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WO/2011/118821 |
Provided is a method of controlling microbes in food materials, with which it is possible to efficiently control pathogenic microbes that cause food poisoning and bacterial groups that cause deterioration in the quality of food materials...
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WO/2011/117012 |
This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-drople...
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WO/2011/116480 |
A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dr...
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WO/2011/117075 |
Disclosed is a process comprising the steps of: expressing juice from a supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the supply of fresh tea leaves and/or the tea juice to a fermentation step there...
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WO/2011/117727 |
Multi-shelled capsules are made by co-extruding a first liquid flavorant composition and a first shell-forming polymeric material to form droplets which are hardened to form an inner shell containing a first liquid flavorant composition,...
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WO/2011/118088 |
Disclosed is a technique for producing a feed containing γ-aminobutyric acid at a high content, which does not rely on the administration of any antibiotic or the addition of glutamic acid. Specifically disclosed is a feed containing γ...
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WO/2011/119063 |
The invention relates to the food industry and concerns the production of products containing biologically active substances. The proposed biologically active product comprises natural honey, pine nut oilcake, unrefined pine nut oil, bio...
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WO/2011/116979 |
A method for providing particles of encapsulated flavorants or chemesthetic agents comprises forming an emulsion comprising: (i) a first aqueous solution, comprising one or more polysaccharides; and (ii) a hydrophobic additive; atomizing...
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WO/2011/117397 |
The present invention relates to a method for producing phytase variants has at least 70% identity to a phytase derived from Buttiauxella and comprises at least one additional disulfide bond as compared to this phytase. These phytase var...
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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/2011/117011 |
This invention provides processes and apparatus for enhancing the aroma of food products. Aroma-enhancing agents are applied or dispensed onto food products during their manufacture by food-grade controlled-droplet dispensing heads (or h...
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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/2011/116931 |
A machine for the treatment of food mixtures with an improved performance comprising a container or cylinder (12) for collecting a food mixture, integral with a frame structure (11) and equipped with an upper lid (13), for closing the co...
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WO/2011/117738 |
A coated solid flavor particle comprises: a base particle comprising a solid flavor particle; a first polymeric coating material at least partially coating the base particle, said first coating material being selected from the group cons...
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WO/2011/119023 |
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/2011/116977 |
A solid oral sensorial product such as a tobacco pouch product (10) includes at least one botanical material and at least one phosphate containing stain inhibitor. The botanical material is selected from the group consisting of tobacco, ...
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WO/2011/119044 |
A method for removal of contaminants from marine and vegetable oils wherein a first absorbent comprising chitosan and a second absorbent comprising activated carbon are mixed into the oil until a homogenous suspension is obtained, let th...
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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/2011/119004 |
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/2011/117738 |
A coated solid flavor particle comprises: a base particle comprising a solid flavor particle; a first polymeric coating material at least partially coating the base particle, said first coating material being selected from the group cons...
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WO/2011/117552 |
The invention relates to the use of a material, produced from the fermentation of an organic substrate by at least one fungal microorganism belonging to the Monascus genus, for manufacturing a food supplement composition for reducing met...
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WO/2011/116984 |
The invention relates to a method for chemically activating a working gas in a closed volume, in particular for reducing germs, by means of the following steps: a closed, approximately gas-tight volume is prepared, which is provided on a...
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WO/2011/116252 |
Disclosed herein is a method and system of recovering multiple products from industrial-scale production of a biomass of an aquatic species.
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WO/2011/114544 |
Disclosed are a bad-breath removing agent and a composition for the oral cavity which contain the extract of a fruit from the genus Diospyros belonging to the family Ebenaceae and butyl p-hydroxybenzoate. Preferably, the composition for ...
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WO/2011/116204 |
The present invention relates to feed compositions that can modify the feeding behavior of animals. Supplements can be added to no or low roughage rations that improve the performance of animals. In particular, the addition of calcium ch...
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WO/2011/115423 |
The present invention relates to a microwavable puffing rice snack and a method for manufacturing the same, and more specifically, to a method for manufacturing a microwavable puffing rice snack in a type of pellet, comprising: a) mixing...
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WO/2011/114239 |
A fat-binding composition contains an inclusion complex with a host molecule and a guest molecule. The guest molecule includes one or more amino acids, vitamins, flavorants or related compounds, rutin, betanin, derivatives thereof, and m...
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WO/2011/115491 |
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.
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WO/2011/114862 |
Disclosed is a production process for refined fats and oils, whereby after a first steaming treatment, in which fats and oils are brought into contact with steam, the fats and oils are treated by being brought into contact with an adsorb...
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WO/2011/113738 |
The invention relates to a method for filtering a cloudy beverage, in particular a cloudy wine, from at least one tank, in which a deposit has formed, by means of a filtering system, preferably having the following steps: a) the cloudy b...
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WO/2011/116052 |
The present invention relates to treatment of milk and milk products such as waste-milk with an enhanced lactoperoxidase system. The enhanced lactoperoxidase system is activated by the addition of a hydrogen peroxide source and an oxidiz...
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WO/2011/115341 |
The present invention relates to a method for preparing fermented red ginseng, and more specifically, to a method for preparing fermented red ginseng, which may significantly increase the content of rare ginsenosides.
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WO/2011/114690 |
A method for producing instant noodles which have good reconstitution properties, can be reconstituted merely by adding hot water thereto, even though the noodles are thicker than ever before, and have a good taste and good texture. The ...
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WO/2011/114406 |
Provided is an edible film which, even if unintentionally eaten, does not cause respiratory difficulties in the user. An edible film (1), which has a predetermined flat shape, and which is used by dissolving in the mouth of the user, is ...
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WO/2011/114916 |
Disclosed is a composition for the prevention or treatment of anemia having as an active ingredient a bacteria belonging to the genus Bifidobacterium. The composition for the prevention or treatment of anemia is effective in the preventi...
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WO/2011/114182 |
The present invention concerns a dried fermented dairy product containing living bifidobacteria at a minimal concentration of about 8.107 cfu/g, preferably for at least 3 months at room temperature. The invention also relates to a method...
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WO/2011/113128 |
The fish- and plant-oil preparations described in the application comprise different combinations of three to five oils extracted from canola, linseed, fish, olive, coconut, sunflower, Moriche palm and the docosahexaenoic fatty acid (DHA...
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WO/2011/113081 |
A sensor for determining the locations of bones in a meat processing operation including: a body; an array of elongate members are mounted in the body, the elongate members have distal and proximal ends and are moveable with respect to t...
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WO/2011/114151 |
Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a...
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WO/2011/115498 |
The present invention relates to a method for processing dairy products by means of membrane filtration, where fouling in the membrane is significantly reduced/avoided without significantly reducing the flow through the membrane module. ...
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WO/2011/114322 |
A molded food product is provided that has a high fat and protein content and a low carbohydrate content. The food product is suitable for human or animal consumption. The food product can serve as a snack or as a carrier for active ingr...
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WO/2011/115639 |
The present application discloses microbially-stable solutions of water- solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chlor...
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WO/2011/114588 |
A coating device comprising: a high-speed camera (3) for imaging a tablet layer (A) in a rotating drum (1); a personal computer (4) for calculating the flow rate of tablets in the tablet layer (A) based on image data obtained by the high...
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WO/2011/113984 |
The invention relates to a method for obtaining healthier meat products, comprising the incorporation of less than 5 wt.-% algae and a complementary reduction in sodium levels and/or an improvement to the lipid profile thereof by substit...
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WO/2011/113799 |
The present invention relates to the field of nutritional compositions. In particular, the present invention relates to a nutritional composition comprising sugar substitutes and to their use, e.g., to increase exogenous carbohydrate oxi...
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WO/2011/115306 |
Provided is a feed-use-efficiency improver for ruminant animals, such as cows, sheep, and goats, which exerts an effect of being able to grow healthy livestock in which the rumen fermentation is improved without using antibiotic substanc...
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WO/2011/114863 |
Disclosed is a method for producing refined oils and fats, wherein a first steaming treatment is performed in which steam is brought into contact with oil or fat, and then a second steaming treatment is performed in which steam is brough...
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WO/2011/115910 |
Described herein is an enriched substance containing a ground edible material comprising one or more concentrated bioactive natural products from plant juice, as well as methods of producing such enriched substances and methods of using ...
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WO/2011/115185 |
Disclosed is a novel processed cheese that has almost no viscoelasticity, has the property of being easily crumbled to form particles, and has a light mouthfeel, melting well in the mouth. Further disclosed is a method for producing same...
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WO/2011/113968 |
The invention defines a method for improving the functional properties of a sample, which comprises at least one component which can be modified upon absorbing ultraviolet light, by using pulsed light with an emission spectrum of 190-110...
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