pr...
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WO/2011/118631 |
In the disclosed cooking-oil degradation preventer, a titanium plate with a titanium oxide coating obtained by anodizing titanium steel is arranged inside a protective member, in which a cooking oil can flow inwards, at a separation from...
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WO/2011/117362 |
It comprises the use of D-fagomine or derivatives thereof in the prevention and/or coadjuvant treatment of bacterial infections, as well as to pharmaceutical, veterinary, or food and feed, pet food compositions containing them.
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WO/2011/119048 |
The invention describes a fish feed wherein said feed comprises an alkadienal. The alkadienal or a feed comprising said compound can be used in the treatment and prophylaxis of a parasite infection and/or infestation in an animal.
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WO/2011/117013 |
This invention provides processes and apparatus for enhancing the appearance of food products. The browning agents are applied or dispensed onto food products (52) during their manufacture by food-grade controlled- droplet dispensing hea...
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WO/2011/118895 |
The present invention provides a method for improving the properties of a protein or protein hydrolysate, the method comprising: preparing a protein diluent by diluting a concentrated protein, protein slurry, or protein hydrolysate at th...
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WO/2011/119290 |
It has now been found that emulsions having a discrete phase volume fraction of 60% to 67% with excellent stability may be prepared using at least one low molecular weight surfactant. Such emulsions have high oil loading and a small mean...
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WO/2011/117639 |
The present invention relates to a confectionery product including an extruded body portion; and a plurality of capillaries disposed in the extruded body portion, in which the body portion includes a mixture of confectionery compositions...
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WO/2011/119228 |
Provided are compositions and methods for clear and stable beverages that contain additives such as essential fatty acids, including omega-3 fatty acids, omega-6- fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals...
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WO/2011/117637 |
The present invention relates to a confectionery product comprising an extruded body portion and at least one extruded tubule, wherein the tubule comprises a tube or a first material and a bore of a second material, and the tube is forme...
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WO/2011/118481 |
Disclosed is an easy and less expensive method for reducing an unpleasant taste of a material, which has a characteristic unpleasant taste and is useful for the human body, such as a functional component. A material having an unpleasant ...
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WO/2011/119004 |
The present invention relates to a method of producing D-psicose crystals from a D-psicose solution by using supersaturation.
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WO/2011/117641 |
The present invention relates to savoury consumable products comprising an extruded body portion, the body portion being formed with two or more channels disposed therein, wherein the channels contain a substance which is different from ...
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WO/2011/117065 |
The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophili...
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