Patents for A21D 2 - Treatment of flour or dough by adding materials thereto before or during baking (12,576) |
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06/14/2005 | CA2150943C Starch-natural gum composite compositions as thickening and suspending agents |
06/09/2005 | WO2005052102A1 A composition enriched in diglyceride with conjugated linoleic acid |
06/09/2005 | WO2005051098A1 Method for formation of puffed cereal cakes |
06/09/2005 | WO2005051097A1 Method for formation of enhanced expandable food |
06/09/2005 | WO2005051085A1 High soluble fiber fermented foods |
06/09/2005 | WO2005051084A1 Protein-rich baked food and process for producing the same |
06/09/2005 | US20050123667 Oil/fat powder |
06/09/2005 | US20050123652 Producing tri-calcium phosphate by mixing water, hydrated lime, and phosphoric acid in a reaction vessel to form a tri-calcium phosphate slurry, then placing slurry in physical contact with heated air through a spray head to evaporate water from the slurry; efficiency |
06/09/2005 | US20050123644 steepwater is mixed with an hydroxide (calcium hydroxide, magnesium hydroxide, and ammonium hydroxide ) to precipitate phosphorus in the steepwater, precipitate is separated from the steepwater; the precipitate includes organic and inorganic phosphorous component |
06/09/2005 | CA2546844A1 Method for formation of enhanced expandable food |
06/09/2005 | CA2544685A1 Method for formation of puffed cereal cakes |
06/08/2005 | EP1537174A1 Cyclodextrin particle |
06/08/2005 | EP1536694A1 Food items based on starch networks |
06/08/2005 | EP0949294B1 Aqueous suspension composition and water-dispersible dry composition |
06/08/2005 | EP0873054B1 Dietary fiber gels for preparing calorie reduced foods |
06/08/2005 | CN1625341A Process and apparatus for marking nixtamalized corn flour |
06/08/2005 | CN1625339A Oily cake excellent in heat-resistant shape retention and process for producing the same |
06/08/2005 | CN1623405A Laver biscuit and its production method |
06/08/2005 | CN1204822C Novel protein complexes |
06/07/2005 | US6903255 High amylose wheat starch and wheat containing the same |
06/07/2005 | US6902649 processed seed fiber suitable for other uses in papermaking or as a food additive for human consumption; corn, oats, soybeans; slurrying fiber in a dilute acid solution and washing; modifying agent step preferably includes an acid chlorite solution or a peroxide solution for improved brightness |
06/02/2005 | WO2005048995A1 Iron salt coated with alginate and method for the preparation thereof |
06/02/2005 | WO2005048724A2 High moisture, shelf-stable acidulated food products |
06/02/2005 | WO2005048722A1 Foods and drinks containing diacylglycerol |
06/02/2005 | WO2005011403A8 Method for preparing a fermented medium based on vegetable fibers and use thereof for making fiber-enriched food products |
06/02/2005 | US20050118610 Nucleotide sequences coding hydrolase for generating protein hydrolysates useful as flavour improving agents; food processing |
06/02/2005 | US20050118326 Reducing digestion of carbohydrates and absorption of carbohydrates in the small intestine, fermentation and protection, mixing with proteins |
06/02/2005 | US20050118301 increasing the soluble fiber content of a fermented food by adding to the foodstuff before the fermentation step a dextrin in which the glycosidic linkages have been highly randomized |
06/01/2005 | EP1068302B1 Non-maltogenic exoamylases and their use in retarding retrogradation of starch |
06/01/2005 | CN1622763A Food addictive |
06/01/2005 | CN1620874A Prestirred bread flours with healthcare function |
05/31/2005 | US6900174 Comprises mineral (chromium and/or vanadium) bound by glycoprotein matrix produced by yeast (Saccharomyces cervisiae); for inhibiting absorption of dietary starch; for obesity and other carbohydrate limited dieting |
05/31/2005 | US6899907 Using hydrogen peroxide solution; adding chelate compound to remove, deactivation transition metals |
05/26/2005 | WO2005046349A2 Oleaginous composition containing a flowable active ingredient |
05/26/2005 | WO2005046335A1 Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid |
05/26/2005 | WO2005046334A1 Dough and method for preparing leavened food product |
05/26/2005 | WO2004044208A3 Food flours with specific technological characteristics and low allergenicity |
05/26/2005 | US20050112272 Indigestible starch hydrolyzate such as octenyl succinic anhydride modified starch or ethylene oxide- or propylene oxide modified starch; bulk sweetener; and emulsifier; sugar-free sponge cake; high fiber; dietetics |
05/26/2005 | US20050112266 Improved bioavailability; dairy products, sauces; antioxidant activity in ameliorative/preventive efficacy in hypercholesterolemia, hyperlipemia and atherosclerosis |
05/26/2005 | CA2546325A1 Dough and method for preparing leavened food product |
05/25/2005 | EP1533382A1 Beta glucan-containing fat and oil compositions and novel microorganism capable of producing beta-glucan |
05/25/2005 | EP1532862A2 Refrigerable extended shelf-life liquid batter and method for its production |
05/25/2005 | EP1401292A4 Baked goods having extended shelf life |
05/25/2005 | EP0970615B1 Food containing fat or oil |
05/25/2005 | CN1620252A High protein, low carbohydrate dough and bread products, and method for making same |
05/25/2005 | CN1618322A Method for producing tablet, baked product or chewing gum |
05/24/2005 | US6897358 For altering any starch-storing plant, preferably cereals, in particular wheat, so that it synthesizes a modified starch |
05/24/2005 | US6897354 Obtained from endosperm of seed; genetically engineered to lack starch granule protein-1 (SGP-1); for industrial/food applications |
05/24/2005 | US6897202 Spray dry products, comprising glucose, maltotriose, oligosaccharides or polysaccharides of glucose; use in foods, cosmetics, and pharmaceuticals, soluble in aqueous solvents |
05/24/2005 | US6896916 Method of baking yeast-fermented frozen bread products |
05/24/2005 | CA2252051C Free flowing fat compositions |
05/19/2005 | WO2004074546A3 Lower alkyl carboxylic acid moiety containing anti-corrosion compositions and methods of use |
05/19/2005 | US20050106292 High moisture, shelf-stable acidulated food products |
05/19/2005 | US20050106287 comprising 69-97.7 wt % yeast (dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid eg lauric, myristic |
05/18/2005 | EP1530630A2 Novel lipases and uses thereof |
05/18/2005 | EP1530423A2 Food base for fritters, method for the production thereof, and uses thereof |
05/18/2005 | EP1404182A4 Pre-proofed freezer-to-oven dough compositions, and methods |
05/18/2005 | CN1617672A Ubiquinol-enriched fat-containing foods |
05/18/2005 | CN1617671A Ubiquinone-enriched foods |
05/18/2005 | CN1617670A Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis |
05/18/2005 | CN1615709A Method for making shortsighteaness preventing food |
05/18/2005 | CN1615708A Flour modifier for producing steamed bun by rising fermenting |
05/18/2005 | CN1202070C Diacetyl tartaric acid esters of mono-and diglycerides based on C12 to C22 fatty acids |
05/17/2005 | US6893673 During toasting, frying, or baking steps, the solid, lipid particles melt and soften and disrup the starch matrix, allowing steam to escape and prevent blisters |
05/17/2005 | CA2191836C Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions |
05/11/2005 | EP1528863A1 Cereal based food product comprising dha and/or epa |
05/10/2005 | US6890732 Nucleic acid molecules which code for enzymes derived from wheat and which are involved in the synthesis of starch |
05/10/2005 | US6890575 Powder containing crystalline particles of maltitol |
05/10/2005 | US6890572 Bacillus culture product; baked goods |
05/10/2005 | US6890571 Slowly digestible starch product |
05/10/2005 | US6890549 Reducing levels of bioavailable fat by adminstering alpha-cyclodextrin |
05/10/2005 | CA2407562C Tryptophan source from plants and uses therefor |
05/10/2005 | CA2104914C Sweet baked goods containing potato fiber |
05/05/2005 | US20050095344 Method of preparation of highly functional soy protein |
05/05/2005 | US20050095323 Method of preparing soy-containing confectionary type products |
05/05/2005 | US20050095322 Adding finely ground herbs or solutions of herbal substances into the dough during dough kneading before baking begins; or applying solution to surface of baked cracker which absorbs the herbs so that baking does not denature the herbal actives; nutraceuticals |
05/04/2005 | EP1527696A1 Method of preparing soy-containing confectionary type products |
05/04/2005 | EP1526775A1 Biscuit product that can be used to improve nutritional prevention of the harmful effects associated with oxidative stress |
05/04/2005 | CN1611116A Wheat flour brightening gluten-strengthening agent |
05/03/2005 | US6887501 Isolated from cocoa beans; solvent extraction; nitric oxide synthase/lipoxygenase/cyclooxygenase modulators |
05/03/2005 | CA2289986C Method for producing additive stuff for bread or the like and additive stuff for bread or the like |
04/28/2005 | WO2005037849A1 Process for preparing solidified maltitol and its use in food and pharma products |
04/28/2005 | WO2005037373A1 A lipid preparation for enhancing mineral absorption |
04/28/2005 | WO2005036987A1 Human breast milk lipid mimetic as dietary supplement |
04/28/2005 | WO2005036985A1 Improved nixtamalization method and device and different uses thereof |
04/28/2005 | WO2005036977A1 Method for preparing film coatings and film coating |
04/28/2005 | WO2005036976A1 Method for strengthening a protein-containing product and a protein-containing product |
04/28/2005 | WO2005036971A1 Reduced digestible carbohydrate food having reduced blood glucose response |
04/28/2005 | US20050091716 Novel plants and processes for obtaining them |
04/28/2005 | CA2584188A1 Reduced digestible carbohydrate food having reduced blood glucose response |
04/28/2005 | CA2544042A1 Food products containing partially and/or totally denatured milk proteins |
04/28/2005 | CA2543158A1 Process for preparing solidified maltitol and its use in food and pharma products |
04/27/2005 | EP1524918A1 Encapsulated crystalline lactic acid |
04/27/2005 | EP1227728B1 Freezer-to-oven dough products |
04/27/2005 | CN1608474A Coarse cereals battercake (Shandong coarse cereals batter cake) |
04/26/2005 | US6884448 Cooking in microwave oven |
04/26/2005 | US6884443 Metabolizing a portion of yeast of the total dough to produce bubbles in a developed dough matrix; freezing and baking without thawing; maintaining the bubbles and non-metabolized yeast throughout freezing; baking without thawing |
04/21/2005 | WO2005034977A1 Production of gluten-free food products using timothy grass |
04/21/2005 | WO2005034638A1 Method of production of croissant type pastry products with charcuterie and cream cheese filling, and with incorporation of olive oil into the dough |
04/21/2005 | WO2005034636A1 Cake mixture |