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WO/2019/129816A1 |
A method and system (100) for producing an aseptic food product, the method comprising mixing, in a mixer unit (1), ingredients (11-15) into a mixture (M) comprising: 20-35 wt% fat; 8-12 wt% milk protein; 0,5-3 wt% thickener; 0,5-2,5 wt%...
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WO/2019/122135A1 |
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: preparing a cream composition comprising between 15 wt% and 40 wt% of fat by mixing a milk-based component, a cream component, an option...
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WO/2019/123284A1 |
A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, and having acceptable properties after temperature cycling, including acceptable composition:serum phase viscos...
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WO/2019/087022A1 |
The invention relates to a machine and method for charging culinary cream whippers, by automatically injecting nitrous oxide, which makes it possible to optimise the charging time of culinary whippers and the availability of nitrous oxid...
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WO/2019/068722A1 |
The present invention concerns a method for production of an alternative dairy product, using vegetable oil to substitute at least part of the dairy fat. Further, methods for producing an oil-dairy fat composite and an emulsion are discl...
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WO/2019/043085A1 |
The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the ...
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WO/2019/043115A1 |
The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, w...
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WO/2019/031326A1 |
The present invention addresses the problem of providing an off-flavor reducing agent which is capable of reducing off-flavor of various foods. Also, the present invention addresses the problem of providing a food wherein off-flavor is r...
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WO/2019/013122A1 |
A novel substance which adds body to a food product, and a body-adding agent for food products that uses said substance are provided. More specifically, the body adding agent for food products is characterized by having as an active comp...
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WO/2018/168930A1 |
A method for producing a frozen milk fat cream, said method comprising a concentration step for concentrating a starting milk material, a milk fat cream separation step and a cooling step, wherein, in the concentration step, the starting...
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WO/2018/164605A1 |
The invention relates to the dairy industry, and more particularly to technology for producing clotted sour cream. The technical result of the claimed invention is that of producing clotted sour cream with a dense viscous consistency. Th...
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WO/2018/159930A1 |
The present invention provides a method for producing a cube-type frozen cheese food, the method comprising the steps of: mixing sugar and corn starch with cream cheese, and producing a cheese base through steaming or scalding; mixing st...
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WO/2018/149770A1 |
The present invention relates to a food grade powder comprising a dried hydrogel co- gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25 °C or above and a second biopolymer capable of f...
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WO/2018/084574A1 |
The present invention relates to a composition for processing oil and fat, an oil and fat processed product manufactured using the same, and a food employing the oil and fat processed product, wherein the composition comprises a sweetene...
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WO/2018/002139A1 |
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: providing a heat-treated acidified milk-based ingredient; mixing said ingredient with a cream component, to obtain a cream composition c...
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WO/2018/002142A1 |
The present invention relates to creams and methods of producing creams comprising protein aggregates which contribute to the improvement of creaminess, mouthfeel and texture. The creams comprise caseins and whey proteins in the ratio of...
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WO/2017/216197A1 |
The invention relates to a device for dosing into a container (2) a pasty food product including solid pieces and a sauce. The device comprises an metering nozzle (1) comprising a main outlet to which the pasty food product with solid pi...
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WO/2017/202812A1 |
The present invention relates to a fermented and sterilised edible sour cream composition and to the method for preparing same. In particular, the invention relates to a fermented and sterilised edible sour cream composition that combine...
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WO/2017/202810A1 |
The present invention relates to a fermented and sterilised edible sour cream composition and to the method for preparing same. In particular, the invention relates to a fermented and sterilised edible sour cream composition that combine...
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WO/2017/185093A1 |
Provided are non-dairy yogurt analogs having qualities similar to dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates and processes f...
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WO/2017/171553A1 |
The present invention relates to the preparation of granules and popped granules comprising functional substances, or active substances, and a carbohydrate carrier material, or matrix material, to the use of such granules, and the granul...
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WO/2017/159846A1 |
A method for manufacturing a frozen milk fat cream including a homogenization step for setting the median diameter of milk fat globules to 3.3-4.0 μm and a cooling step for cooling so that the time required for the temperature to fall f...
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WO/2017/159845A1 |
The present invention addresses the problem of providing a milk fat cream to which freeze tolerance, whipping properties after freezing and thawing, and heating tolerance after freezing and thawing are imparted using only components deri...
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WO/2017/154650A1 |
The present invention addresses the problem of providing a cream which has rich flavor and hardly reverts to a liquid state. A method for producing a foamable oil-in-water type emulsion composition according to the present invention comp...
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WO/2017/150384A1 |
[Problem] To provide a method for producing a foamable oil-in-water emulsion that allows long-term refrigerated storage. [Solution] A first oil-in-water emulsion containing a milk fat part is whipped. A second oil-in-water emulsion is pr...
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WO/2017/131454A1 |
The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread wi...
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WO/2017/110770A1 |
Provided is an acid foaming oil-in-water type emulsified composition that can suppress a change of physical properties during frozen storage and during thawing. A foaming oil-in-water type emulsified composition according to the present ...
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WO/2017/109466A1 |
Processes for making milk and milk-related products and uses thereof. The invention relates to processes for making milk products, especially an extended shelf-life protein enriched milk product having a fat content of less than 0.5% v/v...
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WO/2017/103334A1 |
The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dr...
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WO/2017/105285A1 |
The invention relates to the dairy industry, and more particularly to technology for producing baked sour cream. The technical result of the claimed invention involves producing baked sour cream with a dense viscous consistency. The tech...
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WO/2017/105287A1 |
The invention relates to the dairy industry, and specifically to a technique for producing sour cream from baked milk. The technical result of the claimed invention consists in using baked milk for producing a product, specifically sour ...
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WO/2017/103336A1 |
The invention relates to a method for producing an acidified milk product com- prising the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying ...
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WO/2017/076940A1 |
The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at l...
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WO/2017/069124A1 |
[Problem] The purpose of the present invention is to supply an oil-in-water emulsion that can be used as-is without thawing, even if same has been frozen after being whipped. [Solution] An oil-in-water emulsion having a total solids cont...
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WO/2017/031817A1 |
An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes non-hydrogenated oil/hydrogenated oil, milk product, and sweetener, bulk agents. The edible topping compositi...
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WO/2017/026481A1 |
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid ...
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WO/2017/005601A1 |
A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.
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WO/2016/208605A1 |
[Problem] To provide a powder for no-heat just-add-water cream foodstuff, with which it is possible to prepare a cream-form foodstuff for piping in the home, simply by adding a small quantity of water and mixing for a short period of tim...
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WO/2016/193292A1 |
The present invention relates to a food product which food product is frozen and thawed before consumption comprising AFP19 as well as to methods for preparing such a food product by incorporating AFP19. The invention further describes p...
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WO/2016/182233A1 |
The present invention relates to butter cream for making cake and a method for making the same. An embodiment according to the present invention can provide butter cream for making cake, which may be prepared by: adding a first sugar to ...
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WO/2016/158596A1 |
Provided are a pasty premix, from which a smooth and delicious gel food can be easily prepared simply by mixing with an aqueous medium and heating and which can be distributed at normal temperature over a long period of time, and a metho...
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WO/2016/039343A9 |
The purpose of the present invention is to provide a freezable oil-in-water emulsion which does not undergo syneresis when the emulsion is thawed at a relatively high temperature. The present invention relates to: a freezable and thawabl...
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WO/2016/149818A1 |
A dairy composition comprises at least one acceptable organoleptic property and, if heat treated at ultra-high and/or pasteurization temperatures, the composition does not undergo unacceptable curdling and/or precipitation. In another as...
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WO/2016/136808A1 |
The present invention addresses the problem of providing a powdered fat composition for creams, said composition dissolving in the mouth in a satisfactory manner and having sufficient shape retention, and being used to produce creams wit...
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WO/2016/129569A1 |
The purpose of the present invention is to provide a method for producing fresh cream for which emulsion stability is retained to a degree such that there are no problems with regard to commercial distribution, while the average fat glob...
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WO/2016/109659A1 |
The disclosure features a human milk cream composition, standardized high fat human milk formulations as well as methods of making and using such compositions. In particular, the disclosure features a method of using a human milk cream c...
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WO/2016/080419A1 |
Provided are a sealed container for holding, carrying, and discharging a liquid emulsion and a liquid emulsion product obtained by filling the container with the liquid emulsion. The sealed container is easy to unseal and reseal repeated...
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WO/2016/080420A1 |
The present invention provides e.g. a liquid-form emulsion product that is easy to open and seal any number of times, is less likely to leak during storage, is easy to handle, allows easy pouring by controlling the usage and the amount o...
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WO/2016/038979A1 |
Provided is a method for efficiently producing a cream sauce that has an original milk taste and a good heated flavor. The cream sauce is produced by a method that comprises: a step for preparing a starting material liquid for cream sauc...
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WO/2016/035693A1 |
Sucrose stearic acid ester having an HLB of 3 or less, sucrose palmitic acid ester having an HLB of 3 or less, and/or sucrose behenic acid ester having an HLB of 3 or less is added to a fat source separated from milk to prepare an oil ph...
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