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Matches 1 - 50 out of 7,691

Document Document Title
WO/2024/078737A1
The invention relates to a binder compound, a mixture of vegetable proteins and pea starch, to a method for obtaining same and to the use thereof in industry, in particular in the field of food, more particularly in the production of mea...  
WO/2024/068261A1
The present invention relates to an egg substitute comprising flour in an amount of 75% by mass or more, based on the total mass of the egg substitute, where the flour has been produced from types of grain selected from the group consist...  
WO/2024/070914A1
Provided is an ingredient that exhibits the excellent effect of enhancing the taste of a food/beverage material. Provided is a taste-enhancing oil or fat composition which is used in a food/beverage material and is characterized by con...  
WO/2024/070643A1
The present invention addresses the problem of providing a cream puff pastry oil/fat composition having high content of sodium caseinate and/or casein peptides. The present invention also addresses the problem of providing a production m...  
WO/2024/052406A1
The present invention relates to a heated, more specifically baked, nutritional composition comprising a milk saccharide or a mixture of at least two different milk saccharides.  
WO/2024/038886A1
The fried confectionery of the present invention is characterized in that, in the strain rate-load curve obtained by the following compression test, three or more peaks appear in the strain rate range of 40-80% and the load at each peak ...  
WO/2024/035331A1
The present invention discloses a composition for a preservative-free baked food product comprising all-purpose flour, sugar, salt free butter, eggs, baking soda, baking powder, fruit extract (particularly Rowan berry extract) and milk. ...  
WO/2024/029614A1
This mix for deep-fried confectionery contains 20-50 mass% of a cross-linked starch with respect to the total mass thereof, contains 60-90 mass% of starches including said cross-linked starch, and contains at most 10 mass% of a cereal fl...  
WO/2024/025780A2
Provided herein are compositions and methods of producing ultra-high protein (UHP) soy flour and texturized UHP soy flour. The UHP soy flour can be made from soybeans that have a greater protein than the protein content in a correspondin...  
WO/2024/017973A1
The invention relates to a method (100) of preparing a baked product comprising: - mixing (110) together to form a baker dough from a dry composition for baked product preparation wherein the dry composition comprises : at least 20% in w...  
WO/2024/017958A1
The invention relates to a protein formulation comprising a protein formulation comprising a protein and a protective agent, said protective agent comprising (i) at least one amine and/or an ammonium group and (ii) at least one metal pre...  
WO/2024/005099A1
Provided is a leavening composition containing starch derived from legumes and/or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is ...  
WO/2024/004893A1
Provided is imitation cheese that does not readily produce off flavors, has an excellent mouthfeel having no roughness, is capable of maintaining smooth physical properties without clumping over time, and is not subjected to oil/water se...  
WO/2024/005093A1
The present invention provides a composition containing pulse- and/or cereal-derived starch, wherein a powder odor derived from a pulse and/or cereal powder is suppressed, and a good aroma of the powder is maintained. Provided is a puf...  
WO/2024/002785A1
The present invention relates to methods of making baked goods using protein arginine deiminase, baked goods compositions treated with protein arginine deiminase, and pre-mix compositions containing protein arginine deiminase. The protei...  
WO/2023/237038A1
Akkermansia muciniphila strains, which respectively have the preservation numbers CGMCC No. 22793 and CGMCC No. 22794, probiotic combination products comprising said strains, a health food or a pharmaceutical composition, a method for cu...  
WO/2023/237904A1
The invention relates to a satisfying and non-perishable soft-baked snack product (e.g., a soft-baked snack bar) that has lower levels of saturated fats, sodium and/or sugar (SFSS) in comparison with soft-baked snack products in the prio...  
WO/2023/237903A1
A shelf-stable, satisfying, soft-baked snack product (e.g., a soft-baked snack bar) having reduced saturated fat, sodium, and/or sugar levels ("reduced SFSS") compared to prior art soft-baked snack products, but still being satisfying an...  
WO/2023/238730A1
The pregelatinized cereal flour of the present invention has a mechanical loss tangent of less than 1 at a strain rate of 268% or less in a strain-dependent measurement of dynamic viscoelasticity at a temperature of 25°C and a frequency...  
WO/2023/233135A1
A dietary composition and methods of producing the same wherein the fibre structure of said composition influences enteroendocrine-mediated appetite regulation. Characterised in that said composition includes intact cells from at least o...  
WO/2023/231364A1
The present invention relates to the field of multi-component recombinant food. Disclosed are hemp protein Pickering particles, and a preparation method therefor and an application thereof. The Pickering particles are prepared by an anti...  
WO/2023/232910A1
The present invention relates to a dough composition comprising flour and at least one enzyme selected from a cellulase enzyme, a beta-glucanase enzyme and a xylanase enzyme; and to the use thereof in baked food products. There is also p...  
WO/2023/234142A1
A composition for substituting whole egg that comprises: gluten as component (A); pea starch as component (B); a phosphoric acid cross-linked starch as component (C); and an emulsifying material as component (D), wherein component (D) co...  
WO/2023/230225A1
The technology disclosed in this specification pertains to a baked good or baked good dough or batter comprising konjac and a legume protein in a weight ratio from about of about 1:2 wherein the legume protein content is in an amount fro...  
WO/2023/226508A1
The present invention relates to the technical field of microbial screening and food fermentation, and in particular, to a Saccharomyces cerevisiae strain, a method for screening same, and use thereof. The strain is Saccharomyces cerevis...  
WO/2023/229420A1
The present invention relates to novel bread crumbs and a manufacturing method therefor. With a specific size distribution of bread particles, the bread crumbs of the present application can achieve a firm and crispy texture. Due to the ...  
WO/2023/222652A1
The invention is directed to a process to prepare a vegetable oil comprising one or more carotenoid pigments by contacting the vegetable oil with a powder of the flavedo of a citrus fruit, such as a citrus sinensis, wherein the one or mo...  
WO/2023/219385A1
The present invention relates to: a composition for preparing a scone, comprising flour, edible oil and fat, and sugar; and a scone using same.  
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...  

Matches 1 - 50 out of 7,691