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Matches 551 - 600 out of 7,264

Document Document Title
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...  
WO/2012/107201A2
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/2012/107203A1
The present invention relates to the use of nobiletin or a derivative or a hydrate thereof as a sweetener and/or a sweetness enhancer, to sweetener compositions comprising nobiletin or a derivative or a hydrate thereof, and, optionally a...  
WO/2012/109324A1
Disclosed are shelf stable nutritional liquids including metal amino acid chelates. Metal amino acid chelates, such as copper amino acid chelates and iron amino acid chelates, limit the capacity of incompletely bound copper and iron to c...  
WO/2012/106582A3
The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional in...  
WO/2012/106582A2
The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional in...  
WO/2012/103911A1
The invention relates to an instant drink composition containing cocoa and which is suitable in particular for producing a preferably non-cariogenic and/or reduced-calorie instant drink containing cocoa by preparing same with a drinkable...  
WO/2012/104321A1
The present invention relates to cocoa material, such as cocoa beans and products derived therefrom, such as chocolate. The invention in particular relates to flavour characteristics of such cocoa materials. In an aspect, the invention r...  
WO/2012/101154A1
The invention relates to a valve flap (1) for producing a casting machine valve (100), in particular for installing into a casting machine for casting a flowable substance, in particular a liquid substance with suspended solid particles,...  
WO/2012/096588A1
The present invention relates to a formulation of a moldable protein matrix which after drying has a high concentration (from 60% to 90%) of fruits, vegetables, chocolate or cacoa. It also allows for the incorporation of flavors and colo...  
WO/2012/095059A1
Chocolate seal for beverages is formed by the body (1) of arbitrary shape made of chocolate with cocoa solids content within the range from 30 to 99.5%. The body (1) is from 2 to 30 mm thick and the size corresponding to its greatest dim...  
WO/2012/097043A1
A mold for forming at least one food product with a measurement unit, wherein the mold has a filling side and a back side opposite to said filling side. Further, the measurement unit comprises: measuring means configured to measure at le...  
WO/2012/095121A1
A defatted cocoa powder composition which is dispersible in cold liquids and method of producing and using the same.  
WO/2012/093083A1
The invention relates to a method for production of food products, in particular to the production of an agglomerated gel particle food product having a firm hand-held texture but disintegrate upon oral intake without mastication and the...  
WO/2012/092916A1
The invention provides a novel chocolate mass which has a glycemic index of less than 29 (GI<29) and of which the content of added sugar comprises at least 10% galactose and in addition a content of iosmaltulose and/or tagatose. The choc...  
WO/2012/085077A1
This invention relates to a coated frozen confection product comprising an aerated fat- continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of a...  
WO/2012/082866A1
The present invention relates to a process for producing a confectionery product comprising the step of admixing a structured liquid comprising a thermodynamically stable mixture of water, surfactant, co-surfactant and a non-aqueous comp...  
WO/2012/076601A1
The present invention relates to instant drink powders comprising a primary ingredient of particles or agglomerated particles having a particle size below 500 µm, a hydrolyzed whole grain composition, an alpha-amylase or fragments there...  
WO/2012/074266A3
The present invention provides chocolate cut into a heart shape to maximize the product value, wherein the chocolate is cut into a heart shape as a whole having two convex portions at an upper portion and having a downward reverse triang...  
WO/2012/074266A2
The present invention provides chocolate cut into a heart shape to maximize the product value, wherein the chocolate is cut into a heart shape as a whole having two convex portions at an upper portion and having a downward reverse triang...  
WO/2012/064591A1
A process is disclosed for adhering an edible printed image to a chocolate confectionery product. The process includes providing a transfer sheet having a transparent edible film applied thereon, printing a mirrored image on the transpar...  
WO/2012/060160A1
Provided are: a food flavor-improving agent characterized by containing a polyglyceryl fatty acid ester having an HLB of at least 8; and a food containing the flavor-improving agent. It is possible to improve the sensation of taste of an...  
WO/2012/056673A1
Provided is a food product which comprises a polyglycerin ester of a condensed ricinoleic acid obtained by reacting a polyglycerin and a condensed ricinoleic acid, wherein the total of triglycerin concentration and tetraglycerin concentr...  
WO/2012/055744A1
This invention relates to aerated chocolate composition having an overrun of between 20% and 100%, wherein the aerated chocolate composition contains 1-10%, more preferably 1-5% w/w, of at least one sorbitan ester having a melting temper...  
WO/2012/047817A1
A method of preparing cocoa oligomeric procyanidins from cocoa cell cultures grown in the presence of monosaccharide can increase production of procyanidins as follows: culturing cells sufficient to result in production of cocoa oligomer...  
WO/2012/041523A1
The present invention relates chocolate products comprising a water-in-oil emulsion, characterised in that: the water-in-oil emulsion comprises an aqueous phase dispersed throughout a lipid phase in the form of droplets, said droplets be...  
WO/2012/041629A1
This invention relates to aerated chocolate composition having an overrun of between 40% and 200%, preferably greater than 50%, more preferably greater than 60% wherein the aerated chocolate composition contains 1-10%, more preferably 1 ...  
WO/2012/041630A1
This invention relates to an aerated chocolate composition having an overrun of between 20% and 200%, preferably under 100% and wherein 80% of the cumulative area weighted size air bubble distribution is below 60 μm.  

Matches 551 - 600 out of 7,264