Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1,051 - 1,100 out of 148,941

Document Document Title
WO/2013/149333
The present invention relates to food-grade bacteria and methods for removing toxic compounds, including lead, cadmium, mercury, arsenic and pesticides, from contaminated environments or substances.  
WO/2013/151081
Provided is an aqueous liquid beverage characterized by containing a combination of gellan gum, trivalent iron ions, and hydrogenated dextrin.  
WO/2013/149816
The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, an...  
WO/2013/150468
The present disclosure provides shelf-stable, acidified, dairy or dairy-like products and methods of making same. The shelf-stable, acidified, dairy or dairy-like products are shelf-stable with improved taste, viscosity and texture profi...  
WO/2013/149601
A chocolate product with a holder (1) which forms an advertising, commemorative, and/or gift item, consists of a chocolate mass (2) or chocolate mass (2) made with praline (7) with a filling (8). The chocolate product is provided with a ...  
WO/2013/151939
A drink sample apparatus having an elongated stick, an indicia of the drink mixture marked on said stirring stick, a small mixture of an mixed drink or oil extract of the same, an edible bond to affix or cover said small mixture of an al...  
WO/2013/151429
The invention is concerned with a method for producing a sliced,grated or shredded cheese, wherein the cheese is of the semi-hard or hard type and wherein said cheese is prepared with a starter culture comprising polysaccharide producing...  
WO/2013/149794
The present invention provides an apparatus for the production of a composite frozen product in a container, the product being comprised of a frozen confection within an edible casing, wherein the apparatus comprises a forming element ha...  
WO/2013/150295
The present invention relates to a food supplement to support brain function, including cognitive functions such as memory. The food supplement comprises one or more active ingredients selected from the group consisting of uridine, cytid...  
WO/2013/151931
The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applicatio...  
WO/2013/144221
The present invention is directed to a clear liquid formulation comprising: a) at least one carotenoid, and b) at least one modified food starch, and c) at least one saccharide, and d) water, especially to a clear liquid formulation comp...  
WO/2013/149035
The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition (formula 1)) wherein R1 is an alkyl residue conta...  
WO/2013/144080
The present invention relates generally to compositions with a health benefit. In particular, the invention relates to the field of cardiovascular disorders, for example, atherosclerosis,high blood pressure, coronary heart disease, myoca...  
WO/2013/149031
A powder flavour composition comprising a compound according to the formula (I) or edible salts thereof, and at least one flavour co-ingredient wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containi...  
WO/2013/148325
Nutritive proteins are provided. In some embodiments the nutritive proteins comprise a protein digestibility corrected amino acid score (PDCAAS) that exceeds a benchmark protein. Also provided are nucleic acids encoding the proteins, rec...  
WO/2013/146387
The present invention aims to provide an emulsified dispersion a small amount of which can be used to stably disperse a large amount of oil and an emulsified composition comprising the same. In addition, an objective is to provide an emu...  
WO/2013/145601
Provided are non-fried potato chips which have a reduced oil content because of being produced without frying in oil, yet show a sufficient crispy texture and high meltability in mouth that cannot be achieved by conventional non-fried po...  
WO/2013/147132
The provision of an oil/fat composition that exhibits high oxidative stability despite containing large amounts of eicosapentaenoic acid and docosahexaenoic acid and exhibits less of a degradation odor when used in cooking and less off-o...  
WO/2013/148688
This present disclosure a nutritional composition in which the protein component comprises from about 1% to about 50% by weight intact pea protein. In a particular embodiment, intact pea protein provides from about 5% to about 25% of the...  
WO/2013/147847
The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also dis...  
WO/2013/145625
The present invention addresses the problem of providing a method of drying non-fried noodles in order to obtain non-fried noodles in which individual noodles do not stick together, and the noodles come apart more easily and have excelle...  
WO/2013/145590
The present invention improves the temporal stability of a multi-layered chewing gum. Adjusting the blended amount of a gelling agent, in particular gelatin, within an edible, in particular a soft candy (to 1.5-6 wt% in the edible; 1.5-1...  
WO/2013/148862
Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a cont...  
WO/2013/149025
A flavour composition comprising a compound of formula (I) edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 toget...  
WO/2013/146068
The purpose of the present invention is to provide granules suitable for use in a bottled beverage in which a stable granular supplement containing multiple components is housed in a lid and a solution suitable for dispersing the granule...  
WO/2013/146529
The present invention provides a highly heat-resistant lipase which enables high-temperature random interesterification of a fat or oil. Incidentally, high-temperature random interesterification of a fat or oil cannot be achieved by a co...  
WO/2013/146201
Provided are a solution containing components of a starting plant material and a beverage, said solution and beverage being absolutely alcohol free and having an excellent flavor, and a method relating thereto. The method according to th...  
WO/2013/149022
A flavour composition comprising a compound of formula (I) corresponding to the formula and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms w...  
WO/2013/143968
The present disclosure relates to a multilayer film capable of releasing an active ingredient, for example a pesticide. The film has a bottom or internal layer composed in part of a water-soluble polymer fraction containing the active in...  
WO/2013/146687
The purpose of the present invention is to provide a technique making it possible to fully maintain stability of S-adenosylmethionine. The present invention provides: a first composition which contains (A): S-adenosylmethionine and/or a ...  
WO/2013/146836
The purpose of the present invention is to provide a technique for improving flavor while maintaining the effect of sweet tea (tian cha) extract in increasing growth and viability in the culture of lactobacilli. Provided is a lactobacill...  
WO/2013/144079
The present invention relates generally to the field of enhancing skin appearance. One aspect of the invention aims to provide a composition comprising 4-oxo-2-pentenoic acid for use in the reduction or prevention of regions of the skin ...  
WO/2013/147227
[Problem] To provide a novel quality-keeping agent with a high safety whereby the qualities of peeled and/or cut vegetables, fruits and so on can be easily and effectively maintained during storage. [Solution] During cold or room-tempera...  
WO/2013/143986
Method for recovering starch (11a) from starchy plants, particularly from potato tubers or cassava roots, characterised by the following steps: opening up the starchy plants, in particular by comminution, and releasing starch; separating...  
WO/2013/147397
The present invention relates to an apparatus and method for manufacturing mineral salt from seawater and, more particularly, to an apparatus and method for manufacturing mineral salt from seawater, which perform primary atomization by c...  
WO/2013/144989
Degassing device (21) for systems for treatment of food products (12) such as leaf vegetables, tuberous, fruit of meet, cheeses or sausages, and like, characterized in that it comprises - a degassing conduct (22) for a food product (12) ...  
WO/2013/144083
The present invention relates generally to compositions with a health benefit. In particular, the invention relates to the field of inflammatory disorders of the digestive tract, for example,ileitis, colitis, rectal inflammation,pharyngi...  
WO/2013/148257
Steviol glycosides are sweeter than sugar and have a much lower calorimetric value. The compounds are purified from leaves of Stevia and Rubus plants and used as sweetener in foods and beverages. The present methods use recombinant and g...  
WO/2013/147279
The suppression of blooming in non-tempered chocolates, particularly blooming countermeasures for non-lauric-acid and non-trans non-tempered chocolates, has been desired. In the present invention, blooming in non-tempered chocolates is s...  
WO/2013/148420
The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a...  
WO/2013/146555
The purpose of the present invention is to provide a method for producing a steviol glycoside. The present invention provides a method for producing a steviol glycoside. The present invention provides: a transformant having a steviol gly...  
WO/2013/143823
The present invention relates to rolling compound powders comprising hydrogenated or non-hydrogenated palatinose for applying to the surface of chewing gum core materials, chewing gum products comprising such rolling compound powders, pr...  
WO/2013/146834
A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each i...  
WO/2013/144718
A cocoa powder with improved dispersibility.  
WO/2013/142938
Sweet-type functional product formulation with chia seed and amaranth, in which the patent of invention relates to a sweet-type functional product formulation that uses chia seed and amaranth in combination with carob or dietetic white c...  
WO/2013/149035
The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition (formula 1)) wherein R1 is an alkyl residue conta...  
WO/2013/144701
The present invention relates to a composition based on bacteria belonging to the species Bifidobacterium longum, capable of helping to prolong life and promote good kidney and/or intestinal function, as well as assuring the body's well-...  
WO/2013/144352
The present invention relates to the use of a palatability-enhancing composition comprising at least one dry food aroma and at least one pet food palatability enhancer in a pet food product, for improving appeal to pet owners while at le...  
WO/2013/147131
Provided is a new antioxidant composition in which the odor due to a rosemary extract is reduced. An antioxidant composition that contains the following components: (A) a rosemary extract; and (B) an extract from a plant in the Anethum g...  
WO/2013/149008
A flavour composition comprising compound of formula (I) and edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 tog...  

Matches 1,051 - 1,100 out of 148,941