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Patent Searching and Data


Matches 451 - 500 out of 7,108

Document Document Title
WO/2013/034669A1
The invention relates to a roll (1), more particularly a rotatable roll for a five-roll structure for making chocolate, having a device for controlling the temperature of the roll body by means of a temperature control medium (4). The te...  
WO/2013/034520A1
The present invention relates to edible powder compositions which, upon mixing with a liquid, form a foam beverage with enhanced body and mouthfeel. The powder comprises a foamer ingredient and a thickening agent. The invention also rela...  
WO/2013/029193A1
A composition comprising cocoa or chocolate and unroasted coffee which has substantially no coffee flavour.  
WO/2013/031571A1
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...  
WO/2013/031571A9
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...  
WO/2013/028448A1
The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.  
WO/2013/027730A1
 A hard butter containing at least 55 mass% of a diacylglycerol which satisfies (1) and (2): (1) the diacylglycerol contains 70-99 mass% of disaturated diacylglycerol (SS); (2) the total amount of saturated fatty acids having 16 or 18 ...  
WO/2013/027700A1
 A food composition characterized by: comprising three components, (a) a gallate-type catechin and/or tannic acid, (b) collagen having an average molecular weight of at least 4,000, and (c) a thickening stabilizer; the aforementioned c...  
WO/2013/025621A1
The present invention provides methods for micro-fermentation of cocoa allowing quality evaluation on a tree by tree basis.  
WO/2013/021898A1
Provided is an oil-in-water type water-containing chocolate which comprises water and chocolate, said water-containing chocolate containing a vegetable oil or fat and microcrystalline cellulose and the SFC at 10oC of said vegetable oil o...  
WO/2013/018557A1
There have been desired a confection impregnated with chocolate which has both of the lightness (crispy texture) inherent to confection and the taste (chocolate flavor). A chocolate-impregnated confection (1), wherein a puff (2) that is ...  
WO/2013/016812A1
The invention provides 1,3-DAGs with melting point ranges of from about 32°C to about 37°C for use in a variety of hard fat applications and in particular for the preparation of a cocoa butter substitute for confectionery use. The inve...  
WO/2013/017377A1
The invention relates to a mould for a food item, comprising at least a first wall (2) and a second wall (3) mounted on the first wall (2) in order to delimit a moulding space (V) for moulding a food product. The first wall (2) comprises...  
WO/2013/006412A1
The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerate...  
WO/2013/006305A1
A method for masking the unpleasant taste of a bitter tasting substance includes administration of the bitter tasting substance with a vitamin E compound in the presence of at least one fat. The bitter taste of a bitter tasting substance...  
WO/2013/006599A1
A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed ou...  
WO/2013/006541A3
A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distanc...  
WO/2013/006541A2
A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided.  
WO/2013/006530A1
The present invention provides method for producing a confectionery product comprising the steps of: (i) sealing an unsolidified confectionery mass inside a primary package which is in direct contact with the confectionery mass; and (ii)...  
WO/2013/001817A1
The purpose of the present invention is to provide a substance which can inhibit the proliferation of oral bacteria and is safe for ingestion. Particularly, the usefulness of the combined use of a saccharide and a sugar alcohol is not fo...  
WO/2013/000529A1
The present invention relates to a chocolate tempering machine (10) comprising at least one tank (20) and a distribution spout (30) situated on the vertical line of said tank (20) destined for distributing a jet of tempered chocolate. Ac...  
WO/2013/000895A1
The present invention generally relates to the prevention or treatment of disorders related to oxidative stress. For example, the present invention provides a composition for use in the prevention or treatment of oxidative stress related...  
WO/2013/000895A9
The present invention generally relates to the prevention or treatment of disorders related to oxidative stress. For example, the present invention provides a composition for use in the prevention or treatment of oxidative stress related...  
WO/2012/175620A1
The present invention relates to a method for producing a liquid aromatised with aroma compounds from chocolate, wherein a gas comprising aroma derived from cocoa or a cocoa-based product and water is condensed to provide a liquid aqueou...  
WO/2012/171657A1
A method of manufacturing mouldable chocolate, the method comprising the steps of placing predetermined amounts of chocolate and glucose syrup in predetermined proportions into a plurality of individual packets and heating and subsequent...  
WO/2012/167873A1
The present invention relates to a method for the cleaning of a chocolate tempering machine (10), wherein said machine (10) comprises at least one tank (20) and a distribution spout (51) situated on the vertical line of said tank (20) an...  
WO/2012/171001A3
The present invention relates to food products having clinically effective (high) dosages of beta-glucans and omega-3 fatty acid (EPA/DHA) per serving without a fishy taste or smell, as well as methods of preparing those food products.  
WO/2012/167873A8
The present invention relates to a method for the cleaning of a chocolate tempering machine (10), wherein said machine (10) comprises at least one tank (20) and a distribution spout (51) situated on the vertical line of said tank (20) an...  
WO/2012/168722A1
The present invention provides a food or feed comprising (i) a foodstuff (ii) a mono or di ester of glycerol and Moringa oil.  
WO/2012/171001A2
The present invention relates to food products having clinically effective (high) dosages of beta-glucans and omega-3 fatty acid (EPA/DHA) per serving without a fishy taste or smell, as well as methods of preparing those food products.  
WO/2012/167264A1
The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crum...  
WO/2012/161319A1
The present invention provides a composite fatty confectionery comprising a porous food material impregnated with a fatty confectionery dough, said fatty confectionery dough containing nonfat milk solids and having a water content of 1 w...  
WO/2012/161105A1
The purpose of the present invention is to provide: a non-tempering type hard butter which contains substantially no trans fats, and which both reduces saturated fatty acids and melts in the mouth; a chocolate using said hard butter; and...  
WO/2012/161320A1
The present invention provides an impregnation type puffed food wherein a food material to be impregnated, said food material comprising a puffed confectionery that is surface-coated with a sugar layer, is impregnated with a fatty confec...  
WO/2012/156538A3
The present invention relates to a cutting or embossing tool for frozen confectionery products comprising at least two elements, each element comprising a void with an inner contour corresponding to the outer contour of the product to be...  
WO/2012/156538A2
The present invention relates to a cutting or embossing tool for frozen confectionery products comprising at least two elements, each element comprising a void with an inner contour corresponding to the outer contour of the product to be...  
WO/2012/158524A1
A film-coated confectionery product is disclosed in which a confectionery base includes or more film coated layers to impart one or more flavors, sensations, textures or combinations of these characteristics to the product when the produ...  
WO/2012/152932A1
The invention relates to a device and a method for processing an edible product in the form of a viscous to pasty mass, in particular an edible product which has a fatty mass base, such as chocolate. Said device comprises a dosing unit (...  
WO/2012/152904A1
The invention relates to a device (1) for producing shaped consumable items from a fat mass, in particular a fat mass containing cocoa or a chocolate-like fat mass, comprising a housing (2) and at least one stamping plate (10) having at ...  
WO/2012/152965A1
The invention relates to a method for controlling Cronobacter sakazakii in liquid infant milk formula with cocoa, characterised in that in comprises the steps of: a) treatment by means of high-intensity electrical impulses, b) refrigerat...  
WO/2012/153381A1
Provided is a soft ice cream in which the texture of chocolate can be enjoyed. A soft ice cream configured of a chocolate backbone formed from multiple spirals of chocolate, ice cream and an edible container, wherein said backbone is obt...  
WO/2012/146920A1
The present invention relates to temperature tolerant chocolate, particularly temperature tolerant chocolate comprising non-conched chocolate ingredients and conched chocolate wherein the conched chocolate is present at <50% (w/w) of the...  
WO/2012/146921A1
The present invention relates to temperature tolerant chocolate, particularly temperature tolerant chocolate comprising a re-refined conched chocolate. The invention further relates to processes for the manufacture of said temperature to...  
WO/2012/146784A9
Disclosed is a stirring mill (10) for the food sector, comprising a substantially cylindrical or conical receptacle (1) that has an inner receptacle wall (2), and comprising a rotatably mounted stirring element (3) that includes a shaft ...  
WO/2012/146784A3
Disclosed is a stirring mill (10) for the food sector, comprising a substantially cylindrical or conical receptacle (1) that has an inner receptacle wall (2), and comprising a rotatably mounted stirring element (3) that includes a shaft ...  
WO/2012/146777A1
Creamers for whitening food products are provided. The creamers can have long-term stability, high whitening capacity and a pleasant mouth feel. In a general embodiment, the present disclosure provides a natural dairy creamer including a...  
WO/2012/149261A1
Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% b...  
WO/2012/146784A2
Disclosed is a stirring mill (10) for the food sector, comprising a substantially cylindrical or conical receptacle (1) that has an inner receptacle wall (2), and comprising a rotatably mounted stirring element (3) that includes a shaft ...  
WO/2012/140014A1
The invention relates to a transporting apparatus (V) for transporting moulds (A) of a confectionery-production installation along sections of a transporting route, comprising a driven driver (1a, 1b, 1c, 1d) for each of the transporting...  
WO/2012/139574A1
The invention relates to a bloom retarding fat composition comprising a component A and a component B; said component A being present in an amount of 40 - 95 % (w/w) of said bloom retarding fat composition, and said component B being pre...  

Matches 451 - 500 out of 7,108