专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

WO2019133836A1 BAKED GOODS CONTAINING PREGELATINIZED WAXY CASSAVA STARCH 审中-公开
公开(公告)号：WO2019133836A1
公开(公告)日：2019-07-04
申请号：PCT/US2018/067903
申请日：2018-12-28
申请人： CORN PRODUCTS DEVELOPMENT, INC.
发明人： BAHAMMOU, Rachael , DE LA PENA, Elena , UZUNALIOGLU, Dilek , SULLIVAN, Jeffrey
IPC分类号： A23L19/10 , A21D2/18 , A21D10/00 , A21D13/06 , A23L29/212 , A21D13/043 , A21D2/36 , A21D13/80 , C08B31/14
CPC分类号： A23L19/11 , A21D2/186 , A21D8/047 , A21D13/043 , A21D13/047 , A21D13/06 , A21D13/066 , A23L29/212 , C08B30/14
摘要： Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava starch. In embodiments the baked goods have equal or better crumb firmness than baked goods using chemically modified starches.

2. 发明申请

WO2018112288A1 PROCESS-STABLE OPACIFYING COMPOSITIONS FOR FOOD PRODUCTS AND METHODS 审中-公开
公开(公告)号：WO2018112288A1
公开(公告)日：2018-06-21
申请号：PCT/US2017/066570
申请日：2017-12-15
申请人： CAMPBELL SOUP COMPANY
发明人： VADLAMANI, Keswara Rao
IPC分类号： A23L29/30 , A23L5/41 , A23L33/21 , A23L27/60 , A23L23/00
CPC分类号： A23L5/42 , A21D2/186 , A21D13/40 , A23C11/02 , A23C19/0904 , A23C19/0921 , A23L5/41 , A23L23/00 , A23L27/60 , A23L29/212 , A23L29/35 , A23V2002/00 , A23V2200/216 , A23V2250/1644 , A23V2250/5118
摘要： Embodiments herein include opacifying compositions, food products made with the same, and related methods. In an embodiment, a processed food product is included. The processed food product can include a modified food starch with at least 70 wt. % fiber and a milk mineral concentrate with at least 24 wt. % calcium. The brightness (L*) value of the processed food product is greater than 70. Other embodiments are also included herein.

3. 发明申请

WO2018081369A1 GLUTEN-FREE COMPOSITIONS AND METHODS FOR PRODUCING SHELF-STABLE BREADS AND OTHER BAKERY PRODUCTS 审中-公开
标题翻译：用于生产储存稳定的面包和其他面包产品的无麸质组合物和方法
公开(公告)号：WO2018081369A1
公开(公告)日：2018-05-03
申请号：PCT/US2017/058454
申请日：2017-10-26
申请人： CAMPBELL SOUP COMPANY
发明人： VADLAMANI, Keswara, Rao , LAPIC, Maia, Ketola , HIGGINS, Susan, Michelle
IPC分类号： A21D2/18 , A21D2/36 , A21D10/00 , A21D13/066
CPC分类号： A21D13/066 , A21D2/186 , A21D2/188 , A21D2/36 , A21D8/02 , A21D8/06 , A21D10/005 , A21D13/043 , A21D13/047 , A21D13/40
摘要： Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30 % amylose content, a native waxy starch with 0-1 % amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
摘要翻译：本文的实施例包括无麸质烘焙产品，例如面包无麸质面粉制剂和相关方法。在一个实施方案中，包含具有淀粉共混物和水胶体共混物的面包替代组合物。淀粉混合物可以包括具有20-30％直链淀粉含量的天然淀粉，具有0-1％直链淀粉含量的天然蜡质淀粉和交联淀粉。水胶体共混物可以包括羟丙基甲基纤维素（HPMC）和欧车前纤维。该组合物可以包含0-20ppm谷蛋白。其他实施例也包括在本文中。

4. 发明申请

WO2017108131A1 DOUGH MIXTURE COMPRISING PARTICLES COMPRISED OF STARCH FOR THE PRODUCTION OF BAKERY PRODUCTS WITH AN OPEN CRUMB STRUCTURE 审中-公开
标题翻译：包含淀粉颗粒的面团混合物用于生产具有开放式咖啡豆结构的面包类产品
公开(公告)号：WO2017108131A1
公开(公告)日：2017-06-29
申请号：PCT/EP2015/081164
申请日：2015-12-23
申请人： SONNEVELD GROUP B.V.
发明人： WEEGELS, Peter Louis
IPC分类号： A21D2/18 , A21D8/04 , A21D10/02 , A21D13/02 , A21D10/00
CPC分类号： A21D2/186 , A21D8/042 , A21D10/005 , A21D10/02 , A21D13/02
摘要： The present invention relates to a dough mixture for the production of bakery products with an open crumb structure. Specifically, the present invention relates to a dough mixture for the production of bakery products with an open crumb structure, wherein said dough mixture comprises particles comprised of starch or starch derived products. The present invention further relates to methods for the production of bakery products with an open crumb structure and bakery products obtainable by this method.
摘要翻译：本发明涉及用于生产具有开放碎屑结构的烘焙产品的面团混合物。具体而言，本发明涉及用于生产具有开放碎屑结构的烘焙产品的面团混合物，其中所述面团混合物包含由淀粉或淀粉衍生产品组成的颗粒。本发明进一步涉及生产具有开放的面包屑结构的烘焙产品和通过该方法可获得的烘焙产品的方法。

5. 发明申请

WO2016180672A1 DOUGH FOR MANUFACTURE OF BAKED SNACK CHIPS 审中-公开
标题翻译：制作SNACK CHIPS的DOUGH
公开(公告)号：WO2016180672A1
公开(公告)日：2016-11-17
申请号：PCT/EP2016/059853
申请日：2016-05-03
申请人： FRITO-LAY TRADING COMPANY GMBH
发明人： MOHMOOD, Khalid
IPC分类号： A23L19/12
CPC分类号： A23L19/19 , A21D2/165 , A21D2/186 , A23L5/15 , A23L29/10 , A23P30/20 , A23V2002/00
摘要： A dough composition for the manufacture of baked snack chips, the dough composition comprising: a mixture of a solid component and a liquid component, the solid component comprising a dehydrated potato ingredient, and the liquid component is an oil-in-water emulsion comprising a liquid lecithin ingredient, a vegetable oil ingredient and water, wherein the liquid lecithin ingredient comprises lecithin derived from vegetable oil in a vegetable oil carrier, wherein the vegetable oil ingredient comprises or consists of sunflower oil, the lecithin is derived from sunflower oil and the vegetable oil carrier comprises or consists of sunflower oil. There is also disclosed a method of making the dough composition and a method of making snack chips from the dough composition.
摘要翻译：一种用于制造焙烤小吃片的生面团组合物，所述面团组合物包括：固体组分和液体组分的混合物，所述固体组分包含脱水马铃薯成分，所述液体组分是水包油乳液，其包含液体卵磷脂成分，植物油成分和水，其中所述液体卵磷脂成分包括植物油载体中植物油衍生的卵磷脂，其中所述植物油成分由向日葵油组成或由向日葵油组成，所述卵磷脂来源于向日葵油和蔬菜油载体包括或由向日葵油组成。还公开了一种制备生面团组合物的方法和从面团组合物制备小吃片的方法。

6. 发明申请

WO2016097069A1 SUGAR REPLACEMENT COMPOSITION AND CHOCOLATE AND BAKERY PRODUCT COMPRISING THIS COMPOSITION 审中-公开
标题翻译：包含该组合物的糖替代组合物和巧克力和饼干产品
公开(公告)号：WO2016097069A1
公开(公告)日：2016-06-23
申请号：PCT/EP2015/080113
申请日：2015-12-16
申请人： AEGIS NV
发明人： DE BAETS, Sophie
IPC分类号： A21D2/18 , A21D2/36 , A21D13/06 , A23G1/40 , A23L33/26 , A23L27/30 , A23L29/219 , A23L29/244
CPC分类号： A21D13/062 , A21D2/181 , A21D2/186 , A21D2/36 , A23G1/40 , A23G4/10 , A23L2/60 , A23L27/30 , A23L27/34 , A23L27/37 , A23L29/219 , A23L29/244 , A23L33/26 , A23V2002/00 , A23V2200/00 , A23V2200/132 , A23V2250/24 , A23V2250/28 , A23V2250/5046 , A23V2250/5062 , A23V2250/5114
摘要： The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics of comparable or superior to those of sucrose, excellent organoleptic properties especially in chocolate, low calorie content (in certain embodiments 100 kcal/100 g or less), permits reduction of fat content of certain foods such as chocolate, as well as significant health benefits, including low glycemic index, low cariogenicity, and prebiotic properties supporting growth of advantageous intestinal bacteria, beneficial effects of lowering blood sugar and slowing down, the emptying of the stomach. The sugar replacement compositions of the present invention comprise polydextrose, resistant maltodextrin and high intensity sweetener. Uses of the sugar replacement composition for the manufacture of chocolate and other food products is also disclosed.
摘要翻译：本发明涉及一种糖替代组合物，其基于成分的新颖且创新的组合，使得糖替代组合物产生与蔗糖相当或优于蔗糖的一种或多种有利使用特征，优异的感官特性，特别是巧克力，低热量含量（在某些实施方案中为100kcal / 100g或更少）允许减少某些食物如巧克力的脂肪含量以及显着的健康益处，包括低血糖指数，低龋齿性和支持生长的益生元特性有益的肠道细菌，降低血糖和减缓的有益作用，胃排空。本发明的糖替代组合物包含聚右旋糖，耐麦芽糖糊精和高强度甜味剂。还公开了用于制造巧克力和其他食品的糖替代组合物的用途。

7. 发明申请

WO2016097068A1 IMPROVED SUGAR COMPOSITION, METHOD FOR MANUFACTURING THE SAME AND USES THEREOF 审中-公开
标题翻译：改进的糖组合物，其制备方法及其用途
公开(公告)号：WO2016097068A1
公开(公告)日：2016-06-23
申请号：PCT/EP2015/080112
申请日：2015-12-16
申请人： AEGIS NV
发明人： DE BAETS, Sophie
IPC分类号： A21D2/18 , A23G1/40 , A23G9/34 , A21D2/36 , A21D13/06 , A23L27/30 , A23L29/244 , A23L33/26 , A23L29/219
CPC分类号： A21D13/062 , A21D2/181 , A21D2/186 , A21D2/36 , A23G1/40 , A23G4/10 , A23L2/60 , A23L27/30 , A23L27/34 , A23L27/37 , A23L29/219 , A23L29/244 , A23L33/26 , A23V2002/00 , A23V2200/00 , A23V2200/132 , A23V2250/24 , A23V2250/28 , A23V2250/5046 , A23V2250/5062 , A23V2250/5114
摘要： The present invention relates to an improved sugar composition comprising sugar and a sugar replacement composition, wherein (A) said sugar replacement composition contains polydextrose and/or resistant maltodextrin or wherein (B) said sugar replacement composition contains polydextrose and/or one or more polyols, and wherein the weight ratio of sugar to sugar replacement composition is preferably in the range of from 95:5 to 5:95 and more preferably 90:10 to 10:90.
摘要翻译：本发明涉及包含糖和糖替代组合物的改进的糖组合物，其中（A）所述糖替代组合物含有聚葡萄糖和/或耐药性麦芽糖糊精，或其中（B）所述糖替代组合物含有聚葡萄糖和/或一种或多种多元醇，糖与糖替代组合物的重量比优选为95:5〜5:95，更优选为90:10〜10:90。

8. 发明申请

WO2016097067A1 SUGAR REPLACEMENT COMPOSITION 审中-公开
标题翻译：糖替代成分
公开(公告)号：WO2016097067A1
公开(公告)日：2016-06-23
申请号：PCT/EP2015/080111
申请日：2015-12-16
申请人： AEGIS NV
发明人： DE BAETS, Sophie
IPC分类号： A23L2/60 , A23L33/125 , A23G1/40 , A23G3/42 , A23G4/10 , A23G9/34 , A21D2/18 , A21D10/00 , A21D13/06
CPC分类号： A23L33/26 , A21D2/18 , A21D2/181 , A21D2/186 , A21D10/00 , A21D13/062 , A23G1/40 , A23G3/38 , A23G3/42 , A23G4/10 , A23G9/34 , A23L2/60 , A23L27/30 , A23L27/33 , A23L27/34 , A23L27/35 , A23L27/37 , A23V2002/00 , A23V2200/132 , A23V2250/264 , A23V2250/28 , A23V2250/5062 , A23V2250/51 , A23V2250/5114 , A23V2250/6402
摘要： The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics of comparable or superior to those of sucrose, including excellent taste, sweetness of sucrose, superior structural properties, e.g. in cake, sorbet and ice cream, improved crunchiness of biscuits, excellent organoleptic properties, low calorie content (in certain embodiments 100 kcal/100 g or less), permits reduction of fat content of certain foods such as chocolate, as well as significant health benefits, including low glycemic index, low cariogenicity, and prebiotic properties supporting growth of advantageous intestinal bacteria, beneficial effects or lowering blood sugar and slowing down the emptying of the stomach. The sugar replacement compositions of the present invention comprise polydextrose, and at least one polyol, wherein the content of the at least one polyol is from 20 weight % to 70 weight %, wherein at least one of the polyol components is erythritol, wherein the content of erythritol is from 20 weight % to 60 weight %, and wherein all weight % indications are based on the total of the sugar replacement composition being 100 weight %.
摘要翻译：本发明涉及一种糖替代组合物，其基于新颖且创新的成分组合，使得糖替代组合物产生与蔗糖相当或优于蔗糖的一种或多种有利使用特征，包括优异的味道，甜度的蔗糖，优异的结构特性，例如在蛋糕，冰糕和冰淇淋中，饼干的脆性提高，良好的感官特性，低卡路里含量（在某些实施方案中为100千卡/ 100g或更少），允许减少某些食物如巧克力的脂肪含量以及显着的健康益处，包括低血糖指数，低致龋性和支持有益肠细菌生长的益生元物质，有益效果或降低血糖，并减缓胃排空。本发明的糖替代组合物包含聚右旋糖和至少一种多元醇，其中所述至少一种多元醇的含量为20重量％至70重量％，其中所述多元醇组分中的至少一种为赤藓糖醇，其中所述含量的赤藓糖醇为20重量％至60重量％，并且其中所有重量％的适应症是基于糖替代组合物的总重量为100重量％。

9. 发明申请

WO2016049591A1 FORMULATIONS FOR USE IN FOOD PRODUCTS 审中-公开
标题翻译：食品中使用的配方
公开(公告)号：WO2016049591A1
公开(公告)日：2016-03-31
申请号：PCT/US2015/052481
申请日：2015-09-25
申请人： ALADDIN FOODS, LLC
发明人： NICKEL, Gary B.
IPC分类号： A23C9/154
CPC分类号： A21D13/08 , A21D2/186 , A21D2/263 , A21D10/002 , A21D13/80 , A23C9/152 , A23C9/154 , A23C9/1544 , A23C9/156 , A23V2002/00 , A23V2200/242 , A23V2250/156 , A23V2250/51082 , A23V2250/51088 , A23V2250/5114 , A23V2250/5118 , A23V2250/5424 , A23V2250/628
摘要： The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colorings. The formulations can be used in dessert food products, especially in tres leches cakes.
摘要翻译：本发明提供了用于食品的制剂。本文提供的制剂包括稳定剂，包括改性食品淀粉，甜味剂，乳制品或非乳制品，以及任选的调味剂和着色剂。该制剂可用于甜点食品，特别是甜味蛋糕。

10. 发明申请

WO2015180975A1 MULTI-TEXTURE COOKIE 审中-公开
标题翻译：多纹身巧克力
公开(公告)号：WO2015180975A1
公开(公告)日：2015-12-03
申请号：PCT/EP2015/060807
申请日：2015-05-15
申请人： GENERALE BISCUIT
发明人： ROUSSEL, Cecile , BORGES, Rui , AYMARD, Pierre , SENCE, Claude
IPC分类号： A21D2/18 , A21D2/36 , A21D13/00
CPC分类号： A21D13/11 , A21D2/186 , A21D2/36 , A21D13/13
摘要： The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.
摘要翻译：本发明涉及一种包含第一面团混合物和第二面团混合物的饼干前体，其中第一面团混合物包含至少20重量％的面粉，并且其中第二面团混合物包含10重量％或更少的面粉。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式