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WO/2013/009105A2 |
The present invention relates to a dairy product containing functional alginic acid beads, comprising a composition containing 1-10 wt% of alginic acid beads on the basis of the weight of a dairy product, wherein the alginic acid beads a...
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WO/2012/176719A1 |
[Problem] The purpose of the present invention is to provide a fresh-tasting butter that has excellent flavor despite having a high content of nonfat milk solids. The purpose of the present invention is also to provide a butter that is s...
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WO/2012/125896A2 |
The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. T...
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WO/2012/038513A1 |
The invention relates to a method for producing a foodstuff or a foodstuff preparation, in which at least one liquid and/or viscous composition comprising at least one ingredient of milk origin is mixed with at least one stabilizing agen...
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WO/2012/031119A1 |
The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures sim...
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WO/2012/025931A1 |
The present invention provides a process for the preparation of butter of reduced cholesterol content by allowing formation of cholesterol-beta cyclodextrin complex in milk cream. The process is highly efficient with about is 85% to 90% ...
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WO/2011/122966A1 |
The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85...
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WO/2011/110926A1 |
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/2011/037296A1 |
Provided is a method for producing SOS hard butter containing at least 85 w/w% of 1,3-distearoyl-2-oleoylglycerol (SOS) among triglycerides by means of the solvent fractionation method, comprising the steps of: producing a lipid solution...
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WO/2010/140164A2 |
The present invention relates to a process for preparation of ghee of reduced cholesterol from melted butter serum. The present invention also relates to the process for preparation of ghee of reduced cholesterol without the homogenizati...
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WO/2010/122138A1 |
The present invention relates to a ruminant reduced-cholesterol dairy product as a medicament.
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WO/2010/053244A1 |
The present invention relates to a process for preparing hard butter having high SOS content by mixing oil for preparing butter with fatty acid or fatty acid ester, adding 1,3 regio-specific enzymes to the obtained mixture to carry out i...
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WO/2010/012802A1 |
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/2009/072867A1 |
The invention relates to methods for improving the storage stability of viable micro-organisms and to compositions comprising viable micro-organisms having improved stability. In particular, it concerns compositions with food grade micro...
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WO/2009/056680A1 |
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/2009/041252A1 |
By using a near infrared spectroscope (3) with the use of Fourier transform, the absorbance spectrum of a butter (20) in a wavelength range of 800 to 2500 nm is obtained. Based on the absorbance spectrum of the butter (20), the absorbanc...
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WO/2009/011598A1 |
The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the me...
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WO/2008/140335A2 |
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/2008/044550A1 |
Disclosed is an O/W/O-type emulsion composition having at least one lignan compound disolved in the inner oil phase. Also disclosed is a process for producing the O/W/O-type emulsion composition, which comprises the steps of: 1) dissolvi...
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WO/2008/039533A2 |
An encapsulated seasoning and method for seasoning for preserving, seasoning, enhancing, and potentiating flavor in a variety of foods and beverages is disclosed. The encapsulated seasoning may include shell and a core, the core comprisi...
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WO/2008/005231A2 |
A seasoning having particles less than 20 microns in size is added to food to provide taste enhancement and flavor potentiation. In one embodiment, a microwave popcorn product comprising a charge of popcorn kernels, a charge of seasoning...
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WO/2007/144472A1 |
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/2007/140589A1 |
The present invention provides a novel feedstock and method of feeding dairy cows. Milk products derived from cows fed the feedstock are also encompassed. Milk comprising at least 0.3% DHA as a percent of total milk fatty acids and food ...
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WO/2007/084019A1 |
The subject of the present invention is linseed butter and a method of manufacturing linseed butter. The subject of the present invention is meant for consumption, wherein it is characterized by its lower saturated lipid and cholesterol ...
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WO/2007/078952A2 |
The treatment of cooking oils and fats with specific types of calcium silicate- based materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encompasses the...
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WO/2007/078953A2 |
The treatment of cooking oils and fats with specific types of sodium magnesium aluminosilicate materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encomp...
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WO/2007/059262A2 |
Processes for processing food products by adjusting the pH of the food product from a first pH to a second pH and then to a third pH, with or without cooking, are provided. Also provided are methods for adjusting the pH of a food product...
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WO/2007/055604A1 |
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/2007/025270A2 |
A heating system for warming food. The system comprises a food tray, a housing and a heating element disposed in the housing. The grill keeps a flame produced by the heating source inside the housing. A grill is disposed above the heatin...
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WO/2007/003760A1 |
The invention relates to a method for the continuous transformation of a butter, known as normal butter, into a butter having improved spreadability when removed from a refrigerator, known as cold-spreadable butter. The inventive method ...
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WO/2006/127790A1 |
DUAL-ZONE DEHYDRATION TUNNEL ABSTRACT OF THE DISCLOSURE A dehydration tunnel for fruits, vegetables, and other products reduces the vulnerability of the products to damage from carmelization and case hardening by dividing a row of produc...
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WO/2006/087391A1 |
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/2006/066590A1 |
The invention relates to a method for producing fractions of a milk composition by treating a milk composition with a phospholipase and separating it into at least two fractions with different fat content. The fractions obtained have imp...
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WO/2006/055252A2 |
A device for removing excess fat from food includes a base with a first surface and a cooperating member with a second surface. A removable and replaceable fat absorbing sheet is placed on the first surface, a portion of food is placed o...
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WO/2006/017262A2 |
The present invention comprises a cooking oil filter comprising a synthetic non-woven felt material and a method of filtering cooking oil utilizing a non-woven synthetic material applied at operational cooking oil temperatures.
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WO2005115377B1 |
Disclosed in certain embodiments is a functional food comprising an active agent combination comprising flavonoids and tocotrienols. The flavonoids may comprise naringenin, hesperetin, nobiletin or tangeretin. The tocotrienols may compri...
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WO/2005/122778A1 |
The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.
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WO/2005/084452A1 |
An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain trigly...
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WO/2005/078481A1 |
A transmitter on a bottomhole assembly (BHA) is used for generating a transient electromagnetic signal in an earth formation. A receiver on the BHA receives signals that are indicative of formation resistivity and distances to bed bounda...
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WO/2004/068959A1 |
Edible water-in-oil emulsion spread comprising 25-65 wt.% oil phase and 35-75 wt.% water phase, wherein the oil phase has a tau value as defined herein of 150 s or higher, and the water phase comprises thickener, wherein the thickener su...
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WO/2004/066744A1 |
The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extract...
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WO/2004/062376A1 |
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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WO/2004/056190A1 |
It is intended to provide a novel spared and an edible oil which have a novel texture and flavor never observed in the existing spreads and edible oils, yet sustain a number of favorable characteristics as a spread or an edible oil and a...
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WO/2004/030470A1 |
The invention concerns a food composition based on an edible fat selected among the group consisting of butter and margarine, said composition having stable taste and consistency between -30 and 120 °C.
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WO2003053158A9 |
The present invention relates to a malleable protein matrice (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation...
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WO/2004/016091A2 |
A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystalliz...
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WO/2004/000041A1 |
The invention relates to a method of preparing stable oil in water emulsions wherein a ferulyolated compound is at least partly oxidized during or after formation of the oil in water emulsion.
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WO/2003/090546A1 |
The invention relates to a fermented milk product such as yogurt, butter or cheese comprising bacteria from the Lactobacillus species and yeast and having a galactose content of less than 1,2 g/l, a lactose content of less than 1,2 g/l, ...
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WO/2003/082798A1 |
The invention relates to phenolic compounds and the derivatives thereof which are represented by formula I, wherein: R1 and R2 are selected from OH, OCOalkyl or OCOalkenyl; R3 is H, OH, OCOalkyl or OCOalkenyl; the alkyl or alkenyl chains...
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WO/2003/043432A1 |
The invention relates to compositions based on edible fats solid at room temperature, such as butter and&sol or margarine, in combination with edible oils of vegetable origin and to which other components beneficial for the organism. Suc...
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