Embodiments described herein include hardware and software components for a computing system that hosts, executes, or otherwise implements a software-based media configuration tool for managing software operations, configurations, content data, and other types content connection data of content connection efforts in which an organization transmits, uploads, or otherwise posts content data to interactive content media data feeds for the organization's accounts of online interactive media platforms, hosted on corresponding media servers of interactive media platforms. The data feed management tool includes a user interface that presents various types of information associated with prior or ongoing information content connections, such as interaction value data obtained from interactive media platforms or generated by the data feed or content media management tool.
The present invention is directed to dough conditioners comprising inter alia, glycolipids. Such dough conditioners can extend the shelf life of baked goods such as breads and can be added to doughs used to make such baked goods. Glycolipids produced via fermentation processes also enable the creation of dough conditioners and doughs/baked goods that are free from traditional dough conditioners such as DATEM, ADA, EMG, etc. As a result, glycolipids can provide clean label options for baked goods with extended shelf lives.
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12N 9/28 - Alpha-amylase d'origine microbienne, p. ex. amylase bactérienne
4.
BAKED GOODS ENHANCER AND METHODS OF MAKING AND USING THE SAME
The present disclosure is directed to compositions comprising inter alia, a pulse flour, a soluble plant protein, a hydrocolloid, an insoluble plant protein, and one or more hydrolytic enzymes and use thereof, such as baked goods enhancer compositions. This baked goods enhancer is particularly well suited for bakery applications such as yeast-raised goods including bread, rolls, sweet baked goods, etc. Use of this baked goods enhancer enables a reduction of both whole eggs and oil in such baked goods.
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
A21D 13/045 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de légumineuses
A21D 13/068 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en matières grasses modifiéeProduits sans matières grasses
The present disclosure is directed to compositions comprising inter alia, a pulse flour, a soluble plant protein, a hydrocolloid, and an insoluble plant protein and use thereof, such as egg replacer compositions. This egg replacer is particularly well suited for bakery applications such as yeast-raised goods including bread, rolls, sweet baked goods, etc.
A possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour, directed to a bakery pre-mix composition including pea protein and transglutaminase and a carrier, and a flour formulation including wheat flour, transglutaminase and pea protein. It was found that with the flour formulation a dough could be prepared with an improved process tolerance. The baked products prepared by baking the dough were found to have an improved crumb structure.
The present disclosure relate to feed ingredients and formulated feed, methods for their manufacture, and uses thereof in nutritional applications such as in aquaculture, terrestrial animal feed, and human nutrition. The feed ingredient compositions comprise lysed microbial cells with a small aspect ratio and triglyceride oil.
A23K 50/80 - Produits alimentaires spécialement conçus pour des animaux spécifiques pour les animaux aquatiques, p. ex. pour les poissons, les crustacés ou les mollusques
A23K 10/16 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires
A23K 10/18 - Ajout de micro-organismes ou de leurs produits d’extraction, p. ex. de protéines provenant d’organismes unicellulaires, à des compositions de produits alimentaires de micro-organismes vivants
A23K 10/20 - Produits alimentaires pour animaux à base de matières d’origine animale
A23K 10/22 - Produits alimentaires pour animaux à base de matières d’origine animale à base de poisson
A23K 20/00 - Éléments nutritifs accessoires pour produits alimentaires pour animaux
A23K 20/158 - Acides grasGraissesProduits contenant des huiles ou des graisses
A61K 31/202 - Acides carboxyliques, p. ex. acide valproïque ayant un groupe carboxyle lié à une chaîne acyclique d'au moins sept atomes de carbone, p. ex. acides stéarique, palmitique ou arachidique ayant au moins trois doubles liaisons, p. ex. acide linolénique
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
C12N 9/26 - Hydrolases (3.) agissant sur les composés glycosyliques (3.2) agissant sur les liaisons alpha-glucosidiques-1, 4, p. ex. hyaluronidase, invertase, amylase
C12N 9/28 - Alpha-amylase d'origine microbienne, p. ex. amylase bactérienne
The present disclosure provides a possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour. To this end the present disclosure is directed to a bakery pre-mix composition comprising pea protein and transglutaminase and a carrier, and a flour formulation comprising wheat flour, transglutaminase and pea protein. It was found that with the flour formulation a dough could be prepared with an improved process tolerance. The baked products prepared by baking the dough were found to have an improved crumb structure.
The present disclosure provides a possibility to enhance the action of transglutaminase by helping the formation of peptide bonds with the glutamine present in the wheat flour. To this end the present disclosure is directed to a bakery pre-mix composition comprising pea protein and transglutaminase and a carrier, and a flour formulation comprising wheat flour, transglutaminase and pea protein. It was found that with the flour formulation a dough could be prepared with an improved process tolerance. The baked products prepared by baking the dough were found to have an improved crumb structure.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
flour improver, namely, dough conditioner, bread improvers for use as a preservative and an ingredient in the manufacture of bread, chemical additives for use in the manufacture of food, oxides for maturing flour
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Dough conditioners for institutional, commercial and
industrial users. Mixes for bakery goods for institutional, commercial and
industrial users (terms too vague in the opinion of the
International Bureau - Rule 13 (2) (b) of the Common
Regulations); bases for bakery goods for institutional,
commercial and industrial users (terms too vague in the
opinion of the International Bureau - Rule 13 (2) (b) of the
Common Regulations).
26 fatty acid chains). Preferred cations include cations of Group I and II metals, with sodium, calcium, and potassium cations being particularly preferred. The inventive reactions proceed much more rapidly than prior art lactylate synthesis reactions, and can be used to form 1-, 2-, 3-, 4-, and 5-lactylates.
C07C 69/66 - Esters d'acides carboxyliques dont le groupe carboxyle estérifié est lié à un atome de carbone acyclique et dont l'un des groupes OH, O-métal, —CHO, céto, éther, acyloxy, des groupes , des groupes ou des groupes se trouve dans la partie acide
C07D 319/12 - Dioxanes-1, 4Dioxanes-1, 4 hydrogénés non condensés avec d'autres cycles
C07C 67/10 - Préparation d'esters d'acides carboxyliques par réaction d'acides carboxyliques ou d'anhydrides symétriques avec des groupes ester ou avec une liaison carbone-halogène
Novel enzyme mixtures and doughs containing those mixtures are provided. Those enzyme mixtures include a first lipase and a first xylanase, as well as at least a second lipase different from the first lipase and/or a second xylanase different from the first xylanase. The enzyme mixture preferably further comprises a fungal amylase and/or lecithin. Advantageously, doughs utilizing the inventive enzyme mixture can minimize or even avoid the use of DATEM therein, while achieving properties in the final baked product comparable to those that would be achieved during normal DATEM usage.
The present invention relates to a method for preparing a monoglyceride hydrate product, which product may be used as an emulsifier in various food and non-food applications. The present invention further relates to the monoglyceride hydrate product obtainable by said method. The invention further relates to a monoglyceride hydrate product, comprising monoglycerides, with saturated fatty acid residues, water and non-hydrogenated monoglycerides and/or diglycerides having unsaturated fatty acid residues.
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.
Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Dough conditioners; Emulsifiers for use in the manufacture of foods; Enzymes for use in the food industry [ Yeast extracts for food; Yeast for use as an ingredient in foods ]
The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.
A21D 6/00 - Autres traitements de la farine ou de la pâte avant cuisson, p. ex. refroidissement, irradiation ou chauffage
A21D 8/04 - Méthodes de préparation de la pâteTraitement de la pâte avant cuisson en traitant la pâte avec des micro-organismes ou des enzymes
A01N 25/08 - Biocides, produits repoussant ou attirant les animaux nuisibles, ou régulateurs de croissance des végétaux, caractérisés par leurs formes, ingrédients inactifs ou modes d'applicationSubstances réduisant les effets nocifs des ingrédients actifs vis-à-vis d'organismes autres que les animaux nuisibles contenant des solides comme supports ou diluants
The present invention is directed to methods and compositions for making dough-based bakery foods, such as bread having extended mold-free shelf-lives, using new antimicrobial powders comprising an antimicrobial agent dispersed in a carrier. The invention is also directed to methods and compositions for preparing dough-based bakery products, such as bread, having long mold-free shelf-lives, by treating the surface of the dough with the antimicrobial powder. Further, the invention is concerned with bakery products having long, mold-free and anti-staling shelf-lives.
The present invention involves a new synthesis route for the formation of lactylates. The method comprises reacting a dilactide with a compound comprising a hydroxy group. This reaction is preferably carried out in the presence of a cation or other source of alkalinity. Preferred compounds comprising a hydroxy group include any fatty acid and fatty acid alcohol (particularly C1-C26 fatty acid chains). Preferred cations include cations of Group I and Il metals, with sodium, calcium, and potassium cations being particularly preferred. The inventive reactions proceed much more rapidly than prior art lactylate synthesis reactions, and can be used to form 1-, 2-, 3-, 4-, and 5-lactylates.
The present invention involves a new synthesis route for the formation of lactylates. The method comprises reacting a dilactide with a compound comprising a hydroxy group. This reaction is preferably carried out in the presence of a cation or other source or alkalinity. Preferred compounds comprising a hydroxy group include any fatty acid and fatty acid alcohol (particularly C1-C26 fatty acid chains). Preferred cations include cations of Group 1 and II metals, with sodium, calcium, and potassium cations being particularly preferred. The inventive reactions proceed much more rapidly than prior art lactylate synthesis reactions, and can be used to form 1-, 2-, 3-, 4-, and 5-lactylates.
C07C 67/29 - Préparation d'esters d'acides carboxyliques par modification de la partie hydroxyle de l'ester sans introduction d'un groupe ester par introduction de groupes fonctionnels contenant de l'oxygène
The present invention involves a new synthesis route for the formation of lactylates. The method comprises reacting a dilactide with a compound comprising a hydroxy group. This reaction is preferably carried out in the presence of a cation or other source of alkalinity. Preferred compounds comprising a hydroxy group include any fatty acid and fatty acid alcohol (particularly C1-C26 fatty acid chains). Preferred cations include cations of Group I and Il metals, with sodium, calcium, and potassium cations being particularly preferred. The inventive reactions proceed much more rapidly than prior art lactylate synthesis reactions, and can be used to form 1-, 2-, 3-, 4-, and 5-lactylates.
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
C07C 67/29 - Préparation d'esters d'acides carboxyliques par modification de la partie hydroxyle de l'ester sans introduction d'un groupe ester par introduction de groupes fonctionnels contenant de l'oxygène
26 fatty acid chains). Preferred cations include cations of Group I and II metals, with sodium, calcium, and potassium cations being particularly preferred. The inventive reactions proceed much more rapidly than prior art lactylate synthesis reactions, and can be used to form 1-, 2-, 3-, 4-, and 5-lactylates.
C07C 69/66 - Esters d'acides carboxyliques dont le groupe carboxyle estérifié est lié à un atome de carbone acyclique et dont l'un des groupes OH, O-métal, —CHO, céto, éther, acyloxy, des groupes , des groupes ou des groupes se trouve dans la partie acide
C07D 319/12 - Dioxanes-1, 4Dioxanes-1, 4 hydrogénés non condensés avec d'autres cycles
32.
PAN RELEASE COMPOSITIONS FOR PREPARATION OF LONG SHELF LIFE, BAKERY PRODUCTS
The present invention is directed to methods and compositions for making dough- and batter- based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or ilavor enhancement systems. The invention is also directed Io the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations. Further, the invention is concerned with all-natural bakery products having extremely long, mold-free shelf lives which are substantially free (both internally and on the exterior surface) of chemical preservatives and antimicrobial agents otlici than the all-natural antimicrobial pan release agent and optional natural antimicrobial agents inside the dough.
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β' crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to make a final food such as pastries (e.g., puff pastries, Danishes, donuts), doughs (e.g., for cookies, pie crusts), imitation cheese, icings, frozen potatoes (e.g., French Fries), and/or other foods requiring a fat to provide structure. Advantageously, the compositions provide structure to the final food by replacing unhealthy fats that would otherwise be used to provide structure in the same food item.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 1/307 - Diminution de la valeur nutritive; Produits diététiques avec valeur nutritive réduite
35.
Yeast-leavened dough and dry mix for preparing such a dough
all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non-fermentable carbohydrates to fermentable sugars exceeds 1:1. A sweetened dough is obtainable by incorporating therein 3-75% by weight of the final dough of the dry particulate mix.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
dough conditioners for institutional, commercial and industrial users mixes for bakery goods for institutional, commercial and industrial users; bases for bakery goods for institutional, commercial and industrial users
37.
ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS
Novel yeast-raiscd and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior art quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
Produits et services
Food and beverage supplements, namely, vitamin and mineral premixes; fortification products for functional foods and beverages of all varieties, namely, vitamin, mineral, fiber, botanical, herbal, anti-oxidant, protein and calcium preparations for use as ingredients in the food and beverage industries
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Preparation as a release agent for adhesive and coating applicating equipment to prevent adhesives or other coating material from adhering to the walls or other exposed surfaces
40.
Trans fat free plastic composition for bakery products
A stable trans fat free emulsifier composition is provided that may have other functional ingredients incorporated to form a base for a flour-based dough preparation to hold the ingredients together. A glyceride emulsifier is heated above its melting point and blended with a non-hydrogenated vegetable oil, or a quantity of glyceride emulsifier is blended with non-hydrogenated vegetable oil and the mixture then heated to a temperature above its melting point. The ratio of emulsifier to vegetable oil is selected to cause the composition, upon cooling, to form a solid plastic mass. The hardness value of the plastic mass is within a range especially applicable to bakery dough applications.
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a margarine from a selected quantity a non-hydrogehated vegetable oil and from an amount of saturated fat for use in puff pastry products. The puff pastry is trans fat free and a less than usual percentage of saturated fats. A preferred structured puff pastry margarine is prepared by mixing on a weight to weight basis about (14) parts of the high diglyceride emulsifier that is in predominantly stable beta crystal form, from about (14) to (27) parts of a non-hydrogenated vegetable oil, and from about (40) to about (52) parts of a saturated
A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in preparing a trans free shortening from a non-hydrogenated vegetable oil for use in bakery goods, which then have a significantly lower saturated fat content and a substantially higher polyunsaturated level than heretofore available when a conventional mono- and diglyceride emulsifier is used in the goods. A preferred shortening that is predominantly in stable beta prime crystalline form is prepared by mixing on a weight to weight basis from about 10% to about 30%, and preferably about 15% to 20%, of the HiDi composition, with the remainder being non-hydrogenated soybean oil.
Provided herein are monoglyceride and emulsifier compositions and processes for producing them. The monoglyceride and emulsifier compositions are useful as additives in baked goods, to maintain a soft crumb during storage and to retard staling.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Raw materials and semifinished products for the baking and
pastry-making industry, not included in other classes;
products and semifinished products for preserving foodstuffs
as well as guaranteeing their freshness; stabilizing agents
for dough; bread improving agents for the baking and
pastry-making industry; emulsifiers; malt albumen (raw
material); products that facilitate removal from moulds (for
kitchen use). Margarine, edible oils and fats; preserved, dried and cooked
fruits and vegetables; jellies, jams; compotes; gelatines
for food; fruit pulp; prepared fruits for filling
foodstuffs; eggs, milk products; milk powder, cream (dairy
product) and cream substitutes; cocoa butter and cocoa
butter substitutes; pickles; raw materials for bakery goods
not included in other classes, including jelly as topping or
filling, processed almonds and products made with almonds;
milk products for making cream. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial
coffee; flour, cereal preparations; dough and dough products
including in deep-frozen form; bread, biscuits, cakes,
croissants, sweetened fritters made with fried dough, bagels
and small cakes; powder and doughs made from powder for
making bread; raw materials for bakery goods not included in
other classes, including aromatic substances, powders and
mixtures for pastry-making; edible toppings (icing, fondant
and decorations); edible decorations for cakes; powder for
making icing; bread improving agents not included in other
classes, marzipan, products made with almonds not included
in other classes, flavourings, (other than essential oils);
pastes used to fill bread; savoury fillings for bakery,
pastry and confectionery goods; fruit jellies
(confectionery); edible ices; cocoa and chocolate products
as ingredients of bakery, pastry and confectionery goods;
ready-to-eat dishes and snacks not included in other
classes; honey, treacle; yeast, baking-powder, salt,
mustard; pepper, vinegar, sauces; sauces made with fruit;
spices; ice for refreshment.
