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Patent Searching and Data


Matches 801 - 850 out of 8,393

Document Document Title
WO/2005/046352A1
According to the present invention, fat and caloric content of dips can be reduced by the replacement of a portion fat content normally found in dips with an equal amount of emulsified liquid shortening composition comprising dietary fib...  
WO2004044208A3
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.  
WO2004103089A3
A protein enhanced, low carbohydrate cream is described, wherein the cream includes up to about 50% by weight at least one sugar substitute, up to about 40% by weight protein material, and up to about 45% by weight fat material (Figure 1).  
WO2004103090A3
Herein described is a high protein, low carbohydrate nougat (Figure 1) having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute comprises between about 19% to about 46% of the nougat by weig...  
WO2004030461A8
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/2005/039297A1
A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive ('TCF') is made by the steps of cooking whole corn...  
WO/2005/039296A2
The present invention relates to a filled food product (7), the semi-processed product (1) from which the food product is obtained and the methods and plant (30) for producing the same. The semi-processed product (1) consists of a single...  
WO/2005/039324A2
Methods for producing fragments of a food product are disclosed. The method includes providing an amount of a formable food product, dividing a single input flow of the formable food product into multiple output streams, extruding the fo...  
WO/2005/039311A1
A method is described for the industrialized baking of dual-component bakery products comprising an envelope, at least substantially made of dough, and a filling. The envelope is baked and the filling is cooked until done thereby. The me...  
WO/2005/036975A1
This invention concerns a fat-based confectionery product which is coated with a film forming agent and characterized in that it is heat resistant and in that it retains its shape when submitted to heat. This invention also discloses the...  
WO/2005/036985A1
The invention relates to an improved method and device for the nixtamalisation or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to b...  
WO/2005/036970A1
The present invention relates to a filled food product (7), the semi-processed product (1) from which the food product is obtained and the methods and plant (30) for producing the same. The semi-processed product (1) consists of a single...  
WO/2005/036971A1
Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The ...  
WO/2005/034635A1
A protein enhanced, low carbohydrate snack food having from about 10% to about 50% fat material (10), from about 5% to about 40% sugar substitute (20), from about 5% to about 50% protein material (40), and methods of making and using the...  
WO2004112500A3
A convenient, easily consumed, filled food article can be made. The filled food article comprises a first and a second planar edible layer. The article can be made of a planar food component having a unique texture. The layers are combin...  
WO/2005/034637A1
A method of freezing a sandwich, includes the steps of providing a sandwich (10) comprising a bread product (12) and filling (14), the sandwich being at a first temperature which is above 2°C and subjecting the sandwich (10) to an initi...  
WO/2005/034977A1
The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food.products and the food products produced using such methods.  
WO/2005/034638A1
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...  
WO/2005/032262A1
The invention relates to a method of producing a food product. The inventive method comprises the high-pressure agglomeration of a grain product and at least one leguminous protein isolate, such as to produce a compressed compound contai...  
WO/2005/032260A1
The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using ...  
WO/2005/032261A1
It is intended to provide a method whereby puff shells being excellent in puff shell qualities such as volume, hollow state, glossy appearance and shape and having constant qualities can be obtained merely by thawing a puff dough and hea...  
WO/2005/029975A1
The invention relates to a moisture -barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport...  
WO/2005/029967A1
The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent ...  
WO/2005/027655A1
The present invention relates to articles of commerce comprising edible substrates, and more particularly to edible substrates having an image disposed thereon.  
WO2004100672A3
The invention relates to a method of producing food products in the form of sheets, such as sheets of brick pastry, flat cakes, crepes and similar. The inventive method comprises the following steps consisting in: preparing the pastry an...  
WO/2005/025318A2
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...  
WO/2005/025588A1
The present invention relates to an alcohol extract of ogalpi, erectile dysfunction improving health food and a treating agent containing the same, more precisely, an alcohol extract of ogalpi having an effect of improving erectile dysfu...  
WO2005016010B1
A high-protein, low-carbohydrate flat 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 wh...  
WO/2005/025318A3
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...  
WO/2005/025326A2
A method for creating bite-sized or filled pieces of chewy or crunchy granola. The invention is an improved process for manipulating and shaping chewy granola without having the granola lose its characteristic texture. The improved proce...  
WO/2005/025319A1
The invention relates to flour of Eragrostis tef and to products comprising this flour. The invention provides flour of a grain belonging to the genus Eragrostis, preferably Eragrostis tef, characterized in that the falling number of the...  
WO/2005/025330A1
The invention provides a method of reducing acrylamide levels in a food product comprising providing a food product that has increased glycine levels and/or administering glycine to the product prior to the final preparation of the produ...  
WO2004112501A3
An edible cup, drink and a wafer cover (10) prepackaged for sacrament services. The edible cup (10) may be made from carbohydrates and coated with an edible wax for containing a sacramental liquid (14), which may be wine, juice or distil...  
WO/2005/020690A1
The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of ...  
WO/2005/021587A1
The present invention provides a novel isolated nucleic acid (SEQ. ID. No 1) encoding a y-type high molecular weight (HMW) glutenin polypeptide (SEQ. ID. No 2) of about (43-48) kDa as determined by SDS/PAGE. This sequence is characterize...  
WO/2005/018341A1
It is intended to provide a food for testing life style-related diseases which is in the form of a food easy to chew, differing from the existing medicines such as Trelan G, and makes it possible to simultaneously and easily perform a gl...  
WO2004095933A3
A dough that can bake to form a bread product having a homebaked taste, aroma, freshness, attractive browned character and pleasing crispness of a homemade bread. The product can be obtained by baking the dough in a microwave oven. The p...  
WO2004081126A3
Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydroph...  
WO/2005/016006A1
The present invention discloses a composition for use in bakery products characterised in that it consists of: starch n-octenyl succinate and whey protein, the use of such a composition to replace whole egg in bakery products and bakery ...  
WO/2005/016004A2
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/2005/016007A1
A protein enhanced, low carbohydrate wafer having protein material in a concentration of about 26% to about 99% of the wafer is described, as well as methods of making the same.  
WO2004098322A3
A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual separation and consumption. The food can take...  
WO/2005/016010A1
A high-protein, low-carbohydrate flat 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 wh...  
WO/2005/014839A2
The present invention relates to novel sweetener compositions comprising monatin and methods for making such compositions. The present invention also relates to sweetener compositions comprising specific monatin stereoisomers, specific b...  
WO/2005/013699A1
The invention relates to a new Yu Tiao blend, comprising sodium bicarbonate, ammonium bicarbonate and potassium carbonate, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be obtained using suc...  
WO/2005/013777A1
The present invention relates to a bread maker which can cook rice. The bread maker adds an apparatus to cook rice based on the traditional bread maker. When the apparatus to cook rice is set up in the oven, it comprises a heating plate ...  
WO/2005/013716A2
A cylindrical rolled up snack chip product, method of making and using the product is disclosed. The product is made from the method of making the product comprising the steps of flattening, cooking, cooling, making, removing, and rollin...  
WO/2005/011388A1
An edible product comprises a body consisting of an edible material, such as bread, rice and the like, which body has a crusty surface that has been obtained by heating, which surface comprises a top, bottom and periphery. One of the sid...  
WO/2005/011406A1
Methods for the production of food products comprising wheat and/or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w/w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said ...  
WO2004103089A8
A protein enhanced, low carbohydrate cream is described, wherein the cream includes up to about 50% by weight at least one sugar substitute, up to about 40% by weight protein material, and up to about 45% by weight fat material.  

Matches 801 - 850 out of 8,393