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Matches 451 - 500 out of 1,102

Document Document Title
JP4564482B2  
JP4537704B2  
JP4521853B2  
JP2010166843A
To provide a modified whey product excellent in thermal stability and retaining thermal stability even when increasing a calcium content.A method for producing the modified whey product excellent in thermal stability includes: a calcium ...  
JPWO2008136309A1
本発明による発酵ホエイ調製物は、固形分濃 度が11〜35重量%で、かつ、pHが6. 5〜8.0に調整された、ホエイタンパク質 水溶液を、高温殺菌した後、乳酸発酵さ...  
JP4512520B2  
JP4440918B2  
JP2010059163A
To provide an oral or a cosmetic composition to protect skin tissues from aging.The composition contains a lipophilic biologically active compound and a whey protein. The lipophilic biologically active compounds include yeast, a liver ex...  
JP4431489B2  
JP2010029188A
To provide processes of preparing structured polymer matrices using two or more simultaneous multiple acervation mechanisms.The processes of preparing structured polymer matrices include a step of preparing at least one aqueous solution ...  
JP4408815B2  
JP2010011781A
To provide a dextrin-containing processed food composition having a variety of properties.The dextrin-containing processed food composition is prepared by using dextrin having the following properties (a) to (d): (a) having the blue valu...  
JPWO2008020568A1
【課題】組織が脆くなく、舌触りが糊っぽく なく、澱粉っぽくない、口当たりと舌触りが 滑らかで離水が少なく、食感や風味の良好な ホエイチーズなどのゲル状食品の製造方...  
JP4383667B2  
JP4371292B2  
JP4368052B2  
JP4343689B2  
JP2009225719A
To provide a whey fermented drink with low viscosity, excellent in stability (precipitation prevention) during long term preservation and palate feeling without using hydrocolloid such as pectin as a conventional stabilizer, and to provi...  
JP2009531039A
The present invention relates to the method for manufacturing the frozen dessert which was able to take nutritional balance, the low-temperature pasteurization freezing dessert which has a high-protein content in detail, and them. Whey p...  
JP2009531038A
The present invention relates to the method for manufacturing the frozen dessert which was able to take nutritional balance, the low-temperature pasteurization freezing dessert which has a high-protein content in detail, and them. Milk-s...  
JP4319743B2  
JP2009183163A
To provide a method for producing fermented food richly containing a source of nutrition and excellent in flavor, by using milk-originated syrup.The fermentation-promoting substance consists mainly of unrefined syrup prepared by lactose ...  
JP4317455B2  
JP4308013B2  
JP4286325B2  
JP2009514511A
A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltrati...  
JP4250254B2  
JP2009513121A
The present invention relates to detailed air-bubbles content fresh dairy products containing natural degreasing soluble 乳漿 protein and micro crystallite cellulose, and a mean diameter of air bubbles of the overrun is 200 micrometers...  
JP4249491B2  
JP4243587B2  
JP4239278B2  
JP2009507044A
The present invention relates to production of the dairy-products containing composition for using it as a supplement. It is related with the method of compensating the nutrition demand of the individual which tackles resistance exercise...  
JP2008539777A
the present invention being a production method of the solid composite containing a microbe, being blended and/or compaction-ized, and a microbe with an inside chain or the salt of long chain fatty acid, A method including the 1st proces...  
JP2008540689A
The present invention relates to the food composite for growth promotion containing the initial mother's milk of a mammal, or the milk serum separation part drawing of 乳汁 origin (fraction isolated from whey). The present invention is...  
JPWO2008136309A
Solid content concentration is 11*35 % of the weight, and after pH pasteurizes whey protein solution adjusted to 6.5*8.0, lactic acid fermentation of the fermentation whey manufacture things by the present invention is carried out, and t...  
JP4172681B2  
JP2008529547A
The present invention about the low energy non-fat milk drink of a high calcium content this drink, The low energy milk base consisting of non-fat milk, whey protein solution, or its combination thing is contained, and carbohydrate is re...  
JP2008529535A
The present invention is characterized by the package which contains separately the disposal method of the disease by prescribing for the patient the food containing beta-glucan isolated from probiotics and the source of nature, and this...  
JP2008161073A
To provide a whey powder as a substitute for skimmilk powder having superior baking properties equal to or better than those of the skimmilk powder and used as a quality improver for baking, and to provide a method for producing the whey...  
JP2008525019A
The present invention offers the method of manufacturing a dry processing milk serum protein concentrate. Less than 5%, the sum total concentration of calcium and magnesium is 70 mmol (s) /less than kg on a dry weight standard, and all t...  
JP4119440B2  
JP2008523803A
The present invention relates to the manufacture methods of the ornamentation protein which strengthened 2 value cation binding ability. For example, the calcium concentration to which Ca-inductive condensation takes place by putting pro...  
JP2008515444A
The milk extra filtration penetration thing produced during manufacture of a milk protein concentrate (MPC) and/or whey protein concentrate (WPC) is processed, and although it is decrease protein powdered milk, the method for manufacturi...  
JP2008514232A
preservation for a low pH flood -- stable food and its production method are offered. PH 4.6 and since preferably obtains the 4.3 or less end products, this food acidifies by an acid electrodialysis composite, edible inorganic acid, or i...  
JPWO2008020568A
[Subject] Easily, seemingly taste is not paste, taste and taste which are not like starch at all are smooth, there is little water-repelling, and an organization provides a manufacturing method of gel-like foodstuffs, such as texture and...  
JP2007535331A
. Include adding the carbohydrate oxidase which can convert lactose into ラクトビオン acid (lactobionic acid) in a milk substrate, for example, milk, whey, or lactose solution. It is related with the method (pH of the above-mention...  
JP2007300925A
To provide a process cheese, and to provide a method for producing the process cheese. The process cheese in general contains about 14 wt.% to about 16 wt.% of protein and about 45 wt.% to about 50 wt.% of water, and the ratio of casein ...  
JP2003510059A5  
JP3974980B2  
JP3962427B2  

Matches 451 - 500 out of 1,102