| Document |
Document Title |
|
WO/1997/038588A1 |
Compositions containing structured triglycerides of genetically engineered annuals and food products containing the same.
|
|
WO/1997/036505A1 |
A food product consists of a substantially ready-cooked hollow part (2) with a wall at least 5, preferably 10 to 15 mm thick which encloses a cavity (4) which is large enough to receive a substantially ready-cooked filling (3). The produ...
|
|
WO/1997/034493A1 |
Bread with a pre-fermentation dough moisture content of 85-95 %, i.e. an abnormally high content, is disclosed. The amount of yeast in the dough is of less than 2.5 wt % and the dough contains pre-fermented dough. The fermentation proces...
|
|
WO/1997/033481A1 |
An improved bagel made by forming toroidal dough pieces, treating the surface of the dough pieces with a warmed acidic solution, and freezing. After storage in a frozen state, the dough pieces are thawed and baked to produce bagels at le...
|
|
WO/1997/032593A2 |
There is provided a composition and method of treatment useful to combat disease states, such as cancer, especially before such disease states are clinically detectable or alternatively when they are less advanced. The composition is cap...
|
|
WO/1997/031540A1 |
The product contains flower, water, salt, yeast and upgrading agent, as well as a mother dough which comprises flower, water, salt and yeast, such ingredients being kneaded, conformed into cylindrical sticks and subjected to a fermentati...
|
|
WO/1997/031539A1 |
A method of baking bread from dough (1) includes the steps of preparing the dough, rolling out the dough into a flat strip (1-30mm) cutting the strip of dough (1) into pieces, baking the flat pieces of dough in an oven for a short time (...
|
|
WO/1997/029133A1 |
A process is described for producing modified inulin having an average chain length of at least 8 monosaccharide units, which is modified by treatment with a reducing agent, such as hydrogen with a transition metal catalyst, sodium boroh...
|
|
WO/1997/026296A1 |
A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20 % short chain amylose....
|
|
WO/1997/025879A1 |
A process for controlling the softness of a food product which tends to lose water and become progressively harder during storage which comprises adding an immobilized edible plasticizer to the food product.
|
|
WO/1997/025870A1 |
A multi-layered pizza product includes multiple dough layers and multiple ingredients layers. A cheese or other ingredient layer (80) is disposed between a bottom dough layer (10) and a top dough layer (50). The top dough layer preferabl...
|
|
WO/1997/025871A1 |
A single product made of laminated and/or flaky and/or extruded dough, e.g. a biscuit, cracker, sweet or salted snack food or the like made of a first dough. At least one side of the product comprises a single dough piece (11) integrated...
|
|
WO/1997/025869A1 |
Improved ready-to-bake frozen, parproofed, laminated doughs comprise: flour and (on flour): 45-70 wt.% water, 5-10 wt.% yeast, 0.1-4.0 wt.% emulsifier, 0.2-5 wt.% of a pectin, 0-10 wt.% protein, 0-10 wt.% modified starch. The laminated p...
|
|
WO/1997/023210A1 |
An antiobestic agent which has, in addition to the antiobestic effect, the effects of inhibiting saccharolytic digestive enzymes, suppressing an increase in blood sugar level, inhibiting the absorption of monosaccharides, adsorbing and e...
|
|
WO/1997/020471A2 |
The invention relates to baked products and a process for the production thereof. The traditional baking process is complemented by a smoking stage. A smoking process, for example directly after conventional baking is used to achieve a c...
|
|
WO/1997/020475A1 |
This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil present in an amount from about 1 % to abou...
|
|
WO/1997/014316A1 |
The package (1) comprises two half shells (2, 3) having respective mouths in face-to-face relation. One of the half shells (2) contains an edible product (8, 15). The other half shell (3) contains an accessory such as a play element (10).
|
|
WO/1997/009889A1 |
Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the ...
|
|
WO/1997/009059A1 |
A protein/phospholipid combination or protein hydrolyzate/phospholipid combination wherein the content of the phospholipid bonded is at least 10 % by weight; a lipid metabolism ameliorant comprising the combination; or a functional food ...
|
|
WO/1997/008958A1 |
Sugar-free products, their production and use are disclosed, in particular drag�e-like products, their production and use. These products are characterised by containing enriched mixtures of 1-O-'alpha'-D-glucopyranosyl-D-mannitol (1,1...
|
|
WO/1997/007682A1 |
A process for the manufacture of a food product comprising a wafer filled with a food core, said process including the steps of: (i) shaping the food core (1); (ii) heating at least part of the wafer (2) in order to provide sufficient pl...
|
|
WO/1997/006691A1 |
A method for making a laminated and/or puff pastry product comprising a main continuous strip (1) of a first dough with a first width (L) driven by a conveyor belt. The method is characterised in that it includes a step for incorporating...
|
|
WO/1997/001960A1 |
A method for making a laminated pizza crust. The method comprises the steps of formulating a dough, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to for...
|
|
WO/1997/000620A1 |
The converted starch used as a natural gum replacer is made from a waxy starch or a dull waxy starch by extruding the starch through a co-rotational twin screw extruder which imparts 600 to 1050 KJ/Kg of specific mechanical energy to the...
|
|
WO/1997/000617A1 |
Reduced-fat food dispersions comprising an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof exhibit the ability to set, have sugar ...
|
|
WO/1997/000015A1 |
The invention concerns a process for manufacturing degradable, thin-walled moulded articles such as beakers, plates, fast-food packaging, trays, flat sheets and the like. A starch-based bake material is applied to the lower mould part of...
|
|
WO/1996/041538A1 |
A food preparation method for teething rusks (200) includes the steps of mixing flour (10), yeast (11) and water (12) in a mixer (13) to form a "well-developed" dough (100). The dough (100) passes through a kneading machine (14)/sheeting...
|
|
WO/1996/039865A1 |
The present invention relates to fat free corn chips comprising: corn flour or masa and fat free filler selected from the group consisting of starch, protein and nondigestible fiber, and mixtures thereof; nondigestible fat substitute; an...
|
|
WO/1996/039873A1 |
The invention provides an egg product having a reduced amount of free water comprising at least 30 wt.% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of abo...
|
|
WO/1996/039877A1 |
The invention is novel mold growth inhibiting products for various food stuffs, and a method of making and using the same. The mold growth inhibiting product is generally a mixture of various compounds, including: a first compound which ...
|
|
WO/1996/039863A1 |
The shortening substitute contains a mixture of 1-10 % by weight pregelatinized, unmodified starch; 5-15 % by weight pregelatinized, modified high amylopectin starch; 5-10 % by weight emulsifier; 5-25 % by weight shortening; and a remain...
|
|
WO/1996/039852A1 |
The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a ...
|
|
WO/1996/039052A2 |
The invention is a compliance support package for improving the compliance of a patient with a dietary health management system, which provides a predetermined daily calorie content and level of nutritional enhancement. The dietary healt...
|
|
WO/1996/037109A1 |
An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent turns of the spiral. The resultant uncoo...
|
|
WO/1996/034530A2 |
The invention provides a leavened dough and food products such as bread made therefrom, a leavened puff pastry and food products such as Viennese bakery products made therefrom, as well as a method for preparing them. In accordance with ...
|
|
WO/1996/034538A1 |
Film forming colloidal dispersions containing gluten or gluten-derived proteins and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide resistance to moisture, lipid ...
|
|
WO/1996/033616A1 |
The proposed process for producing culinary articles from flour using frozen intermediate products involves kneading yeast dough with a fat content of at least 5 % and a sugar content of at least 8 % (percentages are relative to the weig...
|
|
WO/1996/032017A1 |
This invention is directed to an allium flavored flour as well as to a method of making a flavored flour dough product. The allium flavored flour comprises flour and allium oil capsules formed by protein coacervation. The allium oil caps...
|
|
WO/1996/031582A1 |
The present invention concerns a vegetable alimentary oil, preferably virgin or extra-virgin olive-oil, carried to a particular solid state, so as to increase notably the volume for making it suitable to the product of short pastry, fria...
|
|
WO/1996/031240A1 |
A method of increasing the HDL concentration and the HDL/LDL concentration ratio in human serum by providing a balance between a sufficient and required proportion of cholesterol-free saturated fatty acids in the daily dietary fat of the...
|
|
WO/1996/029882A1 |
Bakery fat compositions, comprising: 90 - 98 wt.% of liquid oil, 0.5 - 5 wt.% of a hardened vegetable fat, having an IV < 20, 0.5 - 2 wt.% of an emulsifier, 0 - 2 wt.% of lecithin, 0.1 - 2,5 wt.% of a cold gelling thickener are particula...
|
|
WO/1996/028035A1 |
The structure permits the production of a semi-cold product (1) comprising a casing constituted by two wafer half-shells (2) which enclose a mass of hydrated or substantially hydrated, creamy filling (3). A core of soft caramel (4) is in...
|
|
WO/1996/028036A1 |
A method for increasing the bulk of a food having a reduced bulk which comprises applying internal vibration and heating means, such as a microwave oven, to a food having a reduced bulk and prepared by subjecting a porous food comprising...
|
|
WO/1996/027294A1 |
The invention concerns a process for producing a dough made from a flour product, in particular one based on wheat. The flour product-water mixture is mechanically processed, energy being applied simultaneously, to cause agglomeration of...
|
|
WO/1996/027295A1 |
The bakery/confectionery product is characterized in that it contains in its mass at least one element (3, 5) of which the melting or irreversible deterioration temperature is lower than the temperature necessary to bake the product (1, ...
|
|
WO/1996/026644A1 |
A biscuit roll (2) is made of a mixture of flour, sugar, whole egg, baking powder, emulsifier and water. Cystein and egg white are added to the dough when preparing the biscuit, which is then rolled on release paper (1).
|
|
WO/1996/023425A1 |
An emulsion preconcentrate which contains a hydrolyzed fat, which contains at least 10 % by weight free fatty acids, and an aroma or flavour. The emulsion preconcentrate is included in frozen or chilled food products. Upon heating of the...
|
|
WO/1996/022696A1 |
A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture...
|
|
WO/1996/022030A1 |
An edible product having a thin inorganic coating on at least a portion of its surface. The coating preferably forms a moisture/oxygen barrier to result in a coated edible product having an improved shelf-life. The edible products includ...
|
|
WO/1996/020604A1 |
A method for preparing an edible eating or drinking utensil such as straw, chop-stick, stirrer or cup including: producing an edible mixture (14); forming an edible utensil (24) from the edible mixture; and heating (26) the edible utensi...
|
