| Document |
Document Title |
|
WO/2005/034635A1 |
A protein enhanced, low carbohydrate snack food having from about 10% to about 50% fat material (10), from about 5% to about 40% sugar substitute (20), from about 5% to about 50% protein material (40), and methods of making and using the...
|
|
WO/2005/034637A1 |
A method of freezing a sandwich, includes the steps of providing a sandwich (10) comprising a bread product (12) and filling (14), the sandwich being at a first temperature which is above 2°C and subjecting the sandwich (10) to an initi...
|
|
WO/2005/034638A1 |
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...
|
|
WO/2005/034977A1 |
The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food.products and the food products produced using such methods.
|
|
WO/2005/032260A1 |
The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using ...
|
|
WO/2005/032261A1 |
It is intended to provide a method whereby puff shells being excellent in puff shell qualities such as volume, hollow state, glossy appearance and shape and having constant qualities can be obtained merely by thawing a puff dough and hea...
|
|
WO/2005/032262A1 |
The invention relates to a method of producing a food product. The inventive method comprises the high-pressure agglomeration of a grain product and at least one leguminous protein isolate, such as to produce a compressed compound contai...
|
|
WO/2005/029967A1 |
The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent ...
|
|
WO/2005/029975A1 |
The invention relates to a moisture -barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport...
|
|
WO/2005/027655A1 |
The present invention relates to articles of commerce comprising edible substrates, and more particularly to edible substrates having an image disposed thereon.
|
|
WO/2005/025588A1 |
The present invention relates to an alcohol extract of ogalpi, erectile dysfunction improving health food and a treating agent containing the same, more precisely, an alcohol extract of ogalpi having an effect of improving erectile dysfu...
|
|
WO/2005/025318A2 |
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...
|
|
WO2005016010B1 |
A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wh...
|
|
WO/2005/025330A1 |
The invention provides a method of reducing acrylamide levels in a food product comprising providing a food product that has increased glycine levels and/or administering glycine to the product prior to the final preparation of the produ...
|
|
WO/2005/025319A1 |
The invention relates to flour of Eragrostis tef and to products comprising this flour. The invention provides flour of a grain belonging to the genus Eragrostis, preferably Eragrostis tef, characterized in that the falling number of the...
|
|
WO/2005/021587A1 |
The present invention provides a novel isolated nucleic acid (SEQ. ID. No 1) encoding a y-type high molecular weight (HMW) glutenin polypeptide (SEQ. ID. No 2) of about (43-48) kDa as determined by SDS/PAGE. This sequence is characterize...
|
|
WO/2005/020690A1 |
The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of ...
|
|
WO/2005/018341A1 |
It is intended to provide a food for testing life style-related diseases which is in the form of a food easy to chew, differing from the existing medicines such as Trelan G, and makes it possible to simultaneously and easily perform a gl...
|
|
WO/2005/016007A1 |
A protein enhanced, low carbohydrate wafer having protein material in a concentration of about 26% to about 99% of the wafer is described, as well as methods of making the same.
|
|
WO/2005/016004A2 |
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...
|
|
WO/2005/013777A1 |
The present invention relates to a bread maker which can cook rice. The bread maker adds an apparatus to cook rice based on the traditional bread maker. When the apparatus to cook rice is set up in the oven, it comprises a heating plate ...
|
|
WO/2005/013699A1 |
The invention relates to a new Yu Tiao blend, comprising sodium bicarbonate, ammonium bicarbonate and potassium carbonate, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be obtained using suc...
|
|
WO/2005/013716A2 |
A cylindrical rolled up snack chip product, method of making and using the product is disclosed. The product is made from the method of making the product comprising the steps of flattening, cooking, cooling, making, removing, and rollin...
|
|
WO/2005/014839A2 |
The present invention relates to novel sweetener compositions comprising monatin and methods for making such compositions. The present invention also relates to sweetener compositions comprising specific monatin stereoisomers, specific b...
|
|
WO/2005/011406A1 |
Methods for the production of food products comprising wheat and/or rye flour and added fat, said method comprising substituting the flour with 0.5-100% w/w of waxy wheat flour, wherein said waxy wheat flour replaces fat content in said ...
|
|
WO/2005/011388A1 |
An edible product comprises a body consisting of an edible material, such as bread, rice and the like, which body has a crusty surface that has been obtained by heating, which surface comprises a top, bottom and periphery. One of the sid...
|
|
WO/2005/006886A1 |
The subject invention provides novel protein-rich tortillas. In a specific embodiment, the subject invention provides flat, thin tortillas that comprise chicken protein. Other meats can also be used to provide the protein component. Adva...
|
|
WO/2005/006880A2 |
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueo...
|
|
WO/2005/006884A1 |
An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.
|
|
WO/2005/004615A1 |
The invention relates to a method for producing a pre-cooked cheese meal (1) or a cheese meal. First, a loaf of bread (2) having a lower side is divided into an upper side covering piece (4) opposing the lower side, and a lower part (3),...
|
|
WO/2005/002360A1 |
An article of commerce comprising an edible substrate having an image disposed thereon. The article further has a message associated with the image, wherein the message links the image to an interactive component. Optionally the article ...
|
|
WO/2005/000027A1 |
A baked cake that is a hollow stick-shaped baked cake obtained by baking a dough containing ungelatinized flour and flour having been gelatinized in water, wherein the dough is substantially free from active gluten. Namely, a hollow stic...
|
|
WO/2005/000028A1 |
A bread product can be used for production of bread, round loaves, French bread, sandwiches, rusks, refreshments, pizzas. In the volume of the bread product is formed at least one section containing a product of vegetable origin added to...
|
|
WO/2004/112500A2 |
A convenient, easily consumed, filled food article can be made. The filled food article comprises a first and a second planar edible layer. The article can be made of a planar food component having a unique texture. The layers are combin...
|
|
WO/2004/112487A1 |
The present invention relates to a burger made of Kimchi and squid capable of achieving an inherent taste of burger using Kimchi and squid loved by Korean, so that components good for health are taken, thus enhancing people's health. In ...
|
|
WO/2004/112501A2 |
An edible cup, drink and a wafer cover (10) prepackaged for sacrament services. The edible cup (10) may be made from carbohydrates and coated with an edible wax for containing a sacramental liquid (14), which may be wine, juice or distil...
|
|
WO/2004/110167A2 |
The present invention, in various embodiments, may combines a toy, and/or a game of skill, and/or chance, and/or a craft activity, and/or a novelty entertainment or amusement, or any combination thereof with food or consumable product. T...
|
|
WO/2004/110160A1 |
A fat composition for bakery products which comprises 50 to 85 parts by weight of an edible fat (A) in which the content of unsaturated fatty acid residues in all constituent fatty acids is 75 wt.% or higher, 10 to 35 parts by weight of ...
|
|
WO/2004/107879A2 |
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods dis...
|
|
WO/2004/105517A1 |
Compositions comprising, as the active ingredients, resveratrol, a derivative, metabolite or analogue thereof, and at least one additional component selected from EGCG, genistein, vitamin E, polyunsaturated fatty acids, gamma-linolenic a...
|
|
WO/2004/105508A1 |
The invention relates to compositions comprising lactic acid esters of mono- and diglycerides of fatty acids i.e. LACTEM compositions. The invention relates especially to novel LACTEM, which include 5 to 95 % by weight unsaturated fatty ...
|
|
WO/2004/103090A2 |
Herein described is a high protein, low carbohydrate nougat (Figure 1) having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute comprises between about 19% to about 46% of the nougat by weig...
|
|
WO/2004/103089A2 |
A protein enhanced, low carbohydrate cream is described, wherein the cream includes up to about 50% by weight at least one sugar substitute, up to about 40% by weight protein material, and up to about 45% by weight fat material (Figure 1).
|
|
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/2004/103078A1 |
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/2004/100672A2 |
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...
|
|
WO2004084638B1 |
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...
|
