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Patent Searching and Data


Matches 101 - 150 out of 7,103

Document Document Title
WO/2016/198570A1
The present invention is directed to a bixin form, wherein the bixin is microencapsulated, and preferably whereby the particle size of the inner phase of the bixin form when measured in water by Photon Correlation Spectroscopy (Beckman C...  
WO/2016/194366A1
By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in manufacturing a lactic acid bacterium-containing fat or oil composition that has a high viability and excellent resistance of th...  
WO/2016/194558A1
The present invention addresses the problem of suppressing aging deterioration in the flavor of a chocolate-like food, which contains a highly unsaturated fatty acid-containing fat or oil, by a simple method. The present invention has be...  
WO/2016/193744A1
This invention relates to kits including novel oral food challenge meal formulations. In particular, the invention also relates to kits including novel oral food challenge meal formulations, wherein the placebo dose formulation is indist...  
WO/2016/193132A1
The present invention relates to the use of milk proteins as the emulsifying system for the stabilization of a confectionery water-in-oil emulsion and to confectionery water-in-oil emulsions thereof. In another aspect there is now provid...  
WO/2016/189171A1
The present invention refers to capsules coated with a calcium alginate film, which contain two mutually immiscible or partly miscible phases, such as an aqueous phase and a hydrophobic phase or a liquid phase and a solid phase, for exam...  
WO/2016/189845A1
Provided is a powder that contains monosaccharides and disaccharides in an amount as small as possible and has an effect of enhancing a milky flavor and rich taste. A powder, which is prepared from a mixture of starting materials compris...  
WO/2016/190295A1
A purpose of the present invention is to provide a chocolate the tempering state of which can be easily controlled even though the chocolate contains a blooming resistance improver, etc. in fat(s) and/or oil(s). Another purpose of the pr...  
WO/2016/189846A1
The present invention addresses the problem of providing a composition for the oral cavity, a food product or beverage, and a recalcification agent that have an excellent recalcifying effect on decalcified dental enamel. Provided are a c...  
WO/2016/186181A1
The present invention pertains to a chocolate slice which has high film release properties and good bending resistance, and which maintains the original taste of nama chocolate, and a method for producing the same. More specifically, the...  
WO/2016/169978A1
The invention relates to devices (1) and methods for processing and/or producing a cocoa and/or chocolate mass, comprising a screw extruder (2); at least one supply device (3) for filling with raw food product, in particular a cocoa and/...  
WO/2016/166391A1
The invention relates to a method for coating a piece of chocolate, comprising: a step of placing at least one sheet of edible metal having a thickness of less than 20 micrometers over at least part of the outer surface of a surface laye...  
WO/2016/168729A1
Devices and methods for delivering non-pathogenic, intestinally beneficial bacteria to a patient having a feeding tube. Examples of non-pathogenic, intestinally beneficial bacteria that could be used include Bifidobacterium species and L...  
WO/2016/158596A1
Provided are a pasty premix, from which a smooth and delicious gel food can be easily prepared simply by mixing with an aqueous medium and heating and which can be distributed at normal temperature over a long period of time, and a metho...  
WO/2016/159309A1
[Problem] To provide: an oily food material that is for coating frozen desserts and that has excellent solidification ability, control of per area weight, and crack suppressing effect while maintaining fine ability to melt in the mouth; ...  
WO/2016/156426A1
The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion through the lubrication of a dry and powdery...  
WO/2016/151080A1
The present invention is directed to an edible coating comprising rhodoxanthin. This edible coating has preferably a red value a* of at least 36 at the CIELAB color scale. In embodiments of the present invention the edible coating furthe...  
WO/2016/151083A1
The present invention is directed to an edible coating comprising milled rhodoxanthin having an average particle size D(v,0.5) in the range of from 400 to 650 nm, more preferably in the range of from 500 nm to 600 nm, measured by Laser D...  
WO/2016/150977A1
The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between ...  
WO/2016/147754A1
The present invention addresses the problem of providing a chocolate-like food which can be enjoyably eaten and which is enriched with protein so that more protein can be consumed in all eating situations. The inventors discovered that b...  
WO/2016/147025A1
A ball refiner device comprises a basket (23) in which a plurality of balls (24) is placed. An agitation member (28) is mounted in the basket (23) and is rotatable relative to it, so as to agitate the balls in order to refine a product p...  
WO/2016/144417A1
Products and methods for processing cocoa to produce liquid chocolate without fat content or pH manipulation of the cocoa liquor ingredient. The methods include the steps of heating and mixing between about 16.5% to 20% by weight non-alk...  
WO/2016/145185A1
The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.  
WO/2016/134921A1
The invention relates to a chocolate confectionery composition, containing 1% or less by weight of the confectionery composition of a solid material consisting of food grade hydrophilic ultra-fine particles having a size below 0.2 micron...  
WO/2016/136807A1
 An objective of the present invention is to provide a method for manufacturing powdered chocolate having excellent flavor. Another objective of the present invention is to provide powdered chocolate that has a high ratio (mass ratio) ...  
WO/2016/136805A1
The present invention addresses the issue of providing: a food product capable of providing a cool feeling inside the mouth when eaten; a production method therefor; and a method for providing a cool feeling in a variety of food products...  
WO/2016/134922A1
The invention relates to a triglyceride blend of i) one or more S-U-S triglyceride(s) from 15 to 30 wt%; and ii) one or more S-S-U triglycerides(s) from 0.1 to 10.0 wt% and iii) optionally one or more triglycerides other than (i) or (ii)...  
WO/2016/136806A1
 An objective of the present invention is to provide a powdered fat composition for chocolate that can impart a pleasant melt-in-the-mouth sensation and light mouthfeel similar to aerated chocolate without using a specialized device an...  
WO/2016/134923A1
The invention relates to a triglyceride blend of i) one or more S-U-S triglyceride(s) from 15 to 30 wt%; and ii) one or more S-S-U triglycerides(s) from 0.1 to 10.0 wt% and iii) optionally one or more triglycerides other than (i) or (ii)...  
WO/2016/133004A1
The purpose of the present invention is to provide transesterified oil and fat (hard butter) capable of retaining gloss of a produced chocolate over a long period of time when used in production of a chocolate, even though not containing...  
WO/2016/131439A3
The invention relates to a mixing device 1 and to a method for comminuting coarse components within a mixing device 1. Said mixing device 1 for producing product mixtures in the form of suspensions comprises at least one raw material inl...  
WO/2016/124792A1
The invention relates to a reduced sugar powdered beverage composition.  
WO/2016/125791A1
In the present invention, an oil for nontempering chocolate is realized by using an oil composition containing USU, SSU and SSS triglyceride at an appropriate ratio. Such chocolate can have a high cocoa powder content, has heat resistanc...  
WO/2016/116513A1
According to this process: - a viscous initial product (P1) having both a temperature of between 5°C and 70°C and a viscosity greater than 100 mPa.s is provided, - by means of a pump (20) provided upstream of at least one aerator (30),...  
WO/2016/118806A1
Products that are sugar-free, or are low in sugar (or low in artificial sweeteners), are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder, wherein the...  
WO/2016/115557A1
A chocolate processing system, including: a chamber, defining a rotation axis, the chamber including a first and second portion cooperatively defining a chamber lumen, the first and second portion actuatably separable at a seam, and a pr...  
WO/2016/112396A1
Methods for hybridizing members of the Theobroma genus, and particularly to methods for hybridizing Theobroma cacao and Theobroma grandiflorum are provided. Hybrid seeds, plants and plant parts thereof, obtained from these methods are al...  
WO/2016/102503A1
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/2016/102311A1
The present invention relates to processes for providing cocoa compositions with enhanced chocolate taste and/or chocolate aromas. In addition the invention relates to the use of such cocoa compositions for making capsules for beverage d...  
WO/2016/103149A1
The present Invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible col...  
WO/2016/106282A1
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/2016/097069A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/097189A1
The present invention concerns an easily digestible low sugar chocolate product for consumers with sensitivity to dietary carbohydrates such as lactose or fructans. In particular, the present invention concerns a composition for manufact...  
WO/2016/097068A1
The present invention relates to an improved sugar composition comprising sugar and a sugar replacement composition, wherein (A) said sugar replacement composition contains polydextrose and/or resistant maltodextrin or wherein (B) said s...  
WO/2016/096232A1
The present invention relates to a method for reducing the amount of total and saturated fats in confectionery fillings, in particular confectionery fillings based on fat continuous dispersion. The invention also relates to the reduced i...  
WO/2016/097330A1
The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based...  
WO/2016/097067A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/097326A1
The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass ...  
WO/2016/091943A1
The present invention relates to a method for producing a soluble beverage mass, the method comprising: i. providing one or more soluble beverage ingredients in powder form, ii. providing a pre-heated mould having a mould-cavity, iii. lo...  
WO/2016/087319A1
A process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) contacting the frozen confection with a substantially flat freezing surface at a tem...  

Matches 101 - 150 out of 7,103