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Matches 701 - 750 out of 7,172

Document Document Title
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...  
WO/2010/008306A2
A novel nutritional beverage product comprising powerful vitamins and antioxidants synergistically mixed to provide a beverage mix for increasing strength and stamina and for preventing many diseases. The formulation may be suitably in t...  
WO/2010/008306A3
A novel nutritional beverage product comprising powerful vitamins and antioxidants synergistically mixed to provide a beverage mix for increasing strength and stamina and for preventing many diseases. The formulation may be suitably in t...  
WO/2010/005297A1
The invention pertains to a foaming composition for beverages, which comprises fats, carbohydrates and proteins. The protein content, on a dry weight basis, is between 3 and 9%, and comprises a whey protein and casein, with a whey protei...  
WO/2010/000430A1
The present invention is related to a food product-forming apparatus (10), with a movable form-body (7), in which the food product is formed, and a knock out cup (4), which executes a knock-out-movement, that removes the food product fro...  
WO/2009/151574A1
A single or multilayered laminated hot melt extruded composition includes silicon dioxide, polyethylene oxide, at least one additional polymer, and at least one additive. A single or multilayered laminated hot melt extruded composition f...  
WO/2009/144795A1
A pressure-sensitive transfer sheet comprising a base and an edible pigment composition layer formed on the base, wherein the edible pigment composition layer comprises a fat, an edible pigment, and a transferability modifier and the tra...  
WO/2009/144666A1
Dispenser for semi-fluid products containers, particularly confectionery creams, comprising an auger (2) rotating in a pipe (3) that extends axially from the bottom (F) of the container (C) outwards and communicates with a nozzle (17) fo...  
WO/2009/138420A2
The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation ...  
WO/2009/138418A2
The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-teated and are then immersed a first time within an aqueous acidic medium until the pH of sai...  
WO/2009/138418A3
The invention relates to a method for processing cocoa beans wherein freshly harvested, unfermented, and preferably non-depulped, beans are pre-teated and are then immersed a first time within an aqueous acidic medium until the pH of sai...  
WO/2009/138420A3
The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation ...  
WO/2009/138419A3
The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to coco...  
WO/2009/138419A2
The present invention relates to a method for processing cocoa beans wherein fermented cocoa pulp is mixed to cocoa beans and wherein the mixture of fermented pulp with cocoa beans is further processed. The invention also relates to coco...  
WO/2009/130186A2
The invention relates to a casting machine (1) for casting a flowable mass (M), in particular a flowable mass with suspended solid particles. Said claimed casting machine is equipped with a mass container unit (2) for receiving the flowa...  
WO/2009/130178A2
The invention relates to a casting machine (1) for casting a flowable mass (M), in particular a flowable mass with suspended solid particles. Said casting machine comprises a mass container (2) for receiving the flowable mass and at leas...  
WO/2009/130186A3
The invention relates to a casting machine (1) for casting a flowable mass (M), in particular a flowable mass with suspended solid particles. Said claimed casting machine is equipped with a mass container unit (2) for receiving the flowa...  
WO/2009/130178A3
The invention relates to a casting machine (1) for casting a flowable mass (M), in particular a flowable mass with suspended solid particles. Said casting machine comprises a mass container (2) for receiving the flowable mass and at leas...  
WO/2009/127728A3
The invention relates to a method for drying and/or roasting cocoa nibs and/or cocoa nib pieces in a drum (10), which can be heated from the outside. According to the invention, in addition to heating the drum (10) from the outside for ...  
WO/2009/127717A1
Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim 1) 50% of the particles have a size of 100-150 microns. The...  
WO/2009/127728A2
The invention relates to a method for drying and/or roasting cocoa nibs and/or cocoa nib pieces in a drum (10), which can be heated from the outside. According to the invention, in addition to heating the drum (10) from the outside for ...  
WO/2009/127923A2
A method for printing an image on to a chocolate surface comprising first heating the surface to melt a surface layer of the chocolate and then printing the image on to the melted surface using water based food graded ink.  

Matches 701 - 750 out of 7,172