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Matches 251 - 300 out of 2,985

Document Document Title
WO/2008/052952A1
The present invention relates to a composition comprising a mixture of a soluble foamer ingredient and a soluble beverage or foodstuffs ingredient having a retarded solubility. The soluble foamer ingredient upon addition of a liquid indu...  
WO/2008/047513A1
It is intended to provide a milk product which withstands frozen storage over a long time and has such a viscosity as allowing use thereof in drink dispensers. An emulsified composition containing a milk fat component, a milk protein com...  
WO/2008/036617A2
A non-fat or low-fat food and beverage product having low calories is provided. The product offers a flavor, body and fat's texture. The food and beverage product includes a fat-like texture substance containing inulin as a main ingredie...  
WO/2008/028485A1
The present invention relates to the use of of liquid high lactose, high pH whey as an ingredient in the standardisation of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid h...  
WO/2008/026940A1
The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.  
WO/2008/019865A1
The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interf acially active particles. The present invention also describes an indulgent shelf -stable foamed food product comprising...  
WO/2008/009297A1
The invention relates to a method for the instantization of powders for use in the production of food and animal feed, the particles of which have free surface fat, particularly of coconut milk powder, wherein lecithin and alginate in wa...  
WO/2008/003782A1
The present invention relates to a method for preparing a dairy analogue, and preferably a fermented dairy analogue using a bacteria culture containing lactic acid bacteria. The method is characterized in that all method steps are perfor...  
WO/2008/002139A1
The invention relates to a powdery additive for a beverage, soup or other liquid food, which additive comprises a fat phase. The invention particularly relates to a non-dairy creamer or standard coffee creamer; a dairy creamer, including...  
WO/2007/149719A3
The use of gellan gum in combination with carboxymethyl cellulose (cellulose gum) in acidified protein beverages is described. Acifidied protein beverages comprising a combination of cellulose gum and gellan gum and methods to prepare th...  
WO/2007/144472A1
The central nervous system (CNS), i.e. the spinal cord and the brain, contains a large amount of various lipids, collectively called CNS lipids. These lipids are essential for embryonic induction but are also active in the adult body in ...  
WO/2007/140622A1
The present application relates to a dairy-derived probiotic composition comprising a propionic bacteria. The composition is particularly useful as a food supplement for normalizing the gastro-intestinal flora. The probiotic bacteria pre...  
WO/2007/113176A9
The invention relates to a method for producing a soy milk or a soy-based drink. The method according to the invention comprises the following steps: a) soaking and b) grinding the soy beans to give a paste, c) separating the soy paste i...  
WO/2007/113176A3
The invention relates to a method for producing a soy milk or a soy-based drink. The method according to the invention comprises the following steps: a) soaking and b) grinding the soy beans to give a paste, c) separating the soy paste i...  
WO/2007/113176A2
The invention relates to a method for producing a soy milk or a soy-based drink. The method according to the invention comprises the following steps: a) soaking and b) grinding the soy beans to give a paste, c) separating the soy paste i...  
WO/2007/108680A1
A device (1) for pasteurizing a mass of foodstuff comprises: a feed; at least one first tube (5), connecting to the feed, of an electrically and magnetically inert material suitable for contact with food; two plate-like electrodes (6,7) ...  
WO/2007/103753A1
Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy prot...  
WO/2007/097523A2
Disclosed are a fat composition and methods for preparing the fat composition. The fat composition comprises (a) 10 to 95% by weight of a triglyceride in which palmitic acid or stearic acid is bonded in the 2-position and is present in a...  
WO/2007/097523A3
Disclosed are a fat composition and methods for preparing the fat composition. The fat composition comprises (a) 10 to 95% by weight of a triglyceride in which palmitic acid or stearic acid is bonded in the 2-position and is present in a...  
WO/2007/093628A1
The invention relates to a method for production of at least one active extract rich in manninotriose and melibiose from soya beans comprising at least one soya juice extraction step, a step for production of a permeate by ultrafiltratio...  
WO/2007/087722A1
The present invention relates to a soy kefir powder produced by the fermentation of soy milk with Kefir grains of the Moscow strain under suitable fermentation conditions. The soy kefir powder of the invention has at least one of the fol...  
WO/2007/082267A3
A novel soy/milk protein composition is disclosed which can be in drink, powder or gel from which acts as a sports recovery drink restores tissue to its pre-exercise or illness state, reduces muscle glycogen breakdown, and acts to forest...  
WO/2007/082267A2
A novel soy/milk protein composition is disclosed which can be in drink, powder or gel from which acts as a sports recovery drink restores tissue to its pre-exercise or illness state, reduces muscle glycogen breakdown, and acts to forest...  
WO/2007/072661A1
It is intended to provide a soymilk which contains a certain amount or more of γ-aminobutyric acid as a nutrition, and further, has a rich flavor, a light taste and a good taste, and a process for producing the same. In the soymilk of t...  
WO/2007/054195A1
One aspect of the invention relates to a packaged, oxidation-stable oil-in-water emulsion comprising: - 0.1-10 wt .% of oil, said oil containing 0.3-80 g of polyunsaturated fatty acids per liter of emulsion; - at least 1 mg/1 of pro-oxid...  
WO/2007/044782A3
Provided are compositions for a pourable creamer suitable for aspetic packaging comprising fat, emulsifiers, non-reducing sugars, and gums. The aspectically packaged creamer can be stably stored at ambient temperature for at least 6 mont...  
WO2005104864A8
Edible oil comprising statin comprising at least 90% of di- and/or triglycerides having a saturated fatty acid (SAFA) content of less than 25 wt%, preferably containing at least 4 mg/g statin. Process for the preparation of an edible oil...  
WO/2007/039064A1
A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s-1, of from 0.01 to 2000 Pa s, and a continuous phase a...  
WO/2007/039066A1
A process for producing a frozen aerated composition is provided, the process comprising aerating an aqueous mixture, followed by quiescently freezing the aerated mixture, characterized in that the mixture comprises hydrophobin.  
WO/2007/018420A1
The invention relates to a breast milk-substituting foodstuff for young animals, characterised in that the foodstuff contains constituents of goat's milk. The invention also concerns a method for the preparation of a breast milk-substitu...  
WO/2007/011685A3
A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber...  
WO/2007/006969A1
The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5.107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in...  
WO/2007/006970A3
The invention mainly concerns the use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of ...  
WO/2007/008384A3
Disclosed are food articles comprising microcapsules as delivery devices. Methods of preparing such food articles are also disclosed.  
WO/2007/006432A1
Methods for generating an improved quality foam for a beverage are presented. In an embodiment, the method comprises providing at least one protein source; providing at least one multivalent ion source; providing a liquid source separate...  
WO/2006/137799A1
The present invention relates to reaction complex wherein the complex is a Maillard reaction product between a protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and starch, which...  
WO/2006/133529A3
The invention is related to an apparatus and a process for the production of soybean milk by means of the addition of soybean powder (43) (soybean flour) to water, comprising means for mixing and heating in a bain marie arrangement to pr...  
WO/2006/133529A2
The invention is related to an apparatus and a process for the production of soybean milk by means of the addition of soybean powder (43) (soybean flour) to water, comprising means for mixing and heating in a bain marie arrangement to pr...  
WO/2006/131539A1
The present invention relates to a non- hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an...  
WO2006042222B1
An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2 % by weight to about 15 % by weight, while simultaneously employing a carbonation concentration between abou...  
WO/2006/115214A1
Disclosed is a process for producing soybean milk having an increased content of a hydroxy unsaturated fatty acid having 18 carbon atoms such as trihydroxyoctadecenoic acid and trihydroxyoctadecadienoic acid. A process for producing soyb...  
WO2005076821A3
Soy sour cream compositions together with methods for preparation are disclosed, such compositions utilizing a soy constituent and thermophilic bacterial cultures to provide a sour cream composition having the organoleptic properties of ...  
WO2006042222A3
An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2 % by weight to about 15 % by weight, while simultaneously employing a carbonation concentration between abou...  
WO/2006/094999A1
The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products o...  
WO/2006/094995A1
A process for preparing a nutritional composition including protein, fat and carbohydrate comprises emulsifying the fat in water with an emulsifier to form an emulsion having a solids content of at least 70%, homogenising the emulsion an...  
WO/2006/093955A1
Novel processes for treating soy proteins with multi-anionic reagents are disclosed The processes include treating an acid precipitated soy protein curd with a multi-anionic species to modify the electrostatic charge on the protein molec...  
WO2006065135A3
The invention relates a method for preparing modified proteins having an increased capacity to bind divalent cations. For example the concentration of calcium at which Ca2+ induced aggregation occurs is increased by subjecting a protein ...  
WO/2006/076889A2
The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dis...  
WO/2006/076889A3
The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dis...  
WO2006043106A3
The present invention provides a pod for preparing a beverage comprising: a rigid or semi-rigid sidewall (23); a rigid or semi-rigid upper surface (27) containing one more apertures (25) forming an inlet of the pod; a lower surface (22) ...  

Matches 251 - 300 out of 2,985