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Matches 51 - 100 out of 7,108

Document Document Title
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...  
WO/2017/059488A1
There is provided a food composition comprising at least one edible oil in a gel matrix wherein the composition is a flexible cohesive solid at a temperature in a range of from 3° to 6° C. The composition can contain cocoa solids and/o...  
WO/2017/055102A1
The invention relates to a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2%...  
WO/2017/057131A1
The present invention addresses the problem of providing an oily food such as a chocolate or a cream, in which the occurrence of blooming and the like is inhibited, even if a large amount of cocoa butter is admixed, and which does not re...  
WO/2017/042149A1
A fat composition comprising a triglyceride composition, wherein said triglyceride composition comprises with respect to the total weight of the triglyceride composition: a) less than 50 percent by weight [wt %, herein after] of UUU- tri...  
WO/2017/044610A1
A process for producing a cacao syrup from liquefied pulp created during fermentation of cacao seeds in the chocolate-making process. This process comprises selecting adequately ripe and disease free cacao pods; opening said pods and rem...  
WO/2017/031566A1
The invention patent relates to a chocolate formulation with carob, with low caffein and theobromine contents, animal milk-free, with or without added sugars, gluten-free, soy-free, with or without fibre, using cocoa and carob as the bas...  
WO/2017/033850A1
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...  
WO/2017/026926A1
The invention relates to the food industry, and more particularly to a chocolate mass, and can be used for producing dark and milk chocolate with a low calorific value using an emulsion of the water-in-oil type. The present chocolate mas...  
WO/2017/026925A1
The invention relates to the food industry, and more particularly to a method of producing a chocolate mass, and can be used for producing dark and milk chocolate with a low calorific value. To produce the chocolate composition, an aqueo...  
WO/2017/025950A1
The present disclosure relates to processes for preparation of beverages, specifically beverages combining coffee and chocolate compositions, by utilizing high-pressure homogenization.  
WO/2017/021431A1
The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in p...  
WO/2017/021428A1
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/2017/019399A1
A nutritional supplement that improves energy levels in a human being and a method of administering the same to provide enhanced energy is described. The nutritional supplement comprises fat, caffeine, vitamin D enveloped and surrounded ...  
WO/2017/018502A1
The present invention provides the following: a method for enhancing the rich flavor of a fat-containing milk-flavored beverage, characterized in that the rich flavor of a fat-containing milk-flavored beverage is enhanced by adding one o...  
WO/2017/018339A1
The present invention addresses the problem of providing a chocolate that can be easily tempered even in the case of containing a blooming resistance improver, etc. in fat or oil. Also, the present invention addresses the problem of prov...  
WO/2017/014253A1
The present invention enhances the material sense (the fresh sensation of the flavor and/or mouthfeel (texture) characteristic of the main ingredient) of a refrigerated food product or frozen food product that has been cooled and refrige...  
WO/2017/013084A1
The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said pro...  
WO/2017/009675A1
The invention pertains to a conventional or reduced-calorie, filled or unfilled, vitamin- enriched type of chocolate characterised in that 100 g of product contains at least 5-1500 mg of added calcium ascorbate and/or magnesium ascorbate...  
WO/2017/008823A1
The invention relates to a method and a device for opening cocoa pods in order to harvest the cocoa bean enclosed in the outer shell of the cocoa pod. For this purpose, the cocoa pod (1) is oriented in its longitudinal direction on a con...  
WO/2017/005370A1
Disclosed is a method for processing unfermented cocoa beans, comprising the steps of: (a) adding water to said unfermented cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat trea...  
WO/2017/005372A1
Disclosed is a method for processing cocoa beans or nibs comprising the steps of: (a) adding water to cocoa beans or nibs to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a tem...  
WO/2017/005373A1
Disclosed is a method for processing cocoa fruits, comprising the steps of: (a) adding water to cocoa beans to form a suspension; (b) wet grinding said suspension; (c) subjecting said suspension to a heat treatment at a temperature of 70...  
WO/2017/008027A8
System (10) for conveying and dispensing material (M) may include a heated supply (12) of the material, one or more heated hoses, a heated dispenser (44), and a pump (26) having a heating device (26a) internal the pump (26a). A pump (26)...  
WO/2017/008027A1
System (10) for conveying and dispensing material (M) may include a heated supply (12) of the material, one or more heated hoses, a heated dispenser (44), and a pump (26) having a heating device (26a) internal the pump (26a). A pump (26)...  
WO/2017/005371A1
The method for processing fermented or incubated cocoa beans comprises the steps of: adding water to fermented or incubated cocoa beans or nibs to form a suspension; wet grinding said suspension; subjecting said suspension to a heat trea...  
WO/2017/002063A1
Package for a food product, comprising a first (2) and a second (4) half-shell of edible material, each having a respective annular edge (6, 8), said first and second half-shell of edible material being arranged with their respective ann...  
WO/2017/001234A1
The invention relates to a system (1) for producing foods, in particular a chocolate system, comprising at least one treatment station and at least one industrial robot (2, 3), which comprises at least one effector (4) having at least on...  
WO/2017/002062A1
Package for a food product comprising an openable container (1) of non-edible material, including in its interior an accessory which is formed by a first (2) and a second (4) half-shell, connected together by mutual engagement means (6),...  
WO/2016/208638A1
The present invention addresses the problems of providing an oily food which has good shape retention, melts easily in the mouth, and inhibits oils and fats from being exuded even when fats and oils having a high heavy chain fatty acid c...  
WO/2016/208637A1
The present invention addresses the problem of providing: a chocolate that has the highly contradictory properties of not peeling easily and of drying quickly at an ordinary temperature during coating; and a food using the chocolate. Pro...  
WO/2016/202962A1
The invention relates to a method for producing a consumable product (18), particularly a chocolate product, from at least two shell shapes (13, 13.1, 13.2) at least partially interconnected at their shell edges (12, 12.1, 12.2), a liqui...  
WO/2016/205677A1
A food composition comprising a cellodextrin material, wherein the cellodextrin material comprises a principal cellodextrin with a degree of polymerisation (DP) value of at least 4. Food products comprising the composition, and cellodext...  
WO/2016/204141A1
The present invention addresses the problem of providing an oily food that contains a low amount of saturated fatty acids and trans-fatty acids and has a good shape retention and a low adhesion, and, in particular, an oily food that cont...  
WO/2016/204187A1
The present invention addresses the problem of providing non-tempered type chocolate which is excellent in glossy sheen and which suffers less degradation in glossy sheen over time. The purpose of the present invention is to provide hard...  
WO/2016/200329A1
The invention relates confectionery product comprising chocolate, wherein the chocolate has a fat phase comprising 60.0 –99.9% by weight of triglycerides, 40.0 –99.0 by weight of triglycerides having C16 –C20 saturated fatty acids ...  
WO/2016/200325A1
The invention relates to a process for producing solid seed particles comprising an edible fat, the process comprising the steps of (a)providing a flow of edible fat, the edible fat having an outset temperature (OT), (b)in a crystallizat...  
WO/2016/200324A1
A method of increasing an endotherm melt peak position of an edible fat to an increased value compared to a starting value is disclosed, said increased value being about 40 degrees Celsius or higher, said endotherm melt peak position bei...  
WO/2016/200327A1
A seed particle product is disclosed, the seed particle product comprises a fat phase, said fat phase comprising 60.0 - 99.9% by weight of triglycerides, and 40.0 - 99.0% by weight of triglycerides having C16 - C24 saturated fatty acids ...  
WO/2016/198659A1
A nozzle is provided for an apparatus for depositing a liquid, semi-liquid or semi-solid food product. The nozzle (200) comprises a proximal end (202) and a distal end (204), the distal end (204) having an outlet (208) for depositing the...  
WO/2016/200326A1
The invention relates to a process for producing heat stable chocolate by a chocolate processing system (CPS), wherein said heat stable chocolate is produced from at least a seed product and a chocolate composition, wherein the chocolate...  
WO/2016/200323A1
A heat stable chocolate is disclosed, the heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 60.0 - 99.9 % by weight of triglycerides, 40.0 - 95.0 % by weight of triglycerides having C1...  
WO/2016/198569A1
The present invention is directed to an orange edible coating comprising a mixture of bixin and beta-carotene. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also direc...  
WO/2016/200328A1
A process for producing a seed slurry (SSY) in a seed slurry apparatus (SSA) from solid seed particles (SSP)is disclosed, the seed slurry apparatus (SSA) comprising an input zone (IZ) and a heating zone (HZ), the input zone (IZ) feeding ...  

Matches 51 - 100 out of 7,108