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Patent Searching and Data


Matches 801 - 850 out of 8,175

Document Document Title
WO/2004/103078A1
A packaged bread snack, comprising a package having therein a piece of bread which is cut into two halves and having a filling situated between the halves, said filling comprising one or more types of vegetables and one or more ingredien...  
WO/2004/103077A1
Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or ...  
WO/2004/100672A2
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/2004/100668A1
Disclosed is a fresh baked product of the roll type, based on a conventional roll dough containing a beta-glucan preparation as an additive, which has a degree of purity of at least 65 percent, at a quantity that allows the immune status...  
WO/2004/098295A1
Baked bread (1) including a bread upper half (2) and a bread lower half (3), each having an outer face (4) and an inner face (5) and defining a hollow when being arranged inner face to inner face, at least one of the bread halves (2, 3) ...  
WO/2004/098322A2
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/2004/095933A2
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...  
WO/2004/095943A2
The invention relates to a translucent food product based on small granular starch and to the use of small granular starch for the preparation of translucent food products. It has been found that by using starch having a specific small p...  
WO/2004/093551A1
Described are methods and compositions relating to dough compositions leavened during baking by chemical leavening systems, that include a refrigerator stable dough composition having relatively low carbon dioxide evolution, and an exter...  
WO/2004/093564A2
A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. ...  
WO/2004/089111A1
Disclosed is a method for reducing the formation of acrylamide during heating of amino group-containing compounds in the presence of reducing substances. Said method is characterized by the fact that the amino group-containing compounds ...  
WO/2004/089117A1
Food and drink having a reduced digestibility, wherein the content of saturated triglycerides exclusively composed of stearic acid and/or palmitic acid as an oleaginous ingredient is at least 40 wt.%. As the triglycerides cannot be diges...  
WO/2004/086886A1
An object (1) partly comprising an edible product (2,5) in form of a roll (2) with a filling (5) in a cavity (3) in the roll (2), partly a packaging (15) for the filling (5). The full packaging (15) has a shape mainly complementary to th...  
WO/2004/086878A2
A dietary fiber material obtained by using enzymes to digest cereal grains. The enzymes substantially hydrolyze any starch occurring in the cereal grain into small molecules but only partially hydrolyze ß-glucan molecules. The dietary f...  
WO/2004/086870A1
A process for preparing an improved quality chapatis having novel improver premix providing longer shelf-life to the chapatis, said process comprising steps of A) mixing an improver mix between comprising of ascorbic acid, sodium stearoy...  
WO/2004/084638A1
The invention relates to an enzymatic composition which is used to improve the quality of bread and pastry doughs, containing cyclodextrin-glucanotransferase (CGTase) and starch-debranching enzymes. The invention also relates to the comb...  
WO/2004/084637A1
The invention relates to a high fibre biscuit composition for increasing the dietary fibre content in the biscuit, said biscuit composition comprising 30 to 55 % by wt. of wheat flour, 5 to 40 % by wt. of a fibre source, 0.10 to 0.35 % b...  
WO/2004/084636A1
The invention relates to an alimentary composition suitable to be used as flour for preparing a functional alimentary pasta with high content of alimentary fibre, high content of proteins, low content of carbohydrates available such as, ...  
WO/2004/084640A2
The present invention relates to a multipurpose dry mix which after mixing with a liquid, is freeze-thaw stable before and after baking, is not leaking during baking, and which has a stable viscosity in acid, neutral, alkaline media. The...  
WO/2004/082389A1
A fat composition containing at least 50% of tristearin and reduced in digestibility. It is further preferable to reduce the particle diameter of the composition below 100 µm. When this composition is used as a substitute for fats usual...  
WO/2004/080800A2
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...  
WO/2004/081126A2
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/2004/080214A2
The present invention is directed to a decorated edible product comprising: an intermediate product having a surface, an edible image printed on the surface of the intermediate product, and an image enhancing border positioned within or ...  
WO/2004/080186A1
A method of producing bread using nonwaxy rice as the main material, which comprises: (1) mixing a 4 to 8 parts by mass portion (referring the total amount of rice flour obtained from nonwaxy rice as to 100 parts by mass) of rice flour w...  
WO/2004/078982A2
The present invention relates to transgenic plants, such as wheat or maize, comprising plant cells having SEQ.ID.NO 1 and seeds derived from those plants. It also relates to the use of said seed for the preparation of a flour which in tu...  
WO/2004/075642A2
A process for preparing gelled food products comprising the steps of (a) preparing food materials and ingredients to form a food product; (b) preparing a gelling agent to form a gelling solution; (c) dipping the food product in the gelli...  
WO/2004/073411A2
Improved confectionery compositions and methods of using those compositions are provided.wherein said compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent wherein the compositions flows readily ...  
WO/2004/073406A1
The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agen...  
WO/2004/073417A1
The present invention relates to a food product comprising dough, the food product further comprising a fill. The food product according to the invention is characterised in that the dough is made from about 1/3 of water at about 8-15° ...  
WO/2004/071199A1
A process for producing loaf bread which comprises, in the step of adding potassium bromate in preparing a bread dough, adding an aqueous potassium bromate solution so as to improve the solubility of the potassium bromate thus added in t...  
WO/2004/071198A1
A flour made substantially or exclusively from durum wheat, wherein between 15 and 35% inclusive of grains of the flour are sufficiently small to pass through an aperture 150µm in diameter.  
WO/2004/071200A1
Embodiments of this invention include methods and apparatus for the continous production of acid-pressure precooked and partially debranned corn flour for arepas, tortillas, and snacks, may be produced, by a rapid pressure precooking wit...  
WO/2004/069877A1
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture is provided and the starch mixture is heated to a high temperature. The invention further relates to a product obtainable by such...  
WO/2004/066736A1
Premium quality parbaked frozen pizza can be made from a dough comprising specific amounts of moisture, sugar sweetener and oil by adding premium rough cut toppings to a premium generally square crust having a rough edge (101-104) mimick...  
WO/2004/066760A2
There is provided a composition comprising: i) a wax in an amount of 10 to 40 wt. % based on the composition, ii) a compound in an amount of 60 to 90 wt. % based on the composition, having the formula (I), wherein t is an integer, wherei...  
WO/2004/064545A1
Foods and drinks characterized by containing a lipase-treated fat/oil; an agent for improving the storage properties of foods and drinks; a method of improving the storage properties of foods and drinks characterized by comprising adding...  
WO/2004/064526A1
The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to ...  
WO/2004/062377A1
In the manufacture of a multi-coloured comestible product, e.g. a chocolate bar or a chocolate coating for a cake, an out of proportion image is formed on a planar carrier of food grade plastic material, the image being formed by screen ...  
WO/2004/056216A1
A method of inhibiting a water content variation of composition; a composition having its water content variation inhibited; and a water content variation inhibitor for composition. In particular, a method of inhibiting a water content v...  
WO/2004/052104A1
A food product (4) for microwave cooking comprising a cereal dough (8) that expands on heating, the cereal dough be contained in a package (2) which is dimensioned such that there is free volume (16)within the package defined by the inte...  
WO/2004/049835A2
A condiment dispenser (1140) (such as a unique condiment packet, or automated device) that is configured for dispensing one or more types of condiment (e.g., ketchup, mustard mayonnaise, barbeque sauce, or Ranch dressing) relative to a f...  
WO/2004/049823A1
The invention relates to the use of a carboxymethyl cellulose (CMC) for preparing fruit-based products, such as jams including low calory jam, fruit preserves, pie fillings, fruity sauces, fruity fillings in cookies, fruit-based toppings...  
WO/2004/047556A1
Starch based substrates are provided with images thereon by off-set printing or a silk screen printing process using edible inks, the substrates being applied to comestible products, such as pastries, iced cakes, pasties, ice cream, crea...  
WO/2004/047561A1
The first object is to provide a method of producing rice flour whereby either brown rice or polished rice employed as the starting rice can be processed by the same course to give rice flour at a low cost on a large scale. The second ob...  
WO/2004/044208A2
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.  
WO/2004/043154A1
A stable, self-standing, taco shell is provided. The taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting the first sidewall elemen...  
WO/2004/041000A1
The invention relates to a method for preparing a starch-containing product in particle form, the product obtained and the use of the product. The starting material comprises material that contains starch granules and lipids, such as fat...  
WO/2004/040985A1
The invention concerns a method for making a leavened naked cereal product capable of being stored an room temperature, method whereby the product is baked in a package (7) forming a mould for the product, characterized in that it compri...  
WO/2004/040998A2
Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.  
WO/2004/041257A2
The invention relates to nutraceutical compositions comprising at least two ingredients from the groups of EGCG, pantethine or a metabolite thereof, phytanic acid, lipoic acid, policosanol and coenzyme Q-10 and their use in the treatment...  

Matches 801 - 850 out of 8,175