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Matches 451 - 500 out of 7,295

Document Document Title
WO/2013/191105A1
Provided are a heat tolerant chocolate, said chocolate enabling the preparation of a chocolate dough that has a viscosity within such a specific range as to assure good coating suitability without causing problems such as difficulties in...  
WO/2013/190265A1
This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along...  
WO/2013/192436A1
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also...  
WO/2013/178984A3
The present invention provides a baked product 2, which may be a wafer, comprising a plurality of product sections 6, adjacent product sections 4 mutually separated by a frangible portion 6, said frangible portions 6 including at last on...  
WO/2013/178583A1
The invention relates to a molding plate comprising: a shapeable region (2) made of a flexible material, and a shoulder (3) at the periphery of the shapeable region (2). The shapeable region (2) comprises at least one cavity (4) that is ...  
WO/2013/178945A1
The invention relates to a method for preparing a mixture including seeds of at least one species of the Theobroma genus and fragmented carob pods, characterised by comprising the following steps: producing an initial mixture including s...  
WO/2013/178526A1
A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for i...  
WO/2013/178331A1
A group (G) for braking paper (10) being unwound from a reel (3) positioned on a supporting and rotation pin (2) of the reel (3), wherein a free end of the paper which is being unwound from the reel (3) is subjected to a pulling action a...  
WO/2013/174688A1
The invention relates to a method for stamping a plurality of articles (2), the method comprising the steps of transporting the plurality of articles (2) along a first conveyance path (4), splitting a transport flow of the plurality of a...  
WO/2013/168554A1
[Problem] To provide a low trans-fatty acid and non-lauric acid oil and fat composition suitable for non-tempering hard butter, and an oily food containing the oil and fat composition and having good productivity. [Solution] This oil and...  
WO/2013/164485A1
Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein comp...  
WO/2013/164074A1
A distribution nozzle (1), in particular suitable for being inserted on a spout (B) of a tempering machine (M), comprises a tubular element (2) provided at one of its curved ends (3) with a rapid-release connection (4) with said spout (B...  
WO/2013/161807A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which contains an oil-based starting material and a starch-based starting material, a...  
WO/2013/161808A1
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which includes a starch-based starting material, and is characterized by the oil-base...  
WO/2013/154286A1
The present invention relates to a method for processing a cacao composition using alkaline electrolytic water. More particularly, the present invention relates to a method for processing a cacao composition using alkaline electrolytic w...  
WO/2013/151423A1
The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migrat...  
WO/2013/151424A1
The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 41.5%. It was found that adding a milk fat fraction to a chocolate composition reduces the ...  
WO/2013/151433A1
The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising - a foamer or creamer component in particulate form; - a combination of a ...  
WO/2013/150101A1
A method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, comprising the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperat...  
WO/2013/149601A1
A chocolate product with a holder (1) which forms an advertising, commemorative, and/or gift item, consists of a chocolate mass (2) or chocolate mass (2) made with praline (7) with a filling (8). The chocolate product is provided with a ...  
WO/2013/142938A1
Sweet-type functional product formulation with chia seed and amaranth, in which the patent of invention relates to a sweet-type functional product formulation that uses chia seed and amaranth in combination with carob or dietetic white c...  
WO/2013/148322A1
The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes o...  
WO/2013/143722A1
The invention relates to a device for the metered delivery of a pumpable mass (1) onto an optionally moved carrier body (15) in a delivery zone (16), comprising: a pump arrangement (2) for displacing the substance (1) through a delivery ...  
WO/2013/143938A1
Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05 % w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.  
WO/2013/144718A1
A cocoa powder with improved dispersibility.  
WO/2013/146834A1
A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each i...  
WO/2013/147279A1
The suppression of blooming in non-tempered chocolates, particularly blooming countermeasures for non-lauric-acid and non-trans non-tempered chocolates, has been desired. In the present invention, blooming in non-tempered chocolates is s...  
WO/2013/138246A1
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...  
WO/2013/132285A1
A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolat...  
WO/2013/132284A1
A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolat...  
WO/2013/129458A1
Disclosed is a baked confectionery which is obtained by baking a fatty or oily confectionery containing nuts and preferably contains a compound selected from the group consisting of isomaltulose, mannitol and maltitol. Also disclosed is ...  
WO/2013/128146A1
A process for the production of black cocoa powder comprises an alkalization step in which an alkalizing salt is added to cocoa beans, or products derived therefrom, in the absence of iron. The alkalizing salt may be ammonium, calcium, m...  
WO/2013/129974A2
The invention relates to the production of confectionary articles with a shaped ornament or with a single-coloured or multi-coloured embossed design on one of the surfaces of the article. The main characteristic of the present invention ...  
WO/2013/129974A3
The invention relates to the production of confectionary articles with a shaped ornament or with a single-coloured or multi-coloured embossed design on one of the surfaces of the article. The main characteristic of the present invention ...  
WO/2013/116428A1
The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing t...  
WO/2013/116428A9
The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing t...  
WO/2013/113922A1
The invention relates to a method and to a system for processing plant remains, in particular shells of seeds and nuts, even more in particular shells of cocoa beans, shells of grain seeds, and rice remains. The method comprises the foll...  
WO/2013/110795A1
The invention relates to a system (1) for conching edible mass, in particular cocoa containing mass, such as chocolate, cocoa liquor or compound, comprising a shear device, in particular a so-called taste-changer (14), in turn comprising...  
WO/2013/108019A1
A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0°C and 1 to 8% at 30°C.In particular embodiments the fat system is p...  
WO/2013/099933A1
Provided is a white chocolate-impregnated food wherein a plant powder-containing white chocolate is impregnated into a porous food. The median diameter of the plant powder is 5-20 μm. In the white chocolate-impregnated food, the plant p...  
WO/2013/099810A1
Provided is a method whereby chocolates, which are tolerant to temperatures exceeding 40oC that is the melting point of fats and oils, have soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core a...  
WO/2013/092503A1
The present invention relates to a method of making a confectionery product, especially a frozen confection with a patterned coating, which comprises applying a liquid coating material to the surface of the confectionery product and allo...  
WO/2013/091121A1
A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.  
WO/2013/096408A1
A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a tobacco extract and a lipid. An associated process is also provided. The process include...  
WO/2013/092643A1
A process for preparing an aerated chocolate which comprises incorporating a solvent component into a gas by bubbling the gas through a reservoir containing the solvent to give a gas phase, and injecting the gas phase into tempered liqui...  
WO/2013/091668A1
The present invention relates to a series of liquid or semi-liquid dessert products namely chocolate flavoured syrup, fruit syrup, jam or marmalade, fruit topping / preparation with different flavours, made of a special mix composition. ...  
WO/2013/083641A1
The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core.  
WO/2013/083697A1
There is provided a shelf-stable dairy mousse in the form of an aerated oil-in- water emulsion, the shelf-stable dairy mousse comprising a dairy base, a fat source, an emulsifier and a hydrocolloid-based stabilizer system. The total fat ...  
WO/2013/079716A1
The present invention is directed to a fiber enriched filling composition for a chocolate product comprising: a. a steviol glucoside and/or steviol glycoside, b. fat, c. fibers, d. a polyol. Further, the present invention is directed to ...  
WO/2013/079967A1
The invention is concerned with food products comprising one or more cocoa bean products and a carotenoid compound, particularly with food products which are, or comprise, chocolate. The products of the invention may be used in reducing ...  

Matches 451 - 500 out of 7,295