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WO/2023/111327A1 |
The invention concerns a process of preparing an allergenic, edible powder product suitable for introducing or reintroducing protein to a human subject allergic to the protein or at risk of becoming allergic to the protein, the process c...
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WO/2023/110858A1 |
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products such that the sourness of said product is prevented during its shelf life.
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WO/2023/112941A1 |
The present invention addresses the problem of providing, inter alia: a fermented composition that contains lactic acid bacteria or other live bacteria in at least a fixed concentration (cfu/mL) and has a pH in a neutral region, at least...
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WO/2023/112924A1 |
The purpose of the present invention is to provide a method for improving the milky flavor of a food/beverage which has a milky flavor, and to improve the milky flavor of a food/beverage which has a milky flavor. Specifically provided is...
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WO/2023/110999A1 |
Process for obtaining a milk fraction enriched in immunoglobulins, preferably enriched in IgA and IgM, comprising the steps of (a) subjecting skimmed milk to microfiltration, resulting in an MF retentate rich in micellar casein and an MF...
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WO/2023/098764A1 |
The use of Bifidobacterium lactis BL-99 in the prevention and/or amelioration of gastritis. The present invention provides the use of Bifidobacterium lactis in the preparation of a composition for preventing and/or ameliorating gastritis...
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WO/2023/102101A1 |
Disclosed is a method for preparing a lactose-free dairy product containing galactooligosaccharides, comprising a step of using ordinary lactase and β-galactosidase with transgalactosylation activity, wherein the ordinary lactase decomp...
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WO/2023/098541A1 |
Provided is an application of a composition of a prebiotic and a probiotic in preparation of food or medicine. The prebiotic comprises a human milk oligosaccharide. The probiotic comprises Bifidobacterium longum subsp. infantis. The food...
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WO/2023/098540A1 |
Disclosed is the use of a Bifidobacterium longum subsp. infantis strain in the preparation of a composition for anti-aging in individuals, improving innate immunity in individuals, relieving symptoms caused by Staphylococcus aureus infec...
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WO/2023/098705A1 |
The present invention provides a gassy fermented milk, and a preparation method therefor. The gassy fermented milk comprises a compounding stabilizer consisting of pectin and soluble soybean polysaccharide, an emulsifier, and a silicone ...
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WO/2023/096518A1 |
The invention relates to a coffee cream containing two ingredients: soluble coffee and condensed milk. In various embodiments the two ingredients are present in the product according to the invention in the proportion of one part soluble...
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WO/2023/095554A1 |
This composition for stabilizing acidic milk beverages contains at least a gelatin and sulfate ions, in which the gelatin is an acid-treated gelatin, and a first solution prepared by adding the composition for stabilizing acidic milk bev...
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WO/2023/094759A1 |
The present invention relates to a method for removing lactosyl-bearing proteins from dairy protein concentrates and to the product, which is depleted in both lactose and lactosyl-bearing protein, obtained by said method.
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WO/2023/094398A1 |
Formula milk wherein at least 90 wt% of the total amino acid content results from a serum protein concentrate, said serum protein concentrate being obtained by a process involving microfiltration of milk resulting in a casein-rich retent...
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WO/2023/088290A1 |
A composition containing Bifidobacterium lactis and human milk oligosaccharides and an application thereof. The composition is a composition containing Bifidobacterium lactis and human milk oligosaccharides (HMOs for short). The composit...
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WO/2023/092018A1 |
The present relates to lipases having galactolipase activity and no/low lyso-phospholipase activity. More particularly, the present invention relates to the use of such lipases for generation of emulsifying components from endogenous flo...
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WO/2023/090396A1 |
The purpose of the present invention is to discover starch grains that have improved aging resistance and reduced adhesiveness and that are capable of imparting a soft mouthfeel, and to provide a mouthfeel-improving agent to be used in o...
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WO/2023/082047A1 |
Provided herein are compositions and methods for producing fermented dairy products that can be stored at ambient temperature. The compositions and methods provided herein in-clude lactose-deficient bacteria capable of maintaining viabil...
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WO/2023/083662A1 |
Provided herein are compositions and methods for producing fermented dairy products that can be stored at ambient temperature. The compositions and methods provided herein include lactose-deficient bacteria capable of maintaining viabili...
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WO/2023/083971A1 |
The present invention relates to a method of producing a dairy product comprising galacto-oligosaccharides (GOS) where a milk-based substrate is incubated with a Bifidobacterium de-rived beta-galactosidase having transgalactosylating act...
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WO/2023/083653A1 |
A method of using quillaja extract to improve the white color of a consumable. The method includes adding an effective amount of quillaja extract to a consumable base, such as a food product based or a beverage product base, to improve t...
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WO/2023/080857A1 |
The present invention relates to a method for the preparation of nutrition products with high viscosity. The said method is comprised of the steps of adding the oil ingredients of the composition to the mixture by direct oil injection me...
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WO/2023/078899A1 |
The present invention refers to biocompatible extracellular vesicles, isolated from fermented food industry by-products, wherein the lipidome of the vesicles comprises at least eight families of lipids including fatty acyls (FA), glycero...
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WO/2023/073187A1 |
The present invention relates to a novel Lactobacillus rhamnosus strain which is suitable for providing an antimicrobial effect in dairy and in dairy based products. According to another aspect, the present invention relates to an antimi...
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WO/2023/073119A1 |
A method of producing a mammalian milk like product, for example a human milk like product comprising generating lactocytes derived from mammalian mammary epithelial cells, for example human mammary epithelial cells, and expressing the m...
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WO/2023/074021A1 |
An objective of the present invention is to provide an acidic milk beverage with which the sensation of catching in the throat after drinking is suppressed, and to provide a method for producing the same. The present invention is chara...
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WO/2023/072715A1 |
The present Invention relates to a beverage composition, preferably a fermented beverage composition, comprising gluconic acid and lactic acid, wherein the concentration ratio of gluconic acid to lactic acid is greater than 1, preferably...
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WO/2023/066328A1 |
Use of Lactobacillus reuteri FN041 in the preparation of a product for preventing and/or treating atopic dermatitis of a target population. The target population is a pregnant woman, a lactating woman and/or a child. The product comprise...
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WO/2023/065459A1 |
An auxiliary fermentation agent and an application thereof. The auxiliary fermentation agent comprises Streptococcus thermophilus JMCC0031 and Streptococcus thermophilus JMCC0032 which have a ratio of viable count of 1:0.5-2, and is used...
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WO/2023/065462A1 |
A streptococcus thermophiles JMCC0031 and an application thereof. The streptococcus thermophilus JMCC0031 is separated and screened from Xinjiang traditional fermented milk, and is preserved in China General Microbiological Culture Colle...
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WO/2023/065461A1 |
A Streptococcus thermophilus JMCC0032 and a use thereof. The bacterium was isolated and screened out from traditional fermented milk in Xinjiang, and was preserved in the General Microbiology Center of China Microbiological Culture Colle...
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WO/2023/065458A1 |
Disclosed are an additive-free defatted yoghurt starter and an application thereof. The additive-free defatted yoghurt starter comprises streptococcus thermophilus JMCC0031, streptococcus thermophilus JMCC0032 and streptococcus thermophi...
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WO/2023/065460A1 |
A Streptococcus thermophilus JMCC0033 and the use thereof. The strain is isolated and screened from traditional fermented milk in Inner Mongolia, and is preserved in China General Microbiological Culture Collection Center, No.3, courtyar...
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WO/2023/066973A1 |
The present disclosure relates generally to bacterial strains from the family Lactobacillaceae that exhibit one or more of a bile salt hydrolase activity, feruloyl esterase activity, cholesterol assimilation activity, gut microbiome modu...
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WO/2023/060509A1 |
Process for manufacturing a food product based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperature in combination with erythritol...
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WO/2023/061994A1 |
The application is directed to a process for manufacturing a food product based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperatu...
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WO/2023/061983A1 |
A fermented milk product, wherein the fermented milk product comprises:a porous protein network; a first, capsular, preferably negatively charged, exopolysaccharide; and a second, non-capsular, preferably neutral, exopolysaccharide.A sta...
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WO/2023/061954A1 |
A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable are disclosed. A consumable containing the composition of the plant-...
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WO/2023/060718A1 |
A tooth-protecting freeze-dried milk cube and a preparation method therefor. The freeze-dried milk cube is prepared by the following steps: taking raw milk and heating same, adding xylitol, whey protein powder and bean powder, homogenizi...
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WO/2023/057540A1 |
The invention relates to a process for preparing an enzymatically-treated food composition. A milk substrate is provided and is contacted with a beta-galactosidase having transgalactosylation activity. In particular, the beta-galactosida...
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WO/2023/057585A1 |
The invention relates to a method of preparing a lactose-reduced milk product by e.g. ultrafiltration which method involves recovery of at least some of the mineral from the ultrafiltration permeate by electrodialysis.
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WO/2023/057370A1 |
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products comprising live bacteria which products have no or low/reduced post-acidification when stored at ambient temperature. ...
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WO/2023/056736A1 |
A method for preparing a low-lactose dairy product rich in honey pomelo fibers, the method comprising: cleaning, dicing and debitterizing peel fibers of honey pomelo to obtain honey pomelo fiber blocks; sterilizing and cooling liquid mil...
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WO/2023/054731A1 |
In the vitamin D production method according to the present embodiment, a food product is irradiated with light in the wavelength band of 280-315 nm inclusive, the cumulative amount of light being 45 mJ/cm2 or greater. The food product i...
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WO/2023/055902A1 |
Disclosed herein are methods of producing a food product or food precursor. These methods can comprise: (a) providing a food product/precursor that comprises at least water and sucrose, and (b) contacting the food product/precursor with ...
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WO/2023/048126A1 |
The present invention addresses the problem of providing, for example: an EPS manufacturing method in which EPS productivity is improved; EPS which is manufactured using the manufacturing method; a manufacturing method for fermented prod...
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WO/2023/048195A1 |
The purpose of the present invention is to provide a processing method that makes it possible to improve various characteristics related to a fermented food or beverage that uses a protein ingredient (and, in particular, characteristics ...
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WO/2023/041641A1 |
The present invention pertains to a foamer ingredient in the form of a powder comprising one or more carbohydrates; at least 0.5% by weight and less than 5% by weight, based on the total weight of the foamer ingredient in the form of a p...
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WO/2023/043410A1 |
The present invention belongs to food sector technical field, and relates to hazelnut cheese which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which d...
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WO/2023/043409A1 |
The present invention belongs to food sector technical field, and relates to hazelnut yoghurt which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which ...
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