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WO/1996/001849A1 |
The present invention concerns a new fractionated polydisperse carbohydrate composition having the following definition: an av. DP which is significantly higher than the av. DP of a native polydisperse carbohydrate composition, significa...
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WO/1995/029595A1 |
A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution gelatine directly into the much cooler mixt...
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WO/1995/026638A1 |
Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products - milk, skim milk, and dairy fats - are employed as required to adjust th...
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WO/1995/006413A1 |
A low-fat cream which can be produced without the necessity for using a large amount of a specified emulsifier even when the fat content is as low as 40 % or less, has good properties after being whipped, and is excellent in savour and m...
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WO/1995/005085A1 |
In a formulated food containing a dairy product and having a significant dairy flavor, improvements are provided when the dairy product is at least in part one physical form of freeze concentrated liquid dairy product in sufficient amoun...
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WO/1995/004480A1 |
A palatable paste for food which contains 1.5-10 wt.% of carrageenans mainly comprising kappa-carrageenan and 2-30 wt.%, based on the carrageenans, of potassium ions and has a viscosity of 300-25,000 cP at 25 �C, and wherein substantia...
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WO/1994/022318A1 |
This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2 % moisture, from about ...
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WO/1994/018849A1 |
A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of memb...
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WO/1994/018850A1 |
A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented t...
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WO/1994/016571A1 |
Whole milk is separated in a centrifuge into cream with high fat content and skimmed milk. The composition of these two components is kept constant. In order to produce a standardized cream and a standardized milk, the skimmed milk is mi...
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WO/1994/009645A1 |
A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or alpha-amylase, solubles are removed by a heat ...
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WO/1994/005163A1 |
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in...
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WO/1993/012662A1 |
The method proposed is intended for the production of cream for adjusting the fat content of skimmed-milk/cream mixtures. The skimmed-milk/cream mixture is subsequently used in the manufacture of cheese. In order to improve the cheese yi...
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WO/1993/010675A1 |
A method of preparing reduced fat foods is provided which employs a fragmented, alpha-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with alpha-amylase and then fragmented to form an aqueous dispersion tha...
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WO/1993/003629A1 |
A method of preparing reduced fat foods is provided which employs a debranched amylopectin starch. A debranched amylopectin starch is dissolved and then allowed to form an aqueous dispersion of particles that is useful in replacing fat i...
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WO/1993/003630A1 |
A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful i...
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WO/1993/002567A2 |
Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20% sweeteners, from about 0.1 to about 0.5% ...
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WO/1992/021255A1 |
Foam comprising gas cells, dispersed in a continuous liquid medium having a stability in excess of 2 weeks, and a gas phase volume in excess of 0.0001, the cells of the foam having a D3,2 average diameter of less than 10 mum.
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WO/1992/020239A1 |
Whey protein products having a proportion of their heat denaturable whey proteins denatured using a controlled heating procedure. The products have improved organoleptic characteristics and are useful in the production of a variety of fo...
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WO/1992/002142A1 |
Described are novel donor bacteria harboring a plasmid DNA fragment from a plasmid 30 MDa in molecular weigh referred to as pHV67 in L. lactis subsp. lactis TC67, the DNA fragment encoding for a substance which increases viscosity of a m...
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WO/1991/012728A1 |
A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and...
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WO/1990/000354A1 |
Methods are provided for the delivery of fat soluble flavor compounds into nonfat and low-fat food products in which fat components have been replaced by non-lipid fat substitutes. A flavor delivery system comprising fat globules into wh...
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WO/1989/012399A1 |
Bacteriocin compositions comprising lanthionine containing bacteriocins and non-bactericidal agents. When the bacteriocin compositions are combined with a suitable carrier with each component present in sufficient quantities such that th...
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WO/1989/011798A1 |
Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, pud...
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WO/1985/002979A1 |
Whippable, non-homogenised cream having a fat content of 20 to 30% by weight and pH of 6.2 to 6.5, which contains 0.2 to 0.4% by weight of at least one emulsifying agent consisting of a mixture of distilled monoglycerides in a carrier, w...
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WO/1983/003337A1 |
Method of improving the whipping properties of cream by addition of a fraction of buttermilk to the cream. A concentrate is produced by ultrafiltration of buttermilk, which concentrate is made acid to a pH lower than 4.0, preferably 3.8....
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JP2024519230A |
The present invention relates to milk protein compositions, methods of their preparation and uses thereof. In particular, the present invention relates to the use of milk protein compositions for preparing high protein food products of l...
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JP7474584B2 |
To provide a sweetness enhancer for enhancing sweetness.A sweetness enhancer has α-linolenic acid and oleic acid as active ingredients.SELECTED DRAWING: None
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JP2024056320A |
The present invention provides a whipped compound cream that can be distributed at room temperature and has excellent shape retention and water syneresis resistance, and a compound cream for producing the whipped compound cream. [Solutio...
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JP2024049835A |
[Problem] To provide a compound cream having an enhanced milk flavor and a refreshing milk flavor. [Solution] The total fat is 35.0% by weight or more and 45.0% by weight or less, the proportion of milk fat in the total fat is 5.0% by we...
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JP7447009B2 |
The present invention relates to a seaweed-based powder having a storage modulus (G') of at least 30 Pa as determined on a 0.3 wt% aqueous dispersion of said powder, wherein the seaweed belongs to Rhodophyta phylum.
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JP2024510802A |
The dairy-like composition comprises up to 90% water; and from 1% to 80% fat composition; the fat composition comprises a transesterified blend of a non-tropical vegetable oil and a fully hydrogenated non-tropical vegetable oil. .
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JP7442212B2 |
To provide a heat-treated food that contains a milk component, with cooking odor suppressed, and a composition for suppressing cooking odor of a milk component for use in production of the food.A heat-treated food containing a milk compo...
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JP2024501242A |
The present invention relates to a dairy type processed food containing phytate and having a pH of 4.5 to 8, preferably 5 to 8. The dairy type product may be, for example, a dairy cheese product, a high protein milk drink, or a plant-bas...
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JP2023553288A |
Bacterial strains, bacterial compositions comprising bacterial strains and strains or compositions that have been modified to reduce the activity and/or expression of autolytic enzymes and have a reduced susceptibility to bacteriophages....
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JP7394527B2 |
The disclosure provides a method of improving the cognitive function of an animal by providing a composition containing beta-casein, wherein at least 75% by weight of the beta-casein is a beta-casein variant that does not produce BCM-7 o...
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JP2023167732A |
To provide a gas-containing filling which, when confectionery, bread or the like is topped with the gas-containing filling and then the resultant undergoes a baking process, can retain a space produced by an inert gas, etc. coming out th...
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JP7381452B2 |
The present invention relates to a process for producing a fermented milk product comprising the steps of: 1) adding a starter culture of lactic acid bacteria comprising at least one lactose-deficient Streptococcus thermophilus strain, w...
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JP7379050B2 |
To provide a water-in-oil type emulsified fat food product having excellent characteristics of secondary processing, a production method thereof, and an estimation method of suitability of secondary processing.A water-in-oil type emulsif...
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JP7378081B2 |
To provide a food composition made of whipped cream having a cool feeling and freshness and a production method thereof.There is provided a production method of a food composition containing over whipped cream and liquid cream. The mixin...
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JP2023160043A |
To provide a method capable of molding whipped cream in a complicated shape, and preventing the molded whipped cream from causing deterioration in external appearance and texture in eating.A production method of an oil-in-water type emul...
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JP7366017B2 |
Provided is a whipped cream comprising component (A) that is a starch having an amylose content of 45 mass% or more and a degree of swelling in cold water of 3.5-15 inclusive and component (B) that is a gelling agent, wherein: the conten...
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JP2023155172A |
To provide: a dairy product-containing composition or a jelly-like food and drink-containing composition which has storage stability with persistence under presence of water giving a deodorant effect; a production method thereof; and so ...
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JP2023152254A |
To provide a pure vegetable foam formation property water-in-oil type emulsified fat composition for producing, compound cream at a whipping period similar to a period for producing raw cream and having a wide end point width of whipping...
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JP2023151748A |
To provide a technique for improving whipped cream preservation resistance and working property in producing the whipped cream.There is provided a whipped cream shape retention composition including at least one selected from (a)-(d) as ...
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JP2023139673A |
To provide a foamable oil-in-water type emulsion composition having an un-conventionally dense crustacean and decapod-like taste, which can be used also in a foamable oil-in-water type emulsion composition by coexisting with a gas to be ...
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JP2023135380A |
To provide cream that can achieve the followings (1) and (2): (1) having preferable texture from an ordinary temperature range to a refrigeration temperature range; and (2) having preferable flavor from an ordinary temperature range to a...
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JP2023133826A |
To provide a material effective for various dairy products and capable of improving a flavor or a texture of a dairy product.A composition for improving a flavor or a texture of a dairy product includes fucose as an active ingredient. An...
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JP2023130188A |
To provide cream which has a rich flavor while exhibiting good melt in a mouth.Cream contains whipped cream (A) which is an oil-in-water emulsified product and whipped cream (B) which is a water-in-oil emulsified product. The cream has a...
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JP7347017B2 |
To provide a whippable oil-and-fat food that suppresses quality degradation caused by excessive whipping of the same, and can stably prepare a whipped oil-and-fat food of high quality (texture and appearance).A modifier for a whippable o...
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