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Matches 1 - 50 out of 11,258

Document Document Title
WO/2021/082666A1
A maltose syrup-containing condensed milk and a preparation method therefor: taking a liquid milk raw material of which the solid content is no more than 70%, respectively adding white sugar, maltose syrup, monoglyceride, and carrageenan...  
WO/2021/084195A1
The present invention relates to the isolated strain of Lactobacillus plantarum VF46A deposited at the CNCM (Collection Nationale De Cultures de Microorganismes, INSTITUT PASTEUR, 25 rue du Docteur Roux, F-75724 PARIS CEDEX15) under the ...  
WO/2021/078612A1
The present application relates to strains of Carnobacterium maltaromaticum, a bacterial preparation comprising at least one strain of Carnobacterium maltaromaticum, and their use in the preparation of a food product.  
WO/2021/080537A1
With the invention, it is possible to commercialize Streptococcus thermophilus and Lactobacillus bulgaricus bacteria, which are naturally found in local village yogurts in Anatolia, after isolation and purification, and with a process de...  
WO/2021/078764A1
The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food pr...  
WO/2021/078996A1
The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain...  
WO/2021/075060A1
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.  
WO/2021/076550A1
Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low- acyl gellan gum undergoes a gel transition that pro...  
WO/2021/050759A3
The present invention relates generally to a lipid component that comprises a subset of milk lipids and that can confer on a composition an attribute conferred by a mammal-produced milk or milk fat. The present invention further provides...  
WO/2021/076608A1
The present disclosure provides flavor altering and/or sweetness enhancing compositions, methods, and food and beverage products using a soluble oligomeric component selected from soluble dietary fiber and polydextrose to alter flavor an...  
WO/2021/074397A1
The present invention relates to a method for preparing a high-protein dairy-based product, a high-protein dairy-based product prepared by the method, a method for producing a food prod- uct, the food product prepared by the method and u...  
WO/2021/075059A1
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...  
WO/2021/074117A1
The present invention relates to a food product of the milk biscuit type, consisting mainly of dairy ingredients having organoleptic properties of a biscuit, in particular crunchiness and swelling properties.  
WO/2021/071925A1
Food compositions comprising a milk ingredient and steam-treated uncooked grains are described. The compositions provide a convenient alternative to overnight oats. The food compositions preferably include yogurt and uncooked steam-treat...  
WO/2021/068994A1
A milk powder containing a sialic acid and camel milk, consisting of the following raw materials in parts by weight: 90-100 parts whole-fat camel milk powder, 1-3 parts desalted whey powder, 3-8 parts isomalto-oligosaccharide, 2-6 parts ...  
WO/2021/071828A1
Methods of making a powdered milk product are described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having ...  
WO/2021/071895A1
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...  
WO/2021/059894A1
Provided is a feature with which it is possible to promote propagation of probiotics using an assimilation product of κ-casein glycomacropeptides, the probiotics having little or no assimilation capacity with respect to the κ-casein gl...  
WO/2021/058635A1
The present invention relates to cocoa and/or malt beverage products comprising isomaltooligosaccharides and methods of producing such products. The products may be reduced in sugar compared to conventional cocoa and/or malt beverage pro...  
WO/2019/206722A3
A packaged product containing essentially a ready-to-drink dairy based shelf- stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking.  
WO/2021/049422A1
Provided are a solid food that enables the manufacture of a product, said product being prevented from damage due to dropping and thus having improved transportation stability, and a solid milk. The solid food is obtained by solidifying ...  
WO/2021/049457A1
A condensed milk-like composition comprising a sugar alcohol, a concentrated milk protein powder and a milk powder, wherein the content of lactose is 21 wt% or less expressed in lactose concentration in water.  
WO/2021/049201A1
Provided are: a method for producing a solid food product that exhibits preferable solubility and manageable strength; and a method for producing a solid milk. This method is for producing a solid food product that is in a solid state an...  
WO/2021/048179A1
A method of improving mouthfeel and masking perceived astringency and undesired off-notes imparted by a consumable composition or additive, including the step of adding to the consumable or additive an astringency-masking amount of hyalu...  
WO/2021/049421A1
Provided are a solid food and solid milk having suitable solubility and manageable strength. Provided are a solid food and solid milk having suitable solubility and manageable strength. This solid food is in a solid state obtained by com...  
WO/2021/048350A1
Process for producing an ambient storage food product comprising providing a food product with a pH of between 3.4 and 4.4, subjecting the food product to a heat treatment to obtain a heat treated food product, adding aseptically to the ...  
WO/2021/048427A1
The invention relates to a process for the manufacture of a perchlorate depleted milk based on nanofiltration of dairy raw materials. The invention further relates to methods for the preparation of an infant formula base using said perch...  
WO/2021/049420A1
Provided are a solid food that enables the manufacture of a product, said product being prevented from damage due to dropping and thus having improved transportation stability, and a solid milk. The solid food, which is obtained by solid...  
WO/2021/045624A1
Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced ...  
WO/2021/037997A1
The present invention relates to a self-foaming, protein-free creamer composition comprising the following food-approved components: (a) a vegetable fat, (b) a carbohydrate, preferably a vegetable carbohydrate; (c) a modified starch havi...  
WO/2021/037986A1
The present invention relates to new improved methods for expressing native lactases in their native hosts. Methods for homologous as well as heterologous expression of lactase in lactic acid bacteria with altered expression dynamics are...  
WO/2021/037738A1
The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.  
WO/2021/037747A1
The present invention provides novel Lactococcus lactis lactic acid bacterium strains having improved texturing properties and methods of using the strains for producing food products.  
WO/2021/031348A1
A milk-based liquid infant formula containing active proteins, preparation method therefor, and a use of the preparation method. Fresh milk is used as a main raw material. According to requirements of the national standard and the standa...  
WO/2020/231347A3
A Method for Producing Milk and Dairy Supplements with a Unique Fatty Acid Composition, by Restoring the Commensal Natural Microbiota allows to obtain unique composition of fatty acids by its identification and separation from cow's, she...  
WO/2021/002697A3
The present invention relates to a use of recombinant antibacterial protein Ablysin for effectively killing multidrug-resistant pathogenic bacteria. The recombinant protein Ablysin of the present invention exhibits the ability to kill an...  
WO/2021/028226A1
A method for processing liquid food product (LF), comprising providing a first food component (LF1) and a second food component (LF2) that has a fat content that is higher than that of the first food component. A pressure of the second f...  
WO/2021/028475A1
The present invention concerns a method for isolating a lactic bacteria strain capable of overproducing exopolysaccharides, which method comprises the steps of i) culturing a bacterial population of lactic bacteria in a semi-liquid cultu...  
WO/2020/091180A9
The present invention provides a Lactobacillus fermentum SRK414 strain with accession number KCTC13687BP, and pharmaceutical and food compositions comprising, as an active ingredient, the strain or a culture thereof. The strain according...  
WO/2021/029864A1
A process for packaging pressurized beverages. The process includes mixing liquid, a solute that depresses the freezing point of the liquid, and gas. Next, the liquid-gas mixture is allowed to rest. Then, retail containers are filled wit...  
WO/2021/025752A1
The present disclosure relates, according to some embodiments, to method of generating multiple products from a microcrop. A first juice, derived from a microcrop and containing microcrop protein, may be processed to generate products in...  
WO/2021/023745A1
Disclosed are enzymes, compositions, genetically engineered cells and methods for the fermentative production of 6'-sialyllactose.  
WO/2021/018878A1
The present invention refers to a drinkable dairy product which is stable at room temperature and provides all the nutritional supplements that women need before (preconception period) and during pregnancy as well as during lactation. Th...  
WO/2021/018569A1
The present invention relates to a food ingredient comprising galactooligosaccharides, a way of producing it and cocoa and/or malt beverage products comprising the ingredient. The food ingredient is produced by adding a beta-galactosidas...  
WO/2021/021746A1
This disclosure describes compositions of one or more components including milk fat globule membranes (MFGM) complexes, milk fat globules (MFG), commensal organisms, SlgA, recombinant SlgA (rSlgA), triglycerides or oils, and mammalian mi...  
WO/2021/013877A1
A method of producing milk products, wherein buttermilk is subjected to ultrafiltration with a separation limit in the range between 1000 and 20 000 Da, especially between 5000 and 15 000 Da, more preferably at about 10 000 Da.  
WO/2021/013489A1
A method (300) for concentrating a substance in a milk product (MP), the method (300) comprising the steps of: feeding (302) the milk product (MP) from a tank (202) to a filtering device (102), filtering (304) the milk product (MP) into ...  
WO/2021/015288A1
The purpose of the present invention is to provide a medicine, a food, a beverage and a feed which are effective for the prevention and/or improvement of the deterioration in a memory/learning ability which occurs in association with agi...  
WO/2021/013863A1
The invention relates to a process for the preparation of a fermented dairy-based snack food product comprising the steps of (a) preparing a dough by mixing a fermented dairy component, a concentrated milk protein component, starch and o...  
WO/2021/015289A1
To provide a medicine or a food and drink and a feed which are effective in preventing and/or ameliorating memory/learning ability deterioration due to aging. Provided is a novel lactic acid bacterium having the effect of preventing an...  

Matches 1 - 50 out of 11,258