3460 ⎘
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 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
Sub-classes:PLANT-BASED COFFEE CREAMER
#2STABLE OLEOSOME PREPARATION FOR EDIBLE APPLICATIONS
#3FLAVOR MODIFYING COMPOSITIONS
#4PROCESS FOR INCREASING YIELD IN PLANT BASED PRODUCTS
#5BEVERAGE COMPOSITION, BEVERAGE, METHOD FOR PRODUCING BEVERAGE, AND METHOD FOR IMPROVING FLAVOR AND BODY
#6IMPROVING THE MOUTHFEEL OF PLANT PROTEIN COMPOSITION
#7FLAVOR COMPOSITION AND FOOD OR BEVERAGE
#8Food Compositions Including Aragonite
#9STABLE COMPOSITIONS
#10INSTANT FOOD POWDER COMPRISING PEA AND OAT PROTEINS AND NO DAIRY PROTEIN
#11PEA PROTEINS HAVING A MILKY FLAVOR
#12METHOD FOR PRODUCING GRANULATED SOY MILK POWDER, AND GRANULATED SOY MILK POWDER
#13PRODUCTION METHOD OF PROCESSED SOY MILK FOOD
#14INULIN COMPOSITIONS AND PLANT-BASED DAIRY MILK ALTERNATIVE COMPOSITIONS CONTAINING THE SAME
#15THICKENER FOR VEGETABLE PROTEIN-CONTAINING COMPOSITION
#16PLANT MILK FOR FOAMING AND METHOD FOR PRODUCING PLANT MILK FOR FOAMING
#17PROTEIN SWEETENERS
#18PULSE SEED-BASED NON-DAIRY COMPOSITION AND ASSOCIATED METHODS
#19TABLET AND METHOD FOR MANUFACTURING THE SAME
#20MASKING AGENT
#21Beverage Compositions Including Calcium Supplied From Aragonite And Methods Of Making The Same
#22CORN STARCH FROM HYBRID CORN PLANT AND USE OF THE STARCH AS A TEXTURING AGENT
#23PLANT-ONLY DAIRY REPLACEMENT SYSTEM FOR FOODS
#24Method And System For A UHT Processing Of A Drinkable Plant-Based Food Product Under Sterile Conditions
#25HEATING MIXER OR SOYMILK MAKER WITH SEPARATE BLADE
#26SWEETENED COMPOSITION AND PREPARATION METHOD AND USE THEREOF
#27EDIBLE COMPOSITIONS COMPRISING DEAMIDATED LEGUME PROTEIN ISOLATES
#28SENSORY MODIFIERS FOR DAIRY SUBSTITUTE COMPOSITIONS
#29FUNCTIONAL FOODS COMPRISING DIAMINE OXIDASE AND USES THEREOF
#30FUNCTIONAL FOODS COMPRISING DIAMINE OXIDASE AND USES THEREOF
#31A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT
#32PREVENTION OF AGGREGATION IN NUT MILK
#33NON-DAIRY MILK
#34PLANT-BASED COMPOSITION AND PROCESS OF PREPARING THE SAME
#35PROTEIN, PROTEIN PARTICLE DISPERSION AND EMULSION COMPOSITION INCLUDING SAID PROTEIN, AND MANUFACTURING METHODS THEREOF
#36OIL-IN-WATER TYPE EMULSION COMPOSITION AND BEVERAGE CONTAINING SAME
#37PROCESS FOR PRODUCING NON-DAIRY PROTEIN PREPARATION, AND PROTEIN PREPARATION
#38Beverage compositions including calcium supplied from aragonite and methods of making the same
#39NON-DAIRY PROTEIN BASED EDIBLE PRODUCT AND, PROCESS FOR MANUFACTURING THE SAME
#40FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT
#41FLAXSEED PLANT MILK WITH GOOD FLAVOR, SELF-STABILIZATION AND FUNCTIONAL ACTIVITY BASED ON INTERFACE CONTROL AND PREPARATION METHOD AND APPLICATION THEREOF
#42COMPOSITIONS AND CONSUMABLES INCLUDING SAME
#43FERMENTED NON-DAIRY FOOD COMPOSITION COMPRISING OAT AND FABA PROTEINS
#44PLANT BASED FOAMING CREAMER
#45FOOD COMPONENTS HAVING HIGH PROTEIN CONTENT
#46PROCESSED FOOD PRODUCT
#47METHOD FOR PRODUCTION OF HAZELNUT MILK
#48FERMENTED PLANT PROTEINS
#49OIL-IN-WATER EMULSION CONTAINING INTERESTERIFIED OIL AND/OR FAT
#50ENZYME COMPOSITION FOR FOOD PRODUCTS
#51INULIN COMPOSITIONS AND PLANT-BASED DAIRY MILK ALTERNATIVE COMPOSITIONS CONTAINING THE SAME
#52MATERIALS AND METHODS FOR PROTEIN PRODUCTION
#53FERMENTED PLANT PROTEINS
#54PRODUCT ANALOGS OR COMPONENTS OF SUCH ANALOGS AND PROCESSES FOR MAKING SAME
#55METHOD FOR PRODUCING PROCESSED PLANT-BASED MILK HAVING INCREASED DISPERSION STABILITY AND/OR SOLUBILITY
#56MOUTHFEEL MODULATION IN REDUCED AND SUGAR-FREE BEVERAGES USING A BLEND OF PECTIN AND XANTHAN GUM
#57FROZEN PLANT-BASED PORTIONED MILK CONCENTRATE AND METHODS OF PREPARATION THEREOF
#58NUT BLENDS FOR NUT BASED BEVERAGE
#59METHOD AND DEVICE FOR PRODUCING A SUSPENSION
#60METHOD FOR PRODUCING PROCESSED PLANT-BASED PROTEIN-CONTAINING LIQUID COMPOSITION
#61METHOD FOR MANUFACTURING PROCESSED ARTICLE OF PLANT PROTEIN FOOD/BEVERAGE PRODUCT IN WHICH AROMA IS ENHANCED
#62BOBA WITH IMPROVED FLAVOR AND COLOR FEATURES AND METHODS OF MAKING AND USING SAME
#63Beverage compositions including calcium supplied from aragonite and methods of making the same
#64SEMI-FINISHED POWDERY FOOD PRODUCT BASED ON VEGETABLE FOOD AND A PROCESS FOR PRODUCTION THEREOF
#65METHOD OF MANUFACTURING PROCESSED CHICKPEA MILK
#66METHOD OF MANUFACTURING PROCESSED COCONUT MILK
#67METHOD OF IMPROVING THE TEXTURE AND FUNCTIONALITY OF A DRY FRACTIONATED PLANT PROTEIN CONCENTRATE BEVERAGE
#68Food components having high protein content
#69COMPOSITION
#70WHOLE SOY FOODSTUFF AND METHODS OF MAKING THE SAME
#71PLANT MILK TREATED WITH PROTEIN DEAMIDASE
#72METHODS FOR PRODUCTION OF ANIMAL-FREE HONEY AND MILK SUBSTITUTES
#73ACIDIC VEGETABLE PROTEIN BEVERAGE
#74NUT MILK FOR FOAMING AND METHOD FOR PRODUCING SAME
#75Carbonated Galactagogue Natural Energy Drink
#76PONGAMIA PROTEIN PRODUCTS, AND METHODS FOR PRODUCING AND USING THEREOF
#77PROCESS FOR PRODUCING PUMPKIN SEED MILK
#78LIQUID FOOD COMPOSITION WITH NO ADDED SUGAR COMPRISING PEA PROTEINS AND NO DAIRY PROTEIN
#79USE OF PHYTASE TO OBTAIN IMPROVED FOOD
#80HIGH-PROTEIN FOAMABLE OIL-IN-WATER EMULSION USING PLANT PROTEIN
#81MIXING MACHINE
#82Beverage compositions including calcium supplied from aragonite and methods of making the same
#83LIQUID FOOD COMPOSITION COMPRISING PEA PROTEINS AND NO DAIRY PROTEIN
#84RAPESEED PROTEIN COMPOSITION WITH HIGH PROTEIN QUALITY
#85FOOD PRODUCTS FROM PLANT PROTEIN ISOLATES
#86METHOD FOR PRODUCING A PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, AND PREFERABLY VEGAN FINAL FOOD PRODUCT
#87PLANT-BASED MILK
#88LIQUID PLANT-BASED CREAMER AND/OR WHITENER COMPOSITIONS AND PROCESSES OR PREPARING THE SAME
#89METHOD FOR PREPARING SOY MILK WITH A BLENDER AND THE BLENDER
#90Cream substitute comprising pulse protein
#91SEAWEED-BASED COMPOSITION
#92MILK REPLACERS THAT INCLUDE TEXTURED SOY PROTEIN AND METHODS OF FEEDING THE SAME
#93EDIBLE OIL-IN-WATER EMULSION COMPOSITION COMPRISING PLANT-BASED PROTEINS
#94FIELD BEAN PROTEIN COMPOSITION
#95PLANT-BASED MILK ALTERNATIVE WITH NEW TASTE EXPERIENCE
#96PROCESS FOR INCREASING YIELD IN PRODUCTION OF PLANT BASED PRODUCTS
#97PLANT-BASED MILK ALTERNATIVE WITH NEW TASTE EXPERIENCE
#98PLANT-BASED MILK ALTERNATIVE WITH NEW TASTE EXPERIENCE
#99PLANT-BASED MILK ALTERNATIVE WITH NEW TASTE EXPERIENCE
#100OAT-BASED BEVERAGE COMPOSITION
#101Soybean transgenic event MON87751 and methods for detection and use thereof
#102AQUEOUS ALMOND BASED DISPERSIONS FOR HUMAN CONSUMPTION HAVING EXTENDED SHELF LIFE
#103PREVENTION OF AGGREGATION IN NUT MILK
#104PREVENTION OF AGGREGATION IN PLANT MILK
#105Functional foods comprising diamine oxidase and uses thereof
#106SOUL MILK
#107Soy milk producing device
#108NON-DAIRY ANALOGS AND BEVERAGES WITH DEAMIDATED PLANT PROTEINS AND PROCESSES FOR MAKING SUCH PRODUCTS
#109Beverage compositions including calcium supplied from aragonite and methods of making the same
#110PLANT BASED MILK COMPRISING PROTEIN HYDROLYSATE AND DIVALENT CATION COMPOSITIONS HAVING IMPROVED TASTE AND STABILITY
#111VEGAN FOOD COMPOSITION AND METHOD OF MAKING THEREOF
#112METHODS FOR THE PREPARATION OF A PLANT PROTEIN COMPOSITION
#113MILK SUBSTITUTE
#114MILK SUBSTITUTE
#115Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum
#116COMPOSITION OF A MILK-CONTAINING BEVERAGE CONTAINING SPECULOOS AND METHOD OF PREPARING IT
#117Calcium concentrate suspension for calcium fortification of food and drinks
#118USE OF PEPTIDYLARGININE DEIMINASE TO OBTAIN IMPROVED FOOD
#119BACTERIAL MANNANASES
#120Consumables
#121CREAMER
#122Methods for making plant protein concentrates
#123N-acyl-amino acid derivatives for improvement of the flavour profile of edible compositions
#124THE PROCESSED TOFU CONTAINING RAW MATERIALS OTHER THAN SOYBEANS AND MANUFACTURING METHOD THEREFOR
#125Cream substitute comprising pulse protein
#126CREAMER COMPOSITION
#127Organic compounds
#128FOOD AND BEVERAGE PASTE PREPARATION FROM NUTS, GRAINS, AND SEEDS
#129In or relating to organic compounds
#130Organic compounds
#131METHODS FOR MAKING PULSE PROTEIN COMPOSITIONS
#132Product analogs or components of such analogs and processes for making same
#133MIXTURE AND FOOD PRODUCT LOW IN POTASSIUM, SODIUM AND PHOSPHORUS
#134EQUOL-CONTAINING EXTRACT, METHOD FOR PRODUCTION THEREOF, METHOD FOR EXTRACTION OF EQUOL, AND EQUOL-CONTAINING FOOD
#135Natural creamer with high tolerance to acidity and minerals in beverage
#136N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds
#137Soybean transgenic event MON87751 and methods for detection and use thereof
#138TASTE MODIFIERS COMPRISING A CHLOROGENIC ACID
#139METHODS, SYSTEMS, AND COMPOSITIONS FOR LEGUME-BASED PRODUCTION OF THERAPEUTIC PROTEINS AND THERAPEUTIC MEDICAL MATERIALS
#140Systems and devices and methods of making and using the same to prepare nut milk products
#141Aqueous almond based dispersions for human consumption having extended shelf life
#142Consumables
#143METHODS OF MAKING NON-DAIRY MILK AND SYSTEMS ASSOCIATED THEREWITH
#144Food and beverage product
#145Liquid coconut-based coffee creamer and method of making the same
#146Method for reducing the purine content of soybean milk
#147BLACK-EYED PEA PROTEIN ISOLATES, PRODUCTS, AND METHODS
#148Methods for making plant protein concentrates
#149Methods of separating fat from non-soy plant materials and compositions produced therefrom
#150Mouthfeel modulation in reduced and sugar-free beverages using a blend of pectin and xanthan gum
#151PRODUCTION OF ADDITIVE FREE HAZELNUT BEVERAGE
#152Soy milk having suppressed grassy smell, and method for producing same
#153WHOLE-BEAN SOYMILK HAVING INCREASED BIOAVAILABILITY OF SOY ISOFLAVONES AND METHOD OF PREPARING THE SAME
#154Protein products and methods for making the same
#155Consumables
#156Methods and compositions for producing epidermal growth factor (EGF) in soybeans
#157Product analogs or components of such analogs and processes for making same
#158Nutmilk Extraction Bag
#159PLANT-BASED MILK ALTERNATIVE COMPOSITION AND METHOD
#160STEVIA-CONTAINING FOOD AND BEVERAGE COMPOSITIONS
#161PULVERULENT EMULSIFIED COMPOSITION
#162MIXTURE AND FOOD PRODUCT LOW IN POTASSIUM, SODIUM AND PHOSPHORUS
#163Nutmilk extraction device
#164Soybean transgenic event MON87751 and methods for detection and use thereof
#165Taste modifiers comprising a chlorogenic acid
#166Natural compositions containing eggshell calcium, organic honey and lemon
#167Almond-Based Food Products with Improved Taste Characteristics
#168Taste characteristics in soy-based food products using high-protein soybeans
#169METHOD OF CONTROLLING A HEATING UNIT OF A COOKING DEVICE, A COOKING DEVICE AND A SOYBEAN MILK MAKER
#170SOYBEAN MILK MACHINE OF RAPID PULPING
#171Soy milk and method for producing same
#172Protein products and methods for making the same
#173Use of glycosidase in preparation of a milk product
#174Drink stabilizer composition and stabilized drink compositions
#175HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
#176SOYMILK MAKER AND METHOD OF MAKING SOYMILK
#177Soy protein products having altered characteristics
#178Method of producing whole soybean milk having improved storage stability
#179SOYMILK MACHINE AND METHOD FOR MAKING SOYMILK
#180N-acyl-amino acid derivatives for improvement of the flavor profile of edible compositions
#181GLUTINOUS MILLET NUTRITION MILK AND PREPARATION METHOD THEREOF
#182Organic compounds
#183CALCIUM STABLE HIGH ACYL GELLAN GUM FOR ENHANCED COLLOIDAL STABILITY IN BEVERAGES
#184N-acyl derivatives of gamma amino-butyric acid and beta alanine as food flavouring compounds
#185Soybean transgenic event MON87751 and methods for detection and use thereof
#186Co-attrited stabilizer composition having superior gel strength
#187SOYBEAN MILK PREPARATION METHOD OF SOYBEAN MILK PREPARATION EQUIPMENT
#188Method and apparatus for wasteless homogenized soybean beverage production
#189Application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage
#190COCONUT JUICE BEVERAGE WITH VITAMINS OR MINERALS OR BOTH
#191Application of soybean emulsion composition to soybean-derived raw material-containing food or beverage
#192NOVEL METHOD FOR EXTRACTING SOYMILK
#193Device and method for producing a beverage
#194Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof
#195Functional food preparation and use thereof
#196DEVICES AND METHODS FOR DEHULLING BEANS AND MAKING SOYMILK
#197Use of glycosidase in preparation of a milk product
#198Processed soybean material and method for producing processed soybean material
#199MILK COLLAGEN JELLY SYSTEM, COLLAGEN JELLY SYSTEM, AND WITH INGREDIENTS
#200Co-attrited stabilizer composition
#201Non-dairy beverage composition
#202Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food
#203NEUTRAL BEVERAGE AND OTHER COMPOSITIONS AND PROCESS FOR MAKING SAME
#204Juicer with soymilk grinding function
#205Fat-reduced soybean protein material and soybean emulsion composition, and processes for production thereof
#206Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food
#207Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food
#208BOTTLED CARBONATED BEVERAGE CONTAINING SOYBEAN POWDER OR SOY MILK
#209AMPHIPHILIC STEROL/FAT-BASED PARTICLES
#210Methods of separating fat from non-soy plant materials and compositions produced therefrom
#211Methods for fortifying dairy products with a premix emulsion
#212FOAMABLE MILK COMPOSITION
#213Soy milk containing fibrous material and tofu-like food, processes for production of those products, and dehulled soybean powder material
#214Taste Modifiers Comprising a Chlorogenic Acid
#215Liquid seasoning, beverages, method of seasoning food, and seasoned food
#216Method and system for manufacturing whole soy milk
#217CARBONATED DRINK COMPRISING SOYBEAN FLOUR OR SOYBEAN MILK
#218Organic vegan protein shakes
#219Method of preparing soybean mixed powder, method of preparing a solidified soybean food, and a method of preparing a packaged raw material for preparing a solidified soybean food
#220Compositions comprising trans-tert-butyl cyclohexanol as skin irritation-reducing agent
#221Omega-3 Fatty Acid Enriched Beverages
#222METHOD FOR IMPROVING A BEAN-BASED PRODUCT
#223Vegetable milk granulated powder, process for producing vegetable milk, and uses thereof
#224PREMIX EMULSION
#225SYSTEM FOR MAKING PRODUCTS WITH IMPROVED PARTICLE MORPHOLOGY AND PARTICLE DISTRIBUTION AND PRODUCTS
#226Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#227Methods of Separating Fat From Non-Soy Plant Materials and Compositions Produced Therefrom
#228ISOTONIC ENERGY DRINK
#229Beverage lowering serum cholesterol
#230PROCESSES FOR PRODUCING WHOLE SOYBEAN POWDERS
#231Protein Hydrolysate Compositions Having Enhanced CCK Releasing Activity
#232Non-Dairy Creamers Comprising Protein Hydrolysate Compositions and Method for Producing the Non-Dairy Creamers
#233DAIRY-DERIVED PROBIOTIC COMPOSITIONS AND USES THEREOF
#234Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer
#235Beverage Manufacture Using a Static Mixer
#236Production of potassium magnesium citrate and its applications
#237AUTOMATIC BEAN CURD MAKER
#238Reduced Calorie Soy Beverage
#239Non-Dairy, Nut-Based Milk and Method of Production
#240NON-NUTRITIVE SWEETENED BEVERAGES WITH COCONUT MILK
#241Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food
#242Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks
#243SOY PROTEIN PRODUCTS HAVING ALTERED CHARACTERISTICS
#244Process for producing soymilk and apparatus for producing soymilk
#245YUBA
#246PLANT SPROUT-BASED EMULSIONS, PROCESS FOR PREPARING THEM AND USE THEREOF
#247SOY COMPOSITIONS HAVING IMPROVED ORGANOLEPTIC PROPERTIES AND METHODS OF GENERATION
#248PREMIX EMULSION
#249FOOD COMPOSITIONS INCORPORATING ADDITIONAL LONG CHAIN FATTY ACIDS
#250PROTEIN HYDROLYSATE AND PLANT STEROL CONTAINING COMPOSITION FOR IMPROVING SERUM LIPID PROFILE AND PREVENTING ATHEROSCLERORIS
#251COMPOSITION FOR PREVENTING AND/OR TREATING PEPTIC ULCERS
#252METHODS OF SEPARATING FAT FROM SOY MATERIALS AND COMPOSITIONS PRODUCED THEREFROM
#253Soybean Mixed Powder
#254Process for producing soy milk
#255Process for preparing hypoallergenic and reduced fat foods
#256Vapor contact-type heating device
#257FOOD COMPOSITIONS INCORPORATING STEARIDONIC ACIDS
#258Method for Producing Sterol Formulations
#259METHOD FOR PRODUCING A SOY MILK
#260SYSTEM FOR MAKING PRODUCTS WITH IMPROVED PARTICLE MORPHOLOGY AND PARTICLE DISTRIBUTION AND PRODUCTS
#261Flavor improving agent
#262Fractionated soybean protein material, processed soybean suitable for the material, and processes for production of the soybean protein material and the processed soybean
#263FOOD PRODUCTS FOR DIABETICS
#264Foam Compositions
#265Food composition
#266Food composition
#267Method for producing a conjugated linoleic acid glyceride
#268SOY PROTEIN PRODUCTS HAVING ALTERED CHARACTERISTICS
#269Food compositions incorporating stearidonic acid
#270Calcium enrichment compositions method of production thereof and use
#271Use of alkamides for masking an unpleasant flavor
#272Soy Milk Compositions and Methods of Preparation
#273Food compositions incorporating additional long chain fatty acids
#274HIGH ANTIOXIDANT LEVELS IN COCOA-BASED BEVERAGES
#275Method for supplementing an aqueous liquid composition with calcium
#276Method for producing soybean milk
#277SOY-BASED AQUEOUS FOOD CONCENTRATE
#278Composition comprising polyphenol
#279Composition comprising polyphenol
#280Method for Conditioning Liquid, Neutral Products, and the Products Obtained and Obtainable Therewith
#281Modification of particle morphology to improve product functionality
#282Protein hydrolysate compositions having improved sensory characteristics and physical properties
#283Enzymatic process to produce highly functional soy protein from crude soy material
#284Method of supplementing an edible aqueous liquid composition with two or more mineral salts
#285High-Fiber Soybean Products and Process for the Preparation Thereof
#286AROMA COMPOSITIONS OF ALKAMIDES WITH HESPERETIN AND/OR 4-HYDROXYDIHYDROCHALCONES AND SALTS THEREOF FOR ENHANCING SWEET SENSORY IMPRESSIONS
#287LIQUID HEMP BEVERAGE CONCENTRATE EXTRACTION
#288NON-NUTRITIVE SWEETENED BEVERAGES WITH COCONUT MILK
#289Packaged soy beverage with carbonation
#290Modified Proteins With Altered Aggregation Properties
#291Proteinaceous food based on hempseed and/or other plants, that keeps the seed's nutritional value and does not use dangerous ingredients, such as preservatives or coloring
#292Processes for Removing Bitter Components from Soy Protein Isolates
#293Methods of forming heat stable soy milk concentrates
#294Whole soybean powders
#295Beverage manufacture using a static mixer
#296Method for Stabilizing and Preventing Coagulation of Proteins in Milk
#297Partially denatured whole soybean extracts and methods of use thereof
#298Bean processing device and a method for using the same
#299Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer
#300Bean processing method and applications thereof