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Matches 101 - 150 out of 7,295

Document Document Title
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...  
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...  

Matches 101 - 150 out of 7,295