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Matches 201 - 250 out of 1,285

Document Document Title
WO/1997/021353A1
A water continuous dairy product is provided that is suitable for cold and hot use and that is stable when incorporated in hot or sour food dishes. It has a dry matter content of 25-40 %, a fat content of 13-27 %, a protein content of at...  
WO/1997/006697A1
The invention concerns a food product which is part of the common food habits of consumers and which comprise antioxidants and/or antioxidant vitamins in amounts sufficient to significantly increase the antioxidant status in the human bl...  
WO/1996/041854A1
A process for producing a perfume which comprises treating milk or a processed milk product successively with a lipase and, in the presence of an alcohol, an enzyme originating in an animal which has the activity of forming an ester with...  
WO/1996/035334A1
The invention provides improved cream substitutes of water dispersible macrolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spheroi...  
WO/1996/021361A1
A novel food product contains a milk product with a fat content of at least 3 %, preferably at least 5 %, and a gelatine content of at least 0.1 %.  
WO/1996/007330A1
Honey butters prepared from a honey and dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products -milk, skim milk, and dairy fats- are employed as required to adjust the fat conten...  
WO/1996/001849A1
The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significa...  
WO/1995/029595A1
A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution gelatine directly into the much cooler mixt...  
WO/1995/026638A1
Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products - milk, skim milk, and dairy fats - are employed as required to adjust th...  
WO/1995/006413A1
A low-fat cream which can be produced without the necessity for using a large amount of a specified emulsifier even when the fat content is as low as 40 % or less, has good properties after being whipped, and is excellent in savour and m...  
WO/1995/005085A1
In a formulated food containing a dairy product and having a significant dairy flavor, improvements are provided when the dairy product is at least in part one physical form of freeze concentrated liquid dairy product in sufficient amoun...  
WO/1995/004480A1
A palatable paste for food which contains 1.5-10 wt.% of carrageenans mainly comprising kappa-carrageenan and 2-30 wt.%, based on the carrageenans, of potassium ions and has a viscosity of 300-25,000 cP at 25 �C, and wherein substantia...  
WO/1994/022318A1
This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2 % moisture, from about ...  
WO/1994/018849A1
A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of memb...  
WO/1994/018850A1
A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented t...  
WO/1994/016571A1
Whole milk is separated in a centrifuge into cream with high fat content and skimmed milk. The composition of these two components is kept constant. In order to produce a standardized cream and a standardized milk, the skimmed milk is mi...  
WO/1994/009645A1
A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or alpha-amylase, solubles are removed by a heat ...  
WO/1994/005163A1
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in...  
WO/1993/012662A1
The method proposed is intended for the production of cream for adjusting the fat content of skimmed-milk/cream mixtures. The skimmed-milk/cream mixture is subsequently used in the manufacture of cheese. In order to improve the cheese yi...  
WO/1993/010675A1
A method of preparing reduced fat foods is provided which employs a fragmented, alpha-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with alpha-amylase and then fragmented to form an aqueous dispersion tha...  
WO1993002567A3  
WO/1993/003629A1
A method of preparing reduced fat foods is provided which employs a debranched amylopectin starch. A debranched amylopectin starch is dissolved and then allowed to form an aqueous dispersion of particles that is useful in replacing fat i...  
WO/1993/003630A1
A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful i...  
WO/1993/002567A2
Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20% sweeteners, from about 0.1 to about 0.5% ...  
WO/1992/021255A1
Foam comprising gas cells, dispersed in a continuous liquid medium having a stability in excess of 2 weeks, and a gas phase volume in excess of 0.0001, the cells of the foam having a D3,2 average diameter of less than 10 mum.  
WO/1992/020239A1
Whey protein products having a proportion of their heat denaturable whey proteins denatured using a controlled heating procedure. The products have improved organoleptic characteristics and are useful in the production of a variety of fo...  
WO/1992/002142A1
Described are novel donor bacteria harboring a plasmid DNA fragment from a plasmid 30 MDa in molecular weigh referred to as pHV67 in L. lactis subsp. lactis TC67, the DNA fragment encoding for a substance which increases viscosity of a m...  
WO/1991/012728A1
A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and...  
WO/1990/000354A1
Methods are provided for the delivery of fat soluble flavor compounds into nonfat and low-fat food products in which fat components have been replaced by non-lipid fat substitutes. A flavor delivery system comprising fat globules into wh...  
WO/1989/012399A1
Bacteriocin compositions comprising lanthionine containing bacteriocins and non-bactericidal agents. When the bacteriocin compositions are combined with a suitable carrier with each component present in sufficient quantities such that th...  
WO/1989/011798A1
Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, pud...  
WO/1985/002979A1
Whippable, non-homogenised cream having a fat content of 20 to 30% by weight and pH of 6.2 to 6.5, which contains 0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, w...  
WO/1983/003337A1
Method of improving the whipping properties of cream by addition of a fraction of buttermilk to the cream. A concentrate is produced by ultrafiltration of buttermilk, which concentrate is made acid to a pH lower than 4.0, preferably 3.8....  
JPWO2017026481A1
本発明は、(A)原料を加熱殺菌する工程と 、(B)15〜20℃での発酵において有機 酸量(単位:mM)あたりのジアセチル量( 単位:ppm)の比率が0.2以上であ...  
JP2018078849A
[Subject] Provide a milk flavor grant method of food and drinks which can give a milk serum mineral constituent which can give natural milk flavor with well-balanced substance without feeling a salty taste and bitterness even if it adds ...  
JP2018074980A
[Subject] Fresh cream which has good stability over a thick feeling and Disconnection which is not carried out and the good firmness after a whip is provided. [Means for Solution] Milk of three to fat content 4.5 mass %, solid-not-fat 8 ...  
JP6318652B2  
JP6301252B2  
JPWO2016190340A1
Long-term preservation is possible for the present invention, and it makes it a subject to provide the freezing method of quality milk or dairy products at high freshness. The preservation space where the stored milk or dairy products is...  
JP2018038330A
To provide a cream used as a raw material for a whip cream having simultaneously improved characteristics such as taste, flavor, texture, shape retention property, and freezing/thawing tolerance; and to provide a whip cream obtained by f...  
JP2018033338A
To provide a low viscosity high fat base milk fat cream in which a characteristic change before and after freeze-thraw is reduced.Provided is a milk fat cream comprising: a fat source separated from a milk; a first component(s) consistin...  
JP2018019610A
[Subject] An oil-and-fats constituent for manufacturing compound cream which it had natural milk flavor, and there was little added flavor of vegetable-oil-and-fat origin, and it was excellent in Mouthfeel , and hardness change after a w...  
JP6263205B2  
JP6247257B2  
JPWO2016136808A1
The subject of the present invention is providing the powder oil-and-fats constituent for cream for having good mouth-melt and sufficient shape retaining property, and manufacturing appearance, texture, and savory cream. The present inve...  
JPWO2016129569A1
A subject of the present invention is providing a manufacturing method of fresh cream which can make a diameter of an average fat globule larger than a diameter of an average fat globule of old fresh cream, or can be made small, maintain...  
JP6228789B2  
JP2017197486A
[Subject] Even if you take in every day, let it be a subject to provide medical supplies, food and drinks, and feed to which the amount of gene expression of interferon lambda is made to increase out of a safe thing. [Means for Solution]...  
JP2017176066A
[Subject] It sets to milk content food and drinks, without carrying out variety addition of an antioxidant like decreasing the quantity of milk fat as materials, and adding vegetable oil and fat, and tocopherol and ascorbic acid, without...  
JP2017529073A
The present invention mixes the cocoa biomass which is a method for preparing the cocoa biomass which has the adjusted fat phase, and has fat phase 1 with vegetable fat which has fat phase 2, and is it, Fat phase 3 is formed into this co...  

Matches 201 - 250 out of 1,285