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Patent Searching and Data


Matches 801 - 850 out of 9,682

Document Document Title
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/2007/034098A1
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...  
WO2006136732A8
The invention relates to a method for producing a filled salted and short petit four -type biscuit whose composition comprises a filling consisting of a eggplant purée, fish meat, sunflower oil and a taste enhancer, a paste which consis...  
WO/2007/033293A2
A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen ...  
WO/2007/033293A3
A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen ...  
WO/2007/031129A1
The present invention provides a method of preparing an edible product comprising non-viable moulds and/or yeasts that are substantially structurally intact and which provide a health benefit, the method comprising subjecting viable moul...  
WO/2007/029719A1
A flavor-improving agent produced by sterilizing a culture which is produced by the cultivation of a microorganism belonging to the genus Pediococcus in a culture medium supplemented with arginine or a product given by a treatment of the...  
WO/2007/030031A1
The invention relates to a wafer envelope for confectionery products consisting of two half-envelopes provided with an internal cavity, wherein each half-envelope is provided with a substantially round edge, the edges thereof are superpo...  
WO/2007/026245A1
The present invention relates to a palatable baked nutritional composition comprising fructose which has a low glycaemic index and low glycaemic load and improved sensory characteristics such as crispiness and mouthfeel.  
WO/2007/026525A1
Disclosed is a plastic oil-and-fat composition which can be used in the production of an extremely soft puffing food (e.g., a bread) more than ever before. A plastic oil-and-fat composition which is intended to be used in combination wit...  
WO/2007/026466A1
It is intended to provide a water-in-oil type emulsion composition to be rolled in, which is used in production of a layered risen wheat flour food such as a pie or a Danish pastry, and is excellent in workability, can provide a baked pr...  
WO/2007/020629A2
A cake (10) with a knife (12) is provided. The cake (10) has a shape lending itself to being cut into regularly shaped slices (14). Each slice is cut along a cutting face (16) of the cake. The knife comprises a cutting area (18) formed s...  
WO/2007/020629A3
A cake (10) with a knife (12) is provided. The cake (10) has a shape lending itself to being cut into regularly shaped slices (14). Each slice is cut along a cutting face (16) of the cake. The knife comprises a cutting area (18) formed s...  
WO/2007/020312A1
The invention relates to sliced bread which can be dispensed in the form of adjacent slices that are disposed in a plastic bag. The invention takes the form of an essentially-cylindrical block (1) in which the circumferential contour of ...  
WO/2007/013109A1
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/2007/011884A2
Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls (10)) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater) . The dough composition...  
WO/2007/011884A3
Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls (10)) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater) . The dough composition...  
WO/2007/009568A1
The present invention provides a method of preparing an edible product comprising non-viable bacteria providing a health benefit, the method comprising subjecting viable bacteria to at least two sub-lethal treatments to obtain the non-vi...  
WO/2007/006820A1
The invention relates to a food composition which is used to produce a pizza dough, comprising three main ingredients, namely: wheat flour, salt and brewers' yeast. In addition, other complementary ingredients can be added to the aforeme...  
WO/2007/008384A3
Disclosed are food articles comprising microcapsules as delivery devices. Methods of preparing such food articles are also disclosed.  
WO/2006/136732A1
The invention relates to a method for producing a filled salted and short petit four -type biscuit whose composition comprises a filling consisting of a eggplant purée, fish meat, sunflower oil and a taste enhancer, a paste which consis...  
WO2005091995A3
High fiber, reduced effective carbohydrate formulations useful for preparing food products such as tortillas, tortilla chips, taco shells, corn based snacks, breakfast cereal, and the like comprise about 10-80% masa corn flour; about 10-...  
WO/2006/133939A1
The invention relates to the use of a flavored yeast for producing baked products based on milled cereal products without using additives, selected from the group including emulsifiers, leavening agents and their constituents, preserving...  
WO/2006/131811A1
In order to make a granulated substance (G) of an aerated foodstuff, such as granulated meringue, said substance having an outer surface that appears continuous to the naked eye, an alveolar (18) structure (12) is provided, and a liquid ...  
WO/2006/132909A1
Disclosed is a novel edible moisture barrier composition comprising a soy protein component. The edible composition is suitable for application to one or more layers of a food product and is capable of minimizing moisture migration betwe...  
WO2005079584A3
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this doug...  
WO/2006/129089A1
Provided is a method of preparing a product, which method comprises: (a) providing a base; (b) providing a filling assembly comprising a filling shaped to substantially fit the base, and a flexible sheet at least partially wrapping the f...  
WO2005115152A3
A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-li...  
WO2006002307A3
A food product having in the range of about 1 to 3.25 calories per gram, on a dry weight basis, and comprising resistant starch with a maintained granular structure, assembly, with a chemically modification to obtain the maintained granu...  
WO2006029080A3
The invention provides a trans fat replacement system that is a stable and shelf storable mixture of edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon...  
WO/2006/125260A1
An apparatus for producing a bread product including: an input means for entering product variables; a processor for determining a production schedule for producing product; a thawer for thawing or partially thawing substantially planar ...  
WO/2006/127083A3
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition.  
WO/2006/125261A1
A thawer for frozen dough including: an enclosure; at least one tray o conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen sough within the enclosure. Also ...  
WO/2006/122663A1
A low calorie snack food, especially a nutritious hand held snack food, with good organoleptic properties. Preferably, the snack food of the invention does not present an overall sweet impression. In one embodiment, the snack food compri...  
WO2005096832A3
Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising ...  
WO/2006/122625A1
The present invention provides a nutrition product comprising a first region comprising at least 10% by weight of said first region of one or more oxidisable materials containing monounsaturated and/or polyunsaturated fatty acids, and a ...  
WO/2006/122833A1
The present invention relates to composite nutritional products that have been reinforced with one or more pro-oxidative minerals selected from the group consisting of iron and copper, and that contain an appreciable amount of unsaturate...  

Matches 801 - 850 out of 9,682