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Matches 701 - 750 out of 10,348

Document Document Title
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...  
WO/2013/082916A1
Provided is a strain of exopolysaccharide-secreting Lactobacillus plantarum and an application thereof. The deposit number of the strain is CGMCC No. 5222. The strain differs from other strains of Lactobacillus plantarum in the amount of...  
WO/2013/085009A1
This invention addresses the problem of providing a low pH, high sugar concentration food and drink with good Lactobacillus gasseri survivability even after prolonged storage, which can be obtained by adding a specific lactic acid bacter...  
WO/2013/078659A1
A composition for treating, ameliorating or preventing disorders linked to impaired blood vessel elasticity comprises wolfberries or an extract thereof. The wolfberries may also be provided as a primary composition comprising wolfberries...  
WO/2013/080911A1
A nutritional composition comprising milk protein hydrolyzate, a cultured milk protein, a phospholipid, an oil containing oleic acid, and isomaltulose, wherein an intestinal flora improvement effect has been found. Specifically, this nut...  
WO/2013/075939A1
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the ...  
WO/2013/075940A1
This invention relates to an emulsified food product and a process for preparing an emulsified food product. In particular, the invention relates a shelf-stable emulsified food product comprising: oil and/or fat, which contains at least ...  
WO/2013/073424A1
Provided is a method for producing a liquid fermented milk having favorable flavor and appearance, having no occurrence of solid content floating up, having no contained large particles observed with the naked eye after completion of sti...  
WO/2013/072203A1
Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general em...  
WO/2013/073648A1
The purpose of the present invention is to produce an anti-inflammatory functional agent from a raw material that contains no major food allergen and can be used widely as a food material. An anti-inflammatory functional agent for oral a...  
WO/2013/068653A3
A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose frac...  
WO/2013/058301A1
The purpose of the present invention is to provide a method for manufacturing a milk product which enables: photodegradation of fat-soluble vitamins in the milk product to be suppressed without significantly compromising the flavor, text...  
WO/2013/054002A1
The invention is based on a correlation observed between visceral fat and gut flora. The invention relates to a product increasing the relative proportion of bifidobacteria in the intestines and to be used for preventing formation of vis...  

Matches 701 - 750 out of 10,348