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Matches 1 - 50 out of 3,199

Document Document Title
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...  
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.  
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...  
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.  
WO/2021/050759A3
The present invention relates generally to a lipid component that comprises a subset of milk lipids and that can confer on a composition an attribute conferred by a mammal-produced milk or milk fat. The present invention further provides...  
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...  
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 ...  
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-...  
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...  
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...  
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...  
WO/2021/028724A1
The present invention relates to fermented plant-based compositions and methods of making the same.  
WO/2021/028725A1
The present invention relates to fermented plant-based compositions and methods of making the same.  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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.  
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...  
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...  
WO/2020/233031A1
A method for preparing fermented soybean milk by leuconostoc mesenteroides comprises the following step: inoculating the leuconostoc mesenteroides into soybean milk for fermentation metabolism to obtain the fermented soybean milk. The le...  
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 ...  
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...  
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...  
WO/2020/110101A8
Provided herein is a ready-to-eat non-dairy and aseptically packaged edible composition that includes all-natural and plant-based ingredients, which is characterized by a mouthfeel and taste, as well as the shelf-life and marketability c...  
WO/2020/219595A1
Provided is an egg replacer, and compositions comprising such egg replacer, and methods for producing the same.  
WO/2020/214987A1
Methods and compositions for increasing neurogenesis and for preventing or treating diseases, disorders or conditions associated with neurodegeneration, are provided herein.  
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...  
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 ...  
WO/2020/083119A8
Provided are Lactobacillus harbinensis M1 and an application thereof. The strain has a preservation number of GDMCC No. 60305, and is sensitive to antibiotics of ampicillin, tetracycline, chloramphenicol and the like, the safety meets th...  
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...  
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...  
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...  
WO/2019/209939A3
Contained, herein, are processes that may be used to produce and compositions of plant-based egg, milk, cheese, and fermented products. Plant-based products may be produced from oilseed materials, squash seed materials, and compositions ...  
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 ...  
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...  
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...  
WO/2020/128084A1
A process for preparing a fermented dairy product matching with warm flavouring agents is disclosed. A dairy composition is first prepared by mixing an egg-and-milk powder with a dairy base. Thereafter, the dairy composition is homogeniz...  
WO/2020/127358A1
The present invention relates to a vegan food composition comprising at least 30 wt% legume and at least 20 wt% non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least 5 wt% dietary fiber provided ...  
WO/2020/128361A1
The invention relates to a method for preparing a fermented plant product, characterised in that the plant is selected from the group comprising peanuts, green beans, white beans, red beans, mung beans, peas (petit pois), chickpeas, lent...  
WO/2020/117927A1
The present disclosure is related to non-dairy analogs and method of using such products. Certain embodiments are directed to non-dairy analogs where at least a portion of the protein used in the non-dairy analog is a succinylated refine...  
WO/2020/114776A1
The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprisi...  
WO/2020/116383A1
The present invention addresses the problem of providing: a beverage having an activity to suppress the increase in blood pressure; and a method for producing the beverage. The present invention relates to: a beverage comprising kaempfer...  
WO/2020/110101A1
Provided herein is a ready-to-eat non-dairy and aseptically packaged edible composition that includes all-natural and plant-based ingredients, which is characterized by a mouthfeel and taste, as well as the shelf-life and marketability c...  
WO/2020/112009A1
The present invention is related to a vegan, potato emulsion comprising heat treated potato in an amount of 0.5 – 20% by weight. The emulsion further comprises at least one sugar in an amount of 0 – 5 % by weight; at least one vegeta...  
WO/2020/099231A1
The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil. F...  
WO/2020/099234A1
The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer comprising casein based protein, phospholipids, gellan gum, bicarbonate, citrate and oil. Furthe...  

Matches 1 - 50 out of 3,199