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WO/2012/052397A1 |
A powder whitener composition for beverages is described, which comprises a fat blend having the following composition per 100g of fat: from 12g to17g of lauric acid, from 28g to 37g of palmitic acid, from 23g to 31g of cis mono-unsatura...
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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...
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WO/2012/038977A2 |
The present invention provides ready to cook composition prepared from soyabean process for preparation there of Also the present invention provides ready to eat composition prepared from soya and process for preparation there of.
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WO/2012/028159A1 |
The invention relates to a wheat based milk composition which comprises a carbohydrate source, a lipid fraction and a wheat protein fraction, whereby the wheat protein fraction is composed of a first modified wheat gluten having a solubi...
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WO/2012/010378A1 |
The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for...
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WO/2012/006934A1 |
The present invention is pangasianodon gigas oil, a use thereof, and a method of preparing human milk fat substitute. The oil is derived from pangasianodon gigas and is fat, or liquid components thereof, extracted from the whole fish or ...
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WO/2012/007978A2 |
The present invention concerns a mixture comprising isoflavones-aglicones, such as daidzein, genistein and glycitein, in addition to equol and lunasin, said mixture being based on soya fermented using lactic acid bacteria isolated from f...
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WO/2011/153946A1 |
A self-cooked soybean milk machine comprises a base(1), a control unit(12), a grinding cooked device(131), grinding blades(134) inside the grinding cooked device(131), a motor(135) driving the grinding blades(134)to rotate, and a pre-hea...
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WO/2011/150337A1 |
The present disclosure relates to nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, a carbohydrate source, and a source of β-glucan.
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WO/2011/131457A1 |
A ready to drink, packaged non-fermented soy protein-containing beverage comprising insoluble cellulosic citrus fibres.
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WO/2011/133911A1 |
An effervescent tablet that includes an effervescent agent that includes an acid component selected from the group consisting of an acid salt, an acid anhydride, and combinations thereof, and a base, binder, and lubricant, the effervesce...
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WO/2011/108633A1 |
Provided is a coffee whitener that is provided with excellent storage stability and dispersibility to coffee without the use of synthetic emulsifiers. The coffee whitener is prepared by using, as the aqueous phase thereof, a casein-conta...
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WO/2011/098600A1 |
The present invention relates to filled milk products comprising sweet buttermilk solids, vegetable lipid and one or more additional carbohydrate sources. The invention furthermore relates to a method of preparing such filled milk products.
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WO/2011/095975A1 |
A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided.
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WO/2011/071108A1 |
Disclosed are a tofu (soybean curd)-like food and soy milk containing a fibrous material, each of which has good texture and flavor and enables the simultaneous intake of almost all of nutritional components contained in soybeans, such a...
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WO/2011/064167A1 |
Oxidative stable oils and blends and liquid creamers containing same are provided. Methods for making liquid creamers are also provided. In a general embodiment, the present disclosure provides an oil blend having a final concentration o...
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WO/2011/064093A1 |
Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure a liquid creamer having a specific combination of a gum component, a protein, an emulsifier system, and an oil. The e...
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WO/2011/052793A1 |
Provided are a method for producing a soy milk having an improved taste which comprises separating and removing offensive taste components from soy milk with the use of a high-speed centrifugal machine, and processed foods produced by us...
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WO/2011/048026A1 |
Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion...
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WO/2011/049556A1 |
Liquid creamer compositions having improved resistance to oxidation, which include an emulsifying component including at least two different low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion...
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WO/2011/031145A2 |
The present invention relates to a method for preparing a soy-based fermented food product using L. delbrueckii and a strain capable of stimulating growth of L. delbrueckii, and a food product obtainable by such method. The invention als...
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WO/2011/030988A1 |
The present invention relates to a method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch of the beans into soluble dextrin, and then grinding the bea...
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WO/2011/013807A1 |
The purpose of the present invention is to provide a carbonated drink comprising soybean flour or soybean milk which contains soybean-origin nutrients and shows good soybean taste together with refreshing carbonation and in which soybean...
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WO/2011/010531A1 |
Disclosed is a method for producing a soy milk from sprouting-induced soybeans, whereby the flavor of the obtained soy milk can be controlled. Specifically disclosed is a method for producing a soy milk, at least comprising: a sprouting-...
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WO/2010/139754A1 |
There is provided a liquid beverage whitener containing water, an emulsifier and ultrafiltrated, concentrated milk proteins dispersed in the water with the emulsifier, wherein the fat content is less than 0.5% by mass, as well as a metho...
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WO/2010/136321A1 |
A process for fermenting a substrate comprising soy protein and a carbohydrate using two specific strains of mesophilic bacteria, to improve the flavour of the soy protein and foodstuffs containing such.
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WO/2010/124976A2 |
The present invention relates to a method for improving at least one characteristic of a bean-based product by treating said bean-based product with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent t...
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WO/2010/121492A1 |
A method for preparation of an aqueous foam, wherein the foam is stabilised by water-insoluble solid particles, and wherein the foam has been heated. The foam can be used to create stable aerated food products.
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WO/2010/107325A1 |
The present invention relates to a composition comprising an oil-in-water emulsion of milk fat or a milk fat analogue and an emulsifier, the emulsifϊer comprising phospholipid isolated from milk, or an analogue of phospholipid isolated ...
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WO/2010/091509A1 |
A soy protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt% (N x 6.25) d.b., is prepared from a soy protein source material b...
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WO/2010/091511A1 |
A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the...
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WO/2010/091871A1 |
The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weigh...
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WO/2010/086078A1 |
The present invention relates to a method of preparing a fermented soy-based product, said method comprising: a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein; b. pasteurizing or sterilizing the aqueous liquid; c. in...
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WO/2010/074158A1 |
Provided is a method for producing a soymilk whereby a soymilk can be produced without discarding okara (bean curd refuse). According to this method, a soymilk which remains stable over prolonged storage and has a good value as a drink ...
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WO/2010/073575A1 |
Disclosed is a soybean milk coffee whitener, the emulsified state of which is not deteriorated even after a long-term storage. The soybean milk coffee whitener is suppressed in feathering when added into coffee, and does not destroy the...
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WO/2010/071425A2 |
The invention pertains to a powdered foamer composition or ingredient suitable for producing enhanced foam in foodstuffs and beverages, said composition or ingredient comprising, fat, carbohydrate and protein and entrapped gas, said comp...
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WO/2010/068093A1 |
The invention pertains to a foamer, creamer, topping base or whitening powder (or whitener), containing 0.05 –5 wt% of one or more phosphopeptide(s), based on the total dry weight of the powder. The powder may be characterized in that,...
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WO/2010/065790A1 |
The present invention provides soy based non-dairy compositions and the method for producing the soy based non-dairy compositions. In particular, the soy based non-dairy compositions comprise soy protein hydrolysate compositions in non-d...
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WO/2010/049376A1 |
An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulo...
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WO/2010/045727A1 |
A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is...
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WO/2010/040727A2 |
The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agen...
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WO/2010/036087A2 |
This invention relates to a method for manufacturing coffee creamer using whole bean curd, more specifically to a method for manufacturing coffee creamer by mixing soybean oil from whole bean curd paste, coffee powder, oligosaccharide, s...
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WO/2010/033985A1 |
The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydroly...
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WO/2010/023351A1 |
The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.
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WO/2010/012802A1 |
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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WO/2010/005297A1 |
The invention pertains to a foaming composition for beverages, which comprises fats, carbohydrates and proteins. The protein content, on a dry weight basis, is between 3 and 9%, and comprises a whey protein and casein, with a whey protei...
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WO/2009/132950A1 |
A process to prepare packaged pasteurised or sterilised aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtain...
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WO/2009/132951A1 |
An edible composition comprising peptides rich in tryptophan, which edible composition further comprises a rapidly available glucose composition and a slowly available glucose composition.
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WO/2009/132887A1 |
The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the ...
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WO/2007/113176A9 |
The invention relates to a method for producing a soy milk or a soy-based drink. The method according to the invention comprises the following steps: a) soaking and b) grinding the soy beans to give a paste, c) separating the soy paste i...
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