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WO/2005/013700A1 |
The invention relates to a mixture of salts, comprising two or more salts of formulas M(X)2 and M(X) (OH) wherein M is an alkaline-earth metal cation and X is an organic carboxylic acid anion, the alkaline-earth metal being one (or more)...
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WO/2005/013724A1 |
The invention provides the use of a bioavailable iron compound and a bioavailable zinc compound in a weight ratio of at least 2:1, and at least one B vitamin, in the manufacture of an edible composition, for use in aiding the cognitive d...
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WO/2005/013699A1 |
The invention relates to a new Yu Tiao blend, comprising sodium bicarbonate, ammonium bicarbonate and potassium carbonate, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be obtained using suc...
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WO/2005/013719A1 |
Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of ...
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WO/2005/011403A1 |
The invention concerns a method for preparing a fermented liquid medium based on vegetable fibers, a fermented liquid medium obtainable using said method, its use for making raw or cooked food products, the method for making said food pr...
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WO/2005/006884A1 |
An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.
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WO/2005/002355A1 |
Process for the production of lupin extracts from lupins, comprising: (a) extracting lupin meal or flour with water at alkaline pH; (a) separating an alkali soluble lupin protein containing component from an alkali insoluble fibrous comp...
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WO/2005/000028A1 |
A bread product can be used for production of bread, round loaves, French bread, sandwiches, rusks, refreshments, pizzas. In the volume of the bread product is formed at least one section containing a product of vegetable origin added to...
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WO/2004/112486A2 |
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...
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WO/2004/110160A1 |
A fat composition for bakery products which comprises 50 to 85 parts by weight of an edible fat (A) in which the content of unsaturated fatty acid residues in all constituent fatty acids is 75 wt.% or higher, 10 to 35 parts by weight of ...
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WO/2004/110155A1 |
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditi...
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WO/2004/107879A2 |
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods dis...
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WO/2004/107866A1 |
Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to ...
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WO/2004/107872A1 |
This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugarfree sweetener comprising a synergistic mixture of Lo Han Quo Extract and Sucralose Liquid or Powder for use in an improved tasting ice-cream or for sweetenin...
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WO/2004/108874A1 |
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., ...
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WO/2004/105517A1 |
Compositions comprising, as the active ingredients, resveratrol, a derivative, metabolite or analogue thereof, and at least one additional component selected from EGCG, genistein, vitamin E, polyunsaturated fatty acids, gamma-linolenic a...
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WO/2004/105495A2 |
A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are ...
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WO/2004/105494A2 |
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The inv...
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WO/2004/105508A1 |
The invention relates to compositions comprising lactic acid esters of mono- and diglycerides of fatty acids i.e. LACTEM compositions. The invention relates especially to novel LACTEM, which include 5 to 95 % by weight unsaturated fatty ...
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WO/2004/103078A1 |
A packaged bread snack, comprising a package having therein a piece of bread which is cut into two halves and having a filling situated between the halves, said filling comprising one or more types of vegetables and one or more ingredien...
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WO/2004/100668A1 |
Disclosed is a fresh baked product of the roll type, based on a conventional roll dough containing a beta-glucan preparation as an additive, which has a degree of purity of at least 65 percent, at a quantity that allows the immune status...
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WO/2004/098294A1 |
The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystalliz...
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WO/2004/093564A2 |
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. ...
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WO/2004/093551A1 |
Described are methods and compositions relating to dough compositions leavened during baking by chemical leavening systems, that include a refrigerator stable dough composition having relatively low carbon dioxide evolution, and an exter...
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WO/2004/089111A1 |
Disclosed is a method for reducing the formation of acrylamide during heating of amino group-containing compounds in the presence of reducing substances. Said method is characterized by the fact that the amino group-containing compounds ...
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WO/2004/089117A1 |
Food and drink having a reduced digestibility, wherein the content of saturated triglycerides exclusively composed of stearic acid and/or palmitic acid as an oleaginous ingredient is at least 40 wt.%. As the triglycerides cannot be diges...
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WO/2004/086878A2 |
A dietary fiber material obtained by using enzymes to digest cereal grains. The enzymes substantially hydrolyze any starch occurring in the cereal grain into small molecules but only partially hydrolyze ß-glucan molecules. The dietary f...
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WO/2004/086870A1 |
A process for preparing an improved quality chapatis having novel improver premix providing longer shelf-life to the chapatis, said process comprising steps of A) mixing an improver mix between comprising of ascorbic acid, sodium stearoy...
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WO/2004/084637A1 |
The invention relates to a high fibre biscuit composition for increasing the dietary fibre content in the biscuit, said biscuit composition comprising 30 to 55 % by wt. of wheat flour, 5 to 40 % by wt. of a fibre source, 0.10 to 0.35 % b...
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WO/2004/084639A1 |
The present invention relates to an improver mix for bread and a process for making improved quality bread thereof. The improver mix comprises ascorbic acid, protase, xylanase and alpha-amylase.
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WO/2004/084636A1 |
The invention relates to an alimentary composition suitable to be used as flour for preparing a functional alimentary pasta with high content of alimentary fibre, high content of proteins, low content of carbohydrates available such as, ...
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WO/2004/082389A1 |
A fat composition containing at least 50% of tristearin and reduced in digestibility. It is further preferable to reduce the particle diameter of the composition below 100 µm. When this composition is used as a substitute for fats usual...
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WO/2004/081022A2 |
Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic ...
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WO/2004/080203A2 |
This invention comprises the technological process of cracker production with addition of herbs possessing healing properties that improve the condition of people suffering from chronic diseases, namely, diabetes, high blood cholesterol,...
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WO/2004/078982A2 |
The present invention relates to transgenic plants, such as wheat or maize, comprising plant cells having SEQ.ID.NO 1 and seeds derived from those plants. It also relates to the use of said seed for the preparation of a flour which in tu...
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WO/2004/074547A2 |
Compositions and methods are disclosed for preventing the oxidative corrosion of metal surfaces by exposing such a surface to an anti-corrosion agent characterized as a lower alkyl carboxylic acid or salts and/or other derivatives that c...
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WO/2004/074546A2 |
Compositions and methods are disclosed for preventing the oxidative corrosion of metal surfaces by exposing a metal surface to an anti-corrosion agent characterized as a lower alkyl carboxylic acid or salts and/or other derivatives that ...
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WO/2004/071467A2 |
Oilseed plants which have been transformed to produce very long chain polyunsaturated fatty acids, recombinant constructs used in such transformations, methods for producing such fatty acids in a plant are described and uses of oils and ...
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WO/2004/071199A1 |
A process for producing loaf bread which comprises, in the step of adding potassium bromate in preparing a bread dough, adding an aqueous potassium bromate solution so as to improve the solubility of the potassium bromate thus added in t...
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WO/2004/064805A1 |
The present invention provides novel fragile nutrient cochleates that generally include one or more encochleated fragile nutrients, e.g., beta carotene, and methods for making the same. Also provided are methods for the use and administr...
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WO/2004/064526A1 |
The invention relates to a baked rye product comprising at least 50 percent by weight of ground rye product, the percentage being in relation to the ground wheat products. Said baked rye product is obtained by adding exogenous yeasts to ...
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WO/2004/064545A1 |
Foods and drinks characterized by containing a lipase-treated fat/oil; an agent for improving the storage properties of foods and drinks; a method of improving the storage properties of foods and drinks characterized by comprising adding...
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WO/2004/062381A2 |
The invention described in this application relates to a method of increasing the amount of weight gained by the mammal during a feeding period, to a method of increasing the amount of milk replacer consumed by the mammal during a feedin...
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WO/2004/056205A1 |
The present invention provides the use of a cooked food product comprising black tea leaves, an extract of black tea or a mixture thereof, to maintain or improve microflora balance and/or to treat or prevent diarrhoea in a subject consum...
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WO/2004/056216A1 |
A method of inhibiting a water content variation of composition; a composition having its water content variation inhibited; and a water content variation inhibitor for composition. In particular, a method of inhibiting a water content v...
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WO/2004/056203A1 |
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the c...
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WO/2004/054383A1 |
The present invention is related to a novel component for use in a consumer food product that aids in providing beneficial hypocholesterolemic effects. More specifically, the present invention is directed to the use of alpha-cyclodextrin...
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WO/2004/054369A1 |
The invention provides a food additive composition comprising i) a bean powder, especially lima bean powder, ii) water absorbent vegetable fibre, iii) one or more inorganic calcium compounds, and iv) modified cellulose wherein the bean p...
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WO/2004/052116A1 |
The food oil product is based on turnip rapeseed oil or rapeseed oil. The oil contains tocopherol antioxidant and &agr -lipoic acid as regenerator for the antioxidant.
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WO2004031339B1 |
The invention relates to a method for preparing a beverage, wherein a dough - which has been prepared from malt flour and water - is diluted with water to a mixture of malt flour in water, the diluted mixture containing 11 to 45 wt.% mal...
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