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WO/2012/023453A1 |
The purpose of the present invention is to obtain an edible composition having a texture like nuts using soybeans as a starting material. An edible composition having a characteristic texture like nuts can be obtained by removing compone...
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WO/2012/019974A1 |
The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to pre...
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WO/2012/021889A1 |
The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine tastings using the cookie, and a proc...
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WO/2012/018259A1 |
The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long p...
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WO/2012/012387A1 |
Disclosed are fast-curing, inexpensive corn-gluten resin compositions, methods for making them, methods for forming them into solid articles. In some embodiments, the resin composition includes corn meal gluten and a non-toxic organic acid.
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WO/2012/008309A1 |
Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an...
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WO/2012/006435A1 |
A method for producing a reduced fat, layered baked product and the resulting product. A main dough is provided and formed into a sheet. Frozen dough or ice is encased by the main dough to form two layers of main dough separated by a lay...
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WO/2012/000965A1 |
The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove th...
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WO/2011/162207A1 |
Disclosed is a fat or oil composition which contains: (a) 5-60% by mass of a diacylglycerol; (b) 5-35% by mass of a monoester compound of a hydroxy acid and a fatty acid; and (c) 5-60% by mass of a monoacylglycerol. The fat or oil compos...
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WO/2011/154529A1 |
The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.
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WO/2011/151096A2 |
A method of preparing flour or splits of legume according to the invention comprises the steps of: i) providing legume; ii) allowing the legume to partially germinate; iii) optionally, terminating germination of the legume; iv) preparing...
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WO/2011/151331A1 |
The invention relates to the field of food production, especially the production and preparation of gluten-free baking mix for producing gluten-free pastries and bread.
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WO/2011/144214A1 |
The invention relates to a process for the manufacture of a composition comprising whey protein-stabilized-lipid-droplets and a process for drying the whey protein-stabilized-lipid-droplets to obtain a dry powder ready for re- hydration....
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WO/2011/141951A1 |
Disclosed are: a food which is easy to chew and swallow even for persons who have a deteriorated chewing/swallowing function, particularly elder persons, persons who are suffering from diseases, convalescent persons who are in a recovery...
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WO/2011/142439A1 |
Disclosed is a method which improves the quality of at least one item chosen from bread, noodles and sweets, and which imparts a softness and moistness and makes the item not prone to aging even after a certain period has elapsed after m...
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WO/2011/139906A2 |
A substitute emulsifier and texturizer and associated production processes are provided for improved gluten-free and vegan baking. Hydrated chia seeds are used to bind water and emulsify oils in preparing a baked product. The associated ...
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WO/2011/140212A1 |
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increas...
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WO/2011/135323A1 |
The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantiall...
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WO/2011/136360A1 |
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a s...
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WO/2011/124041A1 |
A frozen dough for microwavable food, its preparing method and the use thereof for preparing microwavable fried food. The method includes steps of : treating raw materials, mixing with flour to form dough, first proofing, folding, second...
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WO/2011/127013A1 |
A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible n...
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WO/2011/114251A1 |
A foodstuff containing an effective amount of: (a) a lipolytic enzyme capable of acting on a lipid substrate to liberate a free fatty acid molecule; and (b) a cyclodextrin; is disclosed. Methods of producing the foodstuff, as well as use...
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WO/2011/114151A2 |
Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a...
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WO/2011/097885A1 |
Disclosed is a process for preparing diacetytartaric esters of mono-, di-glycerides. Said method is reacting L-tartaric acid and/or D-tartaric acid with acetic anhydride to produce diacetyl tartaric anhydride as an intermediate in the pr...
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WO/2011/067313A1 |
Use of 2 -methoxy- 5 - (phenoxymethyl) phenol to create or modify the sweetness of consumable products. This compound may be used in methods to create or modify the sweetness of consumable products.
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WO/2011/063473A1 |
Described is a liquid dough conditioner including a preservative forming aqueous phase and an emulsifier dissolved or dispersed in the conditioner. The liquid dough conditioner can either, not substantially include an oil in an amount fo...
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WO/2011/064146A1 |
The invention relates to a method for producing baked goods, characterized in that a mixture of at least one baking rising agent and at least one substance selected from the group of asparaginase, sulfite, hydrogen sulfite, disulfite, an...
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WO/2011/062507A1 |
It is described a method for production of a gluten-free pastry where at least two dough components are formed, where one of the dough components comprises a liquid as well as flour from a starch and/or amylase-containing grain type whic...
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WO/2011/060680A1 |
A non-aluminium leavening agent for fried dough stick, comprises 32-38wt% sodium bicarbonate, 5-8wt% citric acid, 8-12wt% sodium dihydrogen phosphate, 8-12wt% tartaric acid, 5-10wt% calcium carbonate and residual low-moisture starch. It ...
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WO/2011/057987A1 |
The invention relates to a product comprising acidic magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, that can be produced by means of dehydrating an aqueous solution or suspension of a ma...
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WO/2011/052970A2 |
The present invention relates to a stuffed pancake mix composition and a method for preparing a stuffed pancake using the same. The stuffed pancake mix composition according to the present invention does not require a fermentation proces...
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WO/2011/045444A1 |
The grape-polyphenol-enriched bakery product is preferably a wrapped, long-life tin loaf produced by means of a controlled production process and to which is added an extract rich in red- and black-grape polyphenol compounds with a high ...
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WO/2011/046423A1 |
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention furt...
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WO/2011/042359A1 |
The invention relates to a leavening system, in particular for producing baked goods, which, as leavening acid, contains only glycine (100%) or glycerine in combination with at least one further leavening acid different from glycine.
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WO/2011/040082A1 |
Disclosed is a novel composition which has a function of accelerating production of laminin-332. The composition is stable and safe, and can be used routinely. Specifically disclosed is a laminin-332 production accelerating composition w...
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WO/2011/040166A1 |
Provided is a novel composition that acts to inhibit and/or ameliorate wrinkle formation, does not have adverse effects like those of retinoids, and is highly photostable. An oral composition for reducing wrinkle formation and an oral co...
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WO/2011/039308A2 |
The invention relates to a composition for a gluten-free foodstuff containing omega-3 fatty acids. Said composition has ingredients such as: flour and/or bran from at least one gluten-free plant; a fibre powder based on soya, oats and/or...
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WO/2011/040185A1 |
Provided is a stable and safe oral composition that acts on the barrier function of the skin to reduce and/or prevent skin roughness. An oral composition for reducing skin roughness and an oral composition for preventing skin roughness a...
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WO/2011/035381A1 |
A method to produce a fibre product from a plant material comprising the steps of harvesting the plant material, size reduction of the plant material, subjecting the plant material to an extraction/diffusion step to separate the sugar co...
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WO/2011/032244A1 |
The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread and biscuits, and for animal consumption,...
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WO/2011/033994A1 |
Disclosed is a method for improving the bread-making properties of a bread dough in which rice flour is used as the main material. Specifically disclosed are a dough-improving agent for rice flour bread, said dough-improving agent contai...
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WO/2011/027188A1 |
The invention relates to a novel protein composition comprising sources of both animal and vegetable origin, having a high PDCAAS nutritional quality value and containing essential amino acids better than those of the proteins in a whole...
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WO/2011/025377A2 |
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a he...
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WO/2011/021372A1 |
Disclosed is a method for producing a food product containing a starch gel, comprising: a step for obtaining an enzyme-treated starch by treating starch granules with an enzyme at a temperature between approximately 10ºC and approximate...
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WO/2011/019716A1 |
Food products and methods of making food products from soft durum wheat are disclosed. Aspects of the disclosure are particularly directed to flours, doughs, batters, ingredients and other food products including baked goods and extruded...
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WO/2011/016673A2 |
The present invention relates to a batter mix composition with reduced oil absorption, wherein the effective amounts of each ingredient in the composition, for decreasing oil absorption and maintaining crisp texture, is as follows: starc...
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WO/2011/013530A1 |
Provided is a process by which galactomannan as a substrate can be partially hydrolyzed in a higher concentration, in fewer operation steps and in a shorter time in comparison to conventional processes, and by which a partial hydrolyzate...
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WO/2011/014468A1 |
A composition for promoting gastrointestinal and/or cardiovascular health comprising a gelling dietary fiber and a non-gelling dietary fiber in a weight ratio of from about 5:1 to about 1:2.5; a coating component and a wetting component ...
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WO/2011/006949A1 |
The present invention is directed to a bread product which is particularly adapted for breakfast, and which is characterized by high satietogenic and nutritional properties, and its convenience of use. Said bread product comprises 8-25 w...
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WO/2011/004893A1 |
Provided is a novel powdery soybean material which is to be used in wheat flour products. When the novel powdery soybean material is used in coating material for deep-fried food including tempura (vegetables or fish dipped in batter and ...
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