Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 401 - 450 out of 251,301

Document Document Title
WO/2022/140211A1
Described herein are pet food compositions and methods for using them. Such compositions may comprise beta glucans, one or more medium chain saturated fatty acids and one or more omega 3 polyunsaturated fatty acids, and betaine. The pet ...  
WO/2022/137888A1
The purpose of the present invention is to provide a beverage that is delicious in a highly satisfying way. In this packaged beverage, the quassin content is 0.08-25 ppm inclusive, the total phenol content is 4.5 ppm or more, the alcoh...  
WO/2022/139959A1
Systems and methods describe continuously and progressively hydrating and post-processing material, such as food material for meat analogue products. First, material is provided to be conveyed through a material passage between an exteri...  
WO/2022/138872A1
The purpose of the present invention is to provide a technique for producing a rice protein-containing liquid composition having improved smoothness. The rice protein-containing liquid composition, obtained by a method which is for produ...  
WO/2022/136575A1
The present invention relates to a method of preparing cheese curds where the calcium content is controlled without the need of pH adjustment.. In particular, the present invention relates to a method of preparing cheese curds by first a...  
WO/2022/134293A1
The present invention discloses a Hericium erinaceus dietary fiber, a preparation method and the use thereof, which fall within the technical field of food processing. The preparation method comprises the following steps: washing, crushi...  
WO/2022/140083A1
Systems and methods are provided for placing toppings on a product. In one embodiment, a system comprises a mandrel configured to dispense toppings from a supply hopper, and a topping distributor disposed least partly downstream to the m...  
WO/2022/136577A1
The present patent application relates to a method for obtaining a plant-based substitute for cooked animal flesh having a fibrous appearance. The aforementioned method improves the fibrous texture of the product, constituting a plant-ba...  
WO/2022/135767A1
The present invention relates to compounds and compositions, their use and methods using the compounds and compositions for preventing an infection, e.g. an infection by a virus or bacterium, or treating an infection, e.g. a virus or bac...  
WO/2022/139724A2
The invention relates to granola that can be conveniently consumed at every meal and contain rosemary and olive leaf extracts being encapsulated with chitosan polymer nanoparticles with its content containing oatmeal, rice hazelnut, rice...  
WO/2022/139726A1
The invention relates to curcumin containing granola encapsulated with chitosan polymer nanoparticles, that meet the daily curcumin requirement of the user, can be easily consumed at every meal with its content of oatmeal, rice hazelnut,...  
WO/2022/138566A1
The present invention addresses the problem of providing a deep-fried product that has a high yield and a non-greasy hearty appearance, has a crispy coating, and comprises a fried material with a soft and juicy texture. The present inven...  
WO/2022/138257A1
The present invention provides a new substance having a PDE5 inhibitory effect. This PDE5 inhibitor includes a pupae powder or an extract thereof.  
WO/2022/136007A1
The present invention relates to a new process for the preparation of polyester microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products o...  
WO/2022/136708A1
The present invention relates to a method for the production of a fungal fermentation medium from at least one lignocellulosic material, preferably at least one industrial and/or agricultural side stream and to a fermentation medium obta...  
WO/2022/137675A1
This method for producing sprouted grain food includes: a germination step of soaking grain in soaking water in a container and maintaining a prescribed temperature to cause the grain to germinate; after the germination step, and without...  
WO/2022/139714A1
Invention relates to preliminary preparation unit before dryer (3), where grains such as corn, oats, wheat, barley cooked with high pressure steam in the steam tower (1) and flaked with flake roller mill (2) are transferred after leaving...  
WO/2022/139524A1
The present invention relates to preparation of the novel compound 9-deoxo-36,37-dihydro-prolylFK506, 9-deoxo-31-O-dimethyl-36,37-dihydro-prolylFK506 (9-deoxo-31-O-demethyl-36,37-dihydro-prolylFK506), 9-deoxo-prolylFK520 (9-deoxo-prolylF...  
WO/2022/140401A1
The present invention relates to microbial compositions containing Lactobacillus, and methods for reducing growth of microbes that cause infection, such as urogenital tract infection and for treating or preventing the same using the comp...  
WO/2022/138923A1
A purpose of the present invention is to provide a novel ceramide synthesis promoter. The present invention relates to a ceramide synthesis promoter including alkaline ionized water obtained by electrolyzing an aqueous solution including...  
WO/2022/138527A1
The present invention relates to a method for assessing an aroma component that can be added to a food or beverage product, and a method for preparing a fragrance composition comprising adjusting a blending ratio of an aroma component on...  
WO/2022/136562A1
The present invention relates to a method of preparing cheese curds without any pH adjustment and wherein the calcium content in the cheese curds is controlled. In particular, the present invention relates to a method of preparing cheese...  
WO/2022/139460A1
The present invention relates to: a food composition, a cosmetic composition, and a feed composition for alleviation of hair loss or promotion of hair regrowth, and a pharmaceutical composition for prevention or treatment of a hair loss ...  
WO/2022/140418A1
This disclosure relates to methods of use related to omega-3 very-long-chain polyunsaturated fatty acids (n-3 VLC-PUFA) and their hydroxylated derivatives known as elovanoids to alleviate a symptom of, treat, or prevent disease. Furtherm...  
WO/2022/139785A1
A dehydrator including a first tray having a first surface, a first lip, and a first side wall extending between the first surface and the first lip. The first tray further includes a first ridge extending from the first surface, a first...  
WO/2022/139653A1
The invention discloses a method for manufacturing a blood meal comprising non-coagulated proteins. The method (200) comprises the steps of heating (220) a first part of non-coagulated raw blood (1) to a temperature T above its coagulati...  
WO/2022/139316A1
The present invention relates to an apparatus for low-temperature aging using slurry ice, characterized by comprising: a slurry ice producing part that adjusts the salinity of a brine so as to produce slurry ice at a target temperature; ...  
WO/2022/138651A1
This ethyl glucoside-containing composition contains ethyl glucoside and at least one acid, or a salt thereof, selected from the group consisting of phosphoric acid, ascorbic acid, lactic acid, and salts thereof. The content of ethyl glu...  
WO/2022/135189A1
Disclosed are non-meat-derived yeast extracts having rich meat flavor, a preparation method therefor and use thereof in food. The preparation method for the yeast extracts comprises the following steps: mixing a yeast extract, vitamins, ...  
WO/2022/135732A1
The invention relates to a product having a foam structure with a set ratio of gas pores open to the product surface and closed to the product surface. The invention also relates to a method with four embodiments according to the inventi...  
WO/2022/138771A1
A technique for further effectively using stevia plants was required. This composition is an enzyme-treated composition for stevia plants, wherein the weight ratio of amino acid/steviol glycoside in the enzyme-treated composition is at l...  
WO/2022/138308A1
The present invention provides a meat-like processed food product including a textured vegetable material as a substitute for meat, the meat-like processed food product comprising a dough prepared from an oil-in-water emulsion gel contai...  
WO/2022/135893A1
The invention concerns a method to check a roasting system (10), said system comprising : a roasting apparatus (2), said apparatus producing smoke, and - a smoke treating unit (3) configured to treat the flow of smoke produced by the roa...  
WO/2022/135894A1
The invention concerns a method to check a roasting system (10), said system comprising : - a roasting apparatus (2), said apparatus producing smoke, and - a smoke treating unit (3) configured to treat the flow of smoke produced by the r...  
WO/2022/138698A1
The present invention addresses the issue of providing: a novel intestinal bacterial flora improvement agent that can improve intestinal bacterial flora; and a product including same. Provided is an intestinal bacterial flora improvement...  
WO/2022/139020A1
The present invention relates to a method for preparing water kimchi for dieting, the water kimchi being made by mixing various dieting materials in mineral ion activated water. When water kimchi for dieting, prepared according to the pr...  
WO/2022/138161A1
The purpose of the present invention is to provide a non-alcoholic beer-flavored beverage exhibiting an improved bitter quality. The present invention is a non-alcoholic beer-flavored beverage containing 15-60 ppm of iso-α-acid and 5-50...  
WO/2022/140698A1
Disclosed are orally dissolving protein extrudates, methods of making the orally dissolving protein extrudates, and edible foods containing the orally dissolving protein extrudates. The orally dissolving protein extrudates can contain mi...  
WO/2022/139529A1
The present invention is a pharmaceutical or food composition comprising a pretreated extract and an isolate and an isolated and purified product of Cinnamomum cassia showing a pharmacological effect. It relates to an active ingredient s...  
WO/2022/136272A1
The present invention relates to the use of a secretome of an Aspergillus strain, said strain belonging to the species A. terreus or A. japonicus, or of a composition comprising such a secretome, to improve degradation and/or solubilizat...  
WO/2022/135661A1
The present invention relates to the use of naringenin for improving the taste quality of phloretin. Additionally, the present invention relates to a method for improving the taste quality of phloretin. Furthermore, the invention relates...  
WO/2022/138428A1
The present invention relates to a method for producing a starch composition. A method for producing a starch composition according to the present invention comprises: a step (a) for preparing a mixed raw material that includes an alkali...  
WO/2022/137149A1
This invention relates to use of a strain of lactic acid bacteria for inhibiting the growth of methane-producing bacteria and/or archaea in the forestomach of ruminant animals, reducing the ability of the rumen microbiome to produce meth...  
WO/2022/136889A1
This invention relates to a feed additive for use in, amongst other things, improving energy utilisation originating from feed for an avian granivore, the feed additive comprising a malt extract comprising 5 one or more enzymes selected ...  
WO/2022/137121A1
The present invention relates to a modified MNEI protein comprising an amino acid sequence that has two or more amino acids deletions, insertions, replacements, or any combination thereof, from a reference MNEI protein, wherein the modif...  
WO/2022/138398A1
The present invention addresses the problem of developing a fat or oil composition that has a low saturated fatty acid content, good meltability in the mouth and high heat resistance and that is suitable for spreads, fillings, etc. The...  
WO/2022/139863A1
A bitter masking agent includes a biochelant and a salt. A composition for an additive to reduce bitterness includes a chelant sodium salt including an aldonic, uronic, or aldaric acid. The bitter masking agent or additive comprising the...  
WO/2022/136561A1
The present invention relates to a method of treating cheese curds with increased control of the calcium content. In particular, the present invention relates to a method of treating cheese curds by immersing cheese curds into a liquid s...  
WO/2022/138258A1
The present invention provides a new substance having a PDE5 inhibitory effect. This PDE5 inhibitor includes Paecilomyces tenuipes powder or an extract thereof.  
WO/2022/135181A1
A yeast extract containing soluble glucan and a preparation method therefor, wherein the content of soluble glucan is 10 w/w% or more of the yeast extract, and the content of protein accounts for 35 w/w% or more of the yeast extract. The...  

Matches 401 - 450 out of 251,301