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Patent Searching and Data


Matches 801 - 850 out of 8,780

Document Document Title
WO/2006/004617A1
According to the present invention, fat and caloric content of cakes can be reduced by the replacement of a portion fat content normally found in cakes with an amount of dietary fiber. The result is that fat and caloric content of cakes ...  
WO/2006/002734A1
An edible barrier comprising a first layer of a soft spreadable fat blend to fill up the pores in the food product covered by a second layer of high-melting fatty barrier material, said second layer having a thickness of about 2 to 1,000...  
WO/2006/002130A1
An oil-continuous edible spread has a reduced-fat characteristic, being composed of an oil phase and a flavored syrup phase, each making up a primary portion of the oil­-continuous edit e product. The oil-continuous edible product is a ...  
WO2004040997A3
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/2005/122795A1
A method is disclosed for applying an oil mixture containing marine oils to food products in a manner that permits the marine oils to remain staff e for extended periods of time. The marine oils of particular interest include the omega-3...  
WO/2005/122778A1
The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.  
WO/2005/120248A1
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100°F such tha...  
WO2004093564A3
A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. ...  
WO/2005/118399A1
Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at le...  
WO/2005/118310A1
The present invention provides a method for manufacturing a cake decorating accessory and the decorating accessory, which is used in producing a more dramatic and attractive atmosphere at a celebratory event by displaying a congratulator...  
WO/2005/117601A2
A cookie intermediate and a process for forming a cookie intermediate having a visual feature depicted on both a top surface and a bottom surface of the cookie intermediate. A cookie dough and an edible filling are substantially simultan...  
WO/2005/117595A1
The present invention describes the use of a proline-specific endoprotease to improve the flavour of baked cereal products. The invention also relates to novel compositions comprising a proline-specific endoprotease and an exopeptidase a...  
WO/2005/115152A2
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...  
WO/2005/115168A1
Disclosed are nutritious, low glycemic index and/or low glycemic load snacks. These snacks offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention are traditional in form, provide a balanced...  
WO/2005/112651A1
The invention relates to a meat loaf, a mould therefor, and a method for preparing a meat loaf dough. The mould comprises long receiving grooves with a triangular cross-section, the receiving volume of said grooves being determined accor...  
WO/2005/112663A2
Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; ...  
WO2005094591A3
The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.  
WO/2005/112553A2
The invention relates to processing flour and dough, in particular to finished flour products and semi-products. The essence of said invention lies in that the inventive concentrate comprises impurity-free cereal particles which are stee...  
WO/2005/113693A1
Food grade ink jet inks which include food grade pigments, food grade lower alcohols, 1,2-propanediol, and shellacs are provided. Also provided are methods for making the ink jet inks and edible substrates having the food grade ink jet i...  
WO2005060487A3
A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixt...  
WO/2005/112655A2
Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.  
WO/2005/110093A1
A device (1) for making a snack has a wheel (7) with elongated holders (9) attached along its periphery. The holders (9) are open at one end (11) and closed at the other end (13). The holders (9) are filled with lardy cake batter, positi...  
WO/2005/107777A1
The present invention relates to methods for reducing fat uptake in the gastrointestinal tract of a mammal in order to prevent a positive energy balance, weight gain, overweight and obesity, and to induce a negative energy balance and we...  
WO/2005/107499A1
A foodstuff composition is described which contains form 50 to 90% by weight of inulin or fructooligosaccharides, from 10 to 40% by weight of gelling fibres, and from 1 to 10% by weight of water-insoluble fibres. This composition may be ...  
WO2005069866A3
A method for applying a color image to a non-planar comestible may include applying a color image onto a substantially planar carrier and deforming the carrier to form a non-planar relief mold of a three-dimensional image, including defo...  
WO/2005/104857A1
The invention realizes a dessert having a shape according to the features of food in general and a taste that recalls the natural flavour of the food.  
WO/2005/104879A1
A storability improver for a food or beverage, characterized by comprising a product of a lipase treatment of a reaction product obtained by reacting a microorganism of lactic acid bacteria and a fat in an aqueous medium; a method of imp...  
WO/2005/099474A2
A preformed cream cheese bagel topping for direct application to a slice of a bagel. The bagel topping having an upper and lower surface for engaging a surface of a bagel and a hole extending therebetween.  
WO/2005/096830A1
A rice cake dough that permits combining with ingredients, such as filling bean jam, at relatively low temperature with high work efficiency, that is of mild sweetness so as to ensure less restraint on the flavor and properties of ingred...  
WO/2005/096832A2
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/2005/094612A1
A non-steeped corn blend that can be used as a substitute for corn masa in food applications. The non-steeped corn blend comprises: (1) non-steeped non-gelatinized corn material, (2) non-steeped pre-gelatinized corn material, and (3) pH ...  
WO2005016004A3
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...  
WO/2005/094592A1
The present relates to a method of preparing a dough product comprising: mixing flour, water and optionally other bakery ingredients to form a dough; and applying a coating composition directly to the outside surface of the dough at a st...  
WO/2005/094590A1
The present invention relates to a method for preparing an oil-based bread improver concentrate in the form of a dispersion, comprising mixing a solid fatty substance with a liquid oil. The invention further relates to a bread improver a...  
WO/2005/094591A2
The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.  
WO/2005/091984A2
A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline...  
WO2005077203A3
A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent compr...  
WO/2005/091995A2
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/2005/092115A1
The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared ...  
WO/2005/092118A1
Disclosed is a method of preparing rice cake having prolonged storage stability, which makes possible mass production of traditional rice cake by meeting the diverse tastes of modern people. The method includes milling rice at a milling ...  
WO/2005/089568A1
The present invention relates to a shortening system, for use as dough fat or filling fat; for instance, a shortening system containing, consisting essentially of, or consisting of, unhydrogenated or non-hydrogenated vegetable oil, such ...  
WO2004107879A3
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods dis...  
WO/2005/087012A1
The invention relates to bread yeast strains that are effective in dough with a high sugar concentration, optionally in the presence of fungus inhibitors, to fresh or dry bread yeast obtained from said strains, and to the use thereof in ...  
WO/2005/087018A1
Snack food can be source of high energy and high protein for children and adult supplementing their nutritional requirement. Preparation of a high protein nutritional baked snack food comprises of vegetable sources as wheat flout, roaste...  
WO/2005/087011A1
A premix powder for producing bread with the use of rice powder obtained from non-waxy rice as the main material, characterized by containing from 4 to 8 parts by mass of gelatinized rice (&agr -rice) powder of 100- to 600-mesh in grain ...  
WO/2005/087013A1
The invention relates to: a dry taste-enhancing agent for cereal products and, in particular, for cooked bakery products comprising yeast extract and acid fermented flour; dry improving agent for cereal products and, in particular, for c...  
WO/2005/084445A1
Bakery products comprising a sterol and/or stanol fatty acid ester and a specific emulsifier are more soft and less prone to staling.  
WO/2005/082160A1
Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of m...  
WO/2005/082163A1
A food material comprising whole grain powder of seeds of barley, wheat or the like, or pulverizate of seeds of barley, wheat or the like during the growing period from just after head spout to maturation, wherein the contents of free am...  
WO/2005/079605A1
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylat...  

Matches 801 - 850 out of 8,780