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Matches 1 - 50 out of 10,208

Document Document Title
WO/2018/108975A1
The present patent application relates to novel polyunsaturated fatty acid salt (PUFA salts) solid formulations.  
WO/2018/109063A1
The present invention relates to a composition in powder form comprising probiotic bacteria and at least one iron-milk protein complex. Such iron-milk protein complex advantageously does not cause significant reduction in the viability o...  
WO/2018/105967A1
The present application relates to fermented milk comprising allulose-containing saccharides, wherein the allulose is contained in an amount of 70 parts by weight or more with respect to 100 parts by weight of the saccharides on a dry so...  
WO/2018/101326A1
Provided are a concentrated fermented milk and a method for manufacturing same, in particular, a concentrated fermented milk in which viscosity is increased and a method for manufacturing same. Also provided are a two-layer-type fermente...  
WO/2018/099996A1
The present invention concerns a method for preparing a nutritional composition that is stable to heat treatments and comprises between 2 and 9 g of lactoserum proteins or soluble milk proteins to 100 ml of liquid composition or to 100 g...  
WO/2018/102658A1
Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products...  
WO/2018/096297A1
The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: - the hydroxypropyl ...  
WO/2018/098182A1
Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzyma...  
WO/2018/098181A1
Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzyma...  
WO/2018/098179A1
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is ...  
WO/2018/098180A1
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy ta...  
WO/2018/097247A1
The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range...  
WO/2018/091409A1
The invention relates to a process for preparing a particulate dairy composition, comprising the steps of: - combining condensed skimmed milk, sucrose, milk cream and milk powder to prepare a pre-emulsion containing 46-66 wt.% dry matter...  
WO/2018/093339A1
The invention refers to a consumable, heat-treated fermented dairy product and production method which includes the steps as filtering raw milk, cooling the filtered milk (pasteurization), separating the pasteurized milk (separator), con...  
WO/2018/091063A1
The present invention relates to novel strains of Streptococcus thermophilus, compositions comprising said strains and to methods for the preparation of such compositions.  
WO/2018/091407A1
The invention relates to a sealed capsule for use in a coffee brewing apparatus, said capsule comprising a particulate composition, said composition containing: • 8-32 wt.% fat; • 15-29 wt.% milk protein; • 40-60 wt.% of disacchari...  
WO/2018/083224A1
A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using ...  
WO/2018/079758A1
[Problem] To provide: an enzyme-containing composition capable of increasing and maintaining the viable cell count of bifid bacteria in fermented dairy products by a simple method; and a method for producing a fermented dairy product. [S...  
WO/2018/069534A1
The present disclosure generally relates to personalized nutritional compositions for pediatric subjects, wherein the nutritional composition can include one of three distinct profiles of human milk oligosaccharides (HMOs). The present d...  
WO/2018/067566A1
Systems and methods for generating a sterilized human milk product from raw human milk, and sterilized human milk product compositions obtained thereby, are provided. The method includes sterilizing the milk using a countercurrent heatin...  
WO/2018/062206A1
[Problem] To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fe...  
WO/2018/056424A1
A method for producing fermented milk, said method comprising inoculating a starting milk material or a milk product with a starter which is at least one member selected from the group consisting of a koji mold and a yeast and then ferme...  
WO/2018/056427A1
Provided is a method for producing fermented milk, entailing inoculating raw milk or a milk product with one or more starter cultures selected from a group consisting of fermentation starters and yeast, and subsequently fermenting the ra...  
WO/2018/056425A1
This method for producing fermented milk entails adding sugar to raw milk or a milk product, and after inoculation with one or more types of starter cultures selected from a group consisting of fermentation starters and yeast, fermenting...  
WO/2018/056455A1
The present invention addresses the problem of solving problems of the conventional techniques and producing, by an economically advantageous means, fermented milk having hardness to such an extent that the texture of the fermented milk ...  
WO/2018/051335A1
The invention relates to pasteurized ready-to-drink refrigerated fresh milks based on evaporation of raw cow's milk, making said milk products notably thicker, creamier, richer in taste, and more nutrient dense. The invention also relate...  
WO/2018/050739A1
The present invention relates to a fermented composition comprising at least one plant material selected from the group consisting of rape species; cruciferous vegetables; mustard species, and/or seaweed, preferably rape species and/or s...  
WO/2018/051149A1
An infant formula stick contains the corresponding single dose of milk powder which dissolves in water. The single-dose sticks are individually packaged and excellent for use when on the move.  
WO/2018/049853A1
A Lactobacillus plantarum proliferator is a proteolytic mixture obtained by using a protease or a substance containing a protease to perform a degradation operation on a plant protein. The protease is one of a plant protease, an animal p...  
WO/2018/049242A1
The present invention relates to a method for making and the composition of a non- dairy yogurt made from green banana flour, without the use of milk or soy products. The non-dairy yogurt has improved taste, texture and sensory character...  
WO/2018/043578A1
To provide a food packaging film and food container with which it is possible to guarantee, even when stored for a long period, a standard for the number of lactic acid bacteria by supplementing lactic acid bacteria in advance, and to pr...  
WO/2018/043705A1
Provided are: a beverage containing a vegetable fat or oil and having a high emulsification stability during storage even in the case of performing retort pasteurization or UHT pasteurization; and an emulsified fat or oil composition fro...  
WO/2018/041869A1
The invention relates to a process of producing a heat-treated fermented milk product comprising the steps of a) fermentation of a milk substrate using a starter culture of lactic acid bacteria at a fermentation temperature until a targe...  
WO/2018/043632A1
[Problem] This invention addresses the problem of enhancing the richness of generic processed food and beverage items without imparting a disagreeable flavor and without increasing the calorie count or salt content. The additive to be ad...  
WO/2018/043701A1
This invention addresses the problem of providing a fat composition to be used in infant formula that has a sufficiently low concentration of 3-MCPD, glycidol, and the fatty acid esters thereof, that has excellent storage stability, and ...  
WO/2018/044179A1
Blending the constituent powders for the production of blended powders under unregulated environmental conditions may cause them to disintegrate at a particulate level, and/or may damage their agglomerate structure. Hence disclosed herei...  
WO/2018/041717A1
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products manufactured using the bacterial cell.  
WO/2018/038310A1
The present invention relates to: a lactase-containing double microcapsule formulated using lactase as a core material and sequentially coating the core material with a first coating material and a second coating material; a method for p...  
WO/2018/036962A1
The invention is directed to a method to manufacture a fermented set-style milk-based product, such as a set-style yogurt, comprising an interruption step during fermentation. In a particular embodiment, the interruption of the fermentat...  
WO/2018/039632A1
Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.  
WO/2018/033677A1
The invention relates to dairy compositions having a low sugar content and organoleptic and rheological properties similar to standard dairy compositions. The invention also relates to the use of maltooligosaccharides for replacing some ...  
WO/2018/034279A1
A composition for controlling acquired immune function suppression according to the present invention includes, as an active ingredient, lactic acid bacteria products from lactic acid bacteria of the genus Lactobacillus. This composition...  
WO/2018/029222A1
The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose ...  
WO/2018/029216A1
The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream b...  
WO/2018/028764A1
The invention pertains to a process for simultaneous producing an infant formula product and an acidic dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose ...  
WO/2018/028646A1
Disclosed is a powdered milk formula containing peptides for middle-aged and elderly people, comprising following raw materials in parts by weight: 50-85 parts of milk powders, 5-30 parts of bioactive peptides, and 2-15 parts of prebioti...  
WO/2018/029219A1
A process for producing pure lactic acid from a whey by-product rich in lactose and minerals, for example delactosed why permeate or concentrated whey permeate, is described. The method comprises upstream steps of neutralising the whey b...  
WO/2018/030388A1
The object of the present invention is to provide: a method for producing a citrulline-containing fermented milk; and a citrulline-containing fermented milk produced by the method. The method can prevent milk quality from deteriorating, ...  
WO/2018/028765A1
The invention pertains to a process for simultaneous producing an infant formula product and a dairy product from defatted animal milk, comprising (a) processing the milk into a casein stream, a whey protein stream and a lactose stream b...  
WO/2018/031859A1
This invention relates to making and using a stabilizer that is effective in small amounts and, particularly useful for stabilizing low solids liquids, e.g., dispersions, emulsions, and suspensions, used in foods, pharmaceuticals, nutrac...  

Matches 1 - 50 out of 10,208