Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1,051 - 1,100 out of 273,249

Document Document Title
WO/2014/104175A1
The purpose of the present invention is to provide bread crumbs for microwave cooking which enable microwave cooked food having a texture close to deep-fried food to be obtained, and provide a bread crumb mix for microwave cooking which ...  
WO/2014/106184A1
A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its sur...  
WO/2014/102304A1
The invention concerns a powder consisting of 0.5 to 8% by weight of water and a dry material consisting of 88 to 95% by weight of an acerola fruit dry extract and 5 to 12% by weight of magnesium, calcium, zinc, sodium or potassium hydro...  
WO/2014/104476A1
Provided is a method for preparing frozen deep-fried food, comprising the steps of: preparing a batter mix by adding cellulose ether powder to grain powder, starch, a leavening agent, and salt; preparing a batter by mixing the batter mix...  
WO/2014/102546A1
The present invention relates to the use of a fruit extract and optionally other specific nutrients for preventing, reducing or minimising exercise-induced systemic inflammation and/or for promoting recovery from intense exercise. The in...  
WO/2014/104582A1
The present invention relates to an antimicrobial peptide and provides a peptide exhibiting antimicrobial activity and having an amino acid sequence represented by SEQ. No. 1, and a use thereof.  
WO/2014/099726A1
A method for the purification of lecithin, comprising the steps of: a. reducing the viscosity of lecithin to a viscosity of less than about 10 Pa.s; then b. mixing the lecithin with granulated active carbon; then c. separating the lecith...  
WO/2014/100146A1
An edible foamable composition that is whippable and is stable in temperature above freezing. The composition includes fat, emulsifier, water, and calcium carbonate particles. The composition can further including one or more additives s...  
WO/2014/095196A3
The present invention relates to a porous composition comprising fat, salt and hydrocolloids. These compositions can be used as bouillon cubes, and have the advantage that they are strong, and still dissolve well. The hydrocolloid may ac...  
WO/2014/095985A1
The invention concerns a beverage dispenser configured for preparing a beverage by introducing a diluent inside a drinking cup (1) comprising a pre-packed quantity of beverage concentrate ingredient (10), wherein the dispenser comprises ...  
WO/2014/095307A1
The invention relates to process for the manufacture of an frozen aerated confectionary with an overrun of at least 15 vol. % and wherein the number average length of the ice crystals is at most 100 μιτι, comprising the following ste...  
WO/2014/100410A1
The invention relates to a composition comprising maltose and steviol glycosides. The maltose can be present in said composition in the form of crystalline maltose and/or in the form of a maltose containing syrup having a maltose content...  
WO/2014/097218A1
The present invention relates to an alternative way in which to overcome the limitations encountered in the use of essential oils as preservatives, and proposes sunflower oil modified enzymatically by treatment with lipase, the process o...  
WO/2014/095893A1
A method and an apparatus (1) are disclosed for controlling the extraction of frozen moulded products (8), such as edible ice cream products, from a mould table (6) with a plurality of freezing pockets (5) by filling a pre-product to be ...  
WO/2014/100022A1
A nutritional composition for use in enhancing learning and memory in an individual in need thereof which nutritional composition comprises at least one human milk oligosaccharide selected from lacto-N-neotetraose, lacto-N-tetraose, disi...  
WO/2014/095564A1
The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single ...  
WO/2014/100696A1
Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide.  
WO/2014/098830A1
Provided herein is a method of preparing a palatability enhancer for a food composition comprising combining an animal fat source and one or more agents in an aqueous solution to form a mixture, wherein said agents are selected from amin...  
WO/2014/094902A1
A device (2) for producing a prepared food product, wherein the device comprises at a de-moulding position of the prepared food product, at least one nozzle (10) for ejecting a fluid to form a fluid jet, said nozzle being positioned so t...  
WO/2014/099396A1
There is provided an enclosure comprising: a polymeric film; wherein said polymeric film comprises one or more copolymers of ethylene with a polar monomer; and wherein the oxygen transmission rate of said enclosure is 8,000 to 16,000 cm3...  
WO/2014/098596A1
The invention is directed to a process for preparing a milk product from a raw milk feed comprising microorganisms as obtained by milking a milk delivering animal by separating the microorganism from the raw milk by means of microfiltrat...  
WO/2014/099904A1
Methods for enhancing motor function, enhancing functional status, and mitigating muscle weakness in a subject are provided. The methods utilize the combination of administering to the subject a nutritional composition comprising at leas...  
WO/2014/095831A3
The present invention relates to an exhaust hood (1) positioned above the cooking devices like oven, cooktop and providing the discharge of the smell and humidity released from the cooked foods to the exterior environment, comprising a b...  
WO/2014/100358A3
Nutritional compositions and methods useful for improving the heart health of an individual are disclosed. The liquid nutritional compositions include protein, carbohydrates and beta-glucan. In certain embodiments, the liquid nutritional...  
WO/2014/098179A1
A method for producing a pet food, comprising granulating a mixture of raw materials to form food granules, burning the food granules, and adding water to the food granules produced by the burning.  
WO/2014/096205A1
The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase in the presence of magnesium or manganese ions.  
WO/2014/100829A1
A thermal processing and control system (300) includes a thermal processing station (312) for receiving food products (14) being carried on a conveyor system (316). A first scanning station (318) is located upstream from the thermal proc...  
WO/2014/097050A9
The invention relates to a novel strain of Bifidobacterium animalis ssp. animalis, which is able, inter alia, to improve the function of the enteric nervous system, and to compositions comprising said novel strain.  
WO/2014/097917A1
Provided is a method for manufacturing a chocolate food without performing a heating or baking treatment for imparting heat resistance to chocolate, said chocolate food being heat-resistant within a temperature range (for example, 35-90o...  
WO/2014/098823A1
The present invention provides an animal food composition comprising a food component, chitosan and a benefit agent, wherein the benefit agent forms a complex with the chitosan and wherein the chitosan-benefit agent complex forms a gel a...  
WO/2014/098547A1
The invention relates to a machine for producing a confectionary fluid such as soft serve, said machine comprising an ice-cream recirculation system formed by the combination of a dosing head and an ice-cream whisk, such as those include...  
WO/2014/096901A1
The invention relates to a novel strain of Bifidobacterium animalis ssp. animalis, which is able, inter alia, to improve the function of the enteric nervous system, and to compositions comprising said novel strain.  
WO/2014/094189A1
The present invention relates to a method and apparatus for the inactivation of a biological contaminant in a human milk product by exposing the milk product to UV by imparting a vortical flow to the milk product. The exposure inactivate...  
WO/2014/096947A1
A method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a characteristic associated with the thickness of at least a portion of the beverage ingr...  
WO/2014/099665A1
A carotenoid composition, a process for producing a carotenoid composition, and methods of use thereof. The composition comprises a soap derived from the saponification of a natural carotenoid-containing oleoresin, wherein the soap conta...  
WO/2014/098833A1
Polymorphic and amorphous forms of Rebaudioside X and methods for preparing the same are provided herein. Also provided herein are Rebaudioside X complexes and methods for preparing the same. Sweetener compositions and sweetened composit...  
WO/2014/097290A1
Flavor infused cinnamon sticks and a method for making the same. Natural cinnamon sticks are infused with various flavors, flavor pre-cursors, or other agents such as vitamins, sweeteners, or food colorants. The cinnamon sticks provide a...  
WO/2014/098651A3
This utility model relates to the food industry and can be used in the production of confectionery products, more particularly candies. In a candy comprising a body having a coating of edible gold, the coating is in the form of a continu...  
WO/2014/098193A1
A pet food comprising: (A) at least one kind of protein selected from the group consisting of animal proteins and vegetable proteins; (B) at least one kind of fat or oil selected from the group consisting of animal fats and oils and vege...  
WO/2014/098451A1
The present invention relates to a curing agent for meat and to a meat-curing method using same, and provides a method for producing meat of improved flavour and aroma by effectively removing the fatty smell or fishy smell intrinsic to m...  
WO/2014/098443A1
The present invention relates to a heating and ultra-high-pressure sterilisation method for an ambient-temperature-sterile and refrigerated food, and, more specifically, to a heating and ultra-high-pressure sterilisation method for an am...  
WO/2014/097059A3
The present invention relates to a method for drying a food product, which comprises the step of: a) inserting the food product in an enclosure, the enclosure being defined by the vessel of a mixer; and b) drying the food product in the ...  
WO/2014/095377A1
The present invention relates to a method of improving microbiological stability in a still water-based beverage with respect to undesirable growth of microbiological spoilage such as yeast and/or mould growth during their preparation an...  
WO/2014/097338A1
A useful composition used for the biological control of the welfare of bees, and for, prophylaxis and treatment of pathological disorders of bees leading to various causes, and particularly on the condition caused by bee paralysis virus ...  
WO/2014/096268A1
A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have simi...  
WO/2014/095354A1
The invention relates to a multiphase system or gel composite system having syneresis, consistency and texture adjustable within wide limits. In order to achieve this, the multiphase system comprises an aqueous, continuous phase (W2) inc...  
WO/2014/100225A1
A method of increasing the concentration of human milk oligosaccharides in the blood of an after-weaning or non-breastfed infant, toddler, or child, to enhance the health of the infant, toddler, or child, comprises the steps of administe...  
WO/2014/100574A1
Systems and methods for smoking food are disclosed. In one embodiment, a system for smoking food includes a first container configured for containing an article of food. The system also includes a second container configured for containi...  
WO/2014/099415A1
A fungal alpha-amylase is provided from Aspergillus terreus (AtAmy1). AtAmy1 has an optimal pH of 4.5 and is operable at 30 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and a pullulanase in a saccharifi...  
WO/2014/094921A1
The invention relates to a solubilisate consisting of curcumin comprising an amount of less or equal 10 wt %, preferably less or equal 7.5 wt %, particularly preferably 6 wt % and at least one emulsifier having an HLB value in the range ...  

Matches 1,051 - 1,100 out of 273,249