| Document |
Document Title |
|
WO/2006/134157 |
The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) compri...
|
|
WO/2006/133014 |
The present invention provides food compositions comprising thickened dairy protein and flavorings lacking sufficient acidity for protein thickening, food products comprising the compositions and methods of making the compositions.
|
|
WO/2006/132553 |
The present invention provides processes for preparing metal ion-lactoferrin by first immobilising lactoferrin in a lactoferrin-binding matrix and then contacting the immobilised lactoferrin with a source of metal ions, preferably a milk...
|
|
WO/2006/132665 |
The present invention relates to the use of biocide (e.g., bactericidal enzyme) to target pathogens. In particular, the present invention provides biocides for use in health care (e.g., human and veterinary), agriculture (e.g., animal an...
|
|
WO/2006/133014 |
The present invention provides food compositions comprising thickened dairy protein and flavorings lacking sufficient acidity for protein thickening, food products comprising the compositions and methods of making the compositions.
|
|
WO/2006/128864 |
The invention concerns lactic acid bacteria strains wherein the phosphorylable histidine of the IIA domain of lactose permease is replaced by a non-phosphorylable amino acid. Said strains have a reduced post-acidification and are useful ...
|
|
WO/2006/129947 |
The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. In detail, to eat or drink lactic acid bacteria and nutritious matters existed in Kimchi for people...
|
|
WO/2006/128864 |
The invention concerns lactic acid bacteria strains wherein the phosphorylable histidine of the IIA domain of lactose permease is replaced by a non-phosphorylable amino acid. Said strains have a reduced post-acidification and are useful ...
|
|
WO/2006/129508 |
A fermented food characterized by containing one or more extracts from plant materials selected from the group consisting of turmeric, Houttuynia cordata, Eucommia ulmoides, rice bran, persimmon leaf, Perilla, clove, cinnamon and Rubus s...
|
|
WO/2006/128465 |
Disclosed is a bovine milk derived phosphatidylserine source of natural composition having excellent dispersibility and organoleptic as well as physical stability. The source is usefull in neutraceutical in powder, liquid or dispersion f...
|
|
WO/2006/126476 |
A lactic acid bacteria fermented substance is characterized by being obtained by culturing lactic acid bacteria in a medium containing an extract of at least one food material selected from the group consisting of rice bran, persimmon le...
|
|
WO/2006/126822 |
The present invention relates to a manufacturing method of food or beverage using Kimchi lactic acid bacteria. In detail, the method is comprised of extracting lactic acid bacteria from Kimchi made with cabbage or radish, and then incorp...
|
|
WO/2006/126758 |
The present invention relates to a food composition for stimulating growth, comprising a fraction isolated from whey derived from mammalian colostrum or milk. More particularly, the present invention relates to a food composition for sti...
|
|
WO/2006/123972 |
The disclosure relates to a method in the protein fractionation of skim milk by means of microfiltration. The skim milk is pre-treated in that, before the microfiltration, it is heated to between 55 and 65 C and kept at this temperature ...
|
|
WO/2006/120155 |
The present invention concerns a method for manufacturing a protein- enriched food preparation containing soy proteins and milk-derived proteins, said method comprising at least hydration of soy proteins and thickener agent in two differ...
|
|
WO/2006/119871 |
A method of preparing a dairy product or a dairy product analogue, the dairy product or dairy product analogue comprising a sterol, wherein the method comprises acid coagulating a cheese milk, cream or combination thereof in the presence...
|
|
WO/2006/117069 |
The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhy...
|
|
WO/2006/114840 |
An iron composition comprising a milk protein and an iron-containing substance, which is characterized in that it is stable in the presence of a substance capable of releasing iron from the composition or capable of reducing the released...
|
|
WO/2006/114194 |
The present invention provides the tripeptide MAP and/or the tripeptide ITP and/or salts thereof for use as a health benefit agent, especially in functional food products. The tripeptides have particular application in the areas of the p...
|
|
WO/2006/112364 |
A hypotensive agent comprising, as the active ingredient, a culture of a lactic acid bacterium which is produced by cultivating the lactic acid bacterium in a culture medium containing a microalga and the lactic acid bacterium.
|
|
WO/2006/113027 |
A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enz...
|
|
WO/2006/113027 |
A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enz...
|
|
WO/2006/111102 |
A process for preparing yoghourt without microbial contamination, especially aseptic packing technique for yoghourt. The aseptic canning process is divided into two steps of sterilizing milk and aseptic canning, and one inoculated lactob...
|
|
WO/2006/113139 |
The binding specificity of at least one protein suspended or dissolved in a liquid medium is reversibly altered by exposing the protein to an oxidizing agent or an electric current. A masked protein such as an autoantibody can be detecte...
|
|
WO/2006/112694 |
The invention relates to a nutritional composition comprising colostrum and a fat blend that is particularly suited the treatment of intestinal dysfunction in HIV patients.
|
|
WO/2006/108592 |
The invention relates to molded instant pieces which are suitable for producing instant food or an instant medicament, especially an instant beverage made from an instant composition. Also disclosed are methods for producing said molded ...
|
|
WO/2006/104422 |
The invention relates to the food industry, in particular to milk homogenising methods and can be also used for homogenising cream. The inventive milk homogenising method consists in exposing a milk to a acoustical cavitation energy acti...
|
|
WO/2006/103210 |
This invention relates to a reduced-calorie sweetened condensed milk containing polyols and/or polydextrose and having a shelf life stability equal to standard sweetened condensed milk. The invention also relates to a method for manufact...
|
|
WO/2006/105405 |
A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready ...
|
|
WO/2006/105405 |
A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready ...
|
|
WO/2006/097120 |
A process for the preparation of hypoallergenic alimentary proteins by subjecting said proteins to carbamylation reaction.
|
|
WO/2006/097947 |
The invention relates to a solid sweetening composition comprising one or more intensive sweeteners and powdered milk wherein the powdered milk is present in a percentage by weight equal to or above than 30% with respect to the final com...
|
|
WO/2006/097947 |
The invention relates to a solid sweetening composition comprising one or more intensive sweeteners and powdered milk wherein the powdered milk is present in a percentage by weight equal to or above than 30% with respect to the final com...
|
|
WO/2006/096074 |
The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired leve activity of th...
|
|
WO/2006/094999 |
The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products o...
|
|
WO/2006/096073 |
The present invention relates to a method of treating a composition comprising metal ion lactoferrin and in particular to a method of pressure treating a composition comprising metal ion lactoferrin to prevent the growth of at least one ...
|
|
WO/2006/094995 |
A process for preparing a nutritional composition including protein, fat and carbohydrate comprises emulsifying the fat in water with an emulsifier to form an emulsion having a solids content of at least 70%, homogenising the emulsion an...
|
|
WO/2006/093022 |
A strain of a probiotics lactic acid bacterium selected from the strains having the following properties (1) to (7) among the Lactobacillus lactic acid bacteria originally isolated from adult human feces: (1) they have high resistance ag...
|
|
WO/2006/091821 |
A method for processing, storing and heating food stuffs in a partially metal microwaveable bowl (2), and more specifically, a substantially metallic stackable container with a microwaveable transparent portion (14) and a selectively rem...
|
|
WO/2006/090840 |
Concerning, in particular, milk drinks and LL type milk drinks which are produced via the UHT pasteurization and distributed under refrigeration, it is intended to provide a vegetable sterol-containing milk drink containing vegetable ste...
|
|
WO/2006/088923 |
The invention features a food product containing a probiotic and β-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the ...
|
|
WO/2006/087409 |
The invention relates to a low-energy, non-fat milk beverage of a high calcium content, the beverage containing a low-energy milk base which consists of non-fat milk, a whey protein solution or a combination thereof and from which carboh...
|
|
WO/2006/087391 |
An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.
|
|
WO/2006/084560 |
Composition comprising one or more peptide and one or more B-vitamins. Preferably the ACE inhibiting peptides are chosen from tripeptides and/or dipeptides, more preferably from VPP, IPP, LPP, VY, VF, IW, HLPLP, VAP, AW, LW, HLP, IY, FY,...
|
|
WO/2006/084976 |
The invention relates to a method and a device for the continuous production of a fermented milk product selected from the group consisting of spun yoghurts, yoghurts to be drunk, spun fermented milk, and fermented milk to be drunk. Acco...
|
|
WO/2006/084573 |
Food products comprising hydrolysed milk solids, especially tripeptides such as IPP, VPP, LPP are known to lower blood pressure. However they show an undesirable off taste. This can be remedied by the addition of sterol or stanol fatty a...
|
|
WO/2006/080424 |
It is intended to produce a dairy product for treatment of milk allergy or a dairy product for prevention of onset of milk allergy by reducing the allergenicity of whey components, particularly β-lactoglobulin protein that has the highe...
|
|
WO/2006/077171 |
The present invention relates to the field of probiotics. More particularly, the invention pertains to the use of a particular strain, Lactobacillus casei CNCM I-1518, which is present in Actimel®, for alleviating the symptoms of a dela...
|
|
WO/2006/075772 |
A dairy product having smooth feeling in the mouth, reduced sour taste and reduced bitter taste for the purpose of meeting a variety of palatability requirements of consumers; and a process for producing the dairy product comprising addi...
|
|
WO/2006/074404 |
The present invention involves removing of particular ions, particularly ionic potassium, from juices via an electrodialysis system and replacing the removed ions with other nutrients or beneficial ions, such as, calcium.
|
