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WO/2012/005502 |
The present invention relates to a high-efficiency pasteurizing cooler, and more particularly, to a pasteurizing cooler for maintaining the quality of food during the preparation and distribution of the food, wherein the pasteurizing coo...
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WO/2012/006075 |
Nutritional compositions that mimic whole foods and methods of using the nutritional compositions are provided. The nutritional compositions may include an increased number and variety of fruits and vegetables, an increased variety of ma...
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WO/2012/004585 |
The present invention relates to an ingestible formulation including glycomacropeptide and at least one of tryptophan, tyrosine and phenylalanine.
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WO/2012/005707 |
The invention relates to cooking device which is used for cooking and/or heating of the food products in the food sector; comprises stainless lid seating slot (4) which has cylindrical, metal and stainless body (3) in which the product i...
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WO/2012/006215 |
A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starc...
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WO/2012/006074 |
Nutritional compositions having reduced amounts of calories and high amounts of protein and methods of making and using the nutritional compositions are provided. The nutritional compositions may include a processed whole food component,...
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WO/2012/005582 |
The invention relates to the use of an anabolic amino acid derivative stimulus acting in combination with vitamin D for the manufacture of a medicament or nutritional composition for the prevention and/or treatment of a loss of any one o...
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WO/2012/006079 |
Disclosed herein are particulate coating compositions comprising a powdered carrier and a pearlescent pigment. Also disclosed herein are pearlescent, coated chewing gum compositions comprising the particulate coating composition and meth...
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WO/2012/006078 |
Nutritional compositions that mimic whole foods and methods of using the nutritional compositions are provided. The nutritional compositions may include an increased number and variety of fruits and vegetables, an increased variety of ma...
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WO/2012/004446 |
The invention relates to a method that consists of completely eliminating oxygen from a wine bottle once the bottle has been opened and the wine partially consumed. The oxygen is eliminated through the combustion of a combustible product...
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WO/2012/005349 |
Provided is a carbonated beverage which contains caffeine, retains properties of low-calorie beverages, has proper dry sensation, and has reduced bitterness inherent in caffeine. Specifically provided is a carbonated beverage containing ...
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WO/2012/006080 |
Nutritional compositions that mimic whole foods and methods of using the nutritional compositions are provided. The nutritional compositions may include an increased number and variety of fruits and vegetables, an increased variety of ma...
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WO/2012/006157 |
An inline carbonation apparatus that includes a fluid tube having an inner diameter. At least one water orifice is linked to a water source and is attached to one end of the fluid tube. The water orifice includes a plurality of holes ato...
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WO/2012/004782 |
The present invention relates to oral remedial mineral replenishment (OMR) preparation, without or along with sundry, inert or active ingredients for oral employment.
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WO/2012/004687 |
A machine for producing products such as ice cream, frozen beverages or granita comprises a product container (12) which is provided with a tap (15) for dispensing the product. A cylinder (16) with a substantially horizontal axis (17), w...
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WO/2012/006413 |
An assembly for cooking food products in a substantially upright orientation comprising a mold housing including one or more food mold chambers, each structured to configure the food product being cooked to correspond to the interior dim...
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WO/2012/005998 |
A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% x...
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WO/2012/004273 |
The present invention relates to nutritional formulae which are specifically designed to address the needs of infants and young children between 0 and 2 years. In particular, the invention provides a set of nutritional compositions for i...
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WO/2012/005568 |
The invention relates to the use of an anabolic amino acid derivative stimulus acting in combination with vitamin D for the manufacture of a medicament or nutritional composition for the prevention and/or treatment of a loss of any one o...
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WO/2012/004803 |
This invention is based on programmable logic controller based sugar conveying, pulverizing and dosing system. Which is more accurate, more hygienic, fully automated hence less man power consuming, auto feeding programmable logic control...
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WO/2012/004261 |
The seal (1) is adapted to be heat bonded to a container for closing an opening of the container. Said seal (1) is a laminate comprising a metallic layer (10), a liner (12) that is permeable to water vapour and to 5 molecular hydrogen, a...
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WO/2012/006328 |
An aroma delivery system comprising aroma compound entrapped in a polymeric matrix.
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WO/2012/004670 |
A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing a...
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WO/2012/004412 |
The present invention provides methods for producing a liquid comprising: (a) providing a first liquid comprising an extract of plant material; (b) filtering the first liquid with a filter having a pore size between 4000 and 100 Dalton t...
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WO/2012/004444 |
The invention relates to a chocolate cup comprising an upwardly open container (1) containing a piece of chocolate (3) having an upper housing (31) into which hot milk or water can be poured in order to make hot chocolate in the actual c...
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WO/2012/005503 |
The present invention relates to a method for treating fish and shellfish waste, and more specifically, to a method for treating fish and shellfish waste in which fish and shellfish waste is heat treated to be alkalified, thereby allowin...
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WO/2012/003710 |
Disclosed is a nutritious noodle or noodle slice comprising a strip or slice body containing therein at least a type of solid nutritional supplement.
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WO/2012/004642 |
An apparatus (110) for use in the formation and filling of a pouched product (10). The apparatus (1 10) includes an elongated outer tubular member (150), the elongated outer tubular member (150) having a first end (152), a second end (15...
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WO/2012/005347 |
Provided is an emulsifying composition that is characterised by containing (A) edible oil materials, (B) sucrose diacetate hexa-isobutyrate (SAIB), (C) octenyl succinic acid modified gum arabic, (D) polyalcohol and (E) water. Compared to...
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WO/2012/005240 |
It becomes possible to reduce the amount of an intestinal putrefacted substance effectively by the efficient use of a highly safe and useful microorganism. Attention is focused on bifidobacteria which are believed to be predominant gener...
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WO/2012/001080 |
A process for the manufacture of an infusible beverage product comprising hygroscopic fruit pieces the process comprising the steps of: a) providing plant material particles less than 1.5 mm in diameter and fruit pieces; b) admixing the ...
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WO/2012/001015 |
A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the...
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WO/2012/001201 |
The present invention describes a reconstituted food ingredient that comprises a dry fruit, carob, a derivative thereof or mixtures thereof, which has a low fat content, or a low sugar content, or a low fat and sugar content, characteriz...
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WO/2012/002522 |
Disclosed are: a therapeutic agent for indications for haloperidol, which comprises α-lactoalbumin as an active ingredient; a beverage or food which contains the therapeutic agent for indications for haloperidol; α-lactoalbumin for use...
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WO/2012/000953 |
The present invention relates to a method for providing a cooked muitslayered food product, the method comprises the steps of: providing a food base product; and subjecting the food base product to a cooking extrusion process through a m...
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WO/2012/000959 |
The present invention relates generally to the field of cosmetic and/or food products. More specifically, the present invention aims to provide the use of at least an ingredient containing caftaric acid and/or derivatives and a micro-org...
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WO/2012/003244 |
A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food pr...
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WO/2012/000954 |
The present invention relates generally to the field of food products for cosmetic purpose. More specifically, the present invention aims to provide an ingredient containing chicoric acid and/or derivatives for preventing and/or treating...
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WO/2012/002558 |
Provided is a method for producing a core material for sushi roll in which solid food materials can be used and which has a texture and taste appropriate for core material of sushi roll. The core material for sushi roll is produced by cu...
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WO/2012/000691 |
The present invention relates generally to the field of food and beverages.In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to composition...
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WO/2012/002654 |
The present invention relates to a food composition for treating constipation according to body types, more specifically a natural food composition for treating constipation in a weak-bladder body type person, whose bladder and colon do ...
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WO/2012/003302 |
Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprise...
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WO/2012/003263 |
A product pasteurization system (50) having a plurality of independent product pasteurization circuits (52, 52', 52") which are interconnected by a common digital control (64, 66) and data recordation system (68). Critical pasteurization...
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WO/2012/002540 |
Provided are dry noodles which have a porosity in the cross sectional area of a noodle filament of 0.1-15% inclusive, a unit porosity in the cross sectional area of a noodle filament of 0.01-1% inclusive, a degree of gelatinization of 30...
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WO/2012/003495 |
The present invention provides methods and devices for the preparation and delivery of retention and lubricant agents to ingredients to be pelletized through a forming device such as a pellet mill, extruder or otherwise. Through the feat...
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WO/2012/001618 |
Control systems for use of electrolysis solutions for automated recirculating or single-pass cleaning systems, such as clean-in-place (CIP) applications are disclosed. Control systems and methods for using automated chlorine output solut...
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WO/2012/000957 |
The present invention relates generally to the field of cosmetic and/or food products. More specifically, the present invention aims to provide the use of at least an ingredient containing chioric acid and/or derivatives and a micro-orga...
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WO/2012/003162 |
A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food product to an intermediate pH of the food ...
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WO/2012/003282 |
Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparati...
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WO/2012/003001 |
A system for reducing pathogens for food in packaging comprises a bagger and pathogen reducer. The bagger is for inserting a food item into a package. The pathogen reducer is for reducing pathogens by exposing the food item and the packa...
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