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Matches 451 - 500 out of 10,271

Document Document Title
WO/2015/092468A1
The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and havi...  
WO/2015/092047A2
This invention provides an oligosaccharide-enriched composition that is derived from a bovine milk whey fraction and comprises at least 23% oligosaccharides (at least 30g per 100g of composition dry weight) having a molecular weight rang...  
WO/2015/091789A3
The present invention relates to a nutritional composition comprising an oligosaccharide mixture, said oligosaccharide mixture comprising at least one N- acetylated oligosaccharide, one galacto-oligosaccharide and one sialylated oligosac...  
WO/2015/091007A1
Biscuit Filling The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30wt% of dry starch, based on the total weight of t...  
WO/2015/095769A1
Low lactose nutritional compositions and methods of producing low lactose nutritional compositions are provided. The methods include producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals. At lea...  
WO/2015/092047A3
This invention provides an oligosaccharide-enriched composition that is derived from a bovine milk whey fraction and comprises at least 30% oligosaccharides (at least 30g per 100g of composition dry weight) having a molecular weight rang...  
WO/2015/092044A1
The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and havi...  
WO/2015/091026A1
Process for preparing a milk component from raw milk, said process comprising at least the steps of standardising raw milk and then heating standardised milk, wherein : - the process comprises the step of adjusting the pH of standardised...  
WO/2015/085549A1
An infant formula being designed to meet the nutritional requirement of an infant and having a phosphorous source and a calcium source such that the Ca/P ratio is from more than 2.0: 1 to 2.5: 1, and an age-tailored nutrition system for ...  
WO/2015/087833A1
The present invention addresses the problem of providing a microbe-derived lipase having selectivity for short to medium chain fatty acids. A modified lipase is obtained by performing, in the amino acid sequence for a Candida cylindracea...  
WO/2015/086746A1
The present invention describes a process for in situ generation of stable GOS in different dairy products by the use of a transgalactosylating β-galactosidase.  
WO/2015/085557A1
The present invention relates to an array of infant formula for providing an age-tailored nutrition system to an infant, it comprises a first infant formula between 0 to 100 days, a second infant formula between 100 to 180 days, and an o...  
WO/2015/089009A1
The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of...  
WO/2015/086897A1
The invention relates to a process for the manufacture of a milk based fat mixture, where said process comprises the steps where in the first step milk base selected from mixtures of non-acidified milk base and acidified milk base is mix...  
WO/2015/087085A1
Described is a jug comprising a filter for filtering milk, wherein the filter comprises one or more enzymes. In particular examples, the filter comprises lactase, the jug is for removing lactose from milk, and the jug includes an indicat...  
WO/2015/087765A1
[Problem] To provide a flavor improver which, when added in a very small quantity to fruit-flavored beverages or food products, in particular, beverages such as fruit juice beverages, processed fruit products such as jam, frozen desserts...  
WO/2015/086176A1
The invention concerns synthetic nutritional formulations, particularly milk based compositions, for infants and children. The compositions are especially adapted to the age of the child. They are adapted to fulfill the nutritional needs...  
WO/2015/086789A1
The invention relates to modified sweet whey protein (MSWP) for promoting the establishment of healthy and normal cognitive function in young mammals. In particular, the invention relates to the use of MSWP for promoting development of t...  
WO/2015/086574A1
The present invention relates to the field of dairy technology, in particular it relates to a method for assessing rheological properties of acidified milk gels (milk gels), including determination of shear stress, gel firmness and water...  
WO/2015/083355A1
The problem addressed by the present invention is to provide a method for producing reconstituted milk having improved flavor and emulsion stability, and in particular to provide a reconstituted milk that has superior emulsion stability ...  
WO/2015/083743A1
 Provided are: a method for regulating the acid resistance of microbes by suppressing the expression of the fadD gene; and a method for screening for microbes having acid resistance, which uses the level of expression of the fadD gene ...  
WO/2015/078505A1
The present invention relates to the use of a nutritional composition having a low amount of protein, such as less than 1.8 g/100 kcal for administration to infants of non-obese and non-overweight mothers so as to reduce the risk of deve...  
WO/2015/079108A1
A method for processing milk, comprising the steps of: providing skim milk; separating the skim milk to provide two or more fractions; providing a part or all of the two or more fractions into at least two compositions; subjecting the at...  
WO/2015/078835A1
Ready to drink milk beverage compositions are described comprising creatine and an added protein such as whey protein, which have good creatine shelf life at ambient temperatures.  
WO/2015/079429A1
The invention relates to a method for producing a manufactured dairy product, characterised in that it comprises steps of: a) thawing a mass of fresh cheese obtained from milk produced by means of coagulation from a non-acidified milk co...  
WO/2015/075257A1
The invention relates generally to the field of maintaining good health and wellbeing. A composition is provided that can be used to alleviate or prevent gastric discomfort, and which may comprise milk SNF, milk fat, demineralized whey p...  
WO/2015/075069A1
A process and an assembly for formulating 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 and liquids with water, blending and standa...  
WO/2015/069678A1
Powdered nutritional compositions that are readily dispersible in dairy products, such as milk and yogurt, are disclosed. The powdered nutritional compositions include powdered soluble fruit fiber, powdered insoluble fruit fiber, powdere...  
WO/2015/067559A1
The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The inv...  
WO/2015/067495A1
Process for treating a food composition containing 0.01 to 15% w/w hydrophobin wherein a) the composition pH is first brought to between 1 and 4, preferably under 3.5; b) then the composition is heat treated at a temperature of at least ...  
WO/2015/068790A1
The present invention addresses the problem of providing a fermented milk that shows a suppressed increase in acidity during cold storage and a method for producing the same and thus solving problems of conventional techniques, said ferm...  
WO/2015/062998A1
Suggested is a mixture of matter, comprising: (a) steviol glycosides, (b) starch degradation products and (c) one or more phenolic sweetness-enhancing aroma substances selected from the group formed by hesperetin, phloretin, 1-(2,4-dihyd...  
WO/2015/062518A1
Nutritive particles. A preparation method thereof comprises: preparing a solution with a nutritive substance and a gel substance, making the gel substance gel, and preparing the gel into nutritive particles of a desired size. The nutriti...  
WO/2015/063764A1
A method and system for preserving the properties of raw milk are disclosed. The milk of a mammal such as a cow is extracted from the animal and subjected to sub-pasteurization, preferably at a temperature of 57 - 68 °C, while the milk ...  
WO/2015/063282A1
A method of producing a lactic acid bacteria (LAB) composition, or harvested LAB composition, with increased LAB viable active biomass using algae or a fraction thereof is described. The algae may be prokaryotic algae, such as a cyanobac...  
WO/2015/065192A1
The present invention relates to a phase separated dairy gel, its preparation method, and its use in the preparation of a dairy product, in particular cheese. The phases are separated predominantly on a microscopic level, resulting in a ...  
WO/2015/059245A1
The present invention pertains to a new type of high protein denatured whey protein compositions having a low content of soluble alpha-lactalbumin and to a method of pro- ducing them. The invention furthermore pertains to products contai...  
WO/2015/059243A1
The present invention pertains to a new type of CMP-containing, high protein denatured whey protein compositions and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey...  
WO/2015/059403A1
The invention relates to an apparatus for producing fermented milk-based preparations, in particular liquid fermented preparations, comprising a main housing (1) defining a recess having an upper opening (3), a removable vessel (4) at le...  
WO/2015/059402A1
The invention relates to an apparatus for producing fermented milk-based preparations, in particular liquid fermented preparations, comprising a main housing (1) defining a recess having an upper opening (3), a removable vessel (4) inser...  
WO/2015/059246A1
The present invention pertains to a new type of high protein, fruit flavoured beverage comprising fruit flavouring agents and high protein denatured whey protein compositions, and to a method of producing the beverage. The invention part...  
WO/2015/056166A1
The subject-matter of the invention is a food composition derived from ass's milk, which is useful in the feeding of premature babies, weak and/or delicate and/or convalescent subjects and/or the elderly.  
WO/2015/055775A1
The present invention relates to multilayer microcapsules containing an oxidizable active, and a process for preparing the same.  
WO/2015/055897A1
The present invention relates to a method of producing an aerated dairy product. Specifically, the invention relates to a method of producing an aerated soured dairy product. The present invention relates also to an aerated dairy product...  
WO/2015/056770A1
 The present invention pertains to a lactic acid bacterium belonging to the genus Lactococcus and having a receipt number NITE ABP-01694 with the Patent Microorganisms Depositary (NPMD) of the National Institute of Technology and Evalu...  
WO/2015/053252A1
 Provided are a flavor enhancer for oils and fats containing a polyunsaturated fatty acid, said agent comprising a basic peptide, and an oil and fat composition containing a polyunsaturated fatty acid and comprising: an oil and fat whi...  
WO/2015/052337A1
The present invention relates generally to supporting the optimal growth and development of children through nutrition. In particular, the present invention relates to a composition containing a specific vitamin and mineral mix that - in...  
WO/2015/046407A1
Provided are a prophylactic agent for immunological diseases, which is routinely ingestible and highly safe and the ingestion of which can inhibit the growth of immune cells and induce a high IL-10/IL-12 ratio, and a food, a drink, a nut...  
WO/2015/044537A1
The invention relates mainly to a method for producing an ingredient having the same functionalities as a melting salt, said method comprising at least one step of extracting citrates contained in a dairy fraction. Preferably, the dairy ...  
WO/2015/041194A1
Provided is a method for producing fermented milk having excellent quality, made by mitigating physical changes resulting from aggregation of lactoprotein, which occurs while the fermented milk is stored under refrigeration or being tran...  

Matches 451 - 500 out of 10,271