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Patent Searching and Data


Matches 1 - 50 out of 1,274

Document Document Title
WO/2018/002139A1
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: providing a heat-treated acidified milk-based ingredient; mixing said ingredient with a cream component, to obtain a cream composition c...  
WO/2018/002142A1
The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of...  
WO/2017/216197A1
The invention relates to a device for dosing into a container (2) a pasty food product including solid pieces and a sauce. The device comprises an metering nozzle (1) comprising a main outlet to which the pasty food product with solid pi...  
WO/2017/202812A1
The present invention relates to a fermented and sterilised edible sour cream composition and to the method for preparing same. In particular, the invention relates to a fermented and sterilised edible sour cream composition that combine...  
WO/2017/202810A1
The present invention relates to a fermented and sterilised edible sour cream composition and to the method for preparing same. In particular, the invention relates to a fermented and sterilised edible sour cream composition that combine...  
WO/2017/185093A1
Provided are non-dairy yogurt analogs having qualities similar to dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates and processes f...  
WO/2017/171553A1
The present invention relates to the preparation of granules and popped granules comprising functional substances, or active substances, and a carbohydrate carrier material, or matrix material, to the use of such granules, and the granul...  
WO/2017/159846A1
A method for manufacturing a frozen milk fat cream including a homogenization step for setting the median diameter of milk fat globules to 3.3-4.0 μm and a cooling step for cooling so that the time required for the temperature to fall f...  
WO/2017/159845A1
The present invention addresses the problem of providing a milk fat cream to which freeze tolerance, whipping properties after freezing and thawing, and heating tolerance after freezing and thawing are imparted using only components deri...  
WO/2017/154650A1
The present invention addresses the problem of providing a cream which has rich flavor and hardly reverts to a liquid state. A method for producing a foamable oil-in-water type emulsion composition according to the present invention comp...  
WO/2017/150384A1
[Problem] To provide a method for producing a foamable oil-in-water emulsion that allows long-term refrigerated storage. [Solution] A first oil-in-water emulsion containing a milk fat part is whipped. A second oil-in-water emulsion is pr...  
WO/2017/131454A1
The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread wi...  
WO/2017/110770A1
Provided is an acid foaming oil-in-water type emulsified composition that can suppress a change of physical properties during frozen storage and during thawing. A foaming oil-in-water type emulsified composition according to the present ...  
WO/2017/109466A1
Processes for making milk and milk-related products and uses thereof. The invention relates to processes for making milk products, especially an extended shelf-life protein enriched milk product having a fat content of less than 0.5% v/v...  
WO/2017/103334A1
The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dr...  
WO/2017/105285A1
The invention relates to the dairy industry, and more particularly to technology for producing baked sour cream. The technical result of the claimed invention involves producing baked sour cream with a dense viscous consistency. The tech...  
WO/2017/105287A1
The invention relates to the dairy industry, and specifically to a technique for producing sour cream from baked milk. The technical result of the claimed invention consists in using baked milk for producing a product, specifically sour ...  
WO/2017/103336A1
The invention relates to a method for producing an acidified milk product com- prising the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying ...  
WO/2017/076940A1
The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at l...  
WO/2017/069124A1
[Problem] The purpose of the present invention is to supply an oil-in-water emulsion that can be used as-is without thawing, even if same has been frozen after being whipped. [Solution] An oil-in-water emulsion having a total solids cont...  
WO/2017/031817A1
An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes non-hydrogenated oil/hydrogenated oil, milk product, and sweetener, bulk agents. The edible topping compositi...  
WO/2017/026481A1
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid ...  
WO/2017/005601A1
A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.  
WO/2016/208605A1
[Problem] To provide a powder for no-heat just-add-water cream foodstuff, with which it is possible to prepare a cream-form foodstuff for piping in the home, simply by adding a small quantity of water and mixing for a short period of tim...  
WO/2016/193292A1
The present invention relates to a food product which food product is frozen and thawed before consumption comprising AFP19 as well as to methods for preparing such a food product by incorporating AFP19. The invention further describes p...  
WO/2016/182233A1
The present invention relates to butter cream for making cake and a method for making the same. An embodiment according to the present invention can provide butter cream for making cake, which may be prepared by: adding a first sugar to ...  
WO/2016/158596A1
Provided are a pasty premix, from which a smooth and delicious gel food can be easily prepared simply by mixing with an aqueous medium and heating and which can be distributed at normal temperature over a long period of time, and a metho...  
WO/2016/149818A1
A dairy composition comprises at least one acceptable organoleptic property and, if heat treated at ultra-high and/or pasteurization temperatures, the composition does not undergo unacceptable curdling and/or precipitation. In another as...  
WO/2016/136808A1
 The present invention addresses the problem of providing a powdered fat composition for creams, said composition dissolving in the mouth in a satisfactory manner and having sufficient shape retention, and being used to produce creams ...  
WO/2016/129569A1
The purpose of the present invention is to provide a method for producing fresh cream for which emulsion stability is retained to a degree such that there are no problems with regard to commercial distribution, while the average fat glob...  
WO/2016/109659A1
The disclosure features a human milk cream composition, standardized high fat human milk formulations as well as methods of making and using such compositions. In particular, the disclosure features a method of using a human milk cream c...  
WO/2016/080419A1
Provided are a sealed container for holding, carrying, and discharging a liquid emulsion and a liquid emulsion product obtained by filling the container with the liquid emulsion. The sealed container is easy to unseal and reseal repeated...  
WO/2016/080420A1
The present invention provides e.g. a liquid-form emulsion product that is easy to open and seal any number of times, is less likely to leak during storage, is easy to handle, allows easy pouring by controlling the usage and the amount o...  
WO/2016/039343A1
The purpose of the present invention is to provide a freezable oil-in-water emulsion which does not undergo syneresis when the emulsion is thawed at a relatively high temperature. The present invention relates to: a freezable and thawabl...  
WO/2016/039343A9
The purpose of the present invention is to provide a freezable oil-in-water emulsion which does not undergo syneresis when the emulsion is thawed at a relatively high temperature. The present invention relates to: a freezable and thawabl...  
WO/2016/038979A1
Provided is a method for efficiently producing a cream sauce that has an original milk taste and a good heated flavor. The cream sauce is produced by a method that comprises: a step for preparing a starting material liquid for cream sauc...  
WO/2016/035693A1
 Sucrose stearic acid ester having an HLB of 3 or less, sucrose palmitic acid ester having an HLB of 3 or less, and/or sucrose behenic acid ester having an HLB of 3 or less is added to a fat source separated from milk to prepare an oil...  
WO/2016/008742A1
Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comp...  
WO/2016/002920A1
 Provided are: a method for manufacturing a cream, with which it is possible to suppress the oxidation, denaturation, deterioration, etc. of nutrient components, and in particular, the deterioration or dissipation of flavor, occurring ...  
WO/2015/170164A9
The present invention relates to a method of producing a liquid dairy concentrate, the method comprising: providing a liquid dairy ingredient having a fat content of at least 35wt%; concentrating the liquid dairy ingredient by ultrafiltr...  
WO/2015/170164A1
The present invention relates to a method of producing a liquid dairy concentrate, the method comprising: providing a liquid dairy ingredient having a fat content of at least 35wt%; concentrating the liquid dairy ingredient by ultrafiltr...  
WO/2015/170167A1
The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5wt% fat, wherein a ratio of fat to casein is from 3: 1 to 18: 1.  
WO/2015/152262A1
A method for producing a cream by subjecting a solution of interest, which is separated from milk and contains a separated cream, to a sterilization treatment and a homogenization treatment to thereby produce a cream, said method compris...  
WO/2015/133590A1
Provided are: a new protein deamidase that directly acts on side chain amide groups of asparagine residues in proteins, and that has the effect of disassociating side chain carboxyl groups and ammonia; a micro-organism producing said pro...  
WO/2015/056203A1
The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition comprise of 20-60% by weight fat, 1-5% by weight...  
WO/2015/041377A1
The present invention relates to a method for preparing a phosphate alternative coffee creamer and a phosphate alternative coffee creamer prepared thereby, the method comprising: (a first step) a sterilization step of sterilizing raw mil...  
WO/2015/031081A1
Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content bet...  
WO/2015/024751A1
A food composition, wherein the surface of the food composition is at least partly covered by a layer, wherein the layer comprises fungus and a water-soluble biopolymer.  
WO/2015/022961A1
Provided is a whipped compound cream that maintains a high starting liquid stability of an oil-in-water emulsion oleaginous composition to be mixed with fresh cream, and by whipping the post-mixing starting liquid, has superior heat-resi...  
WO/2014/177762A1
The invention relates to whippable milk product comprising milk fat from unhomogenized milk, protein, water-soluble calcium salt, at least one stabilizer and water, and pH of the milk product being between 5.5 and 7. The invention is fur...  

Matches 1 - 50 out of 1,274