| Document |
Document Title |
|
WO/2019/064954A1 |
[Problem] To provide fermented milk that has low hardness after fermentation and thus provides smoother texture regardless of a high fat composition. [Solution] A method for producing fermented milk containing 5 to 15 weight% of fat, the...
|
|
WO/2019/064033A2 |
The invention relates to a process for manufacturing dairy products such as yoghurt, milk and yoghurt beverages, whey cheeses and spread cheeses to which fresh and dried fruit spreads are added. The prepared spreads are added during the ...
|
|
WO/2019/057993A1 |
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...
|
|
WO/2019/055381A1 |
This specification discloses thermally inhibited waxy cassava starches and edible compositions made therefrom. In one aspect edible compositions have improved creaminess compared to prior art starches, independent of starch usage level a...
|
|
WO/2019/054491A1 |
The present invention provides a food/drink item or preparation for improving tear secretion performance/tear stability, a water-soluble indigestible component having been added to the food/drink item or preparation. This food/drink item...
|
|
WO/2019/048513A1 |
The invention relates to an ambient-stable drinkable fermented dairy product comprising a fermented dairy composition, including inactivated ferments, 0.45 to 0.60 wt% of carboxymethyl cellulose, 0.015 to 0.030 wt% of gellan gum, 0.45 to...
|
|
WO/2019/048620A1 |
The invention relates to a method for preparing a food composition comprising dairy fat and casein, comprising subjecting a suspension of the oil-in-water type comprising dairy fat and micellar casein to a treatment wherein casein is coa...
|
|
WO/2019/048490A1 |
Provided are nutritional compositions having a decreased protein content. Further disclosed are nutritional composition having a protein or protein equivalent source that includes intact protein, beta-casein enriched casein hydrolysate, ...
|
|
WO/2019/050287A1 |
The present invention relates to a Lactobacillus rhamnosus LM1019 strain (accession number: KCCM12308P), and a composition for preventing and treating obesity or diabetes including same. Specifically, the Lactobacillus rhamnosus LM1019 s...
|
|
WO/2019/044351A1 |
The present invention addresses the problem of providing a fat or oil composition which comprises an unsaturated fatty acid-containing fat or oil and yet enables the preparation of a nursery formulated milk with an excellent taste. The p...
|
|
WO/2019/045576A1 |
The invention relates to a liquid or semi-liquid bioactive dairy composition formed from a bioactive powder containing a colostrum powder and/or milk powder and immunoglobulin G (IgG), water and a food grade acid; the composition having ...
|
|
WO/2019/043085A1 |
The present invention relates to a method for producing a mesophilic fermented dairy product by fermenting a milk substrate with a mesophilic lactic acid bacterium starter culture comprising at least one Lactococcus lactis strain in the ...
|
|
WO/2019/043115A1 |
The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, w...
|
|
WO/2019/038392A1 |
Methods of preventing creaming and age gelation in heat treated dairy based products are provided herein. Heat treated dairy based products are also provided, in which physical instability is prevented.
|
|
WO/2019/032365A1 |
Disclosed are processes for producing high protein, Greek yogurt products. Such processes can include a step of concentrating a skim milk product to produce a protein-enriched milk fraction, which then can be combined with one or more ad...
|
|
WO/2019/024509A1 |
A protein digestion aid composition, comprising: at least one acid component, the at least one acid component being one of an organic acid, a phosphoric acid and a combination thereof; at least one alkali component, the at least one alka...
|
|
WO/2019/021308A1 |
In one of the aspect of the invention provide a process for preparation of dried bags having cheesy dessert made using colostrum milk which is free of bacteria; the bags made up of cotton which is soaked in colostrum milk obtained from m...
|
|
WO/2019/019758A1 |
A urease activity inhibitor composition, comprising: at least one acid component, at least one alkali component and a urease activity inhibitor, the at least one acid component being one of an organic acid, a phosphoric acid and a combin...
|
|
WO/2019/022233A1 |
Provided are a beverage, food, and a food flavor composition which are characterized by containing 3,7-dimethyl-2-methylene-6-octen-1-ol or by having 3,7-dimethyl-2-methylene-6-octen-1-ol added thereto.
|
|
WO/2019/020646A1 |
The present invention relates to the field of lubricating agents that can be used for example as a fat replacer for the partial or full replacement of fat in consumer products. More specifically, the present invention relates to the use ...
|
|
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/2019/004149A1 |
The present invention comprises: preparing skimmed milk by separating milk fat content from raw milk (step S1); preparing a primary condensed skimmed milk by condensing the skimmed milk (step S2); preheating the primary condensed skimmed...
|
|
WO/2019/004271A1 |
The present invention provides a method for manufacturing a protein-containing drink, the method including blending glycine and/or aspartame.
|
|
WO/2018/098182A9 |
Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzyma...
|
|
WO/2018/228966A1 |
The present invention relates to a frozen enzyme formulation comprising an enzyme. According to another aspect the present invention relates to a starter culture comprising a frozen enzyme formulation and frozen lactic acid bacteria pell...
|
|
WO/2018/229259A1 |
The invention relates to an enzyme product comprising a beta-galactosidase product. According to the invention, the beta-galactosidase product comprises an inactive arylsulfatase.
|
|
WO/2018/230585A1 |
The present invention provides an effective means for improving, in a non-carbonated beverage containing microbial cells such as those of lactic acid bacteria, the dispersibility of precipitates and agglomerates of microbial cells produc...
|
|
WO/2018/229346A1 |
The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide ...
|
|
WO/2018/224698A1 |
A yogurt comprises rebaudioside M in an amount of from about 15 ppm to about 600 ppm, preferably from about 25 ppm to about 600 ppm, and an added sugar in an amount of from about 0% to about 10% (wt).
|
|
WO/2018/030388A9 |
The object of the present invention is to provide: a method for producing a citrulline-containing fermented milk; and a citrulline-containing fermented milk produced by the method. The method can prevent milk quality from deteriorating, ...
|
|
WO/2018/220104A1 |
The present invention is directed to a method of producing a Streptococcus thermophilus strain comprising the steps of a) Providing a mother strain in the form of Streptococcus thermophilus DSM32502, b) Growing a culture of the mother st...
|
|
WO/2018/220188A1 |
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins, whey protein and plant protein having a pH of 5.9 – 7.1, preferably 6....
|
|
WO/2018/218130A1 |
Processes for packaging pressurized beverages. One 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...
|
|
WO/2018/210821A1 |
The present invention relates to milk products comprising a high amount of in situ produced galactooligosaccharides (GOS) and methods of producing same. Milk substrate having a lactose content of at least 20wt% lactose is treated with an...
|
|
WO/2018/210741A1 |
The present invention relates to a process for preparing stabilized buckwheat starches comprising a specific heat treatment. The present invention also relates to stabilized buckwheat starches obtainable by said process, as well as the u...
|
|
WO/2018/210820A1 |
The present invention relates to compositions, particularly liquid compositions, comprising polypeptides having beta-galactosidase activity, methods of making said compositions, and uses of the compositions for making e.g. dairy products...
|
|
WO/2018/204261A1 |
Methods and systems for making a high-purity a-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promot...
|
|
WO/2018/202636A1 |
Use of an α-lactalbumin enriched whey protein extract as a source of sphingomyelin in a synthetic nutritional composition for an infant or child wherein, the α-lactalbumin enriched WPE is obtained by a process comprising: a. acidifying...
|
|
WO/2018/197368A1 |
The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan...
|
|
WO/2018/192830A1 |
The present invention relates to a process for preparing a fermented milk product, comprising contacting a milk substrate with an enzyme preparation having exopeptidase activity; contacting a milk substrate with lactic acid bacteria; whe...
|
|
WO/2018/189490A1 |
The invention relates to microcapsules intended to protect probiotics, comprising a shell and a core wherein the probiotics are dispersed in the form of biofilms distributed in distinct clusters, characterised in that the shell and the c...
|
|
WO/2018/189583A1 |
The present invention provides a method for the production of a flavour-enhancing composition, the method comprising the steps of: i) providing a dairy liquid; ii) nanofiltrating the dairy liquid to obtain a nanofiltration permeate; iii)...
|
|
WO/2018/190310A1 |
The present invention addresses the problem of providing: a quality improver which has a proper molecular weight, a proper viscosity and solubility in cold water and can be used advantageously in the fields of foods, cosmetics, quasi dru...
|
|
WO/2018/186425A1 |
Provided is a cultured milk for promoting elevation of the amino acid concentration in the blood, by which the elevation of the amino acid concentration in the blood of a subject can be promoted. By causing a subject to consume the cultu...
|
|
WO/2018/185375A1 |
The present invention relates to heat-stable acidified milk-based products and methods for their preparation. More particularly, the invention relates to ambient heat-stable acidified milk-based products as well as methods for producing ...
|
|
WO/2018/185192A1 |
The present invention concerns a process for the preparation of stabilized protein aggregate particles, wherein said process comprises the following steps: a) providing an aqueous solution wherein are dispersed proteins and at least one ...
|
|
WO/2018/177835A1 |
The present invention relates to a composition for producing a fermented milk product comprising (i) at least one Streptococcus thermophilus (St) strain, wherein the St strain is galactose-fermenting, wherein the strain carries a mutatio...
|
|
WO/2018/181455A1 |
[Problem] To promote growth of the Lactobacillus bulgaricus included in yoghurt. [Solution] A method for producing a lactobacillus starter used in order to obtain yoghurt through the fermentation of raw milk, said method comprising a cul...
|
|
WO/2018/178121A1 |
The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diamet...
|
|
WO/2018/169027A1 |
Disclosed is a hardly water-soluble phytochemical absorption promoter capable of significantly increasing the speed and/or amount of the intake of a phytochemical into the body, in particular, the transition thereof into the blood. A lac...
|
