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Patent Searching and Data


Matches 651 - 700 out of 7,306

Document Document Title
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...  
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 ...  

Matches 651 - 700 out of 7,306