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WO/2012/161319 |
The present invention provides a composite fatty confectionery comprising a porous food material impregnated with a fatty confectionery dough, said fatty confectionery dough containing nonfat milk solids and having a water content of 1 w...
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WO/2012/160483 |
A plant (1) for de-aerating and heating a vegetable product (100) comprises an extraction section (80) in which a vegetable starting product (5) is treated, in order to obtain an extracted vegetable product (100), in particular a puree, ...
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WO/2012/159852 |
The invention relates to a chain link (10) comprising a basic body (12) and an extension (14), wherein the basic body comprises two opposite limbs (16a, 16b) which are connected to each other via a base section, and the two limbs having ...
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WO/2012/160226 |
The invention relates to a method for preventing the total or partial crystallization of olive oil during storage at low temperature, while retaining the physical/chemical and sensory properties, which includes the application of ultraso...
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WO/2012/160334 |
The method of growing a fungal insert to placed with food packaging. Mycelium is introduced to a substrate of particles that allows for a network of interconnected mycelia cells that bond the substrate together to form a living, respirin...
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WO/2012/159980 |
The invention relates to a novel strain of Schizochytrium sp. that can produce large quantities of squalene, the methods for the production of lipid compounds of interest using said strain and the products and compositions prepared with ...
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WO/2012/160250 |
The present invention provides an improved method for obtaining a bark extract by hydrolysis and acidification in the presence of water. The method comprises the steps of subjecting birch bark to hydrolysis; separating the undissolved ba...
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WO/2012/159199 |
A soy protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. is recovered in the processing of soy protein source material to form soy protein products wherein the soy protein source is extracted with calcium s...
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WO/2012/161726 |
The present invention generally relates to compositions and methods of delivering substances in a dry mode, wherein the compositions include a surface layer disposed on the outer surface of the composition that is permeable to carbon dio...
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WO/2012/160250 |
The present invention provides an improved method for obtaining a bark extract by hydrolysis and acidification in the presence of water. The method comprises the steps of subjecting birch bark to hydrolysis; separating the undissolved ba...
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WO/2012/155317 |
Composition for curing meat, which is prepared by carbonate and sugar.
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WO/2012/158023 |
An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produce...
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WO/2012/156685 |
A device, comprising packaging in the form of an envelope, fabricated from a composite material, impermeable to liquid water, but permeable to water vapour and gases and containing a formulation, including sodium carbonate peroxyhydrate,...
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WO/2012/157721 |
The purpose of the present invention is to provide: a composition which enables the expansion of the concentration range in which pyrroloquinoline quinone can exhibit a cell proliferation promoting function; and a process for producing t...
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WO/2012/158729 |
The present invention relates to methods and devices for the formation of articles, for example pelletized articles, for use as animal feed or otherwise. In one exemplary embodiment, the present invention provides a process of forming an...
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WO/2012/156539 |
The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is coated with a frozen flexible edible gel layer, characterized in that the gel layer is provided with...
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WO/2012/156273 |
A method for the manufacture an infant formula or an infant nutritional product comprising mixture of human milk oligosaccharides is disclosed. The method involves the catalytic hydrogenolysis of compounds of the general formula 1 and 2 ...
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WO/2012/157656 |
Provided is an oxygen absorber which is composed of at least one kind of compound having a specific structure. This an oxygen absorber is capable of exhibiting sufficient oxygen absorption performance without containing a metal, and is s...
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WO/2012/158349 |
One exemplary aspect comprises a device for spraying liquid, comprising: a liquid extractor having a top portion and a bottom portion, the bottom portion of the liquid extractor adapted to be inserted into a liquid source, the liquid ext...
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WO/2012/155256 |
A soy protein product is obtained by extracting a soy protein source material with an aqueous calcium salt solution to form an aqueous soy protein solution and adjusting the pH of the mixture of aqueous soy protein solution and residual ...
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WO/2012/158524 |
A film-coated confectionery product is disclosed in which a confectionery base includes or more film coated layers to impart one or more flavors, sensations, textures or combinations of these characteristics to the product when the produ...
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WO/2012/157470 |
[Problem] To provide: an oil or fat composition which has a low trans fatty acid content and can be used as a non-lauric and non-tempered hard butter; and an oily food which comprises the oil or fat composition, has good heat resistance,...
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WO/2012/156645 |
The invention relates to a method for preparing alkaline hydrolysates of vegetable proteins, characterised in that it includes the following steps: 1) placing the vegetable proteins in suspension in water such as to have a concentration ...
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WO/2012/157990 |
The present invention relates to a method for manufacturing soymilk which grinds soaked beans in a multi-phase during a bean curd manufacturing process, and recycles low concentration soymilk recovered while filtering a ground liquid in ...
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WO/2012/156649 |
The invention relates to the use of 6-cyclopentylidenehexane derivatives - 6-cyclopentylidenehexan-l-ol and 6-cyclopentylidenehexanal - as sensory agents which give off a fragrance and/or aroma of interest for use in perfumery, in the co...
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WO/2012/158349 |
One exemplary aspect comprises a device for spraying liquid, comprising: a liquid extractor having a top portion and a bottom portion, the bottom portion of the liquid extractor adapted to be inserted into a liquid source, the liquid ext...
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WO/2012/156538 |
The present invention relates to a cutting or embossing tool for frozen confectionery products comprising at least two elements, each element comprising a void with an inner contour corresponding to the outer contour of the product to be...
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WO/2012/156917 |
The invention relates to a method for obtaining purified ε-viniferin (Vf-Dry) and/or resveratrol which has a low content or is even free of ε-viniferin (Rv-Dry), from an extract, which is crude (EBPS), dry (EBPS-dry), or in solution (E...
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WO/2012/157872 |
The present invention relates to an agglomeration-preventablea sweetener composition treated to prevent agglomeration and to a method for preparing same. More particularly, the present invention relates to an agglomeration-preventablea s...
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WO/2012/157051 |
The present invention is capable of providing a frozen dessert which can be easily spooned and has a favorable texture, a method for producing the frozen dessert and a storage container for the frozen dessert. In a storage container (10)...
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WO/2012/157544 |
Provided is a frozen pasta in which the original flavor of the pasta is retained. A frozen pasta characterized by having a ground product of a pasta and/or a durum wheat flour attached thereon. A process for producing a frozen pasta, cha...
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WO/2012/157933 |
The present invention relates to equipment for manufacturing a capsule using a vegetable gelatin as a raw material. A heating apparatus is installed on a supplying line for the gelatin supplied in a sheet shape and on a molding line so t...
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WO/2012/156491 |
The invention describes a microorganism of the order of lactic acid bacteria or an analogue, fragment, derivative, mutant or combination thereof, wherein the microorganism, or analogue, fragment, derivative, mutant or combination thereof...
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WO/2012/158517 |
The invention provides compositions and methods for utilizing synthetic human milk oligosaccharides as prebiotics.
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WO/2012/156003 |
The invention relates to a system for controlling an emitter (2), comprising as system parts a. an emitter (2), b. an energy supply (3) for supplying electric energy to the emitter (2) c. a UV radiation sensor (4) arranged to the emitter...
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WO/2012/156923 |
A system for the enrichment of at least one component in a source liquid containing at least two components intermixed, the system comprising: a tower of superimposed subunits, the uppermost subunit being a vapor chamber; an intermediate...
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WO/2012/156538 |
The present invention relates to a cutting or embossing tool for frozen confectionery products comprising at least two elements, each element comprising a void with an inner contour corresponding to the outer contour of the product to be...
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WO/2012/155227 |
The present invention relates to compositions comprising fibers, suitable as food compositions. The present invention also relates to the use to such compositions for digestive comfort. The fibers comprise fructo-oligosaccharide, resista...
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WO/2012/155889 |
The invention proceeds from a method for producing soluble aroma concentrates from organic material, for example plants, fruits, vegetables, herbs, seeds and animal products, by extraction of the aromas by means of water and/or an organi...
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WO/2012/156923 |
A system for the enrichment of at least one component in a source liquid containing at least two components intermixed, the system comprising: a tower of superimposed subunits, the uppermost subunit being a vapor chamber; an intermediate...
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WO/2012/157571 |
Provided is a liquid food which can be fed through free fall and has a physiologically preferable viscous property compared to a liquid food having an extremely low viscosity. With the use of an adjuvant that imparts a viscous property b...
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WO/2012/157699 |
Bactericidal bacterial cells obtained by heating bacterial cells of coryneform bacteria or intestinal bacteria for 3 to 4 minutes at 90 to 120°C under a pH condition of 2 to 5, for example, or feed containing the bactericidal bacterial ...
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WO/2012/155268 |
A soft, spreadable honey product is formed by feeding the honey in raw solid form through a side feed chute into a container defined by a vertical rotating auger with a clearance between the flight and the container. The auger flight dri...
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WO/2012/157122 |
[Problem] To provide a powder which enables the production of many unshaped blocks like half-pounded cooked rice that is produced by pounding cooked rice slightly with a beetle when the powder is mixed with an aqueous medium for a short ...
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WO/2012/156438 |
The present invention relates to a method for post-harvest treating citrus fruit comprising a step of washing citrus fruit, said step of washing citrus fruit comprising: a) a step of bringing water into contact with citrus fruit; b) a st...
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WO/2012/158006 |
The invention relates to an automated system for the recognition and control of the removal of spines from prickly pears (Opuntia ficus-indica) in real time, said system combining optical sensors, programmable devices and image-segmentat...
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WO/2012/156771 |
The invention concerns a process for the production of a low-fat mozzarella comprising the steps of preparing a bulking pre-mix of dry components such as one or a mixture of rennet casein, sodium casein, milk protein concentrate and whey...
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WO/2012/155220 |
The present invention relates to compositions comprising fibers, suitable as food compositions. The present invention also relates to the use to such compositions for digestive comfort. The fibers comprise fructo-oligosaccharide, resista...
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WO/2012/155242 |
A soy protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably an isolate having a protein content of at least about 90 wt% (N x 6.25) d.b., is formed by a procedure in which soy protein is extracted ...
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WO/2012/156539 |
The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is coated with a frozen flexible edible gel layer, characterized in that the gel layer is provided with...
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