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WO/2019/213757A1 |
Hemp seed protein fractions are provided with particular applicability for forming stable emulsions for microencapsulating lipid based components. The hempseed protein fraction is extracted from hemp seed protein source by aqueous alkali...
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WO/2019/215422A1 |
The present invention relates to a method for producing a composite cheese product comprising a first cheese surrounding at least a portion of a second cheese. The method comprises obtaining a first mould providing a first recess having ...
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WO/2019/211185A2 |
The invention relates to a food composition comprising dairy fat – which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming – the food compos...
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WO/2019/206797A1 |
The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 3...
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WO/2019/209189A2 |
The present invention relates to the development of an encapsulation technique which is currently used in the food, pharmaceutical and healthcare industries. This encapsulation technique contains of bioactive components such as amigla wh...
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WO/2019/200499A1 |
Provided are a probiotic microcapsule for maintaining strain activity and preparation method thereof; the probiotic microcapsule uses a composite wall structure constituted by a first wall material and a second wall material; the first w...
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WO/2019/200435A1 |
The invention is directed broadly to a method of preparing a texture modified food product, comprising the steps: (a) providing a partially cooked fruit or vegetable; (b) comminuting the partially cooked fruit or vegetable to form a past...
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WO/2019/200675A1 |
The present invention relates to the technical field of grease microencapsulation, and disclosed is a method for clathrating tributyrin by means of an enzymatic method. According to the present invention, synthesis of cyclodextrin by an ...
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WO/2019/202604A1 |
There is provided a probiotic microcapsule comprising a core comprising probiotic microorganisms; and a coating layer comprising a hybrid solid dispersion comprising an edible fatty molecule evenly dispersed within a water-soluble film f...
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WO/2019/196556A1 |
A laver piece automatic jointing device, comprising a machine frame (1), a spray component (2), a positioning sensing component (3), a hot-pressing joining component (4), an electric control cabinet component (5), a servo sensing compone...
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WO/2019/199231A1 |
The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability t...
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WO/2019/170839A3 |
A therapeutic or non-therapeutic method of inducing satiety in a mammal is described. The method comprises administering to the mammal a composition comprising microparticles, in which the microparticles comprise lipid contained within a...
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WO/2019/199263A1 |
The present capsule comprises a calcium alginate shell with a filling made from olives The filling comprises a dispersed phase in the form of an olive suspension, and a dispersion medium based on an aqueous solution thickened with polysa...
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WO/2019/199505A1 |
The presently disclosed subject matter is directed to a system and method of preparing personalized nutritional and/or pharmaceutical formulations using additive manufacturing technology. Active pharmaceutical or dietary supplement ingre...
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WO/2019/192960A1 |
The present invention relates to a salt-starch powder, in particular to a process for preparing a salt-starch powder with binding properties. The process comprises mixing salt, starch and water before, during or after dissolution of the ...
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WO/2019/192964A1 |
The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-bran mass and mixing said co-processed salt-bran mass with at least one further ingr...
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WO/2019/192961A1 |
The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch mass and mixing said co- processed salt-starch mass with at least one further...
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WO/2019/192959A1 |
The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-fiber mass and mixing said co- processed salt-fiber mass with at least one further i...
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WO/2019/191807A1 |
A high-throughput continuous extrusion process for the manufacture of a textured protein foodstuff having organoleptic qualities comparable to cooked muscle meat.
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WO/2019/192965A1 |
The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least ...
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WO/2019/191808A1 |
A device for transferring molten proteinaceous extrudate material from the exit of an extrusion cooker barrel to a cooling die whilst promoting or maintaining laminar flow of said molten extrudate.
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WO/2019/188744A1 |
Provided are a food product moulding device and a food product manufacturing method which, with a simple configuration, allow a foodstuff to be moulded into a food product having multiple stacked layers. A mould unit 25, in which a first...
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WO/2019/188057A1 |
This invention provides a food coating device and a food production method that achieve efficient coating even of soft foodstuff or foodstuff that crumbles easily while reducing shock applied when dropping the foodstuff and suppressing f...
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WO/2019/185482A1 |
The invention is directed to a particle containing at least one hydrophobic matrix material and at least one volatile substance, the particle contains 60% to 90% by weight of the at least one matrix material, whereby the at least one mat...
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WO/2019/188340A1 |
A method for producing a compressed solid material comprises the steps of: preparing a powdery material containing a powdery amorphous material; determining the glass transition temperature of the powdery material; performing the compres...
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WO/2019/190851A1 |
A mold system includes an upper mold and a lower mold. The upper mold and the lower mold include a base plate having a lower surface and an upper surface. At least one protrusion extends a first height from the lower surface of the base ...
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WO/2019/183081A1 |
Compositions wherein foodstuffs act as carriers of freeze-dried probiotics provide new means for administration of probiotics. The products that are easily shipped may be eaten as purchased or mixed with other ingredients to provide vari...
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WO/2019/176884A1 |
Provided a bean paste wrapping machine and a bean paste wrap manufacturing method that continuously perform two-stage molding in which one end of dough on a baking sheet being circulated by continuous feeding is molded so as to fold towa...
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WO/2019/175331A1 |
The present invention relates to the industrial production of particles comprising at least one oxidable active. The apparatus of the invention comprises an extruder which is connected to a source of argon, krypton and/or xenon gas. Said...
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WO/2019/178184A1 |
A patty forming machine is configured to mold food products. The machine includes a stripper plate through which food product is configured to pass when the stripper plate is in a fill position, a sensor configured to determine positions...
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WO/2019/175324A1 |
The present invention relates to extrudates comprising water-soluble vitamins and other micronutrients. They are obtainable by adiabatic extrusion. During extrusion, temperature is controlled by the viscosity of the composition which is ...
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WO/2019/175326A1 |
The present invention relates to extrudates comprising a matrix and vitamin A palmitate. The matrix comprises or consists of octenyl succinate starch and dextrin. Such water-soluble or water-dispersible extrudates have an excellent stora...
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WO/2019/178486A1 |
A method for treating autoimmune and/or inflammatory disease includes a step of identifying a subject exhibiting symptoms of autoimmune and/or inflammatory disease administering a fasting mimicking diet. A probiotic composition for gastr...
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WO/2019/178481A1 |
Enteric softgel capsules comprise a fill material and an enteric shell composition, characterized in that the enteric nature of the capsules may be achieved without an enteric coating or added conventional enteric polymers.
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WO/2019/177726A1 |
A method for controlling foam comprising providing a food composition comprising a foam control agent and a foodstuff, the foam control agent; and processing the food composition. A food composition comprising a foodstuff and a foam cont...
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WO/2019/169883A1 |
A weight loss meal replacement bar using bananas as the main ingredient and a preparation method therefor, the food ingredients used in the weight loss meal replacement bar mainly comprising: banana powder, coix seed powder, oat flour an...
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WO/2019/169433A1 |
Provided herein is a protein food product containing protein that optionally includes collagen protein, peptides and/or one or more amino acids or derivatives thereof, one or more gelling agents. one or more flavouring agents, and one or...
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WO/2019/169802A1 |
Provided in the present invention is a 3D accurate printing method for easy-to-swallow dual-color mashed potato / mashed purple sweet potato cold dish, which belongs to the field of food processing. The method comprises the following ste...
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WO/2019/170839A2 |
A therapeutic or non-therapeutic method of inducing satiety in a mammal is described. The method comprises administering to the mammal a composition comprising microparticles, in which the microparticles comprise lipid contained within a...
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WO/2019/170840A1 |
A composition for use in a method of providing sustained energy release over time in a subject is described. The composition comprises or consists of microparticles comprising high glycaemic index (Gl) carbohydrate contained within a gas...
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WO/2019/168053A1 |
Provided are: a pigment dispersion composition having exceptional color production, good color retention, and excellent flavor; and a colored oral composition in which the same is used. There are prepared a pigment dispersion composition...
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WO/2019/168915A1 |
A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non- sucrose carbohydrate syrup from a first applicator and a sucrose syrup f...
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WO/2019/165735A1 |
Provided is a method for improving a 3D printing effect by means of prognostic processing of concentrated fruit pulp, which pertains to the technical field of fruit and vegetable food processing. Said method is characterized in: adding p...
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WO/2019/165733A1 |
Provided is a method for 3D printing a dual-color stuffed pastry by means of concentrated fruit pulps. Two ingredients are fully mixed respectively, the ingredients are made homogeneous respectively, the temperature thereof is maintained...
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WO/2019/162085A1 |
The invention relates to a food processing system (100) for preparing an edible mass of a food product starting from a raw food material, the system comprising: - one or a plurality of food containers (20), each one comprising a raw food...
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WO/2019/164043A1 |
The present invention relates to a low-calorie mayonnaise composition containing 25-30 wt% of olive oil, 20 wt% of an aqueous MC solution, and 12-15 wt% of egg yolk, and has a remarkable effect of providing novel intestine-regulating, lo...
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WO/2019/164960A1 |
Systems and methods are presented for a swallowable pH sensor made entirely of edible and digestible materials. A substrate is provided and an electrical circuit pattern is printed on a top surface of the substrate. The electrical circui...
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WO/2019/158605A1 |
The invention relates to a cooling tool (1) for a food or animal feed extruder (E), the cooling tool having i) an inlet end (3), which can be fixed to a food or animal feed extruder (E) and at which extrudate (4) can be led into the cool...
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WO/2019/158578A1 |
The invention relates to a product (1) comprising a plurality of portions (21-26) of flavouring substances associated with fastening arrangements (31-36; 41'-46'). The fastening arrangements (31-36; 41'-46') can be modified with energy t...
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WO/2019/157592A1 |
A process of producing an edible powder containing cannabis including providing a desired quantity of cannabis oil, a cannabis isolate or a cannabis distillate, mixing the cannabis oil, cannabis isolate or cannabis distillate with a solv...
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