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WO/2015/091500A1 |
Mold (100, 200, 300) for manufacturing a chocolate product (400), in particular chocolate tablets or chocolate bars, having visible fruit inclusions (440), wherein the mold (100, 200, 300) comprises at least one cavity element (110, 310,...
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WO/2015/086760A1 |
The present invention relates to a lipid composition comprising at least 5 wt% of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt% of triacylglycerol containing a glycerin skeleton ester...
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WO/2015/088433A1 |
Method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40 °C or higher. The main endotherm melt peak position...
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WO/2015/088434A1 |
Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1 -15% by weight of crystalline seed, 0.01 - 5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable ch...
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WO/2015/072406A1 |
Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the fa...
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WO/2015/071853A1 |
Method of making a chocolate or alike, comprising a boiling step in which a first mixture with sugar and water is heated, and the density of the first mixture is reduced to a filament; an adding step, in which a second mixture is made, o...
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WO/2015/063629A1 |
A method for solidifying chocolate or an item comprising chocolate, involves depositing or forming the item within one of a plurality of temperature-controlled chambers at a loading station of a process line and controlling the temperatu...
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WO/2015/064461A1 |
Provided are a method for manufacturing chocolate and a device for manufacturing chocolate that have superior production efficiency in molding and cooling steps and can achieve the provision of a plurality of molding and cooling lines in...
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WO/2015/063476A1 |
The present invention provides a method of preparing an alkalized carob, the method comprising: (a) providing a slurry comprising water and carob powder;(b) adding an alkali to the slurry of (a) to provide a reaction mixture; (c) heating...
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WO/2015/055808A1 |
The invention relates to a method for continuous tempering of a crystal-containing and fat-containing chocolate mass that can be further crystallised. The method comprises the steps of: heating or maintaining the chocolate mass at a temp...
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WO/2015/055113A1 |
Disclosed is an instant white chocolate solid beverage, comprising the following components by mass percentage: 2.0-60.0% cocoa butter, 0-30% vegetable oil, 0-16% milk powder, 0.5-6% sodium caseinate, 0.5-3% edible emulsifier, 1-2% food ...
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WO/2015/052621A1 |
The present invention relates to a method for forming a chocolate product (1), wherein the method comprises the following steps: the supply of a sheet (2) of edible material; the punching of a part (3) from the supplied sheet of edible m...
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WO/2015/052337A1 |
The present invention relates generally to supporting the optimal growth and development of children through nutrition. In particular, the present invention relates to a composition containing a specific vitamin and mineral mix that - in...
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WO/2015/050165A1 |
A tempering-type oil or fat for chocolate, containing 0.3 to 15% of a randomly interesterified oil or fat prepared from a raw material oil or fat such that saturated fatty acids account for 5 to 50% of the constituent fatty acids of the ...
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WO/2015/051125A1 |
The present application discloses systems and methods for making confectionery products in which the product is formed in a cavity that forms part of the packaging for the product. In one embodiment the product is formed in film cavities...
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WO/2015/049292A2 |
The invention relates to spherical particles, to agglomerates of spherical particles, to methods for producing spherical particles, to food suspensions and consumable masses having spherical particles, and to food products containing a f...
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WO/2015/050059A1 |
The present invention addresses the problem of providing a solidification promoter capable of improving the solidification property, mold release property, and crystal stabilization speed of an oil and fat food such as chocolate by a sma...
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WO/2015/050156A1 |
A fat for non-tempered chocolate or a fat for tempered chocolate is made to contain a specific amount of a malonyl isoflavone glycoside that is not readily soluble in fats, whereby a fat composition for chocolate that makes it possible t...
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WO/2015/045480A1 |
The present invention addresses the problem of providing an oily food for inhibiting the migration of water in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable ...
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WO/2015/040839A1 |
An interesterified oil or fat, wherein constituent fatty acids having 6-10 carbon atoms account for 20-65 mass% and constituent saturated fatty acids having 16-18 carbon atoms account for 35-80 mass% of the total amount of constituent fa...
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WO/2015/040582A1 |
The present invention relates to an apparatus for producing a moulded food item comprising: a) a depositor for depositing a flowable food mass to a one or more moulds, wherein a mould has a opening of pre-determined dimensions; and b)a r...
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WO/2015/036878A1 |
A process for preparing a confectionery product, especially a confectionery product comprising a chocolate shell having a filling such as caramel therein. The process comprises depositing a viscous confectionery material from a nozzle on...
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WO/2015/033568A1 |
Chocolate containing 25-65 mass% of fat, wherein the fat contains 5-50 mass% of tricaprin.
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WO/2015/028656A1 |
The present invention relates to fat based tropicalizing agents' compositions, to methods for the preparation thereof, to methods of tropicalizing chocolate or analogues thereof, and to chocolate or analogues of chocolate containing the ...
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WO/2015/029454A1 |
The present invention is chocolate containing 25-65 mass% of fat, in which the fat includes 5-40 mass% of a triacylglycerol that contains a constituent fatty acid having 6-10 carbon atoms.
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WO/2015/022374A1 |
The present invention relates to a refiner (1) for grinding and homogenizing materials containing particles, including chocolate, compound, cacao, paints and inks, comprising a set of rollers (2-6) mounted in a frame, and a motor (11) fo...
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WO/2015/022884A1 |
Provided is a method for producing chocolate which includes: a filling step in which a mold is filled with liquid chocolate; a sprinkling step in which an edible solid materials are sprinkled on the chocolate in the mold; a first binding...
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WO/2015/019227A1 |
In an example embodiment, there is provided a method for producing an at least partially wrapped food item (60), the method comprising: forming a depression in a sheet, the sheet comprising a plastic material (80); dispensing deformable ...
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WO/2015/020255A1 |
The present invention relates to: a novel method for making chocolate confectionery in which the taste of chocolate does not change by heat or water in the process of making the chocolate confectionery and flavoring is easy; and chocolat...
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WO/2015/021025A1 |
Disclosed herein is a process for producing a sprouted grain comprising steeping at least one grain at a temperature from about 2°C to about 29°C for a period of time less than about 24 hours to a moisture content ranging from about 29...
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WO/2015/021249A1 |
A product conveying and coating system (2) includes at least first and second, sequentially arranged conveyor belts (12,63), with at least the second conveyor belt (63) being a solid belt. Interposed in a gap (151) between the first and ...
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WO/2015/019252A1 |
A comestible product (100) comprises a first end (140) and a second end (150), a breakage initiation region (110) spaced from the first end, and a plurality of frangible portions (120) which extend outwardly from the breakage initiation ...
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WO/2015/015412A1 |
A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas ...
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WO/2015/016045A1 |
Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard ...
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WO/2015/016044A1 |
Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat ...
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WO/2015/012289A1 |
Provided is a chocolate which is for use in bakery products, which contains as little water as possible and exhibits a moderate hardness when being incorporated into dough before baking, and which makes it possible to manufacture, throug...
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WO/2015/013679A1 |
Products that are sugar-free, or are low in sugar, are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder or cola flavoring, wherein the perceived bitte...
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WO/2015/008803A1 |
Provided are: a manufacturing method in which a baked confectionery having a rich flavour and a light mouthfeel can easily be mass-produced, and can be supplied inexpensively; and the baked confectionery obtained by said method. A mixtur...
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WO/2015/007867A1 |
The present invention relates to lollipops, namely candies on a stick, characterised in that the edible portion comprises a toffee obtained by depositing. The present invention also relates to the manufacturing method thereof.
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WO/2015/004002A1 |
The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation t...
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WO/2014/207805A1 |
The present invention addresses the problem of utilizing the strong water- and oil-holding properties, namely binding effect, of pith fibers (ground inner stem fibers) separated from sunflower stems that are a natural material to reinfor...
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WO/2014/209551A1 |
Natural, dark brown cocoa products are disclosed. Processes for producing such natural, dark brown cocoa products are also disclosed, as well as foods including such cocoa products. In each of various embodiments, the present invention h...
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WO/2014/209550A1 |
Dark, red and dark, brown natural cocoa products are disclosed. The cocoa products may be cocoa liquor or cocoa powder. Processes for producing the dark, red and dark, brown natural cocoa products are also disclosed. In one embodiment, a...
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WO/2014/206928A1 |
The present invention provides a confectionery vegetable fat comprising 0.1 –10% by weight of the total fat content of fatty acid monoglycerides, the weight ratio between saturated fatty acids and unsaturated fatty acids in the fatty a...
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WO/2014/198685A1 |
A method of making a chocolate bar comprising the steps of providing a plurality of individual packets containing individual portions of different types and/or colours or chocolate; depositing a first layer of a first chocolate from one ...
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WO/2014/201360A1 |
The invention includes compositions and methods for improving exercise performance or improving recovery of muscle tissue after exercise performance. One method includes administering a composition of a plant-derived nitrate and a cocoa-...
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WO/2014/195498A1 |
An edible composition comprises: at least 20 % by weight of a vegetable fat, from 0 to 5 % by weight of water and from 0 to 80 % by weight of other edible ingredients. The composition has a hardness of from 5 to 110 g, measured by a Broo...
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WO/2014/191191A1 |
The invention relates to a blade bar (2) for a stripping system (10) for stripping a product from a roller in a roller mill, to a blade holding system (20), and to a stripping system (10). A pressure element (6) is provided for securing ...
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WO/2014/192610A1 |
Provided is a spray gun which is configured so that a liquid material is sufficiently heated and so that the liquid material is capable of being smoothly sprayed without adhering to the inner periphery, etc. of a spray nozzle. A spray gu...
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WO/2014/191468A1 |
The present invention relates to an in-pack moulding apparatus (20) for a food product comprising filling means (20a) designed to provide a predefined amount of a food product (1) in a liquid or viscous state within a deformable packagin...
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