Abstract

The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.

IPC Classes  ?

• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
• A21D 13/066 - Gluten-free products
• A21D 2/26 - Proteins
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
• A21D 2/36 - Vegetable material
• A21D 10/00 - Batters, dough or mixtures before baking
• A21D 2/18 - Carbohydrates

Abstract

The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.

IPC Classes  ?

• A21D 2/18 - Carbohydrates
• A21D 2/26 - Proteins
• A21D 2/36 - Vegetable material
• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
• A21D 13/04 - Products made from materials other than rye or wheat flour
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
• A21D 13/066 - Gluten-free products
• A21D 10/00 - Batters, dough or mixtures before baking

Abstract

The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

IPC Classes  ?

• A21D 2/18 - Carbohydrates
• A21D 2/26 - Proteins
• A21D 2/36 - Vegetable material
• A21D 10/00 - Batters, dough or mixtures before baking
• A21D 10/04 - Batters
• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
• A21D 13/04 - Products made from materials other than rye or wheat flour
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar contentSugar-free products
• A21D 13/066 - Gluten-free products
• A21D 13/068 - Products with modified nutritive value, e.g. with modified starch content with modified fat contentFat-free products
• A21D 13/46 - Croutons
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
• A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan

Abstract

The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.

IPC Classes  ?

• A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
• A21D 2/18 - Carbohydrates
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A23L 29/244 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
• A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers

Goods & Services

Slimming bread and bread products for medical purposes; Dietetic foodstuffs for medical purposes; Bread products for diabetics; Vitamin enriched bread for therapeutic purposes; Pharmaceutical preparations and dietetic preparations, all for use in slimming. Snack foods consisting principally of bread; Bread; Breadsticks; Breadcrumbs; Bread biscuits; Pitta bread; Naan bread; Bread mixes; Ginger bread; Malt bread; Bread buns; Fresh bread; Stuffed bread; Rolls (Bread -); Bread doughs; Bread sticks; Garlic bread; Flat bread; Currant bread; Multigrain bread; Bread pudding; Crisp breads; Fruit breads; Pre-baked bread; Soft rolls [bread]; Bread and buns; Filled bread rolls; Semi-baked bread; Low-salt bread; Gluten-free bread; Dairy-free bread; Vegetarian bread; Sandwich wraps [bread]; Bread flavoured with spices; Bread-based stuffing mixes; Unleavened bread in thin sheets; Burgers contained in bread rolls; Mixes for the preparation of bread; Hot sausage in bread rolls; Dough; Doughnuts; Dough mix; Pizza dough; Frozen dough; Ready-to-bake dough products; Fried dough twists; Foodstuffs made from dough; doughs, batters, and mixes therefor; Sandwiches; Open sandwiches; Filled sandwiches; Croissants; Pastries; Pizza; Pizza bases; Fresh pizza; Uncooked pizzas; Chilled pizzas; Preserved pizzas; Frozen pizzas; Pre-baked pizzas crusts; Prepared meals in the form of pizzas; Pizza mixes; Preparations for making pizza bases; Pizza flour; poppadoms; Bakery goods; Crumpets; Crusty rolls; Pikelets; Scones; Fruited scones; Crackers; crispbread snacks; crispbread; Salt crackers; Crackers flavoured with fruit; Crackers flavoured with meat; Crackers flavoured with spices; Crackers flavoured with herbs; Crackers flavoured with cheese; Crackers filled with cheese; Crackers flavoured with vegetables; Cereal snacks; Cereal bars and energy bars; Cereal cakes for human consumption; Cereals; Processed cereals; Breakfast cereals, porridge and grits; Cereals prepared for consumption by humans; Chocolate-based ready-to-eat food bars.