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WO/2024/054523A1 |
Compositions and methods are provided for increasing mitochondrial biogenesis. When mixed in water, the composition with a high electrical potential is a stable, dry crystalline granule containing 20 to 75 weight percent calcium carbonat...
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WO/2024/052913A1 |
Provided herein is a composition comprising a hydrogel covalently bound to a functional moiety, wherein the hydrogel comprises a cross linkable biopolymer and a first cell population; the cross linkable biopolymer is at least partially c...
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WO/2024/052825A1 |
An apparatus for supplying fluid t from a fluid source to a container is disclosed. The apparatus includes a dispending head configured to be removably secured to an outer surface of a container. The apparatus is configured to cover at l...
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WO/2024/052577A1 |
The invention pertains to a fiber mixture comprising arabinoxylan, beta-glucan, pectin, and resistant starch, nutritional compositions comprising the fiber mixture and uses thereof. The fiber mixture comprising is beneficially used in im...
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WO/2024/054529A1 |
An edible composition, an aerosol composition, a flavor composition, a fragrance composition, or an inhalable composition includes an aroma compound such as 3- mercaptohexyl acetate (3MHA), 3 -mercaptohexyl butyrate (3MHB), 3 -mercaptohe...
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WO/2024/052405A1 |
The present invention lies in the technical field of encapsulating an active agent. The present application discloses an encapsulate comprising (i) an active agent which comprises a milk saccharide or a mixture of at least two different ...
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WO/2024/053836A1 |
The present invention relates to antibacterial peptide H103B having antibacterial activity against antibiotic-resistant bacteria, and uses thereof. The antibacterial peptide H103B of the present invention, consisting of the amino acid se...
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WO/2024/054110A1 |
The invention provides a method for producing an oil composition (100) from biomass (200), wherein the method comprises: a preparation stage (11) comprising providing a growth medium (300), wherein the growth medium (300) comprises the b...
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WO/2024/053622A1 |
Provided is a method for producing baked confectionery, the method including a step for applying a bloom-suppressing oil and fat to the surface of a fired baked confectionery, and the bloom-suppressing oil and fat being such that one or ...
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WO/2024/050864A1 |
The present invention relates to the technical field of medicines, and in particular to a composition for lowering blood lipids and cholesterol, a preparation method therefor, and an application thereof. The composition comprises the fol...
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WO/2024/022134A9 |
A fat composition comprising a frying oil and 0.001%-1.0% of one or more polyglycerol fatty acid esters, wherein the polyglycerol fatty acid esters have a degree of polymerization of 2-4 and an esterification degree of more than 80%, a m...
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WO/2024/052915A1 |
An artificial edible egg is disclosed. The artificial edible egg comprises: an egg white; an egg yolk, encompassed by the egg white; and a brittle non-toxic shell coating the egg white and configured to be broken similarly to a poultry e...
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WO/2024/053536A1 |
The present invention addresses a problem of fabricating a fabricated food item with high accuracy. A discharge head (40) discharges intermittently a fabrication material for fabricating a fabricated food item, the fabrication material...
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WO/2024/052355A1 |
The invention provides a continuous method of producing dried malted grains, said method comprising: • providing a continuous stream of steeped grains having a water content of at least 30 wt.%; • transporting the stream of steeped g...
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WO/2024/054873A1 |
Described herein are egg substitute compositions that are configured to be substituted for a traditional egg as a food product and/or for use in preparing food products. In general, these compositions may include a non-denatured potato p...
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WO/2024/051491A1 |
A refrigerator (100) and a sterilization control method of the refrigerator (100). The refrigerator (100) comprises a refrigerator body (10), a door body (200), a storage device (50), a sterilization device (30), and a controller (40). T...
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WO/2024/053776A1 |
The present invention provides an ohmic heating system. More specifically, the present invention relates to an ohmic heating system and a concentrated food processing method using same, wherein a raw material is heated quickly and unifor...
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WO/2024/050628A1 |
Microparticle compositions comprising dietary fibers are disclosed. The microparticle compositions comprise a plurality of dietary fibers. In some embodiments, the plurality of dietary fibers comprise one or more hydrocolloids and one or...
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WO/2024/053325A1 |
A food processing device (100) comprises: a reaction tank (1) in which a reaction solution (13a) containing a starting food material is housed; a reaction tube (7) which is disposed within the reaction tank (1) and provided with a photoc...
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WO/2024/054917A1 |
Edible ink compositions and methods of preparation and uses thereof are described. The edible ink composition may include a pigment having at least 26% by weight calcium carbonate, based on the total weight of the composition, at least o...
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WO/2024/051910A2 |
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WO/2024/054592A2 |
A system and method for filling, processing, and sealing glass jars containing food including food for animals. The system includes a filler mechanism having inlet and outlet ports. The filler mechanism drives malleable food from the inl...
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WO/2024/052691A1 |
The present invention relates to compositions, in particular to lipid-based compositions that solubilise and/or encapsulate (sometimes high concentrations of) curcumin (and/or derivatives or analogues thereof). Such lipid-based compositi...
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WO/2024/052531A1 |
The present invention relates to methods, uses and products for preparing a baked product comprising reduced fat. The method comprises steps of a) preparing a dough with one or more lipases or/and one or more proteases, b) moulding and/o...
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WO/2024/053705A1 |
The present invention provides an agent for enhancing oil/fat sensation of oil/fat-containing foods and beverages. The agent can be widely applied and easily produced and comprises at least one substance selected from the group consistin...
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WO/2024/052548A1 |
The method is intended for the processing of plant products packaged in perforated containers. It comprises the following steps: - stacking containers (5) to form several stacks (7), each stack (7) having a height of between 1 and 2.5 m ...
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WO/2024/050591A1 |
The present invention provides a method of producing a composition capable of producing a food-like aroma and/or flavour when heated, comprising a) disrupting a Mortierella spp. biomass comprising phospholipids; b) fractionating the disr...
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WO/2024/052901A1 |
The present application, provides, inter alia, a composition including an esterified fatty acid, including a fatty acid comprising 4 to 24 carbon atoms, for use in a method for prevention or treatment of a monogenean infection in an aqua...
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WO/2024/052341A1 |
The invention relates to a process for the preparation of at least one production batch of shaped foil-packaged rindless cheese products wherein each cheese mold is provided with a unique identifier detectable from the outside of the che...
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WO/2024/053626A1 |
The method for producing a battered fried food of the present invention includes: an unfried ingredient preparation step for attaching a powdery batter material to the surface of an ingredient to obtain an unfried ingredient; a first fry...
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WO/2024/052127A1 |
The present invention relates to a device (1) for refining the taste of beverages (7) with an irradiation chamber (2), wherein the irradiation chamber (2) is configured to receive a beverage vessel (6), in particular a beverage glass or ...
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WO/2024/050589A1 |
The present invention provides compositions comprising microbial biomass, one or more lactones and/or one or more 4-hydroxy fatty acids, as well as food products, beverage products or feedstuffs comprising microbial biomass, one or more ...
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WO/2024/052406A1 |
The present invention relates to a heated, more specifically baked, nutritional composition comprising a milk saccharide or a mixture of at least two different milk saccharides.
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WO/2024/052120A1 |
The present invention relates to a functional food composition comprising carnosine and a Salacia reticulata extract and to the use thereof for improving energy, health and well-being in a subject.
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WO/2024/053739A1 |
Provided is a blood fluke repellent containing spirulina. Also provided is a method for repelling blood flukes, said method comprising dispersing the blood fluke repellent in an aquatic habitat of snails that are intermediate hosts of th...
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WO/2024/054847A1 |
Provided herein are biosynthetic methods for producing thaumatin and related compositions. Uses (e.g., as sweeteners) of the thaumatin produced using the methods are also provided.
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WO/2024/051965A1 |
The invention relates to a dry-extruded composition comprising plant proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as a hydrolyzed wheat gluten protein, a method for producing sa...
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WO/2024/053957A1 |
The present invention provides a medium composition for direct differentiation of osteogenic cells and a method for direct differentiation of osteogenic cells, which induce osteogenic cells from somatic cells, the composition comprising,...
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WO/2024/054501A1 |
The present disclosure relates to the use of melatonin for reducing molting in a companion animal, such as a canine or a feline, including a cat. Melatonin can be administered orally, such as in a food supplement or in a food composition...
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WO/2024/047662A1 |
The present invention provides a fermented multi-millet fruit-based vegan probiotic composition to improve gut health. The fermented multi-millet fruit-based vegan probiotic composition includes a millet flour mixture including one or mo...
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WO/2024/046745A1 |
In an embodiment to the present invention an aeration assembly (100) is disclosed. The aeration assembly (100) includes an aeration tank (102) with a closed top (110) and a curved base (112) to house a lipid to be aerated. The aeration t...
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WO/2024/048702A1 |
The present invention addresses the problem of providing a low trans fatty acid-oil that reduces graining in chocolates. A random transesterified oil wherein: in the constituting fatty acid composition thereof, the content of saturated f...
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WO/2024/049996A1 |
A gel system formulation and method for making thereof that includes a hard fat, liquid fat, and methyl cellulose, which when incorporated into vegan meat alternative formulations more closely resembles meat-based counterparts in appeara...
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WO/2024/048116A1 |
[Problem] The present invention addresses the problem of providing: a frozen food for microwave cooking that includes a viscous soup when eaten and has a natural thickness like that of a soup eaten at a restaurant; and a method for produ...
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WO/2024/047122A1 |
The invention relates to a process for the preparation of a particulate allulose composition, the process comprising the steps of providing an aqueous allulose syrup; evaporating water from the allulose syrup; adding seed crystals of all...
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WO/2024/048831A1 |
The present invention relates to a pharmaceutical composition for preventing or treating inflammatory skin diseases, the composition containing sibiriaester B as an active ingredient. Sibiriaester B was found to not exhibit cytotoxicity ...
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WO/2024/046744A1 |
The invention relates to a process for producing a wet savoury product. In particularly the invention relates to a process for producing a wet savoury product comprising the step of mixing a composition comprising water, oil, soluble fib...
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WO/2024/048176A1 |
The present invention provides: a food texture improving agent with which it is possible to improve the food texture of battered meat or processed seafood products that have been kept in a warming cabinet; and a food texture improving me...
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WO/2024/049115A1 |
The present invention relates to a food composition using an enzymatic decomposition extract of antlers for athletic performance enhancement or recovery from fatigue. The food composition includes, as an active ingredient, an enzymatic d...
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WO/2024/048013A1 |
The present invention addresses the problem of providing chocolate having an excellent balance between a cacao sensation and a milk sensation. The problem can be solved by chocolate dough containing cacao mass, dried whole milk, cream po...
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