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Patent Searching and Data


Matches 551 - 600 out of 7,103

Document Document Title
WO/2012/002373A1
Disclosed is a non-lauric, non-trans and non-tempering type confectionery oil or fat which has good melting properties in the mouth, good texture, good mold release properties, high compatibility with cocoa fat, excellent snapping proper...  
WO/2011/160488A1
Flower shaped chocolate and package thereof. Said flower shaped chocolate comprises a man-made flower scape (2) which is connected with a man-made flower core (4) and a connecting piece (6) on one side, the connecting piece (6) is connec...  
WO/2011/161410A1
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In ...  
WO/2011/159024A2
The present invention relates to a fat composition for chocolate and confectionery prepared by the following steps: mixing vegetable oil and fatty acid or derivatives thereof to prepare an oil as a base material; and enzymatically transe...  
WO/2011/159024A3
The present invention relates to a fat composition for chocolate and confectionery prepared by the following steps: mixing vegetable oil and fatty acid or derivatives thereof to prepare an oil as a base material; and enzymatically transe...  
WO/2011/153065A1
The present invention relates to improvements in the preparation of beverages and, in particular, to an improved cartridge for preparing beverages in brewing machines. The cartridges can also be used for preparing liquid food products. T...  
WO/2011/151626A2
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...  
WO/2011/151626A3
The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water- impermeable materials and comprising an inlet for the introduction of an aqueous medium...  
WO/2011/153064A1
The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the add...  
WO/2011/148166A1
A process for the manufacture of a layered confectionery product having discrete jelly and fat-containing confectionery components, comprising introducing a first of the components to a support, in molten or substantially- molten form, a...  
WO/2011/146667A1
Chocolate or compound coating based fiber compositions, which have at least about 20% of a fiber component, by weight of the formula, that provide a safe and effective amount of fiber component to a user are disclosed. This delivery meth...  
WO/2011/141150A1
A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% o...  
WO/2011/141150A8
A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% o...  
WO/2011/138918A1
Provided are a fat composition, which is a non-tempered hard butter being of a non-lauric acid type but having a low trans-fatty acid content, and, when used as a coating chocolate, shows excellent processability and imparts a good appea...  
WO/2011/138034A1
A fat blend comprises: (i) a first fat having a solid fat content at 25°C of at least 75 % and comprising combined SOS and SSO fats in an amount of greater than 86 % by weight, wherein S is saturated fatty acid having from 16 to 18 carb...  
WO/2011/132813A1
The present invention relates to a dry fractionation method for a reactant produced by the enzymatic transesterification of vegetable or animal oil and fat with a fatty acid derivative, wherein the method is characterized in that oil and...  
WO/2011/128160A1
This invention relates to an edible ink, in particular to an ink suitable for printing by an ink jet printer, which ink can be printed on chocolate, especially chocolate covered ice cream products. At present chocolate covered ice cream ...  
WO/2011/125644A1
Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a lar...  
WO/2011/125451A1
Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by...  
WO/2011/121429A1
A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for continuously grinding and mixing at least some of the ingredients of said semifinished product, the method ...  
WO/2011/117637A1
The present invention relates to a confectionery product comprising an extruded body portion and at least one extruded tubule, wherein the tubule comprises a tube or a first material and a bore of a second material, and the tube is forme...  
WO/2011/117700A3
The invention relates to a device and a method for processing milling material and masses in continuous processes, in particular the treatment of fat-containing masses. Milling with one swashplate (1) with a fixed plate or two swash plat...  
WO/2011/117700A2
The invention relates to a device and a method for processing milling material and masses in continuous processes, in particular the treatment of fat-containing masses. Milling with one swashplate (1) with a fixed plate or two swash plat...  
WO/2011/117636A1
The present invention relates to a consumable product comprising an extruded body portion, the body portion being formed with a plurality of capillaries disposed therein, wherein the capillaries have a non-uniform cross section along the...  
WO/2011/117640A1
The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudin...  
WO/2011/117700A8
The invention relates to a device and a method for processing milling material and masses in continuous processes, in particular the treatment of fat-containing masses. Milling with one swashplate (1) with a fixed plate or two swash plat...  
WO/2011/115063A1
Provided is a fat and oil composition for producing raw chocolate that curbs low-temperature bloom, particularly in chocolate products that contain seeds and nuts. This is achieved by using a fat and oil composition that has a specific t...  
WO/2011/109826A1
Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages an...  
WO/2011/107259A1
The subject invention relates to a chocolate or compound chocolate product comprising added functional ingredients including vitamin C, vitamin E, zinc, copper and, optionally, a xanthophyll. The invention further concerns the production...  
WO/2011/109764A1
The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present...  
WO/2011/103454A1
The invention provides, in one aspect, a method of producing a ready-to- drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverage...  
WO/2011/095740A2
The invention relates to the use of pea proteins for at least partially substituting milk proteins in confectionary traditionally made with milk. The invention also relates to confectionary produced following said substitution.  
WO/2011/095740A3
The invention relates to the use of pea proteins for at least partially substituting milk proteins in confectionary traditionally made with milk. The invention also relates to confectionary produced following said substitution.  
WO/2011/092230A1
The application relates to a device for mixing and kneading masses (1), in particular chocolate masses, and to a method for mixing and kneading masses, in particular chocolate masses. The device comprises a kettle (2) having an inner wal...  
WO/2011/080887A1
Disclosed are a sebum secretion-blocking composition and a food or beverage containing the sebum secretion-blocking composition. Extensive studies have been made, and it is found that the secretion of sebum can be blocked when a collagen...  
WO/2011/076954A1
The present invention relates to the obtainment of bioactive products from plant raw materials, specifically from extracts of cocoa. Said products possess one or more biopeptides having inhibitory activity against the prolyl endopeptidas...  
WO/2011/076572A1
Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component incl...  
WO/2011/072834A1
A chocolate composition comprising coco butter, sugar and coconut milk.  
WO/2011/069644A3
The present invention relates to a food product and to a method for the production thereof.  
WO/2011/068291A1
The present invention relates to fats and oils for replacing cocoa butter for chocolate and confectionery, which is prepared by the following steps of: fractionating vegetable fats and oils; mixing the fractionated vegetable fats and oil...  
WO/2011/067551A1
Cocoa butter or a cocoa containing composition including cocoa liquor or chocolate is tempered and then cryogenically milled to form a tempered powder which if stored correctly will retain its free flowing properties and will not clump o...  
WO/2011/066301A1
The present invention contemplates a formulation comprising an amount by weight of cocoa and an amount by weight of a sorghum bran-based cocoa extender wherein the bran fraction is selected from non-tannin sorghum, low tannin sorghum, hi...  
WO/2011/064722A1
Biomass of algae Spirulina platensis in dry, preserved or granulated form can be blended together with chocolate. Produced new foodstuff or raw food preserves the essential characteristics of algae Spirulina. The dose of preparation is u...  
WO/2011/064747A1
A packaged food product comprising a tray (2) containing an edible composition having a layered structure, comprising: -at least one composite layer (24) comprising puffed cereal grains (G) embedded in a matrix of edible material (22); a...  
WO/2011/063322A1
A chocolate beverage composition is provided having a white, non-discoloured foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be...  
WO/2011/061121A1
The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen...  
WO/2011/049166A1
Disclosed is an impregnated food, wherein a porous solid edible food has been impregnated with a foamed food dough, providing a feeling of unity between the porous solid edible food and the foamed liquid food dough and having a light tex...  
WO/2011/048169A1
The present invention is based on the finding that stearin fats, obtainable by dry or solvent fractionation of sunflower high-stearic and high-oleic oils, optionally with seeding with tempered stearin crystals, have a high solid fat cont...  
WO/2011/044941A1
The invention relates to a method for processing a fat mass (m), to the use of a centrifugal mixer (1) to process a fat mass (m), to a production line for processing a fat mass (m), and to a centrifugal mixer (1). The components (k) of t...  
WO/2011/044940A1
The invention relates to a method for processing a fat mass (m), to the use of a centrifugal mixer (1) to process a fat mass (m), to a production line for processing a fat mass (m), and to a centrifugal mixer (1). The components (k) of t...  

Matches 551 - 600 out of 7,103