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Patent Searching and Data


Matches 801 - 850 out of 7,295

Document Document Title
WO/2009/126223A3
Gear pumps and methods of using the gear pumps are provided. In general embodiments, the pumps comprise a gear housing defining a passage and having an inlet and an outlet and one or more gears contained within the gear housing. The gear...  
WO/2009/126223A8
Gear pumps and methods of using the gear pumps are provided. In general embodiments, the pumps comprise a gear housing defining a passage and having an inlet and an outlet and one or more gears contained within the gear housing. The gear...  
WO/2009/123757A2
Chocolate brittle containing chocolate and syrup is a brittle confection which may, additionally, have other flavorings and toppings added thereto.  
WO/2009/118418A1
The present invention is directed to a cocoa-derived materialcomprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25wt% based on the extract of polyphenols. The cocoa-derived material can be a s...  
WO/2009/116396A1
Provided is an oil composition for coating having the extremely contradictory properties of drying quickly at room temperature and not readily peeling when eaten, and a food product using the oil composition. The oil composition for coat...  
WO/2009/112740A2
The invention relates to a crystallised maltitol powder having a maltitol content higher than 99.5 wt %, characterised by a volumetric particle size, as determined by laser grading, including less than 20 % of particles having a size low...  
WO/2009/109059A1
The invention relates to a device for refining flowable masses, particularly flowable fatty masses comprising cocoa or chocolate, and has a portioning member (2) in a gas-containing space region (4) for portioning a moved flowable mass (...  
WO/2009/103428A8
The present invention relates to confectionery products comprising an isomalt component, a geraniol containing aroma component and at least one product additive and processes to obtain them.  
WO/2009/103137A3
Herein disclosed are a process to obtain fermented and dried cocoa beans with modified flavours through the addition of aromatic substances to cocoa beans during the cocoa bean fermentation process, the use of aromatic substances in such...  
WO/2009/103137A2
Herein disclosed are a process to obtain fermented and dried cocoa beans with modified flavours through the addition of aromatic substances to cocoa beans during the cocoa bean fermentation process, the use of aromatic substances in such...  
WO/2009/103428A1
The present invention relates to confectionery products comprising an isomalt component, a geraniol containing aroma component and at least one product additive and processes to obtain them.  
WO/2009/103592A1
Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.  
WO/2009/095647A2
In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expan...  
WO/2009/095294A1
Disclosed is a water-soluble carrier comprising pullulan and maltodextrin having a dextrose equivalent in the range of 4 to 40. The weight ratio of maltodextrin to pullulan is greater than 3. The carrier is especially suited for use in b...  
WO/2009/097235A1
A method for making a coaied food product having a heat susceptible coating is disclosed, hi one aspect, the invention is directed towards a nut having a proteinaceous or fruit- based coating with no visible scorching in the outer, visib...  
WO/2009/095647A3
In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expan...  
WO/2009/093030A1
The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, l...  
WO/2009/090416A1
Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the firs...  
WO/2009/083629A1
The invention relates to a composition containing cacao and spirulina, made exclusively from natural products. The composition also contains variable proportions of: royal jelly, turmeric, maca, quinoa, stevia, jojoba and argan oil. The ...  
WO/2009/081250A2
A tablet (10) of product, in particular in the form of a food product, especially an infusion product such as coffee, tea, cocoa, chocolate, dehydrated stock or other product, comprises a tablet body (12) and means (20) for conveying the...  
WO/2009/081250A3
A tablet (10) of product, in particular in the form of a food product, especially an infusion product such as coffee, tea, cocoa, chocolate, dehydrated stock or other product, comprises a tablet body (12) and means (20) for conveying the...  
WO/2009/081777A1
Disclosed is an oil-and-fat composition suitable for the coating with a tempered chocolate, particularly suitable for the enrobing with the chocolate. Also disclosed is a low-fat tempered chocolate suitable for coating, particularly enro...  
WO/2009/077206A1
Process for producing a beverage comprising a cocoa material having an enhanced level of polyphenols, the process comprising the steps of: (a) adding a base to an aqueous phase to adjust the pH to between about 6.5 and about 7.5, (b) mix...  
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...  

Matches 801 - 850 out of 7,295