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WO/2000/038528A1 |
The invention relates to the utilisation of water-soluble linear $g(a)-1,4-D-glucans as flour substituents in foodstuff.
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WO/2000/039289A2 |
The present invention discloses an endo-$g(b)-1,4-xylanase inhibitor as well as xylanases.
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WO2000015237A9 |
A pharmaceutical composition for treating or preventing an elevated blood lipid level-related disease such as hyperlipidemia, arteriosclerosis, angina pectoris, stroke and hepatic diseases in a mammal, which comprises an effective amount...
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WO/2000/035290A1 |
A proofer (10) is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber (12) in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw...
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WO/2000/030463A1 |
A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plastized Shea nut extract can be readily substitute for a part or all of the fat content of a prepared...
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WO/2000/027209A1 |
The invention concerns the use of puroindoline for controlling the texture and/or density of biscuits.
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WO/2000/025589A1 |
Dough products enhanced with ultra-fine psyllium and methods for preparing the dough products are disclosed.
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WO/2000/025602A2 |
Residues, preferably purified to avoid content of heavy metals, of corallinaceae are employed in solid or semi-solid foodstuffs to enhance organoleptic and physical properties as well as providing enhanced calcium content.
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WO/2000/023003A1 |
This invention is a dental implant (47) having an external thread configuration (50, 51), and/or a structure which facilitates a single step dental implant/prosthesis installation or which significantly reduces healing time between surge...
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WO/2000/022939A2 |
A starchy food-based fat mimetic suitable for use in smooth-textured products, and methods of making the fat mimetic are disclosed. In one method, potato granules are comminuted to fine particles so that at least 90 % by weight of the fi...
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WO/2000/021375A1 |
The invention concerns a method for preparing a pastry-Vienna bakery product requiring whole eggs, wherein part of the eggs required for obtaining a specific quality for the pastry-Vienna bakery product are replaced by the addition of a ...
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WO/2000/019843A1 |
An egg concentrate having a higher percentage of solids relative to whole eggs. A liquid yolk component is mixed with a dried albumen component to form the egg concentrate. This can be reconstituted by mixing it with water, and this reco...
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WO/2000/020119A1 |
The invention relates to a method for removing the flaxseed husk from the seed core by means of abrasion. In this method, the outer husk portion firstly removed by abrasion is separated as a mucilage fraction and the subsequently removed...
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WO/2000/019842A1 |
The invention relates to a food composition. The composition contains linseed oil separated from flaxseed and press residue containing flaxseed fibres. The composition may be a ready prepared food or a blend to be added to food. The opti...
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WO/2000/018242A1 |
A process for producing baked snacks such as crackers and pretzels. By using this process, baked snacks can be easily produced without any restriction in the composition (moisture content, oil content, etc.) or the production procedure f...
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WO/2000/018756A1 |
A crude lactide in solid form or at least partially molten form is brought into contact with ethanol to obtain a slurry mixture and then the solid is separated from the mixture to obtain a purified lactide of a high purity. A crude lacti...
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WO/2000/018757A1 |
Purified lactide having a high purity is obtained by bringing crude lactide in a solid state or at least partly molten state into contact with ethanol to give a mixture in the form of a slurry and then separating solid matters from the m...
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WO/2000/016633A1 |
The invention concerns a food flour, a method for preparing food products comprising said flour, a food product containing said flour, and the use of said flour for preparing a food supplement in particular for treating metabolic or endo...
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WO/2000/015047A1 |
A pharmaceutical composition for treating or preventing an elevated blood lipid or glucose level-related disease such as hyperlipidemia, arteriosclerosis, angina pectoris, stroke, hepatic diseases and hyperglycemia in a mammal, which com...
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WO/2000/015044A1 |
Elevated blood lipid level-related diseases such as hyperlipidemia, arteriosclerosis, angina pectoris, stroke and hepatic diseases can be effectively treated or prevented by administering a pharmaceutical composition comprising an effect...
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WO/2000/015050A1 |
This disclosure relates to the co-crystallization of N-[N-(3,3-dimethylbutyl)-1-$g(a)-aspartyl]-L-phenylalanine 1-methyl ester with sugar in various ratios. The sugar co-crystallized sweetener is very soluble in water and has no dusting ...
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WO/2000/015215A1 |
A pharmaceutical composition for treating or preventing an elevated blood lipid level-related disease such as hyperlipidemia, arteriosclerosis, angina pectoris, stroke and hepatic disease in a mammal, which comprises an effective amount ...
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WO/2000/013512A1 |
A sugar wafer and a sugar wafer batter in which part of the wheat flour is replaced by cereal grits or all or part of the sucrose is replaced by a reducing sugar as well as confectionery products comprising them.
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WO/2000/010395A1 |
The invention refers to a process for the preparation of a live, liquid sourdough product which after cold storage for 10 weeks has a viable count of at least 5x10?8¿ CFU/g flour (dry matter), which is characterized in that to a mixture...
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WO/2000/010402A1 |
A composition comprising a calcium source and an amount of oligosaccharide effective to solubilise the calcium when the composition is prepared as a food product or is added to a food or beverage.
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WO/2000/008942A1 |
A method for providing an acidulant effect in a food. A food is prepared including sodium bisulfate in an amount effective to act as an acidulant. Moisture is added in an amount effective to dissolve the sodium bisulfate. In a preferred ...
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WO/2000/008941A1 |
A frozen pie dough comprising as the main components a cereal flour, water and fat, having a porous multi-layered structure, having a pie dough density of 1.01 g/cm?3¿ or more but less than 1.085 g/cm?3¿ and containing unreacted chemic...
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WO1999064508A9 |
Reversible swellable modified starch products are provided in the form of individual, chemically cross-linked starch granules capable of undergoing multiple hot or cold water swelling/drying cycles without losing the individuality of the...
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WO/2000/005967A1 |
A pizza crust characterized by having an edge hardness of 1500 gf or less after cooking in a microwave oven. It is preferable that this pizza crust contains a wet heat-treated starch and active gluten. A process for producing the above p...
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WO/2000/005973A1 |
The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent,...
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WO/2000/005966A1 |
The invention relates to baking masses or doughs for dry baked goods made of flours and/or starches, which baked goods, after baking and while still in their plastic state or after said plastic state has been restored by reheating, are d...
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WO/2000/004782A1 |
Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery products(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carb...
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WO/2000/005396A1 |
There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the...
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WO/2000/004784A1 |
Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 2...
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WO/2000/002914A1 |
A method of producing a modified glutenin or seed-storage protein comprising adding to the protein a domain which confers to the modified protein the ability to incorporate into gluten or bind a ligand or other macromolecule, modified gl...
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WO/2000/002457A1 |
Fermented, pasteurised preferments, comprising fermentation products of a mixture of gluten and bran, hydrolyzed with glycosidase and/or glycanase and fermented with LAB and yeast and displaying FFA-contents < 5 wt.% and ratios acetic ac...
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WO/2000/001241A1 |
The invention relates to the use of bentonite(s) as additive(s) to flour or dough for reducing the susceptibility to staling of bakery goods made therefrom. The bentonite(s) used has (have) a high water absorption index. In addition to t...
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WO/1999/066050A1 |
A method for modifying plants by manipulating the activity of a combination of plant enzymes having starch synthase activity, in particular starch synthase II (SSII) and starch synthase III (SSIII). Modified plants, their use as food pro...
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WO/1999/063841A1 |
A composition suitable for incorporation into foods, beverages, pharmaceuticals, nutraceuticals and the like comprises one or more phytosterols, phytostanols or mixtures of both, treated to enhance the solubility and dispersability thereof.
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WO1999056729B1 |
The present invention concerns a composition containing a cholesterol lowering component such as beta -sitosterol and/or beta -sitostanol in a monomolecular, low associated or "cluster" form, where a melt and/or solution of the said comp...
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WO/1999/062935A1 |
An extremely easy process for producing reaction products between a carboxylic acid and an amino acid or amino acid condensate without using substances harmful to the human bodies, and reaction products between a carboxylic acid and an a...
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WO/1999/062356A1 |
An enhanced food for humans which has significantly higher omega-3 content through the use of oil (82) from the salvia hispanica seed. The enhanced omega-3 content for the food is obtained by mixing oil (82) (whether the oil is extracted...
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WO/1999/059421A1 |
The present invention provides an esterified and subsequently hydrogenated phytosterol composition for use alone or for incorporation into foods, beverages, pharmaceuticals, nutraceuticals and the like. The composition has the advantage ...
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WO/1999/059423A1 |
An oil/fat composition is provided which lowers the blood cholesterol level of a person having a high cholesterol level when used in daily life similarly to ordinary fats and is usable without posing any problem concerning appearance, fl...
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WO/1999/057986A1 |
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more dehydrogenases which improve one or more properties of the dough or a bak...
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WO/1999/058690A2 |
The invention relates to nucleic acid molecules which code for enzymes and which are involved in the synthesis of starch in plants. These enzymes concern isoamylases derived from wheat. The invention also relates to vectors and host cell...
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WO/1999/057984A1 |
The present invention relates to a process for the preparation of wheat flour-containing product, wherein hybrid $i(Rumex acetosa L.) is used, i.e. it may be used in producing wheat flour, dried noodles, ready-to-eat noodles and pastry a...
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WO/1999/058688A2 |
The invention relates to nucleic acid molecules which code for enzymes and which are involved in the synthesis of starch in plants. These enzymes concern soluble starch synthases derived from wheat. The invention also relates to vectors ...
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WO/1999/055174A1 |
The invention concerns a protein supplement for use in a composition increasing cerebral serotonin level, characterised in that it comprises at least 25 % and preferably 50 % and more particularly 80 % by weight of protein whereof the tr...
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WO/1999/053769A1 |
It is known that the addition of an anti-staling amylase reduces the rate of crumb firming during storage for 1-7 days after baking, but the inventors found a need to improve the softness in the initial period after baking, particularly ...
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