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Patent Searching and Data


Matches 401 - 450 out of 9,910

Document Document Title
WO/2013/124652A1
A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate atta...  
WO/2013/124652A9
A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate atta...  
WO/2013/122969A1
The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shorteni...  
WO/2013/116724A1
Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors subst...  
WO/2013/113075A1
The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoratio...  
WO/2013/114048A1
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by means of bread flour, said products including, in particular, bakery...  
WO/2013/111067A1
A method for the preparation of a bakery product with a very low gluten content, the method comprising the steps of realization of a dough that includes a first predetermined amount of at least one of at least a cereal flour, a second pr...  
WO/2013/107465A1
The present invention relates to a series of products namely cream patisseries and dessert kits, which are made with a no added sugars mix composition. The final products are characterised by a low content of sugars, low glycemic index a...  
WO/2013/092176A1
The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barl...  
WO/2013/092335A3
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...  
WO/2013/092335A2
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...  
WO/2013/088920A1
Provided are the following: a yeast the freezing stress resistance of which is increased and which is characterized in that the POG1 gene is inactivated; a method for producing such a yeast; and a method for using the yeast in the produc...  
WO/2013/090247A1
The invention provides molded products having particulates and a method and device for applying particulates to the surface of the molded products. In a general aspect, the molded product comprises an undistorted three-dimensional design...  
WO/2013/089273A1
The purpose of the present invention is to provide a method by which high-quality rice flour equivalent to that obtained using an enzyme can be produced merely by mechanical pulverization, said high-quality rice flour being composed of f...  
WO/2013/088156A1
The invention is in particular concerned with a food product comprising one or more fats or oils and a carotenoid compound. The products of the invention may be used in reducing elevated total cholesterol, triglycerides and inflammatory ...  
WO/2013/087757A1
Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible ...  
WO/2013/085432A1
The invention relates to the food industry, in particular to production of food products containing products from the processing of crops, and can find widespread use in the production of baked goods and confectionary, pasta, pizza, snac...  
WO/2013/079084A1
The present invention relates to a series of products namely cakes, biscuits, biscuit bars and puff pastries with different flavours such as vanilla and chocolate, made of a special mix composition. The final products are characterised b...  
WO/2013/082269A1
A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The...  
WO/2013/068139A1
The present invention relates to a food product coated on a surface with a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms to that aromatic ring, and ions of a transition me...  
WO/2013/067347A1
A food product for carrying and delivery nutraceutical or pharmaceutical or both is provided. The food product may be an edible wafer-based outer layer and an inner layer of an edible filling comprising the nutraceutical or pharmaceutica...  
WO/2013/061061A1
The present invention relates to paint, for use in the decoration of food, for example, for use in cake decoration. Specifically the invention relates to metallic aqueous paints, including edible paints, comprising a pearlescent pigment,...  
WO/2013/060486A1
The invention relates to a baking mixture that is suitable in particular for producing a low-carbohydrate, protein-rich bread, said bread having a protein content of approximately 23 to 29 g and a carbohydrate content of approximately 4 ...  
WO/2013/062113A1
Provided is a plastic oil/fat composition comprising 30 to 100 wt% oil/fat. The plastic oil/fat composition is obtained from palm oil as the primary starting material. A palm oil-derived liquid oil, wherein the SU2/UUU weight ratio is 1....  
WO/2013/057727A1
A method for the preparation of solid food products, in particular snacks or pasta. The method comprises the following steps: 1. mixing of flour and water; 2. formation of the dough; 3. extrusion of the dough; 4. drawing of the dough; 5....  
WO/2013/054309A3
A food preparation comprising (as weight/weight percentages): 10-96.5% of a nutritional ingredient (1) selected from an ingredient with a protein content of at least 7%, vegetables, fruit, and combinations thereof; 0-75% of hemicellulose...  
WO/2013/051388A1
The purpose of the present invention is to provide an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhib...  
WO/2013/052828A3
The present invention relates to a method and apparatus for producing thin, crisp shredded snacks having a substantially flat, chip-like appearance and texture. The snacks produced by the method of the present invention have characterist...  
WO/2013/050960A1
A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food ...  
WO/2013/051561A1
The present invention provides an anti-fungal agent for processed cereal foods. The anti-fungal agent comprises a chitinase. The present invention also provides an anti-fungal-agent-containing processed cereal food which contains the ant...  
WO/2013/037604A1
The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food p...  
WO/2013/037603A1
The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an ether thereof. A further embodiment of the invention relates to a method for coloring a surface o...  
WO/2013/037602A1
The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of ...  
WO/2013/036782A1
Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when com...  
WO/2013/032318A1
the invention relates to a reduced fat bakery emulsion comprising 20-42 wt.% of a continuous fat phase and 58-80 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-88 wt.% of water; • 5-40 wt...  
WO/2013/030611A1
The invention relates to a fatty composition that, when applied in a spongy and doughy state, in the production of cracker or soda-type biscuits, imparts a higher level of breaking resistance to the final product, in addition to more vol...  
WO/2013/028617A2
The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. ...  
WO/2013/025606A3
Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liq...  
WO/2013/017911A1
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...  
WO/2013/017911A8
The invention relates to a method which enables the industrial production of a food composition in the form of a soufflé and containing cream of rice, and in various shapes according to the mould or moulds used, the final texture of sai...  
WO/2013/017958A1
The present invention relates to a method for manufacturing a frozen preparation for a sweet souffle, as well as the frozen preparation thus obtained. The invention also relates to a method for preparing a sweet souffle from a frozen pre...  
WO/2013/017956A1
The present invention relates to a method for manufacturing a frozen preparation for a savory soufflé, as well as the frozen preparation thus obtained. The invention also relates to a method for preparing a savory soufflé from a frozen...  
WO/2013/001817A1
The purpose of the present invention is to provide a substance which can inhibit the proliferation of oral bacteria and is safe for ingestion. Particularly, the usefulness of the combined use of a saccharide and a sugar alcohol is not fo...  
WO/2013/002634A1
The inventors have designed a method for the preparation of fully cooked farinaceous food products having a reduced fat content, said method comprising the successive steps of: • preparing a farinaceous dough or batter by mixing flour,...  
WO/2012/175266A1
An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt% to 15 wt% binder and at least 50 wt% of particles of dry baked material wherein the particles have an average diameter of from 0.001...  
WO/2012/173004A1
A mochi (rice cake) premix for mochi-containing bakery foods, said premix comprising (a) mochi flour and (b) a pregelatinized starch and/or a processed pregelatinized starch.  
WO/2012/172353A1
The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food ...  
WO/2012/169486A1
Provided are breads having novel physical properties and a method for producing the same. Breads which have the same appearance, texture, flavor, etc., as normal breads and also have novel physical properties and therefore can be easily ...  
WO/2012/164801A1
A starch processed with an oil or fat having a solubility of 9.5-45% by mass inclusive and an emulsification capacity of 50-100% inclusive.  
WO/2012/161319A1
The present invention provides a composite fatty confectionery comprising a porous food material impregnated with a fatty confectionery dough, said fatty confectionery dough containing nonfat milk solids and having a water content of 1 w...  

Matches 401 - 450 out of 9,910