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Patent Searching and Data


Matches 801 - 850 out of 10,069

Document Document Title
WO/2008/116733A1
An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50°C.  
WO/2008/116068A1
A method for printing images on food and packaging for the food. The method includes the step of moving a plurality of food products along a first production line to a first printing station. The method also includes the step of moving a...  
WO/2008/110694A2
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...  
WO/2008/110694A3
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...  
WO/2008/107548A1
The method relates to a method for preparing a sandwich, that comprises inserting a filling between two facing portions (51, 52) of a piece of bread, in which: the filling is placed on a filling bearing plate (10), the plate with the fil...  
WO/2008/109827A2
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...  
WO/2008/109827A3
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...  
WO/2008/105657A1
The invention relates to a method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein- containing ingredients and vegetable. According to the invention, finely ground...  
WO/2008/105658A1
One a spect of the invention relates to a method of preparing a flour based dough, said method comprising mixing flour, a source of water - unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans comp...  
WO/2008/101929A1
The invention relates to a semi-fluid food product containing from 2.5 to 16 g of guar gum and from 2.8 to 11.3 g of beta-glucane fibres per portion of said food product, said portions ranging from 125 to 250 g, characterised in that the...  
WO/2008/101094A1
Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to ...  
WO/2008/096720A1
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...  
WO/2008/096185A1
The invention relates to a method for manufacturing a curd dessert, during which a curd body (10) is produced by extrusion and cutting, and said curd body is coated with a coating material. The method is characterised by carrying out sai...  
WO/2008/093005A2
The invention relates to the use of a solid preparation for the production of a means for detecting salivary malfunction in an individual. The invention further relates to the use thereof as a nutritional supplement,a method for producti...  
WO/2008/092907A3
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...  
WO/2008/093611A1
Disclosed are: a method for producing a backed food having a high protein content, which can be achieved in a conventional production facility; and a backed food produced by the method. Specifically disclosed are: a method for producing ...  
WO/2008/092907A2
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...  
WO/2008/093005A3
The invention relates to the use of a solid preparation for the production of a means for detecting salivary malfunction in an individual. The invention further relates to the use thereof as a nutritional supplement,a method for producti...  
WO/2008/090739A1
It is intended to provide a bread which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A bread produced by adding a purified plant extract containing catechins so as to give a catechin conte...  
WO/2008/090740A1
It is intended to provide a cake which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A cake produced by adding a purified plant extract containing catechins so as to give a catechin content...  
WO/2008/087167A3
The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more prefe...  
WO/2008/087167A2
The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more prefe...  
WO/2008/080005A1
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated the...  
WO/2008/076504A1
The present invention discloses formulations for fried nut-based snack chips that have a hearty, crunchy, blistered texture. Ingredient formula ranges and processing steps are disclosed that provide improved dough sheet integrity during ...  
WO/2008/073575A1
A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hull...  
WO/2008/068032A3
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...  
WO/2008/068032A2
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...  
WO/2008/068890A1
It is intended to provide a quality improving agent for foods, whose production method is simple, and which is excellent in storage stability and capable of keeping the texture or flavor of foods immediately after processing or cooking f...  
WO/2008/058599A1
The invention relates to the use of an olive extract containing a minimum of about 5 percent by weight of polyphenols and a minimum of about 2 percent by weight of hydroxytyrosol in food products, and food products containing said olive ...  
WO/2008/057733A1
The present invention discloses formulations for sheeted, baked nut-based snack chips that have a crispy, crunchy texture. Ingredient formula ranges have been determined that provide improved dough cohesiveness during processing, and imp...  
WO/2008/053964A1
It is intended to provide a cereal flour material capable of providing a food with good eating texture, and also a food produced by using such a cereal flour material. The invention provides a cereal flour composition characterized by co...  
WO/2008/053963A1
It is intended to provide a cereal flour material capable of providing a food with good eating texture, and also a food produced by using such a cereal flour material. The invention provides a cereal flour composition characterized by co...  
WO/2008/049232A1
The present invention relates to novel yeast. More specifically, a novel yeast that is enriched for Vitamin D. In one aspect, the invention comprises a yeast that retains its gassing power after UV irradiation and that can be used to pro...  
WO/2008/047596A1
It is intended to provide a freeze-tolerant yeast. It is also intended to provide a frozen dough which shows an enough rise when fermented after the freezing and a bread made from this frozen dough. Moreover, it is intended to provide a ...  
WO/2008/044272A1
It is intended to provide a method of producing Baumkuchen whereby distortion in the shape of Baumkuchen occurring in the production process can be easily and adequately prevented, and a production apparatus therefor. In producing Baumku...  
WO/2008/040679A1
The invention relates to an edible wafer in sheet form having inclusions therein of a different edible material in particulate form, the distribution of the inclusions being substantially uniform as determined by the variance of the norm...  
WO/2008/037050A1
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristic...  
WO/2008/037544A4
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A3
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A2
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/035313A2
Edible substrates printed with flavors, aroma, seasonings, and images. The edible substrates can be printed with two or more distinct flavors and in different colors so that they are visible to the consumer. Preferably each distinct flav...  
WO/2008/035313A3
Edible substrates printed with flavors, aroma, seasonings, and images. The edible substrates can be printed with two or more distinct flavors and in different colors so that they are visible to the consumer. Preferably each distinct flav...  
WO/2008/036646A1
Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protei...  
WO/2008/036284A3
A substantially planar food product comprises a farinaceous exterior with a filling interior. The substantially planar food has a farinaceous first surface and second surface with a filling formed therebetween. The edges can be sealed an...  
WO/2008/036284A2
A substantially planar food product comprises a farinaceous exterior with a filling interior. The substantially planar food has a farinaceous first surface and second surface with a filling formed therebetween. The edges can be sealed an...  
WO/2008/031972A1
The invention relates to a filling consisting of a continuous aqueous phase, wherein said filling has a water activity (Aw) of 0.5 to 0.93 and a fat content of less than 25% by weight relative to the total weight of the filling, and comp...  
WO/2008/033896A1
A taco shell (200) having a longitudinal axis is disclosed. The taco shell includes a pair of sidewalls (202 and 204) and a bottom wall (206). Each sidewall is non-planar in shape. The bottom wall extends between and spaces apart the sid...  
WO/2008/033942A3
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/033942A2
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/031970A1
The invention relates to a food composition consisting of a continuous aqueous phase, wherein said food composition has a water activity (Aw) of 0.3 to 0.99 and a fat content of less than 15% by weight relative to the total weight of the...  

Matches 801 - 850 out of 10,069