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WO/2020/231347A2 |
A Method for Producing Milk and Dairy Supplements with a Unique Fatty Acid Composition, by Restoring the Commensal Natural Microbiota allows to obtain unique composition of fatty acids by its identification and separation from cow's, she...
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WO/2020/229672A1 |
The present invention relates to methods for producing dairy food products modified with respect to their firmness and/or gelation time comprising cross-linked protein compounds and to methods for modifying said properties of said dairy ...
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WO/2020/229670A1 |
The present invention relates to methods for encapsulating a bioactive agent such as a microorganism, methods for making a modified food, feed, cosmetic, plant health, seed health or pharmaceutical product comprising heteropolymer partic...
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WO/2020/230801A1 |
The purpose of the present invention is to provide: a packaged beverage having excellent preservation stability of isoxanthohumol; and a method for improving the preservation stability of isoxanthohumol. The present invention relates to ...
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WO/2020/225056A1 |
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.
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WO/2020/226583A2 |
This invention is about probiotic supplement capsule containing actual kefir grain, which can be used to take kefir grain, especially strengthening immune and digestive sytem, as probiotics, and its' characteristic is including the proce...
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WO/2020/226501A1 |
Disclosed is method of removing spores from raw goat milk. Thereby raw goat milk is subjected to decreaming in a separator. Goat cream is thereupon subjected to mild heat treatment. Goat skim milk may be subjected to microfiltration. Ret...
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WO/2020/221442A1 |
A method of imparting a fruit flavour to a food or beverage product, the method comprising the step of incorporating into the flavoured product compounds that are perceptually important contributors in the creation of the desirable flavo...
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WO/2020/221515A1 |
The invention relates to a method for producing a milk or whey powder (800, 801, 802), wherein the method comprises at least the following steps: I. providing milk, in particular skimmed milk (800) or whole milk (801), or whey (802); II....
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WO/2020/219596A1 |
Provided are recombinant milk proteins with non-native PTMs, food products comprising the recombinant milk proteins, and methods of obtaining the recombinant milk proteins and for manufacturing the food products.
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WO/2020/218395A1 |
The present invention addresses the problem of providing a highly safe modified milk powder that can improve a sleep quality or a sleep habit and can be continuously taken on a daily basis. The problem is solved by the modified milk powd...
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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.
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WO/2020/210194A1 |
This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition. Thi...
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WO/2020/207894A1 |
Process for producing a demineralised dairy-based protein composition (CPL2), comprising a step (ii) of electrodialysis of a dairy-based protein composition (CPL) on an electrodialyser (5), of which the cellular units (15) have three com...
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WO/2020/210195A1 |
This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition and ...
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WO/2020/204845A2 |
The present invention relates to the natural coloring, flavoring and antioxidant enrichment of ayran, which is a traditional beverage with high sensory (color, taste, aroma, etc.) and nutritional (protein, carbohydrate, calcium, etc.) qu...
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WO/2020/202044A1 |
Composite membranes having a film of poly(ethenol) (polyvinyl alcohol; PVA) adhered to a microporous sheet of polyolefin are disclosed. The microporous sheet is made hydrophilic by grafting of the polyolefin, e.g. poly(ethylene), with a ...
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WO/2020/203515A1 |
With regard to producing a lactic acid bacterium fermentation food product by inoculating a medium including milk or a milk product as a main component with lactic acid bacteria so that the lactic acid bacteria is cultured, this method f...
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WO/2020/200984A1 |
The invention relates to nutritional compositions comprising bovine milk proteins, methods for preparing the same and uses thereof, in particular for supporting or increasing muscle protein synthesis. Provided is a nutritional compositio...
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WO/2020/203635A1 |
A method for manufacturing whey according to one aspect of the present invention comprises the steps of: heating raw material milk containing casein and a whey protein under heating conditions in which the Fо value is 1.0×10-9 or more;...
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WO/2020/203634A1 |
A whey production method according to an aspect of the present invention comprises a step in which raw milk containing casein and a whey protein is subjected to a microfiltration membrane treatment under a condition in which the temperat...
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WO/2020/196630A1 |
This milk beverage containing coffee is produced by a method in which a mixture including a coffee extract and raw milk is heated, in primary heating, from under 10°C, at a rate of 0.1°C to 5°C/sec, and is held between 60°C and 70°C...
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WO/2020/196844A1 |
Provided is a technique for improving the heat resistance of a bacterium. The heat resistance of a bacterium can be improved by mixing the bacterium with an oil or fat and an emulsifying agent.
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WO/2020/197188A1 |
The present invention pertains to: a novel Lactobacillus sakei WIKIM0109 isolated from Kimchi; and a composition containing same. The Lactobacillus sakei WIKIM0109 according to the present invention is a lactic acid bacteria having an ac...
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WO/2020/193592A1 |
The present invention relates to bovine milk fat comprising, based on total fatty acid content, 8.9-29.0 wt% linoleic acid (C18:2 cis, 9,12), 0.9-2.4 wt% alpha-linolenic acid (C18:3 cis 9,12,15), and 3-5 wt% butyric acid (C4:0). The pres...
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WO/2020/187842A1 |
The present invention relates to a new method of producing a viscous, high protein, acidified, dairy product. The invention furthermore relates to new high protein acidified dairy product, to new protein powder and uses of the protein po...
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WO/2020/182976A1 |
The invention relates to a polynucleotide comprising a lacZ gene (lacZ FS ) encoding a β-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptoc...
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WO/2020/178733A1 |
The object of the invention is a method of preservation of human milk, comprising a step of treating milk with elevated pressure, wherein the pressure is in the range of between 400 and 550 MPa; temperature is in the range of 15°C to 35...
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WO/2020/176985A1 |
A method for preparing a kefir product involves providing bacterial strains selected from Acetobacter, Leuconostoc, Lactococcus, or Lactobacillus; providing yeast strains selected from Pichia, Saccharomyces, Kazachstania, or Kluyveromyce...
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WO/2020/181012A1 |
The present disclosure relates to optically transparent plant-derived products that are capable of dissolution in water.
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WO/2020/179805A1 |
Provided is a method for producing a powder compact, which can improve hardness while suppressing a decrease in production efficiency of the powder compact. A powder compact 14 is compression-molded by compressing the powder supplied int...
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WO/2020/177153A1 |
The present invention belongs to the technical field of medicine, and provides a pharmaceutical or health food composition of nicotinamide mononucleotide and mogroside. In addition, the present invention also provides a preparation metho...
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WO/2020/175939A1 |
The present invention relates to novel Weissella hellenica WiKim0103, isolated from kimchi, and a composition comprising same, or uses of same. The present invention provides a method for preventing, alleviating, and treating inflammatio...
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WO/2020/175274A1 |
Provided is a food/beverage product that contains dietary fiber, vitamins, and a source of calcium but ameliorates the off flavors that arise from said nutritional components. Also provided are an off-flavor masking agent for the food/be...
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WO/2020/176758A1 |
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising...
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WO/2020/176734A1 |
This specification relates to a method for reducing the amount of lactose in a milk-based substrate containing lactose, wherein said method comprises contacting said substrate with an enzyme having neutral lactase activity at a temperatu...
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WO/2020/091179A9 |
The present invention provides a Lactobacillus plantarum A41 strain with accession number KCTC13686BP, and pharmaceutical and food compositions comprising, as an active ingredient, the strain or a culture thereof. The strain according to...
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WO/2020/172217A1 |
A process cheese produced by a combination of an acid curd and a concentrated milk protein at specific ratios is disclosed. The process cheese is produced without an emulsifying salt. A method of producing the process cheese is disclosed...
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WO/2020/170776A1 |
A method for producing a culture by culturing a lactic acid bacterium and/or a bacterium belonging to the genus Bifidobacterium in a milk peptide-containing medium to give the culture, characterized in that the culture temperature is low...
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WO/2020/169438A1 |
The appliance (1) for the production of dairy products comprises a hollow body (2) and a closing cover (3) delimiting with the hollow body (2) a housing compartment (4), a containment tank (5) arranged with an axis extending vertically (...
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WO/2020/170117A1 |
The present invention relates to a method for producing milk and/or a derivative thereof enriched with at least one lipid-lowering substance, preferably monacolin k, comprising the steps of: (a) administering to a dairy ruminant a ration...
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WO/2020/171068A1 |
The purpose of the present invention is to provide: a milk protein-containing granular composition which exhibits favorable dispersion properties in a solvent such as water and suppresses changes in color over time; a method for producin...
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WO/2020/170840A1 |
The present invention addresses the problem of providing a novel crystal of 2-O-α-D-glucosyl-L-ascorbic acid and a method for producing the crystal. The problem is solved by providing a crystal of the potassium salt of 2-O-α-D-glucosyl...
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WO/2020/168439A1 |
The present invention provides a novel process for preparing fortified milk compositions from whole mammalian milk. The process of the present invention generally involves converting dried mammalian milk into a fats-enriched fraction, a ...
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WO/2020/166527A1 |
[Problem] To provide: a food or beverage for babies and infants, which can improve the intestinal environment of a baby or an infant to enhance the immunity of the baby or the infant; and others. [Solution] A food or beverage for babies ...
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WO/2020/168150A1 |
Formulation and dispenser systems create dairy based toppings for beverages. The dispensers include a container, valve, and an actuator for the valve. The formulations include a liquid product and a propellant. The liquid product include...
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WO/2020/161286A1 |
The invention relates to a method for creating a cold mixed drink made of milk and an acidic component, comprising: A step of denaturing the milk. Here, prior to mixing with an acidic component, the milk is heated to a denaturing tempera...
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WO/2020/130065A9 |
The present invention provides an infant formula liquid milk characterized in containing calcium hydroxide and having a pH of 6.9 to 7.3.
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WO/2020/163381A1 |
This invention is directed to compositions and methods to detect and treat gastrointestinal diseases.
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WO/2020/161113A1 |
The present invention concerns improving sleep in infants by administering nutrition that is at least partly fermented by lactic acid producing bacteria and comprises non-digestible oligosaccharides.
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