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WO/2006/136732 |
The invention relates to a method for producing a filled salted and short petit four -type biscuit whose composition comprises a filling consisting of a eggplant purée, fish meat, sunflower oil and a taste enhancer, a paste which consis...
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WO/2006/135989 |
A baking tray (16) comprises a series of female mould members (17) and hollow male mould members (18) which have over lying flanges (19 and 20) so that when the moulds are secured together by the weight of the male mould portion, or alte...
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WO/2006/135729 |
Methods are provided for making dried protein-diacylglycerol oil (DAG oil) compositions, for incorporation into food products. A protein-containing ingredient in liquid form is combined with DAG oil, and the mixture is then spray-dried. ...
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WO/2006/135229 |
A device for mixing and/or kneading food products is provided with a container having an inlet, an outlet as well as at least two counter-rotating shafts that extend substantially in the longitudinal direction of the container. Each shaf...
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WO/2006/135714 |
A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from ...
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WO/2006/133646 |
A rotary food device for kneading food round includes a fix body and a rotary body movably sleeving with the fix body. At least four opposite annulus grooves are respectively provided at the contact point between the fix body and the rot...
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WO/2006/134409 |
The invention relates to synergistic compositions comprising prebiotic components selected from fructose polymers GFn and Fm, either containing a glucose (G) end-group, or without a glucose end-group, and one or more component of a group...
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WO/2006/134409 |
The invention relates to synergistic compositions comprising prebiotic components selected from fructose polymers GFn and Fm, either containing a glucose (G) end-group, or without a glucose end-group, and one or more component of a group...
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WO/2006/135229 |
A device for mixing and/or kneading food products is provided with a container having an inlet, an outlet as well as at least two counter-rotating shafts that extend substantially in the longitudinal direction of the container. Each shaf...
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WO/2006/135714 |
A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from ...
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WO/2006/133939 |
The invention relates to the use of a flavored yeast for producing baked products based on milled cereal products without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving...
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WO/2006/133388 |
A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of r...
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WO/2006/132909 |
Disclosed is a novel edible moisture barrier composition comprising a soy protein component. The edible composition is suitable for application to one or more layers of a food product and is capable of minimizing moisture migration betwe...
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WO/2006/131811 |
In order to make a granulated substance (G) of an aerated foodstuff, such as granulated meringue, said substance having an outer surface that appears continuous to the naked eye, an alveolar (18) structure (12) is provided, and a liquid ...
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WO/2006/133124 |
Disclosed are improvements in puff pastry preparation, which reduce, and preferably eliminate, trans unsaturated fatty acids by the use of a new puff pastry fat comprised principally of palm olein, which is preferably interesterified. Th...
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WO/2006/133388 |
A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of r...
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WO/2006/132665 |
The present invention relates to the use of biocide (e.g., bactericidal enzyme) to target pathogens. In particular, the present invention provides biocides for use in health care (e.g., human and veterinary), agriculture (e.g., animal an...
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WO/2006/129759 |
A method and a device for uniformly spreading a lump of food dough without occurrence of slippage between the food dough and a spreading roller and without occurrence of shrinkage of the food dough when the food dough is spread in a flat...
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WO/2006/128469 |
The invention relates to a blend of particles comprising at least two different kinds of particles: a. particles comprising an active compound and; b. inactive particles comprising a coating. The inactive particles are used to control th...
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WO/2006/128469 |
The invention relates to a blend of particles comprising at least two different kinds of particles: a. particles comprising an active compound and; b. inactive particles comprising a coating. The inactive particles are used to control th...
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WO/2006/128843 |
The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products invol...
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WO/2006/129089 |
Provided is a method of preparing a product, which method comprises: (a) providing a base; (b) providing a filling assembly comprising a filling shaped to substantially fit the base, and a flexible sheet at least partially wrapping the f...
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WO/2006/127189 |
A container for a liquid-based food item and a packaged liquid-based food item, such as a soup. A container includes an outer member and an inner dividing member that is positioned inside the outer member to define inner and outer caviti...
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WO/2006/126094 |
Disclosed is a food composition comprising: water, salt, yeast, wheat flour, and sugar beet pectin. Also disclosed is a method for forming ferulic acid crosslinks including the steps of : providing a source of ferulic acid; providing a w...
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WO/2006/127083 |
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition.
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WO/2006/128018 |
A device and a method for reducing particle exposure to substrates during thermal treatment are disclosed. Semiconductor wafers may be rotated on a device within a process chamber divided into two partial chambers such that a first parti...
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WO/2006/126094 |
Disclosed is a food composition comprising: water, salt, yeast, wheat flour, and sugar beet pectin. Also disclosed is a method for forming ferulic acid crosslinks including the steps of : providing a source of ferulic acid; providing a w...
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WO/2006/125260 |
An apparatus for producing a bread product including: an input means for entering product variables; a processor for determining a production schedule for producing product; a thawer for thawing or partially thawing substantially planar ...
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WO/2006/125475 |
An industrial oven with tunnel for the baking of pizza or similar alimentary products is shown, made up of a bearing structure (10) in refractory material comprising an inlet mouth (40) and one of outlet (41) connected by a passing throu...
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WO/2006/125438 |
The present invention relates to isolated polypeptides having alpha-L-arabinofuranosidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host ce...
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WO/2006/126099 |
An embodiment of the invention is a twin-screw device for an extruder system that includes a first shaft, a second shaft, a first intake element coupled to the first shaft and including a first flight, and a second intake element coupled...
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WO/2006/127186 |
A flexible package for a liquid-based food item and a packaged liquid-based food item, such as a soup. A flexible package or pouch includes an outer member or pouch and an inner dividing member or pouch that is disposed or positioned ins...
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WO/2006/125261 |
A thawer for frozen dough including: an enclosure; at least one tray o conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen sough within the enclosure. Also ...
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WO/2006/124146 |
A baking tray comprising two or more modules that are individually molded from thermoplastic polymer composition. The modules comprise a top face and a bottom face and being joined by a means for attachment. Each molding optionally compr...
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WO/2006/122833 |
The present invention relates to composite nutritional products that have been reinforced with one or more pro-oxidative minerals selected from the group consisting of iron and copper, and that contain an appreciable amount of unsaturate...
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WO/2006/124799 |
A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and dischar...
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WO/2006/122625 |
The present invention provides a nutrition product comprising a first region comprising at least 10% by weight of said first region of one or more oxidisable materials containing monounsaturated and/or polyunsaturated fatty acids, and a ...
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WO/2006/124146 |
A baking tray comprising two or more modules that are individually molded from thermoplastic polymer composition. The modules comprise a top face and a bottom face and being joined by a means for attachment. Each molding optionally compr...
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WO/2006/122663 |
A low calorie snack food, especially a nutritious hand held snack food, with good organoleptic properties. Preferably, the snack food of the invention does not present an overall sweet impression. In one embodiment, the snack food compri...
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WO/2006/124440 |
Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid...
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WO/2006/122051 |
An oven cell defines a heating cavity of an oven, and the oven cell generally has a shape in the form of an octagon. Additionally or alternatively, a tray containing a heating element for heating the heating cavity is supported so that t...
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WO/2006/120661 |
A powdery material removal and recovery system comprises a distribution apparatus (1 ), a blower unit (2), a vacuum unit (3), a recovered powder receiving hopper (4), a powder sifter (5) and a conveyor (6). The vacuum unit (3) sucks mate...
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WO/2006/122118 |
A baffle that can be used in an oven includes, according to one embodiment, a fan, a catalyst, a heater between the fan and the catalyst, and/or a support structure. The support structure supports the fan, the catalyst, and/or the heater...
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WO/2006/120657 |
A collecting device (1) for catching crumbs which fall through constructional gaps in the conveyor belt (4) of an oven (2) during baking. The device (1) has an elongated upper plate (10) having a plurality of through perforations (10a) w...
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WO/2006/122051 |
An oven cell defines a heating cavity of an oven, and the oven cell generally has a shape in the form of an octagon. Additionally or alternatively, a tray containing a heating element for heating the heating cavity is supported so that t...
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WO/2006/120657 |
A collecting device (1) for catching crumbs which fall through constructional gaps in the conveyor belt (4) of an oven (2) during baking. The device (1) has an elongated upper plate (10) having a plurality of through perforations (10a) w...
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WO/2006/121724 |
Food product and system and method of making food product are provided in which the product includes a hydrated plurality of grain or seed based constituents. In a preferred embodiment the product can be prepared by selecting one or more...
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WO/2006/120659 |
A frame (1) for receiving and holding a removable board (2) for use in the manufacture of edible products such as bread and the like. The frame (1) comprises a plurality of side walls (100, 101, 102, 103) and reinforcing cross-members (1...
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WO/2006/120659 |
A frame (1) for receiving and holding a removable board (2) for use in the manufacture of edible products such as bread and the like. The frame (1) comprises a plurality of side walls (100, 101, 102, 103) and reinforcing cross-members (1...
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WO/2006/122118 |
A baffle that can be used in an oven includes, according to one embodiment, a fan, a catalyst, a heater between the fan and the catalyst, and/or a support structure. The support structure supports the fan, the catalyst, and/or the heater...
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