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Matches 601 - 650 out of 9,113

Document Document Title
WO/2006/135714A2
A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from ...  
WO/2006/135714A3
A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from ...  
WO/2006/134409A3
The invention relates to synergistic compositions comprising prebiotic components selected from fructose polymers GFn and Fm, either containing a glucose (G) end-group, or without a glucose end-group, and one or more component of a group...  
WO/2006/134409A2
The invention relates to synergistic compositions comprising prebiotic components selected from fructose polymers GFn and Fm, either containing a glucose (G) end-group, or without a glucose end-group, and one or more component of a group...  
WO2006102907A8
The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermente...  
WO2005079584A3
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this doug...  
WO/2006/132665A3
The present invention relates to the use of biocide (e.g., bactericidal enzyme) to target pathogens. In particular, the present invention provides biocides for use in health care (e.g., human and veterinary), agriculture (e.g., animal an...  
WO/2006/126094A3
Disclosed is a food composition comprising: water, salt, yeast, wheat flour, and sugar beet pectin. Also disclosed is a method for forming ferulic acid crosslinks including the steps of : providing a source of ferulic acid; providing a w...  
WO/2006/126094A2
Disclosed is a food composition comprising: water, salt, yeast, wheat flour, and sugar beet pectin. Also disclosed is a method for forming ferulic acid crosslinks including the steps of : providing a source of ferulic acid; providing a w...  
WO2005096832A3
Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising ...  
WO/2006/122625A1
The present invention provides a nutrition product comprising a first region comprising at least 10% by weight of said first region of one or more oxidisable materials containing monounsaturated and/or polyunsaturated fatty acids, and a ...  
WO/2006/122833A1
The present invention relates to composite nutritional products that have been reinforced with one or more pro-oxidative minerals selected from the group consisting of iron and copper, and that contain an appreciable amount of unsaturate...  
WO/2006/124440A3
Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid...  
WO/2006/118778A2
A process and apparatus for the continuous production of pregelatinized corn flours for dairy-based and cereal-based foods, includes an acid precooking with a sodium metabisulfite, or sodium hydrogen sulfite or sodium sulfite solution as...  
WO2006077459A3
The present invention relates to a water-absorbing composition based on a mixture of one or more starches and pectins having thickening and/or gelling properties, for preventing water from getting out from food products before, while and...  
WO/2006/116364A3
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a)treating a surface of a dough with (i) at least one preservative in an amount effe...  
WO/2006/111779A1
The present invention relates to bakery products prepared with vegetable flakes. The bakery products according to the invention have high nutritional value, excellent organoleptic properties and are appetizing in appearance. The present ...  
WO/2006/109657A1
A bread suitable for heating in a microwave oven, the bread comprising a grain flour which comprises wheat flour as the main ingredient and has a crude protein content not smaller than 9% by weight and smaller than 11.5% by weight, and a...  
WO2005089244A3
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140 °F, emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental glut s...  
WO/2006/105957A1
Process for treating a dietary meal containing starch, so as to make the latter poorly digestible, comprising the steps of: feeding a continuous flow of a starch-containing meal into a turbo- reactor (A) comprising a horizontal-axis cyli...  
WO/2006/106706A1
Disclosed is a dough for use in the production of a baked cake having a high protein content, the dough having a high protein content and a shapability which can withstand an industrial continuous processing. In the preparation of a prot...  
WO2006040195A3
The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart d...  
WO/2006/102907A1
The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermente...  
WO/2006/097949A1
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 infan­tis, Bifidobacterium lon...  
WO/2006/098786A3
The present invention relates to a pet treat composition for small animals. In particular, the present invention relates to a pet treat comprising a polymeric material and inclusions. The inclusions are selected from the group consisting...  
WO/2006/097415A1
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...  
WO/2006/093922A1
There is disclosed a dough composition comprising wheat flour, water, soy protein isolate, optionally whole wheat flour, fiber, an oil or fat, a sweetener, a leavening agent and baking powder. The dough composition is suitable for produc...  
WO/2006/090017A1
The invention concerns a method for making vegetable- or fruit-bread and the products obtained by said method. The method consists in producing bakery products such as bread, buns or sandwich bread by substituting a large proportion, in ...  
WO/2006/088043A1
It is intended to provide bread products having a favorable flavor (the ripe flavor characteristic to breads) and an excellent texture without using food additives such as yeast food or emulsifiers. A method of producing bread characteri...  
WO/2006/089239A1
Pregelatinized forms of chemically modified resistant starches are provided which have a high degree of resistance to &agr -amylase digestion, fat-like texture and outstanding freeze-thaw stability. The starch products are formed as dist...  
WO/2006/084626A1
This invention relates to a process for the preparation of bread and other bakery products leavened with Saccharomyces cerevisiae, the process comprising the addition of phenyl-lactic acid or a microorganism fermentation product that con...  
WO/2006/086149A1
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, o...  
WO2004071467A3
Oilseed plants which have been transformed to produce very long chain polyunsaturated fatty acids, recombinant constructs used in such transformations, methods for producing such fatty acids in a plant are described and uses of oils and ...  
WO/2006/082504A1
The present invention relates to bakery products and pasta with added acidified chitosan.  
WO/2006/077459A2
The present invention relates to a water-absorbing composition based on a mixture of one or more starches and pectins having thickening and/or gelling properties, for preventing water from getting out from food products before, while and...  
WO/2006/076084A3
A combination of a free thiol compound and a reducing agent is added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be a corn chip or a potato chip. Alternatively, a ...  
WO/2006/071797A1
The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber...  
WO/2006/065134A1
The present invention relates to a method of preparing a baked or fined product from leavened dough, comprising the successive steps of: a. forming a dough by combining flour, water, a slow reacting leavening system consisting of a leave...  
WO/2006/064910A1
It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermente...  
WO/2006/062410A1
Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt.% of a polysaccharide which is characterised by a molecular weight of at least 104 Dalton, an a...  
WO/2006/057520A1
In a method for preparing bread including a step in which flour, a main source material, is mixed with other sub-materials, there is provided an improved method for preparing bread characterized in that transglutaminase (TGase) is added ...  
WO/2006/053642A1
A vital protein containing base material, such as vital gluten, which can be used as a food additive, such as a baking ingredient, is chemically modified by a thermal treatment in the presence of an aroma enhancer, such as amino acids, s...  
WO/2006/052270A1
This invention relates to fertilizer compositions containing phosphorus that is derived from steepwater, e.g., corn steepwater, and methods of making fertilizer from steepwater. In one implementation, steepwater is mixed with an alkaline...  
WO2006004618A3
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of dietary fiber. The result is that fat and caloric content of brea...  
WO/2006/050228A1
Described are methods and compositions relating to dough compositions leavened by chemical leavening systems that include acidic chemical leavening agent and encapsulated basic chemical leavening agent, wherein the dough composition can ...  
WO2006000066A3
The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal...  
WO/2006/046146A1
The present invention provides a bakery product dough comprising at least 50% w/w durum wheat flour based on the total weight of the flour in the dough, and (a) one or more enzymes; (b) one or more agents capable of catalysing the format...  
WO/2006/047512A2
A mix for the preparation of rice-containing baked products, containing 100% rice flour (containing about 15 to about 26% amylose), about 0 to about 20% waxy rice flour, about 1 to about 4% hydroxypropyl methylcellulose food gum, about 1...  
WO/2006/044028A1
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...  
WO/2006/043117A1
Since ancient times, olive fruit has been known to be medically beneficial and very useful in human nutrition, either as fruit or oil obtained from the fruit. The olive marc is normally disposed of as a waste. Processing of olive marc in...  

Matches 601 - 650 out of 9,113