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Patent Searching and Data


Matches 501 - 550 out of 9,214

Document Document Title
WO/2009/022616A1
It is intended to provide a heated cake in which a low meltability in mouth has been improved. By using little denatured soybean proteins having been extracted with water, the meltability in mouth of a heated cake can be improved without...  
WO/2009/021110A1
A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may comprise a single free-flowing ingre...  
WO/2009/012888A1
A composition comprising: (A) from about 20 % to about 80 % by weight of an interesterified palm oil olein; (B) from about 5 % to about 25 % by weight of a liquid oil; (C) from about 15 to about 75 % by weight of a fat selected from the ...  
WO/2009/007841A3
Waxy flour products exhibiting noncohesive textures and methods of making same are disclosed, with an example of the method comprising the steps of: Obtaining a waxy flour; and heat treating the waxy flour, wherein the pH of the waxy flo...  
WO/2009/007398A1
The present invention relates to a food product, e.g. cheese, which containsan aldobionic acid (such as lactobionic acid) or a salt thereof, and a method for preparing such a food product by injection of the aldobionic acid.  
WO2007139563B1
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2008/148737A2
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...  
WO/2008/148737A3
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...  
WO/2008/138748A1
This invention relates to a process of preparing a dough to prepare baked products with baking powder, thereby preventing off-taste from baking powder by the use of a yeast extract. The invention furthermore relates to a novel baking pow...  
WO/2008/133512A1
The present invention provides a dry particulate mix for use in yeast leavened bakery products, said mix comprising: 3-90 wt.% of non- fermentable carbohydrates, including at least 3 wt.% of a non- fermentable sugar alcohol; 0-50 wt.% of...  
WO/2008/129040A1
The present invention relates to an edible fat replacer composition and its use in different food applications, in particular in bakery and patisserie applications. The present invention further relates to a method for the preparation of...  
WO/2008/123098A1
Disclosed are an improver and an improvement method for preventing a dried food from cracking or damage after the dried food is produced. Also disclosed is a method for producing a dried food by using the improver or the improvement meth...  
WO/2008/116319A1
The present invention relates to a process for producing ferulic acid, which comprises isolating ferulic acid from a culture media in which encapsulated live feruloyl esterase producing cells are cultivated, wherein the cells are encapsu...  
WO/2008/115594A2
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.  
WO/2008/110694A3
The invention relates to a hypercaloric food product in solid form, that has a caloric density higher than or equal to 450 kcal/100 g of food product and that is normo- or hyper-proteinated, i.e. that has a protein content higher than 6 ...  
WO/2008/107018A1
The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising - from 11 to 25 % flour, - from 0.5 to 2.0 % of baking powder - from 10 to 40 % of sugar, - f...  
WO/2008/109827A2
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...  
WO/2008/109827A3
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...  
WO/2008/105657A1
The invention relates to a method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein- containing ingredients and vegetable. According to the invention, finely ground...  
WO/2008/105658A1
One a spect of the invention relates to a method of preparing a flour based dough, said method comprising mixing flour, a source of water - unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans comp...  
WO/2008/096720A1
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...  
WO/2008/092907A3
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...  
WO/2008/093611A1
Disclosed are: a method for producing a backed food having a high protein content, which can be achieved in a conventional production facility; and a backed food produced by the method. Specifically disclosed are: a method for producing ...  
WO/2008/092907A2
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...  
WO/2008/090739A1
It is intended to provide a bread which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A bread produced by adding a purified plant extract containing catechins so as to give a catechin conte...  
WO/2008/080630A1
The present invention relates to corn starches having an apparent amylose content between 15% by weight and 40% by weight and a content of rapidly digestible starch between 5% by weight and 25% by weight, and also corn flours and foods c...  
WO/2008/080093A3
In one aspect, the invention is directed to polypeptides having an amylase and/or glucoamylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, t...  
WO/2008/078107A1
An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterised in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of ant...  
WO/2008/080005A1
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated the...  
WO/2008/074196A1
A refined bread flour comprises flour as raw material, additives and emulsifiers, characterized in that the said flour is wheat flour made in china and kalium bromate is excluded from additives. The said additives consist of vitamin C, g...  
WO/2008/075062A1
The invention concerns compositions containing polyunsaturated fatty acids (PUFA's). More particularly it concerns a composition containing PUFA's, (particularly long chain PUFAs derived from marine sources, particularly fish, and its us...  
WO/2008/073127A1
High fiber cookies containing inulin are produced using rotary molding to achieve a variety of shapes while avoiding inulin lumping and excessive dough stickiness and mold release problems by replacing a substantial portion of the inulin...  
WO/2008/068560A2
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...  
WO/2008/068032A3
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...  
WO/2008/068560A3
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...  
WO/2008/068032A2
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...  
WO/2008/068155A1
The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at least 30% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matter. Preferabl...  
WO/2008/068419A3
Use of vinegar or an equivalent thereof as substitute of all or a part of a composition's salt. <0}  
WO/2008/062808A2
The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a p...  
WO/2008/062808A3
The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a p...  
WO/2008/053310A2
The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said tr...  
WO/2008/053310A3
The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said tr...  
WO/2008/037544A4
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A3
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A2
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/034999A3
The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present inve...  
WO/2008/034999A2
The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present inve...  
WO/2008/033942A3
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/033942A2
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/030828A1
The present invention is directed to a non-lactose containing food product treated with lactase.  

Matches 501 - 550 out of 9,214