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WO/2002/034056A2 |
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...
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WO/2002/034055A2 |
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...
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WO/2002/034857A2 |
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...
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WO/2002/032232A2 |
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...
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WO/2002/032231A1 |
The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in th...
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WO/2002/030210A1 |
A diary product contains dairy proteins, the product being at least semi-solid and containing greater than 0.15 % by weight of casein macropeptide (CMP). The mass ratio of CMP to whey protein is 1:4.9 or greater. The product may be a nat...
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WO/2002/029008A1 |
The invention refers to the new strain Lactobacillus paracasei P1-3, DSM 13433, or a variant thereof, which can be used as an adjunct in the manufacture of cheese. The invention also refers to cheese containing said strain, especially lo...
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WO/2002/023998A1 |
The present invention describes a hydrocolloid matrix in which an enzyme is entrapped. During the cheese making process this matrix can be added to milk. The enzymes are then mainly released from the matrix after that the separation of c...
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WO/2002/023999A1 |
A process for making cheese comprising the steps: starting with a mil,m composition that has a milk fat content of more than 0.3%, adding a gum preparation to the milk, adding a starter to the milk to form a cheese milk, coagulating the ...
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WO/2002/024870A1 |
The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity pH of the lactic acid bacteria with which...
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WO/2002/019846A2 |
A highly acidic metalated organic acid composition and its preparation. The acidic composition can be prepared by mixing a monovalent or polyvalent cation and an organic acid in the presence of a strong oxyacid, wherein the resultant aci...
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WO2002000845A9 |
New mixed cultures of two or more micro-organism strains are provided wherein at least one of said micro-organism strains which are comprised in said mixed culture is individually selected on the basis of its ability to perform part of a...
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WO/2002/018542A1 |
New strains of lactobacillus paracasei which can be used as probiotics in dairy products and which are characterized in surviving the gastrointestinal passage and giving a palatable cheese product when used as an adjunct in cheese manufa...
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WO/2002/016618A1 |
The present invention describes isolated polypeptides from fungi which have aminopeptidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells co...
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WO/2002/013620A1 |
The present invention provides methods and compositions for enhancing the incorporation of whey proteins into dairy products, which comprise forming a homogenate or emulsion comprising whey proteins and cream, and incorporating the homog...
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WO/2002/012506A1 |
41 polynucleotides from Lactobacillus rhamnosus strain HN001 have been sequenced.
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WO/2002/007541A1 |
An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yoghurt type and is remarkable in that the entire properties of the eggs are preserve...
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WO/2002/003811A2 |
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...
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WO/2002/003810A2 |
A creamy food preparation comprising, in weight percentage on the total weight, at least 45 % of finely divided and non-melt hard cheese, preferably Parmigiano-Reggiano, water and at least one food oil or fat, the water and said at least...
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WO/2002/001961A1 |
Composite soft unripened curd fermented milk product in a pack in the form of a pot defining a filling volume comprising as distinct adjoining masses: at least one fermented milk base and at least one flavouring composition or at least t...
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WO/2002/000027A1 |
Use of azoxystrobin and/or its derivatives as anti-mould agents for preservation of foodstuffs, in particular of cheese and salami, to be applied, in appropriate formulations, on the surface of alimentary products. The duration of action...
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WO/2002/000029A1 |
Composite soft unripened drained curd fermented milk product in a pack in the form of a pot defining a filling volume comprising as distinct adjoining masses: at least one fermented milk base and at least one flavouring composition or at...
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WO/2002/000920A2 |
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...
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WO/2001/098516A2 |
The present invention provides isolated Bifidobacterium strains that secrete a siderophore, and methods of using such strains. The present invention also provides a siderophore from bifidobacteria, and methods of obtaining and methods of...
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WO/2001/093847A2 |
The present invention is directed to compositions comprising:(a) a first component selected from the group consisting of gelatin, cartilage, aminosugars, glycosaminoglycans, methylsulfonylmethane, precursors of methylsulfonylmethane, S-a...
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WO/2001/090317A2 |
The present invention concerns a new ß-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum and a truncated enzyme where the C-terminal end of the ß-galactosidase protein has been deleted resulting in ...
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WO/2001/088150A1 |
The present invention pertains to a Lactic acid bacterium having probiotic properties and being deficient in using lactose as a carbon source for the preparation while still retaining the capability of translating $g(b)-galactosidase. In...
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WO/2001/080657A1 |
A widely applicable food material which can be employed in a large amount in a number of various foods, in particular, cheese-like foods without any restriction. The food material is produced by melting a processed cheese-like food by he...
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WO/2001/080655A2 |
The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial s...
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WO/2001/080658A2 |
The invention relates to a biologically degradable composition for the coating of food and food ingredients, in particular cheese, which comprises: (a) 3-35 % globular protein, optionally supplemented with one or more additional film for...
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WO/2001/078518A2 |
The invention relates to a composition and a method for preparing a basic quark, originating from 'sweet' buttermilk, with a pH of 6.6 or higher, obtained from the preparation of butter originating from non-acidulated cream. The sweet bu...
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WO/2001/078526A1 |
The invention relates to a gelling agent for production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95 wt.% of amylopectin, based on dry substance of the starch. The gelling agent accordi...
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WO/2001/078534A2 |
Beta-glucan soluble fiber and non-digestible fats are administered orally to reduce blood cholesterol levels and to control postprandial blood glucose and insulin levels. The beta-glucan soluble fiber and non-digestible fat may be admini...
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WO/2001/078523A2 |
Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snack...
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WO/2001/074171A1 |
The present invention relates to cultured dairy products containing exogenously added protein and optionally exogenously added dietary fibres and methods for preparation thereof. The methods comprise the steps of i) hydrating a protein s...
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WO/2001/072152A1 |
The invention concerns a flouring composition for making coated core-cooked food products, comprising corn meal, modified starch, and fine breadcrumbs, the latter preferably including a leavening agent. The invention also concerns a meth...
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WO/2001/073039A1 |
The invention relates to the use of mutants of L. casei having at least a mutation impairing the regulation of a carbon catabolite repression (CCR) mechanism involving the PTS protein HPRr, for the preparation of a food product. The use ...
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WO/2001/070246A1 |
The present invention pertains to the use of lactic acid bacteria capable to adhere to the intestine's mucosa and essentially colonize it for the treatment of disorders associated with peritonitis. In particular, the present invention re...
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WO/2001/070037A1 |
A pasta filata method of making cheeses that is capable of producing traditional hard and semi-hard cheeses of the Swiss and Baby Swiss varieties is described. Pursuant to the method, cheese milk at between 84 °F - 96 °F and 0 % - 4 % ...
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WO/2001/064042A1 |
The invention relates to no coated mixed cheese- and milk protein-based food product, which is industrially prepared as a frozen or a chilled product, and which is heat-treated for consumption. The food product according to the invention...
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WO/2001/060146A1 |
An apparatus and method for shredding a block of material, the apparatus includes at least one cutting blade. A drive unit rotates the cutting blade about an axis, and a feed unit moves the block of material toward the cutting blade. The...
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WO/2001/058285A2 |
The invention relates to meat products, especially sausage products, which contain a quantity ranging from 10 to 75 wt. %, with regard to the proportion of meat, of curd cheese products and of 0.8 to 2.0 wt. % of skim milk powder. The in...
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WO/2001/057234A2 |
A novel strain of Lactococcus lactis subspecies cremori ('Ropy 352') has been identified and isolated. Ropy 352 produces a previously unknown exopolysaccharide (EPS 352) that when expressed in or added to milk, imparts highly desirable s...
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WO/2001/052671A2 |
This invention is directed to a method of modifying or altering the taste and/or flavor characteristics, such as aromatics, blendedness, creaminess, mouthfeel, fullness, saltiness, sourness, bitterness, onset of initial flavor perception...
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WO/2001/052665A1 |
A method for diaggregating and reforming the casein micelles of milk to produce a product with physical properties differing significantly from that of the original milk. There is also provided a milk fraction highly enriched in beta-lac...
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WO/2001/050873A1 |
Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty al...
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WO/2001/051014A1 |
A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The com...
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WO/2001/049123A1 |
The present invention includes a process of manufacturing a mozzarella variety of cheese or a mozzarella-like cheese wherein a milk composition is pasteurized and formed into a coagulum. The coagulum is cut to separate curd from whey and...
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WO/2001/049586A2 |
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...
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WO/2001/049122A1 |
The present invention relates to a method for the preparation of dairy products with fruit, using dehydrated fruit in the form of powder, pieces or flakes, as well as a dairy product containing fruit, obtained using said method. The pres...
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