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WO/2004/034814A1 |
The invention provides a food product comprising 50 to 90 %wt starch, 1 to 50 %wt protein, an effective amount of a protein aggregating agent, and 10 %wt or less of wheat, and further wherein from 2 to 35%wt of the amount of starch in th...
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WO/2004/032635A2 |
The present invention relates to packaged, convenient to use cookie intermediates having an integral design element which can be provided on a commercially produced scale. The individual cookie dough intermediates can be produced having ...
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WO/2004/032649A1 |
The invention relates to foodstuffs with improved product properties and the production thereof, based on novel starch gels, whereby the starch gels, or a three-dimensional network structure are surprisingly formed from amylose-like macr...
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WO/2004/032634A2 |
Mixes, doughs and processes for commercial production of leavened high soy proteincontaining bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy protein-containing bread which has 6.5 grams of soy p...
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WO/2004/032636A1 |
The present invention relates to shaped cookie dough intermediates provided in an easy to use and convenient format, having an integral design element which can be provided on a commercially produced scale. The shaped cookie dough interm...
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WO/2004/030461A1 |
The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre...
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WO/2004/028281A1 |
The present invention concerns a product taken from the group consisting of a foam, an emulsion, a foamed emulsion, a dispersed emulsion and a foamed dispersion, wherein the interface water-air, water-oil or water-solid comprises a compl...
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WO/2004/023894A1 |
There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising sucrose and an acceptor selected fr...
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WO/2004/023890A1 |
The invention relates to a large range of food items, such as pasta, cereals, snacks, and baked goods, which are based on starch networks that are specifically adapted to each food item, whereby such food items can be produced with a wid...
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WO/2004/023880A1 |
A bread utilizing vegetables for their nutritional value and which includes powdered vegetables, concentrated liquid vegetables, powdered grains, and dehydrated diced vegetables, and methods for preparing the powdered vegetables, the con...
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WO/2004/023892A1 |
Production process of broken, nixtamalized, dehydrated corn grain using any kind of corn, in which no residual waste water (Nejayote) is originated and the dough obtained has improved qualities. The process has several stages: 1) fractio...
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WO/2004/023879A1 |
The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Pre...
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WO/2004/022642A1 |
The invention relates to a cyclodextrin particle consisting of aromatic and odiferous substances, comprising cellulose ether and having a particle size of 50-100 $g(m)m, products containing said particle, a method for the production and ...
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WO/2004/019701A1 |
Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxy...
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WO/2004/019700A1 |
Precooking and partially-debranned corn flour is produced in a continuous process. First, the cleaned corn kernel is precooked with at a near neutral-pH with heated water and a xylanase in a precooker (1) to effect a partial bran hydroly...
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WO/2004/018217A1 |
An apparatus for printing a visual image on food items (20) has a printing station provided with a printer (12) connected to the computer and having software for directly printing the image on the exposed surface of the food item. The pr...
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WO/2004/016116A1 |
The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one soft edible layer that substant...
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WO/2004/016101A2 |
This invention relates to fat containing consumable food products comprising &agr -Âcyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like f...
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WO/2004/016103A1 |
The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one outer dough layer that substant...
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WO/2004/012534A1 |
The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids...
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WO/2004/012511A2 |
Disclosed is a method according to which a base that is expanded by means of a neutral gas is prepared, said neutral gas having a water activity that is close to that measured in a cake made according to a traditional method. The base ob...
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WO/2004/012513A2 |
The invention relates to a food base, a method for the production thereof, uses thereof, the use thereof as an ingredient, particularly for making a liquid fritter batter, a liquid fritter batter, a method for the production thereof, and...
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WO/2004/010794A1 |
A mixture of processed soybean comprising individual soybean cells dispersed therein, in which protein grains and fat spheres are maintained in a normal state with little damage in cell wall or cell membrane, with an unsaturated fatty ac...
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WO/2004/010793A1 |
There is provided a method for preparing a coated food product comprising: (a) coating the food product in a first step with a layer of a first liquid mixture comprising a seasoning and an oil or fat; (b) coating the coated food product ...
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WO/2004/008878A1 |
A foodstuff comprising at least two components separated by a barrier layer, the barrier layer being a film of a polyol, polyol derivative or mixture thereof and a method for manufacturing such a foodstuff comprising: applying a polyol, ...
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WO/2004/008879A1 |
The invention relates to nixtamalized broken maize flour which is used to produce flat maize pancakes and to the method of producing same. The inventive method comprises the following steps consisting in: first, dividing the kernels in t...
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WO/2004/008868A1 |
A savory, smooth-textured, bakeable and shef-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. Th...
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WO/2004/008864A1 |
An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F such that they re...
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WO/2004/006681A1 |
It is intended to provide a rice flour composition comprising a rice flour obtained by a conventional milling method without resort to any special apparatus or treatments with which breads and cakes excellent in appearance, inner texture...
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WO/2004/006690A2 |
In a method for manufacturing a frozen fruit filled pie, ingredients are mixed to create pie dough and formed into pie shells. Individually quickly frozen ('IQF') fruit is added to the pie shell and a suspension is deposited over the IQF...
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WO/2004/006693A1 |
The food product comprises seed of an oil plant as protein supplement, the oil content of which seed has been reduced. The seed is heat-treated turnip rape seed or rape seed cake or meal, where the digestibility of proteins and/or aroma ...
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WO/2004/004493A1 |
It is intended to provide a steam-baked Chinese dumpling such as steam-baked jiao-zu, steam-baked shao-mai, steam-baked won-ton or steam-baked bread in which deterioration of the crispy texture of the baked wrapping can be sufficiently p...
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WO/2004/004486A1 |
Pasta products having novel shape and methods for preparing the same. In particular, networks of pasta can be prepared (e.g. by extrusion), which may be used for filled pasta. The technique allows for macropores to be formed, which can i...
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WO/2004/004477A1 |
It is intended to provide a rice flour composition containing neither wheat flour nor any wheat flour-origin components with which cakes excellent in appearance, inner texture, taste and shelf-life can be produced by the same processes f...
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WO/2004/003089A1 |
High resolution ink jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fit or wax base, are used to produce high resolution images on ed...
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WO/2003/106472A1 |
The invention relates to a novel palatinose condensation product which is obtained by condensing the disaccharide palatinose in a molten mass of palatinose, water and an organic acid.
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WO/2003/105592A1 |
The invention concerns a method comprising the following steps which consist in: preparing a dough, partly baking in an oven the dough shaped in a pastry mould to obtain a partly baked pie crust, preparing an appliance such as a cream or...
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WO/2003/105593A1 |
The invention relates to a biscuit product that can be used to optimise the nutrient intake of antioxidant micronutrients and, as a result, to improve the nutritional prevention of the harmful effects associated with oxidative stress and...
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WO/2003/105601A1 |
Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture a...
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WO/2003/104473A2 |
The invention relates to a method for production of galactosyl isomalt and galactosyl isomalt, the products and intermediate products obtained and the use thereof.
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WO/2003/103404A2 |
There is a dough composition. The composition has flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds. There are also methods for making tortillas.
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WO/2003/103403A2 |
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consistin...
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WO/2003/099020A1 |
The invention relates to a method of producing a folded-dough food product, the industrial chain used for same and the product thus obtained. The purpose of the invention is to enable a pizza-type food product or equivalent to be consume...
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WO/2003/099019A1 |
A pizza support characterised by comprising a flattened focaccia (2) provided on its lower surface with an edible handgrip (6, 13).
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WO/2003/099017A1 |
The invention relates to a pre-dough concentrate for producing baked goods, to a method for producing a pre-dough concentrate, to the use of such a pre-dough concentrate for producing baked goods, and to the baked goods themselves that a...
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WO/2003/097825A2 |
The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel phospholipase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the c...
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WO/2003/096813A1 |
The invention concerns a method for automated production of ready-to-fill basic pizza crust (3) based on pizza pastry from a pre-leavened raw pizza dough. Said method comprises at least one step which consists in shaping the pizza paste ...
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WO/2003/094621A2 |
An edible utensil (10) for winding up elongated pasta having projections (16) extending radially from the surface of the utensil (10). The utensil (10) is made of a food product such as bread that is reasonably rigid to hold bundles of e...
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WO/2003/094878A1 |
It is intended to provide a safe and highly efficacious antibacterial composition which is to be used in products mainly taken into the human or animal body or employed in the oral cavity such as foods and oral hygienic preparations with...
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WO/2003/092408A1 |
The invention relates to aqueous edible fixatives for decorative and/or gustatory purposes, particularly for fixing edible particles to foodstuffs and to the use thereof. The invention also relates to a method for fixing edible particles...
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