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WO/2023/133570A2 |
A de-epitoped low molecular weight glutenin subunits (LMW-GS) is provided. Methods of generating same and uses thereof are also provided. A de-epitoped LMW-GS may be beneficial for a subject suffering from gluten sensitivities, such as a...
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WO/2023/131199A1 |
A refrigeration appliance, comprising a box body (102), which defines a refrigeration compartment, and a climate control assembly (170) for regulating the room temperature of the refrigeration compartment. A controller (156) receives a c...
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WO/2023/131380A1 |
The invention relates to a method for producing a plant-based moulded protein item, which can be cooked by heat treatment, such as baking, deep frying or the like, in the case of which firstly a dry wheat-gluten pre-product is processed,...
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WO/2023/128911A1 |
The invention relates to a yeast strain generated with a combination of the directed evolution, EMS (ethly methanesulfonate) mutagenesis and mass mating to be used in different areas like restaurants, food services, retail bakers, sandwi...
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WO/2023/127829A1 |
The purpose of the present invention is to provide a new wheat protein with which it is possible to improve the quality of a flour-containing food. This wheat protein has a time to reach maximum consistency of two minutes or less, as m...
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WO/2023/125992A1 |
Disclosed in the invention are a glutathione yeast, a preparation method and a use of the product. The production method comprises the following steps: after multi-stage seed cultivation of a glutathione yeast strain, the glutathione yea...
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WO/2023/125179A1 |
A composition for reducing the dosage of vital wheat gluten in flour products, a preparation method and the use. The composition comprises cellulase, protease and glucose oxidase but does not comprise aldehyde oxidase.
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WO/2023/128825A1 |
The present ready-made batter in an aerosol can ensures that a ready-made batter (ready-to-cook food product) maintains stable organoleptic and rheological properties for a period of 1-3 months of storage and use, including one week from...
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WO/2023/122792A2 |
A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the following steps: homogenization of ingredients in the form of dry feed po...
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WO/2023/117787A1 |
A flour sifting device comprises: a rack; a flour accommodating basin, the flour accommodating basin having a first flour outlet and the first flour outlet being provided at the centre of the bottom of the flour accommodating basin; a fl...
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WO/2023/119125A1 |
A dosing apparatus (1) for dosing long-type pasta, comprising: − a feeding channel (4) for feeding long-type pasta; − a rough dosing channel (2) and a fine dosing channel (3), said dosing channels (2, 3) being in communication with s...
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WO/2023/120641A1 |
This shutter set presses a wrapper, which has been made to stand up around a filling, onto the filling in order to form a wrapped food item in which the filling has been wrapped with the wrapper, and includes a plurality of shutter piece...
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WO/2023/117233A1 |
The invention relates to the preparation of a semi-finished food product, intended for consumption by a user, by means of a food preparation device (20) in a motor vehicle. The semi-finished food product (21) comprises a core component (...
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WO/2023/114728A2 |
The present invention relates to variants of an alpha-amylase which have an increased solubility at pH 6.0 compared to the parent alpha-amylase. The present invention also relates to methods of making the variant alpha-amylase and the us...
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WO/2023/113782A1 |
Processes and methods for hydroponically sprouted cereal grains disclose as a mechanism for lowering enteric methane emission and improving ruminant feed efficiency and ruminant performance by administering to a ruminant a feed ration ha...
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WO/2023/109845A1 |
Provided is a food flavor processor (1) for a user to heat the surface of a food material at least having protein and/or carbohydrates. The food flavor processor (1) comprises: a base apparatus (2); an airflow driving apparatus (3) for d...
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WO/2023/110192A1 |
The invention relates to a stirrer (100) that is able to be stirred by hand in order to mix a drink (200) in a receptacle (300), the stirrer (100) comprising a first portion made of a first biscuit-based edible material that has a first ...
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WO/2023/103264A1 |
A mold release oil, a preparation method therefor, and use thereof in bakery products. The mold release oil comprises, by mass percentage, 80%-94% vegetable oil, 3%-10% carnauba wax, and 2%-10% beeswax. The preparation method for the mol...
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WO/2023/104181A1 |
A functional nutrition composition, in particular a hypoglycemic composition. The composition comprises: i) one or more phytosterols; and ii) beta-glucans from one or more sources, wherein the content ratio of the phytosterol to the β-g...
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WO/2023/106343A1 |
Provided is a lifter having a simple structure capable of stopping the up-and-down movement of a container holder in the case of damage and the like of a component constituting a driving force transmission unit to enable quick detection ...
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WO/2023/101396A1 |
The present application relates to a preparation method for breadcrumbs, breadcrumbs prepared by the method, and a frozen food manufactured using the breadcrumbs.
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WO/2023/099636A1 |
The invention relates to a process for producing a protein-rich lupin flour, said process comprising the successive steps of a) washing a lupin flour by mixing it with an acidic aqueous liquid, and adjusting the pH of the mixture to a pH...
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WO/2023/100170A1 |
The present disclosure provides biodegradable and compostable playdough compositions. In addition, the present disclosure also relates to play dough compositions based on recycled breads as a primary constituent. Processes of manufacturi...
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WO/2023/096860A1 |
A tortilla fryer incorporating a plurality of cone pairs, each cone pair among the plurality of cone pairs including an inner cone which is horizontally received within an outer cone; the tortilla fryer further incorporating a support fr...
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WO/2023/095231A1 |
The present invention is a heat-treated wheat flour manufacturing method wherein: 100 parts by mass wheat flour having 25% or less amylose content, and 30-45 parts by mass water having a temperature of 70°C or greater are mixed and a mi...
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WO/2023/096500A1 |
The present invention relates to improved compositions, containers and/or lids, and their methods of manufacture. In one form, the invention relates to an improved compostable container and/or lid for storing food or liquids. The contain...
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WO/2023/092944A1 |
An emulsifier gel and a preparation method therefor and an application thereof. The emulsifier gel comprises components, i.e., polyglycerol fatty acid ester, Tween 80, propylene glycol, monoglyceride fatty acid ester, diglyceride fatty a...
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WO/2023/095919A1 |
A shutter piece (3, 103, 203, 303, 403) comprises an upper part (13) and a lower part (15) of an opening-side surface (7, 107, 207, 307, 407). The upper part (13) is configured such that, when a plurality of shutter pieces (3, 103, 203, ...
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WO/2023/093937A1 |
The invention relates to a method and to a device, relating to the preservation of a sour dough starter for use in the home, characterised in that, with the interposition of a water metering device (2), water is taken from a water tank (...
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WO/2023/087625A1 |
A leavening agent, a preparation method therefor, and a use thereof in baking food. The leavening agent comprises an acidic salt, an alkali salt, and fillers that are added as required, wherein the alkali salt is used as a core material ...
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WO/2023/092018A1 |
The present relates to lipases having galactolipase activity and no/low lyso-phospholipase activity. More particularly, the present invention relates to the use of such lipases for generation of emulsifying components from endogenous flo...
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WO/2023/088282A1 |
A processing device after pancake forming, comprising a cutting and conveying device, a drying device, and a packaging device. The cutting and conveying device comprises a front conveying belt (1), a cutting and conveying belt (2), and a...
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WO/2023/088181A1 |
A composition, and a preparation method therefor and an application thereof. The composition comprises the following raw materials in percentage by weight: 2.5%-80% of an inactivated Kluyveromyces cell, 1%-50% of edible oil, and 18%-96.5...
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WO/2023/089448A1 |
A ventilated electric oven (10) for cooking or warming/ regenerating food for use in catering contexts such as pizzerias, restaurants, cafeterias or snack bars, food counters and similar businesses, comprising a body-oven (12) which encl...
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WO/2023/090396A1 |
The purpose of the present invention is to discover starch grains that have improved aging resistance and reduced adhesiveness and that are capable of imparting a soft mouthfeel, and to provide a mouthfeel-improving agent to be used in o...
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WO/2023/089272A1 |
Method for preparing a pre-rolled fresh pizza dough, for future use, comprising the steps of: - measuring out the ingredients; - kneading; - extruding the dough; - dividing the dough; - shaping with or without rounding, and - packaging, ...
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WO/2023/085324A1 |
Provided is a technology for improving the qualities of a bread produced by using a frozen bread dough. According to this technology, provided is a quality-modifying agent for a frozen bread dough that contains a carbohydrate oxidase. ...
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WO/2023/085129A1 |
A pressing device (2) includes: pressing units (11) that are disposed above a conveying surface (3K) of a conveying device (3); and a moving mechanism (12) that moves the pressing units (11) in a conveying direction (X) of the conveying ...
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WO/2023/081996A1 |
The present disclosure relates to a premix for food product such as hashbrown and croquettes, the premix comprising quinoa such as quinoa flakes, corn flour such as yellow corn flour, and rice flour. The present disclosure also relates t...
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WO/2023/086932A1 |
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer compos...
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WO/2023/084493A1 |
A bread dough is obtained in that a watery leaven and flour are mixed into a dough in a relative weight ratio, and the dough is subjected to a kneading process and a rising time. A number of sourdough cultures of decreasing acidity is us...
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WO/2023/081096A1 |
Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, pro...
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WO/2023/077394A1 |
A soluble ready-to-eat powder for regulating blood glucose balance. The soluble ready-to-eat powder for regulating blood glucose balance is prepared from the following components by weight: 45 parts of isomaltulose, 39 parts of a compoun...
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WO/2023/077662A1 |
A wonton forming claw, arranged on a driving rotary shaft, and comprising a first forming claw and a second forming claw. Each of the first forming claw and the second forming claw comprises a connecting arm (101) and a kneading plate (1...
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WO/2023/077663A1 |
A wonton pinching apparatus, for use in performing pinching forming by using a folded wrapper containing a filling in the middle as a semi-formed wonton. The apparatus is provided with two forming jaws that are eccentrically mounted on a...
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WO/2023/075620A1 |
A device for the distribution and preparation of food products, especially hot dogs, comprising a refrigeration device for storing products, a thermal processing device and a sauce dispenser, characterised in that the device (1) has a re...
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WO/2023/072783A1 |
Disclosed is a stabilized, ready-to-use live leavening agent comprising a mixture of liquid leaven and mucilaginous seeds.
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WO/2023/076166A1 |
An automated pizza cutter with a blade and a pizza resting on a working surface. Horizontal, vertical and/or rotational relative movement between the blade and the pizza is effected by different embodiments. The working surface can be mo...
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WO/2023/073361A1 |
A sandwich crimper for producing a sealed sandwich from two slices of bread comprises a crimper base (10) with a substantially flat lower surface (12) and a crimper lid (30, Fig 2) with a substantially flat upper surface (32, Fig 2). A b...
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WO/2023/067081A2 |
The present invention relates to a method for producing microbial lipids, optionally for producing microbial lipids and protein biomass and/or aromatic compounds. The present invention further relates to a use of a microbial lipid. The p...
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