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Matches 1 - 50 out of 2,985

Document Document Title
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...  
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...  
WO/2017/010513A1
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 ...  

Matches 1 - 50 out of 2,985