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WO/2022/080246A1 |
At least one protein selected from the group consisting of proteins of (a)-(d). (a) A protein that has an amino acid sequence indicated by SEQ ID NO. 1. (b) A protein that has an amino acid sequence having at least one amino acid substit...
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WO/2022/079929A1 |
Provided are lactic acid bacteria which are favorably grown in an environment of a low pH and high sucrose. These lactic acid bacteria are species (Lactobacillus sp.) belonging to the genus Lactobacillus deposited under accession number ...
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WO/2022/078896A1 |
The invention relates to a capsule for preparing a beverage, in particular a hot beverage, consisting of a pressed product made of a material, selected from the group consisting of instant coffee, instant tea, soluble coffee substitute e...
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WO/2022/079673A1 |
This invention relates to a dairy protein-based beverage with an acceptable shelf life without the use of certain stabilizers. More particularly, this disclosure relates to a beverage, a heat- sterilized beverage and/or a process of maki...
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WO/2022/080245A1 |
The present invention is at least one protein selected from the group consisting of proteins (a) to (d) below. (a) A protein comprising the amino acid sequence represented by SEQ ID NO: 1; (b) a protein comprising the amino acid sequence...
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WO/2022/024446A9 |
Provided are a solid food having enhanced stickiness and easily manageable strength and a solid milk. This solid food, which is a solid form food obtained by compression-molding a food powder, has a breaking stress of 0.067 N/mm2 or more...
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WO/2022/075360A1 |
Provided is liquid fermented milk which has a feeling of satisfaction and a rich taste while keeping sourness that is favorable for yogurt, particularly sourness in a latter stage of drinking, also has a strong feeling of remaining in th...
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WO/2022/068545A1 |
A Bifidobacterium longum strain CCFM 752 is preserved at the Guangdong Microbial Culture Collection Center, having the preservation number GDMCC No. 61157 and the preservation date 21 August 2020. The invention also relates to an applica...
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WO/2022/072323A1 |
This specification relates to a process for preparing a purified human milk oligosaccharide ("HMO") from an HMO-containing solution (e.g., a fermentation broth) by a process comprising mixed bed ion exchange, and a product of such a proc...
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WO/2022/024443A9 |
Provided are a solid food having appropriate stickiness and easily manageable strength and a solid milk. This solid food, which is a solid form food obtained by compression-molding a food powder, contains monohydrate crystals and anhydra...
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WO/2022/071061A1 |
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...
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WO/2022/068137A1 |
The present invention relates to the technical field of protein processing, and disclosed are a whey protein composition, and a preparation method therefor and the use thereof. The whey protein composition of the present invention compri...
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WO/2022/072333A1 |
This specification relates to a process for preparing a purified human milk oligosaccharide ("HMO") from an HMO-containing solution (e.g., a fermentation broth) by a process comprising anion ion exchange, cation ion exchange, and mixed b...
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WO/2022/061883A1 |
A yoghurt for regulating the intestinal tract, and a preparation method therefor and the use thereof. The yoghurt is prepared from the following raw materials in parts by weight: 90-97 parts of raw milk, and probiotics such as Lactobacil...
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WO/2022/063981A1 |
The present invention relates to a method of preparing a ready-to-consume food product. The ready-to-consume food product can be a ready-to-consume beverage, or the ready-to-consume food product can be used as a food supplement that can ...
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WO/2022/066632A1 |
Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water a...
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WO/2022/060593A1 |
Fermented extracts containing natural lactones and hydroxy fatty acids are extracted from mixed culture fermentations of non-hydrolyzed vegetable oils.
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WO/2022/057178A1 |
A sugar-reducing sweetener, comprising at least one high-intensity sweetener, at least one bulk-type sweetener and at least one sugar-like sweet substance, wherein the use amounts of the high-intensity sweetener and the bulk-type sweeten...
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WO/2022/058573A1 |
The invention relates to a method for the production of cheese substitutes comprising mixing a casein composition comprising only casein of non animal origin with other ingredients comprising at least one ingredient among water, calcium,...
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WO/2022/058754A1 |
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...
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WO/2022/057741A1 |
A bifidobacterium animalis, a breeding method therefor and a use thereof. The bifidobacterium animalis is bifidobacterium animalis IU-100 in Bifidobacterium, and the accession number thereof is CGMCC No. 12942. The bifidobacterium strain...
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WO/2022/059845A1 |
The present invention relates to an eco-friendly, unpowered, and convenient domestic yogurt fermentation device having a drip coffee container attached thereto. More specifically, the present invention can make yogurt by heating a fermen...
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WO/2022/053961A1 |
It is described a method for producing tablets for extraction of a liquid food product, wherein each tablet is formed starting from at least one ingredient in granular or powder form, and wherein, in order to form each tablet, a dosed an...
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WO/2022/052794A1 |
An infant formula milk powder rich in milk fat globule membrane protein, phospholipid and oligosaccharide and a preparation method therefor. Raw cow milk is used as raw material, cleaned and pre-sterilized; MFGM whey powder, α-lactalbum...
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WO/2022/049531A1 |
The process for the preparation of colostrum concentrate, comprising the following steps of: a) supply of colostrum; b) concentration of the colostrum comprising the steps of: b1) subjecting the colostrum to controlled vacuum conditions;...
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WO/2022/049432A1 |
A method of enhancing vaccine efficacy, treating or preventing an allergy, or treating or preventing an autoimmune disease in an animal can comprise administering to the animal a composition comprising colostrum.
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WO/2022/046342A1 |
Provided are a method for preparing a food product, which uses a lipase to catalyze the hydrolysis of fat and phospholipids in a base composition, and a food product produced by the method. The present method may increase the viscosity o...
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WO/2022/046495A1 |
This application is directed to systems and methods of creating sterilized powdered food product. Specific examples regarding breast milk are described whereby the milk is powderized and placed into a vat before it is passed along to a s...
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WO/2022/046501A1 |
The disclosure provides for methods of treating autism spectrum disorder with certain oligosaccharides.
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WO/2022/041656A1 |
Provided is lactobacillus paracasei or offspring thereof.Also provided are a composition, culture, food product or dietary supplement comprising the lactobacillus paracasei, and a use of the composition, culture, food product or dietary ...
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WO/2022/039222A1 |
The purpose of the present invention is to provide a docosahexaenoic acid (DHA)-containing milk beverage, in which the off flavor of an ω3 fatty acid such as DHA is improved, and a method for manufacturing the same. The present inventio...
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WO/2022/039281A1 |
A method for producing stirred yogurt, whereby raw milk is treated with a protein glutaminase to form a modified milk prior to fermentation with a starter culture. After fermentation, a gel structure of the resulting yogurt is then disru...
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WO/2022/039249A1 |
A lactic acid bacteria starter comprising Streptococcus thermophilus and lactic acid bacteria of the Lactobacillaceae family other than Lactobacillus delbrueckii.
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WO/2022/036822A1 |
A lacticaseibacillus rhamnosus strain 1.0320 having an immunoregulation function, and a use thereof. The lacticaseibacillus rhamnosus is used in a fermentation process of yogurt or pickles, or used to prepare a freeze-dried fungus powder...
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WO/2022/034171A1 |
The present invention relates to computer implemented method for monitoring and controlling bacteriophage pressure in a milk fermentation process using a bacterial culture, said method comprises the steps of: monitoring milk fermentation...
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WO/2022/032347A1 |
This invention relates to a process for separating components of skim milk, in particular to the extraction of milk proteins and lactose from skim milk powder. The method involves combining skim milk powder with water, raising the temper...
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WO/2022/028999A1 |
The present invention relates to a low-esterification gelating calcium pectinate which has a degree of esterification of 10% to 50%, a method for producing a calcium pectinate of this kind and a low-esterification gelating calcium pectin...
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WO/2022/028982A1 |
The present invention relates to a composition that comprises plant fibre, low-esterified soluble pectin and high-esterified soluble pectin. The invention also relates to said composition as a semi-finished product for use in the food in...
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WO/2022/029001A1 |
The present invention relates to the use of a low-esterified gelling calcium pectinate as a gelling agent and/or stabilizer for producing a composition for a mixed milk product or a plant-based mixed milk substitute product, more particu...
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WO/2022/024828A1 |
[Problem] To adjust hydrogen ion concentration by adjusting the ingredients of a liquid. [Solution] In the present invention, only particles with a specific size or smaller are allowed to pass through a membrane device 15 (membrane 5) by...
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WO/2022/024441A1 |
Provided are a solid food and solid milk having suitable solubility and manageable strength. In the solid food, which has a solid form obtained by compression molding of a food powder, the increase Ya in the (wt%) in the total crystalliz...
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WO/2022/022744A1 |
Maternal milk powder and a preparation method therefor. Each 100 g milk powder comprises: (0.1-10)×108 CFUs of probiotics and 1-10 g of fructooligosaccharides, wherein the probiotics comprise Lactobacillus helveticus, Lactobacillus rham...
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WO/2022/024447A1 |
Provided are a solid food and solid milk having suitable solubility and manageable strength. This solid food has a solid form in which a food powder is compression-molded, wherein the increase in the overall crystallization rate, which i...
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WO/2022/024442A1 |
Provided are a solid food and solid milk that have preferable solubility and strength that allows the solid food and solid milk to be easily handled. This solid food is a solid that is obtained by compression molding of food powder. Rega...
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WO/2022/024444A1 |
Provided is solid milk having suitable free fat and manageable strength. This solid milk is obtained by compression molding of powdered milk, and has a hardening coefficient IF of 0.477 mm2 of more, the hardening coefficient being repres...
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WO/2022/016774A1 |
The present invention relates to the technical field of food, and disclosed thereby are a composition beneficial for regulating the intestinal tract, promoting digestion and improving constipation, and a preparation method therefor, whic...
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WO/2022/016989A1 |
A milk fermentation tank having an excellent heat exchange performance, comprising an outer cylinder body and an inner container cylinder body; the inner container cylinder body is provided with a feeding port and a discharging port, sev...
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WO/2022/016773A1 |
Disclosed are a composition conducive to nourishing and protecting the stomach and a preparation method therefor, pertaining to the technical field of foods, and intended to solve the technical problem of lack of nutrients in existing st...
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WO/2022/016795A1 |
Disclosed are a yogurt maker and a method for using same. A stirring container protrusion that vertically extends upward is disposed at the bottom of a stirring container of the yogurt maker. A stirring head is detachably sleeved on the ...
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WO/2022/015868A1 |
Methods for preparing dairy compositions utilize an electrodialysis apparatus to separate a feed stream into a lactose stream and a mineral stream. The feed stream can be a UF permeate fraction, a NF retentate fraction, or a RO retentate...
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