WO2026120453 - BAKED GRAIN GOOD WITH REDUCED GLUTEN
National phase entry is expected:
Publication Number
WO/2026/120453
Publication Date
11.06.2026
International Application No.
PCT/IB2025/062284
International Filing Date
01.12.2025
Title **
[English]
BAKED GRAIN GOOD WITH REDUCED GLUTEN
[French]
PRODUIT CÉRÉALIER DE BOULANGERIE À TENEUR RÉDUITE EN GLUTEN
Applicants **
GENERALE BISCUIT
Inventors
SEPANSKI, Tiffany A.
MEYNIER, Alexandra
Priority Data
63/727,596
03.12.2024
US
Application details
| Total Number of Claims/PCT | * |
| Number of Independent Claims | * |
| Number of Priorities | * |
| Number of Multi-Dependent Claims | * |
| Number of Drawings | * |
| Pages for Publication | * |
| Number of Pages with Drawings | * |
| Pages of Specification | * |
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| Number of Office Actions | * |
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International Searching Authority |
EPO
* |
| Recordal of a Change of the Applicant's Name/Address |
Change of Applicant's Name and Address
* |
| Type of Assignment |
The Standard Agent's Assignment
* |
| Applicant's Legal Status |
Legal Entity
* |
| * | |
| * | |
| * | |
| * | |
| * | |
| Entry into National Phase under |
Chapter I
* |
| Patent Delivery |
Send the Letters Patent by Courier
* |
| Translation |
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* The data is based on automatic recognition. Please verify and amend if necessary.
** IP-Coster compiles data from publicly available sources. If this data includes your personal information, you can contact us to request its removal.
Quotation for National Phase entry
| Country | Stages | Total | |
|---|---|---|---|
| China | Filing, Examination, Granting | 2557 | |
| EPO | Filing, Examination, Granting | 15016 | |
| Japan | Filing, Examination, Granting | 2532 | |
| South Korea | Filing, Examination, Granting | 2801 | |
| USA | Filing, Examination, Granting | 6140 |
Total:
29,046
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Abstract[English]
Baked goods having slowly digestible starch (SDS) to available starch (AS) values of at least 40g SDS/100g AS and at least 17g of SDS per 100 g of the baked good are provided. The baked good has in addition or alternatively a glycemic index (GI) of 55 or less and/or an insulin index (II) of 75 or less. The baked good has a total grain component that is substantially gluten- free, and the total grain component includes a total flour component present in an amount from about 9 wt% and up to about 85 wt% of the total grain component, and a total intact grain component present in an amount from about 2 wt% and up to about 45 wt% of the total grain component.[French]
L'invention concerne des produits de boulangerie dont le rapport entre l'amidon lentement digestible (SDS) et l’amidon disponibles (AS) est d'au moins 40g SDS/100g AS et contenant au moins 17g de SDS pour 100 g du produit de boulangerie. Le produit de boulangerie présente, en outre ou en variante, un indice glycémique (GI) de 55 ou moins et/ou un indice insulinique (II) de 75 ou moins. Le produit de boulangerie a un composant de céréales total qui est sensiblement exempt de gluten, et le composant de céréales total contient un composant de farine total présent à raison d'environ 9 % en poids et jusqu'à environ 85 % en poids du composant de céréales total, et un composant de céréales intactes total présent à raison d'environ 2 % en poids et jusqu'à environ 45 % en poids du composant de céréales total.