Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 1 - 50 out of 1,022

Document Document Title
WO/2022/165292A1
The present invention relates to a filling composition comprising an aqueous phase comprising water, glycerin and sorbitol, and a fat phase, wherein the filling composition further comprises of a dairy powder, whey and starch. The invent...  
WO/2022/147094A1
The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt% and a carbohydrate content equal to or lower than ...  
WO/2022/114932A1
The present application relates to: a composition for a gelled food, the composition comprising vegetable cream and a gelling agent including agar and guar gum; a gelled food comprising the composition for a gelled food; a method for pre...  
WO/2022/074529A1
The invention relates to a food composition comprising rice starch gel, centrifuged and/or surfacing butter, a cheese, an acidity regulator, salt and optionally one or more ingredients selected from garlic, meat stock, meat extract and v...  
WO/2022/070138A1
The present invention is providing a whipping cream composition comprising combination of fats, protein, sweetener, stabilizer, emulsifier and water. The whipping cream composition is a low-fat, non-dairy whipping cream composition that ...  
WO/2022/068545A1
A Bifidobacterium longum strain CCFM 752 is preserved at the Guangdong Microbial Culture Collection Center, having the preservation number GDMCC No. 61157 and the preservation date 21 August 2020. The invention also relates to an applica...  
WO/2022/063981A1
The present invention relates to a method of preparing a ready-to-consume food product. The ready-to-consume food product can be a ready-to-consume beverage, or the ready-to-consume food product can be used as a food supplement that can ...  
WO/2022/034171A1
The present invention relates to computer implemented method for monitoring and controlling bacteriophage pressure in a milk fermentation process using a bacterial culture, said method comprises the steps of: monitoring milk fermentation...  
WO/2021/256395A1
The present disclosure addresses the problem of developing a simplified method for achieving the satisfactory development of the flavor of a flour paste. The present disclosure is a flour paste containing 1 to 10000 ppm by mass of a po...  
WO/2021/256431A1
The present invention addresses the problem of developing a simple method for strengthening the flavor of a whip cream or a whipped cream. The present invention pertains to a whip cream or a whipped cream containing 5-5500 ppm by mass ...  
WO/2021/246489A1
The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in c...  
WO/2021/170799A1
The present invention relates to a wild-type, non-engineered, microbial lipolytic enzyme with a higher specificity for short-chain fatty acids than for medium to long fatty acids, specially long fatty acids. This invention further relate...  
WO/2021/151972A1
A method, system and computer program for selecting consecutive bacterial cultures for culturing a food product in a process for producing a fermented food product, the method comprising the steps of: culturing the food product with a fi...  
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.  
WO/2021/138052A1
A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second laye...  
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...  
WO/2021/102231A1
Provided is an electrostatic spray dried powdered milk product with a surface composition comprising at least 8% less fat compared to a spray dried powder of the same milk product. Further provided is a method of providing a powdered mil...  
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/2020/255046A1
A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, minerals and optionally lactose having acceptable properties after temperature cycling, including acceptable vi...  
WO/2020/244796A1
The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A meth...  
WO/2020/212954A1
The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.  
WO/2020/202673A1
A whipped cream production method according to one embodiment of the present invention involves whipping a first liquid cream using a continuous whipper to obtain a first whipped cream, and mixing the first whipped cream and a second liq...  
WO/2020/004052A1
Provided is a whipped cream comprising component (A) that is a starch having an amylose content of 45 mass% or more and a degree of swelling in cold water of 3.5-15 inclusive and component (B) that is a gelling agent, wherein: the conten...  
WO/2019/206797A1
The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 3...  
WO/2019/155215A1
The invention relates to uses of hydrocarbon / lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.  
WO/2019/138021A1
The invention relates to a foamable or whippable food composition, in particular a cream, comprising at least 12 wt.% fat, protein, water, a citric acid ester of a mono- or diglyceride of one or more fatty acids comprising an unsaturated...  
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%...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  

Matches 1 - 50 out of 1,022