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WO/2014/042046A1 |
Provided are: a method that is for producing a high-iron-content yeast extract and that contains an extraction step for suspending iron-containing yeast in a solution containing a carboxylic acid and/or a carboxylate, and separating the ...
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WO/2014/042261A1 |
Disclosed are a sirtuin gene potentiator, as well as a pharmaceutical product, cosmetic product, and food product using the same. This sirtuin gene potentiator contains as an active ingredient a specific polyphenol and/or terpenoid. The ...
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WO/2014/040962A1 |
The present invention provides a composition comprising thylakoids, which regulates the gut microbiota, leading to an increased colonisation probiotic bacteria, and a decreased growth of potentially harmful bacteria. According to an embo...
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WO/2014/041885A1 |
A novel CCK secretion-promoting substance and a use thereof are provided. This cholecystokinin secretion-promoting composition contains, as an active component, an unsaturated aldehyde having a main chain of 4-12 carbon atoms having a do...
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WO/2014/042237A1 |
The purpose of the present invention is to provide a novel protein that can be used for a variety of purposes and has saccharide oxidase activity. The present invention provides a protein having the following physicochemical properties. ...
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WO/2014/038630A1 |
Provided are: a cesium-excreting agent and a poisonous metal-excreting agent which can suppress the absorption of cesium or a poisonous metal into the body or can promote the excretion of cesium or a poisonous metal out of the body; and ...
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WO/2014/037877A1 |
A food product or a seasoning for food product for the reduction of protein load in a subject, characterized in that it comprises bentonite or montmorillonite, is disclosed. Said subject is selected from the group consisting of: a subjec...
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WO/2014/037546A1 |
The present invention relates to the field of N-acyl ethanolamidessuch as oleoylethanolamide. In particular the invention relates toflowableemulsions comprising oleoylethanolamide; compositions comprising these emulsions; and the possibl...
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WO/2014/039477A1 |
Disclosed is an effervescent preparation of calcium and magnesium with additional citric acid in a defined ratio. Also disclosed is the use of these compositions to raise cardioprotective citrate and magnesium in serum to help prevent he...
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WO/2014/036667A1 |
The aim of the invention is to provide essential oils of aromatic plants of the Lamiaceae family, that are produced by means of a continuous extraction method for which a column of rotary cones is used. The oils thus produced have a high...
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WO/2014/039007A1 |
There is provided an apparatus, a method and a flavouring liquid for producing non-soggy savoury popcorn. The apparatus includes all components for carrying out the method and the flavouring liquid is essential for providing popcorn with...
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WO/2014/034176A1 |
Provided are granules which are effective in improving the dispersibility of xanthane gum without causing a strange taste such as bitterness or harshness. Also provided is a process for producing the granules. Granules which contain 20 m...
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WO/2014/033338A1 |
The aim of the invention is to provide a healthier product which contains less fat and no allergens and which, once cooked in a microwave appliance, is crunchy and does not stick together, such that the resulting popcorn is as homogeneou...
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WO/2014/033703A1 |
The present invention is directed to a water-dispersible colorant formulation comprising a mixture of (a) a solid-in-liquid dispersion of one or more carotenoids with (b) a liquid-in-liquid dispersion of one or more carotenoids, wherein ...
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WO/2014/035089A1 |
The present invention relates to a composition for relieving stress or improving somnipathy, and to a method for producing same, wherein the composition contains a great quantity of natural GABA by fermenting a mixture of oyster and seaw...
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WO/2014/034466A1 |
The purpose of the present invention is to enhance the confidence of consumers in products and enable consumers to be safe for selection of products. For achieving the purpose, a food product (A) is provided in such a state that a produc...
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WO/2014/034426A1 |
An objective of the present invention is to magnify a consumer's trust with respect to a product, and to allow the consumer to select the product with peace of mind. To this end, the present invention comprises: a food product (1); and a...
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WO/2014/034802A1 |
A transglutaminase activator comprising at least one component selected from the group consisting of an extract of a plant Justicia procumbens, an extract of a plant Peristrophe japonica and a compound represented by general formula (1) ...
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WO/2014/035601A1 |
A sweetening composition comprising a sweetener and one or more flavor compounds, wherein the flavor compound is at a level below that which 50% of users can identify the flavor compound when the sweetener composition is used in a user s...
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WO/2014/033395A1 |
The invention relates to a food composition containing fresh spirulina, characterised in that it comprises: at least 50 mass-% fresh spirulina having a water content greater than or equal to 15%; 0.1 to 3% antioxidant agents and antimicr...
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WO/2014/031808A1 |
The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.
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WO/2014/030605A1 |
The purpose of the present invention is to provide: a novel means for increasing the viscosity of a liquid or semi-solid composition containing a protein; and a nutritional composition having a viscosity and fluidability both suitable fo...
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WO/2014/030250A1 |
The objective of the present invention is to provide an antitumor agent which has excellent antitumor activity, is safe and has few side effects. This antitumor agent is characterized by comprising cellobiose as an active ingredient.
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WO/2014/030763A1 |
The objective of the present invention is to provide an anti-tumor agent having superior anti-tumor activity, high stability, and few side-effects. The anti-tumor agent is characterized by having cellobiose as the active ingredient.
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WO/2014/031213A1 |
Pre-blend and flavor pre-blend ingredients for use in the preparation of chewing gum is described. The pre-blend and flavor pre-blend ingredients include hydrophilic agents such as sugar alcohol syrup, particulte carbohydrate or particul...
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WO/2014/029857A1 |
The present invention relates to an aqueous food composition, comprising at least one β-glucan polymer and at least one mixture of stabilising agents, wherein the β-glucan polymer is present in an amount from 0.4% to 3% by weight of th...
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WO/2014/029006A1 |
The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter cur...
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WO/2014/030731A1 |
Provided is a method for efficiently producing an exceptionally water-soluble polyphenol composition containing a large quantity of poorly-water-soluble polyphenol. A method for producing a polyphenol composition, comprising (1) a step f...
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WO/2014/028331A1 |
A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and comprises myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcom...
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WO/2014/028358A1 |
Embodiments of the present disclosure relate to Trichoderma reesei glucoamylase (TrGA) variants having improved properties (e.g., improved thermostability, improved specific activity, and/or resistant to oxidation-related activity loss)....
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WO/2014/027608A1 |
The present invention addresses the problem of providing a means which is effective for the induction of the differentiation of a brown adipocyte and therefore enables a brown adipocyte to be used for and applied to, for example, the pre...
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WO/2014/027022A1 |
The present invention is directed to compositions, preferably dietetic compositions suitable for the treatment of malnutrition, malabsorption states and other conditions requiring fortification with energy, protein and micronutrients for...
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WO/2014/028491A1 |
Disclosed are nutritional compositions comprising a dryblended mixture of a neat cereal beta-glucan and a resistant starch. The dryblending of the neat cereal beta-glucan and the resistant starch improves the cold water solubility of the...
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WO/2014/028654A2 |
Systems and methods for enclosing substances in an edible membrane can include raising and lowering the substances out of multiple fluid vessels.
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WO/2014/027015A1 |
The present invention is directed to a mild, low pH process for the preparation of pasteurized compositions which utilizes specific heat treatment packaging. Said process is for the preparation of a composition, wherein said compositions...
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WO/2014/026981A1 |
The present invention relates to a protein hydrolysate, wherein the hydrolysate has a percentage of peptides having a histidine residue at the C-terminal end of at least 10 wt% of the total peptide content of the protein hydrolysate and ...
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WO/2014/027023A1 |
The present invention is directed to compositions, preferably dietetic compositions suitable for the treatment of malnutrition, in the treatment of neurological diseases, particularly epilepsy and related diseases such as difficult-to-co...
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WO/2014/024642A1 |
A method for manufacturing a low-protein rice, said method comprising degrading protein in uncooked rice, washing the thus treated rice, then sticking oil to the rice and gelatinizing the rice. According to the present invention, a high-...
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WO/2014/023712A1 |
The present invention relates generally to the field of colouring compositions. One aspect of the invention is a colouring composition having a blue colour. In particular, the present invention relates to a colouring composition having a...
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WO/2014/024272A1 |
The purpose of the present invention is to increase consumer trust on commercial goods and enable consumers to select commercial goods without anxiety. A food product comprising a food (1) and an additive-enclosing body (5) in which an a...
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WO/2014/022985A1 |
A minced meat noodle comprising the following ingredients: fish meat, chicken meat, chicken egg, pig fat, starch, soy protein, and water; also comprising the following additives: salt, sugar, monosodium glutamate, a meat flavor powder, a...
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WO/2014/023610A1 |
The invention relates to a method for insulating the filling contents of a food product, including the following steps: providing at least one shell initially made of an edible moldable material; applying at least one coating layer inclu...
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WO/2014/023096A1 |
Disclosed are a composition capable of regulating a human flora and an immune function and a preparation method of the composition. The composition comprises one of dried vegetable and fruit plant powder or water extract of the vegetable...
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WO/2014/022983A1 |
Disclosed are a sandwiched fish meat sausage and a processing method therefor. The present invention is acquired by processing a reasonable mix of curdlan gum, fish meat, chicken meat, and beef. A product having the curdlan gum added has...
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WO/2014/025864A2 |
The invention provides a method of treating or preventing polycystic ovarian syndrome (PCOS) in a mammal, comprising administering chlorogenic acid in an amount effective to treat or prevent PCOS in the mammal. In an embodiment of the in...
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WO/2014/019827A1 |
The present application is directed at food grade grinding aid compositions comprising a) one or more polyhydric alcohols having at least two protic groups or b) one or more carboxylic acids or c) mixtures thereof. The food grade grindin...
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WO/2014/020324A1 |
A microwave cookable or reheatable foodstuff coating composition premix comprising two separate compounds, a first liquid component consisting of:: (d) soluble products from enzymolysis of a mixture comprising: (xiv) a starch component s...
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WO/2014/020423A1 |
Described is a method for making seaweed meal, comprising the steps of harvesting the seaweed from a sea floor; chopping the seaweed; cleaning the seaweed; desiccating the seaweed; grinding the seaweed to a meal; drying the seaweed betwe...
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WO/2014/019074A1 |
A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extractin...
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WO/2014/020219A1 |
The present invention relates to a method for obtaining a product of Myrciaria dubia fruit with a ripeness level 20 % - 30 %, removing the seeds from the selected fruits and drying the seedless fruits at a temperature of less than 60 ºC...
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