| Document |
Document Title |
|
WO/2001/091562A2 |
Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatiniz...
|
|
WO/2001/089319A2 |
Compositions are described comprising at least partially defatted meal from a plant source containing protein-bound tryptophan, preferably squash seeds, and, optionally, a carbohydrate source provided in an amount capable of facilitating...
|
|
WO/2001/090338A1 |
$g(a)-Isomaltosyltransferase capable of forming a cyclic tetrasaccharide having a cyclo { - 6} -$g(a)-D-glucopyranosyl- (1 - 3) -$g(a)-D-glucopyranosyl- (1 - 6) -$g(a)-D-glucopyranosyl- ( 1 - 3) -a-D-glucopyranosyl- ( 1 - ) structure via...
|
|
WO/2001/089306A1 |
By using various types of wheat it is possible to obtain a high-baking performance ground wheat. Said optimized wheat flour is suitable for producing high quality wheat biscuits and pastry made with yeast .
|
|
WO/2001/087086A1 |
A cohesive machineable dough having a high soy content and products made from the dough are disclosed. The dough comprises a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Prefera...
|
|
WO/2001/087075A1 |
The invention relates to a bakery product comprising oleaginous plant-seeds in significant quantities. Particularly, the invention relates to a bakery product comprising a large proportion of oleaginous plant-seeds having a structure dam...
|
|
WO/2001/084953A2 |
Cooked cereal dough products are provided that are fortified with at least a 0.65 % calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 $g(m)m. Drie...
|
|
WO/2001/082717A1 |
The invention concerns a method for making a chocolate-flavoured confectionery which consists in coating at least a particle with alternate layers of fats and powder comprising cocoa.
|
|
WO/2001/082718A1 |
A dog biscuit is disclosed for controlling malodorous breath in dogs. The dog biscuit includes about 8-12 parts by weight whole wheat flour, about 4-6 parts oat bran, about 2-3 parts non-fat dry milk, and about 2-3 parts brown rice flour...
|
|
WO/2001/083770A2 |
The properties of a fungal lipolytic enzyme can be altered by substituting amino acid residues corresponding to certain specified amino acid residues in the T. lanuginosus lipase. The altered property may be, e.g., an increased thermosta...
|
|
WO/2001/083761A1 |
By analysing the three-dimensional structure of the Coprinus laccase structural parts or specific amino acid residues can be identified, which from structural or functional considerations appear to be important for the oxidative stabilit...
|
|
WO/2001/083559A2 |
The present invention relates to a method of selecting a protein variant having modified immunogenicity as compared to the parent protein comprising the steps obtaining antibody binding peptide sequences, using the sequences to localise ...
|
|
WO/2001/078514A2 |
A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. A frozen unproofed laminated dough includes a layer dough and shortening layers th...
|
|
WO/2001/078534A2 |
Beta-glucan soluble fiber and non-digestible fats are administered orally to reduce blood cholesterol levels and to control postprandial blood glucose and insulin levels. The beta-glucan soluble fiber and non-digestible fat may be admini...
|
|
WO/2001/078523A2 |
Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snack...
|
|
WO/2001/074169A1 |
The invention relates to high protein containing nutritive cereal based food composition comprising appropriate amount of wheat flour, defatted soya flour, sugar, fat, other conventional additives, characterized in that enzymes, vitamins...
|
|
WO/2001/074371A1 |
The invention concerns fenugreek mucilages in the form of flour with grain size distribution less than 100 $g(m)m, consisting of 60 wt.% of oses, relative to the composition total weight, namely mannose, galactose, glucose, arabinose, xy...
|
|
WO/2001/074179A1 |
The invention relates to a food emulsion containing 10 to 40 % of linseed oil, 0.5 to 20 % of linseed press residue, 2 to 25 % of protein preparation and 10 to 80 % of water. The composition is particularly usable as a preliminary compos...
|
|
WO/2001/070046A1 |
The invention concerns a natural vegetable oil selected among palm oil, corn germ oil, sunflower oil and canola oil, concentrated in unsaponifiable matters, such that said oil unsaponifiable matter content is 3 to 15 % m/m. Said concentr...
|
|
WO/2001/070036A1 |
The invention provides a liquid bread improver composition in a form of a suspension of an improving agent in an oily vehicle and a fumed silica stabilizing agent. The improving agent can be selected from oxidizing agents, reducing agents.
|
|
WO/2001/067872A1 |
The invention concerns a dough and closed container system, said closed container system allowing only gas outflow and the paste comprising, as essential constituents, flour, water, baking powder, baker's yeast, low temperature inactive ...
|
|
WO/2001/066560A2 |
Novel phytosterol and/or phytostanol derivatives, including salts thereof, are represented by general formulae (I), (II), (III) wherein R is a phytosterol or phytostanol moiety, R2 is derived from lipoic acid and R3 is hydrogen or any me...
|
|
WO/2001/062102A1 |
The invention relates to agriculture and is directed at the use of at least one vicinal dithioglycol having general chemical formula R(CH)(SH)CH(SH)R?1¿, wherein R can represent radicals (-H) or (-COOH), or (-SO¿3?H) and R?1¿ can repr...
|
|
WO/2001/062095A1 |
The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals (1) up to between 50 to 70 % with regard to the kernel (2), t...
|
|
WO/2001/060167A1 |
The low calorie humectant is made from a humectant, erythritol and water. The addition of erythritol provides a synergistic increase in water retention to the humectant. A food product is formed by first combining erythritol with the hum...
|
|
WO/2001/057230A1 |
(1) A process for producing L-arabinose characterized by obtaining L-arabinose not by separating arabinan, arabinoxylan or arabinogalactan by extracting from natural materials containing arabinan, arabinoxylan or arabinogalactan, but tre...
|
|
WO/2001/054486A1 |
It has been discovered that the formation of tyrosine bonds (and especially dityrosine bonds) has a fundamental and heretofore unrecognized effect upon wheat, wheat flour, wheat doughs and wheat-based end products, i.e., the level of suc...
|
|
WO/2001/052657A1 |
A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan present in the cereal flour.
|
|
WO/2001/050873A1 |
Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty al...
|
|
WO/2001/051014A1 |
A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The com...
|
|
WO/2001/049133A1 |
The invention relates to food industry and provides for using any substance belonging to vicinal dithioglycols group and having general chemical formula (I) wherein R can denote the radicals: (--H) or (--COOH) or (--SO¿3?H), and X can d...
|
|
WO/2001/049822A2 |
The invention relates to the food and medical industries, medical cosmetics, dermatology, agriculture and the mixed feed industry. According to the invention vinical dithioglycole (common formula RCH (SH) CH (SH) R?-1 ¿(1))is used as a ...
|
|
WO/2001/047363A1 |
The present invention relates to a bakery product improver composition comprising a bile salt and phospholipase A.
|
|
WO/2001/045516A2 |
The invention concerns an additive containing a pectin combination in a proportion of 0.5 % to 6 % by weight of the strong flour used; gluten in a proportion of 0.1 % to 3.5 % and an additive for freezing in a proportion of 1 % to 6%, sa...
|
|
WO/2001/045515A2 |
The method comprises the following steps: mixing the batter consisting of various possible types of flour and the additives thereof using pectin; laminating the dough while adding fat and forming a thin laminated strip; cutting the lamin...
|
|
WO/2001/043556A1 |
The invention concerns a method for making flours having high food safety level consisting in grinding previously cleaned and humidified grains, characterised in that, prior to or simultaneously with said grinding, said grains are contac...
|
|
WO/2001/039602A1 |
Method of preparing a dough, the method comprising adding to the dough an enzyme that is capable of simultaneously hydrolysing a nonpolar lipid, a glycolipid and a phospholipid. One or more substrates for the enzyme may be added, e.g. ga...
|
|
WO/2001/039612A1 |
Material for making biodegradable mouldings, in particular table utensils and packaging containers according to this invention consists in 95-100 % w/w of loose bran, in particular the wheat one, constituting a selected bran fraction of ...
|
|
WO/2001/034784A1 |
The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.
|
|
WO/2001/032023A1 |
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of c...
|
|
WO/2001/032029A2 |
A composition comprises an edible oil or fat and one or more phytosterols and/or phytostanols, wherein the phytosterols and/or phytostanols are substantially completely dissolved therein by a method in which the phytosterols and/or phyto...
|
|
WO2001028353A2 |
The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua),...
|
|
WO/2001/028353A1 |
The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua),...
|
|
WO/2001/029308A1 |
The disclosed provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and ...
|
|
WO/2001/025411A1 |
The invention relates to a particle comprising an enzyme and a biomass, to a process for preparing a particle comprising spray drying an enzyme and biomass containing fermentation broth starting material, to obtain a solid particle compr...
|
|
WO/2001/025412A1 |
The invention relates to an enzyme-containing granule comprising a core unit and a shell unit, wherein the core unit comprises the enzyme and is enclosed in a shell unit which is substantially enzyme-free, the ratio between the diameter ...
|
|
WO/2001/024643A1 |
This invention relates to a method for producing a particulate co-crystallized surfactant blend for use in food processing, comprising the steps of: (a) blending a first surfactant, comprising a compound selected from the group consistin...
|
|
WO/2001/021016A1 |
Light cooked cereal dough products are provided that are fortified with at least a 0.3 % calcium at least a portion of which is supplied by CaCO¿2? exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried c...
|
|
WO/2001/021633A1 |
The invention relates to novel anhydrous ($g(b)) lactitol crystals, belonging to the orthorhombic P2¿1?2¿1?2¿1? crystal system and having unit cell constants a = 9.6 Å, b = 11.1 Å, c = 14.0 Å. The invention also relates to crystall...
|
|
WO/2001/019194A1 |
The invention concerns a food flour comprising said flour, a food product comprising said food flour, and the use of a method and technique of a person skilled in the art for preparing a food supplement for treating metabolic or endocrin...
|
