Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 351 - 400 out of 2,998

Document Document Title
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...  
WO/2005/020714A1
A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure microniza...  
WO2004071218A3
The invention relates to a preparation comprising an active phytase, a phytate and an essential cation, said preparation being characterized in that at least part of the essential cation is bound to phytate. The preparation may comprise ...  
WO/2005/002367A1
The present invention relates to therapeutical compositions and food products made from oat fractions. The compositions are suitable for improving the serum lipid profile. There is also disclosed a method for preparing the compositions. ...  
WO/2005/000042A1
It is intended to provide a composition containing a lactic acid-bacterium producing equol characterized by containing a lactic acid bacterium belonging to the genus Lactococcus that is capable of metabolizing at least one daidzein compo...  
WO/2004/112809A1
It is intended to provide a lactic acid bacterium or a yeast being capable of degrading purine compounds and lowering serum uric acid level; and a composition containing at least one member selected from these microorganisms, in particul...  
WO/2004/110163A1
By heating a solution or a paste containing soybean β-conglycinin protein under acidic conditions, it becomes possible to provide soybean β-conglycinin protein in which high hydration properties and high viscosity thereof causing probl...  
WO/2004/098314A1
The invention relates to a method for producing soybean flour from soybeans consisting in peeling soybeans to a peeling ratio equal to or higher than 95 %, breaking and standardising the size of the peeled soybeans until achieving a part...  
WO2004073613A3
Purpose; This invention tries to provide the medicine and food that satisfy the remarkable effects in prevention and treatment of diseases, adjustment of intestine, high nutrition and safety. Especially, this invention tries to provide t...  
WO/2004/095937A1
A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.  
WO/2004/093560A1
The present invention relates to a method for preparing a lupin-sourced protein-enriched preparation comprising the steps of: (a) solubilising the proteins from lupin meal using alkaline conditions, (b) precipitating the solubilised prot...  
WO/2004/093571A1
The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25 % by weight plant sterol ester, wherein the amount of sweetening agent is ...  
WO/2004/091314A2
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/2004/089109A1
A feed auxiliary comprising at least one matter of lactic acid bacteria belonging to Lactobacillus gasseri, a pulverization product of the lactic acid bacteria, a culture product of the lactic acid bacteria, a residue of culture product ...  
WO/2004/089097A1
Use of a composition obtainable by a process comprising fermenting a food material, comprising animal milk or vegetable proteins, with a lactic acid bacterium to obtain a fermented food material which comprises active components with hea...  
WO/2004/073613A2
Purpose; This invention tries to provide the medicine and food that satisfy the remarkable effects in prevention and treatment of diseases, adjustment of intestine, high nutrition and safety. Especially, this invention tries to provide t...  
WO/2004/074468A1
The invention relates to newly identified polynucleotide sequences comprising genes that encode novel pectinases isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel genes, the cDNA seq...  
WO/2004/071218A2
The invention relates to a preparation comprising an active phytase, a phytate and an essential cation, said preparation being characterized in that at least part of the essential cation is bound to phytate. The preparation may comprise ...  
WO/2004/071203A1
A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10 % to about 90%, of an insoluble microcrystalline cellulose component. In the hydrated state the micropart...  
WO/2004/066753A1
A composition in dry form comprises an unesterified sterol, a crystal modifier including sorbitan tristearate (STS) and a compound taken from the group consisting of milk, soy, milk derivative, soy derivative or a mixture thereof. Prefer...  
WO/2004/064531A1
A milk drink excellent in emulsion stability is obtained by incorporating a vegetable protein (preferably a vegetable protein and a sucrose/fatty acid ester and/or polyglycerol/fatty acid ester) into a milk drink. The vegetable protein p...  
WO/2004/062385A1
It is intended to provide fermented soybean milk in which not only the greenish smell due to soybean or soybean milk but also unpleasant taste, fermentation smell, harsh taste and acetic acid smell generating in the course of the lactic ...  
WO2003059077A8
A beverage creamer composition is provided that is transparent, but when added to a liquid to be creamed, turns opaque and creamy in appearance. The creamer is preferably provided as a liquid emulsion having a lipid phase dispersed in an...  
WO/2004/056980A1
The invention relates to deep processing of vegetable proteins and vegetable protein products. It provides a process of activating protease which are contained in oil grains and hydrolyzing vegetable proteins, which is completely differe...  
WO/2004/056203A1
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the c...  
WO/2004/045298A1
Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U...  
WO/2004/043157A1
The invention relates to a novel method for producing hemp milk, during the course of which hemp seeds are ground and mashed with water, the seeds are extracted by means of heated water, and the raw hemp milk obtained is separated from t...  
WO/2004/043167A1
Soybean grains of lipoxygenase complete deletion species are mechanically pulverized into fine powder and dried under atmospheric pressure by means of steam heated at 130 to 250&ring C. The soybean powder having been granulated by the ab...  
WO/2004/030464A1
The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for...  
WO/2004/026048A1
The current invention relates to a composition comprising a) from 20 w/w% to 70 w/w% cereal proteins, b) from 25 w/w% to 70 w/w% maltodextrin, c) from 1 w/w% to 20 w/w% amino acids, and d) from 0 w/w% to 20 w/w% minerals, and e) from 0 w...  
WO/2004/022678A1
A stable oil containing LC-PUFAs in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), may be prepared by direct pressing of o...  
WO/2004/019699A1
The invention relates to a foaming ingredient for use in foamers and creamers. The foaming ingredient consists essentially of one or more proteins and optionally one or more plasticizers forming the wall of vacuoles that comprise entrapp...  
WO2003090551A3
Calcium fortified protein-containing beverages e.g. mammals or plant milk and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium...  
WO/2004/014142A1
It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, fre...  
WO/2004/010795A1
A food additive composition which contains: (A) 100 parts by weight of at least one inorganic compound hardly soluble in water which is selected from among calcium compounds and magnesium compounds having a solubility in water at 20 °C ...  
WO/2004/004488A1
A viscous food containing soybean which is produced by adding egg yolk, grapeseed oil, wine vinegar, pepper, mustard and sodium chloride at a definite composition ratio to a tofu-like basic food material prepared from water and soybean f...  
WO/2004/002231A1
A method for manufacturing a drink made from beans as a raw material and a solid fermented food. It is characterized in that it comprises the steps of: preparing a stabilized suspension by homogenization-treating an aqueous slurry of who...  
WO/2004/001053A1
A β-glucan-containing composition which contains β-glucan originating in a microorganism or a basidiomycete. Using the β-glucan-containing composition, β-glucan can be uniformly dispersed in a food without worsening the texture, tast...  
WO/2003/105609A1
The present invention relates to pharmaceutical or nutritional or food compostion for feeding infants, which is more similar to human milk in a powder or fluid form, having an effect of addresseing the shortcomings of the presently known...  
WO/2003/094634A1
Diacylglycerol (DAG) oil provides unique health and nutritional advantages to triacylglycerol (TAG) oils. Food products, including nutritional beverages/drinks, nutritional bars, and salad dressings having improved health, nutritional, a...  
WO2002060269A8
This invention relates to an infant milk formula composition, which comprises carbonic anhydrase isoenzyme VI (CA VI) in an amount, which is typical for normal breast milk at a certain point of time up to six months, preferably up to thr...  
WO2003077671A3
A soy protein concentrate having desirable flavor and functional properties, which is low in non-digestible oligosaccharides. The soy protein concentrate is substantially free of galactinol, a component which is present in soybeans which...  
WO/2003/090551A2
Calcium fortified protein-containing beverages e.g. mammals or plant milk and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium...  
WO/2003/087344A1
The present invention relates to novel strains capable of producing conjugated linoleic acid (CLA). The strains include Bifidobacterium breve CBG-C2, Bifidobacterium pseudocartenulatum CBG-C4 and Enterococcus faecium CBG-C5. The strains ...  
WO/2003/086468A1
The present invention relates to water dispersible steryl ester compositions that include steryl esters, an emulsifier, and a protein or lipophilic starch stabilizer. Such compositions of the invention can be incorporated into aqueous fo...  
WO/2003/082026A1
Disclosed is a method for improving flavor quality and reducing water absorption of protein isolates, particularly soy protein concentrates. The method involves a surface treatment of the protein isolates with an aqueous solution contain...  
WO/2003/079821A1
An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity s...  
WO/2003/077671A2
A soy protein concentrate having desirable flavor and functional properties, which is low in non-digestible oligosaccharides. The soy protein concentrate is substantially free of galactinol, a component which is present in soybeans which...  

Matches 351 - 400 out of 2,998