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WO/2012/010699 |
The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally,the invention relates to a method of producing such products and a milk processing plant for th...
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WO/2012/012226 |
Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.
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WO/2012/008858 |
The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80°C and has between 15-45% by weight of the c...
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WO/2012/007794 |
The invention relates to a method for selectively enhancing the growth of bacteria from the Lactobacillus casei group in a mixed culture, by adding manganese to the culture medium. Said method is suitable in particular in the case of mix...
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WO/2012/007446 |
The invention relates to the use of mutarotase in the production of dried powders, such as whey or milk powder. This invention describes the use of mutarotase (aldose-1-epimerase) in a process for dehydration of foodstuffs. Preferably th...
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WO/2012/005998 |
A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% x...
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WO/2012/005240 |
It becomes possible to reduce the amount of an intestinal putrefacted substance effectively by the efficient use of a highly safe and useful microorganism. Attention is focused on bifidobacteria which are believed to be predominant gener...
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WO/2012/002322 |
Disclosed is a skin properties improving agent which is administered orally and has excellent advantageous effects. The skin properties improving agent for oral administration has, as an active ingredient, fermented milk containing Strep...
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WO/2011/161085 |
The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furt...
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WO/2011/160421 |
Method for preparing green milk powder, comprising the following steps: a. pretreatment: cutting plant seedlings at length of 2-5 cm above the ground when plants grow to 25-45 cm high, washing with running water to remove dirt and impuri...
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WO/2011/160420 |
Green milk comprises raw milk or fermented milk containing 0.1-20 wt.% natural plant nutrients. Said natural plant nutrients are wheat seedling powder, vegetable powder and medicinal and edible plant powder.
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WO/2011/161053 |
Galactofructose for its prebiotic effect on the intestinal flora of mammals, when it is incorporated into a food composition and when this is absorbed by the mammal in an amount corresponding to daily doses of galactofructose, averaged o...
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WO/2011/158480 |
[Problem] The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. [Means] The solid milk of the invention has X-ray diffraction pattern of its surface...
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WO/2011/150337 |
The present disclosure relates to nutritional compositions for pediatric subjects, such as children's nutritional products and infant formulas, comprising a protein source, a fat source, a carbohydrate source, and a source of β-glucan.
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WO/2011/144870 |
The invention relates to an electrical appliance for producing culinary preparations in separate portions, which comprises a heating base (1), a main lid (3), and at least one container (4) for holding the food preparation. According to ...
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WO/2011/146715 |
Methods and compositions for targeted delivery of biotherapeutics are provided. The compositions comprise bile-sensitive St. thermophilus bacteria modified to release a biotherapeutic agent following bile exposure. Biotherapeutic agents ...
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WO/2011/144786 |
The invention relates to a polyphenol-enriched dairy product having a wine aroma, made from milk, rennet, lactic starters and salt, characterised in that it comprises at least: polyphenols originating from the extraction of grape marc, a...
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WO/2011/140649 |
The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularl...
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WO/2011/143465 |
This disclosure pertains to a sweetener composition having reduced bitter off taste. Also disclosed are methods of making a sweetener composition of the present invention and food products using the sweetener composition.
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WO/2011/141881 |
The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.
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WO/2011/141762 |
The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.
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WO/2011/138339 |
The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9Q to about 100 wt% milk and milk fat, 0-10 wt% sweetener, and from...
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WO/2011/133911 |
An effervescent tablet that includes an effervescent agent that includes an acid component selected from the group consisting of an acid salt, an acid anhydride, and combinations thereof, and a base, binder, and lubricant, the effervesce...
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WO/2011/132178 |
The present invention relates to a process for removing divalent cations from milk by-products, particularly whey from cheese making, but also whey by-products from membrane processes. The object of the present invention is to provide an...
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WO/2011/130576 |
The invention provides novel oleaginous yeast biomass, yeast oil, food compositions comprising oleaginous yeast biomass, whole oleaginous yeast cells, and/or yeast oil in combination with one or more edible ingredients, and methods of ma...
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WO/2011/126541 |
A process for delivering to a retail location freshly prepared 'Grade A' yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cool...
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WO/2011/122966 |
The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85...
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WO/2011/122967 |
A unitised high density composition comprising a cohesive mixture of one or more lipid compositions and one or more protein powders, having a volume of at least 50 cm3, a density of at least 50 % of the material density of the cohesive m...
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WO/2011/120993 |
The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.
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WO/2011/117362 |
It comprises the use of D-fagomine or derivatives thereof in the prevention and/or coadjuvant treatment of bacterial infections, as well as to pharmaceutical, veterinary, or food and feed, pet food compositions containing them.
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WO/2011/114182 |
The present invention concerns a dried fermented dairy product containing living bifidobacteria at a minimal concentration of about 8.107 cfu/g, preferably for at least 3 months at room temperature. The invention also relates to a method...
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WO/2011/115498 |
The present invention relates to a method for processing dairy products by means of membrane filtration, where fouling in the membrane is significantly reduced/avoided without significantly reducing the flow through the membrane module. ...
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WO/2011/115114 |
Disclosed is a novel lactobacillus that is classified as a Lactobacillus plantarum and that has an excellent fermentative ability achieving high viable bacteria counts even if various vegetable juices and fruit juices are used as ferment...
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WO/2011/113771 |
The present invention concerns a dried fermented dairy product containing living bifidobacteria at a minimal concentration of about 8.107 cfu/g, preferably for at least 3 months at room temperature. The invention also relates to a method...
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WO/2011/115135 |
Disclosed is a fat-containing acidic beverage that has a pH of no more than 5 and wherein the occurrence of oil-off and cream separation resulting from the surfacing of fat content during storage is suppressed. The fat-containing acidic ...
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WO/2011/110926 |
The present invention relates to a food product comprising probiotic bacteria coated with a coating of vegetable origin In particular, the present invention relates to a dairy product selected from among milk, cheese, butter, margarine, ...
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WO/2011/110892 |
The present invention relates to a process for the preparation of a stable and homogenous fruit preparation, which comprises the steps of: (i) preparing a fruit mixture by mixing fruit pieces, optionally in the presence of a fruit matrix...
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WO/2011/111020 |
The present invention provides an improved Streptococcus thermophilus. The invention is based on the surprising finding that a putative lantibiotic operon in Streptococcus thermophilus is required for community formation. The operon is a...
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WO/2011/103802 |
An aseptic filling system with online adding of particles includes a filling subsystem and an online particle adding subsystem. The filling subsystem has a first air pump (AP) valve group (11) and an injecting pipe (31) communicated with...
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WO/2011/105335 |
Provided are a method for constructing a bacterium belonging to the genus Bifidobacterium which shows excellent survival even under conditions with different environmental factors, the novel bacterium belonging to the genus Bifidobacteri...
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WO/2011/103577 |
A method is provided for the supplementation of milk, dairy products, meat products, and other food substances generally considered to be a major part of the Western diet, with substances capable of balancing the ratio of methionine and ...
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WO/2011/101320 |
The invention relates to an electric home yogurt maker that comprises at least one location (28) for a pot (3), and a heating means (15). According to the invention, the electric home yogurt maker includes a tank for a liquid, the heatin...
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WO/2011/099875 |
Use of Lactobacillus rhamnosus HN001 or derivatives thereof to treat or prevent rhinitis.
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WO/2011/099876 |
A process is provided for preparing a yoghurt comprising combining (1) a heat treated daily composition comprising casein and (ii) a heat-treated mineral-depleted whey protein stream, wherein the mineral depleted whey protein stream is s...
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WO/2011/099011 |
This invention relates to the use of ADNP, ADNP2, and ADNF polypeptides in the treatment of anemia and related conditions. Compositions of the ADNP, ADNP2, or ADNF polypeptides for such use are disclosed. Also provided are methods for co...
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WO/2011/095477 |
This invention relates to a method of manufacturing sour milk preparations, such as soured fresh dairy products with the use of a sialidase enzyme. The method enables the modification of the texture of sour dairy products more advantageo...
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WO/2011/092300 |
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
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WO/2011/093728 |
The present invention provides methods of genotyping mammalian subjects for desired lactoferrin phenotypes by determining the lactoferrin genotype of the subject. The invention particularly provides methods wherein the presence or absenc...
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WO/2011/083245 |
The invention relates to a method for monitoring a filtration apparatus (20) with a view to improving the operation of said apparatus (20), said apparatus (20) comprising a semi-pervious membrane (22) that carries out filtration. Said me...
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WO/2011/083776 |
Provided is a method for producing a fermented milk in which a temporal increase in acidity and decrease in pH are prevented and thus which can sustain an appropriate flavor (for example, sourness) and keep good qualities over a long per...
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