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WO/2013/071146 |
According to a first aspect of the present invention, there is provided a dispersible sterol composition characterized In that it comprises, by weight, based on total dry weight: (a) at least 70% of one or more sterols; (b) up to 20% of ...
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WO/2013/068154 |
A process for producing a decorated coated frozen confection product, the process comprising the steps of: applying a layer of a coating material to a frozen confection; ink-jet printing a fat-based ink onto the coated frozen confection ...
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WO/2013/068677 |
In order to mould food products having at least one impression in relief, which is recessed and/or protrudes, the invention provides a moulding device (2) having at least one interface (3) which is disposed, removably or permanently, in ...
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WO/2013/068879 |
An infant formula having a relatively high content of triglycerides having palmitic acid in the sn-2 position. The formula may include oligofructose. The formula may also include at least one omega 6 fatty acid and at least one omega 3 f...
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WO/2013/068846 |
The present disclosure relates generally to processes for reducing impurities and separating natural components from a marine fatty acid oil mixture using at least one selective membrane, and compositions thereof.
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WO/2013/068704 |
The invention relates to phytoecdysones which can be used in order to avoid weight gain in obese mammals previously having undergone a hypocaloric weight-loss diet. The phytoecdysones are advantageously added to a food composition. Accor...
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WO/2013/068050 |
The invention relates to a method and device for separating slab-shaped articles (P), e.g. chewing gum primary or intermediate products, into sub-units (S) of articles in strip or slab form, wherein the following method steps and device ...
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WO/2013/069764 |
A method for ingesting a creatine composition, in which the creatine composition is ingested orally together with a beverage. In the method, the creatine composition is dissolved in water, which has been warmed to 80 to 100˚C, over 1 se...
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WO/2013/069804 |
[Problem] To provide a natto container which can be manufactured at a relatively low cost and does not produce superfluous waste when used, whilst also enabling natto seasoning, stored in the container, to be easily discharged without di...
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WO/2013/069995 |
The present invention relates to a preparation method for fermented corn gluten to improve the quality of corn gluten which is a vegetable protein source, fermented corn gluten prepared by the method, and a feed additive containing the s...
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WO/2013/069883 |
Disclosed herein are an ethylene generating agent for accelerating the ripening of garden crops, a preparation method thereof and a method of accelerating the ripening of garden crops using the ethylene generating agent. The disclosed et...
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WO/2013/070784 |
A bran finishing process in grain milling employs a milling machine in which bran that contains some endosperm, including aleurone, is fed into an annular milling chamber defined on an inner side by an eccentric cylindrical rotor and on ...
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WO/2013/068426 |
There is provided a device for the aeration of food products comprising a mixing head having at least one set of rotor-stator combinations. Each rotor-stator combination comprises a rotor and a stator with complementary toothed rims whic...
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WO/2013/067603 |
This invention relates to a composition comprising the reaction products of a mixture comprising: (a) an aqueous solution of at least one protein comprising free amino groups selected from the group consisting of casein, soy, whey, gelat...
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WO/2013/070450 |
A heat exchanger includes an inner tube extending longitudinally along a central axis and having an inner surface bounding a product chamber and an outer surface having a plurality of channels disposed at circumferentially spaced interva...
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WO/2013/070874 |
Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.
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WO/2013/068484 |
The present invention concerns a method for determining a coefficient of enhancement (Ke) for standardizing palatability of fish feed pellets when coating said pellets with a palatability enhancer useful in fish feed. Using said coeffici...
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WO/2013/071011 |
A flavor additive including a base selected from proteins, gelatin, pectin, alginate, gums, starches, modified starches, oils, food grade petrochemicals etc. is disclosed. A flavor component is stably distributed in the base. Beverages i...
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WO/2013/068550 |
An animal feed supplemented with hyperthermophilic and hyperthermostable xylanase.
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WO/2013/069781 |
[Problem] To provide a coffee drink, wherein the extraction efficiencies of caffeine and polyphenols relative to coffee beans have been improved, a method for extracting a coffee liquid, and an extraction solvent. [Solution] A coffee dri...
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WO/2013/068525 |
The present invention provides novel method for improving the tenderness of meat (e.g. pork, beef and poultry). The method comprises a pre-slaughter diet comprising methionine in an amount effective to improve the tenderness of the meat....
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WO/2013/069780 |
Provided is a viral infection preventive characterized by containing at least one selected from among unheated cashew nut shell oil, heated cashew nut shell oil, anacardic acid, cardanol, cardol, and a pulverized product of cashew nut sh...
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WO/2013/070834 |
A dual valve injector assembly having a base; a passageway in the base for receiving a food product; a first draw valve in communication with the passageway and a first spout, the first spout dispensing the food product at a first draw r...
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WO/2013/068425 |
The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa parti...
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WO/2013/068443 |
The present disclosure relates generally to processes for reducing impurities and separating natural components from a non-marine fatty acid oil mixture using at least one selective membrane, and compositions thereof.
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WO/2013/070682 |
A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of...
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WO/2013/070045 |
The present invention relates to a natural food preservative containing phytoncides, and a preparation method thereof. More specifically, phytoncides mainly comprise terpenes, which are a phenolic compound, alkaloids, and glycoside, and ...
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WO/2013/070058 |
The present invention relates to a process for extracting minor components in palm oil. The minor components are known as phytonutrients. The minor components are such as carotenes, tocols, tocopherols and tocotrienols, sterols, squalene...
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WO/2013/069021 |
A layered microencapsulation structure and a method of preparation of the layered structure are provided herein. The layered microcapsules comprises different coating layers having a specific arrangement order where each layer is compose...
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WO/2013/069821 |
It is an object of the present invention to provide a malignant tumor treatment agent that causes no serious side effects as seen in medicine and is highly safe even in long-term daily use because it is made of food material(s), while be...
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WO/2013/068139 |
The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition me...
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WO/2013/069028 |
The invention pertains to a method and apparatus for separation of seeds from fruit pulp/skin/twigs, in general, coming out from juice producing industry as a waste and in particular from apple pomace. The method involves addition of app...
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WO/2013/069567 |
Provided are a processed cheese, which can be easily produced and turns into a well-scorched color by heating for a short time, and a method for producing the same. A processed cheese characterized by, when cut into columns of 10 mm in d...
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WO/2013/070444 |
A chewing gum base comprises food acceptable substituted polysaccharides wherein substituents on the saccharide units in the polysaccharides produce a degree of substitution of at least I.0. The polysaccharides may have branches with an ...
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WO/2013/069520 |
A production method that enables substantially straight noodles, which do not have strong longitudinal waves, to be produced in a stable manner even on mass production lines is provided. This method for producing noodles obtained by cutt...
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WO/2013/063666 |
The present model, "Natamycin as an additive for producing silage", relates to the technical field of additives for preserving fodder intended for feeding animals, more specifically to the use of natamycin as an additive for ensilage, sa...
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WO/2013/065224 |
The present invention addresses the problem of providing a non-alcoholic beverage, which shows an excellent cool and refreshing taste and can be obtained by a simple and cost-saving method, and, from the view point of health promotion, w...
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WO/2013/067453 |
Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible composi...
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WO/2013/066490 |
Beverage products are provided, e.g., a ready to drink cola beverage or a cola beverage concentrate or syrup, including water or carbonated water, acidulant comprising at least one acid, rebaudioside D present in a sweetening amount, and...
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WO/2013/065661 |
Provided are a washing method and washing device making it possible to remove dirt and bacteria adhering to a container and pesticides and bacteria adhering to a crop product such as a vegetable or fruit, in a shorter period of time, by ...
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WO/2013/065726 |
Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance agai...
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WO/2013/065416 |
Provided is an aqueous dispersion comprising dispersed particles containing lecithin and a pentacyclic triterpene having at least one substitution group selected from the group consisting of carboxyl groups and groups derived from carbox...
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WO/2013/065067 |
The Processed food industry is blooming in the present economic scenario. The available technologies are many.However; in order to have intact flavor and nutrients in processed& dehydrated, foods; thermal and Freeze drying technologies a...
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WO/2013/064456 |
The invention concerns a liquid chocolate concentrate presenting a cocoa solids concentration between 14 and 16 % in weight and comprising a heat treated cocoa butter. The invention also concerns the process of preparation of the liquid ...
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WO/2013/066137 |
The present invention relates to a low fat mayonnaise composition to which cellulose ether is applied, and to a method for producing the same. The low fat mayonnaise composition according to the present invention comprises 50 wt % or les...
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WO/2013/064449 |
The present invention relates to a shaped food concentrate for the use as bouillon, seasoning, soup or gravy and process of preparation thereof. It particularly relates to seasoning or bouillon cubes. It is an object of the present inven...
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WO/2013/066178 |
A form-retaining pad is disclosed comprising a covering (13) having a top (15) and a bottom sheet (16), and a stiffening body (17) placed between the top and the bottom sheet. The stiffening body has an annular circumferential wall (91) ...
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WO/2013/067509 |
Methods and devices for purification of different cell components from the same sample are provided.
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WO/2013/065184 |
This acidic oil-in-water emulsified food, which is used as a mayonnaise or a mayonnaise-like semi-solid emulsified dressing, etc., contains 5 to 75 mass % edible oils and fats, 0.3 to 5 mass % denatured egg whites in terms of solid conte...
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WO/2013/065745 |
Provided is a method which, even if used in a mass production line, can consistently produce substantially straight noodles which do not have a significantly waved shape in the longitudinal direction thereof. A method for producing noodl...
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