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WO/2016/102311A1 |
The present invention relates to processes for providing cocoa compositions with enhanced chocolate taste and/or chocolate aromas. In addition the invention relates to the use of such cocoa compositions for making capsules for beverage d...
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WO/2016/103149A1 |
The present Invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible col...
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WO/2016/106282A1 |
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for ma...
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WO/2016/097069A1 |
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...
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WO/2016/097189A1 |
The present invention concerns an easily digestible low sugar chocolate product for consumers with sensitivity to dietary carbohydrates such as lactose or fructans. In particular, the present invention concerns a composition for manufact...
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WO/2016/097068A1 |
The present invention relates to an improved sugar composition comprising sugar and a sugar replacement composition, wherein (A) said sugar replacement composition contains polydextrose and/or resistant maltodextrin or wherein (B) said s...
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WO/2016/096232A1 |
The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced i...
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WO/2016/097330A1 |
The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based...
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WO/2016/097067A1 |
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...
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WO/2016/097326A1 |
The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass ...
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WO/2016/091943A1 |
The present invention relates to a method for producing a soluble beverage mass, the method comprising: i. providing one or more soluble beverage ingredients in powder form, ii. providing a pre-heated mould having a mould-cavity, iii. lo...
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WO/2016/087319A1 |
A process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) contacting the frozen confection with a substantially flat freezing surface at a tem...
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WO/2016/090020A1 |
The present invention is directed towards methods of improving the interfacial activity of lecithin. Methods of standardizing lecithin are further disclosed. The present invention is also directed towards methods of improving chocolate r...
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WO/2016/087318A1 |
The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confe...
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WO/2016/083110A1 |
The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collec...
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WO/2016/080512A1 |
Disclosed is a chocolate slab that contains sucrose palmitic acid ester and 35 mass% or more of cacao mass, wherein: (i) the sucrose palmitic acid ester content is 0.2-0.5 mass% inclusive and the thickness of the chocolate slab is 1-3 mm...
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WO/2016/074146A1 |
A hollow chocolate mould rapid clamping device, comprising: a clamping base plate (41), clamping supports (42), turning lock plates (43), return springs (44) and positioning protrusions (45). The clamping supports (42) are fixed on two s...
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WO/2016/076482A1 |
The present invention relates to: a novel chocolate confectionery preparation method improving productivity and capable of preparing chocolate confectionery with good taste and texture; and chocolate confectionery prepared thereby. Accor...
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WO/2016/074143A1 |
A special mold for liqueur chocolate is characterized by comprising a male die and a female die. Several recessed cavities are uniformly distributed in the female die, several heating cores are uniformly distributed on the lower end surf...
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WO/2016/074141A1 |
A three-dimensional centrifugal movement mechanism for hollow chocolate production, comprising a frame, a chain conveyer belt; and further comprising a mounting base (31), a fixed shaft (32), a driving sleeve (33), a gear box (34), an ac...
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WO/2016/075715A1 |
This utility model consists of a pre-shaped chocolate mould that allows even inexpert users to create both the base and upper part of filled chocolates with an easy procedure. They can be filled and decorated immediately, saving on the r...
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WO/2016/070377A1 |
A production line of hollow chocolate, comprising a rack (1), a chain conveyer belt (2), a three-dimensional centrifugal movement mechanism (3) and a mold quick-clamping device (4); the rack (1) is installed with the chain conveyer belt ...
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WO/2016/071744A1 |
The present invention relates to a tablet for forming a beverage having two or more layers, the tablet comprising: (i) a creamer/whitening component; (ii) a flavouring; and (iii) a biscuit component.
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WO/2016/070343A1 |
A liqueur-filled chocolate preparation process and dedicated mold used by the same, pipeline heating device and demolding tool; the preparation process comprises the steps of: filling with liquid chocolate; closing the mold; pre-cooling;...
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WO/2016/072907A1 |
The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating ...
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WO/2016/068774A1 |
The invention relates to a method for obtaining a chocolate having improved bloom stability. The method comprises the steps of providing a chocolate comprising a specified fat composition (C1 ). The fat composition comprises 60.0-95.0 wt...
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WO/2016/069580A1 |
Compositions are provided for preparing low dosage supplements in the form of a confectionery which are easy to swallow and have a desirable taste. The resulting compositions are suitable for delivering all natural active ingredients to ...
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WO/2016/064891A1 |
A white chocolate comprising nonendogenous amounts of isovaleric acid and/or 2-methylbutyric acid is provided. It has now been surprisingly discovered that small amounts of isovaleric acid, i.e., less than 400 ppb, and/or nonendogenous a...
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WO/2016/052638A1 |
Disclosed is a method for manufacturing an oily confectionery dough, said method comprising: a step for mixing oily confectionery materials comprising edible components and a milk powder with a moisture content of 2 wt% or less to give a...
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WO/2016/046691A1 |
There is provided a method of processing a foodstuff comprising the steps of: supplying flowable foodstuff into an open package, wherein the package is formed from at least one sheet of material, and an internal shape of the package chan...
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WO/2016/047453A1 |
The purpose of the present invention is to provide a heat-resistant chocolate, said heat-resistant chocolate having remarkably high heat resistance and being scarcely affected by changes in conditions in a manufacturing process, and a me...
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WO/2016/044206A1 |
Provided are a process for forming a heat stable confectionery product and a heat stable confectionery product. The process for forming a heat stable confectionery product comprises carrying out a first process sequence comprising formul...
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WO/2016/038155A1 |
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a tem...
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WO/2016/040269A1 |
Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a ...
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WO/2016/030465A1 |
Use of a yeast capable of producing ethanol and acetic acid by fermentation of a carbohydrate, in a method for the fermentation of cocoa beans, is disclosed.
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WO/2016/032392A1 |
The present invention relates to a process for preparing a cocoa biomass with a modified fat phase by mixing a cocoa biomass having a fat phase 1 with a vegetable fat having fat phase 2, thereby forming fat phase 3 in the cocoa biomass, ...
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WO/2016/031368A1 |
A fat or oil composition satisfying requirements (a) to (e): (a) having an HOH content of 40-70 mass%; (b) having a POP content of 25-55 mass%; (c) having an SOS content of 1.5-5 mass%; (d) having a POS content of 3-15 mass%; and (e) hav...
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WO/2016/025730A1 |
Provided are compositions and methods for controlling the viscosity of a chocolate composition. In particular aspects, a phosphate ester is provided for use in the compositions and methods.
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WO/2016/020367A1 |
An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark componen...
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WO/2016/021450A1 |
The use of trans processed lipids, such as margarine, shortening and spreads, has been prohibited in advanced countries including European countries and United States, because of their adverse effects to health. However, it is quite diff...
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WO/2016/016045A1 |
The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10 % to the static mixe...
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WO/2016/018912A1 |
A molding tool ejection technology utilizing manifolded air to eject food stuff from a cavity of a mold plate. The cavities include orifices. The orifices are aligned with the channel such that air and gas in the channel exits the orific...
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WO/2016/014114A1 |
Products that are sugar-free, or are low in sugar (or low in artificial sweeteners), are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder, wherein the...
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WO/2016/008846A1 |
The subject matter disclosed generally relates to chocolate based food items and process for making the same. More specifically, the subject matter relates to a process for the preparation a chocolate product that is flexible and non-sti...
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WO/2016/006579A1 |
Disclosed is a method for manufacturing a baked confectionery, characterized in including a step for adding water and a polyglycerol polyricinoleate ester to an oily confectionery dough, a step for forming the obtained oily confectionery...
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WO/2016/004965A1 |
The invention relates to an apparatus for fermenting and drying cocoa beans, consisting of a container (1) with a floor (2) and of housing walls, which enclose the floor (2) and form an upper housing periphery (7). The housing periphery ...
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WO/2016/007106A2 |
The invention is about with addition of various combination of L-carnitine, chromium (Cr) or as an acceptable pharmaceutical salt, zinc (Zn) or as an acceptable pharmaceutical salt, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (Pantot...
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WO/2015/200825A1 |
A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate o...
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WO/2015/193927A1 |
An injection molding system (1) is described, for at least one fat-containing product in at least one die (9), equipped with at least one injection means (3), the injection means (3) being equipped therein with at least one injection cha...
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WO/2015/193928A1 |
A pouring batching device (1), in particular for chocolate, in dies is described, comprising a case (2) inside which at least one cylindrical recess is obtained, in which a longitudinal shaft (7) is housed, to which at least one rotary p...
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