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WO/2018/225872A1 |
The purpose of the present invention is to provide: a gelatinized starch which, upon addition of water thereto, can be rapidly dispersed while being inhibited from forming lumps and give a dispersion having a sufficient viscosity; and a ...
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WO/2018/222117A1 |
The present invention relates to a cooking composition comprising a leavening agent, wherein the leavening agent is a chemical leavening agent substitute and consists essentially of edible porous particles which encapsulate and retain a ...
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WO/2018/222116A1 |
The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat com...
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WO/2018/221634A1 |
Provided are: a hotcake-like food containing an emulsifier in which a sucrose fatty acid ester having a constituent fatty acid with a carbon number of 16 or less is included in an amount of 0.05-1.0 wt% with respect to wheat flour; and a...
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WO/2018/219465A1 |
The invention relates to spray-dried aroma compounds comprising an aroma and flour as the carrier substance, to products containing said spray-dried aroma compounds, and to a method for producing said spray-dried aroma compounds. The inv...
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WO/2018/214855A1 |
Disclosed are an anti-inflammatory composition for improving intestinal nutritional metabolism functions and intestinal microecology and an anti-inflammatory food containing the anti-inflammatory composition. The anti-inflammatory compos...
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WO/2018/217177A1 |
The invention relates to a wafer composition containing both gluten-free and diabetic properties, the resulting sugar void and the void formed by the gluten removed in the making of the waffle sheet are filled with fiber reinforcement an...
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WO/2018/212128A1 |
The present invention addresses the problem of providing a dough composition that exhibits an excellent workability (low stickiness) even with the addition of large amounts of water and that exhibits an excellent fermentation- or heat-in...
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WO/2018/206856A1 |
The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relate...
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WO/2018/202787A1 |
The invention relates to a foodstuff product containing St John's wort, a special seasoning mixture, a fat with a high content of saturated, medium chain fatty acids and green tea and/or guaraná.
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WO/2018/204473A1 |
A process for preparing a self-contained single serving pasta food product includes: cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight; cooling the pasta in water at a temperature between 20 and 40 ...
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WO/2018/190310A1 |
The present invention addresses the problem of providing: a quality improver which has a proper molecular weight, a proper viscosity and solubility in cold water and can be used advantageously in the fields of foods, cosmetics, quasi dru...
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WO/2018/180667A1 |
The purpose of the present invention is to provide: a novel method for producing a baked food containing milk protein at a high content; and a novel baked food. The present technique provides a method for producing a baked food, involvin...
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WO/2018/178121A1 |
The invention relates to separated, decompacted, cellulose-based fibres acquired from a vegetable raw material, wherein the separated, decompacted, cellulose-based fibres have an aspect ratio after soaking in water of longitudinal diamet...
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WO/2018/178214A1 |
The present invention relates to a method of preparation of high-protein food products and process for manufacturing a high-protein dry food rehydratable mix comprising high-protein microalgae and high-protein food products comprising mi...
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WO/2018/181125A1 |
The present invention addresses the problem of improving the quality of bread by the action of an enzyme. The present invention provides a bread quality improving agent containing exomaltotetraohydrolase.
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WO/2018/172989A1 |
Mix, suitable for the production of a gastronomic compound foodstuff, comprising a cereal flour, at least one essential amino acid and at least one non-essential amino acid or a conditionally essential amino acid. Method of preparation o...
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WO/2018/174203A1 |
The present invention addresses the problem of providing a powdery oil or fat composition for confectionery and bread production use, which, when used singly or together with a liquid oil and/or a solid fat, enables the production of a c...
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WO/2018/170988A1 |
Provided are a staple food and a preparationi method thereof. The staple food comprises a mixture of peeled chestnut, almond, peanut, walnut, maize, brown rice, adlay, purple rice, broom corn, barley, buckwheat, soybean, adzuki bean, mun...
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WO/2018/175417A1 |
The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.
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WO/2018/164825A1 |
A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 1...
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WO/2018/152610A1 |
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...
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WO/2018/148172A1 |
Tapioca tortillas (25) are formed from creating tortilla bases (30) from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules (35). With this arrangement, a lower or bottom...
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WO/2018/148131A1 |
A method for making gluten-free bread. The method comprises incorporating into a gluten-free dough formulation comprising gluten-free flour from 0.1 to 2 wt% xyloglucan.
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WO/2018/141934A1 |
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30wt% and comprises: ...
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WO/2018/140496A1 |
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...
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WO/2018/140496A8 |
Provided herein are methods and compositions for food and feed applications, e.g., for targeting one or more microorganisms resident in a host insect, the modulation resulting in an increase in the fitness of the host. The invention feat...
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WO/2018/139030A1 |
A method for producing a bakery food according to the present invention comprises the steps of: kneading a hot water kneading raw material comprising a component (A) that is at least one type of starch selected from the group consisting ...
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WO/2018/134574A1 |
In one aspect, baked food products are provided. The baked food products include from 10 to 50% by dry ingredient weight algae flour, from 50 to 90% by dry ingredient weight fruit and/or vegetables, wherein the fruit and/or vegetables in...
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WO/2018/134859A1 |
Method to produce a bakery product that provides a dough comprising at least flour and a liquid substance, comprising a compound based on olive leaves.
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WO/2018/134575A1 |
In one aspect, baked food products with high protein content are provided. The baked food products include from 10 to 45% by dry ingredient weight algae flour, wherein the algae flour has a protein content of less than 50%; from 30 to 70...
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WO/2018/129663A1 |
Disclosed are a winter cherry and dried meat floss Chinese wrap and a production method therefor. The Chinese wrap is prepared from the following materials: 100-200 g of sweet potato flour, 100-300 g of mineral water, 40-100 g of wheat f...
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WO/2018/131717A1 |
A dough which has excellent formability even while containing a polymer material having ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of said dough, a pharmaceutical composition formed...
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WO/2018/131716A1 |
A dough which yields a baked confectionery that disintegrates favorably in the mouth and which contains a polymer material having an ion adsorption capacity or ion exchange capacity, a baked confectionery which is the baked product of sa...
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WO/2018/129661A1 |
Disclosed is a black rice and vegetable Chinese wrap prepared from the following materials: 100-200 g of black rice flour, 100-300 g of mineral water, 50-150 g of wheat flour, one egg, 50-100 g of spinach, 20-40 g of chili powder, 20-40 ...
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WO/2018/129662A1 |
Disclosed is a salad-flavoured coarse cereal pancake rolled with vegetables prepared from the following materials: 25-50 g of oat flour, 25-50 g of Coix seed flour, 25-50 g of pea flour, 25-50 g of small red bean flour, 100-300 g of mine...
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WO/2018/117169A1 |
Provided is a bread dough with which bread exhibiting excellent volume and texture can be produced with excellent working properties. An oil/fat composition is kneaded into the bread dough. The oil/fat composition includes an oil/fat hav...
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WO/2018/114575A1 |
The present invention relates to a method for the enzymatic reduction of cystine to cysteine comprising contacting cystine with a reduction solution comprising: (i) an active glutathione reductase (EC1.8.1.7); (ii) a cofactor; and (iii) ...
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WO/2018/109707A1 |
A method for preparing a food composition containing konjac flour comprises the following steps: dosing a predetermined amount of konjac flour; dosing a predetermined amount of a food ingredient that is different from the konjac flour; h...
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WO/2018/109074A1 |
The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides...
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WO/2018/099965A1 |
A method for preparing a dough or a baked product prepared from the dough which method comprises incorporating into the dough a lipolytic enzyme, wherein the lipolytic enzyme has an amino acid sequence which has at least 50% sequence ide...
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WO/2018/087533A1 |
The present invention provides a high protein bakery product containing low amounts of sugar and wheat flour, which may be gluten-free if required. The bakery product is suitable to be cooked in a microwave. There is also provided a meth...
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WO/2018/081900A1 |
Disclosed herein is a method for producing a microencapsulated non-starch polysaccharide substitute for flour. The method comprises: (i) dispersing a food- grade starch into a medium at a concentration from the range of about 2% to about...
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WO/2018/078305A1 |
The present invention relates to powdered flowers, fruits, spices and/or vegetables as colouring agents for premixes for pastry mixes and as colouring agents for pastry goods.
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WO/2018/081369A1 |
Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. ...
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WO/2018/081376A1 |
Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native st...
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WO/2018/074859A1 |
The present invention relates to Jeonju mixed bread and a method for making the same. According to the present invention, provided is Jeonju mixed bread comprising, relative to 1 part by weight of seasonings, an outer covering containing...
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WO/2018/069658A1 |
The invention relates to a mixture intended to be hydrated to form a paste-like composition comprising gluten, for producing pasta, said mixture including a wheat flour composed substantially exclusively of soft wheat flour, a reducing a...
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WO/2018/070957A3 |
A method for improving the quality of flour used in a dough product is developed according to the present invention, the method comprising the steps of grinding cephalaria seeds in a mill; removing the fat of the resulting ground cephala...
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WO/2018/067186A1 |
Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embod...
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