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Patent Searching and Data


Matches 801 - 850 out of 4,734

Document Document Title
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...  
WO/2004/016103
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 outer dough layer that substant...  
WO/2004/012511
Disclosed is a method according to which a base that is expanded by means of a neutral gas is prepared, said neutral gas having a water activity that is close to that measured in a cake made according to a traditional method. The base ob...  
WO/2004/012513
The invention relates to a food base, a method for the production thereof, uses thereof, the use thereof as an ingredient, particularly for making a liquid fritter batter, a liquid fritter batter, a method for the production thereof, and...  
WO/2004/012534
The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids...  
WO/2004/010794
A mixture of processed soybean comprising individual soybean cells dispersed therein, in which protein grains and fat spheres are maintained in a normal state with little damage in cell wall or cell membrane, with an unsaturated fatty ac...  
WO/2004/010793
There is provided a method for preparing a coated food product comprising: (a) coating the food product in a first step with a layer of a first liquid mixture comprising a seasoning and an oil or fat; (b) coating the coated food product ...  
WO/2004/008878
A foodstuff comprising at least two components separated by a barrier layer, the barrier layer being a film of a polyol, polyol derivative or mixture thereof and a method for manufacturing such a foodstuff comprising: applying a polyol, ...  
WO/2004/008864
An improved method for controlling blister formation 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 that they re...  
WO/2004/008879
The invention relates to nixtamalized broken maize flour which is used to produce flat maize pancakes and to the method of producing same. The inventive method comprises the following steps consisting in: first, dividing the kernels in t...  
WO/2004/008868
A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. Th...  
WO/2004/006690
In a method for manufacturing a frozen fruit filled pie, ingredients are mixed to create pie dough and formed into pie shells. Individually quickly frozen ('IQF') fruit is added to the pie shell and a suspension is deposited over the IQF...  
WO/2004/006693
The food product comprises seed of an oil plant as protein supplement, the oil content of which seed has been reduced. The seed is heat-treated turnip rape seed or rape seed cake or meal, where the digestibility of proteins and/or aroma ...  
WO/2004/006681
It is intended to provide a rice flour composition comprising a rice flour obtained by a conventional milling method without resort to any special apparatus or treatments with which breads and cakes excellent in appearance, inner texture...  
WO/2004/004493
It is intended to provide a steam-baked Chinese dumpling such as steam-baked jiao-zu, steam-baked shao-mai, steam-baked won-ton or steam-baked bread in which deterioration of the crispy texture of the baked wrapping can be sufficiently p...  
WO/2004/004477
It is intended to provide a rice flour composition containing neither wheat flour nor any wheat flour-origin components with which cakes excellent in appearance, inner texture, taste and shelf-life can be produced by the same processes f...  
WO/2004/004486
Pasta products having novel shape and methods for preparing the same. In particular, networks of pasta can be prepared (e.g. by extrusion), which may be used for filled pasta. The technique allows for macropores to be formed, which can i...  
WO/2004/003089
High resolution ink jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fit or wax base, are used to produce high resolution images on ed...  
WO/2003/105593
The invention relates to a biscuit product that can be used to optimise the nutrient intake of antioxidant micronutrients and, as a result, to improve the nutritional prevention of the harmful effects associated with oxidative stress and...  

Matches 801 - 850 out of 4,734