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Matches 801 - 850 out of 9,823

Document Document Title
WO2006059892A8
The invention relates to a method for the production of non-fried snacks and to the product thus obtained, the main ingredients of which comprise: pregelatinised rice flour and corn flour, salt, sodium bicarbonate, fibre and, optionally,...  
WO/2007/121122A2
With the process for producing rice-based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a ric...  
WO/2007/114129A1
It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non...  
WO/2007/114719A1
A dried confectionery meringue formed from a meringue mixture having a pre- drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.  
WO/2007/113678A3
The present invention relates to a supplement mixture of ingredients naturally rich in vitamins and oligo-elements for gluten-free, cereal-based dietetic food destined for celiacs. The mixture of the invention is applied for both enrichi...  
WO/2007/111536A1
The invention relates to a method for producing a composite shaped confectionery consisting in filling the pans which are suitable to receive confectionery components and embodied in such a way that the shaped parts are provided with com...  
WO/2007/105947A1
The invention provides a method for finish-frying doughnuts in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-2500C and for a period of time in the range of from 1 to 5 mi...  
WO2006097415A8
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...  
WO/2007/103753A1
Disclosed are methods for separating a fat-enriched fraction and a reduced-fat extract from soy materials. Also disclosed are a fat-enriched fraction, a crude oil, a degummed oil, soy gums, a reduced-fat soy extract, reduced-fat soy prot...  
WO/2007/101244A2
A shelf-stable cookie dough exhibiting marked reduction in the deleterious effects of aging at ambient and refrigerated temperatures is presented. The present sweet goods dough is formulated from common bakery ingredients in such a way t...  
WO/2007/101244A3
A shelf-stable cookie dough exhibiting marked reduction in the deleterious effects of aging at ambient and refrigerated temperatures is presented. The present sweet goods dough is formulated from common bakery ingredients in such a way t...  
WO/2007/097621A1
The invention relates to a device for separating a flowing medium mixture into at least two fractions, comprising rotating means (7) in the form of a rotating assembly of feed channels (6) for rotating the flowing mixture for separating,...  
WO/2007/091888A1
The present invention provides a cold-gelling thixotropic glaze composition having a Brix value in the range of 20-65; containing at least 0.1 wt.% and less than 2.5 wt.% of low methoxylated-amidated (LMA) pectin; and containing at least...  
WO/2007/084445A3
A food emulator for the production of an edible article that can substitute for a food item and that includes a carrier element formed of an edible material and an information element disposed on one or more surface of the carrier elemen...  
WO/2007/080436A1
Device for making in a negative mould (1) filled food products having thick mass base material (16). A negative mould (1) consists of a casing (10) or pockets (8) with at least one open base into which the base material (16) of the produ...  
WO2007013109A8
This invention consists of a natural food of exclusively vegetable origin, which has a perfect nutritional balance, giving such a quantity of proteins as to constitute a single meal. The different kinds of flours used, such as chick peas...  
WO/2007/075611A3
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...  
WO/2007/073613A1
A method of preparing novel healthy biscuit, characterized in that potato, taro, flour, pumpkin, sweet potato, or red radish as raw materials are cooked with water, steamed, and dried to form biscuit in the form of roundness, rectangle, ...  
WO/2007/075611A2
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation site...  
WO/2007/071800A1
The invention relates to a microbial method for the production of specific isomers of conjugated linoleic acids, particularly the cis-9, trans-11 isomer, using micro-organisms. The inventive method involves the optional incorporation of ...  
WO/2007/070616A2
A molded food composition comprising at least 30 % flour and wheat protein isolate, a filling composition comprising 7-40 % protein isolate, 3-15 % shortening and a sweetener are disclosed, as well as methods of producing and distributin...  
WO/2007/070616A3
A molded food composition comprising at least 30 % flour and wheat protein isolate, a filling composition comprising 7-40 % protein isolate, 3-15 % shortening and a sweetener are disclosed, as well as methods of producing and distributin...  
WO/2007/063084A1
The present invention discloses a fat substitute comprising at least one n-alkenyl succinate starch and at least one polyol for use in bakery products. Biscuits, cakes, yeast leavened dough based bakery products, fat-fillings and dressin...  
WO/2007/063349A1
The subject of this invention relates to diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals, for the production of bakery products, especially bread, pastry, alimentary pa...  
WO/2007/063338A1
A confectionery product (2) comprising a wafer shell (4) with at least two integral, separable portions (6, 8) is disclosed. Each portion has a cavity (26, 28) at least partially filled with an edible filling (14, 16), wherein the fillin...  
WO/2007/063034A2
The invention relates to a material consisting of a powder selected from a thickening means and lecithin powder, and a syrup. Said material is especially suitable for producing food and fodder. The invention also relates to a method for ...  
WO/2007/063034A3
The invention relates to a material consisting of a powder selected from a thickening means and lecithin powder, and a syrup. Said material is especially suitable for producing food and fodder. The invention also relates to a method for ...  
WO/2007/060549A3
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...  
WO/2007/061898A1
The present invention relates generally to baked goods comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different baked goods comprising ...  
WO/2007/062012A2
The invention provides a gluten-free flour formulation containing a plurality of ingredients. Each ingredient in the formulation is substantially or completely free of gluten protein. In one embodiment, the formulation meets the requirem...  
WO/2007/062012A3
The invention provides a gluten-free flour formulation containing a plurality of ingredients. Each ingredient in the formulation is substantially or completely free of gluten protein. In one embodiment, the formulation meets the requirem...  
WO/2007/060549A2
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...  
WO/2007/061592A1
One embodiment of the present invention is a composition for use in making edible biodegradable containers comprising water, pregelatinized and native starch, a first protein or natural polymeric compound, natural fibers, a wax emulsion,...  
WO/2007/058659A1
Laminated filo dough stacks are reported that comprise alternating layers of a filo dough composition and a laminating fat composition. The laminated filo dough stacks are prepared using puff pasty dough making processes.  
WO/2007/056802A1
A low GI white bread product, a composition suitable for its manufacture and a method for its production. The baked white bread having characteristics associated with a traditional white bread and a lowered GI of less than about 65, pref...  
WO/2007/057511A1
The invention relates to an edible fat composition comprising from 0 to 90 % by weight plant sterol and/or stanol calculated as sterol equivalents and from 10 to 98.5 % by weight of an absorbable fat component, comprising from 0.05 to 60...  
WO2006044028B1
Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include one or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening...  
WO/2007/048158A1
In a wafer cone for receiving consumable products, characterized in that the wafer cone is coated at least on its inside with a food-grade hydrophobic coating agent which is meltable at temperatures above 55°C and molten, in particular ...  
WO/2007/044638A1
Compositions and methods for reducing weight, improving weight loss and for providing satiety are provided. Such compositions include at least one soluble anionic fiber and at least one monovalent cation.  
WO/2007/044578A1
Methods for inducing satiety, reducing food intake, and reducing weight in an animal by ingesting at least one soluble anionic fiber in the presence of a milk source.  
WO/2007/044737A2
A formed food or other ingestible composition having at least one soluble anionic fiber and at least one multivalent cation wherein the combination of fiber and cation increases viscosity of digesta. Methods of reducing blood glucose lev...  
WO/2007/044665A2
A formed food or other ingestible composition having at least one soluble anionic fiber and at least one multivalent cation wherein the combination of fiber and cation increases viscosity of digesta. Methods of weight management includin...  
WO/2007/044665A3
A formed food or other ingestible composition having at least one soluble anionic fiber and at least one multivalent cation wherein the combination of fiber and cation increases viscosity of digesta. Methods of weight management includin...  
WO/2007/044737A3
A formed food or other ingestible composition having at least one soluble anionic fiber and at least one multivalent cation wherein the combination of fiber and cation increases viscosity of digesta. Methods of reducing blood glucose lev...  
WO/2007/044637A1
Methods of reducing calorie are disclosed. The methods include ingestible compositions having at least one soluble anionic fiber from about 0.25 g to about 5.0 g per serving, optionally in the presence of an effective amount of a cation....  
WO/2007/038423A3
Masa products, processes for preparing them and dietary regimens for reducing serum cholesterol employing them are described. A masa product, preferably a tortilla chip, comprises a cooked, sheeted dough comprising visually apparent oat ...  
WO/2007/038125A2
The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of t...  
WO/2007/038125A3
The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of t...  
WO/2007/033470A1
An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temper...  
WO/2007/034098A1
The invention concerns a batch bread slice comprising crumb (2), crust (3) enclosing said crumb (2) and two opposite main surfaces (7), one of which at least is essentially defined by said crumb (2). The batch bread slice is elongated an...  

Matches 801 - 850 out of 9,823