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WO/2003/105593A1 |
The invention relates to a biscuit product that can be used to optimise the nutrient intake of antioxidant micronutrients and, as a result, to improve the nutritional prevention of the harmful effects associated with oxidative stress and...
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WO/2003/105601A1 |
Corn masa dough texture and tortilla flexibility are improved by adding to the nixtamalized corn flour, an enzyme blend comprising commercial hemicellulase and/or cellulase. The enzyme preparation has a positive effect on dough texture a...
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WO/2003/104473A2 |
The invention relates to a method for production of galactosyl isomalt and galactosyl isomalt, the products and intermediate products obtained and the use thereof.
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WO/2003/103404A2 |
There is a dough composition. The composition has flour, shortening, water, a leavening system, and a dough conditioner of sodium phosphate compounds. There are also methods for making tortillas.
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WO/2003/103403A2 |
There is a dough composition. The dough composition has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consistin...
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WO/2003/099016A2 |
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.
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WO/2003/099017A1 |
The invention relates to a pre-dough concentrate for producing baked goods, to a method for producing a pre-dough concentrate, to the use of such a pre-dough concentrate for producing baked goods, and to the baked goods themselves that a...
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WO/2003/094878A1 |
It is intended to provide a safe and highly efficacious antibacterial composition which is to be used in products mainly taken into the human or animal body or employed in the oral cavity such as foods and oral hygienic preparations with...
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WO/2003/092388A1 |
A frozen microwaveable bread product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including ...
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WO/2003/092396A1 |
A fat composition for reducing body fat which contains a triglyceride having a monovalent unsaturated C16-18 fatty acid as the constituting fatty acid at the 2-position and saturated C8-10 fatty acids as the constituting fatty acids at t...
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WO/2003/090543A2 |
The present invention provides a dry yeast composition comprising 69-97.7 wt % yeast (as yeast dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid and 0-5 wt % of a formulation aid and 0-10 wt % of a dough or bread improving proc...
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WO/2003/090544A1 |
A reconstituted biscuit extrudable at negative temperature, comprising: hard or soft type baked biscuit pieces which have been frozen beforehand, and a dispersion binder for the said biscuit pieces in the form of a meringue with overrun ...
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WO/2003/087116A1 |
The present invention teaches novel compositions and methods for altering the sweetness delivery profile of 4, 1', 6'-trichloro-4, 1', 6' trideoxygalactosucrose. This. invention also teaches novel uses for compositions comprising 4, 1', ...
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WO/2003/086096A1 |
To easily take soybean 7S globulin in an effective amount appropriate for the purpose (for example, such an amount as expected as efficacious in achieving a physiological effect of controlling neutral fat level in blood), it is intended ...
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WO/2003/086083A1 |
The invention relates to bran-free diabetic flour or flour mixture for the production of baking industry products, especially bread, pastries, cakes characterised by that it contains 30-80 m% wheat flour, 15-40 m% gluten flour, 2-10 m% g...
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WO/2003/085522A2 |
The invention concerns a reconfigurable control system based on duplication of cells, wherein each of the cells (1) corresponds to a place in a Petri graph, and in that the configuration models the topology of the associated Petri graph.
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WO/2003/082850A1 |
The present invention relates to the field of perfumery. More particularly, it concerns an aldoxane derivative of Formula (I) capable of protecting an active aldehyde R¿1?CHO, for example a perfumery or flavor aldehyde, from a chemicall...
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WO/2003/083023A2 |
Described are sorbitan-containing compositions comprising relatively high levels of sorbitan monoesters. Such compositions have numerous applications, including uses in cosmetics, hard surface cleaners, shampoos, hair conditioners, perso...
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WO/2003/082026A1 |
Disclosed is a method for improving flavor quality and reducing water absorption of protein isolates, particularly soy protein concentrates. The method involves a surface treatment of the protein isolates with an aqueous solution contain...
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WO/2003/080779A1 |
The present invention relates to a process for the production of a fat composition for confectionery or baking applications. According to this process, a starting fat composition containing palm oil or a palm oil fraction and having the ...
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WO/2003/079813A1 |
A process for the preparation of a ready to eat high energy high protein snack by blending refined wheat flour having at least 10% protein, roasted groundnut grits (18-22%), defatted soy flour (6-10%), dehulled matter finger millet (6-10...
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WO/2003/079802A1 |
The present invention provides an emulsifying formulation for the preparation of improved quality cakes and a method of preparation of said emulsifying formulation.
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WO/2003/080826A1 |
The present invention relates to a process for preparing a Saccharomyces cerevisiae yeast strain having improved phytase activity, the strain being modified by inserting one or more of the genes PHO5, PHP10, PHO11, PHO2, PHO4, PHO23, and...
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WO/2003/077661A1 |
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating which comprises a low melting point lipid which melts at a temperature not greater than 95°F. The yeast includes Saccharomyces cer...
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WO/2003/077669A1 |
The invention relates to a sweet, syrupy food base, the preparation method thereof and the use of same as a food ingredient in the production of confectionery, pastrycooks'products, milk desserts, drinks or sweet and sour dishes. The afo...
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WO/2003/077668A1 |
The present invention relates to a low fat cocoa extract having a high level of cocoa flavors and cocoa flavor precursors, and a high level of antioxidants. It also relates to a cocoa flavor concentrate, an antioxidant concentrate, and a...
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WO/2003/075681A1 |
Chemically cross-linked and/or substituted waxy wheat starch is described. The modified waxy wheat starch is stable to acid conditions between pH 3 and a pH less than 7, freeze/ thaw stable and has a smooth and creamy mouthfeel. Food pro...
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WO/2003/075674A1 |
The culinary base comprises at least 75 % proteins by dry weight in relation to the final weight of said base, lipids and carbohydrates. In order to prepare a ready-cooked dish or flavored drink, at least one raw, pre-cooked, cooked or f...
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WO/2003/075682A1 |
The invention relates to a food additive comprising carraghenate $g(i) and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the pr...
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WO/2003/074071A1 |
Drugs and foods for preventing and/or treating liver diseases, hyperlipemia and/or diabetes containing a peptide which is composed of L-amino acids constituting natural proteins, has an L-glutamine content of from 15 to 60% by mass and h...
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WO2003047354B1 |
A method is described for preparing fat-containing cake batter, in particular for preparing pound cake batter which is used to prepare what are known as pound cakes, at least some of the eggs being replaced by caseinate. The invention al...
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WO2002034923A9 |
The present invention relates to monocotyledon plant ells and plants which are genetically modified, wherein the genetic modification consists of the introduction of an extraneous nucleic acid molecule which codes for a protein with the ...
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WO/2003/070006A1 |
The present invention relates to bread containing exogenously added protein and optionally exogenously added dietary fibres and methods for preparation thereof. The exogenously added proteins are soy proteins and the exogenously added di...
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WO/2003/070007A2 |
The present invention provides protein-containing particles with a high eating quality characterised by having a high content of exogenous protein and optionally of phospholipids and/or of fibres. The present invention also procides a me...
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WO/2003/067992A1 |
The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2 % by weight of the total dough composition. Baked dough products according to present invention are springy in texture. ...
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WO/2003/067999A1 |
Provided is an oil/fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt.% of a glyceride mixture containing 5 to 84.9 wt.% of triglycerides, 0.1 to 5 wt.% of monoglycerides and 15 to 94.9 wt.% of diglyceride...
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WO/2003/065814A1 |
Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die un...
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WO/2003/063596A1 |
It is the first object to provide a process whereby, in producing a fermented bread comprising rice flour as the main component, a fermented bread having improved qualities (appearance, inner phase, taste, preservation properties, etc.) ...
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WO/2003/063607A1 |
The present invention relates to a method for preparing a blood plasma powder, in which (1) a fibrinogen concentrate having a fibrinogen content of at least 1 percent by weight is prepared from blood plasma, and in that (2) said fibrinog...
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WO/2003/063595A1 |
A non−laminated, non−pre−proofed frozen dough has been prepared that can go directly from the freezer to the oven to produce a high quality baked product in a short period of time. Flour, water, yeast and dough conditioner are mixe...
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WO/2003/063602A1 |
An oily cake which is excellent in meltability in the mouth and heat−resistant shape retention can be provided by a production method characterized by comprising adding to an oily cake dough a high−melting triglycerides in an amount ...
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WO/2003/061397A1 |
A fat composition having a fat phase which, when completely melted at 70°C and subsequently held at 0°C for 30 minutes and then at 5°C for 7 days, gives fat crystals which are ß-form crystals of a two-chain-length structure. Even whe...
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WO/2003/061405A1 |
The invention relates to debittered chicory comprising between 10 and 35 % insoluble fibres and between 65 and 90 % inulin having a degree of polymerisation of between 1 and 30. The invention is characterised in that, on a chromatogram, ...
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WO/2003/061396A1 |
It is intended to provide foods for supplying ubiquinone which are prepared by adding a composition containing ubiquinone and a fat; ubiquinone-containing edible fat compositions; a process for producing a food for supplying ubiquinone w...
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WO/2003/061395A1 |
It is intended to provide foods which can be taken in our daily life similar to common foods so as to adequately supply ubiquinol which is essentially required in the living body but frequently in shortage or poverty. Ubiquinol-enriched ...
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WO/2003/061398A1 |
The present invention relates to a manufacturing method of confectionery and Korean sweet cookies comprising velvet antler i.e., sweet jelly, candies, tablet, granule, cookies, Korean sweet cookies and Kyoung−ok−go. The inventive con...
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WO/2003/059078A1 |
An apparatus (10) and method of preparing solid flakes of fats and emulsifiers having a Solids Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate (12) to solid...
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WO/2003/055324A1 |
The invention relates to a terapeutical composition comprising a protein hydrolysate and a plant sterol, wherein the weight ratio of the plant sterol to the protein hydrolysate is from 1:0.02 to 1:150. The invention also relates to a ter...
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WO/2003/055334A1 |
The present invention relates to a method of preparing adapted foods where the composition allows the facilitation of the acts of eating or drinking for dysphagic patients. The method comprises modulating the parameters of the rheologica...
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WO/2003/049545A1 |
A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture−managing agent, a f...
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