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WO/2016/102994A1 |
The invention relates to a product comprising a container and a composition comprising a high amount of whey protein, in the container. The container is a flexible container and the composition presents, in the container, a modified, con...
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WO/2016/102711A1 |
The invention relates to compositions comprising a high amount of whey protein. The compositions further comprise native starch. Such compositions have a good processability and texture.
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WO/2016/102713A1 |
The invention relates to compositions comprising a mixture of proteins, with a high amount of whey protein. The proteins further comprise a casein compound. The resulted compositions have a good processability and texture.
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WO/2016/102500A1 |
The present invention relates to a milk concentrate comprising caseins and whey proteins in the ratio of 90:10 to 60:40, wherein the caseins/whey protein aggregates have a volume based mean diameter value Dv50 of at least 1 µm as measur...
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WO/2016/078952A1 |
The present invention relates to a composition connprising polysaccharides and whey protein micelles for use in the treatment or prevention of a disorder linked to an increase in plasma postprandial insulin in a subject. The invention re...
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WO/2016/078954A1 |
The present invention relates to a composition comprising complexes of whey protein micelles and pectin for use in the treatment or prevention of obesity or being overweight. A further aspect of the invention relates to the non-therapeut...
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WO/2016/075332A1 |
The present invention pertains to a new type of food ingredient containing a combina- tion of insoluble whey protein particles having a particle size in the range of 1-10 micron (referred to as type A particles) and acid-gellable whey pr...
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WO/2016/071621A1 |
The invention relates to a long-life, heat-stabilised complete enteral nutrition composition comprising 8 to 12 g of proteins, said proteins providing approximately 16% of the total energy content and consisting of a mixture of whole mil...
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WO/2016/049743A1 |
A synthetic acid composition for replacing hydrochloric acid in industrial activities requiring large amounts of hydrochloric acid, said composition comprising: urea and hydrogen chloride in a molar ratio of not less than 0.1 : 1; and an...
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WO/2016/049735A1 |
A synthetic acid composition for replacing hydrochloric acid in industrial activities requiring large amounts of hydrochloric acid, said composition comprising: urea and hydrogen chloride in a molar ratio of not less than 0.1:1; a metal ...
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WO/2016/049738A1 |
A synthetic acid composition for replacing hydrochloric acid in industrial activities requiring large amounts of hydrochloric acid, said composition comprising: urea and hydrogen chloride in a molar ratio of not less than 0.1 : 1; cinnam...
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WO/2016/049741A1 |
A synthetic acid composition for replacing hydrochloric acid in industrial activities requiring large amounts of hydrochloric acid, said composition comprising: urea and hydrogen chloride in a molar ratio of not less than 0.1 : 1 and for...
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WO/2016/039207A1 |
The present invention addresses the problem of providing a fermented milk containing ingredients such as cereals, which can be taken without imposing undue burdens on consumers, and a method for manufacturing the same. The method accordi...
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WO/2016/030581A1 |
The present invention relates to methods for preparing drinkable acidified milk protein products. Further, the invention relates to drinkable acidified milk protein products.
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WO/2016/002621A1 |
Provided is a method for concentrating a specific component of a powder by: causing a solution containing two or more components to be mechanically dried to a granulated powder; scraping off surfaces that contain a larger amount of the s...
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WO/2015/179948A1 |
A synthetic acid composition for replacement of hydrochloric acid in industrial activities requiring large amounts of hydrochloric acid, said composition comprising: urea and hydrogen chloride in a molar ratio of not less than 0.1:1; a m...
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WO/2015/181451A1 |
The present invention relates to a method of producing a protein containing dairy mousse, such as a quark mousse or a yogurt mousse. In particular, the present invention relates to a method of producing whipped dairy products involving t...
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WO/2015/154664A1 |
Gender specific synthetic nutritional compositions for infants of up to 2 months of age wherein, the concentration of alpha-lactalbumin is adapted based on that found in HM produced for an infant of the same gender and age, and nutrition...
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WO/2015/154262A1 |
Gender specific synthetic nutritional composition for infants of up to 2 months of age wherein, the concentration of alpha-lactalbumin is adapted based on that found in HM produced for an infant of the same gender and age, and nutritiona...
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WO/2015/150275A1 |
The invention relates to a powdery creatine-protein matrix comprising a protein component and a creatine-component for use as a food supplement for athletes and to a method for producing said creatine protein matrix. Said matrix has an i...
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WO/2015/147238A1 |
Provided are an oil product for imparting a milk-like smoothness and depth, and using a vegetable oil as an ingredient thereof, and a method for producing the same. The present invention pertains to: a vegetable oil-whey protein complex ...
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WO/2015/132402A1 |
The present invention relates to a method of producing milk products containing galacto-oligosaccharides (GOS) at low temperature using beta-galactosidase enzymes having a high level of transgalactosylation activity. The present inventio...
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WO/2015/086574A1 |
The present invention relates to the field of dairy technology, in particular it relates to a method for assessing rheological properties of acidified milk gels (milk gels), including determination of shear stress, gel firmness and water...
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WO/2015/069130A1 |
The invention relates to the field of medicine and can be used for normalizing (improving, restoring, stimulating) the reproductive function of mammals and in particular humans. A preparation which comprises a milk serum enriched with la...
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WO/2015/059245A1 |
The present invention pertains to a new type of high protein denatured whey protein compositions having a low content of soluble alpha-lactalbumin and to a method of pro- ducing them. The invention furthermore pertains to products contai...
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WO/2015/059248A1 |
The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertai...
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WO/2015/059243A1 |
The present invention pertains to a new type of CMP-containing, high protein denatured whey protein compositions and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey...
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WO/2015/027101A1 |
A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evapor...
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WO/2014/157156A1 |
A protein composition which comprises a milk basic protein fraction and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sod...
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WO/2014/114889A1 |
The invention relates to a method for treating serum protein retentates or other products that require similar treatments, as an initial product, in order to obtain proteins that can be used for manufacturing cheese as a final product. S...
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WO/2014/087054A1 |
2121674PC (57) ABSTRACT A method for producing an acidified milkbase is disclosed, comprising the steps of:providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to...
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WO/2014/076252A1 |
The present invention pertains to a method of producing caseinomacropeptide (CMP)-containing compositions in high yield and having a very low content of phenylalanine (Phe). More specifically, the method involves subjecting a whey derive...
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WO/2014/057296A1 |
The invention relates to a nutritional supplement comprising: a) between 9 and 17 wt. % of Spirulina maxima alga; b) between 20 and 40 wt. % of concentrated whey protein; c) between 10 and 40 wt. % of protein isolated from soya; y d) bet...
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WO/2014/051064A1 |
The present invention provides a method for manufacturing excellent denatured whey protein that does not have an undesirable effect on the properties of the product. A method for manufacturing denatured whey protein characterized in proc...
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WO/2014/042503A1 |
The invention relates to formula for children of between 0 and 36 months, comprising per 100 g: 5 - 15 g protein, 40 - 70 g carbohydrates, and 15 - 40 g fat. The proteins contain a high concentration of alpha-lactalbumin and A2 beta-case...
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WO/2014/042504A1 |
The invention relates to the production of a nutritional formula intended to be fed to preterm infants. The formula comprises a mixture of casein; whey protein; alpha-lactalbumin; A2 beta-casein protein, lactose; palmitic acid in the bet...
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WO/2014/021286A1 |
Provided are a dairy product-like processed food which enables rice to be consumed and a manufacturing method therefor. The dairy product-like processed food contains rice. This processed food may be a processed food in which rice slurry...
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WO/2014/011029A1 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a casein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterili...
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WO/2014/011039A1 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a coagulating protein and at least one is an anti-coagulating protein, comprising the steps of: a)...
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WO/2014/011030A1 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a coagulating protein and at least one is an anti-coagulating protein, comprising the steps of: a)...
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WO/2014/011040A1 |
The present invention relates to a process of producing a composition comprising at least two different proteins, of which at least one is a casein and at least one is an anti-coagulating protein, comprising the steps of: a) heat-sterili...
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WO/2014/001103A1 |
The invention relates to a method or process for producing a protein preparation on the basis of sweet whey, said preparation containing a vitamin B complex and being used for foodstuffs and animal feed.
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WO/2013/187519A1 |
A method for manufacturing a modified whey composition, said method comprising a solution-preparing step for preparing a starting whey solution with the use of a whey composition containing whey protein and a heating step for heating the...
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WO/2013/163659A1 |
Disclosed are methods for producing flavoring ingredients, ready-to-drink formulations, protein powder mixes and pre-mixes, yogurt-flavored cereal binders for use in cereal clusters and bars, etc., from Greek yogurt whey (i.e., Greek aci...
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WO/2013/137714A1 |
The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, which process is highly efficient and cost effective, as only membrane filtration te...
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WO/2013/065014A1 |
The invention relates to liquid nutritional compositions, particularly shelf stable liquid nutritional compositions including compositions comprising non-hydrolysed whey protein, and methods of producing and using these compositions.
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WO/2012/170021A1 |
Nutritional compositions including milk fat globule membrane components ("MFGM") and at least one nutrient are provided. The milk-derived, bioactive lipids help to modulate conditions typically found in the elderly including, for example...
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WO/2012/147046A1 |
The present invention relates to a foamable composition that comprises calcium-depleted casein and whey protein that can be whipped to produce a foam having (a) good foaming properties, (b) good heat set properties, or (c) good foaming a...
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WO/2012/147906A1 |
The present invention addresses the problem of providing a dairy product with reduced milk odor specific to products in which fermented milk and whey protein are used. A method for manufacturing an edible gel, comprising: a starting mate...
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WO/2012/130654A1 |
The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before ...
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