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WO/2021/038563A1 |
Described herein are novel compositions comprising a cannabis component selected from the group consisting of: a cannabinoid, a flavonoid and a terpenoid; and a protein, selected from the group consisting of whey and a plant protein. Acc...
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WO/2021/018569A1 |
The present invention relates to a food ingredient comprising galactooligosaccharides, a way of producing it and cocoa and/or malt beverage products comprising the ingredient. The food ingredient is produced by adding a beta-galactosidas...
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WO/2021/014467A1 |
The present invention relates to a ready-to-drink protein beverage composition that comprises high quality proteins in an amount sufficient to compensate the amino acid lost during the dialysis process or during aliment leading to critic...
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WO/2021/005345A1 |
A method of manufacturing a comestible product includes the step of adding a sialyllactose-enriched milk or milk fraction to a mixing vessel containing other ingredients of the comestible product, or adding the sialyllactose-enriched mil...
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WO/2020/260468A1 |
A method for producing a salty yoghurt or yoghurt-like product comprising combining buttermilk, and milk permeate and optionally whey is hereby provided. Additionally, a salty yoghurt or yoghurt-like product comprising buttermilk, milk p...
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WO/2020/254576A1 |
The present invention relates to preparation of cross-linked milk protein co-precipitate, which includes treatment with a transglutaminase, and use of the cross-linked milk protein co-precipitate in production of acidified milk products.
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WO/2020/249666A1 |
A method for reducing postprandial glucose from a meal includes orally administering to an individual a composition containing whey protein micelles (WPM) and then subsequently orally administering the meal to the individual after the or...
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WO/2020/243343A1 |
A shelf stable hydration beverage can be prepared based on a dairy permeate. The dairy permeate can be substantially lactose free and can have a sodium ion concentration of about 10-30 mMol/L, a chloride concentration of about 20-40 mMol...
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WO/2020/239826A1 |
A method is provided on producing a yoghurt base composition, said method comprising combining butter milk and a small-size-particle WPC-fraction. In addition, the invention provides a method of producing a liquid yoghurt product or liqu...
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WO/2020/239998A1 |
The present invention relates to new whey protein hydrolysates having a high degree of hydrolysis, are palatable and have a low turbidity without being subjected to ultrafiltration. The invention furthermore relates to methods of prepari...
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WO/2020/229711A1 |
The invention relates to the method for obtaining a micro- and nano-emulsion of cannabinoids containing hemp oil which converts the oil triglycerides into monoglycerides and diglycerides with emulsification capacity. The method allows th...
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WO/2020/229672A1 |
The present invention relates to methods for producing dairy food products modified with respect to their firmness and/or gelation time comprising cross-linked protein compounds and to methods for modifying said properties of said dairy ...
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WO/2020/221515A1 |
The invention relates to a method for producing a milk or whey powder (800, 801, 802), wherein the method comprises at least the following steps: I. providing milk, in particular skimmed milk (800) or whole milk (801), or whey (802); II....
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WO/2020/207894A1 |
Process for producing a demineralised dairy-based protein composition (CPL2), comprising a step (ii) of electrodialysis of a dairy-based protein composition (CPL) on an electrodialyser (5), of which the cellular units (15) have three com...
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WO/2020/203635A1 |
A method for manufacturing whey according to one aspect of the present invention comprises the steps of: heating raw material milk containing casein and a whey protein under heating conditions in which the Fо value is 1.0×10-9 or more;...
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WO/2020/203634A1 |
A whey production method according to an aspect of the present invention comprises a step in which raw milk containing casein and a whey protein is subjected to a microfiltration membrane treatment under a condition in which the temperat...
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WO/2020/172675A1 |
Methods for obtaining a carboxylic acid product from a lactose-containing feedstock include contacting the lactose-containing feedstock and a first mixture of microorganisms in a first bioreactor under anaerobic conditions at a temperatu...
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WO/2020/171784A1 |
A dairy product of human and/or animal origin, which is suitable for use as pharmaceuticals, cosmeceuticals and food supplement, in order to use for eliminating and preventing various diseases and disorders, characterized in that; it is ...
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WO/2020/171068A1 |
The purpose of the present invention is to provide: a milk protein-containing granular composition which exhibits favorable dispersion properties in a solvent such as water and suppresses changes in color over time; a method for producin...
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WO/2020/170259A1 |
The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More spe...
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WO/2020/159357A1 |
The invention concerns native whey protein for use in the treatment and/or prevention of intestinal infection or inflammation, in particular necrotizing enterocolitis. The inventors found that native whey protein provides a beneficial ef...
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WO/2020/137932A1 |
A method for producing a granulated powder according to one aspect of the present invention comprises a granulation step in which a binder liquid is sprayed on a whey protein concentrate to produce a granulated powder. The binder liquid ...
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WO/2020/115324A1 |
A process for making a microparticulated whey protein concentrate, comprises the steps of providing a liquid whey protein concentrate (WPC), subjecting the liquid WPC to microparticulation to provide a microparticulated WPC, and optional...
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WO/2020/117548A1 |
A method for providing a low lactose milk-based product having GOS fiber is provided in which a milk substrate having lactose is treated with a transgalactosylating enzyme to provide GOS fiber and remaining lactose; deactivating the tran...
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WO/2020/111980A1 |
The invention relates to the dairy industry. The present lactose production method provides for carrying out the ultrafiltration of skimmed milk or whey, carrying out the nanofiltration of the permeate, carrying out electrodialysis to a ...
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WO/2020/089279A1 |
ABSTRACT The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least ...
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WO/2020/084714A1 |
[Problem] To provide a modified protein having good gel formation properties and a good degree of firmness. [Solution] The solution is to add, to a protein, an agent which contains, as an effective ingredient, a mineral formulation raw m...
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WO/2020/077109A1 |
The present disclosure provides for a high-protein, powdered food composition that can be reconstituted into a creamy, yogurt-like, or smoothie-style food having optional inclusions and that delivers the taste, organoleptic characteristi...
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WO/2020/038898A1 |
The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material an...
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WO/2020/003200A1 |
Fermented milk bases and methods of making fermented milk bases are disclosed. Such fermented milk bases are solid and contain little or no non-dairy stabilizers and non- dairy thickeners. Also disclosed are packaged food products includ...
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WO/2020/002422A1 |
The present invention relates to a new method of producing edible alpha-lactalbumin-enriched protein compositions based on removal of beta-lactoglobulin (BLG) from a whey protein containing feed by selective crystallisation of non-aggreg...
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WO/2019/201870A1 |
The present invention relates to a sterilised, long-life, acidic, dessert-type nutritional composition with a high protein content and sensory characteristics similar to those of a yoghurt. For this purpose, the invention relates to a st...
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WO/2019/197292A1 |
The present invention relates to method for purifying proteins naturally occurring in mammalian milk from aqueous protein solution using water-soluble silicate. The silicates form an insoluble precipitate of a silicate-protein complex fr...
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WO/2019/180212A1 |
The present invention discloses a genetically modified Corynebacterium for hydrolyzing lactose, a mutant gene encoding a modified lactose transporter, as well as a method for hydrolyzing lactose.
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WO/2019/170707A1 |
The invention relates to highly digestible protein-rich nutritional compositions, and the use thereof in methods for maintaining or increasing muscle mass. Provided is the use of a nutritional composition comprising at least 4 wt% of pro...
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WO/2019/153087A1 |
A method for producing particulated whey protein concentrate (WPC) in a continuous-flow high shear reactor (CHSR) is provided. The method includes providing a WPC solution as input, recirculating the WPC solution in the CHSR, and simulta...
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WO/2019/134907A1 |
The invention relates to a ready-to-use spoonable sterilized high-protein dessert-type nutritional composition comprising: - at least 7% by weight of protein relative to the total weight of the composition, - cooked starches in the form ...
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WO/2019/130264A1 |
The invention relates to a carbohydrate composition comprising from 40 to 65% of glucose, from 10 to 30% of galactose, from 5 to 25% of lactose; and at most 10% of oligosaccharide, the percentages being defined by weight, based on the to...
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WO/2019/115607A1 |
The invention relates to a composition comprising at least one first aminopeptidase and at least one second aminopeptidase, the first aminopeptidase amounting to up to 40% by weight relative to the total weight of the composition. Prefer...
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WO/2019/086613A1 |
A colostrum-enriched composition comprising at least 0.1 to 12 wt% immunoglobulin (at least 0.1 to 12g per 100 g composition dry weight) isolated from whey.
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WO/2019/076851A1 |
The present invention relates to a process for producing a concentrate or isolate of soluble milk proteins, which is stable during heat treatments necessarily applied to the products into which it is integrated. The invention also relate...
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WO/2019/038392A1 |
Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.
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WO/2019/011976A1 |
The present invention relates to a method for extracting salt and optionally one or more organic compounds from a composition comprising organic matter, and in particular from a dry or solid composition comprising organic matter. The pre...
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WO/2019/013735A1 |
The invention relates to a method for producing soft cheeses in the form of capsules and can be used in the food industry, particularly the dairy industry, to obtain various types of encapsulated soft cheeses. The essence of the inventio...
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WO/2018/221526A1 |
[Problem] To provide a high-calorie nutritional composition having good flavor and stable physical properties. [Solution] A nutritional composition comprises a protein source. The protein source of the nutritional composition includes wh...
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WO/2018/218333A1 |
An aqueous modified acid composition for industrial activities, said composition comprising: an alkanolamine and strong acid in a molar ratio of not less than 1:15, preferably not less than 1:10; it can also further comprise a metal iodi...
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WO/2018/220188A1 |
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9 – 7.1, preferably 6....
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WO/2018/202636A1 |
Use of an α-lactalbumin enriched whey protein extract as a source of sphingomyelin in a synthetic nutritional composition for an infant or child wherein, the α-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying...
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WO/2018/134066A9 |
A method for making a new food, feed or pharmaceutical product comprising addition of a composition comprising cross-linked, via intermolecular covalent isopeptide bonds, casein glycomacropeptide (CGMP) oligomers (CGMP oligomers) to the ...
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WO/2018/185192A1 |
The present invention concerns a process for the preparation of stabilized protein aggregate particles, wherein said process comprises the following steps: a) providing an aqueous solution wherein are dispersed proteins and at least one ...
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