| Document |
Document Title |
|
WO/2018/170332A1 |
The present disclosure relates to materials and methods for extracellular vesicle (e.g., exosome) -mediated delivery of cargo (e.g., endogenous and/or exogenous) to non-bovine mammalian (e.g., human) cells. For example, exosomes isolated...
|
|
WO/2018/167293A1 |
Disclosed is a method of inhibiting isomerization of a reducing saccharide in an aqueous solution containing said reducing saccharide upon thermal treatment of said aqueous saccharide solution by acidifying the aqueous saccharide solutio...
|
|
WO/2018/159659A1 |
The present invention provides a novel liquid nutrition composition. More specifically, the present invention provides a liquid nutrition composition containing a protein derived from a milk fermented component, sucrose and pectin, where...
|
|
WO/2018/156541A1 |
An apparatus for distributing oil into fluid food product includes a batch tank, a transfer line, a pressure tank, a funnel, an oil dispenser, an inline shear mixer, and a flow line. The batch tank holds a volume of fluid food product. T...
|
|
WO/2018/152610A1 |
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...
|
|
WO/2018/151249A1 |
[Problem] To effectively suppress pH decrease during the second half of a fermentation process. [Solution] This low-acid fermented milk production method comprises a step for obtaining a fermented milk base material by adding a lactobaci...
|
|
WO/2018/152054A1 |
Disclosed are processes for reducing the cooked flavor, sulfur odor, and brown color of milk products that have been subjected to ultra-high temperature (UHT) sterilization via the use of lactose oxidase or glucose oxidase.
|
|
WO/2018/148390A1 |
A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a w...
|
|
WO/2018/144706A1 |
A pre-mix composition that forms a soft serve product, the composition comprising: calories: 80 - 125 kcal/1 OOgrams of pre-mix; protein: 3 - 8 g/1 OOgrams of pre-mix; fat: 0.5 - 2.5 g/100grams of pre-mix; carbohydrates: 10 - 40 g/100gra...
|
|
WO/2018/142193A1 |
The present invention is a method of using a secondary fermentation process on a fermented milk product to produce a double -fermented yogurt product. The present invention is a food product of double -fermented yogurt having reduced lac...
|
|
WO/2018/140496A1 |
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...
|
|
WO/2018/133770A1 |
A device, which is used to produce yoghurt, includes: a base station having a reservoir associated therewith for holding yoghurt product pre-mixture; a stirrer for stirring the yoghurt product pre-mixture; a heating device; a cooling dev...
|
|
WO/2018/135957A1 |
The subject of the invention is a new and improved formula of preparations for the oral and enteral feeding of children and offspring of mammals, which cannot or should not be fed by the mother, characterized by the fact, that the prepar...
|
|
WO/2018/130630A1 |
The present invention relates to a process for producing a fermented milk product comprising the steps of 1) adding a starter culture comprising at least one lactic acid bacteria strain to a milk base, 2) fermenting the milk for a period...
|
|
WO/2018/130654A1 |
The present invention relates to a sterile-filtered liquid lactase preparation and to a method of sterile filtering a liquid lactase preparation. At least 0.01% w/w of at least one salt having a monovalent cation is added in order to imp...
|
|
WO/2018/125891A1 |
Systems and methods for generating a processed fortified human milk product from raw human milk, and processed fortified human milk product compositions obtained thereby, are provided. The processed fortified human milk product compositi...
|
|
WO/2018/122695A1 |
Process for preparing lactose-free skimmed, partially skimmed and whole milk, comprising the following steps: 1) pasteurization and skimming, 2) enzymatic hydrolysis of the skimmed milk by lactase enzyme, 3) microfiltration of the hydrol...
|
|
WO/2018/122595A1 |
The present invention relates to a method for the manufacture of a cream cheese, the method comprising: (i) providing a first dairy liquid; (ii) fermenting the first dairy liquid to form a first acidified dairy liquid; (iii) providing a ...
|
|
WO/2018/112741A1 |
Provided are a Lactobacillus acidophilus, a culture method therefor and an application thereof. The Lactobacillus acidophilus AM13-1 is preserved in Guangdong Microbiological Culture Collection Center, and the preservation number is GDMC...
|
|
WO/2018/115586A1 |
The invention relates to a low-sugar acidified product, preferably yogurt or quark, and to a process for its preparation, wherein a milk raw material having a lactose content in the range from about 0.6 weight-% to 2.5 weight-% is used a...
|
|
WO/2018/114818A1 |
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of ...
|
|
WO/2018/117911A1 |
The invention relates to dairy products industry, specifically, to baked sour cream production technology.
|
|
WO/2018/114200A1 |
A method of producing a Kulfi mix is provided. The method comprises mixing at least a liquid (L), milk powder (MP) and sugar (S) to a blend of ingredients (BI) that has a first predetermined amount (TS1) of solid content, heating the ble...
|
|
WO/2018/114573A1 |
The present invention relates to a starter culture comprising at least two Streptococcus thermophilus strains, wherein a first and a second Streptococcus thermophilus strain are chosen from RGP group 1, RGP group 2, RGP group 3 and RGP g...
|
|
WO/2018/114834A1 |
The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentratio...
|
|
WO/2018/119058A1 |
The present invention relates to dry citrus fibers having a moisture content of at most 20 wt% relative to the total amount of citrus fiber and having a storage modulus (G') of at least 280 Pa, wherein said dry citrus fibers have a pH of...
|
|
WO/2018/114826A1 |
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of 3 - 25 w...
|
|
WO/2018/118558A1 |
Prebiotic compositions for infants containing medical-grade honey are provided. Methods of supplementing infant milk formula or breast milk with medical-grade honey to enhance growth and improve colonic microbiota are also provided.
|
|
WO/2018/108975A1 |
The present patent application relates to novel polyunsaturated fatty acid salt (PUFA salts) solid formulations.
|
|
WO/2018/109063A1 |
The present invention relates to a composition in powder form comprising probiotic bacteria and at least one iron-milk protein complex. Such iron-milk protein complex advantageously does not cause significant reduction in the viability o...
|
|
WO/2018/105967A1 |
The present application relates to fermented milk comprising allulose-containing saccharides, wherein the allulose is contained in an amount of 70 parts by weight or more with respect to 100 parts by weight of the saccharides on a dry so...
|
|
WO/2018/101326A1 |
Provided are a concentrated fermented milk and a method for manufacturing same, in particular, a concentrated fermented milk in which viscosity is increased and a method for manufacturing same. Also provided are a two-layer-type fermente...
|
|
WO/2018/099996A1 |
The present invention concerns a method for preparing a nutritional composition that is stable to heat treatments and comprises between 2 and 9 g of lactoserum proteins or soluble milk proteins to 100 ml of liquid composition or to 100 g...
|
|
WO/2018/102658A1 |
Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products...
|
|
WO/2018/096297A1 |
The present invention concerns the use of a composition containing a hydroxypropyl phosphate crosslinked starch and a white dextrin for producing fresh milk products with a reduced fat content, characterised in that: - the hydroxypropyl ...
|
|
WO/2018/098181A1 |
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/2018/098179A1 |
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is ...
|
|
WO/2018/098180A1 |
Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy ta...
|
|
WO/2018/097247A1 |
The purpose of the present invention is to provide a water-soluble polysaccharide which is less expensive and enables the production of an acidic protein food or drink, said acidic protein food or drink being stable in an acidic pH range...
|
|
WO/2018/091409A1 |
The invention relates to a process for preparing a particulate dairy composition, comprising the steps of: - combining condensed skimmed milk, sucrose, milk cream and milk powder to prepare a pre-emulsion containing 46-66 wt.% dry matter...
|
|
WO/2018/093339A1 |
The invention refers to a consumable, heat-treated fermented dairy product and production method which includes the steps as filtering raw milk, cooling the filtered milk (pasteurization), separating the pasteurized milk (separator), con...
|
|
WO/2018/091063A1 |
The present invention relates to novel strains of Streptococcus thermophilus, compositions comprising said strains and to methods for the preparation of such compositions.
|
|
WO/2018/091407A1 |
The invention relates to a sealed capsule for use in a coffee brewing apparatus, said capsule comprising a particulate composition, said composition containing: • 8-32 wt.% fat; • 15-29 wt.% milk protein; • 40-60 wt.% of disacchari...
|
|
WO/2018/083224A1 |
A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using ...
|
|
WO/2018/079758A1 |
[Problem] To provide: an enzyme-containing composition capable of increasing and maintaining the viable cell count of bifid bacteria in fermented dairy products by a simple method; and a method for producing a fermented dairy product. [S...
|
|
WO/2018/069534A1 |
The present disclosure generally relates to personalized nutritional compositions for pediatric subjects, wherein the nutritional composition can include one of three distinct profiles of human milk oligosaccharides (HMOs). The present d...
|
|
WO/2018/067566A1 |
Systems and methods for generating a sterilized human milk product from raw human milk, and sterilized human milk product compositions obtained thereby, are provided. The method includes sterilizing the milk using a countercurrent heatin...
|
|
WO/2018/062206A1 |
[Problem] To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fe...
|
|
WO/2018/056424A1 |
A method for producing fermented milk, said method comprising inoculating a starting milk material or a milk product with a starter which is at least one member selected from the group consisting of a koji mold and a yeast and then ferme...
|
|
WO/2018/056427A1 |
Provided is a method for producing fermented milk, entailing inoculating raw milk or a milk product with one or more starter cultures selected from a group consisting of fermentation starters and yeast, and subsequently fermenting the ra...
|
