| Document |
Document Title |
|
WO/2013/107935A1 |
The invention relates to a method for using side streams from berry industry in the manufacture of food compositions, where at least one side stream comprising pomace, press cake or sediment or a combination thereof, originating from ber...
|
|
WO/2013/102871A1 |
The present disclosure provides dairy compositions comprising particulates and having good color, flavor, and texture after thermal processing. In a general embodiment, the compositions include particulates such as fruits and/or grains, ...
|
|
WO/2013/101367A2 |
Disclosed are concentrated liquid human milk fortifiers including extensively hydrolyzed casein, and optionally a probiotic. The concentrated liquid human milk fortifier has a low water activity and a low pH, thereby reducing microbial g...
|
|
WO/2013/099939A1 |
Provided are: a fermented material which is effective for the prevention of squamous carcinoma that is developed by Candida infection; a model animal for squamous carcinoma that is developed by Candida infection, in which the difference ...
|
|
WO/2013/091121A1 |
A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.
|
|
WO/2013/093111A1 |
There are provided a cold-filled dairy composition having gel-like texture containing alginate and composite dairy desserts comprising at least one phase comprising the cold-filled dairy composition containing alginate having a gel-like ...
|
|
WO/2013/090328A1 |
High-viscosity Greek yogurt products are provided in the form of a homogeneous mass including from about 20-35% by weight total solids and water, where from about 85-97% by weight of the solids fraction is in the form of dairy solids. Th...
|
|
WO/2013/087730A1 |
The invention relates to a non oven-cooked milk food composition containing eggs, wherein eggs can be in liquid form or in the form of an egg powder, which comprises caseinate and a caseinate-crosslinking agent, and to a process for prep...
|
|
WO/2013/089056A1 |
[Problem] The invention addresses the problem of providing a freezing-tolerant acidic protein food product that can retain pre-freezing smoothness without syneresis, void formation, or roughening of the texture after freezing and thawing...
|
|
WO/2013/087729A1 |
The invention relates to a non oven-cooked dairy dessert composition, which is devoid of eggs and comprises a stabilizing composition containing caseinate, a cellulose component and at least one hydrocolloid, and to a process for prepari...
|
|
WO/2013/087354A1 |
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggr...
|
|
WO/2013/088083A1 |
The invention relates to a composition for preparing yogurt from milk, especially from skimmed or semi-skimmed milk, and in particular from UHT milk, said composition comprising lactic ferments provided for obtaining yogurt. According to...
|
|
WO/2013/088156A1 |
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...
|
|
WO/2013/089563A1 |
The present invention relates to a method for producing milk or milk related products and a milk processing plant for implementation of the method.
|
|
WO/2013/089846A1 |
Milk Collagen Jelly provides consumers with a food item that tastes good and is also good for them. The invention may be created by combining milk with gelatin and sugar. Instead of white sugar, the recipe can also be created with brown ...
|
|
WO/2013/083697A1 |
There is provided a shelf-stable dairy mousse in the form of an aerated oil-in- water emulsion, the shelf-stable dairy mousse comprising a dairy base, a fat source, an emulsifier and a hydrocolloid-based stabilizer system. The total fat ...
|
|
WO/2013/082915A1 |
A strain of exopolysaccharide-secreting Lactobacillus brevis, BDLB0001, and an application thereof. The Lactobacillus brevis is deposited at the China General Microbiological Culture Collection Center of the China Committee of Culture Co...
|
|
WO/2013/082916A1 |
Provided is a strain of exopolysaccharide-secreting Lactobacillus plantarum and an application thereof. The deposit number of the strain is CGMCC No. 5222. The strain differs from other strains of Lactobacillus plantarum in the amount of...
|
|
WO/2013/085009A1 |
This invention addresses the problem of providing a low pH, high sugar concentration food and drink with good Lactobacillus gasseri survivability even after prolonged storage, which can be obtained by adding a specific lactic acid bacter...
|
|
WO/2013/078659A1 |
A composition for treating, ameliorating or preventing disorders linked to impaired blood vessel elasticity comprises wolfberries or an extract thereof. The wolfberries may also be provided as a primary composition comprising wolfberries...
|
|
WO/2013/080911A1 |
A nutritional composition comprising milk protein hydrolyzate, a cultured milk protein, a phospholipid, an oil containing oleic acid, and isomaltulose, wherein an intestinal flora improvement effect has been found. Specifically, this nut...
|
|
WO/2013/075939A1 |
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the ...
|
|
WO/2013/075940A1 |
This invention relates to an emulsified food product and a process for preparing an emulsified food product. In particular, the invention relates a shelf-stable emulsified food product comprising: oil and/or fat, which contains at least ...
|
|
WO/2013/073424A1 |
Provided is a method for producing a liquid fermented milk having favorable flavor and appearance, having no occurrence of solid content floating up, having no contained large particles observed with the naked eye after completion of sti...
|
|
WO/2013/072203A1 |
Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general em...
|
|
WO/2013/073648A1 |
The purpose of the present invention is to produce an anti-inflammatory functional agent from a raw material that contains no major food allergen and can be used widely as a food material. An anti-inflammatory functional agent for oral a...
|
|
WO/2013/058301A1 |
The purpose of the present invention is to provide a method for manufacturing a milk product which enables: photodegradation of fat-soluble vitamins in the milk product to be suppressed without significantly compromising the flavor, text...
|
|
WO/2011/120993A9 |
The present invention relates to polypeptides, specifically polypeptides having transgalactosylating activity and nucleic acids encoding these, and their uses in e.g. dairy product.
|
|
WO/2013/054002A1 |
The invention is based on a correlation observed between visceral fat and gut flora. The invention relates to a product increasing the relative proportion of bifidobacteria in the intestines and to be used for preventing formation of vis...
|
|
WO/2013/056038A2 |
Disclosed are sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein de...
|
|
WO/2013/054001A1 |
The invention is based on a correlation observed between serotonin level and intestinal flora. The invention relates to a relative proportion of bifidobacteria in the intestine and in particular to a product increasing the ratio of bifid...
|
|
WO/2013/055633A2 |
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...
|
|
WO/2013/052114A1 |
The subject matter of this invention is a composition and method of making a water- dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a...
|
|
WO/2013/052118A1 |
Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and non-food applications.
|
|
WO/2013/047486A1 |
[Problem] To provide a sweetener-containing liquid fermented milk which shows a good balance between sweetness, sourness and so on over a broad liquid temperature range of from 10oC or lower to a temperature exceeding room temperature (f...
|
|
WO/2013/048313A1 |
The present invention relates to improved formulations of recombinant human bile salt stimulated lipase (rhBSSL), including those suitable for forming a lyophilized formulation of rhBSSL, lyophilized formulations of rhBSSL per-se, unit d...
|
|
WO/2013/037665A1 |
The invention relates to a vanillin composition in liquid form, which contains vanillin, ethylvanillin, and at least one solvent other than methanol, wherein the solvent is present in an amount of at least 40 wt % relative to the total w...
|
|
WO/2013/039188A1 |
The purpose of the present invention is to provide a method for producing fermented milk using a raw milk of low butterfat content, wherein the present invention provides a low calorie and good flavored yogurt in which water separation i...
|
|
WO/2013/034520A1 |
The present invention relates to edible powder compositions which, upon mixing with a liquid, form a foam beverage with enhanced body and mouthfeel. The powder comprises a foamer ingredient and a thickening agent. The invention also rela...
|
|
WO/2013/030461A1 |
The invention relates to a process for the preparation of a soured milk product by means of physical modification of milk raw material and a crosslinking enzyme that strengthens the texture. The invention also relates to a milk product t...
|
|
WO/2013/021239A1 |
The present invention relates to a new strain of Lactobacillus delbrueckii subsp. bulgaricus, suitable for use in the treatment or prevention of Helicobacter pylori infection.
|
|
WO/2013/017309A1 |
Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and ...
|
|
WO/2013/017553A1 |
The present invention relates to a protein mixture and to a food composition comprising such a mixture for the nutrition of adults, athletes, the elderly, or persons who need to improve their physical condition, such as those who are sic...
|
|
WO/2013/017905A1 |
The invention concerns a new composition, typically a dairy fermented composition. The composition can have an improved stability while presenting a low viscosity. It comprised a lactose ingredient, gellan gum, and buttermilk.
|
|
WO/2013/014518A1 |
Milk based compositions especially fermented and non-fermented milk products such as yogurt, beverages, and desserts, comprising a significant percentage of real milk are disclosed herein. The disclosed milk compositions particularly com...
|
|
WO/2013/015678A1 |
The present invention relates to a nutritional product comprising a biguanide in a concentration of 20 to 1600 mg per 100 g, based on total weight of the nutritional product, the nutritional product further comprising at least one dietar...
|
|
WO/2013/015418A1 |
Provided is a low-cost dispersing agent which, for use in protein-containing foods and beverages, is capable of preventing or suppressing coagulation, precipitation and phase separation of protein particles without diminishing the food t...
|
|
WO/2013/013340A1 |
A powdered composition for the production of an acidified milk beverage, a process for preparing the powdered composition and an acidified milk beverage prepared from the powdered composition. The powdered composition comprises a stabili...
|
|
WO/2013/011040A1 |
Disclosed in the application is a raw milk preparation for use for treating or preventing childhood asthma and allergic diseases and methods of producing the raw milk preparation for use for treating or preventing childhood asthma and al...
|
|
WO/2013/010908A1 |
This invention relates to a coarse cereal yogurt with unique flavor, wherein various coarse cereal powders are used as raw materials, processed via amylase hydrolysis to form hydrolyzed cereal slurry, and mixed with fresh milk or milk po...
|
