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Matches 1 - 50 out of 3,051

Document Document Title
WO/2019/132341A1
The present invention relates to: a method for preparing soymilk, the method removing bubbles generated in ground soymilk without injecting an antifoaming agent while repeatedly adjusting the pressure in a device to state of reduced pres...  
WO/2019/122499A1
The present invention relates to a process for producing a plant-based food product, plant-based food products and uses related thereto. The process comprises providing a suspension comprising starch and optionally protein, heating said ...  
WO/2019/122336A1
The present invention relates to a powdered creamer composition comprising plant protein having a specific median molecular weight, sodium bicarbonate and citric acid which has good sensorial properties and is stable when added to bevera...  
WO/2019/105908A1
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid ...  
WO/2019/104971A1
Disclosed is a process for preparing a walnut milk beverage, comprising steps of pretreatment, roasting and grinding, leaching and enzymolysis, enzyme deactivation and centrifugation, pulping and filtration, blending and homogenization, ...  
WO/2019/105043A1
A method for reducing purine content in soybean milk, a soybean milk drink prepared by the method, and an application of the method in preparation of purine-removed drinks. According to the method, purine-removed soybeans are taken as a ...  
WO/2019/104390A1
The invention generally relates to milk substitute compositions that closely reflect the composition of human breast milk. Particularly, the invention relates to milk substitute compositions for administration to humans aged 0-36 months....  
WO/2019/069111A1
The present disclosure relates to non-dairy fermented food products and methods of making non-dairy fermented food products. In particular, methods are disclosed for making non-dairy fermented food products using pea protein and having a...  
WO/2019/068590A1
Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food,...  
WO/2019/068722A1
The present invention concerns a method for production of an alternative dairy product, using vegetable oil to substitute at least part of the dairy fat. Further, methods for producing an oil-dairy fat composite and an emulsion are discl...  
WO/2019/057680A1
The invention relates to a method for producing pregelatinized chickpea flour, which is characterized by the following steps: grinding chickpeas to chickpea flour; acidifying the chickpea flour to a pH of 4.5 to 6.0, thereby producing an...  
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...  

Matches 1 - 50 out of 3,051