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Matches 1,051 - 1,100 out of 277,593

Document Document Title
WO/2015/020024A1
[Problem] The present invention addresses the problem of providing a water-soluble pea polysaccharide composition with which moisture absorption during powder storage and the resulting discoloration and caking are controlled and aqueous ...  
WO/2015/019252A1
A comestible product (100) comprises a first end (140) and a second end (150), a breakage initiation region (110) spaced from the first end, and a plurality of frangible portions (120) which extend outwardly from the breakage initiation ...  
WO/2015/018631A1
The invention relates to a composition that provides enhanced macro/ microcirculation when applied on skin or is ingested. This composition has applications in areas such as reduction of under-eye dark circles, scalp health, reduction in...  
WO/2015/019713A1
The present invention provides a method for improving froth retention of a non-alcohol beer-taste beverage, and a method for producing a non-alcohol beer-taste beverage having improved froth retention. The present invention is: a method ...  
WO/2015/018135A1
Fat-free whipped cream and a preparation method therefor. The method comprises the following steps: 1) uniformly mixing isolated whey protein, microcrystalline cellulose, inulin, lactic acid, sodium alginate and salt, so as to obtain a m...  
WO/2015/020236A1
Provided is a fat or oil composition rich in eicosapentaenoic acid and docosahexaenoic acid, while having high oxidative stability and suppressed degradation odor and unpleasant odor at the time of cooking even after storage. The fat or ...  
WO/2015/018714A1
The invention relates to a method for preparing oil-containing whole muscle meat-based products or reconstituted meat-based products, comprising the steps of injecting a quantity of brine (a) into meat piece(s) and tumbling the injected ...  
WO/2015/020255A1
The present invention relates to: a novel method for making chocolate confectionery in which the taste of chocolate does not change by heat or water in the process of making the chocolate confectionery and flavoring is easy; and chocolat...  
WO/2015/020506A1
The present invention relates to: a food, beverage or pharmaceutical composition containing fermented Eastern prickly pear, for improving reflux esophagitis or skin disease; and a preparation method therefor.  
WO/2015/021249A1
A product conveying and coating system (2) includes at least first and second, sequentially arranged conveyor belts (12,63), with at least the second conveyor belt (63) being a solid belt. Interposed in a gap (151) between the first and ...  
WO/2015/020617A1
The present disclosure relates to a dielectric heating system for controlling rice weevils, mold, and/or moisture levels in agricultural products. The system comprises an adjustable output power unit configured to generate and output an ...  
WO/2015/020347A1
The present invention uses empty fruit bunch (EFB) and fiber so as to crush and cut over a crushing process, adds water, adds soluble sugar and protein and mixes the same in an appropriate ratio, compresses the same to remove air, seals ...  
WO/2015/020516A1
The present invention relates to a bee food composition reducing the mortality rate of a bee colony, comprising a dough made of pollen and/or pollen substitute and a mineral mixture comprising at least one mineral salt compound, wherein ...  
WO/2015/021352A3
Disclosed are methods of producing carotenoid compounds in a methylotrophic bacterial host cell. Such a host cell may be an unmodified Methylobacterium, spontaneous mutant, or transformed cell, any of which exhibit favorable properties, ...  
WO/2015/020186A1
By means of a tablet composition containing lactoferrin having an average particle size of 40-300 μm, provided is a tablet composition that contains lactoferrin, has a low friability, and has superior lactoferrin leachability and tablet...  
WO/2015/019419A1
Provided are: a novel packaged drink which has a new mouthfeel that has never been attained before; a process for manufacturing the same; and a method for the quality check of a food, at least a part of which is in a gelatinized state. A...  
WO/2015/018682A1
What is described is a method for preserving cooked or pre-cooked food, wherein the cooked or pre-cooked food is kept in a preserving chamber with a controlled atmosphere, substantially at atmospheric pressure and at a predetermined temp...  
WO/2015/020314A1
Disclosed are a composition for preparing set-type fermented milk, set-type fermented milk, and a method for preparing set-type fermented milk. The disclosed composition for preparing set-type fermented milk contains liquid milk, a powde...  
WO/2015/019227A1
In an example embodiment, there is provided a method for producing an at least partially wrapped food item (60), the method comprising: forming a depression in a sheet, the sheet comprising a plastic material (80); dispensing deformable ...  
WO/2015/020114A1
Provided is a novel sophorolipid (SL) that can be applied in a wide range of fields such as beverages, cosmetics, drugs, and quasi-drugs. This sophrolipid compound is represented by formula (I) (in formula (I), R1 represents H or a methy...  
WO/2015/017934A1
Described herein is the use of resistant potato starch as an effective dietary supplement offering protection against multiple metabolic risk factors that are associated with cardiovascular disease and diabetes, including High Density Li...  
WO/2015/020873A1
The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cros...  
WO/2015/019498A1
Provided is a hydrogen-containing drink which comprises both a functional ingredient such as tea and hydrogen water and which can keep a high dissolved hydrogen concentration. A hydrogen-containing drink which comprises hydrogen water an...  
WO/2015/021326A1
The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to pre...  
WO/2015/019307A1
Microcapsules for protecting probiotics and methods of making same are provided. In some embodiments, the microcapsules are used to provide delivery of probiotics, combinations of probiotics and prebiotics, and/or synbiotics through the ...  
WO/2015/019236A1
In order to provide reheating of cooked food that leads to an improved result of the reheated food, e.g. meat, in a facilitated manner, an apparatus (10) for reheating cooked food is provided that comprises a container (12) for receiving...  
WO/2015/021211A3
The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) and lipids by converting plant derived materials into bioavailable protein and lipids via solid state fermentation (SSF) and hybrid-SS...  
WO/2015/018623A1
The present invention relates to a molding machine, particularly for lollipops, with a die set that, during production, rotates around an axle. The present invention further relates to a molding machine with a container for the stick and...  
WO/2015/020253A1
The present invention comprises: a first step of aging soybeans for a predetermined period of time to prepare cheonggukjang, and preparing onions dried in the sun and roasted peanuts; a second step of drying the cheonggukjang in the sun,...  
WO/2015/020292A1
The present invention relates to a method for preparing an inosine-5'-monophosphate (IMP) fermented broth or a glutamic acid fermented broth as a raw material for preparation of a natural flavor, and more particularly to a method of prep...  
WO/2015/021087A1
Apparatus and methods for deheading and peeling shrimp hydraulically using the Venturi Effect. A shrimp-laden fluid is pumped through a conduit system including one or more venturi tubes. The acceleration of the fluid through the venturi...  
WO/2015/019870A1
 A soluble coffee powder (B), having a median diameter of 50-500 μm and a BET specific surface area of 1.0-2.0 m2/g, is mixed with a roasted coffee bean fine powder (A) having a median diameter of 50-300 μm at a mixture ratio (A):(B)...  
WO/2015/020191A1
Provided is a calcium agent that is easily ingested and has superior flavor, disintegration properties in the mouth, and the like. The calcium agent has superior flavor, disintegration properties in the mouth, and the like by means of ad...  
WO/2015/021025A1
Disclosed herein is a process for producing a sprouted grain comprising steeping at least one grain at a temperature from about 2°C to about 29°C for a period of time less than about 24 hours to a moisture content ranging from about 29...  
WO/2015/016458A3
The present invention relates to a method for producing vegetable products, which effectively sterilizes fungi, yeast, pathogenic bacteria, spores of a sporogenic microorganism, etc. growing in raw vegetables and cooked vegetables, using...  
WO/2015/013932A1
A nutritional composition for inhibiting growth of tumor comprising : a milk protein hydrolysate and a fermented milk protein as proteins; a oleic acid-containing oil and milk phospholipid and/or soybean lecithin as lipids; and isomaltul...  
WO/2015/017221A1
Novel methods and systems for electromagnetic freezing are disclosed. An oscillating magnetic field can be applied in conjuction with a static magnetic field in order to align magnetic particles inside biological tissues. Such chains may...  
WO/2015/017605A1
The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating...  
WO/2015/014958A1
The present invention relates to a process for the preparation of a sweetener composition which method comprises: - providing a liquid composition comprising at least one steviol glycoside; and - heating the said liquid composition to at...  
WO/2015/014372A1
The invention provides the isolated microorganism Lactobacillus plantarum TAK 59 NCIMB42150, which is used for accelerating the fermentation of feed, for increasing the concentration of lactic acid and for reducing pH, hence decreasing t...  
WO/2015/014792A1
A process for the preparation of a particle, wherein the particle comprises: (a) a core comprising a hydrophobic benefit agent; (b) an outer crosslinked shell, which comprises a crosslinked, hydrophobically modified polyvinyl alcohol, wh...  
WO/2015/014744A1
The present invention relates to frozen compositions such as food or feedstuff products and a process for the preparation thereof, and further relates to a process for stabilization of said frozen composition. The invention further relat...  
WO/2015/016823A1
Dietary paste compositions for ruminants are disclosed, as well as methods for their preparation and use. The dietary paste compositions may include least one saturated fatty acid compound and at least one carrier component. The methods ...  
WO/2015/016822A3
Solid dietary compositions for ruminants are disclosed, as well as methods for their preparation and use. The compositions may include a fatty acid component and at least one feed ingredient. The fatty acid component may include at least...  
WO/2015/016044A1
Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat ...  
WO/2015/015412A1
A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas ...  
WO/2015/017625A1
A functional food composition comprising an edible or potable substance, a cross-linked edible matrix encapsulating the edible or potable substance, a probiotic, and a prebiotic, with the proviso that the edible or potable substance and ...  
WO/2015/015149A1
The present invention relates to a dietary supplement comprising a blend of essential amino acids (EEAs) which is rich in leucine and its use in combatting the degenerative loss of muscle characteristics which typify sarcopenia.  
WO/2015/015209A1
A sweetener composition comprising: at least one sweetener; at least one anti-foaming agent; and at least one flavour enhancer, wherein the flavour enhancer is: at least one high potency sweetener that contains hydrophilic and hydrophobi...  
WO/2015/017606A1
The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating...  

Matches 1,051 - 1,100 out of 277,593