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Patent Searching and Data


Matches 651 - 700 out of 9,178

Document Document Title
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...  
WO/2006/040195A2
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/2006/041683A2
The present invention is a soy-based rice substitute comprising soy flour and water and having the appearance of rice grains. The invention also includes a process for preparing the same by intermixing soy flour and water to form a mixtu...  
WO2006016170A3
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...  
WO2005097063A3
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/2006/035965A1
A foamed food dough and a foamed food such as bread comprising soybean flour as the main component which can form a spongy crosslinked network structure without resorting to wheat gluten or silk fibroin; and a foamed food dough and a foa...  
WO2005018794A8
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...  
WO2005074477A3
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...  
WO2005091984A3
A reduced sucrose cookie dough is provided comprising a Saccharide System. The Saccharide System comprises a crystalline sugar alcohol comprising at least one member selected from the group consisting of crystalline maltitol, crystalline...  
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.  

Matches 651 - 700 out of 9,178