Patent application number | Description | Published |
20080199567 | Fresh Dairy Products with Satietogenic Power and Methods for Preparing Same - The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers. | 08-21-2008 |
20090130258 | Fresh Dairy Products With Satietogenic Power Based on Water-Soluble Fibers and Methods for Preparing Same - The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise viscosifying water-soluble dietary fibers among which at least one guar gum at least partly hydrolyzed. | 05-21-2009 |
20090304864 | POWDER OF FERMENTED MILK OR OF YOGURT WITH A HIGH DENSITY OF LACTIC FERMENTS - The present application relates to a fermented milk or yoghurt powder which contains very high contents of | 12-10-2009 |
20100105023 | In Vitro Method Modeling The Consistency Generated In Vivo By Food During The Digestion Thereof - The present invention relates to an in vitro method modeling and measuring the consistency generated in vivo by a food during the digestion thereof, comprising the following steps:
| 04-29-2010 |
20100196532 | NOVEL FUNCTIONAL FOOD PRODUCT CONTAINING A SPECIFIC FIBRE MIXTURE - The present invention relates to a fluid or semifluid food product, stable over time, containing a ternary mixture of viscosifying and non-viscosifying hydrosoluble fibres, and non-hydrosoluble fibres, and maintaining significant viscosity during digestion. | 08-05-2010 |
20110229602 | Biscuit Comprising Guar Gum - The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management. | 09-22-2011 |
20120251664 | FRESH DAIRY PRODUCTS WITH SATIETOGENIC POWER AND METHODS FOR PREPARING SAME - The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble dietary fibers and preferably viscosifying water-soluble dietary fibers. | 10-04-2012 |
20140220186 | BISCUIT DOUGH - The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough. | 08-07-2014 |
20140356505 | BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE - Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content. | 12-04-2014 |