Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 51 - 100 out of 10,055

Document Document Title
WO/2017/154626A1
Adding, as an active ingredient to a food or beverage product, the compound represented by formula (1), which is a 4-alkoxycinnamaldehyde derivative, imparts or enhances a desired fragrance, e.g. spicy, waxy, fatty, green, or metallic. A...  
WO/2017/154678A1
[Problem] Provided are: a whole milk powder which does not show a funny taste when dissolved in water and can reproduce a rich taste characteristic of milk that is a raw material for the whole milk powder; and a method for granulating a ...  
WO/2017/153669A1
The present invention relates to a nutritional formulation such as a yoghurt, cream, cream dessert, frozen dessert or sorbet, or cheese, containing a pea protein isolate and characterised in that said pea protein isolate has between 0.5 ...  
WO/2017/148920A1
A beverage consisting essentially of coffee beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.  
WO/2017/151770A1
Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the UHT sterilization of certain milk fractions separately.  
WO/2017/141075A1
A system for manufacturing a concentrate from a liquid source material (30) containing constituents in solution or suspension, the system comprising an evaporator (2) configured to output a liquid concentrate (10) having a concentration ...  
WO/2017/134176A1
The present invention relates to a process for producing 2'-O-fucosyllactose, to the intermediates obtainable by this process and to the use of these intermediates. Production comprises the reaction of a protected fucose of general formu...  
WO/2017/135364A1
[Problem] To provide a fermented milk production method that involves the mixed inoculation of Lactobacillus bulgaricus and Streptococcus thermophilus, wherein the proliferation of Streptococcus thermophilus is promoted and the fermentat...  
WO/2017/129921A1
The present invention concerns a nutritional formulation containing a pea protein isolate, characterised in that the pea protein isolate: has between 0.5 and 2% of free amino acids, has a viscosity: of 13 to 16.10-3 Pa.s. at a shear rate...  
WO/2017/127927A1
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...  
WO/2017/125845A1
The present invention provides a stable liquid syrup composition compositions comprising probiotic bacteria, retaining their cellular viability at ambient storage conditions for at least two years.  
WO/2017/125600A1
The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of ...  
WO/2017/126666A1
The present invention provides a means for thickening a liquid component. Specifically, a thickener for a liquid component is provided that includes an oil/fat composition and is characterized by: the oil/fat composition containing 65%-9...  
WO/2017/126668A1
The present invention provides a means for thickening a liquid component. Specifically, the provided liquid component thickener contains an oil composition, and is characterized in that: the oil composition contains an oil component cont...  
WO/2017/127636A1
Methods of reducing the viscosity of a liquid flowing through process equipment by introducing into the liquid a quantity of micro- and/or nano-sized bubbles are disclosed. In particular embodiments, the liquid comprises a plurality of v...  
WO/2017/125623A1
The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabiliser and acidity regulator. A cocoa-based ingredient can be added. For e...  
WO/2017/121859A1
The invention relates to a process for the preparation of a composition comprising free amino acids, oligopeptides and polypeptides, characterized in that the process comprises at least the following step: adding at least two different p...  
WO/2017/121726A1
The invention relates to milk calcium in dispersible powder form, comprising between 7 and 11% by mass calcium, between 5 and 15 % by mass milk protein and between 50 and 70 % by mass lactose; to a method of preparing same; and to the us...  
WO/2017/119806A1
The method comprises the steps of subjecting the milk to an ultrafiltration (UF) process in which a UF retentate is obtained, with a protein level of between 7.9% and 8.7%, as well as a UF permeate. The UF permeate is subjected to nanofi...  
WO/2017/115058A1
The invention relates to a thermosterilised enteral nutritional composition comprising, per 100 mL of composition, between 8 and 14 g of total proteins, 200 to 350 kcal, the total proteins comprising a quantity of caseinates which is hig...  
WO/2017/117409A1
The present disclosure relates to human milk compositions and methods of making and using the same. In particular, the disclosure features methods of using human milk compositions to feed subjects before and/or after surgery or medical o...  
WO/2017/112945A1
Provided herein are novel Lactobacillus fermentum strains, NRRL B-67059 or NRRL B- 67060, compositions containing the NRRL B-67059 or NRRL B-67060 strains, and fermented dairy products and bioactive compounds prepared using the NRRL B-67...  
WO/2017/112883A1
The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strai...  
WO/2017/108158A1
The invention relates to a method and a system for treating a culture medium (KM) to be inoculated into a carrier medium (TM). The carrier medium (TM), which has a carrier medium temperature (8), is inoculated with the culture medium (KM...  
WO/2017/108267A1
The present invention relates to a process for production of a concentrate of skim milk or whey, comprising the steps of providing a feed of skim milk or whey, subjecting said feed to a reverse osmosis to obtain a reverse osmosis permeat...  
WO/2017/108679A1
Novel Lactococcus lactissubsp. lactislactic acid bacterium strain having improved texturizing properties and method of using the strain for producing a food product.  
WO/2017/112876A1
The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further c...  
WO/2017/109466A1
Processes for making milk and milk-related products and uses thereof. The invention relates to processes for making milk products, especially an extended shelf-life protein enriched milk product having a fat content of less than 0.5% v/v...  
WO/2017/108126A1
The present invention relates to the use of at least one lactic acid bacterium, or a composition comprising thereof or conditioned thereby, for increasing or maintaining a Faecalibacterium prausnitzii population.  
WO/2017/108140A1
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product containing starch, (b) fermenting the dairy product after adding lact...  
WO/2017/108125A1
The present invention relates to a method for deacidifying, neutralizing or alkalinizing a starting liquid or fluid acid dairy composition, comprising: a) providing a liquid or fluid acid dairy composition comprising lactic acid; b) inoc...  
WO/2017/108989A1
A dairy product produced by a method comprising steps of: a) passing skim milk through an ultrafiltration membrane to produce an ultrafiltration permeate; and b) combining one part of the ultrafiltration permeate with whole milk; wherein...  
WO/2017/112873A1
The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.  
WO/2017/108861A1
The invention provides a method for producing a flavoured milk product, the method comprising the steps of: (a) providing milk source; (b) fermenting the milk source using at least one microorganism, to produce a fermented milk source ha...  
WO/2017/112874A1
The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions compri...  
WO/2017/108899A1
The present invention relates to a method for deacidifying, neutralizing or alkalinizing a starting liquid or fluid acid dairy composition, comprising: a) providing a liquid or fluid acid dairy composition comprising lactic acid; b) inoc...  
WO/2017/109532A1
The present invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least o...  
WO/2017/106264A1
A method for producing a clean lactase is described. The method comprises incubating a preparation comprising said lactase at a pH close to the isoelectric point of said lactase.  
WO/2017/103334A1
The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dr...  
WO/2017/103051A1
The present invention relates to a Streptococcus thermophilusstrain, wherein the strain is galactose-fermenting, wherein the straincarries a mutation in the DNA sequence of the glcKgene encoding a glucokinase protein, wherein the mutatio...  
WO/2017/106687A1
A method and composition suitable for preserving muscle mass and function by increasing muscle protein synthesis and/or decreasing muscle protein degradation in mammals is disclosed. In one embodiment, the mammals are administered a prot...  
WO/2017/104729A1
Provided is a method for manufacturing a fermented dairy product in which a first step, in which a mixed liquid is obtained by mixing raw milk and lactic acid bacterium, and a second step, in which the mixed liquid is fermented, are perf...  
WO/2017/105286A1
The invention relates to the dairy industry, and specifically to a technique for producing powdered fat-free baked milk. The technical result of the claimed invention consists in producing a product having the homogeneous consistency of ...  
WO/2017/104730A1
The present invention addresses the problem of providing an effective means for improving the dispersibility of the precipitation product or aggregation product of a microbial cell such as a lactic acid bacterium which is generated durin...  
WO/2017/103336A1
The invention relates to a method for producing an acidified milk product com- prising the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying ...  
WO/2017/098022A1
Disclosed herein are ready to drink ("RTD") plant protein and/or dairy protein beverages having improved stability, texture and mouthfeel. The beverages comprise a plant protein and/or a dairy protein, and a texturing/stabilizing system,...  
WO/2017/098058A1
Methods of extracting lactose from whey are disclosed herein. Such methods can include removing water from the whey, thereby causing precipitation of lactose from the whey. The resulting heterogeneous mixture may be passed through one or...  
WO/2017/097984A1
The strain Lactobacillus casei AH077 (NCIMB12019) produces a polysaccharide and increases energy excretion. The strain acts to block fat absorption and is used in the prevention or treatment of obesity and obesity-related metabolic syndr...  
WO/2017/096251A1
A yogurt maker device comprises an outer shell to house a yogurt vessel that receives milk and a culture container that receives yogurt culture. A processor within the outer shell controls a heating element to boil milk within the yogurt...  
WO/2017/095221A1
The present invention concerns the field of food preservation. The present invention provides a preservative (antimicrobial) system comprising a cinnamate component and an alkanoate selected from selected from acetic acid, propionic acid...  

Matches 51 - 100 out of 10,055