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WO/2016/046866A1 |
The present invention addresses the problem of reducing oil absorption in a frying step during the production of doughnuts and thus providing doughnuts that retain the original taste and flavor of doughnuts, have a soft and waxy texture ...
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WO/2016/049046A1 |
A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of abou...
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WO/2016/042778A1 |
This novel foaming oil-in-water emulsion for kneading contains: 0.45 wt% or less of propylene glycol fatty acid ester; 0.45 wt% or less of polyglycerin fatty acid ester; 0.9-31 wt% of edible oil and fat; 22-39 wt% of water; 2.5-12 wt% of...
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WO/2016/039186A1 |
[Problem] Using a low-cost method that places little burden on the environment, to produce a frozen bread dough improver that has an improving effect on the rising of frozen bread dough, is highly safe, and is tasteless. Also to achieve ...
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WO/2016/038184A1 |
The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native w...
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WO/2016/032452A1 |
A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in an amount of at least 35% by weight of the composition, at least one starch source in an amount of at least 2% by weight of the comp...
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WO/2016/032346A1 |
The invention includes a composition when used for the subsequent preparation of an egg white foam, characterised in that the composition includes an amount of egg white material and at least one thickener. The amount of thickener(s) is ...
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WO/2016/032790A1 |
A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first ...
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WO/2016/030805A1 |
The invention relates to a food composition that can at least partially substitute starch and contains gluten obtained from at least one cereal or pseudo-cereal and guar gum, bran obtained from at least one cereal or pseudo-cereal, and/o...
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WO/2016/026842A1 |
The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product. The second glucose oxi...
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WO/2016/026839A1 |
The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.
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WO/2016/019400A2 |
The present invention relates to functional-gel compositions as medicaments, foods, food ingredients, food supplements and to uses and methods. The functional-gels comprise an edible gelling agent and additionally a dietary protein or a ...
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WO/2016/013071A1 |
The purpose of the present invention is to provide a baking powder having excellent delayed effectiveness. Provided is a baking powder comprising sodium bicarbonate and acidic agents, said acidic agents having a median diameter of 100 μ...
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WO/2016/010102A1 |
The problem of the present invention is to provide a nutritional composition that does not feel oily, is easy to eat, and makes it easy to consume the required amount of energy. The present invention is a nutritional composition containi...
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WO/2016/010421A2 |
The invention provides a method for the preparation of a farinaceous mixture by mixing together the following ingredients: 100 parts by weight of a farinaceous component selected from flour, cereals, starch and combinations thereof; 0.01...
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WO/2015/199080A1 |
A processed food containing wheat bran, wherein, relative to 100 parts by mass of the insoluble dietary fiber content, the ferulic acid content is 0.035–0.16 parts by mass, and the p-coumaric acid content is 0.004–0.06 parts by mass.
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WO/2015/197760A1 |
The present invention relates to a composition for preparing low-gluten and low-carbohydrate baked and pastry goods, containing the following ingredients: a) flour, obtained from one or more nuts and/or oil seeds of non-legumes, b) mucil...
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WO/2015/194967A1 |
It is disclosed a polymer component extracted from brown/black seeds from the linen plant (linum usitatissimum), said polymer component being produced by adding brown/black seeds from the linen plant (linum usitatissimm) to water or an a...
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WO/2015/180975A1 |
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.
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WO/2015/179941A1 |
The present invention is inserted in the sector of edible oils and fats. Basically, it relates to a vegetable fat food composition used in making food products, such as dough, margarines, cookies, ice creams, melanges, broth in cubes, sw...
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WO/2015/172935A1 |
A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture ...
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WO/2015/169778A1 |
The present invention relates to a gluten-free or gluten-reduced bread dough comprising corn starch, potato starch and tapioca starch. Further aspects of the invention are the method for the preparation of a gluten-free or gluten-reduced...
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WO/2015/168136A1 |
The present invention relates to a composition comprising defatted microalgae in a solid, powder, or liquid form formulated for oral administration. The present invention also relates to a composition comprising defatted microalgae formu...
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WO/2015/157840A1 |
A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composi...
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WO/2015/158960A1 |
The present invention relates to a method comprising the steps of grinding faba beans, subjecting the ground faba beans to fractionation by air classification, separating a fraction having average particle size of about D50 = 20 –100 Â...
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WO/2015/158959A1 |
The present invention relates to method for converting faba beans to nutritionally valuable ingredients, which method comprises the steps of grinding faba beans, subjecting the ground faba beans to fractionation by air classification to ...
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WO/2015/155743A1 |
The present invention relates to a food flour or mixture of food flours, that comprises a quantity of soluble fibre rich in soluble pentosans, among which arabinoxylans, ranging from 3 g to 4.5 g with respect to 100 g of the flour or mix...
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WO/2015/154775A1 |
The present invention relates to a method of stabilizing a gluten network in a food product. The present invention further provides a dough improver and a method of making said dough improver. Further aspects relate to the use of the dou...
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WO/2015/157702A1 |
The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, he...
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WO/2015/152099A1 |
A cohesiveness-improving agent for bread or other grain flour puffed food products, said cohesiveness-improving agent containing a branching enzyme as an active ingredient. According to one embodiment, the cohesiveness-improving agent fu...
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WO/2015/142199A2 |
The invention relates to a method and a product which, using conventional and basic systems and without the need for a particular system for defrosting and fermentation, achieves a optimum-quality product so that the consumer can determi...
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WO/2015/136382A1 |
Food products, such as a dough for producing a baked product, that contain Jerusalem artichoke flour, a flavor enhancer, and an anti-flatulence agent are disclosed. In certain embodiments, the food product is a baked product that is a co...
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WO/2015/136442A1 |
The present application describes formulations of puff pastry and cream that allows preparing custard tarts ready for consumption after heating in microwave oven. After heating in microwave oven, the custard tarts, previously made-up and...
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WO/2015/132825A1 |
The present invention addresses the problem of providing a bakery product, which shows an excellent "soft feeling" attributable to a "puffy texture" and an excellent waxy feeling attributable to a "chewy and elastic texture" and has a so...
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WO/2015/131226A1 |
A method of producing an ingredient material for use in food, said method including the steps of transforming a parent gluten complex by two or more enzymatic processes whereby said ingredient material displays different physical and fun...
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WO/2015/133590A1 |
Provided are: a new protein deamidase that directly acts on side chain amide groups of asparagine residues in proteins, and that has the effect of disassociating side chain carboxyl groups and ammonia; a micro-organism producing said pro...
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WO/2015/130163A1 |
This invention concerns methods for the processing and modifying of natural waste, the so called 'side streams', from the foodstuffs industry so that the nutrients still present in the waste can be reused, so that this can make a contrib...
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WO/2015/126871A1 |
Compositions related to a baked, extruded, bite-size foodstuff comprising a dough-based casing component including at least 6 wt% protein such that at least 5 grams of protein are included in 30 grams of product, wherein the protein is d...
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WO/2015/122424A1 |
Provided is a raw material to replace eggs that does not adversely affect the quality of foods even when a raw material containing soybean protein is used in a spongy food as a raw material to replace eggs, such as a raw material to repl...
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WO/2015/117182A1 |
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...
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WO/2015/117181A1 |
A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intole...
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WO/2015/119138A1 |
The present invention relates to an oil/fat composition that contains, as a flavor component, 1.88-752 ppm of δ-dodecalactone, 13.47-5,386 ppm of acetaldehyde, 0.1-39 ppm of methylbutanoate, and 0.04-16 ppm of heptanal in terms of the o...
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WO/2015/114010A2 |
A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded;, i...
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WO/2015/116976A1 |
Disclosed herein is a natural sweetener composition comprising a sugar alcohol, a soluble fiber blend, and an enhancing natural flavor; an ingestible edible product comprising the natural sweetener composition; an ingestible non-edible p...
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WO/2015/115094A1 |
A solid fat or oil composition which can be easily broken into small pieces by an external force that is applied thereto in preparing a confectionery dough or bread dough.
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WO/2015/111742A1 |
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...
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WO/2015/111066A1 |
The present invention discloses a malleable mass of dough comprising: (a) dry material; said dry material comprises flour; and, (b) a liquid component; said liquid component comprising liquid essentially originating from fresh whole Wolf...
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WO/2015/109405A1 |
The present invention relates to novel polypeptides and enzymes (e.g., thermostable proteins and enzymes) having activities relating to biomass processing and/or degradation (e.g., cell wall deconstruction), as well as polynucleotides, v...
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WO/2015/107858A1 |
This flour composition is obtained by heat treatment of a mixture of flour and 0.2-10 parts by mass of an emulsifier per 100 parts by mass of the flour. The emulsifier is preferably one or more selected from monoglycerin fatty acid ester...
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WO/2015/089785A1 |
Provided is a composition for improving frozen dough comprising, by weight based on the weight of said composition: (a) 5% to 20 % one or more cellulosic compound selected from the group consisting of one or more hydroxypropyl methylcell...
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