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Matches 151 - 200 out of 10,791

Document Document Title
WO/2019/045576A1
The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and immunoglobulin G (IgG), water and a food grade acid; the composition having ...  
WO/2019/043085A1
The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the ...  
WO/2019/043115A1
The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, w...  
WO/2019/038392A1
Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.  
WO/2019/032365A1
Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more ad...  
WO/2019/024509A1
A protein digestion aid composition, comprising: at least one acid component, the at least one acid component being one of an organic acid, a phosphoric acid and a combination thereof; at least one alkali component, the at least one alka...  
WO/2019/021308A1
In one of the aspect of the invention provide a process for preparation of dried bags having cheesy dessert made using colostrum milk which is free of bacteria; the bags made up of cotton which is soaked in colostrum milk obtained from m...  
WO/2018/013402A8
A process for preparing a galacto-oligosaccharide product comprises exposing a permeate composition to one or more enzymes that convert one or more compounds in the permeate composition to one or more galacto-oligosaccharide compounds to...  
WO/2019/019758A1
A urease activity inhibitor composition, comprising: at least one acid component, at least one alkali component and a urease activity inhibitor, the at least one acid component being one of an organic acid, a phosphoric acid and a combin...  
WO/2019/022233A1
Provided are a beverage, food, and a food flavor composition which are characterized by containing 3,7-dimethyl-2-methylene-6-octen-1-ol or by having 3,7-dimethyl-2-methylene-6-octen-1-ol added thereto.  
WO/2019/020646A1
The present invention relates to the field of lubricating agents that can be used for example as a fat replacer for the partial or full replacement of fat in consumer products. More specifically, the present invention relates to the use ...  
WO/2019/013122A1
A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active comp...  
WO/2019/004149A1
The present invention comprises: preparing skimmed milk by separating milk fat content from raw milk (step S1); preparing a primary condensed skimmed milk by condensing the skimmed milk (step S2); preheating the primary condensed skimmed...  
WO/2019/004271A1
The present invention provides a method for manufacturing a protein-containing drink, the method including blending glycine and/or aspartame.  
WO/2018/098182A9
Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzyma...  
WO/2018/228966A1
The present invention relates to a frozen enzyme formulation comprising an enzyme. According to another aspect the present invention relates to a starter culture comprising a frozen enzyme formulation and frozen lactic acid bacteria pell...  
WO/2018/229259A1
The invention relates to an enzyme product comprising a beta-galactosidase product. According to the invention, the beta-galactosidase product comprises an inactive arylsulfatase.  
WO/2018/230585A1
The present invention provides an effective means for improving, in a non-carbonated beverage containing microbial cells such as those of lactic acid bacteria, the dispersibility of precipitates and agglomerates of microbial cells produc...  
WO/2018/229346A1
The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide ...  
WO/2018/224698A1
A yogurt comprises rebaudioside M in an amount of from about 15 ppm to about 600 ppm, preferably from about 25 ppm to about 600 ppm, and an added sugar in an amount of from about 0% to about 10% (wt).  
WO/2018/030388A9
The object of the present invention is to provide: a method for producing a citrulline-containing fermented milk; and a citrulline-containing fermented milk produced by the method. The method can prevent milk quality from deteriorating, ...  
WO/2018/220104A1
The present invention is directed to a method of producing a Streptococcus thermophilus strain comprising the steps of a) Providing a mother strain in the form of Streptococcus thermophilus DSM32502, b) Growing a culture of the mother st...  
WO/2018/220188A1
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9 – 7.1, preferably 6....  
WO/2018/218130A1
Processes for packaging pressurized beverages. One process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...  
WO/2018/210821A1
The present invention relates to milk products comprising a high amount of in situ produced galactooligosaccharides (GOS) and methods of producing same. Milk substrate having a lactose content of at least 20wt% lactose is treated with an...  
WO/2018/210741A1
The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the u...  
WO/2018/210820A1
The present invention relates to compositions, particularly liquid compositions, comprising polypeptides having beta-galactosidase activity, methods of making said compositions, and uses of the compositions for making e.g. dairy products...  
WO/2018/204261A1
Methods and systems for making a high-purity a-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promot...  
WO/2018/202636A1
Use of an α-lactalbumin enriched whey protein extract as a source of sphingomyelin in a synthetic nutritional composition for an infant or child wherein, the α-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying...  
WO/2018/197368A1
The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan...  
WO/2018/192830A1
The present invention relates to a process for preparing a fermented milk product, comprising contacting a milk substrate with an enzyme preparation having exopeptidase activity; contacting a milk substrate with lactic acid bacteria; whe...  
WO/2018/189490A1
The invention relates to microcapsules intended to protect probiotics, comprising a shell and a core wherein the probiotics are dispersed in the form of biofilms distributed in distinct clusters, characterised in that the shell and the c...  
WO/2018/189583A1
The present invention provides a method for the production of a flavour-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii)...  
WO/2018/190310A1
The present invention addresses the problem of providing: a quality improver which has a proper molecular weight, a proper viscosity and solubility in cold water and can be used advantageously in the fields of foods, cosmetics, quasi dru...  
WO/2018/186425A1
Provided is a cultured milk for promoting elevation of the amino acid concentration in the blood, by which the elevation of the amino acid concentration in the blood of a subject can be promoted. By causing a subject to consume the cultu...  
WO/2018/140496A8
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/185375A1
The present invention relates to heat-stable acidified milk-based products and methods for their preparation. More particularly, the invention relates to ambient heat-stable acidified milk-based products as well as methods for producing ...  
WO/2018/185192A1
The present invention concerns a process for the preparation of stabilized protein aggregate particles, wherein said process comprises the following steps: a) providing an aqueous solution wherein are dispersed proteins and at least one ...  
WO/2018/177835A1
The present invention relates to a composition for producing a fermented milk product comprising (i) at least one Streptococcus thermophilus (St) strain, wherein the St strain is galactose-fermenting, wherein the strain carries a mutatio...  
WO/2018/181455A1
[Problem] To promote growth of the Lactobacillus bulgaricus included in yoghurt. [Solution] A method for producing a lactobacillus starter used in order to obtain yoghurt through the fermentation of raw milk, said method comprising a cul...  
WO/2018/178121A1
The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diamet...  
WO/2018/169027A1
Disclosed is a hardly water-soluble phytochemical absorption promoter capable of significantly increasing the speed and/or amount of the intake of a phytochemical into the body, in particular, the transition thereof into the blood. A lac...  
WO/2018/170332A1
The present disclosure relates to materials and methods for extracellular vesicle (e.g., exosome) -mediated delivery of cargo (e.g., endogenous and/or exogenous) to non-bovine mammalian (e.g., human) cells. For example, exosomes isolated...  
WO/2018/167293A1
Disclosed is a method of inhibiting isomerization of a reducing saccharide in an aqueous solution containing said reducing saccharide upon thermal treatment of said aqueous saccharide solution by acidifying the aqueous saccharide solutio...  
WO/2018/159659A1
The present invention provides a novel liquid nutrition composition. More specifically, the present invention provides a liquid nutrition composition containing a protein derived from a milk fermented component, sucrose and pectin, where...  
WO/2018/156541A1
An apparatus for distributing oil into fluid food product includes a batch tank, a transfer line, a pressure tank, a funnel, an oil dispenser, an inline shear mixer, and a flow line. The batch tank holds a volume of fluid food product. T...  
WO/2018/152610A1
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...  
WO/2018/151249A1
[Problem] To effectively suppress pH decrease during the second half of a fermentation process. [Solution] This low-acid fermented milk production method comprises a step for obtaining a fermented milk base material by adding a lactobaci...  
WO/2018/152054A1
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 use of lactose oxidase or glucose oxidase.  
WO/2018/148390A1
A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a w...  

Matches 151 - 200 out of 10,791