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Matches 351 - 400 out of 10,055

Document Document Title
WO/2015/136506A1
The present invention relates to a process for the preparation of a date syrup-milk powder product composed of date syrup and concentrated milk. The process involves mixing concentrated milk and date syrup at a raised temperature followe...  
WO/2015/132402A1
The present invention relates to a method of producing milk products containing galacto-oligosaccharides (GOS) at low temperature using beta-galactosidase enzymes having a high level of transgalactosylation activity. The present inventio...  
WO/2015/133590A1
Provided are: a new protein deamidase that directly acts on side chain amide groups of asparagine residues in proteins, and that has the effect of disassociating side chain carboxyl groups and ammonia; a micro-organism producing said pro...  
WO/2015/129499A1
 Provided is a fermentation apparatus capable of conveniently producing a fermented food product having enhanced nutritional value or food products having different flavor or texture. A fermentation apparatus (100) for controlling the ...  
WO/2015/129649A1
 Provided is a highly drinkable coffee beverage, in which the heated milk odor occurring during high-temperature sterilization of a milk-containing coffee beverage is minimized. This milk-containing coffee beverage includes insoluble c...  
WO/2015/124718A1
Bacteriophage Insensitive Mutants (BIMs) of three Streptococcus thermophilus parent strains were generated and characterized for phage sensitivity, sedimentation rate, cell chain length, phage adsorption and CRISPR locialterations. Sever...  
WO/2015/119368A1
The present invention relates to a method for producing milk containing highly-concentrated organic germanium, and more specifically, to a method for producing milk containing highly-concentrated organic germanium comprising the steps of...  
WO/2015/120123A1
Disclosed herein are methods of acidifying milk comprising adding at least one microorganism belonging to the Kingdom Fungi to milk. In certain embodiments, the milk is acidified to a pH of less than about 6. Also disclosed are methods o...  
WO/2015/113997A1
The present invention relates to a process for preparing a fortified fermented dairy product comprising the following steps of: a) mixing a calcium potassium compound with an alkaline compound, in a milk product, to obtain a non-fermente...  
WO/2015/114397A1
The present invention relates to a process for preparing a calcium fortified fermented dairy product comprising the following steps of: • a) mixing a calcium potassium compound with an alkaline compound, in a milk product, to obtain a ...  
WO/2015/116232A1
Dietary compositions for ruminants are disclosed, as well as methods for their preparation and use. The compositions may include at least one fatty acid component and at least one feed ingredient. The at least one fatty acid component ma...  
WO/2015/111356A1
 Provided are: an acidic milk beverage that yields an acidic milk beverage having a specific low sugar content, makes it possible to effectively suppress water separation after freezing and thawing, and has an exceptional appearance wh...  
WO/2015/111030A2
The invention provides protein-functionalised magnetic nanoparticles comprising magnetic nanoparticles (MNPs) to which a lactose-binding protein or enzyme has been immobilized. The protein-functionalised magnetic nanoparticles are partic...  
WO/2015/111742A1
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...  
WO/2015/111357A1
Provided are: an acidic lactic beverage like a thirsty-proof beverage, which has a reduced degree of cloudiness therein, can have a milk-like flavor specific to lactic beverages, and has appearance like one required for sport drinks; and...  
WO/2015/111030A3
The invention provides protein-functionalised magnetic nanoparticles comprising magnetic nanoparticles (MNPs) to which a lactose-binding protein or enzyme has been immobilized. The protein-functionalised magnetic nanoparticles are partic...  
WO/2015/102188A1
A functional beverage is disclosed. The disclosed functional beverage comprises a mother liquid and an additive solution, wherein the additive solution comprises a poorly water-soluble natural substance, an edible surfactant, an edible c...  
WO/2015/099960A1
Processing of milk raw material produces a dairy salt. Preliminary treatment of the milk raw is carried out, with pasteurization and its concentration by nanofiltration through a filter with a pore size of 0.001-0.01 μm, subsequent filt...  
WO/2015/099542A1
According to a first aspect of the invention there is an aerated dairy product characterised in that the beverage includes a base containing recombined milk, and a method of manufacturing same. According to a further aspect of the invent...  
WO/2015/089609A1
The method for nanoencapsulating high concentrations of active ingredients and resulting products relates to a method for producing nanocapsules containing high concentrations of active ingredients, which are produced in the form of a di...  
WO/2015/092468A1
The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and havi...  
WO/2015/092047A2
This invention provides an oligosaccharide-enriched composition that is derived from a bovine milk whey fraction and comprises at least 23% oligosaccharides (at least 30g per 100g of composition dry weight) having a molecular weight rang...  
WO/2015/091789A3
The present invention relates to a nutritional composition comprising an oligosaccharide mixture, said oligosaccharide mixture comprising at least one N- acetylated oligosaccharide, one galacto-oligosaccharide and one sialylated oligosac...  
WO/2015/091007A1
Biscuit Filling The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30wt% of dry starch, based on the total weight of t...  
WO/2015/095769A1
Low lactose nutritional compositions and methods of producing low lactose nutritional compositions are provided. The methods include producing an initial nutritional composition comprising protein, carbohydrate, fat, and minerals. At lea...  
WO/2015/092047A3
This invention provides an oligosaccharide-enriched composition that is derived from a bovine milk whey fraction and comprises at least 30% oligosaccharides (at least 30g per 100g of composition dry weight) having a molecular weight rang...  
WO/2015/092044A1
The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt% of a texturizing agent and havi...  
WO/2015/091026A1
Process for preparing a milk component from raw milk, said process comprising at least the steps of standardising raw milk and then heating standardised milk, wherein : - the process comprises the step of adjusting the pH of standardised...  
WO/2015/085549A1
An infant formula being designed to meet the nutritional requirement of an infant and having a phosphorous source and a calcium source such that the Ca/P ratio is from more than 2.0: 1 to 2.5: 1, and an age-tailored nutrition system for ...  
WO/2015/087833A1
The present invention addresses the problem of providing a microbe-derived lipase having selectivity for short to medium chain fatty acids. A modified lipase is obtained by performing, in the amino acid sequence for a Candida cylindracea...  
WO/2015/086746A1
The present invention describes a process for in situ generation of stable GOS in different dairy products by the use of a transgalactosylating β-galactosidase.  
WO/2015/085557A1
The present invention relates to an array of infant formula for providing an age-tailored nutrition system to an infant, it comprises a first infant formula between 0 to 100 days, a second infant formula between 100 to 180 days, and an o...  
WO/2015/089009A1
The combination of potato protein, intact rice protein and hydrolyzed rice protein, replaces a portion of the vegetable protein in a nutrition shake or other nutritional composition intended for oral consumption. By suitable selection of...  
WO/2015/086897A1
The invention relates to a process for the manufacture of a milk based fat mixture, where said process comprises the steps where in the first step milk base selected from mixtures of non-acidified milk base and acidified milk base is mix...  
WO/2015/087085A1
Described is a jug comprising a filter for filtering milk, wherein the filter comprises one or more enzymes. In particular examples, the filter comprises lactase, the jug is for removing lactose from milk, and the jug includes an indicat...  
WO/2015/087765A1
[Problem] To provide a flavor improver which, when added in a very small quantity to fruit-flavored beverages or food products, in particular, beverages such as fruit juice beverages, processed fruit products such as jam, frozen desserts...  
WO/2015/086176A1
The invention concerns synthetic nutritional formulations, particularly milk based compositions, for infants and children. The compositions are especially adapted to the age of the child. They are adapted to fulfill the nutritional needs...  
WO/2015/086789A1
The invention relates to modified sweet whey protein (MSWP) for promoting the establishment of healthy and normal cognitive function in young mammals. In particular, the invention relates to the use of MSWP for promoting development of t...  
WO/2015/086574A1
The present invention relates to the field of dairy technology, in particular it relates to a method for assessing rheological properties of acidified milk gels (milk gels), including determination of shear stress, gel firmness and water...  
WO/2015/083355A1
The problem addressed by the present invention is to provide a method for producing reconstituted milk having improved flavor and emulsion stability, and in particular to provide a reconstituted milk that has superior emulsion stability ...  
WO/2015/083743A1
 Provided are: a method for regulating the acid resistance of microbes by suppressing the expression of the fadD gene; and a method for screening for microbes having acid resistance, which uses the level of expression of the fadD gene ...  
WO/2015/078505A1
The present invention relates to the use of a nutritional composition having a low amount of protein, such as less than 1.8 g/100 kcal for administration to infants of non-obese and non-overweight mothers so as to reduce the risk of deve...  
WO/2015/079108A1
A method for processing milk, comprising the steps of: providing skim milk; separating the skim milk to provide two or more fractions; providing a part or all of the two or more fractions into at least two compositions; subjecting the at...  
WO/2015/078835A1
Ready to drink milk beverage compositions are described comprising creatine and an added protein such as whey protein, which have good creatine shelf life at ambient temperatures.  
WO/2015/079429A1
The invention relates to a method for producing a manufactured dairy product, characterised in that it comprises steps of: a) thawing a mass of fresh cheese obtained from milk produced by means of coagulation from a non-acidified milk co...  
WO/2015/075257A1
The invention relates generally to the field of maintaining good health and wellbeing. A composition is provided that can be used to alleviate or prevent gastric discomfort, and which may comprise milk SNF, milk fat, demineralized whey p...  
WO/2015/075069A1
A process and an assembly for formulating a liquid food product are provided. The process comprises the steps providing a slurry of food solids, said slurry being prepared by mixing food powder and liquids with water, blending and standa...  
WO/2015/069678A1
Powdered nutritional compositions that are readily dispersible in dairy products, such as milk and yogurt, are disclosed. The powdered nutritional compositions include powdered soluble fruit fiber, powdered insoluble fruit fiber, powdere...  
WO/2015/067559A1
The present invention relates a heteropolysaccharide characterized in that it is substantially composed of the monosaccharides glucose and galactose and rhamnose and N-acetylgalactosamine and a process for the production thereof. The inv...  
WO/2015/067495A1
Process for treating a food composition containing 0.01 to 15% w/w hydrophobin wherein a) the composition pH is first brought to between 1 and 4, preferably under 3.5; b) then the composition is heat treated at a temperature of at least ...  

Matches 351 - 400 out of 10,055