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Patent Searching and Data


Matches 801 - 850 out of 4,807

Document Document Title
WO/2004/075642
A process for preparing gelled food products comprising the steps of (a) preparing food materials and ingredients to form a food product; (b) preparing a gelling agent to form a gelling solution; (c) dipping the food product in the gelli...  
WO/2004/073411
Improved confectionery compositions and methods of using those compositions are provided.wherein said compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent wherein the compositions flows readily ...  
WO/2004/073406
The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agen...  
WO/2004/073417
The present invention relates to a food product comprising dough, the food product further comprising a fill. The food product according to the invention is characterised in that the dough is made from about 1/3 of water at about 8-15° ...  
WO/2004/071199
A process for producing loaf bread which comprises, in the step of adding potassium bromate in preparing a bread dough, adding an aqueous potassium bromate solution so as to improve the solubility of the potassium bromate thus added in t...  
WO/2004/071198
A flour made substantially or exclusively from durum wheat, wherein between 15 and 35% inclusive of grains of the flour are sufficiently small to pass through an aperture 150µm in diameter.  
WO/2004/071200
Embodiments of this invention include methods and apparatus for the continous production of acid-pressure precooked and partially debranned corn flour for arepas, tortillas, and snacks, may be produced, by a rapid pressure precooking wit...  
WO/2004/069877
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture is provided and the starch mixture is heated to a high temperature. The invention further relates to a product obtainable by such...  
WO/2004/066736
Premium quality parbaked frozen pizza can be made from a dough comprising specific amounts of moisture, sugar sweetener and oil by adding premium rough cut toppings to a premium generally square crust having a rough edge (101-104) mimick...  
WO/2004/066760
There is provided a composition comprising: i) a wax in an amount of 10 to 40 wt. % based on the composition, ii) a compound in an amount of 60 to 90 wt. % based on the composition, having the formula (I), wherein t is an integer, wherei...  
WO/2004/064545
Foods and drinks characterized by containing a lipase-treated fat/oil; an agent for improving the storage properties of foods and drinks; a method of improving the storage properties of foods and drinks characterized by comprising adding...  
WO/2004/064526
The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to ...  
WO/2004/062377
In the manufacture of a multi-coloured comestible product, e.g. a chocolate bar or a chocolate coating for a cake, an out of proportion image is formed on a planar carrier of food grade plastic material, the image being formed by screen ...  
WO/2004/056216
A method of inhibiting a water content variation of composition; a composition having its water content variation inhibited; and a water content variation inhibitor for composition. In particular, a method of inhibiting a water content v...  
WO/2004/052104
A food product (4) for microwave cooking comprising a cereal dough (8) that expands on heating, the cereal dough be contained in a package (2) which is dimensioned such that there is free volume (16)within the package defined by the inte...  
WO/2004/049835
A condiment dispenser (1140) (such as a unique condiment packet, or automated device) that is configured for dispensing one or more types of condiment (e.g., ketchup, mustard mayonnaise, barbeque sauce, or Ranch dressing) relative to a f...  
WO/2004/049823
The invention relates to the use of a carboxymethyl cellulose (CMC) for preparing fruit-based products, such as jams including low calory jam, fruit preserves, pie fillings, fruity sauces, fruity fillings in cookies, fruit-based toppings...  
WO/2004/047556
Starch based substrates are provided with images thereon by off-set printing or a silk screen printing process using edible inks, the substrates being applied to comestible products, such as pastries, iced cakes, pasties, ice cream, crea...  
WO/2004/047561
The first object is to provide a method of producing rice flour whereby either brown rice or polished rice employed as the starting rice can be processed by the same course to give rice flour at a low cost on a large scale. The second ob...  
WO/2004/044208
A new cereal from which seed a food flour can be obtained having leavening ability and low allergenicity, and from which dough bakery products can be obtained.  
WO/2004/043154
A stable, self-standing, taco shell is provided. The taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting the first sidewall elemen...  
WO/2004/041000
The invention relates to a method for preparing a starch-containing product in particle form, the product obtained and the use of the product. The starting material comprises material that contains starch granules and lipids, such as fat...  
WO/2004/040985
The invention concerns a method for making a leavened naked cereal product capable of being stored an room temperature, method whereby the product is baked in a package (7) forming a mould for the product, characterized in that it compri...  
WO/2004/040998
Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.  
WO/2004/041257
The invention relates to nutraceutical compositions comprising at least two ingredients from the groups of EGCG, pantethine or a metabolite thereof, phytanic acid, lipoic acid, policosanol and coenzyme Q-10 and their use in the treatment...  
WO/2004/041198
The disclosure provides methods of making heat-pasteurized liquids, such as beverages, that contain glucosamine, wherein glucosamine is present in the beverage during the pasteurization process. The disclosure also provides liquids, such...  
WO/2004/040997
Food products containing at least two components are provided. These products have at least one baked component and at least one non-baked component. The non-baked component contains either GLCN and/or NAG.  
WO/2004/039163
A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The doug...  
WO/2004/039162
The invention relates to a flour based food product comprising a thermostable &agr -amylase and in-situ modified starch, as well as to a process comprising the steps of making a batter by mixing at least flour, water and a thermo-resista...  
WO/2004/037016
This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may ...  
WO/2004/037009
It is intended to provide a process for producing a snack whereby a snack food made of bread which having a texture close to potato chips can be obtained. A crust-less bread slice (1) of 1 mm or more in thickness, which has been toasted ...  
WO/2004/037008
A production method for snack cake which can produce cake providing a potato chip−like mouth feeling and using bread as a raw material. A piece of bread (1) having its brown−baked crust removed and sliced to at least 1 mm in thicknes...  
WO/2004/034814
The invention provides a food product comprising 50 to 90 %wt starch, 1 to 50 %wt protein, an effective amount of a protein aggregating agent, and 10 %wt or less of wheat, and further wherein from 2 to 35%wt of the amount of starch in th...  
WO/2004/032635
The present invention relates to packaged, convenient to use cookie intermediates having an integral design element which can be provided on a commercially produced scale. The individual cookie dough intermediates can be produced having ...  
WO/2004/032636
The present invention relates to shaped cookie dough intermediates provided in an easy to use and convenient format, having an integral design element which can be provided on a commercially produced scale. The shaped cookie dough interm...  
WO/2004/032634
Mixes, doughs and processes for commercial production of leavened high soy proteincontaining bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy p...  
WO/2004/032649
The invention relates to foodstuffs with improved product properties and the production thereof, based on novel starch gels, whereby the starch gels, or a three-dimensional network structure are surprisingly formed from amylose-like macr...  
WO/2004/030461
The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre...  
WO/2004/028281
The present invention concerns a product taken from the group consisting of a foam, an emulsion, a foamed emulsion, a dispersed emulsion and a foamed dispersion, wherein the interface water-air, water-oil or water-solid comprises a compl...  
WO/2004/023880
A bread utilizing vegetables for their nutritional value and which includes powdered vegetables, concentrated liquid vegetables, powdered grains, and dehydrated diced vegetables, and methods for preparing the powdered vegetables, the con...  
WO/2004/023894
There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising sucrose and an acceptor selected fr...  
WO/2004/023879
The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Pre...  
WO/2004/023892
Production process of broken, nixtamalized, dehydrated corn grain using any kind of corn, in which no residual waste water (Nejayote) is originated and the dough obtained has improved qualities. The process has several stages: 1) fractio...  
WO/2004/023890
The invention relates to a large range of food items, such as pasta, cereals, snacks, and baked goods, which are based on starch networks that are specifically adapted to each food item, whereby such food items can be produced with a wid...  
WO/2004/022642
The invention relates to a cyclodextrin particle consisting of aromatic and odiferous substances, comprising cellulose ether and having a particle size of 50-100 $g(m)m, products containing said particle, a method for the production and ...  
WO/2004/019700
Precooking and partially-debranned corn flour is produced in a continuous process. First, the cleaned corn kernel is precooked with at a near neutral-pH with heated water and a xylanase in a precooker (1) to effect a partial bran hydroly...  
WO/2004/019701
Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxy...  
WO/2004/018217
An apparatus for printing a visual image on food items (20) has a printing station provided with a printer (12) connected to the computer and having software for directly printing the image on the exposed surface of the food item. The pr...  
WO/2004/016116
The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one soft edible layer that substant...  
WO/2004/016101
This invention relates to fat containing consumable food products comprising &agr -­cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like f...  

Matches 801 - 850 out of 4,807