| Document |
Document Title |
|
WO/2011/116979 |
A method for providing particles of encapsulated flavorants or chemesthetic agents comprises forming an emulsion comprising: (i) a first aqueous solution, comprising one or more polysaccharides; and (ii) a hydrophobic additive; atomizing...
|
|
WO/2011/117397 |
The present invention relates to a method for producing phytase variants has at least 70% identity to a phytase derived from Buttiauxella and comprises at least one additional disulfide bond as compared to this phytase. These phytase var...
|
|
WO/2011/117011 |
This invention provides processes and apparatus for enhancing the aroma of food products. Aroma-enhancing agents are applied or dispensed onto food products during their manufacture by food-grade controlled-droplet dispensing heads (or h...
|
|
WO/2011/117738 |
A coated solid flavor particle comprises: a base particle comprising a solid flavor particle; a first polymeric coating material at least partially coating the base particle, said first coating material being selected from the group cons...
|
|
WO/2011/119023 |
The present invention concerns an improved balance of the essential branched chain amino acids leucine, isoleucine and valine in infant formula.
|
|
WO/2011/119044 |
A method for removal of contaminants from marine and vegetable oils wherein a first absorbent comprising chitosan and a second absorbent comprising activated carbon are mixed into the oil until a homogenous suspension is obtained, let th...
|
|
WO/2011/119004 |
The present invention relates to a method of producing D-psicose crystals from a D-psicose solution by using supersaturation.
|
|
WO/2011/117738 |
A coated solid flavor particle comprises: a base particle comprising a solid flavor particle; a first polymeric coating material at least partially coating the base particle, said first coating material being selected from the group cons...
|
|
WO/2011/114544 |
Disclosed are a bad-breath removing agent and a composition for the oral cavity which contain the extract of a fruit from the genus Diospyros belonging to the family Ebenaceae and butyl p-hydroxybenzoate. Preferably, the composition for ...
|
|
WO/2011/115423 |
The present invention relates to a microwavable puffing rice snack and a method for manufacturing the same, and more specifically, to a method for manufacturing a microwavable puffing rice snack in a type of pellet, comprising: a) mixing...
|
|
WO/2011/114239 |
A fat-binding composition contains an inclusion complex with a host molecule and a guest molecule. The guest molecule includes one or more amino acids, vitamins, flavorants or related compounds, rutin, betanin, derivatives thereof, and m...
|
|
WO/2011/115491 |
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.
|
|
WO/2011/115341 |
The present invention relates to a method for preparing fermented red ginseng, and more specifically, to a method for preparing fermented red ginseng, which may significantly increase the content of rare ginsenosides.
|
|
WO/2011/114690 |
A method for producing instant noodles which have good reconstitution properties, can be reconstituted merely by adding hot water thereto, even though the noodles are thicker than ever before, and have a good taste and good texture. The ...
|
|
WO/2011/114406 |
Provided is an edible film which, even if unintentionally eaten, does not cause respiratory difficulties in the user. An edible film (1), which has a predetermined flat shape, and which is used by dissolving in the mouth of the user, is ...
|
|
WO/2011/114916 |
Disclosed is a composition for the prevention or treatment of anemia having as an active ingredient a bacteria belonging to the genus Bifidobacterium. The composition for the prevention or treatment of anemia is effective in the preventi...
|
|
WO/2011/115423 |
The present invention relates to a microwavable puffing rice snack and a method for manufacturing the same, and more specifically, to a method for manufacturing a microwavable puffing rice snack in a type of pellet, comprising: a) mixing...
|
|
WO/2011/113081 |
A sensor for determining the locations of bones in a meat processing operation including: a body; an array of elongate members are mounted in the body, the elongate members have distal and proximal ends and are moveable with respect to t...
|
|
WO/2011/114151 |
Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a...
|
|
WO/2011/115639 |
The present application discloses microbially-stable solutions of water- solubilized lipophilic vitamins, such as Vitamin E. These solutions contain from about 0.5% to about 30% of a salt selected from potassium chloride, magnesium chlor...
|
|
WO/2011/113984 |
The invention relates to a method for obtaining healthier meat products, comprising the incorporation of less than 5 wt.-% algae and a complementary reduction in sodium levels and/or an improvement to the lipid profile thereof by substit...
|
|
WO/2011/113799 |
The present invention relates to the field of nutritional compositions. In particular, the present invention relates to a nutritional composition comprising sugar substitutes and to their use, e.g., to increase exogenous carbohydrate oxi...
|
|
WO/2011/115910 |
Described herein is an enriched substance containing a ground edible material comprising one or more concentrated bioactive natural products from plant juice, as well as methods of producing such enriched substances and methods of using ...
|
|
WO/2011/113968 |
The invention defines a method for improving the functional properties of a sample, which comprises at least one component which can be modified upon absorbing ultraviolet light, by using pulsed light with an emission spectrum of 190-110...
|
|
WO/2011/114251 |
A foodstuff containing an effective amount of: (a) a lipolytic enzyme capable of acting on a lipid substrate to liberate a free fatty acid molecule; and (b) a cyclodextrin; is disclosed. Methods of producing the foodstuff, as well as use...
|
|
WO/2011/115114 |
Disclosed is a novel lactobacillus that is classified as a Lactobacillus plantarum and that has an excellent fermentative ability achieving high viable bacteria counts even if various vegetable juices and fruit juices are used as ferment...
|
|
WO/2011/115490 |
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes.
|
|
WO/2011/115476 |
The present invention relates to infant nutrition, in particular to infant nutrition comprising special lipid globules for improvement of the fatty acid composition in brain membranes later in life.
|
|
WO/2011/115099 |
Disclosed is a microbiological method of cheaply producing astaxanthin in high concentrations while suppressing the production of canthaxanthin. Specifically, the method relates to manufacturing carotenoid containing astaxanthin, and inc...
|
|
WO/2011/116143 |
Processes for the production of reduced calorie sweetening compositions having a natural sweetener such as a steviol glycosides (e.g., rebaudioside A) and sucrose as the major components is described, as well as the product of such proce...
|
|
WO/2011/114749 |
Provided is an edible film which, even if unintentionally eaten, does not cause respiratory difficulties in the user. An edible film (1), which has a predetermined flat shape, and which is used by dissolving in the mouth of the user, is ...
|
|
WO/2011/112074 |
The present invention relates to a nutritional composition, to a nutritional composition for use in a diagnostic method for screening of a glucose-intolerant condition, to a kit for screening of a glucose-intolerant condition, and to a d...
|
|
WO/2011/112942 |
The present invention generally relates to the use of porous particles to control the release of a liquid, such as the release of a flavor in a food product. Liquid components, such as flavorants, are loaded into porous particles to form...
|
|
WO/2011/110843 |
A method for extracting and isolating constituents of cellulosic matter, comprising providing cellulosic matter; contacting the cellulosic matter with a supercritical fluid; separating the supercritical fluid from the cellulosic matter, ...
|
|
WO/2011/110992 |
The present invention concerns a seasoned meat product, in particular a cold cut product, comprising at least one portion (55) of a front limb (2) of an animal (1), preferably pork, located below an ideal line (50) that starts from a pre...
|
|
WO/2011/110214 |
The invention relates to a method of treatment of chicory which comprises a step of soaking non-roasted dried chicory pieces with an aqueous solution comprising divalent cations.
|
|
WO/2011/112100 |
A peptide preparation and processes for its preparation are described. Also uses thereof, and a feed composition containing the peptide preparation are described.
|
|
WO/2011/111231 |
Disclosed is a heat food preparation device, comprising a plurality of linked food preparation housings, each having a food preparation space wherein the foodstuffs to be heat food prepared are contained; a conveyor belt that passes thro...
|
|
WO/2011/112091 |
The present invention relates to a liquid nutritional composition, to a liquid nutritional composition for use in a diagnostic method for screening of a glucose-intolerant condition, to a kit for screening of a glucose-intolerant conditi...
|
|
WO/2011/112070 |
The present invention relates to a composition of five plant ingredients in powder form to boost and enhance immune system. The composition is free-chemical compounds which are harmful to the body in the long run. The medicinal character...
|
|
WO/2011/111783 |
Disclosed are a method and a means for effectively increasing Lactobacillus bifidus in the colon. Specifically, disclosed is an agent that is for controlling the increase and/or decrease of L. bifidus in the colon and that contains: the ...
|
|
WO/2011/112099 |
A peptide preparation and processes for its preparation are described. Also uses thereof are described.
|
|
WO/2011/111928 |
The present invention relates to a method of preparing a high-purity potato dietary fiber using potato by-products. More particularly, the present invention relates to a method of preparing a high-purity potato dietary fiber whose total ...
|
|
WO/2011/112101 |
A peptide preparation and processes for its preparation are described. Also uses thereof, and a feed composition containing the peptide preparation are described.
|
|
WO/2011/111814 |
Disclosed is processed soybean that reduces urease content. It is possible to manufacture processed soybeans having a reduced urease content by decompressing and steam-treating soybeans.
|
|
WO/2011/112070 |
The present invention relates to a composition of five plant ingredients in powder form to boost and enhance immune system. The composition is free-chemical compounds which are harmful to the body in the long run. The medicinal character...
|
|
WO/2011/112386 |
A method for suspending microparticulated water insoluble bioactive compound in a beverage by incorporating solubilized or dispersed microparticulated compound and at least one dispersion stabilizer into a beverage. A composition compris...
|
|
WO/2011/112695 |
Nutritional compositions and methods of making and using the nutritional compositions are provided. In a general embodiment, the present disclosure provides nutritional compositions having whey protein micelles and leucine. The nutrition...
|
|
WO/2011/112100 |
A peptide preparation and processes for its preparation are described. Also uses thereof, and a feed composition containing the peptide preparation are described.
|
|
WO/2011/111527 |
Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that oc...
|
