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Matches 1 - 50 out of 3,161

Document Document Title
WO/2020/239521A1
The present invention relates to a spray dried coconut milk powder comprising coconut milk and coconut flour. A further aspect of the invention is a process for making the coconut milk powder.  
WO/2020/243081A1
Plant-based yogurt products having a high protein content without the unpleasant taste associated with a high protein contact from the plant-based protein source are disclosed herein. Particularly disclosed are plant-based yogurt product...  
WO/2020/234896A1
The present application provides a fortified non-dairy yogurt composition infused with bitter gourd seed oil. The application also reports hypocholestrolemic effect of the yogurt composition. A process for synthesizing the fortified yogu...  
WO/2020/233031A1
A method for preparing fermented soybean milk by leuconostoc mesenteroides comprises the following step: inoculating the leuconostoc mesenteroides into soybean milk for fermentation metabolism to obtain the fermented soybean milk. The le...  
WO/2020/230801A1
The purpose of the present invention is to provide: a packaged beverage having excellent preservation stability of isoxanthohumol; and a method for improving the preservation stability of isoxanthohumol. The present invention relates to ...  
WO/2020/226942A1
The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage produ...  
WO/2020/226943A1
The present disclosure relates to a plant-based non-dairy fermented base composition and methods of making and/or using the plant-based non-dairy fermented base composition to produce nutritional products, such as food and beverage produ...  
WO/2020/110101A8
Provided herein is a ready-to-eat non-dairy and aseptically packaged edible composition that includes all-natural and plant-based ingredients, which is characterized by a mouthfeel and taste, as well as the shelf-life and marketability c...  
WO/2020/219595A1
Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.  
WO/2020/214987A1
Methods and compositions for increasing neurogenesis and for preventing or treating diseases, disorders or conditions associated with neurodegeneration, are provided herein.  
WO/2020/210194A1
This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition. Thi...  
WO/2020/210195A1
This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition and ...  
WO/2020/083119A8
Provided are Lactobacillus harbinensis M1 and an application thereof. The strain has a preservation number of GDMCC No. 60305, and is sensitive to antibiotics of ampicillin, tetracycline, chloramphenicol and the like, the safety meets th...  
WO/2020/171106A1
The present invention addresses the problem of creating an effective means for preventing the coagulation of a vegetable milk under a high temperature condition. The dispersibility of a vegetable milk under a high temperature condition i...  
WO/2020/171105A1
The present invention addresses the problem of creating an effective means for preventing the coagulation of a nut milk. The dispersibility of a nut milk is increased by treating the same with a protein deamidase. Thus, when the nut milk...  
WO/2020/150583A1
The present disclosure is related to non-dairy analogs and beverage formulations comprising a deamidated refined protein component and method of using such products. The non-dairy analogs and beverage formulations exhibit improved proper...  
WO/2019/209939A3
Contained, herein, are processes that may be used to produce and compositions of plant-based egg, milk, cheese, and fermented products. Plant-based products may be produced from oilseed materials, squash seed materials, and compositions ...  
WO/2020/145160A1
A method for manufacturing a butter-like food derived from a vegetable milk, said method being characterized by comprising: separately heating the vegetable milk and a processed vegetable fat to a temperature equal to or higher than the ...  
WO/2020/144873A1
The off-flavor inhibitor according to the present disclosure comprises isobutyl angelate as an active ingredient and inhibits an off-flavor of a food or beverage containing at least one food material selected from the group consisting of...  
WO/2020/127218A1
The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10°C by a texture testing machine, in which a round press plunger with a surface area of 1.27cm² and a spee...  
WO/2020/128084A1
A process for preparing a fermented dairy product matching with warm flavouring agents is disclosed. A dairy composition is first prepared by mixing an egg-and-milk powder with a dairy base. Thereafter, the dairy composition is homogeniz...  
WO/2020/127358A1
The present invention relates to a vegan food composition comprising at least 30 wt% legume and at least 20 wt% non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least 5 wt% dietary fiber provided ...  
WO/2020/128361A1
The invention relates to a method for preparing a fermented plant product, characterised in that the plant is selected from the group comprising peanuts, green beans, white beans, red beans, mung beans, peas (petit pois), chickpeas, lent...  
WO/2020/117927A1
The present disclosure is related to non-dairy analogs and method of using such products. Certain embodiments are directed to non-dairy analogs where at least a portion of the protein used in the non-dairy analog is a succinylated refine...  
WO/2020/114776A1
The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprisi...  
WO/2020/116383A1
The present invention addresses the problem of providing: a beverage having an activity to suppress the increase in blood pressure; and a method for producing the beverage. The present invention relates to: a beverage comprising kaempfer...  
WO/2020/110101A1
Provided herein is a ready-to-eat non-dairy and aseptically packaged edible composition that includes all-natural and plant-based ingredients, which is characterized by a mouthfeel and taste, as well as the shelf-life and marketability c...  
WO/2020/112009A1
The present invention is related to a vegan, potato emulsion comprising heat treated potato in an amount of 0.5 – 20% by weight. The emulsion further comprises at least one sugar in an amount of 0 – 5 % by weight; at least one vegeta...  
WO/2020/099231A1
The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil. F...  
WO/2020/099234A1
The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, gellan gum, bicarbonate, citrate and oil. Furthe...  
WO/2020/099232A1
The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further ...  
WO/2020/095663A1
The present invention provides a cold-water-soluble creaming powder or the like characterized in that at least a part of the surface of the creaming powder is coated with a mixture of an edible oil and fat and diglycerol monooleate.  
WO/2020/085933A1
The invention relates to the food industry, specifically to the production of beverages containing inert xenon gas . The beverage contains a liquid medium and an active component, inert xenon gas . The invention is characterised by the f...  
WO/2020/083119A1
Provided are Lactobacillus harbinensis M1 and an application thereof. The strain has a preservation number of GDMCC No. 60305, and is sensitive to antibiotics of ampicillin, tetracycline, chloramphenicol and the like, the safety meets th...  
WO/2020/080946A1
The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt.% of em...  
WO/2020/078987A1
The present invention relates to the flavour industry. It concerns more particularly a food grade emulsion capable to modulate sensory properties in foods and beverages. The emulsion of the invention is notably characterised by the prese...  
WO/2020/080947A1
The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt.% of em...  
WO/2020/070657A1
Method (1) for preparing a milk-containing beverage containing speculoos (8), consisting of the following steps: - removal of the milk fat fraction (5) from the milk by centrifugation or churning, - grinding of speculoos (2) into speculo...  
WO/2020/070045A1
The present invention relates to a fermentation kit for the domestic preparation of plant juice fermentation products, also known as plant milks, in particular fermented milks or liquid yogurts, stirred or firm, with ferments and at leas...  
WO/2020/061698A1
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about4.4 and heat stable at that pH range is adjusted in pH to a pH o...  
WO/2020/031955A1
The purpose of the present invention is to provide an agent for suppressing heat-resistant acidophilic bacteria, said agent comprising as an active ingredient a substance which has an effect of suppressing the growth of heat-resistant ac...  
WO/2020/016173A1
The invention pertains to dry powder compositions comprising protein, fat, carbohydrates, and at least one thickening agent, and wherein the dry powder blend compositions are able to form an overrun in a range of from 50% to 400% when di...  
WO/2020/017390A1
The present invention addresses the problem of providing a lactic acid bacterium having an excellent natural immune activation ability, a natural immune activating agent comprising a product, treatment product, etc. of the lactic acid ba...  
WO/2020/016107A1
The invention relates to a concentrated calcium citrate suspension that comprises: - 2.0-9.0 wt.% of high methoxy pectin; - 2.5-7.0 wt.% tricalcium citrate particles; - dissolved citrate in a concentration of 1.8-7.0 wt.% citric acid equ...  
WO/2020/012759A1
Provided is a method with which a condensed milk-like flavor can be imparted to a milk-flavored drink/food and flavor can be enhanced in a simple way. This condensed milk flavor enhancer is a composition consisting of at least two compou...  
WO/2019/224168A1
A creamer composition wherein 0.1 to 15 wt% of the lipids in said composition are polar lipids, wherein the polar lipids comprise a glycolipid.  
WO/2019/213155A1
Provided are polymers of milk protein monomers, methods of manufacturing such polymers, and compositions comprising such polymers.  
WO/2019/211785A1
The present invention relates to an aqueous composition comprising dextrins that are obtained from the partial hydrolysis of starch, definable as partially digestible soluble fibre, and vegetable bran (rich in insoluble and non-digestibl...  
WO/2019/199231A1
The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability t...  
WO/2019/180037A1
The present invention relates to a non-dairy vegetable-based yogurt preparation kit as well as methods for producing this. The invention further provides product derived from such a non-dairy vegetable-based yogurt as well as methods for...  

Matches 1 - 50 out of 3,161