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WO2007062203B1 |
The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers ...
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WO/2007/148197A2 |
A gastro-activated dietary fiber comprising an insoluble polysaccharide salt and use of the gastro-activated dietary fiber in ingestible products. The gastro- activated dietary fibers may include salts of biopolymers such as alginates, c...
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WO/2007/148197A3 |
A gastro-activated dietary fiber comprising an insoluble polysaccharide salt and use of the gastro-activated dietary fiber in ingestible products. The gastro- activated dietary fibers may include salts of biopolymers such as alginates, c...
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WO/2007/149320A1 |
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the co...
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WO/2007/144433A1 |
The present invention relates to an improved bakery product containing a combination of betaine and enzyme in an effective amount to improve the textural properties of a bakery product when baked. The improved properties are selected amo...
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WO/2007/143093A2 |
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...
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WO/2007/143321A3 |
The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough compo...
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WO/2007/143287A3 |
A method of making an enhanced corn masa by roasting com kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roaste...
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WO/2007/143093A3 |
Improved dough compositions comprising yeast cell wall material from the species Saccharomyces cerevisiae are reported. The yeast cell wall material is present in an effective amount to provide the dough composition with at least one imp...
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WO/2007/139563A3 |
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...
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WO/2007/137106A2 |
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and ger...
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WO/2007/134878A1 |
The present invention relates to a composition for reducing baking losses, combination of modified wheat flour and at least one baking agent conventional in baking processes being used.
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WO/2007/134877A1 |
The present invention relates to the use of wheat flour for reducing baking losses. The wheat flour can comprise genetically or chemically phosphorylated starch.
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WO2007060549B1 |
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...
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WO/2007/132123A1 |
The invention concerns a novel NaCl salt substitute comprising at least one yeast extract, aromatic flour and a low-sodium salt and its use as salting agent. The invention also concerns the use of yeast extract and aromatic flour for mas...
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WO/2007/130070A1 |
The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or les...
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WO/2007/118566A1 |
The invention relates to a salt replacement comprising NaCl, KCl and sodium gluconate, wherein the weight proportion of KCl to sodium gluconate is in the range 1.5:1 to 1:1.5 and the proportion of NaCI is at least 45 wt. %. The invention...
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WO/2007/113678A3 |
The present invention relates to a supplement mixture of ingredients naturally rich in vitamins and oligo-elements for gluten-free, cereal-based dietetic food destined for celiacs. The mixture of the invention is applied for both enrichi...
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WO/2007/106941A1 |
A method of treating a crop kernel prior to milling to improve millability, which includes the step of exposing the crop kernel to one or more plant hormones is provided. Typically, the crop kernel is a cereal such as wheat. The plant ho...
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WO2006097415A8 |
A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises Streptococcus thermophilus, Bifidobacterium infan- tis, Bifidobacterium longu...
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WO/2007/100179A1 |
Disclosed is a lactobacillus plantaram SE 1 useful for manufacturing a lactic acid bacterium bread capable of improving a taste and flavor thereof and preventing a helicobacter pylori bacterium through a lactic acid bacterium derived fro...
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WO/2007/099506A1 |
A dry blend containing from about 3% to about 50%, by weight, dehydrated fruit materials, and from about 20% to about 97%, by weight, rice based material. Doughs made by adding water to the dry blend are also provided. The doughs are esp...
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WO/2007/093004A1 |
A system for gaseous treatment of food applied in a continuous mode comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; exit port for removing food from the vessel; means for...
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WO/2007/090829A3 |
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved prop...
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WO/2007/090829A2 |
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved prop...
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WO2007013109A8 |
This invention consists of a natural food of exclusively vegetable origin, which has a perfect nutritional balance, giving such a quantity of proteins as to constitute a single meal. The different kinds of flours used, such as chick peas...
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WO/2007/076911A1 |
A process is proposed for producing extruded surface-active ingredients for use for food production, in which a carrier, before the start of extrusion, or in a process step during the extrusion, is hydrophilized by addition of hydrophili...
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WO/2007/079050A3 |
A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most prefer...
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WO/2007/076356A3 |
A process and apparatus for the continuous production of masa and whole- corn flour for grain-based foods, includes a preconditioning of clean corn, grinding the moisturized corn to produce fine and coarse grind fractions, sieving the fi...
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WO/2007/076436A2 |
A bioprocess and apparatus for the continuous production of novel masa and whole-corn flours as cereal-base and functional-food ingredients. The bioprocess includes providing a fine grind fraction of corn kernel; combining the fine grind...
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WO/2007/076356A2 |
A process and apparatus for the continuous production of masa and whole- corn flour for grain-based foods, includes a preconditioning of clean corn, grinding the moisturized corn to produce fine and coarse grind fractions, sieving the fi...
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WO/2007/076419A1 |
The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food ...
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WO/2007/068853A1 |
The present invention relates to a novel breadmaking improver comprising a preferment which is acidic and an acidity regulator, and also to the use thereof in a process for preparing a baker’s dough for baking which contains this impro...
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WO/2007/063084A1 |
The present invention discloses a fat substitute comprising at least one n-alkenyl succinate starch and at least one polyol for use in bakery products. Biscuits, cakes, yeast leavened dough based bakery products, fat-fillings and dressin...
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WO/2007/063349A1 |
The subject of this invention relates to diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals, for the production of bakery products, especially bread, pastry, alimentary pa...
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WO/2007/060549A3 |
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...
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WO/2007/062203A2 |
The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers ...
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WO/2007/061372A1 |
A pumpable shortening for food applications, especially for providing a flaky texture in bakery products, consisting of a semi-fluid lipid composition wherein solid sheet-like flakes of fat are stably dispersed.
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WO/2007/059956A1 |
An agent for use in the case of disorders of blood sugar metabolism, including diabetes, is described, which reduces the glucose content of food and other substances with the help of 5-D-fructose dehydrogenase and glucose isomerase.
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WO/2007/062203A3 |
The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers ...
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WO/2007/060549A2 |
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...
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WO/2007/056802A1 |
A low GI white bread product, a composition suitable for its manufacture and a method for its production. The baked white bread having characteristics associated with a traditional white bread and a lowered GI of less than about 65, pref...
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WO/2007/057511A1 |
The invention relates to an edible fat composition comprising from 0 to 90 % by weight plant sterol and/or stanol calculated as sterol equivalents and from 10 to 98.5 % by weight of an absorbable fat component, comprising from 0.05 to 60...
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WO2006044028B1 |
Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include one or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening...
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WO/2007/052153A3 |
A food grade antioxidant and a baked food flavorant is isolated from roasted wheat malt containing bran. The germinated wheat is roasted until the malt's naturally occurring enzymes are substantially destroyed. The roasted wheat malt is ...
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WO/2007/052153A2 |
A food grade antioxidant and a baked food flavorant is isolated from roasted wheat malt containing bran. The germinated wheat is roasted until the malt's naturally occurring enzymes are substantially destroyed. The roasted wheat malt is ...
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WO/2007/051647A1 |
The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to ...
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WO/2007/050328A1 |
The present disclosure generally relates to high protein leavened snack products including vegetable protein material and a non-vegetable protein material and processes for making high protein leavened snack products. More particularly, ...
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WO2005104871A8 |
A composition comprising statin wherein the composition is a flour comprising less than 10 wt.% of fat and the use of the composition comprising statin in the preparation a food product is disclosed. The process for the preparation of th...
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WO/2007/041679A2 |
Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for ...
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