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WO/2009/068543A1 |
A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient ...
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WO/2009/068544A1 |
Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilize...
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WO/2009/065722A1 |
The present invention relates to method of fermenting a soy protein containing substrate, said method comprising: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt. % of dissolved soy protein, 0-0.2 wt.% of dairy...
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WO/2009/065724A1 |
The present invention relates to a method of producing a beverage by: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt. % of dissolved soy protein and 0-0.2 wt.% of dairy protein; - inoculating the pasteurised o...
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WO/2009/065723A1 |
The present invention relates to a method of removing off-flavour from a soy protein containing substrate, said method comprising a neutralisation procedure which includes the following steps: - providing a pasteurised or sterilised aque...
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WO/2009/065725A1 |
The present invention provides a fermented soy-based beverage having a water content of at least 80 wt.%, a soy protein content of 0.5-8.0 wt.% and a pH in the range of 3.5-5.5, said beverage further containing from 0.03 to 0.8 wt.% of i...
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WO/2009/062663A2 |
An infant formula comprising: (i) a fat blend comprising saturated fatty acid residues having 16 carbon atoms and unsaturated fatty acid residues having 18 carbon atoms and one double bond, wherein at least 30% by weight of the saturated...
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WO/2009/053337A1 |
A composition comprising at least one polyol and at least one emulsifying starch has use as a milk replacer in the production of food products such as dairy products, bakery products, confectionery and convenience food products. Also dis...
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WO/2009/008143A1 |
Disclosed are: a kefir which contains no animal fat derived from milk or the like and is suitable for a person having milk allergy or the like; and a method for producing the kefir. Specifically disclosed are: a plant-derived kefir which...
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WO/2009/003831A1 |
The invention relates to a food product comprising p-coumaric acid, wherein the level of p-coumaric acid is from 0.05 to 1.0 wt%, wherein said product is a fat based spread comprising from 10-85 wt% of fat and 10-90 wt% of water, or a dr...
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WO/2009/005351A1 |
The present invention provides a vegetable fat blend that can suitably be used to replace milk fat in processed food products or to prepare imitation dairy products. The vegetable fat blend according to the present invention is character...
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WO/2009/003798A1 |
A food product comprising from 0.05 to 1 wt% of trans-resveratrol can advantageously be used to control blood pressure. Preferred food products are spreads or drinks.
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WO/2008/144145A1 |
The present invention relates to a liquid human milk supplement comprising a protein component, a fat component, a carbohydrate component, vitamins, and minerals, where the pH of the human milk supplement is between about 4.0 and 4.6.
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WO/2008/131989A1 |
One aspect of the invention relates to amethod of producing an edible aqueous liquid composition that has been supplemented with at least 2 mmole calcium per litre, said method comprising the successive steps of: a.providing an acidic aq...
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WO/2008/113665A1 |
The present invention relates to a method of manufacturing cultured edible products containing a source of omega-3 polyunsaturated (ω-3 PUFA) fatty acids, such as fish-oil, and a source of iron which method allows for these products to ...
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WO/2008/113877A1 |
The invention relates to a method for substituting saturated milk fats with unsaturated fats, mainly from olive oil. The invention is suitable for use in all types of curd and cheese production. The invention can be used to obtain very h...
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WO/2008/106814A2 |
Disclosed is a method for producing a beverage. Said method comprises at least the following steps: a vegetable whey is filtered to obtain a serum, e.g. the soy whey obtained during the production of tofu is filtered to obtain clear soy ...
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WO/2008/102503A1 |
[PROBLEMS] To produce a soymilk having excellent qualities and simultaneously elevate the extraction ratio of the soymilk by avoiding overflow of foam in the squeezing step. [MEANS FOR SOLVING PROBLEMS] An apparatus for producing soymilk...
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WO/2008/092552A1 |
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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WO/2008/088973A2 |
Methods are provided to prepare heat stable soy milk concentrates above 3.2X based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Ano...
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WO/2008/082817A1 |
A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10 °C. Additionally, a method is provide...
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WO/2008/056967A1 |
The invention relates to a novel method for preparing an amaranth drink or amaranth milk from whole amaranth grain. The resulting amaranth drink has improved properties compared with those of the prior art. In addition, the resulting dri...
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WO/2008/057762A1 |
Mouthfeel can be improved by processing a beverage product having an insoluble food component with a static mixer. The beverage product can be a soy beverage containing insoluble protein components. The static mixer serves to reduce the ...
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WO/2008/052952A1 |
The present invention relates to a composition comprising a mixture of a soluble foamer ingredient and a soluble beverage or foodstuffs ingredient having a retarded solubility. The soluble foamer ingredient upon addition of a liquid indu...
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WO/2008/047513A1 |
It is intended to provide a milk product which withstands frozen storage over a long time and has such a viscosity as allowing use thereof in drink dispensers. An emulsified composition containing a milk fat component, a milk protein com...
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WO/2008/036617A2 |
A non-fat or low-fat food and beverage product having low calories is provided. The product offers a flavor, body and fat's texture. The food and beverage product includes a fat-like texture substance containing inulin as a main ingredie...
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WO/2008/028485A1 |
The present invention relates to the use of of liquid high lactose, high pH whey as an ingredient in the standardisation of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid h...
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WO/2008/026940A1 |
The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.
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WO/2008/019865A1 |
The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interf acially active particles. The present invention also describes an indulgent shelf -stable foamed food product comprising...
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WO/2008/009297A1 |
The invention relates to a method for the instantization of powders for use in the production of food and animal feed, the particles of which have free surface fat, particularly of coconut milk powder, wherein lecithin and alginate in wa...
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WO/2008/003782A1 |
The present invention relates to a method for preparing a dairy analogue, and preferably a fermented dairy analogue using a bacteria culture containing lactic acid bacteria. The method is characterized in that all method steps are perfor...
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WO/2008/002139A1 |
The invention relates to a powdery additive for a beverage, soup or other liquid food, which additive comprises a fat phase. The invention particularly relates to a non-dairy creamer or standard coffee creamer; a dairy creamer, including...
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WO/2007/144472A1 |
The central nervous system (CNS), i.e. the spinal cord and the brain, contains a large amount of various lipids, collectively called CNS lipids. These lipids are essential for embryonic induction but are also active in the adult body in ...
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WO/2007/140622A1 |
The present application relates to a dairy-derived probiotic composition comprising a propionic bacteria. The composition is particularly useful as a food supplement for normalizing the gastro-intestinal flora. The probiotic bacteria pre...
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WO/2007/108680A1 |
A device (1) for pasteurizing a mass of foodstuff comprises: a feed; at least one first tube (5), connecting to the feed, of an electrically and magnetically inert material suitable for contact with food; two plate-like electrodes (6,7) ...
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WO/2007/103753A1 |
Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy prot...
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WO/2007/097523A2 |
Disclosed are a fat composition and methods for preparing the fat composition. The fat composition comprises (a) 10 to 95% by weight of a triglyceride in which palmitic acid or stearic acid is bonded in the 2-position and is present in a...
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WO/2007/093628A1 |
The invention relates to a method for production of at least one active extract rich in manninotriose and melibiose from soya beans comprising at least one soya juice extraction step, a step for production of a permeate by ultrafiltratio...
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WO/2007/087722A1 |
The present invention relates to a soy kefir powder produced by the fermentation of soy milk with Kefir grains of the Moscow strain under suitable fermentation conditions. The soy kefir powder of the invention has at least one of the fol...
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WO/2007/082267A2 |
A novel soy/milk protein composition is disclosed which can be in drink, powder or gel from which acts as a sports recovery drink restores tissue to its pre-exercise or illness state, reduces muscle glycogen breakdown, and acts to forest...
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WO/2007/072661A1 |
It is intended to provide a soymilk which contains a certain amount or more of γ-aminobutyric acid as a nutrition, and further, has a rich flavor, a light taste and a good taste, and a process for producing the same. In the soymilk of t...
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WO/2007/054195A1 |
One aspect of the invention relates to a packaged, oxidation-stable oil-in-water emulsion comprising: - 0.1-10 wt .% of oil, said oil containing 0.3-80 g of polyunsaturated fatty acids per liter of emulsion; - at least 1 mg/1 of pro-oxid...
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WO/2007/039064A1 |
A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s-1, of from 0.01 to 2000 Pa s, and a continuous phase a...
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WO/2007/039066A1 |
A process for producing a frozen aerated composition is provided, the process comprising aerating an aqueous mixture, followed by quiescently freezing the aerated mixture, characterized in that the mixture comprises hydrophobin.
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WO/2007/018420A1 |
The invention relates to a breast milk-substituting foodstuff for young animals, characterised in that the foodstuff contains constituents of goat's milk. The invention also concerns a method for the preparation of a breast milk-substitu...
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WO/2007/006969A1 |
The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5.107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in...
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WO/2007/006432A1 |
Methods for generating an improved quality foam for a beverage are presented. In an embodiment, the method comprises providing at least one protein source; providing at least one multivalent ion source; providing a liquid source separate...
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WO/2007/003688A1 |
The present invention relates to a stabile cereal-based food suspension that has been prepared by a) heat-treating a mixture of beta- glucan-rich cereal material and water to gelatinize the starch contained in the cereal material to form...
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WO/2006/137799A1 |
The present invention relates to reaction complex wherein the complex is a Maillard reaction product between a protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and starch, which...
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WO/2006/133529A2 |
The invention is related to an apparatus and a process for the production of soybean milk by means of the addition of soybean powder (43) (soybean flour) to water, comprising means for mixing and heating in a bain marie arrangement to pr...
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