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Matches 601 - 650 out of 10,150

Document Document Title
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 ...  
WO/2013/167606A1
A shelf-stable beverage adapted for consumption by infants and young children is disclosed, as well as its manufacturing process. The beverage comprises milk, hydrolysed cereals, and fermented milk, in particular yogurt, and pectin. It m...  
WO/2013/169555A1
In accordance with an exemplary embodiment of the present teachings, a food product may comprise an elongated, flexible-wall tube package. The food product may further comprise a first viscous foodstuff disposed within the tube; and a se...  
WO/2013/164485A1
Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein comp...  
WO/2013/160270A1
The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the p...  
WO/2013/153074A1
The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus rhamnosus CHCC5366 with accession no. DSM23035. Furthermore, the present invention concerns an antifungal composition comprising...  
WO/2013/153414A1
The invention concerns a fermented dairy product comprising microcapsules of oxidizable active, and a fermented milk composition.  
WO/2013/154343A1
The present invention relates to a synbiotic food composition, which is a food composition for promoting the active intestinal growth of Lactobacillus sp. lactic acid bacterium and which contains lactic acid bacteria and tagatose, a sour...  
WO/2013/153070A1
The present invention is related to the field of bioprotection, in particular to the strain of Lactobacillus paracasei CHCC14676 with accession no. DSM25612. Furthermore, the present invention concerns an antifungal composition comprisin...  
WO/2013/149808A1
Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a mixture, (2) heat treating the mixture, and...  
WO/2013/149333A1
The present invention relates to food-grade bacteria and methods for removing toxic compounds, including lead, cadmium, mercury, arsenic and pesticides, from contaminated environments or substances.  
WO/2013/151433A1
The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising - a foamer or creamer component in particulate form; - a combination of a ...  
WO/2013/150468A3
The present disclosure provides shelf-stable, acidified, dairy or dairy-like products and methods of making same. The shelf-stable, acidified, dairy or dairy-like products are shelf-stable with improved taste, viscosity and texture profi...  
WO/2013/149871A1
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises pro...  
WO/2013/144519A1
The invention relates to the preparation of food compositions that can improve the bone status of the consumer by promoting the formation of bone tissue. In particular, the invention relates to the use of milk protein proteolysates for t...  
WO/2013/141223A1
Provided is an evaluation method enabling rapid and simple evaluation of yogurt firmness. This yogurt firmness evaluation method includes a step for preparing yogurt stored in a container including an opening at a top portion (step 1), a...  
WO/2013/141139A1
A coated ferric pyrophosphate composition in which ferric pyrophosphate is coated with, per 100 parts by mass of the ferric pyrophosphate, 1 to 10 parts by mass of a polyoxyethylene sorbitan fatty acid ester or 1 to 10 parts by mass of a...  
WO/2013/135778A1
Process for making sweetened fermented dairy products The invention concerns a process for making sweetened fermented products. The process involves adding erythritol in a milk-based composition and then fermenting with lactic acid bacte...  
WO/2013/136768A1
Provided is a method with which it is possible to produce yogurt without fermentation delay by adding yeast extract and/or whey-derived peptide to a starting milk containing collagen at a high concentration.  
WO/2013/137714A1
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, which process is highly efficient and cost effective, as only membrane filtration te...  
WO/2013/133313A1
There is provided a high-palatability yoghurt in which a rise in acidity during refrigeration is limited and a suitably mild acidity is maintained while fermentation of lactic bacteria is promoted and fermentation time is reduced, and a ...  
WO/2013/127148A1
Provided are lactobacillus rhamnosus CCFM1107 resistant to oxidation and capable of relieving alcoholic chronic liver injury and an application thereof in preparation of a working fermentation agent and dairy product. The dairy product i...  
WO/2013/129051A1
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...  
WO/2013/122122A1
Provided is a highly palatable dairy beverage comprising fish oil, which has the potential effect of enhancing health, the dairy beverage having a significantly reduced level of the odor specific to fish oil, and also being free of probl...  
WO/2013/122465A1
Food composition comprising fat and vitamin K, wherein the fat comprises at least 36% saturated fatty acids, and wherein the vitamin K is in the form MK-7 in an amount of at least 0.1 mcg MK-7 per daily intake. The composition preferably...  
WO/2013/118740A1
The present invention addresses the problem of providing a food or drink having a raw milk-like smell and/or taste imparted thereto, which cannot be enjoyed from skim milk, non-fat milk, powder milk, etc., and a method for manufacturing ...  
WO/2013/116966A1
Infant formula milk rice flour and a preparation method therefor. The infant formula milk rice flour is refined by rice, whole milk powder, white granulated sugar, calcium hydrophosphate, biological calcium carbonate, zinc gluconate, fer...  
WO/2013/113973A9
An object of this invention is milk wherein the concentrations of paltimoleic acid and/oleic acid are higher than in traditional milk. At the same time the amounts of trans fatty acids and C6-C12 saturated fatty acids are lower than in t...  
WO/2013/113973A1
An object of this invention is milk wherein the concentrations of paltimoleic acid and/oleic acid are higher than in traditional milk. At the same time the amounts of trans fatty acids and C6-C12 saturated fatty acids are lower than in t...  
WO/2013/113981A1
An object of this invention is milk wherein the concentrations of paltimoleic acid and/oleic acid are higher than in traditional milk. At the same time the amounts of trans fatty acids and C6-C12 saturated fatty acids are lower than in t...  
WO/2013/113966A1
The invention relates to a bacterial strain of lactic acid belonging to the genus Lactobacillus, characterised in that it has α-galactosidase activity and β-glucosidase activity, for the production of active isoflavones. In addition, t...  
WO/2013/116687A1
Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dai...  

Matches 601 - 650 out of 10,150