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Patent Searching and Data


Matches 751 - 800 out of 9,854

Document Document Title
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...  
WO/2008/047596A1
It is intended to provide a freeze-tolerant yeast. It is also intended to provide a frozen dough which shows an enough rise when fermented after the freezing and a bread made from this frozen dough. Moreover, it is intended to provide a ...  
WO/2008/044272A1
It is intended to provide a method of producing Baumkuchen whereby distortion in the shape of Baumkuchen occurring in the production process can be easily and adequately prevented, and a production apparatus therefor. In producing Baumku...  
WO/2008/040679A1
The invention relates to an edible wafer in sheet form having inclusions therein of a different edible material in particulate form, the distribution of the inclusions being substantially uniform as determined by the variance of the norm...  
WO/2008/037050A1
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristic...  
WO/2008/037544A4
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A3
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A2
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/035313A2
Edible substrates printed with flavors, aroma, seasonings, and images. The edible substrates can be printed with two or more distinct flavors and in different colors so that they are visible to the consumer. Preferably each distinct flav...  
WO/2008/035313A3
Edible substrates printed with flavors, aroma, seasonings, and images. The edible substrates can be printed with two or more distinct flavors and in different colors so that they are visible to the consumer. Preferably each distinct flav...  
WO/2008/036646A1
Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protei...  
WO/2008/036284A3
A substantially planar food product comprises a farinaceous exterior with a filling interior. The substantially planar food has a farinaceous first surface and second surface with a filling formed therebetween. The edges can be sealed an...  
WO/2008/036284A2
A substantially planar food product comprises a farinaceous exterior with a filling interior. The substantially planar food has a farinaceous first surface and second surface with a filling formed therebetween. The edges can be sealed an...  
WO/2008/031972A1
The invention relates to a filling consisting of a continuous aqueous phase, wherein said filling has a water activity (Aw) of 0.5 to 0.93 and a fat content of less than 25% by weight relative to the total weight of the filling, and comp...  
WO/2008/033896A1
A taco shell (200) having a longitudinal axis is disclosed. The taco shell includes a pair of sidewalls (202 and 204) and a bottom wall (206). Each sidewall is non-planar in shape. The bottom wall extends between and spaces apart the sid...  
WO/2008/033942A3
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/033942A2
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/031970A1
The invention relates to a food composition consisting of a continuous aqueous phase, wherein said food composition has a water activity (Aw) of 0.3 to 0.99 and a fat content of less than 15% by weight relative to the total weight of the...  
WO/2008/029672A1
Disclosed is a plastic water-in-oil emulsion which has excellent physical properties suitable for a layered wheat flour puffed food such as a pie, a croissant and a danish pastry, and which contains substantially no trans acid. Specifica...  
WO/2008/028112A2
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...  
WO/2008/026370A1
It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main...  
WO/2008/028112A3
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...  
WO/2008/025674A1
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...  
WO/2008/023269A2
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/023269A3
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/024907A2
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma ove...  
WO/2008/024907A3
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma ove...  
WO/2008/022092A2
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final pro...  
WO/2008/019865A1
The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interf acially active particles. The present invention also describes an indulgent shelf -stable foamed food product comprising...  
WO/2008/018983A2
A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above amb...  
WO/2008/018983A3
A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above amb...  
WO/2007/147565A1
An edible packaging comprises at least a mechanically comparatively stable outer cone and a mechanically comparatively stable inner cone, a space that is at least partially filled with an edible filling material being formed between said...  
WO/2007/144132A2
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/144132A3
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/141222A1
The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of : (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocol...  
WO/2007/138790A1
It is intended to provide a stick-type cake in a straight shape and a process for producing the same. A process for producing a stick-type cake from a string-type dough (10), which contains a cereal flour as the main component and has a ...  
WO/2007/139563A3
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/2007/138406A1
Described is a bakery product (10) comprising an outside layer (12) based on flour and an inside layer (14) of filling also based on flour.  
WO/2007/137578A1
The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to pr...  
WO/2007/138620A1
It is disclosed a foodstuff, in particular a pizza cone, in which a hollow structure (2) open at the top has a cone-shaped configuration and is designed to internally hold a suitable stuffing. The structure (2) is made of a flour-based d...  

Matches 751 - 800 out of 9,854