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Matches 601 - 650 out of 7,295

Document Document Title
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...  
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...  

Matches 601 - 650 out of 7,295