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WO/2023/285434A1 |
The invention regards a method for separating one or more agents from a medium, comprising the steps of: a) providing a feed of the medium, b) separating the feed by use of a membrane, wherein the membrane comprises silicon carbide,where...
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WO/2023/287202A1 |
The present invention relates to a novel Lactiplantibacillus paraplantarum WiKim0130 isolated from kimchi and a composition comprising same. The Lactiplantibacillus paraplantarum WiKim0130, according to the present invention, exhibits an...
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WO/2023/279942A1 |
Formula milk powder using maltopentaosyl trehalose instead of maltodextrin, comprising the following raw materials according to parts by mass: 85 to 90 parts fresh milk, 1 to 2 parts maltopentaosyl trehalose, 5 to 10 parts vegetable oil,...
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WO/2023/283487A1 |
Described is a beverage comprising a milk base and 0.3‰ to 5‰ of citrus fiber based on the milk base; wherein a citrus fiber raw material used to prepare the beverage contains 50% to 100% of total dietary fiber and has a particle siz...
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WO/2023/275017A1 |
The present invention pertains to a long-life, high-protein, fermented dairy product comprising a total amount of protein of between 6 and 24% by weight, based on the total weight of the product; with a total amount of micellar casein in...
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WO/2023/275331A1 |
The present invention relates to novel strains of Bifidobacteria, compositions comprising said bacteria and to methods for the preparation of such compositions.
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WO/2023/274952A1 |
The present invention relates to a non-dairy creamer composition for use in a beverage, wherein the composition comprises: (a) from 1 to 6 wt.% of one or more naturally-occurring amino acids; (b) from 0.5 to 4 wt.% sodium caseinate; wher...
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WO/2023/275582A1 |
The present invention relates to a novel strain of Lactobacillus Bulgaricus, compositions comprising said strains and to methods for the preparation of such compositions.
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WO/2022/272096A1 |
The present disclosure relates to edible compositions, and more specifically, edible bioreactors comprising an edible membrane wherein the membrane is a bioreactor vessel, the membrane encapsulates a bioreactor vessel or a composition co...
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WO/2022/268875A1 |
The present disclosure relates generally to flavor-modifying compositions and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products. In some embodiments, the fl...
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WO/2022/266669A1 |
A dairy substitute composition having a plant-based protein and/or plant-based milk product and a sensory modifier, such that the dairy substitute has reduced plant-protein flavor, increased sourness, increased lactic flavor, or a combin...
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WO/2022/258817A1 |
The present invention relates to a method for producing a fermented milk product (e.g. a pasta filata cheese) with a relatively stable pH value at the end of the fermentation comprising use of lactase in a first step (a) and lactic acid ...
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WO/2022/255441A1 |
The present invention addresses the problem of providing a technique for promoting various bacteria of the genus Bifidobacterium in intestinal flora. A prebiotic composition for bacteria of the genus Bifidobacterium is obtained by combin...
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WO/2022/253818A1 |
The present invention relates to a fermented non-dairy food composition comprising: a) 5 - 10 wt. % oat, preferably 6 – 8 wt. % oat, b) 1.5 – 4 wt. % faba protein, c) 2 – 5 wt. %vegetable oil, d) water, and e) optionally added wate...
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WO/2022/253474A1 |
The present invention relates to a method for producing a cocoa and/or malt beverage product comprising: a) suspending cereal in an aqueous liquid to produce a mash; b) suspending adjunct in an aqueous liquid to produce a slurry; c) hydr...
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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/2022/248405A1 |
The present disclosure relates generally to flavored fiber blends and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products and dairy analogue products. In some...
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WO/2022/249070A1 |
The present invention relates to milk protein compositions and methods for their preparation and use. In particular, the invention relates to use of the milk protein compositions to prepare low viscosity and/or low firmness, high protein...
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WO/2022/243052A1 |
The present invention is in the field of dairy technology. It relates to a method for producing a fermented milk product comprising the steps: (a) Providing a starter culture comprising one or more lactic acid bacteria strains selected f...
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WO/2022/241509A1 |
This invention relates to emulsification of casein and methods of pasteurising cheese in the presence of emulsified casein to produce a pasteurised cheese emulsion with no, or negligible amounts of additives. Cheese products prepared fro...
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WO/2022/239000A1 |
The present invention provides transgenic yeast microorganisms useful for production of high amounts of recombinant beta-lactoglobulin (BEG), and isolates of the BEG obtained from the transgenic yeasts. The invention further provides dai...
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WO/2022/238329A1 |
Provided herein are compositions, e.g., starter cultures, containing Lactococcus laudensis and methods of using the same to produce fermented milk products.
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WO/2022/234033A1 |
The present invention relates to an agglomeration system according to the invention comprising an air-drying system (10), and a pre-wetting unit (1). The pre-wetting unit comprises a powder inlet (11) and a powder outlet (12), a continuo...
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WO/2022/234043A1 |
An aerated dairy product is disclosed. Especially, the aerated dairy product comprises at least one dairy ingredient, an added texturizing component and an added emulsifying component. The added texturizing component is pectin and the ad...
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WO/2022/233113A1 |
A low-sugar milk tea and a preparation method therefor. The low-sugar milk tea comprises, in parts by weight: 8-15 parts of tea, 8-15 parts of siraitia grosvenorii leaves, 15-20 parts of skim milk powder, 6-10 parts of a sugar substitute...
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WO/2022/234042A1 |
An aerated dairy product which is free from egg is disclosed. Especially, the aerated dairy product comprises at least one dairy ingredient and an added emulsifying component. The added emulsifying component is hydrolysed lecithin. A pro...
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WO/2022/232635A1 |
The disclosure provides compositions comprising mothercells, and methods of use thereof. The disclosure also provides methods of storing mothercell preparations, including refrigeration, cryopreservation, and lyophilization.
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WO/2022/232295A1 |
Methods for converting cow's milk into a low pH, ready to drink yogurt product having the compositional attributes of human milk include combinations of ultrafiltration, nanofiltration, reverse osmosis, and diafiltration using microfiltr...
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WO/2022/229342A1 |
Process for producing a whey protein-containing product enriched in immunoglobulins, said process comprising the steps of: (i) cross-flow filtration of casein-reduced milk using a membrane with a molecular weight cut-off (MWCO) of 500-10...
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WO/2022/223427A1 |
The present invention relates to the use of specific milk protein fractions as a source of osteopontin, and to the use of said milk protein fractions to optimise the osteopontin concentration in a synthetic nutritional composition for an...
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WO/2022/224642A1 |
[Problem] The present invention addresses the problem of examining the antioxidant effect of a lactobacillus beverage. The present invention also addresses the problem of finding out an active ingredient thereof. [Solution] It was found ...
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WO/2022/219643A1 |
The present invention discloses nutraceutical composition comprising molecular complex of Lactoferrin and Quercetin for use as a prophylactic or in the treatment of early and advanced stage of viral infections including SARS CoV-2 infect...
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WO/2022/219174A1 |
The present invention relates to a new dry, expanded milk-based snack food product; it also relates to a method for the preparation thereof and to uses thereof.
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WO/2022/218336A1 |
Provided is an application of lactobacillus reuteri in preparing a product for preventing or treating a developmental disorder. The lactobacillus reuteri is deposit number CGMCC No. 21577, the lactobacillus reuteri can improve the compos...
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WO/2022/216802A1 |
Compositions, systems, and methods for making a whipped beverage concentrate are disclosed. A method for producing a whipped beverage concentrate may include creating a base mixture comprising at least two ingredients, wherein the at lea...
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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/2022/200526A1 |
The invention provides a pulverulent fortifier obtainable from the processing of human milk or animal milk selected from a group of fortifiers consisting of fortifiers i, ii, iii, iv: i. a fat fraction in an amount of 28.1 wt/wt % to 31....
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WO/2022/200531A1 |
The invention relates to a method for treating a milk protein composition in order to obtain a lactose-rich liquid composition, comprising a step ii) of ultrafiltration in order to obtain an ultrafiltration permeate and an ultrafiltratio...
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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/2022/194984A1 |
89 ABSTRACT The invention relates to a process for the manufacture of a perchlorate depleted milk product based on nanofiltration of dairy raw materials, thereby using a ceramic nanofiltration membrane. The invention further relates to m...
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WO/2022/193163A1 |
Provided are streptococcus thermophilus for producing γ-aminobutyric acid and an application thereof. The streptococcus thermophilus for producing γ-aminobutyric acid is named Streptomyces thermophilus ST 36 and is preserved in the Ins...
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WO/2022/189568A2 |
The present invention relates to a fermented milk-based product comprising a combination of low levels of lactose and stable levels of galacto-oligosaccharides (GOS) produced in-situ and methods thereof.
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WO/2022/192257A1 |
A shelf stable aggregate foods are described that include a relatively low amount of binder, such as a dairy binder or maltodextrin binder. Methods of making a shelf stable aggregate food include the forming a moist aggregate using a pos...
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WO/2022/191320A1 |
The present invention addresses the problem of providing a technique for further promoting the proliferation of a plurality of major species of bacteria belonging to the genus Bifidobacterium in the intestinal flora. Oligosaccharides inc...
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WO/2022/189820A1 |
Mixes for making frozen dairy products that include 1% to 5% denaturized whey protein, and products made from such mixes, are described. Methods of making mixes including denaturized protein are described, as well as methods for making f...
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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/2022/185419A1 |
The present invention provides a novel lactic acid bacterium strain, in particular a novel cremoris FC strain, and an application therefor. This lactic acid bacterium strain is Lactococcus lactis subsp. cremoris FC46 strain) (accession n...
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WO/2022/180070A1 |
The present invention relates to a plant-based yogurt comprising rapeseed protein and pea protein in a total amount of 1 to 10% (w/w) of the plant-based yogurt, wherein the weight ratio of rapeseed protein to pea protein is from 80:20 to...
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WO/2022/182236A1 |
The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, com...
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WO/2022/180071A2 |
The present invention relates to a composition comprising one or more novel Streptococcus thermophilus strain(s), and the use of said composition for producing a fermented product such as a dairy product with e.g. an increased sweetness....
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