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Patent Searching and Data


Matches 1 - 50 out of 10,041

Document Document Title
WO/2018/003900A1
The present invention pertains to a means and a method for improving a nutritional state. Specifically, the present invention pertains to a composition for improvement in serum total protein and/or serum albumin, an edema-ameliorating co...  
WO/2018/003899A1
The present invention pertains to a means and a method for ameliorating renal anemia. Specifically, the present invention pertains to a renal anemia-ameliorating composition that contains a lactic acid bacterium and/or a processed produc...  
WO/2018/002141A1
The present invention relates to evaporated milks and methods of producing evaporated milks comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. Especially, the invention concerns an eva...  
WO/2018/001817A1
A fortified dairy-based ready-to-drink beverage includes a dairy component containing aggregates of kappa-casein covalently bonded to beta-lactoglobulin and having a particle size of 5 to 10 µm; and an amount of vitamins and minerals su...  
WO/2018/002138A1
The present invention relates to a milk powder obtained by a process wherein controlled protein aggregation is performed during a drying step of said milk powder and wherein the milk powder upon reconstitution in an aqueous medium compri...  
WO/2018/003898A1
The present invention pertains to a means and a method for facilitating cartilage regeneration. Specifically, the present invention pertains to a cartilage regeneration facilitating composition and a type-2-collagen-synthesis facilitatin...  
WO/2018/002139A1
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: providing a heat-treated acidified milk-based ingredient; mixing said ingredient with a cream component, to obtain a cream composition c...  
WO/2018/002142A1
The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of...  
WO/2017/219814A1
A milk tea beverage containing Jinjunmei tea and a preparation method therefor. The ingredients of the beverage comprise, by parts by weight of the raw materials: original tea of Jinjunmei tea or instant tea of Jinjunmei tea, the origina...  
WO/2017/220697A1
The present invention pertains to an improved process for production of nutritional products, such as e.g. infant formulas, containing milk protein and milk saccharide. The invention is par- ticularly useful for the production of deminer...  
WO/2017/222029A1
The present invention provides fermented milk having a high angiotensin converting enzyme inhibition activity, a high hypotensive activity and/or a high stroke-preventing activity. The present invention also provides a method for produci...  
WO/2017/217532A1
A lactobacillus fermentation promoter and fermentation method are provided that are suitable to use in food production. The invention relates to a lactobacillus fermentation promoter that contains a compound having a purine skeleton with...  
WO/2017/217533A1
A lactobacillus fermentation promoter is provided which is suitable for use in food production. The invention relates to a streptococcus thermophilus fermentation promoter, and a production method thereof, which contains a solution prepa...  
WO/2017/216197A1
The invention relates to a device for dosing into a container (2) a pasty food product including solid pieces and a sauce. The device comprises an metering nozzle (1) comprising a main outlet to which the pasty food product with solid pi...  
WO/2017/216000A1
Acidified milk product, which has a pH of between 3.0 and 5.0 and a content of lactose of at least 1.5 mg/ml, wherein the product contains a lactase, which retains its activity at a pH of 5.0 and a temperature of 37°Cat a level of at le...  
WO/2017/211971A1
(EN) Disclosed herein are ready-to-drink ("RTD") beverages having improved texture and mouthfeel, and foam formed by shaking the beverage. The beverage composition comprises a nut component comprising a nut protein and a dairy component ...  
WO/2017/208061A1
The invention relates to a method for using waste from the cheese industry in the production of foods, for the purpose of producing a seasoning-type dairy-derived extract for foods, wherein the process is based on producing a product fro...  
WO/2017/208955A1
An acidic milk-containing beverage with high clarity, said beverage containing acidic milk and soybean polysaccharides, wherein: the non-fat milk solid content is not more than 0.009 mass% relative to the total mass of the acidic milk-co...  
WO/2017/207788A1
The invention relates to the use of a thermostable peptidase, obtained from a thermophilic bacterium, for the prevention and/or reduction of acrylamide formation during a food product preparation process involving at least one heat treat...  
WO/2017/203504A1
Compositions comprising magnesium enriched liquids re provided. Specifically, compositions comprising magnesium enriched milk and/or milk product, wherein a concentration of magnesium ions in said milk and/or milk product ranges from 8 m...  
WO/2017/204638A1
The invention relates to a liquid treatment system, in particular for concentrating milk, and method therefor. The system according to the invention comprises: - an inlet configured to receive fresh raw milk; - a pressure vessel connecte...  
WO/2017/197202A1
The present disclosure relates to, inter alia, a formulation in a package. The formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping ag...  
WO/2017/194068A1
The present invention relates to a bioactive sweet whey protein concentrate or composition for increasing e.g. cognitive functions particularly in young mammals such as pre-term or term infants, toddlers, children or young adults. The pr...  
WO/2017/194650A1
Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the ...  
WO/2017/197194A1
The present disclosure relates to, inter alia, a formulation in a package, the formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping ag...  
WO/2017/197193A1
The present disclosure relates to, inter alia, a formulation comprising one or more active agents and one or more thermal stabilizing agents and is co-mingled with a first propellant that is a gas propellant prior to being filled under p...  
WO/2017/197195A1
The present disclosure relates to, inter alia, a method of making a whipped formulation and the formulation. The method comprises: selecting an amount of a gas propellant co-mingled with one or more active agents. The gas propellant is d...  
WO/2017/195221A1
The present invention provides a method for the production of whey proteins in a single step process using combination of chromatography and membrane filtration technique, comprising treating cotton cloth with a mixture of chlorosulphoni...  
WO/2017/191354A1
The present invention relates to ruminant feeds, to methods of making animal feeds that can be fed to ruminants, and to methods of feeding ruminants. The animal feeds prepared according to the method of the invention may improve various ...  
WO/2017/183623A1
The present invention provides a method for producing milk, the method being characterized by deaerating dissolved gas in the milk using a hollow-fiber membrane module while suppressing the smell of resin. More specifically, the present ...  
WO/2017/183595A1
The present invention addresses the problem of providing an ordinary food which can be ingested easily and can ameliorate a feeling of fatigue, including a feeling of fatigue which becomes conscious in summer season, e.g., summer wearine...  
WO/2017/178053A1
The present invention relates to a novel strain of Lactobacillus rhamnosus, compositions comprising said strain and to methods for the preparation of such compositions.  
WO/2017/179640A1
In order to achieve, simultaneously and with a simple method, both a reduction in fermentation time (promotion of fermentation) during fermented milk production and also suppression of increased sourness during cold transport and cold st...  
WO/2017/179639A1
A fermented milk production method which prevents deterioration of taste during storage is provided. The fermented milk production method suppresses the occurrence and accumulation of hydrogen peroxide in the fermented milk during the fe...  
WO/2017/174752A1
The present invention provides a glucose-depleted liquid dairy milk, methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailment...  
WO/2017/174192A1
The invention relates to a cross-flow filtration unit for continuous diafiltration of a feed liquid to obtain a retentate and a permeate, to a corresponding method for diafiltration and to the use of the cross-flow filtration unit.  
WO/2017/167660A1
The invention relates to the use of a Streptococcus thermophilus strain with a deficiency in glucose metabolism for improving growth of a Lactobacillus strain in a process for producing a fermented milk product.  
WO/2017/167847A1
The invention provides a milk obtainable by a process which comprises: a) providing a milk comprising lactose; and b) treating said milk in a low temperature batch process or an aseptic process with an enzyme composition comprising lacta...  
WO/2017/167849A1
The invention provides a dairy product obtainable by a process which comprises: a) providing a milk-based substrate comprising lactose; and b) treating said substrate with an enzyme composition comprising lactase activity, wherein at lea...  
WO/2017/170657A1
The purpose of the present invention is to provide a method for producing a low-fat high-protein yogurt which feels smooth in the mouth, is resistant to syneresis, and has excellent shape retainability, the method being characterized by ...  
WO/2017/171109A1
The present invention relates to: a liquid formula composition having excellent production efficiency, phase stability, aging stability and microbial safety; and a preparation method therefor. According to the present invention, the meth...  
WO/2017/167848A1
The invention provides a dairy product obtainable by a process which comprises: a) providing a milk-based substrate comprising lactose; and b) treating said substrate with an enzyme composition comprising lactase activity, wherein at lea...  
WO/2017/167418A1
The present invention concerns a nutritional composition to support, to promote, support a health status characterized by optimal brain and cognitive functions' development and/or prevention of neurocognitive deficits. This composition i...  
WO/2017/171563A1
Improving the cognitive function of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that does not produce BCM-7 on digestion in the gut of the animal.  
WO/2017/158599A1
The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.  
WO/2017/157430A1
The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.  
WO/2017/154626A1
Adding, as an active ingredient to a food or beverage product, the compound represented by formula (1), which is a 4-alkoxycinnamaldehyde derivative, imparts or enhances a desired fragrance, e.g. spicy, waxy, fatty, green, or metallic. A...  
WO/2017/154678A1
[Problem] Provided are: a whole milk powder which does not show a funny taste when dissolved in water and can reproduce a rich taste characteristic of milk that is a raw material for the whole milk powder; and a method for granulating a ...  
WO/2017/153669A1
The present invention relates to a nutritional formulation such as a yoghurt, cream, cream dessert, frozen dessert or sorbet, or cheese, containing a pea protein isolate and characterised in that said pea protein isolate has between 0.5 ...  
WO/2017/148920A1
A beverage consisting essentially of coffee beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.  

Matches 1 - 50 out of 10,041