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Matches 101 - 150 out of 10,055

Document Document Title
WO/2017/090049A1
The present invention is directed to microvesicles isolated from milk, compositions thereof and uses for the preparation of milk formulas. In particular, disclosed are microvesicles, including exosomes and/or fat globules which encapsula...  
WO/2017/090704A1
[Problem] The purpose of the present invention is to provide cranberry-derived lactobacillales that have high immunomodulatory effects and that can suitably be used in food and drink, and to provide food and drink containing the lactobac...  
WO/2017/089893A1
[Problem] To provide a milky beverage that is rich in flavor. [Solution] A milky beverage containing proline. The milky beverage may have a fermented milk flavor. The milky beverage may contain less than 3.0% of non-fat milk solids, and ...  
WO/2017/086796A1
The present invention concerns the field of food preservation. The present invention provides a preservative (antimicrobial) system comprising a cinnamate component and a lactate component, wherein the cinnamate component (CC) and the la...  
WO/2017/081303A1
A liquid dairy composition suitable for making a foamed dairy product, such as a foamed yogurt-type product, is disclosed, and its process of manufacturing.  
WO/2017/081305A1
A liquid dairy composition suitable for making a foamed dairy beverage, such as a foamed smoothie product or a foamed liquid yogurt-type product, is disclosed, and its process of manufacturing.  
WO/2017/076940A1
The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at l...  
WO/2017/076396A1
The invention relates to a method and to a device for producing dry dosage forms of a GcMAF-containing formulation, wherein starter cultures are first introduced into milk such that a fermentation preparation is produced, wherein ferment...  
WO/2017/077754A1
The present invention addresses the problem of providing a composition by which a chocolate drink can be easily prepared. Also, the present invention addresses the problem of improving the dispersibility of the chocolate drink thus prepa...  
WO/2017/078114A1
The present invention pertains to a milk beverage that contains insoluble cellulose and has an average fat globule diameter of 1-10 μm. This milk beverage can impart a sensation of richness derived from fat, enhance palatability, and ex...  
WO/2017/072433A1
The process for producing cheese from skimmed milk comprises: - a step of preparing a milk, referred to as concentrated milk, said preparation step comprising: • when the milk is in liquid form, a step of concentrating the skimmed milk...  
WO/2017/073723A1
[Problem] To provide a milk or a milk product capable of reducing off-flavor resulting from p-cresol. [Solution] A milk that contains p-cresol, a cyclic saccharide, and p-cresol encapsulated in the cyclic saccharide. The milk characteriz...  
WO/2017/073720A1
The present invention addresses the problem of providing a deterioration-odor masking agent and a deterioration-odor masking method for effectively masking the deterioration odor of dairy products. This problem is solved by means of a ma...  
WO/2017/069183A1
The present invention addresses the problem of providing, using a simple method, a milk-component-containing coffee beverage in which sedimentation occurring during storage and/or due to heat sterilization of the milk-component-containin...  
WO/2017/068017A1
The present invention describes flavoured yogurt comprising added sucrose in an amount of 10% (wt) or less and comprising one or more weakly post acidifying lactic acid bacteria and a non-sucrose sweetener. Further, the invention describ...  
WO/2017/065416A1
The present invention relates to a yogurt fermenting device for home use. The yogurt fermenting device (100) for home use comprises: a bottom plate (101) having an integral heating plate (101a) therein and a cylindrical wall (102); a hot...  
WO/2017/063942A1
A dairy beverage comprising milk solids, oil or fat, starch, emulsifier, gellan, cellulose and carrageenan in specific amounts in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated textu...  
WO/2017/064372A1
The present invention relates to a fat spread composition in oil-in-water emulsion comprising milk fat, vegetable oil(s), an acidified milk-based mass and water, wherein pH of the spread is in the range of 4.8-6.5 and the fat content of ...  
WO/2017/064239A1
The present invention relates to a novel dry dairy product in solid form, also referred to as a dry dairy product tablet or lozenge; more specifically, it concerns a solid dairy product containing 0% to 40% fat by weight, relative to the...  
WO/2017/057945A1
The present invention relates to a method for producing fermented ginseng which maintains the original shape of ginseng which is in the form of fresh ginseng or white ginseng (dried ginseng), retains effective ingredients of ginseng inta...  
WO/2017/054109A1
Gender specific synthetic nutritional compositions comprising phenylalanine in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding stage of lactation, and nu...  
WO/2017/057718A1
The present invention provides a food and drink product in which a combination of two or more types of poorly digestible compounds are mixed. The present invention also provides a colonic-hydrogen-gas-producing agent containing a combina...  
WO/2017/054107A1
Gender specific synthetic nutritional compositions comprising glycine in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding stage of lactation, and nutritio...  
WO/2017/057319A1
[Problem] To increase the number of cells of the bacterium Lactobacillus bulgaricus in fermented milk without requiring altering the composition or blend ratio of raw material milk. [Solution] A lactic acid bacterium starter is prepared ...  
WO/2017/050629A1
The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separati...  
WO/2017/052907A1
A nutritional compositions in a compressed solid form comprising about 5 to about 35% by weight of protein, about 5 to about 50% by weight percent of fat, and about 40 to about 70% by weight percent of carbohydrate, wherein the compresse...  
WO/2017/044725A1
A container having pressurized gas, the container includes an outlet, a liquid substance, a first gas dissolved in the liquid substance; and a noble gas. The liquid substance and the first gas are dispensed from the outlet when the conta...  
WO/2017/043962A1
The invention pertains to a method for (a) improving or stimulating a healthy gut microbiota, and/or (b) reducing health risks and/or (c) prevention of disorders, in infants delivered via Caesarean section (C-section), said method involv...  
WO/2017/037131A1
The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to ...  
WO/2017/037046A1
The present invention relates to a bacterium of the species Lactobacillus fermentum having the ability to inhibit the growth of the fungus Penicillium solitum deposited under the accession No.: DSM32093 or the growth of the fungus Penici...  
WO/2017/037052A1
The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage aft...  
WO/2017/037058A1
The present invention relates to a bacterium of the species Lactobacillus fermentum wherein the bacterium has the ability to reduce the concentration of acetaldehyde produced by a starter culture during fermentation in a fermented milk p...  
WO/2017/037344A1
The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfilt...  
WO/2017/037345A1
The present invention relates to a process for microparticulating of an ideal whey protein in a solution by caviataopm. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present inve...  
WO/2017/037092A1
Variants of chymosin with improved α S1-casein cleavage and C/P properties.  
WO/2017/037200A1
A composition for fortifying food and/or beverages comprising a complex of Fe(III), phytic acid and an amino compound selected from the group consisting of ammonium hydroxide; ammonium carbonate; ammonium phosphate dibasic; ammonium sodi...  
WO/2017/040577A1
Cheese products comprising less than 10 wt% modified pyrodextrin are disclosed. The cheese products with added modified pyrodextrin have similar melt, firmness, and stretch characteristics as compared to a cheese product without added mo...  
WO/2017/035458A1
A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt% of the pomace. The pomace-enzyme mixture is heated to 25-57°C for 10-60 minutes before the at least one enzym...  
WO/2017/031817A1
An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes non-hydrogenated oil/hydrogenated oil, milk product, and sweetener, bulk agents. The edible topping compositi...  
WO/2017/033850A1
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...  
WO/2017/029803A1
Provided is a method for producing a fermented milk whereby a fermented milk with a high concentration that has excellent flavor and texture can be produced at a low cost. The method for producing a fermented milk, whereby a fermented mi...  
WO/2017/029802A1
Provided is a method for producing a fermented milk whereby a fermented milk with a high concentration that has excellent flavor and texture can be produced at a low cost. The method for producing a fermented milk with a high protein con...  
WO/2017/030330A1
The present invention relates to a liquid infant formula composition containing goat milk and, more specifically, to a liquid infant formula composition containing at least one selected from the group consisting of milk, powdered milk, a...  
WO/2017/029245A1
The invention relates to the use of allulose or of an edible composition comprising allulose as prebiotic. It has been found that allulose is capable of rendering a feed, a foodstuff or a beverage with prebiotic properties, stimulating t...  
WO/2017/026481A1
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid ...  
WO/2017/023453A1
A significant amount of yogurt product is used to form a viscoelastic dough capable of being sheeted and cut, without sticking to equipment, and cooked, without over-browning from the high protein and sugar found in yogurt. A number of s...  
WO/2017/021754A1
The present invention provides methods for the preparation of fermented food products comprising Bifidobacteria comprising the use of manganese. The present invention further provides products prepared by means of such a method as well a...  
WO/2017/021431A1
The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in p...  
WO/2017/021428A1
The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improv...  
WO/2017/018440A1
The present invention provides a lactobacillus composition that contains lactobacillus of at least a prescribed type and that is used for fermenting a milk raw material.  

Matches 101 - 150 out of 10,055