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Matches 401 - 450 out of 314,879

Document Document Title
WO/2018/152160A1
A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup c...  
WO/2018/149846A1
The present invention relates to compositions for fortifying food and/or beverages with iron. More specifically, the present invention relates to compositions comprising Fe(lll), phytic acid, a hydrolysed protein and an acidity regulator...  
WO/2018/152344A1
High thermal transfer, hollow core extrusion screws (50, 52, 124, 126, 190) include elongated hollow core shafts (54, 128, 130, 192) equipped with helical flighting (56, 132, 134, 194) along the lengths thereof. The flighting (132, 134, ...  
WO/2018/152346A1
A meat dewatering assembly (10) includes a support frame (12), a twin screw dewatering unit (14), a drive assembly (16) coupled with the unit (14), and a perforated housing (60). The unit (14) has a pair of tapered, non-parallel, interme...  
WO/2018/149675A1
The invention relates to a method for treating nuts (3), in particular for producing nuts (3) with improved shelling properties in comparison to untreated nuts (3). The invention also relates to a device (1) for treating nuts (3), in par...  
WO/2018/151242A1
Provided is a tatsutaage that can maintain the appearance and texture unique to the tatsutaage even with the elapse of time after cooking. The water addition-type tatsutaage mix according to the present invention contains 10-40 mass% of ...  
WO/2018/150366A1
Apparatus for sterilizing an opaque liquid which includes a structure which forms a plurality of apertures, and ultraviolet light diffusing elements which bound or overlie each aperture thereby to form at each aperture a respective gap t...  
WO/2018/151156A1
The present invention pertains to: a packaged unfermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol or isox...  
WO/2018/150346A1
The present invention relates to a method of manufacturing a coffee leaves beverages product. The method for manufacturing coffee leaves beverage comprising the step of, washing coffee leaves in water; drying the coffee leaves to remove ...  
WO/2018/151346A1
A method for preparing kimchi, of the present invention, uses one or more functional ingredients selected from Dendropanax morbiferus Lev., a dandelion, Capsella bursa-pastoris, Kalopanax septemlobus, Cuscuta chinensis Lamark. and Sambuc...  
WO/2018/149755A1
The present invention relates to water dispersible formulations of 3-nitrooxypropanol and derivatives thereof as well as to the production of such formulations.  
WO/2018/151245A1
The present invention provides an interleukin-23 production promoting composition that enables the elimination of cumbersome procedures such as encapsulation and flavor alteration. The interleukin-23 production promoting composition acco...  
WO/2018/150499A1
The present invention pertains to: a packaged fermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol is at lea...  
WO/2018/152137A1
A beef-like hybrid meat product combining two families of animal is provided, along with methods of producing the beef-like hybrid meat product.  
WO/2018/150001A1
The invention relates to a method for cooling down food having a temperature higher than the ambient temperature, the method using: - a first container (110) for storing the food to be cooled in an interior, the first container (110) com...  
WO/2018/151249A1
[Problem] To effectively suppress pH decrease during the second half of a fermentation process. [Solution] This low-acid fermented milk production method comprises a step for obtaining a fermented milk base material by adding a lactobaci...  
WO/2018/151433A1
The present invention provides a squid stretcher which can uniformly press and stretch an entire squid, thereby simplifying the drying process thereof and shortening the time required for the drying process. The present invention compris...  
WO/2018/151814A1
The disclosed apparatus, systems and methods relate to modified atmosphere and pasteurized retail fresh protein preparations. Protein is packaged in a modified atmosphere lacking significant amounts of oxygen and then exposed to high-pre...  
WO/2018/149911A1
The invention provides a filter capsule for the post-filtration of extracted coffee, the filter capsule being characterized in that it contains, or consists of, a housing and at least one filter element. The housing contains, or consists...  
WO/2018/151244A1
Bread crumbs according to the present invention have a grain size distribution such that the ratio of a fraction having a grain diameter of 2.36 mm or more is 8 to 21% by mass and the ratio of a fraction having a grain diameter of 1.18 m...  
WO/2018/149820A1
The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural vegetal flavor note to a food product.  
WO/2018/149819A1
The present invention relates to a process for preparing a natural flavor base and a flavor base obtainable by such process. A further aspect of the invention is a method for providing a natural bread crust flavor note to a food product.  
WO/2018/149869A1
The present invention relates to a new method of producing a high-protein, acidified, liquid, dairy product. The invention furthermore relates to new high-protein acidified, liquid dairy product, to protein/mineral compositions and uses ...  
WO/2018/151154A1
The present invention pertains to: a packaged fermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol is at lea...  
WO/2018/152054A1
Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the use of lactose oxidase or glucose oxidase.  
WO/2018/150571A1
This tea beverage contains (A) at least 20 ppb by mass of vanillin, and (B) 3-1000 ppm by mass of isoquercitrin and a sugar adduct thereof, wherein the contained amounts of the component (A) and the component (B) satisfy a relationship r...  
WO/2018/149880A1
A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the...  
WO/2018/148930A1
Provided are the use of NADH or FADH2 in the preparation of a nutritional agent for cancer patients and the nutritional agent. The nutritional agent is used for improving the physical function of cancer patients and for resisting reducti...  
WO/2018/149809A1
The invention describes a method of purifying alpha-lactalbumin from whey with a single chromatographic step. The method involves adjusting the pH of the whey and loading the whey onto a cation exchanger for a prolonged period of time/vo...  
WO/2018/151794A1
A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrĂ...  
WO/2018/148843A1
A carbonation device comprising a normally closed outlet end that is opened upon coupling with a container and cap assembly. The container and cap assembly also comprises a normally closed aperture that prevents the escape of carbon diox...  
WO/2018/152462A1
The invention is directed to a shelf stable fresh cut produce package which includes fresh cut produce, treated with a solution consisting calcium chloride and citric acid having calcium concentration in the range of 0.1 to 3%, a gas-bre...  
WO/2018/149962A1
The invention relates to a method for manufacturing lightweight snacks with a crunchy texture, dehydrated portions for obtaining said lightweight snack and the lightweight snack obtained. Said invention proposes mixing a starch-free gela...  
WO/2018/151687A1
A coffee with chili ingredients, which consists of one or more of coffee beans or ground coffee powder or caffeine capsules or caffeine ground into powder, one or more of roasted chili seeds or ground chili powder or spicy substances, an...  
WO/2018/151686A1
A process of improving water solubility of sesamin by creating a mixture of poloxamer and surfactant in appropriate proportion and sequence wherein the sesamin complex compounds derived from the process are at a nanometer (nm) scale and ...  
WO/2018/149974A1
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the cha...  
WO/2018/151197A1
The present invention provides a formulation for cheese modification, the formulation comprising transglutaminase and protease derived from filamentous fungi.  
WO/2018/151216A1
Provided are a plant body, a food, a culturing substance, and a fertilizer that contain ergothioneine, and a method for producing the plant body. The plant body contains 0.5 µg or more of ergothioneine per 100 g of fresh weight. The foo...  
WO/2018/152314A1
A system for drying wet food articles (such as produce) is disclosed herein. The system can comprise a turntable capable of rotating multiple barrel stations. The system can comprise various loading, drying, dumping, and cleaning positio...  
WO/2018/149604A1
The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt.% by:...  
WO/2018/151383A1
The present invention relates to perilla butter made by using perilla seeds and a method for manufacturing the same and, more specifically, to perilla butter made by using perilla seeds, and a method for manufacturing the same which comp...  
WO/2018/151049A1
The present invention addresses the problem of suppressing weakening of snapping properties in a chocolate while keeping the automatic restoration maximum temperature thereof as high as possible, and in particular, making the automatic r...  
WO/2018/150479A1
[Problem] An objective of the present invention is to provide a method for manufacturing instant fried noodles having a lower oil/fat content than ordinary fried noodles. [Solution] Dough, which is prepared with an ordinary method of add...  
WO/2018/149764A1
The present invention relates to a temperature control device comprising a control unit for controlling a heating unit of a food cooking device according to the following control scheme: i) a preheating period for heating up the food to ...  
WO/2018/149907A1
The present invention relates to a nutritional composition comprising from 1.5 to 2.3 g/100 kcal of partially hydrolysed whey proteins for use in infants or young children in promoting a glucose and/or an insulin response(s) that is/are ...  
WO/2018/151184A1
The purpose of the present invention is to provide a novel composition for preventing or improving anemia. The present invention provides a composition for preventing or improving anemia, the composition comprising a mineral component as...  
WO/2018/149882A1
The present invention relates to a chocolate powder comprising chocolate liquor and sugar; a binder comprising (a) chocolate liquor and cocoa butter which may optionally be deodorized or refined, or (b) deodorized cocoa but- ter, or (c) ...  
WO/2018/150501A1
The present invention pertains to: a packaged unfermented beverage which contains a sweetener and at least one compound selected from the group consisting of xanthohumol and isoxanthohumol, and in which the content of xanthohumol or isox...  
WO/2018/149756A1
The present invention relates to storage-stable formulations of 3-nitrooxypropanol and derivatives thereof as well as to the production of such formulations.  
WO/2018/151913A1
A natural preservative composition is provided and includes polylysine, shagbark hickory bark extract, honeysuckle and citric extract(s).  

Matches 401 - 450 out of 314,879