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WO/2019/091547A1 |
The present invention belongs to the technical field of food processing. More specifically, the present invention relates to baking compositions comprising a deposited Lactobacillus crustorum strain for preparing bakery products. Sourdou...
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WO/2019/094945A1 |
Provided herein are compositions that are useful as binding agents for clusters, bars, and other food applications where various components need to be adhered to each other. The binding agents comprise a wheat protein isolate in combinat...
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WO/2019/090974A1 |
A Helianthus tuberosus L. cake is prepared from the following components in parts by weight: 50-80 parts of Helianthus tuberosus L. tuber, 50-70 parts of Helianthus tuberosus L. powder, 15-20 parts of Helianthus tuberosus L. flower, 10-1...
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WO/2019/094585A1 |
Embodiments herein relate to stabilized, whole-grain flour, food products including such stabilized, whole-grain flour, and methods of making stabilized, whole-grain flour and food products including the same. In an embodiment, a method ...
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WO/2019/088239A1 |
[Problem] To provide a dough for producing a bakery product-like food, said food having a texture comparable to common bakery products using wheat flour but yet showing reduced sliminess and aging characteristic to starch and having an e...
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WO/2019/081745A1 |
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fa...
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WO/2019/081718A1 |
Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ...
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WO/2019/072933A1 |
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough compris...
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WO/2019/068150A1 |
A dough product having the shape of a spheroidal tetrahedron is composed of four spheroidal outwardly projecting sides (1) forming six edges (2) and four vertices (3). The length of the edges (2) is equal to the radius of the spheroidal ...
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WO/2019/063851A1 |
The invention relates to a method for producing gluten-free bakery and patisserie products and to the gluten-free bakery and patisserie products obtained, the method facilitating natural baking by means of the addition of between 60 and ...
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WO/2019/062303A1 |
Disclosed are an aluminum-free yoghurt deep-fried dough stick and a manufacturing method therefor, relating to the technical field of food processing. The aluminum-free yoghurt deep-fried dough stick mainly comprises the following raw ma...
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WO/2019/057993A1 |
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...
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WO/2019/058339A1 |
The invention relates to a process for preparing a whole, intact egg based semi-finished product, comprising the following steps: a) subjecting a raw or pre-cooked egg, possibly filled with a savoury filling, to a flash-freezing step for...
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WO/2019/058956A1 |
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heati...
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WO/2019/054952A1 |
A dough composition with capability of producing suitable air cell size and cracking resistance, which comprises grain flour, waxy starch and leavening agent.The dough composition may enhance crunching crispness of food product.
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WO/2019/048687A1 |
The invention concerns a device for preparing a sandwich, comprising - a) a movable element (1) comprising a support (8) constituted by two symmetrical parts (4) and (4') that are curved at the distal portion and positioned on a plate (5...
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WO/2019/050403A1 |
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids ha...
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WO/2019/049242A1 |
The dough according to the present invention is usable as doughs of pizzas, crepes, wrap rice papers, etc., doughs of soft cream cones and the like. The dough is characterized by containing cooked rice and a fat or oil but not containing...
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WO/2019/050494A1 |
The invention relates to a snack food product comprising a thin shell (10) surrounding an inner chamber (12) and baked from dough (16). The snack product further comprising a glazing layer (18) formed from its own material is arranged at...
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WO/2019/045754A1 |
Tortillas are formed from a composition including a gluten-free flour mixture constituting from 40-70% of weight of the composition, with the gluten-free flour mixture consisting of a combination of three or four different flours. In eit...
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WO/2019/045875A1 |
A gluten free bread product with an improved texture that is prepared using a modified starch and a gluten free flour blend, as well as a method for preparing the improved gluten free bread product. The modified starch may comprise a coo...
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WO/2019/046398A1 |
A food product composition is provided and includes a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt%) of the food product composition and having a gluten free flour, water in an amount of from ...
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WO/2019/034630A1 |
The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread wit...
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WO/2019/031034A1 |
Provided are: a heating-odor suppressing agent for a cooking-oil/fat composition and a method for suppressing the heating-odor of a cooking-oil/fat composition, with which it is possible to suppress the oil/fat heating-odor that is gener...
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WO/2019/030370A1 |
The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use o...
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WO/2019/027379A1 |
Invention is the baby biscuits combination with whole wheat flour and goat's milk containing whole wheat flour, powder sugar, vegetable fat, goat's milk, corn starch, date molasses, mineral and vitamin mix, egg, locust bean flour, ammoni...
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WO/2019/020714A1 |
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty...
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WO/2019/017870A1 |
The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be u...
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WO/2019/018771A1 |
A baked snack food product is prepared by a method comprising preparation of a composition comprising (i) 75 wt% to about 95 wt% egg white, (ii) from about 5 wt% to about 15 wt% cook-up starch, and (iii) from about 2 wt% to about 6 wt% i...
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WO/2019/015565A1 |
The present utility model relates to the field of cakes, and especially relates to a scene cake the scene of which may be transported over long distances and which may be produced on a large scale and stored for a long time, comprising a...
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WO/2019/008088A1 |
A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive compon...
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WO/2019/010469A1 |
A gluten-free cauliflower-based pizza dough and a preparation process for creating a cauliflower-based pizza crust are provided. The gluten-free cauliflower-based pizza dough comprises a quantity of pureed cauliflower. Egg whites and eit...
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WO/2019/006947A1 |
A bake-stable filling premix powder, comprising at least one of a premix powder A or a premix powder B. The premix powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier....
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WO/2019/006948A1 |
A bake-stable premix powder, comprising a powder A and a powder B. The powder A comprises the following ingredients in parts by weight: 90-99% of a thickening agent, and 1-10% of an emulsifier. The powder B comprises the following ingred...
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WO/2019/003930A1 |
Provided are: an oil-and-fat composition in which pungent odors generated by thermal deterioration of oil and fat can be suppressed; a method for producing a food using the oil-and-fat composition; and a method for improving the flavors ...
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WO/2018/234382A1 |
A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillu...
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WO/2018/236219A1 |
The invention relates to a baked food product comprising a protein, a dietary fiber, water, a stabilizer, and optionally a digestible carbohydrate, wherein the baked food product comprises at least 30 wt% of the protein based on a dry ma...
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WO/2018/235118A1 |
The present invention concerns a gluten free dry food, in particular a biscuit, having symbiotic properties, based on flour, water, cereals, living and vital probiotic microorganisms and prebiotic fibres, in addition to honey and/or suga...
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WO/2018/231802A1 |
Dry mix coatings and mixes for snack crackers are made from pregelatinized waxy cassava and exhibit unique textural properties compared to other starches for example having a less dense, highly facturable, crisper texture than is obtaina...
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WO/2018/224871A1 |
A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegeta...
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WO/2018/224786A1 |
The present invention relates to an edible biscuit (1) shaped as a container comprising at least one peripheral wall (3), characterised in that it comprises a plurality of grooves (4) and/or bulges provided at least along the inner and/o...
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WO/2018/226217A1 |
Provided are compositions and methods for use in selective laser sintering. Compositions include a whole grain ingredient, including a bran component, and a binder ingredient formulated to make a multilayered food piece when exposed to s...
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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/2018/222160A2 |
The invention relates to a sandwich biscuit comprising a first biscuit (10) and a cream layer (30) having 20% to 50% by weight fat and forming a sandwich by holding from inside the corresponding opposing inner (24) wall of a second biscu...
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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/2018/213165A1 |
The present application discloses a method for disposing a composition on a food product. The method includes generating an activated gas by introducing a working gas into a plasma chamber and generating nonthermal plasma in the plasma c...
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WO/2018/211476A1 |
The present invention relates to functional and medicinal flour-free and gluten-free food products, with no added refined sugars, characterised by comprising a specialised mixture including food groups such as natural fruit in a proporti...
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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/2018/207779A1 |
The purpose of the present invention is to provide bread yeast which, in bread made by adding ethanol-containing yeast species and then fermenting and baking, does not result in a delayed fermentation time or a decreased bread volume in ...
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