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WO/2023/156847A1 |
The present invention relates to gelled emulsion compositions that comprise at least one vegetable oil inside a protein matrix bound by crosslinking and methods for preparing same, useful in the production of baked goods, such as puff pa...
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WO/2023/158505A1 |
Compositions and methods for inhibiting human immunodeficiency viral infection and for treating subjects already infected with a human immunodeficiency virus such as HIV-1. The compositions and methods reduce HIV viral load in subjects i...
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WO/2023/157802A1 |
The present invention addresses the problem of providing: a liquid beverage composition containing a water-soluble nucleoprotein, a water-soluble salt of DNA, and a water-soluble salt of RNA, which are all soluble in water; and a method ...
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WO/2023/156589A1 |
The present invention relates to synthetic capsaicyns, tautomers or salts thereof and their use as bioenhancers. More particularly, the invention provides synthetic capsaicyns acting as inhibitors of certain Cytochrome P450 (CYP) isoform...
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WO/2023/158278A1 |
An embodiment of the present invention may provide a method for evaluating a printing quality of a 3D printer for printing foodstuffs, the method comprising the steps of: acquiring first appearance information of an actual output which i...
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WO/2023/158844A1 |
A heat-treated, powdered nutritional composition comprises protein, fat, carbohydrate, and about 0.001 to about 5 wt % hesperidin, based on the weight of the powdered nutritional composition, wherein the weight ratio of (2S)-hesperidin t...
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WO/2023/158164A1 |
The present invention relates to a composition for promoting collagen production, comprising an amidated amino acid and, more specifically, to a composition which, by promoting collagen production in various cells such as fibroblasts, ha...
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WO/2023/156653A1 |
The present invention relates to a process for the production of a soybean flour having a high solubility corresponding to an NSI (nitrogen solubility index) value higher than 95%, said process comprising the steps of: i) pre-drying soyb...
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WO/2023/156471A1 |
A bioactive candle comprising a wick surrounded by a combustible material, the candle also comprising iodine in an emittable form from the candle into the surroundings under the impact of heat generated when burning the candle. A bioacti...
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WO/2023/155665A1 |
An electrolytic deoxygenization apparatus (40), comprising: a reactor (100), provided with at least one reaction space (110) opened towards one side; and at least one electrolysis deoxygenization unit (200), the electrolysis deoxygenizat...
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WO/2023/158799A1 |
Disclosed is a method for producing textured plant protein pasta products. The method provides a means for forming pasta products of various kinds having at least about 55 percent protein by weight. The resulting products can be formed i...
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WO/2023/155666A1 |
An air pressure adjustment device, an oxygen treatment device, and a refrigerator. The air pressure adjustment device comprises an air pipe and a sealing plug. The air pipe is provided with a first end portion, a second end portion, and ...
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WO/2023/156501A1 |
The invention relates to a dry extrusion process for preparing a texturized vegetable protein comprising extruding a mixture of rapeseed protein, a legume derived protein and calcium carbonate, to a composition comprising rapeseed protei...
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WO/2023/151294A1 |
Non-grain type feed for monogastric animals and a preparation method therefor. The non-grain type feed for monogastric animals uses Eupatorium adenophorum Spreng. and Amaranthus hypochondriacus L., which are subjected to steam explosion,...
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WO/2023/153080A1 |
The objective of this invention is to provide a seasoning composition in which a decrease in pepper-derived smell is limited. The invention provides a salt-pickled pepper seasoning composition and a food containing same, the composition ...
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WO/2023/152323A1 |
Described is a method for preparing a nut paste, comprising the steps of: a) treating the surface of nutshells and/or non-shelled nuts to remove surface contaminants from the shell material; b) preparing a mixture comprising: b1) surface...
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WO/2023/153371A1 |
The present invention provides a fried food product obtained by mixing a main ingredient with an oil that is liquid at room temperature and a powdered fat having a slip melting point of 40° or higher in order to coat the main ingredient...
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WO/2023/152823A1 |
The purpose of the present invention is to provide a technique capable of improving the physical properties of an oil-in-water emulsion composition without the use of any protein or gelling agent. The present technique provides an oil-...
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WO/2023/152672A1 |
It is an object of the present invention a solid composition comprising melatonin, tocopherol polyethylene glycol succinate (TPGS), ascorbyl palmitate (AP), and lysophospholipids (LPF), characterized in that the weight ratio between AP a...
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WO/2023/153269A1 |
A bread crumb composition for fried food according to the present invention contains bread crumbs obtained using a flour that contains 2.5-30 mass% oxidized starch or acid-treated starch as a bread dough starting material. It is prefer...
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WO/2023/152414A1 |
The present invention relates to a carotenoid-enriched extra virgin olive oil from fruit and/or vegetable pulp, as well as the method for obtaining the carotenoid-enriched olive oil and the functional food comprising the oil defined in t...
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WO/2023/153466A1 |
This frozen filling is to be cooked in combination with a room-temperature bread dough and has a frozen sauce portion, wherein the sauce portion contains 0.01 to 1 mass% of one or more kinds of polysaccharide thickeners selected from the...
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WO/2023/153862A1 |
The present invention relates to a pharmaceutical composition for the treatment of cancer by combined administration of a Lactobacillus plantarum strain and an anticancer drug. The Lactobacillus plantarum strain or a culture of the strai...
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WO/2023/153929A1 |
The invention relates to a bonding composition for binding an alginate casing or coating to a vegetarian or vegan foodstuff. The composition comprises, on a dry matter basis; 0.5045 wt.% of one or more hydrocolloid gelling agents, includ...
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WO/2023/152617A1 |
A method of modifying a food item to contain plant-based ingredients includes identifying plant-based substances to replace an ingredient of the food item. The plant-based substances are clustered, via a machine learning model, into a pl...
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WO/2023/154551A1 |
The present disclosure relates to low density, high protein, ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the...
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WO/2023/154262A1 |
A pet treat item (10) formed from shelf-stable pet treat material that enables the pet treat item (10) to be shelf-stable and flexible and therefore well-liked by consumers. The pet treat item (10) remains pliable at room temperature ove...
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WO/2023/152390A1 |
The present invention relates to novel strains of Lactiplantibacillus plantarum as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed prod- ucts comprising a strain of the species ...
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WO/2023/153794A1 |
The present invention relates to a composition for enhancing ovarian function or preventing or treating ovotoxicity. By means of Magnolia Liliflora Bud, Paeonia Lactiflora, Malt, and Astragalus Membranaceus extracts inhibiting the produc...
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WO/2023/154552A1 |
The present disclosure relates to high protein, ready-to-eat flattened food pieces, compositions including such food pieces, and methods of making such food pieces. The food pieces include at least 70% by dry weight protein, where the pr...
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WO/2023/153711A1 |
The present invention relates to a peptide binding to mesothelin, and use thereof, wherein the peptide of the present invention specifically binds to mesothelin and inhibits same, and thus the effect of inhibiting the migration and metas...
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WO/2023/152616A1 |
A plant-only food composition and methods of preparing the composition is provided. The food composition is free from dairy and other animal-based ingredients and has a desirable flavor, color, taste, texture, homogeneity and appearance ...
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WO/2023/151198A1 |
A preparation method for a casein micelle having compositional and structural features imitating human milk. The method comprises the following steps: adding a citrate ion, a calcium ion and a phosphate ion into a compound casein solutio...
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WO/2023/152492A1 |
There is provided a method of culturing cells, the method comprising: obtaining a substrate assembly, the substrate assembly comprising: (i) a plurality of fibres, wherein each fibre has an internal channel running along its length; (ii)...
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WO/2023/154467A1 |
Provided herein are methods for preparing a protein composition having a reduced quantity of a recombinant cell byproduct which provides an undesirable color to a protein. The methods involve the use of absorbents or flocculants that cap...
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WO/2023/152560A1 |
The present invention relates to a fatty composition for use as a soft or spreadable margarine, containing a fatty phase and an aqueous phase, wherein the fatty phase comprises a fatty component of palm oil and/or fractions thereof and a...
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WO/2023/153777A1 |
The present invention relates to a composition for hangover relief, the composition comprising a Cucumis melo L. extract as an active ingredient. Specifically, the Cucumis melo L. extract can mitigate an increase in blood ethanol concent...
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WO/2023/153902A1 |
The present invention relates to a composition for inhibiting preadipocyte differentiation and lipid accumulation, comprising Enterococcus faecalis as an active ingredient. Particularly, it was confirmed that killed E. faecalis EF-2001 i...
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WO/2023/152549A1 |
The present disclosure relates to a composition comprising a mixture of at least two bacteriophages, which are useful for combating the growth of Escherichia coli STEC and ETEC, and of different serovars of Salmonella, in farm animals su...
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WO/2023/152493A1 |
There is provided a substrate assembly for culturing cells, wherein the substrate assembly comprises: a plurality of edible fibres, wherein each fibre has an internal channel running along its length; a first support at a first end of th...
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WO/2023/152534A1 |
A device for preparing ice cream and hot and cold desserts with the possibility of being placed in the freezer and receiving and displaying information and issuing orders without using a wired connection with the resistance of all parts ...
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WO/2023/153020A1 |
One of the problems addressed by the present invention is to provide a cancer-cell proliferation inhibitor that contains a compound that is derived from a food component and that is highly safe. The description of the present application...
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WO/2023/153545A1 |
The present invention relates to a method for extracting a sugar component from Hydrangea serrata Seringe var. thumbergii Sugimoto, for extracting phyllodulcin, which is the main component of the sweet taste of Hydrangea serrata Seringe ...
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WO/2023/152031A1 |
Disclosed herein is a method for generating capsules with a solid matrix (7) as well as a capsule assembly comprising a plurality of capsules obtained by such a method. The method relies on temperature dependent step-emulsification of a ...
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WO/2023/153483A1 |
This composition for preventing or improving hepatic dysfunction contains glutathione trisulfide or a pharmacologically acceptable salt thereof.
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WO/2023/150832A1 |
The present invention relates to processes for preparing compositions comprising manufactured bromoform and a bromoform stabilising excipient suitable for reducing total gas production and/or methane production and/or improving growth pe...
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WO/2023/152344A1 |
The present invention relates to a process for preparing haem proteins in microalgae, as well as to the use of said obtained haem proteins for coloring a food, preferably a vegetal steak.
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WO/2023/153903A1 |
The present invention relates to a composition for preventing or treating fatty liver disease, comprising Enterococcus faecalis as an active ingredient. Particularly, it has been identified that dead cells of Enterococcus faecalis EF-200...
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WO/2023/153265A1 |
The present invention provides a processing liquid composition for an ingredient to be cooked, capable of reducing greasiness of cooked food. The present invention is a processing liquid composition for an ingredient to be cooked, the co...
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WO/2023/153382A1 |
The present invention addresses the problem of providing a Fagopyrum plant having reduced allergen reactivity. In the Fagopyrum plant, the Fag e 2 gene is mutated, and the Fag e 2 protein is deleted. If there is a stop codon mutation in ...
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