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WO/2018/208816A1 |
Systems and devices and methods of making and using the same to prepare nut milk products. An exemplary system of the present disclosure includes a blending device capable of blending a quantity of nuts with a quantity of a liquid to bre...
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WO/2018/194519A1 |
There is provided a soy whey-derived beverage comprising 12-30 mg/L free soy isoflavones. There is also provided a method for forming the soy whey-derived beverage comprising: providing soy whey; adding a microorganism to the soy whey; a...
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WO/2018/191629A1 |
A plant-based milk alternative composition useful in various food and beverage products that approximates the nutritional and functional properties of dairy milk but does not contain dairy or lactose.
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WO/2018/180463A1 |
Provided is a yogurt-like beverage containing lactic acid and a compound having phosphorus atoms, wherein the pH of the yogurt-like beverage is 2.8-4.0, and the value of A/B is 0.9-32 when the content of lactic acid with respect to the t...
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WO/2018/172170A1 |
Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasa...
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WO/2018/169312A1 |
The present invention relates to a powder type fat composition having good flavor expression and, more specifically, to a fat composition having improved hygroscopicity and being light-bodied.
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WO/2018/146037A1 |
The present invention relates to a liquid and powder creamer composition comprising ultra-high oleic oils with an oleic acid content from 85 to 97% by weight of the total fatty acids in the creamer composition and oil soluble antioxidant...
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WO/2018/142989A1 |
The present invention pertains to a method for producing a soybean beverage, the method including a pulverization step for wet-pulverizing soybeans using a pressure of 160 MPa or higher.
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WO/2018/124704A1 |
The present application relates to a composition for promoting vegetable lipids excretion and comprising allulose, and foods comprising the composition and vegetable lipids.
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WO/2018/124703A1 |
The present application relates to creamer comprising vegetable lipids, casein, maltose, phosphate salts and allulose.
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WO/2018/108975A1 |
The present patent application relates to novel polyunsaturated fatty acid salt (PUFA salts) solid formulations.
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WO/2018/103118A1 |
A fermented soybean whey beverage and a preparation method thereof, the preparation method of the fermented soybean whey beverage adopts an immobilized lactic acid bacteria gel for fermentation, which can effectively utilize by-products ...
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WO/2018/085323A1 |
Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy co...
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WO/2018/067923A1 |
This disclosure describes compositions and methods for preventing and/or treating necrotizing enterocolitis (NEC) and preventing loss of intestinal integrity and/or improving intestinal integrity in neonatal subjects. Compositions useful...
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WO/2018/059245A1 |
Disclosed is a pure collagen milk powder, prepared through concentrating and drying a pure collagen milk, wherein the pure collagen milk consists of the following raw materials in parts by weight: 10-80 parts of a pure collagen solution,...
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WO/2018/051976A1 |
This method for producing a liquid soybean solution includes: a germination-inducing step for adding a germination-inducing substance to a liquid soybean solution; a first heat treatment step for subjecting the germination-induced liquid...
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WO/2018/051977A1 |
A method for producing a liquid soybean solution that includes a heat treatment step for subjecting a liquid soybean solution to a heat treatment, an oxygen treatment step for subjecting the heat-treated liquid soybean solution to an oxy...
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WO/2018/019090A1 |
Disclosed are an anti-overflowing control method for a food processor and a food processor (100). The method comprises the steps: when the food processor (100) is powered on, judging whether the food processor (100) generates a boiling p...
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WO/2018/012804A1 |
The present invention provides a method and system apparatus for mass production of pure vegetable substitute milk by combining nutritional components and health functional components of cereals including quinoa, amaranth, or soybean in ...
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WO/2017/216194A1 |
The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt%; guar gum p...
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WO/2017/211971A1 |
(EN) Disclosed herein are ready-to-drink ("RTD") beverages having improved texture and mouthfeel, and foam formed by shaking the beverage. The beverage composition comprises a nut component comprising a nut protein and a dairy component ...
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WO/2017/209598A1 |
The present invention relates to an improved process for producing, a palm-based liquid coconut milk substitute, producing an improved liquid coconut milk substitute with longer shelf stability at various temperatures.
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WO/2017/178514A1 |
The present invention relates to a culture or kit-of-part comprising a Lactobacillus delbrueckii subsp lactis strain, and uses thereof to manufacture a cereal-based lactic acid- fermented product, in particular a maize-based lactic acid-...
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WO/2017/177283A1 |
The present invention broadly relates to methods for manufacturing nutritional formulations, and nutritional formulations produced by said methods, comprising a fatty acid in a double emulsion (O/W/O emulsion).
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WO/2017/162701A1 |
The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising:an edible nut; high-acyl gellan gum present in an amount ranging from 0.08to 0.15wt/wt%; pea protein present in...
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WO/2017/164146A1 |
Provided is a lactic acid bacteria for lactic acid bacteria-fermented soybean foodstuffs, the lactic acid bacteria having a short fermentation period even when used with soybean raw materials, having a broad optimum temperature range, en...
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WO/2017/164259A1 |
The present invention pertains to a soybean milk containing 40-7000 μg, per 1 L, of methylpyrazines including 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine.
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WO/2017/162715A1 |
The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.07to 0.15 wt/wt%; acacia senegal gum p...
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WO/2017/160719A1 |
A protein product, such as a beverage or the like, includes a mixture of water, a paste comprising protein, pH buffers, and a stabilizer. In particular, the protein product includes from about 40.00 wt.% to about 98.00 wt.% water, from a...
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WO/2017/160714A1 |
According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain ald...
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WO/2017/153669A1 |
The present invention relates to a nutritional formulation such as a yoghurt, cream, cream dessert, frozen dessert or sorbet, or cheese, containing a pea protein isolate and characterised in that said pea protein isolate has between 0.5 ...
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WO/2017/151764A1 |
Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agen...
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WO/2017/141934A1 |
[Problem] The purpose of the present invention is to obtain: a soy protein material that possesses both high solubility and high emulsifiability with low viscosity; and an oil-in-water emulsion using same. [Solution] According to the pre...
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WO/2017/140376A1 |
Suggested is a consumable emulsion, comprising: (i) 3 wt.% to 12 wt.% long chain triglycerides, (ii) 97 wt.% to 70 wt.% water, (iii) 0.013 wt.% to 20 wt.% additives, wherein the weight percent of the components i) to iii) are based on th...
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WO/2017/134253A1 |
There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035: 1, preferably about 0.010: 1 to about 0....
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WO/2017/134257A1 |
The present invention relates to a process for producing a creamer comprising; (a) i) incorporating a mineral into an oil component by high shear mixing to provide a first composition; and ii) mixing the first composition with an aqueous...
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WO/2017/129921A1 |
The present invention concerns a nutritional formulation containing a pea protein isolate, characterised in that the pea protein isolate: has between 0.5 and 2% of free amino acids, has a viscosity: of 13 to 16.10-3 Pa.s. at a shear rate...
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WO/2017/112883A1 |
The invention relates to a method for manufacturing a strained fermented dairy product comprising the following successive steps: (a) providing a dairy product, (b) adding a lactase and a culture of bacteria comprising at least one strai...
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WO/2017/112876A1 |
The invention concerns a sweetened strained fermented dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt. The product may further c...
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WO/2017/112873A1 |
The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.
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WO/2017/112874A1 |
The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions compri...
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WO/2017/098022A1 |
Disclosed herein are ready to drink ("RTD") plant protein and/or dairy protein beverages having improved stability, texture and mouthfeel. The beverages comprise a plant protein and/or a dairy protein, and a texturing/stabilizing system,...
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WO/2017/065284A1 |
The present invention addresses the problem of providing an oil or fat composition for coffee cream, said oil or fat composition having a small trans acid content, a small saturated fatty acid content and a high oxidation stability. An o...
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WO/2017/054217A1 |
Provided is a food processor, comprising: a machine body (1), a pulverizing chamber (2) arranged on the machine body (1), an accommodating chamber (3) arranged at the outlet of the pulverizing chamber (2), a pulverizing element (4) arran...
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WO/2017/057455A1 |
Provided is a method for fermenting a food having a class-2 food allergen to produce a fermented food composition, the method characterized by including: a step for adding lactic acid bacteria in which leucine aminopeptidase activity is ...
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WO/2017/037092A1 |
Variants of chymosin with improved α S1-casein cleavage and C/P properties.
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WO/2017/014253A1 |
The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrige...
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WO/2017/010513A1 |
The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsi...
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WO/2017/004940A1 |
Disclosed is a flow-disturbing crushing device of a food processor, comprising a machine head (2) extending into a processing barrel (1), with a motor (3) being mounted in the machine head (2). An output shaft (301) of the motor (3) pass...
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WO/2017/001392A1 |
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising unsaturated high oleic oils; caseinate salts; emulsifiers; and wherein further characterized in that the creamer comprise...
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