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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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WO/2016/016682A1 |
The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements.
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WO/2016/016408A1 |
The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements.
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WO/2016/016397A1 |
The present invention relates to a method for preparing a lactose-containing powder. Said method includes the consecutive steps of: a) concentrating a lactose-containing liquid so as to obtain a concentrated liquid having 55% to 65% dry ...
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WO/2016/016796A9 |
Kits and devices may be used to produce a personalized, concentrated human milk composition for an infant from expressed milk from the infant's mother. Methods of production and use thereof are also disclosed.
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WO/2016/016678A1 |
The present invention relates to a pressurized spray device containing: a propellant gas, and - a fermented dairy product comprising an emulsifier and a stabilizer and having: • a fat content comprised between 1 and 6%, and • a total...
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WO/2016/014497A1 |
Disclosed herein are nutritional powder pods, and their methods of making and using with beverage production machine. Certain aspects of disclosure include nutritional powders with certain properties (e.g., volume flowability, reconstitu...
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WO/2016/012552A1 |
The present invention provides a method for the construction of a bacteriophage- insensitive mutant of a Streptococcus thermophilus parent strain whereby the bacteriophage insensitivity is not based on the CRISPR resistance mechanism but...
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WO/2016/014555A1 |
A nutritional powder pod suitable for use in a beverage production machine and methods of manufacturing and using the same are provided. The nutritional powder pod includes a pod containing a nutritional powder. The nutritional powder in...
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WO/2016/008084A1 |
An autologous lactic acid bacteria manufacturing method and system, utilizing an individual or a sample of a relative thereof comprising lactic acid bacteria to screen out lactic acid bacteria suitable for the individual; by supplementat...
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WO/2016/008742A1 |
Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comp...
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WO/2016/009951A1 |
[Problem] To enhance the growth of Lactobacillus bulgaricus and minimize the growth of Streptococcus thermophilus relative to each other. [Solution] A method for producing fermented milk, said method comprising: a starter addition step i...
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WO/2016/009950A1 |
[Problem] To enhance the growth of Lactobacillus bulgaricus and minimize the growth of Streptococcus thermophilus relative to each other. [Solution] A method for producing fermented milk, said method comprising: a sterilization step in w...
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WO/2016/006603A1 |
Provided is a lactose-containing coffee beverage which has superior drinkability and in which changes in flavor due to high-temperature pasteurization and/or storage in a heated state have been suppressed. The beverage is a coffee bevera...
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WO/2016/002919A1 |
Provided are the following: a milk beverage production method that can suppress oxidation, degeneration, degradation, and the like of a nutritional component, and in particular, the flavor degradation and loss of the nutritional componen...
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WO/2015/197496A1 |
The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and...
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WO/2015/193232A1 |
A method for preparation of human milk to be stored comprises the steps of subjecting the human milk (M) to a treatment for inactivating or reducing an amount of biological contaminants in the human milk (4, 5), freezing (3, 7) the human...
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WO/2015/195713A1 |
The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.
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WO/2015/193459A1 |
The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacter...
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WO/2015/193845A1 |
Acidophilic yoghurt made of a mix of cow's milk and ewe's milk containing live milk fermentation bacteria beneficial to alimentary tracts of dogs or cats with reduced content of lactose. The production process employs a newly developed m...
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WO/2015/193449A1 |
The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented in the presence of lactic acid bacteria and in the presence of lactase, wherein the lactic acid bacteria comprise ba...
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WO/2015/186151A1 |
The present invention relates to a confectionery preparation, in particular an ice cream preparation that can also be consumed also by persons with lactose intolerance.
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WO/2015/185535A1 |
Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps : - so lid concentrated ferments are transformed into liquid concentrated ferments, - the transformed conc...
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WO/2015/187795A1 |
Disclosed embodiments provide methods and compositions for improving the metabolic health of consumers. Bovine beta-casein, a major component of milk from cattle, has many genetic variants. Certain genetic variants, A1 in particular, hav...
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