Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 101 - 150 out of 67,942

Document Document Title
WO/2016/026684A1
The invention proposes a nutritional composition comprising selected oligosaccharides that reduces the abundance of Streptococcus bacteria in the gut of infants or young mammals. The infants are preferably infants in needs presenting a r...  
WO/2016/027795A1
Disclosed is a sheet-shaped pasta (10) configured so that multiple recessed parts (12) are formed on a flat surface of the pasta. The pasta (10) is configured so that the total area of the recessed parts (12) amounts to 0.5-10% of the sh...  
WO/2016/026060A1
The present invention relates to a liquid salt, with traces of sodium below 0.01%, which is iodized and dissolved in purified water for food use.  
WO/2016/027191A1
A filled gluten-free or low-gluten pasta product, such as ravioli, tortellini, agnolotti or the like, wherein said pasta incorporates a low-gluten or gluten free flour and xanthan gum and is produced by cold extrusion.  
WO/2016/024402A1
 Provided is a method for manufacturing a thickener composition in which lumping is minimized even when used on a high-temperature liquid, and high dispersion performance is maintained. A method for manufacturing a thickener compositio...  
WO/2016/024034A2
The invention relates to a method for producing olive oil, comprising the steps of: a) mechanically grinding whole olives, unpitted or pitted, until an olive paste is produced; b) freeze-drying the paste from step a) to reduce the water ...  
WO/2016/025448A2
A method of enhancing the growth of an animal is provided. The method includes causing the animal to ingest or absorb an effective amount of one or more Fe III complex compounds, including but not limited to Fe III complexes comprising l...  
WO/2016/019597A1
Comprehensive nutrition powder and a preparation method therefor. The comprehensive nutrition powder is characterized by comprising the following raw materials: vitamin B1, vitamin B2, vitamin B6, pantothenic acid, vitamin B12, vitamin C...  
WO/2016/020557A1
The invention relates to a surimi food product similar to fresh pasta, which, furthermore, is ready for immediate consumption. The invention also relates to the method for producing said food product.  
WO/2016/022082A1
The invention relates to a production method of a nutrient food product which comprises the process steps of removing the extract from the carob fruit by means of a machine; obtaining granule from the carob fruit and crushing the obtaine...  
WO/2016/023004A1
A product invention that relates to an aerated confection containing a texture modifier and a saccharide mass, that comprises a backbone saccharide, a stability saccharide, and optionally a lubricant saccharide. The saccharides are chose...  
WO/2016/015679A1
An instant food with comprehensive nutrition. The instant food is prepared from the following raw materials in percentages by weight: 39.593849% to 44.930798% of polished round-grained rice bran powder, 29.695386% to 33.698099% of bean m...  
WO/2016/016771A1
Described is a food product comprising at least one food product (2) made of pasta-based material, which is able to contain at least one food filling (3) and a base (4) for supporting the main body (2) which is also made of pasta-based m...  
WO/2016/015171A1
Disclosed is a method for manufacturing a kohlrabi pickle, which comprises the steps of: firstly, peeling a kohlrabi; washing it with water; and leaving the surface water to air-dry; secondly, digging a hole from the root to the inside o...  
WO/2016/015681A1
Disclosed are specialized flour for nutrition meals for diabetes and a preparation method and use thereof. The flour is based on cereal meal as a basic material and is added to a defatted soybean vegetable protein powder and a soybean ti...  
WO/2016/018533A1
A nutritional composition having enhanced sweetness perception, which includes up to about 7 g/100 kCal of a protein or protein equivalent source; up to about 7 g/100 kCal of a fat or lipid source; and at least about 5 g/100 kCal of a ca...  
WO/2016/019031A1
The invention allows for the production of a savory food product with reduced sodium content. The savory food product is formed from a mixture of cooked food pieces selected from a first portion and a second portion at a predetermined ap...  
WO/2016/012853A1
The present invention relates to directly compressible compositions comprising more than 30 % by weight of allulose, and to tablets obtainable thereof.  
WO/2016/014526A1
Disclosed are nutritional powders and related methods for providing a reconstituted liquid nutritional product with an enhanced air entrainment profile. In certain exemplary embodiments, the nutritional powders and related methods provid...  
WO/2016/013709A1
The present invention relates to an effect of promoting hyaluronic acid synthesis of a pomegranate concentrate, and is characterized in that the pomegranate concentrate, prepared by treating pomegranate with a starch degrading enzyme and...  
WO/2016/013709A9
The present invention relates to an effect of promoting hyaluronic acid synthesis of a pomegranate concentrate, and is characterized in that the pomegranate concentrate, prepared by treating pomegranate with a starch degrading enzyme and...  
WO/2016/014912A1
A gelatinous or "gummy" confection is supplemented with low-DHA, low-chlorophyll, high-protein microalgal cells. Because the microalgal cell walls encapsulate the microalgal protein, the microalgal cells do not interfere with the setting...  
WO/2016/012375A1
The invention provides a method for the production of a gel-based product, the method comprising (i) providing a liquid composition comprising gelatin in an amount of 0.1-30 wt.%, and (ii) adding a calcium salt to the liquid composition ...  
WO/2016/012403A1
Nutritional products, uses thereof, methods for the manufacture and methods for improving the cohesiveness of the nutritional products are disclosed. The nutritional products have improved cohesiveness for promoting safer swallowing of f...  
WO/2016/014514A1
Disclosed herein is a nutrient delivery system comprising a pod. The pod comprises a nutritional powder that comprises a polyunsaturated fatty acid and at least one antioxidant. The nutrient delivery system delivers a nutritional formula...  
WO/2016/013727A1
The present invention relates to a method for preparing red pepper paste using fresh red peppers and tomato concentrate and, more specifically, to a method for preparing red pepper paste using fresh red peppers and tomato concentrate, co...  
WO/2016/014502A1
Disclosed herein are nutrient delivery systems that provide a nutritional formula for consumption. The nutrient delivery system includes a pod and a nutritional powder comprising at least one antioxidant. The nutritional powder has impro...  
WO/2016/009686A1
The present invention provides the following: a meat and processed meat product having improved flavor, in which 0.0001-10 ppm of advantame is added to a meat; a method for producing same; a flavor-improving agent for a meat or processed...  
WO/2016/010059A1
Provided is a tempura batter mix that adheres well to ingredients and that makes it possible to produce tempura of which the coating has a crispy texture and a voluminous outer appearance like that of a flower in bloom by a simple proced...  
WO/2016/010060A1
Provided is a tempura batter mix that adheres well to ingredients and that makes it possible to produce tempura of which the coating has a crispy texture and a voluminous outer appearance like that of a flower in bloom by a simple proced...  
WO/2016/010664A1
The present disclosure relates to a nutritional composition comprising a lipid source that includes an oil blend formulated with structured lipids comprising fatty acid triglycerides wherein about 10% to about 70% of the palmitic acid (C...  
WO/2016/008642A2
Compositions comprise an amount of cinnamaldehyde that is orally tolerable, thus avoiding an unpleasant mouth feeling, and also tolerable in the gastrointestinal tract. The amount of cinnamaldehyde is supplemented by zinc, and the combin...  
WO/2016/008779A1
The present invention relates to acid-stabilization of natural colorants used for coloring edible products, such as food, beverages and pharmaceutical products. Specifically, the present invention relates to water-dispersible composition...  
WO/2016/010203A1
The present invention relates to toasted laver coated with a sour flavor and, more preferably, to toasted laver of which both surfaces of the laver coated with cooking oil are coated with sour vinegar, citric acid, and organic acid, with...  
WO/2016/005930A1
The present invention disclosed herein relates to an metalized ultra thin water resistant edible film and process for the production of the same characterized by vaporization of edible metal over the substantially thin edible substrate f...  
WO/2016/002903A1
 A low-protein, high-water-content nutritional composition (liquid food, enteral nutrient) is developed in the present invention, said composition having high viscosity while still being a dilution-type composition, and having excellen...  
WO/2016/001694A1
The invention relates to nutritional supplementary composition with curative effect containing rice bran. It contains 70.0 to 99.5 mass parts of rice bran, 0.1 to 25 mass parts of ground dried pea shells, 0.1 to 10 mass parts of pea bran...  
WO/2016/003882A1
A method of making a tastant composition may generally comprise granulating an edible carrier and a first tastant and coating the granules with a second tastant. A tastant composition may generally comprise a core including a mixture of ...  
WO/2016/003889A1
Opaque coatings are formed on consumable articles by applying an aqueous composition of one or more trisaccharides such as melezitose (optionally, in combination with one or more other ingredients such as a high intensity sweetener) and ...  
WO/2016/001912A1
The present invention provides the use of biomass from, e.g., citric acid or gluconic acid production in food applications.  
WO/2016/003287A1
In order to manufacture a food product which, with further preparation, can be given a form in which it is ready for immediate consumption, a consumable, at least sushi-like product roll is prepared. The product roll comprises a core wit...  
WO/2016/002877A1
 Provided is a novel method for producing poultry eggs to which an aroma is imparted. The method for producing poultry eggs to which an aroma is imparted includes a step for bringing an aroma component into contact with the poultry egg...  
WO/2015/199521A1
The invention relates to a composition and a method for weakening the layers of lignocellulosic nature which constitute the shell of nuts for the purpose of easy and non-destructive recovery of the edible kernel. The process is character...  
WO/2015/200888A1
Methods of making high-protein food products using high-protein microalgae and low-pH food products produced by such methods are disclosed.  
WO/2015/199053A1
 The objective of the present invention is to provide a beverage that quickly replenishes water, carbohydrates, and salt to offset heatstroke, but is also pleasant to drink. It was found that admixing coconut water ameliorated the slim...  
WO/2015/197670A1
The present invention relates to a method for processing a composition comprising fructan and sucrose, comprising the step of incubating a composition comprising fructan and sucrose, preferably inulin and sucrose, with at least one yeast...  
WO/2015/198480A1
Provided is a solid composition that contains the following components (A) and (B): (A) 20-70 mass% of a fat globule membrane component and (B) 20-60 mass% of a sugar alcohol.  
WO/2015/199552A1
The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food pr...  
WO/2015/199080A1
A processed food containing wheat bran, wherein, relative to 100 parts by mass of the insoluble dietary fiber content, the ferulic acid content is 0.035–0.16 parts by mass, and the p-coumaric acid content is 0.004–0.06 parts by mass.  
WO/2015/197760A1
The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucil...  

Matches 101 - 150 out of 67,942