| Document |
Document Title |
|
WO/2021/137819A2 |
The present invention relates to a vegan gluten-free cookie made of roasted chickpea powder called talkan and the production method of this cookie.
|
|
WO/2021/138052A1 |
A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second laye...
|
|
WO/2021/133411A1 |
A method for post processing oil extracted from cannabis comprises the steps of placing the oil into a pressure rated vessel, adding a first predetermined quantity of liquid Butane, sealing the pressure rated vessel shut, and heating the...
|
|
WO/2021/129998A1 |
The current invention concerns preparations comprising probiotic strains belonging to the genera Bacillus sp., Lactobacillus sp., and optionally also Pediococcus sp. as viable cells or cytoplasmic extract thereof, and proteases and their...
|
|
WO/2021/132391A1 |
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content...
|
|
WO/2021/130245A1 |
The invention relates to a method for producing a molded body, in particular in the form of food packaging, utensils, cutlery, cookware, cooking utensils, bakeware, and/or baking utensils, having the following steps: a) producing an emul...
|
|
WO/2021/130825A1 |
Provided are a noodle string cutting device and a noodle manufacturing device with which it is possible to suppress weight variations when noodle strings (52a, 52b) are cut into single-serving portions in a noodle manufacturing method. A...
|
|
WO/2021/130827A1 |
Provided are a noodle cutting device and a noodle production device that are capable of reducing or preventing adhesion between noodles (52a, 52b), particularly thick noodles. This noodle cutting device comprises: a pair of cutting blade...
|
|
WO/2021/133410A1 |
A method for post processing oil extracted from cannabis comprises the steps of placing the oil into a container at a first predetermined temperature for a first predetermined time during which the oil will separate into two parts compri...
|
|
WO/2021/126078A1 |
The present disclosure relates generally to formulations, compositions or foodstuff additives for use in modulating a glycemic response for treating or preventing diabetes or obesity and processes and method of its manufacture. Described...
|
|
WO/2021/124047A1 |
Method (100) for producing a disposable product in biodegradable material based on citrus fruit pulp comprising the steps: - (101) of drying the citrus fruit paste at a temperature between 30° C and 60° C; - (102) of pulverizing the ci...
|
|
WO/2021/121528A1 |
The present invention relates to sage extract-, green oat extract-, ginseng root extract-, and/or L-theanine-comprising nutraceutical compositions and/or products suitable for mental activities, such as e-sport, chess or other sedentary ...
|
|
WO/2021/125965A1 |
The invention relates to a method and an apparatus for the final proofing dough. The apparatus comprises a first section and a second section and a transport device for moving the dough from the first section to the second section. The a...
|
|
WO/2021/116397A1 |
A drive mechanism for a depositor manifold of a depositor system, the drive mechanism comprising: a body; a carrier member configured to carry said depositor manifold; a drive linkage system comprising a first member and a second member,...
|
|
WO/2021/119213A1 |
The present invention offers a new composition for tortillas, and more specifically a composition comprising hydrolyzed lecithin and lecithin in an amount effective to confer superior properties to the tortillas, such as anti-stickiness,...
|
|
WO/2021/116198A1 |
The invention provides an enzymatic baking additive comprising enzyme particles, oil, and diluent particles, which exhibit low dust and excellent flowability properties.
|
|
WO/2021/118528A1 |
A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applie...
|
|
WO/2021/119532A1 |
A method of forming an ultra-fine starch/flour product comprises at least one of (a) or (b), wherein (a) comprises heating a mixture of water and native/modified starch/flour, and extruding the mixture with a screw configuration comprisi...
|
|
WO/2021/112026A1 |
A dough shaping device according to the present invention has formed therein a dough shaping flow passage that is enclosed by at least two rotary rollers and two wall plates. At least one of the rotary rollers is a long-axis rotary rolle...
|
|
WO/2021/112041A1 |
The present invention addresses the problem of providing: a bone-strengthening composition having the effect of promoting increase of osteoblasts, having the effect of suppressing bone resorption due to osteoclasts, and being effective f...
|
|
WO/2021/110509A1 |
The invention relates to the field of food production, especially the provision of gluten-free and protein-rich baking mixes for making gluten-free and protein-rich bakery products, in particular bread and bread rolls.
|
|
WO/2021/112653A2 |
The present invention provides a conveyor-type food manufacturing apparatus capable of manufacturing plate-shaped foods consecutively by pressing and heating a batter at the same time. To this end, the present invention has: a fixed conv...
|
|
WO/2021/113177A1 |
Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintai...
|
|
WO/2021/111483A1 |
Food formulation for the production of a baked food product for managing the ketogenic diet.
|
|
WO/2021/110719A1 |
The invention relates to a baking intermediate product (1) and to a baking mold (18), a method and a baking machine for producing baking intermediate products (1), wherein the baking intermediate products (1) are dimensionally stable, cr...
|
|
WO/2021/110750A1 |
The invention relates to an apparatus (10) for treatment or preparing of semi liquid or pasty food products, which apparatus (10) comprises an elongate chamber (1) formed between two concentric tube-formed bodies (2, 3), an inner tube (2...
|
|
WO/2021/104214A1 |
Disclosed is the use of an exosome derived from a carcass in a skin regulation product. Experiments prove that the exosome realizes an anti-aging function by means of promoting the expression of cell collagen, etc.; the exosome realizes ...
|
|
WO/2021/108015A1 |
Systems and method for removing a non-conforming comestible from a counter-stacker (100). The methods includes receiving a comestible on an upper conveyor (104) of a counter-stacker (100); transferring the comestible through an aperture ...
|
|
WO/2021/105423A1 |
The invention relates to a packaged frozen food product comprising a sealed package made of material that is impermeable to water vapour, said sealed package holding: • 40-1,000 grams of one or more frozen breaded food products compris...
|
|
WO/2021/107877A1 |
There is provided a baked confection comprising a plant extract comprising > 5 weight % (wt %) anthocyanin, based on the total weight of the plant extract. There is also provided a method of treating and/or preventing a metabolic syndrom...
|
|
WO/2021/103025A1 |
A durian mung bean cake, comprising the following raw materials in parts by weight: 40-50 parts mung beans, 10-40 parts durian pulp, 3-7 parts chestnut powder, 4-10 parts glutinous rice flour, 3-8 parts kudzu root powder, 3-10 parts Chin...
|
|
WO/2021/105616A1 |
The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g/L of ethanol, preferably fro...
|
|
WO/2021/104675A1 |
Edible fat-containing product comprising 30 - 99 wt.% of a fat phase, wherein the product further comprises 0.01 - 3 wt.% of a plant-based protein and 0.05 - 3 wt.% of a sugar, the remainder being an aqueous phase up to 100 wt.%, wherein...
|
|
WO/2021/099748A1 |
The invention relates to legume starches having a slowly digestible starch (SDS) content of 30 to 34% by weight, characterized in that they also have a very slowly digestible starch (vSDS) content of 34 to 40% by weight.
|
|
WO/2021/101708A1 |
Methods and systems for reducing acrylamide concentration in heat-processed products, and products produced by such methods and systems are provided. The baked products may be sprayed with a riboflavin solution and then irradiated with a...
|
|
WO/2021/095172A1 |
[Problem] To improve the efficiency of a skewer insertion operation. [Solution] A skewer conveyance means 11 for setting a plurality of skewer pushing-out positions Pc and skewer insertion positions Pd corresponding to the respective ske...
|
|
WO/2021/095816A1 |
This sheet-shaped margarine includes 70–30% by weight of a fluid-state fat/oil composition and 30–70% by weight of powdered and/or particulate solids. The fats/oils as a whole contain 20–50% by weight of a fat/oil (A) and 15–70% ...
|
|
WO/2021/095827A1 |
The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour t...
|
|
WO/2021/094032A1 |
The present invention relates to a baking tray (20) or baking grid, in particular a baking tray (20) for a cooking appliance (1), having a non-stick and/or non-wetting coating (12) obtainable by a process characterised by the following s...
|
|
WO/2021/089641A1 |
The invention relates to a pomace-based dough product preferably produced comprising a vegetable proportion based on one or more pomaces of at least 20%, preferably at least 30% and more preferably at least 40% in the dry mass of the dou...
|
|
WO/2021/091378A1 |
The invention relates to a method for replacing cocoa or peanuts in a food product by using malt or malt extract, in particular chocolate malt, amber malt and caramel malt. The invention also relates to a method for manufacturing a choco...
|
|
WO/2020/204604A9 |
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...
|
|
WO/2021/089751A1 |
A method, manufacturing plant, baking machine and baking mold (1) for forming a blank (2) for producing a container (3), in particular having the shape of a mug, cup or plate, by baking a solid dough (4) in a cavity (5) formed by the bak...
|
|
WO/2021/089869A1 |
The invention relates to methods of leavening a batter or dough of a bakery product comprising the steps of : providing a batter or dough comprising an isolated glutamate decarboxylase enzyme or an isolated aspartate decarboxylase enzyme...
|
|
WO/2021/089642A1 |
The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough...
|
|
WO/2021/084663A1 |
The production method for pregelatinized grain flour according to the present invention has: a pregelatinization step for heating a slurry containing 100 parts by mass of a grain flour and 500 parts by mass or more of water, under condit...
|
|
WO/2021/085445A1 |
This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry i...
|
|
WO/2021/083683A1 |
A thermal processing apparatus (20) includes a spiral conveyor system (22) configured into an ascending spiral stack (26). An air balance tunnel (40) includes a tunnel housing (76) positioned inside of a thermal processing chamber adjace...
|
|
WO/2021/082155A1 |
An application of a rice quiescin sulfhydryl oxidase in improving flour processing quality. A recombinant rice quiescin sulfhydryl oxidase having sulfhydryl oxidation activity is prepared by means of a prokaryotic expression system. A me...
|
|
WO/2021/083569A1 |
The invention relates to a kneading machine (1) for food doughs, comprising: a kneading machine frame (2), which has a bottom part (4); and a head part, which is fastened to the bottom part. A kneading drum (8) can be arranged on the bot...
|
