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Patent Searching and Data


Matches 751 - 800 out of 9,959

Document Document Title
WO2007139563B1
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2008/151062A1
The disclosure relates to snack food products that are microwavable and provides puffable/expandable pre-form snack food products, puffed/expanded finished products, and methods and process for making the pre-form products and finished p...  
WO/2008/148737A2
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...  
WO/2008/150169A1
One aspect of the present invention relates to a method ofpreparingbiscuits or crackers, said method comprising (i) preparing a dough by combining flour, water, leavening agent, a fat blend and optionally further bakery ingredients; and ...  
WO/2008/148737A3
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...  
WO/2008/143223A1
[PROBLEMS] To prevent the whitening of a combined confectionery composed of a backed confectionery (e.g., a cookie, a biscuit) and a chocolate, a chocolate cream or the like during the course of distribution or storage. [MEANS FOR SOLVIN...  
WO/2008/135286A1
The invention relates to a method for producing a bakery product, comprising the following steps: producing a dough, preparing a dough piece having a substantially flat shape from the dough, the piece having at least one receiving depres...  
WO/2008/135970A2
In one aspect, the present invention is directed to a method for preparing a decorative cake coating, the method comprising the steps of: providing a contour of a figure, the contour being made of a first edible solid substance, such as ...  
WO/2008/137871A1
A composition comprising high stearic acid, high oleic soybean oil, lightly, partially or fully hydrogenated feedstock oil, and an emulsifier is disclosed. The composition can be used, for example, as a complete shortening composition. A...  
WO/2008/137832A1
An edible film comprises at least one dairy product, pullulan, and at least one plasticizer. The plasticizer is present in an amount effective to prevent the film from becoming brittle. Pullulan is the major component of the film excludi...  
WO/2008/129027A1
The present invention relates to a moistureresistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.  
WO/2008/129040A1
The present invention relates to an edible fat replacer composition and its use in different food applications, in particular in bakery and patisserie applications. The present invention further relates to a method for the preparation of...  
WO/2008/122486A2
The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that ...  
WO/2008/122486A3
The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that ...  
WO/2008/123098A1
Disclosed are an improver and an improvement method for preventing a dried food from cracking or damage after the dried food is produced. Also disclosed is a method for producing a dried food by using the improver or the improvement meth...  
WO/2008/124662A1
A food piece with a first dough sheet having a first inner surface, a first outer surface, and a first peripheral edge. The food piece also includes a second dough sheet having a second inner surface, a second outer surface, and a second...  
WO/2008/118585A2
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate p...  
WO/2008/116733A1
An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50°C.  
WO/2008/116068A1
A method for printing images on food and packaging for the food. The method includes the step of moving a plurality of food products along a first production line to a first printing station. The method also includes the step of moving a...  
WO/2008/110694A2
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...  
WO/2008/110694A3
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...  
WO/2008/107548A1
The method relates to a method for preparing a sandwich, that comprises inserting a filling between two facing portions (51, 52) of a piece of bread, in which: the filling is placed on a filling bearing plate (10), the plate with the fil...  
WO/2008/109827A2
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...  
WO/2008/109827A3
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...  
WO/2008/105657A1
The invention relates to a method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein- containing ingredients and vegetable. According to the invention, finely ground...  
WO/2008/105658A1
One a spect of the invention relates to a method of preparing a flour based dough, said method comprising mixing flour, a source of water - unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans comp...  
WO/2008/101929A1
The invention relates to a semi-fluid food product containing from 2.5 to 16 g of guar gum and from 2.8 to 11.3 g of beta-glucane fibres per portion of said food product, said portions ranging from 125 to 250 g, characterised in that the...  
WO/2008/101094A1
Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to ...  
WO/2008/096720A1
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...  
WO/2008/096185A1
The invention relates to a method for manufacturing a curd dessert, during which a curd body (10) is produced by extrusion and cutting, and said curd body is coated with a coating material. The method is characterised by carrying out sai...  
WO/2008/093005A2
The invention relates to the use of a solid preparation for the production of a means for detecting salivary malfunction in an individual. The invention further relates to the use thereof as a nutritional supplement,a method for producti...  
WO/2008/092907A3
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...  
WO/2008/093611A1
Disclosed are: a method for producing a backed food having a high protein content, which can be achieved in a conventional production facility; and a backed food produced by the method. Specifically disclosed are: a method for producing ...  
WO/2008/092907A2
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...  
WO/2008/093005A3
The invention relates to the use of a solid preparation for the production of a means for detecting salivary malfunction in an individual. The invention further relates to the use thereof as a nutritional supplement,a method for producti...  
WO/2008/090739A1
It is intended to provide a bread which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A bread produced by adding a purified plant extract containing catechins so as to give a catechin conte...  
WO/2008/090740A1
It is intended to provide a cake which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A cake produced by adding a purified plant extract containing catechins so as to give a catechin content...  
WO/2008/087167A3
The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more prefe...  
WO/2008/087167A2
The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more prefe...  
WO/2008/080005A1
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated the...  
WO/2008/076504A1
The present invention discloses formulations for fried nut-based snack chips that have a hearty, crunchy, blistered texture. Ingredient formula ranges and processing steps are disclosed that provide improved dough sheet integrity during ...  
WO/2008/073575A1
A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hull...  
WO/2008/068032A3
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...  
WO/2008/068032A2
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...  
WO/2008/068890A1
It is intended to provide a quality improving agent for foods, whose production method is simple, and which is excellent in storage stability and capable of keeping the texture or flavor of foods immediately after processing or cooking f...  
WO/2008/058599A1
The invention relates to the use of an olive extract containing a minimum of about 5 percent by weight of polyphenols and a minimum of about 2 percent by weight of hydroxytyrosol in food products, and food products containing said olive ...  
WO/2008/057733A1
The present invention discloses formulations for sheeted, baked nut-based snack chips that have a crispy, crunchy texture. Ingredient formula ranges have been determined that provide improved dough cohesiveness during processing, and imp...  
WO/2008/053964A1
It is intended to provide a cereal flour material capable of providing a food with good eating texture, and also a food produced by using such a cereal flour material. The invention provides a cereal flour composition characterized by co...  
WO/2008/053963A1
It is intended to provide a cereal flour material capable of providing a food with good eating texture, and also a food produced by using such a cereal flour material. The invention provides a cereal flour composition characterized by co...  
WO/2008/049232A1
The present invention relates to novel yeast. More specifically, a novel yeast that is enriched for Vitamin D. In one aspect, the invention comprises a yeast that retains its gassing power after UV irradiation and that can be used to pro...  

Matches 751 - 800 out of 9,959