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WO/2024/083890A1 |
The present invention relates to a foaming ingredient comprising one or more branched polysaccharide. The present invention also relates to a beverage powder comprising said foaming ingredient, a method for preparing said foaming ingredi...
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WO/2024/083977A1 |
The present invention relates to a method for dispensing a foamed food product, for example a cream, or aerated dessert, using a microfiltration device comprising a specific microfiltration wall. The invention furthermore relates to a fo...
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WO/2023/248197A1 |
Process for preparing an anhydrous cream which is stable at room temperature based on cheese comprising the following steps: A. arranging portions of a preparation comprising aged or semi-aged baked cheese or relative mixtures, B. crushi...
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WO/2023/239234A1 |
The invention relates to method of treating milk and/or cream comprising concentration and/or bactofugation of milk, pasteurization of the milk and/or cream, cooling the pasteurized milk and/or cream to a temperature of -2°C to 1°C and...
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WO/2023/238600A1 |
Provided are: an egg flavoring agent that can impart a favorable egg flavor to foods and drinks containing no egg-derived components and that can also enhance the egg flavor of foods and drinks that do contain egg-derived components; a m...
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WO/2023/239587A1 |
A human milk powderization system can include a spray drying machine, a receptacle, and a container. The spray drying machine can be configured to receive liquid human milk through an inlet at a rate of about 2 milliliters per millisecon...
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WO/2023/218045A1 |
Provided is a dairy based edible emulsion capable of being air-filled, the emulsion containing a protein, a fat, and an emulsifier, and methods of making such emulsions, as well as uses of such emulsions are disclosed. The emulsion and f...
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WO/2023/204223A1 |
A fresh cream for freezing that contains, in a frozen state, at least 0.25 mass% phospholipids, wherein the median diameter of fat globules present in the thawed fresh cream for freezing, obtained by thawing the frozen fresh cream for fr...
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WO/2023/183938A1 |
This disclosure provides CaCO3 and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.
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WO/2023/167313A1 |
The present invention provides, inter alia, a method for manufacturing a fluid gel, the method being characterized in that a solution containing a protein and a transglutaminase is stirred.
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WO/2023/156542A1 |
The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising, by weight of the whipping agent, at least 20 wt. % but less than 57 wt. % fat or oil or mixtures thereof; 1.0 – 5.5 wt.% o...
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WO/2023/152823A1 |
The purpose of the present invention is to provide a technique capable of improving the physical properties of an oil-in-water emulsion composition without the use of any protein or gelling agent. The present technique provides an oil-...
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WO/2023/148260A1 |
Disclosed is a dough proofing container (100, 200) comprising: a receptacle (102, 202) defining a container volume; a resealable lid (104, 204), the lid being repeatably connectable to the receptacle to close the container volume, the li...
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WO/2023/121618A2 |
Invention relates to chocolate milk cream comprising milk cream, cacao powder, hazel nut and sugar and its production method for use in food sector. Invention particularly relates to a chocolate milk cream developed for those not able to...
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WO/2023/104942A1 |
The invention regards a continuous vapor integrator (CVI) for heat treating a product, comprising: - a product flow channel having a convergent product inlet section (3) and a divergent product outlet section (18) with a centre line C de...
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WO/2023/031266A1 |
The present invention relates to a Yarrowia strain, preferably a non-genetically modified Yarrowia strain, for the production of a wild-type, non-engineered, microbial lipolytic enzyme with a high specificity for short-chain fatty acids,...
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WO/2022/268758A1 |
The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising 57 – 70 wt. % fat or oil; 1 – 6.5 wt.% of an alpha-tending emulsifier, selected from the group consisting of lactic acid ...
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WO/2022/254029A1 |
The present invention relates to a dairy composition based on cream of dairy origin which is light, semi-thick, long-life and based on ingredients of natural origin. For this purpose, the composition comprises: a cream of dairy origin, a...
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WO/2022/213700A1 |
Provided in the present invention is a strain of Lactobacillus having a memory-enhancing capacity, which can be used for preparing functional foods, health care products and drugs for improving the memory capacity of healthy individuals ...
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WO/2022/210963A1 |
Provided is an enzyme composition that has little foreign substances and enables the production of a food having excellent flavor and texture. This enzyme composition for a food contains a peptidase and has substantially no foreign activ...
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WO/2022/210557A1 |
A starch composition for a food, said starch composition comprising a starch as component (a) and an emulsifier as component (b), wherein: at least a part of component (a) and at least a part of component (b) form an amylose-lipid comple...
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WO/2022/200617A1 |
The present invention pertains to a method of producing high fat milk fat globule concentrates by microfiltration, to the concentrates obtained by the method, to a process of producing butter-like milk fat products and to the obtained bu...
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WO/2022/185958A1 |
The present invention addresses the problem of providing a protein-containing beverage or oil-in-water type emulsion inhibited from flavor deterioration caused by light irradiation, and desserts using the same. To solve this problem, 0.0...
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WO/2022/171372A1 |
The invention relates to a method for preparing an aqueous coating composition intended to be applied via co-extrusion around a food preparation and brought into contact with a gelling agent such as calcium chloride, in order to form a c...
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WO/2022/173588A1 |
A whipped cream machine includes a source of whipping cream, a source of gas, a mixing portion connected to the source of whipping cream and the source of gas to form a whipping cream and gas mixture at an elevated pressure that is a whi...
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WO/2022/165292A1 |
The present invention relates to a filling composition comprising an aqueous phase comprising water, glycerin and sorbitol, and a fat phase, wherein the filling composition further comprises of a dairy powder, whey and starch. The invent...
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WO/2022/147094A1 |
The present disclosure relates to a process for producing a dairy creamer and to a dairy creamer obtainable by such a process. The dairy creamer has a fat content not lower than 10.5 wt% and a carbohydrate content equal to or lower than ...
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WO/2022/114932A1 |
The present application relates to: a composition for a gelled food, the composition comprising vegetable cream and a gelling agent including agar and guar gum; a gelled food comprising the composition for a gelled food; a method for pre...
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WO/2022/074529A1 |
The invention relates to a food composition comprising rice starch gel, centrifuged and/or surfacing butter, a cheese, an acidity regulator, salt and optionally one or more ingredients selected from garlic, meat stock, meat extract and v...
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WO/2022/070138A1 |
The present invention is providing a whipping cream composition comprising combination of fats, protein, sweetener, stabilizer, emulsifier and water. The whipping cream composition is a low-fat, non-dairy whipping cream composition that ...
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WO/2022/068545A1 |
A Bifidobacterium longum strain CCFM 752 is preserved at the Guangdong Microbial Culture Collection Center, having the preservation number GDMCC No. 61157 and the preservation date 21 August 2020. The invention also relates to an applica...
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WO/2022/063981A1 |
The present invention relates to a method of preparing a ready-to-consume food product. The ready-to-consume food product can be a ready-to-consume beverage, or the ready-to-consume food product can be used as a food supplement that can ...
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WO/2022/034171A1 |
The present invention relates to computer implemented method for monitoring and controlling bacteriophage pressure in a milk fermentation process using a bacterial culture, said method comprises the steps of: monitoring milk fermentation...
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WO/2021/256395A1 |
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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WO/2021/256431A1 |
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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WO/2021/246489A1 |
The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in c...
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WO/2021/170799A1 |
The present invention relates to a wild-type, non-engineered, microbial lipolytic enzyme with a higher specificity for short-chain fatty acids than for medium to long fatty acids, specially long fatty acids. This invention further relate...
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WO/2021/151972A1 |
A method, system and computer program for selecting consecutive bacterial cultures for culturing a food product in a process for producing a fermented food product, the method comprising the steps of: culturing the food product with a fi...
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WO/2021/146316A1 |
The present disclosure relates in part to methods for treating or preventing a disease using a bacterial formulation that comprises a probiotic bacterium, a biocompatible microsphere, and/or a prebiotic.
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WO/2021/138052A1 |
A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second laye...
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WO/2021/122384A1 |
A method of providing improved mouthfeel in consumables having a fat content of about 20% or less is provided. The method includes the step of adding to a consumable composition base from about 0.02 parts per billion to about 25 parts pe...
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WO/2021/102231A1 |
Provided is an electrostatic spray dried powdered milk product with a surface composition comprising at least 8% less fat compared to a spray dried powder of the same milk product. Further provided is a method of providing a powdered mil...
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WO/2021/066005A1 |
The present invention addresses the problem of providing a technique with which it is possible to manufacture various emulsified foods such as plant-based whiteners and coffee drinks, plant-based liquid nutrition compositions, and plant-...
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WO/2020/255046A1 |
A cream composition comprising lipid, optionally protein, one or more emulsifiers, and one or more thickeners or stabilisers, minerals and optionally lactose having acceptable properties after temperature cycling, including acceptable vi...
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WO/2020/244796A1 |
The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A meth...
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WO/2020/212954A1 |
The present invention relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products.
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WO/2020/202673A1 |
A whipped cream production method according to one embodiment of the present invention involves whipping a first liquid cream using a continuous whipper to obtain a first whipped cream, and mixing the first whipped cream and a second liq...
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WO/2020/004052A1 |
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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WO/2019/206797A1 |
The present invention describes a method for producing a set-type yogurt snack, said method comprising allowing said yogurt snack to set in a mold or block and wherein said yogurt snack comprises at least 12% (w/w) protein and at least 3...
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WO/2019/155215A1 |
The invention relates to uses of hydrocarbon / lipid complexes with carotenoids for improvement properties of hydrocarbon-based products as well as related methods and uses.
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