| Document |
Document Title |
|
WO/2017/112874A1 |
The invention concerns a sweetened dairy product comprising a fermented dairy composition, and a specific steviol glycoside composition comprising Rebaudioside B. The invention also concerns specific steviol glycoside compositions compri...
|
|
WO/2017/098022A1 |
Disclosed herein are ready to drink ("RTD") plant protein and/or dairy protein beverages having improved stability, texture and mouthfeel. The beverages comprise a plant protein and/or a dairy protein, and a texturing/stabilizing system,...
|
|
WO/2017/065284A1 |
The present invention addresses the problem of providing an oil or fat composition for coffee cream, said oil or fat composition having a small trans acid content, a small saturated fatty acid content and a high oxidation stability. An o...
|
|
WO/2017/054217A1 |
Provided is a food processor, comprising: a machine body (1), a pulverizing chamber (2) arranged on the machine body (1), an accommodating chamber (3) arranged at the outlet of the pulverizing chamber (2), a pulverizing element (4) arran...
|
|
WO/2017/057455A1 |
Provided is a method for fermenting a food having a class-2 food allergen to produce a fermented food composition, the method characterized by including: a step for adding lactic acid bacteria in which leucine aminopeptidase activity is ...
|
|
WO/2017/037092A1 |
Variants of chymosin with improved α S1-casein cleavage and C/P properties.
|
|
WO/2017/014253A1 |
The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrige...
|
|
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...
|
|
WO/2017/004940A1 |
Disclosed is a flow-disturbing crushing device of a food processor, comprising a machine head (2) extending into a processing barrel (1), with a motor (3) being mounted in the machine head (2). An output shaft (301) of the motor (3) pass...
|
|
WO/2017/001392A1 |
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising unsaturated high oleic oils; caseinate salts; emulsifiers; and wherein further characterized in that the creamer comprise...
|
|
WO/2017/003708A1 |
Nutritional compositions are described that include a casein compound that includes micellar casein, a vegetable oil, a sweetener, and an acidity regulator, among other ingredients. The nutritional compositions may be used as beverage cr...
|
|
WO/2016/209776A1 |
A method of and a system for controlling the culture growth of high value feed organisms in a co-fermented system that produces ethanol and for the culture to consume both nonprotein and carbohydrate based products. The method and system...
|
|
WO/2016/201536A1 |
The present invention relates to a biotransformation method for transforming phenolic compounds from soy milk into bioactive isoflavones and equol, with a high yield and production volume, for use in the biotechnological field, mainly in...
|
|
WO/2016/191139A1 |
According to some embodiments, a method for making a nut-based ingredient includes receiving or grinding a pre-cut material of unroasted nuts to a mean particle size between approximately 0.01 and 0.5 inches and further processing the pr...
|
|
WO/2016/179639A1 |
The present invention relates to a probiotic composition comprising: coconut milk; bacteria capable of fermenting saccharides to lactic acid; and saccharides, wherein the saccharides are supplementary to any present in the coconut milk, ...
|
|
WO/2016/176987A1 |
Provided is a method for preparing a structured lipid rich in 1,3-dioleate-2-palmitic acid triglyceride, related to the technical filed of lipids. Catfish oil is melted at 50-60 °C for 30-60 mins, and cooled at a cooling rate of 1-5 °C...
|
|
WO/2016/178221A1 |
The present invention refers to a method for one or both of improving sleep in a subject and treating at least one sleep problem in a subject. The method comprises administering to the subject an edible lipid composition which comprises ...
|
|
WO/2016/171536A1 |
The invention relates to a mixture for preparing a food product comprising a combination of rice flour, a protein isolate, and/or almonds; to the method for preparing said mixture; to a food product comprising said mixture, which is low ...
|
|
WO/2016/159217A1 |
The purpose of the present invention is to provide an odor reducer which can be easily added without affecting the pleasant aroma or flavor, other than odor components, of a foodstuff and a foodstuff raw material. An odor reducer having,...
|
|
WO/2016/152590A1 |
A fermented soy milk product having a high viscosity and stringiness is produced by enzymatically treating soy milk with a neutral protease and then fermenting the same with the use of a lactic acid bacterium that produces a stringy exop...
|
|
WO/2016/146430A1 |
The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for pr...
|
|
WO/2016/126215A1 |
The present invention relates to an amino acid-based formula comprising 18 amino acids, rice glucose polymer, sucrose, vegetable oil and optionally, additive and/or water, wherein the rice glucose polymer comprises glucose, maltose, malt...
|
|
WO/2016/102325A1 |
The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers.
|
|
WO/2016/102311A1 |
The present invention relates to processes for providing cocoa compositions with enhanced chocolate taste and/or chocolate aromas. In addition the invention relates to the use of such cocoa compositions for making capsules for beverage d...
|
|
WO/2016/102313A1 |
The present invention relates to processes for providing plant seed based compositions with enhanced mouthfeel and aroma. In addition the invention relates to the use of such plant seed based compositions for making capsules for beverage...
|
|
WO/2016/101891A1 |
An oil/fat composition and a preparation method for the same. The preparation method for the oil/fat composition comprises a random interesterification step: an oil/fat is subjected to a random interesterification and the oleic acid cont...
|
|
WO/2016/102315A1 |
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...
|
|
WO/2016/026844A2 |
The present invention relates to edible compositions which are reduced in fat and have an improved mouthfeel. The compositions find particular application in beverages and non-dairy creamers, but can be used in other edible products. The...
|
|
WO/2016/023811A1 |
The present invention relates to a liquid creamer composition comprising unsaturated high oleic oils in an amount from 65 to 95% by weight of the total fat in the creamer composition, oil soluble antioxidants and water soluble or dispers...
|
|
WO/2016/016682A1 |
The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements.
|
|
WO/2016/016408A1 |
The invention relates to dairy products with strawberry having specific anthocyanins profiles that allow color-related improvements.
|
|
WO/2016/008742A1 |
Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comp...
|
|
WO/2016/000939A1 |
The present invention relates to an emulsion which contains at least lupine protein and vegetable fat emulsified in water, and to a method for producing said emulsion. The emulsion is characterized in that the lupine protein has a mass f...
|
|
WO/2015/197496A1 |
The present invention relates to a liquid dairy blend suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, comprising milk proteins and fat; wherein the milk proteins are whey-protein and...
|
|
WO/2015/181110A1 |
The present invention provides a dry mixture in particulate form containing a gas release agent which is at least partially coated with a lipophilic compound and/or an amphiphilic compound, and a flavour component for preparation of an a...
|
|
WO/2015/183082A1 |
The invention relates to a gas release agent comprising particles of a water-soluble or water-dispersible material containing voids wherein pressurised gas is entrapped, which particles are at least partially coated with a coating materi...
|
|
WO/2015/170167A1 |
The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5wt% fat, wherein a ratio of fat to casein is from 3: 1 to 18: 1.
|
|
WO/2015/159240A1 |
The present invention provides the use of Lactobacillus paracasei, for maintaining or increasing the intestinal microbiota diversity in a subject having dysbiosis.
|
|
WO/2015/159124A1 |
A Lactobacillus paracasei subs, paracasei strain, for use for accelerating the decrease of Enterococcus faecalis in the intestinal microbiota of a subject haying an intestinal dysbiosis caused by antibiotics.
|
|
WO/2015/149354A1 |
Disclosed is a cup for a soybean milk machine, comprising a plastic cup body (1) and a handle (2), wherein the cup body (1) is covered by a connector (3); and the connector (3) comprises a main body (31) fixed to the handle (2), and feel...
|
|
WO/2015/101435A1 |
This disclosure relates to a method of making soymilk comprising the step of subjecting the soymilk processing stream to a dialysis separation so as to separate Bowman- Birk inhibitor (BBI) from the soymilk processing stream, which conse...
|
|
WO/2015/099842A1 |
A nutritional composition for fortifying a hot beverage, such as coffee or tea, is disclosed. The nutritional composition includes a protein and at least one additive. Suitable additives include a free amino acid, green tea extract, β-g...
|
|
WO/2015/092098A1 |
The invention relates to healthy food compositions having the texture of gel or foam, as well as being rich in proteins, having anti-oxidant properties, being low in fat, free from lactose and casein, and being easy to chew. The composit...
|
|
WO/2015/083355A1 |
The problem addressed by the present invention is to provide a method for producing reconstituted milk having improved flavor and emulsion stability, and in particular to provide a reconstituted milk that has superior emulsion stability ...
|
|
WO/2015/078835A1 |
Ready to drink milk beverage compositions are described comprising creatine and an added protein such as whey protein, which have good creatine shelf life at ambient temperatures.
|
|
WO/2015/075257A1 |
The invention relates generally to the field of maintaining good health and wellbeing. A composition is provided that can be used to alleviate or prevent gastric discomfort, and which may comprise milk SNF, milk fat, demineralized whey p...
|
|
WO/2015/072570A1 |
The objective of the present invention is to provide soy milk having a good flavor, in which soy odors, grassy odors, bitter flavors, etc., have been suppressed, and to provide a method for producing said soy milk. Specifically, provided...
|
|
WO/2015/064934A1 |
The present invention relates to a multifunctional processor, and the present invention provides a multifunctional processor comprising: a lower housing for containing cooking materials; an upper housing shaped to correspond to the upper...
|
|
WO/2015/047170A1 |
The present invention relates to an edible fat composition comprising a blend of vegetable oils and animal fat with a combined fatty acid composition of about 3-15% of C14:0 and about 2-6% of C16:1 and a total of short chain triglyceride...
|
|
WO/2015/041377A1 |
The present invention relates to a method for preparing a phosphate alternative coffee creamer and a phosphate alternative coffee creamer prepared thereby, the method comprising: (a first step) a sterilization step of sterilizing raw mil...
|
