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WO/2012/014811 |
The disclosed butter cream has excellent shape retention, a fresh texture, and furthermore is extendable and has a fresh texture even if palm-based fats and oils are used. The butter cream is characterised by including: 30-60 mass% of fa...
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WO/2012/016153 |
A packaged treated fresh meat product comprises a fresh meat product, a solution, and a low to no oxygen packaging. The solution includes a source of sodium nitrite or sodium nitrate infused into the fresh meat product to create a treate...
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WO/2012/016190 |
A process is disclosed for obtaining citrus fiber from citrus pulp. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8. The citrus fiber can be obtained having a viscosity of at least 1000 mPa.s, wher...
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WO/2012/013753 |
The invention relates to an extract of Artemia cysts and to an aquacultural food containing said extract.
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WO/2012/016161 |
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the disper...
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WO/2012/013295 |
The present invention relates to a coated product comprising a core and a hard coating surrounding the core, wherein the hard coating is composed of at least one coating layer, which comprises erythritol, maltodextrin and one or more cry...
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WO/2012/014971 |
Provided is a novel lactic bacterium capable of ameliorating metabolic syndrome by means of a novel screening method. Specifically disclosed are: a Lactobacillus which increases the production of adiponectin in 3T3-L1 cells and increases...
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WO/2012/015303 |
The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt% of vegetable protein, optionally homogenise the...
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WO/2012/012887 |
The invention relates to extracts and compositions from Gnetum africanum. It also concerns plant extracts enriched in resveratrol and methods for obtaining the same. Described herein are processed plant materials which comprise about 20 ...
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WO/2012/013112 |
Disclosed is a method for extracting effective ingredients from a sea cucumber by salting out, belonging to the technical field of seafood product processing. Certain electrolytes and common organic solvents are directly added into a sea...
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WO/2012/014746 |
Provided are an α-lipoic acid complex obtained by complexing R-α-lipoic acid or S-α-lipoic acid, R-dihdyro-α-lipoic acid or S-dihdyro-α-lipoic acid, or an alkali metal salt or an alkaline earth metal salt thereof, and a method for p...
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WO/2012/013296 |
The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, m...
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WO/2012/015323 |
Use of a mixture live cultures probiotic bacteria in a mixture with short chained fatty acids (SCFA), in a slow release form for the active ingredients, of various release structures and mechanisms, in particular in the form of a triglyc...
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WO/2012/013150 |
The present provides a soymilk machine/juicer with grinding function, comprising a pair of concentric rotator (13) and stator (14) that are vertically arranged in a house. There are at least two thread convex ribs (16) on said rotator (1...
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WO/2012/013975 |
The invention relates to compositions comprising novel blends of nutritional ingredients and solid, semi-solid and beverage compositions comprising such blends. In particular, this invention relates to rehydration, energy and recovery be...
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WO/2012/014417 |
[Problem] To make the bucket-shaped structure of pores inconspicuous by preventing parakeratosis caused by stimulatory components in the sebum around the pores and maintaining the skin around the pores in the normal state. [Solution] An ...
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WO/2012/013792 |
The present invention relates to a composition comprising a natural extract containing anthocyanins and an agent for enhancing vigilance, and to a method for alleviating visual discomfort related to or caused by oxidative stress comprisi...
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WO/2012/013771 |
A fat spread comprising a flavour agent containing a mixture of flavour ingredients comprising: - from 45% to 90% of 2-furfuryl alcohol; - from 5% to 20% of 2-acetylpyrrole; - from 3% to 15% of 2-acetylpyridine; - from 1% to 10% of alpha...
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WO/2012/015345 |
An apparatus (1) for making shaped food chip products (2) comprising hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a ...
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WO/2012/016201 |
A process is disclosed for modifying citrus fiber. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 w%, anhydrous basis. The citrus fiber can have a viscosity of at least 1000 mPa.s, wherein said ci...
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WO/2012/014783 |
Disclosed is an acidic soluble soybean protein material with reduced astringency and excellent taste and for use in acidic food and drinks. At the time of acidic solubilization treatment which increases astringency, by using as a raw ing...
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WO/2012/015037 |
An antimicrobial activity enhancing agent for lactoferrin or lactoferrin hyrdolysate with milk-derived protein which has the properties below as the active ingredient, and a method for producing the antimicrobial activity enhancing agent...
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WO/2012/011402 |
The purpose of the present invention is to provide an yeast extract in which the malodor inherent in yeast (i.e., the odor of yeast) is masked or reduced, and which has excellent taste balance and long-lasting taste and can exhibit a mea...
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WO/2012/010266 |
The instant invention refers to an antibacterial peptide with all aminoacids in D-configuration, possessing strong antimicrobial activity against Gram-negative and Gram-positive bacteria and Candida strains. The peptide can be in linear ...
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WO/2012/012226 |
Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.
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WO/2012/010652 |
The present invention regards an alcoholic composition comprising a hydroalcoholic solution, packaged in a spray container, which takes foamy consistency after dispensing. A further object of the present invention is the process for obta...
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WO/2012/010597 |
The present invention relates to a method of producing compositions containing galacto-oligosaccharides as well as to galacto-oligosaccharide-containing compositions as such.
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WO/2012/010541 |
The invention relates to a food preparation which comprises a processed cheese formulation as a carrier component, wherein the processed cheese formulation contains at least 2 wt % of whey proteins present predominantly in denatured form...
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WO/2012/012350 |
Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The firs...
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WO/2012/010593 |
The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzy...
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WO/2012/011174 |
Disclosed is a lipid metabolism improving agent which is characterized by containing an α-glucosidase inhibitor and being administered in combination with at least one kind of bacterium that is selected from the group consisting of a bi...
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WO/2012/008467 |
Provided is a composition that, even when used in a very small amount, has the effect of improving bone density and promoting bone growth, and has few side effects, and also provided are a pharmaceutical preparation for promoting bone gr...
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WO/2012/009273 |
A carbonated gelatinous beverage containing inclusions and methods for making same.
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WO/2012/006728 |
A natural sweetener composition comprises a blend of Stevioside extract and Rebaudioside A extract, wherein the ratio of Rebaudioside A extract to Stevioside extract is between about 12:1 to about 1:12 and the purity of both extracts is ...
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WO/2012/009234 |
A method of processing a food, comprising receiving a food that contains a heavy metal; exposing the food to an aqueous solution comprising an organic acid and a heavy-metal binding ligand which forms a heavy-metal chelate with the heavy...
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WO/2012/009713 |
Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to ...
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WO/2012/007978 |
The present invention concerns a mixture comprising isoflavones-aglicones, such as daidzein, genistein and glycitein, in addition to equol and lunasin, said mixture being based on soya fermented using lactic acid bacteria isolated from f...
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WO/2012/006750 |
Soybean seedlings and therefrom extractable compositions are described. Such compositions comprise prenylated isoflavones and at least one isoflavonoid, said isoflavonoid being selected from one of the chemical classes of isoflavones, co...
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WO/2012/007577 |
The buckwheat extract comprises a extract of buckwheat which are enriched in D-fagomine and including 3,4-di-epifagomine, a process for their preparation, pharmaceutical or veterinary compositions, dietary supplements or functional foods...
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WO/2012/007138 |
The present invention relates to isomaltulose for use in enhancing mental performance in a post-glycemic response phase of a subject in need thereof and a food, drink or pharmaceutical comprising isomaltulose for use in enhancing mental ...
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WO/2012/007590 |
Described is an improved method for drying eukaryotic cell wall fragments and whey and/or whey-derived products using co-evaporation. This yields a concentrated mixture that may subsequently be processed into a feed or food composition u...
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WO/2012/006742 |
A simple extraction method for preparing an organic certifiable stevia extract with high sweetness and optionally with antioxidant properties is provided. The extraction method involves extraction of stevia leaves that have been dried an...
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WO/2012/009642 |
A method, system and apparatus for controlling the variability in acrylamide formation, reducing acrylamide formation, and reducing oil uptake in fried food pieces. The invention uses an extended hood over a takeout conveyor from a hot o...
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WO/2012/008603 |
A foamable oil-in-water type emulsified fat composition for a whipped cream to be distributed in a chilled state, wherein: the fat content is 20-40 wt%; the fat comprises fat (A), which contains triglycerides, said triglycerides carrying...
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WO/2012/009426 |
Disclosed are high tolerance infant formulas including hydrolyzed proteins, such as hydrolyzed whey protein and hydrolyzed casein protein. The high tolerance formulas reduce the incidence of loose and discolored stools in infants, and ma...
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WO/2012/007628 |
The nanoparticles comprise a zein matrix and a basic amino acid. Said nanoparticles may encapsulate a water-soluble or liposoluble, biologically active compound. The invention applies to the food, pharmaceutical and cosmetics sectors and...
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WO/2012/006731 |
The invention is directed to a method of producing deamidated barley proteins by extracting protein from barley using an alcohol or alkaline; treating the extracted protein with an alkaline or acidic solution for a sufficient time and te...
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WO/2012/006041 |
The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one food ingredient and a modified high h...
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WO/2012/006075 |
Nutritional compositions that mimic whole foods and methods of using the nutritional compositions are provided. The nutritional compositions may include an increased number and variety of fruits and vegetables, an increased variety of ma...
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WO/2012/004585 |
The present invention relates to an ingestible formulation including glycomacropeptide and at least one of tryptophan, tyrosine and phenylalanine.
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