Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 501 - 550 out of 7,271

Document Document Title
WO/2013/055633A2
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/051388A1
The purpose of the present invention is to provide an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhib...  
WO/2013/050960A1
A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food ...  
WO/2013/050944A3
The present invention provides a composition comprising monoglycendes and diglycerides, wherein the monoglycendes and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycendes and diglycerides con...  
WO/2013/051687A1
The present invention pertains to a coated confectionery whereby adequate shellac coating of a center of complex shape enhances the wear-resistant and heat-resistant shape retention properties of the center. More specifically, the presen...  
WO/2013/045523A1
Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing age...  
WO/2013/045503A1
The invention relates to a device (1) for distributing flowable or pourable substances, for example chocolate, comprising at least one metering element (2) with at least one metering channel (3) that can be brought into fluidic connectio...  
WO/2013/043790A2
Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the co...  
WO/2013/043790A3
Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the co...  
WO/2013/041891A1
Flavoured coffee-based confectionery product comprises 18.667 - 20.111 mass % of cocoa butter, 19.718 - 21.031 mass % of ground coffee, 42.393 - 43.706 mass % of ground sugar, 15.446 - 16.759 mass % of cocoa liquor, 0.231 - 0.295 emulsif...  
WO/2013/039873A1
A method of producing chocolate comprising mixing for 10- 120 minutes a composition having a temperature of 35-50C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content o...  
WO/2013/039831A1
The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, con...  
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 (...  

Matches 501 - 550 out of 7,271