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WO/2020/251354A1 |
The present invention concerns a process for manufacturing an infant formula product comprising lipid globules having a volume-weighted mode diameter of at least 1.0 μm, wherein the process comprises: (a) subjecting an aqueous mixture h...
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WO/2020/251350A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a protein component and a carbohydrate component, (a2) subjecting the aqueous mixture to a protein ...
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WO/2020/251352A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a) subjecting an aqueous mixture having a protein component and a carbohydrate component to a heat treatment step; (b) mixing the aqueous m...
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WO/2020/251360A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a) subjecting an aqueous mixture having a protein component and a carbohydrate component to a heat treatment step; (b) mixing the aqueous m...
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WO/2020/250406A1 |
[Problem] To provide a whipping device able to whip a liquid when shaken by a user's hand. [Solution] This whipping device for a liquid can store a liquid and can be shaken to homogenize and whip the liquid. The whipping device has: a st...
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WO/2020/250877A1 |
The purpose of the present invention is to provide a milk component-containing tea beverage having a sweetness of 1 to 6, wherein the reduction of the freshness of milk due to a heat sterilization treatment is suppressed. To a milk com...
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WO/2020/251353A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a substantially lactose-free protein component, (a2) subjecting the aqueous mixture to a heat treat...
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WO/2020/251351A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a protein component and a carbohydrate component, (a2) subjecting the aqueous mixture to a heat tre...
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WO/2020/243791A1 |
The invention provides a process for producing a powdered composition comprising human breast milk, the process comprising: enclosing an aqueous composition comprising human breast milk within a container, wherein a vapour-permeable barr...
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WO/2020/246585A1 |
The present invention addresses the problem of providing technology that prevents infection by, for example, pathogenic viruses that cause infections in animals, including humans. This nutritional composition contains a human milk oligos...
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WO/2020/243790A1 |
The invention provides a process for producing a powdered composition comprising human breast milk, the process comprising: pascalizing an aqueous composition comprising human breast milk to produce a pascalized composition; and freeze-d...
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WO/2020/246583A1 |
The purpose of the present invention is to provide a technique for further promoting growth of bifidobacteria. By combining lactoferrin and/or lactoferrin hydrolyzate and human milk oligosaccharides, a synergistic growth promoting effect...
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WO/2020/245313A1 |
The invention pertains to a nutritional composition for infants or young children comprising 2'fucosyllactose, and 3'galactosyllactose, and preferably dietary butyric acid.
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WO/2020/239761A1 |
The present invention relates to compositions and methods for producing fermented milk products with increased amount of probiotic bacteria. In particular, the invention relates to a process for producing a fermented milk which comprises...
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WO/2020/243343A1 |
A shelf stable hydration beverage can be prepared based on a dairy permeate. The dairy permeate can be substantially lactose free and can have a sodium ion concentration of about 10-30 mMol/L, a chloride concentration of about 20-40 mMol...
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WO/2020/238870A1 |
Provided are Pediococcus acidilactici CCFM6432 capable of relieving depression, fermented food thereof, and application thereof. Pediococcus acidilactici CCFM6432 can be used to prepare foods, healthcare products, and drugs having anti-d...
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WO/2020/239826A1 |
A method is provided on producing a yoghurt base composition, said method comprising combining butter milk and a small-size-particle WPC-fraction. In addition, the invention provides a method of producing a liquid yoghurt product or liqu...
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WO/2020/239722A1 |
The invention relates to a nutritional composition comprising carbohydrates, protein and a fat composition, wherein: (a) the nutritional composition has a total calcium content on dry matter of at least 3.5 g/kg; (b) the protein comprise...
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WO/2020/234230A1 |
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...
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WO/2020/234896A1 |
The present application provides a fortified non-dairy yogurt composition infused with bitter gourd seed oil. The application also reports hypocholestrolemic effect of the yogurt composition. A process for synthesizing the fortified yogu...
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WO/2020/229711A1 |
The invention relates to the method for obtaining a micro- and nano-emulsion of cannabinoids containing hemp oil which converts the oil triglycerides into monoglycerides and diglycerides with emulsification capacity. The method allows th...
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WO/2020/231347A2 |
A Method for Producing Milk and Dairy Supplements with a Unique Fatty Acid Composition, by Restoring the Commensal Natural Microbiota allows to obtain unique composition of fatty acids by its identification and separation from cow's, she...
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WO/2020/229672A1 |
The present invention relates to methods for producing dairy food products modified with respect to their firmness and/or gelation time comprising cross-linked protein compounds and to methods for modifying said properties of said dairy ...
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WO/2020/229670A1 |
The present invention relates to methods for encapsulating a bioactive agent such as a microorganism, methods for making a modified food, feed, cosmetic, plant health, seed health or pharmaceutical product comprising heteropolymer partic...
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WO/2020/230801A1 |
The purpose of the present invention is to provide: a packaged beverage having excellent preservation stability of isoxanthohumol; and a method for improving the preservation stability of isoxanthohumol. The present invention relates to ...
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WO/2020/225056A1 |
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.
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WO/2020/226583A2 |
This invention is about probiotic supplement capsule containing actual kefir grain, which can be used to take kefir grain, especially strengthening immune and digestive sytem, as probiotics, and its' characteristic is including the proce...
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WO/2020/226501A1 |
Disclosed is method of removing spores from raw goat milk. Thereby raw goat milk is subjected to decreaming in a separator. Goat cream is thereupon subjected to mild heat treatment. Goat skim milk may be subjected to microfiltration. Ret...
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WO/2020/221442A1 |
A method of imparting a fruit flavour to a food or beverage product, the method comprising the step of incorporating into the flavoured product compounds that are perceptually important contributors in the creation of the desirable flavo...
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WO/2020/221515A1 |
The invention relates to a method for producing a milk or whey powder (800, 801, 802), wherein the method comprises at least the following steps: I. providing milk, in particular skimmed milk (800) or whole milk (801), or whey (802); II....
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WO/2020/219596A1 |
Provided are recombinant milk proteins with non-native PTMs, food products comprising the recombinant milk proteins, and methods of obtaining the recombinant milk proteins and for manufacturing the food products.
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WO/2020/218395A1 |
The present invention addresses the problem of providing a highly safe modified milk powder that can improve a sleep quality or a sleep habit and can be continuously taken on a daily basis. The problem is solved by the modified milk powd...
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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/2020/210194A1 |
This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition. Thi...
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WO/2020/207894A1 |
Process for producing a demineralised dairy-based protein composition (CPL2), comprising a step (ii) of electrodialysis of a dairy-based protein composition (CPL) on an electrodialyser (5), of which the cellular units (15) have three com...
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WO/2020/210195A1 |
This specification discloses plant-protein based analog dairy compositions, including fermented plant protein based analog dairy compositions. Such compositions have protein content exceeding 10% protein by weight of the composition and ...
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WO/2020/204845A2 |
The present invention relates to the natural coloring, flavoring and antioxidant enrichment of ayran, which is a traditional beverage with high sensory (color, taste, aroma, etc.) and nutritional (protein, carbohydrate, calcium, etc.) qu...
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WO/2020/202044A1 |
Composite membranes having a film of poly(ethenol) (polyvinyl alcohol; PVA) adhered to a microporous sheet of polyolefin are disclosed. The microporous sheet is made hydrophilic by grafting of the polyolefin, e.g. poly(ethylene), with a ...
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WO/2020/203515A1 |
With regard to producing a lactic acid bacterium fermentation food product by inoculating a medium including milk or a milk product as a main component with lactic acid bacteria so that the lactic acid bacteria is cultured, this method f...
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WO/2020/200984A1 |
The invention relates to nutritional compositions comprising bovine milk proteins, methods for preparing the same and uses thereof, in particular for supporting or increasing muscle protein synthesis. Provided is a nutritional compositio...
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WO/2020/203635A1 |
A method for manufacturing whey according to one aspect of the present invention comprises the steps of: heating raw material milk containing casein and a whey protein under heating conditions in which the Fо value is 1.0×10-9 or more;...
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WO/2020/203634A1 |
A whey production method according to an aspect of the present invention comprises a step in which raw milk containing casein and a whey protein is subjected to a microfiltration membrane treatment under a condition in which the temperat...
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WO/2020/196630A1 |
This milk beverage containing coffee is produced by a method in which a mixture including a coffee extract and raw milk is heated, in primary heating, from under 10°C, at a rate of 0.1°C to 5°C/sec, and is held between 60°C and 70°C...
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WO/2020/196844A1 |
Provided is a technique for improving the heat resistance of a bacterium. The heat resistance of a bacterium can be improved by mixing the bacterium with an oil or fat and an emulsifying agent.
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WO/2020/197188A1 |
The present invention pertains to: a novel Lactobacillus sakei WIKIM0109 isolated from Kimchi; and a composition containing same. The Lactobacillus sakei WIKIM0109 according to the present invention is a lactic acid bacteria having an ac...
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WO/2020/193592A1 |
The present invention relates to bovine milk fat comprising, based on total fatty acid content, 8.9-29.0 wt% linoleic acid (C18:2 cis, 9,12), 0.9-2.4 wt% alpha-linolenic acid (C18:3 cis 9,12,15), and 3-5 wt% butyric acid (C4:0). The pres...
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WO/2020/187842A1 |
The present invention relates to a new method of producing a viscous, high protein, acidified, dairy product. The invention furthermore relates to new high protein acidified dairy product, to new protein powder and uses of the protein po...
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WO/2020/182976A1 |
The invention relates to a polynucleotide comprising a lacZ gene (lacZ FS ) encoding a β-galactosidase characterized by a particular profile regarding its efficiency of hydrolysis of lactose. The invention is also directed to a Streptoc...
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WO/2020/178733A1 |
The object of the invention is a method of preservation of human milk, comprising a step of treating milk with elevated pressure, wherein the pressure is in the range of between 400 and 550 MPa; temperature is in the range of 15°C to 35...
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WO/2020/176985A1 |
A method for preparing a kefir product involves providing bacterial strains selected from Acetobacter, Leuconostoc, Lactococcus, or Lactobacillus; providing yeast strains selected from Pichia, Saccharomyces, Kazachstania, or Kluyveromyce...
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