| Document |
Document Title |
|
WO/2013/060486 |
The invention relates to a baking mixture that is suitable in particular for producing a low-carbohydrate, protein-rich bread, said bread having a protein content of approximately 23 to 29 g and a carbohydrate content of approximately 4 ...
|
|
WO/2013/058309 |
The present invention relates to a bread which is low in protein and fine in texture, and more particularly, to a bread which is soft. A method for manufacturing a low protein bread of the present invention comprises a filler material ma...
|
|
WO/2013/054309 |
A food preparation comprising (as weight/weight percentages): 10-96.5% of a nutritional ingredient (1) selected from an ingredient with a protein content of at least 7%, vegetables, fruit, and combinations thereof; 0-75% of hemicellulose...
|
|
WO/2013/051561 |
The present invention provides an anti-fungal agent for processed cereal foods. The anti-fungal agent comprises a chitinase. The present invention also provides an anti-fungal-agent-containing processed cereal food which contains the ant...
|
|
WO/2013/051388 |
The purpose of the present invention is to provide 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, inhib...
|
|
WO/2013/049337 |
Baked food products prepared using a carbonated liquid in combination with a dry ingredients mixture that includes flour, a leavening agent, and a solid or semi-solid fat component. The use of carbonated liquid in preparing the baked foo...
|
|
WO/2013/037665 |
The invention relates to a vanillin composition in liquid form, which contains vanillin, ethylvanillin, and at least one solvent other than methanol, wherein the solvent is present in an amount of at least 40 wt % relative to the total w...
|
|
WO/2013/036782 |
Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when com...
|
|
WO/2013/030611 |
The invention relates to a fatty composition that, when applied in a spongy and doughy state, in the production of cracker or soda-type biscuits, imparts a higher level of breaking resistance to the final product, in addition to more vol...
|
|
WO/2013/030627 |
The invention relates to a fibre-rich composition containing 30 to 50% celluloses, 10 to 30% aleurones, 10 to 30% carbohydrates and 10 to 30% cereal germs originating from cereals selected from wheat, corn, rice and sorghum.
|
|
WO/2013/026785 |
The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture conte...
|
|
WO/2013/025606 |
Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liq...
|
|
WO/2013/024056 |
The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves...
|
|
WO/2013/014308 |
The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and prepared from pieces of precooked dough kept f...
|
|
WO/2012/168722 |
The present invention provides a food or feed comprising (i) a foodstuff (ii) a mono or di ester of glycerol and Moringa oil.
|
|
WO/2012/169348 |
The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and...
|
|
WO/2012/169486 |
Provided are breads having novel physical properties and a method for producing the same. Breads which have the same appearance, texture, flavor, etc., as normal breads and also have novel physical properties and therefore can be easily ...
|
|
WO/2012/167067 |
Methods and compositions relating to a cheese snack prepared by rotary molding a cheese to obtain a pre-formed cheese snack; and heating the pre-formed cheese snack to obtain a cheese snack having a moisture content less than about 5%.
|
|
WO/2012/152509 |
The invention relates to reduced-calorie and digestion-promoting foods that have a calorific value-containing portion and are mixed with talc. Calorific value-containing components of the calorific value-containing portion are selected f...
|
|
WO/2012/150230 |
The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably we...
|
|
WO/2012/150230 |
The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably we...
|
|
WO/2012/147075 |
Vegetable based oil preparation is disclosed. The preparation is especially useful as a margarine or butter substitute for baked goods, and comprises a mixture of at least one vegetable oil, preferably canola oil with olein, wherein the ...
|
|
WO/2012/141795 |
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/2012/133012 |
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/2012/135685 |
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/2012/127215 |
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/2012/127215 |
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/2012/128266 |
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/2012/120154 |
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/2012/120155 |
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/2012/120155 |
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/2012/120154 |
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/2012/120156 |
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/2012/120156 |
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/2012/117879 |
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/2012/115781 |
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/2012/115782 |
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/2012/115442 |
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/2012/115442 |
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/2012/110711 |
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/2012/111327 |
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/2012/108377 |
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/2012/103207 |
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/2012/101733 |
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/2012/102630 |
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/2012/096270 |
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/2012/089666 |
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/2012/081351 |
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/2012/076911 |
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/2012/076911 |
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 ...
|
