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WO/2005/034636 |
The invention relates to a fluid cake mixture that is sufficiently refrigerated for making cakes such as chocolate fondant. The inventive cake mixture is characterised by the use of butterfat in the form of small particles of butterfat t...
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WO/2005/034638 |
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...
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WO/2005/032262 |
The invention relates to a method of producing a food product. The inventive method comprises the high-pressure agglomeration of a grain product and at least one leguminous protein isolate, such as to produce a compressed compound contai...
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WO/2005/032260 |
The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using ...
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WO/2005/032261 |
It is intended to provide a method whereby puff shells being excellent in puff shell qualities such as volume, hollow state, glossy appearance and shape and having constant qualities can be obtained merely by thawing a puff dough and hea...
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WO/2005/032259 |
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible p...
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WO/2005/029970 |
It is intended to provide an oily food material to be blended into a dough for baked goods or bread shaped into chips or chunks followed by heating such as baking, the surface of which quickly solidifies after baking so that the baked pr...
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WO/2005/029967 |
The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent ...
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WO/2005/025318 |
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...
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WO/2005/025588 |
The present invention relates to an alcohol extract of ogalpi, erectile dysfunction improving health food and a treating agent containing the same, more precisely, an alcohol extract of ogalpi having an effect of improving erectile dysfu...
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WO/2005/025318 |
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...
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WO/2005/025319 |
The invention relates to flour of Eragrostis tef and to products comprising this flour. The invention provides flour of a grain belonging to the genus Eragrostis, preferably Eragrostis tef, characterized in that the falling number of the...
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WO/2005/025330 |
The invention provides a method of reducing acrylamide levels in a food product comprising providing a food product that has increased glycine levels and/or administering glycine to the product prior to the final preparation of the produ...
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WO/2005/023007 |
A high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time.
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WO/2005/023019 |
The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further c...
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WO/2005/020699 |
The present inventions provides the use of tea leaves, tea extract or mixture thereof in the manufacture of an edible composition for use in a method of preventing or treating infectious diarrhoea, and wherein said method comprises inges...
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WO/2005/018322 |
The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is imper...
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WO/2005/019398 |
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., ...
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WO/2005/018333 |
The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contain...
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WO/2005/019443 |
The inventors have developed a method of altering the amino acid sequence of a fun-gal alpha-amylase to obtain variants, and they have used the method to construct such vari-ants. The variants may be useful for anti-staling in baked prod...
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WO/2005/018794 |
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...
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WO/2005/018339 |
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger sca...
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WO/2005/016008 |
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast,...
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WO/2005/016009 |
Baked goods are disclosed to contain a specific lecithin product. The lecithin product is a membrane separated lecithin having a ratio of an alkali metal or alkaline earth metal ranging from greater than 0 to about 10.
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WO/2005/016006 |
The present invention discloses a composition for use in bakery products characterised in that it consists of: starch n-octenyl succinate and whey protein, the use of such a composition to replace whole egg in bakery products and bakery ...
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WO/2005/016004 |
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...
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WO/2005/016007 |
A protein enhanced, low carbohydrate wafer having protein material in a concentration of about 26% to about 99% of the wafer is described, as well as methods of making the same.
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WO/2005/016010 |
A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wh...
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WO/2005/013724 |
The invention provides the use of a bioavailable iron compound and a bioavailable zinc compound in a weight ratio of at least 2:1, and at least one B vitamin, in the manufacture of an edible composition, for use in aiding the cognitive d...
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WO/2005/013699 |
The invention relates to a new Yu Tiao blend, comprising sodium bicarbonate, ammonium bicarbonate and potassium carbonate, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be obtained using suc...
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WO/2005/013700 |
The invention relates to a mixture of salts, comprising two or more salts of formulas M(X)2 and M(X) (OH) wherein M is an alkaline-earth metal cation and X is an organic carboxylic acid anion, the alkaline-earth metal being one (or more)...
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WO/2005/011403 |
The invention concerns a method for preparing a fermented liquid medium based on vegetable fibers, a fermented liquid medium obtainable using said method, its use for making raw or cooked food products, the method for making said food pr...
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WO/2005/006884 |
An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.
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WO/2005/002355 |
Process for the production of lupin extracts from lupins, comprising: (a) extracting lupin meal or flour with water at alkaline pH; (a) separating an alkali soluble lupin protein containing component from an alkali insoluble fibrous comp...
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WO/2005/000028 |
A bread product can be used for production of bread, round loaves, French bread, sandwiches, rusks, refreshments, pizzas. In the volume of the bread product is formed at least one section containing a product of vegetable origin added to...
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WO/2004/112486 |
The present invention includes a microwave baking additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration and starch recrystallization...
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WO/2004/110160 |
A fat composition for bakery products which comprises 50 to 85 parts by weight of an edible fat (A) in which the content of unsaturated fatty acid residues in all constituent fatty acids is 75 wt.% or higher, 10 to 35 parts by weight of ...
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WO/2004/110155 |
Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditi...
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WO/2004/107866 |
Liquid dough whose Aw is less than 0.9 and which comprises 10 to 40% flour, from 20 to 30% fat, from 10 to 30% water, up to 2% salt and a mixture of at least one carbohydrate with low or zero sweetening power in a sufficient quantity to ...
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WO/2004/107872 |
This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugarfree sweetener comprising a synergistic mixture of Lo Han Quo Extract and Sucralose Liquid or Powder for use in an improved tasting ice-cream or for sweetenin...
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WO/2004/108874 |
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., ...
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WO/2004/107879 |
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods dis...
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WO/2004/105494 |
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The inv...
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WO/2004/105495 |
A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are ...
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WO/2004/105508 |
The invention relates to compositions comprising lactic acid esters of mono- and diglycerides of fatty acids i.e. LACTEM compositions. The invention relates especially to novel LACTEM, which include 5 to 95 % by weight unsaturated fatty ...
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WO/2004/105517 |
Compositions comprising, as the active ingredients, resveratrol, a derivative, metabolite or analogue thereof, and at least one additional component selected from EGCG, genistein, vitamin E, polyunsaturated fatty acids, gamma-linolenic a...
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WO/2004/103078 |
A packaged bread snack, comprising a package having therein a piece of bread which is cut into two halves and having a filling situated between the halves, said filling comprising one or more types of vegetables and one or more ingredien...
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WO/2004/100668 |
Disclosed is a fresh baked product of the roll type, based on a conventional roll dough containing a beta-glucan preparation as an additive, which has a degree of purity of at least 65 percent, at a quantity that allows the immune status...
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WO/2004/098294 |
The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystalliz...
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WO/2004/093551 |
Described are methods and compositions relating to dough compositions leavened during baking by chemical leavening systems, that include a refrigerator stable dough composition having relatively low carbon dioxide evolution, and an exter...
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