|
Match
|
Document |
Document Title |
|
|
US20110097446 |
METHOD FOR PRODUCING ETHANOL USING RAW STARCH
Disclosed are methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced.
|
|
|
US20120009299 |
MICROWAVABLE FROZEN COOKIE DOUGH
A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or...
|
|
|
US20110300265 |
Pan release compositions for preparation of long shelf life, bakery products
The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by...
|
|
|
US20110008491 |
DOUGH COMPOSITION
A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a...
|
|
|
US20110129572 |
DOUGH WITH FRUCTAN AND FRUCTAN-DEGRADING ENZYME
The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained...
|
|
|
US20110135790 |
Liquid Bread Improver, The Use And The Process For Producing Thereof
The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based...
|
|
|
US20120034341 |
Oligo-Saccharide Enhanced Oat-Based Drink for Treating Hyperlipidaemia and Hyperglycemia and Improving Gastrointestinal Function and Process for Preparing the Same by Tri-Enzyme Hydrolysis and Micro-Particle Milling
The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving...
|
|
|
US20110293779 |
BARLEY AND MALT-DERIVED BEVERAGES WITH LOW DMS LEVEL
According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or...
|
|
|
US20110256261 |
RESISTANT FOOD STARCHES AND METHODS RELATED THERETO
The present invention provides novel resistant starches, methods to make the resistant starches, and methods to use the resistant starches. These resistant starches may be used as an ingredient in...
|
|
|
US20100310715 |
CONCENTRATED HOPPED WORT AND METHOD OF ITS PRODUCTION
The invention relates to the concentrated hopped wort for production of the Czech beer, which contains 80 to 100% by weight of pale malt of the Pilsner type, out of which at least 80% by weight is...
|
|
|
US20090123600 |
Method of Producing an Agave-Based Beer-Type Alcoholic Drink
This invention relates to a method of producing a beer-type alcoholic drink, which is based on plants belonging to the genus Agave L. (commonly known as Agaves), and which is called “Cerveza de A...
|
|
|
US20110159545 |
Fungamyl-like Alpha-Amylase Variants
The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.
|
|
|
US20100215804 |
FOOD PRODUCT SUITABLE FOR PERSON WHO HAS DIFFICULTY IN CHEWING OR SWALLOWING
A food product that is suitable for an elderly person or a person who has difficulty in chewing or swallowing is obtained by impregnating a material with an enzyme, said food product having a...
|
|
|
US20110244073 |
NUTRIMENT CONTAINING ARABINOXYLAN AND OLIGOSACCHARIDES
The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or...
|
|
|
US20100021430 |
Horse feed and treatment methods
A horse feed mixture and method of treating a horse is disclosed. Feed mixtures disclosed contains more than 15% spelt, vegetable oil and vitamins and have less than 20% by weight fillers and less...
|
|
|
US20080063753 |
Controlled Glycemic Response Sweetened Cereal Product
The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal...
|
|
|
US20080075805 |
Mixtures Containing Cocoa
The present invention relates to cocoa-containing powders with a palatinose fraction, in particular for producing instant ready-made beverages.
|
|
|
US20120093976 |
Enzyme Granules
The present application relates to a steam treated pelletized feed composition comprising a granule comprising a core and a coating wherein the core comprises an active compound and the coating...
|
|
|
US20100104692 |
FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH
A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least...
|
|
|
US20100028490 |
BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD
A new bread-making enhancer includes an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer is suited for...
|
|
|
US20110189346 |
USE OF ALTERNAN AS INGREDIENT FOR CERTAIN FOODSTUFFS
The invention is directed to the use of an alternan as an ingredient for acidic foodstuffs and to an acidic foodstuff comprising alternan as ingredient. The invention is also directed to the use of...
|
|
|
US20090324779 |
METHOD FOR PROCESSING SPROUTED CEREAL, MALT PRODUCT, FERMENTED MALT DRINK, AND FOOD AND DRINK
A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.
|
|
|
US20110010807 |
STARCH BRANCHING ENZYME
This invention relates to a new starch branching enzyme, and to the gene encoding the enzyme. In particular, the invention provides a new starch branching enzyme type II from wheat, the nucleic...
|
|
|
US20120121760 |
METHOD FOR IMPROVEMENT OF FOODS UTILIZING BETA-AMYLASE
A novel β-amylase having excellent practical applicability is found, and an object is to provide a practical use of the β-amylase. Provided is a method for improving a food, which is c...
|
|
|
US20100112135 |
ALLERGEN-FREE, PROTEIN-FREE OR AT LEAST DAIRY FREE POWDERED NUTRITIONAL COMPOSITIONS AND THE USE THEREOF IN FOOD PRODUCTS
The present invention relates to encapsulated or powdered nutritional compositions, and especially to such compositions containing active ingredients. In particular the invention relates to such...
|
|
|
US20100143542 |
CREAM SUBSTITUTE
The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.
|
|
|
US20080044518 |
Production Of Gluten-Free Food Products Using Timothy Grass
The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using...
|
|
|
US20110183032 |
Stomach-proected Alpha-amylase to Improve the Utilization of Diet Energy and Growth Performance of Animals
A protected α-amylase is described. Pelletization and encapsulation technology, in which slow-release materials and pH-sensitive materials are used to protect the α-amylase from inactivation at l...
|
|
|
US20080241316 |
Soy Sauce Containing 5'-Nucleotides and Method For Producing the Same
The present invention relates to a method for producing a 5′-nucleotide-containing soy sauce characterized in that, in a soy-sauce producing method, malt, germinated rice, or a processed product t...
|
|
|
US20100021587 |
VARIANTS OF BACILLUS sp. TS-23 ALPHA-AMYLASE WITH ALTERED PROPERTIES
Variants of Bacillus sp. TS-23 strain alpha-amylases exhibit improved enzymatic performance, including increased themostability, reduced calcium dependence, increased washing/cleaning performance,...
|
|
|
US20110097778 |
CHIMERIC ALPHA-AMYLASE VARIANTS
Chimeric alpha amylases having the characteristics of high thermostability and good performance in starch degradation, especially high-temperature liquefaction processes, are provided. The...
|
|
|
US20110033575 |
PSEUDOMONAS SACCHAROPHILA G4-AMYLASE VARIANTS AND USES THEREOF
Pseudomonas saccharophila G4-forming amylase (PS4) variants, and nucleic acids encoding these, and their uses in producing food products and in an enzyme-catalyzed high temperature liquefaction...
|
|
|
US20100151078 |
PASTA WITH A REDUCED AMOUNT OF DIGESTIBLE STARCH
The invention concerns a method for producing pasta in which the amount of starch that can be digested in the gastrointestinal tract is less than 50%, said method involving the following steps: a)...
|
|
|
US20110059203 |
Process for Manufacturing a Sport Beer
The invention relates to a process for manufacturing a sport beer comprising addition of a malt enzyme before and/or after fermentation. This low-calorie sport beer is directed at physically active...
|
|
|
US20110177200 |
MICROWAVEABLE BATTER
A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starchb) a flour component comprising gluten free flour and maize flourc) a gelling...
|
|
|
US20100112134 |
Bioactive raw vegetables
The present invention includes bioactive coated raw vegetables that include bioactive compositions coated onto the raw vegetables, such that the bioactive compositions are effective to degrade...
|
|
|
US20090238923 |
VARIANTS OF BACILLUS LICHENIFORMIS ALPHA-AMYLASE WITH INCREASED THERMOSTABILITY AND/OR DECREASED CALCIUM DEPENDENCE
Variants of B. licheniformis alpha-amylase exhibit improved enzymatic performance, including increased themostability and reduced calcium dependence. Compositions comprising the variants are useful...
|
|
|
US20090017165 |
Natural Honey-Containing Compositions And Method Of Preparation
Compositions comprising cellulosic polymers and natural honey that display reduced instability due to the presence of a chelant that inhibits the activity of naturally occurring cellulases are...
|
|
|
US20090060956 |
AGENT FOR REDUCING THE USEABLE CALORIE CONTENT OF FOOD AND FOR THERAPEUTIC REDUCTION OF WEIGHT, IN PARTICULAR FOR USE IN THE CASE OF ADIPOSITY (OBESITY)
An agent for reducing the useable calorie content of food is described which contains a compound effecting the dehydrogenation of fructose to 5-keto-D-fructose. In addition, a combination agent is...
|
|
|
US20100074997 |
Starch Based Fat-Replacer by Crystallization of Enzyme Modified Starch and High-Pressure Shearing
We disclose a composition comprising greater than about 95% d.s.b. of a starch comprising short chain amylose having an average degree of polymerization (DP) from about 20 to about 150, wherein an...
|
|
|
US20080145480 |
Preparation of Dough-Based Product
A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread...
|
|
|
US20090117227 |
GENE ENCODING TREHALOSE-6-PHOSPHATE PHOSPHATASE AND USE THEREOF
The present invention relates to a gene encoding trehalose-6-phosphate phosphatase and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or...
|
|
|
US20110177199 |
Method For Making A Sweet Potato Purée
This invention provides a method for making a sweet potato purée comprising the steps of (a) admixing a coarse sweet potato purée with a suitable amount of glucoamylase, wherein (i) the coarse s...
|
|
|
US20110027252 |
Variants of An Alpha-Amylase with Improved Production Levels in Fermentation Processes
Variants of Bacillus sp. no. 707 alpha amylase are provided that are produced more efficiently and thus more economically. Higher fermentation yields are achieved through introducing amino acid...
|
|
|
US20110045136 |
POLYPEPTIDES HAVING ISOAMYLASE ACTIVITY AND POLYNUCLEOTIDES ENCODING SAME
The present invention relates to isolated polypeptides having isoamylase activity derived from Dyella japonica and isolated polynucleotides encoding the polypeptides. The invention also relates to...
|
|
|
US20090117225 |
SPARKLING ALCOHOLIC BEVERAGE AND PROCESS FOR PRODUCING THE SAME
The invention provides a sparkling alcoholic beverage produced using, as a part of ingredients thereof, at least one selected from the group consisting of etherified starch, etherified cross-linked...
|
|
|
US20100092612 |
MOISTURE RESISTANT WAFER
The present invention relates to a moisture resistant or moisture tolerant wafer which retains its crispy texture when exposed to moisture.
|
|
|
US20080075806 |
Carrier Formulation
The present invention relates to dry aroma formulations containing a carrier-supported extract, in particular an extract carrier-supported on trehalose and/or isomaltulose as carrier, as well as...
|
|
|
US20100136134 |
Immune stimulatory infant nutrition
A nutritional or pharmaceutical composition containing a fat component, a protein component and a carbohydrate component and comprising whey and casein. The composition has a weight ratio of casein...
|
|
|
US20090202674 |
DIET COMPOSITION AND METHOD OF PREPARING DIET-FOOD AND PET-FOOD THEREFROM
A diet food composition effective in prevention of lifestyle related diseases is disclosed. The composition comprises a soluble dietary fiber of 5 to 35 weight % mainly containing insulin and an...
|