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Patent Searching and Data


Matches 1,051 - 1,100 out of 268,968

Document Document Title
WO/2014/074082A1
The invention is related to the method for obtaining raw olive oil of the ecological olive cake received from the 2-phase olive oil production premises by separating the olive oil, which is remaining the ecological olive cake water and e...  
WO/2014/073675A1
The purpose of the present invention is to provide a thick liquid diet that can be easily administered and scarcely causes gastroesophageal reflux. Provided is a thick liquid diet that comprises: 0.1-1.0 mass% of alginic acid and/or sodi...  
WO/2014/073724A1
The present invention relates to a food roasting device, and the food roasting device for enabling the taste and flavor of medicinal ingredients to be permeated into food by comprising a medicinal ingredient box within a heating chamber ...  
WO/2014/072758A1
The invention relates to a microencapsulated bacterial consortium for the degradation of gluten, comprising: a) three different strains of commercially available lactic acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehal...  
WO/2014/073542A1
The purpose of the present invention is to provide a powdered plant sterol composition having excellent dispersibility in water and, ideally, also having excellent dispersion stability after being dispersed in water. Provided is a powder...  
WO/2014/068047A1
The present invention relates to the use of one or more nucleotides selected from the group consisting of GMP (guanosine monophosphate) and IMP (inosine monophosphate), a first amino acid selected from the group consisting of alanine, hi...  
WO/2014/071159A2
A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, or extruding into a mould, fermenting the mixture, heat treating the sausage log, optionally removing th...  
WO/2014/069795A2
according to the present invention, an apparatus for boiling noodles includes: a body in which a space is formed so as to accommodate water; a heating container is disposed in the body, in which a water supply is formed so as to provide ...  
WO/2014/068043A1
The present invention relates to the use of a first amino acid selected from the group consisting of glycine, alanine, cysteine, histidine, leucine, methionine, phenylalanine, serine, tryptophan and tyrosine or a mixture of two or more t...  
WO/2014/071394A1
A low sodium salt composition and the methods for making the same. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamati...  
WO/2014/067637A1
The invention relates to the structuring/substructuring of multi-phase fatty masses which have a temperature-independent consistency and stability to the greatest possible extent over a known wide temperature range, and which have adjust...  
WO/2014/068147A1
The invention relates to a cheese substitute, and to the production method thereof, said cheese substitute comprising, as ingredients: water, edible plant materials rich in proteins and fats, and a coagulant, wherein the edible plant mat...  
WO/2014/068226A1
The invention relates to a method for functionalising a protein composition, by heating between 100°C and 160°C for between 0.1 s and 1 s, then cooling between 60°C and 90°C, with a pH adjustment to a value of between 6.2 and 9 by me...  
WO/2014/067987A1
The invention relates to machine for preparing frozen confectionery comprising receiving means (1) forming a seat for accommodating an essentially cup-shaped container (8), said receiving means comprising an heat exchange element (1a) ha...  
WO/2014/069607A1
Provided is a technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the presen...  
WO/2014/070658A1
Fresh ground poultry meat is preserved by packaging fresh ground poultry meat in a sealed package together with one or more non-synthetic antimicrobials and pressurizing to an elevated pressure of from about 55,000 to about 65,000 psi pr...  
WO/2014/069218A1
The present invention addresses the problem of providing: a heat-resistant chocolate having a good melt-in-the-mouth property and good bloom resistance; and a method for producing the heat-resistant chocolate. The present invention provi...  
WO/2014/068044A1
The present invention relates to the use of one or more nucleotides, one or more amino acids selected from the group consisting of glycine, asparagine, alanine, cysteine, histidine, leucine, methionine, phenylalanine, serine, tryptophan ...  
WO/2014/068045A1
The present invention relates to the use of one or more nucleotides, one or more amino acids selected from the group consisting of proline, hydroxyproline, glutamic acid, aspartic acid, arginine, cystine, glutamine, isoleucine, lysine, t...  
WO/2014/069513A1
This method for manufacturing surimi or picked fish meat collects fish meat from fish bodies that have been butterflied after removal of internal organs, spine, mefun, and peritoneum from fish bodies from which the head has been removed....  
WO/2014/070014A1
The invention relates to supporting the growth or maintenance of oxygen-sensitive bacteria in the gastrointestinal tract of an animal. Provided is the use of riboflavin, riboflavin phosphate or a salt thereof, for the manufacture of a fo...  
WO/2014/068601A1
The present invention relates to the use of natural antioxidants from marine algae extracts, such as seaweed extracts and preferably Fuscus vesiculosus extract, during enzymatic hydrolysis of aquatic protein from species such as fish, aq...  
WO/2014/067559A1
The invention relates to a method and a device for producing individual strip-shaped objects (strips S), in particular objects suitable for chewing, in particular sticks of chewing gum, having the following method steps and features: sup...  
WO/2014/070002A1
The invention relates to a novel emulsifier, comprising hydrolysed gelatin and low bloom gelatin, to a method of preparing the same wherein the hydrolysed gelatin and the low bloom gelatin are dissolved and subsequently dried, to food pr...  
WO/2014/069691A1
The present invention relates to a novel use of a Cnidium Monnieriextract, and more particularly to a composition and a functional health food containing as an active ingredient a Cnidium Monnieriextract exhibiting superior prevention or...  
WO/2014/069383A1
Provided is a puffed snack manufactured by directly puffing beans used as a starting material with a pressurized heating extruder, said puffed snack fully sustaining a spicy flavor inherent to beans and a characteristic taste that the st...  
WO/2014/068433A4
The invention relates to a vegetable particulate food product, produced from plant parts containing starch, said food product having at least one content of a constituent that can be removed by means of water that is reduced by 20 to 90 ...  
WO/2014/067791A1
The present invention relates to a frozen confection product comprising glucono- delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix ...  
WO/2014/070016A3
The invention relates to nutritional compositions with Bifidobacterium breve and non-digestible oligosaccharides selected from the group consisting of fructo-oligosaccharides, galacto-oligosaccharides, gluco- oligosaccharides, arabino-ol...  
WO/2014/067950A1
The present invention concerns a method for preparing fish feed pellets having enhanced palatability, wherein a protein hydrolysate having a degree of hydrolysis (DH) from 14.5 to 100% is combined to one or more nucleotides, and applied ...  
WO/2014/069695A1
The present invention relates to a novel use of a Boswellia extract, and more particularly to a composition and a functional health food containing as an active ingredient a Boswellia extract exhibiting superior prevention or treatment e...  
WO/2014/069227A1
The present invention provides: a metabolism-improving agent comprising a C-18 oxofatty acid having a carbonyl group at position-10 or position-12 and/or a C-18 hydroxyfatty acid having a hydroxy group at position-10 and/or position-12; ...  
WO/2014/070169A1
The present invention relates to a method of producing a frozen confection product with improved freeze-thaw stability. In particular, the invention relates to a method comprising a post pasteurization acidification step. The present inv...  
WO/2014/069690A1
The present invention relates to a novel use of a Hedyotis diffusa extract, and more particularly to a composition and a functional health food containing as an active ingredient a Hedyotis diffusa extract exhibiting superior prevention ...  
WO/2014/066952A1
A method of controlling gas composition within a container containing respiring produce is described. The container includes at least one gas outlet and at least one gas inlet and the method includes the steps of; drawing a selected gas ...  
WO/2014/069473A1
A powdery seasoning prepared by drying and powdering a seasoned liquid, said seasoned liquid being obtained by enzymatically digesting in the presence of sodium chloride a protein-containing starting material that is derived from wheat a...  
WO/2014/067913A3
The present invention provides a beverage machine with at least three distinct zones1, 3, 4. A first zone 1 for storing a liquid or semi-liquid product at ambient temperature, a second zone 3 for processing the stored product, in particu...  
WO/2014/071159A3
A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, or extruding into a mould, fermenting the mixture, heat treating the sausage log, optionally removing th...  
WO/2014/068499A1
This invention relates to a method of increasing a feeling of a) energy or b) cognitive functions, selected from the group consisting of: sustained attention, faster reaction times, and information processing; or c) quality of sleep; or ...  
WO/2014/068056A1
The present invention refers to a process for reducing the amount of undesired components in an oil composition, particularly in an oil composition comprising omega-3 polyunsaturated fatty acids. The process of the present invention prov...  
WO/2014/068187A1
A method of preparing processed cheese is disclosed, comprising the steps of: forming a mixture comprising natural cheese(s) and a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins; heating the mixtu...  
WO/2014/067789A1
The present invention relates to a method of producing a frozen confection product with improved freeze-thaw stability. In particular, the invention relates to a method comprising a post pasteurization acidification step. The present inv...  
WO/2014/069689A1
The present invention relates to a novel use of a Saussureae Radix extract, and more particularly to a composition and a functional health food containing as an active ingredient a Saussureae Radix extract exhibiting superior prevention ...  
WO/2014/069922A1
The present invention relates to a method for preparing Korean fermented soy bean paste using Bacillus amyloliquefaciens CJ 3-27 and Aspergillus oryzae CJ KG, which are strains isolated from traditional fermented soybeans and have excell...  
WO/2014/071300A1
Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct c...  
WO/2014/069686A1
The present invention relates to a novel use of a Trichosanthis Radix extract, and more particularly to a composition and a functional health food containing as an active ingredient a Trichosanthis Radix extract exhibiting superior preve...  
WO/2014/068674A1
[Problem] To provide a strawberry huller device that can reliably and efficiently remove the hull from strawberry fruits of a variety of sizes harvested regardless of the presence or absence of a stalk. [Solution] The present invention c...  
WO/2014/070016A2
The invention relates to nutritional compositions with Bifidobacterium breve and non- digestible oligosaccharides for use infants or toddlers for use in improving cognitive or behavioral performance or neuroinflammation.  
WO/2014/070170A1
The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix a...  
WO/2014/068433A1
The invention relates to a vegetable particulate food product, produced from plant parts containing starch, said food product having at least one content of a constituent that can be removed by means of water that is reduced by 20 to 90 ...  

Matches 1,051 - 1,100 out of 268,968