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Matches 1 - 50 out of 780

Document Document Title
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 ...  
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/2014/001647A3
The present invention relates to an aroma milk composition comprising diacetyl and diacetyl producing strains and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of...  
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...  
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...  
WO/2013/009105A3
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...  
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...  
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...  
WO/2012/125896A3
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...  
WO/2012/038513A8
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...  
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...  
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...  
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% ...  
WO/2012/007818A3
Disclosed is a method for the preservation of milk and dairy products against spoilage by bacteria and oxidation. The preservation is achieved by the extracts from plants of the labiatae family, mixtures thereof, as well as their mixture...  
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...  
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, ...  
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...  
WO/2010/140164A3
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...  
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...  
WO/2010/122138A1
The present invention relates to a ruminant reduced-cholesterol dairy product as a medicament.  
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...  
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.  
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...  
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.  
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...  
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...  
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...  
WO/2008/140335A3
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...  
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...  
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...  
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...  

Matches 1 - 50 out of 780