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WO/1996/013984 |
A protective coating for food or agricultural products made of 5-85 % dried hydrocolloid gel, together with 0.2-50 % of at least one natural compound isolated from the surface of said product, or at least one compound substantially simil...
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WO/1996/011586 |
Methods and compositions for preparation of frozen fermented food products using antifreeze polypeptide-expressing microorganisms are provided. In particular the invention provides for use of fish antifreeze polypeptide-expressing microo...
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WO/1996/011587 |
A fat mimetic system using a unique combination of starch, cellulose and protein as well as optional gum and flavoring.
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WO/1996/011581 |
An anticaking agent which reduces the stickiness of the chunked, diced, or shredded cheese and improves the functionality of cheese is formulated of fine mesh vegetable flour, bentonite, cellulose, and antimycotic agents or bacterial cul...
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WO/1996/003860 |
Process for preparing fresh cheese having a fancy shape wherein fresh cheese is extruded through a nozzle in such condition that the shape of the product as extruded does not collapse and fancy shaped portion of fresh cheese is obtained.
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WO/1996/003053 |
Aqueous spread or sauce having distributed therein particles of a pasteurized cheese product, both the spread or sauce and the cheese product having an aw between 0.90 and 0.98, the difference between the two values being not more than 0...
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WO/1996/002153 |
A process of providing at least a partial barrier to moisture vapour transfer through the surface of a material without substantially spoiling the material, said process comprising: (A) subjecting the material to a controlled temperature...
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WO/1996/001567 |
The present invention provides a process for continuous production of cheese products in which: a) an essentially homogeneous liquid product stream is produced from the starting materials necessary to produce the cheese product; b) the l...
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WO/1996/001849 |
The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significa...
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WO/1996/000263 |
A method for producing a biologically degradable polyhydroxyalkanoate coating in the form of an elastomeric film, wherein an aqueous dispersion of polyhydroxyalkanoate or a mixture of polyhydroxyalkanoates is prepared and the dispersion ...
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WO/1995/035035 |
A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of: (a) preparing a premix comprising surfactants and water at a temperature above the Krafft temperature of the ...
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WO/1995/035034 |
A process for preparing cheese milk for cheese production, the process comprising providing a fat-in-water emulsion enriched with membrane substance, pressure homogenizing the emulsion to increase the fat globule surface area whilst main...
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WO/1995/031561 |
The invention provides a process for the lysis of a culture of lactic acid bacteria, or a product containing such culture e.g. cheese, by means of a lysin through the in situ production of a homologous autolysin, or a heterologous autoly...
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WO/1995/031562 |
The invention provides a process for inhibiting the growth of a culture of lactic acid bacteria, or a product containing such culture e.g. a cheese product, in which in the cells of the lactic acid bacteria a holin obtainable from bacter...
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WO/1995/030335 |
A method of salting a cheese in a water-impermeable packing, where the desired amount of salt is applied on one or more of the outer surfaces of the cheese and/or in the used packing material, whereafter a water-impermeable packing is pr...
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WO/1995/029595 |
A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution gelatine directly into the much cooler mixt...
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WO/1995/027409 |
A shelf stable, spreadable integrated tomato and cheese-product spread comprising a thermally processed tomato sauce and at least 20 % pieces of a processed cheese having a pH above the IEP of casein in contact with said sauce.
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WO/1995/027004 |
The present invention pertains to a novel starch-based opacifying agent, to methods of manufacture and to food and non-food formulations containing the opacifying agent. The starch-based opacifying agent comprises an opacifier (e.g., tit...
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WO/1995/026141 |
Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions a...
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WO/1995/025432 |
An anhydrous cheese-based product is provided which may be made into a cheese-based dry flake for incorporation into baked goods anf flour confections, or which may be used in the preparation of snack items. The cheese-based product comp...
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WO/1995/024835 |
A food material transfer sheet according to the present invention has: (i) a substrate extending continuously in one direction and having water resisting property and a thermal resistance, (ii) a layer of a granular, powdered and/or chip...
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WO/1995/021534 |
The present invention is directed to a low-fat natural cheese manufactured from skim milk or skim milk cheese. In one embodiment of the invention, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-for...
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WO/1995/020324 |
A method of preparing a particulate frozen food product, especially frozen cheese granules or shreds, in which moisture is added to the particulate food product prior to or at the time of freezing, or following freezing, so that some or ...
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WO/1995/019699 |
The present invention relates to a method for fabricating cheese by reconstitution from curded pressed paste cheese, which is downgraded or in lumps, when the cheese (1) forming the starting material is divided initially in small lumps (...
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WO/1995/018539 |
A method for making melted or meltable cheese products, wherein milk is curdled to form a curd with a pH of 3.2-5.3, preferably 4.2-4.7, the clacium content of the curd is reduced to less than 2 g per 100 g of nitrogenous constituents du...
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WO/1995/017830 |
A process for producing an undenatured whey protein concentrate as a by-product in making cheese to give a whey protein concentrate having a serum albumin content of about 9 % or more involving control of the temperature and other factors.
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WO/1995/017831 |
A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optinally, a gelling agent admixed with the formed coprecipitate. Preferably, the galactomannan is locust bean ...
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WO/1995/016357 |
A synergy effect of the combination of a disaggregation of milk fat, casein micelle complexes and a partial disaggregation of soluble protein micelle complexes taking place in the homogeniser at a temperature of 55 - 74 �C under the pr...
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WO/1995/014389 |
Spreadable low-fat fresh cheese devoid of a non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25 % wt., a fat content of 0-10 and preferably 0-7 % wt. on dry matter and a Stevens value in e...
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WO/1995/012984 |
Sodium phosphate emulsifying agents can be prepared by contacting a liquid sodium phosphate with an effective amount of a source of alkalinity to give a liquid phosphate composition with a predetermined ratio of disodium phosphate and tr...
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WO/1995/012321 |
Method for the production of dairy products involving at least one ultrafiltration and ripening stage (1) and characterized by at least one stage in which the product is subjected to pressure, downstream of a homogenization stage (4), fo...
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WO/1995/010945 |
Hard cheese containing gelatin, as well as a method for making it, is disclosed. The method comprises the steps of adding a starter culture to milk, ripening the milk, adding rennet, breaking the resulting coagel to curd, agitating the c...
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WO/1995/010196 |
A novel starch-based texturizing agent is disclosed. The texturising agent is produced from high amylose (< 30 %) starch under specific conditions of temperature, pressure and shear. The texturizing agent functions to provide several fat...
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WO/1995/009537 |
The disclosure relates to a method of producing and preparing for distributing cheese of soft/hard consistency, in which method milk prepared for the cheesemaking is concentrated (at A), is supplied with an acidulating agent and coagulan...
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WO/1995/008918 |
The present invention provides a method of preparing an improved antifungal composition containing an antifungal compound of the polyene type such as natamycin wherein the antifungal compound is incorporated into the composition in a for...
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WO/1995/007618 |
A fluent cheese product having a moisture content in the range 78 % to 92 % and a total solids content in the range 8 % to 22 % is described. Processes for the preparation of a fluent cheese product by the addition or retention of whey w...
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WO/1995/006736 |
The invention relates to two new Streptococcus thermophilus bacteriocins having the amino acid sequences SEQ ID NO:1 and SEQ ID NO:2, the signal peptides of these two bacteriocins, the nucleotide sequences encoding these bacteriocins esp...
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WO/1995/005751 |
A concentrated food product is provided in the form of an encapsulated suspension of powdered starch in an oil formulation comprising an oil, a mixture of fats, and an emulsifier. The oil formulation may be flavoured for particular appli...
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WO/1995/005085 |
In a formulated food containing a dairy product and having a significant dairy flavor, improvements are provided when the dairy product is at least in part one physical form of freeze concentrated liquid dairy product in sufficient amoun...
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WO/1995/004468 |
Shelf stable dairy products including cream cheese filling are disclosed which can be prepared by combining cream cheese with a freezing point depressant to lower Aw to below about 0.91. The dairy products may also comprise a preservativ...
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WO/1995/004082 |
A process for making a heat treated, non-chemically modified, noncohesive starch or flour comprises the steps of providing a native, granular starch of a flour at a neutral or basic pH, dehydrating it to a moisture content of preferably ...
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WO/1995/004071 |
The continuous removal of solid products from a high-pressure system, as shown in the figure, is achieved by operating a high-pressure pump (7) in reverse to gradually reduce pressure at the exit line to atmospheric pressure. This proces...
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WO/1995/001729 |
A method of making a reduced fat natural cheese containing microparticles of microcrystalline cellulose and a galactomannan gum, and at least one gelling polysaccharide. And the reduced fat natural cheese product so made. A method for ma...
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WO/1995/000032 |
Cheese product essentially free of additives which are to be declared other than usual cheese product ingredients. The cheese product consists mainly of a renneted casein matrix having enclosed therein discrete agglomerates of acid casei...
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WO/1994/026882 |
A novel proline iminopeptidase which is a metal dependent serine peptidase, which is obtainable from Propionibacterium shermanii ATCC 9617 and which has a calculated molecular mass of 45 kDa. The proline iminopeptidase has an amino acid ...
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WO/1994/026124 |
Method of production of unripened soft cheese type products, in which the starting milk is treated using rennin and an inoculum bacteria comprising only the acidifying lactic bacteria, which results in the formation of curd. The curd is ...
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WO/1994/024881 |
A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this che...
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WO/1994/024880 |
A process of producing cheese in improved yields, wherein a recombinant aspartic protease, derived from Rhizomucor miehei or Rhizomucor pusillus, is added to milk in sufficient amounts to effect clotting of the milk, after which the resu...
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WO/1994/024879 |
Cast cheese is made by renneting concentrated milk at temperatures between 45 �C and 55 �C and preferably between 46 �C and 52 �C. The rennet activity in the cheese is less than 0.001 % calculated on a rennet strength of 1:10800.
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WO/1994/023586 |
A process is provided for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) passing said salty effluent, optionally after removing any fine particles therefrom, through a membran...
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