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WO/2011/110926 |
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, ...
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WO/2011/106182 |
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...
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WO/2011/106182 |
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...
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WO/2010/151129 |
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...
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WO/2010/124224 |
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...
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WO/2010/069719 |
The present invention relates to creamy soup compositions packaged in transparent packaging which have improved shelf stability.
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WO/2010/012802 |
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.
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WO/2009/147157 |
The present invention relates to an instant yoghurt composition which comprises dry milk powder, dry rennet enzyme and a dried lactic acid culture.
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WO/2009/143521 |
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...
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WO/2009/140273 |
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...
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WO/2009/140273 |
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...
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WO/2009/091268 |
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...
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WO/2009/056680 |
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.
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WO/2008/140335 |
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...
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WO/2008/140335 |
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...
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WO/2008/076719 |
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...
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WO/2008/068242 |
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...
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WO/2008/046699 |
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/2008/046732 |
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.
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WO/2008/046742 |
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/2008/046698 |
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 ...
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WO/2008/037839 |
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/2008/038294 |
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/2008/030173 |
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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WO/2008/028300 |
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/2008/030191 |
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/2008/004626 |
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/2008/000913 |
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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WO/2008/000895 |
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/2007/144472 |
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/2007/141385 |
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/2007/114266 |
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/2007/088678 |
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/2007/055604 |
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/2007/042274 |
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/2007/038745 |
[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/2007/014748 |
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/2007/009187 |
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/2006/138255 |
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/2006/132042 |
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/2006/119871 |
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/2006/087391 |
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/2006/054707 |
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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WO/2006/038807 |
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/2005/112659 |
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/2005/097063 |
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/2005/086795 |
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/2005/063033 |
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/2005/041675 |
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/2004/062376 |
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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