MXPA05011209A - Sistema de distribucion de ingredientes basados en particulas. - Google Patents

Sistema de distribucion de ingredientes basados en particulas.

Info

Publication number
MXPA05011209A
MXPA05011209A MXPA05011209A MXPA05011209A MXPA05011209A MX PA05011209 A MXPA05011209 A MX PA05011209A MX PA05011209 A MXPA05011209 A MX PA05011209A MX PA05011209 A MXPA05011209 A MX PA05011209A MX PA05011209 A MXPA05011209 A MX PA05011209A
Authority
MX
Mexico
Prior art keywords
delivery system
particulate
ingredient delivery
based ingredient
nutrient
Prior art date
Application number
MXPA05011209A
Other languages
English (en)
Inventor
Jody Lee Mattsen
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of MXPA05011209A publication Critical patent/MXPA05011209A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/43—Flatbreads, e.g. naan
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Se describe un sistema de distribucion de ingredientes en forma de particulas para productos alimenticios. El sistema es capaz de proporcionar a una producto alimenticio un nutriente u otros ingredientes a niveles deseados sin afectar adversamente la calidad del producto alimenticio. El sistema se puede utilizar para proporcionar productos alimenticios que cumplan con los requerimientos marcados de demanda dietetica de la FDA en base al nutriente especifico.
MXPA05011209A 2003-04-21 2004-04-19 Sistema de distribucion de ingredientes basados en particulas. MXPA05011209A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/420,139 US20040022916A1 (en) 2000-12-22 2003-04-21 Particulate-based ingredient delivery system
PCT/US2004/012289 WO2004093564A2 (en) 2003-04-21 2004-04-19 Particulate-based ingredient delivery system

Publications (1)

Publication Number Publication Date
MXPA05011209A true MXPA05011209A (es) 2005-12-14

Family

ID=33309559

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA05011209A MXPA05011209A (es) 2003-04-21 2004-04-19 Sistema de distribucion de ingredientes basados en particulas.

Country Status (5)

Country Link
US (2) US20040022916A1 (es)
EP (1) EP1615509A4 (es)
CA (1) CA2522825A1 (es)
MX (1) MXPA05011209A (es)
WO (1) WO2004093564A2 (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1646286A4 (en) * 2003-06-30 2007-02-14 Visarion Ivanov Dimitrov BREAD-BASED PRODUCT AND METHOD OF PRODUCTION
US20060073260A1 (en) * 2004-03-22 2006-04-06 Engleson Jodi A Extruded ingredients for food products
JP4663281B2 (ja) * 2004-09-08 2011-04-06 サッポロビール株式会社 穀類種子の粉砕度を調整し、パンの膨化率を調節する方法
EP1800545A1 (en) * 2005-12-23 2007-06-27 Nestec S.A. Pet food and processes of producing the same
GB0723182D0 (en) * 2007-11-27 2008-01-09 Barry Callebaut Ag Composition
AR087159A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita para desayuno con glucosa de lenta disponibilidad
CN102696708B (zh) * 2011-11-28 2013-12-18 河南科技大学 一种面粉及采用该面粉制备而成的馒头
ITMI20121760A1 (it) * 2012-10-18 2014-04-19 Tecnofood Italia S R L Confezione monodose di coadiuvanti alla panificazione, nonché metodo di realizzazione e confzionamento di tali coadiuvanti
JP7108346B2 (ja) * 2020-02-26 2022-07-28 ベースフード株式会社 パンおよびパンの製造方法

Family Cites Families (106)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US224998A (en) * 1880-03-02 Henry c
US68357A (en) * 1867-09-03 Improved machine foe separating tinned and galvanized articles of metal
US2204045A (en) * 1940-06-11 Baking oven
US1169023A (en) * 1915-10-05 1916-01-18 Laurence Embrey Baking.
US1224492A (en) * 1916-12-13 1917-05-01 Frank Narobe Process of making bread.
US1271139A (en) * 1917-11-16 1918-07-02 Richard W Dickenson Jr Composition of matter to be used as a flour.
US1964940A (en) * 1930-07-26 1934-07-03 Albert K Epstein Cake process and product
US2149682A (en) * 1935-03-29 1939-03-07 Noury & Van Der Lande S Exploi Process of improving the baking strength of flour
US2158392A (en) * 1935-08-19 1939-05-16 Kelco Co Bread and bakery product
US2549595A (en) * 1949-09-29 1951-04-17 Gen Mills Inc Process of preparing baked food products
US2767667A (en) * 1950-08-22 1956-10-23 Spooner Food Machinery Enginee Steaming of food products
US3006765A (en) * 1959-01-20 1961-10-31 Short Milling Co J Continuous bread making processes with protein additive
US3023104A (en) * 1960-07-05 1962-02-27 American Viscose Corp Food compositions incorporating cellulose crystallite aggregates
GB1060071A (en) * 1962-07-21 1967-02-22 Spillers Ltd Improvements in and relating to bakery products
US3250625A (en) * 1963-08-26 1966-05-10 Ray J Thelen Partially yeast-chemically leavened laminated foodstuffs
US3271164A (en) * 1964-01-13 1966-09-06 Stein Hall & Co Inc Additive for baked goods to retard staling
US3304183A (en) * 1965-08-18 1967-02-14 Internat Milling Company Inc Ascorbic acid and an oxidizing agent in continuous bread process
US3372654A (en) * 1965-09-01 1968-03-12 Nat Dairy Prod Corp Method of and apparatus for forming an edible product
US3497360A (en) * 1965-10-24 1970-02-24 Virginia H Tintera Method and composition for production of dietetic bread
US3519441A (en) * 1966-08-05 1970-07-07 Peter J Ferrara Process for treating flour and starch to eliminate free sh groups
US3524401A (en) * 1967-10-02 1970-08-18 Pillsbury Co Composite refrigerated dough composition
US3573061A (en) * 1968-03-01 1971-03-30 Nat Bakers Services Inc Seedcoat flour and method of making and using the same
US3615674A (en) * 1968-08-19 1971-10-26 Int Multifoods Corp Process for blending selected fractions of cereal grain and use thereof
US3574634A (en) * 1969-06-02 1971-04-13 Calogics Inc Low calorie foodstuffs
US3561974A (en) * 1969-09-02 1971-02-09 Francis Frederick Hansen Method of making high protein bread
JPS4823401B1 (es) * 1969-11-19 1973-07-13
US3615677A (en) * 1970-02-06 1971-10-26 Gen Foods Corp High protein alimentary paste products
US3661593A (en) * 1970-04-24 1972-05-09 Us Agriculture Protein concentrates from buffer treated cereal endosperm products
US3676150A (en) * 1970-06-01 1972-07-11 Gen Foods Corp Low calorie yeast leavened baked products
US3713837A (en) * 1970-08-20 1973-01-30 Gen Foods Corp Freeze-thaw cycle for juicy sausage analog
US3689280A (en) * 1970-12-28 1972-09-05 Lehara Inc Werner Center-filled cookie making apparatus and method
US3767423A (en) * 1971-02-03 1973-10-23 Pillsbury Co Low calorie bread
US3803326A (en) * 1972-02-29 1974-04-09 Patent Technology Bread process and additive composition therefor
US3876805A (en) * 1972-11-01 1975-04-08 Foremost Mckesson Dough conditioner product and process
US4466988A (en) * 1973-02-13 1984-08-21 Ranks Hovis Mcdougall Limited Edible protein containing substances
US3949093A (en) * 1973-04-02 1976-04-06 The United States Of America As Represented By The Secretary Of Agriculture Process for improving quality of protein-fortified baked goods
US3843821A (en) * 1973-04-05 1974-10-22 Food Technology Thin film drying of molasses with addition of soy protein
US3946120A (en) * 1973-04-16 1976-03-23 Wander Ltd. High protein bread substitute and method for preparing same
US3934040A (en) * 1973-10-18 1976-01-20 Caravan Products Co., Inc. Bakery product and process
US3959496A (en) * 1973-12-14 1976-05-25 Baker Research Development Service, Inc. Oxidizing agent for making bread
US3979523A (en) * 1974-07-30 1976-09-07 International Telephone And Telegraph Corporation Reduced calorie bread and method of making same
US4687673A (en) * 1975-12-17 1987-08-18 Nabisco Brands, Inc. Sweet goods dough forming processes
JPS5282742A (en) * 1975-12-27 1977-07-11 Eisai Co Ltd Breads making method
DE2606546B1 (de) * 1976-02-19 1977-03-24 Special Food Corp., Vaduz Backwaren, insbesondere brot
US4590076A (en) * 1976-05-24 1986-05-20 Ralston Purina Company Reduced calorie, high fiber content breads and methods of making same
US4109018A (en) * 1976-05-27 1978-08-22 Thompson Jerome B Low calorie diet bread
US4318931A (en) * 1976-06-29 1982-03-09 International Telephone And Telegraph Corporation Method of baking firm bread
US4109025A (en) * 1976-12-15 1978-08-22 Stauffer Chemical Company Protein enriched baked goods
GB1574448A (en) * 1977-02-21 1980-09-10 Unilever Ltd Protein fibres
US4145225A (en) * 1977-07-27 1979-03-20 Ferrara Peter J Method of modifying the properties of cereal flours and the modified flours so produced
FR2406391A1 (fr) * 1977-10-21 1979-05-18 Joulin Gerard Pain au son et son procede de fabrication
US4181747A (en) * 1977-11-07 1980-01-01 A. E. Staley Manufacturing Company Processed vegetable seed fiber for food products
FI783405A (fi) * 1977-12-22 1979-06-23 Stamag Huvudsakligen av kli bestaoende bakverk och foerfarande foer dess framstaellning
NL176042C (nl) * 1978-11-13 1985-02-18 Cca Biochem B V Werkwijze ter bereiding van luchtige banketprodukten voor diabetici.
US4318731A (en) * 1979-08-25 1982-03-09 Nihon Nohyaku Co., Ltd. Δ2 -1,2,4-triazolin-5-one derivatives and herbicidal usage thereof
US4455333A (en) * 1979-12-26 1984-06-19 The Procter & Gamble Company Doughs and cookies providing storage-stable texture variability
US4344969A (en) * 1980-12-29 1982-08-17 The Procter & Gamble Company Single-dough cookies having storage stable texture
US4350713A (en) * 1981-03-16 1982-09-21 The Griffith Laboratories, Limited Production of sponge cake
US4395426A (en) * 1981-07-27 1983-07-26 General Mills, Inc. Dry mix for bread
US4503080A (en) * 1982-07-08 1985-03-05 The Procter & Gamble Company Doughs and cookies providing storage-stable texture variability
US4588600A (en) * 1983-04-18 1986-05-13 Scm Corporation Dry premix composition for imparting a fried appearance to baked foods
US4719117A (en) * 1983-10-11 1988-01-12 Nabisco Brands, Inc. High production method for forming filled edible products
US4587126A (en) * 1983-11-30 1986-05-06 Campbell Taggart, Inc. Reduced calorie yeast leavened baked product
US4741907A (en) * 1984-12-17 1988-05-03 Asahi Kasei Kogyo Kabushiki Kaisha Fresh dough and a method for producing the same
US4693899A (en) * 1985-05-22 1987-09-15 Leon Hong Method for preparing filled cooked dough product
DE3525749A1 (de) * 1985-07-19 1987-01-29 Basf Ag Verfahren zur spaltung von formamid zu blausaeure und wasser
US4759934A (en) * 1985-09-23 1988-07-26 Ferrara Peter J Process for preparing high protein bread with ascorbic acid and product
US4735877A (en) * 1985-10-07 1988-04-05 Canon Kabushiki Kaisha Lithographic mask structure and lithographic process
US4735811A (en) * 1985-10-25 1988-04-05 The Pillsbury Company Tortilla and method of manufacture
US4770891A (en) * 1986-01-20 1988-09-13 Willard Miles J Method for preparing sheeted fried snack products
US4824683A (en) * 1986-05-08 1989-04-25 Nutri-Life Foods, Inc. Low calorie high fiber bread
US4752484A (en) * 1986-12-23 1988-06-21 The Procter & Gamble Company Dual-textured cookie products containing a unique saccharide mixture
DE3708622A1 (de) * 1987-03-17 1988-09-29 Uldo Backmittel Gmbh Trockenmischung fuer broetchen und verfahren zur herstellung von broetchen unter verwendung der neuen trockenmischung
US4857340A (en) * 1988-03-09 1989-08-15 General Foods Corporation Aroma release during microwave cooking
US4857353A (en) * 1988-05-11 1989-08-15 General Mills, Inc. Dry mix for microwave layer cake
US4892762A (en) * 1988-05-12 1990-01-09 Continental Baking Company Reduced calorie high fiber bread containing a treated soy polysaccharide material
US5026568A (en) * 1988-06-22 1991-06-25 Lotte Company Limited Soybean snack and a process for producing it
US5320859A (en) * 1988-09-02 1994-06-14 Bahram Namdari High protein dough mix
CA2084781A1 (en) * 1989-06-15 1991-12-16 Cpc International Inc. Polysaccharide hydrocolloid-containing food products
US5110614A (en) * 1989-12-14 1992-05-05 Microgold Process of making a microwaveable bakery product
US5192564A (en) * 1991-07-05 1993-03-09 Continental Baking Company Composite dough product and a process for producing same
US5178894A (en) * 1991-09-26 1993-01-12 Silvia P. Rudel High non-fat milk content bread products having improved keeping qualities
JPH0723739A (ja) * 1993-07-07 1995-01-27 Shichiro Niwano 膨化食品の製造方法及び膨化食品生地
US5506211A (en) * 1994-05-09 1996-04-09 The Uab Research Foundation Genistein for use in inhibiting osteroclasts
MY115050A (en) * 1995-10-16 2003-03-31 Mead Johnson Nutrition Co Diabetic nutritional product having controlled absorption of carbohydrate
JP3376203B2 (ja) * 1996-02-28 2003-02-10 株式会社東芝 半導体装置とその製造方法及びこの半導体装置を用いた実装構造体とその製造方法
US5928700A (en) * 1996-05-10 1999-07-27 The Procter & Gamble Company Fried snack pieces and process for preparing
US5925396A (en) * 1996-05-10 1999-07-20 The Procter & Gamble Company Fried snack pieces and process for preparing
US6171640B1 (en) * 1997-04-04 2001-01-09 Monsanto Company High beta-conglycinin products and their use
AU5823199A (en) * 1998-09-17 2000-04-03 Novozymes Biotech, Inc. Methods for using pectate lyases in baking
US20030113390A1 (en) * 1998-11-25 2003-06-19 Hoie Lars Henrik Composition comprising soy protein, dietary fibers and a phytoestrogen compound and use thereof in the prevention and/or treatment of various diseases
US6221418B1 (en) * 1999-03-25 2001-04-24 Focused Foods, Inc. High protein edible composition and method of preparing the same
US6733815B2 (en) * 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
US6589584B1 (en) * 1999-04-16 2003-07-08 Cargill, Incorporated Food ingredient
JP3380767B2 (ja) * 1999-04-22 2003-02-24 有限会社ソーイ 製パン用品質改良剤
US6291009B1 (en) * 2000-05-16 2001-09-18 Deborah W. Cohen Method of producing a soy-based dough and products made from the dough
US6558718B1 (en) * 2000-06-19 2003-05-06 General Mills, Inc. Nutrient clusters for food products and methods of preparation
US20020094367A1 (en) * 2000-09-08 2002-07-18 Novozymes A/S Dough composition
US20030068419A1 (en) * 2000-12-04 2003-04-10 Vital Woman Pty Limited Food bar compositions
US6429190B1 (en) * 2000-12-15 2002-08-06 Pacifichealth Laboratories, Inc. Method for extending the satiety of food by adding a nutritional composition designed to stimulate cholecystokinin(CCK)
US20020142069A1 (en) * 2001-01-31 2002-10-03 Elmusa Ali A. Conditioner for bread
US20030068357A1 (en) * 2001-10-10 2003-04-10 Vala Lisa A. Food product for lowering cholesterol levels
US6706305B2 (en) * 2001-10-31 2004-03-16 Conagra Foods Inc. Low glycemic index bread
US7691430B2 (en) * 2001-11-07 2010-04-06 Medwell Foods, Inc. Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
WO2003049545A1 (en) * 2001-12-13 2003-06-19 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US7514107B2 (en) * 2002-03-21 2009-04-07 Mars, Incorporated Treatment of diseases involving defective gap junctional communication

Also Published As

Publication number Publication date
EP1615509A2 (en) 2006-01-18
EP1615509A4 (en) 2007-03-28
WO2004093564A3 (en) 2005-12-22
WO2004093564A2 (en) 2004-11-04
US20070031562A1 (en) 2007-02-08
US20040022916A1 (en) 2004-02-05
CA2522825A1 (en) 2004-11-04

Similar Documents

Publication Publication Date Title
MY142017A (en) Composition comprising all essential nutrients of a fruit or a plant material with increased stability and bioavailability and process of forming the same
HK1065447A1 (en) Stimulation of in vivo production of proteins withformulation comprising leucine
EP1474991A4 (en) FOODS CONTAINING FATTY MATTER, ENRICHED IN UBIQUINOL
EP1408776A4 (en) NEW BETA-CONTAINING FOOD PRODUCTS
AU2003205379A1 (en) Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels
DK0973413T3 (da) Levnedsmiddelformuleringer indeholdende lacto-N-neotetraose
HK1072958A1 (en) New strain of lactic acid bacterium and edible compositions, drugs and veterinary products containing it
HUP0202395A2 (hu) Szőlőmagok, hidegen préselt szőlőmagolaj, szőlőmagdara és szőlőmagliszt
IES20080719A2 (en) A probiotic composition
MXPA05011209A (es) Sistema de distribucion de ingredientes basados en particulas.
EP4101315A4 (en) SLEEP-PROMOTING COMPOSITION AND FOOD, MEDICAL PRODUCT AND ANIMAL FEED CONTAINING THIS COMPOSITION
SI1708711T1 (sl) Spojine uporabne posebno za zdravljenje ali prepreäśevanje metaboliäśnega sindroma
EP3970690A3 (en) Consumer products with improved aesthetics
MX2007004881A (es) Ingredientes alimenticios bioactivos protectores utilizando microorganismos que tienen capacidad metabolizante reducida.
AU2003202616A1 (en) Improved pasta product and method for preparation thereof
HUP0000042A2 (hu) Omega-3-zsírsavat és vitamint tartalmazó hústermékek
AU2003205710A1 (en) Use of anti-adhesive packaging materials for packaging chemicals and food
TW200601977A (en) Shelf stable product with living micro-organisms
WO2005012210A3 (de) Antimikrobiell wirksame zubereitungen, die terpenderivative enthalten
HK1092654A1 (en) Yu tiao blend, process for preparing yu tiao pastry and food products containing yu tiao pastry
AU2003275371A1 (en) Method of reducing bacteria and fat content of food products
PL1615656T3 (pl) Produkt immunomodulatorowy otrzymany z hodowli bifidobacterium i zawierające go kompozycje
ATE308989T1 (de) Zubereitung für oral zu verabreichende nahrungsergänzungs- und/oder arznelmittel in form von tabletten
ATE435595T1 (de) Tafeloliven, die probiotische mikroorganismen enthalten
Angus Nutrient fortification

Legal Events

Date Code Title Description
FA Abandonment or withdrawal