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Matches 1 - 50 out of 10,554

Document Document Title
WO/2019/138121A1
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized in that at least one phospholipase is used to treat the milk base in the fermentation process. The inve...  
WO/2019/139113A1
Provided is a nutritional composition capable of promoting the secretion of GLP–1, after the finding that a nutritional composition including fermented milk, dietary fiber, and oligosaccharide promotes the secretion of GLP–1 which is...  
WO/2019/134907A1
The invention relates to a ready-to-use spoonable sterilized high-protein dessert-type nutritional composition comprising: - at least 7% by weight of protein relative to the total weight of the composition, - cooked starches in the form ...  
WO/2019/135408A1
[Problem] To improve the viability of lactic acid bacteria without relying on a viability improving agent. [Solution] This method for producing fermented milk comprises: a starter inoculation step for inoculating a raw material milk with...  
WO/2019/132233A1
Provided are a microorganism having an ability to degrade ethanol and acetaldehyde, and a composition and a kit each including the microorganism.  
WO/2019/129728A1
The present invention relates to a composition comprising long chain polyunsaturated fatty acids (LC-PUFA) and ferrous sulphate monohydrate. Ferrous sulphate monohydrate advantageously does not cause significant oxidation of LC-PUFAs.  
WO/2019/129545A1
A method and system for processing a fermented dairy product (DP), comprising feeding, in a product feed conduit (22), fermented dairy product (DP) to a separator (12), separating (204) the fermented dairy product (DP) into a heavy phase...  
WO/2019/130264A1
The invention relates to a carbohydrate composition comprising from 40 to 65% of glucose, from 10 to 30% of galactose, from 5 to 25% of lactose; and at most 10% of oligosaccharide, the percentages being defined by weight, based on the to...  
WO/2019/131497A1
The purpose of the present invention is to provide an indicator substance of the fermentability of skim milk powder, a skim milk powder which has excellent fermentability and contains an optimal amount of the indicator substance, a use t...  
WO/2019/122363A1
Use of an α-lactalbumin enriched whey protein extract as a source of osteopontin in a synthetic nutritional composition for an infant or child wherein, the α-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying a...  
WO/2019/125139A1
The present invention relates to a method for production of a dairy product. More specifically, in the method of present invention base elements of milk, such as fat, carbohydrates milk proteins are mixed with multiple predetermined mixt...  
WO/2019/124355A1
Provided is fermented milk capable of promoting muscle synthesis in a subject. Muscle synthesis in a subject can be promoted by having the subject ingest fermented milk having a milk protein concentration of at least 1.9 mass%.  
WO/2019/121443A1
A method (300) for producing a first milk product (MP1) having a first fat content (MPF1) and a second milk product (MP2) having a second fat content (MPF2). The method comprises separating (302) raw milk (RM) into cream (CR) and skim mi...  
WO/2019/124438A1
The purpose of the present invention is to provide a bubble-generating agent that satisfactorily generates good-quality bubbles in a prescribed beverage at the time at which the prescribed beverage is consumed, and that does so without h...  
WO/2019/121464A1
A method for processing milk, comprising separating raw milk (RM) into cream (C) and skim milk (SM), determining protein contents in the skim milk (SM) and the cream (C), dividing the skim milk (SM) into a first skim milk portion (SM1) a...  
WO/2019/122365A1
The invention is directed to a lactose-positive, galactose-negative, Streptococcus thermophilus strain releasing glucose during milk fermentation. This Streptococcus thermophilus strain carries mutation in the glcK gene, in the ccpA gene...  
WO/2019/121698A1
The present invention relates to the use of L. acidophilus in the preparation of fermented dairy compositions having low levels of D-lactate.  
WO/2019/123284A1
A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, and having acceptable properties after temperature cycling, including acceptable composition:serum phase viscos...  
WO/2019/113735A1
Disclosed are an original taste milk beverage and a preparation method therefor. The raw material is composed of whole milk powder, maple syrup, chitosan oligosaccharide, EDTA ferrisodium, parabens, an emulsification thickener, an acidul...  
WO/2019/115769A1
The present invention relates to a method for separating one or more oligosaccharide compound(s) from a preliminary dairy source, the method comprises the steps of: (i) Providing the preliminary dairy source; (ii) Contacting the prelimin...  
WO/2019/115772A1
The present invention relates to a particulate material comprising a particle comprising a non-porous material surrounded by a porous polymeric material, wherein the non-porous material comprises a titanium dioxide (TiO2).  
WO/2019/115770A1
The present invention relates to a method for separating one or more oligosaccharide compound(s) from an oligosaccharide containing mixture, the method comprises the steps of (i) providing the oligosaccharide containing mixture; (ii) con...  
WO/2019/113736A1
Disclosed is a bagged flavored fermented milk, prepared from the following raw materials: 90 to 150 parts by weight of whole milk powder; 50 to 80 parts by weight of edible sugar; 2 to 8 parts by weight of whey protein powder; 2 to 8 par...  
WO/2019/110497A1
A process for the reduction of Maillard reaction (and thereby browning) in a food or feed product (preferably a dairy food product such as e.g. mozzarella cheese), wherein the process comprisescontacting the product with a cellobiose oxi...  
WO/2019/093989A3
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/2019/105908A1
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid ...  
WO/2019/105130A1
A hydrolysed protein debittering composition and the product, preparation, and application thereof, the composition comprising short chain fatty acids, medium chain fatty acids, and long chain fatty acids; based on the total mass of the ...  
WO/2019/104936A1
Disclosed are a composition containing a butyric acid compound and the use of same for preventing and treating biliary atresia and its complications, i.e. cholestatic liver fibrosis. The composition containing a butyric acid compound com...  
WO/2019/104390A1
The invention generally relates to milk substitute compositions that closely reflect the composition of human breast milk. Particularly, the invention relates to milk substitute compositions for administration to humans aged 0-36 months....  
WO/2019/104169A1
Exosome purification methods involve use of a whey composition as an exosome source. Exosomes are isolated by subjecting the whey composition to a first ultrafiltration, which yields a first permeate and a first retentate. The first rete...  
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 ...  

Matches 1 - 50 out of 10,554