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WO/2015/037679A1 |
An emulsified composition containing a milk product, an emulsifier, and a magnesium material, wherein the milk product has a total solid content of 20 mass% or above and a ratio of milk fat relative to the total solid content of 30 mass%...
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WO/2015/012547A1 |
The present invention relates to an automatic cooker having an improved detection function, and more particularly, to an automatic cooker having an improved detection function, which accurately detects the temperature and the foam genera...
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WO/2015/000885A1 |
The present invention relates to processes for providing creamer compositions with enhanced coffee taste and/or coffee aromas. In addition the invention relates to the use of such creamer compositions in coffee mixes.
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WO/2014/207625A2 |
The present invention relates to a method of making soy milk, the method (100) comprising the steps of: grinding (101) soybeans into powder; mixing (102) the powder with solvent to form a mixture; and heating (103) the mixture with a ste...
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WO/2014/207062A1 |
The present invention relates to whey protein aggregate particles that can be used to stabilize foams, and more particularly edible foams, such as foamed dairy products. The invention provides a process for preparation of such whey prote...
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WO/2014/183550A1 |
Provided in the present invention are a phosphatidyl sterol and/or phosphatidyl stanol rich in polyunsaturated fatty acyls and the preparation method thereof, which are mainly for solving the following technical problems: poor solubility...
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WO/2014/177571A1 |
The present invention relates to use of plant protein microparticles as whitening agents in creamer compositions. The invention also relates to a method of producing a creamer composition, and a method of preparing a beverages composition.
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WO/2014/173966A2 |
A powdered composition which can be produced by spray-drying, and which can be used as the base of an instant milk tea powder is provided. The powdered composition comprises: 25-35% of di-/tri-saccharides other than lactose; 3-20% of lac...
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WO/2014/163123A1 |
[Problem] The present invention provides a soy milk fermented substance having the same flavor and smooth properties as yogurt obtained through the lactic fermentation of milk without performing a processing treatment such as an enzyme t...
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WO/2014/154780A1 |
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition comprising protein...
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WO/2014/127443A1 |
A method and apparatus for producing a soy beverage in a non-oxidizing process environment. Soybeans and water are mixed in a pulverizer to produce a slurry, which is then fed through a homogenizing mixer to produce a final beverage prod...
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WO/2014/122541A2 |
The present invention relates to a method of making soymilk derivant, the method comprising steps of: adding coagulant to soymilk for coagulating said soymilk, said soymilk being at a first temperature which is between 92°C-100°C; and ...
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WO/2014/119343A1 |
The present invention pertains to a process for manufacturing a solid fermented soy milk product, said process including a fermentation step for subjecting a fermentation substrate which contains soy milk and in which the malic acid conc...
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WO/2014/091899A1 |
Provided is a method for producing a fermented milk product using as the starting material an edible sterile full-fat soybean powder having a very high nutritional value and a markedly improved taste evaluation that includes flavor and s...
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WO/2014/084094A1 |
[Problem] To provide a coffee whitener using a soybean material, said coffee whitener having a rich taste and good flavor. [Solution] A coffee whitener having a rich taste and good flavor, said coffee whitener being prepared by using, as...
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WO/2014/066682A1 |
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capa...
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WO/2014/053870A1 |
The present invention includes a fat composition that contains a first refined and interesterified oil mixture and a second refined and interesterified oil mixture usable in the preparation of non-dairy food products, such as whipped foo...
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WO/2014/046416A1 |
The present invention relates to a method of producing whole soybean milk which exhibits little change in viscosity after being stored for a long time and has good storage stability, and whole soybean milk formed by the method. According...
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WO/2014/023805A1 |
The present invention relates to oil-in-water emulsions, e.g. in the form of food or beverage compositions or ingredients for food or beverage compositions, such as creamers. The oil-in-water emulsions comprise deamidated protein as emul...
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WO/2014/022051A1 |
Provided herein are nutritional creamer compositions comprising a vegetable oil blend, wherein the vegetable oil blend provides a suitable fatty acid profile or saturated fats, polyunsaturated fats, monounsaturated fats, and trans fatty ...
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WO/2014/021286A1 |
Provided are a dairy product-like processed food which enables rice to be consumed and a manufacturing method therefor. The dairy product-like processed food contains rice. This processed food may be a processed food in which rice slurry...
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WO/2014/008790A1 |
A fully automatic grinding machine, comprising a machine head assembly; the machine head assembly comprises an upper and a lower grinding discs (5, 4) suitable for mutual grinding, and a slow speed motor (8) driving the upper and lower g...
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WO/2014/008578A1 |
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...
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WO/2013/150887A1 |
The present invention provides a method for producing a soy milk fermentation product, the method comprising an enzyme treatment step for hydrolyzing soy milk using a peptide bond hydrolase to obtain a fermentation substrate, and a ferme...
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WO/2013/149869A1 |
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl star...
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WO/2013/149871A1 |
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises pro...
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WO/2013/100267A1 |
Disclosed is a conjugated linoleic acid (CLA)-comprising soybean composition, and a production method thereof. More particularly, in the disclosed soybean composition, the conjugated linoleic acid (CLA) is obtained by converting linoleic...
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WO/2013/092693A1 |
Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer comprising: between about 0.1% and 10% oil; between about 0.1% and about 35% sugar; and a h...
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WO/2013/087781A1 |
The present invention relates to a method for the manufacture of soluble non-dairy creamer tablets and in particular to non-dairy creamer tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrate...
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WO/2013/082848A1 |
A triple-purpose machine for oil extraction, soymilk-making, and tofu-making, comprising a machine body (5), a controller (6), an oil extraction apparatus, a mixing cup (16), and a collecting cup (8). The oil extraction apparatus compris...
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WO/2013/084215A2 |
Additives for beverages may comprise caffeine, vitamins and/or other supplements. The additives may be for hot beverages such as coffee or tea. An additive for a beverage may consist essentially of a creamer and caffeine. The creamer may...
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WO/2013/078510A1 |
A nut-based milk analogue composition that has a substantially similar nutritional profile as cow's milk for at least one of the components in the milk selected from : protein, total fat, total carbohydrates, calcium, sodium, riboflavin,...
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WO/2013/061972A1 |
The objective of the present invention is to provide: a creamer composition which has an enhanced creamer function, while having an effective improvement in quality deterioration due to oxidation; and food or drink which contains the cre...
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WO/2013/056038A2 |
Disclosed are sterilized liquid protein supplements including extensively hydrolyzed casein for use with human milk and other infant feeding formulas. The sterilized liquid protein supplements have a low pH, thereby inhibiting protein de...
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WO/2013/037734A1 |
The present invention relates to a powdered soluble instant beverage mix suitable for preparing a spoonable beverage upon reconstitution with liquid, the beverage mix comprising at least one type of soluble beverage ingredient and a solu...
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WO/2013/035662A1 |
An apparatus for producing soy milk comprises: a boiled mashed soybeans production unit (B) for boiling mashed soybeans, which has been produced by mashing immersed soybeans, to produce boiled mashed soybeans; a separation unit (31) for ...
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WO/2013/027700A1 |
A food composition characterized by: comprising three components, (a) a gallate-type catechin and/or tannic acid, (b) collagen having an average molecular weight of at least 4,000, and (c) a thickening stabilizer; the aforementioned comp...
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WO/2013/006045A1 |
The invention relates to a particulate creamer or whitener composition, wherein the particles comprise fat, carbohydrate, whey protein and an acidulant, and wherein, if reconstituted in demineralized water, a 10 % (w/w) dispersion or sol...
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WO/2012/175466A1 |
The present invention relates to an oil-in-water emulsion comprising a phospholipid emulsifier, the emulsifier comprising lyso-phospholipids, and methods of producing the emulsion. The emulsion is useful as a base for food and beverage p...
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WO/2012/176852A1 |
The objectives of the present invention are: to provide a dispersion stabilizer the suppresses precipitation/clumping of protein under acidic conditions, particularly the entirety of a wide pH range of 3.2-4.8, particularly 3.4-4.5, whic...
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WO/2012/143515A9 |
Creamers for whitening food products are provided. The creamers can be shelf-stable and aseptic. The creamers can have high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides a creamer i...
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WO/2012/169348A1 |
The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and...
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WO/2012/146777A1 |
Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a...
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WO/2012/145126A1 |
A nutritional composition which includes up to about 5.5 g/100 kcal of a fat or lipid source; up to about 6 g/100 kcal of a protein source; and a source of carbohydrates such that the nutritional composition has up to about 18 g/100 kcal...
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WO/2012/140159A1 |
The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, with improved oxidative and physical stability. The creamer comprises oil with a high amount of oleic acids and a limited amount of...
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WO/2012/141795A1 |
The present invention provides protein hydrolysate compositions having enhanced cholecystokinin (CCK) and/or giuoagon-like peptide- 1 (GLP-1) releasing activity and food forms incorporating the protein hydrolysate compositions, which can...
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WO/2012/130468A1 |
The present invention relates to a process for the production of a powdered composition from a liquid composition comprising fat, protein or both, to the powdered composition obtained thereby and products containing said powdered composi...
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WO/2012/130260A1 |
The present invention relates to a process for the production of a powdered composition from a liquid composition comprising fat, protein or both, to the powdered composition obtained thereby and products containing said powdered composi...
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WO/2012/105073A1 |
[Problem] To provide a palm fraction soft oil with which a processed emulsified food product that is capable of withstanding refrigeration is obtained, as well as a method for producing the same. [Solution] The palm fraction soft oil of ...
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WO/2012/093027A1 |
Soy protein containing beverages can be made more attractive and/or more like dairy milk by including a food colouring agent.
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