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WO/2021/104214A1 |
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...
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WO/2021/104635A1 |
The present invention relates to a food product comprising Barista milk and cyclodextrin wherein the Barista milk is selected from the group consisting of (1) liquid animal milk, (2) liquid plant milk and (3) animal or plant milk composi...
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WO/2021/107749A1 |
The invention relates to the food industry, and particularly to the manufacture of a product that is of high nutritional and biological value and is intended for direct use in food. The technical result is that of providing maximum absor...
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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...
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WO/2021/097543A1 |
The present invention relates to a method for producing a hypoallergenic or non-allergenic milk protein hydrolysate, and to a milk protein hydrolysate obtained using the method, to a food product comprising the milk protein hydrolysate o...
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WO/2021/098764A1 |
New application of lactobacillus paracasei K56 in relieving intestinal inflammation, specifically comprising the effect of significantly relieving intestinal inflammation. Inflammatory factors IL-6 and/or TNF-α can be reduced, anti-infl...
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WO/2021/093880A1 |
Provided is a synergistic combination of butyric-acid-producing prebiotics and probiotics, which is used in the fields of foods, dietary supplements and drugs. Specifically, the present invention relates to a composition containing probi...
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WO/2021/094384A1 |
The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with polyphenols and a method of their production. The invention particularly provides such high protein liquids having a reduced vis...
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WO/2021/092669A1 |
The present invention relates to a dairy composition based on coconut water and goat's milk subjected to an appropriate dehydration process. The bioproduct has been developed so that, when reconstituted with drinking water, at the time o...
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WO/2021/095054A1 |
The present invention discloses a continuous flow process for the synthesis of metal nanowires using bubble column reactor. The present invention further discloses different types of multiphase bubble column reactors for synthesizing met...
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WO/2021/096176A1 |
The present invention relates to a method for producing defatted walnut powder with an increased mineral content, defatted walnut powder with an increased mineral content prepared by the method, and a processed food containing the defatt...
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WO/2021/094397A1 |
The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with catechin-compounds and a method of their production. The invention particularly provides such high protein liquids having a redu...
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WO/2021/095476A1 |
This method is for producing fermented milk containing oligosaccharides and a lactic acid bacterium as a living bacterium, and is characterized by culturing the lactic acid bacterium in a medium containing oligosaccharides. By the produc...
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WO/2021/082666A1 |
A maltose syrup-containing condensed milk and a preparation method therefor: taking a liquid milk raw material of which the solid content is no more than 70%, respectively adding white sugar, maltose syrup, monoglyceride, and carrageenan...
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WO/2021/084195A1 |
The present invention relates to the isolated strain of Lactobacillus plantarum VF46A deposited at the CNCM (Collection Nationale De Cultures de Microorganismes, INSTITUT PASTEUR, 25 rue du Docteur Roux, F-75724 PARIS CEDEX15) under the ...
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WO/2021/078612A1 |
The present application relates to strains of Carnobacterium maltaromaticum, a bacterial preparation comprising at least one strain of Carnobacterium maltaromaticum, and their use in the preparation of a food product.
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WO/2021/080537A1 |
With the invention, it is possible to commercialize Streptococcus thermophilus and Lactobacillus bulgaricus bacteria, which are naturally found in local village yogurts in Anatolia, after isolation and purification, and with a process de...
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WO/2021/078764A1 |
The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food pr...
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WO/2021/078996A1 |
The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain...
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WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
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WO/2021/076550A1 |
Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low- acyl gellan gum undergoes a gel transition that pro...
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WO/2021/076608A1 |
The present disclosure provides flavor altering and/or sweetness enhancing compositions, methods, and food and beverage products using a soluble oligomeric component selected from soluble dietary fiber and polydextrose to alter flavor an...
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WO/2021/074397A1 |
The present invention relates to a method for preparing a high-protein dairy-based product, a high-protein dairy-based product prepared by the method, a method for producing a food prod- uct, the food product prepared by the method and u...
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WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
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WO/2021/074117A1 |
The present invention relates to a food product of the milk biscuit type, consisting mainly of dairy ingredients having organoleptic properties of a biscuit, in particular crunchiness and swelling properties.
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WO/2021/071925A1 |
Food compositions comprising a milk ingredient and steam-treated uncooked grains are described. The compositions provide a convenient alternative to overnight oats. The food compositions preferably include yogurt and uncooked steam-treat...
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WO/2021/068994A1 |
A milk powder containing a sialic acid and camel milk, consisting of the following raw materials in parts by weight: 90-100 parts whole-fat camel milk powder, 1-3 parts desalted whey powder, 3-8 parts isomalto-oligosaccharide, 2-6 parts ...
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WO/2021/071828A1 |
Methods of making a powdered milk product are described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having ...
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WO/2021/071895A1 |
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...
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WO/2021/059894A1 |
Provided is a feature with which it is possible to promote propagation of probiotics using an assimilation product of κ-casein glycomacropeptides, the probiotics having little or no assimilation capacity with respect to the κ-casein gl...
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WO/2021/058635A1 |
The present invention relates to cocoa and/or malt beverage products comprising isomaltooligosaccharides and methods of producing such products. The products may be reduced in sugar compared to conventional cocoa and/or malt beverage pro...
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WO/2021/049422A1 |
Provided are a solid food that enables the manufacture of a product, said product being prevented from damage due to dropping and thus having improved transportation stability, and a solid milk. The solid food is obtained by solidifying ...
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WO/2021/049457A1 |
A condensed milk-like composition comprising a sugar alcohol, a concentrated milk protein powder and a milk powder, wherein the content of lactose is 21 wt% or less expressed in lactose concentration in water.
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WO/2021/049201A1 |
Provided are: a method for producing a solid food product that exhibits preferable solubility and manageable strength; and a method for producing a solid milk. This method is for producing a solid food product that is in a solid state an...
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WO/2021/048179A1 |
A method of improving mouthfeel and masking perceived astringency and undesired off-notes imparted by a consumable composition or additive, including the step of adding to the consumable or additive an astringency-masking amount of hyalu...
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WO/2021/049421A1 |
Provided are a solid food and solid milk having suitable solubility and manageable strength. Provided are a solid food and solid milk having suitable solubility and manageable strength. This solid food is in a solid state obtained by com...
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WO/2021/048350A1 |
Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the ...
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WO/2021/048427A1 |
The invention relates to a process for the manufacture of a perchlorate depleted milk based on nanofiltration of dairy raw materials. The invention further relates to methods for the preparation of an infant formula base using said perch...
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WO/2021/049420A1 |
Provided are a solid food that enables the manufacture of a product, said product being prevented from damage due to dropping and thus having improved transportation stability, and a solid milk. The solid food, which is obtained by solid...
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WO/2021/045624A1 |
Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced ...
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WO/2021/037997A1 |
The present invention relates to a self-foaming, protein-free creamer composition comprising the following food-approved components: (a) a vegetable fat, (b) a carbohydrate, preferably a vegetable carbohydrate; (c) a modified starch havi...
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WO/2021/037986A1 |
The present invention relates to new improved methods for expressing native lactases in their native hosts. Methods for homologous as well as heterologous expression of lactase in lactic acid bacteria with altered expression dynamics are...
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WO/2021/037738A1 |
The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.
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WO/2021/037747A1 |
The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.
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WO/2021/031348A1 |
A milk-based liquid infant formula containing active proteins, preparation method therefor, and a use of the preparation method. Fresh milk is used as a main raw material. According to requirements of the national standard and the standa...
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WO/2021/028226A1 |
A method for processing liquid food product (LF), comprising providing a first food component (LF1) and a second food component (LF2) that has a fat content that is higher than that of the first food component. A pressure of the second f...
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WO/2021/028475A1 |
The present invention concerns a method for isolating a lactic bacteria strain capable of overproducing exopolysaccharides, which method comprises the steps of i) culturing a bacterial population of lactic bacteria in a semi-liquid cultu...
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WO/2020/091180A9 |
The present invention provides a Lactobacillus fermentum SRK414 strain with accession number KCTC13687BP, and pharmaceutical and food compositions comprising, as an active ingredient, the strain or a culture thereof. The strain according...
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WO/2021/029864A1 |
A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...
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WO/2021/025752A1 |
The present disclosure relates, according to some embodiments, to method of generating multiple products from a microcrop. A first juice, derived from a microcrop and containing microcrop protein, may be processed to generate products in...
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