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Matches 451 - 500 out of 10,201

Document Document Title
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...  
WO/2015/041515A1
Claimed is the preparation of an infant formula base product, comprising: (a) microfiltration (MF) of animal skim milk over a membrane having a porosity of 0.10 - 0.35 micrometer and operating with a volume concentration factor of 1.5 - ...  
WO/2015/041529A3
Claimed is the preparation of an infant formula base product, comprising: (a) microfiltration (ME) of animal skim milk over a membrane having a porosity of 0.10 - 0.35 micrometer and operating with a volume concentration factor of 1.5 - ...  
WO/2015/041529A2
The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, and preferably for the production of a nutritional product suitable for feeding todd...  
WO/2015/038349A1
Coatings for shell eggs improve the strength and shatter resistance of processed eggs. The coatings include food grade natural resins such as shellac, mixtures of paraffin and beeswax, and food grade polymer emulsions such as polyvinyl a...  
WO/2015/037719A1
 Provided is a bodily moisture retaining agent targeted to environments and/or states in which it is difficult for moisture to be retained within the body, and containing as an effective ingredient a solids fraction including protein, ...  
WO/2015/037720A1
 Provided is a muscle repair promoter intended for use in a target of which rapid absorption of protein is required, and containing as an effective ingredient a lactoprotein mixture that includes casein protein and whey protein, wherei...  
WO/2015/031637A1
Disclosed herein is a nutritional composition having at least one protein, at least one fat, and at least one lipophilic compound, the composition comprising at least one assembly comprising at least one hydrophobic protein, monoglycerid...  
WO/2015/031657A1
Disclosed herein is a nutritional composition having at least one protein, at least one fat, and at least one lipophilic compound, the composition comprising at least one assembly comprising at least one hydrophobic protein, monoglycerid...  
WO/2015/024593A1
The present invention relates to a method for growth of bacterial cells, and to a growth medium for growth of bacterial cells.  
WO/2015/022411A1
The invention relates a process for manufacturing a dairy composition comprising phytosterols and hawthorn fruit composition, to such a dairy composition and its use for the treatment, alleviation or prevention of disorders associated wi...  
WO/2015/019307A1
Microcapsules for protecting probiotics and methods of making same are provided. In some embodiments, the microcapsules are used to provide delivery of probiotics, combinations of probiotics and prebiotics, and/or synbiotics through the ...  
WO/2015/020024A1
[Problem] The present invention addresses the problem of providing a water-soluble pea polysaccharide composition with which moisture absorption during powder storage and the resulting discoloration and caking are controlled and aqueous ...  
WO/2015/020314A1
Disclosed are a composition for preparing set-type fermented milk, set-type fermented milk, and a method for preparing set-type fermented milk. The disclosed composition for preparing set-type fermented milk contains liquid milk, a powde...  
WO/2015/021326A1
The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to pre...  
WO/2015/014940A1
The present invention relates to a method for obtaining a glucose secreting lactic acid bacteria strains useful for the preparation of fermented diary products, such as e.g. yogurt, and to lactic acid bacteria strains obtained by said me...  
WO/2015/014742A1
The present invention relates to acidic food protein compositions, and a process for preparing such a food composition.  
WO/2015/009181A1
A food microemulsion constituting a carrier for fish oil and being an intermediate product intended to be introduced into foodstuff to increase the nutritional value of foodstuff is disclosed.  
WO/2015/009407A1
The present disclosure relates to methods for promoting neuronal health and/or development in a subject by providing nutritional compositions comprising docosahexaenoic acid and alpha-lipoic acid. The nutritional composition may further ...  
WO/2015/009406A1
The present disclosure relates to methods for promoting neuronal health and/or development in a subject by providing nutritional compositions comprising a neurologic component, wherein the neurologic component may promote brain and nervo...  
WO/2015/008103A1
The invention relates to a process for preparing a fermented dairy product, comprising the following steps: a) hydrolysis of lactose contained in milk; b) proteins and sugars concentrations through a process of filtration of the resultin...  
WO/2015/008099A3
The invention describes a system of industrial production of strained yogurt which enables the natural straining by means of separation means, with the optimal use of the raw material, with the least possible stressing of the raw materia...  
WO/2015/007791A1
The present invention relates to Streptococcus thermophilus strains, usable as starter cultures, able to provide both satisfactory rheological and organoleptic properties, and satisfactory shelf life to the media into which they are inco...  
WO/2015/001057A1
The present invention relates to methods of making sliceable dairy product comprising milk and supplemental whey protein, an edible acid, and sodium chloride and/or sodium hydroxide, and the products obtainable by said methods.  
WO/2014/207690A1
The present finding relates to a composition comprising the probiotic Lactobacillus rhamnosus GG (ATCC 53103) for use in the prevention and/or treatment of herpes labialis and to a composition comprising the probiotic bacterial species a...  
WO/2014/199876A1
 Provided is a fermented milk-containing beverage for which long-term storage stability is extremely difficult, the beverage containing milk protein particles which have undergone modification in a fermentation process, wherein long-te...  
WO/2014/199955A1
[Problem] To provide a food ingredient and a food additive which are safe to the human body and exhibit excellent defoaming effect; and a food which contains the food ingredient or the food additive. [Solution] A food ingredient and a fo...  
WO/2014/192905A1
The present invention relates to: fermented milk that does not undergo the increase in an acid level; a method for producing the fermented milk; Lactobacillus delbrueckii subsp. bulgaricus OLL1171 (NITE BP-01569) which is a lactic acid p...  
WO/2014/189519A1
A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt, whey to form a yogurt whey concentrate. Neutralized yogurt whe...  

Matches 451 - 500 out of 10,201