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Matches 301 - 350 out of 9,168

Document Document Title
WO/2012/141795A1
The present invention provides protein hydrolysate compositions having enhanced cholecystokinin (CCK) and/or giuoagon-like peptide- 1 (GLP-1) releasing activity and food forms incorporating the protein hydrolysate compositions, which can...  
WO/2012/135685A1
Disclosed herein is an antimicrobial delivery system comprising an electrostatic complex comprising cationic biopolymer and an anionic biopolymer, wherein the antimicrobial delivery system has antimicrobial activity in a comestible.  
WO/2012/133012A1
Provided is a texture-improving agent for a starch processed food, which exhibits an effect of improving texture by being added to a starch processed food. By using a physical property-improving agent containing, as an active ingredient,...  
WO/2012/127215A2
There is provided agluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, othe...  
WO/2012/128266A1
The present invention addresses the problem of improving the melt-in-the-mouth properties of a bakery product using rice as a raw material. When a water-soluble soybean polysaccharide is added to a bakery product using rice as a raw mate...  
WO/2012/127215A3
There is provided agluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, othe...  
WO/2012/120156A2
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% s...  
WO/2012/120156A3
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% s...  
WO/2012/120154A2
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-diges...  
WO/2012/120155A2
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total...  
WO/2012/120155A3
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total...  
WO/2012/120154A3
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-diges...  
WO/2012/117879A1
The purpose of the present invention is to provide a quality improving agent effective for improving the quality of a steamed bun. Provided is a quality improving agent that contains glucoamylase. It is preferred that the quality improvi...  
WO/2012/115782A1
A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose ...  
WO/2012/115781A1
A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-f...  
WO/2012/115442A2
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...  
WO/2012/115442A3
The present invention is related to a method for preparing a cake comprising a steamed glutinous rice cake and a cake prepared thereby. Because the cake prepared according to the method of the present invention comprises the steamed glut...  
WO/2012/110711A1
The present invention relates to Saccharomyces cerevisiae strains suitable for the production of baker's yeasts which are osmotolerant and which exhibit intrinsic resistance to weak organic acids. The strains of the present invention are...  
WO/2012/111327A1
Provided is a method that is for producing a food product containing a rice starch gel and that contains: a step for mixing rice powder or rice starch and an enzyme; a step for processing the starch granules in the rice starch or rice po...  
WO/2012/108377A1
A plastic emulsified oil and fat composition for kneading bread, being characterized by containing glucomannan and glycerol mono-fatty acid ester in an aqueous phase. The content of the glucomannan in the plastic emulsified oil and fat c...  
WO/2012/102630A3
Hulls of cereal or pseudocereal grains are subjected to a milling with conventional method and obtain fractions from the milling of grain size 1.00 mm to 0.01 mm, preferably from 0.30 to 0.1 mm. Advantage of the present invention is able...  
WO/2012/101733A1
Provided is a powdery soybean material which enables the utilization of the characteristic nutritional functions or properties, for example, cholesterol-lowering effect and nephropathy-preventing effect, of lipophilic proteins, has good ...  
WO/2012/103207A1
A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final produ...  
WO/2012/096270A1
The purpose of the invention is to provide an agent for improving the physical properties of dough which solves the problem of difficulty in preparation such as difficulty in combining conventional food dough as described above and is al...  
WO/2012/089666A1
The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80 % by weight oil. T...  
WO/2012/081351A1
The purpose of the present invention is to provide a layered cereal flour food having non-conventional characteristics in texture, flavor and so on, and a water-in-oil type emulsified fat composition to be rolled in, said composition ena...  
WO/2012/076911A4
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076911A3
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/076911A2
The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building ...  
WO/2012/074412A1
A composition is described for the delivery of known and measurable quantity of agents derived from glucoraphanin and/or glucoraphanen used to induce in-vivo production of chemoprotective compounds. The composition comprises an extract f...  
WO/2012/066277A1
A cooked dough product, such as a biscuit (cookie), comprising from about 10wt.% to about 45wt.% of an oil and/or fat component, and from about 0.25wt.% to about 20wt.% of ethylcellulose, based on the weight of said product. Also provide...  
WO/2012/066961A1
A composition that enables the hygroscopicity of sodium stearoyl lactylate to be improved is provided. The present invention pertains to a composition containing sodium stearoyl lactylate and dietary fiber.  
WO/2012/063629A1
Provided is an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part...  
WO/2012/056078A1
The present invention relates to coloured bread in which the bread dough includes, at least, one natural dye pigment in a quantity large enough to give the bread the sought colour. Likewise, the invention relates to the method for prepar...  
WO/2012/051027A1
The present invention is a nutritious composite flour composed of maize, flour, flour, and millet flours and food products containing the same for use in providing protein and energy to a subject.  
WO/2012/051068A1
A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the h...  
WO/2012/037620A1
The present invention refers to a fat replacer combination for total or partial substitution of fat in food products such as ice cream and cake comprising: (a) a fat replacer based on carbohydrates for example low DE maltodextrin; (b) on...  
WO/2012/038977A3
The present invention provides ready to cook composition prepared from soyabean process for preparation there of Also the present invention provides ready to eat composition prepared from soya and process for preparation there of.  
WO/2012/032372A1
The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95 % by weight of nixtamalized corn flour; b) 2.5 to 12 % by weight of powder fat, c) 0.001 to 0.1 % by weight of enzymatic complex; and d) 0.5...  
WO/2012/033618A1
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour- water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry.  
WO/2012/023453A1
The purpose of the present invention is to obtain an edible composition having a texture like nuts using soybeans as a starting material. An edible composition having a characteristic texture like nuts can be obtained by removing compone...  
WO/2012/019974A1
The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to pre...  
WO/2012/021889A1
The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine tastings using the cookie, and a proc...  
WO/2012/018259A1
The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long p...  
WO/2012/012387A1
Disclosed are fast-curing, inexpensive corn-gluten resin compositions, methods for making them, methods for forming them into solid articles. In some embodiments, the resin composition includes corn meal gluten and a non-toxic organic acid.  
WO/2012/008309A1
Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an...  
WO/2012/006435A1
A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a lay...  
WO/2012/000965A1
The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove th...  
WO/2011/162207A1
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...  
WO/2011/154529A1
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.  

Matches 301 - 350 out of 9,168