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Patent Searching and Data


Matches 351 - 400 out of 9,173

Document Document Title
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.  
WO/2011/151096A2
A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing...  
WO/2011/151096A3
A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing...  
WO/2011/151331A1
The invention relates to the field of food production, especially the production and preparation of gluten-free baking mix for producing gluten-free pastries and bread.  
WO/2011/144214A1
The invention relates to a process for the manufacture of a composition comprising whey protein-stabilized-lipid-droplets and a process for drying the whey protein-stabilized-lipid-droplets to obtain a dry powder ready for re- hydration....  
WO/2011/141951A1
Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery...  
WO/2011/142439A1
Disclosed is a method which improves the quality of at least one item chosen from bread, noodles and sweets, and which imparts a softness and moistness and makes the item not prone to aging even after a certain period has elapsed after m...  
WO/2011/139906A2
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated ...  
WO/2011/140212A1
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increas...  
WO/2011/139906A3
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated ...  
WO/2011/135323A1
The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantiall...  
WO/2011/136360A1
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a s...  
WO/2011/124041A1
A frozen dough for microwavable food, its preparing method and the use thereof for preparing microwavable fried food. The method includes steps of : treating raw materials, mixing with flour to form dough, first proofing, folding, second...  
WO/2011/127013A1
A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible n...  
WO/2011/114251A1
A foodstuff containing an effective amount of: (a) a lipolytic enzyme capable of acting on a lipid substrate to liberate a free fatty acid molecule; and (b) a cyclodextrin; is disclosed. Methods of producing the foodstuff, as well as use...  
WO/2011/114151A2
Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a...  
WO/2011/114151A3
Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a...  
WO/2011/097885A1
Disclosed is a process for preparing diacetytartaric esters of mono-, di-glycerides. Said method is reacting L-tartaric acid and/or D-tartaric acid with acetic anhydride to produce diacetyl tartaric anhydride as an intermediate in the pr...  
WO/2011/067313A1
Use of 2 -methoxy- 5 - (phenoxymethyl) phenol to create or modify the sweetness of consumable products. This compound may be used in methods to create or modify the sweetness of consumable products.  
WO/2011/063473A1
Described is a liquid dough conditioner including a preservative forming aqueous phase and an emulsifier dissolved or dispersed in the conditioner. The liquid dough conditioner can either, not substantially include an oil in an amount fo...  
WO/2011/064146A1
The invention relates to a method for producing baked goods, characterized in that a mixture of at least one baking rising agent and at least one substance selected from the group of asparaginase, sulfite, hydrogen sulfite, disulfite, an...  
WO/2011/062507A1
It is described a method for production of a gluten-free pastry where at least two dough components are formed, where one of the dough components comprises a liquid as well as flour from a starch and/or amylase-containing grain type whic...  
WO/2011/060680A1
A non-aluminium leavening agent for fried dough stick, comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid, 5-10wt% calcium carbonate and residual low-moisture starch. It ...  
WO/2011/057987A1
The invention relates to a product comprising acidic magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, that can be produced by means of dehydrating an aqueous solution or suspension of a ma...  
WO/2011/052970A2
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...  
WO/2011/052970A3
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...  
WO/2011/045444A1
The grape-polyphenol-enriched bakery product is preferably a wrapped, long-life tin loaf produced by means of a controlled production process and to which is added an extract rich in red- and black-grape polyphenol compounds with a high ...  
WO/2011/046423A1
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention furt...  
WO/2011/042359A1
The invention relates to a leavening system, in particular for producing baked goods, which, as leavening acid, contains only glycine (100%) or glycerine in combination with at least one further leavening acid different from glycine.  
WO/2011/040082A1
Disclosed is a novel composition which has a function of accelerating production of laminin-332. The composition is stable and safe, and can be used routinely. Specifically disclosed is a laminin-332 production accelerating composition w...  
WO/2011/039308A3
The invention relates to a composition for a gluten-free foodstuff containing omega-3 fatty acids. Said composition has ingredients such as: flour and/or bran from at least one gluten-free plant; a fibre powder based on soya, oats and/or...  
WO/2011/040166A1
Provided is a novel composition that acts to inhibit and/or ameliorate wrinkle formation, does not have adverse effects like those of retinoids, and is highly photostable. An oral composition for reducing wrinkle formation and an oral co...  
WO/2011/039308A2
The invention relates to a composition for a gluten-free foodstuff containing omega-3 fatty acids. Said composition has ingredients such as: flour and/or bran from at least one gluten-free plant; a fibre powder based on soya, oats and/or...  
WO/2011/040185A1
Provided is a stable and safe oral composition that acts on the barrier function of the skin to reduce and/or prevent skin roughness. An oral composition for reducing skin roughness and an oral composition for preventing skin roughness a...  
WO/2011/035381A1
A method to produce a fibre product from a plant material comprising the steps of harvesting the plant material, size reduction of the plant material, subjecting the plant material to an extraction/diffusion step to separate the sugar co...  
WO/2011/032244A1
The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread and biscuits, and for animal consumption,...  
WO/2011/033994A1
Disclosed is a method for improving the bread-making properties of a bread dough in which rice flour is used as the main material. Specifically disclosed are a dough-improving agent for rice flour bread, said dough-improving agent contai...  
WO/2011/029611A3
The invention relates to a method for treating rape seed (A.A), the seed being hulled and the core fraction (S.E) and the peel fraction (S.G) being separated and being subjected to one or more pressings to obtain oil (P.A; P.C), a solids...  
WO/2011/029612A3
The invention relates to a method for processing rape seeds (A.A), according to which the seeds are hulled and separated into kernels (S.E) and hulls (S.G), the kernels (S.E) being subjected to one or more pressings in order to extract o...  
WO/2011/027188A1
The invention relates to a novel protein composition comprising sources of both animal and vegetable origin, having a high PDCAAS nutritional quality value and containing essential amino acids better than those of the proteins in a whole...  
WO/2011/025377A2
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a he...  
WO/2011/025377A3
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a he...  
WO/2011/021372A1
Disclosed is a method for producing a food product containing a starch gel, comprising: a step for obtaining an enzyme-treated starch by treating starch granules with an enzyme at a temperature between approximately 10ÂșC and approximate...  
WO/2011/019716A1
Food products and methods of making food products from soft durum wheat are disclosed. Aspects of the disclosure are particularly directed to flours, doughs, batters, ingredients and other food products including baked goods and extruded...  
WO/2011/016673A2
The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starc...  
WO/2011/016673A3
The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starc...  
WO/2011/013530A1
Provided is a process by which galactomannan as a substrate can be partially hydrolyzed in a higher concentration, in fewer operation steps and in a shorter time in comparison to conventional processes, and by which a partial hydrolyzate...  

Matches 351 - 400 out of 9,173