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Patent Searching and Data


Matches 201 - 250 out of 1,082

Document Document Title
WO/2006/115420A1
The invention relates to an emulsion for protecting oxidisable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein.  
WO/2006/114840A1
An iron composition comprising a milk protein and an iron-containing substance, which is characterized in that it is stable in the presence of a substance capable of releasing iron from the composition or capable of reducing the released...  
WO2006042222A3
An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2 % by weight to about 15 % by weight, while simultaneously employing a carbonation concentration between abou...  
WO2006034857A3
The present invention relates to a method for producing whey proteins in nanoparticulated form comprising the step of adjusting the pH of an aqueous solution of whey protein to from 5,6 to 6,4 or adjusting the ionic strength of the whey ...  
WO/2006/096074A1
The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired leve activity of th...  
WO/2006/096073A1
The present invention relates to a method of treating a composition comprising metal ion lactoferrin and in particular to a method of pressure treating a composition comprising metal ion lactoferrin to prevent the growth of at least one ...  
WO2006039372A3
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...  
WO/2006/087409A1
The invention relates to a low-energy, non-fat milk beverage of a high calcium content, the beverage containing a low-energy milk base which consists of non-fat milk, a whey protein solution or a combination thereof and from which carboh...  
WO/2006/087350A1
The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt% of the active compound when hydrated in Jennes-Koops buffer at room temperature during a per...  
WO/2006/084381A1
In accordance with the present invention, there is provided a probiotic composition comprising an effective amount of Lactobacillus kefiranofaciens in association with a suitable carrier. The probiotic composition has many probiotic effe...  
WO/2006/080424A1
It is intended to produce a dairy product for treatment of milk allergy or a dairy product for prevention of onset of milk allergy by reducing the allergenicity of whey components, particularly β-lactoglobulin protein that has the highe...  
WO/2006/057968A1
The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5....  
WO/2006/039759A1
A method for the processing of milk ultrafiltration permeate created during the manufacture of milk protein concentrate (MPC) and/or whey protein concentrate (WPC) to produce a reduced-protein milk powder, which nevertheless has useful f...  
WO/2006/039372A2
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...  
WO/2006/034857A2
The present invention relates to a method for producing whey proteins in nanoparticulated form comprising the step of adjusting the pH of an aqueous solution of whey protein to from 5,6 to 6,4 or adjusting the ionic strength of the whey ...  
WO/2006/035979A1
A functional composition or food containing whey protein, an antibody derived from milk, or an antibody; and a whey protein food characterized by comprising whey protein and any of a glucide, cocoa powder, powdery non-coagulable insolubl...  
WO2006017374A3
The present invention provides a method for preparing a gelled whey protein composition. The method for preparing the gelled whey protein composition involves adding water and whey protein into a vessel to form a mixture, deaerating the ...  
WO/2006/017374A2
The present invention provides a method for preparing a gelled whey protein composition. The method for preparing the gelled whey protein composition involves adding water and whey protein into a vessel to form a mixture, deaerating the ...  
WO2005104859A3
A process for obtaining increased yields and/or a reduced reaction time in enzymatic conversion of lactose to lactobionic acid comprising adding to a dairy substrate, such as milk, whey or lac-tose solution, a carbohydrate oxidase, capab...  
WO/2005/104859A2
A process for obtaining increased yields and/or a reduced reaction time in enzymatic conversion of lactose to lactobionic acid comprising adding to a dairy substrate, such as milk, whey or lac-tose solution, a carbohydrate oxidase, capab...  
WO2005067962A3
The invention relates to a composition obtained from goat milk comprising growth factors. This composition is characterised because these growth factor are in concentrations to be physiologically active and because these factors are sele...  
WO/2005/067962A2
The invention relates to a composition obtained from goat milk comprising growth factors. This composition is characterised because these growth factor are in concentrations to be physiologically active and because these factors are sele...  
WO/2005/063196A1
It is intended to provide functional foods and drinks which can exhibit an effect of moisturizing the skin when orally taken, have a high safety and can be continuously taken; a skin moisturizing agent to be used in these functional food...  
WO2004089099A3
Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-bas...  
WO/2005/004616A1
The present invention provides a method for bleaching or whitening a dairy product, comprising adding a lipoxygenase (LOX) to the dairy product. The method of the invention may be used to whiten milk, cheese, butter oil, cream or whey pr...  
WO/2004/113548A2
This invention is a method for utilizing the output of ethanol production by using the condensed distillers solubles (CDS) by-product from ethanol production as a source of high nitrogen and phosphorus for fermentation of whey and whey p...  
WO/2004/113548A3
This invention is a method for utilizing the output of ethanol production by using the condensed distillers solubles (CDS) by-product from ethanol production as a source of high nitrogen and phosphorus for fermentation of whey and whey p...  
WO/2004/110159A1
The present invention relates to a liquid milk-substituting food concentrate based on milk whey and/or derivatives derived therefrom and to methods for the preparation thereof, which concentrate can inter alia be very suitably used for t...  
WO/2004/098310A1
Use of the pentapeptide IIAEK, the pentapeptide IPAVF and/or the hexapeptide IPAVFK and salts thereof for the preparation of an angiotensin-converting enzyme inhibitor.  
WO/2004/093571A1
The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25 % by weight plant sterol ester, wherein the amount of sweetening agent is ...  
WO/2004/089099A2
Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-bas...  
WO/2004/084654A1
The present invention relates to a novel process for the encapsulation of Garcinia extract powder, which comprises (a) collecting the fruits from the species of Garcinia, (b) cutting the rinds of the fruits manually, (c) extracting with ...  
WO2004068968A8
An infant feeding formula for feeding to babies in the first two weeks of life which is beneficial for long term health, which contains from 0.5 to 1.00 gram of protein per 100ml of formula and 25 to 50 kilocalories per 100ml of formula ...  
WO/2004/080475A1
It is found out that a product obtained by treating whey by fine filtration, centrifugation and/or ammonium sulfate precipitation has an activity of inhibiting infection with rotavirus.  
WO/2004/071203A1
A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10 % to about 90%, of an insoluble microcrystalline cellulose component. In the hydrated state the micropart...  
WO/2004/068968A1
An infant feeding formula for feeding to babies in the first two weeks of life which is beneficial for long term health, which contains from 0.5 to 1.00 gram of protein per 100ml of formula and 25 to 50 kilocalories per 100ml of formula ...  
WO/2004/060342A1
A nutritional supplement composition containing a mixture of whey protein, amino acids, and other beneficial constituents, and a method for making the composition in a nutritionally compact, easy-to-use form. The composition is made by p...  
WO/2004/057973A1
The invention relates to a method for producing whey powder. In this method, whey concentrate with a dry matter content of at preferably at least 85°C before, after preliminary crystallization, being dried to a moisture content of at le...  
WO/2004/049828A1
A process for the manufacture of a salt whey product is provided. In the dried form the product contains 35-45% salt and 5-15% whey protein and in the liquid form, over 12% salt and over 30% solids. The salt whey product can be used as a...  
WO/2004/047566A1
The present inventors discovered that the onset of galactosamine hepatopathy is suppressed by nutritional compositions comprising as essential ingredients: whey protein hydrolysates; lecithin and oils and fats high in oleic acid, which a...  
WO2003051130A3
The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and...  
WO/2003/102205A1
The invention relates to a method of removing phosphorous from sialyloligosaccharides isolated from a dairy stream.  
WO/2003/096824A1
The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavour properties of a composition to which it is added. These emulsions are particularly stable du...  
WO/2003/092393A1
This invention is related to milk industry, specifically with whey beverages and non-alcoholic aqueous beverages industry. The purpose of invention is to give features of functional food to beverages. The amount of 0,1-20 g/kg of Omega-3...  
WO/2003/086091A1
Crystalline &agr -lactose monohydrate is recovered from a viscous lactose-containing aqueous liquid by subjecting said liquid to simultaneous heating, removal of evaporated vapor and mechanical agitation at high shear rate to provide a c...  
WO/2003/055322A1
An infant formula composition is provided comprising a whey fraction wherein 40% or less of the total protein in said fraction is alpha-lactalbumin and more than 8% of the total protein in said whey fraction is beta-lactoglobulin, with t...  
WO/2003/055497A1
The present invention relates to gangliosides derived or isolated from buffalo milk, skimmed buffalo milk, buffalo milk serum or derivatives of either. Buffalo milk is reported to comprise gangliosides that are not contained in bovine mi...  
WO/2003/051130A2
The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat and the mixture hydrated, acidified and...  
WO/2003/041506A1
A powdered beverage whitener composition comprising, by weight based on the dry weight of the composition: from about 50% to about 80% of a milk powder; from about 5% to about 30% of whey solids, and from about 10% to about 30% of one or...  
WO/2003/039264A1
Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results ...  

Matches 201 - 250 out of 1,082