| Document |
Document Title |
|
WO/2010/068575A1 |
The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.
|
|
WO/2010/059945A1 |
A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.
|
|
WO/2010/057299A1 |
The present invention is directed to a process for the preparation of low fat and lower fat baked goods, in particular doughnuts and to the low fat and lower fat products obtained therefrom. The process comprises the steps of (i) frying ...
|
|
WO/2010/049792A1 |
The present invention describes a palatable and orally administrable form of composition comprising proteins, galactomannans and base matrix optionally along with acceptable additives.
|
|
WO/2010/049792A8 |
The present invention describes a palatable and orally administrable form of composition comprising proteins, galactomannans and base matrix optionally along with acceptable additives.
|
|
WO/2010/045186A2 |
An apparatus for mixing and distributing sauce is disclosed. The apparatus may include a mixing-pump device coupled a linear arm for distributing sauce over a rotating turntable. The turntable may include an improved gripping device for ...
|
|
WO/2010/045186A3 |
An apparatus for mixing and distributing sauce is disclosed. The apparatus may include a mixing-pump device coupled a linear arm for distributing sauce over a rotating turntable. The turntable may include an improved gripping device for ...
|
|
WO/2010/041157A1 |
The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the follo...
|
|
WO/2010/037824A1 |
The invention relates to a process for preparing a food product in the form of a sheet, having a selected shape and/or incorporating decorative designs / images, comprising pouring at least two distinct batter compositions on a heated su...
|
|
WO/2010/033755A2 |
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...
|
|
WO/2010/033755A3 |
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...
|
|
WO/2010/030553A1 |
The present invention provides methods and compositions for preparing fully-sponge-state batter products.
|
|
WO/2010/022721A2 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
|
|
WO/2010/022721A3 |
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...
|
|
WO/2010/022764A1 |
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed b...
|
|
WO/2010/021411A1 |
Provided is a sweetener that offers natural sweetness similar to that of sucrose. The sweetener contains ν-PGA, sucralose, and acesulfame-K, and preferably aspartame in addition.
|
|
WO/2010/020484A1 |
Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced bro...
|
|
WO/2010/021960A1 |
Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.
|
|
WO/2010/015584A1 |
The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant ...
|
|
WO/2010/015776A1 |
The subject matter of the present invention is a fibre- and protein-rich baked product comprising: - flour, and - soluble fibre selected from the group made up of FOSs, branched maltodextrins, inulin, IMOs, TOSs, GOSs, pyrodextrins, poly...
|
|
WO/2010/016400A1 |
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...
|
|
WO/2010/015554A1 |
The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch compositi...
|
|
WO/2010/012882A1 |
The invention relates to a process for making an extruded food product, characterized in that to enable inclusions to be deposited on the surface, it comprises downstream of at least one extrusion die producing a ribbon of extruded and e...
|
|
WO/2010/012421A1 |
The present invention is intended to provide a way of significantly prolonging the crisping of the crust of baked or deep-fried products. This is achieved by maintaining a high relative atmospheric humidity during the entire dough proce...
|
|
WO/2010/006778A1 |
The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gl...
|
|
WO/2010/009464A1 |
Provided herein are gluten-free compositions which can be made into a dough. The gluten- free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises glute...
|
|
WO/2010/005419A1 |
The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. It is essential that the peak viscosity ...
|
|
WO/2010/004359A1 |
Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fr...
|
|
WO/2009/153976A1 |
Disclosed is a process for preparing a powdery basic dough, comprising steps of (1) preparing a mixture which contains wheat flour and water; (2) decomposing the proteins contained in the mixture; (3) warming up the mixture; and (4) spra...
|
|
WO/2009/154588A3 |
Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a ...
|
|
WO/2009/155428A2 |
A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable c...
|
|
WO/2009/155428A3 |
A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable c...
|
|
WO/2009/154212A1 |
Provided are a processed food obtained by using a starch-containing raw material such as wheat flour as a starting material, which has an excellent color, gloss and texture and shows regulated degradation with the passage of time after c...
|
|
WO/2009/149948A1 |
A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.
|
|
WO/2009/151042A1 |
To newly develop a system for imparting heat resistance to a food antioxidant (in particular, a food antioxidant containing β-amylase as the active ingredient). To solve the above-described problem, a material for imparting heat resista...
|
|
WO/2009/150951A1 |
Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat com...
|
|
WO/2009/149947A1 |
A no- or low-sugar wafer having a density of at least 40 mg/cm3. The wafer may be produced from a batter comprising flour, water and edible, solid particles that do not swell or dissolve prior to baking of the batter.
|
|
WO/2009/147297A2 |
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...
|
|
WO/2009/147297A3 |
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...
|
|
WO/2009/144324A1 |
The invention relates to a powdery agri-food composition obtained by: 1) bulking a base containing whole eggs and optionally at least one of the following ingredients: one or more cereal fractions, sugar, water, at least one food additiv...
|
|
WO/2009/142818A1 |
A pizza including a dough substrate defining a plurality of pieces, wherein each piece defines a perimeter and includes a sheet portion and a crust portion, the crust portion extending substantially entirely around the perimeter, and at ...
|
|
WO/2009/142536A1 |
The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products (croutons). Said invention makes it possible to produce rusk products (croutons) which can be used...
|
|
WO/2009/138652A1 |
The present invention relates to a process for manufacturing a bakery product of the crustless batch bread type or the like, in which a prepared dough contained in at least one tin (32) is baked, characterized in that the baking comprise...
|
|
WO/2009/138447A1 |
The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo- protease.
|
|
WO/2009/130556A4 |
An apparatus (50) for making an edible container that comprises a female element (2) adapted to receive a quantity of dough (3) and a male element (4) adapted to couple with play with the female element (2). In particular the female elem...
|
|
WO/2009/130556A1 |
An apparatus (50) for making an edible container that comprises a female element (2) adapted to receive a quantity of dough (3) and a male element (4) adapted to couple with play with the female element (2). In particular the female elem...
|
|
WO/2009/127717A1 |
Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim 1) 50% of the particles have a size of 100-150 microns. The...
|
|
WO/2009/126062A1 |
The invention relates to the food industry. The invention can be used for producing foods like raviolis or vareniks (raviolis hereafter). The aim of the inventions is to extend the list of semifinished food products with a high filling-t...
|
|
WO/2009/123337A1 |
Disclosed is an emulsified oleaginous composition comprising components (A) and (B), and wherein (B)/(A) (weight ratio) is 1.5 to 4. (A): an oil phase comprising 10 to 50 wt% of triacyl glycerol, 10-50 wt% of organic acid monoacyl glycer...
|
|
WO/2009/122235A1 |
The invention relates to a process for making a thin biscuit having a smooth surface, comprising: - making a dough by mixing the ingredients at a temperature between 37°C and 70°C and more particularly between 40°C and 70°C to obtain...
|
