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WO/2023/073119A1 |
A method of producing a mammalian milk like product, for example a human milk like product comprising generating lactocytes derived from mammalian mammary epithelial cells, for example human mammary epithelial cells, and expressing the m...
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WO/2023/074021A1 |
An objective of the present invention is to provide an acidic milk beverage with which the sensation of catching in the throat after drinking is suppressed, and to provide a method for producing the same. The present invention is chara...
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WO/2023/072715A1 |
The present Invention relates to a beverage composition, preferably a fermented beverage composition, comprising gluconic acid and lactic acid, wherein the concentration ratio of gluconic acid to lactic acid is greater than 1, preferably...
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WO/2023/066328A1 |
Use of Lactobacillus reuteri FN041 in the preparation of a product for preventing and/or treating atopic dermatitis of a target population. The target population is a pregnant woman, a lactating woman and/or a child. The product comprise...
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WO/2023/065459A1 |
An auxiliary fermentation agent and an application thereof. The auxiliary fermentation agent comprises Streptococcus thermophilus JMCC0031 and Streptococcus thermophilus JMCC0032 which have a ratio of viable count of 1:0.5-2, and is used...
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WO/2023/065462A1 |
A streptococcus thermophiles JMCC0031 and an application thereof. The streptococcus thermophilus JMCC0031 is separated and screened from Xinjiang traditional fermented milk, and is preserved in China General Microbiological Culture Colle...
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WO/2023/065461A1 |
A Streptococcus thermophilus JMCC0032 and a use thereof. The bacterium was isolated and screened out from traditional fermented milk in Xinjiang, and was preserved in the General Microbiology Center of China Microbiological Culture Colle...
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WO/2023/065458A1 |
Disclosed are an additive-free defatted yoghurt starter and an application thereof. The additive-free defatted yoghurt starter comprises streptococcus thermophilus JMCC0031, streptococcus thermophilus JMCC0032 and streptococcus thermophi...
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WO/2023/065460A1 |
A Streptococcus thermophilus JMCC0033 and the use thereof. The strain is isolated and screened from traditional fermented milk in Inner Mongolia, and is preserved in China General Microbiological Culture Collection Center, No.3, courtyar...
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WO/2023/066973A1 |
The present disclosure relates generally to bacterial strains from the family Lactobacillaceae that exhibit one or more of a bile salt hydrolase activity, feruloyl esterase activity, cholesterol assimilation activity, gut microbiome modu...
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WO/2023/060509A1 |
Process for manufacturing a food product based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperature in combination with erythritol...
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WO/2023/061994A1 |
The application is directed to a process for manufacturing a food product based on the inoculation of a food product with stable lactic acid bacteria able to maintain viability and to slightly decrease pH when stored at ambient temperatu...
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WO/2023/061983A1 |
A fermented milk product, wherein the fermented milk product comprises:a porous protein network; a first, capsular, preferably negatively charged, exopolysaccharide; and a second, non-capsular, preferably neutral, exopolysaccharide.A sta...
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WO/2023/061954A1 |
A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable are disclosed. A consumable containing the composition of the plant-...
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WO/2023/060718A1 |
A tooth-protecting freeze-dried milk cube and a preparation method therefor. The freeze-dried milk cube is prepared by the following steps: taking raw milk and heating same, adding xylitol, whey protein powder and bean powder, homogenizi...
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WO/2023/057540A1 |
The invention relates to a process for preparing an enzymatically-treated food composition. A milk substrate is provided and is contacted with a beta-galactosidase having transgalactosylation activity. In particular, the beta-galactosida...
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WO/2023/057585A1 |
The invention relates to a method of preparing a lactose-reduced milk product by e.g. ultrafiltration which method involves recovery of at least some of the mineral from the ultrafiltration permeate by electrodialysis.
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WO/2023/057370A1 |
The present invention is in the field of dairy technology. It relates to methods for producing fermented milk products comprising live bacteria which products have no or low/reduced post-acidification when stored at ambient temperature. ...
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WO/2023/056736A1 |
A method for preparing a low-lactose dairy product rich in honey pomelo fibers, the method comprising: cleaning, dicing and debitterizing peel fibers of honey pomelo to obtain honey pomelo fiber blocks; sterilizing and cooling liquid mil...
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WO/2023/054731A1 |
In the vitamin D production method according to the present embodiment, a food product is irradiated with light in the wavelength band of 280-315 nm inclusive, the cumulative amount of light being 45 mJ/cm2 or greater. The food product i...
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WO/2023/055902A1 |
Disclosed herein are methods of producing a food product or food precursor. These methods can comprise: (a) providing a food product/precursor that comprises at least water and sucrose, and (b) contacting the food product/precursor with ...
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WO/2023/048126A1 |
The present invention addresses the problem of providing, for example: an EPS manufacturing method in which EPS productivity is improved; EPS which is manufactured using the manufacturing method; a manufacturing method for fermented prod...
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WO/2023/048195A1 |
The purpose of the present invention is to provide a processing method that makes it possible to improve various characteristics related to a fermented food or beverage that uses a protein ingredient (and, in particular, characteristics ...
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WO/2023/041641A1 |
The present invention pertains to a foamer ingredient in the form of a powder comprising one or more carbohydrates; at least 0.5% by weight and less than 5% by weight, based on the total weight of the foamer ingredient in the form of a p...
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WO/2023/043410A1 |
The present invention belongs to food sector technical field, and relates to hazelnut cheese which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which d...
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WO/2023/043409A1 |
The present invention belongs to food sector technical field, and relates to hazelnut yoghurt which does not include any animal product input in the production process steps for all consumers, particularly for vegan consumers, and which ...
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WO/2023/043402A1 |
A method of obtaining a dairy product made from milk or milk by-products, sterilized by heat application and made stable by drying through evaporation of its water and characterized in that; including the process steps of - heating the m...
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WO/2023/041668A1 |
The present invention concerns a process for the preparation of a fermented milk product B. lactis and L. rhamnosus, for example a fermented milk powder, to the fermented milk product itself and to nutritional compositions comprising it....
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WO/2023/035769A1 |
Disclosed is a method for fermenting gynostemma pentaphyllum with a blood pressure lowering effect, the method comprising the following steps: 1) pretreatment of gynostemma pentaphyllum, involving: crushing gynostemma pentaphyllum raw te...
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WO/2023/038072A1 |
A lactic acid bacterium that belongs to Streptococcus thermophilus and satisfies at least one requirement selected from the group consisting of the following (a) and (b): (a) when cultured in a 10% nonfat milk powder medium at 43°C, (a1...
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WO/2023/038057A1 |
Provided is a lactase preparation that has excellent lactose degradation action in milk. The lactase of one aspect of the present invention has lactase activity described by one or a combination of (1)–(6). (1) The amount of lactase ...
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WO/2023/038073A1 |
In this lactic acid bacteria, ATP synthase complex is functionally inhibited.
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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/2023/031178A1 |
The present invention relates to the provision of methods of preparing a bacterial culture and bacterial cultures obtained thereby. The present invention also relates to the provision of methods for reducing viability loss and/or activit...
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WO/2023/006950A9 |
A method of in-situ complexation of an exogenous mineral with milk casein in liquid form for fortification in a dairy product with increased bioavailability of the exogenous mineral. The method includes adding exogenous phosphorus and th...
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WO/2023/033310A1 |
Disclosed is a method for producing yogurt. The method for producing yogurt of the present invention comprises the steps of: (a) adding living lactic acid bacteria to a yogurt raw material and fermenting the yogurt raw material to produc...
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WO/2023/025549A1 |
The present disclosure relates to a method for mitigating off-odors in food and beverages, to flavor composition mitigating off-odors in food and beverages and to the use of specific flavor ingredients to mitigate off-odors in food and b...
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WO/2023/028499A1 |
Provided are compositions comprising Lactoferrin, in particular comprising Lactoferrin purified from raw natural milk sources. Also provided are methods of manufacturing and using the same.
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WO/2023/024204A1 |
A method for making milk tea. The method comprises the following steps: placing water and tea leaves in a container; and controlling the temperature and stirring speed in the container, such that the tea leaves are brewed in the water an...
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WO/2023/017224A1 |
The invention relates to a method for the automated on-farm production of multiple types of on-demand dairy products, comprising the following steps: electronically receiving a dairy product order from a consumer; filling the vat (10) wi...
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WO/2023/010170A1 |
Compositions for reducing or inhibiting methanogenesis in ruminants comprising, at least one halocarbon compound and one or more stabilising agents.
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WO/2023/006883A1 |
Provided herein are compositions and methods useful for producing thermophilic fermented dairy compositions, such as thermophilic fermented dairy products, having cream flavor. The compositions and methods provided herein include bacteri...
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WO/2023/008623A1 |
A milk drink using a Platycodon grandiflorum extract, and a preparation method therefor are disclosed. According to one preferred embodiment of the present invention, Platycodon grandiflorum is washed and cut, the washed and cut Platycod...
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WO/2023/006885A1 |
Provided herein are compositions and methods for producing fermented plant-based compositions, e.g., fermented dairy alternative food products, having cream flavor. The compositions and methods provided herein include bacteria, e.g., Lac...
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WO/2023/008491A1 |
The purpose of the present invention is to provide an enzyme-containing composition, which has little risk of causing curdling due to the action of a peroxidase even when milk is reacted with the peroxidase for a long time, a method for ...
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WO/2023/006728A1 |
A process for the preparation of a fermented milk product comprising the steps of:- providing a milk base comprising glucose and fructose; and- fermenting the milk base in the presence of a lactic acid bacterial strain and a glucose-fruc...
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WO/2023/009409A1 |
A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe o...
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WO/2023/003569A1 |
A fermented milk composition is provided. The composition comprises fermented milk, proteins, and optionally, sugars, oligosaccharides and carboxylic acid salts. The fermented milk comprises viable microorganisms. The composition has a n...
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WO/2023/001127A1 |
A prebiotic yogurt powder and a preparation method therefor. The preparation method comprises: preheating a dairy product solution, sequentially mixing same with white granulated sugar, functional sugar, a stabilizer and a flavor substan...
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WO/2023/287205A1 |
The present invention relates to novel Leuconostoc citreum WiKim0129 isolated from kimchi and a composition comprising same. The Leuconostoc citreum WiKim0129 according to the present invention exhibits excellent anticancer effects and t...
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