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WO/2001/082714 |
A method for making dutched cocoa involves first removing a considerable portion of the fat from a cocoa mass to form a reduced fat cocoa mass with less than 8 % fat by weight, then alkalizing the reduced fat cocoa to form dutched cocoa....
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WO/2001/082717 |
The invention concerns a method for making a chocolate-flavoured confectionery which consists in coating at least a particle with alternate layers of fats and powder comprising cocoa.
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WO/2001/080660 |
A confectionery product comprising low density chocolate surrounded by a sugar-based coating, and a process for producing the confectionery product. The confectionery product is shelf stable, even at elevated ambient temperatures.
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WO/2001/078525 |
The invention relates to a method for producing foodstuffs and/or feedstuffs having improved physiological properties by using dry compressed gases. According to the invention, lipid constituents, in particular, triglycerides and other f...
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WO/2001/078529 |
This invention relates to compositions containing polyphenols, for example, cocoa polyphenols such as procyanidins, in combination with at least one cholesterol lowering agent, and methods for improving vascular health including treating...
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WO/2001/078519 |
The invention relates to a novel confectionary-based product comprising a moulded shell and a substantially planar closure base portion securely sealed onto the edges of the shell; the sealed assembly formed by the shell and the closure ...
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WO/2001/074352 |
Compositions for promoting sleep containing theanine which can be peacefully taken by everyone everyday without any fear of side effects; foods and drugs containing these compositions and having an effect of promoting sleep which are to ...
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WO/2001/070195 |
An improved coating apparatus and an improved method of coating a mass of centers are disclosed. The improved coating apparatus comprises a temperature sensor (207) for measuring the temperature of the surface of the coated centers and/o...
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WO/2001/070039 |
The invention relates to a press for separating cocoa mass into cocoa cake and cocoa butter, comprising a frame, in which a plurality of pressure elements are disposed, and means for compressing the pressure elements, wherein the pressur...
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WO/2001/067897 |
A fortified foodstuff comprising a fortifying amount of an inorganic compound prepared from sources of ferrous or ferric iron, phosphate and ammonium. These compounds provide an iron fortification system which does not deleteriously affe...
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WO/2001/067881 |
The invention concerns a process for preparing a dried soluble beverage product from beverage liquor. The process comprises preparing a concentrated beverage liquor to provide a concentrated liquor of a solids concentration above about 5...
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WO/2001/065947 |
A process for producing confectionery highly stable to heat which can be taken without being deformed, becoming sticky at the surface or sticking to each other while sustaining the inherent texture of chocolates. As the results of intens...
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WO/2001/058272 |
Emulsified foods with a high oil content and a low moisture content. These emulsified foods, which are excellent in flavor and meltability in mouth and show a non-oily favorable texture and excellent keeping qualities, are obtained by pr...
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WO/2001/056397 |
The patent refers to a sugar free chocolate composition (with natural sweeter) and to the manufacturing procedure. Chocolate composition according to the patent contains a mixture of: milk powder (39 % - 40 %), honey (38 % - 40 %), coffe...
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WO/2001/053320 |
A novel composite crystalline structure comprising a phytosterol and a phytostanol, or a derivative of either for use in treating or preventing cardiovascular disease and it underlying conditions such as atherosclerosis and hypercholeste...
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WO/2001/051014 |
A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The com...
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WO/2001/050873 |
Thickened, preferably thixotropic oil compositions are disclosed comprised of high proportions of edible oils, in particular unsaturated oils, and edible solidifying agents, in particular long chain fatty acids and/or long chain fatty al...
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WO/2001/047367 |
A method of producing a chocolate whereby a chocolate with a rich flavor can be obtained and the contiguing time can be shortened in the chocolate production process. This method comprises adding an alkali agent, which is in the form of ...
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WO/2001/045726 |
Cocoa procyanidins and cocoa extracts which include procyanidin monomers and their oligomers are useful in the modulation of an immune response in a mammal and the modulation of an inflammatory response in a mammal. The cocoa procyanidin...
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WO/2001/043558 |
Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide te...
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WO/2001/041583 |
A method and apparatus for making a shaped confectionery product of Bingham plastic rheology by cold extrusion wherein particles of the confectionery product are fed between counter-rotating form rolls having depressions corresponding to...
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WO/2001/035758 |
A chocolate product has a break-away portion of a sheet-like member. The break-away portion frangibly detaches in order to form an opening that provides access through the opening.
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WO/2001/032029 |
A composition comprises an edible oil or fat and one or more phytosterols and/or phytostanols, wherein the phytosterols and/or phytostanols are substantially completely dissolved therein by a method in which the phytosterols and/or phyto...
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WO/2001/030174 |
A confectionery aeration system has a confectionery vessel (1; 1') for holding aerated confectionery material and provided in the lower part thereof with at least one feed outlet (3; 17) for feeding aerated confectionery to a confectione...
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WO/2001/028362 |
This invention relates to the use of N-[N-(3,3-dimethylbutyl)-L-$g(a)-aspartyl]-L-phenylalanine 1-methyl ester, or neotame, as a mouthfeel-modifying ingredient and to compositions having improved mouthfeel containing the same.
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WO/2001/029748 |
An apparatus (10) printing an image on a generally non-absorbent surface of a food item selected from the group consisting of chocolate, cheese, and the like or a combination thereof includes a computer (100) allowing an operator to crea...
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WO/2001/025263 |
Solid sweetener compositions (including those in the form of solid foods) with a high degree of sweetness having sweetness characteristics ensuring uniform dispersion in the whole which contain one or more aspartyl dipeptide ester deriva...
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WO/2001/025377 |
Cupuassu fat which is free from any analeptic substances such as caffeine or theobromine and useful in keeping good health; and health foods such as chocolate-like products manufactured by using the same. Health foods containing cupuassu...
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WO/2001/021633 |
The invention relates to novel anhydrous ($g(b)) lactitol crystals, belonging to the orthorhombic P2¿1?2¿1?2¿1? crystal system and having unit cell constants a = 9.6 Å, b = 11.1 Å, c = 14.0 Å. The invention also relates to crystall...
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WO/2001/015545 |
A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a coating syrup to the cores to build up a layer of coating on the cores; the coating syrup comprising a suspension made from a ...
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WO/2001/015543 |
A process for coating a food product (10) comprises applying a coating (14) of aerated liquid confectionery material and applying a coating (15) or relatively unaerated liquid confectionery material. The liquid confectionery material use...
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WO/2001/015544 |
There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said chocolate material being subjected to t...
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WO/2001/010236 |
Confectionery products comprising the sweetener neotame are disclosed. The confectionery products have been found to have a clean sweet taste profile with an extremely low level of sweetener usage. The use of neotame as a sweetener in co...
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WO/2001/010988 |
A fractionated palm oil characterized by containing from 2 to 8% by weight of linoleyl dipalmitin (P2L) and at least 70% by weight of oleoyl dipalmitin (P2O). This fractionated palm oil has sharp melting properties and can impart a high ...
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WO/2001/008504 |
The invention relates to a powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and...
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WO/2001/006863 |
The invention relates to a method for the manufacture of chocolate, wherein liquid chocolate mass is mixed with seed material, and the mixture is cooled to below the melting temperature. According to the invention the seed material mixtu...
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WO/2001/003523 |
Improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings are provided which are highly shelf-stable and can be stored at room temperatures for long periods of time. The products have a total moistur...
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WO/2001/001798 |
Cassis anthocyanin-containing compositions for foods characterized by containing from 1 to 25 % by weight of cassis anthocyanin on the basis of solid matters; a process for producing a cassis anthocyanin-containing composition for foods ...
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WO/2000/078156 |
A tempering and aerating assembly (1) comprises a tempering unit (2) having an inlet (8) for untempered material and an outlet (5) for tempered material, the outlet (5) being connected to the inlet (6) of a shear-type aerator (3). The ae...
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WO/2000/072695 |
The invention relates to a method and to a device for producing seed crystal suspension that are based on melted fat, especially for producing stable, microdisperse cocoa butter crystal suspensions that have a high $g(b)¿VI? modificatio...
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WO/2000/072694 |
A method for obtaining cacao mass and processed products thereof having a relieved astringency and a favorable and enriched flavor by using cacao mass processing equipment commonly employed, which comprises, in improving the taste charac...
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WO/2000/070966 |
The invention provides edible compositions such as solid particulate sweeteners, boiled sweets, chocolate and chewing gum, wherein the compositions comprise at least 10 % on a dry weight basis of one or more substances having an endother...
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WO/2000/070959 |
The invention concerns a food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30 % and 45...
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WO/2000/070960 |
The invention concerns a food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88 %, said substantial...
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WO/2000/069285 |
A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.
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WO/2000/064269 |
A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head (9', 71, 115), maintaining the material under substantial super-atmospheric pressure up to the vicinity of the...
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WO/2000/064916 |
The invention relates to a novel process for the crystallization of glucopyranosylalditols selected from the group consisting of 1-O-$g(a)-D-glucopyranosyl-D-mannitol (1,1-GPM), 6-O-$g(a)-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-$g(...
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WO/2000/062631 |
The present invention relates to cacao extract including dietary fiber, more specifically cacao extract including dietary fiber useful for the treatment of diabetes obtained as a residue of solvent extraction of the cacao bean husk (CBH)...
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WO/2000/062772 |
A method for promoting the binding of a human or animal peroxisome activator-responsive receptor to a target gene sequence and promoting the gene expression in downstream thereof which comprises administering, as peroxisome activator-res...
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WO/2000/059636 |
The present invention relates to a milling device comprising a roll mill (19) having a plurality of rolls (1, 2, 3, 4, 5) for milling a mass (22), imaging means (25, 32) for imaging a surface on at least one of said rolls (1, 2, 3, 4, 5)...
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