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WO/2013/152406A1 |
The present invention patent relates to ingredient formulations, methods and processes for industrially producing no-fat cheese buns, with the legal maximum fat content of 0.5% m/m, with or without a filling, which can be prepared from t...
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WO/2013/143840A1 |
The invention relates to a method for continuously producing rolled waffles having a crumbly texture, the method comprising the following steps: a dough mix that can be given a crumbly texture is placed on a moving, heated baking surface...
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WO/2013/138246A1 |
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...
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WO/2013/138581A1 |
A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.
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WO/2013/136101A1 |
The dough-based vase-shaped snack comprises a cone- or cylinder-shaped outer layer (11 ) made of dough having a closed lower portion (11a) and a rim upper portion (11b) around an open top, and a savoury or sweet filling (12) located with...
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WO/2013/134532A1 |
Comestibles prepared using l,3-propanediol may include modified flavor profiles relative to comparable comestibles dial do not include 1,3-propanediol. Further 1,3-propanediol may be used in low concentrations, such as about 0.01 to abou...
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WO/2013/133138A1 |
It is possible to provide a low-trans-fatty-acid-content roll-in margarine having an oil and fat content of 99 wt% relative to the entirety of the roll-in margarine, the oils and fats having a trans fatty acid content of no more than 5 w...
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WO/2013/129951A1 |
The present invention relates to a tortilla and a method for producing tortillas, the tortilla being a kind of a flat round cake with a diameter of 6 to 30 cm from wheat or corn flour or base, used as bread and a base for other foods. To...
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WO/2013/129051A1 |
The present invention relates to: a 5-acyloxy decanoic acid alkyl represented by formula (1), (1) [In the formula, R1 is a hydrogen atom or an alkyl group having 1 to 4 carbon atoms, and R2 is an alkyl group having 1 to 4 carbon atoms, e...
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WO/2013/128113A1 |
The invention relates to a food plate intended to be presented with a visual animation, comprising a main dish (5), at least one petal (6) capable of concealing the main dish (5) in a closed position, and a trigger (7) configured to caus...
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WO/2013/122969A1 |
The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shorteni...
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WO/2013/116724A1 |
Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors subst...
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WO/2013/113075A1 |
The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoratio...
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WO/2013/114048A1 |
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by means of bread flour, said products including, in particular, bakery...
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WO/2013/111067A1 |
A method for the preparation of a bakery product with a very low gluten content, the method comprising the steps of realization of a dough that includes a first predetermined amount of at least one of at least a cereal flour, a second pr...
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WO/2013/107465A1 |
The present invention relates to a series of products namely cream patisseries and dessert kits, which are made with a no added sugars mix composition. The final products are characterised by a low content of sugars, low glycemic index a...
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WO/2013/092176A1 |
The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barl...
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WO/2013/092335A2 |
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...
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WO/2013/088920A1 |
Provided are the following: a yeast the freezing stress resistance of which is increased and which is characterized in that the POG1 gene is inactivated; a method for producing such a yeast; and a method for using the yeast in the produc...
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WO/2013/090247A1 |
The invention provides molded products having particulates and a method and device for applying particulates to the surface of the molded products. In a general aspect, the molded product comprises an undistorted three-dimensional design...
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WO/2013/089273A1 |
The purpose of the present invention is to provide a method by which high-quality rice flour equivalent to that obtained using an enzyme can be produced merely by mechanical pulverization, said high-quality rice flour being composed of f...
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WO/2013/088156A1 |
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...
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WO/2013/087757A1 |
Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible ...
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WO/2013/085432A1 |
The invention relates to the food industry, in particular to production of food products containing products from the processing of crops, and can find widespread use in the production of baked goods and confectionary, pasta, pizza, snac...
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WO/2013/079084A1 |
The present invention relates to a series of products namely cakes, biscuits, biscuit bars and puff pastries with different flavours such as vanilla and chocolate, made of a special mix composition. The final products are characterised b...
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WO/2013/082269A1 |
A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The...
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WO/2013/068139A1 |
The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition me...
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WO/2013/067347A1 |
A food product for carrying and delivery nutraceutical or pharmaceutical or both is provided. The food product may be an edible wafer-based outer layer and an inner layer of an edible filling comprising the nutraceutical or pharmaceutica...
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WO/2013/061061A1 |
The present invention relates to paint, for use in the decoration of food, for example, for use in cake decoration. Specifically the invention relates to metallic aqueous paints, including edible paints, comprising a pearlescent pigment,...
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WO/2013/060486A1 |
The invention relates to a baking mixture that is suitable in particular for producing a low-carbohydrate, protein-rich bread, said bread having a protein content of approximately 23 to 29 g and a carbohydrate content of approximately 4 ...
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WO/2013/062113A1 |
Provided is a plastic oil/fat composition comprising 30 to 100 wt% oil/fat. The plastic oil/fat composition is obtained from palm oil as the primary starting material. A palm oil-derived liquid oil, wherein the SU2/UUU weight ratio is 1....
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WO/2013/057727A1 |
A method for the preparation of solid food products, in particular snacks or pasta. The method comprises the following steps: 1. mixing of flour and water; 2. formation of the dough; 3. extrusion of the dough; 4. drawing of the dough; 5....
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WO/2013/051388A1 |
The purpose of the present invention is to provide an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhib...
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WO/2013/050960A1 |
A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food ...
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WO/2013/051561A1 |
The present invention provides an anti-fungal agent for processed cereal foods. The anti-fungal agent comprises a chitinase. The present invention also provides an anti-fungal-agent-containing processed cereal food which contains the ant...
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WO/2013/037604A1 |
The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food p...
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WO/2013/037603A1 |
The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an ether thereof. A further embodiment of the invention relates to a method for coloring a surface o...
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WO/2013/037602A1 |
The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of ...
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WO/2013/036782A1 |
Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when com...
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WO/2013/032318A1 |
the invention relates to a reduced fat bakery emulsion comprising 20-42 wt.% of a continuous fat phase and 58-80 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-88 wt.% of water; • 5-40 wt...
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WO/2013/030611A1 |
The invention relates to a fatty composition that, when applied in a spongy and doughy state, in the production of cracker or soda-type biscuits, imparts a higher level of breaking resistance to the final product, in addition to more vol...
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WO/2013/028617A2 |
The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. ...
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WO/2013/017911A1 |
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...
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WO/2013/017958A1 |
The present invention relates to a method for manufacturing a frozen preparation for a sweet souffle, as well as the frozen preparation thus obtained. The invention also relates to a method for preparing a sweet souffle from a frozen pre...
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WO/2013/017956A1 |
The present invention relates to a method for manufacturing a frozen preparation for a savory soufflé, as well as the frozen preparation thus obtained. The invention also relates to a method for preparing a savory soufflé from a frozen...
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WO/2013/001817A1 |
The purpose of the present invention is to provide a substance which can inhibit the proliferation of oral bacteria and is safe for ingestion. Particularly, the usefulness of the combined use of a saccharide and a sugar alcohol is not fo...
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WO/2013/002634A1 |
The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: • preparing a farinaceous dough or batter by mixing flour,...
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WO/2012/175266A1 |
An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt% to 15 wt% binder and at least 50 wt% of particles of dry baked material wherein the particles have an average diameter of from 0.001...
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WO/2012/173004A1 |
A mochi (rice cake) premix for mochi-containing bakery foods, said premix comprising (a) mochi flour and (b) a pregelatinized starch and/or a processed pregelatinized starch.
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WO/2012/172353A1 |
The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food ...
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