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Matches 251 - 300 out of 1,071

Document Document Title
WO/2003/003844A1
The present invention relates to milk-based beverages, a range of different milk-based beverages and to methods for providing nutrition, refreshment and different but specific mood satisfactions. Depending on a specific caprice, mood or ...  
WO/2002/097063A1
The invention provides a process of producing bio-available folate, i.e. folic acid having an increased proportion of monoglutamyl folate and a decreased proportion of polyglutamyl folate, by culturing food-grade micro-organisms containi...  
WO/2002/089592A1
Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid ca...  
WO/2002/087348A1
The present invention relates to a method and a system for converting liquid products for the cheese making or casein producing industry into substantially free-flowing powdery products, by subjecting the liquid product to heating to a t...  
WO/2002/087347A1
The present invention relates to a method and a system for converting liquid products from the cheese making or casein producing industry into substantially free-flowing powdery products, by heating the liquid product to a temperature ab...  
WO/2002/080695A1
A method and a plant for the separation of fat from proteins in a whey material to obtain a whey protein isolate (WPI) with a low fat content comprising the combination of a centrifugal separator and microfiltration (MF). The material fe...  
WO/2002/071854A1
A Fermented milk product is described having an ACE inhibitory effect of at least 35 U/ml, wherein the milk product is produced from milk fermented with Lactobacillus delbrueckii subsp. lactis. Further a food product is described compris...  
WO/2002/065844A1
This invention pertains to the food products and methods for obtaining thereof. Kefir fungi are used in this process. Object matter of this invention is broaden assortment of food stuffs as well as to speed up the reproducing process of ...  
WO/2002/064809A2
A process is described for the preparation of one or more statins by fermentation, wherein a substrate is fermented with statins producing fungus wherein the substrate comprises more than 20% by weight of soy ingredients. Further a food ...  
WO/2002/063976A1
A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises ...  
WO/2002/060279A1
Described are the use of $g(a)-lactalbumin and $g(a)-lactalbumin enriched whey protein concentrate as a prebiotic food, food additive or food supplement, as well as methods for improving the prebiotic activity of ready-to-consume food pr...  
WO/2002/049442A1
The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous fluid con...  
WO/2002/021930A1
The invention can be used for the food industry, namely as a baby food. The inventive food product comprises a milk base, vitamins of group A and /or of groups D and/or E, and/or of groups B and/or C and microelements. In addition, said ...  
WO/2002/021929A1
The invention relates to the milk industry and can be used for producing therapeutic sour milk products and/or food and fodder additives based on a milk whey and representatives of a normal human microflora. The inventive method for prod...  
WO/2002/016629A1
The present invention relates to a preservative agent based on propionic acid, suitable for animal and vegetable products, and to the preparation and use of the same. The preservative agent is obtained by fermentation of whey or componen...  
WO/2002/013620A1
The present invention provides methods and compositions for enhancing the incorporation of whey proteins into dairy products, which comprise forming a homogenate or emulsion comprising whey proteins and cream, and incorporating the homog...  
WO/2001/091588A1
The invention concerns a primary composition comprising a lipophilic bioactive compound and a whey protein. The invention further concerns an oral composition containing the primary composition in a food product, a food supplement, in a ...  
WO/2001/084944A1
According to the invention, virgin olive oil, preferably extra virgin olive oil, is used for the production of margarines, butters, wheys, cream, fat emulsions, fats, chocolate and the like, thereby profiting from the excellent qualities...  
WO2001010231A3
The invention describes a nutritional composition containing selenium, colostrum and whey. Composition can be used alone or in combination with food or drink.  
WO/2001/070047A1
The present invention relates to a nutritional composition for an infant formula which comprises hydrolysed protein and a method of production of the composition. The method comprises the steps of dissolving starting material to form a s...  
WO/2001/060171A1
This invention relates to a method of filtering of a dairy stream.  
WO/2001/043557A1
The present invention relates to the food industry, in particular, to the field of milk and milk food reprocessing, and can be used for the production of food protein from milk reprocessing waste, including lactoserum. Lactoserum is sequ...  
WO/2001/032836A1
The invention relates to a new strain, Lactobacillus helveticus LBK-16 H, DSM 13137, and a bacterial preparation containing the same. The new strain Lactobacillus helveticus LBK-16 H has proteolytic activity and is capable of promoting t...  
WO/2001/032905A1
The invention relates to a process for preparing a product containing antihypertensive peptides by fermenting a casein-containing starting material with lactic acid bacteria. The invention also relates to the obtained product and its use...  
WO/2001/022837A1
A composition for an infant formula which comprises casein protein and whey protein; a method of producing the composition; use of the composition in the manufacture of a medicament or nutritional product for addressing malnutrition; and...  
WO/2001/017375A1
This invention provides an emulsified fat product which is fortified with calcium. This invention also provides novel calcium-containing salts and sources and methods for their preparation and their use in the above said emulsified fat p...  
WO/2001/011977A1
The invention concerns a method for making an evaporated milk substitute from a product containing whey, wherein the whey is optionally partly substituted by lactose, the whey is added in the form of an aqueous whole fresh milk solution,...  
WO/2001/010231A2
The invention describes a nutritional composition containing selenium, colostrum and whey. Composition can be used alone or in combination with food or drink.  
WO/2001/008502A1
This invention relates to reduced fat whey protein concentrate (WPC) and a method of producing such a WPC. The method of the invention involves concentrating the solids content of whey to produce an intermediate WPC, diluting the interme...  
WO/2001/004276A1
A purified cold-active beta galactosidase enzyme specific for lactose, having a stable enzymatic activity at a temperature down to below 8°C.  
WO/2000/072692A1
The present invention relates to a method and a system for concentration of a liquid product said liquid product comprising crystallizable components, comprising the steps of heating the liquid product having a dry solid contentof at lea...  
WO/2000/048474A1
The invention relates to milk replacer compositions comprising: from 1-20 parts by weight of vegetable protein concentrate or isolate; and from 8-20 parts by weight of a carbohydrate source comprising 10-90% processed starch and 90-10% m...  
WO/2000/041572A1
Processes for producing fermented milk and milk serum whereby fermented milk and milk serum containing an ACEI peptide at a high content, which have high safety and are usable as drugs, funtional foods, health foods, etc., can be efficie...  
WO/2000/018251A1
The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of...  
WO/2000/018247A1
An artificially produced canine milk substitute composition is provided which contains, on a dry matter basis, from about 35 to 45 % by weight protein, from about 25 to 35 % by weight fat, and from about 10 to 25 % by weight carbohydrate...  
WO/2000/016637A1
A proces for producing a whey product with extended shelf life, involving defatting the whey byproduct of cheesemaking, pasteurizing the defatted whey the first time, adding an adjuvant to the pasteurized whey, optionally adjusting the p...  
WO2000006694A3
The present invention is related to a compound for the prevention and/or the treatment of allergy consisting of: at least one allergen antigenic determinant which is recognised by a B cell or an antibody secreted by a B cell of a non-ato...  
WO/2000/006694A2
The present invention is related to a compound for the prevention and/or the treatment of allergy consisting of: at least one allergen antigenic determinant which is recognised by a B cell or an antibody secreted by a B cell of a non-ato...  
WO/1999/040798A1
The invention relates to a whey salt product, which is not bitter in taste, and which is characterized by containing 19 to 27 % potassium, 0.5 to 2 % calcium, 5 to 7 % sodium, 0.1 to 1 % magnesium, 17 to 37 % chloride and 0.5 to 3 % phos...  
WO/1998/053702A1
The invention concerns a simple ion-exchanging industrial process which consists in treating a liquid lactic raw material containing glycomacropeptide in the presence of a weak anionic resin to obtain an improved protein product useful i...  
WO/1998/048637A1
A regimen for calcium supplementation takes advantage of the discovery that a calcium supplement containing modified whey characterized by a calcium content of at least 3 %, protein content of from 10 to 20 %, and a phospholipid content ...  
WO/1998/031239A1
The application relates to a method for the selective hydrolysis of casein/caseinate in the presence of at least one further protein constituent other than casein/caseinate, the casein/caseinate and the at least one further protein const...  
WO/1998/031377A1
The invention relates to the use of whey and products released from microbial fermentation, for preparing a foodstuff or medicament for reducing the effect of radicals in humans or animals, in ageing and diseases and the side-effects of ...  
WO/1997/037547A1
This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substant...  
WO/1997/037548A1
This invention relates to a food ingredient, comprising a heat-set protein gel and a polysaccharide hydrocolloid which is present in an amount sufficient to influence the structure and texture of the gel, and a process for the preparatio...  
WO/1997/035486A1
A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacu...  
WO/1997/029204A1
Process for treating residual serum in the fabrication of cheese, thereby eliminating its contaminating power and obtaining L-lactic acid, characterized in that it comprises initially a fermentor with temperature and pH regulation for se...  
WO/1997/003574A1
A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant ...  
WO/1996/033619A1
Compositions containing microcrystals of lactose which are useful as substitutes in food products for lipid components or as substitutes for milk-derived components. The compositions are particularly useful in the manufacture of dairy pr...  
WO/1996/023417A1
A process for extracting milk minerals from a whey product such as whey permeate or delactosed whey permeate is disclosed. The pH of the whey product is adjusted to a pH in the range of about 7.0 to 7.6. A phosphate compound is added to ...  

Matches 251 - 300 out of 1,071