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WO/2007/103753A1 |
Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy prot...
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WO/2007/097523A2 |
Disclosed are a fat composition and methods for preparing the fat composition. The fat composition comprises (a) 10 to 95% by weight of a triglyceride in which palmitic acid or stearic acid is bonded in the 2-position and is present in a...
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WO/2007/093628A1 |
The invention relates to a method for production of at least one active extract rich in manninotriose and melibiose from soya beans comprising at least one soya juice extraction step, a step for production of a permeate by ultrafiltratio...
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WO/2007/087722A1 |
The present invention relates to a soy kefir powder produced by the fermentation of soy milk with Kefir grains of the Moscow strain under suitable fermentation conditions. The soy kefir powder of the invention has at least one of the fol...
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WO/2007/082267A2 |
A novel soy/milk protein composition is disclosed which can be in drink, powder or gel from which acts as a sports recovery drink restores tissue to its pre-exercise or illness state, reduces muscle glycogen breakdown, and acts to forest...
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WO/2007/072661A1 |
It is intended to provide a soymilk which contains a certain amount or more of γ-aminobutyric acid as a nutrition, and further, has a rich flavor, a light taste and a good taste, and a process for producing the same. In the soymilk of t...
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WO/2007/054195A1 |
One aspect of the invention relates to a packaged, oxidation-stable oil-in-water emulsion comprising: - 0.1-10 wt .% of oil, said oil containing 0.3-80 g of polyunsaturated fatty acids per liter of emulsion; - at least 1 mg/1 of pro-oxid...
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WO/2007/039064A1 |
A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s-1, of from 0.01 to 2000 Pa s, and a continuous phase a...
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WO/2007/039066A1 |
A process for producing a frozen aerated composition is provided, the process comprising aerating an aqueous mixture, followed by quiescently freezing the aerated mixture, characterized in that the mixture comprises hydrophobin.
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WO/2007/018420A1 |
The invention relates to a breast milk-substituting foodstuff for young animals, characterised in that the foodstuff contains constituents of goat's milk. The invention also concerns a method for the preparation of a breast milk-substitu...
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WO/2007/006969A1 |
The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5.107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in...
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WO/2007/006432A1 |
Methods for generating an improved quality foam for a beverage are presented. In an embodiment, the method comprises providing at least one protein source; providing at least one multivalent ion source; providing a liquid source separate...
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WO/2007/003688A1 |
The present invention relates to a stabile cereal-based food suspension that has been prepared by a) heat-treating a mixture of beta- glucan-rich cereal material and water to gelatinize the starch contained in the cereal material to form...
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WO/2006/137799A1 |
The present invention relates to reaction complex wherein the complex is a Maillard reaction product between a protein selected from the group consisting of soy protein, cereal protein, potato protein, hydrolysed casein and starch, which...
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WO/2006/133529A2 |
The invention is related to an apparatus and a process for the production of soybean milk by means of the addition of soybean powder (43) (soybean flour) to water, comprising means for mixing and heating in a bain marie arrangement to pr...
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WO/2006/131539A1 |
The present invention relates to a non- hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an...
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WO2006042222B1 |
An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2 % by weight to about 15 % by weight, while simultaneously employing a carbonation concentration between abou...
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WO/2006/115214A1 |
Disclosed is a process for producing soybean milk having an increased content of a hydroxy unsaturated fatty acid having 18 carbon atoms such as trihydroxyoctadecenoic acid and trihydroxyoctadecadienoic acid. A process for producing soyb...
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WO/2006/094999A1 |
The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products o...
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WO/2006/094995A1 |
A process for preparing a nutritional composition including protein, fat and carbohydrate comprises emulsifying the fat in water with an emulsifier to form an emulsion having a solids content of at least 70%, homogenising the emulsion an...
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WO/2006/093955A1 |
Novel processes for treating soy proteins with multi-anionic reagents are disclosed The processes include treating an acid precipitated soy protein curd with a multi-anionic species to modify the electrostatic charge on the protein molec...
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WO/2006/076889A2 |
The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dis...
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WO/2006/065135A2 |
The invention relates a method for preparing modified proteins having an increased capacity to bind divalent cations. For example the concentration of calcium at which Ca2+ induced aggregation occurs is increased by subjecting a protein ...
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WO2005086795B1 |
A creamer system and methods of preparing and utilizing a creamer system are provided. The creamer system comprises textural ingredients, appearance ingredients, and flavor/aroma ingredients that may be added in quantities sufficient to ...
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WO/2006/048426A1 |
The invention pertains to a method for stabilizing and preventing coagulation of proteins in milk comprising a coagulant consisting of > 400 ppm of a non-complexed divalent cation, and/or an amount of an acid giving a pH < 6.2 to the mil...
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WO/2006/045377A1 |
A beverage creamer composition comprises de-bittering agents for reducing or blocking the negative flavour attributes of a beverage, such as artificially sweetened beverages, and coffee. The negative flavour attributes include bitterness...
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WO/2006/043106A2 |
The present invention provides a pod for preparing a beverage comprising: a rigid or semi-rigid sidewall (23); a rigid or semi-rigid upper surface (27) containing one more apertures (25) forming an inlet of the pod; a lower surface (22) ...
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WO/2006/042353A1 |
The invention relates to a method for producing a foodstuff that contains a fat carrier (7, 9), a stabiliser or a gelatinising agent (1) and a solvent (2, 2') for the stabiliser or gelatinising agent (1), said fat carrier (7, 9) containi...
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WO/2006/043478A1 |
It is intended to provide a fermented soymilk having an excellent flavor with lessened greenish (grassy) taste and harsh taste, which can be hardly eliminated in the conventional lactic acid-fermented soymilks, a smooth texture and a fav...
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WO/2006/039768A1 |
The present invention relates to a fermented functional food on the basis of soy containing probiotics and prebiotics and a process of production thereof. The functional food contains water soluble soybean extract, water, probiotics, pre...
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WO/2006/036059A1 |
The invention relates to a method for manufacturing a creamer containing a protein-carbohydrate conjugate, comprising: preparing a reaction mixture of a fat, a protein and a reducing carbohydrate; and allowing the protein and the carbohy...
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WO/2006/032967A2 |
A process for preparing a beanless flavor soymilk or okara or a combination thereof, which compares the stages of containing soybeans with deaerated water under an atmosphere of carbon dioxide for a time and a temperature effective to al...
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WO/2006/030128A1 |
The invention relates to a method of producing a ripened or traditional-type cheese from lactose-depleted powder protein concentrates. The invention also relates to a base composition that is used in said method, containing water, fat an...
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WO/2006/031880A1 |
Soy derived materials such as soy milk, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 ...
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WO/2006/022174A1 |
The invention aims at providing a method for inhibiting the browning and/or stinking of a composition and thus improving the storage stability of the composition. The aim is attained by a method which comprises adding a browning inhibito...
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WO/2006/018992A1 |
A method by which docosahexaenoic acid (DHA), an ester thereof, etc. is stably held or dispersed in a liquid aqueous medium. In this method, a specific mixture (M) is used. This mixture (M) is an aqueous mixture (M) containing a higher a...
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WO/2006/015675A1 |
The invention relates to skin-cosmetic preparations containing active complexes having advantageous effects upon the skin, particularly with regard to improvements in moisture enrichment, lipid provision and elasticity of the skin. The a...
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WO/2006/011802A1 |
The invention relates to a method for conditioning liquid, neutral products which are intended for consumption or for processing into foods. In particular, the invention concerns a method for controlling the gas composition in such produ...
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WO/2006/010425A1 |
An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.
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WO/2006/012288A1 |
This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an e...
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WO/2006/010426A1 |
A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.
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WO/2006/002025A1 |
Foamed liquid creamers including first and second components that cooperate when combined with a water-containing beverage to cream the beverage while forming a foam layer thereon, with a portion of the foam layer residing on the beverag...
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WO/2005/122799A1 |
Self-foaming, liquid creamers including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when th...
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WO/2005/104862A1 |
The invention relates to products which are fermented with probiotic lactic bacteria from milk or a shake comprising almonds (Prunus Amygdalus, var. dulcis), other non-vegetable dried fruits or orgeat obtained from chufa tubers (Cyperus ...
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WO/2005/104864A1 |
Edible oil comprising statin comprising at least 90% of di- and/or triglycerides having a saturated fatty acid (SAFA) content of less than 25 wt%, preferably containing at least 4 mg/g statin. Process for the preparation of an edible oil...
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WO/2005/089561A2 |
A milk-alternative product which is an emulsion of an oil -containing phase in an aqueous phase, wherein the oil -containing phase comprises a plurality of droplets, each droplet having an outer shell of oil and a core of a filler substa...
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WO/2005/087019A1 |
Stable production at low cost of a soymilk, soybean curd, etc. that without increasing of soymilk viscosity, are smooth and delicious, containing natural soybean isoflavon in a concentration as high as 90 to 325 mg/100 g. There is produc...
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WO/2005/084461A1 |
It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence ...
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WO/2005/074717A1 |
Particulate compositions comprising 10-95% wt of a matrix material and 5-90% wt of fatty matter, wherein said fatty matter comprises 5-100% of phytosterols (and wherein the compositions are preferably low in triglycerides of transunsatur...
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WO/2005/074711A1 |
[PROBLEMS] To continuously produce a soymilk or soybean paste giving a pleasant sense of taste. [MEANS FOR SOLVING PROBLEMS] Water is added to soybean powder, and kneaded to thereby obtain a mass of kneaded soybean. Water content thereof...
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