| Document |
Document Title |
|
WO/2004/095937A1 |
A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.
|
|
WO/2004/093560A1 |
The present invention relates to a method for preparing a lupin-sourced protein-enriched preparation comprising the steps of: (a) solubilising the proteins from lupin meal using alkaline conditions, (b) precipitating the solubilised prot...
|
|
WO/2004/093571A1 |
The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25 % by weight plant sterol ester, wherein the amount of sweetening agent is ...
|
|
WO/2004/089109A1 |
A feed auxiliary comprising at least one matter of lactic acid bacteria belonging to Lactobacillus gasseri, a pulverization product of the lactic acid bacteria, a culture product of the lactic acid bacteria, a residue of culture product ...
|
|
WO/2004/089097A1 |
Use of a composition obtainable by a process comprising fermenting a food material, comprising animal milk or vegetable proteins, with a lactic acid bacterium to obtain a fermented food material which comprises active components with hea...
|
|
WO/2004/073613A2 |
Purpose; This invention tries to provide the medicine and food that satisfy the remarkable effects in prevention and treatment of diseases, adjustment of intestine, high nutrition and safety. Especially, this invention tries to provide t...
|
|
WO/2004/074468A1 |
The invention relates to newly identified polynucleotide sequences comprising genes that encode novel pectinases isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel genes, the cDNA seq...
|
|
WO/2004/071218A2 |
The invention relates to a preparation comprising an active phytase, a phytate and an essential cation, said preparation being characterized in that at least part of the essential cation is bound to phytate. The preparation may comprise ...
|
|
WO/2004/071203A1 |
A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10 % to about 90%, of an insoluble microcrystalline cellulose component. In the hydrated state the micropart...
|
|
WO/2004/066753A1 |
A composition in dry form comprises an unesterified sterol, a crystal modifier including sorbitan tristearate (STS) and a compound taken from the group consisting of milk, soy, milk derivative, soy derivative or a mixture thereof. Prefer...
|
|
WO/2004/064531A1 |
A milk drink excellent in emulsion stability is obtained by incorporating a vegetable protein (preferably a vegetable protein and a sucrose/fatty acid ester and/or polyglycerol/fatty acid ester) into a milk drink. The vegetable protein p...
|
|
WO/2004/062385A1 |
It is intended to provide fermented soybean milk in which not only the greenish smell due to soybean or soybean milk but also unpleasant taste, fermentation smell, harsh taste and acetic acid smell generating in the course of the lactic ...
|
|
WO/2004/056980A1 |
The invention relates to deep processing of vegetable proteins and vegetable protein products. It provides a process of activating protease which are contained in oil grains and hydrolyzing vegetable proteins, which is completely differe...
|
|
WO/2004/056203A1 |
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the c...
|
|
WO/2004/045298A1 |
Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U...
|
|
WO/2004/043157A1 |
The invention relates to a novel method for producing hemp milk, during the course of which hemp seeds are ground and mashed with water, the seeds are extracted by means of heated water, and the raw hemp milk obtained is separated from t...
|
|
WO/2004/043167A1 |
Soybean grains of lipoxygenase complete deletion species are mechanically pulverized into fine powder and dried under atmospheric pressure by means of steam heated at 130 to 250&ring C. The soybean powder having been granulated by the ab...
|
|
WO/2004/030464A1 |
The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for...
|
|
WO/2004/026048A1 |
The current invention relates to a composition comprising a) from 20 w/w% to 70 w/w% cereal proteins, b) from 25 w/w% to 70 w/w% maltodextrin, c) from 1 w/w% to 20 w/w% amino acids, and d) from 0 w/w% to 20 w/w% minerals, and e) from 0 w...
|
|
WO/2004/022678A1 |
A stable oil containing LC-PUFAs in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), may be prepared by direct pressing of o...
|
|
WO/2004/019699A1 |
The invention relates to a foaming ingredient for use in foamers and creamers. The foaming ingredient consists essentially of one or more proteins and optionally one or more plasticizers forming the wall of vacuoles that comprise entrapp...
|
|
WO/2004/014142A1 |
It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, fre...
|
|
WO/2004/010795A1 |
A food additive composition which contains: (A) 100 parts by weight of at least one inorganic compound hardly soluble in water which is selected from among calcium compounds and magnesium compounds having a solubility in water at 20 °C ...
|
|
WO/2004/004488A1 |
A viscous food containing soybean which is produced by adding egg yolk, grapeseed oil, wine vinegar, pepper, mustard and sodium chloride at a definite composition ratio to a tofu-like basic food material prepared from water and soybean f...
|
|
WO/2004/002231A1 |
A method for manufacturing a drink made from beans as a raw material and a solid fermented food. It is characterized in that it comprises the steps of: preparing a stabilized suspension by homogenization-treating an aqueous slurry of who...
|
|
WO/2004/001053A1 |
A β-glucan-containing composition which contains β-glucan originating in a microorganism or a basidiomycete. Using the β-glucan-containing composition, β-glucan can be uniformly dispersed in a food without worsening the texture, tast...
|
|
WO/2003/105609A1 |
The present invention relates to pharmaceutical or nutritional or food compostion for feeding infants, which is more similar to human milk in a powder or fluid form, having an effect of addresseing the shortcomings of the presently known...
|
|
WO/2003/094634A1 |
Diacylglycerol (DAG) oil provides unique health and nutritional advantages to triacylglycerol (TAG) oils. Food products, including nutritional beverages/drinks, nutritional bars, and salad dressings having improved health, nutritional, a...
|
|
WO/2003/090551A2 |
Calcium fortified protein-containing beverages e.g. mammals or plant milk and processes for making them are disclosed. Such beverages are stable, contain high levels of soluble calcium and are hedonically acceptable. Unlike other calcium...
|
|
WO/2003/087344A1 |
The present invention relates to novel strains capable of producing conjugated linoleic acid (CLA). The strains include Bifidobacterium breve CBG-C2, Bifidobacterium pseudocartenulatum CBG-C4 and Enterococcus faecium CBG-C5. The strains ...
|
|
WO/2003/086468A1 |
The present invention relates to water dispersible steryl ester compositions that include steryl esters, an emulsifier, and a protein or lipophilic starch stabilizer. Such compositions of the invention can be incorporated into aqueous fo...
|
|
WO/2003/082026A1 |
Disclosed is a method for improving flavor quality and reducing water absorption of protein isolates, particularly soy protein concentrates. The method involves a surface treatment of the protein isolates with an aqueous solution contain...
|
|
WO/2003/079821A1 |
An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity s...
|
|
WO/2003/077671A2 |
A soy protein concentrate having desirable flavor and functional properties, which is low in non-digestible oligosaccharides. The soy protein concentrate is substantially free of galactinol, a component which is present in soybeans which...
|
|
WO/2003/065816A1 |
The invention relates to a nutritional supplement for human milk to feed premature infants comprising protein, fat and carbohydrates wherein the carbohydrate content is limited to no more than about 10% dry weight of the nutritional supp...
|
|
WO/2003/063607A1 |
The present invention relates to a method for preparing a blood plasma powder, in which (1) a fibrinogen concentrate having a fibrinogen content of at least 1 percent by weight is prepared from blood plasma, and in that (2) said fibrinog...
|
|
WO/2003/061395A1 |
It is intended to provide foods which can be taken in our daily life similar to common foods so as to adequately supply ubiquinol which is essentially required in the living body but frequently in shortage or poverty. Ubiquinol-enriched ...
|
|
WO/2003/059077A1 |
A beverage creamer composition is provided that is transparent, but when added to a liquid to be creamed, turns opaque and creamy in appearance. The creamer is preferably provided as a liquid emulsion having a lipid phase dispersed in an...
|
|
WO/2003/056939A1 |
The present invention relates to oil blends comprising added n-3 polyunsaturated fatty acids (n-3 PUFA) and monounsaturated fatty acids (MUFA), to nutritional products containing these added oil blends and to the use of both the oil blen...
|
|
WO/2003/055324A1 |
The invention relates to a terapeutical composition comprising a protein hydrolysate and a plant sterol, wherein the weight ratio of the plant sterol to the protein hydrolysate is from 1:0.02 to 1:150. The invention also relates to a ter...
|
|
WO/2003/055322A1 |
An infant formula composition is provided comprising a whey fraction wherein 40% or less of the total protein in said fraction is alpha-lactalbumin and more than 8% of the total protein in said whey fraction is beta-lactoglobulin, with t...
|
|
WO/2003/055497A1 |
The present invention relates to gangliosides derived or isolated from buffalo milk, skimmed buffalo milk, buffalo milk serum or derivatives of either. Buffalo milk is reported to comprise gangliosides that are not contained in bovine mi...
|
|
WO/2003/045170A1 |
Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and tas...
|
|
WO/2003/041506A1 |
A powdered beverage whitener composition comprising, by weight based on the dry weight of the composition: from about 50% to about 80% of a milk powder; from about 5% to about 30% of whey solids, and from about 10% to about 30% of one or...
|
|
WO/2003/039565A1 |
Milk serum proved to be particularly rich in substances capable of selectively binding benzodiazepine receptors and having benzodiazepine-like activity. It can therefore be used for the preparation of dietary products and food supplement...
|
|
WO/2003/034840A1 |
The present invention relates to a process of solid or semi-solid fermentation of food material. The process includes the utilisation of a conical vessel to carry out the fermentation at a high dry matter content. One of the beneficial e...
|
|
WO/2003/032753A1 |
The invention relates to the use of cystathionine in a nutritional composition, a dietary supplement, a prophylactic composition or an infant formula.
|
|
WO/2003/017783A1 |
A soybean milk paste having a high concentration is produced by adding a soybean powder (11) to cold or warm water (W) and stirring to give a fresh “go” (a milled soybean paste) (2) having a concentration of 21 ± 4BRIX and boiling t...
|
|
WO/2003/016325A1 |
A modified metal ion compound reduced in industrially undesirable properties inherent in metal ion compounds, such as deliquescence, reducing ability, oxidizing ability, and poor solubility in water&semi a process for producing the produ...
|
|
WO/2003/009706A1 |
It is intended to provide a process for producing frozen yuba (dry sheet of soybean protein) which shows, after thawing, a smooth and soft texture and a favorable taste comparable to fresh yuba. Namely, a process for producing frozen yub...
|
