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WO/2014/160261A1 |
A nutritional composition in the form of an oil-in-water emulsion contains about 0.5 to 50 wt.% protein, about 0.1 to 25 wt.% fat, about 0.1 to 50 wt.% carbohydrate, and about 50 to 95 wt.% water. At least 40 wt.% of the protein in the c...
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WO/2014/158911A1 |
The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream comp...
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WO/2014/148910A1 |
The present invention relates to fermented nutritional compositions comprising high concentration of lactosem such as 6 grams per 100 ml, and optionally non-digestible oligosaccharides, such as galactooligosaccharides or fructooligosacch...
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WO/2014/153524A1 |
A food product containing yogurt powder, a stabilizer system, whole grains and fruit is provided. The food product contains a dry mix of ingredients including yogurt powder, flavors, salt, sugar and whole oat granola. When cold milk is a...
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WO/2014/148911A1 |
The present invention relates to fermented nutritional compositions comprising non-digestible oligosaccharides for improving the bioavailability of iron and preventing or treating of iron deficiency, in particular for infants and young c...
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WO/2014/148887A1 |
The present invention relates to fermented nutritional compositions comprising non-digestible oligosaccharides for improving the bioavailability of iron and preventing or treating of iron deficiency, in particular for infants and young c...
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WO/2014/148886A1 |
The present invention relates to fermented nutritional compositions comprising high concentration of lactose, such as 6 grams per 100 ml, and optionally non-digestible oligosaccharides, such as galactooligosaccharides or fructooligosacch...
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WO/2014/148633A1 |
An emulsion composition for food or drink, said emulsion composition comprising a milk product having a total solid content of 55 wt% or more and an emulsifier, wherein the emulsifier is a fatty acid ester and the milk product has an MFF...
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WO/2014/140123A1 |
The invention concerns novel Lactobacillus strains and the uses thereof, in particular for preserving foods, animal feedstuff, pharmaceutical compositions and/or cosmetic compositions.
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WO/2014/143469A1 |
The present disclosure relates to a nutritional composition comprising a fat source that includes an enriched lipid fraction derived from milk. The enriched lipid fraction may contain saturated fatty acids, trans-fatty acids, monounsatur...
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WO/2014/143480A1 |
The present disclosure relates to anti-regurgitation nutritional connpositions for pediatric subjects and to corresponding nnethods of administering the anti-regurgitation connpositions in order to promote healthy growth and development ...
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WO/2014/143523A1 |
The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fat...
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WO/2014/143470A1 |
The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fat...
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WO/2014/132296A1 |
Provided are: a yoghurt material from which a homemade yoghurt can be made at home; and a yoghurt making method using said yoghurt material. The present invention provides a powdery yoghurt material which comprises a milk powder and a la...
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WO/2014/131805A1 |
The invention concerns a process of making a fermented dairy product. The process can be performed with simple compact equipments settings, with allowing a consistent quality production.
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WO/2014/131442A1 |
The invention concerns a process of making a fermented dairy product. The process can be performed with simple compact equipments settings, with allowing a consistent quality production.
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WO/2014/128083A1 |
A process and an assembly for recombining a liquid food product are provided. The process comprises the steps providing a slurry of food solids, said slurry being prepared by mixing food powder with water, blending the slurry by in-line ...
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WO/2014/122158A1 |
The invention concerns a strain of Schizochytrium mangrovei filed on 22 November 2012 with the CNCM as number I-4702 having the ability to produce a high quantity of docosahexaenoic acid (or DHA) and palmitic acid, the methods for produc...
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WO/2014/122175A1 |
Subject of the invention is a food composition comprising Lactobacillus, or a Lactobacillus preparation, which comprises Lactobacillus cell walls, cell wall fragments and/or cell wall constituents, which is capable of aggregating Helicob...
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WO/2014/118191A1 |
The invention relates to a method for producing for producing a foodstuff, wherein an acid malt, a mash or a wort, a drink and/or a concentrate is added to the foodstuff or to one of the precursors; said acid malt is produced according t...
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WO/2014/119798A1 |
Provided is a beverage containing a processed edible-plant powder wherein either the dispersion stability of insoluble solid matter in said beverage is improved, reducing settling, or redispersability is improved, such that if settling d...
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WO/2014/114970A1 |
The present invention relates to a process for the manufacture of a strained fermented dairy product, comprising a heat treatment step, a high pressure homogenization step, a fermentation step, a separation step and a smoothing step.
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WO/2014/114709A2 |
The present invention pertains to a method of producing beta-casein-containing compositions and products obtainable by such methods. More particularly, the invention pertains to a method of producing beta-casein compositions using contro...
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WO/2014/115465A1 |
The present invention elucidates a microbe which causes the occurrence an off-odour and an off-taste in acidic milk beverages having a pH of at least 3.5, and addresses the problem of providing a means for inhibiting growth of this micro...
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WO/2014/111532A1 |
The present invention relates to a food composition. In particular the invention relates to a non-beverage food composition comprising desferrichrysin, iron,phenolic chromophore compounds and culinary fruit. Further aspects of the invent...
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WO/2014/113499A1 |
Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.
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WO/2014/110488A1 |
Coated particulate material used to enable the incorporation of calcium materials in a beverage product (especially those having a low pH) preserved with sodium hexametaphosphate (SHMP) are disclosed. The particulates are made up of a su...
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WO/2014/102316A1 |
The invention concerns a method for processing a compacted product, comprising the following steps: - Humidifying the compacted product, then - Drying the humidified compacted product, the humidifying and drying steps being carried out b...
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WO/2014/102711A1 |
The present invention relates to a flavouring mixture comprising liquid, partially fermented milk, obtained through the development of an association of lactic ferments and yeasts until a pH comprised between 5.7 and 6.5 is reached, and ...
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WO/2014/104887A1 |
The invention is directed to a method for making a concentrated fermented dairy base, and relies upon the surprising finding that a strain of Lactobacillus helveticus, when added to a starter culture comprising bacteria of Streptococcus ...
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WO/2014/094189A1 |
The present invention relates to a method and apparatus for the inactivation of a biological contaminant in a human milk product by exposing the milk product to UV by imparting a vortical flow to the milk product. The exposure inactivate...
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WO/2014/096883A1 |
The invention relates to a dairy fermented product comprising a significant amount of wheat bran, to a process of making such a product, and to uses thereof. The wheat bran has a specific particle size.
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WO/2014/096901A1 |
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.
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WO/2014/095674A1 |
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)
-2',2'-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar c...
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WO/2014/100696A1 |
Disclosed is a nutritional composition for use in modulating or reducing inflammation in an adult or elderly individual in need thereof. In some aspects, the nutritional composition comprises a neutral human milk oligosaccharide.
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WO/2014/100126A1 |
A nutritional composition comprising at least one human milk oligosaccharide selected from 6' sialyllactose, lacto-N-neotetraose, lacto-N-tetraose, disialylated lacto-N-tetraose, 3'-fucosyllactose, and 3'-sialyllactose. The nutritional c...
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WO/2014/095543A1 |
Yogurts, such as Greek frozen yogurts, and methods of making such yogurts are provided. The yogurts can contain fermented lactose-reduced skim milk such that the protein content of the yogurt is from 5 %to 14% by weight of the yogurt,the...
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WO/2014/096268A1 |
A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have simi...
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WO/2014/098034A1 |
[Problem] Provided are a fresh cream that has a rich milk flavor without any too much saltiness despite the use of concentrated skim milk or powdered skim milk, and a method for manufacturing the same. [Solution] A method for manufacturi...
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WO/2014/100022A1 |
A nutritional composition for use in enhancing learning and memory in an individual in need thereof which nutritional composition comprises at least one human milk oligosaccharide selected from lacto-N-neotetraose, lacto-N-tetraose, disi...
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WO/2014/098596A1 |
The invention is directed to a process for preparing a milk product from a raw milk feed comprising microorganisms as obtained by milking a milk delivering animal by separating the microorganism from the raw milk by means of microfiltrat...
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WO/2014/099795A1 |
Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organolept...
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WO/2014/100191A1 |
A nutritional composition for use in providing a neuroprotective effect to an individual in need thereof which nutritional composition comprises at least one human milk oligosaccharide selected from lacto-N-neotetraose and 2'-fucosyllact...
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WO/2014/088888A1 |
Emulsifying salt-free processed cheese products as well as methods of preparing emulsifying salt-free processed cheese products are provided. The emulsifying salt-free processed cheese products are prepared with modified starch containin...
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WO/2014/086690A1 |
Ready to drink dairy chocolate beverages are provided. The beverage can include water, at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising gellan gum, carrageenan and at least one of carboxy...
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WO/2014/087422A1 |
The invention comprises a solid dosage form of milk that is essentially substantially water insoluble in water and does not contain rice flour or any other staple food source that is used as food in daily diet by a human being or dried e...
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WO/2014/086671A1 |
Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container cont...
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WO/2014/087058A1 |
The invention relates mainly to a process for preparing a cheese powder with a view to the reconstitution of a cheese product, which is essentially characterized in that it comprises at least the steps of: - preparing a dairy blend (1) c...
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WO/2014/087054A1 |
2121674PC (57) ABSTRACT A method for producing an acidified milkbase is disclosed, comprising the steps of:providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to...
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WO/2014/086811A1 |
The invention relates to an apparatus for transferring a powdered material from a first zone under pressure PI to a second zone under pressure P2 and for pressurizing the powdered material from pressure PI to pressure P2. The present inv...
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