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Matches 1 - 50 out of 10,353

Document Document Title
WO/2018/224698A1
A yogurt comprises rebaudioside M in an amount of from about 15 ppm to about 600 ppm, preferably from about 25 ppm to about 600 ppm, and an added sugar in an amount of from about 0% to about 10% (wt).  
WO/2018/220104A1
The present invention is directed to a method of producing a Streptococcus thermophilus strain comprising the steps of a) Providing a mother strain in the form of Streptococcus thermophilus DSM32502, b) Growing a culture of the mother st...  
WO/2018/220188A1
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9 – 7.1, preferably 6....  
WO/2018/218130A1
Processes for packaging pressurized beverages. One process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...  
WO/2018/210821A1
The present invention relates to milk products comprising a high amount of in situ produced galactooligosaccharides (GOS) and methods of producing same. Milk substrate having a lactose content of at least 20wt% lactose is treated with an...  
WO/2018/210741A1
The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the u...  
WO/2018/210820A1
The present invention relates to compositions, particularly liquid compositions, comprising polypeptides having beta-galactosidase activity, methods of making said compositions, and uses of the compositions for making e.g. dairy products...  
WO/2018/204261A1
Methods and systems for making a high-purity a-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promot...  
WO/2018/202636A1
Use of an α-lactalbumin enriched whey protein extract as a source of sphingomyelin in a synthetic nutritional composition for an infant or child wherein, the α-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying...  
WO/2018/197368A1
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/2018/192830A1
The present invention relates to a process for preparing a fermented milk product, comprising contacting a milk substrate with an enzyme preparation having exopeptidase activity; contacting a milk substrate with lactic acid bacteria; whe...  
WO/2018/189490A1
The invention relates to microcapsules intended to protect probiotics, comprising a shell and a core wherein the probiotics are dispersed in the form of biofilms distributed in distinct clusters, characterised in that the shell and the c...  
WO/2018/189583A1
The present invention provides a method for the production of a flavour-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii)...  
WO/2018/190310A1
The present invention addresses the problem of providing: a quality improver which has a proper molecular weight, a proper viscosity and solubility in cold water and can be used advantageously in the fields of foods, cosmetics, quasi dru...  
WO/2018/186425A1
Provided is a cultured milk for promoting elevation of the amino acid concentration in the blood, by which the elevation of the amino acid concentration in the blood of a subject can be promoted. By causing a subject to consume the cultu...  
WO/2018/185375A1
The present invention relates to heat-stable acidified milk-based products and methods for their preparation. More particularly, the invention relates to ambient heat-stable acidified milk-based products as well as methods for producing ...  
WO/2018/185192A1
The present invention concerns a process for the preparation of stabilized protein aggregate particles, wherein said process comprises the following steps: a) providing an aqueous solution wherein are dispersed proteins and at least one ...  
WO/2018/177835A1
The present invention relates to a composition for producing a fermented milk product comprising (i) at least one Streptococcus thermophilus (St) strain, wherein the St strain is galactose-fermenting, wherein the strain carries a mutatio...  
WO/2018/181455A1
[Problem] To promote growth of the Lactobacillus bulgaricus included in yoghurt. [Solution] A method for producing a lactobacillus starter used in order to obtain yoghurt through the fermentation of raw milk, said method comprising a cul...  
WO/2018/178121A1
The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diamet...  
WO/2018/169027A1
Disclosed is a hardly water-soluble phytochemical absorption promoter capable of significantly increasing the speed and/or amount of the intake of a phytochemical into the body, in particular, the transition thereof into the blood. A lac...  
WO/2018/170332A1
The present disclosure relates to materials and methods for extracellular vesicle (e.g., exosome) -mediated delivery of cargo (e.g., endogenous and/or exogenous) to non-bovine mammalian (e.g., human) cells. For example, exosomes isolated...  
WO/2018/167293A1
Disclosed is a method of inhibiting isomerization of a reducing saccharide in an aqueous solution containing said reducing saccharide upon thermal treatment of said aqueous saccharide solution by acidifying the aqueous saccharide solutio...  
WO/2018/159659A1
The present invention provides a novel liquid nutrition composition. More specifically, the present invention provides a liquid nutrition composition containing a protein derived from a milk fermented component, sucrose and pectin, where...  
WO/2018/156541A1
An apparatus for distributing oil into fluid food product includes a batch tank, a transfer line, a pressure tank, a funnel, an oil dispenser, an inline shear mixer, and a flow line. The batch tank holds a volume of fluid food product. T...  
WO/2018/152610A1
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...  
WO/2018/151249A1
[Problem] To effectively suppress pH decrease during the second half of a fermentation process. [Solution] This low-acid fermented milk production method comprises a step for obtaining a fermented milk base material by adding a lactobaci...  
WO/2018/152054A1
Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the use of lactose oxidase or glucose oxidase.  
WO/2018/148390A1
A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a w...  
WO/2018/144706A1
A pre-mix composition that forms a soft serve product, the composition comprising: calories: 80 - 125 kcal/1 OOgrams of pre-mix; protein: 3 - 8 g/1 OOgrams of pre-mix; fat: 0.5 - 2.5 g/100grams of pre-mix; carbohydrates: 10 - 40 g/100gra...  
WO/2018/142193A1
The present invention is a method of using a secondary fermentation process on a fermented milk product to produce a double -fermented yogurt product. The present invention is a food product of double -fermented yogurt having reduced lac...  
WO/2018/140496A1
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/140496A8
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...  
WO/2018/133770A1
A device, which is used to produce yoghurt, includes: a base station having a reservoir associated therewith for holding yoghurt product pre-mixture; a stirrer for stirring the yoghurt product pre-mixture; a heating device; a cooling dev...  
WO/2018/135957A1
The subject of the invention is a new and improved formula of preparations for the oral and enteral feeding of children and offspring of mammals, which cannot or should not be fed by the mother, characterized by the fact, that the prepar...  
WO/2018/130630A1
The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period...  
WO/2018/130654A1
The present invention relates to a sterile-filtered liquid lactase preparation and to a method of sterile filtering a liquid lactase preparation. At least 0.01% w/w of at least one salt having a monovalent cation is added in order to imp...  
WO/2018/125891A1
Systems and methods for generating a processed fortified human milk product from raw human milk, and processed fortified human milk product compositions obtained thereby, are provided. The processed fortified human milk product compositi...  
WO/2018/122695A1
Process for preparing lactose-free skimmed, partially skimmed and whole milk, comprising the following steps: 1) pasteurization and skimming, 2) enzymatic hydrolysis of the skimmed milk by lactase enzyme, 3) microfiltration of the hydrol...  
WO/2018/122595A1
The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a ...  
WO/2018/112741A1
Provided are a Lactobacillus acidophilus, a culture method therefor and an application thereof. The Lactobacillus acidophilus AM13-1 is preserved in Guangdong Microbiological Culture Collection Center, and the preservation number is GDMC...  
WO/2018/115586A1
The invention relates to a low-sugar acidified product, preferably yogurt or quark, and to a process for its preparation, wherein a milk raw material having a lactose content in the range from about 0.6 weight-% to 2.5 weight-% is used a...  
WO/2018/114818A1
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of ...  
WO/2018/117911A1
The invention relates to dairy products industry, specifically, to baked sour cream production technology.  
WO/2018/114200A1
A method of producing a Kulfi mix is provided. The method comprises mixing at least a liquid (L), milk powder (MP) and sugar (S) to a blend of ingredients (BI) that has a first predetermined amount (TS1) of solid content, heating the ble...  
WO/2018/114573A1
The present invention relates to a starter culture comprising at least two Streptococcus thermophilus strains, wherein a first and a second Streptococcus thermophilus strain are chosen from RGP group 1, RGP group 2, RGP group 3 and RGP g...  
WO/2018/114834A1
The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentratio...  
WO/2018/119058A1
The present invention relates to dry citrus fibers having a moisture content of at most 20 wt% relative to the total amount of citrus fiber and having a storage modulus (G') of at least 280 Pa, wherein said dry citrus fibers have a pH of...  
WO/2018/114826A1
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of 3 - 25 w...  
WO/2018/118558A1
Prebiotic compositions for infants containing medical-grade honey are provided. Methods of supplementing infant milk formula or breast milk with medical-grade honey to enhance growth and improve colonic microbiota are also provided.  

Matches 1 - 50 out of 10,353