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Patent Searching and Data


Matches 251 - 300 out of 10,150

Document Document Title
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...  
WO/2016/086263A1
A yoghurt composition comprising 70 - 95 % animal based milk, 5 - 30 % coconut cream and/or coconut milk and yoghurt producing culture.  
WO/2016/083851A1
The invention relates to a method for producing dairy products with the addition of essential oils. The products obtained have features that improve the defense of the human organism. For the preparation of the products, milk is pasteuri...  
WO/2016/079156A1
The present invention relates to a liquid milk drink, comprising: - from 0.4% to 1.5% of at least one β-glucan polymer, and - at least 0.15% of a stabilising agent, said stabilising agent comprising xanthan gum, by weight relative to th...  
WO/2016/081891A1
A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and g...  
WO/2016/081872A1
A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose p...  
WO/2016/075332A1
The present invention pertains to a new type of food ingredient containing a combina- tion of insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) and acid-gellable whey pr...  
WO/2016/076326A1
The purpose of the present invention is to provide a method with which it is possible to manufacture a weakly acidic milk drink having an excellent flavor and texture and a stable quality and characteristics. The present invention is a m...  
WO/2016/071504A1
A host cell capable of expressing a polypeptide having β-galactosidase and/or transgalactosylating activity and which host cell is modified to be cellulase, mannanase and pectinase deficient.  
WO/2016/072871A1
The invention relates to the Proline-Rich Polypeptide complex (PRP) derived from the mammalian colostrum for use in the treatment of the disorders and conditions related to the alterations of the Brain-Derived Neurotrophic Factor level a...  
WO/2016/071500A1
A spray-dried composition comprising an enzyme which is a β-galactosidase having transgalactosyiating activity and a maltodextrin and/or sodium chloride.  
WO/2016/071693A1
The present invention relates to compositions for use and formulation as weight management products and in particular fermented dairy foodstuffs. The compositions generally comprise two or more of the following components: a) a microbiom...  
WO/2016/071650A1
The invention relates to an enteral nutrition composition, the production method thereof and the use of a protein source in the form of retentate.  
WO/2016/071502A1
A method of generating a saccharide, especially lactulose or lactosucrose, in the presence of a transgalactosylase enzyme, is described herein.  
WO/2016/068276A1
The present invention addresses the problem of providing a liquid fermented milk that has a good thickness, aftertaste, flavor, and texture. The present invention makes it possible to produce a liquid fermented milk having a good thickne...  
WO/2016/068251A1
The present invention pertains to an acidic milk drink and a production method therefor, said acidic milk drink: containing milk protein that includes a high concentration of casein; having reduced separation and sedimentation; having lo...  
WO/2016/066788A1
A packaged product consisting essentially of an aseptic dairy beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant foamy texture.  
WO/2016/068612A1
The present invention relates to a food composition for alleviating a hangover, the composition containing, as an active ingredient, at least one strain selected from Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis s...  
WO/2016/069537A1
A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a fir...  
WO/2016/065324A1
Some embodiments of the invention include a composition and method for treating dysbiosis in infants. The composition may include a mixture of activated bifidobacteria and a complex oligosaccharide wherein the complex oligosaccharide may...  
WO/2016/062348A1
This process comprises multiple steps for processing a mixture batch (50) at a very low relative humidity -less than 20% -. During the process, the mixture is passed several times through a colloid mill (1) or through multiple cycle stat...  
WO/2016/063698A1
 The present invention provides a containerized beverage for a person having difficulty swallowing, the beverage containing a thickening agent, having a viscosity of 50 mPa • s or above, and being packed in a light-blocking container.  
WO/2016/063101A1
Cavitated fermented dairy products having a protein content of at least 5% wt. and methods of forming these cavitated fermented da products by passing a fermented dairy product through a cavitator are disclosed. Preferred dairy products ...  
WO/2016/060224A1
[Problem] To provide a means for stabilizing a lactase solution. [Solution] A lactase solution containing 0.1-100 g/kg of sugars on the basis of the total mass of the lactase solution, characterized in that the reducing sugar content of ...  
WO/2016/059321A1
The invention relates to a method for producing a milk food made as a substitute for breast milk, in the form of a ready-to-use, long-life liquid. The invention also relates to the facility for implementing said method and to the milk fo...  
WO/2016/055064A3
The present invention relates to a method for separating at least one soluble protein fraction from an aggregated casein-containing material, the method comprises the steps of: (i) providing the aggregated casein-containing material; (ii...  
WO/2016/055064A2
The present invention relates to a method for separating at least one soluble protein fraction from an aggregated casein-containing material, the method comprises the steps of: (i) providing the aggregated casein-containing material; (ii...  
WO/2016/056648A1
The present invention addresses the problem of providing a simple and versatile method for stabilizing 2-O-α-D-glucosyl-L-ascorbic acid in an acidic aqueous medium. The problem is solved by providing a method for stabilizing 2-O-α-D-gl...  
WO/2016/056366A1
 The purpose of the present invention is to provide an acidic liquid beverage in which dispersion of a protein in a liquid is stably maintained and settling does not readily occur over a long period of time even when a relatively large...  
WO/2016/049473A1
A continuous process for preparing a liquid nutritional product using an extruder is provided. A powder nutritional component is fed into an inlet of an extruder, and a liquid component is fed into an inlet of the extruder. The powder nu...  
WO/2016/049591A1
The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colori...  
WO/2016/043276A1
The present invention provides a flavor deterioration inhibitor capable of significantly suppressing the deterioration of taste due to causes such as light and/or heat. The present invention is directed to a flavor deterioration inhibito...  

Matches 251 - 300 out of 10,150