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Patent Searching and Data


Matches 101 - 150 out of 1,067

Document Document Title
WO/2011/051557A1
The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90: 10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. T...  
WO/2011/049472A1
The present invention relates to a foamable composition that comprises calcium-depleted caseinate and whey protein that when hydrated, the protein concentrate can be whipped to produce a foam having (a) good foaming properties, (b) good ...  
WO/2011/044628A1
The invention relates to manufacture of whey protein extracts, to infant formula and to reducing or preventing food allergy. The whey protein extract is produced from a whey protein-containing composition by contacting a whey protein-con...  
WO/2011/046431A1
The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded...  
WO/2011/037154A1
Provided is a method for manufacturing desalted whey, said method including: a step in which a liquid to be supplied to a desalting process is passed through an ion-exchange resin before being desalted; and a step in which the liquid whi...  
WO/2011/037155A1
Provided is a method for manufacturing low-phosphorus whey, said method including: a step in which a whey liquid, the starting material, is desalted by nanofiltration to obtain a low-chlorine whey liquid with a chlorine content reduced t...  
WO/2011/034418A3
The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymati...  
WO/2011/034418A2
The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymati...  
WO/2011/034418A4
The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymati...  
WO/2011/027733A1
Disclosed is a condensed milk-like whey composition obtained by adding auxiliary starting materials including sucrose to liquid whey, which has been preliminarily subjected to a high-temperature heat treatment, to give a liquid whey mixt...  
WO/2011/018165A1
The invention relates to a method for producing a product, selected from the group consisting of foodstuff, feedstuff or pharmaceuticals, in particular a foodstuff, comprises processing at least one aqueous, liquid or viscous starting ma...  
WO/2011/018165A8
The invention relates to a method for producing a product, selected from the group consisting of foodstuff, feedstuff or pharmaceuticals, in particular a foodstuff, comprises processing at least one aqueous, liquid or viscous starting ma...  
WO/2011/015704A1
The present invention provides a drink composition for maintaining and/or restoring the fluid balance during a sports event or an exercise containing proteins, carbohydrates and salts. The present invention also providesthe use of said d...  
WO/2011/003426A3
The present invention relates to a process for the manufacturing of a drinkable acidified dairy product based on acid whey without coagulum formation after acidification, said drinkable dairy product has a case in: whey protein ratio of ...  
WO/2010/149557A1
The present invention relates to milk powder compositions comprising lactase and to processes for the manufacture of said milk powder compositions. The processes have been found to stabilise lactase in said milk powder compositions. It f...  
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/2010/120199A1
A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b)...  
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/2010/106319A3
A process for the demineralisation and fractionation of cheese whey or raw milk comprising the steps of: a) subjecting the whey or raw milk to ultrafiltration to provide a retentate fraction and a permeate fraction; b) concentrating the ...  
WO/2010/092091A1
The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced ...  
WO/2010/049704A1
A method is disclosed in which milk-substitute in liquid concentrate form is manufactured by: hydrolysing lactose within whey or a whey derivative to create simple sugars; adding protein; and reducing the pH of the resultant liquid to a ...  
WO/2010/047230A1
A fermented whey preparation is a fermented whey preparation obtained by subjecting an aqueous whey protein solution which has a solid concentration of 11 to 35% by weight and is adjusted to pH 6.5 to 8.0 to high-temperature sterilizatio...  
WO/2010/043415A2
The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present i...  
WO/2010/043415A3
The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present i...  
WO/2010/043415A8
The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present i...  
WO/2010/042307A1
Disclosed is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey t...  
WO/2010/037736A1
The present invention relates to isolation of whey proteins and the preparation of a whey product and a whey isolate. In particular the present invention relates to the isolation of a β-lactoglobulin product and the isolation of an α-e...  
WO/2010/030220A1
The invention relates to an improved cereal suspension that is manufactured by a novel method. Due to the novel method, the consistency as well as the taste and the sweetness of the.suspension - can- be controlled. The method of manufact...  
WO/2010/005830A1
Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obta...  
WO/2009/087263A1
There is a need to develop a treatment for metabolic syndrome, which is directed to maintaining healthy liver metabolism and not indirectly through weight loss. The present invention provides a composition comprising whey protein for sup...  
WO/2009/085388A2
Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5 % lecithin by weight of total lipid; from about 90% to about 99.5% of intact protein by weight of total protein; and from about 0.5% to a...  
WO/2009/079691A1
The viscosity and gelation properties of dairy ingredients may be modified by the use of carefully selected ultrasonication treatments. These properties are retained after freeze or spray drying. The method includes the use of ultrasonic...  
WO/2009/074754A1
The invention relates to the use of a Bifidobacterium strain for preparing compositions, particularly of an infant formula, for preventing and/or treating allergic manifestations. The compositions are obtained from the culture of Bifidob...  
WO/2009/011573A1
A heat stable nutritional beverage having a pH of 6.6 - 8.2 comprising 5 -12 % w/w whey protein is obtained by incorporating 4 -16 % w/w of at least one sugar selected from di-oligo-and polysaccharides, wherein at least one monosaccharid...  
WO/2009/004566A2
The invention relates to sour whey powders enriched in calcium containing bioavailable calcium partly originating from milk, and partly processed together with milk components that maintain and improve some properties of the foodstuffs, ...  
WO/2009/004566A3
The invention relates to sour whey powders enriched in calcium containing bioavailable calcium partly originating from milk, and partly processed together with milk components that maintain and improve some properties of the foodstuffs, ...  
WO/2009/000972A1
The invention relates to a process for the production of well-preserving lactose-free, low-lactose or carbohydrate-free milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material,...  
WO/2008/141392A1
The present invention provides a process for validating the efficacy of a sample having a known activity determined using a biological assay, the process comprising subjecting the sample to a biological assay capable of testing for the a...  
WO/2008/140335A2
The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovi...  
WO/2008/140335A3
The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovi...  
WO/2008/136309A1
A fermented whey preparation obtained by sterilizing an aqueous whey protein solution, which has a solid concentration of 11 to 35% by weight and is adjusted to pH 6.5 to 8.0, at a high temperature, subjected it to lactic acid fermentati...  
WO/2008/130252A1
A viscoelastic fluid is prepared by shearing a gelled emulsion. The emulsion is an oil-in-water emulsion comprising 2% 12% (w/w) of a heat-treated protein that can form a heat-set gel and 5% 40% fat. The proteins used include whey protei...  
WO/2008/130253A1
The invention is a method of preparing a gel. The method comprises forming an oil-in-water emulsion by mixing oil or fat with an aqueous medium. The mixture comprises 2% to 12% (w/w) of a heat-settable protein and 5% to 40% (w/w) oil or ...  
WO/2008/119185A1
The present invention relates to a process for the preparation of a composition used in the prophylaxis and treatment of psoriasis and other auto-immune inflammatory disorders. The composition may be comprised of TGF- β1, TGF-β2, and d...  
WO/2008/111562A1
A whitening agent containing, as the active ingredient, a whey protein hydrolyzate, which has the characteristics of showing the main peak at 200 Da to 3 kDa in the molecular weight distribution of 10 kDa or less, having an APL (average ...  
WO2008077229A8
The present invention relates to growth inhibition of microorganisms by lactic acid bacteria The present invention also relates the reduction and/or treatment of food-borne pathogen infections and/or nosocomial infections The present inv...  
WO/2008/101449A1
The solution relates to dairy products, products from sour milk and milk containing products that are produced from a milk base and also a process of production of such products. The essence consists in the fact that the milk base is not...  
WO/2008/092458A1
The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different prot...  
WO/2008/088472A2
Hydrolyzate compositions comprising at least one milk protein or whey hydrolyzed with at least one proteolytic enzyme are provided. The hydrolyzates reduce the immunogenicity of the milk or whey protein in a subject predisposed to having...  
WO/2008/088472A3
Hydrolyzate compositions comprising at least one milk protein or whey hydrolyzed with at least one proteolytic enzyme are provided. The hydrolyzates reduce the immunogenicity of the milk or whey protein in a subject predisposed to having...  

Matches 101 - 150 out of 1,067