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WO/2003/032753A1 |
The invention relates to the use of cystathionine in a nutritional composition, a dietary supplement, a prophylactic composition or an infant formula.
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WO/2003/017783A1 |
A soybean milk paste having a high concentration is produced by adding a soybean powder (11) to cold or warm water (W) and stirring to give a fresh “go” (a milled soybean paste) (2) having a concentration of 21 ± 4BRIX and boiling t...
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WO/2003/016325A1 |
A modified metal ion compound reduced in industrially undesirable properties inherent in metal ion compounds, such as deliquescence, reducing ability, oxidizing ability, and poor solubility in water&semi a process for producing the produ...
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WO/2003/009706A1 |
It is intended to provide a process for producing frozen yuba (dry sheet of soybean protein) which shows, after thawing, a smooth and soft texture and a favorable taste comparable to fresh yuba. Namely, a process for producing frozen yub...
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WO/2003/009708A1 |
A composition comprises an unesterified sterol and a crystal modifier including sorbitan tristearate (STS). Prefered embodiments include an additional compound selected from the group consisting of sorbitan monostearate (SMS), one or mor...
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WO/2003/009695A2 |
The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient t...
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WO/2003/004667A1 |
A process for producing a fat comprising a triglyceride having a medium−chain fatty acid bonded in each of the 1−position and 3−position and a highly unsaturated fatty acid bonded in the 2−position, which comprises causing a lipa...
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WO/2003/001927A1 |
Capsules which contain vital cells or tissues as the contents and in which these cells or tissues can be grown. Since these cells or tissues can be grown in the capsules, an extremely high cell density can be achieved. By using these cap...
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WO/2002/102168A1 |
A process for producing extended shelf-life ready-to-use milk compositions containing probiotics by ultrapasteurizing a milk composition, cooling the composition to about 20 to 30° C, and inoculating the composition with one or more ase...
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WO/2002/102171A1 |
The present invention relates to a fat-containing milk substitute for young stock, such as calves, and for poultry, consisting of a particulate basic component which contains fat, in which more than 50 wt. % of the fat has been introduce...
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WO/2002/101025A1 |
The disclosure concerns a method for producing fermentative media comprising a step of hydrolyzing dairy resources, a fermentative media produced by the above method, and a method for producing bacteria fermentative products for food con...
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WO/2002/100192A1 |
A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an ext...
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WO/2002/100185A2 |
A composition and method of preparing proteinaceous health food, preferably based on or including hempseed, that keeps the seed's nutritional value, preferably by preparation under conditions of little or no oxygen, little or no light, a...
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WO/2002/098242A1 |
The present invention provides a liquid oral supplement and a method for using the same. The supplement provides at least (2.25) calories per ml and provides at least (15%) by caloric content of protein.
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WO/2002/089604A2 |
A solid food ingredient comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient may be combined with other ingredients to produce a wide range of foodstuffs or food ingredient...
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WO/2002/089593A1 |
Fermented foods which contain a sufficient amount of conjugated fatty acids and are excellent in digestivity and absorbability, physiological effects, safety, organoleptic qualities, etc. These fermented foods are obtained by adding conj...
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WO/2002/090527A1 |
An aqueous formulation comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient may be combined with other ingredients to produce a wide range of foodstuffs or food ingredients...
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WO/2002/083164A2 |
A nutritional composition for the prophylaxis of insulin-dependent diabetes mellitus type 1 in infants. The nutritional composition contains a protein source, which includes casein rich in active TGF-$g(b)2. The casein rich in active TGF...
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WO/2002/074096A2 |
An aromatizing agent comprising granules formed of particles of a foaming agent and particles and/or droplets of an aroma compound agglomerated with an agglomerating agent.
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WO/2002/072742A1 |
Stable oil containing LC-PUFAs in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA). Such an oil may be prepared by bringing a...
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WO2001045722A9 |
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...
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WO/2002/067690A1 |
It is intended to provide a soybean protein material which is excellent in solubility, stability, emulsifying properties and gel-forming properties under acidic conditions and thus advantageously usable in acidic foods. A solution contai...
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WO/2002/065855A2 |
Efficient, selective, and economical methods for producing non-dairy, ready-to-use milk substitute cereal dispersions having intact $g(b)-glucans, proteins, and natural sugars, while retaining the aroma and flavor of natural cereal. The ...
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WO/2002/065849A1 |
A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufac...
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WO/2002/064714A1 |
Fat compositions containing $g(b)-glucan characterized by containing $g(b)-glucan extracted from rice plants; and foods, emulsified fat compositions, baked products, confectionery, foods having an effect of preventing life style-related ...
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WO/2002/060269A1 |
This invention relates to an infant milk formula composition, which comprises carbonic anhydrase isoenzyme VI (CA VI) in an amount, which is typical for normal breast milk at a certain point of time up to six months, preferably up to thr...
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WO/2002/058479A1 |
A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk p...
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WO/2002/056696A1 |
The invention relates to a method for the production of a dairy product containing gelatine (2) and cream (3, 5), whereby the ingredients are mixed, heated and the packaging filled therewith. Skimmed milk (1) is mixed with the gelatine i...
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WO/2002/046667A1 |
A sealed package (1, 7) containing the beverage placed in a frozen state (2, 8) capable of being easily opened to allow the frozen beverage (2, 8) to be inserted into a container (5) containing the same beverage in a liquid state. The pa...
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WO/2002/043504A1 |
The invention relates to a liquid product of vegetable origin that can be used as an alternative to liquid milk of animal origin. The product is characterized in that it contains essentially tiger nut extract, quinoa extract and a mixtur...
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WO/2002/037985A1 |
Soybeans containing fish oil-origin EPA and/or DHA at a high concentration, in particular, soybean milks which are efficacious against hyperlipemia and yet have a high nutritional value. Soybean milks to which triglycerides or ethyl este...
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WO/2002/037984A1 |
A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a proce...
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WO/2002/037976A1 |
It is intended to provide milk products containing EPA and/or DHA originating in fish oil and being excellent in oxidation/emulsion stability. EPA and/or DHA-containing acidic milks being excellent in oxidation/emulsion stability. The te...
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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 ...
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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...
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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...
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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...
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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); ...
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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 ...
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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...
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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...
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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...
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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.
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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...
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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 ...
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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...
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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...
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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...
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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...
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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 ...
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