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WO/2021/152122A1 |
The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.
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WO/2021/151978A1 |
A method, process, and computer program for determining an order in which a food product is successively cultured with a set of bacterial cultures in a process for producing a fermented food product, each bacterial culture of the set of ...
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WO/2021/144005A1 |
In order to provide a basis for milk substitute products from plant seeds which products have a silky sensation in the mouth comparable to that of a corresponding product from animal milk, the invention devises a method with the followin...
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WO/2021/146316A1 |
The present disclosure relates in part to methods for treating or preventing a disease using a bacterial formulation that comprises a probiotic bacterium, a biocompatible microsphere, and/or a prebiotic.
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WO/2021/144208A1 |
In order to provide a basis for milk substitute products from plant seeds which leave a silky sensation in the mouth comparable to that of a corresponding product from animal milk, the invention devises a method with the following steps:...
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WO/2021/141659A1 |
A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation a...
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WO/2021/138142A1 |
The present invention relates to a non-dairy creamer including a triglyceride composition. The triglyceride composition includes triglycerides having a specific fatty acid profile. The triglyceride composition has a trans fatty acid valu...
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WO/2021/121699A1 |
The present invention relates to a milk substitute containing 1 to 4 wt.% of vegetable fat; 2 to 5 wt.% of collagen hydrolysate; 3 to 6 wt.% of carbohydrate; and 80 to 94 wt.% of water, wherein the vegetable fat is in the form of an oil-...
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WO/2021/122384A1 |
A method of providing improved mouthfeel in consumables having a fat content of about 20% or less is provided. The method includes the step of adding to a consumable composition base from about 0.02 parts per billion to about 25 parts pe...
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WO/2021/115487A1 |
A method for preparing soy milk, comprising the following steps: (1) using a liquid enzyme preparation to soak soybeans to obtain a mixture, the liquid enzyme preparation comprising pectinase, cellulase, and water; (2) performing grindin...
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WO/2021/115488A1 |
Disclosed is a method for preparing soy milk, comprising the following steps: (1) performing a pulp grinding treatment on soybeans to obtain a first pulp grinding material, wherein water is added to the soybeans before the pulp grinding ...
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WO/2021/104635A1 |
The present invention relates to a food product comprising Barista milk and cyclodextrin wherein the Barista milk is selected from the group consisting of (1) liquid animal milk, (2) liquid plant milk and (3) animal or plant milk composi...
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WO/2021/107749A1 |
The invention relates to the food industry, and particularly to the manufacture of a product that is of high nutritional and biological value and is intended for direct use in food. The technical result is that of providing maximum absor...
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WO/2021/095284A1 |
A powdered milk substitute mix according to the present invention contains 10–100 parts by mass powdered navy bean and 20–300 parts by mass degraded starch per 100 parts by mass rice flour.
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WO/2021/094395A1 |
The invention concerns a liquid plant-based milk having an ingredient composition comprising the following ingredients : - at least one plant protein as the only source of protein of said composition, - at least one plant-based oil or fa...
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WO/2021/088177A1 |
A preparation method for a banana-kelp carbon quantum dot preservative and use thereof in extending shelf life of compound soymilk. Banana and kelp are used as main raw materials, and after being mashed, water is added for mixing, then s...
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WO/2021/086054A1 |
The present invention relates to an emulsified food composition which comprises sugars and fats and oil, and achieves good flavor expression and sugar reduction, and a method for preparing same.
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WO/2021/080928A1 |
This invention relates generally to methods for increasing bioactivity of lunasin in liquid formulations, sonicated bioactive lunasin compositions and methods of using sonicated bioactive lunasin. More specifically, this invention relate...
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WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
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WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
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WO/2021/071895A1 |
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...
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WO/2021/066005A1 |
The present invention addresses the problem of providing a technique with which it is possible to manufacture various emulsified foods such as plant-based whiteners and coffee drinks, plant-based liquid nutrition compositions, and plant-...
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WO/2021/048344A1 |
The invention relates to an edible oil-in-water emulsion comprising an fat phase, a water phase and a plant-based protein comprising an fat phase a water phase, and wherein the emulsion further comprises 0.01 – 10 wt.% of a plant-based...
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WO/2021/048179A1 |
A method of improving mouthfeel and masking perceived astringency and undesired off-notes imparted by a consumable composition or additive, including the step of adding to the consumable or additive an astringency-masking amount of hyalu...
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WO/2021/037997A1 |
The present invention relates to a self-foaming, protein-free creamer composition comprising the following food-approved components: (a) a vegetable fat, (b) a carbohydrate, preferably a vegetable carbohydrate; (c) a modified starch havi...
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WO/2021/028724A1 |
The present invention relates to fermented plant-based compositions and methods of making the same.
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WO/2021/028725A1 |
The present invention relates to fermented plant-based compositions and methods of making the same.
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WO/2021/018970A1 |
The present invention relates generally to the field of plant-based milk alternatives. In particular, the present invention relates to plant-based milk alternatives with a new taste experience, suitable for out-of-home consumption, for e...
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WO/2021/018878A1 |
The present invention refers to a drinkable dairy product which is stable at room temperature and provides all the nutritional supplements that women need before (preconception period) and during pregnancy as well as during lactation. Th...
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WO/2021/018974A1 |
The present invention relates generally to the field of plant-based drinkable compositions. Such plant based drinkable compositions are often consumed to replace milk-based beverages. In particular, the present invention relates to plant...
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WO/2021/018972A1 |
The present invention relates generally to the field of plant-based milk alternatives. In particular, the present invention relates to plant-based milk alternatives with a new taste experience, suitable for out-of-home consumption, for e...
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WO/2021/017695A1 |
Provided are a soybean milk powder without causing abdominal distension and a preparation method thereof, wherein the method comprises the following steps: preparing soybean milk and malt extract into a fermentation culture medium; ferme...
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WO/2021/018975A1 |
The present invention relates generally to the field of plant-based drinkable compositions. Such plant based drinkable compositions are often consumed to replace milk-based beverages. In particular, the present invention relates to plant...
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WO/2021/012870A1 |
Low-purine soy milk powder and a preparation method therefor. The method comprises: first, preparing soy milk and a malt extract into a fermentation medium, and decomposing purine substances in the soy milk by means of fermentation with ...
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WO/2020/239521A1 |
The present invention relates to a spray dried coconut milk powder comprising coconut milk and coconut flour. A further aspect of the invention is a process for making the coconut milk powder.
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WO/2020/243081A1 |
Plant-based yogurt products having a high protein content without the unpleasant taste associated with a high protein contact from the plant-based protein source are disclosed herein. Particularly disclosed are plant-based yogurt product...
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WO/2020/234896A1 |
The present application provides a fortified non-dairy yogurt composition infused with bitter gourd seed oil. The application also reports hypocholestrolemic effect of the yogurt composition. A process for synthesizing the fortified yogu...
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WO/2020/230801A1 |
The purpose of the present invention is to provide: a packaged beverage having excellent preservation stability of isoxanthohumol; and a method for improving the preservation stability of isoxanthohumol. The present invention relates to ...
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WO/2020/226942A1 |
The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage produ...
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WO/2020/226943A1 |
The present disclosure relates to a plant-based non-dairy fermented base composition and methods of making and/or using the plant-based non-dairy fermented base composition to produce nutritional products, such as food and beverage produ...
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WO/2020/219595A1 |
Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.
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WO/2020/214987A1 |
Methods and compositions for increasing neurogenesis and for preventing or treating diseases, disorders or conditions associated with neurodegeneration, are provided herein.
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WO/2020/210194A1 |
This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition. Thi...
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WO/2020/210195A1 |
This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition and ...
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WO/2020/171106A1 |
The present invention addresses the problem of creating an effective means for preventing the coagulation of a vegetable milk under a high temperature condition. The dispersibility of a vegetable milk under a high temperature condition i...
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WO/2020/171105A1 |
The present invention addresses the problem of creating an effective means for preventing the coagulation of a nut milk. The dispersibility of a nut milk is increased by treating the same with a protein deamidase. Thus, when the nut milk...
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WO/2020/150583A1 |
The present disclosure is related to non-dairy analogs and beverage formulations comprising a deamidated refined protein component and method of using such products. The non-dairy analogs and beverage formulations exhibit improved proper...
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WO/2020/145160A1 |
A method for manufacturing a butter-like food derived from a vegetable milk, said method being characterized by comprising: separately heating the vegetable milk and a processed vegetable fat to a temperature equal to or higher than the ...
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WO/2020/144873A1 |
The off-flavor inhibitor according to the present disclosure comprises isobutyl angelate as an active ingredient and inhibits an off-flavor of a food or beverage containing at least one food material selected from the group consisting of...
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WO/2020/127218A1 |
The invention relates to a method for producing a cream-cheese-like, preferably vegan, food product with a strength measured at 10°C by a texture testing machine, in which a round press plunger with a surface area of 1.27cm² and a spee...
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