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Patent Searching and Data


Matches 501 - 550 out of 7,201

Document Document Title
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...  
WO/2012/139175A1
A method of, and apparatus for, the manufacture of chocolate products formed from chocolate of at least two colours, where mould assemblies arranged with mould cavities in columns and rows are advanced under a filling head which fills th...  
WO/2012/137146A3
The invention relates to a basic composition of peptide hydrolysates containing, in a homogeneous mix, a combination of said hydrolysates with chocolate, in which the weight percentage of peptide hydrolysates in the composition does not ...  
WO/2012/137146A2
The invention relates to a basic composition of peptide hydrolysates containing, in a homogeneous mix, a combination of said hydrolysates with chocolate, in which the weight percentage of peptide hydrolysates in the composition does not ...  
WO/2012/137146A4
The invention relates to a basic composition of peptide hydrolysates containing, in a homogeneous mix, a combination of said hydrolysates with chocolate, in which the weight percentage of peptide hydrolysates in the composition does not ...  
WO/2012/133757A1
The purpose of the present invention is to provide: a flowable food composition which contains xylitol in an amount sufficient to obtain excellent sweetness and which can retain the flowability over a long period even when the water cont...  
WO/2012/135279A1
An additive manufacturing system (14, 114, 314) for printing a chocolate confection (16, 316), the system (14, 114, 314) comprising a platen (20, 120, 320), a recirculation loop configured to circulate a flow of a chocolate material, and...  
WO/2012/129087A3
A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined averag...  
WO/2012/129080A2
A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yi...  
WO/2012/127241A2
A confectionery processing machine has a hopper attached to a dispensing unit. The dispensing unit comprises a plurality of co-operating piston and nozzles. The hopper is arranged to supply an edible material to the plurality of co-opera...  
WO/2012/129087A2
A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to form a powder having a predetermined averag...  
WO/2012/129080A3
A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yi...  
WO/2012/127241A3
A confectionery processing machine has a hopper attached to a dispensing unit. The dispensing unit comprises a plurality of co-operating piston and nozzles. The hopper is arranged to supply an edible material to the plurality of co-opera...  
WO/2012/121327A1
The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty o...  
WO/2012/114914A1
[Problem] To provide chocolates with which low-temperature bloom can be controlled. [Solution] The chocolates of the invention contain oils and fats, and these oils and fats comprise 50 to 85 mass% of triglycerides wherein an oleic acid ...  
WO/2012/107201A3
The present invention relates to novel sweetness enhancer compounds of the formula (I), wherein R1, R2, R3, R4, n and m have the designations cited in the description, or a stereoisomer or a salt or a hydrate thereof, to the use of a com...  
WO/2012/107206A1
The present invention relates to the use of microcarpalide or a derivative or a stereoisomer or a salt or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising microcarpalide or a derivative o...  

Matches 501 - 550 out of 7,201