Document |
Document Title |
WO/2023/196657A1 |
A dismountable pump system for quick and efficient cleaning of all pump components. The system includes a container (12, 202) associated with a back pump unit (30), a pump unit (50, 230), a fastener (150, 248) and a lock member (170). Th...
|
WO/2023/193957A1 |
The invention is related to a highly soluble cereal or tuber starchhaving a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 7 %, a water solubility of more than 90 % in weight, a viscosity of less...
|
WO/2023/194085A1 |
The invention relates to a baking, frying and grilling surface (1) for preparing food, wherein: the surface has an upper face for holding items to be baked, fried or grilled and a lower face for placement on a metal sheet or a grate; the...
|
WO/2023/195538A1 |
[Problem] To provide a powder and/or granules made by using potato syrup or the supernatant of potato syrup. [Solution] Provided is a powder and/or granules obtained by freeze drying sweet potato syrup or the supernatant of sweet potato ...
|
WO/2023/192743A1 |
The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion co...
|
WO/2023/186643A1 |
A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to f...
|
WO/2023/187016A1 |
The invention relates to a method for coating or for producing a container from an edible or at least biodegradable material, for receiving a liquid, the surface of the container being wetted with a coating liquid, and to containers obta...
|
WO/2023/192689A2 |
The versatile culinary formulation relates generally to techniques for preparing food. Conventional mixes are prepared for consumption using only one method of preparation. Furthermore, only a single food product is prepared. The culinar...
|
WO/2023/190551A1 |
Provided is a technology capable of returning frozen bread to a state close to that of freshly baked bread. The thawing device comprises: a steam generating device for supplying water vapor to the inside of a thawing chamber; a heater ...
|
WO/2023/186593A1 |
The present invention relates to a food (2) in the form of a semi-finished product or a finished product having an indicator substance (6; 8) which is insignificant for a cooking process of the food (2) and which outputs a defined signal...
|
WO/2023/192638A1 |
The present application discloses an instant cookie maker, configured to make one single hot and fresh cookie in a short period of time, e.g., 3 minutes or less. Methods of fabricating and using the same are also disclosed.
|
WO/2023/187088A1 |
The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C...
|
WO/2023/187245A1 |
A first aspect of the present invention relates to an edible container for containing food products which can be cold or hot fluids, and preferably, hot fluids having a temperature between 50º and 98ºC. A second aspect of the present i...
|
WO/2023/187753A1 |
Heterologous polypeptides expressed in a recombinant eukaryotic host cell may exhibit reduced stability and/or biological activity when expressed in an intracellular form. The present disclosure provides a heterologous polypeptide compri...
|
WO/2023/188925A1 |
The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which sti...
|
WO/2023/187213A1 |
Described herein are flour compositions, products of, and methods of making the same.
|
WO/2023/187211A1 |
Described herein are dough compositions, products of, and methods of making the same.
|
WO/2023/190552A1 |
Provided is a technology that makes it possible to return frozen bread to a state that is close to freshly baked bread. According to the present invention, a thawing device comprises a steam generation device that supplies water vapor ...
|
WO/2023/179913A1 |
Method and cooling station for cooling wafer sheets (2), comprising: a cooling region (3) for cooling the wafer sheets (2), a wafer sheet conveyor (4), extending through the cooling region (3), for transporting the wafer sheets (2), a fi...
|
WO/2023/180805A1 |
A postbiotic food additive for cereal flour-based foodstuffs, comprising a mixture of lysates of probiotic microorganisms, lysates from cultures of the following micro-organisms: Bacillus licheniformis, Bacillus pumilus, Bacillus subtili...
|
WO/2023/176544A1 |
Provided is bakery food with good texture, especially bakery food having a crispy texture even after a certain period of time has elapsed after baking or frying. The dough of the present invention is produced by adding 0.5-10% by weight ...
|
WO/2023/175465A1 |
Provided is a composition comprising (a) at least 50%wt carbohydrate, (b) less than 35%wt water (c) water activity in the range between 0.65 and 0.9, (d) at least one cannabinoid at a concentration of at least 0.1%wt of said composition;...
|
WO/2023/176353A1 |
The present invention addresses the problem of providing a water-in-oil emulsion which has a water separation suppression effect and a desired hardness even if the aqueous phase ratio is high and emulsifying agents other than lecithin an...
|
WO/2023/175446A1 |
The present invention relates to a baked bakery product, such as a cake, brownie, cookie or other similar product, which is based on the use of natural products and is flour-free, wherein the product is characterised in that it is health...
|
WO/2023/171141A1 |
Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of ...
|
WO/2023/168557A1 |
An automatic deep fryer residue cleaning device, which relates to the field of food processing devices. The cleaning device comprises a frame (1); a fryer body (2) is arranged on the frame (1); a frying basket (3) is rotatably connected ...
|
WO/2023/172632A1 |
A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fer...
|
WO/2023/167079A1 |
The present invention addresses the problem of providing a roll-in oil-and-fat composition having excellent floating for a Danish pastry or the like while having a smooth physical property that is suitable for folding. The present invent...
|
WO/2023/165193A1 |
A compound emulsifying enzyme formulation, a preparation method therefor and a use thereof. The compound emulsifying enzyme formulation comprises the following components: cyclodextrin glucosyltransferase, α-amylase, lipase, glucose oxi...
|
WO/2023/161970A1 |
The present invention relates to the food industry. In further detail, the invention concerns a vegetable-based dough (1) for the preparation of a leavened food product (10, 20) comprising: - flour; - vegetables; - fats; - raising agent;...
|
WO/2023/162802A1 |
A baked confection composition according to the present invention contains grain flour containing flour, pregelatinized non-crosslinked starch, and pregelatinized crosslinked starch. The pregelatinized non-crosslinked starch is at least ...
|
WO/2023/160882A1 |
Baking apparatus and method for producing baked, preferably edible products, wherein a plurality of openable and closable baking plate devices (1 ) is provided, wherein the baking plate devices (1 ) each have two baking plates (2, 3) and...
|
WO/2023/162282A1 |
This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less accor...
|
WO/2023/164490A1 |
The present disclosure provides foodstuff comprising a palm product and methods of making the same. The palm product is derived from a palm or a part or fraction or extract thereof. Example of the palm product include a heart of palm pur...
|
WO/2023/163303A1 |
The present invention relates to a production method for a cookie that comprises whey, and more specifically relates to a cookie comprising whey, and a production method therefor, wherein whey, which is formed as a by-product during the ...
|
WO/2023/162895A1 |
The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material deriv...
|
WO/2023/161245A1 |
The present invention relates to an oral care composition comprising an invertase, a beta-glucosidase, and a glucoamylase, use of said composition as medicaments, use of said composition in treatment of oral disease, methods of treatment...
|
WO/2023/156713A1 |
A composition is disclosed. The composition may comprise a mixture comprising an oleogel and a filler, wherein the oleogel comprises a liquid or semi-solid fat composition and optionally a gelator. The filler may be in the form of solid ...
|
WO/2023/154990A1 |
The invention relates to an improvement to a door that is mounted on a stove, especially those that burn firewood to generate heat, said door serving to close the entrance to the firewood combustion compartment, and also the oven compart...
|
WO/2023/156119A1 |
The invention relates to a method and to an apparatus for conveying disc-shaped products A, B along a product conveyor line (11, 12, 13), wherein an input conveyor track (101) with the products A and an input conveyor track (102) with th...
|
WO/2023/156075A1 |
Disclosed is a method and production plant for forming a lid (1) for a container (2), - wherein the lid (1) has an insertion portion (3) for connecting to the container (2), - wherein the insertion portion (3) has target dimensions (4) w...
|
WO/2023/159146A1 |
The present disclosure generally relates to articles and methods for handling food items. In one aspect, an article for receiving or holding a food item comprises: a blade; and a rim extending along at least one side of the blade. In ano...
|
WO/2023/158876A2 |
The present invention is directed to heat stable food ingredient compositions, ready to eat substantially sealed filled food products incorporating them, and methods of manufacturing said food products. Such food ingredient compositions ...
|
WO/2023/156847A1 |
The present invention relates to gelled emulsion compositions that comprise at least one vegetable oil inside a protein matrix bound by crosslinking and methods for preparing same, useful in the production of baked goods, such as puff pa...
|
WO/2023/156653A1 |
The present invention relates to a process for the production of a soybean flour having a high solubility corresponding to an NSI (nitrogen solubility index) value higher than 95%, said process comprising the steps of: i) pre-drying soyb...
|
WO/2023/159227A2 |
An automated pizza-making system builds and bakes a pizza according to a customer order. The system includes a pizza assembly route and a plurality of ingredient dispensing stations for dispensing ingredients onto the pizza along the rou...
|
WO/2023/154002A1 |
Embodiments of the inventions disclose a composition for a preservative-free fermented flour comprising plain flour, salt, yeast, bread improver, a microorganism and water. These embodiments also disclose a method of preparing a composit...
|
WO/2023/153466A1 |
This frozen filling is to be cooked in combination with a room-temperature bread dough and has a frozen sauce portion, wherein the sauce portion contains 0.01 to 1 mass% of one or more kinds of polysaccharide thickeners selected from the...
|
WO/2023/148181A1 |
The present invention relates to a baking mat, comprising a flat, two-dimensional mat element (10) made of a flexible heat-resistant material and at least one grip element (13, 14), which is attachable to this mat element (10), for handl...
|
WO/2023/149268A1 |
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition ...
|