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WO/2022/112552A1 |
The present invention pertains to methods of producing cholesterol-enriched milk lipid compositions suitable for infant nutrition by membrane-based fractionation of dairy based whey, to the cholesterol-enriched milk lipid compositions as...
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WO/2022/108956A2 |
A method of increasing height in a pediatric subject comprises enterally administering an exosome-enriched product comprising intact bovine milk-derived exosomes to the pediatric subject in need thereof. A method of promoting linear bone...
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WO/2022/106405A1 |
The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.
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WO/2022/106418A1 |
The present invention relates to a novel Streptococcus thermophilus strain having improved texturizing properties, compositions comprising said strain as well as fermented products manufactured using said strain.
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WO/2022/100631A1 |
Provided are a lactobacillus crispatus strain for preventing and/or treating genital tract flora disorder related diseases, and an application thereof. The lactobacillus crispatus strain is lactobacillus crispatus LG55-27 obtained by scr...
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WO/2022/100633A1 |
A Lactobacillus gasseri strain for the prevention and/or treatment of reproductive tract infections and/or reproductive tract flora disorders and the use thereof. The Lactobacillus gasseri is TM13-16, and has the deposit number GDMCC No:...
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WO/2022/103690A1 |
Methods for making a dairy composition containing less than 2000 ppm of lactose can include the steps of subjecting a mixture of a dairy product and a lactase enzyme to a peak temperature from 55 to 78 °C for 15 sec to 15 min to form th...
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WO/2022/100986A1 |
The present invention relates to a new formulation, which is a soft chewy confection for-mulation, which comprises at least one Human Milk Oligosaccharides (HMOs).
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WO/2022/100135A1 |
A room-temperature yoghurt with granules added therein, which yoghurt comprises a jam containing granules and a yoghurt base material, the jam containing the granules comprises a jam solution and the granules, the granules comprise granu...
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WO/2022/101222A1 |
A nutritional composition comprising the human milk oligosaccharides (HMOs) 2'- fucosyllactose (2FL), 3'-fucosyllactose (3FL), 3'-sialyllactose (3SL), and lacto-N-neotetraose (LNnT). The nutritional composition is useful for treating or ...
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WO/2022/100632A1 |
Lacticaseibacillus rhamnosus for preventing and/or treating diseases caused by the reproductive tract flora disorder and/or bone loss and an application thereof. The Lacticaseibacillus rhamnosus is OF44-15Ph10T, and the accession number ...
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WO/2022/100126A1 |
A novel use of bifidobacterium lactis BL-99 in fighting aging and improving innate immunity. The present Bifidobacterium lactis, accession number CGMCC No. 15650, features such effects as fighting aging, increasing innate immunity in an ...
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WO/2022/096143A1 |
The invention relates to a method and a facility for the treatment of brine in salt baths for salting cheese in accordance with the preamble of claim 1, characterized technically inter alia by the steps (i), (ii) and (iv): (i) first frac...
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WO/2022/096613A1 |
The present invention relates to a method for concentrating aqueous solutions of human milk oligosaccharides, in which an aqueous solution comprising at least one human milk oligosaccharide is subjected to a reverse osmosis process by me...
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WO/2022/098835A1 |
Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.
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WO/2022/090269A1 |
The invention concerns a native whey protein composition with profound amounts of native whey protein and with beta-casein for use in the treatment and/or prevention of gastrointestinal intolerance. The inventors found that the native wh...
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WO/2022/089732A1 |
The invention concerns a native whey protein composition with profound amounts of native whey protein and with beta-casein for use in the treatment and/or prevention of gastrointestinal intolerance. The inventors found that the native wh...
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WO/2022/090595A1 |
The present invention relates to a microorganism of the genus Bifidobacterium spp. comprising a promoter comprising the sequence GAAAGGA (SEQ ID NO: 1) at a distance of between 12 and 31 nucleotides from the start codon responsible for t...
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WO/2022/090175A1 |
The present invention relates to a method for producing a solid food ingredient, comprising the following steps: - i) a liquid milk composition comprising at least 50% by mass of caseins relative to the total dry mass thereof, and compri...
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WO/2022/088777A1 |
A preparation method for set-style flavor yogurt, comprising: (1) sterilizing raw milk and then separating same by a RO membrane filtration device to obtain a RO trapped fluid and a RO penetrating fluid; (2) uniformly mixing a portion of...
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WO/2022/089707A1 |
Disclosed is a method for producing a human milk oligosaccharide (HMO) in milk, comprising incubating an aqueous solution comprising at least one sialic acid donor, at least one milk or milk-derived product comprising lactose, and at lea...
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WO/2022/078859A1 |
A nutritional composition comprising the human milk oligosaccharides (HMOs) 2'- fucosyllactose (2FL), 3'-fucosyllactose (3FL), 3'-sialyllactose (SSL), and lacto-N-neotetraose (LNnT). The nutritional composition is useful for inducing tol...
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WO/2022/080246A1 |
At least one protein selected from the group consisting of proteins of (a)-(d). (a) A protein that has an amino acid sequence indicated by SEQ ID NO. 1. (b) A protein that has an amino acid sequence having at least one amino acid substit...
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WO/2022/079929A1 |
Provided are lactic acid bacteria which are favorably grown in an environment of a low pH and high sucrose. These lactic acid bacteria are species (Lactobacillus sp.) belonging to the genus Lactobacillus deposited under accession number ...
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WO/2022/078896A1 |
The invention relates to a capsule for preparing a beverage, in particular a hot beverage, consisting of a pressed product made of a material, selected from the group consisting of instant coffee, instant tea, soluble coffee substitute e...
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WO/2022/079673A1 |
This invention relates to a dairy protein-based beverage with an acceptable shelf life without the use of certain stabilizers. More particularly, this disclosure relates to a beverage, a heat- sterilized beverage and/or a process of maki...
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WO/2022/080245A1 |
The present invention is at least one protein selected from the group consisting of proteins (a) to (d) below. (a) A protein comprising the amino acid sequence represented by SEQ ID NO: 1; (b) a protein comprising the amino acid sequence...
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WO/2022/024446A9 |
Provided are a solid food having enhanced stickiness and easily manageable strength and a solid milk. This solid food, which is a solid form food obtained by compression-molding a food powder, has a breaking stress of 0.067 N/mm2 or more...
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WO/2022/075360A1 |
Provided is liquid fermented milk which has a feeling of satisfaction and a rich taste while keeping sourness that is favorable for yogurt, particularly sourness in a latter stage of drinking, also has a strong feeling of remaining in th...
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WO/2022/068545A1 |
A Bifidobacterium longum strain CCFM 752 is preserved at the Guangdong Microbial Culture Collection Center, having the preservation number GDMCC No. 61157 and the preservation date 21 August 2020. The invention also relates to an applica...
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WO/2022/072323A1 |
This specification relates to a process for preparing a purified human milk oligosaccharide ("HMO") from an HMO-containing solution (e.g., a fermentation broth) by a process comprising mixed bed ion exchange, and a product of such a proc...
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WO/2022/024443A9 |
Provided are a solid food having appropriate stickiness and easily manageable strength and a solid milk. This solid food, which is a solid form food obtained by compression-molding a food powder, contains monohydrate crystals and anhydra...
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WO/2022/071061A1 |
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...
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WO/2022/068137A1 |
The present invention relates to the technical field of protein processing, and disclosed are a whey protein composition, and a preparation method therefor and the use thereof. The whey protein composition of the present invention compri...
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WO/2022/072333A1 |
This specification relates to a process for preparing a purified human milk oligosaccharide ("HMO") from an HMO-containing solution (e.g., a fermentation broth) by a process comprising anion ion exchange, cation ion exchange, and mixed b...
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WO/2022/061883A1 |
A yoghurt for regulating the intestinal tract, and a preparation method therefor and the use thereof. The yoghurt is prepared from the following raw materials in parts by weight: 90-97 parts of raw milk, and probiotics such as Lactobacil...
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WO/2022/063981A1 |
The present invention relates to a method of preparing a ready-to-consume food product. The ready-to-consume food product can be a ready-to-consume beverage, or the ready-to-consume food product can be used as a food supplement that can ...
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WO/2022/066632A1 |
Compositions are described that use glucono delta lactone (GDL) in a portion of a composition containing two portions with differing water activities. GDL is included in a low water activity portion that is in contact with a high water a...
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WO/2022/060593A1 |
Fermented extracts containing natural lactones and hydroxy fatty acids are extracted from mixed culture fermentations of non-hydrolyzed vegetable oils.
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WO/2022/057178A1 |
A sugar-reducing sweetener, comprising at least one high-intensity sweetener, at least one bulk-type sweetener and at least one sugar-like sweet substance, wherein the use amounts of the high-intensity sweetener and the bulk-type sweeten...
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WO/2022/058573A1 |
The invention relates to a method for the production of cheese substitutes comprising mixing a casein composition comprising only casein of non animal origin with other ingredients comprising at least one ingredient among water, calcium,...
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WO/2022/058754A1 |
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...
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WO/2022/057741A1 |
A bifidobacterium animalis, a breeding method therefor and a use thereof. The bifidobacterium animalis is bifidobacterium animalis IU-100 in Bifidobacterium, and the accession number thereof is CGMCC No. 12942. The bifidobacterium strain...
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WO/2022/059845A1 |
The present invention relates to an eco-friendly, unpowered, and convenient domestic yogurt fermentation device having a drip coffee container attached thereto. More specifically, the present invention can make yogurt by heating a fermen...
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WO/2022/053961A1 |
It is described a method for producing tablets for extraction of a liquid food product, wherein each tablet is formed starting from at least one ingredient in granular or powder form, and wherein, in order to form each tablet, a dosed an...
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WO/2022/052794A1 |
An infant formula milk powder rich in milk fat globule membrane protein, phospholipid and oligosaccharide and a preparation method therefor. Raw cow milk is used as raw material, cleaned and pre-sterilized; MFGM whey powder, α-lactalbum...
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WO/2022/049531A1 |
The process for the preparation of colostrum concentrate, comprising the following steps of: a) supply of colostrum; b) concentration of the colostrum comprising the steps of: b1) subjecting the colostrum to controlled vacuum conditions;...
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WO/2022/049432A1 |
A method of enhancing vaccine efficacy, treating or preventing an allergy, or treating or preventing an autoimmune disease in an animal can comprise administering to the animal a composition comprising colostrum.
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WO/2022/046342A1 |
Provided are a method for preparing a food product, which uses a lipase to catalyze the hydrolysis of fat and phospholipids in a base composition, and a food product produced by the method. The present method may increase the viscosity o...
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WO/2022/046495A1 |
This application is directed to systems and methods of creating sterilized powdered food product. Specific examples regarding breast milk are described whereby the milk is powderized and placed into a vat before it is passed along to a s...
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