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Matches 101 - 150 out of 3,004

Document Document Title
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...  
WO/2014/053870A1
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...  
WO/2014/046416A1
The present invention relates to a method of producing whole soybean milk which exhibits little change in viscosity after being stored for a long time and has good storage stability, and whole soybean milk formed by the method. According...  
WO/2014/032375A1
Disclosed are a lactobacillus plantarum having function of cadmium expelling and the use thereof. The lactobacillus plantarum CCFM8610 of the present invention has acid resistance and good ability of resisting and adsorbing cadmium ions ...  
WO/2014/023805A1
The present invention relates to oil-in-water emulsions, e.g. in the form of food or beverage compositions or ingredients for food or beverage compositions, such as creamers. The oil-in-water emulsions comprise deamidated protein as emul...  
WO/2014/022051A1
Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty ...  
WO/2014/021286A1
Provided are a dairy product-like processed food which enables rice to be consumed and a manufacturing method therefor. The dairy product-like processed food contains rice. This processed food may be a processed food in which rice slurry...  
WO/2014/008790A1
A fully automatic grinding machine, comprising a machine head assembly; the machine head assembly comprises an upper and a lower grinding discs (5, 4) suitable for mutual grinding, and a slow speed motor (8) driving the upper and lower g...  
WO/2014/008578A1
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...  
WO/2013/159498A1
Disclosed are the preparation method of an original sauce fermented from bean seedlings and a liquid beverage and a solid food containing the original sauce. The preparation method for the original sauce comprises the steps of: selecting...  
WO/2013/150887A1
The present invention provides a method for producing a soy milk fermentation product, the method comprising an enzyme treatment step for hydrolyzing soy milk using a peptide bond hydrolase to obtain a fermentation substrate, and a ferme...  
WO/2013/149869A1
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl star...  
WO/2013/149871A1
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises pro...  
WO/2013/127146A1
Provided is a Lactobacillus plantarum able to relieve lead toxicity and the use thereof. The Lactobacillus plantarum is Lactobacillus plantarum CCFM8661, which has good acid tolerance and good tolerance to lead ions in vitro. The Lactoba...  
WO/2013/100267A1
Disclosed is a conjugated linoleic acid (CLA)-comprising soybean composition, and a production method thereof. More particularly, in the disclosed soybean composition, the conjugated linoleic acid (CLA) is obtained by converting linoleic...  
WO/2013/092693A1
Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer comprising: between about 0.1% and 10% oil; between about 0.1% and about 35% sugar; and a h...  
WO/2013/087781A1
The present invention relates to a method for the manufacture of soluble non-dairy creamer tablets and in particular to non-dairy creamer tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrate...  
WO/2013/082848A1
A triple-purpose machine for oil extraction, soymilk-making, and tofu-making, comprising a machine body (5), a controller (6), an oil extraction apparatus, a mixing cup (16), and a collecting cup (8). The oil extraction apparatus compris...  
WO/2013/084215A2
Additives for beverages may comprise caffeine, vitamins and/or other supplements. The additives may be for hot beverages such as coffee or tea. An additive for a beverage may consist essentially of a creamer and caffeine. The creamer may...  
WO/2013/084215A3
Additives for beverages may comprise caffeine, vitamins and/or other supplements. The additives may be for hot beverages such as coffee or tea. An additive for a beverage may consist essentially of a creamer and caffeine. The creamer may...  
WO/2013/078510A1
A nut-based milk analogue composition that has a substantially similar nutritional profile as cow's milk for at least one of the components in the milk selected from : protein, total fat, total carbohydrates, calcium, sodium, riboflavin,...  
WO/2013/077726A3
The present invention relates to a formulation and a method for producing trans- free palm-based liquid coconut milk substitute, wherein said formulation comprises ingredients which include palm-based oil, food additives, stabilizer, per...  
WO/2013/061972A1
The objective of the present invention is to provide: a creamer composition which has an enhanced creamer function, while having an effective improvement in quality deterioration due to oxidation; and food or drink which contains the cre...  
WO/2013/056038A2
Disclosed are sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein de...  
WO/2013/053228A1
A juicer capable of extracting juice from vegetables and fruits or extracting soy milk from beans comprises a base, a drive mechanism (400), a juicing member and a cover (100). The drive mechanism (400) is fixed in an inner cavity of the...  
WO/2013/056038A3
Disclosed are sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein de...  
WO/2013/037734A1
The present invention relates to a powdered soluble instant beverage mix suitable for preparing a spoonable beverage upon reconstitution with liquid, the beverage mix comprising at least one type of soluble beverage ingredient and a solu...  
WO/2013/035662A1
An apparatus for producing soy milk comprises: a boiled mashed soybeans production unit (B) for boiling mashed soybeans, which has been produced by mashing immersed soybeans, to produce boiled mashed soybeans; a separation unit (31) for ...  
WO/2013/027700A1
 A food composition characterized by: comprising three components, (a) a gallate-type catechin and/or tannic acid, (b) collagen having an average molecular weight of at least 4,000, and (c) a thickening stabilizer; the aforementioned c...  
WO/2013/021138A3
The invention relates to yeast flakes enriched with vitamin D2, to compositions including said flakes, and to the uses thereof, as well as to a method for preparing yeast flakes enriched with vitamin D2 and to the device for implementing...  
WO/2013/006045A1
The invention relates to a particulate creamer or whitener composition, wherein the particles comprise fat, carbohydrate, whey protein and an acidulant, and wherein, if reconstituted in demineralized water, a 10 % (w/w) dispersion or sol...  
WO/2012/175466A1
The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage p...  
WO/2012/176852A1
The objectives of the present invention are: to provide a dispersion stabilizer the suppresses precipitation/clumping of protein under acidic conditions, particularly the entirety of a wide pH range of 3.2-4.8, particularly 3.4-4.5, whic...  
WO/2012/169348A1
The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and...  
WO/2012/157990A3
The present invention relates to a method for manufacturing soymilk which grinds soaked beans in a multi-phase during a bean curd manufacturing process, and recycles low concentration soymilk recovered while filtering a ground liquid in ...  
WO/2012/146777A1
Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a...  
WO/2012/143515A1
Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer i...  
WO/2012/143515A9
Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer i...  
WO/2012/145126A1
A nutritional composition which includes up to about 5.5 g/100 kcal of a fat or lipid source; up to about 6 g/100 kcal of a protein source; and a source of carbohydrates such that the nutritional composition has up to about 18 g/100 kcal...  

Matches 101 - 150 out of 3,004