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Matches 451 - 500 out of 10,055

Document Document Title
WO/2014/185364A1
Provided are: a method for producing a purified lactase-containing composition, which comprises removing protease contaminating the lactase selectively by a simple means; a lactase-containing composition; and a milk product containing th...  
WO/2014/183550A1
Provided in the present invention are a phosphatidyl sterol and/or phosphatidyl stanol rich in polyunsaturated fatty acyls and the preparation method thereof, which are mainly for solving the following technical problems: poor solubility...  
WO/2014/183050A1
The present invention features methods for treating or reducing the severity of a microbial infection in an infant of a lactating mother. Compositions comprising food products fermented by Lactobacillus paracasei CBA L74, International D...  
WO/2014/178807A1
The present invention is related to a cream product with milk, honey, clotted cream, butter., and molasses, which enables the products such as milk, honey, clotted cream and molasses to be offered to the consumers as end products and mai...  
WO/2014/177762A1
The invention relates to whippable milk product comprising milk fat from unhomogenized milk, protein, water-soluble calcium salt, at least one stabilizer and water, and pH of the milk product being between 5.5 and 7. The invention is fur...  
WO/2014/177489A1
The present invention relates to an automatic process of preparing one or more dairy product samples independently in one or more micro containers where each container comprises one dairy product sample. The present invention also relate...  
WO/2014/173983A1
The invention concerns fermented dairy products, such as yogurts, suitable for fruit taste enhancement, preferably in fruit containing fermented dairy products. The products comprise some specific bacterial strains.  
WO/2014/173947A1
The present invention relates to a composition comprising lactic acid bacteria and a process for manufacturing fermented dairy products with improved texture properties using said composition.  
WO/2014/173978A1
The invention concerns fermented dairy products, such as yogurts, suitable for fruit taste enhancement, preferably in fruit containing fermented dairy products. The products comprise specific bacterial strains.  
WO/2014/174079A1
The invention relates to methods for reducing off-flavour in milk-related products, said methods comprising the step of oxidizing lactose in a milk-related product to lactobionic acid. The invention further relates to methods of producin...  
WO/2014/170716A1
Shelf-stable fermented dairy products having a p H ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-st...  
WO/2014/170904A1
Liquid food product comprising core granules coated by at least one layer comprising a starch based polymer, said granules containing heat and humidity resisting probiotic bacteria. A composition for the preparation of heat and humidity ...  
WO/2014/169171A2
Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protei...  
WO/2014/168342A1
The present invention relates to a fermentation container containing a fermentation-promoting composition, and more particularly, to a fermentation container containing a fermentation-promoting composition manufactured by mixing in the f...  
WO/2014/168474A1
The present invention relates to fermentation of milk-derived nutritional compositions to increase thiol protease inhibitor activity, and uses thereof with the products obtained.  
WO/2014/163485A1
The present invention relates to a process and system for obtaining a dry milk formula, comprising the steps of (a-i) ultrafiltration of an animal skim milk composition comprising 70 - 90 wt% casein and 10 - 30 wt% whey proteins, based o...  
WO/2014/163493A1
The present invention relates to a process and system for obtaining a dry milk formula, comprising the steps of (a-i) ultrafiltration of an animal skim milk composition comprising 70 - 90 wt% casein and 10 - 30 wt% whey proteins, based o...  
WO/2014/163494A1
The invention relates to a process for treating animal skim milk and sweet whey and/or acid whey, comprising: (a) ultrafiltration (UF1) of a first liquid composition comprising animal skim milk with 70 –90 wt% casein and 10 –30 wt% w...  
WO/2014/163486A1
The invention relates to a process for treating animal skim milk and sweet whey and/or acid whey, comprising: (a) ultrafiltration (UF1) of a first liquid composition comprising animal skim milk with 70 –90 wt% casein and 10 –30 wt% w...  
WO/2014/163123A1
[Problem] The present invention provides a soy milk fermented substance having the same flavor and smooth properties as yogurt obtained through the lactic fermentation of milk without performing a processing treatment such as an enzyme t...  
WO/2014/160261A1
A nutritional composition in the form of an oil-in-water emulsion contains about 0.5 to 50 wt.% protein, about 0.1 to 25 wt.% fat, about 0.1 to 50 wt.% carbohydrate, and about 50 to 95 wt.% water. At least 40 wt.% of the protein in the c...  
WO/2014/158911A1
The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream comp...  
WO/2014/148910A1
The present invention relates to fermented nutritional compositions comprising high concentration of lactosem such as 6 grams per 100 ml, and optionally non-digestible oligosaccharides, such as galactooligosaccharides or fructooligosacch...  
WO/2014/153524A1
A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is a...  
WO/2014/148911A1
The present invention relates to fermented nutritional compositions comprising non-digestible oligosaccharides for improving the bioavailability of iron and preventing or treating of iron deficiency, in particular for infants and young c...  
WO/2014/148887A1
The present invention relates to fermented nutritional compositions comprising non-digestible oligosaccharides for improving the bioavailability of iron and preventing or treating of iron deficiency, in particular for infants and young c...  
WO/2014/148886A1
The present invention relates to fermented nutritional compositions comprising high concentration of lactose, such as 6 grams per 100 ml, and optionally non-digestible oligosaccharides, such as galactooligosaccharides or fructooligosacch...  
WO/2014/148633A1
An emulsion composition for food or drink, said emulsion composition comprising a milk product having a total solid content of 55 wt% or more and an emulsifier, wherein the emulsifier is a fatty acid ester and the milk product has an MFF...  
WO/2014/140123A1
The invention concerns novel Lactobacillus strains and the uses thereof, in particular for preserving foods, animal feedstuff, pharmaceutical compositions and/or cosmetic compositions.  
WO/2014/143469A1
The present disclosure relates to a nutritional composition comprising a fat source that includes an enriched lipid fraction derived from milk. The enriched lipid fraction may contain saturated fatty acids, trans-fatty acids, monounsatur...  
WO/2014/143480A1
The present disclosure relates to anti-regurgitation nutritional connpositions for pediatric subjects and to corresponding nnethods of administering the anti-regurgitation connpositions in order to promote healthy growth and development ...  
WO/2014/143523A1
The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fat...  
WO/2014/143470A1
The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fat...  
WO/2014/132296A1
Provided are: a yoghurt material from which a homemade yoghurt can be made at home; and a yoghurt making method using said yoghurt material. The present invention provides a powdery yoghurt material which comprises a milk powder and a la...  
WO/2014/131805A1
The invention concerns a process of making a fermented dairy product. The process can be performed with simple compact equipments settings, with allowing a consistent quality production.  
WO/2014/131442A1
The invention concerns a process of making a fermented dairy product. The process can be performed with simple compact equipments settings, with allowing a consistent quality production.  
WO/2014/128083A1
A process and an assembly for recombining a liquid food product are provided. The process comprises the steps providing a slurry of food solids, said slurry being prepared by mixing food powder with water, blending the slurry by in-line ...  
WO/2014/122158A1
The invention concerns a strain of Schizochytrium mangrovei filed on 22 November 2012 with the CNCM as number I-4702 having the ability to produce a high quantity of docosahexaenoic acid (or DHA) and palmitic acid, the methods for produc...  
WO/2014/122175A1
Subject of the invention is a food composition comprising Lactobacillus, or a Lactobacillus preparation, which comprises Lactobacillus cell walls, cell wall fragments and/or cell wall constituents, which is capable of aggregating Helicob...  
WO/2014/118191A1
The invention relates to a method for producing for producing a foodstuff, wherein an acid malt, a mash or a wort, a drink and/or a concentrate is added to the foodstuff or to one of the precursors; said acid malt is produced according t...  
WO/2014/119798A1
Provided is a beverage containing a processed edible-plant powder wherein either the dispersion stability of insoluble solid matter in said beverage is improved, reducing settling, or redispersability is improved, such that if settling d...  
WO/2014/114970A1
The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.  
WO/2014/114709A3
The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using contro...  
WO/2014/114709A2
The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using contro...  
WO/2014/115465A1
The present invention elucidates a microbe which causes the occurrence an off-odour and an off-taste in acidic milk beverages having a pH of at least 3.5, and addresses the problem of providing a means for inhibiting growth of this micro...  
WO/2014/111532A1
The present invention relates to a food composition. In particular the invention relates to a non-beverage food composition comprising desferrichrysin, iron,phenolic chromophore compounds and culinary fruit. Further aspects of the invent...  
WO/2014/113499A1
Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.  
WO/2014/110488A1
Coated particulate material used to enable the incorporation of calcium materials in a beverage product (especially those having a low pH) preserved with sodium hexametaphosphate (SHMP) are disclosed. The particulates are made up of a su...  
WO/2014/102316A1
The invention concerns a method for processing a compacted product, comprising the following steps: - Humidifying the compacted product, then - Drying the humidified compacted product, the humidifying and drying steps being carried out b...  
WO/2014/102711A1
The present invention relates to a flavouring mixture comprising liquid, partially fermented milk, obtained through the development of an association of lactic ferments and yeasts until a pH comprised between 5.7 and 6.5 is reached, and ...  

Matches 451 - 500 out of 10,055