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| Application No. | Application Title | Issue Date |
| 20120128823 | MICROBIAL COMPOSITION FOR THE FERMENTATION OF COCOA MATERIAL The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus species and a yeast species. ... | 05/24/2012 |
| 20120082759 | Compositions and methods for mycotoxin decontamination, nucleotide, protein and vitamin enrichment and palatability enhancement of food and animal feed using micronized yeast biomass A method for upgrading human food and animal feed, rendering harmless the contaminating mycotoxins, increasing protein and nucleotide content, providing immuno-modulation, enhancing flavor and palatability is proposed. The method comprises a food functional additive/sup... | 04/05/2012 |
| 20120070535 | APPLICATION OF FLUID BED TECHNOLOGY IN BREWING The aim of the invention is firstly to dry the wort necessary for beer production and subsequently to re-dissolve the above for the further processing, in particular, the fermentation. According to the invention, the application of fluid bed technology is particularly s... | 03/22/2012 |
| 20120052157 | DRY PSYLLIUM HUSK INCORPORATED DOUGH PRODUCTS AND METHOD OF PREPARATION THEREOF The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dou... | 03/01/2012 |
| 20120045550 | PROCESS TO PREPARE A LOW-SODIUM SALT PRODUCT, PRODUCT OBTAINABLE THEREBY AND THE USE THEREOF The present invention relates to a process to prepare a salt product containing sodium chloride (NaCl) and at least one additive, wherein the salt product has a particle size of from 50 μm to 10 mm, which process comprises the steps of: a) optionally, crushing a sodium... | 02/23/2012 |
| 20120045544 | FROZEN DOUGH COMPRISING SACCHAROMYCES BAYANUS The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a frozen non-leavened farinaceous d... | 02/23/2012 |
| 20120039956 | DRY STORAGE STABILIZING COMPOSITION FOR BIOLOGICAL MATERIALS The present invention includes compositions and drying methods for preserving sensitive bioactive materials, such as peptides, proteins, hormones, nucleic acids, antibodies, drugs vaccines, yeast, bacteria (probiotic or otherwise), viruses and/or cell suspensions, in st... | 02/16/2012 |
| 20120034340 | FOOD COMPOSITION AND RELATED METHODS FOR FRIED GNOCCO A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing fried gnocco are also described. Fried gnocco obtained by frying the d... | 02/09/2012 |
| 20120027891 | CONSUMABLE DISSOLVING FILM COMPRISING ACTIVE INGREDIENTS DERIVED FROM BACTERIA AND FUNGI A consumable film composition comprising a film base, an active ingredient and optionally a flavor agent, wherein the active ingredient is derived from bacteria or fungi or a combination thereof, is described.... | 02/02/2012 |
| 20120003353 | Bread Product And Method A leavened dough and method of its preparation are provided. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical mixing device, but can utilize only a substantially closed container that can... | 01/05/2012 |
| 20110293778 | NOVEL YEAST STRAIN AND METHODS OF USE THEREOF The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented beverage or a fermented food using yeast cell from the isolated yeast strai... | 12/01/2011 |
| 20110287143 | TEMPERATURE-INDUCED DELIVERY OF NUTRIENTS BY MICRO-ORGANISMS IN THE GASTROINTESTINAL TRACT The present invention relates in general to the field of health and well-being. In particular, the present invention relates to temperature sensitive micro-organisms and their use as vehicle for the preparation of a composition to deliver compounds, for example nutrient... | 11/24/2011 |
| 20110262594 | METHOD FOR THE PRODUCTION OF BREAD A method for producing bread dough that when baked contains a porous crumb with larger air pockets comprising introducing a mechanical mixer, procuring dry components comprising flour and yeast, procuring liquid components comprising water, and mixing two or more portio... | 10/27/2011 |
| 20110262590 | Pizza Kit and Method for Making Pizza There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is mixed with an amount of liquid in the bowl. A dough ball is formed. The dou... | 10/27/2011 |
| 20110256268 | Oleaginous Yeast Food Compositions The invention provides novel oleaginous yeast biomass, yeast oil, food compositions comprising oleaginous yeast biomass, whole oleaginous yeast cells, and/or yeast oil in combination with one or more edible ingredients, and methods of making such compositions by combini... | 10/20/2011 |
| 20110236534 | NOVEL FOOD PRODUCTION PROCESS Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of modifying amino acids present in t... | 09/29/2011 |
| 20110223288 | METHOD FOR PRODUCING ALANINE-RICH YEAST The present invention relates to a method for producing an alanine-rich yeast containing alanine at a high concentration and includes: a method involving liquid-culturing a yeast in a stationary phase of proliferation under the condition that the pH of a liquid medium i... | 09/15/2011 |
| 20110223286 | METHOD OF REDUCING VOIDS IN DOUGH Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.... | 09/15/2011 |
| 20110223287 | METHOD FOR PRODUCING YEAST WITH HIGH GLUTAMIC ACID CONTENT Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid culture under the conditions that the pH of a liquid medium is 7.5 or higher and... | 09/15/2011 |
| 20110212216 | COMPOSITION AND METHOD FOR REDUCING BLOOD GLUCOSE LEVELS The present invention relates to a composition and method for reducing blood glucose levels in a mammal, such as canines and humans. The composition includes bran, cinnamon, yeast, gelatin, and optionally, wheat germ oil, octacosanol, and/or flavor. The method includes ... | 09/01/2011 |
| 20110212224 | METHOD FOR OBTAINING A MIXTURE OF PROBIOTICS, PREBIOTICS NUTRIENTS WITH SYNERGISTIC SYMBIOTIC ACTION The present invention relates to a mixture of probiotics, prebiotics and nutrient having synergistic symbiotic action and the process of productions thereof. Said mixture comprises at least one probiotic strain selected from lactobacillus, bifidus, streptococc... | 09/01/2011 |
| 20110206800 | NON-DIGESTIBLE SUGAR-COATED PRODUCTS AND PROCESS A method and composition are provided for coating a component to achieve colon-targeted delivery. A component is coated with a fructose-based non-digestible carbohydrate such as a inulin, fructo-oligosaccharide or neosugar. The coated component is orally administered to... | 08/25/2011 |
| 20110195155 | TANNASE, GENE ENCODING SAME, AND PROCESS FOR PRODUCING SAME Disclosed is a thermostable tannase derived from a microorganism. Specifically disclosed is a thermostable tannase derived from Aspergillus awamori or Aspergillus niger. A preferred embodiment of the tannase has the following chemoenzymatic properties: (1)... | 08/11/2011 |
| 20110159149 | PERFORMANCE OF COMPANION ANIMAL PALATABILITY SYSTEMS LEADING TO INCREASED PET FOOD CONSUMPTION PREFERENCES The invention concerns a palatability enhancing composition comprising at least one palatant and/or at least one tasteant modified by glycerol and/or propylene glycol. Said palatability enhancing composition is intended to be applied onto the surface of a companion anim... | 06/30/2011 |
| 20110142994 | NOVEL STARCH COMPOSITION AND METHOD TO PRODUCE A BAKED PRODUCT The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, op... | 06/16/2011 |
| 20110142991 | Method for treating feed silage for ruminants and feed silage additive In a method for treating feed silage for ruminants, by which silage is mixed with a microorganism and the mixture of feed silage and microorganism is stored in a closed container for at least 30 days, it is provided that the feed silage is mixed with at least two microo... | 06/16/2011 |
| 20110135789 | COMPOSITION FOR THE RELEASE AND PROTECTION OF INSTANT ACTIVE DRY YEASTS The present invention provides a composition for preserving the stability, the fermentative activity and for favouring the release of instant active dry yeasts. A composition of the invention can be in liquid, pasta-like or powdered form. The invention concerns also the... | 06/09/2011 |
| 20110129567 | NOVEL BREADMAKING YEAST STRAINS The disclosure relates to novel baker's yeast strains, fresh and dry baker's yeasts obtained from said strains and the use thereof in bread-making, said strains being effecting on sugar-free doughs and/or lightly sweetened doughs, optionally in the presence of mould inh... | 06/02/2011 |
| 20110124034 | ENRICHMENT OF PROCESS FEEDSTOCK The subject invention relates to novel methods for treating microbial biomass and uses thereof. In particular, this invention provides methods for production of lipids using ionic liquid solutions, and subsequent uses of biomass components in food, biofuels, and as chem... | 05/26/2011 |
| 20110117246 | COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced baker... | 05/19/2011 |
| 20110117245 | DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES Dough compositions that can be baked to form baked articles having a desirable shelf life, for example about 3 days or greater, or about 7 days or greater, or about 14 days or greater are described. The dough compositions comprise: hard wheat flour; a leavening agent; s... | 05/19/2011 |
| 20110117244 | DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions ... | 05/19/2011 |
| 20110111097 | EMULSIFIED FOOD PRODUCT A food product includes about 0.1% to about 5.5% enzyme modified egg yolk, about 0.1% to about 5.0% modified starch, about 0.1% to about 0.6% acid balancing flavor component, water, a sweetener, and about 30 to about 45% vegetable oil. The acid balancing flavor componen... | 05/12/2011 |
| 20110097307 | Compositions and Methods for Augmenting Kidney Function The present invention provides a nutritional food product composed of a prebiotic and an isolated protein for use in reducing elevated levels of nitrogenous waste products in the blood and ameliorating renal failure.... | 04/28/2011 |
| 20110097444 | MICROBIOLOGICAL REPROCESSING OF DEGUMMING RESIDUE FORMED DURING BIODIESEL PRODUCTION An industrial method of reprocessing degumming residue from the initial purification of natural fats as well as a feed additive, which may be produced using the said method.... | 04/28/2011 |
| 20110081453 | 3-D Continuous Shaping Of Edible-Based Extrudates A chew toy of non-uniform shape may be manufactured from an edible starch composition by introducing said composition to an extruder having a barrel and subjecting the composition to shear and heat to form a melt, and conveying the melt through an adjustable orifice whi... | 04/07/2011 |
| 20110076357 | SINGLE-STAGE BAKED GOODS PRODUCTION The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier production of sourdoughs, while at the same time maintaining stabile qual... | 03/31/2011 |
| 20110064778 | CONTINUOUS MULTI-MICROENCAPSULATION PROCESS FOR IMPROVING THE STABILITY AND STORAGE LIFE OF BIOLOGICALLY ACTIVE INGREDIENTS The invention relates to microcapsules, and a continuous micro-encapsulation water-in-oil-in-water microencapsulation process through in situ and interfacial polymerization of the emulsion. The formulation comprises a continuous water phase having a dispersion of microc... | 03/17/2011 |
| 20110045129 | Plant Extracts as Additives for Yeast Raised Baked Goods The present invention relates to the use of an active component for improving dough stability of yeast dough, for making baked goods, and/or for improving the volume of yeast raised baked goods, wherein the active component comprises a member selected from the group con... | 02/24/2011 |
| 20110044972 | PROCESS FOR PREPARING NUTRITIONAL, THERAPEUTIC OR ORGANOLEPTIC PRODUCTS FROM CRUDE GLYCEROL The present invention relates to a process for preparing a nutritional, therapeutic or organoleptic product by growing non-recombinant yeast under aerobic conditions, in a medium that includes crude glycerol, as one possible carbon source to produce a yeast product. The... | 02/24/2011 |
