Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1 - 50 out of 10,497

Document Document Title
WO/2019/095168A1
Disclosed are a method for preparing a set-style normal temperature yogurt, and a specialized stabilizer therefor. The specialized stabilizer comprises 0.15%-0.3% of agar, 0.4%-1% of a high-ester pectin, 0.1%-0.2% of a low-ester pectin, ...  
WO/2019/096532A1
The present invention relates to using ultrasound system in yogurt making machines. More clearly, the present invention suggests configuration of an ultrasonic transducer (5) accelerating the process of preparing yogurt from a mixture pl...  
WO/2019/098823A1
Present invention relates to a composition comprising A2 β-casein and a fat mixture. The present invention further relates to the use of this composition for the treatment of gastrointestinal disorders. The composition of present invent...  
WO/2019/092064A1
A method is provided for producing packages containing a fermented dairy product for ambient distribution. The method comprises providing (101) a dairy product precursor, processing (102) the dairy product precursor to generate the ferme...  
WO/2019/093989A2
The invention is related to a mixed sahlep beverage that can be consumed as soon as the package is opened, which comprises milk, a secondary component in order to change the natural sahlep taste, a stabilizer in order to prevent phase se...  
WO/2019/064033A3
The invention relates to a process for manufacturing dairy products such as yoghurt, milk and yoghurt beverages, whey cheeses and spread cheeses to which fresh and dried fruit spreads are added. The prepared spreads are added during the ...  
WO/2019/086541A1
A flavour composition comprising matter from at least two varieties (botanical or animal), wherein the matter, in combination, contains flavour characteristic compounds that together are determinative of the desired flavour of the flavou...  
WO/2019/086613A1
A colostrum-enriched composition comprising at least 0.1 to 12 wt% immunoglobulin (at least 0.1 to 12g per 100 g composition dry weight) isolated from whey.  
WO/2019/085521A1
Lactobacillus plantarum with a colorectal cancer inhibition function and a use thereof. The Lactobacillus plantarum CCFM164 with the preservation number being CGMCC No.14520 can reduce the number of tumors in the colorectal part of a mod...  
WO/2019/087993A1
The present invention addresses the problem of providing a fermented milk and a polysaccharide capable of inhibiting cancer cachexia. A fermented milk having a cancer-cachexia-inhibiting action according to one aspect of the present inve...  
WO/2019/086565A1
The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan...  
WO/2019/081577A1
The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor with...  
WO/2019/076851A1
The present invention relates to a process for producing a concentrate or isolate of soluble milk proteins, which is stable during heat treatments necessarily applied to the products into which it is integrated. The invention also relate...  
WO/2019/073159A1
-The invention relates to a process for producing yoghurt using an electric domestic yoghurt maker (100) with fermentation in a wet environment, wherein said electric domestic yoghurt maker (100) comprises at least one container (2) capa...  
WO/2019/074213A1
The present invention relates to Lactobacillus paracasei LM1010 (accession number KCCM12309P) and a composition for prevention and treatment of obesity or diabetes, comprising the same. More specifically, the Lactobacillus paracasei LM10...  
WO/2019/069899A1
Provided is a flavor degradation evaluating device for evaluating degradation of the flavor of milk with a simple configuration. This flavor degradation evaluating device is provided with a flavor degradation evaluating unit connected in...  
WO/2019/068722A1
The present invention concerns a method for production of an alternative dairy product, using vegetable oil to substitute at least part of the dairy fat. Further, methods for producing an oil-dairy fat composite and an emulsion are discl...  
WO/2019/048715A3
Provided are methods of expanding an activated pectin-containing biomass composition to form an expanded pectin-containing biomass composition, and compositions containing the activated pectin-containing biomass composition or the expand...  
WO/2019/065445A1
According to the present invention, a post fermentation-type fermented milk product stored in a container comprises fermented milk as an upper layer and a sauce such as a fruit sauce as a lower layer, wherein the fermented milk product s...  
WO/2019/064956A1
[Problem] To inexpensively produce thick fermented milk by a simple production process. [Solution] Fermented milk is produced by performing a starting milk material preparation step in which a starting milk material having a fat content ...  
WO/2019/067812A1
Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Reba...  
WO/2019/063676A1
The application is directed to a Lactobacillus plantarum strain, having the ability to generate a fermented milk presenting a high thickness and/or a high ropiness and/or a high thickness in mouth. The application also concerns a Lactoba...  
WO/2019/064955A1
[Problem] To provide fermented milk having a suitable firmness that makes said fermented milk seem thicker even when a starting milk material is subjected to ultra-high temperature sterilization treatment. [Solution] A method for produci...  
WO/2019/065649A1
In the method for manufacturing fermented milk according to the present invention, a starting milk material is prepared in a preparation step and, in a lactose decomposition step, at least a portion of lactose contained in the thus prepa...  
WO/2019/065651A1
The method for producing a yogurt according to the present invention comprises a preparation step in which a raw-material milk is prepared, a lactose degradation step in which at least some of the lactose included in the prepared raw-mat...  
WO/2019/061018A1
A method for extracting pectic polysaccharide rich in RG-I. The method comprises the following steps: mixing and stirring citrus peel powder with a diluted hydrochloric acid solution at a low temperature to destroy citrus peel cell walls...  
WO/2019/061263A1
Provided is a Lactobacillus plantarum stain DSM32493 which bears a mutation in the ATP synthase alpha subunit gene of the ATP-synthase operon. The mutation is G to A at position 506 of the ATP synthase alpha subunit gene. A method for ma...  
WO/2019/064954A1
[Problem] To provide fermented milk that has low hardness after fermentation and thus provides smoother texture regardless of a high fat composition. [Solution] A method for producing fermented milk containing 5 to 15 weight% of fat, the...  
WO/2019/064033A2
The invention relates to a process for manufacturing dairy products such as yoghurt, milk and yoghurt beverages, whey cheeses and spread cheeses to which fresh and dried fruit spreads are added. The prepared spreads are added during the ...  
WO/2019/057993A1
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...  
WO/2019/055381A1
This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level a...  
WO/2019/054491A1
The present invention provides a food/drink item or preparation for improving tear secretion performance/tear stability, a water-soluble indigestible component having been added to the food/drink item or preparation. This food/drink item...  
WO/2019/048513A1
The invention relates to an ambient-stable drinkable fermented dairy product comprising a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to...  
WO/2019/048620A1
The invention relates to a method for preparing a food composition comprising dairy fat and casein, comprising subjecting a suspension of the oil-in-water type comprising dairy fat and micellar casein to a treatment wherein casein is coa...  
WO/2019/048490A1
Provided are nutritional compositions having a decreased protein content. Further disclosed are nutritional composition having a protein or protein equivalent source that includes intact protein, beta-casein enriched casein hydrolysate, ...  
WO/2019/050287A1
The present invention relates to a Lactobacillus rhamnosus LM1019 strain (accession number: KCCM12308P), and a composition for preventing and treating obesity or diabetes including same. Specifically, the Lactobacillus rhamnosus LM1019 s...  
WO/2019/044351A1
The present invention addresses the problem of providing a fat or oil composition which comprises an unsaturated fatty acid-containing fat or oil and yet enables the preparation of a nursery formulated milk with an excellent taste. The p...  
WO/2019/045576A1
The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and immunoglobulin G (IgG), water and a food grade acid; the composition having ...  
WO/2019/043085A1
The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the ...  
WO/2019/043115A1
The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, w...  
WO/2019/038392A1
Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.  
WO/2019/032365A1
Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more ad...  
WO/2019/024509A1
A protein digestion aid composition, comprising: at least one acid component, the at least one acid component being one of an organic acid, a phosphoric acid and a combination thereof; at least one alkali component, the at least one alka...  
WO/2019/021308A1
In one of the aspect of the invention provide a process for preparation of dried bags having cheesy dessert made using colostrum milk which is free of bacteria; the bags made up of cotton which is soaked in colostrum milk obtained from m...  
WO/2019/019758A1
A urease activity inhibitor composition, comprising: at least one acid component, at least one alkali component and a urease activity inhibitor, the at least one acid component being one of an organic acid, a phosphoric acid and a combin...  
WO/2019/022233A1
Provided are a beverage, food, and a food flavor composition which are characterized by containing 3,7-dimethyl-2-methylene-6-octen-1-ol or by having 3,7-dimethyl-2-methylene-6-octen-1-ol added thereto.  
WO/2019/020646A1
The present invention relates to the field of lubricating agents that can be used for example as a fat replacer for the partial or full replacement of fat in consumer products. More specifically, the present invention relates to the use ...  
WO/2019/013122A1
A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active comp...  
WO/2019/004149A1
The present invention comprises: preparing skimmed milk by separating milk fat content from raw milk (step S1); preparing a primary condensed skimmed milk by condensing the skimmed milk (step S2); preheating the primary condensed skimmed...  
WO/2019/004271A1
The present invention provides a method for manufacturing a protein-containing drink, the method including blending glycine and/or aspartame.  

Matches 1 - 50 out of 10,497