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WO/2019/199231A1 |
The present invention involves a new method to produce pure coconut powder. Under ultra-high-pressure condition, the fiber of coconut meat shortens and puffs, consequently, its specific surface area increases. This enhances its ability t...
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WO/2019/197354A1 |
The present invention relates to a process for making a fatty preparation to be incorporated in a food product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 40% by weight nor trans fats, ...
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WO/2019/197344A1 |
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...
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WO/2019/192960A1 |
The present invention relates to a salt-starch powder, in particular to a process for preparing a salt-starch powder with binding properties. The process comprises mixing salt, starch and water before, during or after dissolution of the ...
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WO/2019/192965A1 |
The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-starch-fiber mass and mixing said co-processed salt-starch-fiber mass with at least ...
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WO/2019/188146A1 |
The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has a flavor (moistness, stickiness) equivalent to or better than bread prepared using wheat flour, and...
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WO/2019/188145A1 |
The purpose of the present invention is to provide a composition for a baked confection, wherein a gluten-free baked confection having a best-before period and gustatory sensation (moistness, softness) equal to or better than those of a ...
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WO/2019/189537A1 |
This frozen bakery food contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil an...
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WO/2019/189536A1 |
This baked food of a wheat-flour-containing dough contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton the...
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WO/2019/186248A1 |
The invention is a process for the formation of natural emulsifiers, characterized in that it comprises the use of brewer's yeast or Saccharomyces cerevisiae, the metabolism of which produces glycerol, heterofermentative lactic acid bact...
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WO/2019/188903A1 |
The purpose of the present invention is to provide a method for inhibiting aging of bakery food products. The present invention relates to an enzyme composition containing (A) transglutaminase, (B) α-amylase, and (C) lipase.
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WO/2019/182152A1 |
The present invention provides a confectionery dough that contains substantially no wheat, milk, egg, or soy bean and that does not contain any allergens derived from wheat, milk, egg, or soy bean. To be more specific, the present invent...
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WO/2019/166598A1 |
A high stearic oilseed stearin fat comprising: - from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is high...
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WO/2019/163965A1 |
The present invention provides a starch with high dietary fiber content that does not deteriorate texture or taste when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material t...
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WO/2019/162545A1 |
A gluten-free bread containing algae from the species Himanthalia elongata comprising flour from at least one gluten-free cereal, as basic ingredient, in addition to the following ingredients and/or additives: gluten-free sourdough, alga...
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WO/2019/165109A1 |
The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.
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WO/2019/153070A1 |
A dough composition and manufacturing process suitable for a ketogenic diet, a low carbohydrate diet, a sugar-restricted diet, and/or a gluten-restricted diet. The dough composition comprises psyllium powder of 4 %wt.; gum of 2 %wt. to 4...
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WO/2019/154879A1 |
A composition comprising spray dried roe, wherein the spray dried roe is in the form of a powder and comprises less than 10 wt% water, based on the total weight of the spray dried roe.
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WO/2019/150170A1 |
The present invention relates to an ingredient or material in powder form comprising an integral core for the production of baked goods, pastries and cakes, with a total fat reduction of between 1% and 95%, comprising microencapsulated n...
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WO/2019/146629A1 |
[Problem] To provide a dough and a premix for producing a baked-good-resembling food product that has an extremely low protein content despite having a texture, fluffiness, and appearance closer to a baked good using ordinary wheat flour...
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WO/2019/134880A1 |
There is provided a method (200) for preparing an extrudable food item comprising wheat flour and non-wheat flour at an apparatus (10), which comprises a mixing unit (120) and a heating unit (130). The method comprises combining (210), u...
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WO/2019/131820A1 |
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the su...
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WO/2019/133836A1 |
Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava sta...
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WO/2019/124397A1 |
The present invention addresses the problem of providing, in a method for manufacturing bread using fermentation dough, a material for preparing bread fermentation dough with which it is possible to easily prepare a fermentation dough su...
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WO/2019/121585A1 |
A phospholipase A1 characterized by having an sn1/sn2 specificity ratio of about 5/45 or greater wherein said phospholipase A1 has a lysophospholipase/phospholipase activity ratio of less than 0.02 is presented in conjunction with method...
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WO/2019/121874A1 |
The present invention relates to a composition comprising lecithin and triglycerides for 5 improving the characteristics of a food product such as a bakery product as well as a dry bakery mixture comprising said composition, a dough comp...
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WO/2019/115388A1 |
The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to m...
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WO/2019/115761A1 |
An extruded food product comprising at least one partially defatted oil seed and an antioxidant.
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WO/2019/112180A1 |
The present invention provides a method for making acorn bread, comprising: an ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt and yeast; a mixing step of making a mixture by ...
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WO/2019/111750A1 |
A starch for baked confectionary, that includes a component (A) including 20%–100% by mass of acetylated phosphoric acid cross-linked tapioca starch.
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WO/2019/111749A1 |
Provided is starch for baked confections containing hydroxypropylated starch as a component (A) and phosphate-crosslinked starch as a component (B), wherein the content of the component (A) with reference to the total amount of component...
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WO/2019/101794A1 |
The present invention relates to a method for the preparation of a food product comprising rye, which comprises the steps of preparing a primary food mixture; adding to said primary food mixture a composition comprising at least one glyc...
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WO/2019/092295A1 |
The invention relates to homemade bread, which is a product suitable for a healthy diet, but without sacrificing the flavour and texture of conventional bread, the composition of said homemade bread comprising rice and teff flour, reishi...
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WO/2019/090974A1 |
A Helianthus tuberosus L. cake is prepared from the following components in parts by weight: 50-80 parts of Helianthus tuberosus L. tuber, 50-70 parts of Helianthus tuberosus L. powder, 15-20 parts of Helianthus tuberosus L. flower, 10-1...
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WO/2019/088629A2 |
The present invention relates to a composition for preparing a microwave-cookable liquid cake batter, a cake using the same, and a method for manufacturing the same.
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WO/2019/088711A2 |
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.
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WO/2019/088239A1 |
[Problem] To provide a dough for producing a bakery product-like food, said food having a texture comparable to common bakery products using wheat flour but yet showing reduced sliminess and aging characteristic to starch and having an e...
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WO/2019/081706A1 |
Use of a protein hydrolysate for the preparation of baked goods, preferably cakes, particularly fat free cakes, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolys...
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WO/2019/081718A1 |
Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ...
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WO/2019/072933A1 |
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough compris...
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WO/2019/072828A1 |
The invention relates to a method for producing a preserved dough and to the preserved dough. The doughs can contain several types of flour and/or dairy-containing products. The packaged doughs are pressurized at a pressure of 50 to 800 ...
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WO/2019/067812A1 |
Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Reba...
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WO/2019/063721A1 |
The present invention relates to the field of food production, in particular the provision of flour mixtures for use in the production of bakery products, pasta and bread, which are characterized by a reduced ATI content and can neverthe...
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WO/2019/062303A1 |
Disclosed are an aluminum-free yoghurt deep-fried dough stick and a manufacturing method therefor, relating to the technical field of food processing. The aluminum-free yoghurt deep-fried dough stick mainly comprises the following raw ma...
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WO/2019/058956A1 |
The method according to the present invention for manufacturing a refrigerated or frozen baked food comprises a step for contacting a dough, said dough containing cereal flour and having a specific gravity of 0.32-0.48 g/ml, with a heati...
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WO/2019/054952A1 |
A dough composition with capability of producing suitable air cell size and cracking resistance, which comprises grain flour, waxy starch and leavening agent.The dough composition may enhance crunching crispness of food product.
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WO/2019/054082A1 |
The present invention addresses the problem of providing: a roll-in oil or fat composition which is of a low-trans type, has such plasticity that excellent spreadability can be exerted in a wide temperature range, and also has an excelle...
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WO/2019/050403A1 |
The invention relates to a method for preparing a flour tortilla, comprising -preparing a tortilla dough from cereal flour and fat particles, which fat particles at least substantially consist of triglycerides of saturated fatty acids ha...
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WO/2019/049242A1 |
The dough according to the present invention is usable as doughs of pizzas, crepes, wrap rice papers, etc., doughs of soft cream cones and the like. The dough is characterized by containing cooked rice and a fat or oil but not containing...
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WO/2019/046398A1 |
A food product composition is provided and includes a dry mix composition in an amount of from about 15.50 to about 30.00 weight percentage (wt%) of the food product composition and having a gluten free flour, water in an amount of from ...
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