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WO/2023/162633A1 |
The purpose of the present invention is to provide a coffee beverage that has suppressed bitterness and imparts an invigorated feeling even with continuous drinking. Provided is a packaged carbonated coffee beverage that has a beverage...
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WO/2023/163138A1 |
This cheese-like food has a protein content of not more than 13 mass%, wherein, in relation to the total amount of fat globules contained in the cheese-like food, 30% or more of the fat globules have a diameter of 7-19 μm, and less than...
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WO/2023/163554A1 |
The present invention relates to a composition for preventing, ameliorating, or treating Alzheimer's disease containing tyrosine as an active ingredient. Since tyrosine, the active ingredient of the present invention, has the effect of e...
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WO/2023/161200A1 |
The present invention relates to a new formulation, which comprises a high amount of retinol, which has a defined mixture of cis and trans isomers, in a specific solvent and in the presence of mixed tocopherol.
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WO/2023/161847A1 |
The invention relates to a faecal microbiota preparation from a monogastric herbivorous mammal for use in a method of therapeutically treating a dysbiosis disease in a dysbiotic omnivorous mammal.
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WO/2023/161420A1 |
The present invention relates to a process of manufacturing a legume-based food product, the process comprising the steps of providing an aqueous legume fruit suspension, adding a lipid component to the aqueous legume fruit suspension, a...
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WO/2023/162607A1 |
Emulsion stability of hydrophilic powdered oil and fat prepared using a protein other than milk proteins, such as a soybean protein is insufficient. Thus, the purpose of the present invention is to select a protein having strong emulsifi...
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WO/2023/161967A1 |
A system and a method for monitoring the degree of ripeness of a plurality of fruits (10), in particular tropical fruits, are described, the system comprising a support having a plurality of cavities (6) for containing said fruits (10), ...
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WO/2023/162608A1 |
The present invention addresses the problem of producing, without using a synthetic emulsifier and/or organic solvent, an oil-in-water emulsion of not more than 100 nm which has excellent transparency, and applying the oil-in-water emuls...
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WO/2023/161749A1 |
The present disclosure discloses a method a plant-only composition for a food product and a method to prepare the plant-only composition for a food product. The plant-only composition comprises (i) about 5% to 40% weight by weight of a p...
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WO/2023/161814A1 |
A plant-only bulking and texturizing system for food products is provided. The bulking and texturing system is prepared by mixing one or more plant-derived category of ingredients such as a plant-derived source of fat, a fruit puree, a s...
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WO/2023/161321A1 |
The invention relates to an enzymatic process for reducing the lactose content of a galacto-oligosaccharide composition and the production of a high purity galacto-oligosaccharide with a high retention of bifidogenic disaccharides.
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WO/2023/161444A1 |
The present invention relates to the use of a Bifidobacterium longum transitional microorganism to metabolise one or more glycan substrates selected from the group recited in any of Tables 1 to 3.
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WO/2023/161364A1 |
The present invention relates to a method of preparing a fish analogue having a layered structure, said method comprising the steps of hydrating a first mixture comprising a glucomannan source, a starch source, a salt source, and a carra...
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WO/2023/162802A1 |
A baked confection composition according to the present invention contains grain flour containing flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch. The pregelatinized non-crosslinked starch is at least ...
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WO/2023/164407A1 |
The present disclosure generally relates to a fish feed comprising an extruded, pressed, or particulate fish feed pellet and a coating composition surrounding the feed pellet and comprising an oil and a solid particle with a median parti...
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WO/2023/162796A1 |
A purpose of the present invention is to provide a tea beverage that is transparent even when a protein material is blended therein. Another purpose of the present invention is to provide a tea beverage which, even when the protein mater...
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WO/2023/163587A1 |
The present invention relates to lipid compositions derived from insects. The intrinsic chemical/physical properties of insect derived lipids limit the possibilities for widespread and large-scale use. An enzymatic process for the partia...
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WO/2023/161202A1 |
The present invention relates to a new formulation comprising a mixture of lutein and zeaxanthin in a specific ratio, polysorbate and water. The formulation can be used in a variety of products (such food, feed, dietary supplements, phar...
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WO/2023/161925A1 |
Spirulina biomass and food products from spirulina biomass having color characteristics that enable additional applications in food industry are provided.
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WO/2023/161843A1 |
The present invention provides a solid, non-hygroscopic water-soluble curing agent in a powdered / granular form easy to use, handle and optionally reconstitute, comprising a plant- based nitrite derived from a concentrated liquid extrac...
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WO/2023/161199A1 |
The present invention relates to a pasta food product comprising 50-90% w/w of cooked green banana, and a total gluten content of 2-25% w/w.
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WO/2023/164661A1 |
Provided herein are methods of regulating a subject's preference for fat and/or sugar and methods of screening a substance for an ability to activate a nutrient receptor in a subject's gut.
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WO/2023/161911A1 |
An expanded snack food product comprising a rigid matrix defining a cellular structure, and a batter for making an expanded snack food product comprising a substrate, an emulsifier and starch. A method of manufacture and a kit is also di...
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WO/2023/161201A1 |
The present invention relates to a new formulation, which comprises a high amount of retinol, which has a defined mixture of cis and trans isomers, in a specific solvent and in the presence of mixed tocopherol.
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WO/2023/161275A1 |
There is provided a method for processing biosludge from a paper pulp manufacturing plant comprising the steps of providing biosludge from the paper pulp manufacturing plant, and feeding the biosludge to a culture of larvae from the orde...
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WO/2023/162282A1 |
This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less accor...
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WO/2023/161377A1 |
The present invention relates to a specific combination and its ability to emulsify lipids contained in feed products.
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WO/2023/161794A1 |
The procedure for the production of a finger-food sausage comprises at least the following phases of: - preparing at least one mixture comprising at least one of the following ingredients: meat, vegetables, cheese; - extruding the mixtur...
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WO/2023/164490A1 |
The present disclosure provides foodstuff comprising a palm product and methods of making the same. The palm product is derived from a palm or a part or fraction or extract thereof. Example of the palm product include a heart of palm pur...
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WO/2023/161812A1 |
The present disclosure discloses a plant-only composition for a food product. The plant-only composition comprises (i) about 5% to about 60% weight by volume of one or more fruits, (ii) about 2% to about 30% weight by volume of one or mo...
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WO/2023/163384A1 |
The present invention relates to a method for preparing plant-based soy yogurt and a method for preparing soy quark cheese by using soy yogurt, and, more specifically, to: an improved method for preparing plant-based soy yogurt, the meth...
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WO/2023/161227A1 |
The present invention relates to a complex coacervate comprising lactoferrin and osteopontin, processes of producing the same and composition comprising the same. Moreover, the present invention relates to complexes comprising lactoferri...
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WO/2023/162808A1 |
This invention provides a heat-resistant acidophilic bacteria proliferation inhibitor and a method for inhibiting heat-resistant acidophilic bacteria proliferation in drinks. This invention relates to, e.g., a heat-resistant acidophilic ...
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WO/2023/161315A1 |
Methods and compositions for treating diarrhea, reducing the occurrence of diarrhea and/or preventing diarrhea in an infant or young child, by promoting Blautia obeum in the gut microbiota of the infant or young child. Suitably, the meth...
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WO/2023/160324A1 |
An oxygen treatment apparatus and a refrigerator comprising same. The oxygen treatment apparatus comprises a plurality of oxygen treatment units, each oxygen treatment unit comprising a shell and an electrode pair, an electrolytic cavity...
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WO/2023/163521A1 |
The present invention relates to a DNA aptamer specifically binding to LDL, and a use of the DNA aptamer. Specifically, the DNA aptamer, according to the present invention, specifically binds to LDL with high affinity and inhibits LDL wh...
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WO/2023/161312A1 |
The present invention relates to a method for modulating the level of one or more secondary metabolite(s), and a use for modulating the level of one or more secondary metabolite(s) in the gastrointestinal tract of an animal.
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WO/2023/160580A1 |
A moisture-proof powdered sugar, comprising 92-98 parts of a sweetening agent, 1-4 parts of an embedding agent, and 1-4 parts of starch. The embedding agent is a vegetable oil. The preparation method comprises: spraying the embedding age...
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WO/2023/163645A1 |
The present invention relates to a solid vegetable fat granulate, or composition thereof, a process for its preparation, as well as food products comprising the same, where the granulate mimics the organoleptic properties of granulate ty...
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WO/2023/162988A1 |
The present invention addresses the problem of providing a method and device for producing a novel gelatinized starch dry powder. The present invention further addresses the problem of providing a gelatinized starch dry powder having nov...
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WO/2023/163467A1 |
According to one embodiment of the present invention, a method for predicting print quality of a 3D printer for printing groceries may comprise the steps of: classifying process factors of a 3D printer into a plurality of groups; inputti...
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WO/2023/161203A1 |
The present invention relates to a new formulation, which comprises a high amount of retinol, which has a defined mixture of cis and trans isomers, in a specific solvent and in the presence of mixed tocopherol.
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WO/2023/163639A1 |
Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt...
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WO/2023/159960A1 |
Provided are probiotic lactobacillus plantarum CMRC 19L and an application thereof in the preparation of a low-salt fermented meat food product. The lactobacillus plantarum CMRC 19L has been deposited in the China General Microbiological...
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WO/2023/163318A1 |
The present invention relates to a fermentation product containing a short-chain fatty acid and a use thereof for alleviating, preventing, or treating obesity. The present invention relates to a fermentation product containing a short-ch...
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WO/2023/163303A1 |
The present invention relates to a production method for a cookie that comprises whey, and more specifically relates to a cookie comprising whey, and a production method therefor, wherein whey, which is formed as a by-product during the ...
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WO/2023/162895A1 |
The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material deriv...
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WO/2023/160321A1 |
The present invention relates to the technical field of refrigeration and freezing, and particularly relates to a refrigeration and freezing apparatus and a control method therefor. The refrigeration and freezing apparatus comprises: a b...
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WO/2023/162818A1 |
The present invention addresses the problem of providing a liquid food in a container that prevents the degradation of a functional ingredient, while facilitating continuous consumption in a convenient and delicious manner. The present...
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