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Patent Searching and Data


Matches 801 - 850 out of 4,617

Document Document Title
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 milkāˆ’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, ...  
WO2003000062A3
An imitation cheese composition containing moisture, preferably in an amount that is as least 60 % by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15 % by weight of the composition, cheese flavoring tha...  
WO2002091843B1
The invention concerns a special dairy food composition consisting of processed mammal milk (that is having been subjected to a substantial modification of its original state) by acidification at pH less than 5.2 either by lactic acid fe...  
WO2002088340A3
The invention relates to novel alkaline protease variants, which are derived from natural or modified subtilisin proteases. According to the enumeration of the subtilisin from Bacillus lentus, said variants have in relation to the previo...  
WO/2003/022078A1
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/2003/015538A1
Composite food having a gelling agent, possibly selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring and/or texturing component, un...  
WO2002056712A3
The use of a highly acidic metalated organic acid composition ("HAMO") as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment mat...  
WO/2003/011039A1
A novel method and apparatus are disclosed for the manufacturing of dairy products from dairy starter cultures. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of p...  
WO/2003/012074A2
The invention relates to lactic acid bacterial strains belonging to Lactobacillus danicus, a novel Lactobacillus species isolated from Danish and Estonian cheeses and Danish dairy starter cultures. The strains are useful in theproduction...  
WO2002034055A3
Reduced saturated fat lipid-based fillings. The fillings comprise: (a) at least about 20% lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings can additionally comprise other suitable optional ingredients. In one...  
WO2002034056A3
Creamy, reduced fat, low-moisture lipid-based fillings. The fillings comprise: (a) at least about 20% non-digestible lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings can additionally comprise other suitable o...  
WO/2003/007733A1
The present invention provides a composition comprising a hydrocolloid, and an enzyme, wherein the enzyme is a cross-linking enzyme and the hydrocolloid and enzyme are present in an amount to provide a dosage of the enzyme in a protein c...  
WO/2003/003846A1
The invention relates to a method and a device for the continuous production of milk protein gels, the structural formation of which is induced by enzymes. The gelation reaction is carried out in a milk protein concentrate containing 35 ...  
WO/2003/003845A2
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...  
WO2002034857A3
Polyhydroxyalkanoate compositions including hot melt adhesive compositions, biodegradable wax compositions, and protective coating compositions are provided and include a low molecular weight polyhydroxyalkanoate, a terminally-modified p...  
WO/2003/001930A2
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/2003/000062A2
An imitation cheese composition containing moisture, preferably in an amount that is as least 60 % by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15 % by weight of the composition, cheese flavoring tha...  
WO/2002/100186A2
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/2002/100182A1
The present invention relates to the food industry and manufacture of cottage cheese in particular. According to the said method a cottage cheese curd is obtained by adding to a pasteurized milk mixture heated to a temperature of from be...  
WO/2002/096208A2
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/2002/097063A1
The invention provides a process of producing bio-available folate, i.e. folic acid having an increased proportion of monoglutamyl folate and a decreased proportion of polyglutamyl folate, by culturing food-grade micro-organisms containi...  
WO/2002/096209A1
The invention relates to a cheese product having a total dry extract of between 40 and 60 %, a Ca/ESD mineralisation rate of less than 2 %, and a flexible, elastic, non-brittle paste exhibiting a rheological profile which is generally si...  
WO/2002/091843A1
The invention concerns a special dairy food composition consisting of processed mammal milk (that is having been subjected to a substantial modification of its original state) by acidification at pH less than 5.2 either by lactic acid fe...  
WO/2002/091844A1
The invention relates to a method for preparing low-fat, hard or semi-hard cheese in a way to prevent occurrence of a rubbery texture. According to the method, starch is included in the cheese by adding small-sized starch granules in the...  
WO/2002/089592A1
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid ca...  
WO2001049586A3
The invention concerns an assembly comprising a processed cheese portion (22) and a package (26) closely wrapping said portion, the package including an element which itself comprises a film (2) tightly wrapping said portion and in conta...  
WO/2002/088340A2
The invention relates to novel alkaline protease variants, which are derived from natural or modified subtilisin proteases. According to the enumeration of the subtilisin from Bacillus lentus, said variants have in relation to the previo...  
WO2002032232A3
The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; andwherein the molar fraction of at least one free amino acid, present in the...  
WO/2002/085131A1
The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. T...  
WO/2002/082916A1
A process for producing a cheese-like dairy product characterized by comprising to a milk material adding 10% by weight or more, based on the milk material, of water containing Paenibacillus sp. cells or water having been treated with im...  
WO/2002/083885A1
An immobilised bioactive material for use in an industrial process is made by spraying an active proteinaceous coating together with a crosslinking agent on to a fibrous organic support. Woven cotton provides good strength, a large surfa...  
WO/2002/082915A1
A cheese snack (10) includes an extruded annular cheese product (12) and a flavoring core (11) co-extruded within the cheese product. The core is normally flowable at room temperature. The product and core have substantially planar end f...  
WO/2002/082917A1
The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese...  
WO/2002/081521A2
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/2002/080696A1
The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emul...  
WO/2002/080691A1
The present invention is directed to a process for making fat-containing dairy based food products such as cheese, without the use of emulsification salts and products made by the process.  
WO2002000920A3
Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ing...  
WO/2002/076223A1
The invention relates to a probiotic capable of exerting a protective effect in the gastro-intestinal tract. The probiotic is a deposited Lactococcus lactis strain or a mutant or derivative thereof. The invention also relates to a food p...  
WO/2002/074097A1
The present invention describes a process for making cheese, comprising:a) adding to milk a carbohydrase selected from the group consisting of &agr -galactosidase, N-acetyl-galactosaminidase and neuraminidase, b) incubating so as to part...  
WO/2002/074098A1
The present invention describes a process for making cheese, comprising: a) adding a endoprotease having a specificity for peptide bonds on the amino or carboxyl side of one or two amino acids and the ability to hydrolyze one or more bon...  
WO2002003811A3
A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation...  
WO2002039828A3
There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an e...  

Matches 801 - 850 out of 4,617