05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Food for babies; milk powder for infants; infant formula
milk powder; infant formula being plant-based substitutes. Milk and milk products, including milk powder; plant based
substitutes for dairy products.
The present invention pertains to a liquid creamer comprising vegetable oil, casein based protein, hydrocolloid, lactose, non-proteinaceous emulsifier, water, a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate, optionally buffering agent, and optionally salt. The invention furthermore pertains to a method of producing such a liquid creamer, and to the use of said liquid creamer for preparing a beverage.
A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23F 3/06 - Treating tea before extractionPreparations produced thereby
3.
PROCESS FOR THE PREPARATION OF HIGH MOISTURE MOZZARELLA CHEESE
The invention relates to a process for the preparation of a comminuted high moisture mozzarella cheese having a moisture content of at least 50% by weight based on total weight of the mozzarella cheese comprising the steps of (a) providing a mozzarella cheese having a moisture content below 50% by weight based on total weight of mozzarella cheese; (b) comminuting the mozzarella cheese; (c) immersing the comminuted mozzarella cheese in a liquid medium comprising water for at least 10 seconds; and (d) isolating the immersed comminuted mozzarella cheese from the remaining liquid medium to obtain the comminuted high moisture mozzarella cheese, wherein the liquid medium has a temperature in the range of -2 °C to the moisture equilibrium temperature (MET) of the mozzarella cheese at the start of step (c). The invention also relates to a mozzarella cheese having a moisture content in the range of 51 to 65% by weight, based on total weight of the mozzarella cheese, and a calcium/protein ratio of at least 28.5 mg/g.
Formula milk wherein at least 90 wt % of the total amino acid content results from a serum protein concentrate, said serum protein concentrate being obtained by a process involving microfiltration of milk resulting in a casein-rich retentate and a serum-rich fraction as the permeate, followed by concentration of the serum-rich fraction.
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
The present invention pertains to a plant-based substitute of a pasta filata cheese comprising a waxy starch selected from the group of waxy tapioca starch, waxy rice starch, waxy wheat starch, and mixtures thereof; modified starch; plant-based fat or oil; plant protein, and optionally, a non-proteinaceous emulsifier. It furthermore relates to a process to prepare such a plant-based cheese substitute and to its use in a food product.
Powder composition comprising. based on the total weight of the powder (i) 10-80 wt % of an oxidation sensitive edible oil, (ii) 5-30 wt % of at least one emulsifier selected from protein and starch, and (iii) 5-65 wt % galacto-oligosaccharide (GOS) and/or human milk oligosaccharide (HMO).
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising, by weight of the whipping agent, at least 20 wt. % but less than 57 wt. % fat or oil or mixtures thereof; 1.0-5.5 wt. % of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono- and/or diglycerides of fatty acids, acetic acid esters of mono- and/or diglycerides of fatty acids, propylene glycol monostearate, and mixtures thereof; 0.2-2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having at least one acyl chain of 14-20 carbon atoms; 1.0-5.0 wt. % proteinaceous emulsifier, 25.5-75.0 wt. % carbohydrates and 0.1-4.0 wt. % moisture. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention. The invention further relates to the use of a powdered whipping agent according to the invention for the preparation of a whipped food product.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Food for babies; milk powder for infants; infant formula
milk powder; infant formula being plant-based substitutes. Milk and milk products, including milk powder; plant based
substitutes for dairy products.
9.
PROCESS FOR THE PREPARATION OF COMMINUTED MOZZARELLA CHEESE
The invention relates to a process for the preparation of a comminuted mozzarella cheese comprising the steps of (a) providing a mozzarella cheese; (b) cooling the mozzarella cheese; and (c) comminuting the mozzarella cheese to obtain the comminuted mozzarella cheese, wherein the mozzarella cheese during step (c) has a core temperature in the range of -2 to -10 °C, preferably -3 to -9 °C, more preferably -4 to -8 °C. The invention also relates to comminuted mozzarella cheese comprising cube-shaped or cuboid-shaped mozzarella cheese particles having a particular particle size distribution.
The invention relates to the field of nutritional compositions, methods for providing them and uses thereof. More in particular, it relates to ready-to- feed and powdered infant or growing up milk formulas showing desirable gastric digestion properties. Provided is a nutritional composition comprising casein, whey proteins comprising α-lactalbumin (aLac) and β-lactoglobulin (bLac), and protein-coated fat droplets, wherein the protein content of the composition is 5 to 20% (w/w), based on total solids; the bLac content is at least 3% (w/w) based on total protein level and the aLac + bLac content is at least 25% (w/w) based on the total protein level; the fat content is in the range of 10% to 50% (w/w) based on total solids; the fat droplets are coated with an average protein load of 2-10 mg/m2 and wherein the w eight ratio of casein: (aLac + bLac) on the fat droplets is at least 4 times higher than the weight ratio of casein: (aLac + bLac) in the total composition; the level of sphingomyelin per 100 g of composition is between 70 mg and 200 mg; the level of phospholipids per 100 g of composition is between 280 mg and 950 mg.
A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
A23C 9/20 - Dietetic milk products not covered by groups
A61K 31/683 - Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols
A61K 31/685 - Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols one of the hydroxy compounds having nitrogen atoms, e.g. phosphatidylserine, lecithin
A61K 31/688 - Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols both hydroxy compounds having nitrogen atoms, e.g. sphingomyelins
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Food for babies, dietary food and supplements for infants, dietetic foodstuffs for medical use.. Milk, milk powder, milk drinks, condensed milk, evaporated milk; fermented milk products; preserved milk products; yoghurt, yoghurt drinks, desserts included in this class; cream, cooking cream, whipped cream; coffee milk, coffee cream, coffee creamer; cheese and cheese products; quark and quark products; edible oils and fats; butter, butter oil; milk product substitutes; preserved, dried and cooked fruit and vegetables; jellies, jams; dairy products for dietetic purposes, not for medical use; the aforementioned products also in flavored, low-fat, vitamin enriched, mineral enriched and/or low calorie versions.. Cocoa, cocoa based beverages, chocolate products, chocolate milk; coffee, coffee based beverages; rice pudding; milk-based groats, gruel and semolina pudding; edible ice; frozen yoghurt, chocolate mousse, fruit mousse and other desserts included in this class; chocolate milk, flour and cereal preparations and foodstuffs based on these products; farinaceous products; custard; fruit sauces; dairy-based sauces..
Process for the preparation of a Swiss-type cheese comprising the steps of (a) preparing a cheese milk having a total protein content in the range of 3.0 to 5.0 grams/100 grams cheese milk; (b) mixing a rennet material and starter cultures comprising a starter material and propionic acid bacteria into the cheese milk; (c) allowing the cheese milk to coagulate to obtain a curd; and (d) further processing the curd into the Swiss type cheese, wherein (i) the cheese milk obtained in step (a) has a lactose content in the range of 1.8 to 3.6 grams/100 grams cheese milk; and (ii) the rennet material is added in an amount in the range of 250 to 650 IMCU/100 liters of cheese milk.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
A synthetic nutritional composition comprising a protein fraction, a fat fraction and a carbohydrate fraction wherein the nutritional composition is a liquid or a powder that may be reconstituted with water into an oil-in-water emulsion, wherein the nutritional composition has an energy content per 100 ml of less than 55 kcal per 100 ml.
The present invention relates to a protein-rich confectionary product, such as a protein-rich food bar, respectively a confectionary mass for such a confectionary product wherein at least part of the protein is provided by a caseinate powder. Further, the invention relates to a method for preparing a confectionary mass or product according to the invention. In particular, the invention relates to a method for preparing a caseinate powder. More in particular, the invention relates to a caseinate powder obtainable in a method according to the invention. Such powder may be used in the preparation of a confectionary mass or product according to the invention.
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
The invention relates to a process for preparing a ripened cheese comprising the steps of: a) obtaining a curd-filled mould; b) lowering the dry matter (DM) content of the curd in the curd-filled mould by injecting a liquid into the curd in the curd-filled mould at a pressure of less than 10 bar to decrease the DM content with at least 0.5 percent point (p.p.). preferably at least 1.0 p.p., particularly preferably at least 1.5 p.p., more preferably at least 2.0 p.p. wherein DM% is expressed as % by weight relative to the total weight of the curd; c) pressing the curd into the mould to obtain a pre-ripened cheese; d) demoulding the pre-ripened cheese from the mould; e) optionally salting of the pre-ripened cheese; and f) ripening the pre-ripened cheese obtained in step d) or e) to obtain the ripened cheese. The invention also relates to a cheese obtained by this process.
The invention relates to a A process for preparing a ripened cheese comprising the steps of: a) obtaining a curd-filled mould with a dry matter content (DM) of the curd of 30% or higher; wherein DM% is expressed as % by weight relative to the total weight of the curd; b) injecting a salt solution or salt suspension into the curd in the curd-filled mould at a pressure of less than 10 bar; c) pressing the curd into the mould to obtain a pre-ripened cheese; d) removing the pre-ripened cheese from the mould; e) optionally salting of the pre-ripened cheese; f) ripening the pre-ripened cheese obtained in step (d) or (e) to obtain the ripened cheese. The invention also relates to a cheese obtainable by this process.
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 the range of 15 and 40% w/w, based on the total amount of protein, and a total amount of 25 and 75% w/w of microparticulated whey protein, based on the total amount of protein; further comprising between 0.3 and 4% by weight of two or more stabilizers selected from the group consisting of starch, gelatin, low-ester amidated pectin, guar, gellan gum, agar-agar, and carboxymethylcellulose, and wherein the total fat content lies between 0.05 and 15% by weight.
Phospholipid-enriched milk fraction for use in the prevention of a viral infection with respiratory syncytial virus (RSV) and/or the prevention of further development of a viral infection with respiratory syncytial virus (RSV).
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A61K 31/683 - Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols
A61K 31/685 - Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols one of the hydroxy compounds having nitrogen atoms, e.g. phosphatidylserine, lecithin
A61K 31/688 - Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols both hydroxy compounds having nitrogen atoms, e.g. sphingomyelins
23.
FOAMER INGREDIENT IN THE FORM OF A POWDER AND METHOD FOR MANUFACTURING THE SAME
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 powder, of one or more proteins having a protein-bound phosphorus to nitrogen ratio of less than 0.03 g/g and having a proline content of less than 7 g per 100 g of protein; and entrapped gas, said foamer ingredient in the form of a powder releases gas when dissolved in a liquid. It furthermore pertains to a method of manufacturing the same, and, finally, to the use of the foamer ingredient in the form of a powder in food products and the products thus obtained.
A21D 8/02 - Methods for preparing doughTreating dough prior to baking
A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
The invention relates to a process for producing a heat stable whey protein composition. Using specific temperatures, shear rates, and holding times and applying re-circulation of at least part of the formed particles results in a whey protein composition with a surprisingly high heat stability and particles that are less prone to sedimentation, which can be advantageous in downstream processing and applications of the material.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
cheese and cheese products, namely, cheese and cracker combinations and cheese and bread combinations all of which consist primarily of cheese; cheese food and cheese substitutes
26.
COMPOSITIONS COMPRISING ONE OR MORE HMO'S WITH A CORE OF LacNAc-Lac
A synthetic composition comprising one or more compounds according to formula (1), or a pharmaceutically acceptable salt, solvate or ester thereof, for use in the modulation of one or more of: i. the cholesterol level; ii. lipolysis; iii. glucose uptake; iv. CD36 receptor activity; wherein the compound of Formula 1 is Yn→D-Gal-β1→3-(Ym→)(Xp→)D-GcNAc-β1→3-D-Gal-β1→4-(Xq→)-D-Glc (Formula (1)), wherein X is α-L-Fucose (α-L-Fuc), Y is N-acetyl-D-neuraminic acid (Neu5Ac-α-2-), n, m, p, q indicate the number of the monosaccharide residues present in the compound of formula (1) and n is 0 or 1; m is 0 or 1; p is 0 or 1; q is 0 or 1; and n+m+p+q≥1.
A61K 38/17 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from animalsPeptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from humans
A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
Nutritional composition comprising galacto-oligosaccharide (GOS) and 2′-fucosyllactose (2′-FL) in a GOS:2′-FL weight ratio of 1:9-9:1 for use in increasing the relative abundance of bifidobacteria, preferably Bifidobacterium adolescentis and/or Bifidobacterium longum in the gastro-intestinal tract of a non-infant human subject.
A61K 31/702 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A61P 1/00 - Drugs for disorders of the alimentary tract or the digestive system
28.
POWDERED FOAMABLE CREAMER, A METHOD FOR PREPARING A POWDERED FOAMABLE CREAMER, AND ITS USE
The invention relates to a powdered foamable creamer comprising 1 - 15 % Faba bean protein; 10 - 50 % of a vegetable fat source; 40 - 75 % carbohydrates; 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof, wherein constituents a - d are based on the dry weight of the foamable creamer. The invention further relates to a method for preparing such a powdered foamable creamer, and the use of such a powdered foamable creamer in the preparation of beverages.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
29.
PROCESS FOR PRODUCING A LACTOFERRIN-CONTAINING PRODUCT
The invention relates to a process for producing a lactoferrin-containing product by cation exchange using milk with a lactoferrin concentration of at least 4.0 per gram protein. The invention also relates to a lactoferrin-containing product containing at least 96 wt% lactoferrin and less than 0.60 wt% immunoglobulins (IgG+IgA+IgM), based on total protein.
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
A61K 38/40 - Transferrins, e.g. lactoferrins, ovotransferrins
A23C 9/146 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
B01D 15/36 - Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction, e.g. ion-exchange, ion-pair, ion-suppression or ion-exclusion
C07K 14/79 - Transferrins, e.g. lactoferrins, ovotransferrins
B01D 15/16 - Selective adsorption, e.g. chromatography characterised by constructional or operational features relating to the conditioning of the fluid carrier
30.
WHEY PROTEIN-CONTAINING PRODUCT ENRICHED IN IMMUNOGLOBULINS
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 500-1000 kDa, preferably 500-800 kDa, or a pore size of 50-100 nm, preferably 50-80 nm, thereby obtaining a permeate enriched in lactose, salts, α-lactalbumin and β-lactoglobulin, and an UF retentate, and (ii) subjecting said UF retentate to mixed mode chromatography, wherein immunoglobulins adhere to a resin and are subsequently eluted to form said whey protein-containing product enriched in immunoglobulins.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 9/146 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
B01D 15/38 - Selective adsorption, e.g. chromatography characterised by the separation mechanism involving specific interaction not covered by one or more of groups , e.g. affinity, ligand exchange or chiral chromatography
C07K 1/34 - ExtractionSeparationPurification by filtration, ultrafiltration or reverse osmosis
31.
SUPPLEMENTED RTD MILK PRODUCT AND METHOD FOR PRODUCING THE SAME
The present invention pertains to a supplemented ready-to-drink (RTD) milk product with a total solids content of at least 10 wt% and at most 18 wt%, a protein content of at least 2 wt% and at most 5 wt%, a fat content of at least 0.5 wt% and at most 5 wt%, a total amount of at least 0.005 wt% and at most 2 wt% of nutritional supplements selected from the group consisting of minerals; dietary fibers; vitamins; and combinations thereof, and comprising at least 0.15 wt% and at most 0.4 wt% of fish oil in encapsulated form, and wherein the nutritional supplements at least comprise iron in an amount of between 0.0001 wt% and 0.01 wt%, with weight percentages being based on the total weight of the milk product. The invention furthermore pertains to a method of producing such a RTD milk product and to its use.
The present invention pertains to a concentrated milk product with a total solids content of at least 15 wt% and at most 34 wt%; a protein content of at least 2 wt% and at most 12 wt%; a fat content of at least 2 wt% and at most 10 wt%; comprising at least 0.06 wt% and at most 0.5 wt% of algae oil in encapsulated form, with weight percentages being based on the total weight of the concentrated milk product. The invention furthermore pertains to a method of producing such a concentrated milk product and to its use.
The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising 57-70 wt. % fat or oil; 1-6.5 wt. % of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono and/or diglycerides of fatty acids, acetic acid esters of mono and/or diglycerides of fatty acids, propyleneglycol monostearate, and mixtures thereof; 0.2-2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having an acyl chain of 14-20 carbon atoms; 1.0-5 wt. % proteinaceous emulsifier, 18-35 wt. % carbohydrates and 0.1-4 wt. % moisture, and wherein the weight/weight ratio of the fat or oil to the alpha-tending emulsifier is 10 or higher and lower than 30. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention. The invention further relates to the use of a powdered whipping agent according to the invention for the preparation of a whipped food product.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
System (1) for intermittently dispensing portions of a hot milk-containing beverage component or beverage, comprising a flow channel (30) extending from a water inlet (31) to a dispensing outlet (32), the flow channel (30) being provided with a milk concentrate inlet (33) upstream of the dispensing outlet (32) and a thick film heater (18) upstream of the milk concentrate inlet (33), wherein the system comprises: water temperature determination means (34) configured to determine, e.g. estimate and/or measure, a water temperature at or upstream of a water inlet (35) of the thick film heater (18); and a controller (36) configured to control the thick film heater (18) in dependence of a water temperature determined by the water temperature determination means (34).
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/41 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea of liquid ingredients
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Dairy products; milk, milk powder, milk drinks, condensed milk, evaporate milk; fermented milk products; preserved milk products; yoghurt, yoghurt drinks, desserts included in this class; cream, cooking cream, whipped cream; coffee milk; coffee cream; cheese and cheese products; quark and quark products; edible oils and fats; butter, butter oil; vegetable substitutes for meat and milk products, included in this class; dairy based meat replacements; dairy products for dietetic purposes, not for medical use; the aforementioned products also in flavoured, low-fat, vitamin enriched, mineral enriched and/or low calorie versions; desserts, ready-to-eat-meals and semi-prepared meals, included in this class.
The invention relates to a confectionary mass comprising a plant protein concentrate or hydrolysate and microparticulated whey protein. This allows for the preparation of plant-based high protein nutritional bars with a pleasant texture and taste.
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/46 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing dairy products
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 3/54 - Composite products, e.g. layered, coated, filled
The present invention confectionary mass comprising microparticulated whey protein. This confectionary mass allows the production of nutritional bars with pleasant texture and taste and with a high whey protein content.
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/46 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing dairy products
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
38.
METHOD FOR THE PREPARATION OF A RECONSTITUTED BEVERAGE
Cornelis Margaretha Theodorus Maria Bongers, Cornelis Margaretha Theodorus Maria
Abstract
Method for the preparation of a beverage for a subject from a formula product (10) comprising the steps of i. obtaining the formula product (10) with a default ratio (40) wherein the formula product (10) needs to be mixed with a liquid (30) and with a recommended daily intake of beverage (i.e. Daily Volume) and a corresponding "Daily amount of liquid" and "Daily amount of formula product"; ii. determining the total water loss (TWL) of the subject using one or more of the Respiratory Water Loss (RWL), the Urinary Water Loss (UWL), the Fecal Water Loss (FWL), the Trans Epidermal Water Loss (TEWL), and Sweat Water Loss (SweatWL); iii. calculate the Excess Water Loss (EWL) as TWL - SWL for the subject, iv. adjusting the default ratio (40) if EWL is larger than 0 mL/day; wherein the adjustment of the ratio (40) (i.e. "adjusted ratio") corresponds to an increase in the Daily amount of liquid with the EWL +/- 10% while keeping the Daily amount of formula product constant; wherein the SWL (Standard Water Loss) is equal to the Daily amount of liquid.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
G01G 19/414 - Weighing apparatus or methods adapted for special purposes not provided for in groups with provisions for indicating, recording, or computing price or other quantities dependent on the weight using electromechanical or electronic computing means using electronic computing means only
G01G 23/37 - Indicating the weight by electrical means, e.g. using photoelectric cells involving digital counting
G16H 20/60 - ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
G01G 17/04 - Apparatus for, or methods of, weighing material of special form or property for weighing fluids, e.g. gases, pastes
G16H 40/60 - ICT specially adapted for the management or administration of healthcare resources or facilitiesICT specially adapted for the management or operation of medical equipment or devices for the operation of medical equipment or devices
G16H 40/67 - ICT specially adapted for the management or administration of healthcare resources or facilitiesICT specially adapted for the management or operation of medical equipment or devices for the operation of medical equipment or devices for remote operation
G16H 40/63 - ICT specially adapted for the management or administration of healthcare resources or facilitiesICT specially adapted for the management or operation of medical equipment or devices for the operation of medical equipment or devices for local operation
The invention relates to a process for the preparation of cheese starting with the preparation of a standardized cheese milk by means of standardization of a starting milk, pasteurizing the standardized cheese milk and subsequently processing the standardized cheese milk into cheese by coagulation, separation of the coagulated cheese milk formed into curd and whey and further processing the curd into cheese, wherein (i) the standardization treatment comprises a bactofugation treatment, wherein a bactofugate is obtained; (ii) the whey is subjected to a whey clarification treatment to obtain clarified whey and whey comprising curd fines; (iii) the whey comprising curd fines is subjected to a stabilization treatment to obtain a processed curd fines suspension; (iv) the clarified whey is subjected to a fat separation treatment to obtain low fat clarified whey and whey cream; (v) the processed curd fines suspension, the whey cream and the bactofugate are subjected to a sterilization treatment; and (vi) the sterilized curd fines suspension, the sterilized whey cream and the sterilized bactofugate obtained in step (v) are added to the standardized cheese milk before the standardized cheese milk is subjected to the pasteurization treatment in step b).
The present invention relates to a confectionary mass comprising at least one plant protein source and a method for predicting the behaviour of a powdered protein source in a confectionary mass. The confectionary mass allows for the production of plant-based high protein nutritional bars.
A23G 1/44 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing peptides or proteins
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
Aqueous oligosaccharide composition having a solids content of 50-80 wt %, 45-100 wt % of said solids consisting of (i) one or more oligosaccharides selected from galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), polydextrose (PDX), and combinations thereof, and (ii) one or more human milk oligosaccharides (HMO), wherein the weight ratio of (i) oligosaccharides selected from galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), polydextrose (PDX), and combinations thereof to (ii) human milk oligosaccharides is in the range 0.25-600.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
42.
DAIRY LIPID FOR REDUCING BCAA LEVELS AND RELATED DISORDERS
Use of dairy lipid to reduce the risk of one or more of insulin resistance (IR), diabetes, cancer, especially pancreatic cancer, obesity, heart failure and cardiovascular diseases (CVD) in a subject and/or to lower the BCAA level in a subject.
The present invention relates to a method for dispensing a foamed food product, for example a cream, or aerated dessert, using a microfiltration device comprising a specific microfiltration wall. The invention furthermore relates to a foamed food product dispensing system configured for carrying out such a method, and to the use of a specific microfiltration wall in a foamed food product dispensing system configured for carrying out such a method.
A47J 31/44 - Parts or details of beverage-making apparatus
B01F 23/232 - Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids using flow-mixing means for introducing the gases, e.g. baffles
B01F 23/235 - Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids for making foam
B01F 25/31 - Injector mixers in conduits or tubes through which the main component flows
B01F 25/452 - Mixers in which the materials to be mixed are pressed together through orifices or interstitial spaces, e.g. between beads characterised by elements provided with orifices or interstitial spaces
B01F 25/314 - Injector mixers in conduits or tubes through which the main component flows wherein additional components are introduced at the circumference of the conduit
A foamed product dispensing system, wherein the system includes: a product dispensing machine, configured to receive an exchangeable product container; a product container, configured to cooperate with the product dispensing machine, after placement in the machine; wherein the product container contains a foamable product, preferably a food product, for example cream, wherein the product container is provided with a product processing unit including a frothing device having a product entrance for receiving product and a product exit for discharging product, wherein the processing unit is connectable to a gas supply for supplying gas to the product, wherein the system wherein the system is configured to dispense foamed product at a predetermined overrun which is larger than 200%.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
Dietetic or non-dietetic cheese, cheese products, cheese made of vegetable ingredients, cheese substitute products, cheese substitutes and dairy products, all afore-mentioned products for medical purposes.. Dietetic or non-dietetic cheese, cheese products, cheese made of vegetable ingredients, cheese substitute products, cheese substitutes and dietetic or non-dietetic dairy products.. Foodstuffs to which cheese, cheese made from vegetable ingredients, cheese substitute products or cheese substitutes have been added, not included in other classes.. Advertising; business management; business mediation with regard to the trade in and import and export of cheese and cheese products..
48.
Synthetic Compositions Comprising LNFP III and LSTa
A synthetic composition comprising a carbohydrate component, a fat component and a protein component, wherein the carbohydrate component comprises lacto-N-fucopentaose III (LNFP III) and sialyllacto-N-tetraose a (LSTa), preferably wherein the weight ratio between LNFP III and LSTa is between 1:100 and 100:1.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Pharmaceutical and veterinary preparations; Dietetic and strengthening substances adapted for medical use; Infant formula; Food supplements, not included in other classes; Vitamin preparations; Foodstuffs and beverages for dietetic purposes, with or without added vitamins, minerals, proteins and/or carbohydrates, whether or not intended for sportspeople; Foodstuffs, food supplements and tonics for animals, for veterinary purposes; Prebiotics and Probiotics; Calcium preparations.. Meat, fish, poultry and game; Meat extracts; Meat substitutes, included in this class; Soups; Potato products, included in this class; Preserved, dried and cooked fruits and vegetables; Jellies, jams; Eggs; Milk products; Milk beverages (milk predominating); Dairy produce for dietetic purposes (not for medical purposes); Preserved diary products; Spreads, included in this class; Milk and milk products, including skimmed and low-calorie milk and milk products, and substitutes therefor, included in this class; Milk powder, whether or not sweetened evaporated (condensed) milk; Milk shakes; Fermented dairy products; Buttermilk; Yoghurt and yoghurt products; Cottage cheese, quark; Cheese and cheese products; Cream [dairy products], Whipped cream, Smetana [sour cream], Smetana [sour cream], Evaporated milk and Coffee creamer, And substitutes therefor, including creamers; Custard style yoghurts; Dairy-based desserts and mousses included in this class; The aforesaid dairy products being natural or with added fruits, fruit juices, flavourings, nuts, seeds, tea, herbs, spices, mustard, coffee, cocoa, honey, vitamins, minerals and/or other additives; Edible oils and fats and blends thereof, including with a reduced fat content and/or a reduced calorie content; Butter, butter oil (butter ghee); Prepared meals, Semi-prepared meals, Breakfast beverages, sweet and Savoury snacks included in this class; All the aforesaid goods for human consumption. Chocolate beverages and coffee beverages, including low-calorie chocolate milk and coffee beverages, and reparations for making thereof, not included in other classes; Products made mainly on the basis of honey, insofar not included in other classes; Beverages containing tea, chocolate, cocoa or coffee and also containing honey, and preparations for making these, not included in other classes; Flour and preparations made from cereals and foodstuffs made therefrom, including meal-replacement bars; Gruel containing milk or milk products; Spreads not included in other classes; Puddings, bavarois, mousses included in this class, whether or not with added fruits, fruit juices, nuts or other added products or flavourings, milk predominating; Preparations for making bakery products; Glucose syrup and powder for food; Edible ices; Salsa; Powders for ice cream; Ice cream (Binding agents for -); Mixes in liquid and powder form for making ice-cream; Spice and herb mixtures in powder form, intended for preparing meals; Ready-made meals, semi-prepared meals, included in this class.
50.
PROCESS FOR THE PREPARATION OF SHAPED FOIL-PACKAGED RINDLESS CHEESE
The invention relates to a process for the preparation of at least one production batch of shaped foil-packaged rindless cheese products wherein each cheese mold is provided with a unique identifier detectable from the outside of the cheese mold and with a unique identifier on its inner surface which is linked to the earlier mentioned identifer and which leaves a mold-specific mark on the outer surface of the shaped cheese product when pressed inside the cheese mold. This mold-specific mark is read by suitable detection means after brining. The information linked to both identifiers is combined, stored and translated into a unique product identifier which applied onto the outside of the foil packaging of the shaped rindless foil-packaged cheese product. This product identifier enables exact identification of the pieces of equipment used to produce the cheese product in question and hence can be used to accurately trace back the cause of any defect in the cheese product in case such defect would occur.
An aerosol container containing food product, wherein the container is provided with a manually operable discharge device (3), wherein the discharge device (3) includes a coupling structure (10) for connecting the discharge device (3) to the aerosol container (1), wherein the discharge device (3) includes a manually operable actuating member (7) that is positioned in a first position with respect to the coupling structure (10) before initial use,
wherein the discharge device (3) includes blocking means (10b) for preventing valve actuating movement of the actuating member (7) when the actuating member (7) is in its first position,
wherein the actuating member (7) is movable from the first position to a second position with respect to the coupling structure (10), the second position providing an operating condition of the actuating member (7) for actuating a discharge valve (4) of the container (1) to discharge food product (F), in particular an operating condition wherein the actuating member is manually movable with respect to the container (1) for actuating a valve stem (4a) of the valve,
wherein the discharge device includes locking means (7d) for locking the actuating member (7) in its operating condition, the locking means (7d) in particular preventing moving the actuating member back from the second position to the first position.
A feeding device (1) for feeding an infant, comprising a first fluid receptacle (4), a second fluid receptacle (8), a teat (10), as well as a valve structure (24, 25, 28) for selectively providing a fluid communication between the fluid receptacles (4, 8) and the teat (10), the feeding device comprising a sensor (20) configured to detect use of the feeding device (1), and a controller (22) for controlling the valve structure (24, 25, 28) based on the detected use of the feeding device (1) by the sensor (20). The invention also provides a method for discharging fluid from an infant feeding device (1), the method including: -feeding a first fluid to a teat (10) of the feeding device (1) during a first feeding period; -a sensor (20) monitoring a use of the feeding device (1) during the first feeding period; and -feeding a second fluid to the teat (10) of the feeding device (1) during a second feeding period, the second feeding period starting in case a predetermined change of the use of the feeding device has been detected by the sensor (20).
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Proteins for the food industry; proteins for use in the
manufacture of food products, food supplements and
beverages; whey proteins for the food industry; whey
proteins for use in the manufacture of food products, food
supplements and beverages; proteins containing casein and
whey derived from milk, for the food industry; proteins
containing mainly whey derived from milk, for the food
industry; chemical and organic excipients for use in the
manufacture of food and beverages; chemical and organic
compositions for use in the manufacture of food and
beverages.
55.
PROCESS FOR PRODUCING A NUTRITIONAL PRODUCT COMPRISING WHEY PROTEIN AND OLIGOSACCHARIDE
The invention relates to a process for producing a nutritional product comprising fermented whey protein by subjecting an aqueous medium comprising non-digestible oligosaccharides and either whey protein concentrate (WPC) or whey protein isolate (WPI) to at least one strain of lactic acid bacteria and optionally yeast. Compared to acidified whey protein drinks, a drink based on fermented whey has a better taste due to the broader acid spectrum and does not need separate acid addition for obtaining an ambient stable product.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
(1) Proteins for the food industry; proteins for use in the manufacture of food products, food supplements and beverages; whey proteins for the food industry; whey proteins for use in the manufacture of food products, food supplements and beverages; proteins containing casein and whey derived from milk, for the food industry; proteins containing mainly whey derived from milk, for the food industry; chemical and organic excipients for use in the manufacture of food and beverages; chemical and organic compositions for use in the manufacture of food and beverages.
01 - Chemical and biological materials for industrial, scientific and agricultural use
Goods & Services
Proteins for the food industry; proteins for use in the manufacture of food products, food supplements and beverages; whey proteins for the food industry; whey proteins for use in the manufacture of food products, food supplements and beverages; proteins containing casein and whey derived from milk, for the food industry; proteins containing mainly whey derived from milk, for the food industry; chemical and organic excipients for use in the manufacture of food and beverages; chemical and organic compositions for use in the manufacture of food and beverages.
59.
FAT COMPOSITION TO PREVENT INFANTILE REGURGITATION
A synthetic nutritional composition comprising a carbohydrate fraction, a protein fraction and a lipid fraction wherein the amount of butyrate in the lipid fraction is at least 0.2 wt% as determined to the total amount of fatty acids in the lipid fraction; and wherein amount of butyrate (i.e. C4:0) linked to sn-1,3 is more than 70% of the total amount of butyrate for use in the treatment and/or prevention of infantile regurgitation.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
Preparation of dietary fibers for increasing the abundance of Faecalibacteriumprausnitzii in the gastrointestinal tract of a human subject, the dietary fibers in said preparation consisting essentially of 2′-fucosyllactose (2′-FL) and optionally one or more further oligosaccharides selected from the group consisting of galacto-oligosaccharides, fructo-oligosaccharides, resistant starch, polydextrose, and human milk oligosaccharides other than 2′-fucosyllactose.
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
The invention relates to a method for providing a naturally ripened, block-shaped cheese of the hard or semi-hard type, comprising the steps of: (i) forming a block-shaped cheese from a curd by conventional means; (ii) applying a protective water-permeable coating layer onto the entire surface of the cheese, thereby obtaining a coated cheese; (iii) partially covering the coated cheese with a layer of a water-impermeable material thereby obtaining a partially covered coated cheese; and (iv) allowing the partially covered coated cheese to further ripen, wherein the block-shaped cheese comprises a top face, a bottom face and four faces that form the circumference of the block-shaped cheese, and wherein in step (iii) each of the four faces that form the circumference of the block-shaped cheese are at least partly covered with the layer of the water-impermeable material while leaving the top face and bottom face completely uncovered.
Fat blend comprising: (i) 20-50 wt % of a vegetable lipid source and (ii) 50-80 wt % of a milk fat composition comprising at least one bovine milk fat fraction, wherein 75-85 wt % of all fatty acid moieties positioned on the sn-2 position of the glycerol backbone in said milk fat composition are long chain saturated fatty acids with 12-18 carbon atoms (LCSFA C12:0-C18:0).
Fat blend comprising (i) 20-65 wt% of a vegetable lipid source and (ii) 35-80 wt% of a milk fat composition comprising at least one bovine milk fat fraction, wherein the milk fat composition comprises, relative to total fatty acid moieties, 37-48 mol% of long chain saturated fatty acid moieties with 12-18 carbon atoms (LCSFA C12:0-C18:0) and wherein 28-43 mol% of all fatty acid moieties positioned on the sn-1,3 position of the glycerol backbone in said milk fat composition are long chain saturated fatty acid moieties with 12-18 carbon atoms (LCSFA C12:0-C18:0).
The present invention relates to a process for the purification of an acidic human milk oligosaccharide (HMO) from a fermentation broth using ion exchange methods. This process allows for a reduction of the number and/or extent of desalting operations, such as electrodialysis. It is even possible to refrain from such operations.
C07H 1/08 - SeparationPurification from natural products
C12P 19/04 - Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
B01D 15/36 - Selective adsorption, e.g. chromatography characterised by the separation mechanism involving ionic interaction, e.g. ion-exchange, ion-pair, ion-suppression or ion-exclusion
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Milk and milk products excluding ice cream, ice milk and frozen yoghurt; cheese and cheese products, namely, cream cheese and cheese spreads, cheese food and cheese substitutes; edible oils and fats; butter and butter oil for food.
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Milk and milk products excluding ice cream, ice milk and frozen yoghurt; cheese and cheese products, namely, cream cheese and cheese spreads, cheese food and cheese substitutes; edible oils and fats; butter and butter oil for food.
Process for the preparation of a fibrous product comprising protein, which process comprises the steps of (a) preparing a homogenous mixture of protein material comprising milk protein material, a hydrocolloid which precipitates with metal cations, and water in the presence of a calcium complex-forming agent at a temperature between 50° C. and 90° C.; (b) adding a solution of a metal cation with a valency of at least 2 to the mixture obtained in step (a) in order to form the fibrous product; (c) isolating the fibrous product; (d) cooling the fibrous product, wherein in step (d) the fibrous product is cooled to a temperature below 10° C., preferably between 0 and 7° C., by vacuum cooling. The product thus obtained is particularly suitable for use in preparing meat substitute products.
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
The present invention provides a new type of galacto-oligosaccharide, having a mannose residue instead of a glucose residue at the reducing end. The invention also relates to compositions comprising this galacto-oligosaccharide, its preparation and use in nutritional compositions.
C12N 9/38 - Hydrolases (3.) acting on glycosyl compounds (3.2) acting on beta-galactose-glycoside bonds, e.g. beta-galactosidase
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
71.
A FOAMED PRODUCT DISPENSING SYSTEM, PRODUCT CONTAINER, AND PRODUCT DISPENSING METHOD
A foamed product dispensing system, wherein the system includes: -a product dispensing machine (B), configured to receive an exchangeable product container (H); -a product container (H), configured to cooperate with the product dispensing machine (B), after placement in the machine (B); wherein the product container (H) contains a foamable product (P), preferably a food product, for example cream, wherein the product container (H) has a product processing unit (PPU) including at least one frothing device (15) having a product entrance (15i) for receiving product (P) and a product exit (15u) for discharging product (P), wherein the processing unit (PPU) is connectable to a gas supply for supplying gas to the product (P), wherein the product processing unit (PPU) comprises a processing device (7) arranged downstream of the frothing device (15) and configured for performing a mixing treatment and/or pressure reduction treatment of the product provided with gas.
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, provided that the temperature of the liquid composition does not exceed 65° C., (iii) transporting the optionally pre-heated liquid composition to the top of a spray drying tower via a tower feeding line, (iv) raising the temperature of the optionally pre-heated liquid composition using a direct electric volumetric heater located within the tower feeding line, the final temperature of the liquid composition being in the range 60-90° C., followed by (v) transporting the resulting liquid composition via the tower feeding line to the atomizer of a spray-dryer.
The invention relates to an enzymatic process for the preparation and purification of lactulose starting from lactose using cellobiose-2-epimerase (EC 5.1.3.11) followed by converting lactose to monosaccharides using lactase (EC 3.2.1.108) or to galacto-oligosaccharides using a beta-galactosidase (EC 3.2.1.23) and removing the monosaccharides, thereby resulting in a lactulose product containing, based on carbohydrate weight, at least 90 wt% lactulose, less than 1 wt% lactose, and a weight ratio of lactulose/epilactose >_ 10.
The invention relates to an enzymatic process for reducing the lactose content of a galacto-oligosaccharide composition and the production of a high purity galacto-oligosaccharide with a high retention of bifidogenic disaccharides.
C12P 19/00 - Preparation of compounds containing saccharide radicals
C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
77.
POWDERED WHIPPING AGENT HAVING IMPROVED FUNCTIONALITY
The invention relates to a powdered whipping agent for preparing whipped topping, the whipping agent comprising, by weight of the whipping agent, at least 20 wt. % but less than 57 wt. % fat or oil or mixtures thereof; 1.0 – 5.5 wt.% of an alpha-tending emulsifier, selected from the group consisting of lactic acid esters of mono- and/or diglycerides of fatty acids, acetic acid esters of mono- and/or diglycerides of fatty acids, propylene glycol monostearate, and mixtures thereof; 0.2 – 2.0 wt. % of nonionic mono- and/or diglycerides of fatty acids having at least one acyl chain of 14 – 20 carbon atoms; 1.0 – 5.0 wt. % proteinaceous emulsifier, 25.5 – 75.0 wt. % carbohydrates and 0.1 – 4.0 wt.% moisture. The invention further relates to a method for preparing such a powdered whipping agent. The invention also relates to a method for preparing a whipped topping using the powdered whipping agent according to the invention. The invention further relates to the use of a powdered whipping agent according to the invention for the preparation of a whipped food product.
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23P 10/47 - Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent, a hydrocolloid which precipitates with metal cations and water at a temperature from 70 to 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight, whilst total protein content is from 5 to 20% by weight. A solution of a metal cation with a valency of at least 2 is subsequently added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
80.
DISPENSING ASSEMBLY FOR DISPENSING A FLOWABLE FOOD PRODUCT
Dispensing assembly for dispensing a flowable food product, comprising: a bag-in-box type container for holding a product concentrate, the container having a concentrate outlet for releasing product concentrate from the container; a mixing unit spaced apart from the concentrate outlet, the mixing unit being configured for mixing the product concentrate with a liquid, the mixing unit having a concentrate inlet for receiving product concentrate released from the container, a liquid inlet for receiving the liquid, and a spout for dispensing as a flowable food product the product concentrate mixed with the liquid; and a duct arranged for guiding a flow of product concentrate along a flow path from the concentrate outlet of the container to the concentrate inlet of the mixing unit, wherein at least a section of the duct is flexible for flexibly adjusting the flow path.
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
B67D 1/12 - Flow- or pressure-control devices or systems
B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
B67D 1/04 - Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
A47J 31/41 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea of liquid ingredients
Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent and water at a temperature between 70 and 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight whilst total protein content is from 5 to 20% by weight. Into this homogenous mixture is mixed a hydrocolloid which precipitates with metal cations, after which a solution of a metal cation with a valency of at least 2 is added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.
A portable apparatus for dispensing and foaming of a product, including: a product container which contains a product that is to be foamed by and dispensed from the apparatus; a gas container, at least containing a gas, for example a single gas or a gas mixture, wherein the gas substantially does not contain any greenhouse gases such as N20; a dispersion device, having a product entrance that is connectable to the product container for receiving product, the dispersion device further being connectable to the gas container for supplying the gas to the product during product discharge; a processing device downstream of the dispersion device for performing a mixing treatment and/or pressure reduction on the product provided with the gas; and a product dispensing head, being part of a top section of the apparatus and being arranged downstream of the processing device.
B05B 7/24 - Spraying apparatus for discharge of liquids or other fluent materials from two or more sources, e.g. of liquid and air, of powder and gas with means, e.g. a container, for supplying liquid or other fluent material to a discharge device
A47J 43/12 - Whipping by introducing a stream of gas
B05B 7/00 - Spraying apparatus for discharge of liquids or other fluent materials from two or more sources, e.g. of liquid and air, of powder and gas
B05B 7/12 - Spray pistolsApparatus for discharge designed to control volume of flow, e.g. with adjustable passages
B65D 83/14 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant
B65D 83/62 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant with contents and propellant separated by membranes, bags or the like
B65D 83/66 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant with contents and propellant separated initially separated and subsequently mixed, e.g. in a dispensing head
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Dairy products, namely, meat substitutes; milk, milk powder, milk drinks, condensed milk, evaporated milk; fermented milk products in the nature of milk products excluding ice cream, ice milk and frozen yogurt; preserved milk products in the nature of milk products excluding ice cream, ice milk and frozen yogurt; yoghurt, yoghurt drinks; cream, cooking cream, whipped cream; coffee milk in the nature of half and half; coffee cream being coffee creamer; cheese and cheese products, namely, cream cheese and cheese spreads, cheese food and cheese substitutes; quark; edible oils and fats; butter, edible butter oil; vegetable based substitutes for meat and milk; dairy based meat substitutes; dairy products for dietetic purposes, not for medical use, namely, lactose-free milk, lactose-free cheese, low- fat milk, low-fat cheese; the aforementioned products also in flavoured, low-fat, vitamin enriched, mineral enriched and/or low calorie versions; ready-to-eat- meals composed primarily of cheese or eggs and also including cereals, rice, pasta, noodles, vegetables, corn, peas, beans and semi-prepared meals consisting primarily of meat substitutes
86.
NON-THERAPEUTIC METHODS FOR MAINTAINING A HEALTHY BODY WEIGHT OR LOSING BODY WEIGHT
The invention relates to a non-therapeutic method for maintaining a healthy body weight or losing body weight, in a subject, wherein the non-therapeutic method comprises the step of administering 2′-fucosyllactose and resistant starch, and wherein the subject has a lean weight.
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
Process for obtaining a milk fraction enriched in immunoglobulins, preferably enriched in IgA and IgM, comprising the steps of (a) subjecting skimmed milk to microfiltration, resulting in an MF retentate rich in micellar casein and an MF permeate rich in whey proteins, (b) subjecting the MF retentate to a casein precipitation or cheese-making process, thereby creating a casein-rich fraction and a whey fraction, (c) subjecting the whey fraction obtained in step b) to microfiltration and/or anion exchange chromatography, thereby obtaining a milk fraction enriched in immunoglobulins.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23C 9/146 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
A composition for use in the treatment and/or prevention of COVID-19 disease in a subject, wherein the composition comprises milk protein and the milk protein comprises Serum Protein Concentrate (SPC) and/or Whey Protein Concentrate (WPC); preferably wherein the composition comprises SPC.
A synthetic nutritional composition comprising: ruminant milk fat wherein the milk fat is capable of activating the aryl hydrocarbon receptor (AhR) in an AhR activity assay; and a ruminant immunoglobulin.
A23L 33/115 - Fatty acids or derivatives thereofFats or oils
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A61K 38/40 - Transferrins, e.g. lactoferrins, ovotransferrins
Formula milk wherein at least 90 wt% of the total amino acid content results from a serum protein concentrate, said serum protein concentrate being obtained by a process involving microfiltration of milk resulting in a casein-rich retentate and a serum-rich fraction as the permeate, followed by concentration of the serum-rich fraction.
A23C 9/142 - Milk preparationsMilk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
A23J 1/20 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from milk, e.g. caseinObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from whey
A23L 33/00 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof
A system for preparing a liquid product, for example a beverage. The system comprises a product preparation assembly comprising a concentrate holder for holding product concentrate, a product feedthrough channel, and a concentrate supply channel for feeding a flow of product concentrate from said holder to said product feedthrough channel. The concentrate supply channel is provided with a valve member for regulating the flow of product concentrate, the valve member being movable with respect to the concentrate supply channel between a first position in which the flow of concentrate is blocked and a second position in which the flow of concentrate is enabled. The system comprises a product preparation apparatus configured to cooperate with the product preparation assembly. The apparatus comprises a liquid injector for supplying a flow of liquid into the product feedthrough channel, in particular via the valve member, wherein the liquid injector is configured to engage the valve member for moving the valve member. The apparatus comprises a controller configured for automatically controlling a movement of the valve member along a range of positions via actuation of the liquid injector, said range of positions extending between the first position and the second position.
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A47J 31/41 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea of liquid ingredients
A47J 31/46 - Dispensing spouts, pumps, drain valves or like liquid transporting devices
A47J 31/44 - Parts or details of beverage-making apparatus
B01F 25/312 - Injector mixers in conduits or tubes through which the main component flows with Venturi elementsDetails thereof
B01F 23/235 - Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids for making foam
B01F 23/231 - Mixing gases with liquids by introducing gases into liquid media, e.g. for producing aerated liquids by bubbling
Powder composition comprising, based on the total weight of the powder (i) 10-80 wt% of an oxidation sensitive edible oil, (ii) 5-30 wt% of at least one emulsifier selected from protein and starch, and (iii) 5-65 wt% galacto-oligosaccharide (GOS) and/or human milk oligosaccharide (HMO).
Powder composition comprising, based on the total weight of the powder (i) 10-80 wt% of an oxidation sensitive edible oil, (ii) 5-30 wt% of at least one emulsifier selected from protein and starch, and (iii) 5-65 wt% galacto-oligosaccharide (GOS) and/or human milk oligosaccharide (HMO).
The present invention relates to an instant foamable beverage creamer comprising vegetable intact protein, for instance oat and/or rice protein, vegetable oil or fat, carbohydrates, and a hydrolyzed plant protein with a defined degree of hydrolysis which provides an excellent foam layer on a beverage.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Emulsifiers for the food and infant food industry; proteins
for the food and infant food industry; chemical and organic
compositions for use in the manufacture of food and
beverages; chemical and organic compositions for use in the
food and infant food industry; chemical and organic
substances for use as food ingredients; lactose to be used
in the manufacture of foodstuffs; fatty acids; casein for
the food and infant food industry; batter (dough)
stabilizers. Milk and milk products, including milk and cream products in
powder form; coffee creamer; milk and cream products in
powder form for the preparation of foodstuffs; edible oils
and fats; fats in powder form for the preparation of
foodstuffs; dairy products; beverages containing primarily
dairy or plant- or nut-based dairy substitutes; dairy
products for dietetic use (other than for medical use);
fermented dairy products; preserved dairy products; plant-
and nut-based substitutes for cheese, cream, whipped cream
and coffee creamer; desserts based on dairy or on plant- or
nut-based dairy substitutes, included in this class; dairy
substitutes; dairy product substitutes; plant-based dairy
substitutes, nut-based dairy substitutes; snacks based on
dairy products included in this class; fruit mousse; panna
cotta. Coffee, tea or herbal tea-based beverages, cocoa-based
beverages, chocolate-based beverages, chocolate-based
beverages with milk; sauces, cream-based sauces and
butter-based sauces; puddings (desserts), Bavarian cream,
chocolate mousse; custard; tiramisu, crème brûlée, crème
caramel, parfaits; ice creams; frozen yogurt; vegan ice
cream; powders and preparations for making cappuccino,
cocoa, chocolate, coffee and tea beverages; ice cream
(binding agents for -); powders for ice cream; stiffening
whipped cream (preparations for -).
98.
FOAMER INGREDIENT IN THE FORM OF A POWDER AND METHOD FOR MANUFACTURING THE SAME
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 powder, of one or more proteins having a protein-bound phosphorus to nitrogen ratio of less than 0.03 g/g and having a proline content of less than 7 g per 100 g of protein; and entrapped gas, said foamer ingredient in the form of a powder releases gas when dissolved in a liquid. It furthermore pertains to a method of manufacturing the same, and, finally, to the use of the foamer ingredient in the form of a powder in food products and the products thus obtained.
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
35 - Advertising and business services
Goods & Services
Dietetic or non-dietetic cheese, cheese products, cheese made of vegetable ingredients, cheese substitute products, cheese substitutes and dairy products, all afore-mentioned products for medical purposes.. Dietetic or non-dietetic cheese, cheese products, cheese made of vegetable ingredients, cheese substitute products, cheese substitutes and dietetic or non-dietetic dairy products.. Foodstuffs to which cheese, cheese made from vegetable ingredients, cheese substitute products or cheese substitutes have been added, not included in other classes.. Advertising; business management; business mediation with regard to the import and export of cheese products..
