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Matches 51 - 100 out of 7,226

Document Document Title
WO/2017/204692A3
The invention relates to the food industry for producing chocolate from cocoa beans by grinding. A mixture being ground by a melangeur is kept at a stable temperature in that a reference value for an electrical signal is set in a control...  
WO/2017/203086A1
The present invention relates to a family of compounds derived from 5-bromo-7-azaindole, to which alkyl chains are incorporated in one of the nitrogen atoms to render the compounds soluble in organic solvents, and to which 4-(diphenylami...  
WO/2017/204690A1
The invention relates to equipment for use in the food industry, and more particularly for use in confectionery making for preparing confectionery pastes, seed and nut pastes, chocolate pastes and fillings for sweets. The technical resul...  
WO/2017/204691A1
The invention relates to equipment for use in the food industry, and more particularly for use in confectionery making for preparing confectionery pastes, seed and nut pastes, chocolate pastes and fillings for sweets. The technical resul...  
WO/2017/204633A1
The invention relates to a rotary shaft (325) for processing foodstuffs, the rotary shaft has a rotation axis and the rotary shaft comprises at least one tool (313) which extends along the rotation axis. The tool has an airfoil profile s...  
WO/2017/199924A1
The purpose of the present invention is to provide: an additive for food with which it is possible, when added to food such as processed food, to improve properties and qualities such as water retention, shape retention, and dispersion s...  
WO/2017/182426A1
The egg (1) for the confectionery industry comprises two half-parts (2, 3), each one comprising an internal chocolate and/or pastry cream half-shell (4, 5) externally covered by an external wafer biscuit half-shell (6, 7), and has a unif...  
WO/2017/177576A1
A 3D food printer, comprising: a spray head component (10) for spraying a food raw material; a cooling component (20) for keeping the food raw material at a low temperature at which the food raw material does not melt or coagulate; a con...  
WO/2017/179455A1
The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a le...  
WO/2017/176223A1
The present invention is a packaging method for an egg-formed (30) hollow chocolate food product which encircles a capsule (34) wherein a product (60) is kept. The packaging method comprises the process steps of providing a foil element ...  
WO/2017/176222A1
The present invention is an egg-shaped chocolate food product comprising a first half-shell (20) and a corresponding second half-shell (30) forming a chamber (60) inside when coupled and which encircles a non-edible inner housing (10) pl...  
WO/2017/170676A1
Provided is a heat-tolerant confectionery having excellent chocolate flavor and a light texture with a crispy crystalline feeling. Provided is a confectionery characterized by including 56 wt% or more of crystalline sugar and 18 wt% or m...  
WO/2017/169623A1
The purpose of the present invention is to provide, as fat for non-tempered chocolate, a fat composition which can contain less trans fats and more cacao materials such as cocoa butter and cocoa mass, and has good melting and snapping pr...  
WO/2017/166835A1
A non-hydrogenated chocolate with a cocoa butter alternative, made from the following ingredients in percentage: non-hydrogenated vegetable oil: 35-50%; white granulated sugar: 30-50%; cocoa powder: 6-30%; powdered milk: 5%-40%...  
WO/2017/164081A1
The present invention addresses the problem of providing a chocolate-like food that, prior to baking, can be consumed at a room temperature like an ordinary chocolate, that can be baked at home in an easy manner, and that, after baking, ...  
WO/2017/162436A1
The invention relates to a method for operating a production system for producing goods made of chocolate or the like in molds (3), in particular made of plastic. According to the invention, said molds (3) are subjected to thermal, mecha...  
WO/2017/158599A1
The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.  
WO/2017/157998A1
The invention relates to a peptide and saccharide hydrolysate of Theobroma cacao L. (cocoa) beans, a method for preparing same, cosmetic compositions containing same, and cosmetic uses thereof particularly for protecting skin from blue l...  
WO/2017/153325A1
The a kit for producing an edible egg, comprises a first mould (28) for producing at least one wafer biscuit half-shell (6, 7) and a second mould (29) for producing at least one chocolate and/or cream half-shell (4, 5), the first mould (...  
WO/2017/153423A3
The use of ultrasound or acoustics applied at a level below that which causes cavitation to control theenergy balance between particles and the liquid phase in a metastable liquid.  
WO/2017/153423A2
The use of ultrasound or acoustics applied at a level below that which causes cavitation to control theenergy balance between particles and the liquid phase in a metastable liquid.  
WO/2017/150409A1
Provided is a cacao extract with better flavor and in which off-flavor is suppressed, and a method for manufacturing such a cacao extract. The cacao water extract of the present invention contains polyphenol. In this cacao water extract,...  
WO/2017/150559A1
The present invention relates to a chocolate-like food containing a polyunsaturated-fatty-acid-containing oil and fat, and addresses the problem of providing a product in which a change in flavor over time is suppressed. The inventors di...  
WO/2017/147059A1
An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable e...  
WO/2017/134839A1
The present invention addresses the problem of providing, by a simple method, a method for conferring light deterioration resistance on cocoa butter, which has low light deterioration resistance. By performing degumming treatment using p...  
WO/2017/130954A1
The present invention addresses the problem of providing a baked chocolate in which baking drop caused by baking is suppressed and which has a crisp surface texture characteristic to baked chocolates, preferably providing such a baked ch...  
WO/2017/111066A1
The present invention addresses the problem of lowering the caffeine content of cacao mass and chocolate using a simple method. The caffeine content can be lowered by processing the raw materials of cacao using hot water having a tempera...  
WO/2017/109019A1
A process for the preparation of powdered cocoa malted compositions is disclosed. In particular, the present invention relates to naturally enhancing the characteristic flavour of cocoa malted beverage powder.  
WO/2017/110648A1
The present invention addresses the problem of providing chocolate in which the properties of oils and fats are utilized to provide a soft mouthfeel and an exceptional melt-in-the mouth sensation. In particular, the present invention pro...  
WO/2017/111683A1
A method for producing a seed suspension (SSP) is disclosed, the method comprising the steps of: -providing an edible fat (EDF) being melted, - feeding said edible fat (EDF) through a processing zone (PZ), and -performing a crystallizati...  
WO/2017/110649A1
The present invention addresses the problem of providing a baked chocolate having a surface that has a tender, light texture, an interior that has a soft texture, excellent mouth-melting properties, and bloom resistance. The present inve...  
WO/2017/108861A1
The invention provides a method for producing a flavoured milk product, the method comprising the steps of: (a) providing milk source; (b) fermenting the milk source using at least one microorganism, to produce a fermented milk source ha...  
WO/2017/102522A1
The invention relates to an edible cocoa product which has a dimensionally stable chocolate mass that is homogeneous in type, consistency, and taste, in which fragments of buckwheat grains are contained. The invention is characterized by...  
WO/2017/096448A1
The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characterist...  
WO/2017/100063A3
Aspects described herein relate to improved beverage compositions with lipophilic active agents and related methods. More particularly, aspects described herein relate to stable ready-to-drink beverage compositions comprising lipophilic ...  
WO/2017/093309A1
The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphou...  
WO/2017/096077A1
The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compos...  
WO/2017/094818A1
The present invention addresses the problem of developing an oil/fat coating composition that is suitable for coating, hardly gives rise to cracks during distribution and storage, and has an excellent texture and ability to melt in the m...  
WO/2017/093302A1
The present invention relates to amorphous porous particles comprising sugar,a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present in...  
WO/2017/089877A1
An edible foodstuff product piece (12) is enclosed in a wrapper (14) of flexible material. The wrapper (14) is generally opaque but comprises a see-through window (40) in registration with a region (32) of the product piece. The product ...  
WO/2017/082364A1
Provided is a method for manufacturing powdered chocolate, characterized by including a step for mixing, with warm water, a liquid as a raw material having cacao mass and sucrose as essential components and further including as a raw mat...  
WO/2017/081168A1
The invention relates to a device for producing consumable products having an outer shell consisting of a flowable compound, a mould being filled with this compound and a temperature-controlled plunger (2) being dipped into said mould an...  
WO/2017/076382A1
The invention relates to a crushing device consisting of at least two parts, for crushing coarse-grained material, especially coarse-grained materials (R) from the foodstuff sector. The crushing device comprises at least one first axiall...  
WO/2017/077754A1
The present invention addresses the problem of providing a composition by which a chocolate drink can be easily prepared. Also, the present invention addresses the problem of improving the dispersibility of the chocolate drink thus prepa...  
WO/2017/077749A1
The present invention addresses the problem of providing a novel fat or oil to which a flavor is imparted, in particular, a novel fat or oil which is preferably usable in a chocolate. Fresh coffee beans are appropriately milled, then soa...  
WO/2017/075008A1
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for ma...  
WO/2017/073480A1
The problem to be addressed by the present invention is to provide an oily food (and a composite bakery food containing the oily food) on which occurrence of blooming and graining is inhibited and which provides an excellent luster. The ...  
WO/2017/075010A1
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviou...  
WO/2017/066858A1
The invention patent relates to a formulation of a mixture especially designed for producing milk-free (milk protein-free and lactose-free), sugar-free and soy-free white chocolate with or without fibres in its composition, with a pleasa...  
WO/2017/067965A1
An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240...  

Matches 51 - 100 out of 7,226