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Matches 51 - 100 out of 9,108

Document Document Title
WO/2017/042295A1
A frozen, microwaveable, coated food product comprises: a core of cooked edible material having a weight equal to 15-95wt% of the food product, a fried coating that envelops the core of edible material and having weight equal to 5-85wt% ...  
WO/2017/027659A1
A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits r...  
WO/2017/021510A1
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent...  
WO/2017/014234A1
The present invention provides a hard biscuit containing flour, fats, sugars, organic acid monoglycerides, and sodium stearoyl lactate, the total amount of the organic acid monoglycerides and sodium stearoyl lactate compounded with respe...  
WO/2017/015092A1
Compositions and methods are provided to form baked goods including fruit-based, aqueous filler compositions that retain high levels of slowly digestible starches.  
WO/2016/210408A1
A method of processing an initial starch containing gluten protein to produce a purified starch having less than 20 parts per million of a gluten protein (i.e., "gluten free"). A slurry of the unpurified starch is treated with an agent t...  
WO/2016/204765A1
A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like prop...  
WO/2016/202913A1
There is disclosed a maltodextrin-free low or no sugar wafer or expanded extruded cereal product having improved moisture resistance the product comprising: (i) flour; (ii) a low molecular weight (MW) fraction of saccharide(s) with numbe...  
WO/2016/200088A1
The present invention relates to a portable urine absorbing pad and, more particularly, to a portable urine absorbing pad comprising: a plurality of supporting poles provided on both sides of the inside of a waterproof cover so that the ...  
WO/2016/196101A1
The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region...  
WO/2016/189845A1
Provided is a powder that contains monosaccharides and disaccharides in an amount as small as possible and has an effect of enhancing a milky flavor and rich taste. A powder, which is prepared from a mixture of starting materials compris...  
WO/2016/184506A1
The present invention relates to noodle products comprising a high-lipid microalgal flour, and to noodle doughs suitable for preparing such noodle products. More particularly, the noodle dough comprises from 0.05% to 15% w/w of a microal...  
WO/2016/171559A1
The invention relates to a method for preparing a baked food product, a fried food product or other food product of which the preparation comprises a heating step wherein starch is gelatinised, comprising - providing a dough or batter co...  
WO/2016/172298A1
The present invention relates to the use of extrusion technology in a process for the low-moisture continuous gelatinisation and the enzymatic hydrolysis of flour to provide a dextrinised product having a dextrose equivalent (DE) of at l...  
WO/2016/170189A1
The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintainin...  
WO/2016/159242A1
A roll-in margarine in which: the content of trans-fatty acids relative to all constituent fatty acids in the roll-in margarine is 4 wt% or less; the roll-in margarine contains, with respect to the entire roll-in margarine, 5-10 wt% of w...  
WO/2016/146502A1
The present invention relates to a soft bakery product having a slowly-available- glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coat...  
WO/2016/145185A1
The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.  
WO/2016/144855A1
The present disclosure relates to a leavening composition which eliminates the need for metal phosphate composition for aluminum based leavening acids and provides control of the leavening activity.  
WO/2016/136688A1
 The purpose of the present invention is to provide an oil or fat with a heightened oil or fat taste, in particular the rich taste which acts as a base. Another purpose of the present invention is to provide a food product containing s...  
WO/2016/134858A1
The present invention relates to a gluten-free powder having an average particle size less than 200 micron, comprising 60-85 % of protein, and comprising 20-30 % of calcium caseinate, 20-25 % of egg-albumin, 10-15 % of pea protein, and 1...  
WO/2016/136805A1
The present invention addresses the issue of providing: a food product capable of providing a cool feeling inside the mouth when eaten; a production method therefor; and a method for providing a cool feeling in a variety of food products...  
WO/2016/125599A1
 The purpose of the present invention is to provide a technique for producing wheat gluten having high whiteness and good color tone. Wheat gluten having high whiteness and good color tone can be obtained by carrying out: a first ste...  
WO/2016/113399A1
The invention discloses a method of improving sliceability of a baked product prepared from dough comprising: - incorporating into the dough a glycosyltransferase (EC 2.4.1.18) and/or a cyclomaltodextrin glucanotransferase; - baking the ...  
WO/2016/111061A1
The processed starch for bakery foods according to the present invention is hydroxypropylated and has a gelatinization peak temperature of 56-63°C and a gelatinization energy of 3.5-7.0 J/g. In the processed starch, the substitution deg...  
WO/2016/105215A1
The invention relates to a method for the production of instant quinoa flour, comprising the cooking and grinding of the quinoa and a subsequent enzymatic treatment with amylases and proteases.  
WO/2016/102315A1
The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present...  
WO/2016/097069A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/097068A1
The present invention relates to an improved sugar composition comprising sugar and a sugar replacement composition, wherein (A) said sugar replacement composition contains polydextrose and/or resistant maltodextrin or wherein (B) said s...  
WO/2016/097617A1
The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, seaweed meal and a drinkable liquid and having a low fat content relative to...  
WO/2016/097067A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/090020A1
The present invention is directed towards methods of improving the interfacial activity of lecithin. Methods of standardizing lecithin are further disclosed. The present invention is also directed towards methods of improving chocolate r...  
WO/2016/084854A1
[Problem] The purpose of the present invention is to solve a problem where the texture of an internal phase becomes coarse, which occurs when producing bread using frozen bread dough, and to solve the problem without reducing workability...  
WO/2016/077210A1
A novel starch product that is surprisingly stable has been discovered and produced by a novel method comprising mixing a free amino acid and an individual fatty acid with native starch. This novel starch product is free of the typical c...  
WO/2016/057058A1
The hunger minimized fasting system relies on providing a blood glucose level at all times in the range of 5 to 10 mM, satisfying glucose needs of the brain and metabolizing blood glucose through anaerobic glycolysis to release ATP at th...  
WO/2016/055288A1
The fresh or frozen raw food product according to the invention comprises at least one layer of pastry crust and a wet food filling. Said filling contains a mixture of hydroxypropyl-methylcellulose and at least one other water-retention ...  
WO/2016/055424A1
The present invention relates to the production of edible wafers comprising (i) 100 parts by weight of a flour that comprises at least 5% by weight of the total flour of a non-wheat flour (such as millet; maize, barley, oats, rice, rye a...  
WO/2016/057382A1
The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30%, or more, by weight total ingredients of a low bitter chicory plant material or flour. The present invention also provides a method for obtaining a...  
WO/2016/052300A1
 In order to provide a modifier for baked goods which has little effect on the elasticity and extensibility of the dough and with which it is possible to obtain baked goods having large expansion due to baking, good melt in the mouth, ...  
WO/2016/050905A1
The present invention relates to a method for preparing a dough which is to be stored frozen,which method comprises including a Penicillium glucose oxidase in the dough during preparation of the dough. Further the present invention relat...  
WO/2016/046867A1
The present invention addresses the problem of providing a bakery product that has a favorable waxy texture and softness and excellent slicability (a mechanical property suitable for slicing) in the case of processing the bakery product....  
WO/2016/046866A1
The present invention addresses the problem of reducing oil absorption in a frying step during the production of doughnuts and thus providing doughnuts that retain the original taste and flavor of doughnuts, have a soft and waxy texture ...  
WO/2016/049046A1
A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of abou...  
WO/2016/042778A1
This novel foaming oil-in-water emulsion for kneading contains: 0.45 wt% or less of propylene glycol fatty acid ester; 0.45 wt% or less of polyglycerin fatty acid ester; 0.9-31 wt% of edible oil and fat; 22-39 wt% of water; 2.5-12 wt% of...  
WO/2016/039186A1
[Problem] Using a low-cost method that places little burden on the environment, to produce a frozen bread dough improver that has an improving effect on the rising of frozen bread dough, is highly safe, and is tasteless. Also to achieve ...  
WO/2016/038184A1
The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native w...  
WO/2016/032452A1
A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in an amount of at least 35% by weight of the composition, at least one starch source in an amount of at least 2% by weight of the comp...  
WO/2016/032346A1
The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is ...  
WO/2016/032790A1
A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first ...  
WO/2016/030805A1
The invention relates to a food composition that can at least partially substitute starch and contains gluten obtained from at least one cereal or pseudo-cereal and guar gum, bran obtained from at least one cereal or pseudo-cereal, and/o...  

Matches 51 - 100 out of 9,108