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Matches 1 - 50 out of 859

Document Document Title
WO/2021/080969A1
This specification discloses high protein analog cheese having protein content greater than about 10% by weight. Such analog cheeses comprise pea starch and one more pulse protein isolate or pulse protein concentrate and have a firmness ...  
WO/2021/031674A1
Disclosed is a dried bean curd rapid forming device with elastic distribution and parting, comprising a fixed die (2), wherein the fixed die is positioned by means of a fixing device, an inner ring of the fixed die is fitted with a model...  
WO/2020/260296A1
The present invention relates to a cheese powder, as well as the methods for manufacturing said cheese powder and a cheese-based food product made from the latter. In particular, the method for manufacturing said cheese powder comprises:...  
WO/2020/223700A1
Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.  
WO/2020/218611A1
Provided are: a cheese-like composition, which can have the same appearance, food texture (texture), and aroma and flavor (taste) as cheese without using cheese produced from milk or a dairy product; cheese substitute-containing food; an...  
WO/2020/218428A1
The present invention addresses the problem of providing a cheese-like food product which does not contain cheese as a raw material and which exhibits excellent stringing properties and processing suitability that enables cutting into a ...  
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/2020/127218A1
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/2020/128172A1
The present invention relates to a method for producing a fermented food product based on a protein- and oil-yielding plant and to the product obtained by means of this method. This product is characterized by an origin that may be 100% ...  
WO/2020/128171A1
The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particul...  
WO/2020/094501A1
The invention relates to a method for producing a firm, in particular vegan gel food body, preferably a gel food block, made of plant proteins, the method having the following steps: a) providing a composition consisting of or comprising...  
WO/2020/089385A1
The present invention relates to a non-dairy cheese composition comprising dietary fiber; non- animal protein, calcium and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of more ...  
WO/2020/089386A1
The present invention relates to a soft non-dairy cheese composition comprising dietary fiber; non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of greater t...  
WO/2020/089383A1
The present invention relates to a non-dairy cheese analogue composition comprising dietary fiber; plant protein, lipid and calcium, wherein the composition is devoid of additives. The composition of the invention is devoid of additives ...  
WO/2020/089384A1
The present invention relates to a hard non-dairy cheese composition comprising dietary fiber; flour, non-animal protein, and lipid, wherein the composition is devoid of additives, and wherein the composition has a moisture content of le...  
WO/2020/045175A1
The present invention pertains to: a cheese-like food, preferably a cheese-like food having a texture inherent to cheese and a high heat meltability; a method for manufacturing a cheese-like food; and a method for improving the heat melt...  
WO/2019/133679A3
Non-dairy cheese analogs and/or semi-soft non-dairy analogs that are derived substantially from or wholly from non-animal sources and have, among other things, improved cohesiveness, compressibility characteristics and/or rupture charact...  
WO/2020/010378A1
The problem addressed by the invention is that of further extending the shelf life of tofu, thus guaranteeing uniform product quality that remains consistent, even over a longer storage period.  
WO/2019/234362A1
The invention relates to a method for producing an Emmental aroma, characterised in that it comprises the following steps: grinding sorghum seeds (Sorghum bicolor); producing an aqueous suspension comprising the sorghum powder produced i...  
WO/2019/234957A1
A cheese-like food that contains less than 10 mass% of a starting cheese material, 8-30 mass% of a milk protein concentrate, 5-35 mass% of a fat or oil and 0.2-2 mass% of a molten salt, wherein: the sum of the the milk protein concentrat...  
WO/2019/234769A1
The present invention relates to a process for making vegetable cheeses without ingredients of animal origin, comprising the step of providing a predetermined quantity of starting vegetable material, characterized in that it comprises th...  
WO/2019/209016A1
The present application relates to soft soybean curd and a manufacturing method therefor.  
WO/2019/164651A1
The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredien...  
WO/2019/132341A1
The present invention relates to: a method for preparing soymilk, the method removing bubbles generated in ground soymilk without injecting an antifoaming agent while repeatedly adjusting the pressure in a device to state of reduced pres...  
WO/2019/016801A1
Compounds and compositions comprised of zein protein and a polypeptide of a protein extract, wherein the zein protein and the polypeptide of a protein extract are linked to each other are disclosed. Process of preparing the compounds com...  
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/2018/221651A1
The present invention relates to a method for producing a cheese-flavored substance, the method comprising a step for adding a fungus body crushed material and an enzyme into raw material milk and triggering a reaction, wherein the fungu...  
WO/2018/191205A1
A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. Th...  
WO/2018/173610A1
The present invention addresses the problem of providing a method for producing a plant-derived cheese-like food product which exhibits suitability for a shaping process, such as shredding, and which has natural cheese-like meltiness (me...  
WO/2018/159406A1
Provided is a method for producing a fresh cheese-like vegetable food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery...  
WO/2018/154095A1
The present invention discloses a method for preparation of a vegan cheese. The method includes obtaining a non-dairy milk and / or emulsion. The method further includes curdling the non-dairy milk / emulsion using at-least one plant-ori...  
WO/2018/139467A1
The purpose of the present invention is to provide a method whereby the vitamin D content of a moisture-containing food can be efficiently increased without externally adding vitamin D and without deteriorating the flavor. The present in...  
WO/2018/134293A1
The present invention relates to a process for manufacturing a cheese product, the fat content of which is less than or equal to 5% by weight relative to the total weight of the cheese product, having a moisture of the fat-reduced cheese...  
WO/2018/115597A1
The present invention relates to a foodstuff, particularly to a vegetable protein based fresh product produced by fermentation and being essentially soy -free and milk-free. More specifically, the invention relates to a fermented semisol...  
WO/2018/115595A1
The present invention relates to a heat stable plant based protein product. Particularly, the invention relates to a heat stable plant based protein product which can be used as a meat substitute that can be heated by microwaves, fried o...  
WO/2018/098997A1
A bean curd and dried bean curd made from potatoes, and a processing method therefor. The bean curd comprises the following separate coagulants in parts by weight: 50-250 parts of raw potato; 250 parts of dry soy bean; and 3-20 parts of ...  
WO/2018/098179A1
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is ...  
WO/2018/098180A1
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy ta...  
WO/2018/037929A1
A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for impa...  
WO/2018/039632A1
Provided are food products comprising milk proteins and non-animal proteins, and methods of manufacturing the same.  
WO/2017/172718A1
Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1 : 1 to 75 : 1. The compositio...  
WO/2017/153669A1
The present invention relates to a nutritional formulation such as a yoghurt, cream, cream dessert, frozen dessert or sorbet, or cheese, containing a pea protein isolate and characterised in that said pea protein isolate has between 0.5 ...  
WO/2017/150458A1
[Problem] To efficiently manufacture a cheese-like food having excellent stringiness and in which coagulated matter does not remain after heating and emulsification. [Solution] A method for manufacturing a cheese-like food, including a h...  
WO/2017/150973A1
The invention pertains to a cheese analogue, comprising water, a root or tuber starch, native potato protein and a fat component. The cheese analogue of the invention has an improved stretch and body, and less off- taste, than known imit...  
WO/2017/129921A1
The present invention concerns a nutritional formulation containing a pea protein isolate, characterised in that the pea protein isolate: has between 0.5 and 2% of free amino acids, has a viscosity: of 13 to 16.10-3 Pa.s. at a shear rate...  
WO/2017/077189A1
The present invention relates to an acidified protein product. Particularly, the invention relates to acidified protein product which can be used as a cheese or a meat substitute that can be fried or grilled. The present invention relate...  
WO/2017/050480A1
The invention relates to a method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10°C, and a corresponding food product, characte...  
WO/2017/037092A1
Variants of chymosin with improved α S1-casein cleavage and C/P properties.  
WO/2016/210228A1
An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non interesterified/non hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches...  
WO/2016/195814A1
Described is a cheese product with modified starches. The cheese product comprises less than 25 wt.% modified starch selected from corn-derived modified starch, tapioca-derived modified starch, sago-derived modified starch, or combinatio...  

Matches 1 - 50 out of 859