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WO/2022/210597A1 |
An oily food product that addresses the problem of providing a novel oily food product and contains a roasted powder material derived from beans and a fermented-product powder.
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WO/2022/209887A1 |
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance. Said problem of the p...
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WO/2022/210242A1 |
The present invention addresses the problem of improving the mouth feel of a chocolate having a nonfat milk solids content of at least 15 wt%, the chocolate having a noticeably unpleasant sticky texture when chewed and swallowed. The pre...
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WO/2022/207876A1 |
A printhead (100) for a 3D printer which comprises two large walls (108) and two small walls (110) which between them define a right-angled parallelepipedal cavity (102), wherein each small wall (110) is made from an electrically non-con...
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WO/2022/210658A1 |
The present invention addresses the problem of providing an oil and fat for non-lauric-acid, non-trans-fat, untempered chocolates that are insusceptible to blooming over a long period of time even in the case of chocolates in which large...
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WO/2022/202695A1 |
Provided are: a composition containing a catechin-based compound, which comprises a catechin-based compound and arabinoxylan; a food or beverage containing a catechin-based compound, which contains a catechin-based compound and arabinoxy...
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WO/2022/200581A1 |
The invention relates to methods of reducing the cadmium content of cacao comprising the step of treating fermented, fragmented and non-roasted cacao beans, free from shell, with an aqueous solution of a Cd chelating agent.
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WO/2022/194428A1 |
The invention relates to a colloid mill for reducing a particle size (100) of particles (101) suspended in a first liquid and/or a droplet size of a second liquid emulsified in a first liquid. The colloid mill has a rotor (1) and a stato...
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WO/2022/189809A1 |
In the present application, alkalization of cocoa natural products may be carried out by using a stable alkaline water (pH levels of up to 10.5 or more) with the aim to produce alkalized chocolateproducts with pleasant organoleptic, less...
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WO/2022/184621A1 |
The present invention relates to a liquid food composition comprising pea protein isolate, vegetable oil, fiber, a source of calcium for fortification, alkalized cocoa, and sodium chloride, and wherein the liquid food composition does no...
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WO/2022/167608A1 |
The invention relates to a method for preparing a composition, referred to as base composition, preferably a food composition, the method comprising: - providing ground roasted coffee and a fat; - mixing the fat and the ground matter to ...
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WO/2022/167367A1 |
The invention relates to a method and a device for demoulding at least one confectionary item (2), which is to be demoulded from a cavity (4) of a casting mould (3) upside down by means of a gripping arrangement (5), wherein the gripping...
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WO/2022/169820A1 |
Disclosed herein are a hot liquid preparation food product and method for making the same. According to some embodiments, the hot liquid preparation food product comprises an outer shell which is formed from an edible ingredient, such as...
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WO/2022/167480A1 |
The invention relates to a method of producing dark cocoa powder comprising the steps of separating cocoa butter from cocoa solids and mixing an alkalizing agent with the cocoa solids, wherein the cocoa solids contain equal to or less th...
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WO/2022/167677A1 |
The present invention provides methods for preparing fermented cocoa beans comprising the steps of collecting sweatings of fermenting cocoa beans and pulp thereof, wherein the fermentation is an anaerobic fermentation; recirculating the ...
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WO/2022/162184A1 |
The present invention relates to processes and ingredient formulations for the preparation of a plant-based chocolate crumb, preferably a dairy-free or vegan crumb, more preferably an allergen-free vegan crumb, for use in the production ...
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WO/2022/164364A1 |
Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in ...
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WO/2022/152884A1 |
The present invention relates to the use of tigernut flour for preventing fat bloom in a chocolate foodstuff, and a tigernut flour containing chocolate and it's use for dipping a frozen foodstuff.
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WO/2022/146406A1 |
The invention relates to the food industry and can be used for producing a liquid cocoa product. The present method includes mixing cocoa mass in a liquid state with a drinking fluid, which can be milk or a milk product, water, fruit jui...
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WO/2022/129641A1 |
The present patent application relates to a method for manufacturing chocolate chips comprising microalgae, the chocolate chips and the use of said chocolate chips. The method enables perfect incorporation of the microalgae through the u...
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WO/2022/129072A1 |
The present invention relates to a particulate composition having a volume weighted average diameter D4,3 of 20-180 µm and comprising at least 50 wt.% of malate particles, said malate particles comprising at least 70 wt.% of co-crystal ...
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WO/2022/130245A1 |
A food product, for example a chocolate (2), is produced instantly by inserting, into a forming machine (1), a capsule (3) with a container (4) partially filled with at least a first ingredient of a recipe of ingredients for the food pro...
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WO/2022/117596A1 |
The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) a non-reducing sugar; (iii) one or more reducing sugars...
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WO/2022/117178A1 |
The invention relates to a for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) sucrose and, preferably, one or more reducing sugars; and (iii...
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WO/2022/117759A1 |
The present invention related to a food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink. Furthermore, the present invention, relates to a manufacturing process of said food preparation pr...
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WO/2022/117833A1 |
The present invention relates generally to the field of ingredients used in food. In particular, the present invention relates to coffee flowers. The present invention proposes to use coffee flowers in a dried form as food ingredient. Th...
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WO/2022/117179A1 |
The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) sucrose; (iii) one or more reducing sugars; and (iv) wa...
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WO/2022/115784A1 |
Methods for extracting materials from oil seeds are disclosed. An example method may include extracting a material from an oil seed with an extraction solution to form a mixture. The extraction solution may be free of an organic solvent....
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WO/2022/112549A1 |
A method of predicting a temper level and/or a viscosity of a tempered mass, provided by tempering of a fat-containing, crystallisable mass, for example a chocolate mass, by flowing the mass successively through a temperer comprising an ...
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WO/2022/106416A1 |
The present invention relates to edible decorative elements (e.g. sprinkles) that comprise human milk oligosaccharides (HMOs). Sprinkles may be colored and can be used to decorate food. They are easy to manufacture. The sprinkles of the ...
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WO/2022/101424A1 |
The present invention relates to a citrus oil extract comprising a reduced amount of oxidative byproduct compounds, wherein the amount of oxidative byproduct compounds is less than 2500ppm. Preferably oxidative byproduct compound is sele...
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WO/2022/102644A1 |
The present invention addresses the problem of providing: an oil/fat for coating a frozen dessert that makes it possible to obtain chocolate for coating a frozen dessert, the chocolate having a low saturated fatty acid content, being sof...
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WO/2022/099384A1 |
The present invention relates to compositions for coating a chocolate product, wherein the composition comprises a vegetable oil, water, a wax, one or more sugars and one or more additives selected from the group consisting of a humectan...
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WO/2022/104368A1 |
It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating...
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WO/2022/102382A1 |
The present invention addresses the problem of providing a method for reducing the amount of sweetener used in an oil-based food product by enhancing the sweetness of the sweetener in said oil-based food product. The present invention ...
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WO/2022/097183A1 |
An anhydrous exchanger (1) for food products is described, comprising: a first external tube (A) containing a thermal conditioning fluid; a plurality of second tubes (C) placed inside the first tube (A) and containing a privileged fluid ...
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WO/2022/096444A1 |
The present invention relates to a cocoa product containing elevated amounts of antioxidant molecules. Further aspects of the invention relate to the use of this product for making a beverage and into a capsule and to the process of maki...
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WO/2022/082064A1 |
The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, ...
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WO/2022/078896A1 |
The invention relates to a capsule for preparing a beverage, in particular a hot beverage, consisting of a pressed product made of a material, selected from the group consisting of instant coffee, instant tea, soluble coffee substitute e...
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WO/2022/075481A1 |
The present invention provides a composition for oral care. This composition for oral care comprises a potato syrup derived from sweet potato or a potato syrup supernatant.
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WO/2022/072467A1 |
Disclosed is a kit including an oral wash composition and post collection stabilization solution for collection of analyte in oral fluid sample. The oral wash optionally includes an internal tracer, which can be directly detected by a ma...
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WO/2022/064359A1 |
A dairy-free, gluten free and vegan chocolate confection and method of making the same are disclosed. In the chocolate confection of the invention, the milk solids present in traditional milk chocolate are replaced by heat-treated legume...
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WO/2022/060726A1 |
The present invention relates to a reduced-sugar and/or vegan confectionery composition such as a chocolate composition comprising a bulking agent wherein the bulking agent comprises a dietary fibre. The dietary fibre preferably comprise...
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WO/2022/058754A1 |
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...
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WO/2022/061072A1 |
Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt% to 70 wt% bulking agent and from 30 wt% to 98 wt% coating composition compr...
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WO/2022/061074A1 |
A composition comprising novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt% to 70 wt% bulking agent and from 30 wt% to 98 wt% ...
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WO/2022/060725A1 |
The present invention relates to a reduced-sugar and/or vegan confectionery composition, such as a chocolate composition, comprising a bulking agent. The confectionery composition is free or substantially free of high intensity sweetener...
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WO/2022/053605A1 |
The present invention relates generally to the field of food. In particular, the present invention proposes a floral water. One embodiment of the present invention relates to a floral water from coffee flowers. The floral water is obtain...
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WO/2022/053618A1 |
The invention relates to a method for producing a chocolate article (1), comprising the following steps: pouring a liquefied first chocolate mass (2) into a chocolate mold (3), embossing the first chocolate mass (2) in the chocolate mold...
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WO/2022/050339A1 |
Provided is an oil or fat composition for a confectionary that suppresses the occurrence of blooming over time, and achieves an oily confectionary that exhibits satisfactory melt-in-the-mouth texture and solidification. This oil or fat...
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