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WO/1997/042834A1 |
The present invention relates to food compositions which comprise undenatured potato protein as an ingredient, more specifically to food compositions in which all or a portion of the animal protein, milk protein, fat or hydrocolloids is ...
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WO/1997/043435A1 |
At least one member selected among starch, maltoligosaccharides having a higher degree of polymerization than maltose, and dextran is provided as a starting material. At least one enzyme selected among various 'alpha'-amylases, oligosacc...
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WO/1997/038588A1 |
Compositions containing structured triglycerides of genetically engineered annuals and food products containing the same.
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WO/1997/037672A1 |
The present invention relates to a biogenic powder preparation comprising ossified reindeer horns. The starting product is ground into particles having a size less than 0.25 mm with a specific density of about 100 m2/g, the pores of the ...
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WO/1997/037546A1 |
Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2) 0-95 wt.% of a filler material, wherein ...
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WO/1997/034493A1 |
Bread with a pre-fermentation dough moisture content of 85-95 %, i.e. an abnormally high content, is disclosed. The amount of yeast in the dough is of less than 2.5 wt % and the dough contains pre-fermented dough. The fermentation proces...
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WO/1997/033955A1 |
A method of preparing purified ester compositions is provided. The process can be utilized to isolate and purify monoglycerides and propylene glycol monoesters, to advantage. It can also be used to isolate preferred diester products. The...
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WO/1997/032593A2 |
There is provided a composition and method of treatment useful to combat disease states, such as cancer, especially before such disease states are clinically detectable or alternatively when they are less advanced. The composition is cap...
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WO/1997/030593A2 |
There is disclosed a novel leavening composition comprising hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.
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WO/1997/029133A1 |
A process is described for producing modified inulin having an average chain length of at least 8 monosaccharide units, which is modified by treatment with a reducing agent, such as hydrogen with a transition metal catalyst, sodium boroh...
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WO/1997/026794A1 |
A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a xylan compound to the refrigerated dough...
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WO/1997/026296A1 |
A method of producing starch-emulsifier compositions by heating a starch in the presence of an emulsifier to form a complex with unique properties. The product can be further treated to obtain greater than about 20 % short chain amylose....
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WO/1997/020475A1 |
This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil present in an amount from about 1 % to abou...
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WO/1997/019603A1 |
Gel substances are prepared from dietary fiber substrates by chemically and physically treating the substrates in a multistage process to substantially complete disintegrating their morphological cellular structures. These gels are chara...
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WO/1997/019601A1 |
Fish oil concentrates, having: 40 % of long chain poly unsaturated fatty acids, < 20 % of saturated fatty acids (C14-C18), < 15 % oleic acid, < 12 % C16:1 - fatty acid, and with a weight-ratio: DHA = 0.5 - 3.0, EPA, can be obtained by a ...
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WO/1997/013411A1 |
The invention pertains to bread production. The aim is to improve quality, raise nutritional value and shorten the preparation process in a bread production process involving the following steps: preparation of dough from flour by single...
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WO/1997/011713A1 |
Lantibiotics, such as nisin and subtilin, are peptides that are substantially modified post-translationally, such as by dehydration of serines and threonines and by formation of thioether crosslinkages. Lantibiotics are synthesized with ...
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WO/1997/009889A1 |
Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the ...
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WO/1997/010050A1 |
Extraction of oats yields an acetone soluble composition possessing strong W/O emulsifier properties.
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WO/1997/009059A1 |
A protein/phospholipid combination or protein hydrolyzate/phospholipid combination wherein the content of the phospholipid bonded is at least 10 % by weight; a lipid metabolism ameliorant comprising the combination; or a functional food ...
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WO/1997/008734A1 |
The invention is embodied by a plasma reactor for processing a workpiece, including a reactor enclosure (105) defining a processing chamber (100), a semiconductor window (110), a base (120) within the chamber (100) for supporting the wor...
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WO/1997/007811A1 |
The present invention relates to a novel use of soy molasses, a low cost material, for the prevention and amelioration of divers and variant pathological conditions and for the provision of general well-being. Soy molasses is an aggregat...
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WO/1997/000015A1 |
The invention concerns a process for manufacturing degradable, thin-walled moulded articles such as beakers, plates, fast-food packaging, trays, flat sheets and the like. A starch-based bake material is applied to the lower mould part of...
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WO/1996/039857A1 |
Blended cholesterol-reduced animal fat and vegetable oil which are combined in a proportion such that the weight ratio of linoleic acid (18:2) content divided by myristic acid (14:2) content is between 2 and 9 inclusive. In addition, cho...
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WO/1996/039851A1 |
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a he...
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WO/1996/039873A1 |
The invention provides an egg product having a reduced amount of free water comprising at least 30 wt.% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of abo...
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WO/1996/039850A1 |
The present invention includes a method for making a bread dough that remains unfrozen at a temperature as low as 0� Fahrenheit (-18 �C) and that has a specific volume and flavor, when baked after storage at freezing temperatures, th...
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WO/1996/039877A1 |
The invention is novel mold growth inhibiting products for various food stuffs, and a method of making and using the same. The mold growth inhibiting product is generally a mixture of various compounds, including: a first compound which ...
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WO/1996/039863A1 |
The shortening substitute contains a mixture of 1-10 % by weight pregelatinized, unmodified starch; 5-15 % by weight pregelatinized, modified high amylopectin starch; 5-10 % by weight emulsifier; 5-25 % by weight shortening; and a remain...
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WO/1996/039852A1 |
The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a ...
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WO/1996/040791A1 |
The invention relates to a process for producing polyalkylene oxide-polypeptide conjugates with reduced allergenicity comprising the steps of: a) generating a polyalkylene oxide halogen formiate; and b) conjugating at least one polyalkyl...
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WO/1996/039849A1 |
In a preferred mode, the invention comprises a leavened dough composition comprising flour, a protein source, a leavener, and a processing adjuvant. Preferably, the protein source is a cereal protein such as gluten. The invention also co...
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WO/1996/039052A2 |
The invention is a compliance support package for improving the compliance of a patient with a dietary health management system, which provides a predetermined daily calorie content and level of nutritional enhancement. The dietary healt...
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WO/1996/038055A1 |
Encapsulation of a flavor or active agent in a matrix of whey protein yields an encapsulation composition which results in the controlled release of the flavor or active agent and which may be incorporated in a yeast-leavened dough witho...
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WO/1996/032017A1 |
This invention is directed to an allium flavored flour as well as to a method of making a flavored flour dough product. The allium flavored flour comprises flour and allium oil capsules formed by protein coacervation. The allium oil caps...
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WO/1996/032025A1 |
The invention provides a method for improving the texture of a food product by incorporating in the food product or a precursor of the food product a bioelastic polypeptide in an amount sufficient to increase the elasticity of the food p...
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WO/1996/031582A1 |
The present invention concerns a vegetable alimentary oil, preferably virgin or extra-virgin olive-oil, carried to a particular solid state, so as to increase notably the volume for making it suitable to the product of short pastry, fria...
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WO/1996/031129A1 |
A therapeutic food composition for treatment of diabetic patients to diminish fluctuations in blood sugar levels and prevent hypoglycemic episodes, comprising per unit about 20-50 grams of nutrients including a slowly absorbed or digeste...
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WO/1996/031240A1 |
A method of increasing the HDL concentration and the HDL/LDL concentration ratio in human serum by providing a balance between a sufficient and required proportion of cholesterol-free saturated fatty acids in the daily dietary fat of the...
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WO/1996/029882A1 |
Bakery fat compositions, comprising: 90 - 98 wt.% of liquid oil, 0.5 - 5 wt.% of a hardened vegetable fat, having an IV < 20, 0.5 - 2 wt.% of an emulsifier, 0 - 2 wt.% of lecithin, 0.1 - 2,5 wt.% of a cold gelling thickener are particula...
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WO/1996/029887A1 |
The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles of cereal grain having a flavor and fiber concentrat...
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WO/1996/028981A1 |
The present invention includes a freezable material comprising sucrose and water in a concentration effective to prevent sucrose hydrate crystal formation when the material is frozen and further comprising a starch hydrolysate having a m...
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WO/1996/023425A1 |
An emulsion preconcentrate which contains a hydrolyzed fat, which contains at least 10 % by weight free fatty acids, and an aroma or flavour. The emulsion preconcentrate is included in frozen or chilled food products. Upon heating of the...
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WO/1996/022696A1 |
A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture...
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WO/1996/022676A1 |
The invention is directed to an encapsulated salt composition comprising crystalline sodium chloride encapsulated within a water resistant thermoplastic shell in which are randomly dispersed finely divided particles of ascorbic acid and ...
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WO/1996/022027A1 |
The invention relates to a process for producing a product containing flax proteins and flax mucilage, in which process linseeds are cold and/or hot pressed and, if desired, further extracted with a suitable solvent for separating the li...
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WO/1996/019118A1 |
A modifier for protein-containing substances, in particular, a modifier for improving wheat protein-containing food in suppressing the slimness of a dough surface in the production steps, enhancing the machine resistance and workability,...
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WO/1996/018304A2 |
The present invention relates to a process for preparing a reduced-fat, fat-cooked food item, said process comprising: (a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber compositi...
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WO/1996/017521A1 |
A sodium chloride substitute containing alkali metal gluconates and utilizable for bread and other baked goods; doughs of bread and other baked goods prepared by using the gluconate alone or together with sodium chloride; and bread and o...
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WO/1996/013980A1 |
The present invention provides a liquid bread improver and a method of producing a liquid bread improver. The liquid bread improver comprises a water slurry of a composition comprising up to 40 % (w/v) of a mixture of bread improver ingr...
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