The present invention provides a powdered sugar replacer comprising one or more modified starch(es), one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or more reducing agent(s), and methods for obtaining the same. The present invention further provides food products comprising the powdered sugar replacer as taught herein, and methods for obtaining the same.
The present invention provides a polypeptide with galactolipase activity, characterized in that the ratio galactolipase activity versus phospholipase activity is 100.0 or higher and/or the ratio galactolipase activity versus lipase activity is 150.0 or higher. Also provided herein is an isolated nucleic acid encoding such polypeptide with galactolipase activity, an expression vector comprising such nucleic acid and a host cell comprising such nucleic acid or expression vector. Further provided herein is the use of said polypeptide with galactolipase activity as a food additive or in preparing a food product, and a method for preparing a food product using said polypeptide with galactolipase activity. Further provided herein is a dough product, batter product or bakery product obtained by a use or a method as described herein.
The present invention provides a milk-type or white-type chocolate comprising a protein-rich fraction derived from chickpea seeds, wherein the protein content of the protein-rich fraction of chickpea seeds is at least 40.0% (w/w dry matter (DM)). Also provided is a method for preparing milk-type or white-type chocolate as taught herein, a bakery or confectionery product comprising the chocolate as taught herein, a method for preparing such bakery or confectionery product, and the use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w/w DM) and optionally one or more bulking agents as a complete or partial replacer for one or more dairy components in a chocolate recipe.
A23G 1/48 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/00 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
A23G 1/44 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing peptides or proteins
The present invention provides a replacer for eggs comprising a protein-rich fraction derived from canola, pregel flour, and, provided that said pregel flour does not comprise pregel chickpea flour, chickpea flour. Also provided is a bread improver comprising said replacer, a dough or batter product comprising said replacer or bread improver and a dough or batter product comprising said replacer or bread improver. Further provided is a method for preparing said replacer, a method for preparing said dough or batter product, and a method for preparing said baked product. Further provided is the use of a composition comprising a protein-rich fraction derived from canola, pregel flour, and, provided that said pregel flour does not comprise pregel chickpea flour, chickpea flour, as a complete or partial replacement for eggs in a baked product.
The present application generally relates to the use of a non-conventional sourdough yeast strain as the dominant yeast strain in combination with lactic acid bacteria in a brewing process. In particular, the present application relates to a method of brewing beer wherein a wort is fermented with a Kazachstania yeast and a lactic acid bacteria; and/or a sourdough, wherein the sourdough comprises a non-Saccharomyces yeast species, particularly a Kazachstania yeast, as the dominant yeast species, and at least one lactic acid bacteria species.
The present application relates to the improvement of the product characteristics and eating qualities of filo dough based products, such as Arabic Sweets, made from flour as a base of the dough. The present application provides methods for preparing a filo dough sheet and filo dough based products, wherein a combination of specific monoglycerides, a protease and a lipase, in particular a combination of saturated monoglycerides in powder form, a thermophilic serine protease and a phospholipase is added to the filo dough. The present invention further provides improver compositions, filo doughs and filo dough based baked products comprising these monoglycerides and enzymes.
The present application relates to the improvement of the product characteristics and eating qualities of baked batter strand based products, such as Arabic Sweets, made from flour as a base of the batter. The present application provides methods for preparing a thin baked batter strand and baked batter strand based products, wherein a combination of monoglycerides, a protease and a lipase, in particular a combination of saturated monoglycerides, a thermophilic serine protease and a phospholipase is added to the batter. The present invention further provides improver compositions, batters and baked batter strand based products comprising these monoglycerides and enzymes.
The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.
A23G 1/30 - Cocoa products, e.g. chocolate; Substitutes therefor
A21D 13/32 - Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
A21D 13/38 - Filled, to be filled or stuffed products characterised by the filling composition
A23G 1/00 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
A23G 1/32 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition
A23G 1/40 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/54 - Composite products, e.g. layered, coated, filled
A23L 21/12 - Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
A23L 29/256 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic compositions for use in the manufacture
of food and beverages; chemical preparations for use in the
food industry; chemical additives for food; bacterial
preparations for the food industry; food preservative
compositions; chemical substances for preserving foodstuffs;
chemical products for stabilising foodstuffs; chemical
substances for emulsifying foodstuffs; emulsifiers for use
in the manufacture of foods; chemical products for the
fresh-keeping of food; chemical sugar substitutes; chemical
substances for use as fat replacements; fermentation
extracts; proteins for the food industry; raw proteins; food
protein as a raw material; protein prepared from soya beans
for use in the manufacture of foodstuffs; enzyme
preparations for the food industry; enzymes for use in
flavouring; flavour improvers and enhancers for foodstuffs;
enzymes for use in colouring; polysaccharides for use in
colouring; alginates for the food industry; inulin for the
food industry; casein for the food industry; lecithin for
the food industry; lipids, glucose, gluten, pectin, cream of
tartar, carrageenan, gellan gum, xanthan gum and
fat-replacers for use in the manufacture of food and
beverages; flour treatment agents; dough and (cake) batter
conditioners; dough and (cake) batter stabilizers; flour
improvers; flour for industrial purposes; products for
preserving or improving the texture, freshness, flavour or
colour of bakery products intended for industrial and
artisanal use; enzymes, emulsifiers and chemical additives
for use in the manufacture of bakery goods, chocolate,
pastry and confectionery. Preserved, dried and cooked fruits and vegetables; processed
fruits, fungi and vegetables (including nuts and pulses);
fruit jellies, jams; fruit fillings, fruit pastes and
compotes; fruit-based fillings for cakes and pies; pressed
fruit pastes and compote; cover jellies for food and glaze
preparations comprised primarily of oils, vegetables, fruit,
fruit pectin, alginates or lecithin for culinary purposes,
other than confectionery; eggs, milk and dairy products;
dairy substitutes; egg substitutes; edible oils and fats;
margarine; dairy-based spreads; vegetable-based spreads;
nut-based spreads; fruit-based spreads; spreads based on
dairy substitutes; cream and whipped cream; artificial cream
and bavarian cream powders; cream fillings for bakery goods,
pastry, cakes and pies; artificial cream fillings for bakery
goods, pastry, cakes and pies; buttercream fillings for
bakery goods, pastries, cakes and pies. Bread, pastry and sugar confectionery; puff pastry and
Viennese pastries; croissants, chocolate buns and Danish
pastries, in particular danish pastries made with or on the
basis of puff pastry; flour and preparations made from
cereals; processed cereals; processed grains; starches for
food; processed oats and wheat; wheat flour; starch syrup
for culinary purposes; starch for food; starch-based
thickeners for whipped cream; bakery goods; products for
improving the quality of bakery goods being grain based,
starch based and cereal based preparations; texture
improvers for bakery goods included in this class, in
particular glucose syrup for use as a texture improver for
bakery goods; processed cereal-based food to be used as
ingredient for the manufacture of other foods; flavor
enhancers for food [other than essential oils]; mixes for
making bakery goods; pre-mixes and preparations in powder
and paste form for making bakery goods; doughs and baking
batters; mixes for making doughs and baking batters;
farinaceous food pastes; cake mixes; mixes for pastry;
batter mixes; yeast; yeast powder; yeast extracts; baking
soda; baking powder; sour dough; food leavening agents;
leaven; ferments for pastes; thickening agents for use in
cooking; sugar, natural sweeteners and sugar substitutes;
sweet mirror glazes for baked goods; fondants; mirror icing;
cake frosting; chocolate-based fillings for bakery goods,
pastries, cakes and pies; custard-based fillings for bakery
goods, pastries, cakes and pies; sour dough for use as a
preservative and an ingredient in the manufacture of bread;
honey and propolis for human consumption; seasonings and
food flavorings not being essential oils; bavarian creams,
custard, pastry creams, flans and almond paste; coffee, tea
and cocoa; cocoa-based ingredients for confectionery
products; chocolate; chocolate powders, chocolate
decorations for cake, chocolate mousses, chocolate pastes,
chocolate toppings, chocolate-based spreads, chocolate-based
spreads also containing nuts; fruit sauces.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Jellies; jellies for food, other than confectionery; jellies for covering baked goods, pastry, fruit pies, cakes, danish pastry, Viennoiseries and puff pastries; pectin for culinary purposes; fruit pectin; food preparations comprised primarily of fruit and/or fruit pectin for use in cooking and baking.
(2) Sweet glazes and fillings; topping syrups; glazes for food; mirror icing [mirror glaze]; food glazing preparations comprised of glucose-fructose syrup, pectin and citric acid, for use in baking.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Jellies in the nature of fruit jelly spreads and vegetable jellies; jellies for food, other than confectionery; jellies in the nature of jelly glazes being food glazing preparations comprised primarily of fruit and/or fruit pectin for use in cooking and baking, other than confectionery, for covering baked goods, pastry, fruit pies, cakes, danish pastry, Viennoiseries and puff pastries; pectin for culinary purposes; fruit pectin for culinary purposes; food glazing preparations comprised primarily of fruit and/or fruit pectin for use in cooking and baking Sweet glazes in the nature of mirror glaze for baked goods; topping syrups; glazes for food in the nature of neutral mirror glaze for baked goods; mirror glaze in the nature of mirror icing; food glazing preparations comprised of glucose-fructose syrup for flavoring food and citric acid, for use in baking
30 - Basic staples, tea, coffee, baked goods and confectionery
41 - Education, entertainment, sporting and cultural services
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Bread, pastry, and confectionery made of sugar; aromatic preparations for food in the nature of flavorings, other than essential
oils, for foods; food flavorings not being essential oils; seasonings; spices; sugars; natural sweeteners; vanilla; vanilla extracts;
vanilla flavorings for culinary purposes; vanilla sugar; vanillin for use as a food flavoring Educational services, namely, providing classes in the field of nutrition, food, farm management, and farming techniques; providing of training in the field of nutrition, food, farm management, and farming techniques; arranging and conducting workshops in the field of nutrition, food, farm management, and farming techniques; arranging and conducting of seminars in the field of nutrition, food, farm management, and farming techniques; education and training of personnel, in particular in the fields of nutrition, food, farm management, and farming techniques Agricultural services, namely, plant breeding, plant selection and propagation of plants and plant material; Agricultural services,
namely, planting, growing, fertilizing, pruning and picking fruits, vegetables, spices and herbs for others; horticultural services;
farming services in the field of crops, namely, fruits, vegetables, spices and herbs; cultivation of plants for others; crop cultivation
for others; development of methods and formulations for others for cultivating and harvesting crops; advice, consultancy and
information regarding the aforesaid services, included in this class; cultivation advisory services relating to agriculture; cultivation
advisory services relating to horticulture; consultancy relating to the cultivation of plants; consultancy relating to farming
techniques and harvest management skills; Agronomic consulting services; Agronomic consulting services in the fields of crop
yields, pest control, plant nutrient management, environmental protection techniques, farming techniques, harvesting techniques
and harvest management skills; Providing educational information in the field of nutrition
A package packing a product under vacuum, preferably a pillow-type package, being formed by a polymer film, wherein the polymer film comprises: an outer film layer, said outer film layer being a first polyethylene film layer; and an inner film layer, said inner film layer being a thermally sealable second polyethylene film layer having different thermal properties from said first polyethylene film layer; wherein the outer film layer (10, 10') and the inner film layer comprises ≥90.0 wt% of polyethylene with regard to the weight of the first polyethylene film layer and the second polyethylene film layer, respectively; wherein the package is provided with at least one opening on a side thereof, said at least one opening being configured for vacuum packing and being closed by at least one closure element.
B65D 75/58 - Opening or contents-removing devices added or incorporated during package manufacture
B65D 81/20 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
B32B 27/08 - Layered products essentially comprising synthetic resin as the main or only constituent of a layer next to another layer of a specific substance of synthetic resin of a different kind
B65B 9/00 - Enclosing successive articles, or quantities of material, e.g. liquids or semiliquids, in flat, folded, or tubular webs of flexible sheet material; Subdividing filled flexible tubes to form packages
B65B 31/00 - Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
The present invention relates to the field of food processing. More specifically, the present invention relates to a glazing composition, more particularly to a ready-to-use protein-free glazing composition to be applied after baking. The glazing compositions combine hydroxypropyl distarch phosphate with hydroxypropyl starch. This particular combination of ingredients allows the glazing compositions to give to baked or confectionery products an excellent shine/glossy appearance which is not sticky after storage in hermetic packaging.
40 - Treatment of materials; recycling, air and water treatment,
43 - Food and drink services, temporary accommodation
Goods & Services
(1) Food preservation; food processing, in particular sourdough processing for the purpose of storing and preserving for future generations; food preservation services in the nature of treating and processing sourdough cultures for the purpose of preserving and storing these cultures for future generations; providing food preservation equipment and infrastructure for others to treat and process sourdough cultures for the purpose of preserving and storing these cultures for future generations; advice, consultancy and information in relation to the aforesaid services, included in this class; providing information in relation to food manufacturing, food preservation and food processing.
(2) Providing information and advice in the field of recipes and cooking, in particular in relation to sourdough and sourdough cultures; providing information from a computer database in the field of recipes, ingredients and cooking, in particular in relation to sourdough and sourdough cultures; providing information via a searchable database and platform where people can add, share, comment, access and view information about sourdough bread, sourdough cultures and sourdough recipes.
40 - Treatment of materials; recycling, air and water treatment,
43 - Food and drink services, temporary accommodation
Goods & Services
Food preservation; food processing, in particular sourdough processing for the purpose of storing and preserving for future generations; food preservation services in the nature of treating and processing sourdough cultures for the purpose of preserving and storing these cultures for future generations; providing food preservation equipment and infrastructure for others to treat and process sourdough cultures for the purpose of preserving and storing these cultures for future generations; advice, consultancy and information in relation to the aforesaid services; providing information in relation to food manufacturing, food preservation and food processing Providing information and advice in the field of recipes and cooking, in particular in relation to sourdough and sourdough cultures; providing information form a computer database in the field of recipes, ingredients and cooking, in particular in relation to sourdough and sourdough cultures; providing information via a searchable database where people can add, share, comment, access and view information about sourdough bread, sourdough cultures and sourdough recipes
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Preserved, dried and cooked fruits and vegetables; processed fruits, fungi and vegetables (including nuts and pulses); arrangements of processed fruit and vegetables; processed nuts; candied nuts; raisins; candied fruits; fruit jellies, jams; fruit fillings, fruit pastes and compote; fruit toppings; cover jellies and glaze preparations; dairy products and dairy substitutes; eggs, milk and milk products; egg substitutes; edible oils and fats, including vegetable oils and fats; butter, margarine and substitutes for butter and margarine; cream and whipped cream; fruit-based fillings for pies; fruit-based spreads; fruit pastes and compotes; vegetable based spreads; vegetable based fillings; dairy-based spreads and fillings; nut-based spreads and fillings; chantilly cream; artificial cream; cream fillings; artificial cream fillings; buttercream fillings; non-dairy based preparations for whipped topping.
(2) Flour and preparations made from cereals; Processed cereals; Processed grains; Starches for food; Processed oats and wheat; Bakery goods; Products for improving the quality of bakery and pastry goods being grain based, starch based and cereal based preparations; Texture improvers for bakery goods included in this class, in particular glucose syrup for use as a texture improver for bakery goods; Pre-mixes and preparations in powder and paste form for making bakery goods; Bread, pastry and confectionery; Puff pastry and Viennese pastries; croissants, chocolate buns and Danish pastries; Doughs, batters, and mixes therefor; Mixes for bakery goods; Cake mixes; Mixes for pastries; Batter mixes; Flour mixes; Yeast; Baking powder; Baking soda; Yeast powder; Yeast extracts; Sourdough; Food leavening agents; Leaven; Thickening agents for use in cooking; Ferments for pastes; Sweet glazes and fillings; Frosting and mirror icing; Frosting and icing mixes; Flavourings, other than essential oils, for bakery goods; Fruit sauces; Sugar, natural sweeteners and sugar substitutes; Honey and propolis for human consumption; Fondants; Edible decorations for cakes; Aromatic preparations for food; Bavarian creams, custard, pastry creams, flans and almond paste; custard mixes; Coffee, tea and cocoa; Cocoa-based goods; Chocolate and chocolate goods; Products to improve the quality of baked goods intended for household use; Products for preserving or improving the texture, freshness, flavour or colour of bakery and pastry products intended for household use.
The present invention provides a powdered sugar replacer comprising one or more modified starch(es),one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or more reducing agent(s), and methods for obtaining the same. The present invention further provides food products comprising the powdered sugar replacer as taught herein, and methods for obtaining the same.
The present invention provides a powdered sugar replacer comprising one or more modified starch(es),one or more fructan(s), one or more protein product(s), one or more starch product(s), and optionally one or more enzyme(s) and/or one or more reducing agent(s), and methods for obtaining the same. The present invention further provides food products comprising the powdered sugar replacer as taught herein, and methods for obtaining the same.
The present invention provides a milk-type or white-type vegan chocolate comprising a protein-rich fraction derived from chickpea seeds, wherein the protein content of the protein-rich fraction of chickpea seeds is at least 40.0 %(w/w dry matter (DM)). Also provided is a method for preparing milk-type or white-type chocolate as taught herein, a bakery or confectionery product comprising the chocolate as taught herein, a method for preparing such bakery or confectionery product, and the use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w/w DM) and optionally one or more bulking agents as a replacer for one or more dairy components in a chocolate recipe.
A23G 1/44 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing peptides or proteins
A23G 1/48 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present invention provides a milk-type or white-type vegan chocolate comprising a protein-rich fraction derived from chickpea seeds, wherein the protein content of the protein-rich fraction of chickpea seeds is at least 40.0 %(w/w dry matter (DM)). Also provided is a method for preparing milk-type or white-type chocolate as taught herein, a bakery or confectionery product comprising the chocolate as taught herein, a method for preparing such bakery or confectionery product, and the use of a protein-rich fraction derived from chickpea seeds having a protein content of at least 40.0% (w/w DM) and optionally one or more bulking agents as a replacer for one or more dairy components in a chocolate recipe.
A23G 1/44 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing peptides or proteins
A23G 1/48 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Preserved, dried and cooked fruits and vegetables; prepared fruits; processed fruits; mincemeat; arrangements of processed fruit; fruit fillings, fruit pastes and compotes; fruit toppings; fruit-based fillings for cakes and pies; fruit-based fillings for cobblers; fruit pie fillings; fruit purees; glazed fruits; jellies, jams, compotes, fruit and vegetable spreads; fruit jellies; jellies for food; spreads consisting mainly of fruits; fruit-based spreads; dairy-based spreads; eggs, milk and milk products; edible oils and fats; cream and whipped cream; fruit paste Flour and preparations made of cereals; bread, pastry and confectionery; products for improving the quality of bakery goods for household use; dough mixes; pre-mixes and bread-making agents in powder and paste form; mixes for the preparation of bread; mixes for pastry; mixes for cakes; yeast; yeast powder; baking powder; food leavening agents; sugars and fondants; frostings; bavarois powders, custards and custard powders, pastry creams, flans and almond pastes; aromatic preparations for food; food flavorings, other than essential oils; fruit flavorings, other than essential oils; fruit flavorings for food or beverages, except essences; flavorings made from fruits; fruit sauces; fruit coulis; sweet glazes and fillings; flour; filled yeast dough with fillings consisting of fruits; filled yeast dough with fillings consisting of vegetables; fruit filled pastry products; pastries containing fruit; bread casings filled with fruit; confectionery having liquid fruit fillings; pasta containing fillings; chocolate and chocolate products; chocolate based fillings; chocolate fillings for bakery products; chocolate decorations for cakes and confectionery items; custard based fillings
41 - Education, entertainment, sporting and cultural services
42 - Scientific, technological and industrial services, research and design
43 - Food and drink services, temporary accommodation
Goods & Services
(1) Business assistance; business consultancy and advisory services; development of marketing and business concepts for business economy; business management and business economic consultancy relating to innovation of companies and organizations; business economic consultancy regarding business strategies (strategic and creative concept development); development of marketing and business strategies, concepts and ideas relating to business organization, advertising and marketing; advertising; marketing; promotional services; trade show and commercial exhibition services; organization of events, exhibitions, fairs and shows for commercial, promotional and advertising purposes; demonstration of goods and services; advertising and marketing services provided by means of blogging; market analysis and research; price analysis services; marketing analysis; conducting of market studies; consumer response analysis; collection, processing, systemization and reporting of information relating to consumer preferences; analysis of consumer buying habits and requirements; market reporting services; market reports and studies; analysis of business trends; analysis of marketing trends; advice on the analysis of consumer buying habits and needs provided with the help of sensory, quality and quantity-related data; advice, consultancy and information relating to the aforesaid services, included in this class.
(2) Education; training; organisation of conferences, exhibitions and competitions, whether or not online; organisation of workshops and seminars, whether or not online; publishing and reporting; writing services for blogs.
(3) Scientific and technological services and related research and development activities; industrial research and analysis; natural science services; scientific and technological services provided by research centers and laboratories; product research and development; research and development in relation to food production processes; testing and analysis of foodstuffs; providing specialized laboratory facilities to others for performing scientific research and development; advice, consultancy and information relating to the aforesaid services, included in this class.
(4) Providing information relating to the preparation of food and drink; food preparation consultancy; information and consultancy services in the field of food and drink catering; advice concerning cooking recipes.
The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.
The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Preserved, dried and cooked fruits and vegetables; eggs, milk; food glazing preparations comprised primarily of eggs and substitutes, namely, egg wash and substitutes for egg wash; egg substitutes; food glazing preparations comprised primarily of eggs or egg substitutes; edible oils and fats; edible oils for glazing foodstuffs; vegetable oil emulsions for food; vegetable oil emulsions with added proteins for use in glazing foodstuffs; food glazing preparations comprised primarily of eggs; food glazing preparations comprised primarily of fruits and vegetables; food glazing preparations comprised primarily of vegetables, fruit and/or fruit pectin for use in cooking and baking; spreads, namely butter, butter substitutes; cream and whipped cream
28.
CHOCOLATE AND METHODS FOR PREPARING SAID CHOCOLATE
The present invention provides methods for preparing fermented cocoa beans comprising the steps of collecting sweatings of fermenting cocoa beans and pulp thereof, wherein the fermentation is an anaerobic fermentation; recirculating the sweatings onto said fermenting cocoa beans and pulp thereof; and further fermenting said fermenting cocoa beans and pulp thereof; thereby obtaining fermented cocoa beans. The invention further provides methods for preparing cocoa mass from said fermented cocoa beans and cocoa mass obtained thereby. Also provided herein are methods for preparing chocolate from said cocoa mass and chocolate obtained thereby.
A container comprising a first box (100), and a second box (200) nested within. The first box comprises: a first bottom wall (110); a first peripheral wall (120); an outer lid (150) for closing the first box and comprising a top panel (155) and at least two flaps (151, 152, 153) extending downward adjacent the first peripheral wall (120) in the closed position. The second box comprises: a second bottom wall (210); a second peripheral wall (221, 222, 223); an inner lid (250) for closing the second box and comprising a top panel (255). The second box comprises an inner tab (231, 232, 233) linked with the second peripheral wall (221, 222, 223, 224) and pivoting inwardly, such that the outer lid presses down the inner lid in order to press the inner tab inward in the outer lid closed position; and, the first box comprises an outer tab (131, 132, 133) pivotally linked with the first peripheral wall and configured for being pressed against by the outer lid in the outer lid closed position.
B65D 5/32 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper having bodies formed by folding and interconnecting two or more blanks
B65D 5/36 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper specially constructed to allow collapsing and re-erecting without disengagement of side or bottom connections
B65D 5/50 - Internal supporting or protecting elements for contents
B65D 77/04 - Articles or materials enclosed in two or more containers disposed one within another
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical products for the fresh-keeping and preserving of food; Chemical additives for use in the manufacture of food; Chemical preparations for use in the manufacture of bakery products, namely, for releasing dietary fibers in bakery products and for preserving or improving the texture, freshness or nutritional values of bakery products intended for industrial or artisanal use; Bacterial preparations for the food industry; Food preservative compositions; Chemical substances for preserving foodstuffs; Chemical bakery products, for industrial use, namely, chemical preparations for use in the manufacture of bakery products for preserving or improving the texture, freshness or nutritional values of bakery products intended for industrial use; Chemicals used in the manufacture of confectionery; Chemical preservatives for use in the manufacture of bread; Enzymes for use in the bakery industry; Dough conditioners; Dough stabilizers; Flour improvers, namely, chemical additives for use in the manufacture of flour; Flour for industrial purposes; Cultures of microorganisms used in the fermentation of bread dough; Enzymes for use in fermentation for use in the food industry; Fermentation extract; Bacteria preparations for use in the manufacture of foodstuffs; Bacterial cultures for addition to food products; Lactic acid bacteria for use in the manufacture of food; Bread improvers, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread; Chemical compositions intended for industrial and artisanal use in the manufacture of bakery products, namely, for improving the quality of bakery products; Enzymes, emulsifiers and chemicals for use in food manufacturing for improving the quality of chocolate, bread, pastries and confectionery, all for industrial and artisanal use Bakery goods; Bread; Pastry; Baguettes; Bread rolls; Toasts; Doughnuts; Mixes for making bakery products; Pre-mixes for making bread flour mixes in powder and paste form; Bread mixes; Pastry mixes; Doughnut mixes; mixes for making bakery products; Prepared baking mixes; Flour; processed cereals; dough ferments for culinary purposes; Yeast; Yeast powder; Baking powder; Baking soda; Food leavening agents; Leaven for bread; Leaven for food; Sourdough bread mixes; Doughs, baking batters, and mixes therefor; Bread improvers, being processed cereal-based food to be used as an ingredient for the manufacture of bread; Processed grains; Starch for food; Processed oats; Processed wheat; Processed cereal food to be used as an ingredient for making bread and other bakery goods
The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical additives for use in the manufacture of food and beverages; chemical preparations, namely, enzymes and proteins for use in the food industry; chemical additives for use in the manufacture of food; bacterial preparations for the food industry; food preservative compositions; chemical preparations for preserving foodstuffs; chemical products for stabilising foodstuffs; emulsifiers for use in the manufacture of foods; chemical products for the fresh-keeping of food; artificial sweeteners for the food industry; starch syrup for industrial purposes; chemical products for industrial purposes in the form of fat-replacers for food; fermentation extracts; proteins for the food industry; proteins for use in the manufacture of food; protein prepared from soya beans for use in the manufacture of foodstuffs; enzyme preparations for the food industry; alginates for the food industry; inulin for use as a raw material in the manufacture of food; casein for the food industry; lecithin for the food industry; lipids, glucose, gluten, pectin, cream of tartar, carrageenan, gellan gum, xanthan gum and bulking agents, namely, fat-replacers for use in the manufacture of food and beverages; flour treatment agents, namely, oxidizing agents; dough conditioners and cake batter conditioners; dough stabilizers and cake batter stabilizers; flour improvers, namely, chemical additives for use in the manufacture of flour; flour for industrial purposes; Chemical additives for use in the manufacture of food, namely, preparations for preserving or improving the texture, freshness, flavour or colour of bakery products intended for industrial and artisanal use; Symbiotic cultures of bacteria and yeast for use in the manufacture of bakery products and sourdough bread; Bread improvers, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread; enzymes, emulsifiers and chemical additives for use in the manufacture of bakery goods, chocolate, pastry and confectionery Preserved, dried and cooked fruits and vegetables; processed fruits, fungi, vegetables, nuts and pulses; fruit jelly spreads, jams; fruit-based fillings for baked goods; fruit-based fillings for baked goods also containing fruit pieces; fruit-based fillings for cakes and pies; fruit-based fillings for cobblers; fruit pie fillings; pressed fruit pastes and compotes; fruit toppings; jellies for food, other than confectionery; food glazing preparations comprised primarily of fruit and/or fruit pectin for use in cooking and baking; processed oils for food; eggs, milk and milk products excluding ice cream, ice milk and frozen yoghurt; butter; non-dairy milk substitutes; milk substitutes; plant-based milk substitutes; margarine substitutes; butter substitutes; sour cream substitutes; whipped toppings, dairy or non-dairy based; Non-dairy based mix for making whipped toppings; egg substitutes; edible oils and fats; margarine; dairy-based spreads; vegetable-based spreads; nut-based spreads; fruit-based spreads; cream and whipped cream; artificial cream; cream, being dairy products; cream powder; artificial cream; organic cream; vegetable-based cream Bread, pastry and confectionery made of sugar; puff pastry and Viennese pastries; croissants, chocolate buns and danish pastries, in particular danish pastries made with or on the basis of puff pastry; flour; processed cereals; processed grains; starches for food; processed oats and wheat; wheat starch; wheat flour; starch syrup for culinary purposes; starch for use in manufacturing food; starch-based thickeners for whipped cream; bakery goods; gluten additives for culinary purposes, corn syrup for culinary purposes and glucose syrup for culinary purposes, all for use as a texture improver for bakery goods; processed cereal-based food to be used as ingredient for the manufacture of other foods; flavor enhancers for food other than essential oils; mixes for making bakery goods; buttercream fillings for cakes; doughs and cake batters; mixes for making doughs and baking batters; farinaceous food pastes for human consumption; cake mixes; mixes for pastry; cake batter mixes; yeast; baking powder; yeast powder; yeast extracts; baking soda; sourdough bread mixes; food leavening agents; dough ferments for culinary purposes; thickening agents for use in cooking; sugar, natural sweeteners and sugar substitutes for culinary purposes; sweet mirror glazes for baked goods; fondants; mirror icing; buttercream icing; cake frosting; chocolate-based fillings for bakery goods, pastries, cakes and pies; custard-based fillings for bakery goods, pastries, cakes and pies; honey and propolis for human consumption; seasonings and food flavorings not being essential oils; bavarian creams, custard, pastry creams, flans and almond paste; coffee, tea and cocoa; cocoa-based ingredients for confectionery products; chocolate; chocolate powders, chocolate decorations for cake, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nuts; fruit sauces; bavarian cream powders
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical additives for use in the manufacture of food and beverages; chemical preparations, namely, enzymes and proteins for use in the food industry; chemical additives for use in the manufacture of food; bacterial preparations for the food industry; food preservative compositions; chemical preparations for preserving foodstuffs; chemical products for stabilising foodstuffs; emulsifiers for use in the manufacture of foods; chemical products for the fresh-keeping of food; artificial sweeteners for the food industry; starch syrup for industrial purposes; chemical products for industrial purposes in the form of fat-replacers for food; fermentation extracts; proteins for the food industry; proteins for use in the manufacture of food; protein prepared from soya beans for use in the manufacture of foodstuffs; enzyme preparations for the food industry; alginates for the food industry; inulin for use as a raw material in the manufacture of food; casein for the food industry; lecithin for the food industry; lipids, glucose, gluten, pectin, cream of tartar, carrageenan, gellan gum, xanthan gum and bulking agents, namely, fat-replacers for use in the manufacture of food and beverages; flour treatment agents, namely, oxidizing agents; dough conditioners and cake batter conditioners; dough stabilizers and cake batter stabilizers; flour improvers, namely, chemical additives for use in the manufacture of flour; flour for industrial purposes; Chemical additives for use in the manufacture of food, namely, preparations for preserving or improving the texture, freshness, flavour or colour of bakery products intended for industrial and artisanal use; Symbiotic cultures of bacteria and yeast for use in the manufacture of bakery products and sourdough bread; Bread improvers, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread; enzymes, emulsifiers and chemical additives for use in the manufacture of bakery goods, chocolate, pastry and confectionery Preserved, dried and cooked fruits and vegetables; processed fruits, fungi, vegetables, nuts and pulses; fruit jelly spreads, jams; fruit-based fillings for baked goods; fruit-based fillings for baked goods also containing fruit pieces; fruit-based fillings for cakes and pies; fruit-based fillings for cobblers; fruit pie fillings; pressed fruit pastes and compotes; fruit toppings; jellies for food, other than confectionery; food glazing preparations comprised primarily of fruit and/or fruit pectin for use in cooking and baking; processed oils for food; eggs, milk and milk products excluding ice cream, ice milk and frozen yoghurt; butter; non-dairy milk substitutes; milk substitutes; plant-based milk substitutes; margarine substitutes; butter substitutes; sour cream substitutes; whipped toppings, dairy or non-dairy based; Non-dairy based mix for making whipped toppings; egg substitutes; edible oils and fats; margarine; dairy-based spreads; vegetable-based spreads; nut-based spreads; fruit-based spreads; cream and whipped cream; artificial cream; cream, being dairy products; cream powder; artificial cream; organic cream; vegetable-based cream Bread, pastry and confectionery made of sugar; puff pastry and Viennese pastries; croissants, chocolate buns and danish pastries, in particular danish pastries made with or on the basis of puff pastry; flour; processed cereals; processed grains; starches for food; processed oats and wheat; wheat starch; wheat flour; starch syrup for culinary purposes; starch for use in manufacturing food; starch-based thickeners for whipped cream; bakery goods; gluten additives for culinary purposes, corn syrup for culinary purposes and glucose syrup for culinary purposes, all for use as a texture improver for bakery goods; processed cereal-based food to be used as ingredient for the manufacture of other foods; flavor enhancers for food other than essential oils; mixes for making bakery goods; buttercream fillings for cakes; doughs and cake batters; mixes for making doughs and baking batters; farinaceous food pastes for human consumption; cake mixes; mixes for pastry; cake batter mixes; yeast; baking powder; yeast powder; yeast extracts; baking soda; sourdough bread mixes; food leavening agents; dough ferments for culinary purposes; thickening agents for use in cooking; sugar, natural sweeteners and sugar substitutes for culinary purposes; sweet mirror glazes for baked goods; fondants; mirror icing; buttercream icing; cake frosting; chocolate-based fillings for bakery goods, pastries, cakes and pies; custard-based fillings for bakery goods, pastries, cakes and pies; honey and propolis for human consumption; seasonings and food flavorings not being essential oils; bavarian creams, custard, pastry creams, flans and almond paste; coffee, tea and cocoa; cocoa-based ingredients for confectionery products; chocolate; chocolate powders, chocolate decorations for cake, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nuts; fruit sauces; bavarian cream powders
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemical additives for use in the manufacture of food; Bacterial preparations for the food industry; Food preservative compositions; Chemical substances for preserving foodstuffs; Chemical stabilizers for preserving foodstuffs; Emulsifiers for use in the manufacture of foods; Chemical products for the fresh-keeping of food; Chemical sugar substitutes; Chemical substances for use as fat replacements for food, namely, fatty acids, caprenin, inulin, maltodextrin, monoglycerides, diglycerides, olestra, salatrium, carrageenan, gellan gum and xanthan gum; ferments for chemical purposes for use in the manufacture of foodstuffs; Protein based preparations for use in the manufacture of food products; Protein prepared from soya beans for use in the manufacture of foodstuffs; Enzyme preparations for the food industry; Enzyme based preparations for use in flavoring in the bakery industry; Polysaccharides for use in colouring food in the manufacture of foodstuffs; Phenolic resins and unprocessed phenolic resins for use as flavour improvers and enhancers for foodstuffs; Alginates for the food industry; Inulin for the food industry; Casein for the food industry; Lecithin for the food industry; Lipids, glucose, gluten, pectin, cream of tartar, carrageenan, gellan gum, xanthan gum and fat-replacers for use in the manufacture of food and beverages; Dough and (cake) batter conditioners; Dough and (cake) batter stabilizers; Oxidizing agents for flour treatment, namely, azodicarbonamide, potassium bromate and ascorbic acid; Chemical additives for use in the manufacture of flour; Chemical preparations for preserving and improving the texture, freshness, flavour and colour of bakery products intended for industrial and artisanal use; Enzymes, emulsifiers and chemical additives for use in the manufacture of bakery goods, chocolate, pastry and confectionery.
(2) Preserved fruit and vegetables; Dried fruit and vegetables; Processed nuts; Dried edible fungi; fruit jellies, jams; fruit fillings, fruit pastes and compotes; processed fruits, namely fruit purees and fruit toppings; fruit-based fillings for cakes and pies; pressed fruit pastes and compote; processed fruits being nuts, namely nut butters, nut toppings and nut-based fillings; cover jellies for food and glaze preparations comprised primarily of oils, vegetables, fruit, fruit pectin, alginates or lecithin for culinary purposes, other than confectionery; Eggs, milk and dairy products; plant-based dairy substitutes, non-dairy cream and non-dairy milk; Egg substitutes; edible oils and fats; margarine; dairy-based spreads; vegetable-based spreads; nut-based spreads; fruit-based spreads; spreads based on dairy substitutes; Butter cream and whipped cream; artificial cream and Bavarian cream powders; cream fillings for bakery goods, pastry, cakes and pies; artificial cream fillings for bakery goods, pastry, cakes and pies; buttercream fillings for bakery goods, pastries, cakes and pies.
(3) Bread, pastry and sugar confectionery; puff pastry and Viennese pastries; croissants, chocolate buns and Danish pastries, in particular Danish pastries made with or on the basis of puff pastry; Flour for food; all-purpose flour; cereal flour; Starches for food; Processed oats and wheat; wheat starch flour; starch syrup for culinary purposes; starch for use in manufacturing food; starch-based thickeners for whipped cream; Texture improvers for bakery goods included in this class, in particular glucose syrup for use as a texture improver for bakery goods; processed cereal-based food to be used as ingredient for the manufacture of other foods; Doughs; cake batter; Dessert mixes; Bread mixes; flour mixes for baking purposes; pastry powder; Icing mixes; Frosting mixes; Farinaceous food pastes; Cake mixes; Biscuit mixes; Muffin mixes; Instant doughnut mixes; Instant pancake mixes; Yeast; Baking powder; Yeast powder; Yeast extracts; baking soda; baking powder; Sourdough; Sourdough for use as a preservative and an ingredient in the manufacture of bread; Food leavening agents; Leaven; Ferments for pastes; Thickening agents for use in cooking; Sugar, natural sweeteners and sugar substitutes; sweet mirror glazes for baked goods; mirror icing; cake frosting; chocolate-based fillings for bakery goods, pastries, cakes and pies; custard-based fillings for bakery goods, pastries, cakes and pies; honey and propolis for human consumption; seasonings; Vanilla flavourings; flavourings for bread and cakes; chocolate flavourings; Bavarian creams, custard, pastry creams, flans and almond paste; coffee, tea and cocoa;; Cocoa, Cocoa powder, Cocoa extracts for human consumption, all for confectionery products; chocolate; chocolate powders, chocolate decorations for cake, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nuts; fruit sauces.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemical additives for use in the manufacture of food; Bacterial preparations for the food industry; Food preservative compositions; Chemical substances for preserving foodstuffs; Chemical stabilizers for preserving foodstuffs; Emulsifiers for use in the manufacture of foods; Chemical products for the fresh-keeping of food; Chemical sugar substitutes; Chemical substances for use as fat replacements for food, namely, fatty acids, caprenin, inulin, maltodextrin, monoglycerides, diglycerides, olestra, salatrium, carrageenan, gellan gum and xanthan gum; ferments for chemical purposes for use in the manufacture of foodstuffs; Protein based preparations for use in the manufacture of food products; Protein prepared from soya beans for use in the manufacture of foodstuffs; Enzyme preparations for the food industry; Enzyme based preparations for use in flavoring in the bakery industry; Polysaccharides for use in colouring food in the manufacture of foodstuffs; Phenolic resins and unprocessed phenolic resins for use as flavour improvers and enhancers for foodstuffs; Alginates for the food industry; Inulin for the food industry; Casein for the food industry; Lecithin for the food industry; Lipids, glucose, gluten, pectin, cream of tartar, carrageenan, gellan gum, xanthan gum and fat-replacers for use in the manufacture of food and beverages; Dough and (cake) batter conditioners; Dough and (cake) batter stabilizers; Oxidizing agents for flour treatment, namely, azodicarbonamide, potassium bromate and ascorbic acid; Chemical additives for use in the manufacture of flour; Chemical preparations for preserving and improving the texture, freshness, flavour and colour of bakery products intended for industrial and artisanal use; Enzymes, emulsifiers and chemical additives for use in the manufacture of bakery goods, chocolate, pastry and confectionery.
(2) Preserved fruit and vegetables; Dried fruit and vegetables; Processed nuts; Dried edible fungi; fruit jellies, jams; fruit fillings, fruit pastes and compotes; processed fruits, namely fruit purees and fruit toppings; fruit-based fillings for cakes and pies; pressed fruit pastes and compote; processed fruits being nuts, namely nut butters, nut toppings and nut-based fillings; cover jellies for food and glaze preparations comprised primarily of oils, vegetables, fruit, fruit pectin, alginates or lecithin for culinary purposes, other than confectionery; Eggs, milk and dairy products; plant-based dairy substitutes, non-dairy cream and non-dairy milk; Egg substitutes; edible oils and fats; margarine; dairy-based spreads; vegetable-based spreads; nut-based spreads; fruit-based spreads; spreads based on dairy substitutes; Butter cream and whipped cream; artificial cream and Bavarian cream powders; cream fillings for bakery goods, pastry, cakes and pies; artificial cream fillings for bakery goods, pastry, cakes and pies; buttercream fillings for bakery goods, pastries, cakes and pies.
(3) Bread, pastry and sugar confectionery; puff pastry and Viennese pastries; croissants, chocolate buns and Danish pastries, in particular Danish pastries made with or on the basis of puff pastry; Flour for food; all-purpose flour; cereal flour; Starches for food; Processed oats and wheat; wheat starch flour; starch syrup for culinary purposes; starch for use in manufacturing food; starch-based thickeners for whipped cream; Texture improvers for bakery goods included in this class, in particular glucose syrup for use as a texture improver for bakery goods; processed cereal-based food to be used as ingredient for the manufacture of other foods; Doughs; cake batter; Dessert mixes; Bread mixes; flour mixes for baking purposes; pastry powder; Icing mixes; Frosting mixes; Farinaceous food pastes; Cake mixes; Biscuit mixes; Muffin mixes; Instant doughnut mixes; Instant pancake mixes; Yeast; Baking powder; Yeast powder; Yeast extracts; baking soda; baking powder; Sourdough; Sourdough for use as a preservative and an ingredient in the manufacture of bread; Food leavening agents; Leaven; Ferments for pastes; Thickening agents for use in cooking; Sugar, natural sweeteners and sugar substitutes; sweet mirror glazes for baked goods; mirror icing; cake frosting; chocolate-based fillings for bakery goods, pastries, cakes and pies; custard-based fillings for bakery goods, pastries, cakes and pies; honey and propolis for human consumption; seasonings; Vanilla flavourings; flavourings for bread and cakes; chocolate flavourings; Bavarian creams, custard, pastry creams, flans and almond paste; coffee, tea and cocoa; Cocoa, Cocoa powder, Cocoa extracts for human consumption, all for confectionery products; chocolate; chocolate powders, chocolate decorations for cake, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nuts; fruit sauces.
The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0 % (dry matter weight /w) of one or more sugars; from 0.150 to 7.50 % (dry matter weight /w) of CPH; from 0.10 to 4.0 % (w/w) of pectin; from 0.10 to 7.0 % (w/w) of one or more co-texturizers; from 0.030 to 3.0 % (w/w) of citrate ions; from 0.0010 to 0.50 % (w/w) of calcium ions; from 0.0 to 2.0 % (w/w) of preservative; and water up to 100.0 %; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/269 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp
A23G 1/30 - Cocoa products, e.g. chocolate; Substitutes therefor
The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0 % (dry matter weight /w) of one or more sugars; from 0.150 to 7.50 % (dry matter weight /w) of CPH; from 0.10 to 4.0 % (w/w) of pectin; from 0.10 to 7.0 % (w/w) of one or more co-texturizers; from 0.030 to 3.0 % (w/w) of citrate ions; from 0.0010 to 0.50 % (w/w) of calcium ions; from 0.0 to 2.0 % (w/w) of preservative; and water up to 100.0 %; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.
A23L 29/25 - Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
A23L 29/269 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A23L 33/22 - Comminuted fibrous parts of plants, e.g. bagasse or pulp
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
41 - Education, entertainment, sporting and cultural services
Goods & Services
Chemical preparations and additives made from cocoa shell or cocoa pod for use in the manufacture of food and beverages, including pectin for the food industry or for other industrial purposes; chemical additives for use in the manufacture of food and beverages; cocoa shell pulp for use in the manufacture of food; artificial sweeteners made from cocoa shell or cocoa pod used as ingredients in the food, drinks, pharmaceutical and feed industry Cocoa butter for food; jams; fruit-based fillings for cobblers, cakes and pies; processed nuts; food preparations also containing processed nuts, namely, nut butters; nut pastes; nut-based fillings for cakes and pies; milk shakes; fruit jelly spreads Cocoa; cocoa powder; cocoa-based products, namely, candy with cocoa and edible processed cocoa seeds; chocolate; confectioner's coatings in the nature of edible shellac chocolate coatings for foods; chocolate topping; chocolate pastes; chocolate-based beverages; chocolate syrups; chocolate fudge; chocolate-based decorations for cakes, pies and cookies; confectionery, namely, candy and chocolates; chocolate confectionery, namely, candy; bakery products; pastry mixes; chocolate-based fillings for cakes, pies and candy; pastry; chocolate bakery desserts; ice creams; chocolate mousse, pudding, cakes, pies, cookies, candy, and donuts; preparations for making chocolate-based beverages; chocolate decorations for cakes; all aforementioned goods also dairy-free Beers; mineral and aerated water; non-alcoholic beverages, namely, carbonated beverages; fruit drinks and fruit juices; syrups, powders and concentrates for making non-alcoholic beverages, namely, cocoa fruit drinks Providing training in the fields of food and dessert decoration, cocoa and chocolate preparation, baking and gastronomy to business leaders, retail managers and stakeholders in the cocoa, chocolate, confectionery, gastronomy and retail industries; educational services, namely, conducting classes, workshops, seminars and demonstrations in the field of cocoa cultivation methods, cocoa and chocolate, baking and gastronomy for professionals; organization of competitions in the fields of cooking, confectionary and pastry and chocolate design, baking with chocolate, baking, and gastronomy; all the aforesaid services also provided via the Internet; entertainment and educational services, namely, providing non-downloadable films, television programs, video clips and multimedia entertainment, all in the field of cocoa cultivation methods, cocoa and chocolate, baking and gastronomy via video-on-demand services
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical additives for use in the manufacture of food; chemical preparations for the fresh-keeping of food bacterial preparations for the food industry; food preservative compositions; chemical preparations for preserving foodstuffs; chemical products for stabilising foodstuffs, namely, enzyme stabilizers; emulsifiers for use in the manufacture of foods; enzyme preparations for the food industry; enzymes for use in food flavouring; flavour improvers for foodstuffs, namely, flavonoids for use in the manufacture of foodstuffs and artificial sweeteners; chemicals used in the manufacture of confectionery; chemical preservatives for use in bread making being food preserving chemicals; enzymes for use in the bakery industry; dough conditioners; dough stabilizers; flour improvers for industrial use; flour for industrial purposes; chemical additives for use in fermentation being fermentation extracts; cultures of microorganisms used in the fermentation of bread dough; enzymes for use in fermentation being enzymes for the food industry; fermentation extract; Symbiotic cultures of bacteria and yeast (SCOBY) for use in the manufacture of food and sourdough bread; Bacteria for use in food manufacture; milk ferments for the food industry; bread improvers, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread; chemical preparations for preserving or improving the texture, freshness, flavour or colour of bakery products intended for industrial and artisanal use Bakery products; bread; pastry; baguettes; bread rolls; toasts; doughnuts; mixes for bakery goods; bread mixes; mixes for pastry; instant doughnut mixes; flour; preparations made from cereals, namely, processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods; yeast; yeast powder; baking powder; baking soda; baking preparations, namely, flavor enhancers used in food, thickening agents for use in cooking; food leavening agents; leaven for food; sourdough bread; doughs, batters, and mixes, namely, dough, cake batter and mixes for making baking batters; bread improvers, being processed cereal-based food to be used as ingredients for making other foods; processed grains; starches for food; processed oats and wheat; processed cereal food to be used as an ingredient for making bread and other bakery goods
42 - Scientific, technological and industrial services, research and design
Goods & Services
(1) Scientific and technological services, namely testing and inspection of foodstuffs and ingredients of foodstuffs, research and development activities regarding foodstuffs and ingredients of foodstuffs; industrial research and analysis regarding foodstuffs and ingredients of foodstuffs; natural science services in the nature of research, analysis, testing and advice on the microbiological composition of foodstuffs and ingredients of foodstuffs, in particular leaven and sourdough; product research and development; research and development in relation to food production and composition, in particular the production and composition of leaven and sourdough; food research, in particular research regarding leaven and sourdough; testing and analysis of foodstuffs and ingredients of foodstuffs, in particular leaven and sourdough; providing specialized laboratory facilities for performing scientific research, development, analysis and testing in the field of foodstuffs and ingredients of foodstuffs; advice, consultancy and information relating to research and analysis of foodstuffs and ingredients of foodstuffs; professional advisory services relating to food technology, in particular leaven and sourdough; technical consultancy in relation to research services relating to foodstuffs and ingredients of foodstuffs, in particular leaven and sourdough; leasing of apparatus and instruments for scientific research, product development, analysis and testing in the field of foodstuffs and ingredients of foodstuffs; professional consulting services and technical advice concerning food research with regard to the production, composition, maintenance and preservation of foodstuffs and ingredients of foodstuffs, in particular leaven and sourdough.
42 - Scientific, technological and industrial services, research and design
Goods & Services
Scientific and technological services, namely, research and development activities regarding foodstuffs and ingredients of foodstuffs; industrial research regarding foodstuffs and ingredients of foodstuffs and biological and chemical analysis regarding foodstuffs and ingredients of foodstuffs; natural science services in the nature of research, analysis, testing and food research advice on the microbiological composition of foodstuffs and ingredients of foodstuffs, in particular leaven and sourdough; product research and development; research and development in relation to food production and composition, in particular the production and composition of leaven and sourdough; food research, in particular research regarding leaven and sourdough; testing and food research analysis of foodstuffs and ingredients of foodstuffs, in particular leaven and sourdough; providing access to specialized laboratory facilities for performing scientific research, development, analysis and testing in the field of foodstuffs and ingredients of foodstuffs; Food safety testing and consultation related thereto; technical consultancy in relation to research services relating to foodstuffs and ingredients of foodstuffs, in particular leaven and sourdough; leasing of apparatus and instruments for scientific research, product development, analysis and testing in the field of foodstuffs and ingredients of foodstuffs; professional consulting services and technical advice concerning food research with regard to the production, composition, maintenance and preservation of foodstuffs and ingredients of foodstuffs, in particular leaven and sourdough
41 - Education, entertainment, sporting and cultural services
42 - Scientific, technological and industrial services, research and design
43 - Food and drink services, temporary accommodation
Goods & Services
Business assistance; business consultancy and advisory services; development of marketing and business concepts for business economy; business management and business economic consultancy relating to innovation of companies and organizations; business economic consultancy regarding business strategies; Development of marketing and advertising concepts; Consultation services, namely, creative and strategic consultation regarding development and production of marketing campaigns for others; development of marketing and business strategies, concepts and ideas relating to business organization, advertising and marketing; advertising; marketing; Providing promotional marketing services for the food and beverage industry; Arranging and conducting special events for commercial, promotional or advertising purposes; Organisation of exhibitions and trade fairs for business and promotional purposes; conducting commercial events in the nature of trade shows; organization of commercial exhibition services; organization of events, exhibitions, fairs and trade shows for commercial, promotional and advertising purposes; demonstration of goods and services; advertising and marketing services provided by means of blogging; market analysis and research; price analysis services; marketing analysis; conducting of market studies; consumer response analysis being consumer survey services; collection, processing, systemization and reporting of information relating to consumer preferences being consumer survey services; analysis of consumer buying habits and requirements for business, advertising and commercial purposes; market reporting services; market reports and studies; analysis of business trends; analysis of marketing trends; advice on the analysis of consumer buying habits and needs provided with the help of sensory, quality and quantity-related data Educational services, namely, conducting courses, workshops, seminars and webinars and providing classes and instruction, all in the field of food, food marketing and the food industry; training in the field of food, food marketing and the food industry; organisation of conferences, exhibitions and competitions, whether or not online in the field of food, food marketing and the food industry, other than for advertising purposes; organisation of workshops and seminars, whether or not online in the field of food and food marketing; publishing and reporting; writing articles for blogs, other than for advertising or publicity Scientific and technological services, namely, scientific research and research and development of new products; industrial research regarding food technology, food health, the efficient use of resources for food production and sustainability of food production processes and biological and chemical analysis regarding foodstuffs; natural science research services; Development of new technology for others in the field of foodstuffs; scientific and technological services provided by research centers and laboratories being scientific research, analysis and testing in the field of foodstuffs and food technology; product research and development; research and development of new products in relation to food production processes; testing and analysis of foodstuffs to assure compliance with industry standards; providing access to specialized laboratory facilities to others for performing scientific research and development; advice, consultancy and information services relating to scientific research in the fields of food technology, food research, food health, the efficient use of resources for food production and sustainability of food production processes Providing information relating to the preparation of food and drink; food preparation consultancy; information and consultancy services in the field of food and drink catering; advice concerning cooking recipes
43.
Methods for heating compositions comprising edible inclusions
Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60° C. to 95° C.; applying a first holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75° C. to 110° C.; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
A23L 19/00 - Products from fruits or vegetables; Preparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 29/212 - Starch; Modified starch; Starch derivatives, e.g. esters or ethers
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23B 9/04 - Preserving by heating by irradiation or electric treatment
A23L 3/01 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
A23B 4/01 - Preserving by heating by irradiation or electric treatment
A23B 7/01 - Preserving by heating by irradiation or electric treatment
A23L 3/22 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs, milk and milk products, excluding ice cream, ice milk and frozen yoghurt; butter substitutes; margarine substitutes; edible oils and fats, including vegetable oils and fats; creams for fine bakery products; Unflavored and unsweetened gelatin for food purposes for the purpose of fine bakery products
36 - Financial, insurance and real estate services
42 - Scientific, technological and industrial services, research and design
Goods & Services
Business assistance; business management; business acquisitions consulting; business consultancy and advisory services; business management and business economic consultancy relating to innovation of companies and organizations; business economic consultancy regarding business strategies in particular strategic and creative concept development; development of marketing and business strategies, concepts and ideas relating to business organization, advertising and marketing; commercial services in the field of brand creation, namely, brand development services for corporate clients; development of marketing and business concepts for business economy; business economic analysis and consultancy in relation to the economic feasibility of innovation projects; professional business consulting in the field of creativity and innovation of companies; business organizational consultancy; advertising; market analysis and research; cost price analysis services; marketing analysis; conducting of market studies; consumer response analysis being consumer survey services; collection and processing of information relating to consumer preferences for foodstuffs being consumer survey services; analysis of consumer buying habits and requirements being consumer survey services; the aforesaid services in particular in relation to food technology, food research, food health, the efficient use of resources for food production and sustainability of food production processes; advice, consultancy and information relating to the aforesaid services Financial investment brokerage services; financing and funding services, namely, money lending and providing financing to companies; venture capital services, namely, providing financing to emerging and start-up companies; the aforesaid services in particular in relation to food technology, food research, food health, the efficient use of resources for food production and sustainability of food production processes; advice, consultancy and information relating to the aforesaid services Scientific and technological services, namely, scientific research and research and development of new products; industrial research in the field of foodstuffs and biological and chemical analysis regarding foodstuffs; natural science research services; scientific and technological services provided by research centers and laboratories being scientific research; product research and development; research and development of new products in relation to food production processes; testing and analysis of foodstuffs being food safety testing; the aforesaid services in particular in relation to food technology, food research, food health, the efficient use of resources for food production and sustainability of food production processes; advice, consultancy and information relating to the aforesaid services
36 - Financial, insurance and real estate services
42 - Scientific, technological and industrial services, research and design
Goods & Services
Business assistance; business management; business acquisitions consulting; business consultancy and advisory services; business management and business economic consultancy relating to innovation of companies and organizations; business economic consultancy regarding business strategies in particular strategic and creative concept development; development of marketing and business strategies, concepts and ideas relating to business organization, advertising and marketing; commercial services in the field of brand creation, namely, brand development services for corporate clients; development of marketing and business concepts for business economy; business economic analysis and consultancy in relation to the economic feasibility of innovation projects; professional business consulting in the field of creativity and innovation of companies; business organizational consultancy; advertising; market analysis and research; cost price analysis services; marketing analysis; conducting of market studies; consumer response analysis being consumer survey services; collection and processing of information relating to consumer preferences for foodstuffs being consumer survey services; analysis of consumer buying habits and requirements being consumer survey services; the aforesaid services in particular in relation to food technology, food research, food health, the efficient use of resources for food production and sustainability of food production processes; advice, consultancy and information relating to the aforesaid services Financial investment brokerage services; financing and funding services, namely, money lending and providing financing to companies; venture capital services, namely, providing financing to emerging and start-up companies; the aforesaid services in particular in relation to food technology, food research, food health, the efficient use of resources for food production and sustainability of food production processes; advice, consultancy and information relating to the aforesaid services Scientific and technological services, namely, scientific research and research and development of new products; industrial research in the field of foodstuffs and biological and chemical analysis regarding foodstuffs; natural science research services; scientific and technological services provided by research centers and laboratories being scientific research; product research and development; research and development of new products in relation to food production processes; testing and analysis of foodstuffs being food safety testing; the aforesaid services in particular in relation to food technology, food research, food health, the efficient use of resources for food production and sustainability of food production processes; advice, consultancy and information relating to the aforesaid services
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Flour and cereal preparations; Bread, bakery and pastry products; Mixes for bakery products; Pastry mixes; Biscuit mixes; Cake mixes; Muffin mixes; Dough; Cake dough; Brownie dough; Processed grains; Starches for food; Processed oats and wheat; Processed cereals to be used as an ingredient for making bread and other bakery goods.
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Bread improvers being sourdough; Chemical additives for use in the manufacture of food; Bacterial preparations for the food industry; Food preservative compositions; Chemical substances for preserving foodstuffs; Chemical products for stabilising foodstuffs; Chemical substances for emulsifying foodstuffs; Emulsifiers for use in the manufacture of foods; Chemical products for the fresh-keeping of food; artificial sweeteners; Chemical substances for use as fat replacements for food, namely, fatty acids, caprenin, inulin, maltodextrin, monoglycerides, diglycerides, olestra, salatrium, carrageenan, gellan gum and xanthan gum; Proteins for use in the manufacture of food products; Protein prepared from soya beans for use in the manufacture of foodstuffs; Enzyme preparations for the food industry; Enzymes for the food industry; enzymes for the beverage industry; flavonoids and unprocessed phenolic resins for use as flavour improvers and enhancers for foodstuffs; Polysaccharides for use in the manufacture of foodstuffs; Alginates for the food industry; Inulin for the food industry; Casein for the food industry; Lecithin for the food industry; Oxidizing agents for flour treatment, namely, azodicarbonamide, potassium bromate and ascorbic acid; Dough conditioners; Dough stabilizers; Chemical additives for use in the manufacture of flour; Chemical preparations for preserving and improving the texture, the freshness, the flavour and the colour of bakery products intended for industrial and artisanal use; enzymes, emulsifiers and chemical additives for use in the manufacture of bakery goods
(2) Flour; Cereal-based snack food; all-purpose flour; cereal flour; Starches for food; Processed oats and wheat; Gluten additives for culinary purposes; glucose for culinary purposes; Cakes flavourings; Flavourings for bread; Bread mixes; Biscuit mixes; flour mixes for baking purposes; Dessert mixes; Muffin mixes; Doughs; Cake batter; cake mixes; Mixes for pastries; Yeast; Baking powder; Yeast powder; Yeast extracts; Sourdough; Leaven; Thickening agents for use in cooking; Sugar, natural sweeteners and sugar substitutes
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical compositions for use in the manufacture of food and beverages; Bread improvers, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread; Chemical preparations for use in the food industry; Chemical additives for food; Bacterial preparations for the food industry; Food preservative compositions; Chemical substances for preserving foodstuffs; Chemical products for stabilising foodstuffs; Chemical substances for emulsifying foodstuffs; Emulsifiers for use in the manufacture of foods; Chemical products for the fresh-keeping of food; Chemical sugar substitutes, namely, artificial sweeteners; Chemical substances for use as fat replacements for food; Proteins for the food industry; Raw proteins for the food industry; Food protein as a raw material for use in the manufacture of foodstuffs; Protein prepared from soya beans for use in the manufacture of foodstuffs; Enzyme preparations for the food industry; Enzymes for use in flavouring for the food industry; Flavour improvers and enhancers for foodstuffs, namely, flavonoids for use in the manufacture of foodstuffs; Enzymes for use in colouring for the food industry; Polysaccharides for use in colouring for the manufacture of foodstuffs; Alginates for the food industry; Inulin for use as a raw material in the manufacture of foodstuffs; Casein for the food industry; Lecithin for the food industry; Flour treatment agents, namely, oxidizing agents; Chemicals used in the manufacture of foodstuffs, namely, dough and cake batter conditioners; Chemicals used in the manufacture of foodstuffs, namely, dough and cake batter stabilizers; Flour improvers, namely, chemical additives for use in the manufacture of flour; Flour for industrial purposes; Chemicals used in the manufacture of foodstuffs, namely, chemical preparations for preserving or improving the texture, freshness, flavour or colour of bakery products intended for industrial and artisanal use; Enzymes, emulsifiers and chemicals for use in the manufacture of bakery goods Bakery goods; Flour and processed cereal-based food to be used as a breakfast food, snack food or ingredient for making other foods; Processed cereals; Processed grains; Starches for food; Processed oats and processed wheat; Products for improving the quality of bakery goods being processed cereal-based food to be used as an ingredient for making bakery goods; Processed cereal-based food, food starch, gluten additives for culinary purposes and culinary glucose syrup all for use as texture improvers for food; Flavor enhancers, other than essential oils, used in food; Mixes for making bakery goods; Doughs, cake batters, and mixes therefor; Cake mixes; Mixes for pastries; Batter mixes, namely, mixes for making baking batters; Yeast; Baking powder; Yeast powder; Yeast extracts; Sourdough bread; Food leavening agents; Thickening agents for use in cooking; Sugar, natural sweeteners and sugar substitutes
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
(1) Preserved and dried fruits and vegetables; stewed fruits; fruit toppings; pie fillings; mincemeat; fruit fillings, fruit pastes and compotes; fruit-based fillings for cakes and pies; fruit-based fillings for cobblers; fruit pie fillings; fruit purees; glazed fruits; jellies, jams, compotes, fruit and vegetable spreads; fruit jellies; jellies for food; spreads consisting mainly of fruits; fruit-based spreads; eggs, milk and milk products; edible oils and fats; dairy cream, cream cheese, artificial cream, non-dairy cream, chantilly cream and whipped cream; fruit paste.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Bakery goods; bread and pastry; puff pastry; viennese pastries; processed cereal-based food to be used as ingredient for the manufacture of other foods; starches for food; wheat starch flour and wheat flour; cereal-based mixes for the preparation of bread in paste and powder form; flour-based mixes for the preparation of bread in paste and powder form; cereal-based mixes for making bakery goods; flour-based mixes for making bakery goods; mixes for making bakery products; bread mixes; mixes for pastry; yeast; baking powder; yeast powder; sourdough being a leavening agent for use in fermenting dough; food leavening agents; dough; bread dough; cake dough; cake batter; mixes for making baking batters
The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.
The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.
Edible chocolate products are provided. They comprise chocolate and a dry powdered fermented plant product. The dry powdered fermented plant product may be a sourdough. The edible chocolate product may be either liquid or solid. Preferably, it is solid. It may be used as food, or as an ingredient in foods.
A23G 1/48 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/42 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
55.
Enzyme-inhibitor complexes comprising a thermostable hydrolase and a temperature sensitive inhibitor
The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
05 - Pharmaceutical, veterinary and sanitary products
32 - Beers; non-alcoholic beverages
Goods & Services
Dietary supplements; food supplements; nutritional supplements; nutritional supplements, namely, probiotic supplements; dietary supplemental drinks; dietary supplement drink mixes; powdered nutritional supplement drink mix; dietetic beverages adapted for medical use; powdered nutritional supplement drink mix for use as a meal replacement; nutritional supplement in the nature of a nutrient-dense, protein-based drink mix for use as a meal replacement; nutritional supplement in powder form for making meal replacement beverages adapted for medical use; nutritional supplement in powder form for use in making an effervescent beverage when added to water; nutraceuticals for use as a dietary supplement Concentrates and powders used in the preparation of energy drinks and fruit-flavored beverages; powders used in the preparation of isotonic sports drinks and sports beverages; concentrates, syrups or powders used in the preparation of soft drinks or tea-flavored beverages; non-alcoholic fruit extracts used in the preparation of non-alcoholic beverages
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Dried fruits; canned fruits; tinned fruits; tinned vegetables; dried edible fungi; nuts, namely, candied nuts, flavored nuts, roasted nuts; flaked almonds; flaked hazelnuts; fruit jellies, jams; fruit fillings; fruit-based fillings for pies; fruit-based spreads; fruit pastes and compotes; vegetable-based spreads; canned vegetables; dried vegetables; mixed vegetables; dairy products; plant-based milk substitutes, namely oat milk and butter substitutes namely olive oil; eggs, milk and milk products; edible oils and fats; margarine; dairy-based spreads and fillings, namely, dairy cream, cream cheese, cheese, artificial cream, cream cheese substitutes and cheese substitutes, all in the form of chunks, flakes, pellets and slices; nut-based spreads ; nut based fillings namely, nut butters, nut meats, candied nuts, flavored nuts, all in the form of pieces, chunks, flakes, pellets and slices; cream and whipped cream; chantilly cream; artificial cream; artificial cream fillings in the form of pieces, chunks, flakes, pellets and slices for use as ingredient and inclusion in baked goods; raisins; candied fruits; buttercream fillings in the form of pieces, chunks, flakes, pellets and slices for use as ingredient or inclusion in baked goods.
(2) Flour; preparations made from cereals, namely cereal flour, oat bran cereals; farinaceous food pastes for human consumption; bread, pastry and confectionery made of sugar and sugar substitutes, namely sugar confectionery; pastries, cakes, tarts; puff pastry; Bread, pastry, cake and cookie dough mixes and breadmaking mixes in powder and paste form; mixes for pastry and cakes; bread mixes; yeast; yeast powder; starch for food; baking soda and baking powder; sugars and fondants; caramels; natural sweeteners; aromatic preparations for food, namely dried herbs for food purposes, spices, flavourings for bread, cake flavouring extracts, fruit flavourings, vanilla flavourings for culinary purposes; frosting and mirror icing; icing mixes; candy decorations for cakes; edible decorations made of candy; edible ices; bavarian creams and bavarois powders; custards and custard powders; custard-based fillings for cakes and pies; pastry creams; chocolate creams; flans; almond pastes; fruit jellies; coffee, tea and cocoa; cocoa pieces, chunks, flakes, pellets and slices for use as ingredient and inclusion in baked goods; chocolate; chocolate pieces, chunks, flakes, pellets and slices for use as ingredient and inclusion in baked goods; chocolate decorations for cakes; chocolate-based fillings for cakes and pies; chocolate fillings in the form of pieces, chunks, flakes, pellets and slices for use as ingredient and inclusion in baked goods; fruit sauces.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Preserved, dried and cooked fruits and vegetables; processed fruits, fungi and vegetables and processed nuts and pulses; processed fruits; processed vegetables; arrangements of processed fruit and vegetables; processed nuts; candied nuts; fruit jellies, jams; fruit fillings, namely, fruit-based fillings in the form of pieces, chunks, flakes, pellets, slices, pearls and spheres for use as ingredient or inclusion in baked goods, ice cream, ice milk and frozen yogurt, fruit-based fillings for cobblers and fruit-based fillings for cakes and pies; fruit-based spreads; fruit pastes and compotes; vegetable based spreads; vegetable based fillings in the form of pieces, chunks, flakes, pellets, slices, pearls and spheres for use as ingredient or inclusion in baked goods, ice cream, ice milk and frozen yogurt; eggs, milk and milk products, excluding ice cream, ice milk and frozen yogurt; edible oils and fats; margarine; dairy-based spreads; dairy-based fillings and inclusions, namely, cream, cream cheese, cheese, cream substitutes, cream cheese substitutes and cheese substitutes for use as a filling or inclusion in baked good; nut-based spreads; nut-based fillings and inclusions, namely, nut butters, nut meats, candied nuts, flavored nuts and processed nuts for use as a filling or inclusion in baked goods; cream and whipped cream; chantilly cream; artificial cream; cream in the form of pieces, chunks, flakes, pellets, slices, pearls and spheres for use as ingredient or inclusion in baked goods, ice cream, ice milk and frozen yogurt; artificial cream in the form of pieces, chunks, flakes, pellets, slices, pearls and spheres for use as ingredient or inclusion in baked goods, ice cream, ice milk and frozen yogurt; raisins; candied fruits Flour and preparations made from cereals, namely, processed cereals for use in baked goods; farinaceous food pastes for human consumption; bread, pastry and confectionery made of sugar and sugar substitutes; pastries, cakes, tarts and biscuits being cookies; puff pastry; Bread, pastry, cake and cookie dough mixes and bread-making mixes in powder and paste form; mixes for making pastry and cakes; bread mixes; yeast; yeast powder; starch for food; baking soda and baking-powder; sugars and fondants; caramels; natural sweeteners; aromatic preparations for food, namely, processed herbs, spices and flavorings, other than essential oils, for use as inclusion in baked goods; sweet glazes and fillings, namely, mirror glaze for baked goods and confectionery made of sugar and sugar substitutes for use as a filling or inclusion in baked goods; frosting and mirror icing; icing mixes; candy decorations for cakes; edible decorations for cakes; edible ices; Bavarian creams and bavarois powders; custards and custard powders; custard-based fillings in the form of pieces, chunks, flakes, pellets, slices, pearls and spheres for use as ingredient or inclusion in baked goods, ice cream, ice milk and frozen yogurt; pastry creams; chocolate creams; flans; almond pastes; fruit jelly candy; coffee, tea and cocoa; cocoa-based condiments and seasonings for food and drink; chocolate; chocolate products, namely, chocolate-based fillings and condiments in the form of pieces, chunks, flakes, pellets, slices, pearls and spheres for use as ingredient or inclusion in baked goods, ice cream, ice milk and frozen yogurt; chocolate buttercream fillings in the form of pieces, chunks, flakes, pellets, slices, pearls and spheres for use as ingredient or inclusion in baked goods, ice cream, ice milk and frozen yogurt; chocolate-based spreads, and fillings also containing nuts in the form of pieces, chunks, flakes, pellets, slices, pearls and spheres for use as ingredient or inclusion in baked goods, ice cream, ice milk and frozen yogurt; chocolate confections, chocolate bars and chocolate powder for bakery purposes; chocolate chunks; chocolate decorations for cakes; chocolate-based fillings; chocolate fillings for bakery goods; fruit sauces
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic chemical compounds for use in the manufacture of bakery and pastry goods; Chemical preparations for use in the bakery and pastry industry; Chemical additives for bakery and pastry goods; Bacterial preparations for the bakery and pastry industry, not for medical or veterinary purposes; preservative compositions for bakery and pastry goods; Chemical substances for preserving bakery and pastry goods; Chemical substances for stabilising bakery and pastry goods; Chemical preparations for emulsifying bakery and pastry goods; Emulsifiers for use in the manufacture of bakery and pastry goods; Chemical products for the fresh-keeping of bakery and pastry goods food; Chemical sugar substitutes, namely, sugar-free artificial sweetener for bakery and pastry goods; Chemical substances for use as fat replacements for bakery and pastry goods; Proteins for the bakery and pastry industry; Raw proteins for the bakery and pastry industry; Food protein as a raw material for the bakery and pastry industry; Protein prepared from soya beans for use in the manufacture of bakery and pastry goods; Enzyme preparations for the bakery and pastry industry; Enzymes for use in flavouring for the bakery and pastry industry; Chemical preparations for use as flavour improvers and enhancers for bakery and pastry goods; Enzymes for use in colouring for the bakery and pastry industry; Polysaccharides for use in colouring for use in the manufacture of bakery and pastry goods; Alginates for the bakery and pastry industry; Raw inulin for the bakery and pastry industry; casein for the bakery and pastry industry; lecithin for the bakery and pastry industry; Sourdough for use as a preservative and an ingredient in the manufacture of bakery and pastry goods; Flour treatment agents, namely, chemical preparations for stabilizing flour for use in the manufacture of bakery and pastry goods; Chemical preparations for conditioning and stabilizing dough and cake batter for use in the manufacture of bakery and pastry goods; Chemical preparations for preserving flour for use in the manufacture of bakery and pastry goods; Flour for industrial purposes for the bakery and pastry industry; Chemical preparations for preserving or improving the texture, freshness, flavour or colour of bakery products intended for industrial and artisanal use; Enzymes, emulsifiers and chemicals for improving the quality of bakery products, in particular snack foods, cakes and pastries Processed fruits, fungi and vegetables; Processed nuts; Processed pulses; eggs, milk and milk products excluding ice cream, ice milk and frozen yogurt; dairy substitutes being artificial cream, butter substitutes, margarine substitutes and milk substitutes; Egg substitutes; Edible oils and fats Flour; Preparations made from cereals, namely, biscuits, tarts, cakes, cereal-based snack food; processed cereals; processed grains; starches for food; processed oats and wheat; bakery goods; Products for improving the quality of bakery goods, snack foods, cakes and pastries, namely, processed grains, processed cereals, food starch, starch syrup and modified starch; Flavor enhancers for bakery goods; Glucose syrup for use as a texture improver for bakery goods; Mixes for bakery goods; Bases for bakery goods; Doughs; Baking batters; Baking batter mixes; Cake and pastry mixes; yeast; baking powder; yeast powder; yeast extracts; Sourdough bread; Food leavening agents; Leaven; Thickening agents for use in cooking; Sugar, natural sweeteners and sugar substitutes
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemical and organic compositions for use in the manufacture of food and beverages; chemical preparations for use in the food industry; chemical additives for food; bacterial preparations for the food industry; food preservative compositions; chemical substances for preserving foodstuffs; chemical products for stabilising foodstuffs; chemical substances for emulsifying foodstuffs; emulsifiers for use in the manufacture of foods; chemical products for the fresh-keeping of food; chemical sugar substitutes; chemical substances for use as fat replacements; proteins for the food industry; food protein as a raw material; protein prepared from soya beans for use in the manufacture of foodstuffs; enzyme preparations for the food industry; enzymes for use in flavouring; flavour improvers and enhancers for foodstuffs; enzymes for use in colouring; polysaccharides for use in colouring; alginates for the food industry; inulin for the food industry; casein for the food industry; lecithin for the food industry; flour treatment agents; dough and (cake) batter conditioners; dough and (cake) batter stabilizers; Chemical preparations for preserving flour for use in the manufacture of bakery and pastry goods; flour for industrial purposes; Chemical and organic preparations for preserving or improving the texture, freshness, flavour or colour of bakery products intended for industrial and artisanal use; enzymes, emulsifiers and chemicals for improving the quality of bakery products, in particular snack foods, cakes and pastries.
(2) Processed fruits for use as an ingredient in chocolate and bakery and pastry goods, namely canned fruits, dried fruits, fruit spreads, frozen fruits, preserved fruit, fruit fillings, fruit topping, fruit jelly, fruit purée; processed dry edible fungi for use as an ingredient in bakery and pastry goods, namely processed vegetable based spread, frozen vegetables, dried vegetables, preserved vegetables, vegetable puree; processed vegetables for use as an ingredient in bakery and pastry goods; Processed nuts for use as an ingredient in chocolate and bakery and pastry goods, namely roasted nuts, nut topping, candied nuts, flavoured nuts; Processed pulses for use as an ingredient in chocolate and bakery and pastry goods, namely dried pulses; eggs, milk and dairy products; dairy substitutes; egg substitutes; edible oils and fats.
(3) Flour; preparations made from cereals, namely, cereal grains, biscuits, tarts, cakes, cereal-based snack food; cereal based preparation, namely processed cereals for use as ingredient in baked goods; processed cereal grains for use as ingredient in baked goods; starches for food; oat flakes; rolled oats and wheat, namely wheat flour and wheat starch flour; bakery goods, in particular, cakes, pastries, chocolate based and cereal based snack foods; Additives for use as food flavouring; Glucose for bakery goods; farinaceous food pastes; mixes for making and improving bakery and pastry goods, namely bread mixes and biscuit mixes; doughs; cake mixes; mixes for pastries; yeast; baking powder; yeast powder; yeast extracts; Sourdough; Leaven; Thickening agents for cooking; Sugar, natural sweeteners and sugar substitutes.
61.
SAVOURY FILLING COMPOSITION AND SAVOURY FOOD PRODUCTS
Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particularly useful in the preparation of savoury food products, in particular savoury baked products comprising the savoury filling composition, e.g. as a filling or a topping, wherein the filling composition can be added to a dough prior to baking and it retains its excellent texture and taste properties after baking. The filling composition comprises process cheese spread, cheese powder, hydrocolloids, an acidifier selected from lactic acid, gluconodelta-lactone and a sourdough product and water and has a pH between 4.0 and 5.5, a Brix between 20 and 40 and a water activity between 0.85 and 0.96.
Savoury filling compositions, in particular savoury cheese filling compositions, having excellent texture, taste, shelf life and bake and freeze/thaw stability are provided. The savoury filling compositions described herein are particularly useful in the preparation of savoury food products, in particular savoury baked products comprising the savoury filling composition, e.g. as a filling or a topping, wherein the filling composition can be added to a dough prior to baking and it retains its excellent texture and taste properties after baking. The filling composition comprises process cheese spread, cheese powder, hydrocolloids, an acidifier selected from lactic acid, gluconodelta-lactone and a sourdough product and water and has a pH between 4.0 and 5.5, a Brix between 20 and 40 and a water activity between 0.85 and 0.96.
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enzymes, the use of this combination of enzymes and methods for preparing bakery products using the combination of a thermophilic serine protease and a lipase.
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.
Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60°C to 95°C; applying a first holding step to the composition, wherein the temperature of the composition is at most 5°C lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75°C to 110°C; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5°C lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 19/00 - Products from fruits or vegetables; Preparation or treatment thereof
66.
METHODS FOR HEATING COMPOSITIONS COMPRISING EDIBLE INCLUSIONS
Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60°C to 95°C; applying a first holding step to the composition, wherein the temperature of the composition is at most 5°C lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75°C to 110°C; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5°C lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 19/00 - Products from fruits or vegetables; Preparation or treatment thereof
The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.
Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ratio cakes) are provided. The flour improver as disclosed herein comprises between 10% and 97.5% (w/w) of non-wheat flour, wherein the non-wheat flour is one or more non-wheat flours selected from the group consisting of rice flour, oat flour, quinoa flour and buckwheat flour; between 2% and 20% (w/w) of a gel-forming protein in addition to protein present in the non-wheat flour; and between 0.5% and 3% (w/w) of calcium 2+ ions.
Flour improvers, chlorinated flour replacers comprising the flour improver, methods of preparing the flour improvers and chlorinated flour replacers, and uses thereof (e.g. for improving the textural properties of wheat flour-based high ratio cakes) are provided. The flour improver as disclosed herein comprises between 10% and 97.5% (w/w) of non-wheat flour, wherein the non-wheat flour is one or more non-wheat flours selected from the group consisting of rice flour, oat flour, quinoa flour and buckwheat flour; between 2% and 20% (w/w) of a gel-forming protein in addition to protein present in the non-wheat flour; and between 0.5% and 3% (w/w) of calcium 2+ ions.
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemical preservatives for use in the bakery industry; Chemical additives for use in the manufacture of food, namely the manufacture of bakery products; Bacterial preparations for the bakery industry; Food preservative compositions; Chemical substances for preserving bakery products; Chemical products for stabilising bakery products; Chemical substances for preserving and emulsifying bakery products; Emulsifiers for use in the manufacture of bakery products; Enzyme preparations for the bakery industry; Enzymes for the bakery industry for use in flavouring; Flavour improvers for bakery products, namely artificial sweeteners, lactic acid, sodium, raw salt; Chemicals for improving the quality of bakery products, for industrial use, namely chemical products for the fresh-keeping and preserving of bakery products; Chemical preservatives for use in bread making; Enzymes for use in the bakery industry; Dough conditioners; Dough stabilizers; Flour improvers; Flour for industrial purposes for use in the manufacture of food, namely adlay flour for food; Enzymes, emulsifiers for improving the quality of bakery products, bread and pastries, all for industrial and artisanal use; Products for improving the quality of bakery goods, namely bread improvers.
(2) Flour and preparations made from cereals; Bread and pastry; Puff pastry and Viennoiserie; Croissants, pains au chocolat and similar pastry goods, in particular pastry goods made with or on the basis of puff pastry; Pre-mixes and bread making preparations in powder and paste form; Mixes for pastry; Yeast, Baking powder, Yeast powder, Sourdough and Food leavening agents; Sugars and fondants; Aromatic preparations for food, namely for candies, bread, pastry; Bavarois powders, Custard, Crèmes patisserie, Egg flans and Almond paste; Flour for industrial purposes for use in the manufacture of food, namely flour for food.
The present invention relates to compositions and methods for preparing such compositions, the compositions comprising cereal hydrolysates fermented by one or more strain(s) of the genus Kazachstania and/or Lachancea, and in particular Kazachstania bulderi, Kazachstania exigua and/or Lachancea thermotolerans. The compositions are used in the preparation of bakery and/or patisserie products.
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic compositions in the nature of enzymes, emulsifiers, chemical additives, lipids, flavor enhancers, dough conditioners and stabilizers, preservatives, sourdoughs, fermentation extracts, proteins and fat-replacers for use in the manufacture of food and beverages; Chemical and organic compositions in the nature of flour for industrial purposes for use in the manufacture of food and beverages; Chemical and organic compositions in the nature of alginates, glucose, lecithin, gluten, pectin, cream of tartar, carrageenan, gellan gum and xanthan gum, all for the food industry for use in the manufacture of food and beverages; chemical products for the preservation of foodstuffs; enzymes, emulsifiers and chemical products for use in the manufacture of bakery products, chocolate, pastry and confectionery Preserved, dried and cooked fruits and vegetables; fruit jellies, jams; fruit fillings, pressed fruit pastes and compote; cover jellies for food and glaze preparations comprised primarily of fruit, fruit pectin, alginates or lecithin, other than confectionery; eggs, milk and milk products excluding ice cream, ice milk and frozen yoghurt; cream, being dairy products; artificial cream; edible oils and fats, margarine and dairy-based spreads, vegetable-based spreads, nut-based spreads, fruit-based spreads, spreads based on dairy substitutes; cream and whipped cream Flour and cereal preparations, namely bakery goods, mixes for bakery goods, doughs and batters, mixes for making doughs and batters, processed cereal-based food to be used as ingredient for the manufacture of other foods; processed cereals, food starches and products made thereof being mixes for bakery goods, wheat starch flour, powdered starch syrup, starch syrup for culinary purposes, starch for use in manufacturing food and starch-based thickeners for whipped cream; processed grains; bread, pastry and confectionery, namely, fondants, candy and chocolate; puff pastry and Viennese pastries; croissants, chocolate buns and Danish pastries, in particular Danish pastries made with or on the basis of puff pastry; products, not for industrial use, to improve the quality of bakery products, in particular bread improvers in the nature of mixes for bakery goods, yeasts, leavening agents and flavor enhancers; mixes for the preparation of bread in paste and powder form; mixes for pastry; baking preparations in the nature of baking soda, baking powder and mixes for bakery goods; yeast, yeast powder, baking powder and food leavening agents; sugar; natural sweeteners; sweet glazes and fillings, namely, mirror glaze for baked goods, chocolate-based, custard-based and buttercream fillings for cakes and pies; bee products, namely, honey and propolis for human consumption; fondants; ice cream; ice cream mixes; powders for making ice cream; ice cream substitutes; aromatic preparations for food, namely, seasonings and food flavorings not being essential oils; bavarois powders in the nature of Bavarian cream powders, custard, pastry creams, flans and almond paste; Bavarian creams; coffee, tea and cocoa; chocolate and chocolate goods, namely, chocolate powders, chocolate decorations for cakes, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nuts; fruit sauces
01 - Chemical and biological materials for industrial, scientific and agricultural use
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical and organic compositions in the nature of enzymes, emulsifiers, chemical additives, lipids, dough conditioners and stabilizers, preservatives, sourdoughs as preservatives and an ingredient in the manufacture of bread, fermentation extracts, proteins, flour for industrial purposes, alginates, glucose, lecithin, gluten, pectin, cream of tartar, carrageenan, gellan gum, xanthan gum and fat-replacers for use in the manufacture of food and beverages; chemical products for the preservation of foodstuffs; enzymes, emulsifiers and chemical products being additives for use in the manufacture of bakery products, chocolate, pastry and confectionery Preserved, dried and cooked fruits and vegetables; fruit jellies, jams; fruit-based fillings for cakes and pies, pressed fruit pastes and compote; cover jellies for food and glaze preparations comprised primarily of fruit, fruit pectin, alginates and lecithin for culinary purposes, other than confectionery; eggs, milk and milk products excluding ice cream, ice milk and frozen yoghurt; edible oils and fats, margarine and dairy-based spreads, vegetable-based spreads, nut-based spreads, fruit-based spreads, spreads based on dairy substitutes; cream, in particular artificial cream and Bavarian cream powders, and whipped cream Flour and cereal preparations, namely, bakery goods, mixes for bakery goods, doughs and baking batters, mixes for making doughs and baking batters, processed cereal-based food to be used as ingredient for the manufacture of other foods; processed cereals, food starches and products made thereof being mixes for bakery goods, wheat starch flour, powdered starch syrup, starch syrup for culinary purposes, starch for use in manufacturing food and starch-based thickeners for whipped cream; bread, pastry and confectionery, namely, fondants, candy and chocolate; puff pastry and Viennese pastries; croissants, chocolate buns and Danish pastries, in particular Danish pastries made with or on the basis of puff pastry; products, not for industrial use, to improve the quality of bakery products, in particular bread improvers in the nature of mixes for bakery goods, processed grains, flavor enhancers, yeasts, leavening agents and flavor enhancers; mixes for the preparation of bread in paste and powder form; mixes for pastry; baking preparations in the nature of baking soda, baking powder and mixes for bakery goods; yeast, yeast powder, baking powder and food leavening agents; sugar; natural sweeteners; sweet mirror glazes for baked goods and fillings in the nature of chocolate-based, custard-based and buttercream fillings for cakes and pies; bee products, namely, honey and propolis for human consumption; fondants; aromatic preparations for food, namely, seasonings and food flavorings not being essential oils; bavarois powders in the nature of Bavarian creams, custard, pastry creams, flans and almond paste; coffee, tea and cocoa; chocolate and chocolate goods being chocolate powders, chocolate decorations for cakes, chocolate mousses, chocolate pastes, chocolate toppings, chocolate-based spreads, chocolate-based spreads also containing nuts; fruit sauces
The present invention belongs to the technical field of food processing. Edible chocolate products comprising dry powdered fermented plant product in the form of a sourdough product and methods for preparing the same are provided. The edible chocolate product may be used as a food or as an ingredient in foods.
A23G 1/42 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 1/48 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
Edible chocolate products are provided. They comprise chocolate and a dry powdered fermented plant product. The dry powdered fermented plant product may be a sourdough. The edible chocolate product may be either liquid or solid. Preferably, it is solid. It may be used as food, or as an ingredient in foods.
A23G 1/42 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 1/48 - Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.
A23L 29/256 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical preparations for use in the food industry; chemical
additives for use in the manufacture of food; bacterial
preparations for the food industry; food preservatives;
chemical preparations and compositions for preserving
foodstuffs; chemical products for the fresh-keeping and
preserving of food; chemical substances for stabilising
foodstuffs; chemical substances for preserving and
emulsifying foodstuffs; emulsifiers for use in the
manufacture of foods; enzyme preparations for the food
industry; enzymes for use in flavouring; chemical products
to improve the flavour of foodstuffs for industrial use;
chemical products for improving the quality of bakery goods,
for industrial and craft use; chemicals used in the
manufacture of confectionery; chemical preservatives for use
in bread making; enzymes for use in the bakery industry;
dough conditioners; dough stabilizers; flour improvers;
flour for industrial purposes. Bread, pastry and confectionery; flour; flour and cereal
based preparations; yeast; yeast powder; baking powder; food
leavening agents; aromatic preparations for food; food
flavorings, other than essential oils; products for
improving the quality of bakery products for household use,
namely bread improvers being yeast or cereal based
preparations; mixes and bread preparations in powder form
and in paste form; bread mixes; mixes for pastry; mixtures
for making frozen bread, pastry and confectionery; frozen
dough; frozen pastry and confectionery.
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical substances for preserving foodstuffs; enzymes, emulsifiers and chemicals for use in the food industry in the preparation of bakery goods, chocolate, pastry and confectionery Flour; preparations made from cereals, namely, flour for food, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making bread, mixes for bakery goods, bread mixes, sour bread doughs, dough and mixes for making dough; bread, pastry and sugar and frozen confectionery; puff pastry and viennoiserie; croissants, pains au chocolat and Danish pastry; products for improving the quality of baked goods, namely, bread improvers in the nature of flour for food, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making bread, mixes for bakery goods, bread mixes, sour bread doughs, dough and mixes for making dough, sour doughs being food leavening agents and fermentation agents for doughs; bread-making mixes in powder and paste form; mixes for making bakery products; mixes for pastry; yeast, yeast powder, baking powder and leaven for food; sour doughs being food leavening agents and fermentation agents for doughs; yeast extracts for human consumption; fondants; aromatic preparations for food, namely, seasonings and food flavorings other than essential oils; food flavourings, other than essential oils; bavarois powders, custard, pastry creams, egg flans and almond paste; honey, treacle; coffee, tea and cocoa; coffee substitutes; chocolate
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical substances for preserving foodstuffs; enzymes, emulsifiers and chemicals for use in the food industry in the preparation of bakery goods, chocolate, pastry and confectionery Flour; preparations made from cereals, namely, flour for food, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making bread, mixes for bakery goods, bread mixes, sour bread doughs, dough and mixes for making dough; bread, pastry and sugar and frozen confectionery; puff pastry and viennoiserie; croissants, pains au chocolat and Danish pastry; products for improving the quality of baked goods, namely, bread improvers in the nature of flour for food, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making bread, mixes for bakery goods, bread mixes, sour bread doughs, dough and mixes for making dough, sour doughs being food leavening agents and fermentation agents for doughs; bread-making mixes in powder and paste form; mixes for making bakery products; mixes for pastry; yeast, yeast powder, baking powder and leaven for food; sour doughs being food leavening agents and fermentation agents for doughs; yeast extracts for human consumption; fondants; aromatic preparations for food, namely, seasonings and food flavorings other than essential oils; food flavourings, other than essential oils; bavarois powders, custard, pastry creams, egg flans and almond paste; honey, treacle; coffee, tea and cocoa; coffee substitutes; chocolate
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Bakery products; bread mixes; pre-mixes and bread-making mixes preparations in powder, liquid and paste form; mixes for pastry; yeast and leaven for food; yeast powder; baking powder; bread dough, sour bread dough, cake batters and mixes therefor; sour doughs being food leavening agents and fermentation agents for doughs; bread improvers being cereal based preparations, namely, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making bread, mixes for bakery goods, bread mixes, sour bread doughs, dough and mixes for making dough
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Bakery products namely bread and pastries, biscuits, cakes; bread mixes; pre-mixes and bread-making preparations in powder and paste form namely bread mixes, biscuit mixes, instant pancake mixes, muffin mixes, mixes for making sour bread doughs; mixes for pastry namely frosting mixes, cake mixes, dessert mixes; yeast and food leavening agents namely leaven, yeast, sourdoughs being fermentation agents for doughs and sourdoughs for use as a preservative and an ingredient in the manufacture of bread; yeast extracts for human consumption; yeast powder; baking powder; doughs and batters, namely cake batter; sourdough; bread improvers, being cereal based preparations.
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enzymes, the use of this combination of enzymes and methods for preparing bakery products using the combination of a thermophilic serine protease and a lipase.
It has been found that the combination of enzymes, in particular the combination of a thermophilic serine protease and a lipase, are able to improve the short bite in bakery products. Provided herein are compositions comprising these enzymes, the use of this combination of enzymes and methods for preparing bakery products using the combination of a thermophilic serine protease and a lipase.
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.
It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemical substances for preserving foodstuffs; Bread improvers, namely, sourdough for use as a bread preserving agent in the manufacture of bread; Chemical products for the fresh-keeping and preserving of bread; Enzymes for the bakery industry; emulsifiers for the manufacture of bakery goods, chocolate, pastry and confectionery; chemicals additives for use in the manufacture of bakery goods, chocolate, pastry and confectionery
(2) Flour; preparations made from cereals, namely, starches for food, wheat flour, all-purpose flour, barley flour, buckwheat flour, corn flour, maize flour, toasted grain flour; bread, pastry, chocolate confectionery and sugar confectionery; puff pastry and Danish pastries; croissants, pains au chocolat; products for improving the quality of baked goods, namely, additives for use as food flavouring; pre-mixes and bread-making preparations in powder and paste form, namely, bread mixes and cake mixes; mixes for making bakery products, namely, mixes for making sour bread doughs; dessert mixes, namely, mixes for pastry; yeast, yeast powder, baking powder and food leavening agents, namely, leaven and sourdoughs being fermentation agents for doughs; yeast extracts for human consumption; sugars and confectionery fondants; aromatic preparations for food namely baking spices; food flavourings; bavarois powder mixes, custard, pastry creams, egg flans and almond paste; honey, treacle; coffee, tea and cocoa; coffee substitutes; chocolate
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
(1) Chemical substances for preserving foodstuffs; Bread improvers, namely, sourdough for use as a bread preserving agent in the manufacture of bread; Chemical products for the fresh-keeping and preserving of bread; Enzymes for the bakery industry; emulsifiers for the manufacture of bakery goods, chocolate, pastry and confectionery; chemicals additives for use in the manufacture of bakery goods, chocolate, pastry and confectionery
(2) Flour; preparations made from cereals, namely, starches for food, wheat flour, all-purpose flour, barley flour, buckwheat flour, corn flour, maize flour, toasted grain flour; bread, pastry, chocolate confectionery and sugar confectionery; puff pastry and Danish pastries; croissants, pains au chocolat; products for improving the quality of baked goods, namely, additives for use as food flavouring; pre-mixes and bread-making preparations in powder and paste form, namely, bread mixes and cake mixes; mixes for making bakery products, namely, mixes for making sour bread doughs; dessert mixes, namely, mixes for pastry; yeast, yeast powder, baking powder and food leavening agents, namely, leaven and sourdoughs being fermentation agents for doughs; yeast extracts for human consumption; sugars and confectionery fondants; aromatic preparations for food namely baking spices; food flavourings; bavarois powder mixes, custard, pastry creams, egg flans and almond paste; honey, treacle; coffee, tea and cocoa; coffee substitutes; chocolate
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical additives for use in the manufacture of foods; enzymes for use in the food industry; Chemical products for the fresh-keeping and preserving of foods; Chemical products for stabilizing foodstuffs; Emulsifiers for use in the manufacture of foods; Artificial sweeteners; Enzymes, bacteria and flavonoids for industrial purposes, namely, Bacterial cultures for addition to food products, Probiotic bacteria and probiotic bacterial cultures for use as ingredients for food and beverages, Flavonoids for industrial purposes for improving the flavor of bakery goods, Enzymes for use in the bakery industry for improving the flavor of bakery goods, Enzyme preparations for the food industry for improving the flavor of bakery goods; Chemical additives for use in the manufacture of food for improving the flavor of bakery goods; Improvers for foodstuffs, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread; dough conditioners and dough stabilizers for the food industry; Enzymes, bacteria, flavonoids for industrial purposes and chemical additives for use in the manufacture of food, namely, for improving the flavor of bakery goods; enzymes, emulsifiers and chemicals additives for use in the manufacture of bakery goods, namely, for improving the quality of bread, pastry and confectionery, all for industrial and artisanal use Products for improving the quality of baked goods in the nature of bread improvers being cereal based preparations, namely, flour for food, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making other foods, mixes for bakery goods, bread mixes, sour-bread doughs, dough and mixes for making dough; aromatic preparations for bread other than essential oils, namely, flavorings other than essential oils for bread
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Chemical products to improve the quality of bakery products intended for industrial and craft use, namely, chemical products for preserving, emulsifying, flavoring and stabilizing bakery products, chemical products for the fresh-keeping of bakery products, chemical products reducing fat and calories in bakery products, flavor improvers and enhancers for bakery goods, dough conditioners, dough stabilizers and flour improvers Cocoa, chocolate; flour and cereal preparations, namely, flour for food, processed grains, starches, oats and wheat, processed cereal food to be used as an ingredient for making other foods, mixes for bakery goods, bread mixes, dough and mixes for making dough; bread, pastry and confectionery, namely, confectionery made of flour, cereals and/or sugar, ice cream; yeast, food leavening agents
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Quality-enhancing products for use with bakery goods, for industrial and craft use, namely, Chemical additives for use in the manufacture of bakery goods, Chemical products for the fresh-keeping and preserving of bakery goods, Chemical products for stabilizing foodstuffs, Emulsifiers for use in the manufacture of bakery goods, Bacteria for use in the manufacture of bakery goods, Enzymes for use in the bakery industry, Flavonoids for industrial purposes for use in the manufacture of bakery goods, Enzymes for use in the bakery industry for flavoring food, Artificial sweeteners, Dough conditioners, Dough stabilizers and Flour improvers in the nature of sourdough for use as a preservative and an ingredient in the manufacture of bread Food flavorings being non-essential oils; Flavor enhancers used in bakery products
01 - Chemical and biological materials for industrial, scientific and agricultural use
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Products for improving the quality of bakery products for industrial use, namely, Chemical products for the fresh-keeping and preserving of bakery goods, Chemical products for stabilizing bakery goods, Chemical products for the fresh-keeping of bakery goods, Sourdough for use as a preservative and an ingredient in the manufacture of bread, Dough conditioners and dough stabilizers for the bakery industry, Artificial sweeteners; Bacterial cultures for addition to bakery goods for improving the quality of bakery products, namely, Bacterial cultures for addition to bakery products, Probiotic bacteria and probiotic bacterial cultures for use as ingredients for bakery goods, Enzymes for use in the bakery industry for improving the flavor of bakery goods, Flavonoids for industrial purposes for improving the flavor of bakery goods Preparations made from flours and cereals, namely, flour for food, processed grains, starches for food, processed oats and wheat, processed cereal food to be used as an ingredient for making other foods, mixes for bakery goods, bread mixes, dough and mixes for making dough; bread, pastry and confectionery, namely, confectionery made of flour, cereals and sugar; yeast, baking powder; aromatic preparations for food, namely, food flavorings not being essential oils; Products for improving the quality of bakery products for household and artisanal use, namely, flavorings and flavor enhancers not being essential oils for use with bakery goods
93.
Methods for selectively activating a thermostable hydrolase
The present invention concerns a method for selectively activating a thermostable hydrolase at a temperature above T1. The present invention provides compositions comprising a thermostable hydrolase and a temperature sensitive inhibitor, wherein said thermostable hydrolase and said temperature sensitive inhibitor form a hydrolase-inhibitor complex at a temperature below T1, but which dissociates at a temperature of about T1. The present invention also relates to uses of said compositions, and a method for preparing said compositions.
The present invention relates to compositions and methods to improve properties of baked products that combine lipolytic enzymes having defined ratios of phospholipase A1 activity to phospholipase A2 activity.
The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs.
The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batter ingredients, and preparing the cake batter. Also, cake batters or cake products comprising one or more raw starch degrading alpha-amylases and one or more phospholipases are provided herein.
The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.
A23L 29/256 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23P 10/30 - Encapsulation of particles, e.g. foodstuff additives
The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.
A23L 29/256 - Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A23L 27/00 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
[ Preserved, dried and cooked fruits and vegetables; prepared fruits; processed fruits; arrangements of processed fruit; ] fruit fillings, fruit pastes and compotes; fruit-based fillings for cakes and pies; fruit-based fillings for cobblers; fruit pie fillings; fruit purees; [ glazed fruits; mincemeat; jellies, ] jams * ; * [ , compotes, fruit and vegetable spreads; fruit jellies; jellies for food; ] spreads consisting mainly of fruits; fruit-based spreads
100.
LEAVENING AGENTS COMPRISING FERMENTED CEREAL HYDROLYSATES AND KAZACHSTANIA BULDERISTRAIN, AND METHODS OF USE THEREOF
The present invention relates to compositions and methods for preparing such compositions, the compositions comprising cereal hydrolysates fermented by one or more strain(s) of the genus Kazachstania and/or Lachancea, and in particular Kazachstania bulderi, Kazachstania exigua and/or Lachancea thermotolerans. The compositions are used in the preparation of bakery and/or patisserie products.
