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WO/2011/161518 |
The present disclosure provides a crisping concentrate capable of crisping a produce. The crisping concentrate includes a hypochlorite based active solution capable of crisping the produce. The strength of the hypochlorite based active s...
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WO/2011/161163 |
Compounds of formula (I) wherein: n = 0,1,2,3, and R = C2-C6 linear and branched alkyl, alkenyl and cycloalkyl substituents are interesting flavour or fragrance ingredients having herbal-green aspects.
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WO/2011/160428 |
A compounded fresh-kept flour product production line, which includes beater(1) orderly connected with mixer(2), discharging machine and manual cutting platform(3), kneading machine(4) and sheet conveyor or manual conveying platform(5), ...
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WO/2011/160420 |
Green milk comprises raw milk or fermented milk containing 0.1-20 wt.% natural plant nutrients. Said natural plant nutrients are wheat seedling powder, vegetable powder and medicinal and edible plant powder.
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WO/2011/160818 |
The invention relates to a device for treating a liquid, comprising a steam-conducting immersion tube (1) which is provided with a temperature sensor (9) for the liquid which is to be treated. Said temperature sensor (9) is integrated in...
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WO/2011/161274 |
The present invention relates to a procedure for the obtainment of fatty acids of pharmacological and nutritional interest comprising the stages of feeding a gas comprising CO2 into a rector containing a crop comprising at least one spec...
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WO/2011/161293 |
Procedure for the obtainment of functional compounds of vegetable origin. The present invention relates to a new procedure for the obtainment of functional compounds of vegetable origin, such as phytochemicals, bioactive fibre. Furthermo...
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WO/2011/161027 |
The present invention relates to products comprising stevia. Products according to the present invention comprise a sweetening agent derived from Stevia rebaudiana that comprises rebaudioside A wherein the product comprises solids from A...
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WO/2011/161410 |
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...
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WO/2011/161665 |
A process for preparing soy protein concentrate of good quality and yield from soybean white flakes without the need to screen out fines and dust from the soybeans white flakes before aqueous alcohol extraction, comprising, extracting th...
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WO/2011/161236 |
The present invention relates to stable solid compositions comprising a first carrier and an adsorbate comprising at least one active component such as a vitamin D derivative and a hydrophobic stabilizer thereof, characterized in that sa...
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WO/2011/161053 |
Galactofructose for its prebiotic effect on the intestinal flora of mammals, when it is incorporated into a food composition and when this is absorbed by the mammal in an amount corresponding to daily doses of galactofructose, averaged o...
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WO/2011/162796 |
A device and method are provided for manually actuated dispensing of a particulate confection from a selected confection hopper into a dispensing stream of soft frozen dessert. The device includes a plurality of confection hoppers with c...
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WO/2011/160921 |
The invention relates to an edible fat powder comprising at least two natural fats wherein the natural fat has a N10 of at least 10% and wherein the fat powder is a co- crystallized fat powder. The invention further relates to the use of...
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WO/2011/161419 |
The invention provides a heat transfer composition comprising: (i) trans-1,3,3,3-tetrafluoropropene (R-1234ze(E)); (ii) a second component selected from difluoromethane (R-32), propene (R-1270)propane (R290) and mixtures thereof; (iii) a...
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WO/2011/160852 |
The present invention relates to a method of expanding tobacco, comprising the steps of providing the tobacco in a substantially hermetically sealable chamber (3, 4, 24, 25, 26, 27) with ambient pressure, wherein a pressure cylinder (12)...
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WO/2011/162802 |
Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and o...
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WO/2011/160843 |
The present invention provides an improved process for production of gelatin-containing confectionery, in which a mass composed of starch and syrup is liquefied at low temperature and admixed with a gelatin solution.
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WO/2011/162234 |
It has been found that dolichoic acid or a precursor thereof has cholesterol biosynthesis inhibitory activity and is extremely useful as a composition such as a pharmaceutical product, food or drink for lowering the blood cholesterol level.
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WO/2011/161213 |
The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25ºC and 35-90 % by weight of one or more vegetable f...
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WO/2011/161633 |
A sweetening composition comprises: (a) stevia, and (b) a compound according to formula (I) wherein the compound according to formula (I) is present in an amount of at least 0.0001%, by weight based on the total weight of the sweetening ...
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WO/2011/162207 |
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...
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WO/2011/163152 |
Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release of the lipophilic ingredient, such ...
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WO/2011/159024 |
The present invention relates to a fat composition for chocolate and confectionery prepared by the following steps: mixing vegetable oil and fatty acid or derivatives thereof to prepare an oil as a base material; and enzymatically transe...
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WO/2011/158944 |
Disclosed are an apparatus and a method for treating a fine noodle, which can produce an instant noodle having a short noodle length. The apparatus for treating a fine noodle comprises a cutting unit which has a rotary blade and can cut ...
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WO/2011/158260 |
A process is provided for preparing a salt product with reduced sodium content including the step of providing a concentrated brine, which is typically seawater, to which has been added potassium chloride. The mixture is transferred to a...
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WO/2011/158123 |
The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central co...
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WO/2011/157909 |
A method for producing a blue mould cheese from milk, and in particular pasteurized milk, in which (i) the milk is subjected to an ultrafiltration process which separates the milk into an aqueous permeate and a retentate, until a retenta...
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WO/2011/159101 |
The present invention relates to a method for making pickled vegetables using unripe materials, and more specifically, to a method for making new pickled vegetables through which: nutrients are preserved since unripe fruits and vegetable...
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WO/2011/157695 |
The closure cap (1) is capable of generating molecular hydrogen from a chemical reaction with water, and can be used for closing a container and for scavenging oxygen. The cap (1) comprises a shell (10), an active layer (11) that is capa...
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WO/2011/159178 |
The invention relates to the new, genetically non-modified bacterial strain Lactobacillus plantarum S, which has been deposited in the IAFB Collection of Industrial Microorganisms Institute of Agricultural and Food Biotechnology in Warsa...
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WO/2011/158480 |
[Problem] The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. [Means] The solid milk of the invention has X-ray diffraction pattern of its surface...
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WO/2011/157955 |
The invention relates to a chitosan in the form of a micronised powder, to the use thereof to combat certain yeasts, such as Brettanomyces, and to a method for the treatment of a liquid food. In particular, the invention relates to a wat...
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WO/2011/157921 |
The invention relates to a preferably continuous method for precooking the surface of food products, characterized in that all or part of the surface of the product makes contact with the flame produced by a burner, the flame employed be...
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WO/2011/159781 |
The present invention includes antagonists of human type 2 taste receptors (hT2Rs) having structural Formula (I). The present invention also provides compositions containing these antagonists, the use of these antagonists for modulating ...
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WO/2011/158998 |
The present invention relates to a strain of Bacillus amyloliquefaciens (Bacillus amyloliquefaciens KCTC11712BP) having an outstanding menaquinone synthesising ability, and to a method for making cheonggukjang by using the same. More spe...
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WO/2011/158623 |
Disclosed is a technique which is for duplicating across a wide region any large region on a chromosome of a bacterium belonging to the Aspergillus strain, and which enables the stable and systematic acquisition of a previously un-acquir...
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WO/2011/158909 |
Disclosed are: a foamable oil-in-water type emulsion which has a satisfactorily reduced trans-fatty acid content, can fully utilize the excellent meltability in the mouth of a laurate-type oil or fat, has high emulsion stability and good...
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WO/2011/158334 |
Provided is an orally-administered agent for skin whitening which is easily ingested and highly effective as a skin whitener. Specifically, provided is an orally-administered agent for skin whitening that contains, as an active ingredien...
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WO/2011/157806 |
The present invention relates to modified α-gliadins, comprising the three T cell epitopes DQ2-Glia-α1, DQ2-Glia-α2 and DQ2-Glia-α3, wherein the amino acid in position 3 and/or 8 of the DQ2-Glia-α1 epitope P1{ F/Y}2P3Q4P5{Q/E}6L7P8Y...
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WO/2011/158203 |
In one aspect the present invention provides a process for treating oil-containing seeds, comprising a step of contacting the seeds with an enzyme which is capable of hydrolysing chlorophyll or a chlorophyll derivative. Also provided are...
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WO/2011/160003 |
The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy candy confection brand product with our in...
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WO/2011/159935 |
A method for producing a chewing gum and confections, as well as the chewing gum and confections so produced, incorporates combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents ...
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WO/2011/159653 |
Disclosed are methods of manufacturing powdered nutritional products, including powdered infant formulas and powdered adult nutritional products, using extrusion. The methods include utilizing ultrasonic energy in the extruder during man...
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WO/2011/156885 |
The present invention relates to the use or process of use of a sequencing batch reactor for eliminating prion in specified risk materials and for measuring the efficacy of a sequencing batch reactor to degrade prion proteins in specifie...
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WO/2011/157531 |
The present invention proposes a dispensing container (1) for probiotics (2) in a viscous or liquid carrier (3), the probiotics (2) having a higher specific weight than the viscous or liquid carrier (3), wherein the container (1) compris...
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WO/2011/157414 |
The invention relates to a method of producing a foamed meat product, comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with...
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WO/2011/159665 |
Encapsulated nutrient salts including nutrient salt particles encapsulated with a water-insoluble chitosan-stearic acid complex are provided. A method for forming encapsulated nutrient salts is provided, including forming a water-in-oil ...
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WO/2011/158175 |
The invention relates to polyphenol derivative compositions for use as preservatives, characterized in that they comprise a combination of at least two derivatives, each of which has general formula (I), where the substituents have the f...
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WO/2011/155352 |
Disclosed is a method for producing an agar that is also provided with a high rupture strength even while having a high viscoelasticity that has not been obtained in conventional agars. By performing an extraction operation from an agar ...
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