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WO/2010/045727A1 |
A soy protein product, which may be an isolate, produces transparent heat-stable solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The soy protein product is...
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WO/2010/040727A2 |
The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agen...
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WO/2010/036087A2 |
This invention relates to a method for manufacturing coffee creamer using whole bean curd, more specifically to a method for manufacturing coffee creamer by mixing soybean oil from whole bean curd paste, coffee powder, oligosaccharide, s...
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WO/2010/033985A1 |
The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydroly...
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WO/2010/023351A1 |
The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.
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WO/2010/012802A1 |
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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WO/2010/005297A1 |
The invention pertains to a foaming composition for beverages, which comprises fats, carbohydrates and proteins. The protein content, on a dry weight basis, is between 3 and 9%, and comprises a whey protein and casein, with a whey protei...
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WO/2009/132950A1 |
A process to prepare packaged pasteurised or sterilised aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtain...
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WO/2009/132951A1 |
An edible composition comprising peptides rich in tryptophan, which edible composition further comprises a rapidly available glucose composition and a slowly available glucose composition.
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WO/2009/132887A1 |
The invention relates to compositions for preparing a beverage, the compositions comprise a microorganism and/or an enzyme capable of hydrolysing chlorogenic acids of a coffee extract to phenolic acids. When a beverage prepared with the ...
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WO/2007/113176A9 |
The invention relates to a method for producing a soy milk or a soy-based drink. The method according to the invention comprises the following steps: a) soaking and b) grinding the soy beans to give a paste, c) separating the soy paste i...
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WO/2009/106536A2 |
The present invention relates to fermented soymilk and to a method for improving the organoleptic properties of fermented soymilk.
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WO/2009/092754A1 |
The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional valu...
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WO/2009/089975A1 |
A liquid food product comprising 0.1 to 1.5 wt% of polyphenols, wherein said polyphenols contain a mixture of polyphenols from red grape and polyphenols from red wine in a weight ratio of from 1:1 to 1:5, closed container comprising 50 t...
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WO/2009/089974A1 |
A liquid food product comprising 0.1 to 5 wt% of soy protein and 0.1 to 1.5 wt% of polyphenols and wherein the liquid food product is substantially free of milk protein, closed container comprising 50 to 250 ml of the liquid food product...
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WO/2009/068543A1 |
A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient ...
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WO/2009/068544A1 |
Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilize...
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WO/2009/065722A1 |
The present invention relates to method of fermenting a soy protein containing substrate, said method comprising: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt. % of dissolved soy protein, 0-0.2 wt.% of dairy...
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WO/2009/065724A1 |
The present invention relates to a method of producing a beverage by: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt. % of dissolved soy protein and 0-0.2 wt.% of dairy protein; - inoculating the pasteurised o...
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WO/2009/065723A1 |
The present invention relates to a method of removing off-flavour from a soy protein containing substrate, said method comprising a neutralisation procedure which includes the following steps: - providing a pasteurised or sterilised aque...
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WO/2009/065725A1 |
The present invention provides a fermented soy-based beverage having a water content of at least 80 wt.%, a soy protein content of 0.5-8.0 wt.% and a pH in the range of 3.5-5.5, said beverage further containing from 0.03 to 0.8 wt.% of i...
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WO/2009/062663A2 |
An infant formula comprising: (i) a fat blend comprising saturated fatty acid residues having 16 carbon atoms and unsaturated fatty acid residues having 18 carbon atoms and one double bond, wherein at least 30% by weight of the saturated...
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WO/2009/053337A1 |
A composition comprising at least one polyol and at least one emulsifying starch has use as a milk replacer in the production of food products such as dairy products, bakery products, confectionery and convenience food products. Also dis...
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WO/2009/008143A1 |
Disclosed are: a kefir which contains no animal fat derived from milk or the like and is suitable for a person having milk allergy or the like; and a method for producing the kefir. Specifically disclosed are: a plant-derived kefir which...
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WO/2009/003831A1 |
The invention relates to a food product comprising p-coumaric acid, wherein the level of p-coumaric acid is from 0.05 to 1.0 wt%, wherein said product is a fat based spread comprising from 10-85 wt% of fat and 10-90 wt% of water, or a dr...
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WO/2009/005351A1 |
The present invention provides a vegetable fat blend that can suitably be used to replace milk fat in processed food products or to prepare imitation dairy products. The vegetable fat blend according to the present invention is character...
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WO/2009/003798A1 |
A food product comprising from 0.05 to 1 wt% of trans-resveratrol can advantageously be used to control blood pressure. Preferred food products are spreads or drinks.
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WO/2008/144145A1 |
The present invention relates to a liquid human milk supplement comprising a protein component, a fat component, a carbohydrate component, vitamins, and minerals, where the pH of the human milk supplement is between about 4.0 and 4.6.
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WO/2008/131989A1 |
One aspect of the invention relates to amethod of producing an edible aqueous liquid composition that has been supplemented with at least 2 mmole calcium per litre, said method comprising the successive steps of: a.providing an acidic aq...
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WO/2008/113665A1 |
The present invention relates to a method of manufacturing cultured edible products containing a source of omega-3 polyunsaturated (ω-3 PUFA) fatty acids, such as fish-oil, and a source of iron which method allows for these products to ...
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WO/2008/113877A1 |
The invention relates to a method for substituting saturated milk fats with unsaturated fats, mainly from olive oil. The invention is suitable for use in all types of curd and cheese production. The invention can be used to obtain very h...
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WO/2008/106814A2 |
Disclosed is a method for producing a beverage. Said method comprises at least the following steps: a vegetable whey is filtered to obtain a serum, e.g. the soy whey obtained during the production of tofu is filtered to obtain clear soy ...
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WO/2008/102503A1 |
[PROBLEMS] To produce a soymilk having excellent qualities and simultaneously elevate the extraction ratio of the soymilk by avoiding overflow of foam in the squeezing step. [MEANS FOR SOLVING PROBLEMS] An apparatus for producing soymilk...
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WO/2008/092552A1 |
Sterile oil-in-water emulsion containing a water phase, one or more fat soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
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WO/2008/088973A2 |
Methods are provided to prepare heat stable soy milk concentrates above 3.2X based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Ano...
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WO/2008/082817A1 |
A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10 °C. Additionally, a method is provide...
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WO/2008/056967A1 |
The invention relates to a novel method for preparing an amaranth drink or amaranth milk from whole amaranth grain. The resulting amaranth drink has improved properties compared with those of the prior art. In addition, the resulting dri...
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WO/2008/057762A1 |
Mouthfeel can be improved by processing a beverage product having an insoluble food component with a static mixer. The beverage product can be a soy beverage containing insoluble protein components. The static mixer serves to reduce the ...
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WO/2008/052952A1 |
The present invention relates to a composition comprising a mixture of a soluble foamer ingredient and a soluble beverage or foodstuffs ingredient having a retarded solubility. The soluble foamer ingredient upon addition of a liquid indu...
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WO/2008/047513A1 |
It is intended to provide a milk product which withstands frozen storage over a long time and has such a viscosity as allowing use thereof in drink dispensers. An emulsified composition containing a milk fat component, a milk protein com...
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WO/2008/036617A2 |
A non-fat or low-fat food and beverage product having low calories is provided. The product offers a flavor, body and fat's texture. The food and beverage product includes a fat-like texture substance containing inulin as a main ingredie...
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WO/2008/028485A1 |
The present invention relates to the use of of liquid high lactose, high pH whey as an ingredient in the standardisation of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid h...
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WO/2008/026940A1 |
The invention provides a method for stabilising a food or drink. The method comprises including a calcium-depleted milk protein concentrate in the food or drink.
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WO/2008/019865A1 |
The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interf acially active particles. The present invention also describes an indulgent shelf -stable foamed food product comprising...
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WO/2008/009297A1 |
The invention relates to a method for the instantization of powders for use in the production of food and animal feed, the particles of which have free surface fat, particularly of coconut milk powder, wherein lecithin and alginate in wa...
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WO/2008/003782A1 |
The present invention relates to a method for preparing a dairy analogue, and preferably a fermented dairy analogue using a bacteria culture containing lactic acid bacteria. The method is characterized in that all method steps are perfor...
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WO/2008/002139A1 |
The invention relates to a powdery additive for a beverage, soup or other liquid food, which additive comprises a fat phase. The invention particularly relates to a non-dairy creamer or standard coffee creamer; a dairy creamer, including...
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WO/2007/144472A1 |
The central nervous system (CNS), i.e. the spinal cord and the brain, contains a large amount of various lipids, collectively called CNS lipids. These lipids are essential for embryonic induction but are also active in the adult body in ...
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WO/2007/140622A1 |
The present application relates to a dairy-derived probiotic composition comprising a propionic bacteria. The composition is particularly useful as a food supplement for normalizing the gastro-intestinal flora. The probiotic bacteria pre...
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WO/2007/108680A1 |
A device (1) for pasteurizing a mass of foodstuff comprises: a feed; at least one first tube (5), connecting to the feed, of an electrically and magnetically inert material suitable for contact with food; two plate-like electrodes (6,7) ...
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