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WO/2015/111428A1 |
Provided is a salt-reducing technique by which the saltiness or sense of satisfaction of a food or drink is not diminished even if the amount of table salt used is reduced. According to the present invention, a food or drink that has enh...
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WO/2015/108029A1 |
Hyaluronic acid and/or a salt thereof having an average molecular weight of 3500 or less, a proportion of disaccharide of 1-30 mass%, a chlorine content and sulfur content of 1 mass% or less each, and a bulk density greater than 0.25 g/cm3.
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WO/2015/109276A1 |
Described are food compositions and methods of preparing food compositions, the food compositions containing a zein protein material that includes alpha-zein, beta-zein, and gamma-zein. Embodiments of extruded food products can be formed...
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WO/2015/107504A1 |
The invention concerns a process for the preparation of a sorbitol rich syrup having less than 0.2% on ds of total reducing sugars, wherein said process comprises the following steps: (i) hydrogenation of a glucose syrup having a glucose...
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WO/2015/107166A1 |
A package comprising a measured dosage of snack food pellets sealed within a packaging, the pellets comprising a starch-based matrix which is expandable when subjected to heat during a cooking process. There is also disclosed a method of...
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WO/2015/107514A1 |
The invention relates to a composition and method for induction of remission of Crohn's disease. More specifically, the composition offers an exclusion diet that reduces exposure to dietary components shown to induce inflammation in Croh...
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WO/2015/108368A1 |
The present invention relates to a four-constituent cationic laminar nano-inorganic material, a production method for the four-constituent cationic laminar nano-inorganic material, a food supplement comprising the four-constituent cation...
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WO/2015/108408A1 |
Composition comprising (optionally processed) edible parts of an okra plant species for use in reducing dietary fat absorption in a subject or for use in treating or preventing obesity and/or for use in treating or preventing a metabolic...
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WO/2015/107462A1 |
The present invention relates to a powder composition which comprises at least one acid, at least one sweetener and yoghurt aroma and a method for obtaining an instant product with the organoleptic characteristics of yoghurt. A further a...
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WO/2015/106943A1 |
The present application discloses a simple process for the purification of neutral human milk oligosaccharides (HMOs) produced by microbial fermentation. The process uses a combination of a cationic ion exchanger treatment, an anionic io...
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WO/2015/107123A1 |
A method of making snack foods, the method comprising the steps of: a cooking step comprising microwave cooking a plurality of snack food slices to provide cooked snack food slices having an average moisture content of from 10 to 20 wt% ...
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WO/2015/105469A1 |
A sour cherry extract (powder or liquid form) characterized in comprising; the sour cherry concentrate with 65 °Brix value, Saccharomyces cerevisiae yeast, maltodextrine and/or water, for consumption in powder or liquid form.
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WO/2015/105616A1 |
The present disclosure generally provides pediatric nutritional compositions comprising a protein source comprising an intact milk protein and a partially hydrolyzed milk protein, wherein about 5% to about 25% of total nitrogen content o...
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WO/2015/101608A2 |
The invention relates to a ready-to-use diet food product for reducing low-grade inflammation and stabilising long-term weight loss in an obese or overweight patient, which includes, relative to the total weight of the composition: 50 wt...
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WO/2015/102095A1 |
Europe, etc. have many traditional foods. In addition, Japan has its unique and completely different traditional foods. In December 2013, Japanese food was registered as United Nations Educational, Scientific and Cultural Organization (U...
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WO/2015/102189A1 |
Disclosed are an enteric coating composition, an enteric coating film and a food preparation. The disclosed enteric coating composition comprises an enteric cellulose-based compound, a pH controller, a food plasticizer and a solvent, whe...
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WO/2015/101965A1 |
A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet (10) of edible film having a plurality of first recesses (12) therein and a second she...
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WO/2015/103228A1 |
Disclosed is a method of forming chewing gum, the method including providing a sizing device configured to size a gum mass into a gum sheet of a desirable width, providing a collecting device upstream of the sizing device, the collecting...
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WO/2015/099236A1 |
The present invention relates to gigantic black garlic using a natural enzyme liquid and a complex fermentation liquid of yeast and riboflavin, and to a method for preparing the same. Provided are a method for preparing enzyme fermented ...
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WO/2015/100091A1 |
Certain aspects of the methods disclosed herein relate to treating neuroinflammation, preventing neuroinflammation, or reducing neuroinflammation, and combinations of the foregoing in a subject by administration of 2-fucosyl-lactose. Oth...
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WO/2015/098928A1 |
[Problem] The present invention addresses the problem of providing an inflammatory cytokine activity inhibitor which is non-invasive and satisfies requirements such as safety, convenience and economic performance, for the purpose of trea...
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WO/2015/099629A2 |
The invention is pertaining to the method of obtainment of " dry olive pate " that has the property of being able to be a animal fodder raw material, as a result of complete separation of prina - olive pomace that come out of 2 and 3 pha...
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WO/2015/099616A1 |
The object of the invention is a mixture used as a dietary supplement for reducing body mass. The mixture includes six plant extracts: rosemary leaf extract (Rosmarinus officinalis), green coffee extract (Coffea Canephora robusta P.), bl...
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WO/2015/099201A1 |
[Problem] The present invention provides a composition containing nanobubbles containing hydrogen, oxygen, and nitrogen, and the use thereof. [Solution] A composition containing, as an active ingredient, nanobubbles having a diameter of ...
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WO/2015/098380A1 |
[Problem] To provide a production technique for an edible egg that contains a sufficient amount of ergothioneine by using the biological accumulation of ergothioneine in eggs, and that has antioxidative activity. [Solution] This ergothio...
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WO/2015/099727A1 |
A method of preparing nutritionally fortified yeast comprising: a) incubating yeast with at least one fermentable substrate under conditions suitable for achieving fermentation; b) isolating the yeast after fermentation; c) combining the...
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WO/2015/092098A1 |
The invention relates to healthy food compositions having the texture of gel or foam, as well as being rich in proteins, having anti-oxidant properties, being low in fat, free from lactose and casein, and being easy to chew. The composit...
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WO/2015/095747A1 |
The general inventive concepts are directed to compositions and methods for the prevention and treatment of dehydration. Provided herein are nutritional compositions including oral rehydration compositions. Certain embodiments of the nut...
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WO/2015/093184A1 |
Provided are: a hydrogen-generating agent which has, formed on the surface thereof, a specific water content controlling layer, and therefore can generate a predetermined amount of hydrogen rapidly and can effectively prevent the elution...
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WO/2015/089638A1 |
The disclosure provides a process of obtaining a simplified flax extract by water extraction followed by mechanical extraction. The disclosure further provides compositions comprising the flax extract produced by the process and methods ...
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WO/2015/091092A1 |
The present invention relates to a beverage comprising ferrous picolinate. In particular the invention relates to a beverage comprising fruit and/or vegetables, ferrous picolinate and phenolic chromophore compounds. Further aspects of th...
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WO/2015/089609A1 |
The method for nanoencapsulating high concentrations of active ingredients and resulting products relates to a method for producing nanocapsules containing high concentrations of active ingredients, which are produced in the form of a di...
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WO/2015/093662A1 |
The present invention relates to a Salicornia herbacea L. fermented soybean lump using Salicornia herbacea L. and a preparation method therefor and, more specifically, to: a Salicornia herbacea L. fermented soybean lump prepared so as to...
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WO/2015/091093A1 |
The present invention relates to a non-beverage food composition. In particular the invention relates to a non-beverage food composition comprising fruit and/or vegetables, ferrous picolinate and phenolic chromophore compounds. Further a...
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WO/2015/092056A1 |
The present disclosure relates to nutritional compositions containing a fiber blend that includes soluble fibers that are fructo-oligosaccharide (FOS), acacia gum and inulin and also includes insoluble fibers that are outer pea fibers. I...
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WO/2015/095545A1 |
A nutritional composition including an oxidizable oil and rosmarinic acid is provided. The rosmarinic acid protects the flavor and aroma of the nutritional composition by reducing oxidation of the oxidizable oil and reducing or otherwise...
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WO/2015/094533A1 |
The present disclosure generally relates to nutritional compositions that are suitable for administration to adult and pediatric subjects that include ursolic acid, and advantageously provide beneficial health effects such as enhanced br...
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WO/2015/092763A1 |
The present invention in one aspect relates to a nutritional composition for the prevention and/or treatment of COPD and symptoms related to it, comprising N- acetylcysteine and/or a physiologically acceptable salt thereof in association...
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WO/2015/090697A1 |
The present invention relates to blue coloring composition useful in the manufacture of food, feed, cosmetic and pharmaceutical products and preparations based on a stabilized phycocyanin, which is a complex of at least one phycocyanobil...
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WO/2015/094532A1 |
The present disclosure generally relates to nutritional compositions that are suitable for administration to adult and pediatric subjects that include a neurologic component. The neurologic component may include a flavonoid compound, suc...
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WO/2015/091566A1 |
The invention relates to a process for producing magnesium and/or calcium-enriched drinking water based beverage, comprising: - preparing a concentrated aqueous solution of magnesium and/or calcium bicarbonate by, a) providing a powder o...
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WO/2015/091789A2 |
The present invention relates to a nutritional composition comprising an oligosaccharide mixture, said oligosaccharide mixture comprising at least one N- acetylated oligosaccharide, one galacto-oligosaccharide and one sialylated oligosac...
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WO/2015/092748A1 |
A smoking composition includes tobacco material and a flavour delivery system. The flavour delivery system includes a flavour material and first wax material forming a core and a second wax material encapsulating the core. The second wax...
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WO/2015/091354A1 |
The aim of the invention is to provide coloring compositions which are suitable for human consumption, said compositions having a red, red-brown, or brown color and a high coating capability, and a coating for coated confectioneries, sai...
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WO/2015/095725A1 |
Methods and nutritional compositions are disclosed for attenuating muscle protein degradation, preserving lean body mass, or both in a subject in need thereof. Generally, the nutritional composition includes a source of fat, a source of ...
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WO/2015/094342A1 |
The present invention pertains to a solid food product comprising a D-allulose syrup and a native protein. This invention is also directed to the use of this solid food product as a protein supplement for dietarians, athletes and bodybui...
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WO/2015/090910A1 |
The present invention relates to a method for making a pasty or liquid culinary flavor concentrate and a culinary flavor concentrate obtainable therefrom. Particularly, the method comprises the step of adding a crystalline salt and/or a ...
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WO/2015/091298A1 |
The invention relates to aroma mixtures containing (a) at least one abrusoside or an abrusoside-rich plant extract and (b) at least one additional natural sweetener. The ratio of the sucrose equivalent of the concentration of the substan...
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WO/2015/094767A1 |
Methods for maintaining or increasing bodyweight in a subject susceptible to unintentional weight loss are provided. The methods include a step of administering at least one serving per day of a composition including 20 to 2000 mg of a d...
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WO/2015/091739A2 |
The present invention relates to the use of isolated thylakoids, or parts thereof, to reduce the urge for palatable food, to reduce the need to smoke and/or to reduce the urge for alcoholic beverages. Presumably, the urge and the need ar...
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