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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...
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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 ...
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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...
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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...
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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 ...
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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 ...
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WO/2008/030173A1 |
The invention refers to a glyceride mixture containing 6-14 % by weight of stearic acid and 40-70 % by weight of saturated C12 and C14 fatty acids, and a remainder of other C4 - C22 fatty acids, said mixture having a solid fat content, a...
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WO2008000913A9 |
The invention relates to food technology and is concerned with dairy products, especially yoghurt that in addition to standard ingredients comprises soluble flax fiber and at least one enzyme, particularly the transglutaminase enzyme. In...
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WO2006138255B1 |
Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat- oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the chees...
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WO/2008/004626A1 |
It is intended to provide a novel anhydrous crystalline maltose, a method of producing the same and a use thereof. This object can be achieved by providing anhydrous crystalline β-maltose having a melting point of from 154 to 159oC, a m...
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WO/2008/000895A1 |
The invention relates to a method of producing lactose-free or low-lactose milk products. The method of the invention is characterized by a) performing lactase pre-hydrolysis on milk raw material, b) inactivating the lactase enzyme and s...
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WO/2007/144472A1 |
The central nervous system (CNS), i.e. the spinal cord and the brain, contains a large amount of various lipids, collectively called CNS lipids. These lipids are essential for embryonic induction but are also active in the adult body in ...
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WO/2007/141385A1 |
A method of using tyrosinase for modifying the structure of milk products prepared from fat-reduced milk is disclosed. The method may be applied to raw or pasteurized fat- reduced milk, and it is used especially for preparing acidified m...
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WO/2007/114266A1 |
Disclosed is a cream composition having excellent handling properties. The cream composition contains a milk fat, a sugar and water. The milk fat content is more than 5% by mass but not more than 30% by mass. The sugar content is 40-65% ...
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WO/2007/088678A1 |
It is intended to provide an oil-in-water type emulsion, in particular, an oil-in-water type emulsion of the foaming type having excellent flavor and physical properties by using cheese whey or casein whey, that is obtained as a by-produ...
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WO/2007/055604A1 |
A dairy product is prepared by adding a non-lactose fermenting and non-galactose fermenting yeast or a non-fermentative yeast to a dairy starting material or dairy product in an amount sufficient to extend the shelf life of the resulting...
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WO/2007/042274A1 |
Use as a salt enhancer and flavour of S- or O-carboxyalkylated amino acids and peptide compounds of formula I and consumables or flavour compositions comprising such compounds. Method of flavouring consumables, in particular of replacing...
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WO/2007/038745A1 |
[0001] This invention is directed toward cream compositions containing hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), methyl hydroxyethyl cellulose(MHEC), methyl cellulose (MC) or ethyl cellulose (EC), and their ble...
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WO/2007/014748A1 |
The invention concerns a process for producing a preserved customised consumer composition, preferably from a vending machine, wherein a plurality of ingredient streams are mixed together in predefined relative amounts, characterised in ...
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WO/2007/009187A1 |
A food additive composition including a polyphenol , such as a polyphenol containing product derived from grape seed, apple, pear, green tea or cocoa extracts, in combination with a probiotic, such as a probiotic selected from lactobacil...
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WO/2006/132042A1 |
It is intended to provide a nutritional supplement for a food or a medicine, by which a food or a medicine being hard to take or a food-industry waste having a high nutritional value can be easily and safely taken even by young children ...
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WO/2006/119871A1 |
A method of preparing a dairy product or a dairy product analogue, the dairy product or dairy product analogue comprising a sterol, wherein the method comprises acid coagulating a cheese milk, cream or combination thereof in the presence...
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WO/2006/087391A1 |
An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.
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WO/2006/054707A1 |
A method of producing cream from milk which comprises concentrating milk with the use of a membrane, then separating cream from the milk and pasteurizing the cream, wherein the dissolved oxygen concentration in the milk is lowered before...
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WO2005086795B1 |
A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to ...
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WO/2006/038807A2 |
The invention provides a fat-based cream having a fat content of between 10 and 20 wt.% and containing between 0.1 and 2.0 wt.% of a mono- and/or di-glyceride containing a least one unsaturated fatty acid group. The cream has a reduced f...
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WO/2005/112659A2 |
Carbon dioxide is dissolved in perishable liquids loaded into pressure vessels that tare provided with low carbon dioxide head pressure so as to improve product shelf life, thereby providing options for more economical shipment, as by ra...
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WO/2005/097063A2 |
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...
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WO/2005/063033A1 |
The present invention relates to a spreadable and/or spoonable water-continuous, gelatine free cream alternatives comprising 10 to 50 wt% of a fat blend and up to 5 wt% of a biopolymer other than gelatine as a thickener, in addition to w...
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WO/2005/041675A1 |
The invention relates to the use of at least one bacteria producing a bacteriocin and belonging to the Pediococcus genus for aromatizing a milk product.
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WO/2004/062376A1 |
A cream free of cooked odor having the original flavor of cream and excelling in properties such as emulsion stability; and a process for producing the same. A flavorful cream excelling in emulsion stability during the distribution and s...
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WO/2004/062384A1 |
A whipping cream which retains milky flavor/body taste and material properties and combines inconsistent functions, i.e., good meltability in the mouth and thermal stability in shape retention/unsusceptibility to water separation, is obt...
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WO/2004/054377A2 |
The present invention relates to a method for producing cheese from cows milk wherein milk or a fraction of milk is treated with a phospholipase and heat treated during or after phospholipase treatment, and the treated milk or milk fract...
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WO/2004/049822A1 |
The present invention concerns a shelf stable, fluid and portionable food thickener composition containing non gelatinized starch. The present invention concerns a new type of dispersible and fluid starch-based concentrated composition, ...
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WO/2004/030464A1 |
The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for...
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WO2003053158A9 |
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...
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WO/2004/023882A2 |
Procedure for industrial production of traditional quality kajmak, having the milk and cream as initial substrates, according to this invention, has a novelty in that, that the initial substrates are standardized up to the requested fat ...
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WO/2004/021804A1 |
A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to...
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WO/2004/017743A1 |
Improved processes for manufacturing cream, plastic cream, cream analogs, milk, milk analogs, and other food products from concentrated and/or dried protein and a suitable fat source are provided. Preferably, the protein is treated to en...
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WO/2004/017742A1 |
Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, sal...
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WO/2004/014141A1 |
Use of at least one compound selected from phytosterols, phytostanols, synthetic analogues thereof and their esterified derivatives as a creaminess enhancer in a food composition comprising a dairy product or derivative or analogue thereof.
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WO/2004/010795A1 |
A food additive composition which contains: (A) 100 parts by weight of at least one inorganic compound hardly soluble in water which is selected from among calcium compounds and magnesium compounds having a solubility in water at 20 °C ...
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WO/2003/103405A1 |
The invention relates to sections of a tubular food skin, closed at one end with a planar joint seam, whereby the seam is preferably sealed, welded or glued. A seam produced with yarn may also be present adjacent to the joint seam.
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WO/2003/096824A1 |
The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavour properties of a composition to which it is added. These emulsions are particularly stable du...
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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...
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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 ...
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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...
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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/...
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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...
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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, ...
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