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WO/2020/163381A1 |
This invention is directed to compositions and methods to detect and treat gastrointestinal diseases.
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WO/2020/161113A1 |
The present invention concerns improving sleep in infants by administering nutrition that is at least partly fermented by lactic acid producing bacteria and comprises non-digestible oligosaccharides.
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WO/2020/157209A1 |
A method for making a flavour modifying ingredient, the method comprising subjecting a dietary fibre to enzymatic hydrolysis and/or fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food prod...
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WO/2020/159910A1 |
Systems and methods of making lactobionic acid are described. The systems include two-compartment cation bipolar electrodialysis assemblies having at least one cell that includes a cation ion-exchange membrane and a bipolar membrane. The...
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WO/2020/152229A1 |
It is provided a yeast product for use as a prebiotic agent, and a composition comprising it. It is also provided the non-therapeutic use of a yeast product, and a composition comprising it, as a prebiotic agent. The yeast product, and t...
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WO/2020/154565A1 |
This specification relates to preparing a purified human milk oligosaccharide (HMO) from an HMO solution by a process comprising nanofiltration, as well as processes for making foods, dietary supplements, medicines and infant formulas co...
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WO/2020/148362A1 |
The present invention relates to uses of an enzyme having beta-galactosidase activity and being derived from Paenibacillus wynnii in the production of lactose-depleted or lactose-free dairy products and/or of galacto-oligosaccharide-enri...
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WO/2020/135678A1 |
A device for use in making a yoghurt product, the device including: a base station having a reservoir associated therewith for holding a yoghurt product pre-mixture; a stirrer for stirring the yoghurt product pre-mixture; a heating devic...
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WO/2020/138769A1 |
The present invention relates to an anti-helicobacter food composition which exhibits excellent ability to kill Helicobacter pyroli present in the gastrointestinal tract by using beta-caryophyllene, wherein the anti-helicobacter food com...
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WO/2020/138026A1 |
The present invention addresses the problem of providing a novel heat stress alleviation agent that can be taken simply, safely, and easily, even by infants and the elderly, who are susceptible to heat stress such as heatstroke, that rap...
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WO/2020/139086A1 |
The present invention relates to a liquid composition comprised of a micellar casein concentrate (MCC), more specifically a MCC that is of non-bovine origin. The present invention further relates to food products comprised of the liquid ...
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WO/2020/126726A1 |
The present invention relates to nutritional compositions comprising 2'- Fucosyllactose (2'FL) for use in improving the gastrointestinal barrier. In particular, the present invention relates to improving gastrointestinal barrier in an in...
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WO/2020/128063A1 |
A drinkable infant composition comprising two or more food allergens wherein one of said food allergens is milk protein.
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WO/2020/127511A1 |
The disclosure relates generally to dairy compositions comprising lactose hydrolysis products such as preferably glucose and galactose optionally further in combination with unhydrolysed lactose, and glucosylated natural steviol glycosid...
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WO/2020/126536A1 |
The invention relates to a nutritional composition for infants and young children comprising proteins, carbohydrates and lipids, wherein said proteins comprise ionic complexes of lactoferrin with acid milk proteins, said complexes having...
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WO/2020/127144A1 |
The present invention relates to a method for obtaining a bacteriophage insensitive mutant (BIM) of a lactic acid bacterium parent strain suitable for food and feed fermentation. Further, the present invention relates to a method for the...
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WO/2020/128084A1 |
A process for preparing a fermented dairy product matching with warm flavouring agents is disclosed. A dairy composition is first prepared by mixing an egg-and-milk powder with a dairy base. Thereafter, the dairy composition is homogeniz...
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WO/2020/128082A1 |
A yoghurt which remains heat-stable at a cooking temperature of 120°C for a time of at least 5 minutes is disclosed. The yoghurt has a pH ranging from 4.0 to 5.5 and comprises Streptococcus thermophilus and Lactobacillus delbruekii subs...
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WO/2020/131299A1 |
A dairy product comprising a sweetened dairy composition with a mass ratio of lactose to glucose equal to 1.0:2.7 to 2.6:1.5 and a mass ratio of lactose to galactose equal to 1.0:2.2 to 2.6:1.1. In a second aspect, a method comprises hyd...
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WO/2020/126734A1 |
The present invention relates to nutritional compositions comprising 2'-Fucosyllactose (2'FL), Di-fucosyllactose (DiFL), Lacto-N-tetraose (LNT), Lacto-N-neotetraose (LNnT), 3'-Sialyllactose (3'SL) and 6'-Sialyllactose (6'SL) for use in i...
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WO/2020/122435A1 |
The present invention relates to rice milk employing rice proteins and a manufacturing method therefor and, more particularly, to rice milk using rice proteins, which has a milk property as a rice zymolysis extract obtained by the enzyma...
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WO/2020/123915A1 |
The present invention provides methods for the preparation of protein base compositions using antioxidants with heat treatment.
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WO/2020/115324A1 |
A process for making a microparticulated whey protein concentrate, comprises the steps of providing a liquid whey protein concentrate (WPC), subjecting the liquid WPC to microparticulation to provide a microparticulated WPC, and optional...
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WO/2020/117548A1 |
A method for providing a low lactose milk-based product having GOS fiber is provided in which a milk substrate having lactose is treated with a transgalactosylating enzyme to provide GOS fiber and remaining lactose; deactivating the tran...
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WO/2020/118080A1 |
An alginate-based fiber is made of a composition comprising an alginate, a cellulose and a polyol plasticizer, such as glycerol. The fiber is produced through extrusion in a curing bath containing calcium. The fiber provides excellent st...
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WO/2020/117447A1 |
The present invention relates to a multiple emulsion comprising or consisting of P1/0/W2, wherein P1 is an aqueous phase forming droplets or a gas phase forming bubbles, said droplets or bubbles being dispersed in O thereby forming P1/O,...
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WO/2020/116383A1 |
The present invention addresses the problem of providing: a beverage having an activity to suppress the increase in blood pressure; and a method for producing the beverage. The present invention relates to: a beverage comprising kaempfer...
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WO/2020/115196A1 |
The present invention relates to a device and a method for repeatedly modifying the composition of a fluid.
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WO/2020/111980A1 |
The invention relates to the dairy industry. The present lactose production method provides for carrying out the ultrafiltration of skimmed milk or whey, carrying out the nanofiltration of the permeate, carrying out electrodialysis to a ...
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WO/2020/098097A1 |
The present invention relates to the technical field of microbial fermentations, and in particular, to a lactobacillus plantarum and an application thereof. The strain has the classification and name of Lactobacillus plantarum and is pre...
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WO/2020/101486A1 |
The invention provides a method for the generation of a bacteriophage insensitive mutant from parent strain cells comprising an active CRISPR-Cas system, the method comprising the stages: -an anti-CRISPR protein exposure stage comprising...
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WO/2020/096472A1 |
A method for honey powder preparation is to prepare aqueous honey solution with an addition of milk powder, with the content of solids in the solution from 10 to 45%, wherein the content of honey is from 10 do 80% of solids, the content ...
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WO/2020/094839A1 |
The present invention is in the field of dairy technology. It relates to methods of inhibiting the growth of unwanted microorganisms, such as Gram-negative bacteria, yeasts or molds in dairy products by using phospholipase to treat the m...
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WO/2020/090994A1 |
A resistant starch is provided which, when added to a food, does not reduce the flavor of the food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch in ultrapur...
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WO/2020/090997A1 |
A resistant starch is provided which imparts a stimulating taste and a full-bodied taste when added to a food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch ...
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WO/2020/090608A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the...
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WO/2020/090609A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...
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WO/2020/089279A1 |
ABSTRACT The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least ...
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WO/2020/089291A1 |
The present invention concerns a nutritional composition, for example a synthetic nutritional composition, for use in reducing the metabolic stress. This composition is for use in mammals, preferably in humans, more preferably in infants...
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WO/2020/088907A1 |
The invention relates to a device (10, 110, 210) for preparing yogurt and comprising a receiving container (12), which has a bottom (14) and a peripheral wall (18) that extends from the bottom (14) upwards to an upper edge (16) and enclo...
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WO/2020/085518A1 |
The present invention makes it possible to provide a high-protein milk raw material having good flavor. A liquid, high-protein milk raw material according to the present invention can be produced by preparing a milk fluid from a milk raw...
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WO/2020/085409A1 |
The present invention provides a heated mixture of whey and casein in which the weight ratio (casein/whey) of the whey and casein solids is 0.6–2 inclusive. This heated mixture can add excellent body to a food or beverage product.
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WO/2020/085517A1 |
The present invention makes it possible to provide a high-protein milk raw material having good flavor. A liquid, high-protein milk raw material according to the present invention can be produced by preparing a milk fluid from a milk raw...
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WO/2020/085933A1 |
The invention relates to the food industry, specifically to the production of beverages containing inert xenon gas . The beverage contains a liquid medium and an active component, inert xenon gas . The invention is characterised by the f...
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WO/2020/079116A1 |
The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity wherein the peptide has a pH optimum at acidic conditions.
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WO/2020/079080A1 |
Production of yoghurt milk and yoghurt is described. Raw milk is preheated (201) and the preheated raw milk is separated (205) into skim milk and cream. A dry matter component is provided (207) and mixed (209) with the skim milk and at l...
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WO/2020/079146A1 |
Crystalline form II of 2'-O-fucosyl lactose having an X-ray powder diffraction pattern comprising three reflections at 2θ angles (13.65 ± 0.20)°, (16.98 ± 0.20)° and (18.32 ± 0.20)°, determined at a temperature of 25 °C with Cu-K...
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WO/2020/078987A1 |
The present invention relates to the flavour industry. It concerns more particularly a food grade emulsion capable to modulate sensory properties in foods and beverages. The emulsion of the invention is notably characterised by the prese...
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WO/2020/079270A1 |
The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates,...
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WO/2020/076698A1 |
The present invention provides a seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not deleteriously impact, or it impacts to a lesser extent, the desired colour of a product containin...
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