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Patent Searching and Data


Matches 801 - 850 out of 9,503

Document Document Title
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 ...  
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...  

Matches 801 - 850 out of 9,503