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WO/1997/022259A1 |
A process for cheese production which comprises providing low-fat cheese milk, converting this cheese milk to low-fat fromage frais, and fatting this fromage frais by blending it with cream, characterised by (i) homogenizing at least par...
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WO/1997/021354A1 |
Reduced calorie cheese products are prepared by replacing some or all of the fat in a cheese recipe with a fat replacement composition comprised of a fatty acid-esterified propoxylated glycerin composition of one or two or more fatty aci...
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WO/1997/021412A2 |
A device for regulating the temperature of skin parts of the human body comprises a number of cushions (1) each of which contains a fluid channel system (2). Each cushion (1) is connected by a forward flow line (5) and an return flow lin...
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WO/1997/021353A1 |
A water continuous dairy product is provided that is suitable for cold and hot use and that is stable when incorporated in hot or sour food dishes. It has a dry matter content of 25-40 %, a fat content of 13-27 %, a protein content of at...
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WO/1997/020917A2 |
DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO:1, is incorporated into a bacterium to...
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WO/1997/018718A1 |
A method of producing a reduced sodium process cheese from a natural cheese using selected phosphate salts: disodium phosphate, dipotassium phosphate and/or tripotassium phosphate, and tricalcium phosphate and/or dicalcium phosphate. A f...
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WO/1997/015197A1 |
The present invention is directed to producing reduced fat food products with improved flavor. The term "reduced fat food product" as used herein is meant to include both those food products which qualify for being labeled fat free (less...
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WO/1997/006670A1 |
A method of forming a continuous ribbon of cheese from precheese is described. A conveyor belt system (1) is used, modified to retain and transport the liquid precheese which, over the course of conveyance, solidifies to form the continu...
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WO/1997/006697A1 |
The invention concerns a food product which is part of the common food habits of consumers and which comprise antioxidants and/or antioxidant vitamins in amounts sufficient to significantly increase the antioxidant status in the human bl...
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WO/1997/006692A1 |
A mixing assembly and method of mixing where a retentate is introduced into a T-connector (220) via a T-connector retentate inlet (222). Retentate then passes into a mixer body (230) via a retentate passageway (226) into a receiving cham...
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WO/1997/004667A1 |
Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, as well as amino acid derivatives with an N-lactoyl-X structure, where X is an amino acid residue, are very useful for preparing flavouri...
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WO/1997/003572A1 |
A method of stabilising a microwave cookable or reheatable food material includes the step of impregnating the product to the stabiliser composition, the composition being adapted to increase in viscosity when irradiated in a microwave o...
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WO/1997/001961A1 |
The present invention relates to a process for making cheese comprising: a) adding to cheesemilk a transglutaminase, incubating for a suitable period, b) incubating with a rennet so as to cause clotting, and c) separating whey from the c...
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WO/1996/040940A2 |
A new human chitinase having an amino acid sequence as shown in fig. 1 or fig. 2. Modified forms of it having a similar chitin-hydrolyzing activity, and antigenic peptides representing one of its epitopes. Recombinant production of the h...
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WO/1996/039877A1 |
The invention is novel mold growth inhibiting products for various food stuffs, and a method of making and using the same. The mold growth inhibiting product is generally a mixture of various compounds, including: a first compound which ...
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WO/1996/038549A1 |
Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such aminopeptidases may be advantageously employed in the...
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WO/1996/037115A1 |
A process for preparing a processed-cheese type product having a crumbly texture that is free of polysaccharide texturing agent and gelatin, including the steps of: a) preparing an aqueous composition comprising milk protein, containing ...
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WO/1996/037114A1 |
A process is provided for preparing fresh cheese having a Stevens value at 10 �C of at least 150g, a pH of 4.5-5.0, a fat content of 0-15 % and a dry matter content of at least 22 % comprising the steps of: a) causing milk to acidify t...
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WO/1996/035334A1 |
The invention provides improved cream substitutes of water dispersible macrolloids comprising non-aggregated macrocolloidal particles comprising a carbohydrate core and a protein shell wherein the particles having a substantially spheroi...
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WO/1996/033620A1 |
Process cheese products which are reduced in calories and fat are produced by combining high moisture, low fat skim cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat...
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WO/1996/032017A1 |
This invention is directed to an allium flavored flour as well as to a method of making a flavored flour dough product. The allium flavored flour comprises flour and allium oil capsules formed by protein coacervation. The allium oil caps...
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WO/1996/032482A1 |
The present invention relates to a novel anti-microbial agent, more particularly, a novel bacteriocin with nisin-like properties. The bacteriocin is designated lacticin 3147 and has the following properties: a molecular weight of approxi...
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WO/1996/031126A1 |
New cellulosic materials derived from pulps having an ISO brightness of from 80 to about 90 are disclosed. The celluloses substantially match the color of the food products admixed therewith to provide food products such as sauces, emuls...
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WO/1996/031240A1 |
A method of increasing the HDL concentration and the HDL/LDL concentration ratio in human serum by providing a balance between a sufficient and required proportion of cholesterol-free saturated fatty acids in the daily dietary fat of the...
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WO/1996/027302A1 |
The invention concerns a method of improving the taste and smell of, and/or accelerating the ripening process of aromatic and odorous substances in foodstuffs and luxury foods and of all substances intended for oral ingestion. Magnetic o...
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WO/1996/026216A1 |
The present invention provides a bacteriocin having a molecular weight of about 4.4 kDa and methods involving the use of this bacteriocin. The bateriocin preferably has an amino acid sequence as shown in Figure 3. The present invention a...
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WO/1996/025857A1 |
A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and comprising: water; 10-65 wt% edible fat; 0.05-10.00 wt% caseinate; and 0...
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WO/1996/025051A1 |
A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby l...
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WO/1996/025052A1 |
Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilizati...
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WO/1996/024254A1 |
The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy products contains a substantial amount of real cream cheese, at least 55 % by weight of the shelf stable dairy...
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WO/1996/021017A2 |
An isolated DNA of a Lactococcus lactis showing a SEQ ID NO:1 encoding a restriction and two modification enzymes (R/M SEQ ID NO:2, 3 and 4). The isolated DNA is used to transform sensitive dairy cultures, such as Lactococcus lactis and ...
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WO/1996/019582A1 |
Rhizomucor miehei derived aspartic proteases having enhanced milk clotting activity are obtained by deglycosylating the proteases or by producing them in microbial host species which do not glycosylate the proteases or which glycosylate ...
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WO/1996/016556A1 |
A plant for treating heat-sensitive fluid foodstuffs, such as whey protein concentrate and cheese milk, said plant comprising an infusion chamber (1), in which the fluid is subjected to a heat treatment by a feeding therein of steam, and...
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WO/1996/015678A1 |
The invention relates to the use of aseptic or sterile fine ground eggshell in foods based on milk products. As a result, products of good taste are obtained, which are enriched with calcium and which give improved calcium absorption and...
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WO/1996/015680A1 |
Convenience food products of the finger type cannot easily be made from cheese because cheese does not retain its shape during cooking. This invention allows such products to be made, by using a Halloumi-type cheese as a major constituen...
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WO/1996/013984A1 |
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/1996/011586A1 |
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/1996/011581A1 |
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/1996/011587A1 |
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/1996/003860A1 |
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/1996/003053A1 |
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/1996/002153A1 |
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/1996/001567A2 |
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/1996/001849A1 |
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/1996/000263A1 |
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/1995/035034A1 |
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/1995/035035A1 |
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/1995/031561A1 |
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/1995/031562A1 |
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/1995/030335A1 |
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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