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Matches 1 - 50 out of 9,830

Document Document Title
WO/2018/067186A1
Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embod...  
WO/2018/067373A1
The present invention, in embodiments, is a chocolate composition product that includes an outer shell having a legume flour and a hydrophilic binding agent, and an inner portion that includes a chocolate composition. In embodiments, the...  
WO/2018/057381A1
Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2 - 12% of one or more ethylcellulose polymers; (b) 2 - 12% of an additive selected from the group consisting of one or more fatty acids, on...  
WO/2018/054746A1
The present invention relates to an aerated food composition comprising a high-melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisin...  
WO/2018/057383A1
Provided is a composition that is solid at 23°C comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils;...  
WO/2018/054745A1
The present invention relates to an aerated food composition comprising a high- melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisi...  
WO/2018/057382A1
Provided is a method of cooking a food object comprising exposing the food object to contact with frying oil while the frying oil is at a temperature of 150°C to 250°C, wherein the frying oil comprises (a) 1% to 10% ethylcellulose poly...  
WO/2018/051914A1
The purpose of the present invention is to provide a method for improving not only the temporal stability of meringue but also the quality of foam, the workability, and, even more, the quality of the final products. By adding water-solub...  
WO/2018/047998A1
The present invention relates to a method for producing a choco pie containing Allium hookeri leaves and root powder, the method comprising: producing a pie containing Allium hookeri leaves and root powder; applying agar marshmallow to t...  
WO/2018/041689A1
The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein a lipid foam is laminated between layers of dough. The invention also provides a laminat...  
WO/2018/042741A1
Provided are a bread improving agent and a method for producing a bread, whereby a bread having an appreciable bread-making suitability and excellent qualities such as texture can be obtained even in the case of using a wheat flour for b...  
WO/2018/038215A1
The present invention addresses the problem of providing a binder, a bound and formed food, and a method for producing same, and solves this problem by providing: a binder that contains pullulan and a branched α-glucan mixture having th...  
WO/2018/038244A1
The purpose of the present invention is to provide a frozen fresh yeast formed body: by which the leavening power of fresh yeast is maintained after long-term storage by freezing, even without adding culinary fat or an emulsifier; and in...  
WO/2018/033678A1
The subject matter of the present invention is a leavened dough, cereal-based cooking product, more particularly, a high-fibre and low-sugar soft cake or bakery product. The invention further relates to the use of malto-oligosaccharides ...  
WO/2018/033675A1
The present invention relates to a fruit-based composition with a reduced sugar content, more particularly a jam. The invention also concerns the use of maltooligosaccharides to replace a portion of the sugar contained in a fruit-based c...  
WO/2018/033680A1
The present invention relates to a baked cereal product, more particularly a biscuit, that is high in fibre and low in sugar. The invention also relates to the use of maltooligosaccharides to replace a portion of the sugars contained in ...  
WO/2018/033674A1
The invention relates to a food garnish composition with reduced sugar content, more particularly a food composition for a filling or a topping. The invention also relates to the use of maltooligosaccharides for replacing some of the sug...  
WO/2018/033679A1
The subject matter of the present invention is a cereal agglomerate, more particularly, a high-fibre and low-sugar cereal bar or cereal nuggets. The invention further relates to the use of malto-oligosaccharides to replace some of the su...  
WO/2018/031536A1
The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermedia...  
WO/2018/025771A1
In the present invention, a device for manufacturing a food product in which a flat dough is rolled around an ingredient or rolled without the ingredient is provided with: a first belt having an end part and moving in a first direction t...  
WO/2018/019954A1
The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment...  
WO/2018/015322A1
The present invention relates to the use of low-gluten flour compositions suitable for foodstuffs for producing foodstuffs porridge and to the foodstuffs porridges produced using this composition. The low-gluten flour composition accordi...  
WO/2018/011118A1
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ing...  
WO/2018/010966A1
The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) m...  
WO/2018/007571A1
The present invention relates a sugar reduced wafer composition comprising, 60 - 80 wt. % of flour, 10 – 23 wt. % of sucrose, 0.5 – 8.0 wt. %, preferably 0.5 - 5 wt. % of oil or fat and 5 – 20 wt. % of non-digestible fibers wherein...  
WO/2018/005480A1
The present invention relates to a dough composition suitable for frying, comprising fruit juice powder (FJP).  
WO/2017/220936A1
The present invention relates to a receptacle that can contain a hot beverage, which is entirely watertight and resistant to the heat of the liquid, and intended for being eaten after drinking the beverage. Said receptacle is entirely ed...  
WO/2017/215216A1
A method of applying a recombinant wheat endoplasmic reticulum thiol oxidoreductin to improve flour processing quality, comprises: prokaryotic expressing and purifying the recombinant wheat endoplasmic reticulum thiol oxidoreductin; mixi...  
WO/2017/212261A1
The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditiona...  
WO/2017/205932A1
The present disclosure relates generally to flour compositions for use in baking and other culinary applications. In particular, the disclosure relates to flour compositions comprising popcorn flour, and their use as gluten-free substitu...  
WO/2017/210704A1
An asymmetrical planar bread food product comprising a first baked surface formed in a first pattern and a second baked surface formed in a second pattern different from the first pattern. Preferably, the first pattern is a waffle patter...  
WO/2017/205337A1
A method for improving dough characteristics without added sugar is disclosed. The process comprises of treating cereal flour with an enzyme to produce a composition containing fermentable sugars (glucose, fructose or maltose) and/or iso...  
WO/2017/189886A1
A scooped out bagel dough product, bagel mold halves, and an apparatus using the bagel mold halves for making a scooped out bagel product. The scooped out bagel product is a baked bagel product half having: a crunchy blistered outer shel...  
WO/2017/187039A1
The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking i...  
WO/2017/187371A1
The invention relates to a method for producing dough compositions comprising flours and starches having suitable rheological properties for the production of food products, by mixing dry ingredients (flours, starches and additives) in p...  
WO/2017/182807A1
The invention relates to a baked product which is adapted before during and/or after baking to have one or more images on at least one surface thereof. The image can be applied to an external surface or a surface of a portion of the bake...  
WO/2017/176783A1
An automated food preparation system includes a seasoning-dispensing system, a sauce-dispensing system, and a conveyance system. The seasoning-dispensing system includes a plurality of vessels, a dispersion nozzle, and a conduit coupled ...  
WO/2017/167965A3
There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following p...  
WO/2017/172718A1
Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1 : 1 to 75 : 1. The compositio...  
WO/2017/170064A1
A method according to the present invention for manufacturing a dough for a food, in which a filling is wrapped in the dough sheet, comprises: a) a step for preparing a thin baked dough 2 by thinly extending a dough liquid and baking the...  
WO/2017/167644A1
A snack food comprising an expanded cellular starch-based matrix which includes at least one wholegrain cereal component and at least one fruit and/or vegetable component, wherein the fruit and/or vegetable component comprises a pomace.  
WO/2017/170810A1
The purpose of the present invention is to provide a texture improving agent that can improve the texture of relatively high-moisture-content confectionery that contains starchy materials including wheat flour. The present invention prov...  
WO/2017/168098A1
The present invention relates to a process for customising the flavour of bread or pastries, in which the following is applied to the surface of the shaped dough or to the crust of the bread or the pastry product, before final baking: -a...  
WO/2017/162137A1
A bread dough made of vegetables, fruits, flour, eggs or milk, and a method for making the same: grounding vegetables or fruits into a flocculent slurry, and taking out some of the slurry to be stewed in a double-boiled manner, then mixi...  
WO/2017/163957A1
The present invention addresses the problem of providing: a fat which has a low trans fatty acid content, and which has both superior plasticity exhibiting excellent extensibility and superior intraoral solubility over a wide range of te...  
WO/2017/164875A1
A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate ...  
WO/2017/165731A1
The present invention relates to a bake stable composition, in particular a bake stable fat composition comprising from 30-60 wt% of sweetener, from 20-45 wt% of lipid, and from 1 to 20 wt% of caseinate. The bake stable composition is pa...  
WO/2017/158598A1
The subject matter discloses a puff pastry composition, comprising a dough comprising flour and water, a fat composition comprising fat component and a protein component comprising milk protein.  
WO/2017/160908A1
A white wheat flour is made from a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour ...  
WO/2017/155345A1
The present application relates to: a sweetener having increased acid resistance of oligosaccharides; a food composition containing the sweetener of the present application; and a method for increasing the acid resistance of oligosacchar...  

Matches 1 - 50 out of 9,830