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Patent Searching and Data


Matches 801 - 850 out of 9,267

Document Document Title
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 ...  
WO2006004602A3
A prepared sandwich type food including a filling between or on edible layers and having reduced fat and caloric content is described. The filling and the edible layers can comprise dietary fiber gel which replaces fat that is normally f...  
WO/2006/098613A1
The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough mat...  
WO/2006/097949A1
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobac­teria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan­tis, Bifidobacterium lon...  
WO/2006/097415A1
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...  
WO2006059892B1
The invention relates to a method for the production of non-fried snacks and to the product thus obtained, the main ingredients of which comprise: pregelatinised rice flour and corn flour, salt, sodium bicarbonate, fibre and, optionally,...  
WO2006060735A3
A cookie with at least one projection extending from its surface is better able to both absorb and to carry on its surface a material into which it is dunked.  
WO/2006/092663A3
The invention relates to the method of making a non-bleeding and edible color film coating for seeds and the like comprising a pigment and an edible film-former polymer which acts as an effective moisture barrier preventing color bleedin...  
WO2006061187A3
The present invention relates to an apparatus capable of supplying a portion of warm food product, consisting at least of one food component, for example selected among typical components of the dressing of a pizza, and used for filling ...  
WO/2006/093922A1
There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for produc...  
WO/2006/092663A2
The invention relates to the method of making a non-bleeding and edible color film coating for seeds and the like comprising a pigment and an edible film-former polymer which acts as an effective moisture barrier preventing color bleedin...  
WO/2006/089992A1
The invention relates to a small stick of the type that is used in the food service industry, but which, instead of being made from wood, plastic or metal, is made from edible materials suited to the use thereof, both in terms of hardnes...  
WO/2006/090017A1
The invention concerns a method for making vegetable- or fruit-bread and the products obtained by said method. The method consists in producing bakery products such as bread, buns or sandwich bread by substituting a large proportion, in ...  
WO/2006/088043A1
It is intended to provide bread products having a favorable flavor (the ripe flavor characteristic to breads) and an excellent texture without using food additives such as yeast food or emulsifiers. A method of producing bread characteri...  
WO/2006/085240A1
The present invention relates to a method for preparing a food product comprising flavours, and for a method for reducing loss of flavours in a flavoured product due to heat treatments. Loss of flavours by evaporation at high temperature...  
WO/2006/083552A2
A magnetic aerator includes a liquid agitating blade insertable into a hand held beverage container along with a magnet disposed at the blade with the magnet introducing a magnetic field into the liquid. A finger manipulatable stem suppo...  
WO/2006/083552A3
A magnetic aerator includes a liquid agitating blade insertable into a hand held beverage container along with a magnet disposed at the blade with the magnet introducing a magnetic field into the liquid. A finger manipulatable stem suppo...  
WO/2006/082504A1
The present invention relates to bakery products and pasta with added acidified chitosan.  
WO/2006/078148A1
The invention relates to a whole-wheat, natural, dietetic cereal preparation produced by the coarse grinding of whole-wheat cereals and other grains with therapeutic properties. Said preparation can be a meal in itself or supplement poor...  
WO/2006/076781A1
The inventive food product comprises a support (21) consisting of a comestible material and comestible individually apparent added ingredients (22) and is characterised in that a fixing product (32) is applied in the form of a film to at...  
WO/2006/068864A2
The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of th...  
WO/2006/068865A2
The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of th...  
WO/2006/068863A2
The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of th...  
WO2005039296A8
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/2006/068864A3
The present invention relates to a sandwich assembly tool and methods of making a sandwich, which may be a hot or cold sandwich, quickly by pre-assembly of various sandwich components and simultaneous preparation of different parts of th...  
WO/2006/067906A1
For attaining effective utilization of lotus petals, receptacles, stem, leaves and husks having been discarded, there is provided a composition comprising an extract from at least one selected from among lotus petal, receptacle, stem, le...  
WO/2006/064910A1
It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermente...  
WO/2006/062408A1
The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully ...  
WO/2006/061187A2
The present invention relates to an apparatus capable of supplying a portion of warm food product, consisting at least of one food component, for example selected among typical components of the dressing of a pizza, and used for filling ...  
WO/2006/060812A1
Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.  
WO/2006/059892A1
The invention relates to a method for the production of non-fried snacks and to the product thus obtained, the main ingredients of which comprise: pregelatinised rice flour and corn flour, salt, sodium bicarbonate, fibre and, optionally,...  
WO/2006/060735A2
A cookie with at least one projection extending from its surface is better able to both absorb and to carry on its surface a material into which it is dunked.  
WO/2006/056270A1
An open-ended edible container for foodstuffs composed of cereals and/or fruits in a sheet formed by means of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with...  
WO/2006/054802A1
Baked goods are obtained by preparing a creamy composition by mixing (A) 5.5-72 parts by weight of fats and oils, (B) 0.001-2 parts by weight of a moisturizing agent, (C) 0.1-7 parts by weight of an emulsifying agent and (D) 5-90 parts b...  
WO2006026558B1
Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matt...  
WO2006004618A3
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of dietary fiber. The result is that fat and caloric content of brea...  
WO/2006/047700A2
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...  
WO2005117601A3
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/2006/044028A1
Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include one or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening...  
WO/2006/037832A1
The invention relates to an improved pizza in which a dough grid rises from the dough base. According to the invention, the dough grid, which is made from the same dough as that of the base, covers the entire surface of the pizza occupie...  
WO/2006/035965A1
A foamed food dough and a foamed food such as bread comprising soybean flour as the main component which can form a spongy crosslinked network structure without resorting to wheat gluten or silk fibroin; and a foamed food dough and a foa...  
WO/2006/029080A2
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...  
WO2005118399B1
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/2006/027666A1
An edible food container comprises a main body (2) having a central portion for supporting food (3), at least one peripheral portion (4) extending therefrom for laterally containing food. The central portion (3) and the peripheral portio...  
WO2005091984A3
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...  

Matches 801 - 850 out of 9,267