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Patent Searching and Data


Matches 201 - 250 out of 1,290

Document Document Title
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...  
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....  
JP2018143241A
【課題】乳化安定性が向上し、ホイップ後の 戻りが低減した生クリームとその製造方法を 提案する。【解決手段】脂肪球のメディアン 径が2.0〜3.0μmで、前記脂肪球...  
JP2018143191A
【課題】本発明の課題は、良好な保形性およ び口どけを有する含気泡油脂組成物を提供す ることである。【解決手段】粉末油脂組成物 を含有する含気泡油脂組成物であって、...  
JPWO2017026481A1
The process into which the ratio of the amount of diacetyl (unit: ppm) of an organic acid content (unit: mM) hit inoculates the lactic-acid-bacteria starter containing the lactic acid bacteria being 0.2 or more in the process at which th...  
JP2018078849A
To provide a whey mineral composition with which saltiness and bitterness are not felt even if being largely added to a food or drink product and capable of imparting a well-balanced full-bodied natural milk flavor, and a method for impa...  
JP2018074980A
To provide a fresh cream having denseness, excellent stability against shearing, and excellent shape retention ability after whipping.A milk with a fat content of 3 to 4.5 mass% and a non-fat milk solid content of 8 to 10 mass% is separa...  
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  

Matches 201 - 250 out of 1,290