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WO/2019/215279A1 |
A chilled multilayer food product is disclosed. The chilled multilayer food product (1) comprises a first layer (2), a second layer (4) and a third layer (3). The first layer (2) is a dairy layer. The second layer (4) is a pastry layer c...
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WO/2019/212704A1 |
Disclosed are methods for preparing dairy compositions using an ultrafiltration step and a nanofiltration step, followed by diafiltration of the nanofiltration retentate, and then at least one of a reverse osmosis and a forward osmosis s...
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WO/2019/212114A1 |
Disclosed are a yogurt fermenter and a method for automatically controlling the temperature of the yogurt fermenter. The yogurt fermenter and the method for automatically controlling the temperature of the yogurt fermenter, according to ...
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WO/2019/211185A2 |
The invention relates to a food composition comprising dairy fat – which food composition is whipped or foamed or which food composition is, optionally after reconstitution in water, suitable for whipping or foaming – the food compos...
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WO/2019/206754A1 |
The present invention relates to a composition for producing a fermented milk product showing a low degree of post-acidification during storage comprising • 1) a starter culture of lactic acid bacteria comprising at least one lactose-d...
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WO/2019/206797A1 |
The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 3...
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WO/2019/206722A2 |
A packaged product containing essentially a ready-to-drink dairy based shelf- stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking.
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WO/2019/208539A1 |
Provided is an emulsion composition having a high emulsion stability. The emulsion composition comprises water, an oily component, gum ghatti and a processed starch, wherein the content of gum ghatti is 32 mass% or less and the content o...
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WO/2019/202003A2 |
The present invention provides a method of controlling growth of unwanted microorganisms by limiting their access to manganese. More specifically, the present invention provides a method of inhibiting or delaying growth of yeast and mold...
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WO/2019/201870A1 |
The present invention relates to a sterilised, long-life, acidic, dessert-type nutritional composition with a high protein content and sensory characteristics similar to those of a yoghurt. For this purpose, the invention relates to a st...
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WO/2019/197051A1 |
The invention relates to a lactose-positive, galactose-negative, Streptococcus thermophilus strain carrying a mutation in 2 or 3 genes selected from the group consisting of 1) a gene encoding a protein of the mannose-glucose-specific PTS...
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WO/2019/189333A1 |
Provided are: novel fermented milk having both of a dense and smooth viscous property and a rich texture without needing to use a stabilizer or a thickening agent; and a method for producing the fermented milk. The fermented milk accordi...
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WO/2019/189551A1 |
The present invention addresses the problem of obtaining sterilized fermented milk in which an increase in the size of particles or agglomerates generated during heat sterilization of fermented milk is prevented. Provided is a sterilized...
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WO/2019/189200A1 |
Provided is a technology that makes it possible to promote the growth, in the presence of human milk oligosaccharides (HMOs), of probiotics that have a low ability to assimilate HMOs. Provided is a nutritional composition that contains B...
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WO/2019/182451A1 |
The present invention relates to a container (3) comprising a first chamber (4)containing a foamable liquid; a self-heating element (5) which is in thermal contact with the foamable liquid; a pressurized gas which is contained in the fir...
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WO/2019/182160A1 |
Provided is a composition which can be used for a specific use application such as a composition for enhancing a milk component. A composition containing, as an active ingredient, a bacterium belonging to the genus Bifidobacterium.
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WO/2019/180389A1 |
The invention relates to the field of dairy products and particularly relates to a method for the demineralisation of whey. The method according to the invention comprises the following steps of: providing whey, electrodialysis of the wh...
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WO/2019/183377A1 |
The present invention relates to a seaweed-based powder having a storage modulus (G') of at least 30 Pa as determined on a 0.3 wt% aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (Co) of at ...
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WO/2019/180212A1 |
The present invention discloses a genetically modified Corynebacterium for hydrolyzing lactose, a mutant gene encoding a modified lactose transporter, as well as a method for hydrolyzing lactose.
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WO/2019/174001A1 |
Provided are Lactococcus lactis subsp. lactis CCFM1018, a fermented food thereof and an application thereof in preparing a drug. The bacteria is not only obviously superior to intestinal resident flora, such as escherichia coli and enter...
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WO/2019/169424A1 |
Described herein are liquid, concentrated or dried lactose-free skim milk products or lactose- free, fat containing milk products that exhibit stability during thermal processing and storage as a result of the reductive carbohydrate to m...
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WO/2019/171788A1 |
The present invention addresses the problem of providing a food product improved in terms of off-flavor that occurs over time among milk-containing food products that contain a highly unsaturated fatty acid-containing oil/fat and have a ...
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WO/2019/166630A1 |
The invention provides an improved method for lyophilising lactic bacteria of the coccus type, and freeze-dried bacterial compositions resulting from the method.
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WO/2019/166514A1 |
The invention relates to the enzymatic treatment of a virgin liquid nutrient naturally containing carbohydrates for the in-situ production of functional carbohydrates, thereby obtaining a fortified processed liquid nutrient, being rich (...
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WO/2019/161464A1 |
Structural arrangement for a thermal chamber for selectively manufacturing home-made yogurt of natural type and of Greek type, said thermal chamber comprising an external receptacle (casing) (1) provided with its respective hermetic lid ...
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WO/2019/161631A1 |
Provided are a lactobacillus reuteri SS23-52, preparation of dry powder starter thereof, and application thereof in purebred probiotic yogurt. The lactobacillus reuteri SS23-52 is preserved in the China General Microbiological Culture Co...
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WO/2019/157573A1 |
The invention relates to the dairy and canning industry and can be used during the production of fermented dairy products made from the fermented dairy product "qatiq", potable water, chopped greens, wheat flour, chicken eggs, rice, peas...
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WO/2019/160402A1 |
The invention concerns an infant formula product comprising intact and native whey protein for use in reducing or preventing allergic response. The infant formula product comprises whey protein having a nativity value of at least 90 % an...
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WO/2019/160416A1 |
The invention concerns an infant formula product comprising intact and native whey protein for use in reducing or preventing allergic response. The infant formula product comprises whey protein having a nativity value of at least 90 % an...
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WO/2019/153087A1 |
A method for producing particulated whey protein concentrate (WPC) in a continuous-flow high shear reactor (CHSR) is provided. The method includes providing a WPC solution as input, recirculating the WPC solution in the CHSR, and simulta...
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WO/2019/154786A1 |
The present invention relates to a solid isomalt composition, which comprises 6-O-alpha-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-glucopyranosyl-D-mannitol (1,1-GPM) and the additional glycosylated isomalt components 1-O-(6'-...
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WO/2019/155215A1 |
The invention relates to uses of hydrocarbon / lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.
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WO/2019/154784A1 |
The present invention relates to a liquid isomalt composition, which comprises 6-O-alpha-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-glucopyranosyl-D-mannitol (1,1-GPM) and the additional glycosylated isomalt components 1-O-(6'...
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WO/2019/145576A1 |
A combination product comprising a strain of Bifidobacterium NCIMB 41676 and a strain of Bifidobacterium NCIMB 41003 is used in the prophylaxis or treatment of irritable bowel syndrome (IBS). The combination product leads to a surprising...
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WO/2019/145570A1 |
A combination product comprising an isolated strain of Bifidobacterium NCIMB 41003 and another strain which does not adversely interact with Bifidobacterium NCIMB 41003 improves gastrointestinal symptoms associated with IBS and improves ...
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WO/2019/145574A1 |
A composition comprises live cells of Bifidobacterium longum NCIMB 41676 and a plurality of B vitamins selected from B1, B2, B3, B5, B6, B7, B9 and B12.
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WO/2019/141692A1 |
The invention relates to a method for producing food products from a yoghurt, the method comprising a step of heating the yoghurt with microwaves at a frequency of between 915 and 2375 MHz and at a temperature of between 60°C and 65°C ...
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WO/2019/143871A1 |
This invention relates generally to methods and compositions to achieve and maintain a desirable in vivo phenotype during fermentation and processing of food products for human or animal consumption. The methods and compositions of this ...
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WO/2019/141662A1 |
The invention relates to the field of infant nutritional formulations, in particular to methods for providing a hypoallergenic nutritional composition based on cow's milk protein for infants who are at risk of developing cow's milk aller...
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WO/2019/138121A1 |
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products, characterized in that at least one phospholipase is used to treat the milk base in the fermentation process. The inve...
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WO/2019/139113A1 |
Provided is a nutritional composition capable of promoting the secretion of GLP–1, after the finding that a nutritional composition including fermented milk, dietary fiber, and oligosaccharide promotes the secretion of GLP–1 which is...
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WO/2019/134907A1 |
The invention relates to a ready-to-use spoonable sterilized high-protein dessert-type nutritional composition comprising: - at least 7% by weight of protein relative to the total weight of the composition, - cooked starches in the form ...
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WO/2019/135408A1 |
[Problem] To improve the viability of lactic acid bacteria without relying on a viability improving agent. [Solution] This method for producing fermented milk comprises: a starter inoculation step for inoculating a raw material milk with...
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WO/2019/132233A1 |
Provided are a microorganism having an ability to degrade ethanol and acetaldehyde, and a composition and a kit each including the microorganism.
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WO/2019/129728A1 |
The present invention relates to a composition comprising long chain polyunsaturated fatty acids (LC-PUFA) and ferrous sulphate monohydrate. Ferrous sulphate monohydrate advantageously does not cause significant oxidation of LC-PUFAs.
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WO/2019/129545A1 |
A method and system for processing a fermented dairy product (DP), comprising feeding, in a product feed conduit (22), fermented dairy product (DP) to a separator (12), separating (204) the fermented dairy product (DP) into a heavy phase...
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WO/2019/130264A1 |
The invention relates to a carbohydrate composition comprising from 40 to 65% of glucose, from 10 to 30% of galactose, from 5 to 25% of lactose; and at most 10% of oligosaccharide, the percentages being defined by weight, based on the to...
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WO/2019/131497A1 |
The purpose of the present invention is to provide an indicator substance of the fermentability of skim milk powder, a skim milk powder which has excellent fermentability and contains an optimal amount of the indicator substance, a use t...
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WO/2019/122363A1 |
Use of an α-lactalbumin enriched whey protein extract as a source of osteopontin in a synthetic nutritional composition for an infant or child wherein, the α-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying a...
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WO/2019/125139A1 |
The present invention relates to a method for production of a dairy product. More specifically, in the method of present invention base elements of milk, such as fat, carbohydrates milk proteins are mixed with multiple predetermined mixt...
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