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Matches 351 - 400 out of 4,559

Document Document Title
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...  
WO/2010/073683A1
Provided is a cream cheese-like food which has such a baking resistance as being sufficient for use as a bakery product material to be heated and has good handling properties while sustaining the soft texture and smooth melting property ...  
WO/2010/070389A1
Invention pertains to the field of producing snack food, particularly to high nutritional value cheese and bread chips-like snack composition and a method of producing the same. The snack product contains per 100g of final product 33-37g...  
WO/2010/069889A1
A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition sele...  
WO/2010/070112A1
Filter for use in the processing of paste-like foods, in particular in the manufacture of processed cheese, comprising an enclosed housing (12) with a feed inlet (16) for the product to be filtered, a discharge (20) for the filtered prod...  
WO/2010/053124A1
A novel composition for processed cheeses, which contains glycine and a fermented corn syrup product. A processed cheese produced with an addition of the composition for processed cheeses does not easily age even when a certain time has...  
WO/2010/049240A1
A method of producing intact particles creating appearance of cheese particulates in a shelf stable pasteurized sauce is provided. A gelling agent is included in an oil-in-water emulsion, which is submerged in an ionic bath, to form part...  
WO/2010/049539A1
The present invention is in the field of production of fermented products. More in particular, it relates to improved compositions for making dairy products, in particular improved bulk starter inoculum compositions and improved bulk sta...  
WO/2010/049540A1
The present invention relates to improved bulk starter cultures and their use in the manufacture of fermented products. The present invention also relates to methods for making the improved bulk starter cultures.  
WO/2010/035825A1
Provided is a method whereby a dairy product having a rich and creamy texture can be obtained by reducing or removing a reaction inhibitor for protein deamidase contained in a starting milk material having little heat history to thereby ...  
WO/2010/034895A2
The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation metho...  
WO/2010/034895A3
The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a probiotic bacterium. The preparation metho...  
WO/2010/029226A2
Process for the manufacture of a dietary paste based on vegetable milk curds, enriched with a dietary supplement, allowing uniform incorporation of the dietary supplement in large proportions so that the paste obtained has a pronounced t...  
WO/2010/029226A3
Process for the manufacture of a dietary paste based on vegetable milk curds, enriched with a dietary supplement, allowing uniform incorporation of the dietary supplement in large proportions so that the paste obtained has a pronounced t...  
WO/2010/022790A1
The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus strain.  
WO/2010/022721A2
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...  
WO/2010/022721A3
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...  
WO/2010/012802A1
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.  
WO/2010/012640A3
In order to provide a product suitable as fat substitute in foods which can be prepared easily and cost-effectively and is acceptable in terms of nutritional physiology and with which the typical texture of fat-containing foods can be si...  
WO/2010/008786A2
Described are enzymatic methods of making food products and modifying food flavor using, for example, a lipase and a lactase, and related enzyme compositions and food products.  
WO/2010/008056A1
A cheese which is produced by once grinding a cheese and then reshaping the same. In the step of reshaping, it is possible to use, as a binder, dextran, starch (including processed starch), egg albumen, an egg albumen powder, gelatin, a...  
WO/2010/008786A3
Described are enzymatic methods of making food products and modifying food flavor using, for example, a lipase and a lactase, and related enzyme compositions and food products.  
WO/2010/001596A1
Disclosed is a hard or semi-hard natural cheese capable of reaching full matured within a short period of time and, after being cooked, showing a browned appearance that cannot be obtained by the existing products, which is produced by p...  
WO/2010/001073A1
The invention relates to a method, termed "bionative" method, for preparing a leaven, in which: an unpasteurized milk is selected from the group formed from unpasteurized milks of which the pH is capable of reaching, during a step of sta...  
WO/2009/154912A3
Potassium-containing polyphosphate glasses having a relatively high amount of potassium and a relatively low level of insoluble material (e.g., less than about 10% by weight), and a method for their production that includes using a boron...  
WO/2009/150183A1
The present invention relates to the development of micellar casein (MCCa) and milk protein concentrate (MPCCa) powders, with different calcium-to-casein ratios and buffering capacity. The invention also relates to the use of the MCCa an...  
WO/2009/147157A1
The present invention relates to an instant yoghurt composition which comprises dry milk powder, dry rennet enzyme and a dried lactic acid culture.  
WO/2009/141425A1
The present invention relates to a food with cheese contained therein, said food typically derived from food based on ground meat by replacing the ground meat with cheese particles, a method for the manufacture thereof, use thereof in th...  
WO/2009/125386A3
A method for on-line channeling of milk based on predicted coagulation properties where the method comprises sampling raw milk from a milk line between a milking station and a collection point, performing spectral analysis of one or more...  
WO/2009/125386A2
A method for on-line channeling of milk based on predicted coagulation properties where the method comprises sampling raw milk from a milk line between a milking station and a collection point, performing spectral analysis of one or more...  
WO/2009/115546A1
A method of producing curd or cheese from a milk composition comprising the following steps: (1 ) heat-treating the milk composition; (2) treating the milk composition or a fraction thereof with a phospholipase; (3) adding protein hydrol...  
WO/2009/112778A1
The present invention relates to a milk-based dietetic composition comprising: - proteins in a proportion of from 4.5% to 15.0% by weight relative to the total weight of said dietetic composition, and - fats in a proportion of from 3.5% ...  
WO/2009/112753A1
Method of producing a cheese according to which: - a cheese curd is prepared; - from the cheese curd, an intermediate cheese paste is prepared; - a first treatment is carried out on the cheese paste at a temperature between 40°C and 90...  
WO/2009/111838A1
The present invention provides peptides and analogs and derivatives thereof having antimicrobial activity at least against Streptococcus uberis for the treatment of a range of infectious disease including mastitis, otitis externa, clostr...  
WO/2009/108074A1
A method for preparing a protein gel is provided. It comprises providing a dairy starting material comprising casein; adjusting the pH, if required, to a pre-selected point in the range 5.0-8.0; subjecting the material with the pre-selec...  
WO/2009/106575A1
The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also...  

Matches 351 - 400 out of 4,559