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WO/2022/046501A1 |
The disclosure provides for methods of treating autism spectrum disorder with certain oligosaccharides.
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WO/2022/041656A1 |
Provided is lactobacillus paracasei or offspring thereof.Also provided are a composition, culture, food product or dietary supplement comprising the lactobacillus paracasei, and a use of the composition, culture, food product or dietary ...
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WO/2022/039222A1 |
The purpose of the present invention is to provide a docosahexaenoic acid (DHA)-containing milk beverage, in which the off flavor of an ω3 fatty acid such as DHA is improved, and a method for manufacturing the same. The present inventio...
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WO/2022/039281A1 |
A method for producing stirred yogurt, whereby raw milk is treated with a protein glutaminase to form a modified milk prior to fermentation with a starter culture. After fermentation, a gel structure of the resulting yogurt is then disru...
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WO/2022/039249A1 |
A lactic acid bacteria starter comprising Streptococcus thermophilus and lactic acid bacteria of the Lactobacillaceae family other than Lactobacillus delbrueckii.
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WO/2022/036822A1 |
A lacticaseibacillus rhamnosus strain 1.0320 having an immunoregulation function, and a use thereof. The lacticaseibacillus rhamnosus is used in a fermentation process of yogurt or pickles, or used to prepare a freeze-dried fungus powder...
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WO/2022/034171A1 |
The present invention relates to computer implemented method for monitoring and controlling bacteriophage pressure in a milk fermentation process using a bacterial culture, said method comprises the steps of: monitoring milk fermentation...
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WO/2022/032347A1 |
This invention relates to a process for separating components of skim milk, in particular to the extraction of milk proteins and lactose from skim milk powder. The method involves combining skim milk powder with water, raising the temper...
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WO/2022/028999A1 |
The present invention relates to a low-esterification gelating calcium pectinate which has a degree of esterification of 10% to 50%, a method for producing a calcium pectinate of this kind and a low-esterification gelating calcium pectin...
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WO/2022/028982A1 |
The present invention relates to a composition that comprises plant fibre, low-esterified soluble pectin and high-esterified soluble pectin. The invention also relates to said composition as a semi-finished product for use in the food in...
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WO/2022/029001A1 |
The present invention relates to the use of a low-esterified gelling calcium pectinate as a gelling agent and/or stabilizer for producing a composition for a mixed milk product or a plant-based mixed milk substitute product, more particu...
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WO/2022/024828A1 |
[Problem] To adjust hydrogen ion concentration by adjusting the ingredients of a liquid. [Solution] In the present invention, only particles with a specific size or smaller are allowed to pass through a membrane device 15 (membrane 5) by...
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WO/2022/024441A1 |
Provided are a solid food and solid milk having suitable solubility and manageable strength. In the solid food, which has a solid form obtained by compression molding of a food powder, the increase Ya in the (wt%) in the total crystalliz...
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WO/2022/022744A1 |
Maternal milk powder and a preparation method therefor. Each 100 g milk powder comprises: (0.1-10)×108 CFUs of probiotics and 1-10 g of fructooligosaccharides, wherein the probiotics comprise Lactobacillus helveticus, Lactobacillus rham...
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WO/2022/024447A1 |
Provided are a solid food and solid milk having suitable solubility and manageable strength. This solid food has a solid form in which a food powder is compression-molded, wherein the increase in the overall crystallization rate, which i...
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WO/2022/024442A1 |
Provided are a solid food and solid milk that have preferable solubility and strength that allows the solid food and solid milk to be easily handled. This solid food is a solid that is obtained by compression molding of food powder. Rega...
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WO/2022/024444A1 |
Provided is solid milk having suitable free fat and manageable strength. This solid milk is obtained by compression molding of powdered milk, and has a hardening coefficient IF of 0.477 mm2 of more, the hardening coefficient being repres...
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WO/2022/016774A1 |
The present invention relates to the technical field of food, and disclosed thereby are a composition beneficial for regulating the intestinal tract, promoting digestion and improving constipation, and a preparation method therefor, whic...
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WO/2022/016989A1 |
A milk fermentation tank having an excellent heat exchange performance, comprising an outer cylinder body and an inner container cylinder body; the inner container cylinder body is provided with a feeding port and a discharging port, sev...
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WO/2022/016773A1 |
Disclosed are a composition conducive to nourishing and protecting the stomach and a preparation method therefor, pertaining to the technical field of foods, and intended to solve the technical problem of lack of nutrients in existing st...
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WO/2022/016795A1 |
Disclosed are a yogurt maker and a method for using same. A stirring container protrusion that vertically extends upward is disposed at the bottom of a stirring container of the yogurt maker. A stirring head is detachably sleeved on the ...
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WO/2022/015868A1 |
Methods for preparing dairy compositions utilize an electrodialysis apparatus to separate a feed stream into a lactose stream and a mineral stream. The feed stream can be a UF permeate fraction, a NF retentate fraction, or a RO retentate...
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WO/2022/010417A1 |
Herein disclosed includes an edible and 3D printable milk-based ink composition comprising milk powder present in an amount ranging from 10 to 75 w/w%, and water, wherein the edible and 3D printable milk-based ink composition is both pri...
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WO/2022/003161A1 |
The present invention relates to an apparatus and a method for controlling a crossflow membrane filtration process used for filtration processes requiring a specified Transmembrane Pressure. In particular, the invention relates to a meth...
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WO/2022/005306A1 |
Described herein are milk products comprising a combination of sheep's and goat's milk and process for its production and its uses thereof. More specifically, a milk mixture formulation comprising a specified percent by weight of sheep's...
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WO/2022/002995A1 |
Process for the preparation of a powder comprising bio active molecules, said process comprising the steps of (i) providing a liquid composition comprising bio active molecules, (ii) optionally pre-heating said liquid composition, provid...
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WO/2022/003012A1 |
The invention relates to preparation of fermented food products, including dairy or dairy analogue products, with Pichia kluyveri and lactic acid bacteria in the presence of carbohydrate(s) which is sucrose, fructose, glucose or mixtures...
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WO/2021/262125A1 |
The invention relates to a cold-served food product containing sahlep, banana, labneh cheese, milk cream, milk ice and Turkish delight, which are beneficial for human health and have high nutritional value, and the preparation method of ...
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WO/2021/260403A1 |
A method of making a yogurt-based food product (5) in a container (10) includes: depositing a yogurt body (25) to partially fill the container (10); performing a crusting step wherein a low temperature gaseous coolant is introduced into ...
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WO/2021/262124A1 |
The invention relates to a hot-served food product containing salep, hazelnut and almond mixture, labneh cheese, milk cream, milk and coconut, which are beneficial for human health and have high nutritional value, and the preparation met...
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WO/2021/261423A1 |
The present invention relates to a composition for promoting the production of interleukin-10, the composition comprising: a lactic acid bacterium belonging to the genus Lactobacillus; and fermented milk.
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WO/2021/259803A1 |
The present invention relates to a vegan food composition comprising at least 10 wt% cereal on a dry basis and at least 5 wt% oilseeds on a dry basis, wherein said composition comprises at least 2 wt% dietary fiber provided by cereal and...
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WO/2021/260543A1 |
The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 ...
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WO/2021/262106A1 |
The present invention relates to a supporting product which is added during fermenting of cheese and yoghurt and which provides extending the lifetime of cheese or yoghurt and which provides high nutrient values to cheese or yoghurt.
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WO/2021/262126A1 |
The invention relates to a hot-served food product containing salep, cream, labneh cheese, milk cream, milk, and coconut, which are beneficial for human health and have high nutritional value, and the preparation method of this product.
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WO/2021/256968A1 |
The invention relates to biotechnology, and more particularly to a strain of Bifidobacterium bifidum that exhibits antagonistic activity towards pathogenic and opportunistic microorganisms, deposited in the National Bioresource Centre of...
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WO/2021/251828A1 |
The invention relates to the field of acidified dairy products, more specifically to the use of slow- or non-digestible, dietary and/or prebiotic fibres to improve the viscosity of spoonable acidified dairy products. Provided is a method...
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WO/2021/248440A1 |
Provided are Lactobacillus plantarum from breast milk and the use thereof. The taxonomic name of the Lactobacillus plantarum from breast milk is Lactobacillus plantarum, which has the accession number CGMCC NO.19748 and is obtained by sc...
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WO/2021/250191A1 |
The present invention relates to a method for improved demineralization of fermentation broths, including the steps of providing a solution comprising one or more oligosaccharides, carrying out a first membrane filtration and preferably ...
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WO/2021/250157A1 |
The invention relates to the use of at least one plant fibre for production of a composition comprising a fruit, for example, for a mixed milk product or a plant-based, especially calcium-containing, mixed milk substitute product. At lea...
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WO/2021/250183A1 |
The present invention provides a method of increasing nisin production in nisin- producing Lactococcus lactis by inactivating the phage infection protein Pip. The invention also provides nisin-producing Lactococcus lactis in which the ph...
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WO/2021/246489A1 |
The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in c...
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WO/2020/055351A9 |
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WO/2021/238890A1 |
A Lactobacillus rhamnosus CCFM1119, use thereof in inhibiting Helicobacter pylori and use thereof in preparing a product for preventing and/or treating Helicobacter pylori infections. The Lactobacillus rhamnosus CCFM1119 can significantl...
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WO/2021/238907A1 |
Provided is a stain of Lactobacillus crispatus CCFM1118 having an accession number of GDMCC No. 61012, which can inhibit Helicobacter pylori. Also provided is a product containing the Lactobacillus crispatus, and preparation and applicat...
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WO/2021/238752A1 |
Provided are a probiotic preparation based on a W1/O/W2 type dual emulsion structure, and a preparation method therefor and the use thereof. The preparation method comprises: mixing either a solution containing probiotic bacteria or prob...
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WO/2021/239592A1 |
The present invention relates to a method for selecting a yoghurt sample with a creamy mouthfeel, comprising the steps of: (i) providing one or more yoghurt samples; (ii) determining from the one or more yoghurt samples the time to break...
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WO/2021/242530A1 |
A method for preparing a cultured dairy product comprising: blending water, ultra- filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into th...
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WO/2021/240015A1 |
The invention relates to a composition for producing a fermented milk product com- prising: (i) a starter culture comprising a glucose-fermenting Streptococcus ther- mophilus (St) strain and a glucose-fermenting Lactobacillus delbrueckii...
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WO/2021/242866A1 |
Provided herein are cultured milk products for use as nutritional supplements. Also provided are live cell constructs for producing the cultured milk products and bioreactors for producing the cultured milk products. Secretory IgA compos...
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