Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 551 - 600 out of 7,207

Document Document Title
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.  
WO/2012/041631A1
This invention relates to an aerated chocolate composition having an overrun of between 40% and 200%, preferably under 100% and wherein 80% of the cumulative area weighted size air bubble distribution is below 100 μm, preferably below 9...  
WO/2012/039336A1
Provided are a chocolate with a filling, which can contain a large amount of the filling in a stable state and has a novel texture differing from the conventional shell chocolates, and a method for producing the same. A first chocolate (...  
WO/2012/036230A1
Provided is a bubble-containing fat and oil confectionary provided not with a conventional shell-type or tapered shape, but with any novel shape of a uniform thickness such as a three-dimensional shape or a cuboid, with the top, bottom, ...  
WO/2012/027226A1
Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea ...  
WO/2012/016161A1
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the disper...  
WO/2012/009668A1
A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. Th...  
WO/2012/004444A1
The invention relates to a chocolate cup comprising an upwardly open container (1) containing a piece of chocolate (3) having an upper housing (31) into which hot milk or water can be poured in order to make hot chocolate in the actual c...  
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...  

Matches 551 - 600 out of 7,207