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Patent Searching and Data


Matches 751 - 800 out of 4,577

Document Document Title
WO/2004/005503A1
It is intended to provide a milk-coagulating enzyme originating in a bacterium and a process for producing cheese by using this enzyme. Namely, an enzyme which is produced by a bacterium belonging to the genus Paenibacillus sp. and has a...  
WO/2004/004476A1
It is intended to provide a cheese which has a fluidity and threading properties at ordinary temperature, shows no change in physical properties upon heating, can be produced by a less complicated process within a shortened time at a low...  
WO2003022078A8
The present invention relates to a process for sterilizing dairy products, particularly cheeses with rinds. In particular, the present invention relates to a process for the surface sterilization of dairy products, the said process compr...  
WO/2003/106484A1
A polypeptide comprising an aspartic protease such as chymosin which is modified so as to comprise at least one -N-X-T- glycosylation site and a method for producing said polypeptide.  
WO/2003/105606A1
Methods for making highly stable, oxidation-resistant emulsions comprising an oil, an emulsifier, an emulsion stabilizer and water are provided. The invention is particularly well suited for oils that are susceptible to oxidation, such a...  
WO/2003/101214A1
Cheese coatings are provided comprising a copolymer with vinyl acetate and ethylene as the prevalent monomer constituents, which have significantly lower water vapour permeability as compared with the state of the art, thus allowing the ...  
WO/2003/101213A1
A method for the treatment of shredded cheese with an aqueous composition whereby the aqueous composing comprises a polyene antifungal compound e.g. notamycine and a thickening agent, e.g. xanthan. Use of a thickening agent to prevent no...  
WO/2003/101212A1
The present invention relates to a method for hydrolysing whey proteins by a metalloprotease. The invention also relates to the hydrolysate obtained and the use of the hydrolysate as a food ingredient. The invention further relates to a ...  
WO/2003/100071A2
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...  
WO2003045987A3
The invention relates to the field of bacteriocin producing microorganisms. The invention more specific relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcu...  
WO2003075669A3
The present invention relates to the field of food fermentation procedures involving lactic acid bacteria and in particular to improving the quality of dairy products like acidity, post-fermentation acidification, aroma, flavor, mildness...  
WO/2003/096824A1
The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavour properties of a composition to which it is added. These emulsions are particularly stable du...  
WO/2003/094638A1
This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are suscep...  
WO2003052092A3
The invention relates to a method for the inactivation of amylase in a solution comprising Rhizomucor miehei aspartic protease by keeping the solution at a pH between 2.1 and 2.8 and at a temperature between 20 DEG C and 40 DEG C for a p...  
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, ...  
WO/2003/086093A1
Natural cheese which comprises a lactic acid bacterium belonging to $i(Lactobacillus gasseri) having a disinfection potency against $i(Helicobacter pylori), and a method for producing the natural cheese.  
WO2002081521A8
The present invention pertains to osteoprotegerin obtainable from milk sources, in particular human and bovine milk. The present invention also relates to the use thereof for preparing an ingestible preparation and/or a pharmaceutical co...  
WO/2003/082020A1
The present invention relates to a dairy product, which comprises ornamental patterns mainly based on colour effects. The dairy product may comprise lateral stripes that are preferably visible through a transparent pot of the dairy produ...  
WO2003003845A3
The present invention relates to a process for pasteurizing dairy products which uses the high hydrostatic pressure method. More particularly, the present invention relates to a process for pasteurizing dairy products, comprising the fol...  
WO2003038082A3
The invention relates to novel alkaline protease variants. These variants have, when enumerating the alkaline protease from Bacillus lentus, variations in amino acid position 61, positions 199 and/or 211 and, optionally, at least one mod...  
WO2003001930A3
A combination is described. The combination comprises: (a) a product for animal use or consumption; and (b) a composition comprising a viable micro-organism and an antimicrobial agent, wherein said antimicrobial agent has been produced b...  
WO/2003/075669A2
The present invention relates to the field of food fermentation procedures involving lactic acid bacteria and in particular to improving the quality of dairy products like acidity, post-fermentation acidification, aroma, flavor, mildness...  
WO/2003/075668A1
A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than 5.6, a moisture content of less than 60% ...  
WO/2003/075682A1
The invention relates to a food additive comprising carraghenate $g(i) and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the pr...  
WO2002081521A3
The present invention pertains to osteoprotegerin obtainable from milk sources, in particular human and bovine milk. The present invention also relates to the use thereof for preparing an ingestible preparation and/or a pharmaceutical co...  
WO/2003/069982A1
The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disagregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whe...  
WO/2003/070010A1
The invention is a process for producing flavour enhancing esters from dairy sourced mono−, di−, or triglycerides. The process is a transesterification reaction between the mono−, di− or triglyceride and an alcohol in an aqueous ...  
WO/2003/070013A1
The present invention relates to a process for producing cheese from enzyme−treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process...  
WO/2003/064613A3
This invention provides amidases, polynucleotides encoding the amidases, methods of making and using these polynucleotides and polypeptides. In one aspect, the invention provides enzymes having secondary amidase activity, e.g., having ac...  
WO/2003/064613A2
This invention provides amidases, polynucleotides encoding the amidases, methods of making and using these polynucleotides and polypeptides. In one aspect, the invention provides enzymes having secondary amidase activity, e.g., having ac...  
WO/2003/061395A1
It is intended to provide foods which can be taken in our daily life similar to common foods so as to adequately supply ubiquinol which is essentially required in the living body but frequently in shortage or poverty. Ubiquinol-enriched ...  
WO/2003/061394A1
The invention relates to a method for preparing cheese products by subjecting cheese to a heat treatment, which method comprises the steps of: a) separating cheese parts having main dimensions between 1 mm and 10 mm from a solid cheese h...  
WO/2003/055324A1
The invention relates to a terapeutical composition comprising a protein hydrolysate and a plant sterol, wherein the weight ratio of the plant sterol to the protein hydrolysate is from 1:0.02 to 1:150. The invention also relates to a ter...  
WO/2003/055335A1
The present invention relates to methionine rich food products that have been modified so as to reduce their boosting effect on serum homocysteine concentration. More particularly, the invention is concerned with food products comprising...  
WO/2003/053172A1
The present invention discloses a method for the treatment of a food, feed or agricultural product with a dry powder composition comprising a polyene antifungal compound, the method comprising:- adding the dry powder composition to the f...  
WO/2003/054041A1
Disclosed is a new food coating substance containing a softener-free, aqueous copolymer poly(vinyl ester) dispersion made of emulsion polymer, emulsifier, protective colloid, and other optional stabilizers. Said food coating substance is...  
WO/2003/052092A2
The invention relates to a method for the inactivation of amylase in a solution comprising Rhizomucor miehei aspartic protease by keeping the solution at a pH between 2.1 and 2.8 and at a temperature between 20°C and 40°C for a period ...  
WO/2003/051133A1
The invention relates to a method for producing a cheese which can especially by grilled and fried. According to the inventive method, a cheese can be produced which does not begin to melt when exposed to heat, especially heat from fire,...  
WO/2003/049557A1
A method of preserving food in the supercooled state, characterized in that with food received in a vessel while leaving no head space therein, the food is supercooled via a step for cooling food from a temperature higher than the freezi...  
WO/2003/048260A1
A method for forming a mark on a food product is disclosed. The method includes: (a) heating an edible hot melt ink including a colorant to a temperature sufficient to liquify the ink; and (b) transferring the ink to a substrate to provi...  
WO/2003/047358A1
The present invention relates to a method of manufacturing a cheese flavour ingredient and an ingredient so prepared. The method comprises subjecting a protein in water mixture to proteolysis by a protease enzyme and to fermentation with...  
WO/2003/045156A1
Compositions and methods for production of enzyme modified cheeses are provided. The compositions are isolated kid goat pregastric esterases, derivatives of the isolated kid goat pregastric esterase, or a recombinant form of the kid goat...  
WO2002100186A3
A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as ...  
WO/2003/045987A2
The invention relates to the field of bacteriocin producing microorganisms. The invention more specific relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcu...  
WO2002051256A3
The invention concerns a method for making cheese products having a living flora, characterised in that it comprises the following steps: a) providing a mixture comprising not less than 10 % of at least a process cheese and not more than...  
WO/2003/039265A1
The invention comprises processed cheese consisting of natural cheese and/or casein/caseinate, water, additives, optionally butter and/or butter fat, further comprising crosslinked caseinate as a structure providing ingredient. Furthermo...  
WO/2003/037094A1
A process for producing a cheese curd at an elevated yield whereby the inhibition of the reaction of milk−coagulating enzyme due to the reaction of milk protein with transglutaminase can be avoided. Namely, a method of obtaining a chee...  
WO/2003/037093A1
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. The oxidase is produced by a fungus belonging to the genus Microdochium....  
WO/2003/038082A2
The invention relates to novel alkaline protease variants. These variants have, when enumerating the alkaline protease from Bacillus lentus, variations in amino acid position 61, positions 199 and/or 211 and, optionally, at least one mod...  
WO/2003/034834A1
An improved snack food product in the form of resilient, molded, self-sustaining bodies made from a heated mixture comprising dairy product (cheese, yogurt or pudding), gelatin fat and water. The product bodies are small and bite sized, ...  

Matches 751 - 800 out of 4,577