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Food Or Edible Material: Processes, Compositions, And Products > Dormant Ferment Containing Product, Or Live Microorganism Containing Product Or Ongoing Fermenting Product, Process Of Preparation Or Treatment Thereof > Yeast Containing Yeast ContainingYeast Containing patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.05/03/07 - 20070098848 - Method of producing frozen dough, and related products Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods. ... 11/16/06 - 20060257529 - Yeast compositions and starter cultures The present invention aims at solving the problem of how to provide a starter culture, including a mixed starter culture, capable of fermenting e.g. grape juice without losing the desirable characteristics of less competitive non-Saccharomyces yeast species early on in the fermentation process. In order to solve this problem there ... 08/31/06 - 20060193948 - Yeast packaging The invention relates to active dry yeast which is packed in the form of a fermentation agent as a tablet containing active dry yeast. ... 05/18/06 - 20060105081 - Formulation for enhancing the flavor metabolism of yeast and bacteria in sponge and dough brew and sourdough fermentatin systems The present invention relates to ingredient formulations that comprise a blend of amino acids comprising at least one of the amino acids Leucine, Valine, Iso-leucine and/or Phenylalanine, an preferably at least two or three thereof to enhance flavor metabolism of yeast and/or bacteria in long fermentation systems and to their ... 11/10/05 - 20050249840 - Active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water Active yeast in granular or powder form for the production of bread, cakes, and other bakery products, includes active yeast obtained by treatment of a mixture of 35-40% by weight of natural yeast in an active powder and 55-60% by weight of compressed yeast, in order to attain a final ... 10/20/05 - 20050233032 - Mixed starter culture and uses thereof The present invention relates to composition and mixed culture used for inhibiting the growth or killing spoilage or pathogenic microorganisms that can be found in different fermented foods, such as vegetables. The composition comprises at least one fermentation microorganism and at least one killer yeast producing an agent that inhibit ... 09/29/05 - 20050214411 - Methods for suppressing acrylamide formation and restoring browned color and flavor It is disclosed here that for any food preparation process that involves a high temperature heating step, the acrylamide level in the final food product can be reduced by treating an intermediate food material with a food-grade microorganism and/or a caramel coloring agent before the high temperature heating step. It ... 06/16/05 - 20050129808 - Liquid yeast compositions The present invention provides a composition comprising between 24% and 45% yeast (based on yeast dry matter content) characterized in that it contains more than 0.75% salt; and that the composition is liquid; and that the composition is bio-logically stable by maintaining the composition below 10° C. ... ### FreshPatents.com Support |