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Patent Searching and Data


Matches 301 - 350 out of 2,994

Document Document Title
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) ...  
WO/2006/065135A2
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/2006/056141A1
A multifunctional soybean milk maker cleaned easily is composed of a motor, blades, a head unit with a lower cover, and a cylindrical container whose top is matched with the lower cover of head unit. It features that a flow guider with a...  
WO2005086795B1
A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to ...  
WO/2006/048426A1
The invention pertains to a method for stabilizing and preventing coagulation of proteins in milk comprising a coagulant consisting of > 400 ppm of a non-complexed divalent cation, and/or an amount of an acid giving a pH < 6.2 to the mil...  
WO/2006/045377A1
A beverage creamer composition comprises de-bittering agents for reducing or blocking the negative flavour attributes of a beverage, such as artificially sweetened beverages, and coffee. The negative flavour attributes include bitterness...  
WO/2006/043106A2
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) ...  
WO/2006/042353A1
The invention relates to a method for producing a foodstuff that contains a fat carrier (7, 9), a stabiliser or a gelatinising agent (1) and a solvent (2, 2') for the stabiliser or gelatinising agent (1), said fat carrier (7, 9) containi...  
WO/2006/043478A1
It is intended to provide a fermented soymilk having an excellent flavor with lessened greenish (grassy) taste and harsh taste, which can be hardly eliminated in the conventional lactic acid-fermented soymilks, a smooth texture and a fav...  
WO/2006/039768A1
The present invention relates to a fermented functional food on the basis of soy containing probiotics and prebiotics and a process of production thereof. The functional food contains water soluble soybean extract, water, probiotics, pre...  
WO/2006/036059A1
The invention relates to a method for manufacturing a creamer containing a protein-carbohydrate conjugate, comprising: preparing a reaction mixture of a fat, a protein and a reducing carbohydrate; and allowing the protein and the carbohy...  
WO/2006/032967A2
A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for a time and a temperature effective to al...  
WO/2006/032967A3
A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for a time and a temperature effective to al...  
WO/2006/030128A1
The invention relates to a method of producing a ripened or traditional-type cheese from lactose-depleted powder protein concentrates. The invention also relates to a base composition that is used in said method, containing water, fat an...  
WO/2006/031880A1
Soy derived materials such as soy milk, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 ...  
WO/2006/021106A1
The invention relates to a method for producing soybean flour consisting of soybeans, said method comprising the following steps: a) the soybeans are husked to a husking degree of more than 97 %; b) the husked soybeans are ground to a pa...  
WO/2006/021293A1
Composition comprising at least 0.001 mg/g statin wherein the composition is a particulate comprising a matrix material in an amount of 10-70 wt% and fatty matter dispersed in the matrix material, wherein the amount of fatty matter and s...  
WO/2006/022174A1
The invention aims at providing a method for inhibiting the browning and/or stinking of a composition and thus improving the storage stability of the composition. The aim is attained by a method which comprises adding a browning inhibito...  
WO/2006/018992A1
A method by which docosahexaenoic acid (DHA), an ester thereof, etc. is stably held or dispersed in a liquid aqueous medium. In this method, a specific mixture (M) is used. This mixture (M) is an aqueous mixture (M) containing a higher a...  
WO/2006/015675A1
The invention relates to skin-cosmetic preparations containing active complexes having advantageous effects upon the skin, particularly with regard to improvements in moisture enrichment, lipid provision and elasticity of the skin. The a...  
WO/2006/011802A1
The invention relates to a method for conditioning liquid, neutral products which are intended for consumption or for processing into foods. In particular, the invention concerns a method for controlling the gas composition in such produ...  
WO/2006/010425A1
An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.  
WO/2006/012288A1
This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an e...  
WO/2006/010426A1
A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.  
WO/2006/010049A1
The present invention provides soy meat compositions with improved organoleptic properties and methods of identifying soybeans with improved organoleptic qualities. The invention also provides methods for producing soy compositions with ...  
WO/2006/002025A1
Foamed liquid creamers including first and second components that cooperate when combined with a water-containing beverage to cream the beverage while forming a foam layer thereon, with a portion of the foam layer residing on the beverag...  
WO2005086795A3
A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to ...  
WO/2005/122799A1
Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when th...  
WO/2005/104862A1
The invention relates to products which are fermented with probiotic lactic bacteria from milk or a shake comprising almonds (Prunus Amygdalus, var. dulcis), other non-vegetable dried fruits or orgeat obtained from chufa tubers (Cyperus ...  
WO/2005/104864A1
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/2005/089561A2
A milk-alternative product which is an emulsion of an oil -containing phase in an aqueous phase, wherein the oil -containing phase comprises a plurality of droplets, each droplet having an outer shell of oil and a core of a filler substa...  
WO/2005/089561A3
A milk-alternative product which is an emulsion of an oil -containing phase in an aqueous phase, wherein the oil -containing phase comprises a plurality of droplets, each droplet having an outer shell of oil and a core of a filler substa...  
WO/2005/086795A2
A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to ...  
WO/2005/087019A1
Stable production at low cost of a soymilk, soybean curd, etc. that without increasing of soymilk viscosity, are smooth and delicious, containing natural soybean isoflavon in a concentration as high as 90 to 325 mg/100 g. There is produc...  
WO/2005/084461A1
It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence ...  
WO2005067400A3
Highly pure functional full fat activated raw soybean flour is new functional food material with nutritional and metabolical characteristics. In this design, it is mixed with softened water (hardness 0) and additives (polysaccharide treh...  
WO/2005/074717A1
Particulate compositions comprising 10-95% wt of a matrix material and 5-90% wt of fatty matter, wherein said fatty matter comprises 5-100% of phytosterols (and wherein the compositions are preferably low in triglycerides of transunsatur...  
WO/2005/074711A1
[PROBLEMS] To continuously produce a soymilk or soybean paste giving a pleasant sense of taste. [MEANS FOR SOLVING PROBLEMS] Water is added to soybean powder, and kneaded to thereby obtain a mass of kneaded soybean. Water content thereof...  
WO/2005/070221A1
The invention relates to a liquid and aqueous food product containing dehydrated lactic bacteria granules and coated with a vegetable fat material.  
WO/2005/070223A1
The present invention relates to methods for packaging soy milk products comprising the step of adding to the soy milk product an enzyme composition comprising an oxidoreductase. The invention also relates to soy milk products obtainable...  
WO/2005/067400A2
Highly pure functional full fat activated raw soybean flour is new functional food material with nutritional and metabolical characteristics. In this design, it is mixed with softened water (hardness 0) and additives (polysaccharide treh...  
WO/2005/055733A1
A method of producing a soya bean product includes the step of exposing soya beans to an acidic aqueous solution at a pH of between about 2,0 and 5,5. The soya beans are whole beans and the organic acid is citric acid. The soya bean prod...  
WO/2005/053436A1
The present invention relates to a calcium-­fortified, protein-based beverage to be used to provide dietary calcium supplementation. To this end, the present invention is directed to a calcium-fortified protein-based beverage characteri...  
WO/2005/037373A1
Disclosed is a dietary ingredient comprising at least one edible lipid which does not inhibit mineral absorption, enhances mineral absorption and intake, particularly a chemically or enzymatically synthesized synthetic oil, particularly ...  
WO2004091314B1
The present invention belongs to the field of processing techniques used in the manufacture of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutriti...  
WO/2005/036987A1
Disclosed is an enzymatically prepared fat base composition comprising a mixture of vegetable-derived triglycerides, characterized in that it has a total palmitic acid residues content of at most 38% of the total fatty acid residues, and...  
WO/2005/027653A1
[PROBLEMS] To provide a novel system whereby soy milk can be fermented so as to give a composition contributing to human health as the fermented product. [MEANS FOR SOLVING PROBLEMS] A fermentation system of soy milk which comprises mixi...  
WO2004091314A3
The present invention belongs to the field of processing techniques used in the manufacture of soyfoods. The invention relates to methods for preparing a soya fiber particulate from dehulled soybeans of a superior smooth texture, nutriti...  

Matches 301 - 350 out of 2,994