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Matches 301 - 350 out of 9,823

Document Document Title
WO/2014/095674A1
Sweeteners made from the co-crystallization of 3-(4-amino-2,2-dioxide-1H-benzo[c][1,2,6]thiadiazin-5-yloxy) -2',2'-dimethyl-N-propylpropanamide (Compound I) having the structure: or salt thereof, with sugar in various ratios. The sugar c...  
WO/2014/087237A2
There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liq...  
WO/2014/089170A1
A creamy-textured, bake stable filling including: a liquid component and at least about 1 wt% microparticles, wherein the particle size of the microparticles is less than about 8 microns; and wherein the liquid component includes micropa...  
WO/2014/087237A3
There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liq...  
WO/2014/080369A1
A flour-based bakery product, in particular in the form of pizza, focaccia or bread, comprises a dough from which the bakery product (12) is obtained, the dough being in a liquid or substantially liquid condition.  
WO/2014/072758A1
The invention relates to a microencapsulated bacterial consortium for the degradation of gluten, comprising: a) three different strains of commercially available lactic acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehal...  
WO/2014/071300A1
Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct c...  
WO/2014/059541A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2014/060301A1
The present invention relates to a method for browning a surface of a food product when heated in a microwave oven comprising the steps of i) coating the surface with a composition comprising an edible oil; ii) overlaying the coating of ...  
WO/2014/060505A1
The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the plant extract comprises a compound with at le...  
WO/2014/053052A1
A pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt% (N x 6.25) d.b., is prepared from a pulse protein source mate...  
WO/2014/051256A1
The present invention relates to well-being thin pizza dough made using ingredients beneficial to health, which is characterized in that it comprises, with respect to 5000-5100 parts by weight of wheat flour: 250-400 parts by weight of m...  
WO/2014/050488A1
The purpose of the present invention is to provide a compound-type plastic oil-and-fat composition containing butterfat and having a low trans fatty acid content, the oil-and-fat composition having favorable crystallinity and melt-in-the...  
WO/2014/044901A1
The invention relates to a snack product and a snack portion with serum LDL cholesterol lowering effect and a pack containing them. The invention is also related to a method for lowering serum LDL cholesterol in a subject in need thereof...  
WO/2014/040963A1
The present invention relates to a novel flavour composition for modulating the flavour of a nutritional product, comprising a mixture of a single amino acid and wet alkane polyol, wherein the single amino acid is selected from the group...  
WO/2014/041466A1
Disclosed is a food product which consists of a light and crispy, substantially rollable core, which has a density of not more than 900 kg/m3, which is baked from a dough on the basis of grain, water, and rising agent, wherein the core i...  
WO/2014/042237A1
The purpose of the present invention is to provide a novel protein that can be used for a variety of purposes and has saccharide oxidase activity. The present invention provides a protein having the following physicochemical properties. ...  
WO/2014/038936A1
The invention relates to an icing composition that consists of: 30-75 wt.% of fine carbohydrate particles containing at least 90 wt.% of crystalline carbohydrate, at least 90 wt.% of said fine carbohydrate particles having diameter of le...  
WO/2014/033636A1
In a continuous production process, breadsticks (3) are supported in cantilever fashion, each at one grip end thereof (3a), in a mutually parallel side-by-side relationship according to an orientation substantially horizontal and transve...  
WO/2014/033765A1
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal...  
WO/2014/031808A1
The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.  
WO/2014/028124A1
A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second dough material having one of a color or a fl...  
WO/2014/027907A1
The present invention relates to a method for producing tortillas, the tortilla being a kind of a flat round cake from wheat or corn flour or base, used as bread and a base for other foods. The method consists of dispensing the ingredien...  
WO/2014/027139A1
The present invention relates to a method for reducing the content of gluten proteins in a cereal starch fraction, wherein gluten protein comprises proline, and wherein the method comprises the step of: a) subjecting the cereal starch fr...  
WO/2014/022701A2
A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments...  
WO/2014/022701A3
A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments...  
WO/2014/022606A1
A device and method to create additional segments of crust and topping zones on baked products such as pizza. The device is a base with a top surface and a bottom surface opposing the top surface and at least one pattern that protrudes f...  
WO/2014/022258A1
The present invention is directed to a liquid food product and method for manufacturing the liquid product having an increase refrigerator life and ambient temperature shelf life without having to be UHT processed. The invention is also ...  
WO/2014/021181A1
The present invention provides a hardening inhibitor for a baked good, a method for inhibiting hardening of a baked good, a method for producing a baked good, and a mix flour for a baked good, for obtaining a baked good in which hardenin...  
WO/2014/019704A1
The invention relates to a long-life bakery product, having an upper flat plate-like baked product (1), a lower flat plate-like baked product (2), and at least one flat intermediate layer (3), which is made of a chocolate mass, character...  
WO/2014/015057A1
A system is provided for producing gluten-free, vegan products at an industrial level. In one implementation, a vat system (200) includes a paddle assembly (202), a blade assembly (206) and steam-lined kettle (210). Whole grains and wate...  
WO/2014/010548A1
A food property improving agent that comprises one or more kinds of organic acids selected from among acetic acid, fumaric acid and succinic acid in a total amount of 0.5-5 mass% and 0.5 to 15 mass% of dextran. According to the present i...  
WO/2014/008578A1
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH ...  
WO/2014/006085A1
The invention relates to a filling composition comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsulat...  
WO/2014/006084A1
The invention relates to the use of oil powder and milk powders for the preparation of solid confectionery products wherein the oil powder is granulated together with the milk powder and other powder ingredients and then pressure agglome...  
WO/2014/006090A1
The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or batter to which xylanase has been added.  
WO/2014/004018A1
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...  
WO/2014/002573A1
Provided is a novel starch material that is useful in improving food texture. A starch, a 16 mass% suspension of which, said suspension having been adjusted to pH 3.0, shows no break down in acidic amylographic analysis, is obtained and ...  
WO/2014/002714A1
Provided are a pizza-base moulding tool (1) and a pizza-base moulding method with which a thin circular pizza base can be moulded with ease using sliced bread. The present invention is provided with: a receiving mould body (15) serving a...  
WO/2014/002310A1
The present invention addresses the problem of providing a bread product which exhibits favorable mouthfeel, long-term storability, and convenience. The present invention pertains to a method for producing a bread product which has the f...  
WO/2014/001437A1
A food product having at least a first part and a second part, where the water activity of the first part is lower than the water activity of the second part, and a moisture barrier between the first part and the second part, wherein the...  
WO/2013/190303A1
An edible material having a water activity not exceeding 0.8 is formed by admixture of a binding material and particles of baked farinaceous material. Suitably the particles of baked farinaceous material are particles of cake, and the bi...  
WO/2013/187759A1
The invention relates to a process for the preparation of filled farinaceous bakery products that employs frying of a filled farinaceous product and that offers the advantage that loss of filling material during frying is minimized. More...  
WO/2013/181760A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2013/182564A1
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are disti...  
WO/2013/178984A3
The present invention provides a baked product 2, which may be a wafer, comprising a plurality of product sections 6, adjacent product sections 4 mutually separated by a frangible portion 6, said frangible portions 6 including at last on...  
WO/2013/180184A1
[Problem] To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. [Solution] A baked lotus root cake characterized by being prepared by kneading under hea...  
WO/2013/178984A2
The present invention provides a baked product 2, which may be a wafer, comprising a plurality of product sections 6, adjacent product sections 4 mutually separated by a frangible portion 6, said frangible portions 6 including at last on...  
WO/2013/175391A3
This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt %...  
WO/2013/177405A3
The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to glute...  

Matches 301 - 350 out of 9,823