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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...
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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...
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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...
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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.
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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...
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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.
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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...
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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.
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WO/2016/071502A1 |
A method of generating a saccharide, especially lactulose or lactosucrose, in the presence of a transgalactosylase enzyme, is described herein.
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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.
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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 ...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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WO/2016/043776A1 |
The present disclosure relates to aerated strained fermented dairy compositions and processes for making aerated strained fermented dairy compositions. In particular, an aerated strained fermented dairy composition is disclosed that incl...
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WO/2016/044802A1 |
Systems, methods, and devices for milk expression are provided. In one aspect, a system includes an expression apparatus having an interface configured to engage a breast and an actuation assembly operably coupled to the interface. Actua...
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WO/2016/038603A1 |
The present disclosure provides a flavor modifying composition comprising a blend of a water soluble filler comprising plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition compris...
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WO/2016/038603A4 |
The present disclosure provides a flavor modifying composition comprising a blend of a water soluble filler comprising plant fibers; and at least one sucrose substitute of natural source, wherein said flavor modifying composition compris...
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WO/2016/040503A1 |
The invention provides a gas infused milk product, wherein the gas infused milk product comprises a lactose hydrolyzed concentrated milk infused with a soluble gas. The invention also provides methods of making such a product. Such metho...
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WO/2016/039207A1 |
The present invention addresses the problem of providing a fermented milk containing ingredients such as cereals, which can be taken without imposing undue burdens on consumers, and a method for manufacturing the same. The method accordi...
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WO/2016/036615A1 |
Methods and compositions that can be used to modulate serotonin level in a subject are disclosed herein. In some embodiments, the methods include adjusting the composition of gut microbiota in the subject. Also disclosed are methods of a...
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WO/2016/030581A1 |
The present invention relates to methods for preparing drinkable acidified milk protein products. Further, the invention relates to drinkable acidified milk protein products.
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WO/2016/031859A1 |
[Problem] To produce a pea polysaccharide which exhibits a protein dispersion stabilizing ability in a wide pH range by a simple method. [Solution] A water-soluble pea polysaccharide having an excellent protein dispersion stabilizing abi...
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WO/2016/032337A1 |
The present invention is in the field of nutrition and relates to compressed solid milk tablets,a method for producing the same and a modular system for carrying out said method. The method for preparing compressed solid milk tablets com...
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WO/2016/031858A1 |
[Problem] To produce a water-soluble pea polysaccharide which exhibits a protein dispersion stabilizing ability in a wide pH range by a simple method. [Solution] A water-soluble pea polysaccharide which has a methyl esterification degree...
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WO/2016/032320A1 |
The present invention is in the field of nutrition and relates to compressed solid milk tablets,a method for producing the same and a modular system for carrying out said method. The method for preparing compressed solid milk tablets com...
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WO/2016/031885A1 |
[Problem] To provide a method that reduces clogging of a filter during a filtering step prior to addition of milk into a previously formulated lactase solution, and to provide a lactase solution which is not prone to clogging filters. [S...
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WO/2016/029210A1 |
The present invention relates to a diet composition comprising raw buckwheat (Fagopyrum Esculentum or its relatives) and a cultured milk drink. The composition is useful in reducing total serum cholesterol, lower low-density lipoprotein ...
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WO/2016/024864A1 |
The present invention relates to a method for improving behaviour in a human subject, comprising administering a nutritional composition comprising 5 –50 wt% vegetable lipids based on dry weight of the composition to the subject, the n...
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WO/2016/023553A1 |
The present invention relates to a method for providing an alpha-lactalbumin fraction and a beta-lactoglobulin fraction from a whey material obtained from milk, the method comprising the steps of: (i) providing the whey material; (ii) co...
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WO/2016/020367A1 |
An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark componen...
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WO/2016/020491A1 |
Myo-inositol and probiotics for use to improve the body composition of an infant, in particular to prevent excess weight and/or to increase the % lean mass of an infant, wherein said myo-54 inositol andprobiotics are administered simulta...
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WO/2016/020489A1 |
The present invention relates to a maternal nutrition composition comprising myo-inositol and vitamin B2. Such a composition has been specifically designed to provide optimized nutrition to a woman desiring to get pregnant, to a pregnant...
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WO/2016/020486A1 |
A combination of zinc and myo-inositol for use to improve insulin sensitivity and/or to treat or prevent an impaired glucose tolerance and/or type II diabetes and/or GDM and/or to prevent a condition associated with any of the foregoing ...
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WO/2016/020495A1 |
The present invention relates to a maternal nutrition composition comprising myo-inositol and probiotics. Such a composition has been specifically designed to provide optimized nutrition to a woman desiring to get pregnant, to a pregnant...
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WO/2016/022425A1 |
A food product and process of making the same is provided which results in a high milk protein product having 10% to 25% milk protein content, higher phospholipids compared to unadulterated cow milk, a casein to whey ration of at least 5...
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WO/2016/020485A1 |
A combination of zinc and vitamin D for use to improve insulin sensitivity and/orto treat or prevent an impaired glucose tolerance and/or type II diabetes and/or GDM and/or to prevent a condition associated with any of the foregoing in a...
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