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Matches 101 - 150 out of 9,738

Document Document Title
WO/2016/129761A1
The present invention relates to a cake-type Jjinppang, and in order to utilize Jjinppang, which is normally eaten as a snack, for various purposes such as anniversaries, parties, and gifts, the Jjinppang comprises division parts formed ...  
WO/2016/124652A1
The invention relates to a cereal matrix comprising at least one nutrient and/or one or several other functional substances, said matrix being produced by a direct compression technique.  
WO/2016/120123A1
It relates to an edible emulsion substantially free of trans fatty acids comprising: a) from 1.2 to 3.0 wt% of one or more thermogelling cellulose ethers, b) from 40 to 50 wt% of one or more vegetable oils, c) a pH adjusting agent in an ...  
WO/2016/121570A1
In the production method for heat treated wheat flour according to the present invention, moist heat treatment and dry heat treatment are successively performed on wheat flour. Preferably, in the moist heat treatment, in a state where th...  
WO/2016/121899A1
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...  
WO/2016/121899A9
The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 μg/mL of a polysaccharide, particul...  
WO/2016/117630A1
The problem to be addressed by the present invention is that of providing an oil-in-water emulsion which, despite having a high fat and oil content and high sugar content and having excellent shelf life, dissolves favorably in the mouth,...  
WO/2016/116835A1
A method for the preparation and preservation of an artisanal Neapolitan pizza, comprising the steps of making a hand-crafted raw pizza, baking it in an oven and subjecting the cooked pizza to cryogenic reduction. The pizza may be subseq...  
WO/2016/114966A1
A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molte...  
WO/2016/113465A1
The present invention is directed to a technology that allows efficient removal of fructan from grain material. The method according to the invention utilizes a seed starter or a microbial starter to decrease the fructan content. Said se...  
WO/2016/112212A1
The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include one or more starches, celluloses, dextrins, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. In certa...  
WO/2016/111061A1
The processed starch for bakery foods according to the present invention is hydroxypropylated and has a gelatinization peak temperature of 56-63°C and a gelatinization energy of 3.5-7.0 J/g. In the processed starch, the substitution deg...  
WO/2016/110513A1
The present invention relates to a method for texturing food and/or nutraceutical products of the "sponge cake" or "solid foam" type comprising at least: (a). A transformation by controlled grinding of a preparation of at least one food,...  
WO/2016/108173A1
The present invention relates to a yeast-free, highly digestible pizza. Furthermore, the present invention relates to a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria. Finally...  
WO/2016/109422A1
The texture and flavor of bran and germ for the production of whole wheat flour and for the production of baked goods containing whole wheat flour is improved by treating bran and germ with water and an enzyme composition comprising xyla...  
WO/2016/097069A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/100090A1
A food bar (2) includes a base or crust (10), along with a cheesecake filling (36) provided on the base (10). The cheesecake filling (36) is non-flowable and is made with real cream cheese but without the use of preservatives. The cheese...  
WO/2016/097068A1
The present invention relates to an improved sugar composition comprising sugar and a sugar replacement composition, wherein (A) said sugar replacement composition contains polydextrose and/or resistant maltodextrin or wherein (B) said s...  
WO/2016/099557A1
A water saving and energy saving process the continuous production of whole grain flour and whole gluten-free flour is provided. The process includes preconditioning whole-grain or seed with water and uses an energy efficient blanching t...  
WO/2016/097894A1
A roller system laminates products in different shapes of any type of mass and/or combination thereof, for obtaining different rolled tri-dimensional shapes, to be later baked and/or fried. A roller system comprises a horizontal conveyor...  
WO/2016/100114A1
A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is ...  
WO/2016/097617A1
The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, seaweed meal and a drinkable liquid and having a low fat content relative to...  
WO/2016/097067A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/084788A1
Provided is a method for producing oil for enhancing salty taste, with which it is possible to enhance the salty taste of salty foods and beverages without a complicated process. Also provided are salty foods and beverages having an enha...  
WO/2016/084749A1
Provided is a milk-flavor-enhanced lipid in which milk flavor has been enhanced by minimizing deteriorated flavors and imparting a rich aftertaste, without the product undergoing a complicated process. Also provided is a method for enhan...  
WO/2016/062685A1
The invention provides a method for the production of an oleogel comprising a protein and an oil, the method comprising: (i) providing a water protein composition, wherein the composition comprises protein and water and 0-10 wt.% of one ...  
WO/2016/058995A1
The present invention relates to a bakery product comprising a salty tastant. In particular the invention relates to a bakery product having a powder applied to at least one surface, the powder particles comprising a starch-based materia...  
WO/2016/058996A1
The present invention relates to a bakery product. In particular the invention relates to a bakery product comprising dough and a filling or topping wherein the bakery product has an exposed dough surface having a coating comprising sodi...  
WO/2016/059669A1
The purpose of the present invention is to improve the storage stability, heat resistance and long-term stability of a flour paste and to reduce the cost required for the transportation, storage and production of a flour paste. The prese...  
WO/2016/055423A1
The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising:(i) at least parts by weight of fat; (ii) at least40 by weight % of a har...  
WO/2016/055425A1
The present invention relates to the production of edible wafers comprising low grade wheat flour and/or a hard flour and made by an industrial process, which wafer is produced from a batter comprising: (i) 100 parts by weight of a flour...  
WO/2016/055426A1
The present invention relates to the production of edible wafers having a density of at least 35 mg/cm3 the wafer comprising (i) 100 parts by weight of a flour; (ii) a low amount of water, in an amount so the weight ratio of total amount...  
WO/2016/055424A1
The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye a...  
WO/2016/055641A1
Edible article, in particular edible waffle, which is substantially solid, said article comprising a base or bottom (10) with an upper surface (11) and a lower surface (12), and a tapered edge (20) with an inner surface (21) and an outer...  
WO/2016/052300A1
 In order to provide a modifier for baked goods which has little effect on the elasticity and extensibility of the dough and with which it is possible to obtain baked goods having large expansion due to baking, good melt in the mouth, ...  
WO/2016/046867A1
The present invention addresses the problem of providing a bakery product that has a favorable waxy texture and softness and excellent slicability (a mechanical property suitable for slicing) in the case of processing the bakery product....  
WO/2016/047668A1
 To develop and provide: a rice flour making it possible to easily manufacture, at a bakery or at home, a highly expansible and finely textured 100% rice flour bread; and a method for manufacturing a 100% rice flour bread using the ric...  
WO/2016/042178A1
The invention relates to a breadmaking product free of gluten and lactose, and to a production method, said product consisting of a main dough with: water; tapioca starch; rice flour; corn starch; sunflower oil; egg white; enzyme-active ...  
WO/2016/042778A1
This novel foaming oil-in-water emulsion for kneading contains: 0.45 wt% or less of propylene glycol fatty acid ester; 0.45 wt% or less of polyglycerin fatty acid ester; 0.9-31 wt% of edible oil and fat; 22-39 wt% of water; 2.5-12 wt% of...  
WO/2016/038155A1
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a tem...  
WO/2016/039406A1
Disclosed is a method for manufacturing baked confectionery, said method being characterized by causing a baked confectionery having water activity of at most 0.4 to absorb moisture such that the water activity increases to between 0.6 a...  
WO/2016/038184A1
The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native w...  
WO/2016/031680A1
The method according to the present invention for producing bread comprises: a step for preparing a dough that is heated by energization, said step comprising mixing wheat flour with water and an electrolyte to give a starting material m...  
WO/2016/032346A1
The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is ...  
WO/2016/030805A1
The invention relates to a food composition that can at least partially substitute starch and contains gluten obtained from at least one cereal or pseudo-cereal and guar gum, bran obtained from at least one cereal or pseudo-cereal, and/o...  
WO/2016/028145A1
The present invention relates to a gluten-free composition for preparation of gluten-free food product. The composition comprises of brewer's rice and hydroxylpropyl methylcellulose. The present invention also relates to a method for pre...  
WO/2016/016834A1
Described herein is a confectionery product comprising a shell and a filling housed within said shell, wherein said shell is formed at least in part by a wafer. The product is characterized in that the wafer is obtained starting from a b...  
WO/2016/008808A1
The present invention relates generally to fortified food products. In particular the invention relates to a process for manufacturing a food product fortified with iron. A further aspect of the invention is a food product obtainable by ...  
WO/2016/005452A1
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti...  
WO/2016/005315A1
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme and/or a xylanase and an X143 polypeptide, wherein the X143 polypeptide is a monooxygenase.  

Matches 101 - 150 out of 9,738