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WO/2017/208061A1 |
The invention relates to a method for using waste from the cheese industry in the production of foods, for the purpose of producing a seasoning-type dairy-derived extract for foods, wherein the process is based on producing a product fro...
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WO/2017/208955A1 |
An acidic milk-containing beverage with high clarity, said beverage containing acidic milk and soybean polysaccharides, wherein: the non-fat milk solid content is not more than 0.009 mass% relative to the total mass of the acidic milk-co...
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WO/2017/207788A1 |
The invention relates to the use of a thermostable peptidase, obtained from a thermophilic bacterium, for the prevention and/or reduction of acrylamide formation during a food product preparation process involving at least one heat treat...
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WO/2017/203504A1 |
Compositions comprising magnesium enriched liquids re provided. Specifically, compositions comprising magnesium enriched milk and/or milk product, wherein a concentration of magnesium ions in said milk and/or milk product ranges from 8 m...
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WO/2017/204638A1 |
The invention relates to a liquid treatment system, in particular for concentrating milk, and method therefor. The system according to the invention comprises: - an inlet configured to receive fresh raw milk; - a pressure vessel connecte...
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WO/2017/197202A1 |
The present disclosure relates to, inter alia, a formulation in a package. The formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping ag...
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WO/2017/194068A1 |
The present invention relates to a bioactive sweet whey protein concentrate or composition for increasing e.g. cognitive functions particularly in young mammals such as pre-term or term infants, toddlers, children or young adults. The pr...
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WO/2017/194650A1 |
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/2017/197194A1 |
The present disclosure relates to, inter alia, a formulation in a package, the formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping ag...
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WO/2017/197193A1 |
The present disclosure relates to, inter alia, a formulation comprising one or more active agents and one or more thermal stabilizing agents and is co-mingled with a first propellant that is a gas propellant prior to being filled under p...
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WO/2017/197195A1 |
The present disclosure relates to, inter alia, a method of making a whipped formulation and the formulation. The method comprises: selecting an amount of a gas propellant co-mingled with one or more active agents. The gas propellant is d...
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WO/2017/195221A1 |
The present invention provides a method for the production of whey proteins in a single step process using combination of chromatography and membrane filtration technique, comprising treating cotton cloth with a mixture of chlorosulphoni...
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WO/2017/191354A1 |
The present invention relates to ruminant feeds, to methods of making animal feeds that can be fed to ruminants, and to methods of feeding ruminants. The animal feeds prepared according to the method of the invention may improve various ...
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WO/2017/183623A1 |
The present invention provides a method for producing milk, the method being characterized by deaerating dissolved gas in the milk using a hollow-fiber membrane module while suppressing the smell of resin. More specifically, the present ...
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WO/2017/183595A1 |
The present invention addresses the problem of providing an ordinary food which can be ingested easily and can ameliorate a feeling of fatigue, including a feeling of fatigue which becomes conscious in summer season, e.g., summer wearine...
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WO/2017/178053A1 |
The present invention relates to a novel strain of Lactobacillus rhamnosus, compositions comprising said strain and to methods for the preparation of such compositions.
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WO/2017/179640A1 |
In order to achieve, simultaneously and with a simple method, both a reduction in fermentation time (promotion of fermentation) during fermented milk production and also suppression of increased sourness during cold transport and cold st...
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WO/2017/179639A1 |
A fermented milk production method which prevents deterioration of taste during storage is provided. The fermented milk production method suppresses the occurrence and accumulation of hydrogen peroxide in the fermented milk during the fe...
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WO/2017/174752A1 |
The present invention provides a glucose-depleted liquid dairy milk, methods of producing the same and the use thereof to assist in maintaining the health and well-being of a subject and in the treatment and prevention of medical ailment...
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WO/2017/174192A1 |
The invention relates to a cross-flow filtration unit for continuous diafiltration of a feed liquid to obtain a retentate and a permeate, to a corresponding method for diafiltration and to the use of the cross-flow filtration unit.
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WO/2017/167660A1 |
The invention relates to the use of a Streptococcus thermophilus strain with a deficiency in glucose metabolism for improving growth of a Lactobacillus strain in a process for producing a fermented milk product.
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WO/2017/167847A1 |
The invention provides a milk obtainable by a process which comprises: a) providing a milk comprising lactose; and b) treating said milk in a low temperature batch process or an aseptic process with an enzyme composition comprising lacta...
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WO/2017/167849A1 |
The invention provides a dairy product obtainable by a process which comprises: a) providing a milk-based substrate comprising lactose; and b) treating said substrate with an enzyme composition comprising lactase activity, wherein at lea...
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WO/2017/170657A1 |
The purpose of the present invention is to provide a method for producing a low-fat high-protein yogurt which feels smooth in the mouth, is resistant to syneresis, and has excellent shape retainability, the method being characterized by ...
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WO/2017/171109A1 |
The present invention relates to: a liquid formula composition having excellent production efficiency, phase stability, aging stability and microbial safety; and a preparation method therefor. According to the present invention, the meth...
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WO/2017/167848A1 |
The invention provides a dairy product obtainable by a process which comprises: a) providing a milk-based substrate comprising lactose; and b) treating said substrate with an enzyme composition comprising lactase activity, wherein at lea...
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WO/2017/167418A1 |
The present invention concerns a nutritional composition to support, to promote, support a health status characterized by optimal brain and cognitive functions' development and/or prevention of neurocognitive deficits. This composition i...
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WO/2017/171563A1 |
Improving the cognitive function of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that does not produce BCM-7 on digestion in the gut of the animal.
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WO/2017/158599A1 |
The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.
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WO/2017/157430A1 |
The present invention relates to the field of microbiology, specifically the field of production of a dairy food product using fermentation and the field of gene transfer by conjugation.
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WO/2017/154626A1 |
Adding, as an active ingredient to a food or beverage product, the compound represented by formula (1), which is a 4-alkoxycinnamaldehyde derivative, imparts or enhances a desired fragrance, e.g. spicy, waxy, fatty, green, or metallic. A...
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WO/2017/154678A1 |
[Problem] Provided are: a whole milk powder which does not show a funny taste when dissolved in water and can reproduce a rich taste characteristic of milk that is a raw material for the whole milk powder; and a method for granulating a ...
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WO/2017/153669A1 |
The present invention relates to a nutritional formulation such as a yoghurt, cream, cream dessert, frozen dessert or sorbet, or cheese, containing a pea protein isolate and characterised in that said pea protein isolate has between 0.5 ...
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WO/2017/148920A1 |
A beverage consisting essentially of coffee beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.
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WO/2017/151770A1 |
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 UHT sterilization of certain milk fractions separately.
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WO/2017/141075A1 |
A system for manufacturing a concentrate from a liquid source material (30) containing constituents in solution or suspension, the system comprising an evaporator (2) configured to output a liquid concentrate (10) having a concentration ...
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WO/2017/134176A1 |
The present invention relates to a process for producing 2'-O-fucosyllactose, to the intermediates obtainable by this process and to the use of these intermediates. Production comprises the reaction of a protected fucose of general formu...
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WO/2017/135364A1 |
[Problem] To provide a fermented milk production method that involves the mixed inoculation of Lactobacillus bulgaricus and Streptococcus thermophilus, wherein the proliferation of Streptococcus thermophilus is promoted and the fermentat...
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WO/2017/129921A1 |
The present invention concerns a nutritional formulation containing a pea protein isolate, characterised in that the pea protein isolate: has between 0.5 and 2% of free amino acids, has a viscosity: of 13 to 16.10-3 Pa.s. at a shear rate...
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WO/2017/127927A1 |
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...
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WO/2017/125845A1 |
The present invention provides a stable liquid syrup composition compositions comprising probiotic bacteria, retaining their cellular viability at ambient storage conditions for at least two years.
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WO/2017/125600A1 |
The present invention relates to a method of producing a fermented milk product comprising adding lactic acid bacteria to milk, wherein the bacteria comprise Lactobacillus casei and at least one further strain of lactic acid bacteria of ...
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WO/2017/126666A1 |
The present invention provides a means for thickening a liquid component. Specifically, a thickener for a liquid component is provided that includes an oil/fat composition and is characterized by: the oil/fat composition containing 65%-9...
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WO/2017/126668A1 |
The present invention provides a means for thickening a liquid component. Specifically, the provided liquid component thickener contains an oil composition, and is characterized in that: the oil composition contains an oil component cont...
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WO/2017/127636A1 |
Methods of reducing the viscosity of a liquid flowing through process equipment by introducing into the liquid a quantity of micro- and/or nano-sized bubbles are disclosed. In particular embodiments, the liquid comprises a plurality of v...
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WO/2017/125623A1 |
The invention relates to a recipe and a method for producing a beverage based on coffee with milk, with the following ingredients: milk, water, sugar, coffee, stabiliser and acidity regulator. A cocoa-based ingredient can be added. For e...
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WO/2017/121859A1 |
The invention relates to a process for the preparation of a composition comprising free amino acids, oligopeptides and polypeptides, characterized in that the process comprises at least the following step: adding at least two different p...
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WO/2017/121726A1 |
The invention relates to milk calcium in dispersible powder form, comprising between 7 and 11% by mass calcium, between 5 and 15 % by mass milk protein and between 50 and 70 % by mass lactose; to a method of preparing same; and to the us...
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WO/2017/119806A1 |
The method comprises the steps of subjecting the milk to an ultrafiltration (UF) process in which a UF retentate is obtained, with a protein level of between 7.9% and 8.7%, as well as a UF permeate. The UF permeate is subjected to nanofi...
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WO/2017/115058A1 |
The invention relates to a thermosterilised enteral nutritional composition comprising, per 100 mL of composition, between 8 and 14 g of total proteins, 200 to 350 kcal, the total proteins comprising a quantity of caseinates which is hig...
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