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WO/2022/107260A1 |
This crepe batter contains a flour, a sugar, an egg, and a liquid oil and fat, the moisture content of the crepe batter being 120-360 parts by mass per 100 parts by mass of the flour, and the crepe batter containing 0.01-2 parts by mass ...
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WO/2022/107264A1 |
Provided are: a wheat flour composition for hard bread for manufacturing hard bread that has a crisp outer skin and a sticky inner layer and that does not easily undergo degradation over time; and an efficient method for manufacturing ha...
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WO/2022/103611A1 |
An apparatus (10) for controlling manufacture of baked products includes a piece forming device (16) configured to form dough pieces b.v reshaping dough lumps, a tunnel oven (22), at least one sensor (28) configured to detect parameters ...
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WO/2022/098959A1 |
A lipid composition includes, by weight of the lipid composition: from 30wt% to 70wt% a first lipid component; from 10wt% to 40wt% a sweetening substance; from 5wt% to 20wt% water; from 0.1wt% to 1.2wt% an emulsifier; and 1.5wt% to 11wt%...
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WO/2022/098968A1 |
A lipid composition includes, by weight of the lipid composition: from 30wt% to 70wt% a first lipid component; from 10wt% to 40wt% a sweetening substance; from 5wt% to 20wt% water; from 0.1wt% to 1.2wt% an emulsifier; and 1.5wt% to 11wt%...
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WO/2022/097313A1 |
The present invention provides a dough food product which, despite containing resistant starch, has improved texture with regard to graininess. This method for producing a resistant starch-containing dough food product comprises first mi...
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WO/2022/098610A1 |
Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tort...
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WO/2022/094694A1 |
Functional food comprising montbretin A and use of the functional food for limiting polysaccharide processing in a human subject and for treating conditions treatable by inhibiting pancreatic a-amylase.
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WO/2022/090562A1 |
The invention relates to methods of producing a baked or par-baked product, said method comprising a first step of providing a dough comprising a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1,...
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WO/2022/091324A1 |
The present invention provides, by a simple means and without requiring advanced technology, a food product made of a dough that produces a moist or chewy food texture, that is easy to bite off, and that exhibits good melting sensation i...
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WO/2022/087130A1 |
Heat treated pulse flour, pulse protein isolates obtained from heat treated pulse flour, food compositions containing such isolates, and methods for preparing heat treated pulse flours and pulse protein isolates are disclosed. The amount...
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WO/2022/078989A1 |
The present invention relates to the field of biodegradable, ecologically-friendly consumer goods. In particular, the invention provides a pasta structure comprising at least one enzyme capable of stabilizing the pasta structure, wherein...
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WO/2022/074165A1 |
A method for producing a hollow baked product aims at improving cohesion and tightness of the wrap, making the wrap especially crispy and allowing a simple way of consumption without additional packaging material. To this end, the method...
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WO/2022/069774A1 |
Disclosed is a cornbread dough composition comprising 1- 40% w/v milk, 15-50% w/v water, 1-5% w/v sugar, 20-25% w/v gluten-free flour, 1-8% w/v starch and 20-30% w/v corn, which is characterised in that it does not contain eggs or salt. ...
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WO/2022/071061A1 |
Provided is a mutant transglutaminase (mutant TG) having high heat tolerance and/or high pH stability. This mutant TG has a mutation at an amino acid residue such as D1, Y24, R48, S101, G102, N139, D142, L147, K152, G157, R167, N176, K18...
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WO/2022/066765A1 |
An edible drinking vessel sleeve includes a plurality of strips of dough that collectively define a hollow cylindrical or frustoconical body, the body defining a cylinder or frustocone axis, wherein the strips of dough are wrapped about ...
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WO/2022/058517A1 |
The present invention relates to a method for producing a mushy mass having preferably high porosity and/or elasticity, using (pseudo) cereals, pulses and/or oilseeds. The mushy mass is suitable for producing a very porous, very elastic,...
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WO/2022/060557A1 |
Disclosed are baked goods containing non-dairy protein. Examples of the disclosed baked goods include quick breads. An example quick bread includes muffins that contain salt-precipitated plant proteins (e.g., from pea) at l...
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WO/2022/053499A1 |
Food composition for the preparation of a naturally leavened bakery product free of gluten or components thereof, comprising at least a starchy ingredient free of gluten or components thereof, a legume flour and partially hydrolysed guar...
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WO/2022/046916A1 |
This disclosure relates to a composition useful for making edible food carriers and food carriers made therefrom. In an aspect, the composition is gluten-free. In an aspect, the composition is higher in protein and lower in carbohydrate ...
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WO/2022/037770A1 |
The invention relates to a method, to a production system, and to an edible lid which is designed to cover a drinking vessel and to interlockingly or frictionally connect thereto, comprising the following production steps: - inserting a ...
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WO/2022/038443A1 |
The invention relates to a sugar substitute for baked goods or pastries, said sugar substitute containing or consisting of (a) 40 to 60 wt% isomaltulose, (b) 20 to 40 wt% erythritol, (c) 8 to 20 wt% inulin, and (d) 0.1 to 1 wt% steviol g...
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WO/2022/039257A1 |
A method of shaping a combination food consisting of a granular substance and a food dough, said method comprising: (a) a step for discharging the tubular food dough from a discharge device and forming a bottom part of the tubular food d...
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WO/2022/038807A1 |
[Problem] To provide a method and equipment for producing a shortcake in which shortcake production steps are reversed and a package container is used as a production container. [Solution] Provided are a method and equipment for producin...
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WO/2022/028966A1 |
The present invention relates to foodstuff which is low in carbohydrates (substantially reduced in available carbohydrates) and at the same time gluten-free and rich in protein and dietary fibers, and suitable for use in low-carbohydrate...
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WO/2022/031596A1 |
The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt.% of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt.% of the total we...
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WO/2022/023075A1 |
The present invention relates to a packaged savoury food product comprising a packaging unit, a savoury food product within said packaging unit and an edible eating utensil within said packaging unit, characterized in that the edible eat...
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WO/2022/026260A1 |
Biscuits such as cookies are provided that are free of gluten, or that have reduced levels of gluten, and contain pre-gelatinized starch that, despite absence or low levels of gluten, have taste, texture, and other properties similar to ...
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WO/2022/023918A1 |
The present invention relates to a process for the preparation of a dough for food use, without water, yeasts, sugars, added salts, or "improving" compounds. Such process comprises a step of kneading flour with a base consisting of raw v...
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WO/2022/013205A1 |
The present invention relates to the use of an activated apple fiber for producing a baking-stable fat-containing crème. The invention also relates to a baking-stable fat-containing crème that contains the apple fiber according to the ...
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WO/2022/009244A1 |
The present utility model relates to a cracker (BC) comprising: - a first section (1), adapted to be garnished or to come into contact with accompanying foods; - a second section (2), adapted to act as holding means for the fingers of th...
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WO/2022/009891A1 |
A flavor enhancer for food consumed as a paste or a fluid state, the flavor enhancer containing a component (A) of the following description as an active ingredient: (1) the starch content is 75 mass% or above; (2) there is included 3 to...
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WO/2022/005326A1 |
A method of producing items made from dough with a fruit or berry or fruit and berry filling includes kneading flour dough while adding corn flour in an amount of 10% of the mass of the dough, and a fat component in warm water, in which ...
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WO/2022/006540A1 |
Provided are methods for preparing modified natural fiber composite feedstocks. In some embodiments, the presently disclosed methods include hydrolyzing agricultural fiber material, optionally soybean hulls, under conditions and for a ti...
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WO/2021/257921A1 |
A new type of maltodextrin syrup is described having functional properties of a corn syrup having a DE of between 35 -45 while having a DE value less than 20. In the most general embodiment, the syrup contains no more than 70% of total s...
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WO/2021/253898A1 |
A method for preparing crackers in which seaweed polyphenols are embedded in microcapsules, and the product thereof. The preparation method comprises the following steps: mixing seaweed polyphenols, sodium alginate and cyclodextrin; addi...
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WO/2021/257015A1 |
The invention relates to a biscuit production method comprising a process step of supplying a biscuit piece (40) cooked in an oven (10) from an outlet (12) of the oven (10) to a carrier assembly (50); engaging the hot stamp (20) to the b...
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WO/2021/257840A1 |
A new and improved automated bun handling and toasting system and method are disclosed comprising a plurality of horizontally oriented bun storage tubes mounted upon a carousel, and an indexing system operatively connected to the carouse...
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WO/2021/255341A1 |
The invention relates to pulse products with improved flavor properties and digestive comfort. More specifically, the invention relates to a heat-treated germinated pulse and to a method of producing a heat-treated germinated pulse.
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WO/2021/253897A1 |
A microcapsule-embedded squid ink melanin biscuit and a preparation method therefor. The preparation method comprises the following steps: (1) extracting squid ink melanin by an ultrasound-assisted water extraction method to obtain a squ...
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WO/2021/250712A1 |
Method to prepare a mixture to make cereal-based food products which natively contain gluten. The method comprises a step (11) of mixing cereal flour and a step (13) of preparing a mixture obtained by mixing a hydrolyzed flour compositio...
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WO/2021/250246A1 |
The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.
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WO/2021/250247A1 |
The present invention relates to a method of preparing an aerated batter, the aerated batter prepared by the method, a cake obtainable by baking the aerated batter, the use of a protein source comprising beta-lactoglobulin in an aerated ...
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WO/2021/245229A1 |
The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention ...
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WO/2021/243147A1 |
The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cak...
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WO/2021/239571A1 |
The present invention pertains to a method for determining the composition of a food product, a method for preparing a food product, a food product prepared by the method according to the present invention and the use thereof.
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WO/2021/239267A1 |
The invention provides doughs for a baked- or par-baked yeast-raised product, said doughs comprising added pulse and/or legume protein and at least one added lipase enzyme, as well as methods of producing such doughs, the methods compris...
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WO/2021/229022A1 |
A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm o...
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WO/2021/230053A1 |
A method for manufacturing baked confectionery according to one aspect of the present invention comprises: a preparation step of spreading a granular oil/fat composition and a saccharide onto the bottom surface of a baking pan and placin...
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WO/2021/228764A1 |
The invention relates to an edible food casing based on leavened dough, consisting of two pieces of dough rolled out into a circular shape, a first piece of dough forming a rest for certain foodstuffs, and the second piece of dough being...
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