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Matches 651 - 700 out of 10,228

Document Document Title
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...  
WO/2013/107465A1
The present invention relates to a series of products namely cream patisseries and dessert kits, which are made with a no added sugars mix composition. The final products are characterised by a low content of sugars, low glycemic index a...  
WO/2013/107935A1
The invention relates to a method for using side streams from berry industry in the manufacture of food compositions, where at least one side stream comprising pomace, press cake or sediment or a combination thereof, originating from ber...  
WO/2013/102871A1
The present disclosure provides dairy compositions comprising particulates and having good color, flavor, and texture after thermal processing. In a general embodiment, the compositions include particulates such as fruits and/or grains, ...  
WO/2013/101367A2
Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein, and optionally a probiotic. The concentrated liquid human milk fortifier has a low water activity and a low pH, thereby reducing microbial g...  
WO/2013/101367A3
Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein, and optionally a probiotic. The concentrated liquid human milk fortifier has a low water activity and a low pH, thereby reducing microbial g...  
WO/2013/099939A1
Provided are: a fermented material which is effective for the prevention of squamous carcinoma that is developed by Candida infection; a model animal for squamous carcinoma that is developed by Candida infection, in which the difference ...  
WO/2013/091121A1
A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.  
WO/2013/093111A1
There are provided a cold-filled dairy composition having gel-like texture containing alginate and composite dairy desserts comprising at least one phase comprising the cold-filled dairy composition containing alginate having a gel-like ...  
WO/2013/090328A1
High-viscosity Greek yogurt products are provided in the form of a homogeneous mass including from about 20-35% by weight total solids and water, where from about 85-97% by weight of the solids fraction is in the form of dairy solids. Th...  
WO/2013/087730A1
The invention relates to a non oven-cooked milk food composition containing eggs, wherein eggs can be in liquid form or in the form of an egg powder, which comprises caseinate and a caseinate-crosslinking agent, and to a process for prep...  
WO/2013/089056A1
[Problem] The invention addresses the problem of providing a freezing-tolerant acidic protein food product that can retain pre-freezing smoothness without syneresis, void formation, or roughening of the texture after freezing and thawing...  
WO/2013/087729A1
The invention relates to a non oven-cooked dairy dessert composition, which is devoid of eggs and comprises a stabilizing composition containing caseinate, a cellulose component and at least one hydrocolloid, and to a process for prepari...  
WO/2013/087354A1
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggr...  
WO/2013/088083A1
The invention relates to a composition for preparing yogurt from milk, especially from skimmed or semi-skimmed milk, and in particular from UHT milk, said composition comprising lactic ferments provided for obtaining yogurt. According to...  
WO/2013/088156A1
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...  
WO/2013/089563A1
The present invention relates to a method for producing milk or milk related products and a milk processing plant for implementation of the method.  
WO/2013/089846A1
Milk Collagen Jelly provides consumers with a food item that tastes good and is also good for them. The invention may be created by combining milk with gelatin and sugar. Instead of white sugar, the recipe can also be created with brown ...  
WO/2013/083697A1
There is provided a shelf-stable dairy mousse in the form of an aerated oil-in- water emulsion, the shelf-stable dairy mousse comprising a dairy base, a fat source, an emulsifier and a hydrocolloid-based stabilizer system. The total fat ...  
WO/2013/082915A1
A strain of exopolysaccharide-secreting Lactobacillus brevis, BDLB0001, and an application thereof. The Lactobacillus brevis is deposited at the China General Microbiological Culture Collection Center of the China Committee of Culture Co...  

Matches 651 - 700 out of 10,228