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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/2021/148887A1 |
The present invention relates to the preparation of probiotic fermented plant-based (hydrolysed oats) compositions.
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WO/2021/149663A1 |
The present invention provides a composition capable of promoting the growth of a bacterium of the genus Bifidobacterium that can act as a beneficial bacterium. This composition comprises a mixture of human milk oligosaccharides, said mi...
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WO/2021/145004A1 |
[Problem] To provide a 5α-reductase inhibitor which contains a novel component as an active ingredient. [Solution] The features of the present invention are as follows. 1. A 5α-reductase inhibitor containing a sea berry extract as an a...
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WO/2021/142336A1 |
Cargo-loaded vesicles and compositions comprising such vesicles for oral delivery are provided, wherein the vesicles comprise one or more components from milk purified vesicles. Methods for producing such cargo loaded vesicles are also p...
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WO/2021/141659A1 |
A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation a...
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WO/2021/140700A1 |
Provided are a solid food, a food powder compression-molded article, a solid milk, and a powdered milk compression-molded article that can ensure fracture resistance and can be produced with improved production efficiency. This solid foo...
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WO/2021/140701A1 |
Provided are a solid food, a compression-molded food powder product, a solid milk, and a compression-molded powdered milk product that can be produced with greater efficiency but still be ensured resistance to breakage. A solid food that...
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WO/2021/141303A1 |
The present invention relates to a novel Bacillus velezensis WK2019 strain and a milk fermentate using same. More specifically, the Bacillus sp. Bacillus velezensis WK2019, which is isolated from kimchi, was found to allow the provision ...
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WO/2021/137815A1 |
The present invention relates to a production method of a kefir with long shelf life is comprising step of, lyophilizing the kefir wherein pH value of the kefir is between 4.0-5.0 and ratio dry matter of the kefir is between 10-20%.
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WO/2021/136728A1 |
The present invention relates to a dairy product comprising a starch mixture, the starch mixture consisting of: (a) a native buckwheat starch, and (b) optionally a second native starch selected from the group consisting of waxy maize sta...
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WO/2021/136654A1 |
The invention concerns the use of formate for increasing the thickness of a fermented milk-based composition, wherein the fermented milk-based composition is fermented by S. thermophilus. Furthermore the use of formate in a starter cultu...
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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/2021/133594A1 |
Disclosed are methods for preparing dairy compositions using a final nanofiltration step. Generally, the methods also include an ultrafiltration step and a reverse osmosis step, and optionally, a diafiltration step.
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WO/2021/132418A1 |
The present invention relates to a lactic acid bacterium fermentation promoter comprising at least one organic acid selected from malic acid and fumaric acid.
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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/2021/126859A1 |
Disclosed are methods for preparing aseptic dairy compositions having at least 35 wt. % solids, and often from 40 to 50 wt. % solids, by subjecting a dairy product to forward osmosis following by a heat treatment step. The heat treatment...
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WO/2021/122916A1 |
An apparatus (1) and method for handling a food product powder includes a sealable container (2) having an interior surface (3) defining a volume (4) in which the food product powder is handled, and a powder outlet (5), and a nozzle arra...
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WO/2021/114659A1 |
Lactobacillus rhamnosus X253 beneficial to oral health, a separation and purification method and use thereof. The Lactobacillus rhamnosus X253 is separated and screened from Xinjiang fermented milk, and is deposited in the China General ...
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WO/2021/114658A1 |
Provided are a Bifidobacterium animalis subsp. lactis i797, a method for the separation and purification thereof, and a use thereof. The strain was is deposited in the China General Microbiological Culture Collection Center on August 20,...
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WO/2021/119540A1 |
Disclosed is a method for making shelf-stable yogurt products of viscosities from about 50 centipoise to about 20,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, at least about 75% of the ...
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WO/2021/115990A1 |
The present invention relates to a nutritional composition comprising at least one human milk oligosaccharide comprising 3' sialyllactose (3-SL), 6' sialyllactose (6-SL), 3-fucosyllactose and any combination thereof for improving languag...
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WO/2021/116421A1 |
The present invention relates to a method (200) for producing a heat-treated concentrated dairy product (cdp). The method (200) comprising the steps of passing (210) the dairy product (dp) under a pre-determined pressure through a revers...
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WO/2021/119543A1 |
Disclosed is a method for making yogurt products of viscosities from about 50 centipoise to about 200,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, the whey protein in the product being ...
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WO/2021/117857A1 |
[Problem] To provide a composition for lowering the heart rate, the composition including lactic acid bacteria belonging to the genus Lactobacillus. [Solution] The heart rate in a subject is lowered by causing the subject to ingest a com...
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WO/2021/112041A1 |
The present invention addresses the problem of providing: a bone-strengthening composition having the effect of promoting increase of osteoblasts, having the effect of suppressing bone resorption due to osteoclasts, and being effective f...
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WO/2021/104214A1 |
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...
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WO/2021/104635A1 |
The present invention relates to a food product comprising Barista milk and cyclodextrin wherein the Barista milk is selected from the group consisting of (1) liquid animal milk, (2) liquid plant milk and (3) animal or plant milk composi...
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WO/2021/107749A1 |
The invention relates to the food industry, and particularly to the manufacture of a product that is of high nutritional and biological value and is intended for direct use in food. The technical result is that of providing maximum absor...
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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/2021/097543A1 |
The present invention relates to a method for producing a hypoallergenic or non-allergenic milk protein hydrolysate, and to a milk protein hydrolysate obtained using the method, to a food product comprising the milk protein hydrolysate o...
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WO/2021/098764A1 |
New application of lactobacillus paracasei K56 in relieving intestinal inflammation, specifically comprising the effect of significantly relieving intestinal inflammation. Inflammatory factors IL-6 and/or TNF-α can be reduced, anti-infl...
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WO/2021/093880A1 |
Provided is a synergistic combination of butyric-acid-producing prebiotics and probiotics, which is used in the fields of foods, dietary supplements and drugs. Specifically, the present invention relates to a composition containing probi...
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WO/2021/094384A1 |
The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with polyphenols and a method of their production. The invention particularly provides such high protein liquids having a reduced vis...
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WO/2021/092669A1 |
The present invention relates to a dairy composition based on coconut water and goat's milk subjected to an appropriate dehydration process. The bioproduct has been developed so that, when reconstituted with drinking water, at the time o...
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WO/2021/095054A1 |
The present invention discloses a continuous flow process for the synthesis of metal nanowires using bubble column reactor. The present invention further discloses different types of multiphase bubble column reactors for synthesizing met...
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WO/2021/096176A1 |
The present invention relates to a method for producing defatted walnut powder with an increased mineral content, defatted walnut powder with an increased mineral content prepared by the method, and a processed food containing the defatt...
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WO/2021/094397A1 |
The present invention pertains to high protein, micellar casein-containing nutritional liquids enriched with catechin-compounds and a method of their production. The invention particularly provides such high protein liquids having a redu...
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WO/2021/095476A1 |
This method is for producing fermented milk containing oligosaccharides and a lactic acid bacterium as a living bacterium, and is characterized by culturing the lactic acid bacterium in a medium containing oligosaccharides. By the produc...
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WO/2021/082666A1 |
A maltose syrup-containing condensed milk and a preparation method therefor: taking a liquid milk raw material of which the solid content is no more than 70%, respectively adding white sugar, maltose syrup, monoglyceride, and carrageenan...
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WO/2021/084195A1 |
The present invention relates to the isolated strain of Lactobacillus plantarum VF46A deposited at the CNCM (Collection Nationale De Cultures de Microorganismes, INSTITUT PASTEUR, 25 rue du Docteur Roux, F-75724 PARIS CEDEX15) under the ...
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WO/2021/078612A1 |
The present application relates to strains of Carnobacterium maltaromaticum, a bacterial preparation comprising at least one strain of Carnobacterium maltaromaticum, and their use in the preparation of a food product.
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WO/2021/080537A1 |
With the invention, it is possible to commercialize Streptococcus thermophilus and Lactobacillus bulgaricus bacteria, which are naturally found in local village yogurts in Anatolia, after isolation and purification, and with a process de...
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WO/2021/078764A1 |
The present invention relates to a direct vat set starter culture composition comprising lactic acid bacteria comprising a manganese transporter for fermenting a food product and for inhibiting or delaying growth of fungi in said food pr...
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WO/2021/078996A1 |
The present invention relates to a liquid food product comprising a liquid fraction of a brewer's spent grain and a method of preparing said liquid food product. In particular the liquid food product is prepared from brewer's spent grain...
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WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
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WO/2021/076550A1 |
Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low- acyl gellan gum undergoes a gel transition that pro...
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WO/2021/076608A1 |
The present disclosure provides flavor altering and/or sweetness enhancing compositions, methods, and food and beverage products using a soluble oligomeric component selected from soluble dietary fiber and polydextrose to alter flavor an...
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WO/2021/074397A1 |
The present invention relates to a method for preparing a high-protein dairy-based product, a high-protein dairy-based product prepared by the method, a method for producing a food prod- uct, the food product prepared by the method and u...
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WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
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