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Matches 201 - 250 out of 10,201

Document Document Title
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.  
WO/2017/013966A1
A germination inhibitor for thermophilic spore-forming bacteria, which comprises a sucrose fatty acid ester, wherein palmitic acid makes up 90 mol% or more of constituent fatty acids in the sucrose fatty acid ester. The present invention...  
WO/2017/014253A1
The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrige...  
WO/2017/014290A1
The purpose of the present invention is to provide a method for producing a fermented milk whereby a fermented milk having a sufficient hardness and a smooth texture can be produced without lowering the production efficiency of the ferme...  
WO2017009080A1
The present invention relates to a process for preparing a fermented milk product which comprises 4 to 15 wt/wt % of protein, comprising a. contacting milk with an enzyme having carboxypeptidase activity; b. contacting milk with a compos...  
WO/2017/006926A1
Provided is a novel dairy product that has a certain hardness and a good flavor. The dairy product contains a casein-containing starting material derived from milk and a protein comprising an amino acid sequence that has a 90% or higher ...  
WO/2017/007711A1
The present disclosure provides a novel spiral wound membrane leaf packet with a unique substantially non-permeable polymeric resin folding area that has desirable physical and chemical resistance to strong cleaning conditions in industr...  
WO/2017/005601A1
A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.  
WO/2017/005676A1
The invention relates to method for in-line fat standardization of a dairy product from a separator. The separator comprises an inlet for a dairy product, a first outlet for a first processed dairy product, a second outlet for a second d...  
WO/2017/006140A1
The invention relates to a method for producing dairy products with the addition of plant, fruit and vegetable extracts. The method comprises the steps of pasteurization, addition of an extract of one or more fruits, plants and vegetable...  
WO/2017/003300A1
The use of milk for the preparation of a dairy product, wherein the milk contains at least 90% A2 beta-casein by weight of total beta-casein, and the dairy product has a viscosity at least 5% greater than the same dairy product prepared ...  
WO/2016/207579A1
The invention mainly concerns a method for producing a demineralised milk protein composition that is essentially characterised in that it comprises at least the steps of: - preparing (2,3,5,7,9,10,12) or providing a milk protein composi...  
WO/2016/205907A1
The first subject matter of the present invention is a functional food composition comprising Curcuma zerumbet extract. Another subject matter of the present invention is a method for producing the functional food composition. Yet anothe...  
WO/2016/203817A1
[Problem] To provide a conventionally unavailable milk flavor improving agent that, when being added to milk food or beverage, enables obtaining of milk food or beverage that creates an impression of a fresh flavor like that of a cow mil...  
WO/2016/197925A1
Disclosed are a probiotic gel particle, a preparation method thereof and a dairy product containing same, wherein the probiotic gel particle comprises: an oil layer, the oil layer being formed by edible fat and an edible antioxidant, and...  
WO/2016/199673A1
Provided is a packaged milk-containing tea beverage and a method for manufacturing a packaged milk-containing tea beverage that imparts sufficient perception of tea, that does not require tea leaves to be discarded after extraction, and ...  
WO/2016/195498A1
The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt.%, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the ...  
WO/2016/194914A1
Provided are an enzyme-treated milk product, a method for producing the same, a composition thereof comprising a pharmaceutical composition, and a product thereof comprising a pharmaceutical. An enzyme-treated milk product obtained by a ...  
WO/2016/196088A1
Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes include contacting a sterilised, preferably ultra high temperature (UHT) sterilised, milk base hav...  
WO/2016/184880A1
Described is a matrix to identify mother's milk missing fucosyltransferase-2 (FUT2) dependent glycans which comprise a line of a glycan binding protein such as a lectin or antibody suitable to bind 2'fucosyl-glycans and a line of a posit...  
WO/2016/186151A1
[Problem] The purpose is to produce fermented milk containing lactic acid bacteria and bifidobacteria while increasing and maintaining the number of live bifidobacteria by a simple method. [Solution] A method for producing fermented milk...  
WO/2016/183056A1
A method according to an embodiment may be used to make a carbonated protein beverage composition for large quantity mass production purposes. The method includes flowing a liquid protein concentrate and water, and mixing them to form a ...  
WO/2016/180776A1
The invention relates to nutritional compositions comprising lactose•calcium salt co-crystals and to the use of these co- crystals for preparing nutritional compositions, as carrier, filler or stabilizer, for accelerating lactose disso...  
WO/2016/179639A1
The present invention relates to a probiotic composition comprising: coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, wherein the saccharides are supplementary to any present in the coconut milk, ...  
WO/2016/181567A1
The present invention provides a modified milk powder containing a biological active ingredient 1,5-anhydro-D-glucitol (1,5-AG). The present invention is a modified milk powder containing 1,5-AG at a concentration of 7.7 to 3850 μg/g.  
WO/2016/177698A1
The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria hav...  
WO/2016/177701A1
The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.  
WO/2016/174528A1
Method for making yogurt or another fermented milk-based product comprising the steps of: adding to the milk an enzyme preparation based on transglutaminase at a concentration of 0.5-3 units per gram of protein contained in the milk, the...  
WO/2016/173546A1
A wall breaking method for ganoderma lucidum spore powder, and a broken ganoderma lucidum spore powder frozen drink and a preparation method therefor. The wall breaking method comprises: performing wall breaking treatment by putting gano...  
WO/2016/176484A1
Provided herein are compositions and methods related to use of oligosaccharides, such as 2' -fucosyllactose, for increasing weight gain in a subject. In some aspects the compositions and methods are for use in infants, such as premature ...  
WO/2016/174651A3
The present invention relates to a heat-treated liquid nutritional composition comprising 8 - 20 g of protein per 100 ml of the composition, wherein at least 40 wt.% of the protein is micellar casein and at least 10 wt.% of the protein i...  
WO/2016/166149A1
The present invention relates to a method for producing an aqueous protein-containing milk or cream fraction, said method comprising using an enzyme having phospholipase C activity.  
WO/2016/168698A1
The disclosure features human milk compositions as well as methods of making human milk compositions and using human milk compositions. In particular, the disclosure features a method of using milk compositions to provide nutrition for s...  
WO/2016/164096A1
The present disclosure provides compositions, methods, and uses concerning the preparation of a fermented milk product having a high protein content such as high protein yogurt, Greek yogurt, Labneh or sour cream comprising application o...  
WO/2016/151122A1
A process for the manufacture of an aerated dairy product is disclosed. The process comprises the steps of preparing a stabilised fermented dairy base, preparing a homogenised cream, whipping the fermented dairy base to an overrun of 25 ...  
WO/2016/152828A1
A tien-cha extract essence characterized in being obtained by subjecting a tien-cha extract to an activated carbon treatment, and a method for manufacturing a fermented food item using the tien-cha extract essence provide a technique tha...  
WO/2016/149818A1
A dairy composition comprises at least one acceptable organoleptic property and, if heat treated at ultra-high and/or pasteurization temperatures, the composition does not undergo unacceptable curdling and/or precipitation. In another as...  
WO/2016/146472A1
It is presented a method for producing a lactose reduced milk product. The method comprises feeding milk through a microfiltration (MF) device to obtain a MF permeate and a MF retentate, feeding said MF permeate through an ultrafiltratio...  
WO/2016/146430A1
The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for pr...  
WO/2016/145205A1
Whole milk and at least one additional nutrient source are admixed to reach a target diet and the amount of each of the admixture components is calculated based on compositional analysis results of the available whole milk, known levels ...  
WO/2016/142329A1
The present invention discloses biotechnologically produced inactive aroma- and fragrance/scent precursors in new concentration ranges beyond those of natural aroma glycoside sources, which can be activated by external triggers like enzy...  
WO/2016/141812A1
A nucleotide composition used as a food additive consists of 58-72% CMP, 6-14% AMP, 10-18% UMP and 8-14% GMP, or consists of 58-70% CMP, 7.5-12.5% AMP, 12-16.5% UMP, 10-13% GMP and 0-2.5% IMP. The composition is used to prepare foods, su...  
WO/2016/135464A1
A method for producing a supplemented milk product, the method comprising the steps of: (i) Providing a cream fraction and adding at least one thermostable functional food ingredient admixed with a liquid to the cream fraction to obtain ...  
WO/2016/132887A1
Provided is a mixture production apparatus such that the time for cooling a mixture preparation unit with a cooling unit can be reduced. The mixture production apparatus is provided with an agitator (4a) for rotating and mixing milk powd...  
WO/2016/133009A1
The present invention addresses the problem of providing a fermented milk food having high survivability of lactic acid bacteria during preservation, suppression of acidity increase, little decrease in viable cell number, and less flavor...  
WO/2016/128254A1
Process for the treatment of a sweet whey material (SWM) containing cGMP (caseinoGlycoMacroPeptide), comprising the following steps: Decationising the SWM material so as to obtain a sweet whey SW having a pH value of 1 to 4.5; Treating s...  
WO/2016/130169A1
A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level ...  
WO/2016/128623A1
The invention relates to a method for producing a milk- based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the m...  
WO/2016/128476A1
Blends of coagulants to control acidification, coagulation and cheese texture.  

Matches 201 - 250 out of 10,201