Having Chemical Gas Producer Patents (Class 426/551)
  • Publication number: 20150037474
    Abstract: The present invention discloses a novel method of creating dough for baked goods, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or “mouthfeel”) are imparted to the baked goods created from the dough.
    Type: Application
    Filed: August 4, 2013
    Publication date: February 5, 2015
    Inventor: Loni Shaw
  • Publication number: 20140271992
    Abstract: An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.
    Type: Application
    Filed: March 13, 2014
    Publication date: September 18, 2014
    Applicant: Rich Products Corporation
    Inventor: John S. Roberts
  • Publication number: 20140227394
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: April 16, 2014
    Publication date: August 14, 2014
    Applicant: PureCircle USA Inc.
    Inventor: Avetik MARKOSYAN
  • Publication number: 20140227421
    Abstract: Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: April 16, 2014
    Publication date: August 14, 2014
    Applicant: PureCircle USA Inc.
    Inventor: Avetik MARKOSYAN
  • Publication number: 20140199246
    Abstract: Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
    Type: Application
    Filed: June 20, 2012
    Publication date: July 17, 2014
    Applicant: PURECIRCLE USA INC.
    Inventors: Siddhartha Purkayastha, Avetik Markosyan, Marquita L. Johnson, Monica Moralma Garces Ortega
  • Publication number: 20140099404
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: June 11, 2013
    Publication date: April 10, 2014
    Inventors: Christopher T. Dohl, Jennifer Gaul, Gregory Stempien, Kyungsoo Woo, Clodualdo Maningat, Sukh Bassi
  • Publication number: 20140044839
    Abstract: A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.
    Type: Application
    Filed: November 11, 2011
    Publication date: February 13, 2014
    Inventors: Andrea Cattaruzza, Stewart Radford, Alejandro Gregorio Marangoni
  • Publication number: 20140037815
    Abstract: The process of making Roti includes mixing predetermined amounts of flour baking soda and water so that a soft elastic dough is formed. The dough is then formed into a first round disk of a predetermined diameter. The first round disk of dough is then rubbed with a predetermined amount of oil, and reconfigured so that a second round disk of dough is formed. The second disk of dough is oiled then baked on each side thereof forming an untexturized Roti 10. The hot untexturized Roti is then placed into a texturizing apparatus 12. The untexturized Roti 10 is texturized by manipulating the apparatus so that a predetermined motion is implemented. This allows Roti 22 to form having a flaky surface 24. The Roti 22 is then removed from the texturizing apparatus 12 and placed in a pre-prepared container.
    Type: Application
    Filed: August 2, 2012
    Publication date: February 6, 2014
    Inventors: Diane King, Leslyn Brown
  • Patent number: 8637105
    Abstract: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
    Type: Grant
    Filed: August 3, 2006
    Date of Patent: January 28, 2014
    Assignee: General Mills, Inc.
    Inventors: Yang Kou, James R. Baeten, Jill Conley, Anita Fishbach, Christine M. O'Connor
  • Patent number: 8637106
    Abstract: The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.
    Type: Grant
    Filed: November 16, 2007
    Date of Patent: January 28, 2014
    Assignee: General Mills, Inc.
    Inventor: Yang Kou
  • Patent number: 8597704
    Abstract: High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.
    Type: Grant
    Filed: March 30, 2012
    Date of Patent: December 3, 2013
    Assignee: General Mills, Inc.
    Inventor: Michael Bashor
  • Publication number: 20130236592
    Abstract: A food product containing high affinity phosphate binders (calcium and magnesium) for the purpose of chelating phosphate forms ingested foods and preventing its absorption. The chelation of phosphate in the intestine is an important part of the management of patients with moderate to severe renal failure including those in the predialysis and the dialysis dependent stages. The medicinal food product is a palatable source of calcium and magnesium which if taken without meals can be used as means to supplement those ions/salts. This concept of “food as medicine” represents a major reinforcement in the prevention and management of the derangements of divalent ion metabolism present at all levels of renal insufficiency. Limiting the gastrointestinal absorption of phosphate and consequently preventing the elevation of plasma phosphate, retards the onset of renal osteodystrophy (a Metabolic Bone Disease) and soft tissue calcification.
    Type: Application
    Filed: May 23, 2012
    Publication date: September 12, 2013
    Inventor: Cosme Cruz
  • Patent number: 8414941
    Abstract: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as desired; the compositions and methods can be used, e.g., to prepare refrigerated dough products.
    Type: Grant
    Filed: December 20, 2007
    Date of Patent: April 9, 2013
    Assignee: General Mills, Inc.
    Inventor: David J. Domingues
  • Publication number: 20130064925
    Abstract: Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.
    Type: Application
    Filed: May 15, 2012
    Publication date: March 14, 2013
    Inventor: David J. Domingues
  • Publication number: 20130045303
    Abstract: The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-?-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.
    Type: Application
    Filed: June 7, 2010
    Publication date: February 21, 2013
    Inventors: Wei Chen, Daming Fan, Hao Zhang, Jianxin Zhao, Fengwei Tian
  • Publication number: 20130004643
    Abstract: The present invention provides a method of making a sweet potato bread. The method includes: forming a sweet potato paste by steaming sweet potatoes, cutting the steamed sweet potatoes, and mashing the cut sweet potatoes by using a masher; forming a mixed paste by mixing the sweet potato paste and bean-based paste or pumpkin-based paste in the weight ratio of 1:0.05 to 0.3; forming a dough by mixing flour, sugar, eggs, table salt, starch syrup, baking powder, and sodium hydrogen carbonate and kneading the mixture; and forming a bread shaped dough by cutting the dough to a predetermined size, adding the mixed paste to the cut dough, and then shaping the cut dough into a bread shape.
    Type: Application
    Filed: June 22, 2012
    Publication date: January 3, 2013
    Inventor: Chan Seol PARK
  • Publication number: 20120308708
    Abstract: Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.
    Type: Application
    Filed: May 9, 2012
    Publication date: December 6, 2012
    Inventors: Jon Duke Seibold, Braden J. Erickson, Alan A. Oppenheimer
  • Publication number: 20120263854
    Abstract: The present invention relates to a flat bread dough composition, comprising: A) flour; B) shortening; C) water; and D) a leavening system having a leavening base and a leavening acid having a combination selected from the group consisting of a) sodium aluminum phosphate and dicalcium phosphate dihydrate; b) sodium aluminum phosphate and sodium acid pyrophosphate; c) sodium acid pyrophosphate and dicalcium phosphate dihydrate; d) sodium acid pyrophosphate, monocalcium phosphate, and calcium acid pyrophosphate; e) dicalcium phosphate dehydrate, monocalcium phosphate, and calcium acid pyrophosphate; f) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; g) sodium aluminum sulfate and dicalcium phosphate dihydrate; and h) sodium aluminum sulfate and sodium acid pyrophosphate, the sodium acid pyrophosphate exhibiting an evolved percentage of carbon dioxide of about 30 or less at room temperature prior to baking, and the slower reacting of the leavening acids in the combination
    Type: Application
    Filed: January 14, 2011
    Publication date: October 18, 2012
    Applicant: INNOPHOS, INC.
    Inventors: LISA CHEDID, JOHN TOCZEK, JOHN BRODIE
  • Publication number: 20120263825
    Abstract: The present invention relates to a process for producing baked goods which is characterized in that a mixture of at least one baking raising agent and at least one substance selected from the group consisting of asparaginase, sulfites, bisulfites, metabisulfites and chlorides is used in the production of the baked goods dough. In addition, the present invention relates to a mixture of at least one baking raising agent and at least one substance selected from the group consisting of asparaginase, sulfites, bisulfites, metabisulfites and chlorides. In addition, the present invention relates to the use of sulfites and metabisulfites for decreasing acrylamide in foods.
    Type: Application
    Filed: November 19, 2010
    Publication date: October 18, 2012
    Applicant: BASF SE
    Inventors: Ralf Diener, Jürgen Schneider, Claudia Neumann-Liedemit, Madalina Andreea Stefan, Frider Borgmeier
  • Publication number: 20120237639
    Abstract: A meal substitute containing nutrients including energetic and nutritional intake. Said meal substitute takes the form of a combination of bread- or cake-type food to be cooked and a spread- or cream-type condiment obtained from two separate powder mixtures to be mixed with water. The components of the mixture for manufacturing the food to be cooked are provided so as to obtain bread or cake after cooking for 2.5 to 6 minutes in a microwave oven, and the components of the mixture are provided so as to obtain the spread or the cream including cooking-sensitive micronutrients.
    Type: Application
    Filed: October 25, 2010
    Publication date: September 20, 2012
    Applicant: ET & DS COMPANY LTD.
    Inventor: Jean-Marie Blanchet
  • Publication number: 20120225169
    Abstract: Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents and encapsulated basic agent.
    Type: Application
    Filed: May 9, 2012
    Publication date: September 6, 2012
    Inventors: David J. Domingues, David A. Kirk
  • Patent number: 8187648
    Abstract: Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.
    Type: Grant
    Filed: May 19, 2005
    Date of Patent: May 29, 2012
    Assignee: General Mills Marketing, Inc.
    Inventor: David J. Domingues
  • Patent number: 8187649
    Abstract: Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.
    Type: Grant
    Filed: May 19, 2005
    Date of Patent: May 29, 2012
    Assignee: General Mills Marketing, Inc.
    Inventor: David J. Domingues
  • Publication number: 20120121758
    Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.
    Type: Application
    Filed: November 14, 2011
    Publication date: May 17, 2012
    Inventor: Laura Lane BECKER
  • Patent number: 8168244
    Abstract: High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.
    Type: Grant
    Filed: April 28, 2009
    Date of Patent: May 1, 2012
    Assignee: General Mills Marketing, Inc.
    Inventor: Michael Bashor
  • Publication number: 20120076910
    Abstract: The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80 and including at least a flour having a median particulate size in volume less than or equal to 40 ?m. It is also an object of the invention to provide a food product including said baked dough, and a use of a flour having a median particulate size in volume less than or equal to 40 ?m as a substitute for sugars and/or sugar derivatives in dough baked or intended to be baked.
    Type: Application
    Filed: February 8, 2010
    Publication date: March 29, 2012
    Inventors: Isabel Moreira de Almeida, Robin Wahl, François Belouin
  • Publication number: 20120052157
    Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm±20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.
    Type: Application
    Filed: November 4, 2011
    Publication date: March 1, 2012
    Inventors: Shruti Hiten PATEL, Hiten Ishwarbhai PATEL, Kaushik Keshavlal PATEL
  • Publication number: 20120034340
    Abstract: A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing fried gnocco are also described. Fried gnocco obtained by frying the described food composition may be softer, more easily digested, more consistent/uniform and non-deformed in appearance, and/or easily prepared.
    Type: Application
    Filed: August 9, 2011
    Publication date: February 9, 2012
    Inventor: Massimiliano PATRONCINI
  • Patent number: 8075938
    Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm±20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.
    Type: Grant
    Filed: October 20, 2006
    Date of Patent: December 13, 2011
    Inventors: Shruti Hiten Patel, Hiten Ishwarbhai Patel, Kaushik Keshavlal Patel
  • Publication number: 20110268840
    Abstract: An improved bagel dough product and method for processing the bagel dough product into a finished bagel product, including thin bagel products. Mixed bagel dough is sheeted, the bagel dough including, per 100 parts of total weight: between 45-60 parts hard wheat flour and between 25-40 parts water. The bagel dough is flattened into a sheet with a thickness between about 0.2 and 0.8 inches. The flattened bagel dough sheet is fed to a cutter-picker assembly that includes an automated cutter and an automated hole removal tool. The bagel dough sheet is cut into a plurality of substantially toroidal-shaped bagel dough pieces using the automated cutter, each toroidal-shaped bagel dough piece including a ring piece and a hole piece. The bagel hole pieces are removed using the automated hole remover tool, and the ring pieces are further processed by fermenting, water cooking, and baking the ring pieces.
    Type: Application
    Filed: April 29, 2010
    Publication date: November 3, 2011
    Applicant: OROGRAIN BAKERIES PRODUCTS, INC.
    Inventors: John Edward McDonnell, Barry W. Slobodow
  • Publication number: 20110262611
    Abstract: A dough extruder is disclosed that is configured to provide a continuous dough rope suitable for cracker products using a straight extended low friction compression chamber and a die plate oriented substantially perpendicular to a laminar flow of the dough. In one embodiment, the extruder can have a compressive force sufficient to extrude a plastic mass in a laminar flow in the range of about less than 120 psi; a compression chamber providing for an interior coefficient of friction in the range of about 0.2 and 0.35; and a die plate horizontally aligned with the longitudinal axis of the compressive force.
    Type: Application
    Filed: April 13, 2011
    Publication date: October 27, 2011
    Inventors: Mihaelos Nicholas Mihalos, Chris E. Robinson, Jack Kitchell
  • Publication number: 20110257272
    Abstract: The present invention relates to mixed crystals comprising a) leavening agent and b) 0.1 to 5000 ppm by weight of crystallization aid, based on the total amount of the leavening agent, in the form of at least polymer, wherein when hydrophilic cellulose derivatives are used as crystallization aid, the amount thereof is reduced to less than 100 ppm by weight, based on the total amount of the leavening agent. The present invention further relates to the production of the mixed crystals and to the use thereof in the production of bakery products, as acid regulator in foods, in the production of cosmetics products, in the synthesis and formulation of pharmaceutical products, and also as blowing agent in industrial processes such as, for example, the production of foam rubber, or for fire-extinguishing formulations. The present invention relates, furthermore, to the production of bakery products.
    Type: Application
    Filed: December 16, 2009
    Publication date: October 20, 2011
    Applicant: BASF SE
    Inventors: Ralf Diener, Jürgen Schneider, Herbert Seiter, Manfred Schafer, Walther Schmid
  • Publication number: 20110151076
    Abstract: In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer.
    Type: Application
    Filed: March 11, 2010
    Publication date: June 23, 2011
    Inventor: Jorge Luis Zapp Glauser
  • Patent number: 7947320
    Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.
    Type: Grant
    Filed: February 12, 2009
    Date of Patent: May 24, 2011
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pierre Faa, Richard Lai
  • Publication number: 20110111110
    Abstract: A product which contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, producible by removal of water from an aqueous solution or suspension of a magnesium phosphate compound which has a molar ratio of Mg:P of 0.4-0.6:I, wherein the product has a loss on ignition of 7.5 to 13.5% and its method of preparation and its use in a leavening agent for bakery products.
    Type: Application
    Filed: February 11, 2010
    Publication date: May 12, 2011
    Applicant: Chemische Fabrik Budenheim KG
    Inventors: Wolfgang Bouchain, Joachim Markmann, Rainer Schnee, Ruediger Wissemborski
  • Publication number: 20110091600
    Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie bread containing the purified Rebaudioside D and a process for making the low-calorie bread containing the purified Rebaudioside D.
    Type: Application
    Filed: May 24, 2010
    Publication date: April 21, 2011
    Applicant: PureCircle Sdn Bhd
    Inventors: Varuzhan ABELYAN, Avetik Markosyan, Lidia Abelyan
  • Publication number: 20110091630
    Abstract: The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie diet cookies containing the purified Rebaudioside D and a process for making the low-calorie diet cookies containing the purified Rebaudioside D.
    Type: Application
    Filed: May 24, 2010
    Publication date: April 21, 2011
    Applicant: PureCircle Sdn Bhd
    Inventors: Varuzhan ABELYAN, Avetik Markosyan, Lidia Abelyan
  • Publication number: 20110091612
    Abstract: A method of manufacture of a crumb coated food product comprising the steps of forming an aqueous mixture comprising: a flour mixture comprising one or more flours, sodium bicarbonate, optional additives selected from processing aids, salts, colourants and, water; adding the mixture into an extruder; adding an aqueous gelling agent to the extruder; extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate; allowing the extrudate to expand to form a porous product; drying the product, and milling the dried product to form a crumb.
    Type: Application
    Filed: June 30, 2009
    Publication date: April 21, 2011
    Inventor: Keith Graham Pickford
  • Publication number: 20110086152
    Abstract: 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 from glycine.
    Type: Application
    Filed: February 10, 2010
    Publication date: April 14, 2011
    Applicant: Chemische Fabrik Budenheim KG
    Inventors: Gideon Rath, Rainer Schnee
  • Publication number: 20110065810
    Abstract: The invention is directed to the use of alternan as a texturizing agent, particularly as a fat or oil replacer in foodstuffs or cosmetic preparations, a homogeneous composition comprising alternan and water, the use of the homogenous composition as a texturizing agent in foodstuffs or cosmetic preparations, and foodstuffs and cosmetic preparations comprising alternan as a texturizing agent or a homogeneous composition comprising alternan.
    Type: Application
    Filed: March 6, 2009
    Publication date: March 17, 2011
    Applicant: Bayer CropScience AG
    Inventors: Claus Frohberg, Jens Pilling
  • Publication number: 20110045146
    Abstract: Adapting to the gluten free and/or casein free and lactose free diet requires some lifestyle changes. The present invention is a gluten free and/or casein free, and lactose free baked food. The invention utilizes a flour mixture of white rice flour, potato starch, tapioca flour, xanthum gum or any combination to create a pre-packaged, ready to bake cookie dough, with good taste and texture similar to currently marketed wheat flour containing cookies which are ready to bake.
    Type: Application
    Filed: August 20, 2009
    Publication date: February 24, 2011
    Inventors: Moira Deneen Canty, Megan Deneen Moran
  • Patent number: 7892588
    Abstract: A low-fat, low-sugar biscuit is provided which includes 65 to 90%, by weight, wheat flour, 3 to 7%, by weight of cereal fillers, 5 to 20%, by weight, of maltodextrin, 5 to 20%, by weight, of sugar, 3 to 10%, by weight, of fat, 0.1 to 0.5%, by weight, of a hydrocolloid, 0.1 to 2.0%, by weight, of emulsifiers, with the remainder being flavoring agents, food grade additives and food preservatives and for process of preparing same.
    Type: Grant
    Filed: March 31, 2003
    Date of Patent: February 22, 2011
    Assignee: Council of Scientific and Industrial Research
    Inventors: Madhugiri Lakshminarayan Sudha, Rathinam Vetrimani, Alok Kumar Srivastava, Krishna Rau Leelavathi
  • Publication number: 20100303956
    Abstract: An improved dough composition is provided which can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a microwave oven to provide a cooked thin crust bread product having a crispy bottom surface. Methods of preparing the same are also provided.
    Type: Application
    Filed: May 29, 2009
    Publication date: December 2, 2010
    Inventors: Kathryn Hupfer, Nicole L. Windsor, James C. Studtmann, Yayu Sophia Pai, Ellen M. Drewett, Daniel Reyes
  • Publication number: 20100297307
    Abstract: A ready-to-use, microwavable cookie dough formulation that includes a flour mixture of (a) a gluten-containing flour and (b) a low-gluten flour or a starch component in a weight ratio of (a)/(b) of greater than 2:1, sugar, water and a spread-controlling agent. The spread controlling agent includes a cellulose component, a pregelatinized starch, a humectant, and optionally dietary fiber, together in a combined amount effective to impart water retention to the dough formulation but less than about 10% by weight. The agent controls spreading of the dough formulation during microwave baking. The dough formulation is one that is used to make cookies.
    Type: Application
    Filed: January 19, 2009
    Publication date: November 25, 2010
    Inventors: Urban Nilsson, Deborah Belser
  • Publication number: 20100266735
    Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising: —from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.
    Type: Application
    Filed: October 31, 2008
    Publication date: October 21, 2010
    Applicant: UNIVERSITY COLLEGE DUBLIN, NATIONAL UNIVERSITY OF IRELAND, DUBLIN
    Inventors: Dolores O'Riordan, Michael O'Sullivan, James Lyng, Elaine Duggan
  • Publication number: 20100255172
    Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
    Type: Application
    Filed: May 21, 2010
    Publication date: October 7, 2010
    Inventors: Clodualdo C. Maningat, Christopher T. Dohl, Jennifer A. Gaul, Gregory J. Stempien, Sukh D. Bassi, Shishir Ranjan, Kyungsoo Woo
  • Publication number: 20100247710
    Abstract: The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method.
    Type: Application
    Filed: November 5, 2008
    Publication date: September 30, 2010
    Inventors: Marco Luigi Federico Giuseppin, Robin Eric Jacobus Spelbrink
  • Publication number: 20100215801
    Abstract: An improved dough composition is provided which comprises fat flakes, wherein the dough composition can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a conventional oven to provide a cooked thin crust bread product having a crispy bottom surface and flaky interior. Methods of preparing the same are also provided.
    Type: Application
    Filed: February 19, 2010
    Publication date: August 26, 2010
    Applicant: KRAFT FOODS GLOBAL BRANDS LLC
    Inventor: Yayu Sophia Pai
  • Publication number: 20100143534
    Abstract: A dry particulate mix for use in yeast leavened bakery products, includes: 3-90 wt. % of non-fermentable carbohydrates, including at least 3 wt. % of a non-fermentable sugar alcohol; 0-50 wt. % of fermentable sugars; two or more bakery ingredients selected from the group consisting of: 10-90 wt. % of viable yeast; 10-50 wt. % of baking powder; 5-90 wt. % of emulsifier; 3-50 wt. % of ascorbic acid; and 0.0001-1 wt. % of bakery enzyme; all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non-fermentable carbohydrates to fermentable sugars exceeds 1:1. A sweetened dough is obtainable by incorporating therein 3-75% by weight of the final dough of the dry particulate mix.
    Type: Application
    Filed: April 25, 2008
    Publication date: June 10, 2010
    Applicant: CSM NEDERLAND B.V.
    Inventors: Eva-Maria Brinker, Kerstin Schmidt
  • Publication number: 20100112126
    Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
    Type: Application
    Filed: January 11, 2010
    Publication date: May 6, 2010
    Applicant: PureCircle Sdn Bhd
    Inventors: Varuzhan ABELYAN, Avetik Markosyan, Lidia Abelyan