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WO/2009/068248A1 |
A bakery product comprises white chocolate in the form of one or more discrete pieces, wherein the white chocolate comprises an effective amount of fibre to reduce shape deformation and/or browning of the white chocolate during the produ...
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WO/2009/061186A1 |
The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invent...
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WO/2009/056737A2 |
The present invention relates to a novel NaCl salt substitute free of aromatic flour and comprising at least one 5'-nucleotide yeast extract, preferably containing at least 1% of 5'-nucleotides relative to the solids content of the yeast...
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WO/2009/056254A1 |
A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a dough composition comprising flour and ...
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WO/2009/056255A1 |
A dough composition comprising flour and a fat phase, wherein the fat phase comprises from 5 to 35% by weight pinolenic acid or a derivative thereof. There is also disclosed a dough composition comprising flour and a fat phase, wherein t...
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WO/2009/051487A1 |
One aspect of the present invention relates to the use of a sulphate compound to improve the handling properties of a flour-based dough containing a reduced level of sodium. The use of the sulphate compound in accordance with the inventi...
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WO/2009/046988A2 |
The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the ...
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WO/2009/041821A1 |
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough...
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WO/2009/038938A1 |
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled o...
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WO/2009/031603A1 |
It is intended to provide a composition which shows a favorable fat absorption inhibitory activity, is capable of being safely and easily taken continuously without side effects, and further is capable of preventing and/or improving cond...
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WO/2009/029267A1 |
The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.
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WO/2009/022298A2 |
Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram...
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WO/2009/022616A1 |
It is intended to provide a heated cake in which a low meltability in mouth has been improved. By using little denatured soybean proteins having been extracted with water, the meltability in mouth of a heated cake can be improved without...
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WO/2009/021110A1 |
A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition may comprise a single free-flowing ingre...
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WO/2009/012888A1 |
A composition comprising: (A) from about 20 % to about 80 % by weight of an interesterified palm oil olein; (B) from about 5 % to about 25 % by weight of a liquid oil; (C) from about 15 to about 75 % by weight of a fat selected from the ...
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WO/2009/007398A1 |
The present invention relates to a food product, e.g. cheese, which containsan aldobionic acid (such as lactobionic acid) or a salt thereof, and a method for preparing such a food product by injection of the aldobionic acid.
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WO2007139563B1 |
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...
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WO/2008/148737A2 |
The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted...
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WO/2008/138748A1 |
This invention relates to a process of preparing a dough to prepare baked products with baking powder, thereby preventing off-taste from baking powder by the use of a yeast extract. The invention furthermore relates to a novel baking pow...
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WO/2008/133512A1 |
The present invention provides a dry particulate mix for use in yeast leavened bakery products, said mix comprising: 3-90 wt.% of non- fermentable carbohydrates, including at least 3 wt.% of a non- fermentable sugar alcohol; 0-50 wt.% of...
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WO/2008/129040A1 |
The present invention relates to an edible fat replacer composition and its use in different food applications, in particular in bakery and patisserie applications. The present invention further relates to a method for the preparation of...
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WO/2008/123098A1 |
Disclosed are an improver and an improvement method for preventing a dried food from cracking or damage after the dried food is produced. Also disclosed is a method for producing a dried food by using the improver or the improvement meth...
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WO/2008/116319A1 |
The present invention relates to a process for producing ferulic acid, which comprises isolating ferulic acid from a culture media in which encapsulated live feruloyl esterase producing cells are cultivated, wherein the cells are encapsu...
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WO/2008/115594A2 |
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.
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WO/2008/107018A1 |
The invention concerns a ready-for-use bakery dough product, which can be cooked in a microwave and which is prepared from a mixture comprising - from 11 to 25 % flour, - from 0.5 to 2.0 % of baking powder - from 10 to 40 % of sugar, - f...
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WO/2008/109827A2 |
A flavored corn tortilla taco shell is provided. The flavored corn tortilla taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting th...
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WO/2008/105657A1 |
The invention relates to a method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein- containing ingredients and vegetable. According to the invention, finely ground...
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WO/2008/105658A1 |
One a spect of the invention relates to a method of preparing a flour based dough, said method comprising mixing flour, a source of water - unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans comp...
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WO/2008/096720A1 |
Disclosed are: a grain powder dough improver comprising 0.5 to 50 wt% of a linear fatty acid and 0.5 to 50 wt% of a monoglyceride; a premix comprising 100 parts by weight of a grain powder, 0.05 to 1.0 part by weight of a linear fatty ac...
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WO/2008/093611A1 |
Disclosed are: a method for producing a backed food having a high protein content, which can be achieved in a conventional production facility; and a backed food produced by the method. Specifically disclosed are: a method for producing ...
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WO/2008/092907A2 |
The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softnes...
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WO/2008/090739A1 |
It is intended to provide a bread which is excellent in texture, lightness and flavor though it contains catechins in a large amount. A bread produced by adding a purified plant extract containing catechins so as to give a catechin conte...
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WO/2008/080630A1 |
The present invention relates to corn starches having an apparent amylose content between 15% by weight and 40% by weight and a content of rapidly digestible starch between 5% by weight and 25% by weight, and also corn flours and foods c...
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WO/2008/078107A1 |
An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterised in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of ant...
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WO/2008/080005A1 |
The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated the...
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WO/2008/074196A1 |
A refined bread flour comprises flour as raw material, additives and emulsifiers, characterized in that the said flour is wheat flour made in china and kalium bromate is excluded from additives. The said additives consist of vitamin C, g...
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WO/2008/075062A1 |
The invention concerns compositions containing polyunsaturated fatty acids (PUFA's). More particularly it concerns a composition containing PUFA's, (particularly long chain PUFAs derived from marine sources, particularly fish, and its us...
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WO/2008/073127A1 |
High fiber cookies containing inulin are produced using rotary molding to achieve a variety of shapes while avoiding inulin lumping and excessive dough stickiness and mold release problems by replacing a substantial portion of the inulin...
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WO/2008/068560A2 |
The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight...
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WO/2008/068032A2 |
The invention relates to a composition with a milled cereal product, with a fixed content of carbohydrates, fats and proteins. The composition comprises a carbohydrate fraction of less than 15 wt. % and an omega-3 fatty acid content of a...
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WO/2008/068155A1 |
The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at least 30% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matter. Preferabl...
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WO/2008/062808A2 |
The present invention provides a method for manufacturing bread in mechanized large-scale production including kneading process, which kneads bread dough automatically, and dividing process, which divides the kneaded bread dough into a p...
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WO/2008/037544A2 |
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...
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WO/2008/034999A2 |
The present invention relates to a new bread-making enhancer comprising an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer of the present inve...
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WO/2008/033942A2 |
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...
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WO/2008/030828A1 |
The present invention is directed to a non-lactose containing food product treated with lactase.
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WO/2008/028112A2 |
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...
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WO/2008/026370A1 |
It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main...
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WO/2008/025674A1 |
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...
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WO/2008/024175A2 |
Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.
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