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WO/2016/203817A1 |
[Problem] To provide a conventionally unavailable milk flavor improving agent that, when being added to milk food or beverage, enables obtaining of milk food or beverage that creates an impression of a fresh flavor like that of a cow mil...
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WO/2016/197925A1 |
Disclosed are a probiotic gel particle, a preparation method thereof and a dairy product containing same, wherein the probiotic gel particle comprises: an oil layer, the oil layer being formed by edible fat and an edible antioxidant, and...
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WO/2016/199673A1 |
Provided is a packaged milk-containing tea beverage and a method for manufacturing a packaged milk-containing tea beverage that imparts sufficient perception of tea, that does not require tea leaves to be discarded after extraction, and ...
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WO/2016/195498A1 |
The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt.%, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the ...
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WO/2016/194914A1 |
Provided are an enzyme-treated milk product, a method for producing the same, a composition thereof comprising a pharmaceutical composition, and a product thereof comprising a pharmaceutical. An enzyme-treated milk product obtained by a ...
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WO/2016/196088A1 |
Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes include contacting a sterilised, preferably ultra high temperature (UHT) sterilised, milk base hav...
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WO/2016/184880A1 |
Described is a matrix to identify mother's milk missing fucosyltransferase-2 (FUT2) dependent glycans which comprise a line of a glycan binding protein such as a lectin or antibody suitable to bind 2'fucosyl-glycans and a line of a posit...
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WO/2016/186151A1 |
[Problem] The purpose is to produce fermented milk containing lactic acid bacteria and bifidobacteria while increasing and maintaining the number of live bifidobacteria by a simple method. [Solution] A method for producing fermented milk...
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WO/2016/183056A1 |
A method according to an embodiment may be used to make a carbonated protein beverage composition for large quantity mass production purposes. The method includes flowing a liquid protein concentrate and water, and mixing them to form a ...
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WO/2016/180776A1 |
The invention relates to nutritional compositions comprising lactose•calcium salt co-crystals and to the use of these co- crystals for preparing nutritional compositions, as carrier, filler or stabilizer, for accelerating lactose disso...
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WO/2016/179639A1 |
The present invention relates to a probiotic composition comprising: coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, wherein the saccharides are supplementary to any present in the coconut milk, ...
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WO/2016/181567A1 |
The present invention provides a modified milk powder containing a biological active ingredient 1,5-anhydro-D-glucitol (1,5-AG). The present invention is a modified milk powder containing 1,5-AG at a concentration of 7.7 to 3850 μg/g.
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WO/2016/177698A1 |
The invention relates to the manufacture of strained fermented dairy products. The invention allows improvements in the use of the materials and by-products as well as in the properties of the product obtained. A lactic acid bacteria hav...
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WO/2016/177701A1 |
The invention relates to improved acid whey compositions, having an improve lactose content and stability. The invention also relates to processes of making such compositions.
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WO/2016/174528A1 |
Method for making yogurt or another fermented milk-based product comprising the steps of: adding to the milk an enzyme preparation based on transglutaminase at a concentration of 0.5-3 units per gram of protein contained in the milk, the...
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WO/2015/155024A9 |
The present invention relates to processes for providing tea creamer compositions with enhanced tea taste and/or tea aromas. In addition the invention relates to the use of such creamer compositions in tea mixes. The tea creamer composit...
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WO/2016/016796A9 |
Kits and devices may be used to produce a personalized, concentrated human milk composition for an infant from expressed milk from the infant's mother. Methods of production and use thereof are also disclosed.
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WO/2016/173546A1 |
A wall breaking method for ganoderma lucidum spore powder, and a broken ganoderma lucidum spore powder frozen drink and a preparation method therefor. The wall breaking method comprises: performing wall breaking treatment by putting gano...
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WO/2016/176484A1 |
Provided herein are compositions and methods related to use of oligosaccharides, such as 2' -fucosyllactose, for increasing weight gain in a subject. In some aspects the compositions and methods are for use in infants, such as premature ...
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WO/2016/166149A1 |
The present invention relates to a method for producing an aqueous protein-containing milk or cream fraction, said method comprising using an enzyme having phospholipase C activity.
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WO/2016/168698A1 |
The disclosure features human milk compositions as well as methods of making human milk compositions and using human milk compositions. In particular, the disclosure features a method of using milk compositions to provide nutrition for s...
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WO/2016/164096A1 |
The present disclosure provides compositions, methods, and uses concerning the preparation of a fermented milk product having a high protein content such as high protein yogurt, Greek yogurt, Labneh or sour cream comprising application o...
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WO/2016/151122A1 |
A process for the manufacture of an aerated dairy product is disclosed. The process comprises the steps of preparing a stabilised fermented dairy base, preparing a homogenised cream, whipping the fermented dairy base to an overrun of 25 ...
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WO/2016/152828A1 |
A tien-cha extract essence characterized in being obtained by subjecting a tien-cha extract to an activated carbon treatment, and a method for manufacturing a fermented food item using the tien-cha extract essence provide a technique tha...
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WO/2016/149818A1 |
A dairy composition comprises at least one acceptable organoleptic property and, if heat treated at ultra-high and/or pasteurization temperatures, the composition does not undergo unacceptable curdling and/or precipitation. In another as...
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WO/2016/146472A1 |
It is presented a method for producing a lactose reduced milk product. The method comprises feeding milk through a microfiltration (MF) device to obtain a MF permeate and a MF retentate, feeding said MF permeate through an ultrafiltratio...
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WO/2016/146430A1 |
The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for pr...
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WO/2016/145205A1 |
Whole milk and at least one additional nutrient source are admixed to reach a target diet and the amount of each of the admixture components is calculated based on compositional analysis results of the available whole milk, known levels ...
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WO/2016/142329A1 |
The present invention discloses biotechnologically produced inactive aroma- and fragrance/scent precursors in new concentration ranges beyond those of natural aroma glycoside sources, which can be activated by external triggers like enzy...
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WO/2016/141812A1 |
A nucleotide composition used as a food additive consists of 58-72% CMP, 6-14% AMP, 10-18% UMP and 8-14% GMP, or consists of 58-70% CMP, 7.5-12.5% AMP, 12-16.5% UMP, 10-13% GMP and 0-2.5% IMP. The composition is used to prepare foods, su...
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WO/2016/135464A1 |
A method for producing a supplemented milk product, the method comprising the steps of: (i) Providing a cream fraction and adding at least one thermostable functional food ingredient admixed with a liquid to the cream fraction to obtain ...
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WO/2016/132887A1 |
Provided is a mixture production apparatus such that the time for cooling a mixture preparation unit with a cooling unit can be reduced. The mixture production apparatus is provided with an agitator (4a) for rotating and mixing milk powd...
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WO/2016/133009A1 |
The present invention addresses the problem of providing a fermented milk food having high survivability of lactic acid bacteria during preservation, suppression of acidity increase, little decrease in viable cell number, and less flavor...
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WO/2016/128254A1 |
Process for the treatment of a sweet whey material (SWM) containing cGMP (caseinoGlycoMacroPeptide), comprising the following steps: Decationising the SWM material so as to obtain a sweet whey SW having a pH value of 1 to 4.5; Treating s...
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WO/2016/130169A1 |
A method for improving yogurt texture in a yogurt manufacture process includes providing a volume of milk, injecting carbon dioxide (CO2) at a selected injection pressure into the provided volume of milk to establish a selected pH level ...
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WO/2016/128623A1 |
The invention relates to a method for producing a milk- based product, comprising the steps of: providing a milk raw material; altering a ratio of casein to total protein of the milk raw material to less than about 0.80; subjecting the m...
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WO/2016/128476A1 |
Blends of coagulants to control acidification, coagulation and cheese texture.
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WO/2016/128251A1 |
The invention concerns a process for the treatment of a sweet whey material containing cGMP (caseinoGlycoMacroPeptide), said process comprising the following steps: - Decationising the sweet whey material so as to obtain sweet whey mater...
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WO/2016/126810A1 |
In one embodiment, the disclosure relates to milk permeate powders, methods of production thereof, and uses of the milk permeate powders. In another embodiment, the disclosure relates to the use of carbon dioxide for the production of mi...
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WO/2016/124737A1 |
The present invention relates to a method of preparing sour dairy products wherein the amount of acid whey as a by-product is considerably reduced. In particular, the sour dairy products are concentrated fermented milk products including...
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WO/2016/124521A1 |
The invention relates to a method for the production of milk with a high content of native vitamin D3, comprising the irradiation of one or more lactating animals in a roofed enclosure, having at least one luminaire with a lamp emitting ...
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WO/2016/122459A1 |
A smooth fermented dairy product with smaller particles than a dairy product based on a conventional cottage cheese curd, with the texture of the Greek yogurt and a milder, less acidic flavor than Greek yogurt.
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WO/2016/123326A1 |
The present invention relates to a method of preparing a fermented milk product. The method comprises the steps of treating a milk substrate with a low pH sensitive peptidase and a microorganism, and allowing the treated milk substrate t...
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WO/2016/116620A1 |
The invention relates to a drink which contains cellobiose and also, optionally, an additional carbohydrate component and/or a sweetening agent component.
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WO/2016/118021A1 |
The invention relates to the use of milk derived, denatured retentate in the preparation of milk-based compositions, which may be aerated or non-aerated, comprise a skimmed milk source, and/or have less than 0.5% w/w fat. The milk derive...
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WO/2016/117525A1 |
Provided is a composition for limiting phosphorous absorption, the composition including a fermented dairy product and a galactooligosaccharide. Further provided is a composition for treating and/or preventing disease caused by the exces...
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WO/2016/113922A1 |
The present invention addresses the problem of providing a fat composition to be used in infant formula, the fat composition having sufficiently low concentrations of 3-MCPD and glycidol and fatty acid esters thereof, as well as exceptio...
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WO/2016/113580A1 |
The invention relates to a fresh, thick-consistency yoghurt cheese with live bacterial flora and to individual yoghurt desserts (a family of products) made therefrom, which are coated with chocolate or cocoa paste and are in the form of ...
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WO/2016/111440A1 |
The present invention relates to a simple yogurt fermenter having a non-electric hot air circulation structure and, more specifically, to a simple yogurt fermenter having a non-electric hot air circulation structure, the simple yogurt fe...
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WO/2016/110803A1 |
A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.
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