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WO/2013/068139 |
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...
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WO/2013/067347 |
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...
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WO/2013/061061 |
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,...
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WO/2013/060486 |
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 ...
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WO/2013/062113 |
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....
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WO/2013/057727 |
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....
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WO/2013/050960 |
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 ...
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WO/2013/051561 |
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...
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WO/2013/051388 |
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...
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WO/2013/037604 |
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...
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WO/2013/037602 |
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 ...
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WO/2013/037603 |
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...
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WO/2013/036782 |
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...
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WO/2013/032318 |
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...
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WO/2013/030611 |
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...
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WO/2013/028617 |
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. ...
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WO/2013/017911 |
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...
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WO/2013/017958 |
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...
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WO/2013/017956 |
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...
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WO/2013/002634 |
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,...
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WO/2013/001817 |
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...
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WO/2012/175266 |
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...
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WO/2012/173004 |
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.
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WO/2012/172353 |
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 ...
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WO/2012/169486 |
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 ...
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WO/2012/164801 |
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.
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WO/2012/161319 |
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...
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WO/2012/156026 |
The invention relates to a method for producing confectionery consisting of the following steps: A non-perishable baked product (1) is produced, said product having at least one surface (2) for receiving a mass (3) comprising chocolate o...
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WO/2012/156560 |
In a specific embodiment with predetermined amounts, the invention relates to a method for preparing first a dough comprising 1 kg of wheat flour, 400 ml of white wine, 200 ml of olive oil, 120 g of egg, 28 g of salt and 25 g of yeast, i...
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WO/2012/156026 |
The invention relates to a method for producing confectionery consisting of the following steps: A non-perishable baked product (1) is produced, said product having at least one surface (2) for receiving a mass (3) comprising chocolate o...
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WO/2012/155154 |
Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
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WO/2012/154413 |
Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same;...
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WO/2012/146693 |
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
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WO/2012/146693 |
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
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WO/2012/148543 |
Stabilized whole grain flours having a fine particle size and which exhibit good baking functionality are produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse f...
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WO/2012/137163 |
The invention relates to a functional flour-based food composition, in particular baked products, and a method for the preparation thereof. Specific substances of vegetable origin principally containing policosanols, isoflavones and vege...
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WO/2012/132752 |
Because of recent increased awareness of food safety, food products that do not contain emulsifiers and/or pH adjusters are in demand. The purpose of the present invention is to provide an oil-in-water glazing material for baked goods th...
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WO/2012/128602 |
The invention relates to a novel recipe for breadcrumbs mixed with aromatic plants such as bayleaves, food algae, oregano, thyme, rosemary, etc. According to the invention, after baguettes have been cut up and dried, they are ground, and...
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WO/2012/127215 |
There is provided agluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, othe...
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WO/2012/128266 |
The present invention addresses the problem of improving the melt-in-the-mouth properties of a bakery product using rice as a raw material. When a water-soluble soybean polysaccharide is added to a bakery product using rice as a raw mate...
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WO/2012/120154 |
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-diges...
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WO/2012/120155 |
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total...
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WO/2012/120155 |
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total...
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WO/2012/120154 |
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-diges...
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WO/2012/121381 |
The purpose of the present invention is to provide: a taste improvement agent capable of being obtained from a coffee extraction residue using a simple method, and imparting a synthetic taste to a food/drink; a food/drink containing the ...
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WO/2012/120156 |
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% s...
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WO/2012/120156 |
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% s...
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WO/2012/117879 |
The purpose of the present invention is to provide a quality improving agent effective for improving the quality of a steamed bun. Provided is a quality improving agent that contains glucoamylase. It is preferred that the quality improvi...
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WO/2012/115781 |
A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-f...
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WO/2012/115782 |
A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose ...
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