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Patent Searching and Data


Matches 151 - 200 out of 2,973

Document Document Title
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...  
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.  
WO/2012/038977A3
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.  
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...  
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...  
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 ...  
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...  
WO/2012/007978A3
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...  
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...  
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.  
WO/2011/131457A1
A ready to drink, packaged non-fermented soy protein-containing beverage comprising insoluble cellulosic citrus fibres.  
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...  
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...  
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.  
WO/2011/095975A1
A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided.  
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...  
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...  
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...  
WO/2011/050426A4
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...  
WO/2011/050426A3
This Patent Application refers to new strains of Lactobacillus delbrueckii ssp. bulgaricus (Selur 6 and Selur 19) and Streptococcus thermophilus Selur 12, isolated from traditional yoghurt produced in Bulgarian mountains - Stara Planina ...  
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...  
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...  
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...  
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...  
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...  
WO/2011/031145A3
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...  
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...  
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-...  
WO/2011/010204A3
Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acid...  
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...  
WO/2010/139181A1
A method for preparing soybean milk using metal grinding disc and metal grinding disc of soybean grinding machine specially used for said method. The metal grinding disc used for said method comprises fixed and movable grinding disc, con...  
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.  
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...  
WO/2010/124976A3
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...  
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.  
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 ...  
WO/2010/094152A1
A soybean milk machine comprises a barrel body (1), a machine head (3) sleeved therein, an anti-overflow electrode (23) disposed at said machine head (3) and extending into said barrel body (1), a motor shaft (24), a crushing device (25)...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
WO/2010/071425A3
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...  
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,...  
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...  
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...  
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...  
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...  

Matches 151 - 200 out of 2,973