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Matches 601 - 650 out of 10,228

Document Document Title
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...  
WO/2014/041122A1
Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk produ...  
WO/2014/036726A1
Provided are a series of microRNAs stabilized in human mature milk and/or colostrum and a use thereof. The microRNAs comprise one or more microRNAs selected from those shown in tables A, B, C and D, and can be used to prepare infantal fo...  
WO/2014/038351A1
The present invention addresses the problem of providing a fermented milk product which does not undergo the light-irradiation-induced deterioration of flavor and in which iron and vitamin E are fortified. The fermented milk product is c...  
WO/2014/032375A1
Disclosed are a lactobacillus plantarum having function of cadmium expelling and the use thereof. The lactobacillus plantarum CCFM8610 of the present invention has acid resistance and good ability of resisting and adsorbing cadmium ions ...  
WO/2014/033307A1
An isolated Lactobacillus mucosae (DPC6426) strain deposited with the National Collection of Industrial and Marine Bacteria Limited (NCIMB) on 27th July 2012 under NCIMB Deposit Accession No. 42015.  
WO/2014/029923A1
The invention relates to a food composition including, in weight percent relative to the total weight of the composition: 0.5% to 5%, preferably 1% to 2%, more preferably 1% to 1.5%, and most preferably 1.2% of vegetable meal; and 6% to ...  
WO/2014/027305A9
The present invention relates to a method for the preparation of a concentrate of serum proteins with reduced lactose content from a sample of lactoserum, wherein said concentrate is characterized in that it comprises a concentration of ...  
WO/2014/027305A1
The present invention relates to a method for the preparation of a concentrate of serum proteins with reduced lactose content from a sample of lactoserum, wherein said concentrate is characterized in that it comprises a concentration of ...  
WO/2014/025281A1
The invention relates to the concentrated-milk industry, and specifically to instant milk drinks which can be used for correcting children's diets, and to the prophylaxis of disorders of the metabolism. What is proposed is: an instant mi...  
WO/2014/020680A1
The present invention addresses the problem of providing a safe and novel fermented milk product which is useful in the prevention and treatment of various bone disorders such as osteoporosis, bone fractures, rheumatism, and arthritis wh...  
WO/2014/020682A1
The present invention addresses the problem of providing a safe and novel powdered milk product which is useful in the prevention and treatment of various bone disorders such as osteoporosis, bone fractures, rheumatism, and arthritis whe...  
WO/2014/020681A1
The present invention addresses the problem of providing a safe and novel powdered milk product which is useful in the prevention and treatment of various bone disorders such as osteoporosis, bone fractures, rheumatism, and arthritis whe...  
WO/2014/020679A1
The present invention addresses the problem of providing a safe and novel fermented milk product which is useful in the prevention and treatment of various bone disorders such as osteoporosis, bone fractures, rheumatism, and arthritis wh...  
WO/2014/021733A1
The invention relates to the field of microbiology and biotechnology, particularly to lactobacillus strains which can be used in food and medical biotechnology. Proposed are the strains Lactobacillus crispatus 2029 (ВКМ B-2727D), Lact...  
WO/2014/008692A1
Disclosed are ketogenic diet formula milk and a preparation method of the ketogenic diet formula milk. The ketogenic diet formula milk contains the following components per 100 g: 1.5-12.5 g of fat, 0-5 g of protein, 0-0.5 g of carbohydr...  
WO/2014/010669A1
An aim is to provide a refreshing acidic milk beverage in which precipitation or aggregation is not produced and whey syneresis is reduced even in an acidic milk beverage having a low solids-not-fat concentration, and provided is an acid...  
WO/2014/001103A1
The invention relates to a method or process for producing a protein preparation on the basis of sweet whey, said preparation containing a vitamin B complex and being used for foodstuffs and animal feed.  
WO/2014/001719A3
The invention relates to an electric household yogurt-maker, comprising an enclosure (1) accommodating at least one container (2) provided to receive a preparation of milk and ferments, a heating means (4), as well as a drive means (5) i...  
WO/2014/000599A1
A microencapsulation preparation process of infant formula milk powder, comprising dried skim milk, whey powder, whey proteins, vegetable oil and fat, lactose, vitamins, mineral substances and other nutrients. A preparation method of the...  
WO/2014/001647A3
The present invention relates to an aroma milk composition comprising diacetyl and diacetyl producing strains and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of...  
WO/2014/001647A2
The present invention relates to n aroma milk composition and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product. Finally, the present invention rel...  
WO/2014/001389A1
The present invention relates to a fermented milk product such as a low-fat fermented milk product comprising an unsaturated emulsifier.  
WO/2014/001719A2
The invention relates to an electric household yogurt-maker, comprising an enclosure (1) accommodating at least one container (2) provided to receive a preparation of milk and ferments, a heating means (4), as well as a drive means (5) i...  
WO/2013/188920A1
The invention provides methods for improving at least one physicochemical property of a product comprising casein micelles, the method comprising applying carbon dioxide to an aqueous product comprising casein micelles to reduce the pH o...  
WO/2013/191568A1
A first aspect of the invention relates to a mineral-protein complex (Complex I), the complex including a mineral and a protein characterised in that the protein is derived from a milk source and wherein the milk source has a ratio of pr...  
WO/2013/191477A1
The present invention relates to a yogurt maker for home use. More particularly, the present invention is a yogurt maker comprising: a head unit; a control unit arranged in the head unit so as to set and control a time and temperature; a...  
WO/2013/188187A3
A chilled food product is provided containing yogurt, at least one fruit, and cooked oats. The food product optionally has a pH between about 3.6 and 4.4. A method for making a chilled food product is provided, including combining oats w...  
WO/2013/188187A2
A chilled food product is provided containing yogurt, at least one fruit, and cooked oats. The food product optionally has a pH between about 3.6 and 4.4. A method for making a chilled food product is provided, including combining oats w...  
WO/2013/186376A1
The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate h...  
WO/2013/173869A1
The present invention relates generally to a beverage for human consumption that can be a meal replacer, such as for breakfast. It is based on cereal grains, and preferably on a combination of wholegrain cereals. Cereal grains are ground...  
WO/2013/174306A1
The present invention relates to infant formula milk powder capable of preventing and alleviating infant iron deficiency anemia and a preparation method thereof. The formula milk powder comprises contents such as vegetable oil, fresh mil...  
WO/2013/174793A1
The present invention relates to novel strains of Propionibacterium as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Propionibacterium alone or in combination wit...  
WO/2013/167838A1
-The invention concerns a container (30) for preparing liquid yoghurt in a yoghurt maker, comprising a bottom (31) linked to a side wall (34) tapering towards an upper opening (35). -According to the invention, the side wall (34) has an ...  

Matches 601 - 650 out of 10,228