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Matches 451 - 500 out of 2,998

Document Document Title
WO2002015712A3
This invention relates to a soy protein product with a modified sugar profile. The soy protein product has desirable flavor and functional properties. The soy protein product has a high sucrose and monosaccharide content and is low in in...  
WO2002011557A3
A process for producing a stabilized soy beverage from dehulled-whole soybeans partially hydrolyzed with enzymes. The process generally includes: providing whole soybeans (100); activating endogenous enzymes of the whole soybeans (110); ...  
WO/2002/034077A1
The invention concerns a complete food or nutritional supplement rich in lipids, designed to be consumed as such, without adding water, containing not more than 10 %, preferably not more than 5 % and more preferably not more than 2 % of ...  
WO/2002/032441A1
A bone metabolism improving agent characterized by containing as the active ingredient fermented soybean milk which is obtained by fermenting soybean milk with a lactic acid bacterium or a bifidobacterium. The bone metabolism improving a...  
WO/2002/028204A1
Disclosed are a method for dispersing plant sterol for beverage and a plant sterol-dispersed beverage, of which particle size is nanometer-scale in dispersed beverage. The dispersion of plant sterols starts with the admixing of plant ste...  
WO2001082711A3
The present invention relates to lactic acid food products e.g. sour cream, cottage cheese and ice cream, comprising Lactobacillus acidophilus Strain 317/402 and soy milk.  
WO/2002/015712A2
This invention relates to a soy protein product with a modified sugar profile. The soy protein product has desirable flavor and functional properties. The soy protein product has a high sucrose and monosaccharide content and is low in in...  
WO/2002/011557A2
A process for producing a stabilized soy beverage from dehulled-whole soybeans partially hydrolyzed with enzymes. The process generally includes: providing whole soybeans (100); activating endogenous enzymes of the whole soybeans (110); ...  
WO/2001/093697A1
A process for producing soybean milk and a process for producing tofu whereby the whole soybeans employed can be converted into soybean milk or tofu without forming any okara (bean curd less), thus enabling economical production without ...  
WO/2001/092534A1
The invention relates to the Tir binding site of intimin and its use to design or select agents which are capable of interfering with or preventing Tir-intimin binding and which thereby find utility in inhibiting bacterial colonisation o...  
WO/2001/087082A1
The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and pean...  
WO2001058281B1
The invention relates to the food industry and concerns soy products used as food products provided with curative, preventive and dietary properties, and method for producing thereof. The inventive composition of soy ground oil-cake comp...  
WO/2001/082711A2
The present invention relates to lactic acid food products e.g. sour cream, cottage cheese and ice cream, comprising Lactobacillus acidophilus Strain 317/402 and soy milk.  
WO/2001/080656A1
The present invention relates to a composition comprising a milk or aqueous portion and a protecting oil. In one embodiment the composition further comprises one or more polyunsaturated fatty acids (PUFAs). The invention also refers to a...  
WO/2001/078517A1
A method of producing a milk replacer product that includes creating a pattern of air flow in a mixing zone (138) of a mixer (110), gravity feeding a powdered nutritional composition into the mixing zone (138), applying an agglomerating ...  
WO/2001/068672A1
Protein hydrolyzates containing at least two types of peptides characterized by having been hydrolyzed at a degree of from 30 to 45%, having a number-average molecular weight of 300 or less, and having a ratio of the weight-average molec...  
WO/2001/058281A1
The invention relates to the food industry and concerns soy products used as food products provided with curative, preventive and dietary properties, and method for producing thereof. The inventive composition of soy ground oil-cake comp...  
WO/2001/054511A1
An improved calcium-enriched composition and method of supplementing food products with the composition are provided. Broadly, the compositions include respective sources of phosphate ions, citrate ions, and calcium ions, metal hydroxide...  
WO/2001/050873A1
Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty al...  
WO/2001/051014A1
A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The com...  
WO/2001/045722A1
Non-pathogenic lactic acid bacteria have cell walls which are susceptible to digestion by muramidase-type enzymes, which produce fragments referred to as muramylpeptides. The ingestion of muramylpeptides, either directly, or by digestion...  
WO/2001/043565A1
The present invention relates to a method for preparing bean curd using lactic acid fermenting bacteria culture fluid and lactic acid beverage and methods for preparing the same. Specifically, the present invention provides a method for ...  
WO/2001/041581A1
An improved infant formula resulting in reduced constipation, abdominal discomfort and gastrointestinal problems, comprises at least one protein component having a phosphorus content of less than 0.75 g P/100 g protein, and at least one ...  
WO2001028353A8
The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua),...  
WO/2001/030167A1
Fermented foods having a sufficient stability and an excellent flavor as foods to be taken orally are produced by using a bifidobacterium belonging to Bifidobacterium catenulatum or Bifidobacterium pseudocatenulatum which has never been ...  
WO2001028353A2
The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua),...  
WO/2001/028353A1
The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua),...  
WO2000012720A9
The subject invention relates to the identification of four genes involved in the elongation of polyunsaturated acids (i.e., "elongases") and to uses thereof. Two of these genes are also involved in the elongation of monounsaturated fatt...  
WO1997012524A3
The invention concerns a method of processing protein-containing plants, in particular lupins, by means of which method proteins and other substances having in particular a nutritional value are prepared such that the proteins can be use...  
WO/2001/024644A1
Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and tas...  
WO2000060949A3
The invention relates to a powdered human milk fortifier comprising a protein component typically present in an amount of from about 24 wt/wt% to about 55 wt/wt% of the fortifier powder, and a fat component typically present in an amount...  
WO/2001/012780A1
A microorganism characterized by producing a lipid constituted by unsaturated fatty acids and secreting outside the cells the thus produced lipid in the form of lipid balls having the lipid encapsulated therein; a method for screening th...  
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/2001/010243A1
High-quality soybean processed food from which a raw smell specific to soybean is effectively removed. A production method for the soybean processed food, comprising a mashing step (A) for mashing raw soybean to obtain mashed soybean sou...  
WO2000044237A3
A milk product including a level of at least 31IU vitamin E per serving of said product which can conveniently provide at least 100 IU of vitamin E per day to an individual ingesting the product. The vitamin E is uniformly microdispersed...  
WO/2001/008504A1
The invention relates to a powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and...  
WO/2001/006874A1
The invention concerns a soluble composition for non-allergenic drink to be reconstituted, designed for infant feeding comprising a protein source consisting of carob germ flour or a mixture of rice proteins and carob germ flour, a carbo...  
WO2000035443A9
A method, and formulation for use in the method, for maintaining and enhancing the restitution of gut integrity in an individual in need thereof comprising administering to the individual a formulation comprising an effective amount at l...  
WO/2000/060949A2
The invention relates to a powdered human milk fortifier comprising a protein component typically present in an amount of from about 24 wt/wt% to about 55 wt/wt% of the fortifier powder, and a fat component typically present in an amount...  
WO2000012720A8
The subject invention relates to the identification of four genes involved in the elongation of polyunsaturated acids (i.e., "elongases") and to uses thereof. Two of these genes are also involved in the elongation of monounsaturated fatt...  
WO/2000/057727A1
The present invention relates to a nutritional composition which contains slightly negatively charged non-digestible polysaccharides having a molecular weight of 8kD to 40,000 kD, characterised in that the rise in the viscosity of the co...  
WO1999065329A8
A dietary supplement comprises a combination of colostrinin and at least one of lactoferrin, selenium or a cytokine selected from interferon alpha , interferon gamma , interleukin 1 - alpha , interleukin 1 - 3, interleukin 6, 8, 10, 12, ...  
WO2000022938A3
The present invention provides efficient, selective and economical methods for producing cereal suspensions having the aroma and/or flavor of natural cereals and for modifying the viscosity and/or sugar kind of cereal suspensions. The me...  
WO2000012720A3
The subject invention relates to the identification of four genes involved in the elongation of polyunsaturated acids (i.e., "elongases") and to uses thereof. Two of these genes are also involved in the elongation of monounsaturated fatt...  
WO2000019839A3
The utility of soybeans having a composition of greater than 40 % of the protein as beta-conglycinin and less than 10 % of the protein as glycinin for making highly functional high beta-conglycinin compositions was discovered. The discov...  
WO/2000/045648A1
A method of preparing microparticles of one or more phytosterols, phytostanols or mixtures of both comprises: dispersing or suspending the phytosterols or phytostanols or mixtures of both in a semi-fluid, fluid or viscous vehicle; and ex...  
WO/2000/044862A1
Triglyceride oil derived from marine sources, mammalian and fish, is treated with a silica at relatively low temperature under vacuum and is then further treated with a bleaching clay under vacuum and at higher temperature. The silica an...  
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/2000/044237A2
A milk product including a level of at least 31IU vitamin E per serving of said product which can conveniently provide at least 100 IU of vitamin E per day to an individual ingesting the product. The vitamin E is uniformly microdispersed...  
WO/2000/044238A1
An aromatised, soluble creamer powder. The creamer particles are formed of a matrix of proteins, fats, carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma compronents and soluble coffee solids. The solu...  

Matches 451 - 500 out of 2,998