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Patent Searching and Data


Matches 601 - 650 out of 9,235

Document Document Title
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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 ...  
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 ...  
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.  
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.  
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 ...  
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 ...  
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...  
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...  
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...  
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 ...  
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 ...  
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 ...  
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, ...  
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...  
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 ...  
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...  
WO/2007/038125A2
The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of t...  
WO/2007/038125A3
The present invention is a nutrient delivery system including an extruded fiber source. Extruding fibers causes many changes to the structure and function of the fiber. Many of these changes make it possible to include higher levels of t...  
WO/2007/032000A3
A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with...  
WO/2007/032000A2
A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with...  
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 ...  

Matches 601 - 650 out of 9,235