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WO/2016/008742A1 |
Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comp...
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WO/2016/002920A1 |
Provided are: a method for manufacturing a cream, with which it is possible to suppress the oxidation, denaturation, deterioration, etc. of nutrient components, and in particular, the deterioration or dissipation of flavor, occurring whe...
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WO/2015/170167A1 |
The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5wt% fat, wherein a ratio of fat to casein is from 3: 1 to 18: 1.
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WO/2015/152262A1 |
A method for producing a cream by subjecting a solution of interest, which is separated from milk and contains a separated cream, to a sterilization treatment and a homogenization treatment to thereby produce a cream, said method compris...
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WO/2015/133590A1 |
Provided are: a new protein deamidase that directly acts on side chain amide groups of asparagine residues in proteins, and that has the effect of disassociating side chain carboxyl groups and ammonia; a micro-organism producing said pro...
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WO/2015/056203A1 |
The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition comprise of 20-60% by weight fat, 1-5% by weight...
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WO/2015/041377A1 |
The present invention relates to a method for preparing a phosphate alternative coffee creamer and a phosphate alternative coffee creamer prepared thereby, the method comprising: (a first step) a sterilization step of sterilizing raw mil...
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WO/2015/031081A1 |
Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content bet...
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WO/2015/024751A1 |
A food composition, wherein the surface of the food composition is at least partly covered by a layer, wherein the layer comprises fungus and a water-soluble biopolymer.
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WO/2015/022961A1 |
Provided is a whipped compound cream that maintains a high starting liquid stability of an oil-in-water emulsion oleaginous composition to be mixed with fresh cream, and by whipping the post-mixing starting liquid, has superior heat-resi...
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WO/2014/177762A1 |
The invention relates to whippable milk product comprising milk fat from unhomogenized milk, protein, water-soluble calcium salt, at least one stabilizer and water, and pH of the milk product being between 5.5 and 7. The invention is fur...
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WO/2014/170716A1 |
Shelf-stable fermented dairy products having a p H ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-st...
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WO/2014/142648A1 |
The present invention is directed to a frozen and/or chilled food product comprising a fat based composition wherein the fat based composition comprises a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It wa...
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WO/2014/096268A1 |
A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have simi...
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WO/2014/098034A1 |
[Problem] Provided are a fresh cream that has a rich milk flavor without any too much saltiness despite the use of concentrated skim milk or powdered skim milk, and a method for manufacturing the same. [Solution] A method for manufacturi...
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WO/2014/066682A1 |
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capa...
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WO/2014/061869A1 |
A composition for increasing stability of milk cream is provided. The composition can be useful in improving functionalities and physical properties such as foam stability, shape retention capacity and water retention efficacy without af...
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WO/2014/053870A1 |
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...
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WO/2014/032375A1 |
Disclosed are a lactobacillus plantarum having function of cadmium expelling and the use thereof. The lactobacillus plantarum CCFM8610 of the present invention has acid resistance and good ability of resisting and adsorbing cadmium ions ...
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WO/2013/149871A1 |
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises pro...
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WO/2013/138596A1 |
Cream products formed by dispersing gum and lactose in water prior to the addition of butter and dry ingredients, subjecting the mixture of ingredients to heating, followed by rapid cooling and shear forces, provides a stable product. Th...
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WO/2013/137374A1 |
Provided is a milk fat cream which can be produced without using any stabilizing additive such as an emulsifying agent, without using any special production apparatus/facility, or without using any complicated process, has a milk-derived...
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WO/2013/127146A1 |
Provided is a Lactobacillus plantarum able to relieve lead toxicity and the use thereof. The Lactobacillus plantarum is Lactobacillus plantarum CCFM8661, which has good acid tolerance and good tolerance to lead ions in vitro. The Lactoba...
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WO/2013/122465A1 |
Food composition comprising fat and vitamin K, wherein the fat comprises at least 36% saturated fatty acids, and wherein the vitamin K is in the form MK-7 in an amount of at least 0.1 mcg MK-7 per daily intake. The composition preferably...
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WO/2013/116687A1 |
Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dai...
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WO/2013/042186A1 |
The objective of the present invention is to provide: a method for producing frozen whipping cream wherein the cream can be refrigerated, the creaminess of the cream after thawing is the same as refrigerated cream, and quality in terms o...
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WO/2013/019771A2 |
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures...
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WO/2013/008904A1 |
Provided is a foamable oil-in-water emulsion that, regardless of having a low percent content of fat and total solids, has superior foamability, flower-forming properties, shape retention, sense of concentrated flavor, and lack of heavy ...
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WO/2012/176687A1 |
In the present invention, a liquid cream is caused to include microbubbles by means of combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubb...
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WO/2012/161572A1 |
The present invention relates to food products supplemented with micronutrients and, in particular, to a composition comprising vitamin K2. The composition further comprises calcium and magnesium, wherein the ratio Ca/Mg is less than 8. ...
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WO/2012/107206A1 |
The present invention relates to the use of microcarpalide or a derivative or a stereoisomer or a salt or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising microcarpalide or a derivative o...
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WO/2012/107203A1 |
The present invention relates to the use of nobiletin or a derivative or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising nobiletin or a derivative or a hydrate thereof, and, optionally a...
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WO/2012/038513A1 |
The invention relates to a method for producing a foodstuff or a foodstuff preparation, in which at least one liquid and/or viscous composition comprising at least one ingredient of milk origin is mixed with at least one stabilizing agen...
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WO/2011/110926A1 |
The present invention relates to a food product comprising probiotic bacteria coated with a coating of vegetable origin In particular, the present invention relates to a dairy product selected from among milk, cheese, butter, margarine, ...
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WO/2011/106182A2 |
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures...
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WO/2010/151129A1 |
The present invention is directed to a novel aerated product having an alcohol content of above 5% (v/v). Said product is particularly suitable for preparing alcoholic hot beverages comprising a cream-like component. The product is stabl...
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WO/2010/124224A1 |
Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a g...
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WO/2010/069719A1 |
The present invention relates to creamy soup compositions packaged in transparent packaging which have improved shelf stability.
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WO/2010/012802A1 |
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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WO/2009/147157A1 |
The present invention relates to an instant yoghurt composition which comprises dry milk powder, dry rennet enzyme and a dried lactic acid culture.
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WO/2009/143521A2 |
A dairy cream related food product comprising dairy cream and a quantity of what is designated a "mother blend". The mother blend is partially made up of a liquid component of water and/or MFGM buttermilk, and/or whey which comprises the...
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WO/2009/140273A2 |
A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol co...
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WO/2009/091268A1 |
A method of inhibiting and/or disrupting bacterial and/or biofilm and/or thermophile growth within heat exchangers used in the manufacture of anhydrous milk fat or butter or butter oil by thermal cycling of at least one process unit in t...
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WO/2009/056680A1 |
The invention relates to a soft, semi-soft, semi-hard, or hard cheese that contains a butter oil fraction, and to a method for its manufacture. By means of the butter oil fraction, it is possible to adjust the hardness of the cheese.
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WO/2008/140335A2 |
The present invention relates to administration of milk fat or a milk fat analogue, optionally with at least one additional therapeutic factor, preferably lactoferrin or metal ion lactoferrin, preferably iron lactoferrin, preferably bovi...
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WO/2008/076719A2 |
The invention relates to high performance gellan gum compositions having a 0.1 % curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400g/cm2. The high performance gellan gums have a low acyl content bu...
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WO/2008/068242A1 |
The present invention relates to a fresh food product in a 3-D form comprising a temperature-dependent jellified coating with a dairy product inside and to the process of manufacturing that food product. In particular the invention provi...
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WO/2008/046732A1 |
The invention relates to a frozen aerated frozen food product having an overrun of at least 30% comprising 0.001 to 10 weight-% (wt-%), based on the total weight of the frozen aerated food product, of surface-active fibres.
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WO/2008/046698A1 |
A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt% and less than 95 wt% of water, at least 0.5 wt% and less than 20 wt% of protein, at least 1 vol.% and less than 70 vol.% of ...
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WO/2008/046699A1 |
There is provided an aerated food product in the form of a stable foam, comprising 5-80 vol.% gas bubbles, 15-90 wt. % water and 0.01 to 10 wt. % fibres, assembled with surface- active particles at the air-water interface due to attracti...
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