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WO/2014/146660A1 |
The present invention relates to the use of a phospholipase enzyme for improving functional properties of an egg white composition. In particular, the present invention relates to a process for providing an egg white composition having s...
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WO/2014/150687A1 |
The present disclosure is directed to the administration of specific carbohydrate systems to a pregnant and/or lactating woman for improving one or more characteristics in offspring, for example cognition and/or bone health. The carbohyd...
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WO/2014/152336A1 |
There is provided a cutter or mold having at least one sidewall defining a cavity, wherein the cavity draft angle varies. In some embodiments, the cutter may also include a base, i.e., the cutter can be a mold. The cutter or mold exhibit...
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WO/2014/143539A1 |
Compositions containing one or more compounds with inhibitory effect on a 5-HT3a and/or NK-1 receptor are effective for preventing or treating idiopathic vomiting in a mammal.
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WO/2014/144048A1 |
Nutritional compositions that include calcium ?-hydroxy-?-methylbutyrate and protein, and methods of using and making the nutritional compositions are provided. Casein phosphopeptide is utilized to sequester the calcium ?-hydroxy-?-methy...
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WO/2014/144022A1 |
Low calorie nutritional compositions comprising beta-hydroxy-beta-methylbutyric acid which may support accretion of lean body mass and development of a healthy body composition in term infants are provided. The low calorie nutritional co...
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WO/2014/144458A1 |
Methods of decreasing muscle function decline and improving muscle function in a subject are provided. The methods utilize an effective amount of epigallocatechin-3-gallate (EGCg) to increase the level of muscle vascular endothelial grow...
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WO/2014/143481A1 |
The present disclosure is directed to methods for supporting resistance to bacterial growth in the gastrointestinal tract of a subject, particularly in that of a human infant. In certain embodiments, the method comprises administering to...
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WO/2014/138920A1 |
The present invention relates to a method for extracting shrimp oil. Particularly, shrimp processing water (EPC) is recovered and subjected to a dissolved air flotation (DAF) system after adding a flocculating agent. The suspended and di...
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WO/2014/140482A1 |
The invention relates to a coating composition comprising, in relation to 100% of the weight thereof: between 10 and 90 wt. % of at least one film-forming polymer selected from cellulosic polymers or derivatives of cellulosic polymers, d...
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WO/2014/141121A1 |
The present invention provides a process for the preparation of a stable and homogeneous liquid composition that is suitable for enteral administration comprising a digestive enzyme product and nutrients from a nutritional formula having...
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WO/2014/140023A1 |
A process for preparing a nano-particulate or micro-particulate protein-based product that employs kinetic trapping of protein is described. The method comprises the steps of mixing together at low shear a polysaccharide solution, a prot...
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WO/2014/140242A1 |
The present invention relates to microalgal flour granules, their use in food products; and a process for preparing the microalgal flour granules. The microalgal flour granules have specific particle size distribution, flow capability an...
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WO/2014/139762A1 |
Aerated edible water-in-oil emulsion with an overrun of from 2 to 200 % comprising from 10 to 85 wt. % of liquid oil; from 0.5 to 50 wt. % of hardstock fat; from 10 to 85 wt. % of water-phase; from 0.45 to 3 wt. % of lecithin.
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WO/2014/143192A1 |
The present invention is directed to compositions for preventing or reducing the flush and other unpleasant symptoms that sometimes accompany the consumption of alcoholic beverages, and methods for use of said compositions. The compositi...
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WO/2014/143469A1 |
The present disclosure relates to a nutritional composition comprising a fat source that includes an enriched lipid fraction derived from milk. The enriched lipid fraction may contain saturated fatty acids, trans-fatty acids, monounsatur...
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WO/2014/140462A1 |
- The invention concerns a food composition for producing dessert and/or pastry cream by mixing with at least one liquid ingredient and cooking without stirring, comprising a flavoured powder base and egg powder in a proportion of betwee...
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WO/2014/141847A1 |
The present invention addresses the problem of providing a novel therapeutic strategy which has excellent therapeutic effects on systemic bone diseases caused by over-activation of FGFR3, in particular, achondroplasia and hypochondroplas...
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WO/2014/145072A1 |
Gummy dosage forms comprising gummy compositions for nutritional supplementation, methods for providing nutritional supplementation, and kits comprising gummy compositions for nutritional supplementation are disclosed. Such gummy composi...
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WO/2014/142084A1 |
Provided are: a component for exhibiting the effect of improving or optimizing the intestinal environment of an organism, or preventing intestinal rot, or preventing abnormal reproduction of intestinal cells and/or preventing pathologica...
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WO/2014/140245A1 |
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking ...
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WO/2014/140042A1 |
A spread or margarine which is intended to serve as a tasty, indulgent product and at the same time provide good health benefits to the consumer. The spread combines high levels both of monounsaturated fatty acids, which are thought to b...
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WO/2014/145276A1 |
Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed.
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WO/2014/140264A1 |
The present invention relates to new (foodgrade) solid lipid nanoparticles, as well as the production of such solid lipid nanoparticles and the use of them.
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WO/2014/140244A1 |
The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as ...
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WO/2014/143480A1 |
The present disclosure relates to anti-regurgitation nutritional connpositions for pediatric subjects and to corresponding nnethods of administering the anti-regurgitation connpositions in order to promote healthy growth and development ...
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WO/2014/139227A1 |
A lump sugar contains monosialotetera-hexosyl ganglioside of 0.01-3% by weight, brain protein of 1-98% by weight, and chicory polysaccharide of 1-98% by weight.
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WO/2014/140247A1 |
The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is complet...
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WO/2014/143523A1 |
The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fat...
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WO/2014/140268A1 |
The present invention relates to new (foodgrade) solid lipid nanoparticles, as well as the production of such solid lipid nanoparticles and the use of them.
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WO/2014/143470A1 |
The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fat...
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WO/2014/135888A1 |
The invention provides the simultaneous, separate or sequential feeding or administration of a carnitine substance (e.g. L-carnitine) with an agent for increasing the blood/plasma insulin concentration. The agent may be protein, carbohyd...
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WO/2014/137606A1 |
Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
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WO/2014/134833A1 |
An edible composition, a preparation method therefor, and a food product comprising the composition. The edible composition comprises inulin, lipactive, propolic, and oligochitosan. The edible composition provides blood sugar-lowering an...
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WO/2014/137211A1 |
The present invention relates to medicine, particularly immunology and gastroenterology. Specifically, it relates to probiotic bacteria and extracts thereof for therapeutic use for the treatment of inflammatory disorders such as inflamma...
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WO/2014/138304A1 |
Some embodiments relate to nutritional supplements comprising rice protein isolate. Some embodiments of the nutritional supplement comprise less than about 90 mg of leucine per gram of rice protein isolate and less than about 50 mg of ly...
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WO/2014/138016A1 |
Compositions comprising metal ions or clusters such as ferrous and/or ferric iron compounds or magnesium, zinc, lanthanum and other metal ion compounds and fiber components such as gum Arabic in a complex, methods for preparing such comp...
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WO/2014/138152A2 |
The present invention is a composition which provides product opacity ("cloud") to beverages without requiring the use of added oil. The beverage comprises a beverage matrix, a protein having a tertiary or quaternary structure (such as W...
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WO/2014/136038A1 |
Hard capsule formulation comprising a hard capsule with acid resistance, in which the hard capsule is not treated with enteric coating, and the hard capsule formulation comprises an agent to inhibit invasion of gastric fluid and a pharma...
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WO/2014/135621A1 |
The invention relates to a chewing gum which has a chewing mass and a coating. The chewing mass contains a gum base, at least one sugar and/or at least one sugar substitute, at least one sweetener, a softening agent, and optionally a fla...
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WO/2014/136874A1 |
The purpose of the present invention is to provide a food which does not undergo the increase in viscosity which is caused by a barley powder contained in the food. At least one component selected from the group consisting of gelatin, de...
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WO/2014/138263A1 |
A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural...
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WO/2014/138451A1 |
High-protein crisp products and methods of making these products are provided. The products are made from a mixture of ingredients, including a hydrolyzed soy protein isolate and a source of a Group I or Group II metal (e.g., CaCO3). The...
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WO/2014/136681A1 |
Provided is a water-soluble flavonoid composition which can be prepared easily and has excellent solubility in water. This water-soluble flavonoid composition contains a flavanone glycoside and a tea polyphenol.
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WO/2014/136944A1 |
The present invention addresses the problem of providing an aqueous liquid composition which is suitable for oral ingestion and includes a high concentration of histidine, a method for preparing the liquid composition, and uses, and the ...
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WO/2014/133562A1 |
Powdered compositions and methods of use applicable to mitigate a condition of human fatigue among others, including a base composition of at least one finely powdered simple sugar and at least one finely powdered polysaccharide, a flavo...
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WO/2014/133060A1 |
The present invention addresses the problem of providing an agent for lifestyle-related disease, an oral composition, and a high-fat food product that can be conveniently, safely, and continuously consumed on a daily basis. This problem ...
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WO/2014/132430A1 |
The purpose of the present invention is to provide a ginsenoside composition which is capable of exerting a specifically high efficacy against various symptoms and diseases including unidentified clinical syndrome. The ginsenoside compos...
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WO/2014/132985A1 |
The purpose of the present invention is to provide a food intake regulator for improving appetite loss or overeating that is safe even when taken for a long period of time. A food intake regulator containing as active ingredients the thr...
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WO/2014/132457A1 |
[Problem] To provide a method for manufacturing paste foods, the method being capable of making pastes under vacuum while retaining the flavor of the starting material and being capable of handling a variety of package forms. [Solution] ...
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