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WO/2020/074782A1 |
It is disclosed a food product comprising non-toxic edible fungal mycelium as a binding agent for food particles. It is also disclosed use of fungal mycelium as a binding agent for food particles. It is further disclosed a method for the...
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WO/2020/075688A1 |
Provided is an oil-in-water emulsion composition for foaming cake dough, the composition containing: a monoacylglycerol (A) containing a saturated fatty acid as a constituent fatty acid; a sugar alcohol (B) having 6 or more carbon atoms;...
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WO/2020/069587A1 |
The present invention relates to a method for obtaining biodegradable drinking straws using semolina from hard-grain (durum) wheat as raw material, said method comprising only two processing steps, one being heating and the other cooling...
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WO/2020/061653A1 |
The invention relates to a mixture for production of edible containers for cold and hot beverages and food that can be consumed during and after consumption of the beverage for example coffee or food. The invention will find application ...
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WO/2020/068673A1 |
An oat composition includes water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension sta...
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WO/2020/066862A1 |
The present invention pertains to an oil/fat composition which, when mixed with a dough raw material, can improve the workability while suppressing the stickiness of the dough. This oil/fat composition contains pregelatinized starch and ...
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WO/2020/058488A1 |
The present invention provides new products containing no added sugar and/or fat.
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WO/2020/053066A1 |
The present invention relates to a cereal product dough comprising native buckwheat starch, the use thereof and to a process of fabricating a cereal product.
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WO/2020/054437A1 |
The present invention relates to: a plastic oil and fat composition for bakery food dough, the composition having excellent stretchability; a method for manufacturing the said composition; a dough for a bakery food; and the bakery food, ...
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WO/2020/051672A1 |
The present invention relates to a roller to be used as part of an apparatus for spreading and flattening dough, in the context of an industrial bread making line. The dough spreading roller of the present invention is comprised of multi...
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WO/2020/053425A1 |
The invention relates to a method for producing gluten-free bread dough, comprising the steps of mixing water, rice flour, rice starch, thickening agent, and a starter to obtain sourdough; incubating; and mixing the sourdough with water,...
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WO/2020/046905A1 |
Embodiments of the disclosure can relate to dough products and method of making the same. In one example embodiment of the disclosure, a method for making a yeast-based dough product may include preparing a yeast broth by dispersing an a...
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WO/2020/043925A1 |
The present invention relates to gluten-free flour modified by means of a hydrothermal treatment with a microwave. Also described is a method for obtaining the modified flour and the use of same to produce gluten-free doughs and baked go...
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WO/2020/037410A1 |
The present disclosure relates to a cannabis-infused product, comprising an emulsion containing a cannabinoid profile including one or more cannabinoid, wherein the emulsion is a nanoemulsion. The disclosure also relates to methods of ma...
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WO/2020/037409A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for extending ...
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WO/2020/040712A2 |
The present invention is a functional breadstick, characterized in that said functional breadstick comprises resistant starch between 10% and 40% by weight and inuline between 5% and 10% by weight.
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WO/2020/037408A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for controllin...
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WO/2020/040760A1 |
Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a lamina...
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WO/2020/039068A1 |
A process processing fresh brewer's spent grains (BSG), the process comprising the steps of: Producing a mash comprising barley malt; Separating the mash from BSG; Collecting the BSG; Microbiologically stabilizing the collected BSG; dryi...
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WO/2020/035833A1 |
The present invention discloses a composition comprising 85-98% w/ w grain flour and 2-15% w/w dry powder of Jaggery for making eco- friendly and biodegradable edible utensils, preferably bowls, plates, glasses, spoons, forks, ice cream ...
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WO/2020/035462A1 |
The present invention relates to a method for producing a biodegradable appliance for containing food. The method comprises the steps of producing a water-based dough and cooking and shaping the dough in a heated mold to produce the appl...
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WO/2020/036767A1 |
Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp...
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WO/2020/035704A1 |
Described herein are baked crisp products for human consumption, and methods of making said baked crisp products. The baked crisp products have a sugar content of from 0 to 40%, a fat content of from 0 to 40%, and a starch content of 0 t...
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WO/2020/030819A1 |
Packaged aquafaba having a protein content by weight of at least 0.5%. The packaged aquafaba is provided in liquid form and packaged in a pouch. Methods of making aquafaba and of using aquafaba and the products resulting therefrom are al...
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WO/2020/031305A1 |
The purpose of the present invention is to provide: a composition capable of providing a bread/confectionery having much better flavor and high resistance to drying as a result of using miscellaneous grains and cereal grains which are in...
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WO/2020/025296A1 |
The present invention relates to filling compositions comprising at least one fat and at least one fibre. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.
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WO/2020/025295A1 |
The present invention relates to aerated filling compositions comprising at least one fat and at least one fibre. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.
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WO/2020/026995A1 |
Provided is an improver for baked confections (but excluding sponge cake) comprising a component (A) that satisfies the following conditions (1) to (5): (1) having a starch content of at least 75 mass%; (2) containing 3-45 mass% of starc...
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WO/2020/026996A1 |
A sponge cake improver containing a component (A) that satisfies the following five conditions: (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% (inclusive) of a low-molecular starch of a starch having an am...
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WO/2020/026997A1 |
This method for producing baked sweets includes: a step for preparing a dough for baked sweets, the dough including a component (A), which is a granular material that contains 75 mass% or more of starch, the granular material including 3...
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WO/2020/022490A1 |
A pillow-packaged roll-in margarine obtained by: cooling a water-in-oil type emulsified fat composition in which fat is molten to 0-25°C; maintaining the composition at these temperatures for 10-300 seconds for crystallization; then hea...
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WO/2020/016202A1 |
The invention relates to a main part of a single-serve capsule for accommodating at least one ingredient for producing a beverage by passing brewing water through it, in particular coffee capsule, the main part being a baked product. The...
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WO/2020/015816A1 |
The present invention relates to a composition for substituting sugar, in particular sucrose, in baked goods, to a method for producing the composition for substituting sugar, in particular sucrose, in baked goods, to the use of a compos...
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WO/2020/012238A1 |
The present invention discloses an eggfree loukoumades dry mix (EFLDM) to Prepare loukoumades without adding external substance apart from making dough by adding water to the EFLDM and deep frying the batter for 3 to 5 minutes. The EFLDM...
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WO/2020/010465A1 |
Pulse-based bread crumbs, coatings, and pre-dust products having an improved taste, texture and end use properties. The bread crumb, coating, and pre-dust products are produced by heat and moisture treatment at 100% by dry weight with pu...
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WO/2020/010176A1 |
The present teachings provide a method of making a yogurt product having increased thickness having the steps of providing milk; adding sucrose to the milk to form sweetened milk; contacting the sweetened milk with a glucosyl transferase...
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WO/2020/009291A1 |
A cooking device and a hinge structure for the cooking device are provided. A hinge structure (20) according to an embodiment is used for a cooking device (10) including a lower case (12a) and an upper case (12b) of which a pair of bakin...
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WO/2020/005234A1 |
A taco shell (600) is produced using a rotary cutter (120) including a shaft (200), an outer blade (220) extending radially outward from the shaft (200) and a first inner blade (221-223) extending radially outward from the shaft (200). T...
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WO/2020/003905A1 |
[Problem] To provide a novel technology that can promote the production of interleukin-6, and to provide a novel technology that can promote the production of interleukin-10. [Solution] Provided are an interleukin-6 production promoter t...
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WO/2020/006030A1 |
Described herein is a method of manufacturing a soluble flour comprising preparing a flour-water slurry, adjusting the pH of the slurry to a pH ranging from 3.5-6, adding an enzyme to the pH adjusted slurry in an amount ranging from 0.02...
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WO/2019/244976A1 |
This oral composition contains the following components: (A) nonpolymeric catechins; (B) rutin; and (C) astragalin. The content of the component (A) is 2-50% by mass of the solid content. The mass ratio [(B)/(A)] between the component (A...
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WO/2019/245739A1 |
Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and dockin...
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WO/2019/238423A1 |
A method of producing a dough with a reduced amount of added sugar comprising adding a raw starch degrading alpha-amylase and a glucoamylase, wherein the raw starch degrading alpha-amylase is a GH13_1 amylase; in particular the raw starc...
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WO/2019/238301A1 |
The present invention relates to a method for making an artisanal looking pizza dough crust comprising the step of placing a bread-type dough ball onto a flat surface and pressing said dough ball with a heating plate, wherein the flat su...
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WO/2019/241152A1 |
Certain embodiments disclosed herein pertain to a method of preparing rice bran, compositions comprising rice bran and rice protein, and methods of using those compositions. In some embodiments, products and processes for the development...
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WO/2019/234531A1 |
The present invention relates to taste good biscuits for diabetics. The present invention specifically relates to sugar-free taste good biscuits with high dietary fibre for diabetics. The present invention more specifically relates to ta...
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WO/2019/224799A1 |
An automated pizza making system, comprising: a computer-based controller; an ordering system; automated food handling devices; racks; toppings stations; ovens; cutting stations, and packaging stations. Conveyors and/or automated food ha...
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WO/2019/225630A1 |
The present invention relates to a puffed food which is an extrusion molding containing micellar casein in the amount of 45 to 96% by mass of the total solid content, a processed food containing the puffed food, a method for producing th...
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WO/2019/220431A1 |
The present invention is directed to compositions comprising inter alia, protein, Fabaceae flour and polysaccharide and use thereof, such as egg substitute compositions.
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WO/2019/216400A1 |
According to the present invention, roll-in margarine is produced by: cooling a water-in-oil-type emulsified fat and oil composition, in which fats and oils are melted, to 0-25°C without using a resting tube or a molding nozzle; holding...
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