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WO/2022/195053A1 |
The present invention relates generally to the field of food and nutrition. In particular, the present invention relates to gluten-free food product. Pizza is a very popular food globally. Gluten-free pizza has recently become available....
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WO/2022/189005A1 |
A low allergen crepe is disclosed comprising the following ingredients: - milk or rice drink; - flour; - sugar; - salt.
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WO/2022/187414A1 |
An oleogel composition and a method to create the oleogel composition are described. The method includes: combining a gelator with an oil, co-melting the gelator and the vegetable oil at a temperature to form a melt, dispersing at least ...
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WO/2022/168663A1 |
The purpose of the present invention is to provide a baked food having good flavor and texture while containing substantially no protein, such as milk, egg, or wheat. The present invention provides a baked food dough that contains water,...
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WO/2022/150262A1 |
A method of reducing the asparagine content of whole grain flour for the production of baked goods includes treating whole grains by tempering the whole grains in an aqueous solution of an asparagine-reducing composition to concentrate a...
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WO/2022/141434A1 |
The pastry and a preparation method therefor, relating to the technical field of food. The pastry comprises the following raw materials: salvia miltiorrhiza, codonopsis pilosula, moringa oleifera and semen cassiae. By means of mutual coo...
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WO/2022/144285A1 |
The invention relates to an emulsion for producing a dough, wherein the emulsion has: i) at least two different cooking fats and/or cooking oils, ii) at least 1 wt.% of salt, and iii) at least one edible natural product. The emulsion has...
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WO/2022/145472A1 |
Provided is a swollen composition containing starch as a main component, said composition maintaining the swollen state after heating and having a characteristic texture inherent to a swollen food imparted thereto. This composition satis...
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WO/2022/135188A1 |
A naan quality improver and an application thereof. The naan quality improver comprises the following components in parts by weight: 1 to 10 parts of an antioxidant, 30 to 300 parts of an emulsifier, 5 to 50 parts of an enzyme preparatio...
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WO/2022/131508A1 |
The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using oryzae koji, luchuensis koji, a...
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WO/2022/123046A1 |
The present invention provides new products using mucilaginous seeds as binders.
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WO/2022/121739A1 |
A sweetening liquid capable of preventing and relieving intestinal sugar alcohol intolerance. Every 100 ml of the sweetening liquid contains 0.01-0.04 g of a low-ester pectin, 0.01-0.1 g of κ-type carrageenan, 0.01-0.3 g of locust bean ...
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WO/2022/118209A1 |
A sweetener composition for food use consisting of a mixture of trehalose with formula C12H22O11 and erythritol with formula C4H10O4. With respect to known sweetener compositions, the one according to the present invention offers the adv...
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WO/2022/107265A1 |
The purpose of the present invention is to provide yeast containing frozen dough from which a bakery product having a gentle and soft texture can be obtained, and a wheat flour composition for yeast containing frozen dough used for obtai...
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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/2022/109011A1 |
The present disclosure describes a system for the commercial scale extraction of isoflavones from soybean meal. The system includes an optional grinder, an extraction component, a solid-liquid separation component, an acid hydrolysis com...
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WO/2022/101424A1 |
The present invention relates to a citrus oil extract comprising a reduced amount of oxidative byproduct compounds, wherein the amount of oxidative byproduct compounds is less than 2500ppm. Preferably oxidative byproduct compound is sele...
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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/2022/097313A1 |
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/2022/094694A1 |
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/2022/087130A1 |
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/2022/076615A1 |
Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof. The compositions c...
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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/2022/057178A1 |
A sugar-reducing sweetener, comprising at least one high-intensity sweetener, at least one bulk-type sweetener and at least one sugar-like sweet substance, wherein the use amounts of the high-intensity sweetener and the bulk-type sweeten...
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WO/2022/058754A1 |
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...
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WO/2022/061276A1 |
This invention relates to polypeptides, more specifically non-maltogenic alpha-amylase and glucoamylase polypeptides, and their uses in providing baked products with enhanced resilience.
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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/2022/038443A1 |
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/2022/028966A1 |
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/2022/028719A1 |
The present disclosure provides a possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour. To this end the present disclosure is directed to a bakery p...
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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/2022/023795A1 |
A nutraceutical flour comprising a ground product and Saccharum officinarum, Medicago sativa, Cyclanthera pedata, Silybum marianum, Lentinula erode, Avena sativa, Hordeum vulgare, Saccharomyces cerevisiae, Saccharomyces boulardii, Berber...
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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/2022/008734A1 |
A process for producing a protein concentrate from oilseed from a plant of a family selected from the group consisting of Brassicaceae, Cannabaceae, Pedaliaceae, Rosaceae, and Fabaceae, preferably Brassicaceae. The method comprises the s...
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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/2021/256395A1 |
The present disclosure addresses the problem of developing a simplified method for achieving the satisfactory development of the flavor of a flour paste. The present disclosure is a flour paste containing 1 to 10000 ppm by mass of a po...
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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/2021/255341A1 |
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/2021/256394A1 |
The present disclosure addresses the problem of developing a method for improving the persistence of flavor upon placing a food/beverage product in the mouth. The present disclosure is an agent for improving the persistence of flavor o...
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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/2021/250247A1 |
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/2021/246477A1 |
Provided is a method for producing a composition for a food, the composition containing: one or two types selected from the group consisting of a component (A), a component (A1), a specific granular material and a component (A2), and a g...
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WO/2021/246768A1 |
The present application relates to a dough composition for a confectionary, comprising vegetable proteins, animal proteins, and dietary fibers, and a use thereof.
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WO/2021/245662A1 |
The present invention provides an antimicrobial composition comprising maltol or a derivative thereof and a sourdough, wherein a weight per weight (w/w) ratio of maltol or the derivative thereof to the sourdough is from 1:1 to 1 :20. Fur...
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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/2021/239267A1 |
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/2021/236853A1 |
Disclosed is a method for producing crispy, puffed cheese snacks made entirely of, or primarily of, cheese. The method uses a sequential process to produce cheese snacks with excellent taste, smoother surface and mouthfeel, delicate crun...
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