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Matches 301 - 350 out of 1,093

Document Document Title
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 ...  
WO/1996/014124A1
A method of processing a cheese processing waste stream generated in a cheese-making process is described.  
WO/1995/034216A1
A process for fractionation of dairy whey is described which enables various whey constituents, in particular, alpha-lactalbumin and beta-lactoglobulin, to be recovered in substantially pure form. Lactose may also be recovered. The miner...  
WO/1995/022907A1
The invention relates to a method for isolating proteins from whey, wherein the whey or a concentrate thereof, a reagent which forms sulfite ions, and an oxidative compound are contacted in order to sulfitolyze and oxidize the whey prote...  
WO/1995/003706A1
Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria...  
WO/1993/025086A1
Described is a partly denaturized whey-protein product with a protein content of 65-95 % by wt. relative to the dry product, a protein-denaturization level of 55-80 % and a mean particle size in the range 30-60 $g(m)m, in particular 40-5...  
WO/1993/021781A1
High quality protein products are obtained from whey by subjecting whey to cross flow filtration in microfilter. The whey and retentate are brought to circulate in a circulation path on one side of the membrane area of the microfilter, w...  
WO/1992/020239A1
Whey protein products having a proportion of their heat denaturable whey proteins denatured using a controlled heating procedure. The products have improved organoleptic characteristics and are useful in the production of a variety of fo...  
WO/1992/013464A1
Lactic leaven and its use in the preparation of a food supplement. The leaven is notably characterized by the presence in the polysaccaride matrix of the yeasts Candida pseudotropicalis and Pichia membranaefaciens and can be prepared fro...  
WO/1992/009207A1
The invention relates to the milk industry, in particular to the technology of processing the sour whey or the permeate. The aim of the invention consists in improving the quality of the dry product as well as in enlarging the field of i...  
WO/1992/003058A1
This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes a hydrocolloid gum, pre...  
WO/1992/000994A1
A milk product extract composiiton including a plurality of cell growth stimulating factors, extracted from milk product, in concentrated form; said factors having basic to approximately neutral isoelectric points. Cell culture compositi...  
WO/1991/017665A1
The present invention provides a proteinaceous, water-dispersible microparticulated denatured proteins which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character and which may replace all or part of the ...  
WO/1991/013553A1
L'invention se rapporte � un proc�d� de production de fromage dans lequel une pr�paration enzymatique comprenant une prot�ase sp�cifique est introduite dans le lait au cours du processus.  
WO/1989/001510A1
Process for producing a proteinic concentrate obtained from milk for use in cheese making, characterized by the fact that a culture is developed from a lactic medium with the aid of acid-forming bacteria, possibly enriched with proteins ...  
WO/1987/003785A1
A non-bitter, heat resistant easily water-soluble peptide product is produced from whey protein materials by eliminating therefrom casein and by enzymatically hydrolyzing the casein-free whey proteins and separating the hydrolyzate by ul...  
WO/1987/003786A1
A peptide preparation from hydrolysis of whey containing peptides with a molecular weight of up to 6,000 Dalton. Such a preparation is hypoallergenic and therefore useful in food products and stimulants, such as mother's milk substitutes...  
WO/1986/003942A1
Un proc�d� et un appareil de transformation de petit lait ou de filtrat liquide r�sultant d'un proc�d� de fabrication (20) de fromage en une poudre non agglutinante comprennent l'�vaporation � vide du petit lait liquide, en...  
WO/1985/004901A1
The cultivation of proprietary and genetically altered strains of Lactobacillus casei subspecies rhamnosus in the presence of Veilonella criceti in a medium containing a fermentable carbohydrate results in the production of propionate, a...  
WO/1985/001064A1
A process for the continuous fermentation of milk or whey products and by-products from which a substantial portion of the high molecular weight components has been removed comprising the steps of: (a) continuously introducing one or mor...  
WO/1984/001104A1
A method for treating dairy whey lactose permeate to form a microbiological culture medium which is useful itself and as a basic formulation for preparing a wide variety of microbiological culture media and a precipitate which is useful ...  
WO/1981/002242A1
A method for preparing an element-rich composition for use as supplement in biological or physiological systems, comprising subjecting fly ash to the influence of reactants capable of dissolving a plurality of the components of the fly a...  
JP6396309B2  
JP2018519817A
A process which the present invention mainly prepares or (2, 3, 5, 7, 9, 10, 12) provides with a milk protein constituent (1, 1a, 1b), A process of performing extra filtration (15) of the milk protein constituent (1), and a process of pe...  
JP2018108051A
To provide a method for producing a whey preparation in which the influence of acid is reduced from an acid-containing whey liquid.Provided is a method for producing a whey preparation characterized in that a whey liquid with a pH of 5.5...  
JP6325036B2  
JP2018512046A
The method for manufacturing the fermentation milk-serum-protein products mixable for fluids, such as a drink, solid foodstuffs, or foodstuffs, such as semisolid food, in which stability has been improved is indicated. In foodstuffs like...  
JP6309202B2  
JP2018050523A
To provide a method for producing a whey preparation in which the influence of organic acid is reduced from an organic acid-containing whey liquid.Provided is a method for producing a whey preparation where an organic acid-containing whe...  
JP6301252B2  
JP2018027925A
[Subject] A means to improve effectively peripheral neuropathy resulting from medication of an antineoplastic drug is provided. [Means for Solution] It is considered as protein and medium chain fatty acid or its triglyceride, and a const...  
JP2018502052A
The present invention relates to the constituent for, the use in the medical treatment or prevention of a disease relevant to the rise of the plasma insulin after a meal in an object including polysaccharide and whey protein micell. The ...  
JP6258323B2  
JP6254443B2  
JP2017534291A
The present invention relates to the new type food composition containing the combination of the insoluble whey protein particles (called type A particles) which have a particle size of the range of 1*10 microns, and an acid gelable whey...  
JP2017528160A
Without causing damage or deterioration for a milk-derived output especially sensitive to such heat treatment for those characteristic chemical * physical characteristics, it freezes and the present invention relates to the method of mak...  
JP2017510282A5  

Matches 301 - 350 out of 1,093