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Patent Searching and Data


Matches 451 - 500 out of 9,823

Document Document Title
WO/2012/091581A3
Buckwheat husk is subjected to washing with water at a temperature of 1-80 ° C, preferably 20-25 ° C by direct action on buckwheat husk with water at 0.5 - 2.0 min, then husk drying at 15-105 ° C, within 0.5 to 2 hours to a moisture c...  
WO/2012/091581A2
Buckwheat husk is subjected to washing with water at a temperature of 1-80 ° C, preferably 20-25 ° C by direct action on buckwheat husk with water at 0.5 - 2.0 min, then husk drying at 15-105 ° C, within 0.5 to 2 hours to a moisture c...  
WO/2012/089676A1
The present invention relates to filling compositions comprising an encapsulated oil, and optionally a free liquid oil. The encapsulated oil comprises at least 40% w/w of a liquid oil encapsulated in a matrix material. The invention also...  
WO/2012/084506A1
A process for preparing an edible receptacle comprising the steps of: providing a first batter comprising flour, sugar, fat and/or oil and water, providing a second batter comprising flour, sugar, fat and/or oil and water, adding a colou...  
WO/2012/084505A1
A process for preparing an edible receptacle comprising the steps of: providing a first batter comprising flour, sugar, fat and/or oil and water; providing a second batter comprising flour, sugar, fat and/or oil and water; adding a colou...  
WO/2012/080316A2
The present invention relates to a kit for the preparation of bread and oil. It is an easy-to-open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a seasoning, for example olive...  
WO/2012/080316A3
The present invention relates to a kit for the preparation of bread and oil or bread and tomato. It is an easy- to -open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a season...  
WO/2012/081351A1
The purpose of the present invention is to provide a layered cereal flour food having non-conventional characteristics in texture, flavor and so on, and a water-in-oil type emulsified fat composition to be rolled in, said composition ena...  
WO/2012/076058A1
The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or fragment thereof, which alpha-amylase or fragme...  
WO/2012/076911A4
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076911A3
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/077038A1
A composition comprising probiotic bacteria, the composition comprising: (a) a core composition containing the probiotic bacteria and a stabilizer, wherein the total amount of probiotics in the mixture is from about 10% to about 90% by w...  
WO/2012/076051A1
The present invention relates to food products comprising a raising agent, a moisture content below 10% by weight of the food product, a hydrolyzed whole grain composition, and an alpha-amylase or fragment thereof, which alpha- amylase o...  
WO/2012/076055A1
The present invention relates to food products comprising a raising agent, a moisture content of 10% or above by weight of the food product, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amyla...  
WO/2012/075999A1
The invention relates to a novel gluten-free food extrudate which complies to the nutritional physiological claims for healthy and wholesome food stuff with respect to nutrient distribution and ingredients, being at least the same as kno...  
WO/2012/076056A1
The present invention relates to food products comprising a gelling agent, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary ...  
WO/2012/064591A1
A process is disclosed for adhering an edible printed image to a chocolate confectionery product. The process includes providing a transfer sheet having a transparent edible film applied thereon, printing a mirrored image on the transpar...  
WO/2012/062030A1
A healthcare food with benefits to lung, which is prepared by mixing the materials selected form (in wt.part) lily 6-12, tremella 3-10, apricot seed with skin 3-10, bulb of David Fritillary 6-15, sweet orange peel 3-10, bulb of Chinese C...  
WO/2012/063629A1
Provided is an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part...  
WO/2012/056078A1
The present invention relates to coloured bread in which the bread dough includes, at least, one natural dye pigment in a quantity large enough to give the bread the sought colour. Likewise, the invention relates to the method for prepar...  
WO/2012/055531A1
A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bot...  
WO/2012/057129A1
Provided are a cereal powder, which sustains the natural composition of the edible parts of a cereal as far as possible, holds the health functional components contained in the cereal and can be produced at a low cost, and an application...  
WO/2012/055887A1
The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted...  
WO/2012/054452A1
A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.  
WO/2012/053536A1
The present invention provides a food item which can absorb all of the nutrients of soybeans, has no soybean odor, has a good flavor, is easy to eat, can raise soybean content, and can be eaten by people of all ages. The hollow confectio...  
WO/2012/049519A1
The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings. As described herein for optimum taste performance the final food p...  
WO/2012/037960A1
This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Fu...  
WO/2012/039692A1
The invention relates to a decor and coating dough, used in coating of pastry products, by being shaped directly in making of decor and a variety of decorative figures, comprising tragacanth gum, modified maize starch, carboxy methyl cel...  
WO/2012/036910A2
Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein d...  
WO/2012/032372A1
The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95 % by weight of nixtamalized corn flour; b) 2.5 to 12 % by weight of powder fat, c) 0.001 to 0.1 % by weight of enzymatic complex; and d) 0.5...  
WO/2012/033399A1
The invention is directed to a flour tortilla having a low sodium content and to a method for preparing such, which method comprises - providing a flour tortilla dough in a portion sufficient to prepare the tortilla; - coating at least p...  
WO/2012/031682A1
The invention relates to a snack product and to a method for producing same, wherein the snack product comprises at least one long-life bakery product and at least one muesli element, wherein the muesli element has an aw value of 0.1 to ...  
WO/2012/029486A1
In the field of producing processed foods containing a cereal powder, there have been required foods having good appearance, good physical properties, good taste and good functionality. A processed food having good appearance, good funct...  
WO/2012/023453A1
The purpose of the present invention is to obtain an edible composition having a texture like nuts using soybeans as a starting material. An edible composition having a characteristic texture like nuts can be obtained by removing compone...  
WO/2012/019974A1
The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to pre...  
WO/2012/021889A1
The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine tastings using the cookie, and a proc...  
WO/2012/015303A1
The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt% of vegetable protein, optionally homogenise the...  
WO/2012/008309A1
Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an...  
WO/2012/006431A2
A tactile sensor, computer readable medium, methods of using and manufacturing the tactile sensor, and methods and apparatuses for processing the information generated by the tactile sensor. The tactile sensor includes a planar optical w...  
WO/2012/000953A8
The present invention relates to a method for providing a cooked multilayered food product, the method comprises the steps of: providing a food base product; and subjecting the food base product to a cooking extrusion process through a m...  
WO/2012/000965A1
The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove th...  
WO/2012/000953A1
The present invention relates to a method for providing a cooked muitslayered food product, the method comprises the steps of: providing a food base product; and subjecting the food base product to a cooking extrusion process through a m...  
WO/2011/162207A1
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...  
WO/2011/162465A1
The present invention relates to a doughnut-type cake and to a production method therefor, the production method comprising: a cake ingredients mixing step; a circular ring cake molding and cutting step of molding an elliptical ring-shap...  
WO/2011/161410A1
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...  
WO/2011/156010A1
The present invention is directed to methods and compositions for making dough- and batter- based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release...  
WO/2011/151331A1
The invention relates to the field of food production, especially the production and preparation of gluten-free baking mix for producing gluten-free pastries and bread.  
WO/2011/144214A1
The invention relates to a process for the manufacture of a composition comprising whey protein-stabilized-lipid-droplets and a process for drying the whey protein-stabilized-lipid-droplets to obtain a dry powder ready for re- hydration....  
WO/2011/143520A1
Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use the...  
WO/2011/141951A1
Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery...  

Matches 451 - 500 out of 9,823