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WO/2019/104169A1 |
Exosome purification methods involve use of a whey composition as an exosome source. Exosomes are isolated by subjecting the whey composition to a first ultrafiltration, which yields a first permeate and a first retentate. The first rete...
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WO/2019/103712A2 |
The invention is a production method of SUZME (UF white) cheese that comprises the process steps of continuously mixing the milk retentate and adding CaCl2, adding LAB (Lactic Acid Bacteria) starter culture to milk retentate and adding s...
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WO/2019/021268A1 |
The invention relates to pasteurized ready-to-drink non-sterilized refrigerated fresh milks based on evaporation of pasteurized cow's milk, making said milk products notably thicker, creamier, richer in taste, and more nutrient dense. Th...
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WO/2018/229346A1 |
The present invention relates to a method for producing buttermilk, comprising the steps of: providing raw cream having a fat content in the range of about 35% w/w to about 60% w/w; washing the raw cream with a washing liquid to provide ...
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WO/2018/185192A1 |
The present invention concerns a process for the preparation of stabilized protein aggregate particles, wherein said process comprises the following steps: a) providing an aqueous solution wherein are dispersed proteins and at least one ...
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WO/2018/149770A1 |
The present invention relates to a food grade powder comprising a dried hydrogel co- gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25 °C or above and a second biopolymer capable of f...
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WO/2018/122697A1 |
The invention relates to a method of obtaining vegetable and/or fruit pulp crisp which is easy to eat any time and does not comprise any additive. The invention is a production method of vegetable-fruit pulp crisp, characterized by compr...
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WO/2018/108975A1 |
The present patent application relates to novel polyunsaturated fatty acid salt (PUFA salts) solid formulations.
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WO/2018/102658A1 |
Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products...
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WO/2018/083224A1 |
A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using ...
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WO/2018/046616A1 |
The present invention relates to a method for preparing syrup. The invention further relates to the syrup obtained from the method and the uses thereof in the preparation of a food product or a beverage.
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WO/2018/013402A1 |
A process for preparing a galacto-oligosaccharide product comprises exposing a permeate composition to one or more enzymes that convert one or more compounds in the permeate composition to one or more galacto-oligosaccharide compounds to...
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WO/2018/002026A1 |
The present invention relates to a beverage composition comprising a beverage mix component and a milk powder, wherein at least part of the milk powder comprises caseins and whey proteins wherein the milk powder has a mean diameter value...
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WO/2018/002138A1 |
The present invention relates to a milk powder obtained by a process wherein controlled protein aggregation is performed during a drying step of said milk powder and wherein the milk powder upon reconstitution in an aqueous medium compri...
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WO/2018/002140A1 |
A process for preparing a milk powder with improved mouthfeel is disclosed. The process comprising the steps of (a) providing a milk concentrate having a total solids content of about 50-65 % at a temperature below 25°C; (b) adjusting p...
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WO/2017/220192A1 |
The invention relates to a method for heating a concentrate (K) in an installation for spray drying (100) according to the preamble of claim 1 and to an installation (100) for performing the method according to the preamble of claim 8. T...
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WO/2017/220191A1 |
The invention relates to a method for heating a concentrate (K) in a system for spray drying (100) according to the general terms of claim 1, and a system (100) for carrying out the method. The method and the system for carrying out same...
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WO/2017/207788A1 |
The invention relates to the use of a thermostable peptidase, obtained from a thermophilic bacterium, for the prevention and/or reduction of acrylamide formation during a food product preparation process involving at least one heat treat...
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WO/2017/207557A1 |
Apparatus for the vacuum processing of a food preparation (7) comprising: a vessel (2) equipped with an upper opening; a lid (4) applicable on the opening of said vessel to define a processing chamber (6); said lid (4) being vessel shape...
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WO/2017/142494A1 |
This invention is related to a method based on the use of innovative membrane systems with different combinations, which deals with whey as cheese production wastewater that should be significantly taken into account in relation to envir...
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WO/2017/141075A1 |
A system for manufacturing a concentrate from a liquid source material (30) containing constituents in solution or suspension, the system comprising an evaporator (2) configured to output a liquid concentrate (10) having a concentration ...
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WO/2017/136765A1 |
The present disclosure provides for a continuous drying apparatus and a method of using the apparatus in the preparation of dried solids from slurries. The methods and apparatus are useful for the production of fine chemicals and pharmac...
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WO/2017/106008A1 |
A system for drying a wet lactose product stream includes a disperser configured to disperse agglomerated lactose particulates in a wet lactose stream into a dispersed wet lactose stream. A back-mixed partial drying zone is configured to...
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WO/2017/076940A1 |
The present invention provides a method of producing a liquid dairy concentrate, the method comprising: mixing cream and micro-filtered milk to form a liquid dairy ingredient, wherein the liquid dairy ingredient has a fat content of at l...
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WO/2017/079468A1 |
An electrostatic spray dryer for drying liquid into powder including an elongated body defining a drying chamber, a spray nozzle assembly at one end of the drying chamber and a filter element housing and powder collection chamber at an o...
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WO/2017/072433A1 |
The process for producing cheese from skimmed milk comprises: - a step of preparing a milk, referred to as concentrated milk, said preparation step comprising: • when the milk is in liquid form, a step of concentrating the skimmed milk...
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WO/2017/037131A1 |
The present invention relates to a method for preparing a spray-dried dairy powder for forming a milk beverage when dissolved in a beverage medium, the method comprising: forming a dairy composition by: (i) adding a sugar composition to ...
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WO/2017/014656A1 |
The object of the present invention is a method to produce cheese chips, consisting in that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying, character...
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WO/2017/010513A1 |
The purpose of the present invention is to provide a pulverulent emulsified composition in which a soybean protein material is used as a protein material constituting part of the pulverulent emulsified composition, the pulverulent emulsi...
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WO/2016/193138A1 |
The invention is concerned with a batch method for obtaining crystallized lactose and arrangement configured for executing the method. The method comprises obtaining initially, from a lactose crystallization process, mother liquor and wa...
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WO/2016/179483A2 |
A method of making a pressurized packaged liquid beverage. The method includes filling a container including a one-way valve with a liquid beverage, sealing the container, introducing a volume of gas through the one-way valve after seali...
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WO/2016/164096A1 |
The present disclosure provides compositions, methods, and uses concerning the preparation of a fermented milk product having a high protein content such as high protein yogurt, Greek yogurt, Labneh or sour cream comprising application o...
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WO/2016/116513A1 |
According to this process: - a viscous initial product (P1) having both a temperature of between 5°C and 70°C and a viscosity greater than 100 mPa.s is provided, - by means of a pump (20) provided upstream of at least one aerator (30),...
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WO/2016/071397A9 |
A method of crystallizing α-lactose monohydrate from an aqueous solution comprising dissolved α-lactose and β-lactose, said method comprising: circulating a first volume of said aqueous solution in a mutarotation loop in a mutarotatio...
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WO/2016/107795A1 |
A method of controlling the spray droplet size of a spray nozzle apparatus, in particular for the manufacturing of food powders, delivered to the spray nozzle comprises the following steps: a) providing a paste of a product to be sprayed...
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WO/2016/102501A1 |
The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 ...
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WO/2016/069537A1 |
A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a fir...
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WO/2016/016397A1 |
The present invention relates to a method for preparing a lactose-containing powder. Said method includes the consecutive steps of: a) concentrating a lactose-containing liquid so as to obtain a concentrated liquid having 55% to 65% dry ...
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WO/2016/002919A1 |
Provided are the following: a milk beverage production method that can suppress oxidation, degeneration, degradation, and the like of a nutritional component, and in particular, the flavor degradation and loss of the nutritional componen...
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WO/2015/136506A1 |
The present invention relates to a process for the preparation of a date syrup-milk powder product composed of date syrup and concentrated milk. The process involves mixing concentrated milk and date syrup at a raised temperature followe...
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WO/2015/091026A1 |
Process for preparing a milk component from raw milk, said process comprising at least the steps of standardising raw milk and then heating standardised milk, wherein : - the process comprises the step of adjusting the pH of standardised...
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WO/2015/030162A1 |
Provided is a concentrated product production method using a membrane-concentration method and a freeze-concentration method that efficiently reduce (practically applicable) processing time (concentration time) as required in large-scale...
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WO/2015/031081A1 |
Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content bet...
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WO/2015/030161A1 |
Provided is a production method for a concentrated product, using a freeze-concentration method having a high yield rate (low loss rate) that is practically applicable, as required in large-scale (commercial scale) production. The produc...
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WO/2015/027101A1 |
A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evapor...
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WO/2014/193817A1 |
The invention provides a freeze-dried dulce de Ieche pieces. The invention further provides a snack food or confection including freeze dried fruit and dulce de Ieche wherein the dulce de leche is formed into pyramidal pieces, freeze dri...
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WO/2014/189519A1 |
A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt, whey to form a yogurt whey concentrate. Neutralized yogurt whe...
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WO/2014/087058A1 |
The invention relates mainly to a process for preparing a cheese powder with a view to the reconstitution of a cheese product, which is essentially characterized in that it comprises at least the steps of: - preparing a dairy blend (1) c...
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WO/2014/059112A1 |
A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat i...
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WO/2014/043020A1 |
The bottle warming device of the present invention includes a housing, a heating element disposed in the housing, and a basket receivable in the housing. The basket is movable between a first position in which a bottom of the basket is p...
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