Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 651 - 700 out of 9,048

Document Document Title
WO/2006/027796A2
A sweetener composition is described which augments full benefit of reduced calorific value associated through use of high intensity sweeteners as dominant sweetness contributors, and yet avoids problem of loss of favorable organoleptic ...  
WO/2006/027975A1
It is intended to provide a method of controlling the rising ratio of bread which comprises controlling the milling extent of cereal grains and using the thus milled product as a part of the starting materials for the bread.  
WO/2006/029405A1
The present invention generally pertains to new and useful pasta and noodle products with high-fiber and high-protein contents. The pasta and noodle products are made from non-traditional materials comprising a synthetic flour mixture. T...  
WO/2006/025207A1
A processed wheat flour food compounded with bilberry excelling in safety and cost and capable of stably coloring of processed wheat flour food to bluish purple; and a relevant method of coloring the same. There is provided a processed w...  
WO/2006/025112A1
A powdery premix composition for sponge cake, comprising cereal flour as a main ingredient and, mixed therewith, auxiliary ingredients for sponge cake. 90 to 145 parts by weight of hen eggs are added to 100 parts by weight of powdery pre...  
WO2005074709A3
The invention relates to calcium-enriched foods in various forms, in particular in the form of staple foods, based on cereal products. To increase the calcium content of said foods, water-soluble calcium salts of weak acids are added dur...  
WO/2006/018319A1
The present invention relates to plant cells and plants which are genetically modified, the genetic modification leading to the increase of the activity of a starch­ phosphorylating R3 protein in comparison with non-genetically-modified...  
WO/2006/017526A2
The present invention provides a method for reducing the level of acrylamide in a food product, comprising: (a) applying an acrylamide reduction agent in alkaline solution onto a food material before heat treating the food material; and ...  
WO/2006/016357A1
Disclosed is a novel food product characterized by a low glucose or glucose free content, a balanced functional fat content, and a proactive agent aimed for the diabetic and diabetic-prone populations. The food product of the invention i...  
WO2005048724A3
Shelf-stable food products are provided in the form of at least partially hydrated foods having a water activity of at least about 0.65 and with a sufficient amount of an added acidulent to give the food an acidic pH of up to about 6. Th...  
WO/2006/016170A2
Premixes, flour enriched with same, mineral supplemented foodstuffs and methods of manufacture thereof. The present invention relates to a premix for addition to foodstuffs and more particularly farinaceous products and bread. Use of the...  
WO/2006/017212A1
A low carbohydrate bread product is prepared by using a bread dough substantially free of wheat flour. A wheat starch, a wheat protein isolate, and a soluble fiber are mixed into a bread dough and baked to provide a bread product with in...  
WO2005112655A3
Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.  
WO/2006/010053A1
A low-carbohydrate, high-fiber flour substitute is provided. The flour substitute can be added to a bread recipe as a replacement for flour, yielding a flavorful bread product that is highly processable under commercial bread product man...  
WO2005112553A3
The invention relates to processing flour and dough, in particular to finished flour products and semi-products. The essence of said invention lies in that the inventive concentrate comprises impurity-free cereal particles which are stee...  
WO/2006/008653A3
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 ...  
WO/2006/006579A1
The texture of a starchy food (for example, biscuits, cookies, cakes, breads, cream puffs, coated and fried foods, snack foods, wheat noodles, Chinese noodles, etc.) is highly improved by using soybean protein in a smaller amount than in...  
WO/2006/004618A2
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/2006/002985A1
The invention relates to prebaked frozen dough piece which makes it possible to produce a totally baked bread product for at least 5 minutes and to corresponding methods, baked products and improving agents.  
WO/2006/002495A1
The present invention relates to a nutritional additive comprising arabinoxylans, which beneficially modulates the human intestinal flora. Furthermore, several food and beverage products comprising the additive are provided as well as me...  
WO/2006/004617A1
According to the present invention, fat and caloric content of cakes can be reduced by the replacement of a portion fat content normally found in cakes with an amount of dietary fiber. The result is that fat and caloric content of cakes ...  
WO2004040997A3
Food products containing at least two components are provided. These products have at least one baked component and at least one non-baked component. The non-baked component contains either GLCN and/or NAG.  
WO/2006/000066A2
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/2005/122795A1
A method is disclosed for applying an oil mixture containing marine oils to food products in a manner that permits the marine oils to remain staff e for extended periods of time. The marine oils of particular interest include the omega-3...  
WO/2005/122778A1
The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.  
WO/2005/120238A3
An apparatus and method of controlling freezing in a liquid system is disclosed. The apparatus includes a heat exchanger having a initial zone characterized by a surface area to volume ratio. The apparatus also includes means for initiat...  
WO/2005/120248A1
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100°F such tha...  
WO/2005/120238A2
An apparatus and method of controlling freezing in a liquid system is disclosed. The apparatus includes a heat exchanger having a initial zone characterized by a surface area to volume ratio. The apparatus also includes means for initiat...  
WO/2005/120252A1
The present invention provides high protein, low carbohydrate pastas that are also low in fiber. Specifically, a pasta comprising, by weight, at least about 55% protein, about 10% or less fiber, and at least about 4% fat is provided. The...  
WO2004093564A3
A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. ...  
WO2005087916A3
The present invention relates to novel enzymes with xylanolytic activity that belong to the glycoside hydrolase Family 8. The present invention in particular relates to enzymes isolated from bacterial psychrophilic strains that produce x...  
WO/2005/112662A1
A powdered food additive preparation whose handling is easy. There is provided a powdered food additive preparation characterized in that an aqueous solution containing a powdering subject compound is supported on defatted soybean powder...  
WO/2005/112553A2
The invention relates to processing flour and dough, in particular to finished flour products and semi-products. The essence of said invention lies in that the inventive concentrate comprises impurity-free cereal particles which are stee...  
WO/2005/112652A1
Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.  
WO/2005/112655A2
Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.  
WO/2005/107479A1
The present invention provides a biological method for removing sulfites from food products using chloropast material. In particular embodiments, the present invention provides a biological method of reducing sulfite content in a food pr...  
WO/2005/107777A1
The present invention relates to methods for reducing fat uptake in the gastrointestinal tract of a mammal in order to prevent a positive energy balance, weight gain, overweight and obesity, and to induce a negative energy balance and we...  
WO/2005/107499A1
A foodstuff composition is described which contains form 50 to 90% by weight of inulin or fructooligosaccharides, from 10 to 40% by weight of gelling fibres, and from 1 to 10% by weight of water-insoluble fibres. This composition may be ...  
WO2005065464A3
The invention relates to a method for the permanent, at least partial introduction of at least one substance, which is suitable for use in the preparation of vegetables, in particular a flavouring, preserving agent and/or colouring, into...  
WO/2005/104863A1
A fat composition which contains diacylglycerols, which were found to have the effect of inhibiting body fat accumulation, in a high concentration and is reduced in the content of trans-form unsaturated fatty acids, which are thought to ...  
WO/2005/104871A1
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/2005/104856A1
A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10g of improver in 100g o...  
WO2005046349A3
The invention relates to an oleaginous composition containing an especially antioxidative, flowable active ingredient, as an additive for an oil that is principally used for food preparations, the viscosity of the composition being betwe...  
WO/2005/099457A1
The invention relates to a novel method for kneading doughs made from flour and soft wheat carried out in the presence of ozone and by means of at least one mechanical mixing unit (fraser). The dough produced in this manner can be used f...  
WO/2005/096830A1
A rice cake dough that permits combining with ingredients, such as filling bean jam, at relatively low temperature with high work efficiency, that is of mild sweetness so as to ensure less restraint on the flavor and properties of ingred...  
WO/2005/097063A2
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...  
WO/2005/096832A2
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 ...  
WO2005016004A3
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...  
WO/2005/094611A1
The present invention provides fat replacement compositions imparting advantageous organoleptic properties to reduced calorie foodstuffs. The fat replacement compositions generally include a mixture of tagatose and at least one indigesti...  
WO2005018339A3
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger sca...  

Matches 651 - 700 out of 9,048