Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 601 - 650 out of 7,103

Document Document Title
WO/2011/046423A1
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention furt...  
WO/2011/040120A1
Provided is a fat which rapidly melts (in the mouth), has satisfactory compatibility with cocoa butter, and has a low trans-fatty-acid content and which is usable as non-tempered hard butter that is of a non-lauric acid type. Also provid...  
WO/2011/036276A3
The device for temperature measurement according to the invention comprises at least one temperature control device, which is in particular a Peltier temperature control device. The temperature control device comprises a receiving region...  
WO/2011/027103A1
The present invention relates to a confectionery composition which is able to provide a new and improved flavour and texture experience for a consumer. The confectionery composition has interconnected pores therein which contain a fill m...  
WO/2011/027621A1
The demand for a chocolate product capable of easily preparing flavorful chocolate beverages is anticipated. Disclosed is a chocolate product (10) that is provided with a chocolate part (1) and a plastic stick (2). The chocolate part is ...  
WO/2011/022466A1
A chocolate manufacturing machine includes a chocolate dispenser and a plurality of chocolate molding trays (30' '). There is a chocolate cooler (24' ') downstream from the chocolate dispenser. A stacker (28' ') assembles a plurality of ...  
WO/2011/022461A1
A chocolate manufacturing machine includes a conveyor to advance a plurality of chocolate molding trays (30) from a chocolate dispenser to a chocolate cooler downstream therefrom. The chocolate molding trays (30) each have a face definin...  
WO/2011/015425A1
A process for producing a cocoa husk extract containing gamma-aminobutyric acid (GABA) is provided, the process comprising: a) extracting GABA and methylxanthines from cocoa husks with an aqueous medium thereby to form an aqueous solutio...  
WO/2011/012680A2
The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus spe...  
WO/2011/012680A3
The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms including at least three Lactobacillus spe...  
WO/2011/013157A3
All the sphere refining system up to now known has the disadvantage to contaminate the refined product for excessive wear on spheres. This invention solve the problem above mentioned, through a refining rolling system. In the refining pr...  
WO/2011/010105A1
A method for producing a temperature tolerant confectionery composition, in particular, a temperature tolerant chocolate composition, and compositions producible by the method. The method comprises mixing a liquid comprising water as a f...  
WO/2011/010105A8
A method for producing a temperature tolerant confectionery composition, in particular, a temperature tolerant chocolate composition, and compositions producible by the method. The method comprises mixing a liquid comprising water as a f...  
WO/2011/010368A1
Provided is a method for enhancing the bubble retention ability of a drink whereby the bubble retention ability is enhanced and thus bubbles in a drink solution having been formed by shaking the drink can be stably retained within the dr...  
WO/2011/011271A1
Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The...  
WO/2011/007379A1
The present invention relates to a method for manufacturing chocolate which comprises: a step for preparing a predefined quantity of cocoa butter (21) and a predefined quantity of sugar (22) as well as other ingredients depending on the ...  
WO/2010/149323A2
Soft cocoa butter compositions and uses thereof in foods, beverages, cosmetics and pharmaceuticals.  
WO/2010/151637A1
The present invention is directed to a method of treating or maintaining protection from episodic gastrointestinal disturbances, by providing a composition comprising a probiotic microorganism and chocolate wherein said probiotic microor...  
WO/2010/149323A3
Soft cocoa butter compositions and uses thereof in foods, beverages, cosmetics and pharmaceuticals.  
WO/2010/148058A2
A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may com...  
WO/2010/146350A1
The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous ph...  
WO/2010/148058A3
A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may com...  
WO/2010/143067A1
A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethy...  
WO/2010/136157A1
The invention relates to a compound made of microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (CMC) in at least partially colloidal form, having a proportion of CMC between 5 and 18%, relative to the dry weight, having ...  
WO/2010/133835A1
A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of th...  
WO/2010/130395A1
A process for preparing a triglyceride composition comprising from 50 to 80 % by weight StOSt and from 5 to 20 % by weight StOO comprises reacting triolein with stearic acid in the presence of a 1,3- specific lipase from Rhizopus oryzae ...  
WO/2010/130375A3
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type comprising heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its int...  
WO/2010/130376A2
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type including heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its inte...  
WO/2010/130375A2
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type comprising heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its int...  
WO/2010/130376A3
The invention relates to a cylindrical tank for the thermal treatment of a food product (8), of the type including heating and/or cooling means (5) of said food product, in addition to a mixer (6) housed so as to be revolving in its inte...  
WO/2010/129335A3
A completely edible, non-toxic candle is presented. The candle includes a body and a wick, both comprised of edible materials. The natural oils of the edible wick provide a flammable fuel capable of sustaining a prolonged flame. The melt...  
WO/2010/129335A2
A completely edible, non-toxic candle is presented. The candle includes a body and a wick, both comprised of edible materials. The natural oils of the edible wick provide a flammable fuel capable of sustaining a prolonged flame. The melt...  
WO/2010/122425A2
A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the rati...  
WO/2010/121490A1
A method for preparation of an aqueous foam, a method for preparation of an aerated food product, an aqueous foam comprising ethylcellulose particles, food products comprising the aqueous foam, ethylcellulose particles and use of ethylce...  
WO/2010/122425A3
A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the rati...  
WO/2010/122092A3
A shearing/mixing tool (20) is one of several tools that is preferably mounted on a shaft (2). On both sides, the shaft (2) is rotatably mounted on the end walls of a horizontal drum. The tool (20) has at least one opening (25). Preferab...  
WO/2010/121492A1
A method for preparation of an aqueous foam, wherein the foam is stabilised by water-insoluble solid particles, and wherein the foam has been heated. The foam can be used to create stable aerated food products.  
WO/2010/122092A2
A shearing/mixing tool (20) is one of several tools that is preferably mounted on a shaft (2). On both sides, the shaft (2) is rotatably mounted on the end walls of a horizontal drum. The tool (20) has at least one opening (25). Preferab...  
WO/2010/120947A2
A disposable pod may be prefilled with chocolate (or other food substance) for use in a chocolate fountain. For example, the manufacturer of the disposable pod, or another party, may fill the disposable pod with melted chocolate after ma...  
WO/2010/120947A3
A disposable pod may be prefilled with chocolate (or other food substance) for use in a chocolate fountain. For example, the manufacturer of the disposable pod, or another party, may fill the disposable pod with melted chocolate after ma...  
WO/2010/119268A8
A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises ...  
WO/2010/119268A1
A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises ...  
WO/2010/117344A1
The present invention particularly relates to a sweetener composed of fructose, inulin, and erythrol, with reduced calorie and lower glycemic index, as used for dietary chocolate composition, in which the cooling effect caused by erythro...  
WO/2010/112835A3
The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery compositions comprising the same. In certain embodim...  
WO/2010/113969A1
Disclosed is an anti-blooming agent whereby the blooming resistance of a non-laurin type and non-tempered hard butter can be improved and the acceptable amount of cocoa butter in a fat blend to be used in chocolates can be increased to t...  
WO/2010/114026A1
An impregnated food wherein a solid edible material has been impregnated with a liquid-type food having a viscosity at 35oC of 10000 to 100000 mPa∙s, which has a less hard texture while sustaining the good flavor of the liquid-type foo...  
WO2010110232A1
Disclosed is a chocolate additive having an increased 1,3-distearoyl-2-oleyl-glycerol content, which can impart heat resistance to hard butter to be used in chocolates or chocolates. A chocolate additive which comprises a high-melting po...  
WO/2010/086705A3
The present invention refers to a food product. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria preferentially to persons of paediatric age. The present invention fu...  
WO/2010/102716A3
An apparatus for depositing a liquid, semi-liquid or semi-solid food product. The apparatus comprises a fixed volume chamber for receiving the food product under a positive pressure, the chamber being defined by chamber walls, one of the...  
WO/2010/104926A1
Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product.  

Matches 601 - 650 out of 7,103