| Document |
Document Title |
|
WO/2005/052102A1 |
The present invention relates to an oil composition containing a large amount of a. diglyceride of conjugated linoleic acid (CLA), and more particularly to an oil composition with body weight control, anticancer, antioxidation and immune...
|
|
WO/2005/051097A1 |
A method of forming an expandable food product having enhanced expandability is disclosed. In the method a cooked starchy farinaceous composition is treated by flash frying in a heated media for a period of from 1 to 15 seconds. The flas...
|
|
WO/2005/051085A1 |
A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved i...
|
|
WO/2005/051084A1 |
A protein-rich baked food containing at least 15% by weight (in terms of dry weight) of a protein component based on the whole food together with at least a fat component and a sugar component. This baked food is obtained by finely milli...
|
|
WO/2005/051098A1 |
A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming...
|
|
WO/2005/048995A1 |
The present invention is directed to a source of iron to be used for the fortification of food stuff, which product keeps its sensorial properties stable while being stored that are obtained after an alginate film is formed on bioavailab...
|
|
WO/2005/048724A2 |
Shelf-stable food products are provided in the form of at least partially hydrated foods having a water activity of at least about 0.65 and with a sufficient amount of an added acidulent to give the food an acidic pH of up to about 6. Th...
|
|
WO/2005/048722A1 |
Diacylglycerol (DAG) oil provides unique health and nutritional advantages relative to triacylglycerol (TAG) oils. Food products including baked goods, such as, for example, cale, muffins, brownies, breads and cookies, doughs and batters...
|
|
WO/2005/046334A1 |
A dough composition is disclosed comprising native starch, pre-gelatinized starch, egg, milk, bulking agent, and fat, wherein the dough contains less flour than starch as provided by the native and pregelatinized starches combined, and w...
|
|
WO/2005/046349A2 |
The invention relates to an oleaginous composition containing an especially antioxidative, flowable active ingredient, as an additive for an oil that is principally used for food preparations, the viscosity of the composition being betwe...
|
|
WO/2005/046335A1 |
According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an equal amount of emulsified liquid shortening composition comprising dietary...
|
|
WO/2005/037849A1 |
The present invention relates to a process for preparing solidified maltitol. The solidified maltitol is prepared by turbulating a maltitol powder with gas and contacting it with a maltitol containing syrup wherein the quantity of the po...
|
|
WO/2005/036985A1 |
The invention relates to an improved method and device for the nixtamalisation or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to b...
|
|
WO/2005/037373A1 |
Disclosed is a dietary ingredient comprising at least one edible lipid which does not inhibit mineral absorption, enhances mineral absorption and intake, particularly a chemically or enzymatically synthesized synthetic oil, particularly ...
|
|
WO/2005/036987A1 |
Disclosed is an enzymatically prepared fat base composition comprising a mixture of vegetable-derived triglycerides, characterized in that it has a total palmitic acid residues content of at most 38% of the total fatty acid residues, and...
|
|
WO/2005/036971A1 |
Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The ...
|
|
WO/2005/034635A1 |
A protein enhanced, low carbohydrate snack food having from about 10% to about 50% fat material (10), from about 5% to about 40% sugar substitute (20), from about 5% to about 50% protein material (40), and methods of making and using the...
|
|
WO/2005/034636A1 |
The invention relates to a fluid cake mixture that is sufficiently refrigerated for making cakes such as chocolate fondant. The inventive cake mixture is characterised by the use of butterfat in the form of small particles of butterfat t...
|
|
WO/2005/034638A1 |
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...
|
|
WO/2005/034977A1 |
The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food.products and the food products produced using such methods.
|
|
WO/2005/032260A1 |
The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using ...
|
|
WO/2005/032261A1 |
It is intended to provide a method whereby puff shells being excellent in puff shell qualities such as volume, hollow state, glossy appearance and shape and having constant qualities can be obtained merely by thawing a puff dough and hea...
|
|
WO/2005/032259A1 |
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible p...
|
|
WO/2005/032262A1 |
The invention relates to a method of producing a food product. The inventive method comprises the high-pressure agglomeration of a grain product and at least one leguminous protein isolate, such as to produce a compressed compound contai...
|
|
WO/2005/029970A1 |
It is intended to provide an oily food material to be blended into a dough for baked goods or bread shaped into chips or chunks followed by heating such as baking, the surface of which quickly solidifies after baking so that the baked pr...
|
|
WO/2005/029967A1 |
The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent ...
|
|
WO/2005/025588A1 |
The present invention relates to an alcohol extract of ogalpi, erectile dysfunction improving health food and a treating agent containing the same, more precisely, an alcohol extract of ogalpi having an effect of improving erectile dysfu...
|
|
WO/2005/025318A2 |
The invention relates to a leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7 % to 40 %, preferably 7 % to 15 % of yeast, and up to 80 %, pref...
|
|
WO2005016010B1 |
A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wh...
|
|
WO/2005/025330A1 |
The invention provides a method of reducing acrylamide levels in a food product comprising providing a food product that has increased glycine levels and/or administering glycine to the product prior to the final preparation of the produ...
|
|
WO/2005/025319A1 |
The invention relates to flour of Eragrostis tef and to products comprising this flour. The invention provides flour of a grain belonging to the genus Eragrostis, preferably Eragrostis tef, characterized in that the falling number of the...
|
|
WO/2005/023007A1 |
A high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time.
|
|
WO/2005/023019A1 |
The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further c...
|
|
WO/2005/020699A1 |
The present inventions provides the use of tea leaves, tea extract or mixture thereof in the manufacture of an edible composition for use in a method of preventing or treating infectious diarrhoea, and wherein said method comprises inges...
|
|
WO/2005/019443A2 |
The inventors have developed a method of altering the amino acid sequence of a fun-gal alpha-amylase to obtain variants, and they have used the method to construct such vari-ants. The variants may be useful for anti-staling in baked prod...
|
|
WO/2005/018333A1 |
The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contain...
|
|
WO/2005/018339A2 |
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger sca...
|
|
WO/2005/019398A1 |
A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., ...
|
|
WO/2005/018794A1 |
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...
|
|
WO/2005/018322A1 |
The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is imper...
|
|
WO/2005/016009A1 |
Baked goods are disclosed to contain a specific lecithin product. The lecithin product is a membrane separated lecithin having a ratio of an alkali metal or alkaline earth metal ranging from greater than 0 to about 10.
|
|
WO/2005/016006A1 |
The present invention discloses a composition for use in bakery products characterised in that it consists of: starch n-octenyl succinate and whey protein, the use of such a composition to replace whole egg in bakery products and bakery ...
|
|
WO/2005/016007A1 |
A protein enhanced, low carbohydrate wafer having protein material in a concentration of about 26% to about 99% of the wafer is described, as well as methods of making the same.
|
|
WO/2005/016004A2 |
A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat g...
|
|
WO/2005/016008A1 |
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast,...
|
|
WO2004075657B1 |
In fabricated, thermally processed foods, the addition of one of a select group of divalent or trivalent cations to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The cation can come from the ...
|
|
WO/2005/013700A1 |
The invention relates to a mixture of salts, comprising two or more salts of formulas M(X)2 and M(X) (OH) wherein M is an alkaline-earth metal cation and X is an organic carboxylic acid anion, the alkaline-earth metal being one (or more)...
|
|
WO/2005/013724A1 |
The invention provides the use of a bioavailable iron compound and a bioavailable zinc compound in a weight ratio of at least 2:1, and at least one B vitamin, in the manufacture of an edible composition, for use in aiding the cognitive d...
|
|
WO/2005/013699A1 |
The invention relates to a new Yu Tiao blend, comprising sodium bicarbonate, ammonium bicarbonate and potassium carbonate, to a process of preparing Yu Tiao pastry from said blend, to the Yu Tiao product intended to be obtained using suc...
|
|
WO/2005/013719A1 |
Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of ...
|
