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Matches 251 - 300 out of 10,228

Document Document Title
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.  
WO/2016/128251A1
The invention concerns a process for the treatment of a sweet whey material containing cGMP (caseinoGlycoMacroPeptide), said process comprising the following steps: - Decationising the sweet whey material so as to obtain sweet whey mater...  
WO/2016/126810A1
In one embodiment, the disclosure relates to milk permeate powders, methods of production thereof, and uses of the milk permeate powders. In another embodiment, the disclosure relates to the use of carbon dioxide for the production of mi...  
WO/2016/124737A1
The present invention relates to a method of preparing sour dairy products wherein the amount of acid whey as a by-product is considerably reduced. In particular, the sour dairy products are concentrated fermented milk products including...  
WO/2016/124521A1
The invention relates to a method for the production of milk with a high content of native vitamin D3, comprising the irradiation of one or more lactating animals in a roofed enclosure, having at least one luminaire with a lamp emitting ...  
WO/2016/122459A1
A smooth fermented dairy product with smaller particles than a dairy product based on a conventional cottage cheese curd, with the texture of the Greek yogurt and a milder, less acidic flavor than Greek yogurt.  
WO/2016/123326A1
The present invention relates to a method of preparing a fermented milk product. The method comprises the steps of treating a milk substrate with a low pH sensitive peptidase and a microorganism, and allowing the treated milk substrate t...  
WO/2016/116620A1
The invention relates to a drink which contains cellobiose and also, optionally, an additional carbohydrate component and/or a sweetening agent component.  
WO/2016/118021A1
The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed milk source, and/or have less than 0.5% w/w fat. The milk derive...  
WO/2016/117525A1
Provided is a composition for limiting phosphorous absorption, the composition including a fermented dairy product and a galactooligosaccharide. Further provided is a composition for treating and/or preventing disease caused by the exces...  
WO/2016/113922A1
The present invention addresses the problem of providing a fat composition to be used in infant formula, the fat composition having sufficiently low concentrations of 3-MCPD and glycidol and fatty acid esters thereof, as well as exceptio...  
WO/2016/113580A1
The invention relates to a fresh, thick-consistency yoghurt cheese with live bacterial flora and to individual yoghurt desserts (a family of products) made therefrom, which are coated with chocolate or cocoa paste and are in the form of ...  
WO/2016/111440A1
The present invention relates to a simple yogurt fermenter having a non-electric hot air circulation structure and, more specifically, to a simple yogurt fermenter having a non-electric hot air circulation structure, the simple yogurt fe...  
WO/2016/110803A1
A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.  
WO/2016/108064A1
The present invention relates to a product comprising: • - a container (1) having a volume Vc, sealed by a sealing (6), and • - a dairy composition (2), having a volume Vd, which is comprised in the sealed container, characterized in...  
WO/2016/107926A1
The present invention relates to a product comprising: • - a container (1) having a volume Vc, sealed by a sealing (6), and • - a dairy composition (2), having a volume Vd, which is comprised in the sealed container, characterized in...  
WO/2016/102503A1
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/2016/103239A1
Durable asymmetric composite membranes consisting of a film of cross-linked poly(ether ether ketone) adhered to a sheet of hydrophilic microporous poly(ethylene) are disclosed. The membranes are suitable for use in the recovery or remova...  
WO/2016/102501A1
The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 ...  
WO/2016/102993A1
The invention relates to compositions comprising a mixture of proteins, with a high amount of whey protein. The proteins further comprise a casein compound. The resulted compositions have a good processability and texture.  
WO/2016/102992A1
The invention relates to a process for making a composition comprising a high amount of whey protein. The process involves preparing a mass having a high amount of whey protein, and then mixing with an aqueous preparation comprising a po...  
WO/2016/104642A1
The present invention provides an emulsion stabilizer and an emulsion stabilization method using this emulsion stabilizer with which, even with a relatively small content (added amount), fat globules mixed into an oil-in-water emulsion a...  
WO/2016/102714A1
The invention relates to a process for making a composition comprising a high amount of whey protein. The process involves preparing a mass having a high amount of whey protein, and then mixing with an aqueous preparation comprising a po...  
WO/2016/102774A1
The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of t...  
WO/2016/102711A1
The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise native starch. Such compositions have a good processability and texture.  
WO/2016/102713A1
The invention relates to compositions comprising a mixture of proteins, with a high amount of whey protein. The proteins further comprise a casein compound. The resulted compositions have a good processability and texture.  
WO/2016/102500A1
The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 µm as measur...  
WO/2016/102315A1
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...  
WO/2016/097308A1
The present invention relates to yoghurt products of good quality, both with regard to physical and sensory properties, comprising high amounts of proteins including high amounts of native whey proteins, and methods for manufacturing suc...  
WO/2016/096106A1
The invention relates to a method for the treatment of milk for the production of cheese milk having a reduced content of germs and bacteria, and to an installation for carrying out said method. The aim of the invention is to devise a co...  
WO/2016/099240A1
The invention relates to a method for separating lactose from milk in order to produce lactose-free milk, and the use of the by-product, comprising a standardisation of the milk to be treated, the application of an ultra-filtration step ...  
WO/2016/092338A1
The invention concerns a process for preparing a dairy drink, comprising the step of mixing: a) water, b) at least one milk ingredient chosen from liquid milk, milk powder and mixture thereof, said milk ingredient having a weight ratio c...  
WO/2016/090444A1
The present invention relates to, in a first object, a functional food composition comprising a lyophilized or spray-dried Z. zerumbet extract. The present invention describes, in a second object, use of the Z. zerumbet extract for prepa...  
WO/2016/091917A1
The present invention relates to a milk-based snack which is cooked-extruded into vacuum and which is characterized by a fast melt-in-the-mouth profile. This invention also relates to a coated extruded milk-based snack and to a process f...  
WO/2016/092342A1
Product comprising a gelled fruit preparation The invention relates to a novel food product having a gelled layer comprising fruit pieces, and an upper fermented dairy product.  
WO/2016/088589A1
[Problem] To provide a lactase solution having excellent thermal stability. [Solution] A lactase solution, wherein the proportion of a lactase fraction having a molecular weight of approximately 120 kDa according to SDS polyacrylamide ge...  

Matches 251 - 300 out of 10,228