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7629013 |
Partial fat replacement in flat bread
This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is...
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7592028 |
Compositions and processes for making high soy protein-containing bakery products
Mixes, doughs and processes for commercial production of leavened high soy protein-containing bakery products which have from 2 to 7 grams of soy protein per serving. Leavened high soy...
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7462371 |
Process for the preparation of soy based low-fat and high protein snack
A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice...
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7371423 |
Method for preparing flour doughs and products made from such doughs using lipase
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase...
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7341755 |
Method for making breads
There has been a need to develop a method for preparing a bread dough using potassium bromate, an excellent bread improver, which provides baked breads free from residual bromate without affecting...
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7297355 |
Baked type aromatizing compositions
A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of...
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7264838 |
Method for reducing acrylamide levels in food products and food products produced thereby
The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well...
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7172784 |
Emulsifier composition for cakes and a method of making improved quality cakes thereof
The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate...
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7169436 |
Emulsifier systems for use in making dehydrated starch ingredients
Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for...
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7153531 |
Food composition
Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20...
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7037546 |
Method for maintaining designed functional shape
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature...
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7033633 |
Process of forming a refrigerated dough
A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan...
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6967035 |
Method of improving dough and bread quality
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein...
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6929936 |
Composition comprising an enzyme having galactose oxidase activity and use thereof
A dough and bread improving composition comprising an enzyme having galactose oxidase activity and an oxidizable substrate for this enzyme and/or an enzyme which is capable of converting a...
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6923994 |
Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a...
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6919098 |
Scoopable dough and products resulting therefrom
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick...
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6893673 |
Method for controlling snack product blistering through the use of solid lipid particles
An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a...
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6890570 |
Preparation of baked product from dough
Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough.
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6890572 |
Non-maltogenic exoamylases and their use in retarding retrogradation of starch
The present invention relates to the use of non-maltogenic exoamylases of retarding the detrimental retrogradation of starch. Furthermore, the invention relates to a novel non-maltogenic exoamylase...
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6846506 |
Food product
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a...
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6835397 |
Controlled release encapsulated bioactive substances
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae . The...
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6824807 |
Chemical leavener system comprising acidulant precursors
Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant...
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6797310 |
“Peanut butter batter” pancake mix
A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious,...
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6773733 |
Structured particulate systems
Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component...
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6733815 |
Food ingredient containing wheat gluten, soy grits and soy flour
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a...
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6730346 |
Methods for using lipases in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of a lipase which improves one or more...
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6726942 |
Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable...
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6723366 |
Use of puroindoline for preparing biscuits
The present invention relates to the use of puroindolines as additives in biscuit manufacture. More specifically, the present invention relates to the use of puroindolines added to biscuit flour in...
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6720022 |
Granulated bread improver for the preparation of bakery products
The present invention is related to a bread improver in the form of a powder, characterized in that it is made of agglomerated particles having a mean particle size of at least 250 μm. The present...
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6713103 |
Protein free non-tacky egg wash substitute
A protein free glaze forming composition is provided which is storage stable at room temperature. The glaze forming composition includes water, a modified food starch, one or more antibacterial...
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6682769 |
Noodle loosening promoter and method for its production
A noodle loosening promoter comprising a water-soluble polysaccharide and a protein enzymolysis product as active ingredients, and a method of producing a noodle loosening promoter in which, during...
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6673383 |
Method for improving the performance of a food product
A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt %...
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6616954 |
Solvent released encapsulated yeast
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast...
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6616960 |
Baked good covered with sugar-free cream icing
The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing...
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6599550 |
Low temperature cooking cereal-based products
Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved...
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6589328 |
Sponges of hydrocolloids
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore...
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RE38009 |
Zeaxanthin formulations for human ingestion
Preparations are disclosed containing the 3R-3′R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement....
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6525027 |
Use of ribose supplementation for increasing muscle mass and decreasing body fat in humans
Ribose administered to humans performing weight-training exercise provides more rapid increase in muscle mass and decrease in body fat than weight-training exercise without ribose.
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6517874 |
Utilization of transglutaminases for the production of baked products with a low wheat content
A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat...
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6475541 |
Batter-coated food products
The invention relates to a batter mix comprising genetically modified potato starch (GMPS), a process for the production of said batter mix, the use of said batter mix for the production of food...
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6436458 |
Scoopable dough and products resulting therefrom
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick...
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6346287 |
Process for producing baked snacks
A process for producing baked snacks such as crackers and pretzels. By using this process, baked snacks can be easily produced without any restriction in the composition (moisture content, oil...
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6338866 |
Pet foods using algal or fungal waste containing fatty acids
Methods are disclosed for using a waste product which remains when various types of algae (such as Crypthecodinium cohnii ) or non-yeast fungi (such as Mortierella alpina ) are used to...
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6296892 |
Beverages for enhanced physical performance
The present invention discloses an isotonic beverage product for direct increase of the muscular ATP level consisting essentially of a solution of D-ribose and blood glucose increasing...
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6291005 |
Pumpable baking additive
A pumpable baking additive for improving the quality of backed goods with a viscosity of at least approximately 500 mPas -1 and a water activity (a w ) of approximately ≤0.94 is physically and...
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6284801 |
Antirheumatic agents
An antirheumatic agent which is characterized in containing at least one compound selected from a group consisting of 4,5-dihydroxy-2-cyclopenten-l-one represented by the following formula [I] and...
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6280782 |
Non-emulsion based, moisture containing fillings for dough products
Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity...
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6270813 |
Preparation of dough and baked products
A process for preparing a dough or a baked product comprises adding an amylase to the dough in an amount which is effective to retard the staling of the bread. The amylase is an exo-amylase which...
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6268008 |
Composition of nixtamilized maize dough for the production of maize pancakes
A corn paste for making tortillas is disclosed, which comprises between ten to one-hundred grams of dietary fiber in one kilogram of corn paste that provides a suitable proportion of raw fiber that...
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6251458 |
Use of structurally expanded cellulose to enhance the softness and retard staling of baked products
A method is disclosed to enhance the softness of baked products and retard staling. The method is based on the use of structurally expanded cellulose which is incorporated into the dough during...
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