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WO/2023/096500A1 |
The present invention relates to improved compositions, containers and/or lids, and their methods of manufacture. In one form, the invention relates to an improved compostable container and/or lid for storing food or liquids. The contain...
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WO/2023/088282A1 |
A processing device after pancake forming, comprising a cutting and conveying device, a drying device, and a packaging device. The cutting and conveying device comprises a front conveying belt (1), a cutting and conveying belt (2), and a...
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WO/2023/090396A1 |
The purpose of the present invention is to discover starch grains that have improved aging resistance and reduced adhesiveness and that are capable of imparting a soft mouthfeel, and to provide a mouthfeel-improving agent to be used in o...
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WO/2023/089272A1 |
Method for preparing a pre-rolled fresh pizza dough, for future use, comprising the steps of: - measuring out the ingredients; - kneading; - extruding the dough; - dividing the dough; - shaping with or without rounding, and - packaging, ...
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WO/2023/081996A1 |
The present disclosure relates to a premix for food product such as hashbrown and croquettes, the premix comprising quinoa such as quinoa flakes, corn flour such as yellow corn flour, and rice flour. The present disclosure also relates t...
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WO/2023/086932A1 |
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer compos...
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WO/2023/077394A1 |
A soluble ready-to-eat powder for regulating blood glucose balance. The soluble ready-to-eat powder for regulating blood glucose balance is prepared from the following components by weight: 45 parts of isomaltulose, 39 parts of a compoun...
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WO/2023/076166A1 |
An automated pizza cutter with a blade and a pizza resting on a working surface. Horizontal, vertical and/or rotational relative movement between the blade and the pizza is effected by different embodiments. The working surface can be mo...
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WO/2023/073361A1 |
A sandwich crimper for producing a sealed sandwich from two slices of bread comprises a crimper base (10) with a substantially flat lower surface (12) and a crimper lid (30, Fig 2) with a substantially flat upper surface (32, Fig 2). A b...
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WO/2023/057690A1 |
The aim of the invention is to provide a mass-produced functional biscuit which is rich in plant proteins, gluten-free and vegan, and has a low glycemic index and/or is high in antioxidants, which has excellent nutritional value, or even...
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WO/2023/043706A1 |
An automated pizza making system (10) and method for rapidly and efficiently preparing a pizza utilizing computer controlled components. The system (10) may include a platform moving assembly (50) for moving and rotating a pizza crust (2...
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WO/2023/044396A1 |
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.
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WO/2023/034521A1 |
This application discloses a technology for guiding a person to prepare foods at a food preparation station. The food preparation station has a plurality of food pans. The technology may track location changes of the food pans or ingredi...
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WO/2023/025949A1 |
The present invention relates to a confectionery product comprising a filling cream layer. The present invention relates to a process which can be used for the preparation of such aconfectionery product.
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WO/2023/020753A1 |
A set includes at least two means for creating essentially two-dimensional shaped pieces (4, 5, 6, 16, 17) from an essentially flat plastic material, whereas the plastic material hardens or can be hardened and whereas the means have diff...
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WO/2023/023049A1 |
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base leg...
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WO/2023/023048A1 |
This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base leg...
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WO/2023/023046A1 |
This specification discloses de-flavored legume flour have less intense flavor profiles compared to untreated legume flour. The disclosed de-flavored legume flours have been processed to reduce flavor while minimizing damage to the compo...
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WO/2023/018100A1 |
The present invention relates to a hot dog manufacturing device, comprising: a fixing unit that fixes a sausage through a pressing plate; an insertion unit that inserts a stick into the sausage fixed by the fixing unit; a transfer unit t...
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WO/2023/013429A1 |
A method for manufacturing a bakery food dough that contains ingredient (A), an oil or fat composition, a powdery material and water, said method comprising a step for mixing ingredient (A) and the oil or fat composition to obtain a mixt...
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WO/2023/012561A1 |
A modified α-gliadin (polypeptide) free of toxicity or with less toxicity as compared to the predominant wild-type (WT) form, ideal for the preparation of food intended for individuals suffering from celiac disease or individuals prone ...
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WO/2023/012170A1 |
The present invention provides a powdered sugar replacer comprising one or more modified starch(es),one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or...
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WO/2023/008535A1 |
The present invention pertains to an inhibitor for inhibiting puff-collapse of baked confectionery, and a method for inhibiting puff-collapse using the inhibitor. The puff-collapse inhibitor for water-added baked confectionery accordin...
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WO/2023/008208A1 |
Provided is a composition for a bakery food product, the composition containing a component (A) that satisfies conditions (1) to (4), and a cellulose derivative. Conditions: (1) The starch content is 75 mass% or greater. (2) 3-45 mass%, ...
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WO/2023/007037A1 |
The present invention relates to a churro-shaped corn snack that is made of nixtamalised corn, salt and sunflower oil fat, the outer appearance of said snack having a series of longitudinal grooves that show thickness and depth, wherein ...
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WO/2023/008384A1 |
[Problem] The purpose of the present invention is to provide a mouthfeel improver and mouthfeel improvement method for improving a mouthfeel of baked food such as pizza and naan. [Solution] This mouthfeel improver for baked food comprise...
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WO/2023/009004A1 |
The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food produc...
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WO/2023/285551A1 |
Process for the production of pasta, preferably durum wheat semolina dried pasta, which involves the extrusion of a dough through a bronze die plate insert with grooves and a subsequent step of drying until a predefined moisture content ...
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WO/2023/284846A1 |
Disclosed is a method for preparing a flaxseed protein crisp using flaxseed as raw material. The steps of the method are as follows: S1. flaxseed milling: washing flaxseed, pressing oil from the washed flaxseed by means of an oil press, ...
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WO/2023/278309A1 |
Biscuits and cookies are provided that do not brown significantly upon baking. In some forms, the biscuits and cookies may have L* values of 85 or greater.
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WO/2022/270421A1 |
A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured ...
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WO/2022/269606A1 |
The present invention provides egg replacement compositions comprising at least 14 wt% of protein(s) from a vegetable source, sodium chloride, natural vegetable oil and water, wherein the composition comprises less than 4% of hydrocolloi...
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WO/2022/271152A1 |
Rolled dough products, such as croissants (100), are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet (10); compressing the multi-layer dough sheet (10); cutting the dough sheet (10); reorientating ...
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WO/2022/264766A1 |
The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4...
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WO/2022/266632A1 |
The present disclosure provides a viscous composition, a food composition, and preparation method and use thereof, and relates to the technical field of food formula. The viscous composition includes (A) an oil of less than about 38% by ...
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WO/2022/260553A1 |
The invention relates to the bakery and confectionery industry. The claimed multi-component food additive concentrate for use in the bakery industry is in the form of an individual portion in which the quantity of each component is calcu...
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WO/2022/256862A1 |
A food additive composition comprising flour or meal made from seeds of a plant of the genus Plantago, wherein the ω−3 to ω−6 fatty acid molar ratio of the seeds is at least 2.0:1.
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WO/2022/252517A1 |
A sandwich biscuit containing coarse cereals, and a production process therefor. The sandwich biscuit comprises a sandwich layer, a lower biscuit piece, an upper biscuit piece and arc-shaped grooves, wherein the lower biscuit piece is ar...
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WO/2022/254345A1 |
Sweetener formulations including sweetener particles containing a sweetener selected from the group consisting of a sweetener carbohydrate and a sweetener polyol, and carboxymethyl cellulose (CMC) disposed within the sweetener particles.
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WO/2022/255325A1 |
The present invention is puffed food that contains milk protein accounting for 75 mass% or more of the total protein and does not substantially contain wheat-derived protein, the puffed food being characterized by (A) in which the hardne...
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WO/2022/255323A1 |
Provided are a puffed food that substantially does not contain wheat-derived protein, a dough composition that is used in the production of said puffed food, and a puffed food production method in which said dough composition is used. A ...
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WO/2022/255324A1 |
A puffed food according to the present invention contains milk protein at a proportion of 75 mass% or more with respect to the total protein, and is characterized in that the pore structure thereof measured using an X-ray μCT imaging de...
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WO/2022/256081A1 |
A taco shell (10) is produced by applying a plasticizing agent (coating 100) to a base or spine portion (25) of a hard taco shell, such as by targeted spraying, rolling, brushing or dipping of the taco shell, thereby softening the base o...
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WO/2022/255326A1 |
The present invention pertains to a puffed food that contains milk protein of a percentage representing at least 75 mass% of the total protein and does not substantially contain processed wheat and protein derived from wheat, said puffed...
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WO/2022/251180A1 |
A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first...
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WO/2022/251709A1 |
Various aspects of this disclosure relate to excipients comprising a solid phase and a liquid phase, wherein the solid phase has a surface-area-to-volume ratio of at least 500 per meter, which improves the bioavailability and pharmacokin...
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WO/2022/249212A1 |
The sourdough for producing plant-based food products with low gluten content comprises a basic dough comprising a mixture of water and flour that acts as a metabolic substrate for at least one strain of lactic bacteria capable of operat...
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WO/2022/243837A1 |
Described herein is a wafer (10) for foodstuff products characterized in that it comprises granular material (14) integrated in its structure and projecting from a surface (12) thereof.
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WO/2022/242787A1 |
A wafer product (100) comprising a wafer cup (10) having a wafer wall (10b) extending upward from a wafer base (10a) and a wafer filling (20) accommodated by the wafer cup (10), characterized by a paper cone (30) accommodating at least t...
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WO/2022/236259A1 |
The present invention relates to a cocoa composition comprising a seed material, preferably a sunflower seed powder in an amount of 5 to 30 % by weight based on total weight of the cocoa composition, to food products comprising such coco...
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