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WO/2014/020676A1 |
The present invention addresses the problem of providing a safe and novel protein material which is useful in the prevention and treatment of various bone disorders such as osteoporosis, bone fractures, rheumatism, and arthritis when tak...
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WO/2014/020344A1 |
The invention provides a propionate inulin ester for the reduction of appetite, food intake and/or calorie intake and/or to improve insulin sensitivity in a subject, and for the treatment or prevention of obesity or diabetes. The inventi...
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WO/2014/020675A1 |
The present invention addresses the problem of providing a safe and novel protein material which is useful in the prevention and treatment of various bone disorders such as osteoporosis, bone fractures, rheumatism, and arthritis when tak...
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WO/2014/020004A1 |
A nutritional composition for promoting musculoskeletal health in patients with inflammatory bowel disease is disclosed. The nutritional composition comprises casein protein, vitamin K in a ratio of vitamin K1:vitamin K2 being between 3:...
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WO/2014/021718A1 |
The present invention relates to a lactate powder, more particularly a lactate powder having a lactate content of at least 20 wt.% and a water content of less than 3.5 wt.%, said powder comprising calcium cations as well as sodium cation...
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WO/2014/019855A1 |
The present invention concerns a method for preparing a creatine fatty ester or derivative thereof comprising at least one step consisting in reacting a diprotected creatinine with a molecule bearing at least one alcohol functional group...
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WO/2014/022051A1 |
Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty ...
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WO/2014/021205A1 |
The present invention addresses the problem of providing: a lactic acid bacterium which has at least one effect selected from a fatigue-improving effect, a blood flow-improving effect, a stool odor-improving effect and a growth-promoting...
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WO/2014/022821A1 |
Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil...
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WO/2014/019985A1 |
An arrangement (1, 2, 3) for melting and cleaning a substance (11), such as natural sugar. The arrangement (1, 2, 3) comprises a mesh belt (12) for transporting said substance (11) through a heating station (13, 14) for heating said subs...
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WO/2014/020067A1 |
What are provided are feed additives for the alleviation of gastrointestinal tract disorders and associated systemic disorders in ruminants, methods for producing feed additives, and feeds and feed adjuvants that comprise them. Also desc...
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WO/2014/017771A1 |
The present invention relates to a method for producing red ginseng containing linoliec acid, comprising the steps of: adding seeds containing a linoleic acid into water, and boiling the water with the seeds to generate steam; steaming f...
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WO/2014/016627A1 |
It is theoretically known that the requirement of pregnant and lactating young mothers for vitamins and minerals alters in the various trimesters of pregnancy and during lactation period. The invention relates to a composition family com...
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WO/2014/018655A1 |
The current invention relates to the use of acid-thinned starch selected from the group consisting of tapioca starch, potato starch, corn starch, and mixtures thereof for the preparation of confectionery gums and the process for preparin...
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WO/2014/018327A1 |
Food treated with bacteriophage, as to reduce or prevent the growth of undesirable bacteria. The food treated comprises: a food product; a first, fatty or waxy coating layer on the food product; and a second coating layer comprising one ...
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WO/2014/018922A1 |
An emulsifying agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The emulsifying agent is especially suitable for producing a food product.
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WO/2014/018937A1 |
A foaming agent comprising an amount of soy whey protein is disclosed herein, the soy whey protein having been isolated from processing streams. The foaming agent is especially suitable for producing a food product.
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WO/2014/017717A1 |
The present invention relates to a method for enhancing the content of a physiologically active substance inherent in a natural matter using a process of simultaneous mild-temperature extraction and fermentation, and more particularly to...
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WO/2014/012950A1 |
The present invention describes dehydrated crispy products containing cereal flour and products of vegetable origin (fruits and/or vegetables) and which, once rehydrated, have specific textural features. Said products can be advantageous...
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WO/2014/014766A1 |
A composition that enhances cardiovascular health includes krill oil reacted with astaxanthin. A medicine delivery system for a method and composition includes an inner capsule containing carotenoids and an outer capsule in which the inn...
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WO/2014/013279A1 |
The invention relates to a method and apparatus for preparing foods having two or more components hardenable by heat treatment, particularly egg bar, the method comprises the step of filling a first component (I.), e.g. egg-yolk, forming...
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WO/2014/012755A1 |
The present invention relates to an edible product for enhancing immunity. Some efforts have been made to make food/medicament composition from natural sources. Still there is a need for an edible product or food supplement which provide...
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WO/2014/013002A1 |
The invention relates to an aqueous transparent oil-in-water emulsion comprising an emulsified carotenoid in a concentration of 0.025-2000 ppm. Some claims relate to a process including the step of a) manufacturing a solution comprising ...
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WO/2014/013727A1 |
Provided is an immunomodulating agent for modulating abnormal immunity, particularly an excess immune response. The present inventors have made extensive studies. As a result, it is found that a mangosteen peel extract produced by extrac...
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WO/2014/014647A1 |
The present teachings provide an improved layered granule comprising a melt-delayed layer located internal to a melt-resistant layer. The melt-delayed granules can be used in a variety of contexts, including animal feed. Methods of makin...
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WO/2014/014436A1 |
A method for improving the application of liquid ingredients to a solid feed ingredient or pharmaceutical agent, comprising: a) preparing a liquid composition having low cloud point containing (i) an ingredient to be added to a solid mat...
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WO/2014/014020A1 |
[Problem] To impart a vivid color to processed food products containing an anthocyanin pigment. At that time, it is desirable to use a conventional food product that is safe and inexpensive, without adding a coloring agent, and to avoid ...
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WO/2014/013122A1 |
The invention relates to a polyphenol extract from white-grape residue. The invention relates to a straightforward method with few steps for obtaining extracts having anti-oxidant and anti-bacterial properties from white-grape residue. D...
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WO/2014/011676A1 |
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/2014/008603A1 |
The present invention relates to a agave syrup product having a low water content. The agave syrup product retains the physical and palatable properties of untreated agave syrup while having a prolonged shelf-life. It can be advantageous...
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WO/2014/011018A1 |
The invention relates to a method for producing a formulation containing cactus flowers, to the formulation produced in this way, and to the use of said formulation in its incorporation into food products. The invention pertains to the f...
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WO/2014/008692A1 |
Disclosed are ketogenic diet formula milk and a preparation method of the ketogenic diet formula milk. The ketogenic diet formula milk contains the following components per 100 g: 1.5-12.5 g of fat, 0-5 g of protein, 0-0.5 g of carbohydr...
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WO/2014/010105A1 |
Provided is a resistant-dextrin-containing packaged carbonated beverage that can have reduced escaping of dissolved carbon dioxide. Provided is a resistant-dextrin-containing packaged carbonated beverage comprising caramel coloring and a...
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WO/2014/009744A1 |
The Invention relates to materials and methods for the treatment of conditions associated with bacterial biofilms, intracellular bacterial infections and/or adherent-invasive Escherichia coli infections, including Crohns' disease. In par...
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WO/2014/011029A1 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a casein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterili...
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WO/2014/011052A1 |
The present invention provides a hypo-allergenic cross-linked protein for use in the prevention of an allergy against milk proteins, or for use in the induction of oral tolerance for milk proteins, said cross-linked protein being selecte...
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WO/2014/011039A1 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a coagulating protein and at least one is an anti-coagulating protein, comprising the steps of: a)...
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WO/2014/011030A1 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a coagulating protein and at least one is an anti-coagulating protein, comprising the steps of: a)...
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WO/2014/008578A1 |
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...
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WO/2014/010244A1 |
Provided is a technique for increasing persistence of sweetness and flavor in a food composition such as chewing gum products. A food composition containing a polysaccharide thickener such as glucomannan and tamarind seed gum.
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WO/2014/010656A1 |
Provided is a blood alcohol concentration reduction accelerating agent which rapidly improves various unpleasant symptoms caused after alcohol consumption such as bloating, nausea and hangover. The blood alcohol concentration reduction a...
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WO/2014/011040A1 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a casein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterili...
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WO/2014/009079A1 |
The present invention relates to a savoury food concentrate in the form of a gel. For use of said savoury food concentrate for preparing a soup, a sauce, a gravy or a seasoned dish. It is an object to provide a savoury concentrate which ...
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WO/2014/010742A1 |
The goal of the present invention is to provide a new anticancer agent, a new method for treating cancer using a combination of anticancer agents, a new method for treating cancer using a combination of new anticancer agents and radiatio...
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WO/2014/007000A1 |
A method for producing a manganese-rich yeast extract, which involves an extraction step of suspending manganese-containing yeast in a solution containing a carboxylic acid and/or a carboxylic acid salt and then separating the resultant ...
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WO/2014/006068A1 |
The present invention is concerned with an apparatus for making a coated frozen confectionery product by co-extrusion of a frozen confection and a coating substance, and in particular a nozzle body forming part of the apparatus. The nozz...
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WO/2014/007635A1 |
The invention relates to a dietary fibre for use in delaying or otherwise reducing a sating effect of a medical nutrition or of a medicament, wherein the medical nutrition or medicament is for oral or gastro-enteric administration by a h...
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WO/2014/007318A1 |
Provided is a novel active ingredient that can be safely used in preventing, ameliorating or treating cartilage-related diseases such as cartilage injuries or cartilage disorders. An egg yolk protein hydrolysate, which has an effect of p...
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WO/2014/005243A1 |
A baked food product having an airy, soft, tender, and moist texture, having a water activity of less than about 0.7, and prepared from a dough comprising: three or more humectants, and a baking powder composition; where the baked food p...
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WO/2014/007427A1 |
The present invention relates to a method using enzyme conversion and lactobacillus fermentation of red ginseng for preparing concentrated fermented red ginseng liquid. A concentrated fermented red ginseng liquid having an enhanced compo...
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