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Matches 151 - 200 out of 7,286

Document Document Title
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 ...  
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...  

Matches 151 - 200 out of 7,286