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Matches 51 - 100 out of 67,945

Document Document Title
WO/2016/107652A1
Apparatus for producing popcorn (52) comprising an intermittent conveyor (11) with mobile compartments (12) travelling through a loading station (19), a heating station (36), a compression station (46), an ejection station (14) and a pac...  
WO/2016/108391A1
The present invention relates to a method for reducing bitterness and astringency of lysine, the method comprising a step of adding sodium glutamate to lysine hydrochloride, and to a seasoning composition prepared by the method. The comp...  
WO/2016/103737A1
Provided is a dietary fiber having reduced bitterness and reduced unpleasant aftertaste. The dietary fiber has terminal sugar residues, wherein the amount of an aldose residue is 10% or less relative to total amount of the terminal sugar...  
WO/2016/104833A1
The present invention relates to a method for preparing germinated brown rice powder and, more specifically, to a method for preparing germinated brown rice powder, which is prepared by dipping brown rice in yellow soil supernatant to pr...  
WO/2016/101319A1
A health-promoting functional drink suitable for people with hypertension and preparation method thereof; the drink is prepared from a green tea extract, a ginkgo biloba extract, a gynostemma extract, an Asian ginseng extract, an olive l...  
WO/2016/099554A1
A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching t...  
WO/2016/099239A1
A mixture for producing a sugar, containing concentrated agave syrup, and agave inulin, highly hygroscopic. A method for producing a sugar, based on a mixture of agave derivatives, said method comprising the following steps: mixing, insi...  
WO/2016/096666A1
The invention relates to a composition in gel form for preparing a food product, to a process for preparing a food product, and to the use of the composition for preparing a food product. In particular, the invention relates to a gel com...  
WO/2016/099601A1
The subject matter herein generally relates to materials and methods for producing three-dimensional colored shapes within clear gelatin. According to preferred embodiments, the tools and methods of the present invention are used for mak...  
WO/2016/093394A1
The balsam pear pill production method according to the present invention, which uses balsam pears as a main ingredient, comprises: a balsam pear harvesting step for harvesting immature balsam pears 25-30 cm long; a washing step for wash...  
WO/2016/093849A1
The present invention is directed to packages having a flexible top sheet sealed to a flexible embossed bottom sheet The flexible bottom sheet comprises a plurality of embossed peaks and valleys wherein each valley has a defined perimete...  
WO/2016/092661A1
[Problem] There exists a need for salt-free/sugar-free Rosaceae fruits, such as apricots and plums, extracts thereof, and products utilizing these, that have good storage properties. [Solution] By bringing about self-digestion of fruit a...  
WO/2016/094690A1
A flavor composition comprising at least one nucleotide derivative and/or at least one transmembrane compound that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami t...  
WO/2016/090366A1
A premix is disclosed. The premix includes a nitrate compound and salts thereof in the amount of greater than about 50% by weight of the premix. The premix also includes vitamins and trace minerals. The premix is formulated for use in at...  
WO/2016/085579A1
Exemplary embodiments provide methods of making a masa and exemplary corn-based snack food products made from the masa. The methods of making the masa include the steps of hydrating kernel corn; grinding the hydrated corn; and adding cor...  
WO/2016/079640A1
An oral rehydration composition comprising the following: 1-glutamic acid in a range of about 0.01% to about 0.40% w/w and monosodium glutamate in a range of about 0.05% to about 0.80% w/w; about 1.50% w/w glucose monohydrate; about 0.20...  
WO/2016/077224A1
A crispy co-extruded snack product includes an extruded casing having a flour component that includes from about 37% to about 92% by weight wheat flour; and an extruded filling disposed within the extruded casing wherein filling weight i...  
WO/2016/074839A1
The present invention relates to a method and resulting food composition for reducing sodium in food products without impacting the salty taste of said food products. In particular, the present invention pertains to a method of producing...  
WO/2016/076896A1
Methods and systems for processing ready-to-eat bacon with pan-fried bacon characteristics comprising a combination of cooking in a microwave oven and finishing in a searing unit. The invention provides for a method for preparing bacon c...  
WO/2016/073358A1
Provided is a co-attrited MCC/CMC stabilizer composition containing MCC made from non-dissolving cellulose pulps that is useful for stabilizing plant protein based drinks. Also provided are plant protein drink compositions stabilized usi...  
WO/2016/071989A1
[Problem] To provide a dietary supplement that lowers a person's body fat percentage. [Solution] In the present invention, a dietary supplement comprises a protease derived from bacteria belonging to the genus Aspergillus that has not be...  
WO/2016/066383A1
The present invention relates to a food concentrate comprising a solid phase and a gel phase; in particular the invention relates to a food concentrate with gel particles embedded in the solid matrix. The invention further relates to a m...  
WO/2016/064883A1
A flavor nanoemulsion. The nanoemulsion contains a plurality of oil droplets, an aqueous phase, and a surfactant system including a polyethoxylated sorbitan fatty acid ester and a lecithin. Also disclosed is a liquid beverage or a liquid...  
WO/2016/064087A1
The present invention relates to a method for preparing a highly pure D-psicose crystal having a purity of 98%(w/w) or more and a grain size of MA 200 or more, comprising the steps of: removing impurities from a D-psicose solution to obt...  
WO/2016/063394A1
[Problem] To provide a taste improver, when added, in only an extremely small amount, to a food or beverage containing a food material such as tea, coffee, roasted cereal, cacao or fruit, said taste improver being capable of largely enha...  
WO/2016/063998A1
The present invention relates to a method for extracting a medicinal herb essence and, specifically, to a method for extracting a medicinal herb essence, in which a medicinal material and water are fed into a medicinal herb extraction co...  
WO/2016/058058A1
A process is provided for the treatment of a particulate leguminous plant material, such that the processed particulate leguminous plant material possesses characteristics that are desirable for animal, such as human, consumption. The le...  
WO/2016/057057A1
Methods are provided to make clinoptilolite into a water-soluble hydrolyzed form suitable for various administration routes, including oral administration. Absorption of water-soluble Hydrolyzed Clinoptilolite Fragments (HCF) can aid in ...  
WO/2016/054766A1
A household baby food production device (10), comprising a material feed opening (1), used for feeding mixed material obtained by mixing baby food raw material; an extrusion forming portion (5), used for extruding material from extrusion...  
WO/2016/057044A1
The present invention relates to aqueous compositions comprising cyclodextrins or carbohydrates. The present invention also relates to the use of such compositions in the binding and removal of mycotoxins from foodstuff. The invention al...  
WO/2016/050754A1
The present invention relates to synthetic nutritional compositions, especially infant formula compositions, with a low content of medium-chain fatty acids (or MFCAs) and particularly in specific proportions. The invention also relates t...  
WO/2016/050456A1
The present invention is in the field of concentrated food compositions. It further relates to a process to prepare the same. It further relates to the use of said food composition for preparing a bouillon, a soup, a sauce, gravy or a se...  
WO/2016/050560A1
According to the invention, a particulate biomass which contains an oxidation-sensitive valuable substance is transformed into an especially easy-to-use product when it is granulated while adding an agglomeration aid.  
WO/2016/053681A1
A heating and cooking apparatus inside the cooking chamber of a 3D food printer includes a laser cooking apparatus controlled by a processor implementing particular computer program instructions specific to the operation of the heating a...  
WO/2016/050752A1
The present invention relates to synthetic nutritional compositions for use to promote the maturation and/or repair of the liver and/or gut, and/or to treat and/or prevent and/or reduce the risk of liver and/or gut and/or metabolic disea...  
WO/2016/053563A1
The present disclosure a method and nutritional composition for improving the microbiome and metabolic profile of a pediatric subject, which includes administering to a pediatric subject a composition having up to about 7 g/100 kCal of a...  
WO/2016/050454A1
The present invention is in the field of concentrated food compositions. It further relates to a process to prepare the same. It further relates to the use of said food composition for preparing a bouillon, a soup, a sauce, gravy or a se...  
WO/2016/050578A1
The present invention relates to a ready-to-use therapeutic foodstuff requiring no dilution before consumption, comprising, in percentage by weight with respect to the total weight of said foodstuff, 5 to 45% of a flour of one or more gr...  
WO/2016/053076A1
The invention relates to the design and formulation of a soya-based orgeat-type drink. The method comprises the addition of a mixture of at least two natural thickeners and chia seed mucilage to the drink. According to the method, the na...  
WO/2016/050758A1
A maternal composition comprising, with respect to the total fatty acid concentration, more than 50 wt% of long chain fatty acids and 50 wt% or less of medium chain fatty acids, for use to treat or prevent acid reflux, nausea or vomiting...  
WO/2016/046294A1
This invention relates to an age-tailored nutritional composition system comprising an adaptive level of human milk oligosaccharides (HMOS) and a method for preparing said system. The age-tailored nutritional composition system comprises...  
WO/2016/046818A1
The present invention provides nutritional supplements designed for enhancing the growth, particularly the linear growth, of pre-pubertal children with a stature measure short compared to the norm. The nutritional composition comprises a...  
WO/2016/048338A1
Method for continuously making kettle style potato chips. A continuous cooking process is disclosed without regard or need to mimic the U-shaped temperature-time profile typically used to create kettle-style fried potato chips. Potato sl...  
WO/2016/049198A1
Nutritional compositions for providing nutritional and performance benefits are provided. The compositions include a combination of proteins from both dairy and non-dairy sources.  
WO/2016/047570A1
A taste-enhancing agent for a fried food according to the present invention comprises taurine and a mixture of peptides having a molecular weight of 800,000-10,000, said mixture of peptides being derived from an animal or vegetable prote...  
WO/2016/043249A1
A mix for a fried food coating according to the present invention is characterized by containing waxy potato starch. Preferably, the added amount of waxy potato starch is 15-50 mass% with respect to the total weight of the mix. Preferabl...  
WO/2016/044056A1
A daily intake formulated for breastfeeding women containing iron, vitamin B6, iodine, vitamin D, and herbs and galactogogues that support milk production.  
WO/2016/041167A1
A household bean curd machine comprises a pulping unit, a shaping unit disposed below the pulping unit, a filtering unit disposed between the pulping unit and the shaping unit, and a vacuum-pumping unit (52). The pulping unit comprises a...  
WO/2016/038095A2
The invention relates to recombinant microorganisms and methods for producing steviol glycosides and steviol glycoside precursors.  
WO/2016/035095A1
An optimized nutrient food for optimization of bodily functions and thereby maintenance of health, prevention of diseases and delaying aging. The optimized nutrient food includes about 28 % to about 36 % of protein, about, 17 % to about ...  

Matches 51 - 100 out of 67,945