Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 601 - 650 out of 9,176

Document Document Title
WO/2007/026245A1
The present invention relates to a palatable baked nutritional composition comprising fructose which has a low glycaemic index and low glycaemic load and improved sensory characteristics such as crispiness and mouthfeel.  
WO/2007/022347A3
Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly...  
WO2006008653A9
The invention also encompases the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein said lipolytic enzyme is capable of hydrolysing ...  
WO2006105957A8
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/2007/012847A1
The invention relates to the use of silicon in food.  
WO/2007/013109A1
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...  
WO/2007/010216A1
This invention relates to the use of formulations comprising an amphipathic or lipophilic anti-oxidant, such as lycopene, and a solubilising agent, such as whey protein, in the treatment of atherosclerotic disorders. Methods and material...  
WO/2007/011884A2
Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls (10)) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater) . The dough composition...  
WO/2007/011884A3
Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls (10)) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater) . The dough composition...  
WO/2007/008557A1
Provided herein are monoglyceride and emulsifier compositions and processes for producing them. The monoglyceride and emulsifier compositions are useful as additives in baked goods, to maintain a soft crumb during storage and to retard s...  
WO/2006/138411A1
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...  
WO/2006/135729A1
Methods are provided for making dried protein-diacylglycerol oil (DAG oil) compositions, for incorporation into food products. A protein-containing ingredient in liquid form is combined with DAG oil, and the mixture is then spray-dried. ...  
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...  

Matches 601 - 650 out of 9,176