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WO/2011/121239A1 |
The present invention relates to a coating wax for a food product, comprising at least one block copolymer composed of at least one block of polymer (A) resulting from the polymerization of at least two, identical or different, monomers ...
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WO/2011/121447A2 |
A method for analyzing engineered nanoparticles (ENP) in a substrate comprising: (a1) a noninvasive screening technique, (a) measuring the particle size distribution of the ENP; (b) quantifying the ENP in the substrate and (c) identifyin...
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WO/2011/115185A1 |
Disclosed is a novel processed cheese that has almost no viscoelasticity, has the property of being easily crumbled to form particles, and has a light mouthfeel, melting well in the mouth. Further disclosed is a method for producing same...
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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/2011/110184A1 |
The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said ...
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WO/2011/111020A1 |
The present invention provides an improved Streptococcus thermophilus. The invention is based on the surprising finding that a putative lantibiotic operon in Streptococcus thermophilus is required for community formation. The operon is a...
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WO/2011/087086A1 |
Provided is a cheese, which can be easily crushed in the mouth and yet shows a less sticky texture in the mouth, prepared by crushing a hard-type natural cheese that is hard to eat (for example, extra-hard cheese, hard cheese, semi-hard ...
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WO/2011/087050A1 |
Provided are a production method, whereby a cheese-containing food allowing consumers to easily enjoy the texture of natural cheese and so on can be produced, and the cheese-containing food produced by said method. The production method ...
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WO/2011/087090A1 |
Disclosed are: a process which can produce a cheese containing a useful microorganism in a living state; and a cheese containing a useful microorganism, which is produced by the process. The process comprises milling a cheese, adding a u...
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WO/2011/074968A1 |
Disclosed is a method of making a natural, hard or semi-hard cheese product on the basis of a fat emulsion stabilized by a denatured, non-coagulated whey protein. This enables, inter alia, the production of cheese on the basis of fats ha...
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WO/2011/070114A1 |
The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product...
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WO/2011/070811A1 |
Disclosed is a novel flavor-improving agent. Specifically disclosed is a flavor-improving agent which contains 3-methylbutanoic acid as an active ingredient.
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WO/2011/065501A1 |
Provided are a pasteurized natural cheese, in which lactic acid bacteria sustain a high viable cell count even after prolonged storage, and a method for producing the same. A pasteurized natural cheese, in which lactic acid bacteria surv...
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WO/2011/039414A1 |
A method for manufacturing a ripened cheese and cheese-like product having a sodium content of at most 0.3% (w/w) and/or fat content of at most 30% (w/w), the method improving organoleptic properties by using a milk- and/or whey-based mi...
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WO/2011/040304A1 |
Disclosed is a method for producing a cheese-containing food, comprising a step (1) for heating a soft cheese-containing mixture, which contains 70-100 mass% of a soft cheese, with a Joule heater and a step (2) for stirring the heated so...
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WO/2011/033807A1 |
The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous ...
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WO/2011/030065A1 |
The invention relates to a method for producing a cheese product containing milk solids ≤50% and consisting of a mixture of melted cheese and at least one cereal, and to a cheese product that can be produced by said method. Said cheese...
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WO/2011/027443A1 |
To provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before period, provided is a method for producing a pasteurized...
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WO/2011/018165A1 |
The invention relates to a method for producing a product, selected from the group consisting of foodstuff, feedstuff or pharmaceuticals, in particular a foodstuff, comprises processing at least one aqueous, liquid or viscous starting ma...
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WO/2011/015276A1 |
The invention relates to a method for producing a cheese or a cheese preparation. The invention furthermore relates to a cheese or a cheese preparation. The invention furthermore relates to a device for producing a cheese or a cheese pre...
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WO/2011/002736A1 |
A system for treating a food product with a mold inhibitor via spray application in suspended form includes a conveyor for moving the food product as well as at least one upper spray nozzle above the conveyor and at least one lower spray...
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WO/2010/139333A1 |
The invention relates to a method for treatment of milk which is to be used in the preparation of cheese, the method comprises adding a bacterial culture to the milk. It further relates to the resulting milk, and to the milk's use in a c...
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WO/2010/140905A1 |
The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising casein, at least part of which has a proport...
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WO/2010/136623A1 |
Starter culture for producing cheese formed by three strains of autochthonous lactic acid bacteria of Tenerife craftsman-made cheese: Lactococcus lactis ssp. lactis TF 53 (CECT 7513); Lactobacillus plantarum TF 191 (CECT 7514); and Leuco...
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WO/2010/130641A1 |
The present invention relates generally to the field of neuronal health, neuronal protection and neuronal development. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a...
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WO/2010/130644A1 |
The present invention relates generally to the field of neuronal health and neuronal protection. One embodiment of the present invention relates to a composition that can be used for the protection of the enteric nervous system from neur...
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WO/2010/130643A1 |
The present invention relates generally to the field of brain development and brain health. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a delayed brain development ...
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WO/2010/130646A1 |
The present invention relates generally to the field of brain health, brain protection, maintenance of cognitive function, prevention of cognitive decline and cognitive disorders. Neuronal cells in the brain can be protected. Also cognit...
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WO/2010/121492A1 |
A method for preparation of an aqueous foam, wherein the foam is stabilised by water-insoluble solid particles, and wherein the foam has been heated. The foam can be used to create stable aerated food products.
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WO/2010/123351A1 |
The present invention relates to the field of functional foods. In particular, it relates to whey proteins and the use thereof in compositions for body weight management. Provided is the use of a whey fraction comprising the whey protein...
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WO/2010/116686A1 |
Disclosed are: a method for producing a desalted milk whereby the content of monovalent minerals can be significantly lowered while preventing a decrease in divalent mineral content; a desalted milk produced by said method; a method for ...
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WO/2010/117024A1 |
Provided are process cheese products having improved storage properties. Also provided is a method for producing said process cheeses products. By regulating the free amino acid content of process cheese products to 0.15% or less and adj...
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WO/2010/112216A2 |
The present invention relates to flour made of amaranth and/or quinoa, a method for producing the same, and the use of the same as a substitute for food additives in food production. Furthermore, the present invention relates to a food p...
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WO/2010/106274A1 |
The present invention relates to a composition for coating a food product, particularly cheese, and more particularly firm paste cheese, and in particular pressed paste cheese, including coating wax and a bulking agent.
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WO/2010/102976A1 |
The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in the preparation of food compositions. The i...
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WO/2010/102159A2 |
The invention provides a process of producing a filled sheet of process cheese, in which process cheese and a filling are co-extruded into a packaging material (56) to produce a strand (16) having a thickness and the strand (16) is separ...
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WO/2010/098353A1 |
A low fat processed cheese rich with cheese-like body and flavor and which melts well in the mouth is obtained using a manufacturing method for low fat processed cheese with a fat content of 22 wt% or less and a fat/protein ratio of 1.0 ...
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WO/2010/094682A1 |
The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripe...
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WO/2010/073683A1 |
Provided is a cream cheese-like food which has such a baking resistance as being sufficient for use as a bakery product material to be heated and has good handling properties while sustaining the soft texture and smooth melting property ...
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WO/2010/070389A1 |
Invention pertains to the field of producing snack food, particularly to high nutritional value cheese and bread chips-like snack composition and a method of producing the same. The snack product contains per 100g of final product 33-37g...
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WO/2010/069889A1 |
A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition sele...
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WO/2010/070112A1 |
Filter for use in the processing of paste-like foods, in particular in the manufacture of processed cheese, comprising an enclosed housing (12) with a feed inlet (16) for the product to be filtered, a discharge (20) for the filtered prod...
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WO/2010/053124A1 |
A novel composition for processed cheeses, which contains glycine and a fermented corn syrup product. A processed cheese produced with an addition of the composition for processed cheeses does not easily age even when a certain time has...
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WO/2010/049240A1 |
A method of producing intact particles creating appearance of cheese particulates in a shelf stable pasteurized sauce is provided. A gelling agent is included in an oil-in-water emulsion, which is submerged in an ionic bath, to form part...
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WO/2010/049539A1 |
The present invention is in the field of production of fermented products. More in particular, it relates to improved compositions for making dairy products, in particular improved bulk starter inoculum compositions and improved bulk sta...
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WO/2010/049540A1 |
The present invention relates to improved bulk starter cultures and their use in the manufacture of fermented products. The present invention also relates to methods for making the improved bulk starter cultures.
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WO/2010/035825A1 |
Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor for protein deamidase contained in a starting milk material having little heat history to thereby ...
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WO/2010/034895A2 |
The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation metho...
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WO/2010/029226A2 |
Process for the manufacture of a dietary paste based on vegetable milk curds, enriched with a dietary supplement, allowing uniform incorporation of the dietary supplement in large proportions so that the paste obtained has a pronounced t...
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WO/2010/022790A1 |
The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.
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