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Patent Searching and Data


Matches 1,051 - 1,100 out of 277,761

Document Document Title
WO/2015/038349A1
Coatings for shell eggs improve the strength and shatter resistance of processed eggs. The coatings include food grade natural resins such as shellac, mixtures of paraffin and beeswax, and food grade polymer emulsions such as polyvinyl a...  
WO/2015/037863A1
The present invention relates to a method for manufacturing functional health food which is easy to administer and has an excellent antioxidant effect using a fermented material, wherein the fermented material is obtained by mixing flaxs...  
WO/2015/037294A1
Provided is a food composition whereby effective chewing and swallowing training can occur. The food composition contains starch, a gelling agent, a paste, and water and has: a water content of at least 65 wt% to less than 90 wt%; a tota...  
WO/2015/035999A1
The present invention relates to a composition comprising phosphorous for use in preventing deformities in triploid fish. The invention additionally relates to the use of phosphorous for the manufacture of a medicament comprising phospho...  
WO/2015/036046A1
The present invention relates to a process for preparing a lipid and protein component-containing composition using a static mixer, which composition comprises large lipid globules, preferably coated with polar lipids, and to the composi...  
WO/2015/038035A1
The proposed method involves simultaneously deep-frying a group of packaged, uncooked portions of food products in a dough pouch. The uncooked portions are produced at a different time from when the target product is produced; uncooke...  
WO/2015/038988A1
Edible microcarriers, including microcarrier beads, microspheres and microsponges, appropriate for use in a bioreactor to culture cells that may be used to form a comestible engineered meat product. For example, the edible microcarriers ...  
WO/2015/039137A1
Cold plasma treatment may be used to sanitize the surface of porous foods. Surprisingly, such treatment may have little or no effect on the oxidative stability of sensitive surface coatings comprising, for example, fats, vitamins, or oth...  
WO/2015/037997A2
Described is a method for providing an outer surface of a foodstuff with a gel layer, comprising the steps of applying a liquid gelling composition comprising a gellable hydrocolloid and a plasticizer on the said outer surface of the foo...  
WO/2015/036466A1
The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the...  
WO/2015/032620A1
This invention relates to the use of an acidic soft drink for improving the efficiency of gluten digestion and more specifically of a gluten-digesting enzyme supplement. Said use allows maintaining or enhancing gastrointestinal comfort i...  
WO/2015/033300A1
A method for cleaning the surface of food products (110), particularly for cleaning the surface crust of hard cheeses, comprising a step of striking at least partially the surface by means of at least one fluid jet (120), composed of a c...  
WO/2015/032761A1
The present invention relates to an improved variant of a D-psicose 3-epimerase and its uses.  
WO/2015/033118A1
The present invention relates to an artificially carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a polyglycerol fatty acid ester. A sealed container containing such a ...  
WO/2015/033568A1
Chocolate containing 25-65 mass% of fat, wherein the fat contains 5-50 mass% of tricaprin.  
WO/2015/033057A1
The invention relates to a device and a method for preparing ice cream. The device has a tubular body (20) and a rotary member (10) located in the tubular body (20), the tubular body (20) having a frustoconical shape that is larger in it...  
WO/2015/033053A1
The present invention concerns a method for pretreating cereals, in particular rice. The cereals are previously inserted into a closed autoclave, and undergo a treatment cycle that involves injecting, into the autoclave, a steam pressure...  
WO/2015/034346A1
The present invention provides a cutting device for cutting oil palm fronds and fresh fruit bunches. The device includes a sickle, a sickle sleeve (120), a slider (170), a bended connecting-rod (154) and a gear mechanism (150). The gear ...  
WO/2015/034900A1
Various apparatuses are disclosed. An apparatus may include a vessel configured to hold liquid, a cap detachably connected to an end of the vessel, and a mount connected to an opposite end of the vessel, wherein the liquid drains from th...  
WO/2015/034072A1
Provided is a volatile disinfectant that is produced by bubbling ozone gas into a volatile solvent, which contains, as a base, volatile liquid paraffin, volatile silicone oil or a mixture thereof, under stirring the volatile solvent to t...  
WO/2015/031940A1
A slow type fruit and vegetable juice with a rotating augur is provided with a feed tube having safety features arranged in an array about the upper edge.  
WO/2015/032816A1
A composition comprising a plurality of microencapsulates in which at least one bitter ingredient is microencapsulated with an encapsulating layer comprising: a fat or fat blend having a melting point of from 10 to 55°C; and an emulsifi...  
WO/2015/034776A1
A system and method for producing clarified citrus juice concentrates from various natural components of the respective fruit. Citrus peels and/or flesh segments are enzymatically digested to improve yield and facilitate clarification an...  
WO/2015/033354A1
Ice-cream of the present invention is based on the natural flavor and benefits of Madhuca indica. The preparation of the ice-cream comprises mixing of the ingredients with cleaned and roasted Mahuda flowers to provide nutritious ice-cream.  
WO/2015/032922A1
The present invention relates to a composition for use as an oral anti-parasitic, the composition comprises one or more of an essential oil which contains gamma-terpinene, and/or carvacrol, and/or thymol, and/or terpinenol, and/or eucaly...  
WO/2015/035369A1
A dispensing system for dispensing flavored liquids, e.g., flavored coffee syrups, featuring a signal processor in combination with a flavored liquid dispenser system. The signal processor is configured to receive signaling containing in...  
WO/2015/034984A1
This disclosure relates to nutritional formulas and uses for treating or preventing a gastrointestinal condition and/or motor-planning speech and/or coordinator difficulties. In certain embodiments, this disclosure relates to a nutrition...  
WO/2015/035311A1
A smokeless tobacco product configured for insertion into the mouth of a user of the product is provided, the smokeless tobacco product including a tobacco material mixed with a botanical material, wherein the botanical material is prese...  
WO/2015/035316A1
The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having...  
WO/2015/034360A1
The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a proc...  
WO/2015/033966A1
[Problem] To provide an agent for imparting an alcoholic feeling, said agent being capable of compensating for a shortage in the alcoholic feeling of a non-alcoholic beverage and effecting an alcoholic feeling which is not inferior to th...  
WO/2015/035080A3
The invention provides methods and membranes for separating mixtures of two or more compounds such as fatty acids or fatty acid esters.  
WO/2015/032539A1
The invention relates to a system (10; 310) for covering products, in particular food products, with different flowable covering masses, comprising: at least one first covering device (18; 3181) having an accommodating means for accommod...  
WO/2015/034068A1
The present invention pertains to a method for producing a beverage which is characterized by mixing a beverage component and an oil/fat emulsion which is obtained by subjecting an edible oil/fat containing a highly saturated fatty acid ...  
WO/2015/033964A1
[Problem] To provide a carbonation enhancer with which the carbonation of a carbonated beverage can be retained, even in cases in which because of the ingredients, gas pressure during filling must be kept lower, and cases in which a redu...  
WO/2015/033304A1
The present invention relates to a method for determining the probiotic/paraprobiotic activity of a composition comprising microorganisms, in particular bacteria, said method being based on evaluating, by metagenomic analysis, the qualit...  
WO/2015/032335A1
Disclosed in the prevent invention are convenience food products, usage methods thereof, correlation methods thereof with convenience food recipes and an intelligent cooking system. By constructing a database of the convenience food reci...  
WO/2015/034067A1
 A food foaming agent in its entirety contains: 0.5 wt% or less of propylene glycol fatty acid ester, 1-30 wt% of food oil/fat, 2-20 wt% of a total of monoglycerides and monoglyceride derivatives having an organic acid that has bonded ...  
WO/2015/029470A1
 Provided are: a method for storing meat stored in a refrigerator or a freezer after being subdivided from a block, the method being characterized in that the meat is irradiated with positive ions and negative ions prior to storage in ...  
WO/2015/029473A1
 A compound represented by formula (I) or (II). A medicine having as an active ingredient a compound represented by formula (I), (II), or (III).  
WO/2015/028556A1
The present invention relates to a method for the process control of a plant for the continuous production of foams, comprising the steps a) determining at least one actual value of at least one state variable of a foam produced in at le...  
WO/2015/028764A1
The invention relates to a method for producing chewing-gum compositions containing xylitol introduced in the form of a powder as polyol, by introducing into said compositions at least one anti-caking agent, preferably having a specific ...  
WO/2015/031089A1
A dietary supplement in capsule or tablet form includes a source of zinc in an amount equivalent to 6 mg to 40 mg of zinc chloride; optionally a source of chromium in an amount equivalent to 100 micrograms to 1000 micrograms of chromium ...  
WO/2015/028783A1
An apparatus (100) for seasoning food product is provided. The apparatus comprises a supply part (107) operable to receive a food product to be seasoned; a discharge part (109) spaced from the supply part operable to discharge seasoned f...  
WO/2015/030162A1
Provided is a concentrated product production method using a membrane-concentration method and a freeze-concentration method that efficiently reduce (practically applicable) processing time (concentration time) as required in large-scale...  
WO/2015/031302A1
Disclosed is a method of manufacturing a gum product comprises forming a gum mass into a gum sheet and printing on at least one surface of the gum sheet, wherein the gum sheet is printed online within 30 minutes of forming the gum sheet.  
WO/2015/029169A1
Provided is Javanese ginger extract wherein the starting material is Javanese ginger and the desired product is a concentrate (containing solid) obtained from a liquid extract. Treatment by heating or exposure to sunlight is performed du...  
WO/2015/029966A1
 Provided is an ω3 desaturase having high enzymatic activity even at normal temperature. A polypeptide comprising an amino acid sequence having 80% or higher identity with an amino acid sequence shown by SEQ ID NO: 2 and having ω3 de...  
WO/2015/030605A1
This invention relates generally to compositions comprising honey and glycerine, methods for preparing such compositions and their use for the treatment or prevention of skin diseases such as acne, rosacea, nappy rash, or those caused by...  
WO/2015/030317A1
The present invention relates to a preparation method for salt-fermented fish products and fish sauces and, more specifically, to salt-fermented fish products and fish sauces prepared by a method of: mixing fish with salt and kelp; then,...  

Matches 1,051 - 1,100 out of 277,761