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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...
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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.
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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.
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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...
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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...
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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 ...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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WO/2005/094590A1 |
The present invention relates to a method for preparing an oil-based bread improver concentrate in the form of a dispersion, comprising mixing a solid fatty substance with a liquid oil. The invention further relates to a bread improver a...
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WO/2005/091984A2 |
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...
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WO/2005/092115A1 |
The present invention is a nutrient delivery system including a protein source and, optionally, a fiber source. Extruding proteins disrupts the protein structure at the secondary level, rendering the protein relatively inert as compared ...
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WO/2005/092118A1 |
Disclosed is a method of preparing rice cake having prolonged storage stability, which makes possible mass production of traditional rice cake by meeting the diverse tastes of modern people. The method includes milling rice at a milling ...
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WO/2005/089244A2 |
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140 °F, emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental glut s...
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WO/2005/089568A1 |
The present invention relates to a shortening system, for use as dough fat or filling fat; for instance, a shortening system containing, consisting essentially of, or consisting of, unhydrogenated or non-hydrogenated vegetable oil, such ...
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WO/2005/087018A1 |
Snack food can be source of high energy and high protein for children and adult supplementing their nutritional requirement. Preparation of a high protein nutritional baked snack food comprises of vegetable sources as wheat flout, roaste...
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WO/2005/087011A1 |
A premix powder for producing bread with the use of rice powder obtained from non-waxy rice as the main material, characterized by containing from 4 to 8 parts by mass of gelatinized rice (&agr -rice) powder of 100- to 600-mesh in grain ...
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WO/2005/087916A2 |
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...
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WO/2005/087013A1 |
The invention relates to: a dry taste-enhancing agent for cereal products and, in particular, for cooked bakery products comprising yeast extract and acid fermented flour; dry improving agent for cereal products and, in particular, for c...
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WO/2005/084445A1 |
Bakery products comprising a sterol and/or stanol fatty acid ester and a specific emulsifier are more soft and less prone to staling.
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WO/2005/079605A1 |
An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt% protein, 10-50 wt% vegetable oil, 0.5-5 wt% stearoyl lactylat...
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WO/2005/079586A1 |
The present invention relates to a batter composition, comprising a dietary fiber and insoluble vegetable protein. Further the invention relates to a food product comprising a batter made form said batter composition, to a method for pre...
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WO/2005/079584A2 |
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...
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WO/2005/079591A1 |
The invention relates to a fats and oils composition containing diglyceride, and relates to margarine, fried oil and food containing the composition. The diglyceride in the composition is at least of 30wt.%, the saturated fatty acid in t...
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WO/2005/076741A2 |
Vegetable-based dough that comprises softened gluten and added vegetable material. The vegetables comprise legumes and/or fruits and/or fibers. The Vegetable dough essentially consists of softened gluten in admixture with vegetable mater...
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WO/2005/074726A1 |
A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding to the food product one or more phytostero...
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WO/2005/074477A2 |
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...
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WO/2005/074709A2 |
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...
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WO/2005/070217A1 |
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...
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WO/2005/067721A1 |
The cake-pastry is made up of pieces of the more valued dried fruits tie together by honey in order to realize a compact structure covered by a golden layer obtained through painting of egg yolks.
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WO/2005/065464A2 |
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...
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WO/2005/063057A1 |
The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food p...
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WO/2005/063026A1 |
The present invention relates to finger millet bread formulation and a process for preparing the same.
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WO/2005/063025A1 |
It is intended to provide a process for producing a soybean protein-containing wheat dough, i.e., a dough with the use of soybean protein which is scarcely affected by the strong moisture absorptivity of soybean, shows little change in d...
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WO/2005/060757A1 |
The present invention relates to a method of preparing a stable liquid leaven composition comprising a bread flavour improvement composition (for instance sourdough or sponge based composition), an active yeast and a bread improver compo...
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WO2005036976B1 |
The present invention relates to a method for strengthening the structure of protein-containing products, such as food products, by using modified protein to form disulfide bonds between the proteins in a heat treatment to form a protein...
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WO2005036977B1 |
The present invention discloses a method for preparing a protein-based film wherein modified protein containing free sulfhydryl groups is added to a solution containing protein and said free sulfhydryl groups cause an interchange reactio...
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WO/2005/060763A1 |
The present invention provides a process for the production of a frozen food product comprising the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of form...
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WO/2005/060766A1 |
It is intended to provide a food containing a large amount of functional components, which is obtained by using a processed barely product (for example, barley seeds having been soaked in cold or warm water, sprouting barley or barley ma...
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WO/2005/060758A1 |
In a first aspect, the present invention relates to a process for producing a flour enriched with cereal germ, comprising the main stages of the separation of the germ oil from the cereal germ, and the use of said oil in order to enrich ...
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WO/2005/058045A1 |
The invention provides a method of preparing a processed food for heating or cooking in a microwave oven, the method comprising including in the food a suitable amount of a bean powder selected from the group consisting of lima bean powd...
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WO/2005/058046A1 |
There is provided a kit of parts for preparing a pita bread savoury snack, comprising: a) one or more pieces of herb containing pita bread having a prolonged ambient shelf life, and b) a sealed container with additives for preparing a fi...
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WO/2005/058974A1 |
The invention relates to a slowly digestible starch-containing foodstuff such a cereals and snacks, wherein a substantial fraction of the starch phase of starch-containing foodstuffs is converted into a slowly digestible form during the ...
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WO/2005/058973A1 |
The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partia...
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WO/2005/053410A1 |
It is intended to provide a bread improving agent with which bread having an improved fermented flavor and an improved texture can be produced within a short period of time, and a process for producing breads by using the same. It is fou...
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