| Document |
Document Title |
|
WO/2015/041194A1 |
Provided is a method for producing fermented milk having excellent quality, made by mitigating physical changes resulting from aggregation of lactoprotein, which occurs while the fermented milk is stored under refrigeration or being tran...
|
|
WO/2015/041515A1 |
Claimed is the preparation of an infant formula base product, comprising: (a) microfiltration (MF) of animal skim milk over a membrane having a porosity of 0.10 - 0.35 micrometer and operating with a volume concentration factor of 1.5 - ...
|
|
WO/2015/041529A2 |
The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, and preferably for the production of a nutritional product suitable for feeding todd...
|
|
WO/2015/038349A1 |
Coatings for shell eggs improve the strength and shatter resistance of processed eggs. The coatings include food grade natural resins such as shellac, mixtures of paraffin and beeswax, and food grade polymer emulsions such as polyvinyl a...
|
|
WO/2015/037719A1 |
Provided is a bodily moisture retaining agent targeted to environments and/or states in which it is difficult for moisture to be retained within the body, and containing as an effective ingredient a solids fraction including protein, ash...
|
|
WO/2015/037720A1 |
Provided is a muscle repair promoter intended for use in a target of which rapid absorption of protein is required, and containing as an effective ingredient a lactoprotein mixture that includes casein protein and whey protein, wherein t...
|
|
WO/2015/031637A1 |
Disclosed herein is a nutritional composition having at least one protein, at least one fat, and at least one lipophilic compound, the composition comprising at least one assembly comprising at least one hydrophobic protein, monoglycerid...
|
|
WO/2015/031657A1 |
Disclosed herein is a nutritional composition having at least one protein, at least one fat, and at least one lipophilic compound, the composition comprising at least one assembly comprising at least one hydrophobic protein, monoglycerid...
|
|
WO/2015/024593A1 |
The present invention relates to a method for growth of bacterial cells, and to a growth medium for growth of bacterial cells.
|
|
WO/2015/022411A1 |
The invention relates a process for manufacturing a dairy composition comprising phytosterols and hawthorn fruit composition, to such a dairy composition and its use for the treatment, alleviation or prevention of disorders associated wi...
|
|
WO/2015/019307A1 |
Microcapsules for protecting probiotics and methods of making same are provided. In some embodiments, the microcapsules are used to provide delivery of probiotics, combinations of probiotics and prebiotics, and/or synbiotics through the ...
|
|
WO/2015/020024A1 |
[Problem] The present invention addresses the problem of providing a water-soluble pea polysaccharide composition with which moisture absorption during powder storage and the resulting discoloration and caking are controlled and aqueous ...
|
|
WO/2015/020314A1 |
Disclosed are a composition for preparing set-type fermented milk, set-type fermented milk, and a method for preparing set-type fermented milk. The disclosed composition for preparing set-type fermented milk contains liquid milk, a powde...
|
|
WO/2015/021326A1 |
The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to pre...
|
|
WO/2015/014940A1 |
The present invention relates to a method for obtaining a glucose secreting lactic acid bacteria strains useful for the preparation of fermented diary products, such as e.g. yogurt, and to lactic acid bacteria strains obtained by said me...
|
|
WO/2015/014742A1 |
The present invention relates to acidic food protein compositions, and a process for preparing such a food composition.
|
|
WO/2015/009181A1 |
A food microemulsion constituting a carrier for fish oil and being an intermediate product intended to be introduced into foodstuff to increase the nutritional value of foodstuff is disclosed.
|
|
WO/2015/009407A1 |
The present disclosure relates to methods for promoting neuronal health and/or development in a subject by providing nutritional compositions comprising docosahexaenoic acid and alpha-lipoic acid. The nutritional composition may further ...
|
|
WO/2015/009406A1 |
The present disclosure relates to methods for promoting neuronal health and/or development in a subject by providing nutritional compositions comprising a neurologic component, wherein the neurologic component may promote brain and nervo...
|
|
WO/2015/008103A1 |
The invention relates to a process for preparing a fermented dairy product, comprising the following steps: a) hydrolysis of lactose contained in milk; b) proteins and sugars concentrations through a process of filtration of the resultin...
|
|
WO/2015/007791A1 |
The present invention relates to Streptococcus thermophilus strains, usable as starter cultures, able to provide both satisfactory rheological and organoleptic properties, and satisfactory shelf life to the media into which they are inco...
|
|
WO/2015/001057A1 |
The present invention relates to methods of making sliceable dairy product comprising milk and supplemental whey protein, an edible acid, and sodium chloride and/or sodium hydroxide, and the products obtainable by said methods.
|
|
WO/2014/207690A1 |
The present finding relates to a composition comprising the probiotic Lactobacillus rhamnosus GG (ATCC 53103) for use in the prevention and/or treatment of herpes labialis and to a composition comprising the probiotic bacterial species a...
|
|
WO/2014/199876A1 |
Provided is a fermented milk-containing beverage for which long-term storage stability is extremely difficult, the beverage containing milk protein particles which have undergone modification in a fermentation process, wherein long-term ...
|
|
WO/2014/199955A1 |
[Problem] To provide a food ingredient and a food additive which are safe to the human body and exhibit excellent defoaming effect; and a food which contains the food ingredient or the food additive. [Solution] A food ingredient and a fo...
|
|
WO/2014/192905A1 |
The present invention relates to: fermented milk that does not undergo the increase in an acid level; a method for producing the fermented milk; Lactobacillus delbrueckii subsp. bulgaricus OLL1171 (NITE BP-01569) which is a lactic acid p...
|
|
WO/2014/189519A1 |
A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt, whey to form a yogurt whey concentrate. Neutralized yogurt whe...
|
|
WO/2014/189520A1 |
A food product comprising a neutralized yogurt whey.
|
|
WO/2014/186896A1 |
The present disclosure relates to a beverage and method of producing said beverage, comprising nut and dairy products. The beverage comprises between about 0.5-15% w/w protein derived from a dairy product, about 0.01-0.3% w/w calcium der...
|
|
WO/2014/185364A1 |
Provided are: a method for producing a purified lactase-containing composition, which comprises removing protease contaminating the lactase selectively by a simple means; a lactase-containing composition; and a milk product containing th...
|
|
WO/2014/183550A1 |
Provided in the present invention are a phosphatidyl sterol and/or phosphatidyl stanol rich in polyunsaturated fatty acyls and the preparation method thereof, which are mainly for solving the following technical problems: poor solubility...
|
|
WO/2014/183050A1 |
The present invention features methods for treating or reducing the severity of a microbial infection in an infant of a lactating mother. Compositions comprising food products fermented by Lactobacillus paracasei CBA L74, International D...
|
|
WO/2014/178807A1 |
The present invention is related to a cream product with milk, honey, clotted cream, butter., and molasses, which enables the products such as milk, honey, clotted cream and molasses to be offered to the consumers as end products and mai...
|
|
WO/2014/097050A9 |
The invention relates to a novel strain of Bifidobacterium animalis ssp. animalis, which is able, inter alia, to improve the function of the enteric nervous system, and to compositions comprising said novel strain.
|
|
WO/2014/177762A1 |
The invention relates to whippable milk product comprising milk fat from unhomogenized milk, protein, water-soluble calcium salt, at least one stabilizer and water, and pH of the milk product being between 5.5 and 7. The invention is fur...
|
|
WO/2014/177489A1 |
The present invention relates to an automatic process of preparing one or more dairy product samples independently in one or more micro containers where each container comprises one dairy product sample. The present invention also relate...
|
|
WO/2014/173983A1 |
The invention concerns fermented dairy products, such as yogurts, suitable for fruit taste enhancement, preferably in fruit containing fermented dairy products. The products comprise some specific bacterial strains.
|
|
WO/2014/173947A1 |
The present invention relates to a composition comprising lactic acid bacteria and a process for manufacturing fermented dairy products with improved texture properties using said composition.
|
|
WO/2014/173978A1 |
The invention concerns fermented dairy products, such as yogurts, suitable for fruit taste enhancement, preferably in fruit containing fermented dairy products. The products comprise specific bacterial strains.
|
|
WO/2014/174079A1 |
The invention relates to methods for reducing off-flavour in milk-related products, said methods comprising the step of oxidizing lactose in a milk-related product to lactobionic acid. The invention further relates to methods of producin...
|
|
WO/2014/170716A1 |
Shelf-stable fermented dairy products having a p H ranging from about 4.4 to about 4.5 are provided. Methods of making the shelf-stable fermented dairy products are also provided. The shelf-stable fermented dairy products can be shelf-st...
|
|
WO/2014/170904A1 |
Liquid food product comprising core granules coated by at least one layer comprising a starch based polymer, said granules containing heat and humidity resisting probiotic bacteria. A composition for the preparation of heat and humidity ...
|
|
WO/2014/169171A2 |
Methods of making protein-fortified yogurt products are described. The methods may include mixing a casein-containing ingredient with starting milk to make a yogurt milk, where the casein-containing ingredient has a casein-to-whey protei...
|
|
WO/2014/168342A1 |
The present invention relates to a fermentation container containing a fermentation-promoting composition, and more particularly, to a fermentation container containing a fermentation-promoting composition manufactured by mixing in the f...
|
|
WO/2014/168474A1 |
The present invention relates to fermentation of milk-derived nutritional compositions to increase thiol protease inhibitor activity, and uses thereof with the products obtained.
|
|
WO/2014/163485A1 |
The present invention relates to a process and system for obtaining a dry milk formula, comprising the steps of (a-i) ultrafiltration of an animal skim milk composition comprising 70 - 90 wt% casein and 10 - 30 wt% whey proteins, based o...
|
|
WO/2014/163493A1 |
The present invention relates to a process and system for obtaining a dry milk formula, comprising the steps of (a-i) ultrafiltration of an animal skim milk composition comprising 70 - 90 wt% casein and 10 - 30 wt% whey proteins, based o...
|
|
WO/2014/163494A1 |
The invention relates to a process for treating animal skim milk and sweet whey and/or acid whey, comprising: (a) ultrafiltration (UF1) of a first liquid composition comprising animal skim milk with 70 –90 wt% casein and 10 –30 wt% w...
|
|
WO/2014/163486A1 |
The invention relates to a process for treating animal skim milk and sweet whey and/or acid whey, comprising: (a) ultrafiltration (UF1) of a first liquid composition comprising animal skim milk with 70 –90 wt% casein and 10 –30 wt% w...
|
|
WO/2014/163123A1 |
[Problem] The present invention provides a soy milk fermented substance having the same flavor and smooth properties as yogurt obtained through the lactic fermentation of milk without performing a processing treatment such as an enzyme t...
|
