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WO/1991/003173A1 |
A process for preparing a vegetable fiber product is described. A particular process for reducing off-flavor and off-odor problems in materials such as sugarbeet fiber is specifically described. Also, a system for conducting the process,...
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WO/1991/003543A1 |
A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with a complex sugars coating that renders the product good tasting and suitable for human consumption. This pro...
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WO/1991/002462A1 |
The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to crosslinked waxy starch.
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WO/1991/001091A1 |
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content above about 40% and a DE greater than 5 a...
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WO/1991/000016A1 |
Low calorie, chemically leavened batters for the production of cake-type products are disclosed which incorporate preformed expanded liquid or gel mesophase emulsifier products so as to permit substantial reduction in high calorie compon...
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WO/1991/000015A1 |
Baking powder contains alkylglucosides of general formula (I): C�n?H�2n+1?O-(G)�x?, where G denotes glucose units with 5 and/or 6 carbon atoms, the index x is a number between 1 and 5 and the index n is an integer between 2 and 18,...
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WO/1990/015545A1 |
D.-Talose and D-allose are reduced calorie sugars which taste sweet, provide bulk, and undergo the browning reaction. They can be effectively used per se or in combination with intense sweeteners to provide a method of sweetening a broad...
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WO/1990/012506A1 |
A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a br...
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WO/1990/012117A2 |
A sugar composition consisting of from 90 to 99 % by weight sugar and from 10 to 1 % by weight of a non-gelling water-soluble dietary fibre. The sugar composition has substantially the properties of normal sugar, but contains a significa...
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WO/1990/011017A1 |
A spun product from a combination of a saccharide and a hydrophobic ingredient is hydrophilic with low concentrations of such ingredient but becomes increasingly hydrophobic as the concentration of the hydrophobic ingredient is increased...
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WO/1990/009108A1 |
Vitamins are added to food by first impregnating porous microbeads with vitamins, and adding the microbeads to the food.
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WO/1990/007880A1 |
Dietetic food in form of biscuits with high contents in alimentary fibers and reduced contents in calories, containing the following ingredients in the following percentages of weight: wheat meal 40-60%, sugar 10-16 %, refined vegetable ...
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WO/1990/007879A1 |
Dietetic food in the form of cracker with high contents in alimentary fibers and reduced contents in calories, including the following ingredients in the following percentages of weight: wheat meal 60-85 %, refined vegetable oil 8-16 %, ...
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WO/1990/006969A1 |
Oleaginous substances such as vegetable oil, baby oil, olive oil, margarine, lanolin, cocoa butter and the like have their affinity for water altered by mixing the oleaginous substance with sugar and melt spinning the mixture in a cotton...
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WO/1990/005453A1 |
A composition of natural ingredients which consists of a milled oat groat product and high gluten wheat flour and may also contain one or more diluents of other natural grain products and methods of utilizing the composition to make both...
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WO/1990/000001A2 |
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WO/1990/000012A1 |
The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, the fat comprising from 30 % to 75 % by weight of ...
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WO/1990/000010A2 |
The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of tou...
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WO/1990/000008A1 |
A bread composition which provides for the baking of bread products exhibiting improved staling characteristics as well as loaf volume, appearance and eating qualities. The composition is composed of standard bread formulations, includin...
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WO/1989/010059A1 |
A dried granular form of a whole grain leavening barm containing viable cells of a maltose-fermenting Lactobacillus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced. The product of the drying process in pr...
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WO/1989/008403A1 |
Acid stable microbial alpha-amylase enzymes retard the staling of baked goods without causing gumminess or adversely affecting the organoleptic characteristics of the baked goods. The enzymes are used in a process for making bakery produ...
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WO/1989/006906A1 |
Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food...
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WO/1989/000817A1 |
A modified hemicellulose A, hemicellulose B, modified hemicellulose A, modified hemicellulose B, or mixtures thereof are employed as water soluble bulking agents to replace the functional properties of carbohydrates or fats.
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WO/1989/000009A1 |
Packaging of baker's yeast and baking additives. The additives are placed, in well-defined portions, in capsules with destructible walls in which they are sealed, and the required number of sealed capsules is placed in contact with the y...
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WO/1988/009129A1 |
New dietary products containing large quantities of wheat gluten are disclosed. The formulation is based on the principle of the poor hydrolytic activity of pepsin and tripsin in cooked gluten. A process for the deagglutination of natura...
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WO/1988/008675A1 |
According to the process of the present invention for preparing a pasty proteinous material or a proteinous food, crustaceans are boiled and milled under sufficient conditions for inactivating enzymes contained therein and then proteolyt...
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WO/1988/004554A1 |
Process for preparing pastry products having antacid activity wherein 24-50 % by weight of magnesium oxide and 24-50 % by weight of aluminium hydroxide calculated on the weight of the flour being in the product are added to the known raw...
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WO/1988/003365A1 |
A group of novel natural improvers for yeast raised baked goods, including products derived from the residues of ethanolic and other fermentations of micro-organisms (e.g., lactic). The active components extracted from these residues are...
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WO/1988/001835A1 |
A method of forming a molasses based product comprising mixing liquid molasses with particulate material to form a paste which may be deposited in a thin layer on the moving band of a conveying oven. The paste is dehydrated in the oven a...
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WO/1987/007615A1 |
ep87305hopeptide or a salt thereof the phosphopeptide having from 5 to 30 amino acids including the sequence A-B-C-D-E where A, B, C, D and E are independently phosphoserine, phosphothreonine, phosphotyrosine, phosphohistidine, glutamate...
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WO/1987/006433A1 |
Use of a certain type of complex iron(III)phosphate compounds for iron fortification of food products, in particular grain products. Especially flour and flour products, breakfast cereals, milk-based beverages, broths, rice and fermented...
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WO/1987/004599A1 |
Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes,...
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WO/1987/004597A1 |
A taste-adjusting composition for bread or bread-based products, in particular bread made from rye meal, is prepared by heating and extrusion of a malted cereal having a water content of at the most 12% by weight, optionally in admixture...
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WO/1987/004052A1 |
A process for mixing or kneading powdery food materials with water or other compounding ingredients, which comprises freeze-drying water, water containing compounding ingredients dissolved therein or mixed therewith, milk, or water-conta...
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WO/1986/006937A1 |
A polyglycerol partial fatty acid ester emulsifier comprising polyglycerol which is predominantly mono- and/or diesterified with saturated fatty acid moieties and optionally monomeric glycerol which is predominantly mono- and/or diesteri...
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WO/1986/005362A2 |
An egg yolk substitute comprises: (a) an aqueous solution of pH 7.0 to 9.5 consisting entirely of materials of known composition (rather than complex naturally-derived concentrates), which solution contains water-soluble substantially un...
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WO/1985/005252A1 |
The salt mixture, having a low sodium content, intended to be used as a substitute for cooking salt contains substantially potassium chloride and monobasic potassium phosphate components.
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WO/1985/004901A1 |
The cultivation of proprietary and genetically altered strains of Lactobacillus casei subspecies rhamnosus in the presence of Veilonella criceti in a medium containing a fermentable carbohydrate results in the production of propionate, a...
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WO/1985/003846A1 |
A substantially free-flowing powder comprising a surface-active agent such as a food emulsifier applied on a particulate carrier such as as a starch is prepared by mixing the surface-active substance with the carrier and subjecting the r...
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WO/1985/002324A1 |
Mixture of salts that contains dissociable ions of Mg, K, Na or H. The mixture can be used as table salt or preservative salt, as fruit salts, as baking powder, or as a preparation that maintains health.
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WO/1985/000004A1 |
A method for preventing starch material-containing food from aging, which comprises using glutinous barley starch, or further adding high-molecular polysaccharide.
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WO/1982/001807A1 |
Novel soluble protein aggregate which may be prepared from whey by suitable methods of alkali treatment and concentration, particularly using ultrafiltration to remove selectively calcium, phosphate and lactose. The product is readily he...
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WO1982000239A1 |
A process for manufacturing processed meat food such as ham, Vienna sausage, meat-containing bread, meat-containing biscuit, meat-containing confectionery, meat-containing jam, meat-containing jelly, etc. by using meat having been dipped...
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WO/1980/002099A1 |
The chosen constituant (in particular one or more amino acids such as L-tryptophane) is incorporated in its free or releasable form in such a way that it is present without degradation in the final product. In particular the L-tryptophan...
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WO/1979/000982A1 |
A food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils is made from grain in storage (16) that has been malted and subjected to a mashing operation in tub (14) to remove fe...
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JP7495935B2 |
There is provided a bread mix for household use, containing, relative to the total mass of the mix, at least 50 mass % of strong flour, 5 to 20 mass % of gluten, and 15 to 25 mass % of a resistant starch-containing material having a diet...
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JP7495781B2 |
To provide a technique to obtain a cake having both a springy texture and a soft and foamy texture.Cake dough of this invention includes: esterified starch and/or etherified starch; pregelatinized starch; and wheat flour and/or rice flou...
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JP7495774B2 |
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JP7492819B2 |
To provide a roll-in fat composition superior in body and extensibility even when including milk fat, from which a layered bakery product is made, in which bakery layers and inner layers are well separated and floated from each other.A r...
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JP7490379B2 |
To provide a wheat flour composition used in the production of a mold-baked confectionery that can suppress the deterioration of texture when stored in a warmth-keeping equipment such as a hot show case, and to provide a mold-baked confe...
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