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Patent Searching and Data


Matches 301 - 350 out of 1,752

Document Document Title
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...  
WO2005025327A3
A method has been discovered to produce a resistant starch product that retains the same cooking quality as found in untreated rice starch or flour, but has a higher percentage of starch resistant to a-amylase digestion. This method uses...  
WO/2006/086560A2
The present invention relates to marketing a target product to a consumer. A consumable film distinct from the target product is provide to the consumer using at least one channel: a print advertisement of the target product, a direct ma...  
WO/2006/083951A3
The present invention is directed to, among other things, an artificial sweetener and method of making the same composed of acesulfame potassium, crystalline maltitol and Neotame, which provides a high intensity sweetness, contributes no...  
WO/2006/081189A3
A device (10) and method are provided for supporting a food container (40, 42, 44, 58) and the like. The device includes a base member (12) , a central container receiving portion and a plurality of support legs (16, 32, 56) . The plural...  
WO/2006/078878A2
Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package.  
WO/2006/078878A3
Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package.  
WO2005117596A3
An apparatus for imparting motion from at least one of a plurality of motion sources into linear, rotary, or combined linear and rotary motion of an elongated device, the apparatus comprising a transmission for translating the motion to ...  
WO/2006/065134A1
The present invention relates to a method of preparing a baked or fined product from leavened dough, comprising the successive steps of: a. forming a dough by combining flour, water, a slow reacting leavening system consisting of a leave...  
WO/2006/062410A1
Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt.% of a polysaccharide which is characterised by a molecular weight of at least 104 Dalton, an a...  
WO2006004618A3
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of dietary fiber. The result is that fat and caloric content of brea...  
WO/2006/050228A1
Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can ...  
WO/2006/050227A2
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/2006/046146A1
The present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and (a) one or more enzymes; (b) one or more agents capable of catalysing the format...  
WO/2006/044028A1
Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include one or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening...  
WO/2006/044465A2
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/2006/044462A2
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/2006/041510A2
Flaccid baby bottle liners have a premeasured amount of sterilized powdered infant formula that is ready for use when desired.  
WO2005118399B1
Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at le...  
WO2005091984A3
A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline...  
WO/2006/023974A2
The invention features French fry substitutes and methods of producing the same using legume paste from Vigna Unguiculata.  
WO2005046347A3
Conventional food compositions for use in making baked goods and extruded food products are improved by reducing the carbohydrate content. This is done by substituting the conventional flour in whole or in part by a combination of starch...  
WO/2006/020556A2
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/2006/020029A1
The invention provides a plurality of fried snack pieces having no more than about seven net carbohydrates per serving. Key ingredients to the snack pieces are potato flakes, full fat soy, one or more types of emulsifier, and one or more...  
WO/2006/019688A2
A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is dispose...  
WO/2006/016939A2
A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and...  
WO/2006/014516A1
A method for manufacturing a freezer-to-oven biscuit flatbread. A continuous sheet of biscuit dough is perforated and sliced to form a perforated dough pad. The perforated dough pad is directed through a freezing tunnel to freeze the dou...  

Matches 301 - 350 out of 1,752