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WO/2009/149947A1 |
A no- or low-sugar wafer having a density of at least 40 mg/cm3. The wafer may be produced from a batter comprising flour, water and edible, solid particles that do not swell or dissolve prior to baking of the batter.
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WO/2009/147297A2 |
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...
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WO/2009/148467A1 |
Novel yeast-raiscd and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final...
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WO/2009/103770A9 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
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WO/2009/117790A3 |
The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modula...
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WO/2009/103770A3 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
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WO/2009/129024A2 |
A method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough fr...
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WO/2009/104194A3 |
The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product ...
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WO/2009/122900A1 |
Provided is a mix for a bakery food characterized by containing a starch and a milk protein. Preferably, the milk protein is casein or a casein salt, and the starch is a starch made from corn, wheat, potato, rice or tapioca. This mix for...
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WO/2009/117790A2 |
The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modula...
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WO/2009/112464A1 |
The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it a...
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WO/2009/090180A3 |
A consumable product such as a fermented beverage, a leavened bakery product, or a fermented sausage containing pinosylvin and/or containing non-glycosylated resveratrol is produced by fermentation with a microbial cell comprising a meta...
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WO/2009/107659A1 |
Disclosed is a confectionary and bakery material which comprises saccharides, starch and seasonings as the main components and has an increased starch content and a decreased total moisture content so as to shorten drying time. Also disc...
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WO/2009/107866A1 |
Disclosed is a method for preparing low-protein food, wherein by using α-glucosidase, it is possible to obtain a low-protein food having excellent flavor, texture and quality.
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WO/2009/108057A1 |
The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention pro...
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WO/2009/108058A1 |
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...
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WO/2009/104194A2 |
The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product ...
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WO/2009/103770A2 |
The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) prepar...
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WO/2009/083265A3 |
The present invention covers the use of hyaluronan in foods, specifically in bakery goods and dough products.
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WO/2009/101972A1 |
An agent for enriching body taste which contains, as free amino acids, hydrophobic amino acids including valine or phenylalanine, basic amino acids including lysine and acidic amino acids. It can impart the excellent aroma, flavor and bo...
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WO/2009/101215A1 |
The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking marg...
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WO/2009/056737A3 |
The present invention relates to a novel NaCl salt substitute free of aromatic flour and comprising at least one 5'-nucleotide yeast extract, preferably containing at least 1% of 5'-nucleotides relative to the solids content of the yeast...
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WO/2009/098229A2 |
The present invention relates to the use of a parent AmyTS-23 alpha-amylase as well as variants, which variant has alpha-amylase activity and exhibits altered properties relative to the parent alpha-amylase in the production of food prod...
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WO/2009/097116A1 |
The present invention provides a method for preparing emulsified bran derivatives and emulsified bran fractions which can be used in the preparation of nutritionally-enriched food and beverage products.
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WO/2009/092679A1 |
A ready-to-use, microwavable cookie dough formulation that includes a flour mixture of (a) a gluten-containing flour and (b) a low-gluten flour or a starch component in a weight ratio of (a) / (b) of greater than 2: 1, sugar, water and a...
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WO/2009/091035A1 |
Provided is a baked cake which can be sufficiently shaped even in the case of using an oligosaccharide having physiological functions such as decay resistance, an effect of promoting the growth of bifidobacteria, an effect of improving t...
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WO/2009/088083A1 |
Provided is a sponge cake which has no depression in the center even in the case of using a fructooligosaccharide which has physiological functions, for example, a decay resistance, an effect of promoting the growth of bifidobacteria, an...
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WO/2009/083265A2 |
The present invention covers the use of hyaluronan in foods, specifically in bakery goods and dough products.
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WO/2009/046988A3 |
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...
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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 ...
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WO/2009/070466A1 |
A multi-layer self-separating gel is described. A food composition comprising a first layer and a second layer comprises water, low acyl gellan gum, and an emulsifier. The composition can further comprise a third layer. A process of prep...
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WO/2009/068248A1 |
A bakery product comprises white chocolate in the form of one or more discrete pieces, wherein the white chocolate comprises an effective amount of fibre to reduce shape deformation and/or browning of the white chocolate during the produ...
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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...
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WO/2008/019233A3 |
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium ad...
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WO/2009/022298A3 |
Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram...
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WO/2009/061186A1 |
The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invent...
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WO/2009/056737A2 |
The present invention relates to a novel NaCl salt substitute free of aromatic flour and comprising at least one 5'-nucleotide yeast extract, preferably containing at least 1% of 5'-nucleotides relative to the solids content of the yeast...
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WO/2009/056254A1 |
A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a dough composition comprising flour and ...
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WO/2009/056255A1 |
A dough composition comprising flour and a fat phase, wherein the fat phase comprises from 5 to 35% by weight pinolenic acid or a derivative thereof. There is also disclosed a dough composition comprising flour and a fat phase, wherein t...
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WO/2007/041395A3 |
Composition comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them (Figures 1, 2, and 3). Additionally, there are also described edible food products and industrial suspensions...
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WO/2009/051487A1 |
One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the inventi...
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WO/2009/046988A2 |
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...
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WO/2009/041821A1 |
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough...
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WO/2009/038938A1 |
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled o...
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WO/2005/025318A3 |
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...
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WO/2009/031603A1 |
It is intended to provide a composition which shows a favorable fat absorption inhibitory activity, is capable of being safely and easily taken continuously without side effects, and further is capable of preventing and/or improving cond...
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WO/2009/029267A1 |
The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.
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WO/2009/022298A2 |
Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram...
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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...
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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...
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