Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 801 - 850 out of 7,242

Document Document Title
WO/2009/068248A1
A bakery product comprises white chocolate in the form of one or more discrete pieces, wherein the white chocolate comprises an effective amount of fibre to reduce shape deformation and/or browning of the white chocolate during the produ...  
WO/2009/068999A3
Process for producing a chocolate or chocolate-like product comprising mixing together components of chocolate or chocolate-like product to give a flowable powder mixture, and feeding the flowable powder mixture to a roller compactor whe...  
WO/2009/068999A2
Process for producing a chocolate or chocolate-like product comprising mixing together components of chocolate or chocolate-like product to give a flowable powder mixture, and feeding the flowable powder mixture to a roller compactor whe...  
WO/2009/067533A1
The invention provides acidified red cocoa products and ingredients, such as acidified red cocoa bean nibs, red cocoa liquor, and red cocoa powder. The acidified cocoa products and ingredients are generally made from under-fermented or u...  
WO/2009/066074A1
The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding th...  
WO/2009/064129A3
The present invention relates to a fondue apparatus that is used to dip into the fluid of waterfall fresh fruit or bread before eating as it makes viscous fluid like chocolate or cheese flow like a waterfall.  
WO/2009/062800A1
The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.0...  
WO/2009/064129A2
The present invention relates to a fondue apparatus that is used to dip into the fluid of waterfall fresh fruit or bread before eating as it makes viscous fluid like chocolate or cheese flow like a waterfall.  
WO/2009/060809A1
To obtain stable fat crystals required for chocolate additives, it is unavoidable in the conventional techniques to employ a prolonged crystal transformation step under controlling temperature or a special apparatus. Thus, it has been re...  
WO/2009/057451A1
It is intended to provide a chocolate coating which has a good taste as a luxury food and a suitable solidification speed for coating, shows a favorable gloss after solidification and scarcely peels off coated matters in taking; and a fa...  
WO/2009/055585A1
The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa polyphenols in a milk or soymilk base. The method incorporates an ultra high temperature treatment fo...  
WO/2009/046913A1
The invention relates to an insertion device (5) for inserting loose items, for example almonds, nuts, puffed cereal grains and the like, into the recesses (3) of flat plates (4) that are provided with recesses (3) arranged in longitudin...  
WO/2009/040820A3
A method and device for the production of a chocolate product having a colored image imprinted thereon. The method comprises providing a substrate with a non-stick surface, depositing a food-color-receiving emulsion on the substrate, pri...  
WO/2009/040820A2
A method and device for the production of a chocolate product having a colored image imprinted thereon. The method comprises providing a substrate with a non-stick surface, depositing a food-color-receiving emulsion on the substrate, pri...  
WO/2009/034399A1
The present invention relates to an apparatus for forming foodstuff masses by extrusion, in particular for forming candy, dairy and bakery snack products, said apparatus comprising an extruder housing equipped with a material forwarding ...  
WO/2009/029577A1
The present invention relates to a chocolate or chocolate-type composition comprising a blend of cocoa butter and a liquid fat in a weight ratio of 33:66 to >0:<100, preferably 33:66 to 20:80, more preferably 30:70 to 20:80, and even mor...  
WO/2009/027039A1
A process for preparing a confectionery product comprising a dispersion of a powder in a matrix comprises: i) providing a liquid matrix material in a container; ii) combining a powder with the liquid matrix material in the container; iii...  
WO/2009/015791A3
The present invention relates to agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, methods for preparing them and various applications thereof.  
WO/2009/015459A1
The invention provides a herbal product comprising cinnamon extract (Cinnamomi cassiae, Cinnamonum verum) and chocolate. Each of the ingredients is known to lower blood glucose, cholesterol and triglyceride levels but the combination of ...  
WO/2009/015790A1
The present invention relates to confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, processes to obtain them and various applications thereof.  
WO/2009/015791A2
The present invention relates to agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, methods for preparing them and various applications thereof.  
WO/2009/015996A3
Use of at least 25mg of a polyphenol for the preparation of a product to be consumed before or during exercise for reducing oxidative stress damage during or after exercise.  
WO/2009/015790A8
The present invention relates to confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, processes to obtain them and various applications thereof.  
WO/2009/015996A2
Use of at least 25mg of a polyphenol for the preparation of a product to be consumed before or during exercise for reducing oxidative stress damage during or after exercise.  
WO/2009/015494A1
A process and a plant for the production of dark chocolate are proposed which enable production of dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content, without cocoa powder needing to be produced...  
WO/2009/013240A3
The invention relates to cocoa-containing foodstuffs with enhanced chocolate taste. The invention further relates to a method to produce cocoa-containing foodstuffs with enhanced chocolate taste and the use of 5'-ribonucleotides to enhan...  
WO/2009/012929A3
A process for producing a chocolate or chocolate- like product comprises: (i) mixing a part of the components of the chocolate or chocolate-like product to form a mixture; (ii) homogenizing the mixture with fat using a rotor / stator hom...  
WO/2009/012929A2
A process for producing a chocolate or chocolate- like product comprises: (i) mixing a part of the components of the chocolate or chocolate-like product to form a mixture; (ii) homogenizing the mixture with fat using a rotor / stator hom...  
WO/2009/013240A2
The invention relates to cocoa-containing foodstuffs with enhanced chocolate taste. The invention further relates to a method to produce cocoa-containing foodstuffs with enhanced chocolate taste and the use of 5'-ribonucleotides to enhan...  
WO/2009/012930A3
A process for producing a chocolate or chocolate-like product comprising: (i) dry grinding a mixture of solid components of chocolate or a chocolate-like product; and (ii) homogenizing the ground mixture with fat to form a liquid chocola...  
WO/2009/012928A3
A process for producing chocolate or a chocolate-like product comprises: (i) forming a first mixture comprising components of the chocolate or chocolate-like product; (ii) grinding the first mixture in first grinding means; (iii) forming...  
WO/2009/012928A2
A process for producing chocolate or a chocolate-like product comprises: (i) forming a first mixture comprising components of the chocolate or chocolate-like product; (ii) grinding the first mixture in first grinding means; (iii) forming...  
WO/2009/012930A2
A process for producing a chocolate or chocolate-like product comprising: (i) dry grinding a mixture of solid components of chocolate or a chocolate-like product; and (ii) homogenizing the ground mixture with fat to form a liquid chocola...  
WO/2009/009837A1
There is an confectionery food item which includes by weight a crystalline sweetener or a substitute therefor in a range of about 10% to 80%, a vegetable fat in a range of about 10% to 50%, roasted and ground coffee beans in a range of a...  
WO/2009/007101A8
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 i...  
WO/2009/007101A1
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 i...  
WO/2009/007801A1
The complementary parts of food products destined to be coupled together are located on the frontal surfaces (6A, 7A) of half-moulds (β, 7) travelling on two different loop conveyor lines (2', 3' ) • The first conveyor line (2') exten...  
WO/2009/007717A1
The present invention relates to chocolate compositions which include taste potentiators to enhance the perception of flavouring elements contained therein. More specifically, some embodiments provide chocolate compositions comprising po...  
WO/2009/007105A1
A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 i...  
WO/2009/004355A1
An extruder (10) comprises a barrel (12) and a screw (24) mounted in the barrel for rotation. The screw comprises screw threads (26a, 26b, 26c). The barrel has an inlet funnel (22) toward one end for material to be extruded and a die pla...  
WO/2009/004220A1
The invention relates to a method for producing a foamed system, including a step in which an initial liquid composition is injected with a mixed phase comprising a gaseous phase having another liquid and/or solid phase dispersed therein...  
WO/2009/003585A1
The invention relates to a candy product comprising a base body (2) with a first candy material (29), said base body having at least one recess (14) and at least one insert (13) made of a second candy material (26), which is visible from...  
WO/2009/001068A1
The present invention provides a reduced fat chocolate composition comprising erythritol. In one embodiment the chocolate composition is characterised in that it has a total fat content of from 15wt% to 24.9wt%. In another embodiment the...  
WO/2009/001063A1
The present invention provides a chocolate composition comprising erthyritol and one or more ingredients selected from maltodextrin, a high protein ingredient, maltitol and polydextrose. Erythritol may be used in place of some or all of ...  
WO/2009/001250A8
A conveyor (2) for conveying a plurality of moulds (M) along a plurality of stations (Sl, -S 16). Each mould (M) carries an electronic identification device (T) including memory devices (4). Each station (Sl -S 16) is provided with an el...  
WO/2009/001250A1
A conveyor (2) for conveying a plurality of moulds (M) along a plurality of stations (Sl, -S 16). Each mould (M) carries an electronic identification device (T) including memory devices (4). Each station (Sl -S 16) is provided with an el...  
WO/2009/000093A1
The invention relates to a method of producing a fat-containing suspension and/or a fat-containing emulsion, in particular a chocolate or a chocolate-like fat composition, by mixing an emulsion formed by means of a reactive emulsifying t...  
WO2007096449A8
The invention relates to a method for obtaining polyphenol-rich cocoa powder with a low fat content and to the cocoa thus obtained. The method optionally includes a phase comprising the purification of the polyphenols obtained from the d...  
WO/2008/157039A1
Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled coco...  
WO/2008/146176A2
A method of providing a comestible plant material taken orally by coating a micronized plant material (201 ) with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsu...  

Matches 801 - 850 out of 7,242