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Matches 1 - 50 out of 3,027

Document Document Title
WO/2019/053032A1
The present invention relates to a creamer composition comprising ultra-high oleic oils, with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition. The creamer composition may comprise blend ...  
WO/2019/048422A1
A powdered foaming composition for beverages comprising fat, carbohydrates, protein, and an emulsifier.  
WO/2019/042197A1
A functional soy whey beverage having a refreshing flavor and a manufacturing method thereof are provided. The method comprises: selecting fresh fermented soybean yellow serofluid as a raw material for manufacturing the functional soy wh...  
WO/2019/042994A1
A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.  
WO/2019/020416A1
There is provided a foaming creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to ab...  
WO/2019/013122A1
A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active comp...  
WO/2019/002031A1
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt%; c...  
WO/2018/224698A1
A yogurt comprises rebaudioside M in an amount of from about 15 ppm to about 600 ppm, preferably from about 25 ppm to about 600 ppm, and an added sugar in an amount of from about 0% to about 10% (wt).  
WO/2018/224537A1
The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfa...  
WO/2018/209387A9
The present disclosure relates to a process for the production of a foodstuff from ancient grain, the process comprising treating the ancient grain with at least two enzymes to provide a food product. The disclosure further relates to an...  
WO/2018/209387A1
The present disclosure relates to a process for the production of a foodstuff from ancient grain, the process comprising treating the ancient grain with at least two enzymes to provide a food product. The disclosure further relates to an...  
WO/2018/208816A1
Systems and devices and methods of making and using the same to prepare nut milk products. An exemplary system of the present disclosure includes a blending device capable of blending a quantity of nuts with a quantity of a liquid to bre...  
WO/2018/194519A1
There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; a...  
WO/2018/191629A1
A plant-based milk alternative composition useful in various food and beverage products that approximates the nutritional and functional properties of dairy milk but does not contain dairy or lactose.  
WO/2018/180463A1
Provided is a yogurt-like beverage containing lactic acid and a compound having phosphorus atoms, wherein the pH of the yogurt-like beverage is 2.8-4.0, and the value of A/B is 0.9-32 when the content of lactic acid with respect to the t...  
WO/2018/172170A1
Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasa...  
WO/2018/169312A1
The present invention relates to a powder type fat composition having good flavor expression and, more specifically, to a fat composition having improved hygroscopicity and being light-bodied.  
WO/2018/146037A1
The present invention relates to a liquid and powder creamer composition comprising ultra-high oleic oils with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition and oil soluble antioxidant...  
WO/2018/142989A1
The present invention pertains to a method for producing a soybean beverage, the method including a pulverization step for wet-pulverizing soybeans using a pressure of 160 MPa or higher.  
WO/2018/124704A1
The present application relates to a composition for promoting vegetable lipids excretion and comprising allulose, and foods comprising the composition and vegetable lipids.  
WO/2018/124703A1
The present application relates to creamer comprising vegetable lipids, casein, maltose, phosphate salts and allulose.  
WO/2018/108975A1
The present patent application relates to novel polyunsaturated fatty acid salt (PUFA salts) solid formulations.  
WO/2018/103118A1
A fermented soybean whey beverage and a preparation method thereof, the preparation method of the fermented soybean whey beverage adopts an immobilized lactic acid bacteria gel for fermentation, which can effectively utilize by-products ...  
WO/2018/085323A1
Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy co...  
WO/2018/067923A1
This disclosure describes compositions and methods for preventing and/or treating necrotizing enterocolitis (NEC) and preventing loss of intestinal integrity and/or improving intestinal integrity in neonatal subjects. Compositions useful...  
WO/2018/059245A1
Disclosed is a pure collagen milk powder, prepared through concentrating and drying a pure collagen milk, wherein the pure collagen milk consists of the following raw materials in parts by weight: 10-80 parts of a pure collagen solution,...  
WO/2018/051976A1
This method for producing a liquid soybean solution includes: a germination-inducing step for adding a germination-inducing substance to a liquid soybean solution; a first heat treatment step for subjecting the germination-induced liquid...  
WO/2018/051977A1
A method for producing a liquid soybean solution that includes a heat treatment step for subjecting a liquid soybean solution to a heat treatment, an oxygen treatment step for subjecting the heat-treated liquid soybean solution to an oxy...  
WO/2018/019090A1
Disclosed are an anti-overflowing control method for a food processor and a food processor (100). The method comprises the steps: when the food processor (100) is powered on, judging whether the food processor (100) generates a boiling p...  
WO/2018/012804A1
The present invention provides a method and system apparatus for mass production of pure vegetable substitute milk by combining nutritional components and health functional components of cereals including quinoa, amaranth, or soybean in ...  
WO/2017/216194A1
The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt%; guar gum p...  
WO/2017/211971A1
(EN) Disclosed herein are ready-to-drink ("RTD") beverages having improved texture and mouthfeel, and foam formed by shaking the beverage. The beverage composition comprises a nut component comprising a nut protein and a dairy component ...  
WO/2017/209598A1
The present invention relates to an improved process for producing, a palm-based liquid coconut milk substitute, producing an improved liquid coconut milk substitute with longer shelf stability at various temperatures.  
WO/2017/178514A1
The present invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a cereal-based lactic acid- fermented product, in particular a maize-based lactic acid-...  
WO/2017/177283A1
The present invention broadly relates to methods for manufacturing nutritional formulations, and nutritional formulations produced by said methods, comprising a fatty acid in a double emulsion (O/W/O emulsion).  
WO/2017/162701A1
The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising:an edible nut; high-acyl gellan gum present in an amount ranging from 0.08to 0.15wt/wt%; pea protein present in...  
WO/2017/164146A1
Provided is a lactic acid bacteria for lactic acid bacteria-fermented soybean foodstuffs, the lactic acid bacteria having a short fermentation period even when used with soybean raw materials, having a broad optimum temperature range, en...  
WO/2017/164259A1
The present invention pertains to a soybean milk containing 40-7000 μg, per 1 L, of methylpyrazines including 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine.  
WO/2017/162715A1
The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07to 0.15 wt/wt%; acacia senegal gum p...  
WO/2017/160719A1
A protein product, such as a beverage or the like, includes a mixture of water, a paste comprising protein, pH buffers, and a stabilizer. In particular, the protein product includes from about 40.00 wt.% to about 98.00 wt.% water, from a...  
WO/2017/160714A1
According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain ald...  
WO/2017/153669A1
The present invention relates to a nutritional formulation such as a yoghurt, cream, cream dessert, frozen dessert or sorbet, or cheese, containing a pea protein isolate and characterised in that said pea protein isolate has between 0.5 ...  
WO/2017/151764A1
Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agen...  
WO/2017/141934A1
[Problem] The purpose of the present invention is to obtain: a soy protein material that possesses both high solubility and high emulsifiability with low viscosity; and an oil-in-water emulsion using same. [Solution] According to the pre...  
WO/2017/140376A1
Suggested is a consumable emulsion, comprising: (i) 3 wt.% to 12 wt.% long chain triglycerides, (ii) 97 wt.% to 70 wt.% water, (iii) 0.013 wt.% to 20 wt.% additives, wherein the weight percent of the components i) to iii) are based on th...  
WO/2017/134253A1
There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035: 1, preferably about 0.010: 1 to about 0....  
WO/2017/134257A1
The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous...  
WO/2017/129921A1
The present invention concerns a nutritional formulation containing a pea protein isolate, characterised in that the pea protein isolate: has between 0.5 and 2% of free amino acids, has a viscosity: of 13 to 16.10-3 Pa.s. at a shear rate...  
WO/2017/112883A1
The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strai...  
WO/2017/112876A1
The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further c...  

Matches 1 - 50 out of 3,027