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WO/2011/101320A1 |
The invention relates to an electric home yogurt maker that comprises at least one location (28) for a pot (3), and a heating means (15). According to the invention, the electric home yogurt maker includes a tank for a liquid, the heatin...
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WO/2011/099011A2 |
This invention relates to the use of ADNP, ADNP2, and ADNF polypeptides in the treatment of anemia and related conditions. Compositions of the ADNP, ADNP2, or ADNF polypeptides for such use are disclosed. Also provided are methods for co...
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WO/2011/099875A1 |
Use of Lactobacillus rhamnosus HN001 or derivatives thereof to treat or prevent rhinitis.
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WO/2011/099876A1 |
A process is provided for preparing a yoghurt comprising combining (1) a heat treated daily composition comprising casein and (ii) a heat-treated mineral-depleted whey protein stream, wherein the mineral depleted whey protein stream is s...
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WO/2011/095477A1 |
This invention relates to a method of manufacturing sour milk preparations, such as soured fresh dairy products with the use of a sialidase enzyme. The method enables the modification of the texture of sour dairy products more advantageo...
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WO/2011/092300A1 |
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
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WO/2011/093728A1 |
The present invention provides methods of genotyping mammalian subjects for desired lactoferrin phenotypes by determining the lactoferrin genotype of the subject. The invention particularly provides methods wherein the presence or absenc...
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WO/2011/084570A1 |
Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip top...
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WO/2011/083245A1 |
The invention relates to a method for monitoring a filtration apparatus (20) with a view to improving the operation of said apparatus (20), said apparatus (20) comprising a semi-pervious membrane (22) that carries out filtration. Said me...
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WO/2011/083776A1 |
Provided is a method for producing a fermented milk in which a temporal increase in acidity and decrease in pH are prevented and thus which can sustain an appropriate flavor (for example, sourness) and keep good qualities over a long per...
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WO/2011/081301A2 |
The present invention relates to an apparatus for making ice cream, which produces yogurt ice cream or a healthy snack containing probiotics from preserved microbes for making (frozen) food containing probiotics, and sells the thus-produ...
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WO/2011/080441A1 |
The present invention relates to a method for processing a plant or animal organism material so as to extract substances having beneficial qualities or properties therefrom and transfer said substances to a carrier medium, for example, a...
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WO/2011/080449A1 |
The present invention relates to a treatment method for reducing the bacterial content of a food and/or biological medium of interest containing lipid droplets, which method comprises the following steps: (a) a step of homogenization app...
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WO/2011/078107A1 |
Provided is a yoghurt which has a thick texture and yet is smooth, melts readily in the mouth, and has a pleasant aftertaste, and which also has excellent storage stability. The disclosed production process involves whipping fermented yo...
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WO/2011/067313A1 |
Use of 2 -methoxy- 5 - (phenoxymethyl) phenol to create or modify the sweetness of consumable products. This compound may be used in methods to create or modify the sweetness of consumable products.
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WO/2011/066880A2 |
The present invention relates to a pasteurised and fermented dairy product characterised in that it includes the following amounts of calcium and vitamin D, for each 100 g of the product, - at least 320 mg of calcium and at least 4 μg o...
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WO/2011/065300A1 |
Disclosed is a highly safe antiviral agent that exhibits an effect upon preventative ingestion. Administration of said antiviral agent produces an effect against any kind of virus. A neutral polysaccharide produced by Lactobacillus delbr...
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WO/2011/064762A1 |
This invention relates to a method of producing a fermented foodstuff including the steps of providing a primary growth medium; providing a microorganism starter culture in the pre-incubation phase; inoculating the primary growth medium ...
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WO/2011/064114A1 |
A method for obtaining a mixture of biological factors isolated from colostrum, comprising the steps of: a) microdiafiltration of whole colostrum, previously diluted with water or with a saline aqueous solution comprising pharmaceuticall...
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WO/2011/061657A1 |
A method of producing powder milk, said method comprising: (a) contacting milk or a fraction thereof with a lipid acyltransferase enzyme; and (b) drying the enzyme treated milk to produce powder milk; is disclosed. Powder milk products p...
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WO/2011/059353A1 |
The invention relates to the milk-processing industry, and specifically to the production of products for feeding children, pregnant women and breast-feeding mothers and to packaging for said products. A dry milk mixture is proposed, sai...
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WO/2011/051238A1 |
The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different ...
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WO/2011/052542A1 |
Disclosed are a lactic acid bacterium proliferation inhibitor, a preservative agent and others, all of which do not deteriorate the flavor of foods. Specifically disclosed is a powdery malted rice extract composition produced by adjustin...
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WO/2011/051557A1 |
The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90: 10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. T...
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WO/2011/051237A1 |
The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different ...
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WO/2011/049472A1 |
The present invention relates to a foamable composition that comprises calcium-depleted caseinate and whey protein that when hydrated, the protein concentrate can be whipped to produce a foam having (a) good foaming properties, (b) good ...
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WO/2011/049154A1 |
Disclosed is an agent, food or drink for reducing the risk of developing breast cancer. Specifically disclosed is an agent for reducing the risk of developing breast cancer, which contains a composition that contains live cells of Lactob...
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WO/2011/046451A1 |
Zinc, iron, selenium, copper, vitamin A, vitamin C and vitamin E for maintaining or increasing cognitive development in a child subject.
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WO/2011/046194A1 |
Disclosed is a lactic acid bacterium proliferation promoter which does not cause the deterioration in flavor of a food. The lactic acid bacterium proliferation promoter comprises a fruit of a plant belonging to the genus Ananas or an ext...
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WO/2011/046423A1 |
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention furt...
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WO/2011/040082A1 |
Disclosed is a novel composition which has a function of accelerating production of laminin-332. The composition is stable and safe, and can be used routinely. Specifically disclosed is a laminin-332 production accelerating composition w...
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WO/2011/040166A1 |
Provided is a novel composition that acts to inhibit and/or ameliorate wrinkle formation, does not have adverse effects like those of retinoids, and is highly photostable. An oral composition for reducing wrinkle formation and an oral co...
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WO/2011/040360A1 |
Disclosed is a method for simply and efficiently separating a sialyllactose material starting with a milk material. Sialyllactose can be concentrated and separated by a simple method comprising deproteinizing a milk material, adjusting t...
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WO/2011/040185A1 |
Provided is a stable and safe oral composition that acts on the barrier function of the skin to reduce and/or prevent skin roughness. An oral composition for reducing skin roughness and an oral composition for preventing skin roughness a...
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WO/2011/040361A1 |
Disclosed is a method for easily and efficiently separating a sialyllactose material from a dairy material by controlling the interaction between whey protein and sialyllactose by means of the processing pH. Specifically, sialyllactose c...
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WO/2011/039027A1 |
The present invention relates to a pad comprising a water-soluble powder intended for the preparation of drinks suitable for consumption. The mean size of the powder particles is greater than or equal to 0.7 mm.
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WO/2011/036302A1 |
The present invention relates to a milk derivative including the following components by weight: non-denatured milk serum proteins: 10-95%; mineral matter: 1-5%; sodium: 0.02-0.4%; fat: less than 0.4%, for the use thereof in developing a...
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WO/2011/036163A1 |
The present invention relates to an acidified milk beverage powder and method for producing such an acidified milk beverage powder. More specifically, the present invention provides a powdered composition which can be added to water with...
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WO/2011/037545A1 |
Composite dietetic milk draught and method for production of composite dietetic milk draught with reduced level of uric acid and purine compounds is designed with the aim to eliminate uric acid, as well as purine nad pyrimidine nucleotid...
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WO/2011/033807A1 |
The properties such as texture of various foods and drinks can be improved. Disclosed is a material for improving properties of foods and drinks, the material comprising low-viscosity glucomannan which shows a viscosity, as a 3% aqueous ...
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WO/2011/035093A1 |
An ingestible composition including a probiotic contained in a mixture of hydrolyzed mammalian protein, one or more carbohydrates and a compound binder useful for nutrition of infants and children.
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WO/2011/033633A1 |
Contaminating arylsulfatase in a lactase preparation causes the generation of unpleasant and offensive taste and odor in a food such as a milk product to which the lactase preparation is added. To overcome this problem, it is required to...
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WO/2011/034166A1 |
Disclosed are: an anti-obesity agent or a glucose tolerance-ameliorating agent comprising a bacterium belonging to the genus Bifidobacterium as an active ingredient, wherein the agent is characterized in that the bacterium belonging to t...
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WO/2011/034418A2 |
The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymati...
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WO/2011/031141A1 |
The invention describes a method for improving flavor production in a fermented food product, a S. thermophilus strain wherein glutamate dehydrogenase is inactivated, as well as a food product comprising such strain. Moreover, the invent...
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WO/2011/031905A1 |
A process for preparing a dairy fermentation product comprises inoculating lactic acid bacteria into a dairy base composition and initiating fermentation. Electrodes are placed in direct contact to the inoculated dairy base composition, ...
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WO/2011/026863A1 |
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
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WO/2011/027719A1 |
Disclosed is a proliferation-enhancing agent and/or a survivability-improving agent for a lactic acid bacterium belonging to the genus Lactobacillus, which comprises κ-caseinoglycopeptide as an active ingredient. Conventional survivabil...
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WO/2011/028117A1 |
Method for dispensing a foamed product, wherein gas is supplied to the product (P) via a microfiltration device (15). The invention further provides a product dispensing system, provided with a holder (H) which contains a product (P) to ...
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WO/2011/024994A1 |
Disclosed is a fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk. A proper amount of a milk protein, such as a defatted milk powder that has been deamidated with a protein deamidase,...
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