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Matches 51 - 100 out of 466

Document Document Title
WO/2016/179483A3
A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after seali...  
WO/2016/193138A1
The invention is concerned with a batch method for obtaining crystallized lactose and arrangement configured for executing the method. The method comprises obtaining initially, from a lactose crystallization process, mother liquor and wa...  
WO/2016/179483A2
A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after seali...  
WO/2016/164096A1
The present disclosure provides compositions, methods, and uses concerning the preparation of a fermented milk product having a high protein content such as high protein yogurt, Greek yogurt, Labneh or sour cream comprising application o...  
WO/2016/116513A1
According to this process: - a viscous initial product (P1) having both a temperature of between 5°C and 70°C and a viscosity greater than 100 mPa.s is provided, - by means of a pump (20) provided upstream of at least one aerator (30),...  
WO/2016/071397A9
A method of crystallizing α-lactose monohydrate from an aqueous solution comprising dissolved α-lactose and β-lactose, said method comprising: circulating a first volume of said aqueous solution in a mutarotation loop in a mutarotatio...  
WO/2016/107795A1
A method of controlling the spray droplet size of a spray nozzle apparatus, in particular for the manufacturing of food powders, delivered to the spray nozzle comprises the following steps: a) providing a paste of a product to be sprayed...  
WO/2016/102501A1
The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 ...  
WO/2016/071397A1
A method of crystallizing α-lactose monohydrate from an aqueous solution comprising dissolved α-lactose and β-lactose, said method comprising: circulating a first volume of said aqueous solution in a mutarotation loop in a mutarotatio...  
WO/2016/069537A1
A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a fir...  
WO/2016/016397A1
The present invention relates to a method for preparing a lactose-containing powder. Said method includes the consecutive steps of: a) concentrating a lactose-containing liquid so as to obtain a concentrated liquid having 55% to 65% dry ...  
WO/2016/002919A1
Provided are the following: a milk beverage production method that can suppress oxidation, degeneration, degradation, and the like of a nutritional component, and in particular, the flavor degradation and loss of the nutritional componen...  
WO/2015/136506A1
The present invention relates to a process for the preparation of a date syrup-milk powder product composed of date syrup and concentrated milk. The process involves mixing concentrated milk and date syrup at a raised temperature followe...  
WO/2015/091026A1
Process for preparing a milk component from raw milk, said process comprising at least the steps of standardising raw milk and then heating standardised milk, wherein : - the process comprises the step of adjusting the pH of standardised...  
WO/2015/030162A1
Provided is a concentrated product production method using a membrane-concentration method and a freeze-concentration method that efficiently reduce (practically applicable) processing time (concentration time) as required in large-scale...  
WO/2015/031081A1
Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content bet...  
WO/2015/030161A1
Provided is a production method for a concentrated product, using a freeze-concentration method having a high yield rate (low loss rate) that is practically applicable, as required in large-scale (commercial scale) production. The produc...  
WO/2015/027101A1
A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evapor...  
WO/2014/193817A1
The invention provides a freeze-dried dulce de Ieche pieces. The invention further provides a snack food or confection including freeze dried fruit and dulce de Ieche wherein the dulce de leche is formed into pyramidal pieces, freeze dri...  
WO/2014/189519A1
A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt, whey to form a yogurt whey concentrate. Neutralized yogurt whe...  
WO/2014/087058A1
The invention relates mainly to a process for preparing a cheese powder with a view to the reconstitution of a cheese product, which is essentially characterized in that it comprises at least the steps of: - preparing a dairy blend (1) c...  
WO/2013/055633A3
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/020081A3
The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtr...  
WO/2014/059112A1
A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat i...  
WO/2014/043020A1
The bottle warming device of the present invention includes a housing, a heating element disposed in the housing, and a basket receivable in the housing. The basket is movable between a first position in which a bottom of the basket is p...  
WO/2014/017525A1
The present invention relates to a low-fat or fat-free air bubble-containing emulsion, which contains a whey protein aggregate, and method for producing the same. By means of the present invention, it is possible to provide a low-fat or ...  
WO/2014/001103A1
The invention relates to a method or process for producing a protein preparation on the basis of sweet whey, said preparation containing a vitamin B complex and being used for foodstuffs and animal feed.  
WO/2013/055633A2
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/011040A1
Disclosed in the application is a raw milk preparation for use for treating or preventing childhood asthma and allergic diseases and methods of producing the raw milk preparation for use for treating or preventing childhood asthma and al...  
WO/2012/130468A1
The present invention relates to a process for the production of a powdered composition from a liquid composition comprising fat, protein or both, to the powdered composition obtained thereby and products containing said powdered composi...  
WO/2012/130260A1
The present invention relates to a process for the production of a powdered composition from a liquid composition comprising fat, protein or both, to the powdered composition obtained thereby and products containing said powdered composi...  
WO/2011/050426A4
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...  
WO/2012/110706A1
The invention relates to a method for producing cheese, comprising the steps of: providing a milk raw material, subjecting the milk raw material to microfiltration and pre-acidification to produce an acidified casein concentrate, where t...  
WO/2012/030764A3
This disclosure is related to human milk products, compositions and methods of making an using such compositions.  
WO/2011/050426A3
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...  
WO/2012/050439A1
The present invention relates to instant foamers, creamers and topping bases. One aspect of the invention relates to a powder comprising, based on dry weight: -25-75 wt.% carbohydrates, including at least 50% sucrose by weight of said ca...  
WO/2012/047122A1
The invention relates to a method of crystallising lactose from a lactose-containing liquid comprising the steps of providing a lactose-containing liquid comprising less than 80% by weight total solids, providing an evaporator system tha...  
WO/2012/030764A2
This disclosure is related to human milk products, compositions and methods of making an using such compositions.  
WO/2012/007446A1
The invention relates to the use of mutarotase in the production of dried powders, such as whey or milk powder. This invention describes the use of mutarotase (aldose-1-epimerase) in a process for dehydration of foodstuffs. Preferably th...  
WO/2012/007590A1
Described is an improved method for drying eukaryotic cell wall fragments and whey and/or whey-derived products using co-evaporation. This yields a concentrated mixture that may subsequently be processed into a feed or food composition u...  
WO/2011/122966A1
The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85...  
WO/2011/049991A3
A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. ...  
WO/2011/028105A3
The invention relates to a spray- drying device for spray- drying a product. The spray-drying device comprises an internal duct (30, 41, 113) running through a housing (45, 46, 103, 129) which is provided with an inlet opening and an out...  
WO/2011/049991A2
A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. ...  
WO/2011/028105A2
The invention relates to a spray-drying device for spray-drying a product. The spray-drying device comprises an internal duct running through a housing which is provided with an inlet opening and an outlet opening in the form of an orifi...  
WO/2010/149557A1
The present invention relates to milk powder compositions comprising lactase and to processes for the manufacture of said milk powder compositions. The processes have been found to stabilise lactase in said milk powder compositions. It f...  
WO/2010/120199A1
A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b)...  
WO/2010/112673A1
A method and a plant for thermal concentration of a fluid in liquid state by using mechanical vapour recompression, comprising an evaporator (1, 15), a pre-heater (10), a separation chamber (2, 16), a compressor (5), one or several outle...  
WO/2009/004566A3
The invention relates to sour whey powders enriched in calcium containing bioavailable calcium partly originating from milk, and partly processed together with milk components that maintain and improve some properties of the foodstuffs, ...  
WO/2010/070389A1
Invention pertains to the field of producing snack food, particularly to high nutritional value cheese and bread chips-like snack composition and a method of producing the same. The snack product contains per 100g of final product 33-37g...  

Matches 51 - 100 out of 466