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Matches 51 - 100 out of 2,977

Document Document Title
WO/2016/126215A1
The present invention relates to an amino acid-based formula comprising 18 amino acids, rice glucose polymer, sucrose, vegetable oil and optionally, additive and/or water, wherein the rice glucose polymer comprises glucose, maltose, malt...  
WO/2016/102325A1
The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.  
WO/2016/102311A1
The present invention relates to processes for providing cocoa compositions with enhanced chocolate taste and/or chocolate aromas. In addition the invention relates to the use of such cocoa compositions for making capsules for beverage d...  
WO/2016/102313A1
The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage...  
WO/2016/101891A1
An oil/fat composition and a preparation method for the same. The preparation method for the oil/fat composition comprises a random interesterification step: an oil/fat is subjected to a random interesterification and the oleic acid cont...  
WO/2016/102315A1
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...  
WO/2016/077959A1
A soymilk machine, comprising: a body (1) provided with a liquid outlet (11), the soymilk machine further comprising: a filter screen structure (2) comprising a rigid fixing ring (21), a rubber gasket (22) surrounding the periphery of th...  
WO/2016/026844A2
The present invention relates to edible compositions which are reduced in fat and have an improved mouthfeel. The compositions find particular application in beverages and non-dairy creamers, but can be used in other edible products. The...  
WO/2016/026844A3
The present invention relates to edible compositions which are reduced in fat and have an improved mouthfeel. The compositions find particular application in beverages and non-dairy creamers, but can be used in other edible products. The...  
WO/2016/023811A1
The present invention relates to a liquid creamer composition comprising unsaturated high oleic oils in an amount from 65 to 95% by weight of the total fat in the creamer composition, oil soluble antioxidants and water soluble or dispers...  
WO/2016/008742A1
Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comp...  
WO/2016/000939A1
The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass f...  
WO/2015/197496A1
The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and...  
WO/2015/181110A1
The present invention provides a dry mixture in particulate form containing a gas release agent which is at least partially coated with a lipophilic compound and/or an amphiphilic compound, and a flavour component for preparation of an a...  
WO/2015/183082A1
The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating materi...  
WO/2015/170167A1
The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5wt% fat, wherein a ratio of fat to casein is from 3: 1 to 18: 1.  
WO/2015/149354A1
Disclosed is a cup for a soybean milk machine, comprising a plastic cup body (1) and a handle (2), wherein the cup body (1) is covered by a connector (3); and the connector (3) comprises a main body (31) fixed to the handle (2), and feel...  
WO/2015/101435A1
This disclosure relates to a method of making soymilk comprising the step of subjecting the soymilk processing stream to a dialysis separation so as to separate Bowman- Birk inhibitor (BBI) from the soymilk processing stream, which conse...  
WO/2015/099842A1
A nutritional composition for fortifying a hot beverage, such as coffee or tea, is disclosed. The nutritional composition includes a protein and at least one additive. Suitable additives include a free amino acid, green tea extract, β-g...  
WO/2015/092098A1
The invention relates to healthy food compositions having the texture of gel or foam, as well as being rich in proteins, having anti-oxidant properties, being low in fat, free from lactose and casein, and being easy to chew. The composit...  
WO/2015/090707A3
A soymilk maker (10) is provided, which comprises a roaster (12) configured to roast raw soybeans or soybean particles to inactivate anti-nutrients; a container (14) comprising a grinder configured to grind and a cooker configured cook t...  
WO/2015/083355A1
The problem addressed by the present invention is to provide a method for producing reconstituted milk having improved flavor and emulsion stability, and in particular to provide a reconstituted milk that has superior emulsion stability ...  
WO/2015/078835A1
Ready to drink milk beverage compositions are described comprising creatine and an added protein such as whey protein, which have good creatine shelf life at ambient temperatures.  
WO/2015/075257A1
The invention relates generally to the field of maintaining good health and wellbeing. A composition is provided that can be used to alleviate or prevent gastric discomfort, and which may comprise milk SNF, milk fat, demineralized whey p...  
WO/2015/072570A1
 The objective of the present invention is to provide soy milk having a good flavor, in which soy odors, grassy odors, bitter flavors, etc., have been suppressed, and to provide a method for producing said soy milk. Specifically, provi...  
WO/2015/064934A1
The present invention relates to a multifunctional processor, and the present invention provides a multifunctional processor comprising: a lower housing for containing cooking materials; an upper housing shaped to correspond to the upper...  
WO/2015/047170A1
The present invention relates to an edible fat composition comprising a blend of vegetable oils and animal fat with a combined fatty acid composition of about 3-15% of C14:0 and about 2-6% of C16:1 and a total of short chain triglyceride...  
WO/2015/041377A1
The present invention relates to a method for preparing a phosphate alternative coffee creamer and a phosphate alternative coffee creamer prepared thereby, the method comprising: (a first step) a sterilization step of sterilizing raw mil...  
WO/2015/037679A1
 An emulsified composition containing a milk product, an emulsifier, and a magnesium material, wherein the milk product has a total solid content of 20 mass% or above and a ratio of milk fat relative to the total solid content of 30 ma...  
WO/2015/012547A1
The present invention relates to an automatic cooker having an improved detection function, and more particularly, to an automatic cooker having an improved detection function, which accurately detects the temperature and the foam genera...  
WO/2015/000885A1
The present invention relates to processes for providing creamer compositions with enhanced coffee taste and/or coffee aromas. In addition the invention relates to the use of such creamer compositions in coffee mixes.  
WO/2014/207625A2
The present invention relates to a method of making soy milk, the method (100) comprising the steps of: grinding (101) soybeans into powder; mixing (102) the powder with solvent to form a mixture; and heating (103) the mixture with a ste...  
WO/2014/207062A1
The present invention relates to whey protein aggregate particles that can be used to stabilize foams, and more particularly edible foams, such as foamed dairy products. The invention provides a process for preparation of such whey prote...  
WO/2014/207625A3
The present invention relates to a method of making soy milk, the method (100) comprising the steps of: grinding (101) soybeans into powder; mixing (102) the powder with solvent to form a mixture; and heating (103) the mixture with a ste...  
WO/2014/195879A3
The present invention proposes a method for preparing soymilk, comprising heating, by a soymilk making device, a mixture of soybeans and water until total time of the mixture's temperature being at a first temperature or higher accumulat...  
WO/2014/195879A2
The present invention proposes a method for preparing soymilk, comprising heating, by a soymilk making device, a mixture of soybeans and water until total time of the mixture's temperature being at a first temperature or higher accumulat...  
WO/2014/183550A1
Provided in the present invention are a phosphatidyl sterol and/or phosphatidyl stanol rich in polyunsaturated fatty acyls and the preparation method thereof, which are mainly for solving the following technical problems: poor solubility...  
WO/2014/177571A1
The present invention relates to use of plant protein microparticles as whitening agents in creamer compositions. The invention also relates to a method of producing a creamer composition, and a method of preparing a beverages composition.  
WO/2014/173966A2
A powdered composition which can be produced by spray-drying, and which can be used as the base of an instant milk tea powder is provided. The powdered composition comprises: 25-35% of di-/tri-saccharides other than lactose; 3-20% of lac...  
WO/2014/173966A3
A powdered composition which can be produced by spray-drying, and which can be used as the base of an instant milk tea powder is provided. The powdered composition comprises: 25-35% of di-/tri-saccharides other than lactose; 3-20% of lac...  
WO/2014/168878A3
A method for producing tofu having an improved taste which comprises soaking whole soybeans before passing the soaked soybeans through a dehulling machine, comminuting soybeans to produce a slurry, cooking the slurry, extracting okara fr...  
WO/2014/163123A1
[Problem] The present invention provides a soy milk fermented substance having the same flavor and smooth properties as yogurt obtained through the lactic fermentation of milk without performing a processing treatment such as an enzyme t...  
WO/2014/154780A1
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition comprising protein...  
WO/2014/127443A1
A method and apparatus for producing a soy beverage in a non-oxidizing process environment. Soybeans and water are mixed in a pulverizer to produce a slurry, which is then fed through a homogenizing mixer to produce a final beverage prod...  
WO/2014/122541A2
The present invention relates to a method of making soymilk derivant, the method comprising steps of: adding coagulant to soymilk for coagulating said soymilk, said soymilk being at a first temperature which is between 92°C-100°C; and ...  
WO/2014/122541A3
The present invention relates to a method of making soymilk derivant, the method comprising steps of: adding coagulant to soymilk for coagulating said soymilk, said soymilk being at a first temperature which is between 92°C-100°C; and ...  
WO/2014/119343A1
The present invention pertains to a process for manufacturing a solid fermented soy milk product, said process including a fermentation step for subjecting a fermentation substrate which contains soy milk and in which the malic acid conc...  
WO/2014/091899A1
Provided is a method for producing a fermented milk product using as the starting material an edible sterile full-fat soybean powder having a very high nutritional value and a markedly improved taste evaluation that includes flavor and s...  
WO/2014/084094A1
[Problem] To provide a coffee whitener using a soybean material, said coffee whitener having a rich taste and good flavor. [Solution] A coffee whitener having a rich taste and good flavor, said coffee whitener being prepared by using, as...  
WO/2014/066682A1
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capa...  

Matches 51 - 100 out of 2,977