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Patent Searching and Data


Matches 301 - 350 out of 4,518

Document Document Title
WO/2011/140649A1
The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularl...  
WO/2011/142684A3
The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39 % proteins, 7,67 % sodium chloride, 41, 58 % fat in dry substance, a p...  
WO/2011/122113A1
Disclosed are a heat-tolerant cheese-like food, which shows a characteristic stringiness, similar to the texture of a stringy natural cheese in a heat-melted state, even after cooling down, and shows no change in appearance or shape afte...  
WO/2011/121239A1
The present invention relates to a coating wax for a food product, comprising at least one block copolymer composed of at least one block of polymer (A) resulting from the polymerization of at least two, identical or different, monomers ...  
WO/2011/121447A2
A method for analyzing engineered nanoparticles (ENP) in a substrate comprising: (a1) a noninvasive screening technique, (a) measuring the particle size distribution of the ENP; (b) quantifying the ENP in the substrate and (c) identifyin...  
WO/2011/121447A3
A method for analyzing engineered nanoparticles (ENP) in a substrate comprising: (a') a noninvasive screening technique, (a) measuring the particle size distribution of the ENP; (b) quantifying the ENP in the substrate and (c) identifyin...  
WO/2011/115185A1
Disclosed is a novel processed cheese that has almost no viscoelasticity, has the property of being easily crumbled to form particles, and has a light mouthfeel, melting well in the mouth. Further disclosed is a method for producing same...  
WO/2011/110926A1
The present invention relates to a food product comprising probiotic bacteria coated with a coating of vegetable origin In particular, the present invention relates to a dairy product selected from among milk, cheese, butter, margarine, ...  
WO/2011/110184A1
The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the dairy based product and structuring said ...  
WO/2011/111020A1
The present invention provides an improved Streptococcus thermophilus. The invention is based on the surprising finding that a putative lantibiotic operon in Streptococcus thermophilus is required for community formation. The operon is a...  
WO/2011/087086A1
Provided is a cheese, which can be easily crushed in the mouth and yet shows a less sticky texture in the mouth, prepared by crushing a hard-type natural cheese that is hard to eat (for example, extra-hard cheese, hard cheese, semi-hard ...  
WO/2011/087050A1
Provided are a production method, whereby a cheese-containing food allowing consumers to easily enjoy the texture of natural cheese and so on can be produced, and the cheese-containing food produced by said method. The production method ...  
WO/2011/087090A1
Disclosed are: a process which can produce a cheese containing a useful microorganism in a living state; and a cheese containing a useful microorganism, which is produced by the process. The process comprises milling a cheese, adding a u...  
WO/2011/078641A3
The invention relates to a device for producing cheese balls from spun paste, formed by: a feed channel for supplying a strip of spun paste; a guide hopper having a larger end that is connected to the feed channel and a smaller end that ...  
WO/2011/074968A1
Disclosed is a method of making a natural, hard or semi-hard cheese product on the basis of a fat emulsion stabilized by a denatured, non-coagulated whey protein. This enables, inter alia, the production of cheese on the basis of fats ha...  
WO/2011/070114A1
The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. in particular, the present invention concerns the production of a cheese alternative product...  
WO/2011/070811A1
Disclosed is a novel flavor-improving agent. Specifically disclosed is a flavor-improving agent which contains 3-methylbutanoic acid as an active ingredient.  
WO/2011/065501A1
Provided are a pasteurized natural cheese, in which lactic acid bacteria sustain a high viable cell count even after prolonged storage, and a method for producing the same. A pasteurized natural cheese, in which lactic acid bacteria surv...  
WO/2011/051531A3
Method for producing ewes' milk cheese with saffron, which comprises the steps of receiving and pre-treating the milk intended for the cheese, then curdling, moulding, pressing, sorting and maturing of the cheese, in which, prior to curd...  
WO/2011/039414A1
A method for manufacturing a ripened cheese and cheese-like product having a sodium content of at most 0.3% (w/w) and/or fat content of at most 30% (w/w), the method improving organoleptic properties by using a milk- and/or whey-based mi...  
WO/2011/040304A1
Disclosed is a method for producing a cheese-containing food, comprising a step (1) for heating a soft cheese-containing mixture, which contains 70-100 mass% of a soft cheese, with a Joule heater and a step (2) for stirring the heated so...  
WO/2011/033807A1
The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous ...  
WO/2011/030065A1
The invention relates to a method for producing a cheese product containing milk solids ≤50% and consisting of a mixture of melted cheese and at least one cereal, and to a cheese product that can be produced by said method. Said cheese...  
WO/2011/027443A1
To provide a pasteurized fresh cheese which has a smooth texture and a good taste, shows little water release, scarcely shows a lowering in pH or acidity and has a long best-before period, provided is a method for producing a pasteurized...  
WO/2011/018165A1
The invention relates to a method for producing a product, selected from the group consisting of foodstuff, feedstuff or pharmaceuticals, in particular a foodstuff, comprises processing at least one aqueous, liquid or viscous starting ma...  
WO/2011/018165A8
The invention relates to a method for producing a product, selected from the group consisting of foodstuff, feedstuff or pharmaceuticals, in particular a foodstuff, comprises processing at least one aqueous, liquid or viscous starting ma...  
WO/2011/015276A1
The invention relates to a method for producing a cheese or a cheese preparation. The invention furthermore relates to a cheese or a cheese preparation. The invention furthermore relates to a device for producing a cheese or a cheese pre...  
WO/2011/004012A3
A method for producing cottage cheese by using Streptococcus thermophilus bacteria.  
WO/2011/002736A1
A system for treating a food product with a mold inhibitor via spray application in suspended form includes a conveyor for moving the food product as well as at least one upper spray nozzle above the conveyor and at least one lower spray...  
WO/2010/139333A1
The invention relates to a method for treatment of milk which is to be used in the preparation of cheese, the method comprises adding a bacterial culture to the milk. It further relates to the resulting milk, and to the milk's use in a c...  
WO/2010/139765A3
The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for st...  
WO/2010/140905A1
The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising casein, at least part of which has a proport...  
WO/2010/136623A1
Starter culture for producing cheese formed by three strains of autochthonous lactic acid bacteria of Tenerife craftsman-made cheese: Lactococcus lactis ssp. lactis TF 53 (CECT 7513); Lactobacillus plantarum TF 191 (CECT 7514); and Leuco...  
WO/2010/130641A1
The present invention relates generally to the field of neuronal health, neuronal protection and neuronal development. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a...  
WO/2010/130644A1
The present invention relates generally to the field of neuronal health and neuronal protection. One embodiment of the present invention relates to a composition that can be used for the protection of the enteric nervous system from neur...  
WO/2010/130644A8
The present invention relates generally to the field of neuronal health and neuronal protection. One embodiment of the present invention relates to a composition that can be used for the protection of the enteric nervous system from neur...  
WO/2010/130643A1
The present invention relates generally to the field of brain development and brain health. One embodiment of the present invention relates to a composition that can be used for the treatment or prevention of a delayed brain development ...  
WO/2010/130646A1
The present invention relates generally to the field of brain health, brain protection, maintenance of cognitive function, prevention of cognitive decline and cognitive disorders. Neuronal cells in the brain can be protected. Also cognit...  
WO/2010/121492A1
A method for preparation of an aqueous foam, wherein the foam is stabilised by water-insoluble solid particles, and wherein the foam has been heated. The foam can be used to create stable aerated food products.  
WO/2010/123351A1
The present invention relates to the field of functional foods. In particular, it relates to whey proteins and the use thereof in compositions for body weight management. Provided is the use of a whey fraction comprising the whey protein...  
WO/2010/116686A1
Disclosed are: a method for producing a desalted milk whereby the content of monovalent minerals can be significantly lowered while preventing a decrease in divalent mineral content; a desalted milk produced by said method; a method for ...  
WO/2010/117024A1
Provided are process cheese products having improved storage properties. Also provided is a method for producing said process cheeses products. By regulating the free amino acid content of process cheese products to 0.15% or less and adj...  
WO/2010/112216A3
The present invention relates to flour made of amaranth and/or quinoa, a method for producing the same, and the use of the same as a substitute for food additives in food production. Furthermore, the present invention relates to a food p...  
WO/2010/112216A2
The present invention relates to flour made of amaranth and/or quinoa, a method for producing the same, and the use of the same as a substitute for food additives in food production. Furthermore, the present invention relates to a food p...  
WO/2010/106274A1
The present invention relates to a composition for coating a food product, particularly cheese, and more particularly firm paste cheese, and in particular pressed paste cheese, including coating wax and a bulking agent.  
WO/2010/102976A1
The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in the preparation of food compositions. The i...  
WO/2010/102159A2
The invention provides a process of producing a filled sheet of process cheese, in which process cheese and a filling are co-extruded into a packaging material (56) to produce a strand (16) having a thickness and the strand (16) is separ...  
WO/2010/102159A3
The invention provides a process of producing a filled sheet of process cheese, in which process cheese and a filling are co-extruded into a packaging material (56) to produce a strand (16) having a thickness and the strand (16) is separ...  
WO/2010/098353A1
A low fat processed cheese rich with cheese-like body and flavor and which melts well in the mouth is obtained using a manufacturing method for low fat processed cheese with a fat content of 22 wt% or less and a fat/protein ratio of 1.0 ...  
WO/2010/094682A1
The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing brined cheese into a cheese-ripening packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripe...  

Matches 301 - 350 out of 4,518