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WO/2003/064576 |
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WO/2003/063620 |
The invention relates to a method for the preparation of a food wherein components having different moisture contents are prepared separately and are then combined and wherein an edible moisture resistant barrier is applied on the separa...
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WO/2003/061406 |
A fruit filling containing pureed fruit and wheat gluten is described. A nutritional bar comprising such fruit filling also is described. Methods of producing the fruit filling and bar also are described.
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WO/2003/061397 |
A fat composition having a fat phase which, when completely melted at 70°C and subsequently held at 0°C for 30 minutes and then at 5°C for 7 days, gives fat crystals which are ß-form crystals of a two-chain-length structure. Even whe...
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WO/2003/059084 |
Methods and food products produced thereby, to stabilize multi-layer food products. The method is carried out by providing at least one fluid, preferably fat, migration-inhibiting barrier layer to at least a protion of the outer surface ...
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WO/2003/056926 |
[Object] There have been established a method and a technical finding whereby a sponge-like crosslinked network structure can be formed with the use of rice flour as the main component. Based on this novel technical finding, it is intend...
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WO/2003/055317 |
A method of making the composition, the texture and the physical aspect of a cereal cone especially attractive by producing at least one strip of expanded cereal by extrusion-cooking, sheeting the strip between rolls, cutting the sheet i...
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WO/2003/051128 |
The invention concerns a method for cooking or heating or thawing and/or packaging a food product, in particular for preparing a ready-made pizza, the resulting packaged food product and the cooking or heating device therefor. The food p...
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WO/2003/049545 |
A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture−managing agent, a f...
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WO/2003/049544 |
An apparatus (10) and method for depositing flowable solids onto articles located on a moving conveyor. A flowable solid (19) is placed on a vibrating trough (12) and dispensed to an article on the moving conveyor through a slot (18) in ...
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WO/2003/047354 |
A method is described for preparing fat−containing cake batter, in particular for preparing pound cake batter which is used to prepare what are known as pound cakes, at least some of the eggs being replaced by caseinate. The invention ...
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WO/2003/045154 |
The invention relates to improved methods of producing nixtamalized corn which can be used to reduce or eliminate residual water. There are several ways of carrying out the invention, including hydrating a corn composition for a period o...
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WO/2003/046155 |
Foods containing &gammad −glutamylcysteine or cysteine are produced by culturing under appropriate conditions a yeast, which carries a mutant glutathione synthase having one or both of mutations of substituting the threonine residue at...
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WO/2003/045155 |
The 'Sweet pizza' constitutes a viand of confectionery and is based on recipes, which requires ingredients, methods and preparation ways that are used in the confectionary. In this way the usually salty pizza obtains now sweet taste and ...
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WO/2003/043426 |
A structure of a dough for the outer shell skin of a pie cream puff, wherein the dough of the pie cream puff is formed of a cream puff dough layer and a pie dough layer, characterized by such a double layer structure that the cream dough...
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WO/2003/043427 |
A pie&sol cream puff having a structure made up of a cream puff shell and a pie shell. This pie&sol cream puff is characterized by having a cream puff shell and a pie shell formed on part of the cream puff shell. Owing to this structural...
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WO/2003/043435 |
A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stablilized by the form...
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WO/2003/040351 |
The present invention refers to a non-antibiotic therapeutic strategy for inhibiting oro-gastro-intestinal infections and pathogens in general and particularly Heliobacter pylori adherence and colonization in the gastro-intestinal channe...
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WO/2003/037105 |
A low glycemic index baked bread product is provided. The baked breat product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fibre. The bread product has a total soluble fibre con...
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WO/2003/037095 |
A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are : palmitic(C16:0), Stearic (C18:0), arachi...
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WO/2003/035513 |
Packaging (10) for a food product comprises a plurality of product containers (11) each defined by an endless wall element and having an outer retaining means (15) to maintain the containers as a mutually−packed array. The array of con...
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WO/2003/034826 |
The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a proces that provides: an improved method for manufact...
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WO/2003/026440 |
A process for making alkaline cooked corn germ with a masa flavor by mixing corn germ (6), water, and an alkaline agent and cooking the mixture to provide an alkaline cooked cereal germ which has a masa flavor.
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WO/2003/026441 |
It is intended to provide foaming oil−in−water type emulsions having an extremely short whipping time and excellent heat−resistant shape retention and yet showing a high overrun (more specifically, from 250 to 400% overrun). Namely...
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WO/2003/024231 |
A bakery product composition providing a baked product having an extended shelf life comprising a dough comprising flour, yeast (optional), water and an extended bakery shelf life composition comprising an effective amount of at least on...
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WO/2003/024242 |
The addition of an endo-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing an end...
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WO/2003/024246 |
The present invention is directed to a composition for oral administration that includes chitosan and GMP, wherein the chitosan and GMP are in other than a cationic gum or polysaccharide/protein complex. Also included herein are methods ...
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WO/2003/024253 |
The invention relates to a moisture-barrier edible coating layer for foods. A particular advantage of this new coating layer is that it combines a high mechanical strength with improved moisture-barrier properties and heat stability. The...
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WO/2003/022061 |
The invention concerns a method for making a ready-to-cook pastry for bakery products and a ready-to-use composition for making such a pastry. The invention also concerns the resulting products. The inventive method is characterized in t...
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WO/2003/022059 |
An individual sized portion of a pizza food can comprise a roughly triangular portion having a crust that substantially encloses the pizza filling held within the crust. The crust is easily cooked, handled by a consumer and prevents cont...
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WO/2003/022060 |
Frozen sheeted dough including flour, water, a chemical leavening agent having a soda ingredient present in an amount of about 0.5 % to about 2 % by weight (as compared to the amount of flour) and an acid ingredient, and from about 3 % t...
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WO/2003/020043 |
The invention relates to a dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area, and is ...
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WO/2003/015525 |
The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configu...
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WO/2003/013260 |
Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during...
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WO/2003/013271 |
The invention relates to a food multiple emulsion comprising an invert primary emulsion which is dispersed in a continuous aqueous phase. The inventive emulsion is characterised in that it is stabilised using a natural lipophilic surfact...
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WO/2003/013550 |
There is provided a dietary or health supplement comprising an effective amount of a micronutrient selected from the group consisting of phosphate derivatives of tocopherol, ubiquinol, ascorbic acid, tocotrienol, retinol and mixtures the...
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WO/2003/011205 |
A novel extended or controlled release encapsulated product is provided and includes: at least one active ingredient, at least one erodible polymer, and at least one lubricating material, wherein the encapsulated product is in the form o...
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WO/2003/011049 |
A backing dough configuration device (10) includes a cutter of first member (12) that removably inserts into a tray or second member (18) having a preselected quantity of baking dough therein. The first member (12) is forcibly urged into...
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WO/2003/011036 |
A food product (10) is disclosed and the product (10) includes a body (12) which may be a packaging containing or be formed of one or more edible elements. The body (12) or each of said one or more edible elements having means (22) for h...
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WO/2003/011044 |
A method is disclosed for preparing an edible substrate such as a chocolate tablet having pellet shaped candy pieces arranged on the surface thereof in a predetermined defined pattern. Also disclosed is a novel chocolate confectionery pr...
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WO/2003/011052 |
A waxy hull-less barley product is described having a moisture content of from 50-75 %. The product is prepared by cooking the grains in water for 15-120 minutes at a temperature of 75-150 °C. Next, the grains are rinsed with cool water...
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WO/2003/011204 |
A novel encapsulated product is provided and includes: at least one pharmaceutical; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of...
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WO/2003/009691 |
A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. R...
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WO/2003/009693 |
A method is described for producing a dehydrated egg product, which method is comprised of obtaining a liquid egg product comprising a liquid component, which is comprised of liquid whole egg, liquid yolk, liquid albumen or combinations ...
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WO/2003/007736 |
The moisture-sensitive core of a coated food ingredient, for example consisting of pasta, chocolate, cereals, fruit or nuts, in a water-containing environment, such as a dairy product, can be protected against ingress of moisture and los...
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WO/2003/007720 |
A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protei...
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WO/2003/005827 |
A baked wheat flour product is produced by using soybean protein which has an NSI of 40 or above, has been little denatured, contains 2.0% by weight or less of solid matters extracted with a solvent mixture (chloroform : methanol = 2 : 1...
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WO/2003/005832 |
Apparatus and method for producing a regular film of foodstuff, comprising a first roll on to which foodstuff is applied in fluid or plastic form, and an independent second roll spaced from the first by a distance t¿1? on to which a fil...
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WO/2003/005828 |
Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorpor...
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WO/2003/003839 |
A frozen sandwich for commercial sales comprising a first portion of bread cut from a firstslice of crusted bread. This first portion has an outer surface, a given periphery and a center area surrounded by a marginal area. A layer ofunme...
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