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WO/2017/073720A1 |
The present invention addresses the problem of providing a deterioration-odor masking agent and a deterioration-odor masking method for effectively masking the deterioration odor of dairy products. This problem is solved by means of a ma...
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WO/2017/069183A1 |
The present invention addresses the problem of providing, using a simple method, a milk-component-containing coffee beverage in which sedimentation occurring during storage and/or due to heat sterilization of the milk-component-containin...
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WO/2017/068017A1 |
The present invention describes flavoured yogurt comprising added sucrose in an amount of 10% (wt) or less and comprising one or more weakly post acidifying lactic acid bacteria and a non-sucrose sweetener. Further, the invention describ...
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WO/2017/065416A1 |
The present invention relates to a yogurt fermenting device for home use. The yogurt fermenting device (100) for home use comprises: a bottom plate (101) having an integral heating plate (101a) therein and a cylindrical wall (102); a hot...
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WO/2017/063942A1 |
A dairy beverage comprising milk solids, oil or fat, starch, emulsifier, gellan, cellulose and carrageenan in specific amounts in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated textu...
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WO/2017/064372A1 |
The present invention relates to a fat spread composition in oil-in-water emulsion comprising milk fat, vegetable oil(s), an acidified milk-based mass and water, wherein pH of the spread is in the range of 4.8-6.5 and the fat content of ...
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WO/2017/064239A1 |
The present invention relates to a novel dry dairy product in solid form, also referred to as a dry dairy product tablet or lozenge; more specifically, it concerns a solid dairy product containing 0% to 40% fat by weight, relative to the...
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WO/2017/057945A1 |
The present invention relates to a method for producing fermented ginseng which maintains the original shape of ginseng which is in the form of fresh ginseng or white ginseng (dried ginseng), retains effective ingredients of ginseng inta...
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WO/2017/054109A1 |
Gender specific synthetic nutritional compositions comprising phenylalanine in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding stage of lactation, and nu...
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WO/2017/057718A1 |
The present invention provides a food and drink product in which a combination of two or more types of poorly digestible compounds are mixed. The present invention also provides a colonic-hydrogen-gas-producing agent containing a combina...
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WO/2017/054107A1 |
Gender specific synthetic nutritional compositions comprising glycine in concentrations reflecting those found in human milk produced by mothers of infants of the corresponding gender at the corresponding stage of lactation, and nutritio...
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WO/2017/057319A1 |
[Problem] To increase the number of cells of the bacterium Lactobacillus bulgaricus in fermented milk without requiring altering the composition or blend ratio of raw material milk. [Solution] A lactic acid bacterium starter is prepared ...
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WO/2017/050629A1 |
The present invention relates to a method for producing a flavour composition comprising providing a slurry of yeast cell walls and contacting the slurry of yeast cell walls with a glucanase and with an endoprotease, followed by separati...
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WO/2017/052907A1 |
A nutritional compositions in a compressed solid form comprising about 5 to about 35% by weight of protein, about 5 to about 50% by weight percent of fat, and about 40 to about 70% by weight percent of carbohydrate, wherein the compresse...
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WO/2017/044725A1 |
A container having pressurized gas, the container includes an outlet, a liquid substance, a first gas dissolved in the liquid substance; and a noble gas. The liquid substance and the first gas are dispensed from the outlet when the conta...
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WO/2017/043962A1 |
The invention pertains to a method for (a) improving or stimulating a healthy gut microbiota, and/or (b) reducing health risks and/or (c) prevention of disorders, in infants delivered via Caesarean section (C-section), said method involv...
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WO/2017/037131A1 |
The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to ...
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WO/2017/037046A1 |
The present invention relates to a bacterium of the species Lactobacillus fermentum having the ability to inhibit the growth of the fungus Penicillium solitum deposited under the accession No.: DSM32093 or the growth of the fungus Penici...
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WO/2017/037052A1 |
The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage aft...
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WO/2017/037058A1 |
The present invention relates to a bacterium of the species Lactobacillus fermentum wherein the bacterium has the ability to reduce the concentration of acetaldehyde produced by a starter culture during fermentation in a fermented milk p...
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WO/2017/037344A1 |
The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfilt...
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WO/2017/037345A1 |
The present invention relates to a process for microparticulating of an ideal whey protein in a solution by caviataopm. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present inve...
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WO/2017/037092A1 |
Variants of chymosin with improved α S1-casein cleavage and C/P properties.
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WO/2017/037200A1 |
A composition for fortifying food and/or beverages comprising a complex of Fe(III), phytic acid and an amino compound selected from the group consisting of ammonium hydroxide; ammonium carbonate; ammonium phosphate dibasic; ammonium sodi...
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WO/2017/040577A1 |
Cheese products comprising less than 10 wt% modified pyrodextrin are disclosed. The cheese products with added modified pyrodextrin have similar melt, firmness, and stretch characteristics as compared to a cheese product without added mo...
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WO/2017/035458A1 |
A method for enzymatically treating pomace involves subjecting pomace to at least one enzyme in an amount between 0.15-1.0 wt% of the pomace. The pomace-enzyme mixture is heated to 25-57°C for 10-60 minutes before the at least one enzym...
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WO/2017/031817A1 |
An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes non-hydrogenated oil/hydrogenated oil, milk product, and sweetener, bulk agents. The edible topping compositi...
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WO/2017/033850A1 |
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...
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WO/2017/029803A1 |
Provided is a method for producing a fermented milk whereby a fermented milk with a high concentration that has excellent flavor and texture can be produced at a low cost. The method for producing a fermented milk, whereby a fermented mi...
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WO/2017/029802A1 |
Provided is a method for producing a fermented milk whereby a fermented milk with a high concentration that has excellent flavor and texture can be produced at a low cost. The method for producing a fermented milk with a high protein con...
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WO/2017/030330A1 |
The present invention relates to a liquid infant formula composition containing goat milk and, more specifically, to a liquid infant formula composition containing at least one selected from the group consisting of milk, powdered milk, a...
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WO/2017/029245A1 |
The invention relates to the use of allulose or of an edible composition comprising allulose as prebiotic. It has been found that allulose is capable of rendering a feed, a foodstuff or a beverage with prebiotic properties, stimulating t...
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WO/2017/026481A1 |
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid ...
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WO/2017/023453A1 |
A significant amount of yogurt product is used to form a viscoelastic dough capable of being sheeted and cut, without sticking to equipment, and cooked, without over-browning from the high protein and sugar found in yogurt. A number of s...
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WO/2017/021754A1 |
The present invention provides methods for the preparation of fermented food products comprising Bifidobacteria comprising the use of manganese. The present invention further provides products prepared by means of such a method as well a...
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WO/2017/021431A1 |
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...
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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...
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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.
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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...
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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...
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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...
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WO/2017/009080A1 |
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...
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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 ...
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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...
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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.
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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...
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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...
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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...
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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 ...
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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...
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