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Matches 701 - 750 out of 7,226

Document Document Title
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 ...  
WO/2010/073899A1
Provided is a non-tempered hard butter which has good melting properties (meltability in mouth), is highly compatible with cacao fat, and has a small trans fatty acid content and a small lauric acid content. Also provided is a method for...  
WO/2010/073117A3
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 ...  
WO/2010/070874A1
Disclosed are a chocolate, and a hard butter used in the chocolate, which minimize a poor meltability in the mouth such as that of wax melting (hereinafter referred to as 'waxy sensation') and minimize the greasy sensation (oily sensatio...  
WO/2010/068301A8
Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the...  
WO/2010/066910A1
The aim of the invention is to be able to arrange or secure an elastic nozzle in a device, especially a casting machine, using simple design measures while allowing the nozzle to be quickly replaced in the device using simple mounting st...  
WO/2010/068301A1
Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the...  
WO/2010/063021A1
Provided are methods of removing contaminants from cocoa beans, reducing free fatty acids in cocoa butter of the cocoa beans or a combination thereof. The methods are accomplished by use of a pre-washing solution placed in contact with t...  
WO/2010/055033A1
A structured, edible product, wherein the edible product contains, expressed on total product basis, h) between 20 and 100 wt. % of a triglyceride composition i) between 0 and 80 wt. % of a filler material j) less than 15 wt. % of water ...  
WO/2010/052127A3
The invention relates to a casting machine valve (32, 42; 50; 60; 70; 80; 90; 100; 110; 120; 130), a pressure generating means (3, 4, 5, 6, 32, 42) for installation in a casting machine (1), and a casting machine (1) for casting a flowab...  
WO/2010/052127A2
The invention relates to a casting machine valve (32, 42; 50; 60; 70; 80; 90; 100; 110; 120; 130), a pressure generating means (3, 4, 5, 6, 32, 42) for installation in a casting machine (1), and a casting machine (1) for casting a flowab...  
WO/2010/049671A3
A process for the preparation of centre-filled chocolate products and one-shot deposited centre-filled chocolate products. In particular, a one-shot process for the preparation of a centre-filled chocolate product (10; 20) comprising a c...  
WO/2010/048705A1
A composition is disclosed which comprises cinnamon or cinnamon extract such as cinnamon aqueous extract TC 112 and panax ginseng or extract from panax ginseng standardized to 1.5 to 7% ginsenosides and may comprise an artificial sweeten...  
WO/2010/049701A1
A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell definin...  
WO/2010/045182A3
A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micr...  
WO/2010/041157A1
The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the follo...  
WO/2010/034981A1
The present invention relates to a confectionery product comprising a first extruded portion and a second extruded portion, wherein each portion has a plurality of capillaries disposed therein, and the capillaries of the first and second...  
WO/2010/034975A8
The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component a...  
WO/2010/034979A1
The present invention relates to a confectionery product comprising an extruded body portion, the body portion having three or more capillaries disposed therein which extend substantially parallel to one another in two or more different ...  
WO/2010/034975A9
The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component a...  
WO/2010/034975A1
The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component a...  
WO/2010/031502A8
A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof.  
WO/2010/031502A1
A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof.  
WO/2010/031527A1
The invention relates to a confectionery product having a core and a shell, whereby at least the shell is not fat-continuous, said confectionery product containing between 10 and 55 wt.% of fructan and at most 70 wt.% of sucrose. The she...  
WO/2010/025965A1
The invention relates to a wiper blade system for wiping a product from a roller in a rolling mill, particularly at the last roller in a five-roller mill, comprising a cutter bar, a cutter holder, and a wiper blade (1), which rests again...  
WO/2010/022914A1
A process for producing an inclusion comprising extruding a mixture of at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake. An inclusion obtainable ...  
WO/2010/020576A1
The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of : - a fermented or non-fermented ...  
WO/2010/012845A1
This relates to the obtainment of bioactive peptides from plant raw materials, specifically cocoa extracts, by enzyme treatment. Said biopeptides possess inhibiting activity of the angiotensin converting enzyme (ACE) and of the prolyl en...  
WO/2010/012640A3
In order to provide a product suitable as fat substitute in foods which can be prepared easily and cost-effectively and is acceptable in terms of nutritional physiology and with which the typical texture of fat-containing foods can be si...  

Matches 701 - 750 out of 7,226