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Patent Searching and Data


Matches 651 - 700 out of 7,166

Document Document Title
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.  
WO/2010/100524A3
A confection with unique visual impression is created by partially treating the surface area of the confection with a coating composition including a pearlescent pigment such that the initial taste perception of the confection is not adv...  
WO/2010/092034A1
The present invention relates to a food additive composition to be added to sugar or sweetened products containing cariogenic free sugars or by-products thereof, enabling a reduction of the adhesion of dental biofilms and the appearance ...  
WO/2010/091981A3
The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia...  
WO/2010/093445A1
A technique and mechanized system for the production of precast concrete panel material by infusion of premixed concrete into a generally vertical moving form are disclosed. The technique includes infusing premixed concrete through a plu...  
WO/2010/091981A2
The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia...  
WO/2010/089551A1
A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75...  
WO/2010/089552A1
A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixtu...  
WO/2010/089540A1
A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condense...  
WO/2010/089542A1
A process is described for the production of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture. During the process of mixing and...  
WO/2010/089366A2
With the invention, a casting machine (1) for casting a flowable mass should be improved so that an extremely flexible adjustment of the casting grid can be achieved through means having a simple design, wherein the means can be standard...  
WO/2010/089366A3
With the invention, a casting machine (1) for casting a flowable mass should be improved so that an extremely flexible adjustment of the casting grid can be achieved through means having a simple design, wherein the means can be standard...  
WO/2010/089536A1
A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel...  
WO/2010/089549A1
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and...  
WO/2010/089539A1
A process for chocolate crumb manufacture and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) ...  
WO/2010/089536A8
A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel...  
WO/2010/089533A1
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture, or mixing together, milk a...  
WO/2010/089534A1
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk an...  
WO/2010/086705A9
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/2010/086705A2
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/2010/083446A2
This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also direct...  
WO/2010/083446A3
This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also direct...  
WO/2010/081748A3
The present invention relates to semi-solid or liquid chocolate compositions, produced by providing a chocolate base mass and a rice starch gel and introducing the rice starch gel into the chocolate base mass and mixing the two component...  
WO/2010/081748A2
The present invention relates to semi-solid or liquid chocolate compositions, produced by providing a chocolate base mass and a rice starch gel and introducing the rice starch gel into the chocolate base mass and mixing the two component...  
WO/2010/081080A1
An apparatus and method that maintains an optional heated environment in addition to a humid environment in an interior thereof such that one or more edible items may be stored therein with properties of the one or more edible items main...  
WO/2010/079103A1
A white colouring composition comprising calcium carbonate as a white pigment. It may be used in the manufacture of food and pharmaceutical products.  
WO/2010/076112A3
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/076112A2
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...  
WO/2010/075988A1
A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at leas...  
WO/2010/073117A2
Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in ...  

Matches 651 - 700 out of 7,166