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WO/2012/033399A1 |
The invention is directed to a flour tortilla having a low sodium content and to a method for preparing such, which method comprises - providing a flour tortilla dough in a portion sufficient to prepare the tortilla; - coating at least p...
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WO/2012/031682A1 |
The invention relates to a snack product and to a method for producing same, wherein the snack product comprises at least one long-life bakery product and at least one muesli element, wherein the muesli element has an aw value of 0.1 to ...
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WO/2012/029486A1 |
In the field of producing processed foods containing a cereal powder, there have been required foods having good appearance, good physical properties, good taste and good functionality. A processed food having good appearance, good funct...
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WO/2012/023453A1 |
The purpose of the present invention is to obtain an edible composition having a texture like nuts using soybeans as a starting material. An edible composition having a characteristic texture like nuts can be obtained by removing compone...
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WO/2012/019974A1 |
The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to pre...
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WO/2012/021889A1 |
The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine tastings using the cookie, and a proc...
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WO/2012/015303A1 |
The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt% of vegetable protein, optionally homogenise the...
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WO/2012/008309A1 |
Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an...
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WO/2012/006431A2 |
A tactile sensor, computer readable medium, methods of using and manufacturing the tactile sensor, and methods and apparatuses for processing the information generated by the tactile sensor. The tactile sensor includes a planar optical w...
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WO/2012/000965A1 |
The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove th...
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WO/2012/000953A1 |
The present invention relates to a method for providing a cooked muitslayered food product, the method comprises the steps of: providing a food base product; and subjecting the food base product to a cooking extrusion process through a m...
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WO/2011/162207A1 |
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...
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WO/2011/162465A1 |
The present invention relates to a doughnut-type cake and to a production method therefor, the production method comprising: a cake ingredients mixing step; a circular ring cake molding and cutting step of molding an elliptical ring-shap...
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WO/2011/161410A1 |
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...
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WO/2011/156010A1 |
The present invention is directed to methods and compositions for making dough- and batter- based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release...
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WO/2011/151331A1 |
The invention relates to the field of food production, especially the production and preparation of gluten-free baking mix for producing gluten-free pastries and bread.
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WO/2011/144214A1 |
The invention relates to a process for the manufacture of a composition comprising whey protein-stabilized-lipid-droplets and a process for drying the whey protein-stabilized-lipid-droplets to obtain a dry powder ready for re- hydration....
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WO/2011/143520A1 |
Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use the...
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WO/2011/141951A1 |
Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery...
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WO/2011/142439A1 |
Disclosed is a method which improves the quality of at least one item chosen from bread, noodles and sweets, and which imparts a softness and moistness and makes the item not prone to aging even after a certain period has elapsed after m...
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WO/2011/139906A2 |
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated ...
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WO/2011/138303A1 |
A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products.
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WO/2011/135072A1 |
The present invention relates to shelf stable soft cake, such as a brownie-type pastry, comprising outer layers of baked dough in direct contact with an inner core which resembles the unbaked dough heart of the soft cake. The invention f...
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WO/2011/136885A2 |
Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodiu...
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WO/2011/136360A1 |
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a s...
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WO/2011/133124A1 |
The invention relates to the food industry. The method for manufacturing crackers from thin Armenian lavash bread comprises shaping and preparing a blank in the form of a flat strip, rolling the blank out into predetermined shapes and st...
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WO/2011/128160A1 |
This invention relates to an edible ink, in particular to an ink suitable for printing by an ink jet printer, which ink can be printed on chocolate, especially chocolate covered ice cream products. At present chocolate covered ice cream ...
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WO/2011/129888A2 |
Devices and methods for preparing and packaging food items, such as sandwiches, for example, are provided. The devices and methods of the invention are particularly suited for efficiently making and packaging any type of sandwich. In one...
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WO/2011/126891A2 |
Disclosed are lipid compositions useful in formulating food products. The lipid compositions are capable of enhancing fatty and creamy mouthfeel to the food in which they are incorporated. In one form, the lipid compositions contain effe...
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WO/2011/125451A1 |
Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by...
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WO/2011/123770A1 |
A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dou...
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WO/2011/117641A1 |
The present invention relates to savoury consumable products comprising an extruded body portion, the body portion being formed with two or more channels disposed therein, wherein the channels contain a substance which is different from ...
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WO/2011/117012A1 |
This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-drople...
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WO/2011/119013A1 |
The invention relates to a compound tortilla dough made with corn and dehydrated, powdered prickly pear cactus flour, which increases the calcium and fiber content of the final product. The tortillas have a much longer shelf-life than pr...
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WO/2011/117013A1 |
This invention provides processes and apparatus for enhancing the appearance of food products. The browning agents are applied or dispensed onto food products (52) during their manufacture by food-grade controlled- droplet dispensing hea...
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WO/2011/116480A1 |
A probiotically and prebiotically active pet food comprising a germinated seed or grain is provided. The pet food also includes probiotic bacteria; a ground dry carbohydrate; and a humectant. The pet food is preferably formulated as a dr...
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WO/2011/117001A1 |
The invention relates to edible flour-, starch- or flour-/starch-based decorating wafers which are produced in any desired shapes for baking and for decorating cookies, pastries, cakes and desserts. The edible decorating wafer is delicat...
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WO/2011/115063A1 |
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific t...
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WO/2011/113484A1 |
Process for mass-production of decorated pancakes, crepes, etc., and composite product derived there from. The invention relates to a process for preparing a food product in the form of a sheet, having a selected shape and/or incorporati...
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WO/2011/108919A1 |
The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water; •...
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WO/2011/109300A1 |
Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf life of at least about six months when st...
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WO/2011/089596A1 |
A toy article comprising at least one connection element and being made of a material configured to be rigid when in a dry state and flexible after being wetted, and being edible.
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WO/2011/084978A1 |
The present invention relates to chemically leavened batter compositions used for the preparation of cooked food products containing egg protein from pasteurized whole eggs with a PDCAAS score of 1.0, and cooked food products.
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WO/2011/082774A1 |
The invention relates to a waffle, which, starting from a dough, is baked in a baking mold, preferably designed as a waffle iron, so as to be firm and dimensionally stable, wherein the residual moisture content of the baked waffle is les...
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WO/2011/083903A2 |
The present invention relates to a cake and to a cake stand. The cake stand includes a base plate, an elevating plate, an elevating member, and an operation member. The base plate has a top surface on which a first cake is placed. The el...
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WO/2011/076224A1 |
The invention concerns a bread which is made of fine wheat bran (51 %), white flour (49%) and additionally small amounts of yeast, sugar, salt, vanilla and orange essence.
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WO/2011/078050A1 |
There has been required a proofed frozen bread dough which can be baked to give a bread having good appearance, good texture and good taste, and can be stored and transported in a minimized space, thereby contributing to the reduction of...
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WO/2011/073115A1 |
The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated w...
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WO/2011/072925A1 |
The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond d...
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WO/2011/068902A2 |
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is complete...
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