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WO/2021/234552A1 |
The object of the present invention is a new formulation based on sprouted brown rice, fermented through the use of lactobacilli strains, ascribed to the L paracasei species, isolated from a mixture of sprouted brown rice compositions, f...
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WO/2021/224653A1 |
Provided herein is a flour comprising flour and extracts from Medicago sativa, Poterium spinosum, Momordica charantia, Cyclanthera pedata, Berberis vulgaris, Pterocarpus marsupium and Azadirachta indica.
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WO/2021/216221A1 |
A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food compositi...
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WO/2021/210126A1 |
According to the present invention, a food property improver containing a dextran-coated material exhibits a food property improving effect equivalent to dextran having a molecular weight of at least 150,000 Da. Also, since the outer per...
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WO/2021/204887A1 |
The present invention relates to baked products and processes for making such baked products, and uses thereof.
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WO/2021/207169A1 |
A gluten-free, pulse-based food product includes pulse flour, a seaweed powder binder that is chemically unprocessed and retains alginate in native form within the seaweed powder, water, and optional minor ingredients. Methods of making ...
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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/2021/200087A1 |
The present invention relates to a plastic fat composition for cookies which stabilizes the firmness of cookie dough and also can improve the mechanical properties during molding of the cookie dough. This plastic fat composition for cook...
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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/2021/182315A1 |
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/2021/177115A1 |
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/2021/177067A1 |
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/2021/165475A1 |
The present invention pertains to the production of a novel structurizing oil by enzymatic interesterification which novel structurizing oil is particularly well suited as oil ingredient in e.g. margarines or ice creams.
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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/2021/158725A1 |
A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is pr...
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WO/2021/153285A1 |
Provided is a method for suppressing texture deterioration in a bakery food when being reheated, the bakery food containing, in dough thereof, a powder raw material that contains a component (A) that satisfies conditions (1)-(4), wherein...
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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/2021/153694A1 |
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/2021/148551A1 |
The invention belongs to food industries and namely to a method of grain mass production. The method features germinating cleaned grain using shungite water as a liquid medium and grinding germinated grain to particles sized no larger th...
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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/2021/140599A1 |
Provided are flour for a bakery product using dough, a mixture for a bakery product, dough for a bakery product, and a method for producing a bakery product; the flour for a bakery product uses flour originating from hard wheat; dough ex...
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WO/2021/137819A2 |
The present invention relates to a vegan gluten-free cookie made of roasted chickpea powder called talkan and the production method of this cookie.
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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/2021/126078A1 |
The present disclosure relates generally to formulations, compositions or foodstuff additives for use in modulating a glycemic response for treating or preventing diabetes or obesity and processes and method of its manufacture. Described...
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WO/2021/121528A1 |
The present invention relates to sage extract-, green oat extract-, ginseng root extract-, and/or L-theanine-comprising nutraceutical compositions and/or products suitable for mental activities, such as e-sport, chess or other sedentary ...
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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/2021/113177A1 |
Biscuits such as cookies are provided having high acidity but retaining desirable flavor, texture, and appearance after baking. The biscuits may optionally comprise inclusions. Anionic salt concentration is controlled in order to maintai...
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WO/2021/111483A1 |
Food formulation for the production of a baked food product for managing the ketogenic diet.
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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/2021/107877A1 |
There is provided a baked confection comprising a plant extract comprising > 5 weight % (wt %) anthocyanin, based on the total weight of the plant extract. There is also provided a method of treating and/or preventing a metabolic syndrom...
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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/2021/104675A1 |
Edible fat-containing product comprising 30 - 99 wt.% of a fat phase, wherein the product further comprises 0.01 - 3 wt.% of a plant-based protein and 0.05 - 3 wt.% of a sugar, the remainder being an aqueous phase up to 100 wt.%, wherein...
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WO/2021/099748A1 |
The invention relates to legume starches having a slowly digestible starch (SDS) content of 30 to 34% by weight, characterized in that they also have a very slowly digestible starch (vSDS) content of 34 to 40% by weight.
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WO/2021/095816A1 |
This sheet-shaped margarine includes 70–30% by weight of a fluid-state fat/oil composition and 30–70% by weight of powdered and/or particulate solids. The fats/oils as a whole contain 20–50% by weight of a fat/oil (A) and 15–70% ...
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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/2020/204604A9 |
The resent invention relates to a method for manufacturing a pizza dough, whereby the frozen pizza dough can be topped with toppings, cooked instantly in an oven or the like, and eaten, without a thawing process. More specifically, the m...
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WO/2021/089642A1 |
The present invention relates to a pomace-based dough product having a fruit or vegetable content on the basis of one or more pomaces of at least 20%, preferably 30% and more preferred at least 40% relative to the dry weight of the dough...
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WO/2021/082155A1 |
An application of a rice quiescin sulfhydryl oxidase in improving flour processing quality. A recombinant rice quiescin sulfhydryl oxidase having sulfhydryl oxidation activity is prepared by means of a prokaryotic expression system. A me...
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WO/2021/080871A1 |
Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods, wherein one or more allulose-contain...
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WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
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WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
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WO/2021/074117A1 |
The present invention relates to a food product of the milk biscuit type, consisting mainly of dairy ingredients having organoleptic properties of a biscuit, in particular crunchiness and swelling properties.
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WO/2021/068056A1 |
Disclosed are methods for producing reduced caloric reduced caloric availability and/or carbohydrate availability in baked or cooked flour-containing foodstuffs wherein a significant portion of the flour component has been substituted fo...
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WO/2021/071895A1 |
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...
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