| Document |
Document Title |
|
WO/2003/046155A1 |
Foods containing &gammad −glutamylcysteine or cysteine are produced by culturing under appropriate conditions a yeast, which carries a mutant glutathione synthase having one or both of mutations of substituting the threonine residue at...
|
|
WO/2003/045154A1 |
The invention relates to improved methods of producing nixtamalized corn which can be used to reduce or eliminate residual water. There are several ways of carrying out the invention, including hydrating a corn composition for a period o...
|
|
WO/2003/045165A1 |
Die Erfindung bezieht sich auf Darreichungsformen von Aleuronbestandteilen und/oder Aleuron, gewonnen aus Kleie, insbesondere aus Weizenkleie, wobei im Aleuron enthaltene Wirkstoffe mit ihren günstigen physiologischen Eigenschaften dem ...
|
|
WO/2003/039261A1 |
The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivates, a glyceride based stabilizer and additive(s) and less than abo...
|
|
WO/2003/037105A1 |
A low glycemic index baked bread product is provided. The baked breat product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fibre. The bread product has a total soluble fibre con...
|
|
WO/2003/037095A1 |
A non-lauric, non-trans, non-temper (Non-LTT) fat composition comprising a fraction obtained from a randomised triglyceride mixture in which min. 90% by weight of the constituent fatty acids are : palmitic(C16:0), Stearic (C18:0), arachi...
|
|
WO/2003/034838A1 |
In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period.
|
|
WO/2003/034836A1 |
A canola protein isolate having a protein content of at least about 90 wt% (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a...
|
|
WO/2003/027306A2 |
The present invention provides a novel ß−glucosidase nucleic acid sequence, designated bgl3, and the corresponding BGL3 amino acid sequence. The invention also provides expression vectors and host cells comprising a nucleic acid seque...
|
|
WO/2003/026440A1 |
A process for making alkaline cooked corn germ with a masa flavor by mixing corn germ (6), water, and an alkaline agent and cooking the mixture to provide an alkaline cooked cereal germ which has a masa flavor.
|
|
WO/2003/024232A1 |
The invention concerns a salted intermediate-moisture food product. The invention relates to a packaged food product designed to be preserved for at least four months at room temperature. It comprises a salted intermediate-moisture food ...
|
|
WO/2003/024237A1 |
Disclosed herein is an oil composition comprising the following components (A) and (B):(A) 15 to 70% by weight of diglycerides in which less than 15% by weight of the constitutive fatty acids are (3 type unsaturated fatty acids; and(B) 3...
|
|
WO/2003/024231A2 |
A bakery product composition providing a baked product having an extended shelf life comprising a dough comprising flour, yeast (optional), water and an extended bakery shelf life composition comprising an effective amount of at least on...
|
|
WO/2003/022061A2 |
The invention concerns a method for making a ready-to-cook pastry for bakery products and a ready-to-use composition for making such a pastry. The invention also concerns the resulting products. The inventive method is characterized in t...
|
|
WO/2003/018597A1 |
It is intended to provide a powder comprising water−containing β−maltose crystals, which has been powdered by spraying and is excellent in the solubility in an aqueous system and handling properties, a process for producing the same...
|
|
WO/2003/015528A1 |
A dry compotion has 50% w/w oil whih contains plyunsaturated fatty acids such as omega-3 and/or omega-6 fatty acid, and 50% w/w of a starch based matrix. The starch based matrix has 65% by weight or more of a starch hydrolysate with a DE...
|
|
WO/2003/014165A1 |
A process for the extraction of β-glucan from cereal including the steps of: (a) heating cereal including about 5% to about 30% by weight water at a temperature between about 50 and about 150 °C, and maintaining the water content of th...
|
|
WO/2003/013258A1 |
It is intended to provide milk powders for confectionery and bakery products which are to be used in the production of confectionery and bakery products to thereby elevate the volume of breads, pancakes, cakes, pies and so on and impart ...
|
|
WO/2003/013259A1 |
An improved leavening agent and method of baking a bread dough with the improved leavening agent provides a bread dough with physical characteristics and by allowing the release of a leavening acid or base at the optimal time during baking.
|
|
WO/2003/009693A2 |
A method is described for producing a dehydrated egg product, which method is comprised of obtaining a liquid egg product comprising a liquid component, which is comprised of liquid whole egg, liquid yolk, liquid albumen or combinations ...
|
|
WO/2003/007932A1 |
Body fat level controllers containing medium−chain triglycerides which can be easily used with neither a need for dietary restriction nor a risk of any side effects, wherein 90% by mass or more of the constituting fatty acids of the me...
|
|
WO/2003/007731A1 |
The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactiv...
|
|
WO/2003/005827A1 |
A baked wheat flour product is produced by using soybean protein which has an NSI of 40 or above, has been little denatured, contains 2.0% by weight or less of solid matters extracted with a solvent mixture (chloroform : methanol = 2 : 1...
|
|
WO/2003/003854A1 |
A process for sprouting flaxseed is provided in which wet flaxseeds are agitated vigorously and allowed to sprout under a controlled moisture environment using a plurality of discreet water additions. The sprouts formed exhibit enriched ...
|
|
WO/2003/003851A1 |
A snack dough that can be sheeted, shaped, and fried to produce a snack product having an expanded texture, decreased external foaminess, and a lighter eating quality. In one embodiment, the dough comprises: (a) from about 0.1% to about ...
|
|
WO/2003/000063A1 |
Nut-like food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt.% of the nut-like food composition. The triacylglycerol component can be f...
|
|
WO/2003/000059A2 |
The invention relates to a protein-rich, low-calorie food preparation in the form of round, oval, rectangular or square garnished dough for the production of products that imitate or resemble traditional pizza-type products. The inventiv...
|
|
WO/2003/000071A1 |
A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a p...
|
|
WO/2002/102396A1 |
Preventives or remedies for arthritis characterized by containing as the active ingredient a plant belonging to the family Saxifragaceae or an extract of the plant&semi foods, drinks or feeds containing a plant belonging to the family Sa...
|
|
WO/2002/102175A1 |
Process for the preparation of aromatising compositions suitable for the biogeneration of mixtures comprising compounds being able to develop or enhance typical baked type aroma upon heating of bakery products such as bread an the like. ...
|
|
WO/2002/102165A1 |
The invention particularly relates to the use of a flour obtained by grinding dehydrated chicory roots for the preparation of a food dough for cooking. According to the invention said dough may be chosen from the group comprising dough f...
|
|
WO2002062370A9 |
Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4 DEG C) or dithiothreitol (at 55 DEG C) were ...
|
|
WO/2002/100181A2 |
The invention relates to a sugar-based composition which contains caseinoglycomacropeptide and/or its derivatives, said product having a beneficial impact on oral health, and in particular an inhibitory effect on caries and dentinal fiss...
|
|
WO/2002/100183A2 |
The invention concerns with micronised fat continuous particles comprising fat and non fat ingredients, wherein the particles have a mean weight diameter (MWD) of 700 to 4000 microns, while the particles have a particle size distribution...
|
|
WO/2002/100177A1 |
Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice for...
|
|
WO/2002/100178A1 |
The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48 % to 52 % of high amylose rice starch; from 31 % to 36 % of high amylose rice flour; from 8 % to 12 % of potato starch; fr...
|
|
WO/2002/098237A1 |
Coated organic acid preparations for preserving bakery products (excluding those produced by yeast fermentation) wherein an organic acid is coated with a coating having a melting point of 64 to 98°C. By adding the coated organic acid pr...
|
|
WO/2002/096220A1 |
In one aspect, the present invention provides partially waxy wheat flour comprising starch amylose in an amount of from 10 weight percent to 20 weight percent, and amylopectin in an amount less than 90%. In another aspect, the present in...
|
|
WO/2002/094123A2 |
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolyzing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantiall...
|
|
WO/2002/091860A1 |
The invention relates to the food industry and agriculture and is directed to prevent iodine deficiency and optimise iodine metabolism in a human and animal organism. The inventive biologically active food additive (BAA) and food product...
|
|
WO/2002/089589A1 |
There is provided a dough, especially a pasta dough, which comprises edible fungi. Preferred fungi are filamentous with fungi selected from fungi imperfecti being preferred.
|
|
WO/2002/089606A1 |
It is intended to provide foods such as health (supplementary) foods, nutrition (supplementary) foods and foods with health claims (foods for specified health uses and foods with nutrient function claims) containing zinc compositions whi...
|
|
WO/2002/089598A1 |
A canola protein isolate having a protein content of at least about 100 wt% (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.
|
|
WO/2002/088342A1 |
The present invention provides an improved method for the preparation of an enzyme mixture for improved freshkeeping of baked products. The enzyme preparation is produced by the co culture of two fungal species of $i(Rhizopus & Aspergill...
|
|
WO/2002/088374A1 |
It is intended to provide a novel process for producing isomaltose and use thereof. Namely, a process for producing isomaltose characterized by comprising treating a saccharide having $g(a)-1,4-glucosyl bond as the binding manner at the ...
|
|
WO/2002/088286A1 |
It is intended to provide sterol compositions which are superior in the effect of lowering cholesterol to marketed vegetable sterols containing $g(b)-citosterol as the main component, fat compositions, foods containing the same, etc. Ste...
|
|
WO/2002/085139A1 |
Odorless soybean puree obtained by separating individual soybean cells in the normal state by a series of controlled production steps involving an enzymatic treatment without mechanically grinding the starting soybeans. This odorless soy...
|
|
WO/2002/086114A1 |
The inventors have found a novel fungal lipoxygenase from Magnaporthe salvinii and determined its sequence. They have sequenced the gene and cloned it into E. coli and deposited the clone. Oligonucleotide probes based on the sequence inf...
|
|
WO/2002/082929A1 |
The present invention is related to improved compositions for reducing serum total and/or LDL cholesterol levels. The compositions are combinations of dietary fibre and plant sterol. The compositions are used as such or more advantageous...
|
|
WO/2002/080685A1 |
This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which ground corn produces an endosperm/germ ...
|
