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Matches 501 - 550 out of 10,055

Document Document Title
WO/2014/104887A1
The invention is directed to a method for making a concentrated fermented dairy base, and relies upon the surprising finding that a strain of Lactobacillus helveticus, when added to a starter culture comprising bacteria of Streptococcus ...  
WO/2014/094189A1
The present invention relates to a method and apparatus for the inactivation of a biological contaminant in a human milk product by exposing the milk product to UV by imparting a vortical flow to the milk product. The exposure inactivate...  
WO/2014/096883A1
The invention relates to a dairy fermented product comprising a significant amount of wheat bran, to a process of making such a product, and to uses thereof. The wheat bran has a specific particle size.  
WO/2014/096901A1
The invention relates to a novel strain of Bifidobacterium animalis ssp. animalis, which is able, inter alia, to improve the function of the enteric nervous system, and to compositions comprising said novel strain.  
WO/2014/097050A1
The invention relates to a novel strain of Bifidobacterium animalis ssp. animalis, which is able, inter alia, to improve the function of the enteric nervous system, and to compositions comprising said novel strain.  
WO/2014/096352A3
Method for preparing isomers of conjugated linolenic acid (CLNA) from linolenic acid (LNA) in a medium comprising at least the fat portion contained in a milk-based productor composition, in which at least one strain of a lactic acid bac...  
WO/2014/095674A1
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy) -2',2'-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar c...  
WO/2014/097050A9
The invention relates to a novel strain of Bifidobacterium animalis ssp. animalis, which is able, inter alia, to improve the function of the enteric nervous system, and to compositions comprising said novel strain.  
WO/2014/100696A1
Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide.  
WO/2014/100126A1
A nutritional composition comprising at least one human milk oligosaccharide selected from 6' sialyllactose, lacto-N-neotetraose, lacto-N-tetraose, disialylated lacto-N-tetraose, 3'-fucosyllactose, and 3'-sialyllactose. The nutritional c...  
WO/2014/095543A1
Yogurts, such as Greek frozen yogurts, and methods of making such yogurts are provided. The yogurts can contain fermented lactose-reduced skim milk such that the protein content of the yogurt is from 5 %to 14% by weight of the yogurt,the...  
WO/2014/096268A1
A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have simi...  
WO/2014/098034A1
[Problem] Provided are a fresh cream that has a rich milk flavor without any too much saltiness despite the use of concentrated skim milk or powdered skim milk, and a method for manufacturing the same. [Solution] A method for manufacturi...  
WO/2014/100022A1
A nutritional composition for use in enhancing learning and memory in an individual in need thereof which nutritional composition comprises at least one human milk oligosaccharide selected from lacto-N-neotetraose, lacto-N-tetraose, disi...  
WO/2014/098596A1
The invention is directed to a process for preparing a milk product from a raw milk feed comprising microorganisms as obtained by milking a milk delivering animal by separating the microorganism from the raw milk by means of microfiltrat...  
WO/2014/099795A1
Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organolept...  
WO/2014/100191A1
A nutritional composition for use in providing a neuroprotective effect to an individual in need thereof which nutritional composition comprises at least one human milk oligosaccharide selected from lacto-N-neotetraose and 2'-fucosyllact...  
WO/2014/088888A1
Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containin...  
WO/2014/086690A1
Ready to drink dairy chocolate beverages are provided. The beverage can include water, at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising gellan gum, carrageenan and at least one of carboxy...  
WO/2014/087422A1
The invention comprises a solid dosage form of milk that is essentially substantially water insoluble in water and does not contain rice flour or any other staple food source that is used as food in daily diet by a human being or dried e...  
WO/2014/086671A1
Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container cont...  
WO/2014/087058A1
The invention relates mainly to a process for preparing a cheese powder with a view to the reconstitution of a cheese product, which is essentially characterized in that it comprises at least the steps of: - preparing a dairy blend (1) c...  
WO/2014/087054A1
2121674PC (57) ABSTRACT A method for producing an acidified milkbase is disclosed, comprising the steps of:providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to...  
WO/2014/086811A1
The invention relates to an apparatus for transferring a powdered material from a first zone under pressure PI to a second zone under pressure P2 and for pressurizing the powdered material from pressure PI to pressure P2. The present inv...  
WO/2014/084340A1
The present invention addresses the problem of providing a novel method with which the production amount of a lactic-acid-bacteria-derived functional product can be efficiently increased. A yogurt production method according to the prese...  
WO/2014/076341A1
The invention relates to a micro-organism isolated from breast milk and from the faeces of a nursing infant fed with said breast milk, consisting of a strain of the Bifidobacterium breve species, deposited under the CECT number 8178 in t...  
WO/2014/078509A1
Disclosed are stabilized liquid nutritional compositions, including stabilized infant formulas, which comprise a first insoluble calcium salt, a second insoluble calcium salt and an emulsifier. The first insoluble calcium salt and the se...  
WO/2014/076432A1
The present invention relates to a process for the production of a powdered dry emulsion containing at least one lipophilic active ingredient, intended for improving the bioavailability of said lipophilic active ingredient, which compris...  
WO/2014/077488A1
The present invention relates to a fermented milk composition containing a cellulose ether and a production method therefor. The fermented milk composition contains a cellulose ether as a stabilizer for preventing whey separation, and th...  
WO/2014/077486A1
A froth beverage composition and a preparation method therefor are disclosed. The disclosed froth beverage composition contains a flavoring agent containing a milk element and/or an excipient, and a cellulose ether based compound, wherei...  
WO/2014/078544A1
Disclosed are methods of preparing powdered nutritional compositions including caprylic acid-enriched coconut oil. The caprylic acid-enriched coconut oil provides an antimicrobial barrier in the powdered nutritional composition, inhibiti...  
WO/2014/068187A1
A method of preparing processed cheese is disclosed, comprising the steps of: forming a mixture comprising natural cheese(s) and a dairy based Ca-depleted sodium caseinate emulsifier substantially free of whey proteins; heating the mixtu...  
WO/2014/070002A1
The invention relates to a novel emulsifier, comprising hydrolysed gelatin and low bloom gelatin, to a method of preparing the same wherein the hydrolysed gelatin and the low bloom gelatin are dissolved and subsequently dried, to food pr...  
WO/2014/069346A1
The present invention addresses the problem of providing an effective means for suppressing microbial growth after unsealing of a concentrated-type acidic milk beverage which includes milk. Through the present invention, there is provide...  
WO/2014/070170A1
The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix a...  
WO/2014/067791A1
The present invention relates to a frozen confection product comprising glucono- delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix ...  
WO/2014/068050A1
The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50 -100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix ...  
WO/2014/064591A1
Microcapsules having a core comprising a material to be encapsulated and a shell comprising a legume protein and a low molecular weight carbohydrate are provided. Methods of producing the microcapsules are provided.  
WO/2014/064248A1
The present invention relates to an alginate gum, a method for formation of an alginate gum, optionally in particulate form, and methods of use and the use thereof for example in cheese production.  
WO/2014/060565A1
Thickened milk and fruit containing beverages and components thereof are provided. In a general embodiment, the present disclosure provides a shelf-stable beverage component product including a dry components packet and a wet components ...  
WO/2014/062957A3
The present invention provides novel compositions and methods for naturally decreasing carbohydrates and calories, while increasing erythritol, in beverages. The method includes fermenting beverages, such as fruit juices with a microorga...  
WO/2014/058873A2
Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt% ba...  
WO/2014/053052A1
A pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt% (N x 6.25) d.b., is prepared from a pulse protein source mate...  
WO/2014/046276A1
Provided are: a fermented milk food product that contains a viable fermentation microorganism, melts rapidly in the mouth, has a smooth mouthfeel, and is solid; and a method for producing same. The solid fermented milk food product conta...  
WO/2014/042503A1
The invention relates to formula for children of between 0 and 36 months, comprising per 100 g: 5 - 15 g protein, 40 - 70 g carbohydrates, and 15 - 40 g fat. The proteins contain a high concentration of alpha-lactalbumin and A2 beta-case...  
WO/2014/042504A1
The invention relates to the production of a nutritional formula intended to be fed to preterm infants. The formula comprises a mixture of casein; whey protein; alpha-lactalbumin; A2 beta-casein protein, lactose; palmitic acid in the bet...  
WO/2014/041510A2
The present disclosure provides shelf stable dairy-based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy-bas...  
WO/2014/041510A3
The present disclosure provides shelf stable dairy-based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy-bas...  
WO/2014/041511A3
The present disclosure provides shelf stable dairy based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy bas...  
WO/2014/041511A2
The present disclosure provides shelf stable dairy based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing the same. Methods of thickening dairy bas...  

Matches 501 - 550 out of 10,055