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WO/2002/080684A2 |
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/2002/078458A1 |
Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction of their calories from 'added sugars'. Th...
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WO/2002/079265A1 |
The invention concerns a method for preparing a food product with reduced caloric value, characterised in that it comprises the step which consists in replacing all or part of the caloric substances of the food product with a sufficient ...
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WO/2002/079266A1 |
The invention concerns a nutrient composition with prolonged energy release characterised in that it comprises between 50 and 99.9 wt. %, preferably 60 to 99.9 wt. % and more preferably still between 70 and 99.9 wt. % of branched maltode...
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WO/2002/076243A1 |
A method for producing a small basket PAOZU (a Chinese meat bun) which can be eaten by a short time high frequency re-heating using a high frequency heating cooking device, which comprises the steps of preparing main components of raw in...
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WO/2002/071849A2 |
The invention relates to a foodstuff made from a base mixture with a liquid, pasty or dough-like consistency, comprising a water-containing component, in particular water and/or ice. Said foodstuff is characterised in that the water-cont...
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WO/2002/071873A1 |
Functional cereals having an elevated melatonin content, the physiologically active function of melatonin and/or the physiologically active function of dietary fibers contained therein as the active ingredient as well as a novel effect o...
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WO/2002/065857A2 |
A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) m...
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WO/2002/064714A1 |
Fat compositions containing $g(b)-glucan characterized by containing $g(b)-glucan extracted from rice plants; and foods, emulsified fat compositions, baked products, confectionery, foods having an effect of preventing life style-related ...
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WO/2002/063965A1 |
Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios ...
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WO/2002/060263A2 |
The present invention relates to a process for the production of a dough comprising adding vinasse.
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WO/2002/060262A2 |
The present invention relates to a bread conditioner comprising an isolated soy protein. The bread conditioner can further comprise xylanase, sodium stearoyl lactylate, ascorbic acid, fungal alpha amylase, cellulase, and azodicarbonamide...
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WO/2002/060277A1 |
The present invention pertains to the use of a degraded and cross linked starch in a food coating or batter composition for food products. Surprisingly, it has been found that by virtue of the use of this specific starch, the textural pr...
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WO/2002/060271A1 |
A phytosterol-containing edible fat composition which is inhibited from suffering phytosterol precipitation during storage, etc. and is effective, e.g., in inhibiting cholesterol absorption. It comprises an edible fat, at least 1 wt.% li...
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WO/2002/057011A1 |
A dehydrating agent comprising a cyclic tetra-saccharide, which is defined in the specification, as an effective component; a method for dehydrating a moist article, characterized in that the moist article is incorporated into, is contac...
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WO/2002/055073A1 |
Preventives for arthritis, foods, drinks, food additives, animal feeds and feed additives containing as the active ingredient an N-acylated derivative of hydroxyproline or its salt; utilization of an N-acylated derivative of hydroxyproli...
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WO/2002/052945A1 |
Highly nutritious baked products having a nutritionally well-balanced composition and a high protein content and a low lipid content compared with the conventional baked products, and having been improved in the hard texture accompanying...
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WO/2002/051250A1 |
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour.
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WO/2002/049441A2 |
The present invention relates to a composition comprising one or more dough and/or baked product improving processing aids, water and yeast characterised in that the yeast dry matter content of the composition is up to (25)% (w/v).
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WO/2002/049456A1 |
It is intended to provide a water-soluble dietary fiber obtained by extracting cacao husk with hot water, and products with the use of the same such as dispersion stabilizers for acidic protein foods and drinks (for example, drinks conta...
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WO/2002/047699A1 |
Compositions for preventing or ameliorating multiple risk factor syndromes such as visceral fat-type obesity, diabetes, hyperlipemia and hypertension which contain at least one member selected from the group consisting of hydrophobic lic...
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WO/2002/045733A2 |
Oral preparations, foods, drinks, feeds, food additives or feed additives having an itching-relieving or antiprutiric activity which contain, as the active ingredient, plants belonging to the genus $i(Matricaria) or $i(Anthemis) or extra...
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WO/2002/043736A1 |
Foods and drinks, each containing one or more members selected from among pentacyclic triterpenes, physiologically acceptable salts thereof, and derivatives of both; and peroral beautifying preparations each containing as the active ingr...
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WO/2002/039830A1 |
A viscosity depressant for foods which comprises as the active ingredient a nontoxic salt of gluconic acid; a food produced with the depressant; and a method of using the depressant. These are effective in reducing the viscosity of a foo...
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WO/2002/039820A2 |
A food product, such as a baked good, having either high molecular weight starch hydrolysate or a crystalline hydrate producing sugar as a sweetening agent. Preferably, the starch hydrolysate has a dextrose equivalent of about 5 to 30 DE...
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WO/2002/037970A1 |
A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabil...
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WO/2002/034052A2 |
Emulsifiers are co-processed with a carrier to produce a fine powder. The fine powder is added to the dry mix portion of full-fat baked good formulations, such as full-fat yellow layer cake formulations. Compared to the addition of dry d...
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WO/2002/028991A1 |
The present invention relates to a particle comprising an active dispersed in a visco-elastic liquid matrix having a $g(h)' and a $g(h)'' between 10?3¿ to 10?4¿ Pa measured in a cone-and-plate rheometer at 25 °C and a sinusoidal...
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WO/2002/028369A1 |
The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to processes for the manufacture of such coa...
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WO/2002/026044A2 |
The present invention relates to liquid bread improving compositions. The invention also relates to a process for the preparation of a dough using said liquid bread improving compositions as well as to a process for the preparation of a ...
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WO/2002/026043A1 |
It is intended to provide roll-in type fat compositions which make it possible to produce pastry products, for example, pies less crumbling but having a characteristic crispy texture and/or layered baked products (Danish pastries, croiss...
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WO/2002/021936A2 |
A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with wh...
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WO/2002/022268A1 |
The invention relates to the food industry. The inventive method for producing a grain substance consists in the following: mellow grain having an undamaged membrane and a hyaline layer is husked with the aid of a husker (5) in such a wa...
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WO/2002/020730A2 |
The invention provides sequence information of a microbial protein having lipoxy-genase activity and a method of producing the protein by recombinant DNA technology. More specifically, the inventors have isolated a gene encoding a lipoxy...
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WO/2002/013624A1 |
Corn oil and corn meal obtained from high oil corn are included in useful products. The corn oil is extracted from the high oil corn to form the corn meal. The corn oil generally comprises levels of nutrients not found in commercially av...
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WO/2002/013626A1 |
A wheat flour, and dough made from the flour, are produced using between 5-50 % (desirably 15-45 %, preferably 25-35 %) by weight middlings (e.g. from the first and second breaks) added to straight flour, patent flour, break flour, or cl...
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WO/2002/014459A2 |
Corn oil and corn meal obtained from high oil corn are included in useful products. The corn oil is extracted from the high oil corn to form the corn meal. The corn oil generally comprises levels of nutrients not found in commercially av...
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WO/2002/011543A2 |
An enzymatic solid phase reaction for preparing a solid having greater than 40 % monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and opti...
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WO/2002/011551A2 |
An oil/fat composition comprising 5 to 99.9 wt.% of a monoglyceride having, as fatty acid constituents thereof, 15 to 90 wt% of an $g(v) 3-unsaturated fatty acid having less than 20 carbon atoms, 1 to 80 wt.% of an $g(v) 9-unsaturated fa...
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WO/2002/011552A2 |
Abstract Provided is an oil/fat composition comprising 60 to 100 wt.% of a diglyceride wherein the diglyceride has, as the fatty acid constituent thereof, 15 to 90 wt.% of an $g(v) 3-unsaturated fatty acid having less than 20 carbon atom...
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WO/2002/011550A2 |
Provided is an oil/fat composition comprising 10.1 to 94.9 wt.% of a triglyceride, 0.1 to 30 wt.% of a monoglyceride and 5 to 59.9 wt.% of a diglyceride which has, as a fatty acid constituent thereof, 15 to 90 wt.% of an $g(v) 3-unsatura...
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WO/2002/011544A1 |
A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and ag...
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WO/2002/009529A2 |
The invention is directed to food products that include a liquid fat and a high melting point emulsifiers. The liquid fat and a high melting point emulsifier can replace solid fat in the food product. The high melting point emulsifier ma...
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WO/2002/010361A1 |
$g(a)-Isomaltosylglucosaccharide synthase capable of transferring a-glucosyl from a saccharide, which carries an $g(a)-glucosyl bond as the binding manner at the nonreducing end and has a degree of glucose polymerization of at least 2, w...
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WO/2002/007541A1 |
An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yoghurt type and is remarkable in that the entire properties of the eggs are preserve...
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WO/2002/004652A1 |
The invention provides a process for producing a yeast, capable of a increased initial gassing rate at the time of or soon after contact with a dough. The process comprises contacting a yeast cream with sources of energy and nitrogen for...
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WO/2001/097619A1 |
A process for producing bread whereby aging of starch etc. can be inhibited, worsening in qualities of the baked product at the early stage can be prevented, and freezing damage can be appropriately avoided; and a method of forming glute...
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WO/2001/093881A1 |
An immunological substance containing an enteric anti-inflammatory factor which is absorbed in the intestine and fully exerts its effect without any deterioration in the effects of the anti-inflammatory factor containing immunological su...
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WO/2001/093686A1 |
The invention concerns a high-protein and low-calorie food preparation in the form of a dough adapted to be shaped, in particular into rolls, balls, patties, or baguettes, for making products imitating or resembling traditional bread-typ...
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WO/2001/094646A2 |
The present invention includes a brown sugar substitute. The brown sugar substitute comprises sucrose crystals, a fat and molasses. In one embodiment, the sucrose crystals are coated with the fat and the fat coated sucrose crystals are c...
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