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WO/2021/201865A2 |
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WO/2021/200147A1 |
Provided is a kneadable oil or fat composition for fried confectionery, said composition enables the production of fried confectionery in which the hardness of the texture of an outer coating and the soft texture of an inner layer that i...
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WO/2021/198984A1 |
Sweetener formulations including (a) sweetener particles containing a sweetener selected from the group consisting of a sweetener carbohydrate such as sucrose or fructose, and a sweetener polyol, and (b) a polysaccharide disposed within ...
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WO/2021/198599A1 |
The object of the invention is to provide a new technology for industrial production of folded or rolled cakes (1) in which the decoration is applied prior to baking. To this end, the invention relates to an industrial method for making ...
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WO/2021/189792A1 |
An automatic production device, comprising a device main body (1), an ingredient storage region (101), a cooking region (102), and a conveying and assembly region (103). The ingredient storage region is used to store at least two main in...
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WO/2021/190990A1 |
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising at least two ready-to-use, fresh dough pieces, a mold having a top open end and at least one ...
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WO/2021/194469A1 |
The invention relates to an aqueous binder liquid that can advantageously be used in the layer-by-layer production of 3-D sugar-based food products. More particularly, the invention relates to an aqueous binder liquid containing: (a) 50-...
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WO/2021/190989A1 |
The present invention belongs to the field of food processing and human nutrition. It particularly relates to a packed dough product comprising ready-to- use, fresh dough pieces; a dough assembly comprising said packed dough product; a m...
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WO/2021/188014A1 |
The invention relates to the food industry. A method for producing bread and baked goods comprises combining the dry and liquid ingredients of the dough, mixing, shaping the products and baking. After the ingredients have been mixed toge...
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WO/2021/184093A1 |
The present invention relates to a composition comprising ingredients of plant origin and chemical ferments, in powder form, and to the use thereof as a substitute for natural eggs in the preparation of baking and confectionery products....
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WO/2021/182315A1 |
The present invention addresses the problem of providing a water-in-oil type emulsion composition to be kneaded in, said composition being capable of imparting a natural milk flavor and moist feeling to baked confectionery. A water-in-oi...
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WO/2021/183561A1 |
The present invention relates to a sweetener composition and a process for preparing a sweetener composition. In particular, the present invention relates to a sweetener composition comprising a crystalline carbohydrate and a bulking age...
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WO/2021/182999A1 |
The present invention relates to the food industry, to a food dish, and more specifically to a burger. The technical result of the claimed invention is to create a new and eater-friendly burger, the design of which allows increasing quan...
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WO/2021/177115A1 |
The present invention addresses the problem of providing an emulsified fat composition having a refreshing flavor and sweetness. Provided is an emulsified fat composition which contains a koji fermentation product and in which the pH v...
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WO/2021/176454A1 |
A dry aquafaba based powder is disclosed. The dry aquafaba based powder may include, aquafaba and an additive. The additive may be at least one of: a carbohydrate, a legume protein, legumes starch, legume fibers, maltodextrin, inulin, or...
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WO/2021/177067A1 |
The present invention addresses the problem of producing breads with excellent softness, melt-in-the-mouth feeling, and moistness through a simple process. A water-in-oil type emulsion composition is produced containing a total of 0.05-8...
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WO/2021/177922A1 |
The invention relates to a mixture of gluten free and low protein cookie dough for phenylketonuria (PKU) and celiac patients. More specifically, the invention relates to a ready-to-use cookie dough mix that is gluten-free, low-protein, f...
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WO/2021/172454A1 |
[Problem] To provide bread in which the number of nutrient varieties and the amounts of said nutrients are high. [Solution] Bread obtained by heating dough containing wheat protein, soybeans, and grain bran, wherein the bread is characte...
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WO/2021/173769A1 |
A piece of edible cutlery and a method to create the piece of edible cutlery is described. The piece of edible cutlery includes at least a main flour and a binder. The main flour is a wheat flour, a rice flour, a corn flour, a chickpea f...
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WO/2021/168913A1 |
Fat-reducing food, comprising very-low calorie food and calorie-restricting balanced food. The calorie of the very-low calorie food is 400-800 kilocalories, and the very-low calorie food comprises any one of a food set meal A, a food set...
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WO/2021/166704A1 |
The present invention pertains to a shape modifier for a layered puffed food, said shape modifier comprising a vegetable sterol fatty acid ester. Further, the present invention pertains to: a method for producing a plastic fat compositio...
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WO/2021/160812A1 |
The present invention relates to a baked product made without any addition of sugar, which still has a suitable sweetness intensity and a good taste. The baked product has a very low content of fructose. The baked product is obtained by ...
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WO/2021/161783A1 |
A dusting flour for fried food containing a component (A) that satisfies the following conditions (1)-(4): (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% of a low-molecular starch of a starch having an amy...
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WO/2021/155435A1 |
The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of produci...
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WO/2021/153391A1 |
The present invention pertains to a bakery food which has reduced stickiness, improved meltability in mouth, good crispness and improved softness and which also has good appearance and is easy to handle. The bakery food according to th...
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WO/2021/151134A1 |
The invention relates to a spread for a snack product comprising a dough piece (2, 4), particularly produced from potatoes, bread doughs and/or rice, the spread (1, 3) having a cheese component that consists of fresh cheese and cheese of...
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WO/2021/153694A1 |
A method for manufacturing bakery food dough containing a powder ingredient, water, an oil/fat composition, and a component (A) that satisfies the following conditions (1) to (4), the method including: a step for mixing the component (A)...
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WO/2021/154580A1 |
An automatic apparatus for baking pastry products, wherein baking molds containing a pastry mass to be baked are introduced into the apparatus for baking purposes, wherein the apparatus comprises a reception or cooling module that define...
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WO/2021/147341A1 |
The present invention provides a food material processing apparatus, comprising a food material processing device. The food material processing device comprises: a plurality of cooking modules, used for cooking different food materials; ...
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WO/2021/148135A1 |
The present invention relates to edible devices and in particular to edible devices for engaging comestible goods, such as edible cutlery. The invention further relates to methods of producing such edible devices. Embodiments of the inve...
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WO/2021/150456A1 |
An encapsulation particle containing an active material and an unhydrolyzed rice, sunflower, or faba bean protein are provided as is a method of producing the encapsulation particle.
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WO/2021/144282A1 |
The present invention relates to a foodstuff with a significantly lower carbohydrate content and a high protein and fibre content, which is suitable for use in low-carbohydrate or protein-rich nutrition plans. The invention relates, in p...
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WO/2021/142052A1 |
A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described. The high protein matrix includes collagen, a hydrolyzed dairy protein, a structura...
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WO/2021/138039A1 |
A multilayer edible product includes a center; a barrier layer directly encompassing at least a portion of the center. The barrier layer includes a hydrophilic powder and a source of fat. The multilayer edible produce further includes an...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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,...
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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...
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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...
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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.
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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 ...
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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...
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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...
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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...
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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...
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