| Document |
Document Title |
|
WO/2024/068817A1 |
The present invention pertains to a new method of producing butter-like products based on warm shearing of liquid, high fat concentrates of milk fat globules, which liquid concentrates contain a significant amount of micellar casein. The...
|
|
WO/2023/164490A1 |
The present disclosure provides foodstuff comprising a palm product and methods of making the same. The palm product is derived from a palm or a part or fraction or extract thereof. Example of the palm product include a heart of palm pur...
|
|
WO/2023/096518A1 |
The invention relates to a coffee cream containing two ingredients: soluble coffee and condensed milk. In various embodiments the two ingredients are present in the product according to the invention in the proportion of one part soluble...
|
|
WO/2023/031266A1 |
The present invention relates to a Yarrowia strain, preferably a non-genetically modified Yarrowia strain, for the production of a wild-type, non-engineered, microbial lipolytic enzyme with a high specificity for short-chain fatty acids,...
|
|
WO/2022/200617A1 |
The present invention pertains to a method of producing high fat milk fat globule concentrates by microfiltration, to the concentrates obtained by the method, to a process of producing butter-like milk fat products and to the obtained bu...
|
|
WO/2022/122986A1 |
Fat blend comprising: (i) 20-50 wt% of a vegetable lipid source and (ii) 50-80 wt% of a milk fat composition comprising at least one bovine milk fat fraction, wherein 75-85 wt% of all fatty acid moieties positioned on the sn-2 position o...
|
|
WO/2022/074529A1 |
The invention relates to a food composition comprising rice starch gel, centrifuged and/or surfacing butter, a cheese, an acidity regulator, salt and optionally one or more ingredients selected from garlic, meat stock, meat extract and v...
|
|
WO/2022/068545A1 |
A Bifidobacterium longum strain CCFM 752 is preserved at the Guangdong Microbial Culture Collection Center, having the preservation number GDMCC No. 61157 and the preservation date 21 August 2020. The invention also relates to an applica...
|
|
WO/2022/046342A1 |
Provided are a method for preparing a food product, which uses a lipase to catalyze the hydrolysis of fat and phospholipids in a base composition, and a food product produced by the method. The present method may increase the viscosity o...
|
|
WO/2022/034171A1 |
The present invention relates to computer implemented method for monitoring and controlling bacteriophage pressure in a milk fermentation process using a bacterial culture, said method comprises the steps of: monitoring milk fermentation...
|
|
WO/2022/013890A1 |
The present invention relates to the field of food industry. Particularly the invention relates to a Probiotic fortified composition of Ghee or clarified butter. The ghee composition comprises of Probiotics selected from Lactobacillus rh...
|
|
WO/2021/224331A1 |
Proposed is a spreadable or sliceable foodstuff obtainable or obtained by (a) providing fresh cheese or fresh cheese preparations or analogous vegetarian or vegan products; (b) providing butter, butter-containing spreadable fats or prepa...
|
|
WO/2021/205020A1 |
The current invention relates to a method for producing emulsions using a layer multiplayer comprising the steps of : providing at least two immiscible fluid streams, combining said immiscible fluid streams to a focused total fluid strea...
|
|
WO/2021/198132A1 |
The present invention relates to a dairy-based spreadable composition comprising milk fats, water, a stabilizer and emulsifier, wherein the composition is an oil-in-water emulsion. Also, the present invention is related to a process for ...
|
|
WO/2021/170799A1 |
The present invention relates to a wild-type, non-engineered, microbial lipolytic enzyme with a higher specificity for short-chain fatty acids than for medium to long fatty acids, specially long fatty acids. This invention further relate...
|
|
WO/2021/104214A1 |
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...
|
|
WO/2020/234230A1 |
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...
|
|
WO/2020/174035A1 |
A first variant of a method for producing ghee (1), the method comprising the following steps: a. providing cream (2) or milk, in particular whole milk (10) or raw milk; b. churning (100) cream (2) to form butter (3) and buttermilk (6); ...
|
|
WO/2020/084093A1 |
The invention relates to a spreadable water-in-oil emulsion which is characterised in that it comprises, by weight, relative to the total weight of the composition: - between 50 and 95% butter, - between 1 and 25% fat of dairy origin wit...
|
|
WO/2020/067170A1 |
Provided is a novel means for activating an immune response in tumor immunotherapy in which an immune checkpoint inhibitor is used. An immune-checkpoint-inhibitor antitumor effect potentiator having probiotics and prebiotics as active in...
|
|
WO/2019/155215A1 |
The invention relates to uses of hydrocarbon / lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.
|
|
WO/2019/132233A1 |
Provided are a microorganism having an ability to degrade ethanol and acetaldehyde, and a composition and a kit each including the microorganism.
|
|
WO/2019/073811A1 |
Provided are: a fat feeling enhancer for foods, which can enhance the fat feeling of a food; and a food having enhanced fat feeling. A fat feeling enhancer for foods is provided, which is characterized by containing, as an active ingredi...
|
|
WO/2019/069544A1 |
Provided is a method for producing an oil or fat composition having a flavor and other properties which are well-balanced and improved. A water-containing mixture containing butter and milk is heated until the water content is reduced to...
|
|
WO/2019/046785A1 |
A method of forming a food product includes substituting a pre-determined amount of added sugar of the food product with a bulk filler including a reduced-flavor cocoa product. The formed food product includes the bulk filler. A method o...
|
|
WO/2018/229347A1 |
The invention relates to a method of making a butter product, comprising the steps of: providing a butter raw material having a fat content at least 35% by weight; adjusting the nonfat dry matter of the butter raw material to a range of ...
|
|
WO/2018/153660A1 |
The invention relates to a method for producing butter in a buttermaking machine comprising at least one inlet (1), at least one buttermaking cylinder (2) with a rotatable beater (3), at least one drum (5) for the post-buttermaking proce...
|
|
WO/2018/151383A1 |
The present invention relates to perilla butter made by using perilla seeds and a method for manufacturing the same and, more specifically, to perilla butter made by using perilla seeds, and a method for manufacturing the same which comp...
|
|
WO/2018/096297A1 |
The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: - the hydroxypropyl ...
|
|
WO/2018/037926A1 |
Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized fat that has a peroxide value...
|
|
WO/2018/037927A1 |
[Problem] To provide a composition that suppresses unpleasant odor from food products and a method for suppressing unpleasant odor from food products. [Solution] A composition that suppresses unpleasant odor from food products, that has ...
|
|
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/2017/039706A1 |
The present invention is an innovative method, process and mechanism utilizing infrared energy for the process to dry/dehydrate an oil reduced avocado paste or an oil retained avocado paste into dried/dehydrated avocado powders, flakes, ...
|
|
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/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/2016/149477A1 |
The present invention relates to a low-fat water-in-oil (W/O) emulsion comprising a fat phase in an amount of at most 60 wt% relative to the total weight of the emulsion, an aqueous phase dispersed within the fat phase and an emulsifier ...
|
|
WO/2016/105957A2 |
A process is provided for producing a substrate formulation comprising post-vaporization plant matter infused therein. The post-vaporization plant matter is gathered and saturated in a solvent to form a saturated mixture. The solvent is ...
|
|
WO/2016/096988A1 |
The present invention relates to method of extracting cholesterol from milk fat.
|
|
WO/2016/021450A1 |
The use of trans processed lipids, such as margarine, shortening and spreads, has been prohibited in advanced countries including European countries and United States, because of their adverse effects to health. However, it is quite diff...
|
|
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 whe...
|
|
WO/2016/001858A1 |
A cooking fat product is provided for use as a substitute for butter and the cooking fat product comprises butterfat and palm oil as its main ingredients (by volume). The main ingredients comprise between 70% and 90% of the cooking fat p...
|
|
WO/2014/184182A1 |
A method of producing a seafood butter includes freezing pieces of seafood such as mussels, drying the pieces, grinding or blending the dried pieces to provide a powder, and mixing the powder into a butter carrier. The pieces are freeze-...
|
|
WO/2014/059112A1 |
A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat i...
|
|
WO/2014/040918A1 |
A method where a continuous flow of an oil-in-water emulsion is fed to a cavitator (10), the oil-in-water emulsion is tempered and then reversed or broken in the cavitator (10) and a continuous flow of water-in-oil emulsion or broken oil...
|
|
WO/2014/007665A1 |
A method of production of a fat mix with a decreased fat content, consisting in cream separation from milk, fat content normalisation, pasteurisation, preparation of a cream mixture with milk powder and/or other protein carriers, pasteur...
|
|
WO/2013/114185A1 |
The present invention relates to multilayer microencapsulated lactic bacteria and bifidobacteria; preferably bacteria with probiotic activity, and the use thereof to prepare a food product, supplement product, medical device or pharmaceu...
|
|
WO/2013/100043A1 |
A butter comprising the following components (A) to (C): (A) 0.3 to 0.75 mass% of sodium; (B) 0.1 to 0.7 mass% of potassium; and (C) 0.04 to 1.8 mass% of glutamic acid, aspartic acid or a combination thereof.
|
|
WO/2013/082457A1 |
A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oi...
|
|
WO/2013/074620A1 |
Various embodiments of the present invention comprise a liquid removal device used to remove excess poaching water or cooking oil from cooked foods. Devices of the present invention comprise a basket and a gas stream that is at least mom...
|
|
WO/2013/027650A1 |
The present invention proposes a rotor/stator type mixer, which is provided with a stator that is provided with a plurality of openings and a rotor disposed with a prescribed gap opened on the inside of the stator, wherein said mixer can...
|
