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Matches 151 - 200 out of 251,301

Document Document Title
WO/2022/158586A1
The purpose of the present invention is to provide a yolk color improving agent, a poultry feed, or a yolk color improving method for improving the color of yolks in poultry eggs. The present invention relates to a yolk color improving a...  
WO/2022/158140A1
Provided is a food product that can provide a lingering, extended aftertaste of the whole taste or a favorable taste such as savoriness. This food product contains 0.00001-10 ppm by mass of 2-phenyl-2-butenal.  
WO/2022/158583A1
Provided are: modified soybeans having a reduced furanic acid content in the oils and fats contained in the soybeans; and uses of the modified soybeans. The present invention relates to modified soybeans in which the content ratio of fur...  
WO/2022/157507A1
There is described a process for producing at least one of mycoprotein and the components thereof, the process comprising: (i) providing a fermentation media suitable for producing mycoprotein; (ii) fermenting the fermentation media to o...  
WO/2022/159727A1
The present disclosure provides compositions and methods for improved hop acids formulations comprising myristic acid which have improved stability characteristics. The formulations may be used as an anti-bacterial agent in fermentation ...  
WO/2022/157326A1
The present disclosure relates to a food product comprising fungi biomass and at least one food additive, the fungi biomass comprising a filamentous mycelium network wherein the at least one food additive is present in an amount of 0.05%...  
WO/2022/159404A1
An enzyme-modified egg yolk product can be provided in liquid or powder form. It can be used to make a mayonnaise with a very high viscosity, even in the absence of any thickening additives, and exhibiting good stability at temperatures ...  
WO/2022/158297A1
Provided is a technology for maintaining a flavor demonstrated by a flavoring oil, and preventing the reduction thereof. The edible oil/fat composition according to the present invention contains a flavoring oil, is solidified, and is fo...  
WO/2022/157007A1
A method of manufacturing a meat-replacement food product and a meat-replacement food product. To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a hig...  
WO/2022/159237A1
A material mixing inhibitor composition, a method of minimizing material mixing of a first fluid material and a second fluid material in a material processing system that includes a pipeline, and a cartridge for delivery of a material mi...  
WO/2022/158595A1
The purpose of the present invention is to provide a novel agent for promoting the absorption of isoflavone into the body. The present invention provides an isoflavone absorption promoter, the isoflavone absorption promoter being an agen...  
WO/2022/157405A1
Method for the canning of foodstuffs in a canned food container, of the type comprising a body (2) with a sealing edge (4) and a lid (3), comprising steps of depalletization and transfer of the canned food containers (1), packing of the ...  
WO/2022/159509A1
Disclosed herein are novel edible fungal products with various colors, flavors, shapes, sizes, densities, and biological activities, and methods of producing these products. An exemplary process uses fungal biomass deactivation and pelle...  
WO/2022/159311A1
A method of buffering coco material includes cleaning a quantity of untreated coco material to result in cleaned coco material, applying buffered water to the cleaned coco material to produce treated coco material, aging the treated coco...  
WO/2022/159439A2
A food with an extended shelf-life and a method of extending shelf-life of food is provided herein. The extended shelf-life is provided by treating the food with at least one shelf-life extender selected from a group consisting of an iso...  
WO/2022/157173A1
The present invention relates to methods of making a nicotinamide ribofuranoside salt, in particular a crystalline nicotinamide ribofuranoside salt, via salt metathesis comprising subjecting nicotinamide ribofuranoside hydrogen malate or...  
WO/2022/155730A1
A process for producing a refined protein product from a de-hulled grain is provided. The process includes the steps of milling the de-hulled grain to produce a flour; hydrolyzing non-protein biomolecules in the flour to produce a hydrol...  
WO/2022/157421A1
It is disclosed a method for producing a low sugar acidified milk product, comprising the steps of: providing a milk base having a protein content of about 2.5% to about 8%, a fat con-tent of about 0% to about 10%, a lactose content of a...  
WO/2022/159405A1
An enzyme-modified egg yolk product that can be provided in liquid or powder form can be used to make a mayonnaise having a low viscosity, e.g., no more than 3500 cP, and exhibiting good stability at temperatures of greater than 90°C (e...  
WO/2022/156033A1
An intelligent film coating apparatus and method for fruits and vegetables, comprising a material conveying module, a real-time sensing module, a targeted spraying module, a dynamic drying module, and an electric control module. The real...  
WO/2022/157147A1
The present invention relates to a composition of oil of microorganisms enriched with eicosapentaenoic acid and with docosahexaenoic acid predominantly in the form of diglycerides, as well as to its acquisition method. To this end, the i...  
WO/2022/157904A1
The present invention pertains an ice cream-like emulsion composition containing water, an oil/fat, cyclodextrin, trehalose, and dextrin, and aims to provide an ice cream-like emulsion composition in which an increase and growth of ice c...  
WO/2022/156456A1
The present invention relates to the technical field of biological food materials, and disclosed in the present invention are a cross-linked hydrogel for muscle stem cell culture, and a preparation method therefor and an application ther...  
WO/2022/159807A1
The present invention relates to a stabilizer composition comprising colloidal microcrystalline cellulose coprocessed with unrefined and unmodified red seaweed flour derived from a red seaweed of the class Rhodophyta.  
WO/2022/159947A1
This invention provides a liquid nutritional composition comprising fresh whole milk and chymosin and optionally additional ingredients selected from lactase, lipases or esterases, prebiotics, and probiotics or a combination thereof. In ...  
WO/2022/157395A2
The present invention relates to a fish flavour product comprising (i) a process flavour comprising an oxidized polyunsaturated fatty acid and (ii) a yeast extract comprising 5'-ribonucleotides. The present invention also relates to a fi...  
WO/2022/156055A1
Provided is the microcin MccY, wherein the amino acid sequence of the microcin is GGRGHIAEYFSGPITQVAFYG. Further provided are a method for preparing the microcin and the use thereof. Compared with MccJ25 which only has bactericidal activ...  
WO/2022/156273A1
A functional edible oil, a preparation method therefor and the use thereof. The functional edible oil is formed by means of performing ternary transesterification on medium-chain glyceride, linoleic acid grease and linolenic acid grease....  
WO/2022/157808A1
The invention disclosed herein relates to synergistic nutritional compositions for treating vestibular associated neurodegenerative diseases. Particularly, the invention relates to synergistic nutritional compositions comprising an exoge...  
WO/2022/158814A1
The present invention relates to microalgae of Chlorella genus HS-LZ (Chlorella sp. HS-LZ), which are novel microalgae having the characteristic of being capable of producing zeaxanthin and lutein, and uses thereof.  
WO/2022/159719A1
A novel dry mill process for producing pure starch, which can be used as a feed stock for bio tech processes. Corn feedstock is sent through a particle size reduction device, such as a hammer mill, to produce corn flour. The corn flour i...  
WO/2022/150948A1
The present invention relates to the technical field of medicines, in particular, provided is the use of a nicotinamide mononucleotide (NMN) in an anti-radiation injury preparation. In vitro cell experiments show that the NMN can signifi...  
WO/2022/152957A1
The present invention relates to a fruit coating gel based on low-glycaemic pecticin and calcium, wherein said gel maintains microbiological levels within established limits and increases shelf life during storage of the fruit, thereby r...  
WO/2022/155158A1
A method of manufacturing shelf-stable gelato is provided. The method may include blending cream and sugar in a poroprtion. The blend may be frozen into units. The units may be freeze-dried in order to remove water content.  
WO/2022/151575A1
A flower classifying and processing process and a flower product. The flower classifying and processing process comprises the following steps: S1 picking: picking and obtaining a flower raw material; S2 classifying: acquiring an image of...  
WO/2022/152863A1
The present invention relates to a pulsatile release formulation comprising a nootropic agent and a release controlling polymeric system, as well as its therapeutic and non-therapeutic uses. The instant formulations are particularly usef...  
WO/2022/154298A1
The present invention relates to a composition for enhancing memory and cognitive function and a composition for preventing or relieving Alzheimer's disease, containing policosanol as an active ingredient. The policosanol of particular c...  
WO/2022/152117A1
The present invention relates to the technical field of food, in particular to sweet potato dumpling flour and a preparation method therefor. The sweet potato dumpling flour provided in the present invention aims to overcome the defect o...  
WO/2022/152972A1
Oat pasta (302, 402) and a product package, whose nutritional content is comparable with that of oats. The oat pasta (302, 402) is made by extruding a plastic mass formed of oats and water, and the nutritional content of the oat pasta co...  
WO/2022/150883A1
A commercial-scale oil-bearing material expeller press having an oil-bearing material inlet, an oil-bearing material press cake outlet and an oil outlet in a temperature-controlled barrel; said barrel housing a compression screw; said co...  
WO/2022/155664A1
This disclosure relates to a composition for facilitating transdermal delivery of vitamin D while preventing UV light from reaching user skin includes a concentration of cholecalciferol within a range of about 10 IU/g to about 40,000 IU/...  
WO/2022/154448A1
The present invention relates to a composition including a natural composite extract as an active ingredient for modulating or reinforcing immunity. The composition according to the present invention includes, as an active ingredient, a ...  
WO/2022/152884A1
The present invention relates to the use of tigernut flour for preventing fat bloom in a chocolate foodstuff, and a tigernut flour containing chocolate and it's use for dipping a frozen foodstuff.  
WO/2022/150890A1
In summary, the present invention relates to a method for conserving jabuticaba at ambient temperature. The process includes the harvesting, storage and processing of the fruit, removal of the peel, and freezing and drying using specific...  
WO/2022/155653A1
The present invention relates generally to a combination formulation and protocol (1) supplement for nutritional support during vaccination and adaptive immune response with (2) a specific regimen and duration of supplement administratio...  
WO/2022/155668A1
Formulations comprising siamenoside I are provided herein, wherein the formulation is provided for use in ingestible products, such as food or beverage products or pharmaceutical, or for use in non-comestible products, such as cosmetic o...  
WO/2022/152583A1
The invention relates to the use of a composition that contains guanidinoacetic acid and glycine in the fattening of poultry with low-protein feed.  
WO/2022/155406A1
The present invention relates, at least in part to, formulations that have improved caloric profile as well as flavor, taste and/or mouthfeel.  
WO/2022/155669A1
Formulations comprising isomogroside IVE are provided herein, wherein the formulation is provided for use in ingestible products, such as food or beverage products or pharmaceutical, or for use in non-comestible products, such as cosmeti...  
WO/2022/153286A1
A method of producing vitamin D is provided. The method comprising: (a) growing E. huxleyi under controlled UV-B radiation; and (b) dehydrating the E. huxleyi.  

Matches 151 - 200 out of 251,301