| CSM NEDERLAND B.V. Patent applications |
| Patent application number | Title | Published |
|---|
| 20100310717 | METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT - The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of:
| 12-09-2010 |
| 20100143534 | YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING SUCH A DOUGH - A dry particulate mix for use in yeast leavened bakery products, includes:
| 06-10-2010 |
| 20100104692 | FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH - A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least 10% WU arabinoxylans by weight of dry matter and the source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Also disclosed is a flour based dough containing:
| 04-29-2010 |
| 20090304871 | MICROWAVEABLE FROZEN FOODSTUFF - The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1:3 and 1:1.8. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff. | 12-10-2009 |
| 20090098269 | METHOD OF PREPARING A BAKED OR FRIED PRODUCT FROM LEAVENED DOUGH - A method of preparing a baked or fined product from leavened dough, includes a) forming a dough by combining flour, water, a slow reacting leavening system including a leavening acid and a leavening base and optionally one or more other bakery ingredients, the slow reacting leavening system containing (a) a slow reacting leavening acid selected from the group consisting of sodium acid pyrophosphate, calcium acid pyrophosphate, aluminium phosphate, sodium aluminium phosphate, glucono-o-lactone, encapsulated leavening acids and combinations thereof, and/or (b) an encapsulated leavening base; b) shaping the dough; c) proofing the dough at a temperature in the range of 5-45° C. for at least 40 minutes to obtain a proofed dough with a specific volume of at least 1.4 ml/g; and d) baking or frying the proofed dough; wherein prior to the proofed dough is stored under ambient conditions for more than 1 hour. | 04-16-2009 |
| 20090068322 | COLD-GELLING THIXOTROPIC GLAZE COMPOSITION - A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze. | 03-12-2009 |
| 20080268127 | Gelation of Anionic Polysaccarides Using Protein Hydrolysates - According to the present invention hydrocolloid compositions are provided comprising anionic polysaccharides as well as an amount of peptide material. These hydrocolloid compositions can suitably be used to gel and/or viscosify aqueous systems. Interactions between said anionic polysaccharides and said peptides in aqueous systems result in cross-linked polymer networks. According to the present invention the peptides are typically obtained by hydrolysing protein compositions and optionally subsequently isolating or purifying a cationic fraction therefrom. The use of the present gelled and/or viscosified aqueous systems in e.g. foodstuffs, beverages, encapsulates and pharmaceutical and/or cosmetic compositions are disclosed herein. | 10-30-2008 |
| 20080220081 | Water-Dispersible Xanthan Gum Containing Composition - One aspect of the present invention relates to a readily water-dispersible particulate composition comprising by weight of dry matter at least 10% of xanthan gum and not more than 60% of starch, said composition being characterised in that the xanthan gum present in the composition can be dispersed completely within 2 minutes in distilled water of 25° C. at a concentration of 0.7% based on the dry weight of xanthan. The particulate xanthan gum compositions of the present invention exhibit unique viscosity enhancing properties that are dependent on the electrolyte levels of the aqueous environment in which they are applied. The favourable properties of the xanthan compositions according to the invention can be realised without resorting to chemical modification of the xanthan gum. The xanthan compositions according to the present invention can be applied advantageously in e.g. food products and oil drilling fluids. | 09-11-2008 |
