Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an NaCl substitute

Details for Australian Patent Application No. 2005220616 (hide)

Owner Lesaffre et Compagnie

Inventors Muchembled, Jean-Jacques; Lejeune, Pascal; Dupuy, Camille

Agent Freehills

Pub. Number AU-B-2005220616

PCT Pub. Number WO2005/087013

Priority 0401258 10.02.04 FR

Filing date 9 February 2005

Wipo publication date 22 September 2005

Acceptance publication date 2 December 2010

International Classifications

A21D 2/38 (2006.01) Treatment of flour or dough by adding materials thereto before or during baking

A21D 2/26 (2006.01) Treatment of flour or dough by adding materials thereto before or during baking

A21D 8/04 (2006.01) Methods for preparing dough or for baking

A21D 10/00 (2006.01) Batters, dough or mixtures before baking

A21D 13/00 (2006.01) Finished or partly finished bakery products

A23L 1/16 (2006.01) Foods or foodstuffs - Types of pasta, e.g. macaroni, noodles

A23L 1/23 (2006.01) Foods or foodstuffs

A23L 1/237 (2006.01) Foods or foodstuffs - Table salts

A23L 1/30 (2006.01) Foods or foodstuffs - containing additives

Event Publications

24 August 2006 PCT application entered the National Phase

  PCT publication WO2005/087013 Priority application(s): WO2005/087013

2 December 2010 Application Accepted

  Published as AU-B-2005220616

31 March 2011 Standard Patent Sealed

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