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WO/2008/077229A1 |
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...
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WO/2008/063115A1 |
The present invention relates to a method of treating a whey protein by microparticulation. The microparticulation comprises heat treatment and mechanical processing of the whey protein. The method comprises the steps that the protein co...
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WO/2008/052062A1 |
The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granul...
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WO/2008/037839A1 |
The invention relates to a method for production of galactooligosaccharides-containing milk-based products that as a part of a regular diet has beneficial physiological effects, and hence is capable of enhancing colon health and improvin...
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WO/2008/028485A1 |
The present invention relates to the use of of liquid high lactose, high pH whey as an ingredient in the standardisation of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid h...
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WO/2008/026956A2 |
The present invention relates to the development of the spread whey cheese and creamy whey cheese, obtainable by a technological process comprising the following steps: a) Production of the traditional curd whey cheese; b) Whey removal o...
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WO/2008/020568A1 |
[PROBLEMS] To provide a process for producing a gel-type food such as whey cheese which has a little brittle tissue and a non-sticky and little starchy feeling on the tongue, shows a smooth touch in the mouth and on the tongue, suffers f...
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WO/2007/136280A1 |
A dairy-based flavouring ingredient comprising methionol as a dominant flavour compound is prepared. The method comprises providing a dairy stream with 0.001% to 3.0% w/v of L-methionine or L-methionine present in peptides having 2-6 ami...
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WO/2007/123223A1 |
[PROBLEMS] To provide a process whereby a yogurt of agitated type, which is enriched in whey protein, shows little water release and has a rich feeling and a highly smooth texture can be economically produced. [MEANS FOR SOLVING PROBLEMS...
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WO/2007/110181A2 |
The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurised frozen dessert having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof and/or...
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WO/2007/110423A2 |
The present invention relates to whey protein micelles, particularly to a method for forming them in-situ. The present invention also pertains to instant beverages or liquid comestibles containing said micelles.
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WO/2007/110421A2 |
The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrate...
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WO/2007/110411A2 |
The present invention relates to consumable products comprising whey protein micelles, particularly in the form of whey protein micelle concentrates or powders thereof and to a method for producing them.
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WO/2007/110422A2 |
The present invention relates to aggregates of whey protein micelles and active agents, and methods for producing them, particularly to their use as delivery vehicle for active agents in the field of nutrition and/or cosmetics.
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WO/2007/108709A1 |
A dried denatured whey protein concentrate or isolate having at least 50% of the total solids as whey protein is prepared. The method uses heat-treating of whey protein in the presence of calcium.
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WO/2007/108708A1 |
Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with i...
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WO/2007/101675A1 |
This invention relates to a preparation comprising a probiotic bacterial strain and a prebiotic mixture comprising 5-70 wt% of at least one N-acetylated oligosaccharide selected from the group comprising GalNAcαl,3Galβl,4Glc and Galβl...
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WO/2007/103525A2 |
Cationic proteins from whey were isolated using industrial scale chromatography and tested for cancer cell growth inhibition using [3H] -thymidine uptake as an indicator of DNA synthesis and cell growth. A dose-response relationship was ...
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WO/2007/100264A1 |
The present invention provides a method for the preparation of an alphaS-casein fraction comprising: (a) providing a liquid sample of a dairy feedstock comprising casein as at least 40% by weight of the milk protein; (b) contacting the d...
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WO/2007/088678A1 |
It is intended to provide an oil-in-water type emulsion, in particular, an oil-in-water type emulsion of the foaming type having excellent flavor and physical properties by using cheese whey or casein whey, that is obtained as a by-produ...
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WO2002071854A9 |
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...
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WO/2007/082267A2 |
A novel soy/milk protein composition is disclosed which can be in drink, powder or gel from which acts as a sports recovery drink restores tissue to its pre-exercise or illness state, reduces muscle glycogen breakdown, and acts to forest...
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WO/2007/082188A2 |
Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may c...
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WO/2007/060288A1 |
The invention relates to a method of manufacturing soured fresh dairy products by the use of a transglutaminase enzyme, an enzyme-activating compound and an acidifying agent and by the addition thereof to a protein source under such circ...
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WO/2007/048818A1 |
The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50 %, the average diameter of the bubbles being less than 2...
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WO/2007/036227A1 |
The invention relates to an apparatus for drying a liquid predominately containing solid matter of carbohydrates to a non-sticky powder. The apparatus comprises a spray drying chamber (5) in the upper part of which a spraying element (4)...
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WO/2007/028211A1 |
The invention relates to the production of compositions containing milk products for use as a nutritional supplement. More specifically, it relates to compositions containing whey growth factor extract, as well as their use in methods fo...
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WO/2007/028210A1 |
The invention relates to the production of compositions containing milk products for use as a nutritional supplement. More specifically, it relates to compositions containing whey growth factor extract, as well as methods for supplementi...
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WO/2007/009187A1 |
A food additive composition including a polyphenol , such as a polyphenol containing product derived from grape seed, apple, pear, green tea or cocoa extracts, in combination with a probiotic, such as a probiotic selected from lactobacil...
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WO/2006/137513A1 |
Disclosed are a functional beverage/food which can produce a normal keratinization promoting effect for the skin through oral intake and a promoter of the differentiation and keratinization of an epidermic cell for use in the functional ...
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WO2006042222B1 |
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...
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WO/2006/126758A1 |
The present invention relates to a food composition for stimulating growth, comprising a fraction isolated from whey derived from mammalian colostrum or milk. More particularly, the present invention relates to a food composition for sti...
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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.
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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...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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....
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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...
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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...
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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 ...
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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...
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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 ...
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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...
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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...
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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...
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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...
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