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JP5327984B2 |
New bacterium GC61 belonging to the genus Bifidobacterium, probiotic compositions comprising said bacterium, particularly food products, and use of said bacterium in the treatment of diseases, such as gastrointestinal diseases.
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JP5249386B2 |
The present invention relates to a malleable protein matrix (MPM), which is the reaction product of the agglomeration of proteins after a fermentation process and is exhibiting biological activities and is suitable for the incorporation ...
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JP2013507463A |
A method for preparing a composition including a compound based on vanillin and ethyl vanillin is described. A resulting composition and uses thereof in many fields of application, in particular in human and animal food is also described...
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JP5075085B2 |
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JP4921464B2 |
Disclosed herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the ...
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JP4916438B2 |
The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.
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JP4804284B2 |
A method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester or a hydroxyl acid ester, which method comprises admixing an acyl donor, an acyl acceptor and water to produce a high water environment c...
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JP4777365B2 |
The invention features a food product containing a probiotic and ²-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package containing separated components of the ...
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JP2011041512A |
To provide an emulsified composition containing modified gum arabic such as emulsified perfume, emulsified pigment, emulsified food or powdery perfume which has excellent emulsifying properties and emulsion stability, produced by using m...
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JP4614617B2 |
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JP4602355B2 |
The invention provides the use of enzymes capable in converting pigments for bleaching food products, for example flour-based or milk-derived products. Surprisingly, it was found that these enzymes can advantageously be used as a stain r...
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JP2010533491A |
The present invention provides methods for improving desirable dairy traits through the use of a genomic marker index. Also provided are methods for determining an animal's genotype with respect to multiple markers used in calculation of...
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JP2010532990A |
The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the me...
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JP2010516286A |
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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JP4455065B2 |
The present invention refers to the use of phenolic compounds and their derivatives represented by formula I wherein R1 and R2 are selected from among: OH, OCOalkyl, or OCOalkenyl, and R3 is either H, OH, OCOalkyl or OCOalkenyl, wherein ...
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JP2010081835A |
To provide a method for producing hard butter fitting in current preference to softened chocolate, and having excellent bloom resistant properties, snapping properties and cooling meltability in the mouth.The method for producing the har...
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JP4448127B2 |
The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extract...
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JP4392345B2 |
The invention relates to a food additive, in particular for food products such as dressings, mayonnaises, spreads or other food products having a reduced fat content. The invention further relates to a process for preparing the food addi...
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JP4383689B2 |
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JP2009240187A |
To provide butter enabling a user to directly spread on a slice of toast, hard butter which is just taken out from a refrigerator, without cutting off butter with a butter knife.The butter with a holding means is previously set with a ho...
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JP4330037B1 |
To use a method of putting fresh cream in a container and shaking it continuously for a while or using an instrument or tool for stirring, which takes time and labor, so that the butter can be quickly and easily prepared. Provide a bag t...
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JP2009517034A |
The present invention relates generally to dairy compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different dairy compositio...
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JP4236246B2 |
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JP2008539776A |
A probiotic composition comprising a Bifidobacterium strain which has DNA sequence homology of greater than 40% to Bifidobacterium GC56, wherein Bifidobacterium GC56 was deposited at the Collection Nationale de Cultures de Micro-organism...
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JP4169373B2 |
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JP2008212107A |
To provide an oil-in-water emulsified product containing butter, wherein problems that occur during storage of the emulsified product having a high butter content, such as flocculation or coalescence causing deterioration of emulsified p...
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JP4149651B2 |
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JP4093422B2 |
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JP4010608B2 |
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JP2007526918A |
An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain trigly...
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JP2007228810A |
To provide film-packaged butter produced so that all that a user must do is toasting a slice of bread with an oven toaster or the like and putting butter on the slice of toasted bread to make the butter uniformly applied over the slice o...
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JP3943836B2 |
A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of the FFA and then an alkali metal salt to p...
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JP3916317B2 |
To obtain a water-in-oil type emulsified oil and fat composition having physical properties suitable for spread uses and a good butter flavor and useful as oils and fats, etc., for confectionery, bread baking and cooking by including a s...
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JP3895438B2 |
To provide a spread having the same flavor and functions as those of butter, capable of being stored and distributed at the ordinary temperature, and good in spreadability, even just after a container is once opened, stored at a refriger...
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JP3886078B2 |
To obtain butter-like milk fat composition capable of keeping soft structure even in cold storage, excellent in butter taste and useful as oil and fat, etc., for business by formulating butter with saccharide to soften the structure and ...
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JP3856457B1 |
To have a cream flavor lost in a butter manufacturing process in a form in harmony with the butter flavor, and the ductility and other physical properties of conventional butter as butter are problematic as butter. The challenge is to pr...
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JP2006262850A |
To provide a method for controlling butter moisture capable of continuously producing constant quality butter without individual differences, or to provide a method and apparatus for controlling the number of revolution of the churning c...
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JP3811451B2 |
A shoe stud for a sports shoe has a ground-engaging part and a multi-start threaded spigot for engagement in a complementary socket on a receptacle secured in the shoe sole or heel. The stud and receptacle also have a locking device whic...
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JP3773281B2 |
PURPOSE: To produce a W/O-type emulsified oil and fat food easily dividable even by taking out of a refrigerator immediately before use, resistant to the deterioration of quality and having excellent utility and workability by extruding ...
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JP2006034102A |
To provide buttery emulsified material stable in emulsified condition without addition of any emulsifiers and having excellent flavor by solving such points that addition of some emulsifier results in spoiling excellent buttery flavor, a...
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JP2006034270A |
To obtain processed food given with mellow flavor of soy sauce, having deodorant effect of soy sauce deodorizing meat and fish and variously usable as seasoning by mixing red wine and soy sauce with emulsified food such as unsalted butte...
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JP2006025774A |
To solve problems possessed by conventional methods for the purpose of making it easy to uniformly mix grain flour and the butter, when a grain preparation which uses the grain flour, such as wheat flour, conventionally used as a food-pr...
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JP3715218B2 |
To provide a preservation case for solid dairy products such as butter which enables the preservation of the solid dairy products in a relatively large block form by subdividing the products simply and easily into small blocks of a speci...
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JP3673647B2 |
To provide an edible laminated capable of adhering to lipid-containing foods and decorating the foods. This edible laminate 1 comprises an edible decorating layer 2 and an edible adhesive layer 3 laminated on the decorating layer 2 to ad...
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JP2005110647A |
To provide butter using clean deep ocean water containing much microminerals so as to add safe microminerals to the butter.A production method for milk products such as cheese, fermented milk, sour milk beverage and butter is performed b...
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JP3574812B2 |
A method for producing a fatty blend of beta-sitosterol, or of beta-sitosterol and beta-sitostanol, which is useful for lowering the serum total cholesterol and LDL-cholesterol levels which method includes forming a mixture by dissolving...
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JP2004187623A |
To obtain seasoned butter with various flavors enabling completing cooking in a short time, excellent in visual sense, olfactory sense and relish comparable to cooking of a specialty store, giving no fear of buying too much and leave a r...
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JP3539970B2 |
alpha-keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo pentano...
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JP3512003B2 |
To provide a foaming agent composition usable in a food field, made of a natural material and excellent in foaming power and foam stability, and to provide a foamed food using the foaming agent. This foaming agent composition is such one...
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JP2004500075A |
Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty al...
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