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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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,...
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WO/2000/074494A2 |
According to the inventive method for treating milk, especially breast milk, the milk is momentarily heated in a container (24). The container (24) is set in motion, at least while the milk is being heated, in such a way that a milk film...
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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...
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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...
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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 ...
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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...
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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...
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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. ...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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WO/1994/028993A1 |
The invention describes a process of at least substantially waste-air- and waste-gas-free drying of a water-containing material through the latter's direct contact, in a drying zone, with a circulating stream of a hot-gas mixture that co...
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WO/1993/017096A1 |
A novel ice nucleus producing bacterium strain Xanthomonas campestris INXC-1 (FERM BP-4191), a method of culturing the same, an ice nucleus producing substance containing the same, and the use of said substance.
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WO/1990/014143A1 |
A process and apparatus utilizing the process of the present invention are provided to produce a fast dissolving, thermally sensitive granular product. The process employs a fluidized spray dryer (11) having a fluidized bed (24) of granu...
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WO/1989/012407A1 |
This invention relates to a process for the production of lyophilized foodstuffs in solid form and based preferably on fresh foodstuffs such as in particular yoghurt, milk, fruit and so on, said process comprising the steps of: a) mixing...
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WO/1989/000012A1 |
A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterised by incorporating trehalose into the foodstuff or beverage which is to be dried.
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WO/1988/006409A1 |
A method of drying thermosensitive materials comprises their pulverization onto inert bodies circulating along a closed circuit in a flow of a heat carrier at high temperatures, in whose upper part, which represents no more than 1/3 of i...
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WO/1987/006797A1 |
Process for producing a sterilised, concentrated milk product comprising the steps of (a) partially concentrating milk or a milk product, (b) sterilising a partially concentrated milk product and (c) further concentrating the sterilised ...
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WO/1987/004052A1 |
A process for mixing or kneading powdery food materials with water or other compounding ingredients, which comprises freeze-drying water, water containing compounding ingredients dissolved therein or mixed therewith, milk, or water-conta...
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WO/1986/006746A1 |
Methods and apparatus for particularly dehydrating products such as corn syrups, fruit and vegetable extracts, dairy products or other temperature sensitive or hard to handle products. The methods and apparatus include using a pulse comb...
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WO/1986/003942A1 |
Un proc�d� et un appareil de transformation de petit lait ou de filtrat liquide r�sultant d'un proc�d� de fabrication (20) de fromage en une poudre non agglutinante comprennent l'�vaporation � vide du petit lait liquide, en...
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WO/1986/003135A1 |
A hydrophobic semi-permeable membrane process (e.g. using hydrophobic microporous hollow fibres) for the concentration of a dilute solution of low osmotic pressure by osmotic distillation (also known as membrane distillation or membrane ...
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WO/1986/001687A1 |
Whole milk is divided by centrifugal separation into one fraction consisting of cream and one fraction consisting of skim milk. The skim milk fraction is brought to pass a microfilter in which fat globules and bacteria are separated off....
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WO/1982/000570A1 |
Process and apparatus for the concentration of acid whey to a dry solids content above 45% by weight under reduced pressure in at least two separate phases. Between at least two of these phases partially concentrated whey is stored for a...
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WO/1981/002689A1 |
After it is dried and hardened by a heating element as it is being moved on a plurality of conveyor belts arranged inside a vacuum tank, the dried material is received at stationary cutting edges (24), (25) arranged in a casing (23) inst...
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JP7461125B2 |
Provided is a method for producing skim milk powder in which the amount of free fatty acids has been increased without bringing about deterioration of flavor. The method for producing skim milk powder comprises a step of carrying out hom...
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