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WO/1997/037547A1 |
This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substant...
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WO/1997/037546A1 |
Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2) 0-95 wt.% of a filler material, wherein ...
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WO/1997/035487A1 |
The present invention relates to a process for the preparation of a polyunsaturated fatty acid (PUFA)-containing composition where a PUFA-containing lipid is adsorbed onto a solid carrier, such as a powder. This can be used in a process ...
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WO/1997/035488A1 |
The present invention relates to a process for the preparation of a polyunsaturated fatty acid (PUFA)-containing food, such as an infant formula, where a composition comprising a PUFA is added at a late stage of the infant formula prepar...
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WO/1997/034590A1 |
The use of a physiologically innocuous ammonium compound and/or urea as an additive to an infant formula or a pap or for the preparation of a pharmaceutical composition for the prophylaxis of sudden infant death syndrome (SIDS) is disclo...
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WO/1997/025882A1 |
Powder-form foaming creamer according to the invention contains vegetable fat such as palm, coconut or soya oil in the amount of about 10 to 40 % by weight, having melting point of 31 �C to 45 �C; dairy fat in the amount of about 0.0...
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WO/1997/021358A1 |
Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has a solid fat index as measured by dilatom...
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WO/1997/012524A2 |
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...
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WO/1997/012526A1 |
A lactose-containing food composition for infants for improving the color tone of the feces of infants just like those of breast-fed ones, which is prepared by adding as the active ingredient at least 0.05 % by weight of raffinose to a l...
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WO/1997/005785A1 |
Proposed is a protein composition and a baby food containing the composition. The composition is characterized in that it contains at least 15 % by wt. (relative to the total weight of protein) of modified proteins which are digested mor...
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WO/1997/001965A1 |
The invention provides a method for reducing the fat content of wheat gluten or wheat protein isolates. In one embodiment, the gluten or W.P.I. is treated with a monohydric alcohol for a temperature and a time sufficient to remove lipids...
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WO/1996/032848A1 |
An automatic food processor for producing an aqueous extract of protein and oil containing seed is disclosed. The processor includes a cooking facility as well as seed grinding mill and a screened filter. In one embodiment the filter is ...
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WO/1996/029881A1 |
The invention concerns foods for premature babies and infants and dietetic foods as well as a process for their production based on the milk, milk constituents and milk products of mammals. The foods are characterized in that essential c...
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WO/1996/026647A1 |
The present invention relates to a supplement for baby infant formula and a method of delivering that supplement. The supplement for addition to an infant milk formula according to the invention comprises a blend of essential fatty acids...
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WO/1996/021361A1 |
A novel food product contains a milk product with a fat content of at least 3 %, preferably at least 5 %, and a gelatine content of at least 0.1 %.
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WO/1996/021037A1 |
The present invention relates to processes for the production of arachidonic acid containing oils, which preferably are substantially free of eicosapentaneoic acid. The invention also relates to compositions containing oils having very h...
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WO/1996/010922A1 |
Formulated foods and a fat mixture for such formulated foods are disclosed. Arachidonic acid and docosaheaenoic acid are present in the composition both as phospholipids and as triglycerides.
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WO/1996/008153A1 |
A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising a food grade acidulant and an alkali metal carbonate or bicarbonate...
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WO/1996/004800A1 |
The process comprises heating at 90 �C an aqueous dispersion of partially deoiled almond powder, dosed at about 8 %, during a period of time sufficient to obtain the solubilization of the compounds, and proceding successively to grindi...
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WO/1995/031110A1 |
The invention disclosed herein comprises fat compositions primarily for use in nutritionally complete infant formulas in which the constituent palmitic acid oils and oleic acid oils are corandomized. The invention additionally includes s...
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WO/1995/027004A1 |
The present invention pertains to a novel starch-based opacifying agent, to methods of manufacture and to food and non-food formulations containing the opacifying agent. The starch-based opacifying agent comprises an opacifier (e.g., tit...
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WO/1995/026144A1 |
A method for preparing a finely divided soya bean product, wherein (a) dry soya bean seeds are peeled, (b) the seeds are continuously ground for a short time in the presence of hot water, (c) the resulting ground material is heat treated...
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WO/1995/020328A1 |
A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent in intermediate and high moisture systems...
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WO/1995/017102A1 |
A whey-protein dominant baby food including hydrolysate food with a reduced threonine content is prepared. This food can be obtained by adding glycomacropeptide free or glycomacropeptide-reduced whey powder and/or whey protein concentrat...
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WO/1994/026854A1 |
Triglycerides with more than 40 wt% saturated fatty acids in the 2-position contain considerable amounts of trisaturated triglycerides; these trisaturated triglycerides are removed (reduced) by performing an enzymic conversion with a sou...
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WO/1994/026855A1 |
The invention concerns triglyceride compositions as obtainable by 1,3-specific enzymic interesterification of: 1) a triglyceride mix, comprising > 30 % P and/or St, from which > 35 % is bonded at 2, while the remaining fatty acid residue...
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WO/1994/023587A1 |
The present invention provides a novel fat substitute composition, which is made from a defatted and mostly nondenatured proteinaceous particulate material, that, in a preferred embodiment, is derived from seed grains, and most preferabl...
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WO/1994/019961A1 |
Fat mixtures containing at least about 24 %, more preferably at least about 34 %, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50 %, and some at least about 75 % to 90 %, of...
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WO/1994/018290A1 |
Acetoglycerides are prepared in a solventless, single phase interesterification between triacetin and triglycerides bearing long C16 to C22 fatty acid residues by adding triglycerides bearing saturated C3 to C10 acid residues to the reac...
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WO/1994/016573A1 |
Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, a...
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WO/1994/014339A1 |
A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C16 to C22 saturated fatty acid residues and short C2 to C4 acid residues. In a preferred embodiment...
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WO/1994/013150A1 |
The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10 % to about 16 % crystal modifier fats that are triglycerides bearing one sh...
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WO/1994/012038A1 |
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatm...
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WO/1994/003077A1 |
Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into the second, forming a mixture having a l...
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WO/1994/001005A1 |
Flavor enhancing compositions include an aqueous mixture containing charged colloidal silica of preferable 10-100 angstrom particle size. The colloidal silica acts synergistically with other flavor inducing agents. The compositions enhan...
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WO/1993/025302A1 |
An emulsifier containing a water-soluble hemicellulose derived from soybean cotyledon, a remarkably stable emulsifying composition containing the above emulsifier, and a powdery composition prepared by powdering the above composition.
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WO/1993/025083A1 |
There is disclosed an opacifying material of microgranular protein opacifying material having a mean particle size distribution of 0.1 micron to 10 microns with fewer than 20 % of the total number of particles exceeding 10 microns, which...
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WO/1993/019610A1 |
The method for production of a milk like product is characterized by the fact that transglutaminase is added to a liquid containing milk proteins, that the liquid contains Ca++, if required, in an amount sufficient for the reaction catal...
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WO/1993/016608A1 |
Process for preparation of food from dried fruits or proteinaceous grains, especialy almonds, and products obtained. A fine paste of fruits or hulled grains made by grinding, preferably in a humid state in a roller grinder, is placed in ...
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WO/1992/022214A1 |
A monounsaturated filled dairy product which comprises skim milk, a suitable emulsifier and a vegetable oil containing at least 70 % by weight of monounsaturated oleic acid, no more than 12 % by weight of polyunsaturated linoleic acid an...
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WO/1992/021251A1 |
Particle for use especially as a fat substitute, characterized in that it includes an insoluble hydrophile matrix, surrounded by ahydrophobic layer of fatty acids bound to the matrix by covalent bonds and capable of interacting with lipi...
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WO/1992/013964A1 |
The present invention relates to a method for increasing the viscosity of a reaction mixture, plastein materials obtained by this method, and food products comprising these plastein materials.
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WO/1992/013086A1 |
The present invention relates to processes for the production of arachidonic acid containing oils, which preferably are substantially free of eicosapentaneoic acid. The invention also relates to compositions containing such oils, in an u...
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WO/1992/012711A1 |
The present invention relates to compositions including blends of microbial oils, methods of using such compositions, particularly as supplements for infant formula, and methods of increasing the amount of long chain polyunsaturated fatt...
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WO/1992/009210A1 |
Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.
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WO/1991/008675A1 |
A human infant formula sufficient to meet the nutritional requirements of a human infant, comprising proteins having substantially the same amino acid sequence and biological properties as human alpha-lactalbumin and human beta-casein. T...
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WO/1991/005483A1 |
In a process for the manufacture of a snack food product a flat sheet of dough (4) is formed and fed to a pair (7) of embossed rollers arranged both to decrease the piece weight of the sheet of dough and to impart a three-dimensional pat...
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WO/1991/003944A1 |
Triglycerides are esterified at the 1- and 3- positions with saturated, long chain fatty acids, such as stearic, and at the 2- position with a short chain acid, such as acetic. These triglycerides provide fewer calories than those trigly...
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WO/1991/003170A1 |
Addition of sodium alginate and/or agar-agar to a liquid nutrient containing guar seed flour for oral or parenteral administration stabilizes the nutrient and prevents precipitation of the hydrocolloidal guar seed flour during storage.
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WO/1991/001647A1 |
There is disclosed a hypoallergenic (oligoantigenic) nutritional formula comprising a homogeneous powder of such fineness that it will form a water suspension resembling milk which will have acceptable stability, will keep fresh in a ref...
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