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Patent Searching and Data


Matches 101 - 150 out of 413

Document Document Title
WO/2006/004748A2
An improved method for processing corn into ethanol and other valuable co-products. The invention generally involves a multi-step process which produces germ (or oil), protein, and feed yeast as its co-products while maintaining or enhan...  
WO/2005/100890A1
The invention relates to a method for the continuous production of a powdered product, such as powdered milk, from the product in the liquid state. The inventive method comprises the following steps, namely: at least step one comprising ...  
WO/2005/099467A1
Provided is a method for rapid preparation of authentic refried beans from dehydrated starting material such as bean flakes. The method comprises the steps of providing a heated cooking surface, adding dehydrated refried beans to the hea...  
WO/2005/094642A1
Liquid beverages containing real milk solids are made from concentrates and water using aseptic dispensers (10) which are maintained at ambient temperature. Hot cappuccino, chocolate and tea beverages containing real milk solids are disp...  
WO2004093558A3
Low water activity (Aw) food products, particularly ice cream toppings, with or without inclusions, multi-phased ice cream toppings with or without inclusions, and a cold-process method for making such low Aw ice cream toppings. The low ...  
WO/2005/074700A1
A soy-containing chocolate product having qualities akin to milk chocolate. The chocolate product is prepared from a mixture of chocolate liquor, cocoa butter, a sweetener, and whole soybean powder. A method of making the chocolate produ...  
WO2002096208A3
The invention provides a dried enhanced-solubility milk protein concentrate (MPC) containing at least one monovalent salt added prior to drying. Methods for preparing this product are provided. These include a method comprising (a) provi...  
WO/2004/093558A2
Low water activity (Aw) food products, particularly ice cream toppings, with or without inclusions, multi-phased ice cream toppings with or without inclusions, and a cold-process method for making such low Aw ice cream toppings. The low ...  
WO2004033323A3
A container comprises a substrate and a multi-layer film. The substrate has a bottom wall and a continuous base wall in which the continuous base wall encompasses the bottom wall and extends upwardly therefrom. The substrate comprises at...  
WO/2004/057973A1
The invention relates to a method for producing whey powder. In this method, whey concentrate with a dry matter content of at preferably at least 85°C before, after preliminary crystallization, being dried to a moisture content of at le...  
WO/2004/033323A2
A container comprises a substrate and a multi-layer film. The substrate has a bottom wall and a continuous base wall in which the continuous base wall encompasses the bottom wall and extends upwardly therefrom. The substrate comprises at...  
WO/2004/028260A1
An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk having a flavored, sweetened or juice note. A direct steam injection process is used to form the UHT m...  
WO/2004/009203A1
The liquid concentrator has a vacuum vessel or chamber (1) in which a required vacuum is established. Within the common vessel or chamber (1) are provided concentrator components including a feed section (2), an evaporation plus condensi...  
WO2002089591A8
The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids in...  
WO/2003/086091A1
Crystalline &agr -lactose monohydrate is recovered from a viscous lactose-containing aqueous liquid by subjecting said liquid to simultaneous heating, removal of evaporated vapor and mechanical agitation at high shear rate to provide a c...  
WO/2003/072127A1
Provided is a method of isolating a bio-molecule from a water-borne mixture, the method comprising: contacting the water-borne mixture with dimethyl ether to form solid particles of the bio-molecule.  
WO2003035207A8
An evaporator particularly useful for milk evaporation. The evaporator includes a rotor (12) within steam chamber (11) of housing (10). Liquid feed passes through conduit (13) to emit through outlets (14) and (15) onto the inner peripher...  
WO/2003/053153A1
It is intended to provide a process for producing a powdery drink characterized by comprising electrolyzing a liquid food and&sol or conducting electricity through it and then drying and powdering the thus obtained liquid optionally foll...  
WO/2003/043429A1
A process for the production of a fat-containing concentrated milk or milk powder, comprising preparing a liquid homogenised milk, adding a negatively charged or non-ionic emulsifier, feeding the mixture into an evaporator having at leas...  
WO/2003/035207A1
An evaporator particularly useful for milk evaporation. The evaporator includes a rotor (12) within steam chamber (11) of housing (10). Liquid feed passes through conduit (13) to emit through outlets (14) and (15) onto the inner peripher...  
WO/2003/022063A1
Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, colostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtr...  
WO2002087347A9
The present invention relates to a method and a system for converting liquid products from the cheese making or casein producing industry into substantially free-flowing powdery products, by heating the liquid product to a temperature ab...  
WO/2002/096208A2
The invention provides a dried enhanced-solubility milk protein concentrate (MPC) containing at least one monovalent salt added prior to drying. Methods for preparing this product are provided. These include a method comprising (a) provi...  
WO/2002/089591A1
The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids in...  
WO/2002/087348A1
The present invention relates to a method and a system for converting liquid products for the cheese making or casein producing industry into substantially free-flowing powdery products, by subjecting the liquid product to heating to a t...  
WO/2002/087347A1
The present invention relates to a method and a system for converting liquid products from the cheese making or casein producing industry into substantially free-flowing powdery products, by heating the liquid product to a temperature ab...  
WO/2001/067881A1
The invention concerns a process for preparing a dried soluble beverage product from beverage liquor. The process comprises preparing a concentrated beverage liquor to provide a concentrated liquor of a solids concentration above about 5...  
WO/2001/062098A1
A process for the production of a fat-containing milk powder, comprising preparing a liquid milk, feeding the prepared liquid milk into an evaporator having at least one stage to obtain a pre-concentrate, homogenising the pre-concentrate...  
WO/2001/047365A1
The invention relates to a method of preparing a sterile milk concentrate comprising (a) providing a milk concentrate with a total solid contents of at least 40 % (w/w), (b) ultraheat treating the concentrate at a temperature in range 12...  
WO/2001/033971A1
Concentrates of baby food, whole-milk and skim-milk are spray dried to produce agglomerated powders having low content of grains as defined herein. High-quality products are obtained by avoiding re-wetting process steps by using flexible...  
WO/2001/021004A1
The invention relates to a method for producing a powdery product from a protein-containing liquid having a dry solid content, comprising the steps of providing a first feeding stream of protein-containing liquid, providing a second feed...  
WO/2001/011977A1
The invention concerns a method for making an evaporated milk substitute from a product containing whey, wherein the whey is optionally partly substituted by lactose, the whey is added in the form of an aqueous whole fresh milk solution,...  
WO/2000/072692A1
The present invention relates to a method and a system for concentration of a liquid product said liquid product comprising crystallizable components, comprising the steps of heating the liquid product having a dry solid contentof at lea...  
WO2000018258A3
Low acid beverages can be further fortified with calcium without adversely affecting the taste or texture of the beverage. These products have a more bioavailable source of calcium and contain an additional 3% to 100% of the recommended ...  
WO/2000/021380A1
A process for producing dry milk product containing < 10 % moisture, and preferably < 5 % moisture, having lactose in essentially the crystalline state and containing from 20-40 % fats by weight of which 80-100 % are in the free state by...  
WO/2000/018258A2
Low acid beverages can be further fortified with calcium without adversely affecting the taste or texture of the beverage. These products have a more bioavailable source of calcium and contain an additional 3% to 100% of the recommended ...  
WO/1999/029163A1
Dietary fibers have their properties modified by applying a shock wave to a dispersion of the fibers in a fluid carrier. The shock wave is applied by pressure from a piston (20), in either a single or a series of compressive strokes or p...  
WO1999007231A9
An apparatus and method of magnetically treating a fluid, particularly milk, include a conduit (12) with spaced apart elliptical plates (44) each holding a stack or a grid of magnets (70) having a common polarity direction and defining V...  
WO/1999/007231A1
An apparatus and method of magnetically treating a fluid, particularly milk, include a conduit (12) with spaced apart elliptical plates (44) each holding a stack or a grid of magnets (70) having a common polarity direction and defining V...  
WO/1998/048639A1
A process and apparatus for the reduction of calories and fat content in ingestible products including food compounds, food ingredients, food substances (for human or animal application) chewing gum products, and confectionery products. ...  
WO/1998/047384A1
A continuous process is described for preparing a powdered food product comprising adding a fat phase to an aqueous phase, to produce an emulsion, evaporating the aqueous phase in a plurality of evaporator effects and finally spray-dryin...  
WO/1998/010666A1
Process for drying a food composition in which a food composition and a culture of probiotic lactic acid bacteria sensitive to oxygen are sprayed conjointly under a stream of hot air and a dehydrated food composition containing live prob...  
WO/1997/035486A1
A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacu...  
WO/1997/007685A1
The invention relates to a process for producing a preparation containing the polyphenols of green tea (Thea chinensis) in readily available, unoxidised form, in which fresh green tea leaves are cooled until the activity of the phenol ox...  
WO/1996/036240A1
This invention is based on the discovery that there is a relationship between the fouling rate of milk during processing into milk powder products and the 'beta'-lactoglobulin phenotype of the cow whose milk is being processed. Milk from...  
WO/1996/011580A1
A spray dryer (1) for milk powder has an internal fluidised bed (2) of powder material and at least one spray unit (10) for spraying additional material onto the milk powder in the fluidised bed. The additional material may be an oil or ...  
WO/1996/008154A1
An evaporated milk, to be added to beverages such as coffee, tea or the like to change their taste in specific and markedly stronger ways than conventional evaporated milk products while also whitening the beverage, comprises at least on...  
WO/1995/005085A1
In a formulated food containing a dairy product and having a significant dairy flavor, improvements are provided when the dairy product is at least in part one physical form of freeze concentrated liquid dairy product in sufficient amoun...  
WO/1995/000031A1
An agglomerated powder is produced in a plant where the product is agglomerated in two stages. First a liquid concentrated feed of the product is atomized by an atomizer in a drying chamber. The fine particles are transferred to a separa...  
WO/1995/000222A1
Operation is conducted in a vertical tower using as the drying gas superheated steam passed in counterflow to falling material to be dried. A finely divided mist of water or water vapour is fed into the region of the drying tower lying b...  

Matches 101 - 150 out of 413