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Patent Searching and Data


Matches 251 - 300 out of 1,698

Document Document Title
WO/2007/051647A1
The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to ...  
WO/2007/044987A1
A method for producing a soy and corn dough mass is disclosed, the soy and corn dough mass comprising hydrated cracked corn and soy. The soy component of the soy and corn dough mass can be hydrated soy or non-hydrated soy. In one embodim...  
WO/2007/042045A3
The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simpl...  
WO/2007/042045A2
The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simpl...  
WO/2007/040923A2
Described are effectively pasteurized uncooked batters having no gelatinized starch. Two methods of manufacturing are disclosed. One method uses irradiated flour and sterile aqueous liquid to make a pasteurized flour slurry. The other me...  
WO/2007/038423A3
Masa products, processes for preparing them and dietary regimens for reducing serum cholesterol employing them are described. A masa product, preferably a tortilla chip, comprises a cooked, sheeted dough comprising visually apparent oat ...  
WO/2007/038423A2
Masa products, processes for preparing them and dietary regimens for reducing serum cholesterol employing them are described. A masa product, preferably a tortilla chip, comprises a cooked, sheeted dough comprising visually apparent oat ...  
WO/2007/033470A1
An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temper...  
WO/2007/029719A1
A flavor-improving agent produced by sterilizing a culture which is produced by the cultivation of a microorganism belonging to the genus Pediococcus in a culture medium supplemented with arginine or a product given by a treatment of the...  
WO/2007/022347A2
Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly...  
WO/2007/021665A2
Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents ...  
WO/2007/022347A3
Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly...  
WO/2007/021665A3
Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents ...  
WO/2007/019240A2
The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being for...  
WO/2007/019239A3
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat source is provided as an emulsion to the bat...  
WO/2007/019364A1
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being forme...  
WO/2007/019239A2
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, and a chemical leavening system, wherein at least a portion of the fat source is provided as an emulsion to the bat...  
WO/2007/011236A1
There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc.. The food precursor composition has improved sto...  
WO/2007/011776A2
A method for identifying a polypeptide which acts as an adjuvant in a host organism. The invention further provides adjuvant compositions comprising said polypeptides and optionally further comprising an antigen.  
WO/2006/138305A2
The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of such an enzyme in a baked product made fr...  
WO2006047512A3
A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1...  
WO/2006/138524A2
The invention provides a method of forming an edible item. The method includes the step of forming dough into a substantially planar ribbon having a first height. The dough is at least partially elastic. The method also includes the step...  
WO2005091995A3
High fiber, reduced effective carbohydrate formulations useful for preparing food products such as tortillas, tortilla chips, taco shells, corn based snacks, breakfast cereal, and the like comprise about 10-80% masa corn flour; about 10-...  
WO2006044462A3
Described are dough compositions and related methods that involve the use of a preferment or sponge dough, and wherein the preferment or sponge dough composition includes a concentrated protein ingredient, optionally to produce an unproo...  
WO/2006/134409A3
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...  
WO/2006/134409A2
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...  
WO2005092063A3
Food items, and principally sandwiches, are disclosed as being packaged for dispensing from vending machines conventionally structured for vending containerized, that is, canned or bottled, beverages, such as soft drinks and the like. Th...  
WO/2006/133124A1
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...  
WO2005091918A3
A food composition comprising a dry mix for production of a bakery product having an extended yeast-free and mold-free shelf life of at least 21 days. The dry mix comprising about 0.01% to about 1.0% of an encapsulated acid such as citri...  
WO/2006/127186A1
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...  
WO/2006/127189A3
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...  
WO/2006/121724A2
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...  
WO/2006/118697A3
The invention relates to liquid containers comprising a plurality of sealed additive chambers in communication with a vessel tillable with a liquid. The additive chambers comprise independently selected additives that may be added to a l...  
WO/2006/116173A3
A self-rising dough-containing food product, particularly pizza, in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent and dough conditioners to provide a frozen...  
WO/2006/115711A3
The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercia...  
WO2006028789A3
An improved container for multiple food products comprising a receptacle and a nested insert. The receptacle and nested insert are injection molded. One removable seal covers the resultant container having two separate food product compa...  
WO/2006/116364A2
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a)treating a surface of a dough with (i) at least one preservative in an amount effe...  
WO/2006/116173A2
A self-rising dough-containing food product, particularly pizza, in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent and dough conditioners to provide a frozen...  
WO/2006/115711A2
The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercia...  
WO/2006/113127A3
A food casing includes an outer barrier layer, and an inner absorbent layer formed as a separate body from the outer barrier layer wherein the outer barrier layer and the inner absorbent layer are in frictional contact. Another food casi...  
WO2005041673A3
A dough product with integrated baking sheet. Ready-to-bake refrigerated or frozen dough is wrapped in a baking sheet made of flexible material. The amount of dough and the dimensions of the baking sheet are proportioned such that when t...  
WO2005112663A3
Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; ...  
WO2006020556A3
A non-round, preportioned dough intermediate used to reduce wasted space in shipping materials and to provide increased handling abilities. The non-round, preportioned dough intermediate (120) has at least four sides being connected by a...  
WO/2006/102528A2
A rolled food product and method for making the same is disclosed. The rolled food product comprises a plurality of individual strands that are joined together and rolled to form a rolled food product having multiple strands that can be ...  
WO2006044465A3
Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, e.g., to produce an unproofed dough composition that can be baked without proofing.  
WO/2006/097949A1
A mixture of at least 6 species of lactic acid bacteria and/or BifidobacĀ­teria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infanĀ­tis, Bifidobacterium lon...  
WO2006050227A3
Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.  
WO/2006/097415A1
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...  
WO/2006/093922A1
There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for produc...  
WO2006002252A3
A croissant intermediate (200) having a stress-relieving feature (202) such that the croissant intermediate (200) does not become unpinched during baking. The stress-relieving feature (202) can take the form of a cut, either completely t...  

Matches 251 - 300 out of 1,698