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Matches 1 - 50 out of 2,960

Document Document Title
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...  
WO/2017/112873A1
The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.  
WO/2017/112874A1
The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions compri...  
WO/2017/098022A1
Disclosed herein are ready to drink ("RTD") plant protein and/or dairy protein beverages having improved stability, texture and mouthfeel. The beverages comprise a plant protein and/or a dairy protein, and a texturing/stabilizing system,...  
WO/2017/065284A1
The present invention addresses the problem of providing an oil or fat composition for coffee cream, said oil or fat composition having a small trans acid content, a small saturated fatty acid content and a high oxidation stability. An o...  
WO/2017/054217A1
Provided is a food processor, comprising: a machine body (1), a pulverizing chamber (2) arranged on the machine body (1), an accommodating chamber (3) arranged at the outlet of the pulverizing chamber (2), a pulverizing element (4) arran...  
WO/2017/057455A1
Provided is a method for fermenting a food having a class-2 food allergen to produce a fermented food composition, the method characterized by including: a step for adding lactic acid bacteria in which leucine aminopeptidase activity is ...  
WO/2017/037092A1
Variants of chymosin with improved α S1-casein cleavage and C/P properties.  
WO/2017/014253A1
The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrige...  
WO2017010513A1
The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsi...  
WO/2017/004940A1
Disclosed is a flow-disturbing crushing device of a food processor, comprising a machine head (2) extending into a processing barrel (1), with a motor (3) being mounted in the machine head (2). An output shaft (301) of the motor (3) pass...  
WO/2017/001392A1
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising unsaturated high oleic oils; caseinate salts; emulsifiers; and wherein further characterized in that the creamer comprise...  
WO/2017/003708A1
Nutritional compositions are described that include a casein compound that includes micellar casein, a vegetable oil, a sweetener, and an acidity regulator, among other ingredients. The nutritional compositions may be used as beverage cr...  
WO/2016/209776A1
A method of and a system for controlling the culture growth of high value feed organisms in a co-fermented system that produces ethanol and for the culture to consume both nonprotein and carbohydrate based products. The method and system...  
WO/2016/201536A1
The present invention relates to a biotransformation method for transforming phenolic compounds from soy milk into bioactive isoflavones and equol, with a high yield and production volume, for use in the biotechnological field, mainly in...  
WO/2016/191139A1
According to some embodiments, a method for making a nut-based ingredient includes receiving or grinding a pre-cut material of unroasted nuts to a mean particle size between approximately 0.01 and 0.5 inches and further processing the pr...  
WO/2016/179639A1
The present invention relates to a probiotic composition comprising: coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, wherein the saccharides are supplementary to any present in the coconut milk, ...  
WO/2016/176987A1
Provided is a method for preparing a structured lipid rich in 1,3-dioleate-2-palmitic acid triglyceride, related to the technical filed of lipids. Catfish oil is melted at 50-60 °C for 30-60 mins, and cooled at a cooling rate of 1-5 °C...  
WO/2016/178221A1
The present invention refers to a method for one or both of improving sleep in a subject and treating at least one sleep problem in a subject. The method comprises administering to the subject an edible lipid composition which comprises ...  
WO/2016/171536A1
The invention relates to a mixture for preparing a food product comprising a combination of rice flour, a protein isolate, and/or almonds; to the method for preparing said mixture; to a food product comprising said mixture, which is low ...  
WO/2016/159217A1
The purpose of the present invention is to provide an odor reducer which can be easily added without affecting the pleasant aroma or flavor, other than odor components, of a foodstuff and a foodstuff raw material. An odor reducer having,...  
WO/2016/152590A1
A fermented soy milk product having a high viscosity and stringiness is produced by enzymatically treating soy milk with a neutral protease and then fermenting the same with the use of a lactic acid bacterium that produces a stringy exop...  
WO/2016/146430A1
The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for pr...  
WO/2016/126215A1
The present invention relates to an amino acid-based formula comprising 18 amino acids, rice glucose polymer, sucrose, vegetable oil and optionally, additive and/or water, wherein the rice glucose polymer comprises glucose, maltose, malt...  
WO/2016/102325A1
The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.  
WO/2016/102311A1
The present invention relates to processes for providing cocoa compositions with enhanced chocolate taste and/or chocolate aromas. In addition the invention relates to the use of such cocoa compositions for making capsules for beverage d...  
WO/2016/102313A1
The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage...  
WO/2016/101891A1
An oil/fat composition and a preparation method for the same. The preparation method for the oil/fat composition comprises a random interesterification step: an oil/fat is subjected to a random interesterification and the oleic acid cont...  
WO/2016/102315A1
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...  
WO/2016/077959A1
A soymilk machine, comprising: a body (1) provided with a liquid outlet (11), the soymilk machine further comprising: a filter screen structure (2) comprising a rigid fixing ring (21), a rubber gasket (22) surrounding the periphery of th...  

Matches 1 - 50 out of 2,960