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WO/1995/000027A1 |
The invention relates to a process for the preparation of a semi-finished product, especially a wholemeal dough, from grain for foodstuffs, fodders or the like by homogenizing the grain under controlled temperature and moisture condition...
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WO/1995/000026A1 |
Apparatus and processes for the production of food products based on an extruded dough are based on a novel extrusion die (10) for extruding, preferably on a continuous basis, a multi-layer, laminated dough mass from a single die opening...
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WO/1995/000058A1 |
A pizza mold (10) for forming pizza dough includes a frame (12) having a peripheral configuration which matches the desired peripheral configuration of the dough. One surface (13) of the frame includes a plurality of concentric cavities ...
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WO/1994/028741A1 |
A low fat, low calorie substitute fat food stuff emulsion and method for making the same is disclosed, the emulsion substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled foods. The emulsion can...
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WO/1994/028744A1 |
An egg-yolk-based emulsifier for aiding the processing, particularly extrusion of a food product, containing an egg-yolk-based product that has been heat-denatured to render it effective as an emulsifier for processes such as extrusion o...
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WO/1994/028743A1 |
This invention relates to food products having longer shelf life, better organoleptic properties, better consistency, texture and/or lower amounts of fats and also better health contributing properties. These properties are obtained by u...
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WO/1994/027446A1 |
A method for obtaining pizzas quickly cooked comprises the phase of arranging a kneading obtained from a mixture of soft wheat flour and hard wheat flour and having a humidity not greater than 30 %.
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WO/1994/026118A1 |
A process for forming a snack product and a snack formed therefrom with discontinuous characteristics (14, 16). The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and s...
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WO/1994/023591A1 |
Reduced calorie, low moisture cooked snack food products which have desirably low greasiness and acceptable lubriciousness are disclosed. These low moisture snack food products comprise an edible substrate and a reduced calorie fat compo...
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WO/1994/021826A1 |
The invention relates to a substantially dry, substantially free-flowing fine product comprising sucrose or a sucrose-containing mixture, prepared by grinding the crystalline sucrose or mixture containing crystalline sucrose substantiall...
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WO/1994/021128A1 |
The invention concerns laminated doughs, wherein anaqueous gel containing 20-50 wt.% of maltodextrin and 0-30 wt.% of beta-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt.%...
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WO/1994/019961A1 |
Fat mixtures containing at least about 24 %, more preferably at least about 34 %, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50 %, and some at least about 75 % to 90 %, of...
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WO/1994/019956A1 |
The invention concerns different kinds of prebaked bread. Until now prebaked large bread having a weight of 400 and 800 g is being offered but sparsely, because it is only available in unsliced condition. Slicing warm finished large brea...
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WO/1994/019973A1 |
A pelletized composition including at least one fructane for instantly forming a colloidal dispersion is disclosed. A method for preparing said pelletized composition, a method for preparing a composition with a creamy structure by means...
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WO/1994/018849A1 |
A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of memb...
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WO/1994/018850A1 |
A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The debranched amylopectin starch is precipitated and then fragmented t...
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WO/1994/018290A1 |
Acetoglycerides are prepared in a solventless, single phase interesterification between triacetin and triglycerides bearing long C16 to C22 fatty acid residues by adding triglycerides bearing saturated C3 to C10 acid residues to the reac...
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WO/1994/016573A1 |
Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, a...
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WO1994016572A1 |
The invention concerns puff pastry margarines, comprising a fat-continuous emulsion having a fat content of at least 60 wt %, wherein the fat comprises the following triglycerides: H3 = 3-30 wt %, H2U = 25-60 wt %, HU2 + U3 < 65 wt %, H ...
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WO/1994/016569A1 |
The improved pizza crust is made by incorporating an effective amount of a novel starch obtained from a plant having a genotype selected from the group consisting of amylose extender dull, dull horny, dull sugary-2, and dull waxy. The am...
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WO/1994/015484A1 |
The invention is a composite food subsystem that provides a sweet or savory-flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edi...
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WO/1994/014339A1 |
A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C16 to C22 saturated fatty acid residues and short C2 to C4 acid residues. In a preferred embodiment...
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WO/1994/012052A1 |
Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C16 to C22 fatty acid residues and a mixture of short C2 to C4 acid residues, a portion of which are propionic aci...
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WO/1994/012051A1 |
Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C2 to C4 acid residues and long, saturated C16 to C22 fatty acid residues. One preferred embodiment contain...
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WO/1994/012054A1 |
A composition and method for preparing reduced fat food products having acceptable taste, texture, and consistency characteristics. The composition includes an edible viscous liquid, a liquid humectant, a starch and a fiber. Lecithin and...
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WO/1994/010853A1 |
A method for printing symbols on food, particularly bread products, confectionery, pastries, Viennese bread products, cooked meats or the like. The method comprises placing on a flexible backing a reproduction of the symbol made with a d...
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WO/1994/009644A1 |
A food sandwich (11) consisting of two or more slices of bread from a loaf and one or more filling(s). The sandwich is held together, at least in part, by a food grade adhesive and, in preferred forms of the present invention, the fillin...
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WO/1994/009645A1 |
A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or alpha-amylase, solubles are removed by a heat ...
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WO/1994/008464A1 |
Quick-setting cream fillings especially suitable for sandwich biscuits contain fats bearing short C2 to C4 acid residues and llong, saturated C16 to C22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid res...
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WO/1994/007369A1 |
The invention is a pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises fro...
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WO/1994/005163A1 |
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in...
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WO/1994/004037A1 |
The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt.% of a fat emulsion, 0.01-20 wt.% of a sweetener, 2-10 wt.% of a UHT-stable starch, 1-5 wt.% of a gelatin, 0.01-5 wt.% of a UHT st...
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WO/1994/003077A1 |
Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into the second, forming a mixture having a l...
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WO/1994/002038A1 |
The food product of the invention comprises a plurality of individual elongate elements held together in an adjacent manner. It is characterized in that said elements or strands (10) are configured in the form of a ruled surface and are ...
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WO/1994/002023A1 |
A biscuit (12) that has been produced by baking a short biscuit dough contains an edible particulate material, at least a substantial proportion of which material has a particle diameter of not less than 1 mm, the biscuit (12) having a d...
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WO/1994/000995A1 |
A bread-like product having a blood sugar reducing effect for diabetics is manufactured by baking of a dough that comprises the following ingredients: (a) soya protein, (b) a fibre component comprising at least 50% by weight of wheat bra...
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WO/1994/000996A1 |
The invention concerns ready-to-use glazing agents with the composition: 1-25 wt.% of liquid oil; 5-15 wt.% of casein or its salts; 0.05-10 wt.% of emulsifier; 0.1-8.0 wt.% of a compound giving a browning, preferably by a Maillard-type o...
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WO/1994/000019A1 |
Dietetically improved bakery products having a content of viable microorganisms which is in the range of 103 to 2 x 1010 per g and a method of preparing such bakery products. The improved bakery products include ryebread, wheat flour-con...
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WO/1993/024017A1 |
Blends of triglyceride compositions A, and B and/or C, wherein A is a triglyceride composition of the (H¿2?M + M¿2?H)-type, H = saturated fatty acid » C¿16?, M = saturated fatty acid C¿8?-C¿14?, while preferably the C¿40?-C¿46?/C...
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WO/1993/022928A1 |
The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific properties, defined as increase in tan d...
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WO/1993/019621A2 |
Aqueous liquid flavor oil capsules are made by coacervation and used in a wide variety of flavoring foods such as deep fat frying, baking microwaving and extrusion applications.
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WO/1993/019628A1 |
A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one nobl...
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WO/1993/019622A2 |
Heat-stable and fracturable spray-dried free-flowing flavor oil capsules are made by coacervation and used in a wide variety of flavoring foods such as deep fat frying, baking, microwaving, and extrusion applications.
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WO/1993/010675A1 |
A method of preparing reduced fat foods is provided which employs a fragmented, alpha-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with alpha-amylase and then fragmented to form an aqueous dispersion tha...
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WO/1993/008699A1 |
A solid delivery system for rapid release of hydrophobic liquids such as oleaginous materials, flavor oils, mineral oil and the like comprising a water-soluble flash-flow-formed matrix containing a micronized dispersion of a substantiall...
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WO/1993/007796A1 |
In order to prepare a dessert containing stiff egg whites, in particular Salzburg dumpling of soufflé, a dry egg white containing mixture of ingredients is mixed with water and filled into a pressure container. By means of an overpressu...
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WO/1993/006744A1 |
Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in foodstuffs such as ice cream, salad dressings,...
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WO/1993/006732A1 |
L'invention se rapporte à un procédé et à une pâte servant à la fabrication de produits de boulangerie feuilletés à base de levure, qu'on prépare à partir d'une pâte de base prête à cuire. On prépare une pâte préliminaire...
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WO/1993/006752A1 |
A coating composition for foodstuffs, in particular a microwavable coating composition comprising an aqueous mixture of syrup and starch which when applied to a foodstuff, such as crumbs, cereals, nuts, or the like, helps to prevent the ...
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WO/1993/003629A1 |
A method of preparing reduced fat foods is provided which employs a debranched amylopectin starch. A debranched amylopectin starch is dissolved and then allowed to form an aqueous dispersion of particles that is useful in replacing fat i...
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