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US20090304862 |
BATTER AND BATTER-COATED FOOD PRODUCTS
A batter is provided comprising flour, water and optionally starch, wherein the batter comprises glutenin particles having a volume surface averaged particle size smaller than 10 μm. A batter...
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US20090304861 |
LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS
Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked...
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US20090297659 |
ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels...
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US20090297663 |
BREAD IMPROVER
Structural properties of bread and other bakery products based on leavened flour are improved by incorporating into the flour at least 0.1 wt. % of a polysaccharide which is characterised by a...
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US20090291184 |
Apparatus and Method for Improving the Dimensional Quality of Extruded Food Products Having Complex Shapes
The present invention comprises an improved extruder die assembly and method for using same to improve the quality of dimensional design aspects of extruded, complexly shaped, direct expanded food...
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US20090291186 |
Quick Corn Nixtamalization Process
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas,...
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US20090291185 |
EDIBLE MODELING MATERIAL
The invention relates to an edible modeling material which is a kneadable and moldable baking mixture, including a proportion of sweetener of from 0% to about 50% by weight, a proportion of flour...
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US20090285944 |
Food Composition
The invention relates to a food composition consisting of a continuous aqueous phase, wherein said food composition has a water activity (Aw) of 0.3 to 0.99 and a fat content of less than 15% by...
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US20090285960 |
WHEAT HAVING NEW STARCH AND METHOD FOR PRODUCING IT
The object of the present invention is to provide a wheat which accumulates a starch with a novel property by controlling the expression of the enzymes described in claims. The present invention...
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US20090263554 |
Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis
The present invention relates to nucleic acid molecules encoding enzymes which are involved in the starch synthesis in plants. These enzymes are starch synthases from wheat. The invention further...
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US20090252838 |
Chocolate brittle
Chocolate brittle containing chocolate and syrup is a brittle confection which may, additionally, have other flavorings and toppings added thereto.
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US20090238935 |
PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding...
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US20090226591 |
Method And System For Making A Snack Product Using A Dough Agglomerate
A method for making a snack product includes the step of mixing ingredients for the dough with water in a low shear environment using a low shear mixing apparatus to form a dough agglomerate. The...
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US20090220643 |
METHOD OF PRODUCING BREAD
A method of producing bread includes a step of preparing an intermediate dough material comprising wheat flour, 0.1 to 20 parts by weight of rice flour to 100 parts by weight of the wheat flour,...
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US20090221719 |
BASE MATERIAL FOR PRODUCING FOOD AND FODDER
The invention relates to a material consisting of a powder selected from a thickening means and lecithin powder, and syrup. Said material is especially suitable for producing food and fodder. The...
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US20090202689 |
PROCESS FOR THE SEPARATION OF GLUTEN AND STARCH
The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of...
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US20090202700 |
Nutritious snack products
Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween,...
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US20090196957 |
METHODS AND COMPOSITIONS FOR REDUCING SODIUM CONTENT IN FOOD PRODUCTS
The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain...
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US20090181141 |
FLAVOUR RELEASE MATERIAL AND ITS USE IN DIFFERENT FOOD PRODUCTS
A flavour release material comprising a vegetable fibrous material with natural or artificial cavities and a solution comprising at least one lipophilic flavouring and at least one lipophilic...
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US20090169682 |
Functional Masticatory Material, Method Of Producing The Same And Method Of Using The Same
Tableting or granulating is conducted using prolamine, wheat gluten and a functional material or materials as raw materials. The functional masticatory product has elasticity and extensibility...
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US20090169650 |
Food compositions incorporating stearidonic acid
The present invention relates to the improvement of food items through the increased utilization of plant-derived stearidonic acid. Many long chain fatty acids have been classified as being Omega 3...
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US20090155426 |
Baked Microwavable Frozen Bread and Bakery Products
A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom...
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US20090148567 |
Food Product System and Associated Methods
A food product system preferably includes an edible handheld container and an edible core product adapted to be detachably connected to a skewer and selectively carried by the container. The core...
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US20090123626 |
REDUCED ACRYLAMIDE PLANTS AND FOODS
The present invention relates to genetic methods for down-regulating and up-regulating genes in a plant, for example in the starch-rich storage organs of these plants, as well as the products of...
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US20090110771 |
SUGAR FREE LOW CALORIE SYRUP AND THE MANUFACTURING METHOD THEREOF
The invention concerns sugar-free syrup of low calories and a method of producing the same, which syrup is of low calories and is a healthy substitute of sugar because it has almost no calories but...
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US20090104332 |
Method for Manufacturing a Snack, a Snack, and Food Like a Snack
Disclosed herein are snacks comprising a material comprising bread, wherein the material has a thickness not less than 1.0 mm and not more than 5.0 mm; and a moisture content not less than 1.0 mass...
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US20090104334 |
DIETARY FIBER-ENRICHING AGENT AND DIETARY FIBER-ENRICHED FOOD
The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and...
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US20090106863 |
Overexpression of Starch Synthase in Plants
The present invention relates to a process for increasing the phosphate content of starches of genetically modified plant cells in comparison with starches from corresponding wild-type plant cells...
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US20090093406 |
Vegetable Protein Concentrate Having a Reduced Insoluble Dietary Fiber Content and Increase Amount of Soluble Dietary Fiber Content
This invention relates to a vegetable protein composition of matter derived from an alcohol washed vegetable protein material, comprising; having a decreased amount of insoluble dietary fiber...
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US20090074919 |
American school lunch meals
A process for designing, and flavoring a shelf stable baked meal, cereal meal, freeze dried meal, chocolate meal, caramel meal, popsicle meal, and ice cream antithesis meal by taking a commercial...
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US20090068335 |
CRACKER AND METHOD OF MAKING SAME
A homogenously mixed dough composition for the preparation of baked crackers comprises a primary seafood flavoring ingredient, a secondary butter flavoring ingredient, and optionally a tertiary...
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US20090053362 |
NOVEL UPASES AND USES THEREOF
The present invention to newly identified polynucleotide sequences comprising genes that encode novel lipolytic enzymes LIP01-LIP03. The LIP01 enzyme may be isolated from Magnaporthe grisae , the...
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US20090041901 |
EGG REPLACEMENT AND EMULSIFIER SYSTEM AND RELATED METHODS
A free-flowing composition for reducing or replacing the egg and emulsifier content in baked goods and baked good mixes and a method of making the composition. In some embodiments, the composition...
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US20090038023 |
Lyase Enzymes, Nucleic Acids Encoding Them and Methods For Making and Using Them
This invention provides polypeptides having lyase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the...
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US20090029024 |
Composition suitable for use in baking
A composition comprising:
(A) from about 20% to about 80% by weight of an interesterified palm oil olein; (B) from about 5% to about 25% by weight of a liquid oil; (C) from about 15 to about...
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US20090017099 |
CHOLESTEROL-RICH COMPOSITE FOOD THAT IS RENDERED SUBSTANTIALLY NON-CHOLESTEROLEMIC USING PHYTOSTEROLS
A composite food is described that includes a single serving portion of a cholesterol-rich food component (abbreviated CRFC) such as a hamburger or hot dog, and a cholesterol-compensating...
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US20090017168 |
FOOD COMPOSITIONS WITH DOUGH BINDERS AND METHODS RELATED THERETO
The present invention provides food compositions useful as ready-to-eat cereals, snacks, and toppings, and processes for making them. Particularly, the present invention provides food compositions...
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US20090017170 |
CRACKER-PRETZEL FOOD ITEMS AND METHODS RELATED THERETO
The present invention provides snack-sized or accompaniment food items with cracker texture, appearance and flavor on one side, and pretzel texture, appearance and flavor on the other side....
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US20090004333 |
Microencapsulated Oil Product and Method of Making Same
A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially...
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US20080305232 |
Device for continuously mixing a food dough provided with two types of superimposed mixing tools and a side discharge
The invention relates to a device for continuously mixing ingredients of a flour-and-water-based food dough comprising two mixing tools rotatably mounted one above the other about an axis of...
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US20080292747 |
MODIFIED AMYLASE FROM PSEUDOMONAS SACCHAROPHILIA
Described is a PS4 variant polypeptide derivable from a polypeptide having amylase activity selected from: (a) a polypeptide comprising an amino acid mutation at each of positions 33, 34, 121, 134,...
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US20080286410 |
Production of Resistant Starch Product
A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain-extended starch with a...
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US20080286427 |
USE OF CATIONIC PRESERVATIVE IN FOOD PRODUCTS
This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl...
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US20080274254 |
Low Calorie Fat Substitute
The present invention discloses a fat substitute comprising at least one n-alkenyl succinate starch and at least one polyol for use in bakery products. Biscuits, cakes, yeast leavened dough based...
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US20080274251 |
Shelf-stable Sweet Goods Dough
A shelf-stable cookie dough exhibiting marked reduction in the deleterious effects of aging at ambient and refrigerated temperatures is presented. The present sweet goods dough is formulated from...
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US20080274253 |
Baking Mould
A baking apparatus or tin, particularly for baking bread, comprising an outer housing able to accommodate a first dough, and one or more insertable, separable sleeves able to accommodate at least a...
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US20080260926 |
Frozen Microwavable Bakery Products
A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a...
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US20080248169 |
MULTI-COLORED CAKE CONES
The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first...
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US20080248178 |
Antistaling agent and methods
The present invention relates to a process for regenerating stale bread and similar baked goods to extend its edible lifetime by incorporation of microencapsulated water into the baked goods, with...
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US20080248137 |
Magnesium-Containing Food Compositions
A composition for administration to a subject, such as oral administration to a subject, for example, has been provided. Such a composition may comprise at least one magnesium-counter ion compound....
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