Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 151 - 200 out of 1,285

Document Document Title
WO/2003/079821A1
An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity s...  
WO/2003/070010A1
The invention is a process for producing flavour enhancing esters from dairy sourced mono−, di−, or triglycerides. The process is a transesterification reaction between the mono−, di− or triglyceride and an alcohol in an aqueous ...  
WO2003053158A3
The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation...  
WO/2003/053158A2
The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation...  
WO/2003/053811A1
A multicompartment device suitable for preparing a spreadable oil and water emulsion, said a device comprising at least two compartments, separated by at least partially removable separation means, wherein one compartment comprises at le...  
WO/2003/053159A1
The present invention concerns a food or pet food product containing up to 50% gel capsules or tablets based on alginate, pectate or a mixture of both and comprising oil, vitamins, amino-acids, proteins, minerals, colorants, flavors and/...  
WO/2003/037095A1
A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are : palmitic(C16:0), Stearic (C18:0), arachi...  
WO/2003/034834A1
An improved snack food product in the form of resilient, molded, self-sustaining bodies made from a heated mixture comprising dairy product (cheese, yogurt or pudding), gelatin fat and water. The product bodies are small and bite sized, ...  
WO/2002/102715A1
The invention relates to a method and apparatus for the treatment of raw milk. According to the method is separated from the raw milk under the effect of gravity a cream fraction, which is recovered. According to the invention, an inert ...  
WO/2002/102174A1
An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is p...  
WO/2002/089592A1
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid ca...  
WO/2002/082922A1
Modified pectic substance having emulsifying, microencapsulating, foam stabilizing and/or film forming properties, obtainable by treating a pectic substance with a proteolytic enzyme selected from the group consisting of proteases and pe...  
WO/2002/069726A2
The invention relates to a structurally reversible dairy product which is, preferably, exclusively made from cream, low-fat milk or water in addition to gelling agents, whereby the gelling agents comprise exclusively raw vegetal material...  
WO/2002/067689A1
The invention relates to a composition that contains at least one globular protein and a mixture of polysaccharides, which, taken individually, are not gel-forming, in the following proportions: the ratio of globular protein(s)/polysacch...  
WO/2002/058478A1
A foodstuff of a creamy or pasty composition, comprising bio-polymers and water and optionally further components selected from a group including nutrients, flavourings, aromas, colourings, structuring agents and or fibre and combination...  
WO/2002/058477A1
The invention concerns a milk product containign rom 0 to 40 % fat, from 5 to 23 % solid non fat, other ingredients and water, wherein said product can be foamed at room temperature either by shaking or with a foaming device, said produc...  
WO/2002/056696A1
The invention relates to a method for the production of a dairy product containing gelatine (2) and cream (3, 5), whereby the ingredients are mixed, heated and the packaging filled therewith. Skimmed milk (1) is mixed with the gelatine i...  
WO/2002/057011A1
A dehydrating agent comprising a cyclic tetra-saccharide, which is defined in the specification, as an effective component; a method for dehydrating a moist article, characterized in that the moist article is incorporated into, is contac...  
WO/2002/037977A1
Processes and products are based on a creamy based component with ingredients selected from cream, artificial cream, thickened cream, cream cheese and mixtures thereof and mixtures with capable incidental ingredients. In one embodiment t...  
WO2001082711A3
The present invention relates to lactic acid food products e.g. sour cream, cottage cheese and ice cream, comprising Lactobacillus acidophilus Strain 317/402 and soy milk.  
WO/2002/013620A1
The present invention provides methods and compositions for enhancing the incorporation of whey proteins into dairy products, which comprise forming a homogenate or emulsion comprising whey proteins and cream, and incorporating the homog...  
WO/2002/008330A1
The invention concerns a composition comprising at least a heteroxylan which is partly substituted by one or several thickening or gelling hydrocolloid(s), the method for obtaining said composition, and its use as texturing agent for a f...  
WO/2002/003806A1
The invention relates to a method for preserving cakes and tarts which contain whipped cream. Said invention is characterised in that the confectionery goods are placed in a container, frozen, the air is replaced by an inert gas by means...  
WO/2001/091569A1
The invention relates to fat-in-water emulsion type spreads with live bacterial culture comprising fat globules of up to 1 $g(m)m diameter and lactic-acid bacteria in minimal amount of 10?6¿/g and methods for the preparation thereof. If...  
WO/2001/082711A2
The present invention relates to lactic acid food products e.g. sour cream, cottage cheese and ice cream, comprising Lactobacillus acidophilus Strain 317/402 and soy milk.  
WO/2001/058279A1
Whipped cream which is substantially free from any spherical fat grains of a grain size of 1 $g(m)m or above, contains 10% or more of spherical fat grains having a grain size of 0.1 $g(m)m or below, or contains 20% by volume or more of s...  
WO/2001/056400A1
The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edib...  
WO/2001/050873A1
Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty al...  
WO/2001/051014A1
A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The com...  
WO/2000/056163A1
The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a ...  
WO/2000/054601A1
The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process f...  
WO/2000/045648A1
A method of preparing microparticles of one or more phytosterols, phytostanols or mixtures of both comprises: dispersing or suspending the phytosterols or phytostanols or mixtures of both in a semi-fluid, fluid or viscous vehicle; and ex...  
WO/2000/036930A1
A gelling composition comprising a blend of an alginate (A), a hydrocolloid (B) and a galactomannan (C), wherein the ratio by weight of A:(B+C) is about 0.1:1 to about 1.5:1 and the ratio by weight of B:C is about 0.8:1 to about 1.2:1. A...  
WO/2000/025597A1
The invention concerns dairy product capsules and the method for making them. The capsules comprise a coating including a food polymer, reactive to multivalent ions, inside which is confined a dairy product. The capsules are characterise...  
WO/2000/021379A1
The invention concerns a food composition based on substances derived from milk, in the form of an oil-in-water emulsion, optionally over-run. The invention is characterised in that the proportion of fats is less than 50 wt. % and thatt ...  
WO/2000/011966A1
A cream substitute comprising from 5 % to 40 % by weight of butter, from 0.05 % to 2 % by weight of a food acceptable acid, from 0.25 % to 5 % by weight of a thickening agent, and from 0.25 % to 4 % of a food protein, based on the total ...  
WO/1999/060872A1
Foam-containing foods with stabilized foaming which are produced by, in the production of foam-containing foods having a foamed structure in an edible matrix (mousses, whipped creams, breads, etc.), adding to a food material mixture a re...  
WO/1999/057996A1
The present invention is directed to the use of a hydrocolloid composition, particularly a starch composition, which is useful as a viscosifier and/or a stabilizer in food products, particularly cultured dairy products, to products conta...  
WO/1999/051105A1
The invention relates to a spreadable, predominantly water continuous acidified cream comprising more than 35 wt.% fat and less than 3 wt.% protein. Creams according to the invention have a butter like texture and a butter like melting b...  
WO/1999/044442A1
The invention concerns a stable homogeneous emulsifier-free suspension of at least one hydrophobic substance and/or a substance whereof the melting point is higher than about 130 °C, and a thickening agent, in an aqueous medium. Said su...  
WO/1999/025207A1
Disclosed and claimed is the use of a sugar such as mono- and/or disaccharide in an aqueous solution as a vehicle for delivery of at least one emulsifier, as well as emulsifier delivery systems, emulsifier dispersions, products therefrom...  
WO/1999/011147A1
Process for the preparation of a cream, in which a mixture containing a milk derivative, 8-30 % of sugars, 10-60 % of fermented dairy product, 0-25 % of sourcream or of dairy cream containing 25-45 % of fatty substance, 0-35 % of texturi...  
WO/1999/002170A1
A method for increasing or facilitating the absorption of minerals from the diet. A nutritional composition which contains $i(lactobacilli) is enterally administered to a mammal. The nutritional composition is suitable for the treatment ...  
WO/1998/042202A1
This invention concerns a foodstuff containing a dairy product with an animal-fat content between 5 % and 25 % and a gelatine content between 0.5 % and 5 %. The aforementioned dairy product is mixed with quark and/or yoghurt and, optiona...  
WO/1998/013133A1
A method of producing a granulated product having a soft texture comprises obtaining a substance in liquid form, the substance being solid at a given temperature, atomising the liquid substance, rapidly cooling the atomised liquid so tha...  
WO/1997/048402A1
Methods and compositions are provided in the production of consumables, including food products, using compositions of bacterially produced reticulated cellulose (RC). The novel RC compositions have the property of being capable of provi...  
WO/1997/046111A1
A water continuous, acidified dairy base product is provided having a dry matter content of 19-40 % that comprises 7-18 % fat and 7-18 % protein, the protein comprising casein and whey protein and consisting for at least 50 % of casein, ...  
WO/1997/042834A1
The present invention relates to food compositions which comprise undenatured potato protein as an ingredient, more specifically to food compositions in which all or a portion of the animal protein, milk protein, fat or hydrocolloids is ...  
WO/1997/036498A1
The invention concerns an apparatus, preferably a domestic or culinary appliance, which is suitable for producing creamy or mousse-like food. The apparatus comprises a vessel for holding food which is substantially in block form. A minci...  
WO/1997/034497A1
Low homocysteinogenic dairy products enriched with Vitamin B6, and optionally folic acid, Vitamin B12, and magnesium. Dairy products containing specific proportions of methionine, cysteine, Vitamin B6, folic acid, Vitamin B12, and magnes...  

Matches 151 - 200 out of 1,285