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Patent Searching and Data


Matches 501 - 550 out of 9,905

Document Document Title
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...  
WO/2011/142439A1
Disclosed is a method which improves the quality of at least one item chosen from bread, noodles and sweets, and which imparts a softness and moistness and makes the item not prone to aging even after a certain period has elapsed after m...  
WO/2011/139906A2
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated ...  
WO/2011/138303A1
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.  
WO/2011/139906A3
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated ...  
WO/2011/135072A1
The present invention relates to shelf stable soft cake, such as a brownie-type pastry, comprising outer layers of baked dough in direct contact with an inner core which resembles the unbaked dough heart of the soft cake. The invention f...  
WO/2011/136885A2
Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodiu...  
WO/2011/136885A3
Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodiu...  
WO/2011/136360A1
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a s...  
WO/2011/133124A1
The invention relates to the food industry. The method for manufacturing crackers from thin Armenian lavash bread comprises shaping and preparing a blank in the form of a flat strip, rolling the blank out into predetermined shapes and st...  
WO/2011/128160A1
This invention relates to an edible ink, in particular to an ink suitable for printing by an ink jet printer, which ink can be printed on chocolate, especially chocolate covered ice cream products. At present chocolate covered ice cream ...  
WO/2011/129888A2
Devices and methods for preparing and packaging food items, such as sandwiches, for example, are provided. The devices and methods of the invention are particularly suited for efficiently making and packaging any type of sandwich. In one...  
WO/2011/126891A2
Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effe...  
WO/2011/125451A1
Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by...  
WO/2011/123770A1
A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dou...  
WO/2011/117641A1
The present invention relates to savoury consumable products comprising an extruded body portion, the body portion being formed with two or more channels disposed therein, wherein the channels contain a substance which is different from ...  
WO/2011/117012A1
This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-drople...  
WO/2011/119013A1
The invention relates to a compound tortilla dough made with corn and dehydrated, powdered prickly pear cactus flour, which increases the calcium and fiber content of the final product. The tortillas have a much longer shelf-life than pr...  
WO/2011/117633A3
The present invention relates to a consumable biscuit product comprising an extruded biscuit portion, the body portion being formed with one or more channels disposed therein, wherein the one or more channels contain a substance which is...  
WO/2011/117013A1
This invention provides processes and apparatus for enhancing the appearance of food products. The browning agents are applied or dispensed onto food products (52) during their manufacture by food-grade controlled- droplet dispensing hea...  
WO/2011/116480A1
A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dr...  
WO/2011/117001A1
The invention relates to edible flour-, starch- or flour-/starch-based decorating wafers which are produced in any desired shapes for baking and for decorating cookies, pastries, cakes and desserts. The edible decorating wafer is delicat...  
WO/2011/115063A1
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific t...  
WO/2011/113484A1
Process for mass-production of decorated pancakes, crepes, etc., and composite product derived there from. The invention relates to a process for preparing a food product in the form of a sheet, having a selected shape and/or incorporati...  
WO/2011/108919A1
The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water; •...  
WO/2011/109300A1
Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf life of at least about six months when st...  
WO/2011/099998A3
Disclosed are various embodiments of edible food compositions effective for neutralizing stomach acid. Further, the present invention is directed toward methods of preparing the edible composition and the methods for reducing stomach aci...  

Matches 501 - 550 out of 9,905