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Matches 801 - 850 out of 9,620

Document Document Title
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...  
WO/2006/118381A1
This invention is about the solid cakes for wrapping breads, and it provides the solution of the problem that the contents of hamburgers or sandwiches including the liquid contents flow down and contaminate the hands and clothes and rein...  
WO/2006/117274A1
The invention relates to an apparatus and method for applying solid edible particulates to an exposed surface of an edible substrate. The apparatus includes a particulate supply, a metered dosing system, a conduit through which the measu...  
WO/2006/117130A1
A reformed biscuit product suitable for forming composite frozen compositions comprises a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent type of confectionery fat is described; the process for manufa...  
WO/2006/116173A3
A self-rising dough-containing food product, particularly pizza, in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent and dough conditioners to provide a frozen...  
WO/2006/115481A1
A pizza pie comprises a main portion, an outer portion, and an outer cheese portion. The main portion includes a base crust and a main cheese portion on top of the base crust. The outer portion includes an outer crust extending outwardly...  
WO2005099474A3
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/2006/112804A2
The invention relates to the food industry in particular to the confectionary industry and concerns the technology of making the flour confectionery good such as puff pastry. Core of the invention: the process of making puff pastry, whic...  
WO/2006/111779A1
The present invention relates to bakery products prepared with vegetable flakes. The bakery products according to the invention have high nutritional value, excellent organoleptic properties and are appetizing in appearance. The present ...  
WO/2006/112804A3
The invention relates to the food industry in particular to the confectionary industry and concerns the technology of making the flour confectionery good such as puff pastry. Core of the invention: the process of making puff pastry, whic...  
WO2006020384A3
A consumable liquid is orally drawn into a food product and absorbed by an internal structure of the product, before the product is consumed. The product includes a substantially non-porous coating covering its outer surface. In one embo...  
WO2005089244A3
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140 °F, emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental glut s...  
WO2006047700A3
Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with a...  
WO/2006/106706A1
Disclosed is a dough for use in the production of a baked cake having a high protein content, the dough having a high protein content and a shapability which can withstand an industrial continuous processing. In the preparation of a prot...  
WO2005112663A3
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; ...  
WO/2006/107809A1
This invention pertains to a baked product comprising rice flour, pregelatinised rice starch, and optionally modified rice starch. Such products have good acceptability in internal and external properties and appearance, similar to that ...  

Matches 801 - 850 out of 9,620