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Matches 601 - 650 out of 4,482

Document Document Title
WO/2005/097063A2
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...  
WO/2005/094611A1
The present invention provides fat replacement compositions imparting advantageous organoleptic properties to reduced calorie foodstuffs. The fat replacement compositions generally include a mixture of tagatose and at least one indigesti...  
WO/2005/089562A1
The present invention relates to a method for producing cheese comprising treating the cheese milk, or a fraction of the cheese milk, with phospholipase C and/or phospholipase D.  
WO/2005/089416A2
One aspect of the disclosure herein contemplates a composite film comprising lysozyme incorporated within a chitosan polymer matrix. In another aspect, there is disclosed a film that includes chitosan, and about 10 to about 200 weight pe...  
WO/2005/087918A2
A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipidAriglyceride hydrolysing activity ratio of at least 4. Preferably, the lip...  
WO/2005/080510A1
The invention concerns a composition for paint having reflecting effect, the method for its application and the products thus obtained, wherein said composition comprises a mixture of aluminium powder and liquid solvent and wherein said ...  
WO/2005/074695A1
The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.  
WO/2005/074694A1
The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of ar...  
WO/2005/074709A2
The invention relates to calcium-enriched foods in various forms, in particular in the form of staple foods, based on cereal products. To increase the calcium content of said foods, water-soluble calcium salts of weak acids are added dur...  
WO/2005/067726A1
The present invention describes a wax comprising 0.05 to 28% (w/w) of poly (ethylene vinylacetate) (EVA), suitable for use in coating cheese. Coating hard, semi-hard or soft cheeses can protect the cheese from, for example, physical dama...  
WO/2005/067735A2
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly conve...  
WO2005006880A3
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueo...  
WO/2005/063034A1
The present invention is related with combining concentrated milk renneted at a low temperature with solubilized meat in the fluid state at a low temperature which can be physico chemically, homogenized as well as a metal alloy. So calle...  
WO/2005/063030A1
An improved flavor and microbiologically stable food composition is described. The food composition comprises a) less than about 5.0% by weight humectant; b) a stabilizing salt; and c) water wherein the food composition has an Aw of less...  
WO/2005/058053A1
The present invention relates to a method for improving the textural properties of a dairy product by using a combination of hyaluronic acid and a second texturizing agent for producing the dairy product, and to a dairy product comprisin...  
WO2005046344A3
The invention provides a process for preparing cheese comprising: (a) providing a protein concentrate, (b) providing a flavour concentrate using at least one strain of organism, (c) mixing the protein concentrate with a source of fat and...  
WO2005024001A3
The invention relates to a ferment activator which is based on lactic acid bacteria. The invention is characterised in that it comprises at least: a reducing disaccharide, a non-reducing disaccharide, an alkaline metal salt and/or an alk...  
WO/2005/048725A2
The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein...  
WO/2005/049813A1
The present invention relates to phages isolates having a strong lytic activity against Enterobacter sakazakii strains and their use as anti-microbial agent in food products, in particular infant formula, and for sanitation of factory en...  
WO/2005/046336A1
According to the present invention, fat and caloric content of snack foods can be reduced by the replacement of a portion fat content normally found in snack foods with an equal amount of emulsified liquid shortening composition comprisi...  
WO/2005/046344A2
The invention provides a process for preparing cheese comprising: (a) providing a protein concentrate, (b) providing a flavour concentrate using at least one strain of organism, (c) mixing the protein concentrate with a source of fat and...  
WO/2005/046345A1
According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of emulsified liquid shortening composit...  
WO2002096208A3
The invention provides a dried enhanced-solubility milk protein concentrate (MPC) containing at least one monovalent salt added prior to drying. Methods for preparing this product are provided. These include a method comprising (a) provi...  
WO/2005/044021A1
A composition which is obtainable as an extract from pine needles, having therapeutic activity and comprising isocupressic acid compounds in an amount of less than 0.01 wt % and further comprising one or more organic acids, can be used i...  
WO/2005/041675A1
The invention relates to the use of at least one bacteria producing a bacteriocin and belonging to the Pediococcus genus for aromatizing a milk product.  
WO/2005/041677A1
The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the w...  
WO2005004624A8
The invention relates to a method for preparing a protein-based, fibre-comprising food product, in which: 1) a hydrocolloid that precipitates with metal cations and a composition that comprises milk protein material are mixed with one an...  
WO/2005/032496A2
The invention provides hydrolases, polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides, e.g., enzymes, having a hydrolase activit...  
WO/2005/032266A2
The invention relates to a method for producing novel cheese products having a fibrous texture and a fresh and lactic taste consisting in processing an initial raw material comprising a soft extruded cheese having a firm and fibrous text...  
WO/2005/032496A3
The invention provides hydrolases, polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides, e.g., enzymes, having a hydrolase activit...  
WO2005003354A3
The invention relates to the field of biochemistry, molecular biology and food production. More in particular, the invention relates to methods and means for regulating gene expression. Even more in particular, the invention relates to C...  
WO2005004638A3
The invention relates to a mayonnaise, described as fondue mayonnaise, comprising a mixture of fondue cheese and mayonnaise, a mixture of a fondue cheese mixture and mayonnaise or a mixture of ready-to-use fondue cheese and mayonnaise. S...  
WO/2005/025332A1
A non-fermented, dairy-based food product, such as a food sauce, that is acidulated, preferably without any substantial harsh flavor or lumpy texture, and a process for making the food product. The food product may be rendered shelf stab...  
WO/2005/024001A2
The invention relates to a ferment activator which is based on lactic acid bacteria. The invention is characterised in that it comprises at least: a reducing disaccharide, a non-reducing disaccharide, an alkaline metal salt and/or an alk...  
WO/2005/020697A1
An apparatus for and method of processing cheese milk and producing cheese therefrom. The apparatus comprises a pair of vats 3, 9 each having an inlet 1, 16 and an outlet 15, 13. The outlet 15 of the first vat 3 is connected to the inlet...  
WO2003100071A3
The invention relates to a method of preparing a ripening flora, involving a cell weakening step using an osmotic shock or a high pressure shock. The invention also relates to the use of one such flora for and/or in the preparation of fe...  
WO/2005/018333A1
The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contain...  
WO/2005/018794A1
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...  
WO/2005/018322A1
The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is imper...  
WO/2005/013709A1
The invention described is a process for manufacturing a dairy ingredient particularly suited for use in cheese manufacture. The process involves treating a dairy stream under conditions to form a protein concentrate and serum. The strea...  
WO/2005/013710A1
The invention described is a milk protein composition having a high percentage of the whey protein from the dairy stream from which is was derived bound to the casein from that stream. The composition is prepared by a process in which th...  
WO2004097012A3
The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospho...  
WO/2005/009138A1
Process for preparing a concentrated mil protein ingredient comprising the steps of : providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermine...  
WO2004071218A3
The invention relates to a preparation comprising an active phytase, a phytate and an essential cation, said preparation being characterized in that at least part of the essential cation is bound to phytate. The preparation may comprise ...  
WO/2005/006880A2
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueo...  
WO/2005/004616A1
The present invention provides a method for bleaching or whitening a dairy product, comprising adding a lipoxygenase (LOX) to the dairy product. The method of the invention may be used to whiten milk, cheese, butter oil, cream or whey pr...  
WO/2005/004615A1
The invention relates to a method for producing a pre-cooked cheese meal (1) or a cheese meal. First, a loaf of bread (2) having a lower side is divided into an upper side covering piece (4) opposing the lower side, and a lower part (3),...  
WO/2005/004624A1
The invention relates to a method for preparing a protein-based, fibre-comprising food product, in which: 1) a hydrocolloid that precipitates with metal cations and a composition that comprises milk protein material are mixed with one an...  
WO/2005/004617A1
A method and device for continuously emulsifying process cheese or the like with a viscosity accurately measured on-line while automatically controlling the production condition. A method and apparatus for continuously producing process ...  
WO/2005/004638A2
The invention relates to a mayonnaise, described as fondue mayonnaise, comprising a mixture of fondue cheese and mayonnaise, a mixture of a fondue cheese mixture and mayonnaise or a mixture of ready-to-use fondue cheese and mayonnaise. S...  

Matches 601 - 650 out of 4,482