2863 ⎘
Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances; Organic oxygen compounds Fatty acid esters
Sub-classes:Non-Hydrogenated Fat Composition, Use and Process
#2EMULSIFIER COMPOSITIONS, AND METHODS OF PRODUCTION AND USE
#3COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
#4DOUGH CONDITIONER FOR BAKED PRODUCTS AND THE LIKE, WHICH REPLACES THE FAT CONTENT THEREOF AND PROCESS FOR MANUFACTURING THE SAME
#5EMULSIFIED OIL AND FAT COMPOSITION
#6Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#7Method for the preparation of a monoglyceride hydrate product
#8Products having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#9METHOD OF EXTENDING BREAD SHELF LIFE
#10Olive oil-based, solid vegetable fatty product substitute for butter or margarine and use thereof
#11Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#12LOW SUGAR FLOUR MIX
#13PLASTIC OIL AND FAT COMPOSITION FOR BAKERY FOOD DOUGH
#14PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS
#15COMPOSITIONS OF HYDROLYZED LECITHIN AND LECITHIN FOR TORTILLAS AND RELATED METHODS
#16EFFICIENT AND HIGH-QUALITY PREPARATION METHOD OF LYOPHILIZED VEGETABLE NOODLES
#17CLEAN LABEL BAKING POWDER
#18COMPOSITION FOR BAKED CONFECTION
#19COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE
#20Prepared foods having high efficacy omega-6/omega-3 balanced polyunsaturated fatty acids
#21ROLL-IN OIL AND FAT COMPOSITION
#22HIGH-FAT MIXTURES AND USES THEREOF
#23DOUGH MATERIAL CONTAINING CRUMBS OF A PREMADE BAKED PRODUCT
#24METHOD FOR MAKING AN ANIMAL SNACK CONTAINING CANNABINOIDS
#25POWDER EMULSIFYING AGENT COMPOSITION, METHOD FOR PRODUCING POWDER EMULSIFYING AGENT COMPOSITION, AND FOOD INCLUDING POWDER EMULSIFYING AGENT COMPOSITION
#26NON-BLOOM COMESTIBLE PRODUCT
#27Mixture, Paste-Like Composition and Method for Producing Soft Wheat Flour Pasta
#28Pasteurised shelf stable batter
#29Bakery composition
#30METHOD FOR FORMING A LAMINATED PASTRY
#31Method for the preparation of a monoglyceride hydrate product
#32Fat composition
#33Emulsion for reduced fat food products
#34Product and process of producing a sterilized flour
#35Oil filler compositions and uses thereof
#36Process for preparing a fat slurry and for preparing a spread with said slurry
#37Process for preparing a fat slurry and for preparing a spread with said slurry
#38METHOD FOR PREPARING A DOUGH COMPRISING ADDITION OF PENICILLIUM GLUCOSE OXIDASE
#39Method for preparing a flour tortilla
#40IMPROVING DOUGH
#41Sophorolipid compound and composition comprising same
#42Flour composition
#43Oil/fat composition containing polyunsaturated fatty acid
#44METHOD FOR PRODUCING LOWER ALCOHOL FATTY ACID ESTERIFIED PRODUCT-CONTAINING COMPOSITION, AND LOWER ALCOHOL FATTY ACID ESTERIFIED PRODUCT-CONTAINING COMPOSITION
#45Wheat flour for frying batter
#46Dough compositions for extended shelf life baked articles
#47Prepared foods having high efficacy omega 6/omega 3 balanced polyunsaturated fatty acids
#48EMULSIFIER COMPOSITION
#49Baked confectionery
#50Fat composition
#51Shortening particle compositions and dough products made therefrom
#52SODIUM STEAROYL LACTYLATE PREPARATIONS
#53Method of baking
#54Food compositions comprising organogels
#55Eutectic mixtures of esterified propoxylated glycerols with digestible fats
#56Production and purification of esters of polyunsaturated fatty acids
#57Shortening particle compositions and dough products made therefrom
#58Eutectic mixtures of esterified propoxylated glycerols with digestible fats
#59Shortening particle compositions and dough products made therefrom
#60Low Fat Bakery Product
#61Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products
#62Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
#63METHODS FOR PREPARING CAKES USING PHOSPHOLIPASES AND CAKE BATTER AND CAKE MIX COMPOSITIONS COMPRISING PHOSPHOLIPASES
#64SHORTENING COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME
#65FOOD COMPOSITIONS COMPRISING ORGANOGELS
#66Shortening particle compositions and dough products made therefrom
#67Shortening particle compositions and products made therefrom
#68Method for the preparation of diacetyl tartaric acid esters of mono-and di-glycerides
#69COOKED FOODS CONTAINING CONJUGATED LINOLEIC ACIDS
#70Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#71Shortening compositions and methods of making and using the same
#72Lipases with high specificity towards short chain fatty acids and uses thereof
#73Foodstuff
#74DOUGH COMPOSITION
#75DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS
#76FAT OR OIL COMPOSITION
#77Liquid Bread Improver, The Use And The Process For Producing Thereof
#78DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#79DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#80Production and Purification of Esters of Polyunsaturated Fatty Acids
#81METHOD FOR MAKING FLAKED SHORTENING, FLAKED SHORTENING COMPOSITIONS, AND DOUGH COMPOSITIONS
#82BREAD COMPOSITION WITH IMPROVED BREAD VOLUME
#83Hard fat
#84INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS
#85MOISTURE-RETAINING BAKED GOODS
#86Aqueous foams, food products and a method of producing same
#87Crispy Bread Product And Method For Making Same
#88Method of reducing the saturated fatty acid content of milk fat
#89Composition Enriched in Diglyceride with Conjugated Linoleic Acid
#90Yeast used for pizza and its production method
#91COMPOSITIONS SUITABLE FOR FOOD SYSTEMS AND METHODS FOR FORMING THE SAME
#92Thin Crust, Flaky Bread Product And Method For Making Same
#93Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix
#94ALTERNATIVE AGENT WITH VITAMIN D-LIKE ACTIVITY AND AN IMPROVING AGENT FOR INTESTINAL FUNCTION
#95Monoacetyldiacylglycerol Derivative for the Treatment of Sepsis
#96Pharmaceutical composition for topical application
#97PROTEIN HYDROLYSATE AND PLANT STEROL CONTAINING COMPOSITION FOR IMPROVING SERUM LIPID PROFILE AND PREVENTING ATHEROSCLERORIS
#98KNEADABLE AND MOULDABLE BAKING MIXTURE
#99COATED CARRIERS
#100Multiphase oil continuous flavor and ingredient delivery system
#101Blends Comprising a Substituted Fatty Acid or a Derivative Thereof
#102Hydrated fat piece compositions and dough articles made therefrom
#103Organic compounds and methods
#104COMPOSITION
#105FOOD PRODUCTS FOR DIABETICS
#106FAT-AND-OIL CONTAINING COMPOSITION FOR BAKERY PRODUCT
#107Shortening system
#108Food compositions incorporating stearidonic acid
#109HIGH MELT LIPIDS
#110Baked Microwavable Frozen Bread and Bakery Products
#111Method for preparing a flour tortilla
#112Shortenings and methods of making and using thereof
#113System for gluten replacement in food products
#114Foodstuff
#115Bread suitable for heating in microwave oven
#116Free-flowing egg replacement product and process of making same
#117Production and Purification of Esters of Polyunsaturated Fatty Acids
#118Shortening system
#119Extruded compositions suitable for use in food products and processes of making thereof
#120Use of Cocoa Butter in Culinary Preparations
#121Bread Improver Comprising Emulsifier and Stabiliser
#122Solid phase glycerolysis
#123Monoacetyldiacylglycerol derivative for the treatment of sepsis
#124Zero-trans fat shortening for laminated dough applications
#125Baked Microwavable Frozen Bread and Bakery Products
#126Method For Suppression of Fishy Aromas In Food Products By Proteins
#127Baked Fruit Filled Bar Fortified With Omega-3 Fatty Acids And Process For Making Same
#128System for gluten replacement in food products
#129Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
#130Fat composition
#131Trans fat free plastic composition for bakery products
#132Oil or fat compositions
#133Anti-staling composition and bakery products comprising this composition
#134Non-hydrogenated vegetable oil based margarine for puff pastry containing an elevated diglyceride emulsifier
#135Composition enriched in diglyceride with conjugated linoleic acid
#136Cooked foods containing conjugated linoleic acids
#137Stabilized liquid yeast preparation, a method for producing the same, and the use thereof
#138Cake mixture
#139Methods for inducing satiety, reducing food intake and reducing weight
#140Methods for reducing calorie intake
#141Functional sugar replacement
#142Methods for weight management
#143Oleaginous composition containing a flowable active ingredient
#144Fat composition for bakery product and bakery product
#145Omega-3 Fatty Acids Encapsulated In Zein Coatings and Food Products Incorporating the Same
#146Solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent and method of producing same
#147Dough compositions for extended shelf life baked articles
#148DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES
#149Monoglyceride and emulsifier compositions and processes of producing the same
#150Compositions containing protein and DAG oil and methods for making them
#151Cake composition with an emulsifier
#152Microwaveable dough compositions
#153Protein hydrolysate and plant sterol containing composition for improving serum lipid profile and preventing atherosclerosis
#154Foods and drinks containing diacylglycerol
#155Food oil product and the use of the same
#156Method of improving storage properties of foods and drinks
#157Edible fat/oil composition
#158Encapsulated functional bakery ingredients
#159Cereal based food product comprising dha and/or epa
#160Pharmaceutical composition for topical application
#161Low carbohydrate flour additive
#162Method of improving dough and bread quality
#163Process for improver premix for chapatis and related products
#164Gelatin substitute product and uses in food preparation
#165Shortening composition
#166Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
#167Process for production of a frozen food product
#168Oil/fat powder
#169Bulking agents for baked goods
#170Alternative agent with vitamin D-like activity and an improving agent for intestinal function
#171Liquid bread improver, the use and the process for producing thereof
#172Composition comprising lactic acid esters of mono-and diglycerides of fatty acids, an emulsifier containing the same and its use
#173Vaccenic acid
#174Intestinal mineral absorption capacity improver