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Patent Searching and Data


Matches 701 - 750 out of 10,274

Document Document Title
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...  
WO/2013/056038A2
Disclosed are sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein de...  
WO/2013/054001A1
The invention is based on a correlation observed between serotonin level and intestinal flora. The invention relates to a relative proportion of bifidobacteria in the intestine and in particular to a product increasing the ratio of bifid...  
WO/2013/056038A3
Disclosed are sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein de...  
WO/2013/055633A3
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/055633A2
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/052114A1
The subject matter of this invention is a composition and method of making a water- dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a...  
WO/2013/052118A1
Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.  
WO/2013/047486A1
[Problem] To provide a sweetener-containing liquid fermented milk which shows a good balance between sweetness, sourness and so on over a broad liquid temperature range of from 10oC or lower to a temperature exceeding room temperature (f...  
WO/2013/048313A1
The present invention relates to improved formulations of recombinant human bile salt stimulated lipase (rhBSSL), including those suitable for forming a lyophilized formulation of rhBSSL, lyophilized formulations of rhBSSL per-se, unit d...  
WO/2013/037665A1
The invention relates to a vanillin composition in liquid form, which contains vanillin, ethylvanillin, and at least one solvent other than methanol, wherein the solvent is present in an amount of at least 40 wt % relative to the total w...  
WO/2013/039188A1
The purpose of the present invention is to provide a method for producing fermented milk using a raw milk of low butterfat content, wherein the present invention provides a low calorie and good flavored yogurt in which water separation i...  
WO/2013/034520A1
The present invention relates to edible powder compositions which, upon mixing with a liquid, form a foam beverage with enhanced body and mouthfeel. The powder comprises a foamer ingredient and a thickening agent. The invention also rela...  
WO/2013/030461A1
The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product t...  
WO/2013/026886A3
The present invention pertains to food products comprising microorganisms of the species Bacteroides xylanisolvens, in particular fermented food and probiotic food. These microorganisms are particularly characterized as having a very low...  
WO/2013/024906A3
The present invention relates to an acidophilus milk made from animal bone, in particular mammal bone and preparation method thereof. Its preparation method comprises the following steps: cleaning the bone and cutting them into the 30mm-...  
WO/2013/021239A1
The present invention relates to a new strain of Lactobacillus delbrueckii subsp. bulgaricus, suitable for use in the treatment or prevention of Helicobacter pylori infection.  
WO/2013/021138A3
The invention relates to yeast flakes enriched with vitamin D2, to compositions including said flakes, and to the uses thereof, as well as to a method for preparing yeast flakes enriched with vitamin D2 and to the device for implementing...  
WO/2013/017309A1
Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and ...  
WO/2013/017553A1
The present invention relates to a protein mixture and to a food composition comprising such a mixture for the nutrition of adults, athletes, the elderly, or persons who need to improve their physical condition, such as those who are sic...  
WO/2013/017905A1
The invention concerns a new composition, typically a dairy fermented composition. The composition can have an improved stability while presenting a low viscosity. It comprised a lactose ingredient, gellan gum, and buttermilk.  
WO/2013/014518A1
Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, comprising a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly com...  
WO/2013/015678A1
The present invention relates to a nutritional product comprising a biguanide in a concentration of 20 to 1600 mg per 100 g, based on total weight of the nutritional product, the nutritional product further comprising at least one dietar...  

Matches 701 - 750 out of 10,274