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Matches 101 - 150 out of 9,113

Document Document Title
WO/2016/026842A1
The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product. The second glucose oxi...  
WO/2016/026839A1
The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.  
WO/2016/019400A2
The present invention relates to functional-gel compositions as medicaments, foods, food ingredients, food supplements and to uses and methods. The functional-gels comprise an edible gelling agent and additionally a dietary protein or a ...  
WO/2016/013071A1
The purpose of the present invention is to provide a baking powder having excellent delayed effectiveness. Provided is a baking powder comprising sodium bicarbonate and acidic agents, said acidic agents having a median diameter of 100 μ...  
WO/2016/010102A1
 The problem of the present invention is to provide a nutritional composition that does not feel oily, is easy to eat, and makes it easy to consume the required amount of energy. The present invention is a nutritional composition conta...  
WO/2016/010421A2
The invention provides a method for the preparation of a farinaceous mixture by mixing together the following ingredients: 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; 0.01...  
WO/2016/010421A3
The invention provides a method for the preparation of a farinaceous mixture by mixing together the following ingredients: 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; 0.01...  
WO/2015/199080A1
A processed food containing wheat bran, wherein, relative to 100 parts by mass of the insoluble dietary fiber content, the ferulic acid content is 0.035–0.16 parts by mass, and the p-coumaric acid content is 0.004–0.06 parts by mass.  
WO/2015/197760A1
The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucil...  
WO/2015/194967A1
It is disclosed a polymer component extracted from brown/black seeds from the linen plant (linum usitatissimum), said polymer component being produced by adding brown/black seeds from the linen plant (linum usitatissimm) to water or an a...  
WO/2015/180975A1
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.  
WO/2015/179941A1
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...  
WO/2015/180706A3
The invention relates to the use of plant-based particulate foodstuff products made from starch-containing vegetable matter, containing at least an amount of a water-removable component which, in comparison with the native vegetable matt...  
WO/2015/172935A1
A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture ...  
WO/2015/169778A1
The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced...  
WO/2015/168136A1
The present invention relates to a composition comprising defatted microalgae in a solid, powder, or liquid form formulated for oral administration. The present invention also relates to a composition comprising defatted microalgae formu...  
WO/2015/157840A1
A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composi...  
WO/2015/158960A1
The present invention relates to a method comprising the steps of grinding faba beans, subjecting the ground faba beans to fractionation by air classification, separating a fraction having average particle size of about D50 = 20 –100 ...  
WO/2015/158959A1
The present invention relates to method for converting faba beans to nutritionally valuable ingredients, which method comprises the steps of grinding faba beans, subjecting the ground faba beans to fractionation by air classification to ...  
WO/2015/155743A1
The present invention relates to a food flour or mixture of food flours, that comprises a quantity of soluble fibre rich in soluble pentosans, among which arabinoxylans, ranging from 3 g to 4.5 g with respect to 100 g of the flour or mix...  
WO/2015/154775A1
The present invention relates to a method of stabilizing a gluten network in a food product. The present invention further provides a dough improver and a method of making said dough improver. Further aspects relate to the use of the dou...  
WO/2015/157702A1
The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, he...  
WO/2015/152099A1
A cohesiveness-improving agent for bread or other grain flour puffed food products, said cohesiveness-improving agent containing a branching enzyme as an active ingredient. According to one embodiment, the cohesiveness-improving agent fu...  
WO/2015/142199A2
The invention relates to a method and a product which, using conventional and basic systems and without the need for a particular system for defrosting and fermentation, achieves a optimum-quality product so that the consumer can determi...  
WO/2015/136382A1
Food products, such as a dough for producing a baked product, that contain Jerusalem artichoke flour, a flavor enhancer, and an anti-flatulence agent are disclosed. In certain embodiments, the food product is a baked product that is a co...  
WO/2015/136442A1
The present application describes formulations of puff pastry and cream that allows preparing custard tarts ready for consumption after heating in microwave oven. After heating in microwave oven, the custard tarts, previously made-up and...  
WO/2015/135543A3
The invention relates to dough for producing a baked product containing: flour, fat, salt and/or a salt carrier and/or salt substitute. The flour part contains at least 10 wt.% flour from Jerusalem artichoke and the dough contains, with ...  
WO/2015/132825A1
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a so...  
WO/2015/131226A1
A method of producing an ingredient material for use in food, said method including the steps of transforming a parent gluten complex by two or more enzymatic processes whereby said ingredient material displays different physical and fun...  
WO/2015/133590A1
Provided are: a new protein deamidase that directly acts on side chain amide groups of asparagine residues in proteins, and that has the effect of disassociating side chain carboxyl groups and ammonia; a micro-organism producing said pro...  
WO/2015/130163A1
This invention concerns methods for the processing and modifying of natural waste, the so called 'side streams', from the foodstuffs industry so that the nutrients still present in the waste can be reused, so that this can make a contrib...  
WO/2015/126871A1
Compositions related to a baked, extruded, bite-size foodstuff comprising a dough-based casing component including at least 6 wt% protein such that at least 5 grams of protein are included in 30 grams of product, wherein the protein is d...  
WO/2015/122424A1
 Provided is a raw material to replace eggs that does not adversely affect the quality of foods even when a raw material containing soybean protein is used in a spongy food as a raw material to replace eggs, such as a raw material to r...  
WO/2015/117182A1
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...  
WO/2015/117181A1
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...  
WO/2015/119138A1
The present invention relates to an oil/fat composition that contains, as a flavor component, 1.88-752 ppm of δ-dodecalactone, 13.47-5,386 ppm of acetaldehyde, 0.1-39 ppm of methylbutanoate, and 0.04-16 ppm of heptanal in terms of the o...  
WO/2015/114010A3
A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded;, i...  
WO/2015/114010A2
A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded;, i...  
WO/2015/116976A1
Disclosed herein is a natural sweetener composition comprising a sugar alcohol, a soluble fiber blend, and an enhancing natural flavor; an ingestible edible product comprising the natural sweetener composition; an ingestible non-edible p...  
WO/2015/115094A1
A solid fat or oil composition which can be easily broken into small pieces by an external force that is applied thereto in preparing a confectionery dough or bread dough.  
WO/2015/111742A1
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...  
WO/2015/111066A1
The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; said liquid component comprising liquid essentially originating from fresh whole Wolf...  
WO/2015/109405A1
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...  
WO/2015/107858A1
 This flour composition is obtained by heat treatment of a mixture of flour and 0.2-10 parts by mass of an emulsifier per 100 parts by mass of the flour. The emulsifier is preferably one or more selected from monoglycerin fatty acid es...  
WO/2015/089785A1
Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20 % one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcell...  
WO/2015/093312A1
The problem addressed by the present invention is to provide: a cake having a moist sensation, a soft melting in the mouth, a favorable fragrance, and a low occurrence of shape loss after baking; and a method for producing the cake. In t...  
WO/2015/087992A1
Provided is an octopus dumpling which exhibits excellent shape retention and the surface of which exhibits a crispy mouthfeel and the inside of which exhibits a soft and smooth mouthfeel. A mix for octopus dumplings, comprising 70 to 99....  
WO/2015/083635A1
The problem addressed by the present invention is to provide a material for a swollen food of layered flour that, while having a crisp-baked mouthfeel, can be enjoyed with a mouthfeel that is soft with favorable melting in the mouth. Als...  
WO/2015/083757A1
A flavor-improving enzyme composition which can reduce the unpleasant odor of food or drink, containing as an active ingredient an enzyme which exhibits phospholipase A2 activity and which has a lipase activity/phospholipase A2 activity ...  
WO/2015/071854A1
A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dr...  

Matches 101 - 150 out of 9,113