Patents
Sitemap › A21 - Baking; Equipment for making or processing doughs; Doughs for baking › A21D - Treatment, e.g. preservation, of flour or dough for baking, e.g. by addition of materials; Baking; Bakery products; Preservation thereof › A21D 4 - Preserving flour or dough before baking by storage in an inert atmosphere
Patents for A21D 4 - Preserving flour or dough before baking by storage in an inert atmosphere (123)
05/2014
05/27/2014US8734879 Methods of preservation
05/01/2014WO2012142077A3 Use of propionic acid as an antimicrobial
03/2014
03/18/2014US8673383 Roughage
02/2014
02/05/2014EP2690961A1 Methods and compositions suitable for preserving the freshness of loaf-type food products
01/2014
01/14/2014US8628812 Preservative system for acidic beverages based on sequestrants
12/2013
12/24/2013US8613968 Peracid and 2-hydroxy organic acid compositions and methods for treating produce
12/18/2013CN103458695A Methods and compositions suitable for preserving the freshness of loaf-type food products
08/2013
08/22/2013WO2013101591A3 Methods for reducing microbial contamination of dryblended powdered nutritional compositions
07/2013
07/04/2013WO2013101591A2 Methods for reducing microbial contamination of dryblended powdered nutritional compositions
05/2013
05/07/2013US8435582 Beverage preservative system containing Pimaricin-Povidone complex
03/2013
03/12/2013US8394320 Method of preserving biomaterial
02/2013
02/26/2013US8383178 Treating fish oils with certain amines/amides to reduce oxidation
12/2012
12/11/2012US8329618 Tuber treatment composition
10/2012
10/04/2012WO2012134825A1 Methods and compositions suitable for preserving the freshness of loaf-type food products
10/02/2012US8277860 Method of stabilizing 1,4-dihydroxy-2-naphthoic acid
09/2012
09/11/2012US8263113 Method for increasing the shelf life of a physically discrete dry pet food composition
07/2012
07/05/2012US20120171347 Food precursor composition method for its production and uses thereof
04/2012
04/03/2012US8146380 Rocker chiller with improved product moisture retention
04/2011
04/12/2011US7923035 Humidity-dependent antibacterial powdery composition, process for producing the same, humidity-dependent antibacterial food storing article and method of storing food
01/2011
01/18/2011US7870822 Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications
01/04/2011US7862842 Use of cationic preservative in food products
12/2010
12/08/2010EP2257180A1 A process and apparatus for pretreatment of fresh food products
07/2010
07/14/2010CN101773271A Method for sterilizing wet noodles
04/2010
04/08/2010US20100086649 Kneadable and mouldable baking mixture
02/2010
02/16/2010US7662417 Preservatives and protective systems
02/04/2010US20100028493 Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems
12/2009
12/30/2009WO2009126548A3 Method for preparing edible aquatic animals for storage
12/24/2009US20090317530 Protein-rich premix powders comprising okara for healthy food industry
08/2009
08/27/2009WO2009105074A1 A process and apparatus for pretreatment of fresh food products
08/27/2009CA2716252A1 A process and apparatus for pretreatment of fresh food products
06/2009
06/18/2009US20090155433 Food Precursor Composition, Method for its Production and Uses Thereof
06/10/2009EP1959743A4 Process for improving water holding capacity and tenderness in cooked protein food products
03/2009
03/26/2009WO2009038672A1 Differential evaporation potentiated disinfectant system
03/26/2009CA2700068A1 Differential evaporation potentiated disinfectant system
03/25/2009EP2037744A2 Refrigerator stable pressurized baking batter
11/2008
11/12/2008CN101304662A Acidified milk products containing pectin
08/2008
08/28/2008US20080206414 Preservative method
08/27/2008EP1959743A2 Process for improving water holding capacity and tenderness in cooked protein food products
08/05/2008US7407679 Protection against the growth of the microorganisms, using ethyl ester of the lauramide of arginine hydrochloride; nontoxic; shelf life
06/2008
06/25/2008EP1933632A2 Acidified milk products containing pectin
04/2008
04/23/2008EP1912508A1 Food precursor composition, method for its production and uses thereof
04/23/2008EP1912507A2 Method and apparatus for treatment of food products
01/2008
01/10/2008WO2007120737A3 Oxygen enhanced meat and method of making same
01/10/2008WO2007005410A3 Method and apparatus for treatment of food products
01/09/2008CN100360659C Dry yeast composition
01/02/2008EP1499197B1 Dry yeast composition
12/2007
12/27/2007WO2007059262A3 Process for improving water holding capacity and tenderness in cooked protein food products
12/21/2007CA2654742A1 Refrigerator stable pressurized baking batter
11/2007
11/08/2007US20070259080 pKa Buffered Flavor Enhanced Reduced Moisture Fruits and Vegetables
09/2007
09/13/2007US20070212457 Process for washing and sterilising food products, particularly vegetables, and relevant apparatus
08/2007
08/09/2007US20070184155 Antimicrobial ice compositions, methods of preparation, and methods of use
06/2007
06/21/2007WO2007047085A3 Acidified milk products containing pectin
06/21/2007US20070141214 Composition for the surface treatment of foods
06/21/2007US20070141201 Method of preventing discoloration of dough, dough compositions, and dough products
05/2007
05/24/2007CA2629731A1 Process for improving water holding capacity and tenderness in cooked protein food products
03/2007
03/15/2007US20070059414 Method and Process of Using Controlled Gas Environments to Inhibit Microbial Growth
03/01/2007US20070048419 Method for producing frozen food
02/2007
02/22/2007US20070042093 Compositions and methods for preserving cut apples
01/2007
01/25/2007WO2007011236A1 Food precursor composition, method for its production and uses thereof
01/25/2007CA2614896A1 Food precursor composition, method for its production and uses thereof
01/03/2007EP1104245B1 Sodium bisulfate as acidulant in foods
11/2006
11/09/2006US20060251774 Animal carcass microbial reduction method
09/2006
09/21/2006WO2006099305A2 Preservative for food and cosmetic use
08/2006
08/22/2006CA2203684C Method and apparatus for deoxygenating food products and deoxygenated food package
08/10/2006US20060177548 Preservative system
08/03/2006WO2006036634A3 Systemic administration of therapeutic amino acids and n-acetylamino acids
03/2006
03/08/2006EP1631149A1 Method of preventing discoloration of dough, dough compositions, and dough products
08/2005
08/03/2005CN1649500A Dry yeast composition
05/2005
05/19/2005US20050106287 comprising 69-97.7 wt % yeast (dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid eg lauric, myristic
05/18/2005EP1404182A4 Pre-proofed freezer-to-oven dough compositions, and methods
01/2005
01/26/2005EP1499197A2 Dry yeast composition
12/2004
12/23/2004WO2004110155A1 Method of preventing discoloration of dough, dough compositions, and dough products
12/23/2004CA2525775A1 Method of preventing discoloration of dough, dough compositions, and dough products
12/02/2004US20040241283 Method of preventing discoloration of dough, dough compositions, and dough products
11/2004
11/25/2004WO2003090543A3 Dry yeast composition
09/2004
09/15/2004EP1331852A4 Inert-gas based leavened dough system
09/15/2004EP1331851A4 Inert-gas based unleavened dough system
09/15/2004EP1104245A4 Sodium bisulfate as acidulant in foods
07/2004
07/06/2004US6759070 Package storable without refrigeration; free of an active leavening agent
05/2004
05/04/2004CA2305472C Sodium bisulfate as acidulant in foods
04/2004
04/07/2004EP1404182A1 Pre-proofed freezer-to-oven dough compositions, and methods
12/2003
12/09/2003US6660311 Pre-proofed freezer-to-oven dough compositions, and methods
11/2003
11/06/2003WO2003090543A2 Dry yeast composition
11/06/2003CA2483435A1 Dry yeast composition
09/2003
09/16/2003US6620445 Potassium bisulfate is added in an amount effective to enhance the flavor of the beverage
08/2003
08/06/2003EP1331852A1 Inert-gas based leavened dough system
08/06/2003EP1331851A1 Inert-gas based unleavened dough system
06/2003
06/05/2003US20030104100 Freezing point depressant does not prevent ice formation; resting step allows baked dough to have a relatively greater baked specific volume
05/2003
05/15/2003US20030091715 Baking paste; pressurization; depressurization; foaming in oven using steam
12/2002
12/19/2002WO2002100177A1 Pre-proofed freezer-to-oven dough compositions, and methods
12/19/2002CA2449725A1 Pre-proofed freezer-to-oven dough compositions, and methods
10/2002
10/09/2002EP1246543A1 Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
05/2002
05/16/2002WO2002037969A1 Inert-gas based unleavened dough system
05/16/2002CA2428267A1 Inert-gas based unleavened dough system
05/10/2002WO2002035936A1 Inert-gas based leavened dough system
05/10/2002CA2428157A1 Inert-gas based leavened dough system
11/2001
11/27/2001US6322830 Ready-to-bake, shelf-stable cake dough and process for its manufacture
07/2001
07/05/2001WO2001047379A1 Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
06/2001
06/06/2001EP1104245A1 Sodium bisulfate as acidulant in foods
05/2001
05/08/2001US6228403 Shelf stable brownie batter article and method of preparation
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