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Patent Searching and Data


Matches 401 - 450 out of 9,173

Document Document Title
WO/2011/014468A1
A composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber and a non-gelling dietary fiber in a weight ratio of from about 5:1 to about 1:2.5; a coating component and a wetting component ...  
WO/2011/006949A1
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 w...  
WO/2011/004893A1
Provided is a novel powdery soybean material which is to be used in wheat flour products. When the novel powdery soybean material is used in coating material for deep-fried food including tempura (vegetables or fish dipped in batter and ...  
WO/2010/147892A1
A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hyd...  
WO/2010/144581A2
The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the present disclosure is directed to flour-based...  
WO/2010/144363A1
Batters are described having gellan gum, sodium alginate and monoglyceride emulsif ier. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about...  
WO/2010/144581A3
The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the present disclosure is directed to flour-based...  
WO/2010/140182A1
The present invention refers to food compositions comprising flour, glucomannan and a mixture of soluble prebiotic fibres. Particularly the prebiotic fibres are partially gel-forming and partially totally soluble, resulting in optimal al...  
WO/2010/137982A1
The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fri...  
WO/2010/137932A3
The preparation obtained according to the invention meets the desired nutritional principles for persons suffering from diabetes (hypoglycemic method) and an excess of cholesterol (method for the absorption of fats and the elimination th...  
WO/2010/135272A1
The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellu...  
WO/2010/115754A1
The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material,such a ceral bran, in particular during solubilization processes of the plant ma...  
WO/2010/117950A1
Disclosed is a method for reducing the level of acrylamide in a thermally processed food. In one aspect, acrylamide is first formed in a thermally processed food or food ingredient and is subsequently removed from the food or food ingred...  
WO/2010/107021A1
To improve the texture of biscuits. A biscuit dough prepared by mixing wheat flour with a plastic water-in-oil type emulsion, which shows a rheometer value of 5000 g or more when measured at 15oC by using a plunger of 10 mm in diameter, ...  
WO/2010/098659A3
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...  
WO/2010/097417A3
The present invention discloses formulations for sheeted, baked fruit and vegetable crackers that have a light, crispy texture similar to a potato chip or cracker. Undehydrated ingredients are combined with dry ingredients and oil to mak...  
WO/2010/098659A2
The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The i...  
WO/2010/082053A3
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...  
WO/2010/082053A2
One or more of hydrolysed wheat flour, soluble dietary fibre, prebiotic dietary fibre, polydextrose and soluble corn fibre ate used as basic matrix-forming ingredients in an expanded food product. The matrix-forming ingredients are mixed...  
WO/2010/077127A1
The invention relates to the use of flour containing a mixture of pulverised edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture ther...  
WO/2010/072753A3
The invention relates to a low-carbohydrate bread, pastry, food, baking mixture, which uses soy flour and/or soy flakes instead of traditional flour and for this reason can be eaten with no reservations, wherein said bread, pastry, food,...  
WO/2010/072753A2
The invention relates to a low-carbohydrate bread, pastry, food, baking mixture, which uses soy flour and/or soy flakes instead of traditional flour and for this reason can be eaten with no reservations, wherein said bread, pastry, food,...  
WO/2010/072637A1
The invention relates to mixed crystals comprising a) leavening agents and b) 0.1 to 5000 ppmw, relative to the total amount of leavening agents, of crystallization promoters in the form of at least one polymer, wherein when using hydrop...  
WO/2010/071427A1
The present invention relates to a method of preparing a farinaceous dough comprising blending together flour, a pumpable fat composition, water and optionally other bakery ingredients, wherein the pumpable fat compositionhasa low satura...  
WO/2010/061412A1
The present invention relates to a new mixture of flours and antioxidants for the preparation of bakery products or for the preparation of fresh or dried alimentary pastas.  
WO/2010/059945A1
A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.  
WO/2010/046492A1
The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 a...  
WO/2010/033755A2
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...  
WO/2010/033755A3
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food p...  
WO/2010/022721A2
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...  
WO/2010/022721A3
The object of the invention is to use sage flour and sage extract produced from common sage, Salvia officinalis, to a greater extent in the food industry in order to exploit novel flavour notes and simultaneously also the health-promotin...  
WO/2010/022764A1
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed b...  
WO/2010/016400A1
A method for producing food dough to be cooked includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of a predetermined amount of grains and a predetermined amount of liquid, and a kneading process ...  
WO/2010/015554A1
The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch compositi...  
WO/2010/011330A1
A crunchy, somewhat nutty baked snack food product is formed with sunflower seeds. The product, preferably in the form of small bits less than one inch in size, contains whole grains and has a nut bite texture. In a preferred form the su...  
WO/2010/006778A1
The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gl...  
WO/2010/004359A1
Method to realize food product wherein the egg or the yolk is partially or totaly substituted by a compound. The tensioactivity equivalent of the yolk is obtained in this compound by using parts of proteins and glucids obtained by the fr...  
WO/2009/149948A1
A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions.  
WO/2009/151422A1
Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, fiber (e.g., bran fiber, sugar, and that can optionally be a wheat, 'whole wheat,' or 'variety...  
WO/2009/149947A1
A no- or low-sugar wafer having a density of at least 40 mg/cm3. The wafer may be produced from a batter comprising flour, water and edible, solid particles that do not swell or dissolve prior to baking of the batter.  
WO/2009/147297A2
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...  
WO/2009/147297A3
The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plan...  
WO/2009/148467A1
Novel yeast-raiscd and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final...  
WO/2009/129024A3
A method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough fr...  
WO/2009/129024A2
A method for producing a shelf-stabie protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough fr...  
WO/2009/122900A1
Provided is a mix for a bakery food characterized by containing a starch and a milk protein. Preferably, the milk protein is casein or a casein salt, and the starch is a starch made from corn, wheat, potato, rice or tapioca. This mix for...  
WO/2009/117790A3
The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modula...  
WO/2009/117790A2
The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modula...  
WO/2009/112464A1
The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it a...  
WO/2009/107659A1
Disclosed is a confectionary and bakery material which comprises saccharides, starch and seasonings as the main components and has an increased starch content and a decreased total moisture content so as to shorten drying time. Also disc...  

Matches 401 - 450 out of 9,173