公开(公告)号：US20240156107A1

公开(公告)日：2024-05-16

申请号：US18354742

申请日：2023-07-19

Applicant: DuPont Nutrition Biosciences APS

Inventor： Troy Thomas Boutte ,  John P. Neddersen

IPC: A21D2/16 ,  A21D2/02 ,  A21D2/18 ,  A21D10/00 ,  A23D9/007 ,  A23D9/05 ,  A23L29/00 ,  A23L33/15 ,  A23P10/40 ,  A23P20/18

CPC classification number: A21D2/16 ,  A21D2/02 ,  A21D2/186 ,  A21D10/005 ,  A23D9/007 ,  A23D9/05 ,  A23L29/06 ,  A23L33/15 ,  A23P10/40 ,  A23P20/18 ,  A23V2002/00

Abstract: The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to make bakery products.

公开(公告)号：US20230345957A1

公开(公告)日：2023-11-02

申请号：US17761762

申请日：2020-09-21

Applicant: DI BARTOLO SRL

Inventor： Rosario DI BARTOLO

IPC: A23C11/10 ,  A21D10/00 ,  A23L29/30 ,  A23P10/40

CPC classification number: A23C11/103 ,  A21D10/005 ,  A23L29/35 ,  A23P10/40

Abstract: Disclosed is a powder and dehydrated product essentially including, or consisting of, a food of plant origin with a lipid content of at least 30% by weight, and a water-soluble bulking agent. Also disclosed is a process for preparing this powder product.

公开(公告)号：US11653655B2

公开(公告)日：2023-05-23

申请号：US16316090

申请日：2017-06-29

Applicant: Novozymes A/S

Inventor： Dilek Austin

IPC: A21D8/04 ,  A21D13/42 ,  A21D13/047 ,  A21D10/00

CPC classification number: A21D8/042 ,  A21D10/005 ,  A21D13/047 ,  A21D13/42 ,  C12Y302/01001 ,  C12Y302/01002

Abstract: The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) making flat breads from the dough.

公开(公告)号：US20190216102A1

公开(公告)日：2019-07-18

申请号：US16061961

申请日：2017-10-05

Applicant: General Mills, Inc.

Inventor： Xia Liu ,  Carol Uy ,  Daniel R Green ,  Douglas J Novak ,  Gregory L Godsey

IPC: A21D10/00 ,  A21D13/04 ,  A21D2/18 ,  A21D2/36 ,  A21D2/02

CPC classification number: A21D10/005 ,  A21D2/02 ,  A21D2/181 ,  A21D2/36 ,  A21D13/04 ,  A23L7/122 ,  A23L7/191 ,  A23P20/10 ,  A23P30/20

Abstract: A coated food product is produced by combining a plurality of dry ingredients to form a dry mix and combining the dry mix with water to form a dough. A plurality of base pieces is formed from the dough. A slurry is prepared by combining at least sucrose, fruit purée and calcium carbonate. The slurry is combined with the plurality of base pieces to coat the plurality of base pieces and form a plurality of coated base pieces. After preparing the slurry and before combining the slurry with the plurality of base pieces, the slurry is stored or held for at least 30 minutes.

公开(公告)号：US20180116230A1

公开(公告)日：2018-05-03

申请号：US15791619

申请日：2017-10-24

Applicant: Campbell Soup Company

Inventor： Keswara Rao Vadlamani ,  Maia Ketola Lapic ,  Susan Michelle Higgins

IPC: A21D13/066 ,  A21D13/043 ,  A21D13/047 ,  A21D13/40 ,  A21D8/02 ,  A21D8/06

CPC classification number: A21D13/066 ,  A21D2/186 ,  A21D2/188 ,  A21D2/36 ,  A21D8/02 ,  A21D8/06 ,  A21D10/005 ,  A21D13/043 ,  A21D13/047 ,  A21D13/40

Abstract: 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.

公开(公告)号：US20180110243A1

公开(公告)日：2018-04-26

申请号：US15793792

申请日：2017-10-25

Applicant: Millie J Westley

Inventor： Millie j Westley

IPC: A23L7/10 ,  A23L19/15 ,  A23L29/212 ,  A23L29/238 ,  A21D2/18 ,  A21D10/00

CPC classification number: A23L7/198 ,  A21D2/183 ,  A21D2/186 ,  A21D10/005 ,  A21D13/043 ,  A21D13/047 ,  A21D13/066 ,  A23L7/109 ,  A23L19/15 ,  A23L29/212 ,  A23L29/238 ,  A23V2002/00 ,  A23V2200/126

Abstract: Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof.At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum, gaur gum and maltodextrin.At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum, gaur gum and maltodextrin.At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour.At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

公开(公告)号：US20170127688A1

公开(公告)日：2017-05-11

申请号：US15302310

申请日：2015-03-27

Applicant: Arla Foods Amba

Inventor： René SCHRÖDER

IPC: A21D10/00 ,  A23L7/109 ,  A21D2/26

CPC classification number: A21D10/005 ,  A21D2/263 ,  A23L7/109 ,  A23V2002/00

Abstract: The present invention relates to a method of stabilizing a gluten network in a food product. The present invention further provides a dough improver and a method of making said dough improver. Further aspects relate to the use of the dough improver, compositions comprising the dough improver, uses of such compositions, and to food products comprising the dough improver.

公开(公告)号：US20160015059A1

公开(公告)日：2016-01-21

申请号：US14774121

申请日：2013-12-20

Applicant: EMPIRE TECHNOLOGY DEVELOPMENT LLC

Inventor： Daniel Alderic BELLIVEAU

IPC: A23L1/164 ,  A21D13/00 ,  A21D2/36 ,  A21D13/04 ,  A23L1/212 ,  A21D10/00

CPC classification number: A21D13/066 ,  A21D2/36 ,  A21D10/005 ,  A21D13/04 ,  A21D13/047 ,  A21D13/30 ,  A21D13/40 ,  A21D13/42 ,  A21D13/44 ,  A21D13/80 ,  A23G1/48 ,  A23L2/38 ,  A23L2/39 ,  A23L2/56 ,  A23L5/23 ,  A23L7/109 ,  A23L7/117 ,  A23L7/126 ,  A23L7/13 ,  A23L7/139 ,  A23L19/01 ,  A23L19/07 ,  A23L27/00 ,  A23L27/10 ,  A23L33/105 ,  A23P20/12 ,  A23V2002/00 ,  Y02A40/948

Abstract: Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived ingredient.

Abstract translation: 描述了具有干燥的预制咖啡樱桃的部分的食品，以及其组分和形成方法。 食品可以包括干燥的预制咖啡樱桃和玉米来源成分的一个或多个部分。

公开(公告)号：US20160000121A1

公开(公告)日：2016-01-07

申请号：US14769036

申请日：2014-03-12

Applicant: DAI-ICHI KOGYO SEIYAKU CO., LTD.

Inventor： Haruki TAKATOYA ,  Keisuke KUSUI

IPC: A23L1/035 ,  A23L1/217

CPC classification number: A23L29/10 ,  A21D2/16 ,  A21D2/32 ,  A21D10/005 ,  A23L19/18

Abstract: Provided are: a powder emulsifying agent composition which has improved dispersibility and is capable of providing food with excellent texture; and a production method by which this powder emulsifying agent composition can be obtained easily. An emulsifying agent composition that contains (A) a saccharide, (B) a glycerol fatty acid monoester and (C) a lecithin, in which the phospholipid content is 90% by mass or more and the total content of phosphatidic acid and a hydrogenated product thereof is 5-30% by mass, is used. This emulsifying agent composition is obtained by spray drying an aqueous dispersion that contains the components (A)-(C).

Abstract translation: 提供：具有改善的分散性并且能够提供具有优异质感的食品的粉末乳化剂组合物; 以及容易获得该粉体乳化剂组合物的制造方法。 1.一种乳化剂组合物，其含有（A）糖类，（B）甘油脂肪酸单酯和（C）卵磷脂，其中，磷脂含量为90质量％以上，磷脂酸和氢化物的总含量 为5〜30质量％。 该乳化剂组合物通过喷雾干燥含有（A） - （C）成分的水性分散体而得到。

公开(公告)号：US20150250218A1

公开(公告)日：2015-09-10

申请号：US14428284

申请日：2013-09-10

Applicant: (WILMAR (SHANGHAI) BIOTECHNOLOGY RESEARCH & DEVELOPMENT CENTER CO., LTD)

Inventor： Yan Zheng ,  Ruihua Guo ,  Tiankui Yang ,  Xuebing Xu

IPC: A23L1/277 ,  A21D8/04 ,  A21D2/14

CPC classification number: A21D8/047 ,  A21D2/14 ,  A21D2/181 ,  A21D6/00 ,  A21D6/001 ,  A21D8/045 ,  A21D10/005 ,  A23L5/49 ,  A23L7/109 ,  A23L7/198 ,  A23V2002/00

Abstract: A flour product whitener containing polysaccharide alcohol. When the flour product whitener is used in a flour product, the amount of the polysaccharide alcohol is 0.01-10 parts by mass in every 100 parts by mass of total flour in the flour product.

Abstract translation: 含有多糖醇的面粉产品增白剂。 当面粉产品中使用面粉产品增白剂时，多糖醇的量在面粉产品中每100质量份总面粉中为0.01〜10质量份。