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Patent Searching and Data


Matches 901 - 950 out of 4,577

Document Document Title
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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 % ...  
WO2001022830A8
The invention provides a method for making a fresh, unripened cheese analog comprising (a) mixing isolated soy protein and milk; (b) adding a coagulating agent mixture, and/or bacterial cultures to said mixture from (a); (c) cutting prod...  
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...  
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...  
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...  
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...  
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...  
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...  
WO2001007566A3
There are described bacterial strains, plasmids derived thereof, a gene sequence included in the plasmids encoding a phage resistance system protein, and a method to confer phage resistance to microorganism cultures.  
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...  
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...  
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...  
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...  
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...  
WO/2001/047366A1
Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or surfactant) and wherein the biological agent ...  
WO/2001/045513A1
The present invention provides a method for preserving the activity of a polyene fungicide in an aqueous solution comprising providing the said aqueous solution with a chelating agent and/or an anti-oxidation agent, wherein the said chel...  
WO2000076325A3
The invention relates to a continuous process for the preparation of post-heat treated cottage cheese products. According to the invention cottage cheese previously mixed with flavouring agents, spices and optionally with other additives...  
WO/2001/041578A1
The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk prote...  
WO2001016329A3
The invention relates to an S thermophilus bacterium which is restant to attack by at least one bacteriophage, a method of production of the bacterium and a composition which comprises the bacterium. The bacterium comprises a modificatio...  
WO/2001/039743A2
A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine selected from the group consisting of L-carnitine, acetyl L-carnitine and propionyl L-carnitine in an effective amount to stimula...  
WO2001014520A3
Method of obtaining mutated lactic acid bacteria having a reduced susceptibility towards attack by bacteriophages, the method comprising mutating a gene involved in the pyrimidine metabolism, including pyrG encoding CTP synthetase. Such ...  
WO1995004082A3
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 ...  
WO/2001/033977A1
This invention relates to the prevention and treatment of obesity in mammals, especially humans. In particular, the invention relates to novel food and beverage products, which are useful in control of obesity via the regulation of lipid...  
WO/2001/032037A1
Calcium amino acid chelate complexes for fortification of dairy products and oleaginous foods, dairy products and oleaginous foods fortified with calcium amino acid chelate complexes, and methods of preparing calcium amino acid chelate c...  
WO/2001/032020A2
The invention relates to the use of nonanoic acid as an antimicrobial, in particular antifungal, agent or additive, in particular in or for foods, such as dairy products or fruit juices. A particular aspect of the invention comprises the...  
WO/2001/032028A1
A process of producing cheese in a cheese producing installation. The process comprises the steps of adding salt to a concentrate comprising water, fat and protein, and then performing a bacteria-killing treatment for killing bacteria in...  
WO/2001/030171A1
A process for the preparation of an attenuated starter culture which can be used in the preparation of cheese, cheese analogues and cheese-derived products comprises treatment of the cells with microwave radiation.  
WO/2001/030172A1
A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom.  
WO/2001/030181A1
The present invention relates to a method for the preparation of a cheese sauce and/or mixture based on cheese that is suitable for the preparation of a cheese sauce by an end user/consumer, which method comprises at least the following ...  
WO/2001/026486A1
A food or dietary composition containing at least three antioxydants consisting of lycopene, vitamin E and vitamin C. The concentrations in each of said three oxydants are chosen in such a way that average daily consumption of the compos...  
WO/2001/027143A1
This invention provides an antibacterial protein, salivaricin B. Salivaricin B is bacteriocidal with respect to, inter alia, S. pyogenes and therefore has numerous therapeutic applications. These applications include, but are not limited...  
WO/2001/022830A1
The invention provides a method for making a fresh, unripened cheese analog comprising (a) mixing isolated soy protein and milk; (b) adding a coagulating agent mixture, and/or bacterial cultures to said mixture from (a); (c) cutting prod...  
WO/2001/022829A1
The present invention provides a process for the production of fresh cheese comprising the following steps: (a) mixing milk and isolated soy protein, (b) heating the mixture resulting from (a) to a temperature in the range of from about ...  
WO/2001/022828A1
The invention relates to the use of at least one strain of Streptococcus thermophilus which is at least partially, preferably totally, incapable of hydrolyzing urea in the manufacture of cheese or fermented dairy products such as yoghurt...  
WO2000001799A3
Method of preventing bacteriophage infection of bacterial cultures comprising modified strains, wherein the cultures are completely resistant to bacteriophage attack and have retained their capability of being metabolically active. The m...  
WO/2001/017376A1
The invention relates to a method for increasing the water-binding ability of dietary fibers in which plant constituents are disintegrated in an acidic or alkaline environment while supplying heat, and are subsequently washed with alcoho...  
WO/2001/015541A1
The invention relates to a method for preparing cheese of the quark type, originating from buttermilk, which is obtained by churning cream into butter and buttermilk in traditional manner, whereby the buttermilk is heated and/or ripened ...  
WO/2001/015528A1
The invention relates to a method for impregnating, incorporating or surface-treating substances/articles that can be microbially decomposed, contaminated and/or infested with parasites and/or that are perishable. The inventive method co...  
WO/2001/016329A2
The invention relates to an S thermophilus bacterium which is restant to attack by at least one bacteriophage, a method of production of the bacterium and a composition which comprises the bacterium. The bacterium comprises a modificatio...  
WO/2001/014520A2
Method of obtaining mutated lactic acid bacteria having a reduced susceptibility towards attack by bacteriophages, the method comprising mutating a gene involved in the pyrimidine metabolism, including pyrG encoding CTP synthetase. Such ...  
WO/2001/011015A1
The present invention pertains to novel microorganisms of the genus Bifidobacterium, that are useful in preventing diarrhea brought about by pathogenic bacteria. In particular, the present invention relates to the use of said microorgani...  
WO2000044237A3
A milk product including a level of at least 31IU vitamin E per serving of said product which can conveniently provide at least 100 IU of vitamin E per day to an individual ingesting the product. The vitamin E is uniformly microdispersed...  

Matches 901 - 950 out of 4,577