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Matches 51 - 100 out of 27,159

Document Document Title
WO/2022/098959A1
A lipid composition includes, by weight of the lipid composition: from 30wt% to 70wt% a first lipid component; from 10wt% to 40wt% a sweetening substance; from 5wt% to 20wt% water; from 0.1wt% to 1.2wt% an emulsifier; and 1.5wt% to 11wt%...  
WO/2022/098968A1
A lipid composition includes, by weight of the lipid composition: from 30wt% to 70wt% a first lipid component; from 10wt% to 40wt% a sweetening substance; from 5wt% to 20wt% water; from 0.1wt% to 1.2wt% an emulsifier; and 1.5wt% to 11wt%...  
WO/2022/097313A1
The present invention provides a dough food product which, despite containing resistant starch, has improved texture with regard to graininess. This method for producing a resistant starch-containing dough food product comprises first mi...  
WO/2022/098610A1
Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tort...  
WO/2022/094694A1
Functional food comprising montbretin A and use of the functional food for limiting polysaccharide processing in a human subject and for treating conditions treatable by inhibiting pancreatic a-amylase.  
WO/2022/090562A1
The invention relates to methods of producing a baked or par-baked product, said method comprising a first step of providing a dough comprising a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1,...  
WO/2022/093592A1
A slicing machine includes an upper housing having feeder tube(s). A motor-driven cutting plate is horizontally attached beneath the upper housing for rotation and positioned to perpendicularly receive elongate food article(s) from the f...  
WO/2022/094478A1
A splash guard apparatus for controlling the fluidized discharge from a mixer includes a collection vessel for falling fluidized material and a splash diffuser. The splash diffuser includes a housing with a series of helical blades that ...  
WO/2022/091324A1
The present invention provides, by a simple means and without requiring advanced technology, a food product made of a dough that produces a moist or chewy food texture, that is easy to bite off, and that exhibits good melting sensation i...  
WO/2022/087105A1
An automated burrito maker is described, including a filling station for providing a quantity of burrito filling on an upper surface of tortillas on a first belt, an air supply positioned below a gap between the first belt and a second b...  
WO/2022/087130A1
Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount...  
WO/2022/084591A1
The invention relates to domestic food processors. The domestic food processor according to the invention comprises a device for dispensing a plurality of food ingredients that comprises an assembly of containers (C) moving in a horizont...  
WO/2022/081254A1
Methods, systems, and apparatus, including computer programs encoded on computer storage media, for a comestible loader with flatteners that pivot and translate. One of the methods includes receiving, by a comestible loader, a comestible...  
WO/2022/079487A1
Implemented is a metal baking pan that utilizes a silicone removable base that securely and sturdily engages with a rim on the baking pan's interior surface, in which the removable base includes an embossed design that can be translated ...  
WO/2022/078989A1
The present invention relates to the field of biodegradable, ecologically-friendly consumer goods. In particular, the invention provides a pasta structure comprising at least one enzyme capable of stabilizing the pasta structure, wherein...  
WO/2022/076615A1
Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof. The compositions c...  
WO/2022/074165A1
A method for producing a hollow baked product aims at improving cohesion and tightness of the wrap, making the wrap especially crispy and allowing a simple way of consumption without additional packaging material. To this end, the method...  
WO/2022/069774A1
Disclosed is a cornbread dough composition comprising 1- 40% w/v milk, 15-50% w/v water, 1-5% w/v sugar, 20-25% w/v gluten-free flour, 1-8% w/v starch and 20-30% w/v corn, which is characterised in that it does not contain eggs or salt. ...  
WO/2022/071061A1
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...  
WO/2022/063574A1
The invention relates to a method, a retrofit kit and a baking device for producing baked, preferably edible, moulded waffle articles, in particular for producing baked waffles from a baking mass containing sugar, comprising a housing (1...  
WO/2022/063694A1
The invention relates to a processing system for a compact food mass, having a device for controlling the size (6) of cohesive food masses discharged piece by piece from a kneading vat (3), wherein the device for controlling size (6) - h...  
WO/2022/066765A1
An edible drinking vessel sleeve includes a plurality of strips of dough that collectively define a hollow cylindrical or frustoconical body, the body defining a cylinder or frustocone axis, wherein the strips of dough are wrapped about ...  
WO/2022/058517A1
The present invention relates to a method for producing a mushy mass having preferably high porosity and/or elasticity, using (pseudo) cereals, pulses and/or oilseeds. The mushy mass is suitable for producing a very porous, very elastic,...  
WO/2022/057178A1
A sugar-reducing sweetener, comprising at least one high-intensity sweetener, at least one bulk-type sweetener and at least one sugar-like sweet substance, wherein the use amounts of the high-intensity sweetener and the bulk-type sweeten...  
WO/2022/059781A1
This solid object supply device (3) is provided with a rotary disk (66) which includes multiple containment holes (66) for holding solid objects (S), a support member (63) which is arranged below the rotary disk, and a guide member (81) ...  
WO/2022/060557A1
Disclosed are baked goods containing non-dairy protein.    Examples of the disclosed baked goods include quick breads.    An example quick bread includes muffins that contain salt-precipitated plant proteins (e.g., from pea) at l...  
WO/2022/058477A1
The invention relates to a kneading machine (1) for food dough, comprising: - a kneading bowl (8), - one or more tool shafts (11) which are rotatably mounted in a housing and each of which can be rotated about a vertical axis (300), - a ...  
WO/2022/058754A1
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...  
WO/2022/058601A1
The present invention relates to a process for producing a more crispy food product based on multi-layered laminated dough such as croissants and the like, to the tools for making such products and the food products prepared according to...  
WO/2022/061276A1
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.  
WO/2022/060365A1
This invention relates to an apparatus for assembling food products.  
WO/2022/056620A1
A heat transfer system includes a conveyor belt having air permeable outer and inner side walls and forming a conveyor stack having a plurality of tiers and a central space with a volume. A first portion of the volume and a first plurali...  
WO/2022/051800A1
An oven (1000) having a body (1002) that includes a base, a ceiling, and side walls extending between the base and the ceiling, the side walls at least partly surrounding a cooking cavity (1030), the oven (1000) including: an impeller as...  
WO/2022/055453A1
The present invention discloses a household appliance (A) capable of performing a sterilization process. Said household appliance (A) comprises at least one body (1); at least one inner compartment (2) provided in the body (1); at least ...  
WO/2022/053286A1
The present invention relates to a conveyor system (1) for an apparatus for producing elongate pasta, for example spaghetti, comprising a transfer unit (3) for transferring conveyor elements (4) from a first conveyor unit (2a) to a secon...  
WO/2022/053499A1
Food composition for the preparation of a naturally leavened bakery product free of gluten or components thereof, comprising at least a starchy ingredient free of gluten or components thereof, a legume flour and partially hydrolysed guar...  
WO/2022/047880A1
A flexible container, comprising a tray (1) made of a flexible material; the tray (1) is integrally formed with at least one placement cavity (2) having an open top, a peripheral flange (3) extends outward at the peripheral edge of the t...  
WO/2022/042005A1
Provided is a recombinant strain producing maltogenic amylase and its application in baked foods, belonging to the technical fields of genetic engineering, enzyme engineering and food engineering. The enzyme activity of recombinant malto...  
WO/2022/046916A1
This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate ...  
WO/2022/037770A1
The invention relates to a method, to a production system, and to an edible lid which is designed to cover a drinking vessel and to interlockingly or frictionally connect thereto, comprising the following production steps: - inserting a ...  
WO/2022/038443A1
The invention relates to a sugar substitute for baked goods or pastries, said sugar substitute containing or consisting of (a) 40 to 60 wt% isomaltulose, (b) 20 to 40 wt% erythritol, (c) 8 to 20 wt% inulin, and (d) 0.1 to 1 wt% steviol g...  
WO/2022/038343A2
A cutting tool for an apparatus for cutting a sheet of dough, the cutting tool comprising: a support member having a plurality of apertures extending therethrough; and a plurality of cutting elements supported by the support member, each...  
WO/2022/039257A1
A method of shaping a combination food consisting of a granular substance and a food dough, said method comprising: (a) a step for discharging the tubular food dough from a discharge device and forming a bottom part of the tubular food d...  
WO/2022/038807A1
[Problem] To provide a method and equipment for producing a shortcake in which shortcake production steps are reversed and a package container is used as a production container. [Solution] Provided are a method and equipment for producin...  
WO/2022/039624A1
The invention relates to the food industry. A method includes generating, via a server of a system, a selected order for processing by a control computer, as a result of which the necessary food base, which is located in a refrigerating ...  
WO/2022/039625A1
The invention relates to the field of technologically advanced, automated, fully integrated equipment for producing and packaging convenience food products. The claimed automatic system comprises a first transport device for food bases, ...  
WO/2022/028966A1
The present invention relates to foodstuff which is low in carbohydrates (substantially reduced in available carbohydrates) and at the same time gluten-free and rich in protein and dietary fibers, and suitable for use in low-carbohydrate...  
WO/2022/028719A1
The present disclosure provides a possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour. To this end the present disclosure is directed to a bakery p...  
WO/2022/031596A1
The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt.% of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt.% of the total we...  
WO/2022/026393A1
A cooking system positionable on a support surface including a housing including at least a top wall, bottom wall, and side walls, said housing defining a hollow chamber including a cooking chamber and a convecting chamber. A convection ...  

Matches 51 - 100 out of 27,159