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WO/2020/096472A1 |
A method for honey powder preparation is to prepare aqueous honey solution with an addition of milk powder, with the content of solids in the solution from 10 to 45%, wherein the content of honey is from 10 do 80% of solids, the content ...
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WO/2020/094839A1 |
The present invention is in the field of dairy technology. It relates to methods of inhibiting the growth of unwanted microorganisms, such as Gram-negative bacteria, yeasts or molds in dairy products by using phospholipase to treat the m...
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WO/2020/090994A1 |
A resistant starch is provided which, when added to a food, does not reduce the flavor of the food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch in ultrapur...
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WO/2020/090997A1 |
A resistant starch is provided which imparts a stimulating taste and a full-bodied taste when added to a food. This resistant starch is characterized in that the supernatant, obtained by creating a 33% suspension of the resistant starch ...
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WO/2020/090608A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oil/fat composition production method is characterized by including: a step in which carotenoids are added to edible oil/fat; and a step in which the...
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WO/2020/090609A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...
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WO/2020/089279A1 |
ABSTRACT The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least ...
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WO/2020/089291A1 |
The present invention concerns a nutritional composition, for example a synthetic nutritional composition, for use in reducing the metabolic stress. This composition is for use in mammals, preferably in humans, more preferably in infants...
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WO/2020/088907A1 |
The invention relates to a device (10, 110, 210) for preparing yogurt and comprising a receiving container (12), which has a bottom (14) and a peripheral wall (18) that extends from the bottom (14) upwards to an upper edge (16) and enclo...
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WO/2020/085518A1 |
The present invention makes it possible to provide a high-protein milk raw material having good flavor. A liquid, high-protein milk raw material according to the present invention can be produced by preparing a milk fluid from a milk raw...
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WO/2020/085409A1 |
The present invention provides a heated mixture of whey and casein in which the weight ratio (casein/whey) of the whey and casein solids is 0.6–2 inclusive. This heated mixture can add excellent body to a food or beverage product.
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WO/2020/085517A1 |
The present invention makes it possible to provide a high-protein milk raw material having good flavor. A liquid, high-protein milk raw material according to the present invention can be produced by preparing a milk fluid from a milk raw...
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WO/2020/085933A1 |
The invention relates to the food industry, specifically to the production of beverages containing inert xenon gas . The beverage contains a liquid medium and an active component, inert xenon gas . The invention is characterised by the f...
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WO/2020/079116A1 |
The present invention relates to new improved peptide or dimeric peptides exhibiting betagalactosidase enzyme activity wherein the peptide has a pH optimum at acidic conditions.
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WO/2020/079080A1 |
Production of yoghurt milk and yoghurt is described. Raw milk is preheated (201) and the preheated raw milk is separated (205) into skim milk and cream. A dry matter component is provided (207) and mixed (209) with the skim milk and at l...
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WO/2020/079146A1 |
Crystalline form II of 2'-O-fucosyl lactose having an X-ray powder diffraction pattern comprising three reflections at 2θ angles (13.65 ± 0.20)°, (16.98 ± 0.20)° and (18.32 ± 0.20)°, determined at a temperature of 25 °C with Cu-K...
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WO/2020/078987A1 |
The present invention relates to the flavour industry. It concerns more particularly a food grade emulsion capable to modulate sensory properties in foods and beverages. The emulsion of the invention is notably characterised by the prese...
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WO/2020/079270A1 |
The invention relates to methods for making strained acidic, for example fermented, dairy products having reduced carbohydrates, compositions comprising strained acidic, for example fermented, dairy products having reduced carbohydrates,...
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WO/2020/076698A1 |
The present invention provides a seaweed-based powder. The seaweed-based powder of the present invention has the advantage that it does not deleteriously impact, or it impacts to a lesser extent, the desired colour of a product containin...
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WO/2020/076792A1 |
Provided are fermented milk products comprising milk and seaweed meal. Also disclosed are methods of preparing fermented milk products with seaweed meal.
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WO/2020/075206A1 |
A process for creating a cream comprises the steps of preparing a cream base, preparing a mixable ingredient adapted to define a granular mass and joining to said cream base said mixable ingredient; preparing said mixable ingredient comp...
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WO/2020/074823A1 |
The present invention relates to the field of treating demineralisation effluents, and more particularly to the recycling of such effluents, and concerns a method for demineralising whey and treating the effluents produced, and a facilit...
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WO/2020/074635A1 |
The present invention describes a syrup of tagatose and galactose as main components together with other secondary products such as glycerol, oligosaccharides and other sugars in a minority amount.
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WO/2020/076803A1 |
Provided are pasteurized fermented milk products comprising milk and seaweed meal. Also disclosed are methods of preparing the pasteurized fermented milk products with seaweed meal.
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WO/2020/070657A1 |
Method (1) for preparing a milk-containing beverage containing speculoos (8), consisting of the following steps: - removal of the milk fat fraction (5) from the milk by centrifugation or churning, - grinding of speculoos (2) into speculo...
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WO/2020/070450A1 |
The invention mainly relates to a method for producing a phospholipid concentrate derived from a liquid dairy composition comprising at least caseins and phospholipids, characterized in that it comprises at least the steps of: - passing ...
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WO/2020/064058A1 |
The invention relates to a preparation of an innovative recipe for organic plain yogurt with no added sugar as a basis for inter alia significantly sugar-reduced fruit yogurts, the reduced sugar content and creamy texture of the finished...
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WO/2020/065397A1 |
Aspects of the invention relate to a metal material and product made from the metal material having biological properties, such as antibiotic properties.
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WO/2020/067392A1 |
Provided are: a metallic material enabling optimization of response of a fermenting microorganism; a method for controlling response of a fermenting microorganism; and a method for manufacturing a fermented food. The metallic material is...
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WO/2020/067251A1 |
The purpose of the present invention is to produce a thick fermented milk having the hardness and dense texture of fermented milk. A post fermentation-type multi-layer fermented milk is produced by a production method comprising the step...
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WO/2020/067474A1 |
Provided is a method for producing powdered skim milk, in which the free fatty acid content is increased without causing flavor deterioration. The steps for producing the powdered skim milk from skim milk in this method include a step fo...
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WO/2020/058544A1 |
The invention relates to a fermented dairy product that is a source of fibre and probiotics with vegetable jam and sweetened with fibre having a low glycaemic index. In addition, the product can include the lactic bacteria Streptococcus ...
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WO/2020/051817A1 |
A nutritional formula milk powder for congenital heart disease surgery and non-cardiac surgery and other intensive care infants, wherein a ratio of energy and protein of the milk powder is 55-60 kcal:3-4.0 g/100ml.
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WO/2020/048836A1 |
The present invention relates to a composition with an antioxidant activity, comprising a first dry extract derived from plant cell cultures comprising superoxide dismutase of Sulfolobus solfataricus, a second dry extract derived from pl...
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WO/2020/051527A1 |
Described herein are methods of making a gas-containing food product. Described herein are methods of making a dairy product over multiple seasons when the supply of fresh milk varies 40% over the course of the seasons. The producing the...
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WO/2020/038905A1 |
The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao pla...
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WO/2020/038931A1 |
The invention relates to a method for producing a fermented dairy product, comprising: (a) providing a milk substrate, (b) fermenting said milk substrate with a lactic acid bacterium starter culture, wherein step (b) is conducted in the ...
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WO/2020/038898A1 |
The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material an...
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WO/2020/032303A1 |
The present invention relates to a coffee milk drink composition comprising allulose, wherein the coffee milk drink composition has excellent sensory characteristics due to the use of allulose.
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WO/2020/030625A1 |
The present invention relates to a process for producing a fermented milk soft cheese product comprising the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concen...
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WO/2020/030811A1 |
The present invention relates to a a novel method of preparing a liquid flavouring lingredient by use of fermentation. In particular, the method involves recycling a part of the microorganisms used in the fermentation of flavour and arom...
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WO/2020/031785A1 |
Provided is a novel method for producing liquid fermented milk that goes down smooth, has dense and smooth consistency, and gives a rich sensation without using stabilizers and thickeners. This method for producing liquid fermented milk ...
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WO/2020/030774A1 |
The invention relates to a process for producing a fermented liquid food product, comprising the following steps: - pasteurising the liquid (3); - cooling the liquid completely or partially; - arrival (5) of the liquid in a tank (10); - ...
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WO/2020/031955A1 |
The purpose of the present invention is to provide an agent for suppressing heat-resistant acidophilic bacteria, said agent comprising as an active ingredient a substance which has an effect of suppressing the growth of heat-resistant ac...
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WO/2020/022229A1 |
The present invention provides a dairy-containing vinegar beverage: with which dairy specific off-taste and off-odor are reduced; the irritation of the throat and "choking" are suppressed; which has a mild sour taste; and/or in which mil...
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WO/2020/016203A1 |
The application is directed to a process for manufacturing a food product stable at ambient temperature based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH wh...
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WO/2020/018050A2 |
The invention is based on a gluten-free castanea sativa mill type chestnut-base product where each component has a protective and supportive effect on the health of athletes, the elderly, breastfeeding mothers, pregnant women, children, ...
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WO/2020/016107A1 |
The invention relates to a concentrated calcium citrate suspension that comprises: - 2.0-9.0 wt.% of high methoxy pectin; - 2.5-7.0 wt.% tricalcium citrate particles; - dissolved citrate in a concentration of 1.8-7.0 wt.% citric acid equ...
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WO/2020/012034A1 |
The present invention relates to novel S. thermophilusstrainsthat are not attacked by common phagesand novel Streptococcusstrainswith improved stabilityagainst phage attacks, methods to obtain Streptococcusstrains with improved phage res...
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WO/2020/011747A1 |
26 ABSTRACT OF THE DISCLOSURE A composition effective for treating or preventing a condition for which extended exposure to ketones is beneficial contains medium chain triglycerides (MCTs) and also contains proteins in a weight ratio of ...
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