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Matches 1,051 - 1,100 out of 273,461

Document Document Title
WO/2014/125485A1
The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.  
WO/2014/123412A1
The invention relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises (a) extracting roast ground coffee, (b) separating the extract eith...  
WO/2014/122611A3
A filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like, comprises an envelope (2) made of pasta, enclosing therein a filling (3) made of edible raw materials. The envelope (2) co...  
WO/2014/124401A1
Various embodiments of the disclosure are directed to a method of producing a lignocellulose-based product. A biomass having up to 65% by weight of moisture prior to steam treatment is treated with steam in a reactor. A sulfite is provid...  
WO/2014/124222A1
Naturally-derived compounds having various structures elicit the perception of salty taste or enhance the perception of salty taste of a salt. Food products may include such salty compounds, which may be used to reduce the sodium content...  
WO/2014/122154A1
The invention relates to a method for producing a malt extract, comprising the following steps: a) providing a malt extract, b) treating the malt extract with amyloglucosidase in order to obtain a malt extract hydrolysate, c) treating th...  
WO/2014/123175A1
Provided is a method for producing a food/drink having an augmented spice flavor. A food/drink having an augmented spice flavor is produced by adding γ-glutamyl-valyl-glycine or a salt thereof to a food/drink containing a spice.  
WO/2014/124005A1
Crunchy granola clusters comprising flakes from at least one grain, crisps from at least one grain, at least one protein, cold water swelling, granular starch, and syrup, and optionally a long chain polysaccharide.  
WO/2014/122435A1
The present invention relates to novel polypeptides derived from endolysins from a bacteriophage of Clostridium perfringens and to nucleic acid molecules encoding the same, as well as compositions thereof. The invention also provides use...  
WO/2014/124212A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/123466A1
A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aq...  
WO/2014/122541A2
The present invention relates to a method of making soymilk derivant, the method comprising steps of: adding coagulant to soymilk for coagulating said soymilk, said soymilk being at a first temperature which is between 92°C-100°C; and ...  
WO/2014/123420A1
The present invention provides a method to convert insects or worms into nutrient streams, such as a fat-containing, an aqueous protein-containing and a solid-containing fraction. The method comprises the steps of: (a) squashing insects ...  
WO/2014/124205A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/123403A3
The invention relates to a system, method and device for producing strips of spun cheese from a paste of hot cheese that can form a fibrous texture when drawn. The hot cheese paste is drawn in the form of a strip of spun cheese by means ...  
WO/2014/122119A1
The invention relates to acetylcholine-producing microorganisms for use in the prevention and/or treatment of intestinal diseases, and/or reduction of risks of intestinal diseases, and/or improvement of intestinal health as well as promo...  
WO/2014/122227A4
Methods for recombinant production of steviol glycoside and compositions containing steviol glycosides are provided by this invention.  
WO/2014/124201A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/122092A1
According to the invention, cells containing useful materials can be disrupted in a very gentle manner by swelling the cells before disrupting same.  
WO/2014/124136A1
Disclosed are compositions and methods for treating or preventing necrotizing enterocolitis or gastrointestinal allergies in an infant or toddler.  
WO/2014/122175A1
Subject of the invention is a food composition comprising Lactobacillus, or a Lactobacillus preparation, which comprises Lactobacillus cell walls, cell wall fragments and/or cell wall constituents, which is capable of aggregating Helicob...  
WO/2014/124198A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/122161A2
The present invention relates to isolated polypeptides having protease activity, and the use of isolated polypeptides having protease activity in animal feed. It also relates to the use of isolated nucleic acid sequences encoding the pro...  
WO/2014/122611A2
A filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like, comprises an envelope (2) made of pasta, enclosing therein a filling (3) made of edible raw materials. The envelope (2) co...  
WO/2014/124101A1
Provided are compositions, and methods of making the same, comprising a liquid egg product and a plant fiber, where the plant fiber comprises at least one of a carrot fiber, an oat fiber, and a corn fiber.  
WO/2014/124214A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/122571A1
The invention relates to the production of fish feed with olive ingredients intended for farmed freshwater and saltwater fish and the aquaculturing of freshwater and saltwater fish which are fortified or enriched through their feeding wi...  
WO/2014/124207A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/122158A1
The invention concerns a strain of Schizochytrium mangrovei filed on 22 November 2012 with the CNCM as number I-4702 having the ability to produce a high quantity of docosahexaenoic acid (or DHA) and palmitic acid, the methods for produc...  
WO/2014/124331A1
A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration. The crystal comestible product includes ...  
WO/2014/124209A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/124370A1
The present invention relates to isolated bioactive compositions containing bioactive fractions derived from Theacea plants. The present invention also relates to bioactive topical formulations containing the bioactive compositions. The ...  
WO/2014/124032A1
A flavorless mustard paste without a noticeable flavor and a method of manufacturing the same, including a mustard seed and acidic liquid solvent, where the resultant paste has less than 100 mg/dl glucose and a substantially stabie pH va...  
WO/2014/122227A3
Methods for recombinant production of steviol glycoside and compositions containing steviol glycosides are provided by this invention.  
WO/2014/124216A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/124193A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/122087A1
According to the invention, a rotor-stator system allows cells containing useful materials to be disrupted in a very gentle manner.  
WO/2014/122072A1
Method of producing a packed food product, comprising: cooking a food product at a cooking temperature of at least 100°C, introducing the cooked food product into an atmosphere of superheated steam, the atmosphere of superheated steam c...  
WO/2014/124191A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/122948A1
The purpose of the present invention is to provide a process for producing instant rice which can be restored to the eatable cooked rice by merely pouring hot or cold water. This process for producing instant rice is characterized by com...  
WO/2014/122161A3
The present invention relates to isolated polypeptides having protease activity, and the use of isolated polypeptides having protease activity in animal feed. It also relates to the use of isolated nucleic acid sequences encoding the pro...  
WO/2014/124219A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/124220A1
Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compound...  
WO/2014/121385A1
A cutting block and method for cutting food products is provided. The cutting block includes a plurality of parallel blades secured to a support. The blades extend in a direction along the breadth of the support and are arranged in pairs...  
WO/2014/123110A1
 Provided is a compound which induces the thickening or gelling of a fluid organic substance to a described viscosity, or which uniformly stabilizes a composition including a fluid organic substance. The compound according to the pre...  
WO/2014/123305A2  
WO/2014/119999A1
The invention relates to a device for processing layered food products (40), comprising a conveyor (42) for transporting layered food products (40), and plural rollers (41) located above the conveyor (42) to contact the layered food prod...  
WO/2014/118191A1
The invention relates to a method for producing for producing a foodstuff, wherein an acid malt, a mash or a wort, a drink and/or a concentrate is added to the foodstuff or to one of the precursors; said acid malt is produced according t...  
WO/2014/119064A1
The present invention provides: a non-fermented beer-like effervescent beverage which has an extremely low purine body concentration but still maintains a "beer-like taste"; and a method for producing the beverage. The non-fermented beer...  
WO/2014/119539A1
Disclosed is a composition which contains a partially hydrolyzed glucomannan and which is to be added to food and drink for the purpose of dietary fiber supplementation and/or quality improvement. This partially hydrolyzed glucomannan ex...  

Matches 1,051 - 1,100 out of 273,461