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JP7329408B2 |
To provide a method of manufacturing a plant-based cream substitute with satisfactory emulsifiability and emulsifying stability, by blending a vegetable protein raw material without adding a milk protein material.When a plant-based cream...
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JP2023526949A |
The present invention relates to creamers for food products such as coffee and tea. In particular, the present invention relates to foaming liquid creamers that provide a foam layer when added to beverages. [Selection figure] None
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JP2023523759A |
FIELD OF THE INVENTION The present invention relates to egg substitutes and methods for their preparation, as well as compositions comprising said egg substitutes. More specifically, the present invention relates to compositions comprisi...
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JP2023521033A |
Provided herein are protein-rich pongamia compositions, including concentrates and isolates of pongamia protein suitable for animal consumption, particularly human consumption. Also provided herein are various food and beverage products ...
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JP7272781B2 |
To provide an oil-in-water emulsified composition which allows for acquisition of a fresh cream-containing whipped cream having excellent physical property and good taste property and is used by being blended in fresh cream.The oil-in-wa...
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JP7271263B2 |
To provide a method for producing air bubble-containing food product, in which an air bubble-containing food product having an eat-texture of lightness, having resiliency, and smoothness can continuously be produced.A method for producin...
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JP2023518471A |
Provided herein are processes for fermenting sweet potatoes and dairy substitutes produced therefrom. Sweet potatoes and water are blended to obtain a smooth sweet potato mixture, then optionally filtered. The mixture is optionally paste...
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JP2023060124A |
To develop a simple method for enhancing the flavor of a whip cream or a whipped cream.The present invention pertains to a whip cream or a whipped cream containing 5-5500 mass ppm of a polyglycerin condensed ricinoleic acid ester. The pr...
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JP7263426B2 |
To provide an obesity-suppressing product that promotes the differentiation of white adipose precursor cells to brown adipocytes and activates UCP1 in brown adipocytes to increase energy consumption in brown adipose cells; and/or activat...
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JP2023515570A |
The present invention relates to wild-type, non-GMO, microbial lipolytic enzymes with higher specificity for short chain fatty acids compared to medium to long chain fatty acids, especially long chain fatty acids. The present invention f...
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JP2023050185A |
To produce an emulsified cream which can be stored for a long time at room temperature.There is prepared a fresh cream-like emulsified cream by preparing a composite composition of a vegetable oil and fat or an animal oil and fat, a vege...
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JP2023047602A |
To provide an agent and a method for alleviating a discomfort flavor remaining in the mouth after taking milk or food and drink containing milk, and a method for searching for such agents.There is provided an agent for improving the flav...
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JP7241245B2 |
The present invention addresses the problem of developing a simple method for strengthening the flavor of a whip cream or a whipped cream. The present invention pertains to a whip cream or a whipped cream containing 5-5500 ppm by mass ...
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JP7235527B2 |
To provide a method for manufacturing creams that is free from discoloration and has aftertaste of strong sweetness.A method for manufacturing creams includes the step of adjusting an irradiation surface so that a proportion of an absolu...
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JP7232026B2 |
To provide whipped cream having no bitter taste and strong fizzy feeling while having unconventional novel fresh cheese-like mellow flavor in spite of not using cheese, and to provide a production method of the same.Whipped cream contain...
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JP2023508535A |
The present invention relates to a dairy product comprising a starch mixture comprising (a) native buckwheat starch and (b) optionally waxy maize starch, maize starch, tapioca starch, waxy tapioca starch, potato starch , waxy potato star...
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JP2023507875A |
The present invention is a method of making flavor compositions, typically dehydrated and dealcoholized flavor compositions, by reducing or eliminating water and ethanol from a strong alcohol flavor composition, wherein the strong alcoho...
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JP7229650B2 |
The present disclosure addresses the problem of developing a simplified method for achieving the satisfactory development of the flavor of a flour paste. The present disclosure is a flour paste containing 1 to 10000 ppm by mass of a po...
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JP2023507366A |
Methods are provided for providing improved mouthfeel in consumables having a fat content of about 20% or less. The method comprises adding to the consumable composition base from about 0.02 parts per billion to about 25 parts per millio...
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JP2023025042A |
To provide a method for extracting protein from chickpea powder, a method for producing a chickpea-protein product, food containing the chickpea-protein product and the chickpea-protein product.A method for extracting protein from chickp...
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JP7224864B2 |
To provide a method for producing a whipped cream that has an excellent productivity and shape-retention property.Provided is a method for producing a whipped cream, including a step of whipping the cream by changing the rotation speed o...
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JP7224242B2 |
Described herein is a composition for use in preventing or minimising epigenetic changes to one or more genes responsible for mediating inflammatory response in an animal. The composition contains beta-casein. The beta-casein comprises a...
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JP7220903B2 |
To provide formable oil-in-water type emulsion which is the formable oil-in-water type emulsion in which a fat component is constituted of milk fat, which is excellent in flavor since it does not include food additive such as emulsion an...
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JP7219210B2 |
A method for producing a frozen milk fat cream, said method comprising a concentration step for concentrating a starting milk material, a milk fat cream separation step and a cooling step, wherein, in the concentration step, the starting...
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JP2023502092A |
An electrostatic spray-dried powder dairy product is provided that has a surface composition that contains at least 8% less fat than a spray-dried powder of the same dairy product. Further provided is a method of providing a powdered dai...
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JP7190811B2 |
To provide: a Maillard reaction inhibitor for emulsion composition for food and drink, which can inhibit a Maillard reaction occurring during the production process and storage of an emulsion composition for food and drink; a production ...
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JP7175088B2 |
To provide a fresh cream that has improved emulsion stability and resists softening after whipping, and a method for producing the same.The present invention provides a fresh cream in which fat globules have a median diameter of 2.0-3.0 ...
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JP7171288B2 |
To provide water-in-oil-type cream having good mechanical resistance while having fresh mouth melting such as fresh cream.There is provided a water-in-oil-type cream containing diglyceride, in which bond aliphatic acid consists of only s...
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JP7166284B2 |
The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing (1) with an inlet (4) for the pasty product to be aerated and an outlet (5) for the aerated product.The apparatus comprises at least a ...
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JP2022155220A |
To provide a foamable compound cream for preparing whipped compound cream for room temperature distribution, which does not substantially contain a thickener and a trans fatty acid, has good shape retention at room temperature, syneresis...
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JP2022155219A |
To provide a foamable oil-in-water type emulsified oil and fat composition for preparing whipped compound cream for room temperature distribution, which does not substantially contain a thickener and a trans fatty acid, has good shape re...
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JP7131939B2 |
To provide fresh cream superior in flavor of milk original, and superior in a shape retention after whip.In a manufacturing method of fresh cream, milk is fed within a container 1 continually while rotating a rotor 5 with several truncat...
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JP2022538802A |
A cream composition comprising lipids, optionally proteins, one or more emulsifiers and one or more thickeners or stabilizers, minerals and optionally lactose, which after temperature cycling has an acceptable viscosity and A cream compo...
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JP7131996B2 |
To provide a method for producing a foaming oil-in-water type emulsion, which can materializes at least one of improvement of emulsion stability and reduction of whipping time, irrespective of a composition of the foaming oil-in-water ty...
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JP7128782B2 |
The objective of the present invention is to provide a composition for aerosol food product that, even when the composition is foamed by using an espuma, can achieve a favorable state of the resulting foam, thereby rendering the obtained...
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JP7117115B2 |
To provide a novel method for producing foamable oil-in-water type emulsion having excellent characteristics such as improvement of emulsion stability, shortening of a whipping time and reduction of return.A production method of foamable...
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JP7114650B2 |
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...
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JP2022529440A |
The present invention relates to foods containing heat-treated liquid milk protein concentrates, and methods for producing and using these milk protein concentrates and foods. [Selection diagram] Fig. 1
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JP7066961B1 |
To support general freezing represented by -18 ° C setting without the need for improvement or enhancement of existing equipment, and to use pure fresh cream of an oil-in-water emulsion as a main raw material as it is, including sweetne...
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JP7084156B2 |
To provide a sour cream-like food that has a good shelf stability, has a flavor of sour cream and is pasty and easy to handle.Provided is a sour cream-like food comprising a lactic acid and an edible oil/fat and in which the solid fat co...
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JP7082551B2 |
Regulating the level of glucose in the blood of an animal comprising the consumption by the animal of a composition containing beta-casein, or providing the composition to the animal for consumption, where the beta-casein comprises at le...
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JP7074729B2 |
The objective of the present invention is to provide a composition used for producing a whipped cream which can have improved water separation while maintaining moderate overrun, and which further can stably retain a state of cream. The ...
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JP7074516B2 |
To provide a new manufacturing method of whipped cream which can manufacture whipped cream in which reduction of overrun by freezing and thawing and syneresis in refrigeration storage are suppressed.A manufacturing method of whipped crea...
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JP7073178B2 |
To provide a novel technology that enables effective use of defatted concentrated milk that has become a gel-like when thawed, because of the long freezing period and the aggregation of casein micelles.Provided are: a method for producin...
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JP2022524312A |
[Task] The present specification is a method of reducing the amount of lactose in a milk-based substrate containing lactose, which comprises contacting the substrate with an enzyme having neutral lactase activity at temperatures above ab...
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JP7057806B2 |
To provide a milk fat cream that has both of freezing resistance, and whipping properties after freezing thaw treatment, and a method for producing the same.A milk fat cream contains 40 wt.% or more and 50 wt.% or less milk fat, with mil...
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JP2022522484A |
How to form gelled food products, how to form whitened food products, how to increase viscosity, how to increase binding to water, how to emulsify food products, or how to sweeten food products It relates to a method comprising mixing pa...
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JP2022521426A |
A stable protein solution having a pH of about 3.5 to about 7.0 and stable against protein precipitation, as well as methods for producing such stable protein solutions, and ingested by humans or animals containing such stable protein so...
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JP7047227B2 |
A process for producing a non-dairy food product of enhanced viscosity comprises providing a mixture of deamidated oat base and vegetable protein isolate, crosslinking of glutamine and lysine units of the protein isolate and oat protein ...
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JP7039476B2 |
The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate:contains bet...
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