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Matches 51 - 100 out of 7,295

Document Document Title
WO/2018/065797A1
The object of the utility model is a kit for home making of chocolate bonbons, which consists of an outer packaging box (1) containing a raw material storage box (2) with one or more types of chocolate raw material necessary for making b...  
WO/2018/067373A1
The present invention, in embodiments, is a chocolate composition product that includes an outer shell having a legume flour and a hydrophilic binding agent, and an inner portion that includes a chocolate composition. In embodiments, the...  
WO/2018/054746A1
The present invention relates to an aerated food composition comprising a high-melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisin...  
WO/2018/057578A1
Methods and mold systems for an edible composition that minimize both compression forces (weight of inner portion and/or covering acting upon itself) and lateral forces (relative to moving / handling an edible composition) are provided.  
WO/2018/054745A1
The present invention relates to an aerated food composition comprising a high- melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisi...  
WO/2018/049236A1
A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can...  
WO/2018/047998A1
The present invention relates to a method for producing a choco pie containing Allium hookeri leaves and root powder, the method comprising: producing a pie containing Allium hookeri leaves and root powder; applying agar marshmallow to t...  
WO/2018/041870A1
There is described a process for producing a micro-aerated choco-material the process comprising the steps of: (I) mixing a choco-material under a high shear of at least 200 s-1,the choco-material having a plastic viscosity before aerati...  
WO/2018/041875A1
There is described a micro aerated choco-material having a plastic viscosity before aeration as measured according to ICA method 46 (2000) of from 0.1 to 20 Pa.s, where:(i) the composition has dispersed therein bubbles of an inert gas, t...  
WO/2018/041884A3
There is described micro-aerated chocolate having dispersed therein micro-bubbles of an inert gas (e.g. nitrogen)) characterised by the following parameters; (a) mean bubble size less than or equal to 100 microns, (b) standard derivation...  
WO/2018/041884A2
There is described micro-aerated chocolate having dispersed therein micro-bubbles of an inert gas (e.g. nitrogen)) characterised by the following parameters; (a) mean bubble size less than or equal to 100 microns, (b) standard derivation...  
WO/2018/035589A1
The present invention relates to a lipid base comprising at least 60% disaturated TAGs (S2U), wherein at least 50% correspond to the StOSt (stearic-oleic-stearic) and StStO (stearic-stearic-oleic) triacylglycerols. The method for produci...  
WO/2018/037987A1
The present invention addresses the problem of providing a method for producing heat-resistant chocolate capable of forming a sugar backbone structure in a simple manner. The present invention is a water-in-oil-type emulsion containing 5...  
WO/2018/030505A1
The present invention provides lactobacillus-containing chocolate and a manufacturing method therefor, wherein the lactobacillus-containing chocolate contains live lactobacillus, and the average particle size of solid particles in said l...  
WO/2018/031569A1
The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat havin...  
WO/2018/027001A1
The present invention relates to compositions and methods for masking the taste of an agent. In certain aspects, the invention comprises a microsphere and at least one sweetener therein. In another aspect, the invention comprises an edib...  
WO/2018/018112A1
The present invention relates to a method for obtaining crystallisation seeds, with a great potential of use for accelerating and modifying the crystallisation of fats, as well as to crystallisation seeds with more stable polymorphic for...  
WO/2018/015532A1
A method and a device for treating shellfruits or oilseeds is provided, wherein a force is imparted on a shellfruit. The force is selected such that the kernel of the shellfruit is separated from the shell without substantially breaking ...  
WO/2018/016912A1
The present invention relates to a nutritional component-enhanced cereal bar, and more specifically, to a nutritional component-enhanced functional cereal bar for inhibiting a rise in blood glucose level, the cereal bar containing, as ce...  
WO/2018/001999A1
The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improv...  
WO/2018/001998A1
The present invention relates to ready-to-drink cocoa milk beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes...  
WO/2017/221280A1
A spreadable food product based on chocolate and hazelnuts is described, comprising hazelnut paste in a weight percentage included between 35% and 40%, sugar in a weight percentage included between 32% and 40%, cocoa powder in a weight p...  
WO/2017/216166A1
The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products; the invention also...  
WO/2017/207686A1
The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35 - 75 wt.% of non- interesterified fat, preferably 40-65 wt.% of non-interest...  
WO/2017/207457A1
The invention relates to an ice cream machine (1) having a filling zone (5) and an emptying zone (9). The ice cream machine (1) comprises a rotatable unit (10), a mould (20) for receiving ice cream, a stick providing arrangement (50), an...  
WO/2017/207728A1
The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 35 - 75 wt.% of fat, which comprises a fat blend of medium soft fat and l...  
WO/2017/208741A1
The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in ...  
WO/2017/208058A1
The present invention concerns with a process for the production of cocoa-based product, especially cocoa powder, comprising a heating treatment by infrared of unfermented or underfermented cocoa beans. The obtained cocoa powder may be f...  
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,...  

Matches 51 - 100 out of 7,295