Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 51 - 100 out of 1,281

Document Document Title
WO/2014/170716A1
Shelf-stable fermented dairy products having a p H ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-st...  
WO/2014/142648A1
The present invention is directed to a frozen and/or chilled food product comprising a fat based composition wherein the fat based composition comprises a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It wa...  
WO/2014/096268A1
A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have simi...  
WO/2014/098034A1
[Problem] Provided are a fresh cream that has a rich milk flavor without any too much saltiness despite the use of concentrated skim milk or powdered skim milk, and a method for manufacturing the same. [Solution] A method for manufacturi...  
WO/2014/066682A1
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capa...  
WO/2014/061869A1
A composition for increasing stability of milk cream is provided. The composition can be useful in improving functionalities and physical properties such as foam stability, shape retention capacity and water retention efficacy without af...  
WO/2014/053870A1
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...  
WO/2014/032375A1
Disclosed are a lactobacillus plantarum having function of cadmium expelling and the use thereof. The lactobacillus plantarum CCFM8610 of the present invention has acid resistance and good ability of resisting and adsorbing cadmium ions ...  
WO/2013/149871A1
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises pro...  
WO/2013/138596A1
Cream products formed by dispersing gum and lactose in water prior to the addition of butter and dry ingredients, subjecting the mixture of ingredients to heating, followed by rapid cooling and shear forces, provides a stable product. Th...  
WO/2013/137374A1
Provided is a milk fat cream which can be produced without using any stabilizing additive such as an emulsifying agent, without using any special production apparatus/facility, or without using any complicated process, has a milk-derived...  
WO/2013/127146A1
Provided is a Lactobacillus plantarum able to relieve lead toxicity and the use thereof. The Lactobacillus plantarum is Lactobacillus plantarum CCFM8661, which has good acid tolerance and good tolerance to lead ions in vitro. The Lactoba...  
WO/2013/122465A1
Food composition comprising fat and vitamin K, wherein the fat comprises at least 36% saturated fatty acids, and wherein the vitamin K is in the form MK-7 in an amount of at least 0.1 mcg MK-7 per daily intake. The composition preferably...  
WO/2013/116687A1
Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dai...  
WO/2013/042186A1
The objective of the present invention is to provide: a method for producing frozen whipping cream wherein the cream can be refrigerated, the creaminess of the cream after thawing is the same as refrigerated cream, and quality in terms o...  
WO/2013/019771A2
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures...  
WO/2013/019771A3
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures...  
WO/2013/008904A1
Provided is a foamable oil-in-water emulsion that, regardless of having a low percent content of fat and total solids, has superior foamability, flower-forming properties, shape retention, sense of concentrated flavor, and lack of heavy ...  
WO/2012/176687A1
In the present invention, a liquid cream is caused to include microbubbles by means of combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubb...  
WO/2012/161572A1
The present invention relates to food products supplemented with micronutrients and, in particular, to a composition comprising vitamin K2. The composition further comprises calcium and magnesium, wherein the ratio Ca/Mg is less than 8. ...  
WO/2012/107206A1
The present invention relates to the use of microcarpalide or a derivative or a stereoisomer or a salt or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising microcarpalide or a derivative o...  
WO/2012/107203A1
The present invention relates to the use of nobiletin or a derivative or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising nobiletin or a derivative or a hydrate thereof, and, optionally a...  
WO/2012/038513A8
The invention relates to a method for producing a foodstuff or a foodstuff preparation, in which at least one liquid and/or viscous composition comprising at least one ingredient of milk origin is mixed with at least one stabilizing agen...  
WO/2012/038513A1
The invention relates to a method for producing a foodstuff or a foodstuff preparation, in which at least one liquid and/or viscous composition comprising at least one ingredient of milk origin is mixed with at least one stabilizing agen...  
WO/2012/007818A3
Disclosed is a method for the preservation of milk and dairy products against spoilage by bacteria and oxidation. The preservation is achieved by the extracts from plants of the labiatae family, mixtures thereof, as well as their mixture...  
WO/2011/110926A1
The present invention relates to a food product comprising probiotic bacteria coated with a coating of vegetable origin In particular, the present invention relates to a dairy product selected from among milk, cheese, butter, margarine, ...  
WO/2011/106182A3
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures...  
WO/2011/106182A2
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures...  
WO/2010/151129A1
The present invention is directed to a novel aerated product having an alcohol content of above 5% (v/v). Said product is particularly suitable for preparing alcoholic hot beverages comprising a cream-like component. The product is stabl...  
WO/2010/124224A1
Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a g...  
WO/2010/069719A1
The present invention relates to creamy soup compositions packaged in transparent packaging which have improved shelf stability.  
WO/2010/012802A1
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.  
WO/2009/147157A1
The present invention relates to an instant yoghurt composition which comprises dry milk powder, dry rennet enzyme and a dried lactic acid culture.  
WO/2009/143521A2
A dairy cream related food product comprising dairy cream and a quantity of what is designated a "mother blend". The mother blend is partially made up of a liquid component of water and/or MFGM buttermilk, and/or whey which comprises the...  
WO/2009/140273A2
A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol co...  
WO/2009/140273A3
A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol co...  
WO/2009/091268A1
A method of inhibiting and/or disrupting bacterial and/or biofilm and/or thermophile growth within heat exchangers used in the manufacture of anhydrous milk fat or butter or butter oil by thermal cycling of at least one process unit in t...  
WO/2009/056680A1
The invention relates to a soft, semi-soft, semi-hard, or hard cheese that contains a butter oil fraction, and to a method for its manufacture. By means of the butter oil fraction, it is possible to adjust the hardness of the cheese.  
WO/2008/140335A2
The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovi...  
WO/2008/140335A3
The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovi...  
WO/2008/076719A2
The invention relates to high performance gellan gum compositions having a 0.1 % curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400g/cm2. The high performance gellan gums have a low acyl content bu...  
WO/2008/068242A1
The present invention relates to a fresh food product in a 3-D form comprising a temperature-dependent jellified coating with a dairy product inside and to the process of manufacturing that food product. In particular the invention provi...  
WO/2008/046732A1
The invention relates to a frozen aerated frozen food product having an overrun of at least 30% comprising 0.001 to 10 weight-% (wt-%), based on the total weight of the frozen aerated food product, of surface-active fibres.  
WO/2008/046698A1
A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt% and less than 95 wt% of water, at least 0.5 wt% and less than 20 wt% of protein, at least 1 vol.% and less than 70 vol.% of ...  
WO/2008/046699A1
There is provided an aerated food product in the form of a stable foam, comprising 5-80 vol.% gas bubbles, 15-90 wt. % water and 0.01 to 10 wt. % fibres, assembled with surface- active particles at the air-water interface due to attracti...  
WO/2008/046742A1
A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt.% of water, optionally fat, wherein the amount of fat and water taken together is at least 60 wt.% and less than 99 wt.%, at ...  
WO/2008/037839A1
The invention relates to a method for production of galactooligosaccharides-containing milk-based products that as a part of a regular diet has beneficial physiological effects, and hence is capable of enhancing colon health and improvin...  
WO/2008/038294A2
The process for the preparation of Saffron Cream Liqueur comprising: - preparing saffron concentrate by adding saffron 1-5 gm. in one liter of ENA (extra neutral alcohol) of 68% OP, i.e., 96% v/v, - intermittently stirring the said mixtu...  
WO/2008/030191A1
A device for treating perishable objects or liquids and a method of fabricating the device. The method comprising breaking a single piece of magnetic material into a plurality of pieces; inhibiting movement of the pieces with respect to ...  
WO/2008/028300A1
The present invention relates to an oral formulation to lower serum or hepatic lipid and triglyceride concentrations, hepatic inflammation and/or insulin resistance in a patient comprising live feruloyl esterase producing microorganisms ...  

Matches 51 - 100 out of 1,281