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WO/2003/015525A2 |
The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configu...
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WO/2003/013550A1 |
There is provided a dietary or health supplement comprising an effective amount of a micronutrient selected from the group consisting of phosphate derivatives of tocopherol, ubiquinol, ascorbic acid, tocotrienol, retinol and mixtures the...
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WO/2003/013271A1 |
The invention relates to a food multiple emulsion comprising an invert primary emulsion which is dispersed in a continuous aqueous phase. The inventive emulsion is characterised in that it is stabilised using a natural lipophilic surfact...
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WO/2003/013260A1 |
Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during...
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WO/2003/011044A1 |
A method is disclosed for preparing an edible substrate such as a chocolate tablet having pellet shaped candy pieces arranged on the surface thereof in a predetermined defined pattern. Also disclosed is a novel chocolate confectionery pr...
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WO/2003/011036A1 |
A food product (10) is disclosed and the product (10) includes a body (12) which may be a packaging containing or be formed of one or more edible elements. The body (12) or each of said one or more edible elements having means (22) for h...
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WO/2003/011205A2 |
A novel extended or controlled release encapsulated product is provided and includes: at least one active ingredient, at least one erodible polymer, and at least one lubricating material, wherein the encapsulated product is in the form o...
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WO/2003/011049A1 |
A backing dough configuration device (10) includes a cutter of first member (12) that removably inserts into a tray or second member (18) having a preselected quantity of baking dough therein. The first member (12) is forcibly urged into...
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WO/2003/011204A2 |
A novel encapsulated product is provided and includes: at least one pharmaceutical; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of...
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WO/2003/011052A1 |
A waxy hull-less barley product is described having a moisture content of from 50-75 %. The product is prepared by cooking the grains in water for 15-120 minutes at a temperature of 75-150 °C. Next, the grains are rinsed with cool water...
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WO/2003/009693A2 |
A method is described for producing a dehydrated egg product, which method is comprised of obtaining a liquid egg product comprising a liquid component, which is comprised of liquid whole egg, liquid yolk, liquid albumen or combinations ...
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WO/2003/007736A1 |
The moisture-sensitive core of a coated food ingredient, for example consisting of pasta, chocolate, cereals, fruit or nuts, in a water-containing environment, such as a dairy product, can be protected against ingress of moisture and los...
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WO/2003/007720A1 |
A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protei...
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WO/2003/005827A1 |
A baked wheat flour product is produced by using soybean protein which has an NSI of 40 or above, has been little denatured, contains 2.0% by weight or less of solid matters extracted with a solvent mixture (chloroform : methanol = 2 : 1...
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WO/2003/005832A1 |
Apparatus and method for producing a regular film of foodstuff, comprising a first roll on to which foodstuff is applied in fluid or plastic form, and an independent second roll spaced from the first by a distance t¿1? on to which a fil...
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WO/2003/005828A1 |
Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorpor...
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WO/2003/003851A1 |
A snack dough that can be sheeted, shaped, and fried to produce a snack product having an expanded texture, decreased external foaminess, and a lighter eating quality. In one embodiment, the dough comprises: (a) from about 0.1% to about ...
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WO/2003/003839A1 |
A frozen sandwich for commercial sales comprising a first portion of bread cut from a firstslice of crusted bread. This first portion has an outer surface, a given periphery and a center area surrounded by a marginal area. A layer ofunme...
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WO/2003/001917A1 |
Provided is a method for producing a frozen pizza base, comprising: (a) forming a dough disc to at least 50 % of the final surface area of the pizza; (b) adding the dough disc to a pan; (c) allowing the dough disc to prove or relax in th...
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WO/2003/001916A1 |
A dough cutting and decorating tool (10) that includes a generally flat base (16) with a continuous raised cutting edge (18) defining a shape extending from one side of the base. A raised printing surface (20) extends from the other side...
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WO/2003/000063A1 |
Nut-like food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt.% of the nut-like food composition. The triacylglycerol component can be f...
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WO/2003/000059A2 |
The invention relates to a protein-rich, low-calorie food preparation in the form of round, oval, rectangular or square garnished dough for the production of products that imitate or resemble traditional pizza-type products. The inventiv...
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WO/2002/102396A1 |
Preventives or remedies for arthritis characterized by containing as the active ingredient a plant belonging to the family Saxifragaceae or an extract of the plant&semi foods, drinks or feeds containing a plant belonging to the family Sa...
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WO/2002/102165A1 |
The invention particularly relates to the use of a flour obtained by grinding dehydrated chicory roots for the preparation of a food dough for cooking. According to the invention said dough may be chosen from the group comprising dough f...
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WO/2002/100179A1 |
A bagel filling kit includes a plurality of hollow tubular members, and a plurality of plunger members insertable into respective ones of the tubular members. The tubular members may be preloaded with respective charges of flowable comes...
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WO2002062370A9 |
Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4 DEG C) or dithiothreitol (at 55 DEG C) were ...
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WO/2002/100178A1 |
The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48 % to 52 % of high amylose rice starch; from 31 % to 36 % of high amylose rice flour; from 8 % to 12 % of potato starch; fr...
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WO/2002/098238A1 |
A process for producing a sour bread which has a pH lower than 5, characterized by adding bifidus and lactic acid bacteria to dough and then leavening the mixture. Thus, a sour bread with a satisfactory flavor can be easily produced.
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WO/2002/098236A1 |
The invention concerns a method for preparing a yellow pastry cake which comprises a first step which consists in mixing together eggs, sugar, part of the flour ad other secondary ingredients (such as salt), then a second step which cons...
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WO/2002/098237A1 |
Coated organic acid preparations for preserving bakery products (excluding those produced by yeast fermentation) wherein an organic acid is coated with a coating having a melting point of 64 to 98°C. By adding the coated organic acid pr...
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WO2002051251B1 |
A new type of food product made from shapeable, shape-retaining dough whose principal ingredient may be potato or essentially any grain-based flour or the like. The dough is shaped, coated with a batter/slurry made from flour or starch a...
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WO/2002/096207A2 |
A cooled, packed bread snack, comprising a package and therein a piece of bread cut into two halves and a filling situated between the halves, the filling comprising one or more kinds of vegetables, at least one of which is lettuce and o...
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WO/2002/096212A1 |
It is intended to provide an impregnated and laminated oily cake having a novel texture in which the flavors and textures of an air−containing baked cake and a laminated oily cake are well mixed together. This impregnated and laminated...
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WO/2002/096210A1 |
A process for producing a food product, comprising the steps of preparing a batter mix comprising milk protein and having a solids content of 45% or more by weight, homogenising the mix, pasteurising the mix, acidifying the mix and cooli...
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WO/2002/096220A1 |
In one aspect, the present invention provides partially waxy wheat flour comprising starch amylose in an amount of from 10 weight percent to 20 weight percent, and amylopectin in an amount less than 90%. In another aspect, the present in...
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WO/2002/094123A2 |
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantiall...
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WO/2002/094034A2 |
Use of high levels of fructose with alginate sols and calcium salts has been found to produce systems which gel very rapidly at high temperatures but not at normal ambient temperatures. Preferred systems use acids with calcium salts whic...
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WO/2002/089589A1 |
There is provided a dough, especially a pasta dough, which comprises edible fungi. Preferred fungi are filamentous with fungi selected from fungi imperfecti being preferred.
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WO/2002/089598A1 |
A canola protein isolate having a protein content of at least about 100 wt% (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.
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WO/2002/087345A1 |
The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form...
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WO/2002/085139A1 |
Odorless soybean puree obtained by separating individual soybean cells in the normal state by a series of controlled production steps involving an enzymatic treatment without mechanically grinding the starting soybeans. This odorless soy...
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WO2001056392A9 |
An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus feat...
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WO/2002/086114A1 |
The inventors have found a novel fungal lipoxygenase from Magnaporthe salvinii and determined its sequence. They have sequenced the gene and cloned it into E. coli and deposited the clone. Oligonucleotide probes based on the sequence inf...
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WO/2002/082909A2 |
The invention relates to a method for the production of fresh cereal-flour-based patties, characterized in that it comprises the following steps: (a) cereal-flour-based dough is placed on a conveyor belt consisting of a web of fiber-glas...
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WO/2002/082911A1 |
A food product comprising a sugar wafer preferably cone-shaped having a filling of a substantially water-free fat-based confectionery material and a process for preparing it which comprises filling the sugar wafer with the substantially ...
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WO/2002/082929A1 |
The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fibre and plant sterol. The compositions are used as such or more advantageous...
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WO/2002/080686A1 |
The invention relates to a special bread for hamburgers, having a top half (2) such as those normally used to cover its ingredients. The bottom half (3) has side walls (4) defining an inner cavity (6) in which the contents of the hamburg...
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WO/2002/079265A1 |
The invention concerns a method for preparing a food product with reduced caloric value, characterised in that it comprises the step which consists in replacing all or part of the caloric substances of the food product with a sufficient ...
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WO/2002/076243A1 |
A method for producing a small basket PAOZU (a Chinese meat bun) which can be eaten by a short time high frequency re-heating using a high frequency heating cooking device, which comprises the steps of preparing main components of raw in...
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WO/2002/071870A1 |
Foamed prodcuts based on an aqueous composition comprising an oxidised ferulyated polymer are stable both during storage and after freezing and subsequent storage. A process for preparing these products is provided.
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