Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 251 - 300 out of 314,342

Document Document Title
WO/2018/141934A1
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30wt% and comprises: ...  
WO/2018/144621A1
A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and ...  
WO/2018/143103A1
[Problem] To provide a fragrance composition capable of achieving features not possible with conventional water-soluble fragrances or emulsified fragrances, regarding being able to contribute to imparting well-balanced flavors and having...  
WO/2018/143090A1
Noodle dough according to the present invention contains water and a cereal flour composition containing resistant starch, the resistant starch content of the cereal flour composition being 5 wt. % or more. The cereal flour composition f...  
WO/2018/144394A1
Disclosed herein are techniques and methods for dispersing a volume of gas in a beverage contained in an unpressurized container.  
WO/2018/143085A1
The present invention addresses the problem of providing: a soft heat-cooked component of a fish belonging to the order Anguilliformes, the component being soft enough to enable adequate chewing even by persons who have difficulty chewin...  
WO/2018/142346A1
The present invention concerns a composition in the form of an anhydrous suspension in an oily carrier of probiotics comprising at least one vegetable fat with a saturated fatty acid content of at least 25% by weight of the weight of the...  
WO/2018/143146A1
Provided is a method for producing high-quality frozen cooked Chinese-style noodles without a need to use bread flour. A method for producing frozen cooked Chinese-style noodles, the method including hot-cooking Chinese-style noodles in ...  
WO/2018/141997A1
The invention relates to the field of food dehydration and to the production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention ...  
WO/2018/143793A1
The invention relates to nutritional compositions for infants or toddlers comprising prebiotic fiber and a probiotic bacterium and glutamine for use in accelerating maturation of brain microstructure and accelerating maturation of cognit...  
WO/2018/143615A1
The present invention relates to a pharmaceutical composition containing a peroxiredoxin 1 protein activity inhibitor as an active ingredient for preventing or treating a bone disease. Specifically, the peroxiredoxin 1 protein of the pre...  
WO/2018/143214A1
This organic acid-containing sauce contains a smoke-treated organic acid. The smoke-treated organic acid is preferably smoke-treated sodium acetate. The content of the smoke-treated organic acid is preferably 0.01-3 mass%. The organic ac...  
WO/2018/142193A1
The present invention is a method of using a secondary fermentation process on a fermented milk product to produce a double -fermented yogurt product. The present invention is a food product of double -fermented yogurt having reduced lac...  
WO/2018/143639A1
The present invention relates to a method for removing pesticide residues from a natural plant extract and, more specifically, to a method for removing, by using fatty acid alkyl esters (FAAEs), fat-soluble pesticides and/or water-solubl...  
WO/2018/141936A1
A method of cooking a food, the method comprising the steps of: a. providing a bed comprising a plurality of hollow particles, wherein the hollow particles are composed of, comprise or consist of a material which is magnetic and/or elect...  
WO/2018/144319A1
A package assembly that includes a bag having front, back and first and second side panels, and a puck made of a noodle product. A bottom portion of the bag defines a bottom platform that is configured to rest on a flat surface. The bott...  
WO/2018/143215A1
This batter for deep-fried food products contains 50-95% by mass of wheat flour and 5-50% by mass of processed starch that is subjected to an oxidation process or an acid process and has an RVA maximum viscosity of 1000 mPa·s or less. H...  
WO/2018/143601A1
The present invention relates to a pharmaceutical composition comprising a spirulina extract as an effective ingredient for preventing or treating an oral disease. The spirulina extract induces the differentiation of periodontal ligament...  
WO/2018/141791A1
The present invention relates to a new process for the production of a more stable vitamin C (or derivative of vitamin C) formulation.  
WO/2018/143152A1
The present invention addresses the problem of providing an ingredient-containing liquid seasoning with which the original flavor and mouthfeel of ingredients can be satisfactorily felt, and that has a good flavor in the seasoning as a w...  
WO/2018/143650A1
The present invention relates to a method for producing a composition capable of preventing, alleviating or treating a hypersensitivity immune disease including an allergic disease, and to a composition produced by the method. The presen...  
WO/2018/143213A1
This creamy sauce contains wheat flour and 0.5-10 mass% of an unaged cheese. The unaged cheese may be one or more cheeses selected from the group consisting of cream cheese, mascarpone, mozzarella, fromage blanc, cottage cheese, ricotta,...  
WO/2018/142989A1
The present invention pertains to a method for producing a soybean beverage, the method including a pulverization step for wet-pulverizing soybeans using a pressure of 160 MPa or higher.  
WO/2018/141624A1
A device for the total or partial freezing of items, comprising a conveyor made of a porous material isolated by an enclosure, and means of impregnating the conveyor with a cryogenic liquid, and means enabling items that are to be frozen...  
WO/2018/141758A1
The present disclosure relates to a food processing machine, comprising a receptacle (46) for receiving food ingredients, and a flow-through cooling unit (64) involving a cooling chamber (66) for advancing and cooling the food ingredient...  
WO/2018/141353A1
Processing cacao to produce a product containing all the constituents of raw cacao nibs is disclosed. The process involves: (i) a shortened period of fermentation of the cacao beans between five hours and forty eight hours. (ii) a prolon...  
WO/2018/144482A1
Disclosed herein are embodiments of a coating composition comprising cellulose nanomaterials and emulsion systems. The coating compositions provide improved moisture barrier and wettability onto fruit surfaces and can control physiologic...  
WO/2018/141548A1
The invention relates to a dosing pack (220) for delivering pre-compressed food products, the food products having been compressed under a force Fi in the dosing pack, the dosing pack (220) comprising: a container (221) where the pre-com...  
WO/2018/143638A1
The present invention relates to a 4'-phosphopantetheinyl transferase enzyme inhibitor derived from Mycobacterium tuberculosis, and a pharmaceutical composition for preventing or treating tuberculosis, containing the same as an active in...  
WO/2018/143083A1
The purpose of the present invention is to provide an oil-and-fat composition for a feed organism, which contains a novel mannobiose. In the oil-and-fat composition for a feed organism, the water phase in which the mannobiose is dissolve...  
WO/2018/143649A1
The present invention relates to a method for producing a composition capable of preventing, alleviating or treating an autoimmune disease including an allergic disease, and to a composition produced by the method. The present invention ...  
WO/2018/144703A1
A method of collecting proteins from a washwater and/or wastewater stream by means of a pH shift technique, aided with dissolved bubbles of air or gases, in order to substantially reduce the environmental impact of wastewater discharge a...  
WO/2018/143038A1
The present invention provides a non-alcoholic beer taste beverage packed in a container in which an astringent flavor produced due to the addition of a preservative is masked. According to one aspect of the present invention, there is p...  
WO/2018/143362A1
[Problem] To provide a humectant and syneresis-preventing agent displaying high humectancy properties and syneresis prevention by being added to a general food product in which syneresis occurs during preparation or storage. [Solution] A...  
WO/2018/140245A1
A method of disinfesting psyllium. The method comprises introducing psyllium to a radiation chamber and applying a high-frequency alternating electric field to the psyllium for a residence time of greater than about 1.5 minutes to dielec...  
WO/2018/138090A1
Diet composition for use in the prevention and/or the treatment of endometrial hyperplasia in a human subject comprising a) a fasting mimicking diet component to be administered for a first period of time and providing less than 50% of t...  
WO/2018/140652A1
Provided herein are compositions and methods for co-production and recovery of two or more isoprenoids from a single recombinant cell.  
WO/2018/138451A1
The invention relates to a method for producing a beverage, comprising steps of flltering the beverage followed by a bottling step, characterised in that the last filtration step before bottling is a tangential filtration on a thermoresi...  
WO/2018/140031A1
A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extrude...  
WO/2018/137744A1
The present invention provides a nozzle for extruding a food or feed substance into a corresponding food or feed extrudate. The nozzle comprises an outlet section having one or more inlet ports for receiving the substance, and one or mor...  
WO/2018/139898A1
The specification relates to a composition for enhancing immunity, containing a ginseng berry polysaccharide as an active ingredient. The composition can increase the expression of cytokines such as IL-6, IL-12 and TNF-α by using ingred...  
WO/2018/140496A1
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/139715A1
The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soym...  
WO/2018/140716A1
An apparatus for dispensing a frozen confection includes a mixing chamber within which an ice cream and at least one flavored concentrate are mixed. A valve assembly is operable to control a flow of the mixture of ice cream into the mixi...  
WO/2018/137921A1
The invention relates to a savoury concentrate comprising the following components: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1-9 wt.% of psyllium seed husk gum; d) 0-25 wt.% of glutamate component selected from glutamic acid, e...  
WO/2018/139703A1
The present invention relates to a pharmaceutical composition for treating colorectal disease, which contains cystatin and a protein derived from lactic acid bacteria. The pharmaceutical composition of the present invention, which contai...  
WO/2018/139885A1
The present invention relates to a composition for preventing hair loss or promoting hair growth, comprising acetoxychavicol acetate as an active ingredient. More specifically, the present invention relates to a pharmaceutical compositio...  
WO/2018/138335A1
A fat composition comprises: from 55 to 75 % StOSt; from 10 to 25 % POSt; and less than 10 % POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than ...  
WO/2018/138883A1
An embodiment of the present invention provides a food product sorting method designed to sort two or more types of food products into two or more groups according to type, the food product sorting method comprising the steps of: wrappin...  
WO/2018/138515A1
An edible pet food, wherein the pet food has a moisture content of 15 to 50 wt% and the pet food comprises a core and a coating disposed on the core, wherein the core comprises animal protein and the pet food has an animal protein conten...  

Matches 251 - 300 out of 314,342