Mellema
Michel Mellema, Vlaardingen NL
Patent application number | Description | Published |
---|---|---|
20080268102 | Method of supplementing an edible aqueous liquid composition with two or more mineral salts - One aspect of the invention relates to a method for producing an edible aqueous liquid composition that has been supplemented with a first mineral selected from the group of metals consisting of calcium, magnesium, potassium, zinc, copper, iron, manganese and a second mineral, different from the first mineral, that is selected from the same group of metals. | 10-30-2008 |
20090252852 | Aqueous Drink Product - The invention relates to an aqueous drink product having a pH in the range of from 5.3 to 8.0 and comprising 1-6 wt. % soy protein, from 0-10 wt. % fat, from 0.25-1.75 wt. % saturated monoglyceride emulsifier and from 0.01-2.5 wt. % of water-insoluble edible inorganic salts. The products have a an improved level of lack of sedimentation and/or precipitation. | 10-08-2009 |
20100196535 | USE OF PHYTASE IN THE PREPARATION OF A FERMENTED SOY BASED PRODUCT - The present invention relates to a method of preparing a fermented soy-based product, said method comprising: | 08-05-2010 |
20130273204 | USE OF PHYTASE IN THE PREPARATION OF A FERMENTED SOY BASED PRODUCT - The present invention relates to a method of preparing a fermented soy-based product, said method comprising: | 10-17-2013 |
Michel Mellema, 3133 At Vlaardingen NL
Patent application number | Description | Published |
---|---|---|
20090081351 | Method for supplementing an aqueous liquid composition with calcium - A method of producing an edible aqueous liquid composition that has been supplemented with at least 2 mmole calcium per litre, a soy drink that can be obtained by the present method and a reconstitutable powder that can be reconstituted to yield such a soy drink are also provided. | 03-26-2009 |
Michel Mellema, Woerden NL
Patent application number | Description | Published |
---|---|---|
20150189902 | CONCENTRATE FOOD COMPOSITION IN THE FORM OF A GEL - The present invention relates to a concentrate food composition comprising water, salt and pectin for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a gel at room temperature and which is shape-stable at high-salt levels, while the increase in viscosity upon cooling of the diluted concentrate food composition is very low. It has been found that a concentrate food composition in the form of a stable gel can be obtained when the concentrate comprises water, sodium salt comminuted plant material, pectin and calcium salt, wherein part of said pectin is bound to said comminuted plant material, and part of said pectin is not bound to said comminuted plant material (free pectin) and said free pectin and said bound pectin are present in a ratio of from 0.2 to 200. | 07-09-2015 |