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WO/2011/155328 |
Disclosed are: a fat-reduced soymilk having a reduced fat content, which is produced by separating a fat from a fat-containing soybean efficiently without relying on an organic solvent; and a novel fat-rich soybean material. Specifically...
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WO/2011/153911 |
A method for preparing no loosening instant tea, which includes following steps: preparing raw materials, formulating, mixing tea powder and water in mass ratio of 1:1.5-2 with stirring, refining with double-axle refiner under temperatur...
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WO/2011/156238 |
Disclosed are substantially clear nutritional liquids comprising protein and calcium HMB wherein soluble protein represents from about 65% to 100% by weight of total protein. The liquids have a pH of from about 2.8 to about 4.6 and may b...
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WO/2011/154299 |
The invention relates to a liquid feed dispensing system for farm animals and to a method for mixing liquid feed and dispensing the mixed liquid feed to at least one farm animal. The liquid feed dispensing system comprises: a mixing tank...
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WO/2011/154286 |
This invention relates to a method of reducing biogenic amine content in a beverage by contacting the beverage and/or beverage intermediate with an enzyme having transglutaminase activity.
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WO/2011/153946 |
A self-cooked soybean milk machine comprises a base(1), a control unit(12), a grinding cooked device(131), grinding blades(134) inside the grinding cooked device(131), a motor(135) driving the grinding blades(134)to rotate, and a pre-hea...
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WO/2011/154821 |
A method and machine (1) for coating confectionary product cores, whereby a mass of cores (2) for coating is loaded into a chamber (14) of a rotary drum (4) and coated to form a shell on each core; forming the shell including at least on...
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WO/2011/154407 |
The invention relates to an emulsion with an aqueous phase and an oil phase comprising a fat-soluble dye, and with an emulsifier composition for emulsification of the fat-soluble dye in a food. In order to further develop the emulsion su...
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WO/2011/154253 |
Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried components are fruit and/or vegetable, the compon...
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WO/2011/155535 |
Disclosed is a method for preventing a carotenoid dye from adhering to the production facilities or containers such as PET bottles during the production of a liquid food such as a drink that contains the carotenoid dye. Specifically, gum...
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WO/2011/155737 |
The present invention relates to a filler-extruding-type apparatus for forming rounded rice cake sticks comprising: a filler extrusion nozzle; a filler extruder; a cutter; a controller; and a monitor. The filler extrusion nozzle comprise...
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WO/2011/155363 |
Provided is a food product production apparatus which has a simplified structure and overall is compact in comparison with a conventional food product production apparatus, and also provided is a food product production method which can ...
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WO/2011/154398 |
The present invention relates to a method for coating edible products, in particular for the recovery of coating powder. Said method allows the powder present in the air aspirated from the coating machine to be recycled continuously or s...
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WO/2011/154000 |
Disclosed is a method for producing a defatted meat production comprising the steps of: heating ground fatty meat tissue to a temperature below the coagulation temperature of the fatty meat tissue, adding water or steam to the fatty meat...
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WO/2011/154529 |
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.
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WO/2011/154824 |
The present invention relates to a method of producing dehydrated food products having light color with less browning, when compared with conventional same food products, and having substantially same nutrional and vitamin values as that...
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WO/2011/155575 |
Disclosed is a service providing system capable of providing a greater range of various products and services even if there is no attendant or the number of attendants is fewer than normal. A service providing system is provided with a r...
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WO/2011/155518 |
Provided are an effective means and method for improving the metabolism of lipids. Also provided are a means and method for treating or preventing dyslipidemia-related diseases or disorders. Specifically provided are: a lipid metabolism-...
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WO/2011/155280 |
Disclosed is an agent that suppresses a decrease in preservative ability in an amino-acid containing composition that has a sufficient preservative ability even if as low a concentration of preservative as possible is used in combination...
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WO/2011/154421 |
The invention relates to microcapsules which have a core-shell structure, contain at least one low-molecular, anionic surfactant and comprise a metal oxide-containing shell. The invention also relates to a method for producing these micr...
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WO/2011/156760 |
A grilling belt includes a flexible support having first and second major surfaces, an extruded fluoropolymer layer overlying the first major surface, and a cast or skived fluoropolymer layer overlying the extruded fluoropolymer layer. A...
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WO/2011/155737 |
The present invention relates to a filler-extruding-type apparatus for forming rounded rice cake sticks comprising: a filler extrusion nozzle; a filler extruder; a cutter; a controller; and a monitor. The filler extrusion nozzle comprise...
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WO/2011/153229 |
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, ...
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WO/2011/153065 |
The present invention relates to improvements in the preparation of beverages and, in particular, to an improved cartridge for preparing beverages in brewing machines. The cartridges can also be used for preparing liquid food products. T...
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WO/2011/152707 |
The present invention provides a ketogenic diet in the form of a sterile shelf stable ready to use formula, in particular a tube feed,comprising casein and dietary fibre.
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WO/2011/152370 |
Provided is a highly transparent turmeric beverage that is consumed for rapid hydration in order to alleviate thirst. The turmeric beverage in a container has a turmeric beverage osmotic pressure of 800 mOsm/kg or less and contains turme...
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WO/2011/151305 |
The invention relates to a package (1) for preserving respiring produce (2), in particular vegetables, fruit, and herbs, comprising a packaging material, in particular a polymer film (1A), provided with at least one opening (3) enabling ...
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WO/2011/153223 |
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, ...
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WO/2011/152532 |
Disclosed is a composition which contains one or more acids and unheated cashew nut shell oil. The composition is characterized in that decarboxylation of anacardic acid contained in the unheated cashew nut shell oil is suppressed by the...
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WO/2011/152005 |
Disclosed are a sympatholytic agent which can suppress the activity of a sympathetic nerve more effectively, a cosmetic, a food and a sundry. Ethyl 4-methoxybenzoate can calm down the activity of a sympathetic nerve. The sympatholytic ag...
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WO/2011/151632 |
The present invention relates to the field of nutritional support for individuals and reducing the effects of muscle conditions caused by high levels of physical activity. In particular, the invention provides dietary formulations, compo...
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WO/2011/150939 |
The present invention relates to novel polymorphs of the trisaccharide 2'-0-fucosyllactose (2-FL) of formula (1 ), methods for producing said polymorphs and their use in pharmaceutical or nutritional compositions.
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WO/2011/153232 |
The invention provides a mineral complex comprising about 40 wt.% to about 60 wt.% SiO2, about 6 wt.% to about 16 wt.% Fe2O3, about 4 wt.% to about 12 wt.%. CaO, and about 2 wt.% to about 8 wt.% MgO. The invention also provides animal fe...
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WO/2011/153470 |
An electrolyte blend is provided having a minimal salty taste in water or other rehydration compositions. One electrolyte blend includes sodium lactate and potassium chloride. An alternate electrolyte blend includes sodium lactate, potas...
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WO/2011/151626 |
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...
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WO/2011/153465 |
A frozen beverage dispensing unit includes a first replaceable frozen beverage module (102), a second replaceable frozen beverage module (104), a plumbing module (108), and a dispensing module (106). The dispensing module (106) includes ...
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WO/2011/151059 |
The present invention provides infant nutrition with partially hydrolysed proteins and non-digestible oligosaccharides for use in induction of oral tolerance against native dietary proteins.
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WO/2011/153470 |
An electrolyte blend is provided having a minimal salty taste in water or other rehydration compositions. One electrolyte blend includes sodium lactate and potassium chloride. An alternate electrolyte blend includes sodium lactate, potas...
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WO/2011/150556 |
An economically feasible process for manufacturing tagatose is provided. Said process comprises hydrolyzing lactose to galactose and glucose, separating galatose from hydrolysates, and isomerizing galactose to tagatose with metal hydroxi...
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WO/2011/153064 |
The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the add...
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WO/2011/152533 |
Provided is a composition containing at least one type of alkali selected from among sodium hydroxide, potassium hydroxide and ammonia, and heated or unheated cashew nut shell oil. Polymerization of the heated or unheated cashew nut shel...
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WO/2011/151096 |
A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing...
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WO/2011/152742 |
The invention concerns a feed additive of antimicrobial properties, a concentrate, use of a feed additive to manufacture a concentrate as well as a method of production of the feed additive. A more detailed solution concerns a feed addit...
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WO/2011/153378 |
Recombinant microorganisms, plants, and plant cells are disclosed that have been engineered to express novel recombinant genes encoding steviol biosynthetic enzymes and UDP-glycosyltransferases (UGTs). Such microorganisms, plants, or pla...
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WO/2011/151331 |
The invention relates to the field of food production, especially the production and preparation of gluten-free baking mix for producing gluten-free pastries and bread.
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WO/2011/152800 |
In this article is described the method of production of nutritive supplement, which consists of a an extensity for health salubrious substances with the remarkable place of biogenous element the iodine, which was incorporated to the sys...
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WO/2011/152869 |
The subject invention relates to a variety of formulations of bipolar trans.carotenoids including pharmaceutical compositions for oral delivery of a bipolar trans carotenoid comprising i) a bipolar trans carotenoid, ii) a cyclodextrin, a...
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WO/2011/151060 |
The present invention provides infant nutrition with partially hydrolysed proteins and non-digestible oligosaccharides for use in induction of oral tolerance against native dietary proteins.
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WO/2011/152730 |
The present invention provides a ketogenic diet in the form of a sterile shelf stable ready to use formula, in particular a tube feed,comprising casein and dietary fibre.
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WO/2011/152006 |
Provided is a skin temperature elevating agent, wherein it is possible to elevate the skin temperature in a more effective manner. Also provided are a cosmetic composition, food, and sundry items which exert a skin temperature elevating ...
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