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WO/2003/094638 |
This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are suscep...
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WO/2003/090546 |
The invention relates to a fermented milk product such as yogurt, butter or cheese comprising bacteria from the Lactobacillus species and yeast and having a galactose content of less than 1,2 g/l, a lactose content of less than 1,2 g/l, ...
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WO/2003/086093 |
Natural cheese which comprises a lactic acid bacterium belonging to $i(Lactobacillus gasseri) having a disinfection potency against $i(Helicobacter pylori), and a method for producing the natural cheese.
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WO/2003/082020 |
The present invention relates to a dairy product, which comprises ornamental patterns mainly based on colour effects. The dairy product may comprise lateral stripes that are preferably visible through a transparent pot of the dairy produ...
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WO/2003/075682 |
The invention relates to a food additive comprising carraghenate $g(i) and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the pr...
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WO/2003/075668 |
A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than 5.6, a moisture content of less than 60% ...
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WO/2003/075669 |
The present invention relates to the field of food fermentation procedures involving lactic acid bacteria and in particular to improving the quality of dairy products like acidity, post-fermentation acidification, aroma, flavor, mildness...
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WO/2003/070010 |
The invention is a process for producing flavour enhancing esters from dairy sourced mono−, di−, or triglycerides. The process is a transesterification reaction between the mono−, di− or triglyceride and an alcohol in an aqueous ...
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WO/2003/070013 |
The present invention relates to a process for producing cheese from enzyme−treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process...
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WO/2003/069982 |
The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disagregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whe...
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WO/2003/064613 |
This invention provides amidases, polynucleotides encoding the amidases, methods of making and using these polynucleotides and polypeptides. In one aspect, the invention provides enzymes having secondary amidase activity, e.g., having ac...
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WO/2003/064613 |
This invention provides amidases, polynucleotides encoding the amidases, methods of making and using these polynucleotides and polypeptides. In one aspect, the invention provides enzymes having secondary amidase activity, e.g., having ac...
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WO/2003/061395 |
It is intended to provide foods which can be taken in our daily life similar to common foods so as to adequately supply ubiquinol which is essentially required in the living body but frequently in shortage or poverty. Ubiquinol-enriched ...
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WO/2003/061394 |
The invention relates to a method for preparing cheese products by subjecting cheese to a heat treatment, which method comprises the steps of: a) separating cheese parts having main dimensions between 1 mm and 10 mm from a solid cheese h...
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WO/2003/055335 |
The present invention relates to methionine rich food products that have been modified so as to reduce their boosting effect on serum homocysteine concentration. More particularly, the invention is concerned with food products comprising...
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WO/2003/055324 |
The invention relates to a terapeutical composition comprising a protein hydrolysate and a plant sterol, wherein the weight ratio of the plant sterol to the protein hydrolysate is from 1:0.02 to 1:150. The invention also relates to a ter...
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WO/2003/053172 |
The present invention discloses a method for the treatment of a food, feed or agricultural product with a dry powder composition comprising a polyene antifungal compound, the method comprising:- adding the dry powder composition to the f...
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WO/2003/054041 |
Disclosed is a new food coating substance containing a softener-free, aqueous copolymer poly(vinyl ester) dispersion made of emulsion polymer, emulsifier, protective colloid, and other optional stabilizers. Said food coating substance is...
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WO/2003/052092 |
The invention relates to a method for the inactivation of amylase in a solution comprising Rhizomucor miehei aspartic protease by keeping the solution at a pH between 2.1 and 2.8 and at a temperature between 20°C and 40°C for a period ...
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WO/2003/051133 |
The invention relates to a method for producing a cheese which can especially by grilled and fried. According to the inventive method, a cheese can be produced which does not begin to melt when exposed to heat, especially heat from fire,...
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WO/2003/049557 |
A method of preserving food in the supercooled state, characterized in that with food received in a vessel while leaving no head space therein, the food is supercooled via a step for cooling food from a temperature higher than the freezi...
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WO/2003/048260 |
A method for forming a mark on a food product is disclosed. The method includes: (a) heating an edible hot melt ink including a colorant to a temperature sufficient to liquify the ink; and (b) transferring the ink to a substrate to provi...
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WO/2003/047358 |
The present invention relates to a method of manufacturing a cheese flavour ingredient and an ingredient so prepared. The method comprises subjecting a protein in water mixture to proteolysis by a protease enzyme and to fermentation with...
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WO/2003/045987 |
The invention relates to the field of bacteriocin producing microorganisms. The invention more specific relates to the characterization of a novel food grade bacteriocin, namely a lantibiotic, named macedocin and produced by Streptococcu...
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WO/2003/045156 |
Compositions and methods for production of enzyme modified cheeses are provided. The compositions are isolated kid goat pregastric esterases, derivatives of the isolated kid goat pregastric esterase, or a recombinant form of the kid goat...
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WO/2003/039265 |
The invention comprises processed cheese consisting of natural cheese and/or casein/caseinate, water, additives, optionally butter and/or butter fat, further comprising crosslinked caseinate as a structure providing ingredient. Furthermo...
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WO/2003/037094 |
A process for producing a cheese curd at an elevated yield whereby the inhibition of the reaction of milk−coagulating enzyme due to the reaction of milk protein with transglutaminase can be avoided. Namely, a method of obtaining a chee...
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WO/2003/038082 |
The invention relates to novel alkaline protease variants. These variants have, when enumerating the alkaline protease from Bacillus lentus, variations in amino acid position 61, positions 199 and/or 211 and, optionally, at least one mod...
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WO/2003/037093 |
The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. The oxidase is produced by a fungus belonging to the genus Microdochium....
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WO/2003/034834 |
An improved snack food product in the form of resilient, molded, self-sustaining bodies made from a heated mixture comprising dairy product (cheese, yogurt or pudding), gelatin fat and water. The product bodies are small and bite sized, ...
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WO/2003/022078 |
The present invention relates to a process for sterilizing dairy products, particularly cheeses with rinds. In particular, the present invention relates to a process for the surface sterilization of dairy products, the said process compr...
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WO/2003/015538 |
Composite food having a gelling agent, possibly selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring and/or texturing component, un...
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WO/2003/012074 |
The invention relates to lactic acid bacterial strains belonging to Lactobacillus danicus, a novel Lactobacillus species isolated from Danish and Estonian cheeses and Danish dairy starter cultures. The strains are useful in theproduction...
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WO/2003/011039 |
A novel method and apparatus are disclosed for the manufacturing of dairy products from dairy starter cultures. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of p...
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WO/2003/007733 |
The present invention provides a composition comprising a hydrocolloid, and an enzyme, wherein the enzyme is a cross-linking enzyme and the hydrocolloid and enzyme are present in an amount to provide a dosage of the enzyme in a protein c...
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WO/2003/003846 |
The invention relates to a method and a device for the continuous production of milk protein gels, the structural formation of which is induced by enzymes. The gelation reaction is carried out in a milk protein concentrate containing 35 ...
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WO/2003/003845 |
The present invention relates to a process for pasteurizing dairy products which uses the high hydrostatic pressure method. More particularly, the present invention relates to a process for pasteurizing dairy products, comprising the fol...
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WO/2003/001930 |
A combination is described. The combination comprises: (a) a product for animal use or consumption; and (b) a composition comprising a viable micro-organism and an antimicrobial agent, wherein said antimicrobial agent has been produced b...
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WO/2002/100182 |
The present invention relates to the food industry and manufacture of cottage cheese in particular. According to the said method a cottage cheese curd is obtained by adding to a pasteurized milk mixture heated to a temperature of from be...
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WO/2002/100186 |
A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as ...
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WO/2002/097063 |
The invention provides a process of producing bio-available folate, i.e. folic acid having an increased proportion of monoglutamyl folate and a decreased proportion of polyglutamyl folate, by culturing food-grade micro-organisms containi...
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WO/2002/096208 |
The invention provides a dried enhanced-solubility milk protein concentrate (MPC) containing at least one monovalent salt added prior to drying. Methods for preparing this product are provided. These include a method comprising (a) provi...
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WO/2002/096209 |
The invention relates to a cheese product having a total dry extract of between 40 and 60 %, a Ca/ESD mineralisation rate of less than 2 %, and a flexible, elastic, non-brittle paste exhibiting a rheological profile which is generally si...
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WO/2002/091843 |
The invention concerns a special dairy food composition consisting of processed mammal milk (that is having been subjected to a substantial modification of its original state) by acidification at pH less than 5.2 either by lactic acid fe...
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WO/2002/091844 |
The invention relates to a method for preparing low-fat, hard or semi-hard cheese in a way to prevent occurrence of a rubbery texture. According to the method, starch is included in the cheese by adding small-sized starch granules in the...
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WO/2002/089592 |
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid ca...
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WO/2002/088340 |
The invention relates to novel alkaline protease variants, which are derived from natural or modified subtilisin proteases. According to the enumeration of the subtilisin from Bacillus lentus, said variants have in relation to the previo...
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WO/2002/085131 |
The method of the invention produces a savoury flavoured product from a source of protein using a combination of two distinct strains of bacteria. The source of protein may be a plant soy, wheat or rice- but is preferably milk or whey. T...
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WO/2002/082915 |
A cheese snack (10) includes an extruded annular cheese product (12) and a flavoring core (11) co-extruded within the cheese product. The core is normally flowable at room temperature. The product and core have substantially planar end f...
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WO/2002/083885 |
An immobilised bioactive material for use in an industrial process is made by spraying an active proteinaceous coating together with a crosslinking agent on to a fibrous organic support. Woven cotton provides good strength, a large surfa...
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