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Matches 51 - 100 out of 809

Document Document Title
WO/2010/124976A3
The present invention relates to a method for improving at least one characteristic of a bean-based product by treating said bean-based product with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent t...  
WO/2010/091834A1
The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said emulsion-like compositions and the inven...  
WO/2010/086078A1
The present invention relates to a method of preparing a fermented soy-based product, said method comprising: a. providing an aqueous liquid containing 0.5-10 wt. % of soy protein; b. pasteurizing or sterilizing the aqueous liquid; c. in...  
WO/2010/078462A1
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally compris...  
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/2010/053124A1
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/2010/029226A2
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/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/2009/066168A3
Compact machine for making cheese, other milk-derivatives and tofu comprising a shell (1) in which an impermeable basin (3) is inserted, a collecting container (2) in which a permeable basket (6) is inserted for collecting the product an...  
WO/2009/066168A2
Compact machine for making cheese, other milk-derivatives and tofu comprising a shell (1) in which an impermeable basin (3) is inserted, a collecting container (2) in which a permeable basket (6) is inserted for collecting the product an...  
WO/2009/018548A2
The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured m...  
WO/2009/018548A3
The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the structured protein composition. Restructured m...  
WO/2009/005107A1
Disclosed is a processed food composition which is characterized by containing a dextrin having the following properties (a) to (d): (a) the dextrin has a blue value of 0.4 to 1.2; (b) a 30 wt% aqueous solution of the dextrin prepared wi...  
WO/2009/005351A1
The present invention provides a vegetable fat blend that can suitably be used to replace milk fat in processed food products or to prepare imitation dairy products. The vegetable fat blend according to the present invention is character...  
WO/2009/004711A1
A processed food composition characterized by containing a dextrin having the following characteristic (a), preferably a dextrin having the following characteristics (a), (b) and (c) and more preferably a dextrin having the following cha...  
WO/2009/001443A1
It is intended to solve the problems occurring in the existing cheese-like foods using soymilk and processes for producing the same, for example, a need for a soymilk having a special composition free from fat and sugar, a long manufactu...  
WO/2008/142701A1
A process for preparing soy curd by an inventive method and preservation of it. The process comprising the selection of soy bean, soaking method, grinding and preparation of soy milk, making of soy curd for the fermentation, final proces...  
WO/2008/092552A1
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.  
WO/2008/074600A1
The invention provides an edible composition comprising: • at least 35 wt. % of a transparent aqueous phase having a pH of less than 5.5, wherein the aqueous phase has a light transmission of at least 70% using a 1 cm cuvette at wavele...  
WO/2008/068931A1
[PROBLEMS] To impart a taste of fullness characteristic to milk products just like the one that is obtained by adding or processing cow's milk to a soybean-containing food which is free from the soybean smell, has a favorable texture, is...  
WO/2008/054232A1
The invention is directed to an imitation cheese composition that is useful as a bar or slice that can be peelable from a plastic backing film, or that can be comminuted and used as a food ingredient or food topping.  
WO/2008/006562A1
The present invention relates to a novel cheese-containing heat-stable composition which can be fried. The composition can be produced using different cheese types and flavours. In addition to cheese, the use of maize and/or maize meal i...  
WO/2007/136291A1
The invention relates to the food industry and can be used in the form of a concentrate for obtaining a product imitating natural cheese. The aim of said invention is to develop an inexpensive composition for producing a product imitatin...  
WO/2007/122260A1
This invention relates to heat-expanded food products. In particular, this invention relates to heat-expanded synthetic cheese products, a heat-expandable precursor for forming same and the preparation of the precursor and the cheese pro...  
WO/2007/103753A1
Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy prot...  
WO/2007/049981A1
The present invention is directed to an imitation cheese product and method of making same. The imitation cheese of the present invention is advantageous over prior art imitation cheeses as it has sufficient firmness that it is able to b...  
WO/2007/019154A3
A food product having a variety of consistencies and flavors is described. The product may be made from ingredients that may not derive from animal sources or processes, and may have a consistency ranging from that of a pourable liquid, ...  
WO/2006/135089A1
Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth texture like a cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth textu...  
WO2005099474A3
A preformed cream cheese bagel topping for direct application to a slice of a bagel. The bagel topping having an upper and lower surface for engaging a surface of a bagel and a hole extending therebetween.  
WO/2006/087391A1
An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.  
WO/2006/032967A2
A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for a time and a temperature effective to al...  
WO/2006/032967A3
A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for a time and a temperature effective to al...  
WO/2005/107487A1
Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and op...  
WO/2005/099474A2
A preformed cream cheese bagel topping for direct application to a slice of a bagel. The bagel topping having an upper and lower surface for engaging a surface of a bagel and a hole extending therebetween.  
WO/2005/087019A1
Stable production at low cost of a soymilk, soybean curd, etc. that without increasing of soymilk viscosity, are smooth and delicious, containing natural soybean isoflavon in a concentration as high as 90 to 325 mg/100 g. There is produc...  
WO/2005/070223A1
The present invention relates to methods for packaging soy milk products comprising the step of adding to the soy milk product an enzyme composition comprising an oxidoreductase. The invention also relates to soy milk products obtainable...  
WO2005006880A3
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueo...  
WO/2005/051099A1
It is intended to provide a highly functional food material made from beans which contains all bean components released thereinto; a method of producing the food material made from beans whereby the food material made from beans can be c...  
WO/2005/020714A1
A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure microniza...  
WO/2005/006880A2
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueo...  
WO/2004/110163A1
By heating a solution or a paste containing soybean β-conglycinin protein under acidic conditions, it becomes possible to provide soybean β-conglycinin protein in which high hydration properties and high viscosity thereof causing probl...  
WO/2004/098315A1
A food containing soybean components that even at restoration to ordinary temperature after freeze-up (including lyophilization), exhibits smooth texture; a process for producing the food; and a raw material for the food. This food is pr...  
WO/2004/071206A1
A soy curding apparatus for continuously producing soy curd from soy milk including a pump for pumping soy milk and soy curd; a coagulator dispensing means positioned for adding a coagulant; an expansion chamber to produce a pre-soy curd...  
WO/2004/069877A1
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture is provided and the starch mixture is heated to a high temperature. The invention further relates to a product obtainable by such...  
WO/2004/056216A1
A method of inhibiting a water content variation of composition; a composition having its water content variation inhibited; and a water content variation inhibitor for composition. In particular, a method of inhibiting a water content v...  
WO/2004/040989A1
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible melt...  
WO/2004/034822A1
It is intended to produce a nugget food having both of smoothness and softness. A process for producing a nugget food which comprises preparing a dough by blending 5 to 50% of tofu with 0.5 to 20% of a solid fat, molding the dough, steam...  
WO/2004/034806A1
The invention relates to a protein-containing preparation of plant origin, having significantly improved sensoric properties and optionally also nutritional and physiological properties and undiminished good technofunctional properties. ...  

Matches 51 - 100 out of 809