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Matches 51 - 100 out of 7,753

Document Document Title
WO/2023/218061A1
The invention provides a method of producing a leavened wheat bread product comprising about 5 g to about 20 g of a soluble dietary fibre per 100 g of available carbohydrate with improved texture and appearance. Soluble dietary fibre sup...  
WO/2023/220323A1
The present disclosure relates to derivatives and methods of derivatization of microbial oils. These lipids may serve as palm oil alternatives and be processed, fractionated, and/or derivatized by any number of means known in the art, to...  
WO/2023/219617A1
Anhydrous fat compositions are described that are solid at 20° C and include about 3% to about 10% by weight of a lecithin, distilled monoglycerides having an iodine value of less than 50, or a combination thereof. Fat compositions desc...  
WO/2023/212792A1
The present invention relates to a method for producing lipophobic breading flour, belonging to the foodstuff field, more specifically aimed at a method for producing breading flour with low oil absorption.  
WO/2023/214326A1
The present disclosure discloses a plant-only composition for a food product. The plant- only composition comprises (i) about 5% to about 60% weight by weight of one or more polysaccharides sources, (ii) about 1% to about 30% weight by w...  
WO/2023/209246A1
The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a...  
WO/2023/203445A1
A plant-only leavening agent replacement system in food products is provided. The plant- only leavening agent replacement system is prepared by mixing a) 15 – 20% by weight of a plant-derived fiber source, b) 10 – 25% by weight of a ...  
WO/2023/193957A1
The invention is related to a highly soluble cereal or tuber starchhaving a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 7 %, a water solubility of more than 90 % in weight, a viscosity of less...  
WO/2023/195538A1
[Problem] To provide a powder and/or granules made by using potato syrup or the supernatant of potato syrup. [Solution] Provided is a powder and/or granules obtained by freeze drying sweet potato syrup or the supernatant of sweet potato ...  
WO/2023/192743A1
The technology disclosed in this specification pertains to an extrusion cooked vegetable protein composition having protein content greater than about 60% having defined small particle size. In at least some embodiments, the extrusion co...  
WO/2023/192689A2
The versatile culinary formulation relates generally to techniques for preparing food. Conventional mixes are prepared for consumption using only one method of preparation. Furthermore, only a single food product is prepared. The culinar...  
WO/2023/187088A1
The present invention relates to an egg analogue product, said product comprising a plant protein source and a basic salt, wherein the salt has a pKa in water above 7 and an equilibrium solubility in water above 0.1 g per 100 g at 25 °C...  
WO/2023/188925A1
The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which sti...  
WO/2023/187213A1
Described herein are flour compositions, products of, and methods of making the same.  
WO/2023/187211A1
Described herein are dough compositions, products of, and methods of making the same.  
WO/2023/180805A1
A postbiotic food additive for cereal flour-based foodstuffs, comprising a mixture of lysates of probiotic microorganisms, lysates from cultures of the following micro-organisms: Bacillus licheniformis, Bacillus pumilus, Bacillus subtili...  
WO/2023/176544A1
Provided is bakery food with good texture, especially bakery food having a crispy texture even after a certain period of time has elapsed after baking or frying. The dough of the present invention is produced by adding 0.5-10% by weight ...  
WO/2023/176353A1
The present invention addresses the problem of providing a water-in-oil emulsion which has a water separation suppression effect and a desired hardness even if the aqueous phase ratio is high and emulsifying agents other than lecithin an...  
WO/2023/175446A1
The present invention relates to a baked bakery product, such as a cake, brownie, cookie or other similar product, which is based on the use of natural products and is flour-free, wherein the product is characterised in that it is health...  
WO/2023/172632A1
A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fer...  
WO/2023/167079A1
The present invention addresses the problem of providing a roll-in oil-and-fat composition having excellent floating for a Danish pastry or the like while having a smooth physical property that is suitable for folding. The present invent...  
WO/2023/165193A1
A compound emulsifying enzyme formulation, a preparation method therefor and a use thereof. The compound emulsifying enzyme formulation comprises the following components: cyclodextrin glucosyltransferase, α-amylase, lipase, glucose oxi...  
WO/2023/161970A1
The present invention relates to the food industry. In further detail, the invention concerns a vegetable-based dough (1) for the preparation of a leavened food product (10, 20) comprising: - flour; - vegetables; - fats; - raising agent;...  
WO/2023/162282A1
This processed starch for a heated-dough food product is subjected to hydroxypropylation treatment and is such that the increase in viscosity from 30 seconds after the start of gelatinization to one minute later is 2,000 cP or less accor...  
WO/2023/164490A1
The present disclosure provides foodstuff comprising a palm product and methods of making the same. The palm product is derived from a palm or a part or fraction or extract thereof. Example of the palm product include a heart of palm pur...  
WO/2023/163303A1
The present invention relates to a production method for a cookie that comprises whey, and more specifically relates to a cookie comprising whey, and a production method therefor, wherein whey, which is formed as a by-product during the ...  
WO/2023/162895A1
The present invention is a bakery food that is a heated product of dough containing (A) resistant starch, (B) at least one component selected from cereal flour, non-resistant starch derived from cereal flour, and a protein material deriv...  
WO/2023/156713A1
A composition is disclosed. The composition may comprise a mixture comprising an oleogel and a filler, wherein the oleogel comprises a liquid or semi-solid fat composition and optionally a gelator. The filler may be in the form of solid ...  
WO/2023/154002A1
Embodiments of the inventions disclose a composition for a preservative-free fermented flour comprising plain flour, salt, yeast, bread improver, a microorganism and water. These embodiments also disclose a method of preparing a composit...  
WO/2023/149268A1
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition ...  
WO/2023/150061A1
The technology disclosed in this specification is directed to baked goods comprising a deamidated legume protein isolate. In some embodiments the baked good is gluten free. In some embodiments the deamidated legume protein isolate is a d...  
WO/2023/148392A1
The present invention relates to the provision of granulated material consisting of natural, preferably purely vegetable constituents. This granulated material can be processed in an injection molding process without the addition of furt...  
WO/2023/145550A1
This mix for topping dough is used for producing a topping dough portion of a bakery food having an intermediate dough portion and the topping dough portion covering the intermediate dough portion, and contains: grain flours including gr...  
WO/2023/140140A1
Disclosed is an oil and fat composition for baked confectionery, which does not contain partially hydrogenated oil and fat, and from which baked confectionery dough having high water absorbability and good texture is obtained. The oil an...  
WO/2023/133570A2
A de-epitoped low molecular weight glutenin subunits (LMW-GS) is provided. Methods of generating same and uses thereof are also provided. A de-epitoped LMW-GS may be beneficial for a subject suffering from gluten sensitivities, such as a...  
WO/2023/131380A1
The invention relates to a method for producing a plant-based moulded protein item, which can be cooked by heat treatment, such as baking, deep frying or the like, in the case of which firstly a dry wheat-gluten pre-product is processed,...  
WO/2023/127829A1
The purpose of the present invention is to provide a new wheat protein with which it is possible to improve the quality of a flour-containing food. This wheat protein has a time to reach maximum consistency of two minutes or less, as m...  
WO/2023/125992A1
Disclosed in the invention are a glutathione yeast, a preparation method and a use of the product. The production method comprises the following steps: after multi-stage seed cultivation of a glutathione yeast strain, the glutathione yea...  
WO/2023/128825A1
The present ready-made batter in an aerosol can ensures that a ready-made batter (ready-to-cook food product) maintains stable organoleptic and rheological properties for a period of 1-3 months of storage and use, including one week from...  
WO/2023/122792A2
A system and method for the production of doughs and products using textured pulse proteins, including legume-based crunchy snack foods, said method comprising the following steps: homogenization of ingredients in the form of dry feed po...  
WO/2023/113782A1
Processes and methods for hydroponically sprouted cereal grains disclose as a mechanism for lowering enteric methane emission and improving ruminant feed efficiency and ruminant performance by administering to a ruminant a feed ration ha...  
WO/2023/104181A1
A functional nutrition composition, in particular a hypoglycemic composition. The composition comprises: i) one or more phytosterols; and ii) beta-glucans from one or more sources, wherein the content ratio of the phytosterol to the β-g...  
WO/2023/101396A1
The present application relates to a preparation method for breadcrumbs, breadcrumbs prepared by the method, and a frozen food manufactured using the breadcrumbs.  
WO/2023/099636A1
The invention relates to a process for producing a protein-rich lupin flour, said process comprising the successive steps of a) washing a lupin flour by mixing it with an acidic aqueous liquid, and adjusting the pH of the mixture to a pH...  
WO/2023/092944A1
An emulsifier gel and a preparation method therefor and an application thereof. The emulsifier gel comprises components, i.e., polyglycerol fatty acid ester, Tween 80, propylene glycol, monoglyceride fatty acid ester, diglyceride fatty a...  
WO/2023/087625A1
A leavening agent, a preparation method therefor, and a use thereof in baking food. The leavening agent comprises an acidic salt, an alkali salt, and fillers that are added as required, wherein the alkali salt is used as a core material ...  
WO/2023/088181A1
A composition, and a preparation method therefor and an application thereof. The composition comprises the following raw materials in percentage by weight: 2.5%-80% of an inactivated Kluyveromyces cell, 1%-50% of edible oil, and 18%-96.5...  
WO/2023/090396A1
The purpose of the present invention is to discover starch grains that have improved aging resistance and reduced adhesiveness and that are capable of imparting a soft mouthfeel, and to provide a mouthfeel-improving agent to be used in o...  
WO/2023/089272A1
Method for preparing a pre-rolled fresh pizza dough, for future use, comprising the steps of: - measuring out the ingredients; - kneading; - extruding the dough; - dividing the dough; - shaping with or without rounding, and - packaging, ...  
WO/2023/081096A1
Low calorie and low fat baked goods and methods of making thereof are provided. The baked goods include insoluble dietary fiber and low calorie bulking agents and have low moisture, low water activity, and low fat and calorie levels, pro...  

Matches 51 - 100 out of 7,753