Matches 1 - 33 out of 33


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US20110008490 DOUGH COMPOSITIONS HAVING A MOISTURE BARRIER, AND RELATED METHODS  
Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
US20120315356 ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAME  
A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an...
US20110177223 DOUGH COMPOSITION  
A dough composition comprising flour and a fat phase, wherein the fat phase comprises from 5 to 35% by weight pinolenic acid or a derivative thereof. There is also disclosed a dough composition...
US20110086152 Glycine-bearing leavening system for the production of bakery products  
A leavening system, in particular for the production of bakery products, which as a raising acid contains glycine alone (100%) or in combination with at least one further raising acid different...
US20130040017 EDIBLE BATTER COMPOSITIONS AND METHODS OF PREPARING BATTER-COATED FOODS USING THE SAME  
The present invention relates to edible batter compositions which reduce fat uptake by absorption during cooking whilst maintaining characteristics of taste and texture, and to precursor...
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...
US20140106053 Egg Substitute  
The various embodiments disclosed herein relate to methods and compositions for use as an eggless pasta additive, including some that also enhance the texture, shelf life, and safety of the pasta....
US20110151094 METHOD OF REDUCING THE ENZYMATIC DIGESTION RATES OF STARCH GRANULES IN FOOD AND FOOD PRODUCTS PRODUCED THEREFROM  
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch...
US20130280402 AGENT FOR IMPARTING VISCOSITY TO LIQUID BATTER  
[Problem] To provide: a water-insoluble plant fibrous material derived from soybeans that has both the functions of imparting viscosity to liquid batter and of stabilizing viscosity; a method for...
US20120295007 PRODUCT AND METHOD FOR SIMULTANEOUSLY ENHANCING THE SENSORY APPEAL AND DIETARY VALUE OF CERTAIN FOODSTUFFS  
A product and method by which a range of foodstuff products may be produced having a sufficiency of soluble dietary fiber to supplement dietary intake in a form that improves taste and texture. By...
US20080248159 Bread-Making Improver  
A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results,...
US20070224325 Xylanase  
The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase...
US20150147459 SODIUM STEAROYL LACTYLATE PREPARATIONS  
Provided is a sodium stearoyl lactylate preparation having high solubility (excellent dispersibility) in water at 20° C. and excellent effects of improving the easiness of loosening noodles and...
US20060286278 Cake composition with an emulsifier  
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...
US20140370178 GLUTEN-FREE COOKING PRODUCTS  
The present invention relates to a composition for a gluten-free cooking product, and specifically for all products traditionally containing gluten, added as such or by way of bread flour, the...
US20130090391 Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses  
Methods of making a high gel strength, water-dispersible, stabilizing colloidal microcrystalline cellulose composition are disclosed. This stabilizer composition is useful in many food and...
US20080014312 Partially neutralized acid coasted food-grade particles  
The present invention relates to coated food-grade particles, preferably coated food-grade acids and/or their salts, wherein the particles are coated food-grade cores with coating comprising...
US20140141151 SYSTEM AND METHOD FOR PRODUCING A COMESTIBLE BAKED PRODUCT IN COMPLEX SHAPES USING CAST MOLDING  
A system and method for producing a comestible baked product in complex shapes using cast molding. Embodiments generally include a first part and a second part, the first part being made up of at...
US20110097475 SALT SUBSTITUTE AND COMPOSITION, FOR EXAMPLE FOOD COMPOSITION, COMPRISING IT  
Use of vinegar or an equivalent of it as a substitute for all or part of the salt in a composition.
US20130273209 Bi-Colored Random Collets and Methods for Making Same  
An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component...
US20090252828 ALPHA-AMYLASE VARIANTS WITH ALTERED PROPERTIES  
Disclosed are compositions comprising variants of alpha-amylase that have alpha-amylase activity and which exhibit altered properties relative to a parent AmyS-like alpha-amylase from which they...
US20100047431 Bagel product and process for producing a bagel product  
A method for making a hollow bagel product, including the steps of providing dough, sheeting the dough to a desired thickness, stamping ring-shaped pieces from the dough to form a stream of dough...
US20080131578 FOOD OR DRINK PRODUCTS, SUPPLEMENTS OR ADDITIVES PRODUCED FROM HIGH GLUCORAPHANIN-CONTAINING BROCCOLI VARIETY 'HOPKINS'  
High concentrations of glucoraphanin, and its isothiocyanate derivative, sulforaphane, can be obtained from whole plants, plant parts or extracts obtained from a new and distinct, highly inbred,...
US20070259094 N-acetylglucosamine as a food and beverage additive  
This invention relates to the addition of N-acetylglucosamine to foods and beverages and to the use of N-acetylglucosamine as a sweetening agent. This invention also relates to foods and beverages...
US20070031580 Solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent and method of producing same  
A solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent is provided in which a saturated monoglyceride and a fatty acid lactylate salt are completed...
US20080020088 Novel Xylanases And Their Use  
The present invention relates to novel enzymes with xylanolytic activity that belong to the glycoside hydrolase Family 8. The present invention in particular relates to enzymes isolated from...
US20160192673 EDIBLE PRINT SUBSTRATES AND METHODS OF MAKING AND USING THE SAME  
The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include one or more starches, celluloses, dextrins, sugars, humectants or plasticizers, or...
US20160192664 COMPOSITION OF WHITE KIDNEY BEAN EXTRACT USED IN BAKED FOOD PROCESSING  
The present invention relates to a composition comprising white kidney bean extract Fabenol and trehalose, and optionally water-soluble dietary fiber, for combing with food materials, such as...
US20160007635 POWDER COMPOSITION  
Powdered composition for pastries adapted to obtain a creamy substitute product of pastry cream; the composition comprises: 22% to 39% by weight, relative to the overall weight of the composition,...
US20150342200 Water Soluble Pea Polysaccharide-Containing Physical Property Improvement Agent for Wheat-Based Food  
In the present invention, it has been an object to obtain a physical property improvement agent for improving the various physical properties of wheat-based food such as bread, wheat-flour baked...
US20150320057 BAKE STABLE FILLING CONTAINING MICROPARTICLES  
A creamy-textured, bake stable filling including: a liquid component and at least about 1 wt % microparticles, wherein the particle size of the microparticles is less than about 8 microns; and...
US20150289522 METHOD FOR PRODUCING PROTEIN COMPOSITIONS OF LOW SOLUBILITY, COMPOSITIONS PRODUCED, AND USE THEREOF IN BREAD-MAKING PRODUCTS  
The invention relates to a method for functionalising a protein composition, by heating between 100° C. and 160° C. for between 0.1 s and 1 s, then cooling between 60° C. and 90° C., with a pH...
US20150282514 POWDER FOR BROWNING FOOD SURFACES  
The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder comprising a plant extract, a chemical base, and a carrier; wherein the...

Matches 1 - 33 out of 33