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WO/2013/114048A1 |
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by means of bread flour, said products including, in particular, bakery...
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WO/2013/116593A1 |
Described herein are spread compositions having reduced levels of saturated an trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and u...
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WO/2013/111067A1 |
A method for the preparation of a bakery product with a very low gluten content, the method comprising the steps of realization of a dough that includes a first predetermined amount of at least one of at least a cereal flour, a second pr...
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WO/2013/106277A1 |
Food spoilage leads to food wastage, human morbidity and mortality. This food preservation takes advantage of use of Hydrogen Sulfide without or with Hydrogen or Helium into an environment where food is stored. The method delays food rip...
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WO/2013/103411A2 |
The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and m...
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WO/2013/092176A1 |
The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barl...
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WO/2013/094897A1 |
The present invention relates to a method for producing food using prickly pear cactus fruit, comprising: a step (S100) of making acidic dough by using ingredients contained in prickly pear cactus fruit; a step (S200) of making a liquid ...
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WO/2013/092731A1 |
The present invention relates to a method for the relaxation of a dough in the process of making a bakery product. The method comprises using a protease which has high specificity for glutamyl residues as the only proteolytic component i...
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WO/2013/092024A1 |
The present invention relates to edible composition comprising a fat phase, wherein the fat phase comprises less than 55% by weight of fat phase of saturated fatty acids, wherein the fat phase is structured by a lipophilic fibrous materi...
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WO/2013/092335A2 |
The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to pro...
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WO/2013/088920A1 |
Provided are the following: a yeast the freezing stress resistance of which is increased and which is characterized in that the POG1 gene is inactivated; a method for producing such a yeast; and a method for using the yeast in the produc...
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WO/2013/089273A1 |
The purpose of the present invention is to provide a method by which high-quality rice flour equivalent to that obtained using an enzyme can be produced merely by mechanical pulverization, said high-quality rice flour being composed of f...
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WO/2013/087354A1 |
The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggr...
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WO/2013/083446A1 |
A noodle product prepared from flour, which flour comprises rice flour and a gluten-containing flour, such as wheat flour. The proportion of rice flour is in the range 10 to 40 % by weight based on the total amount of flour.
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WO/2013/079084A1 |
The present invention relates to a series of products namely cakes, biscuits, biscuit bars and puff pastries with different flavours such as vanilla and chocolate, made of a special mix composition. The final products are characterised b...
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WO/2013/082213A1 |
The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in...
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WO/2013/075939A1 |
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the ...
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WO/2013/075940A1 |
This invention relates to an emulsified food product and a process for preparing an emulsified food product. In particular, the invention relates a shelf-stable emulsified food product comprising: oil and/or fat, which contains at least ...
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WO/2013/060486A1 |
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 ...
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WO/2013/058309A1 |
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...
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WO/2013/054309A2 |
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...
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WO/2013/051388A1 |
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...
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WO/2013/051561A1 |
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...
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WO/2013/049337A1 |
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...
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WO/2013/037665A1 |
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...
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WO/2013/036782A1 |
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...
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WO/2013/030627A1 |
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.
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WO/2013/030611A1 |
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...
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WO/2013/026785A1 |
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...
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WO/2013/025606A2 |
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...
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WO/2013/024056A1 |
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...
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WO/2013/014308A1 |
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...
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WO/2012/169486A1 |
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 ...
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WO/2012/168722A1 |
The present invention provides a food or feed comprising (i) a foodstuff (ii) a mono or di ester of glycerol and Moringa oil.
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WO/2012/169348A1 |
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...
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WO/2012/167067A1 |
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%.
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WO/2012/152509A1 |
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...
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WO/2012/150230A2 |
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...
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WO/2012/147075A1 |
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 ...
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WO/2012/141795A1 |
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...
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WO/2012/135685A1 |
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.
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WO/2012/133012A1 |
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,...
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WO/2012/127215A2 |
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...
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WO/2012/128266A1 |
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...
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WO/2012/120156A2 |
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...
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WO/2012/120154A2 |
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...
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WO/2012/120155A2 |
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...
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WO/2012/117879A1 |
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...
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WO/2012/115782A1 |
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 ...
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WO/2012/115781A1 |
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...
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