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Matches 201 - 250 out of 7,098

Document Document Title
WO/2015/177145A1
Ready to drink low sugar flavored dairy beverages are provided, and methods for making such beverages are also provided. The beverage can include a dairy component, a flavor component, and a stabilizing system comprising a first stabiliz...  
WO/2015/178494A1
A chocolate-flavored edible oil-in-water paste composition containing 7-15 wt% of cocoa powder, wherein: the shear stress at 25°C one minute after starting measurement with the fixed condition of rotations at 20rpm is 400-700Pa; the dif...  
WO/2015/175910A1
Described herein are processes and methods of producing a new food confection or ingredient, the food confection or ingredient including a caramelized white chocolate food product. The methods encompass variations in the conditions for a...  
WO/2015/175910A8
Described herein are processes and methods of producing a new food confection or ingredient, the food confection or ingredient including a caramelized white chocolate food product. The methods encompass variations in the conditions for a...  
WO/2015/169736A1
The present invention relates to a system (1) for producing moulded consumable items from a food mass, in particular a fat mass, in particular a cocoa-containing and/or chocolate-like fat mass, comprising a cold stamping device (9) with ...  
WO/2015/169964A1
The invention relates to a press (1) for separating fat containing mass, e.g. cocoa mass, into liquid fat and cake, comprising a frame (2), a plurality of pressing elements (6) disposed in the frame (2), and a hydraulic cylinder and plun...  
WO/2015/169741A1
The invention relates to a stamp plate (1) and a device for producing shell-shaped goods for consumption, made of a food mass, in particular a fat mass, preferably containing cocoa or a chocolate-type fat mass. The stamp plate comprises ...  
WO/2015/170587A1
The present invention addresses the problem of stably and efficiently manufacturing molded chocolate products that are coated with a coating agent such as shellac while preventing the occurrence of mutual adhesion. By first sprinkling an...  
WO/2015/169377A1
The invention relates to a method of separating cocoa mass into cocoa butter and cocoa cake by means of a press (1) comprising one or more pressing elements (6) in turn comprising a pot (7) having a cavity (8) for receiving cocoa mass to...  
WO/2015/166451A1
Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering ...  
WO/2015/166450A1
Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus.  
WO/2015/165482A8
The present invention relates to a kit of parts comprising a hollow, solid three-dimensional piece made of cheese or chocolate and, separately, a sweet, savory or sweet and sour natural food preparation, for example based on fruit or veg...  
WO/2015/166400A1
In a first aspect the application discloses a confectionery product in the form of a segmented bar comprising a substantially planar raft and a series of discrete raised portions projecting therefrom and separated by channels, wherein th...  
WO/2015/166450A8
Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus.  
WO/2015/167814A1
A method for reducing or removing scuff marks on the surface of a confectionery product, said method comprising subjecting said product to a heat treatment, for example in a heating chamber or by application or a hot gas or infra-red blo...  
WO/2015/165482A1
The present invention relates to a kit of parts comprising a hollow, solid three-dimensional piece made of cheese or chocolate and, separately, a sweet, savory or sweet and sour natural food preparation, for example based on fruit or veg...  
WO/2015/162114A1
The invention relates to a depositing machine (1) comprising a removable component, to a method for inserting a component (10) in a machine frame (2) of a depositing machine, to a method for removing a component (10) from a machine frame...  
WO/2015/159794A1
Provided is a fat-containing foodstuff that contains a sugar alcohol and that exhibits excellent sweetness. The present invention is a sweetness modifier that is for a fat-containing foodstuff that contains a sugar alcohol, said sweetnes...  
WO/2015/156007A1
The present invention addresses the problem of providing a soybean protein material that is widely usable for increasing protein content of various kinds of foods so that proteins can be taken in a larger amount in every eating situation...  
WO/2015/155519A1
A method for preparing a heat tolerant confectionery product comprising a fat and a sweetener, said method comprising combining together a confectionery composition comprising a fat and a sweetener and a non-aqueous solvent, and wherein ...  
WO/2015/145434A2
The present disclosure provides a method for producing a chocolate rich product and a chocolate rich product obtained thereby, where the chocolate rich product is characterized by at least one of (i) at least 5% chocolate, (ii) stability...  
WO/2015/147601A1
The present invention relates to a fermented chocolate composition exhibiting biological energy-activation and blood circulation-promotion effects and a preparation method therefor. When the fermented chocolate, according to the present ...  
WO/2015/148516A1
A non-aerated center fill composition including an edible food powder and a fat dispersed in an aqueous phase, a method of making the non-aerated center fill composition, and center-filled confections including the non-aerated center fil...  
WO/2015/145082A1
The invention relates to a novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The invention also relates to the assembly of at least one milk pro...  
WO/2015/145434A3
The present disclosure provides a method for producing a chocolate rich product and a chocolate rich product obtained thereby, where the chocolate rich product is characterized by at least one of (i) at least 5% chocolate, (ii) stability...  
WO/2015/138168A1
The present invention provides a heat resistant fat based confection wherein at least a portion of a natural and/or artificial sweetener or milk or cocoa solids component thereof has an average particle size of greater than 50 microns. P...  
WO/2015/132206A1
A fat composition comprises: greater than 75 % by weight palmitic acid and stearic acids; from 1 to 25 % by weight oleic acid; and greater than 20 % by weight of combined P2St and PSt2 triglycerides, wherein P is palmitic acid and St is ...  
WO/2015/127920A1
The invention relates to an installation (1, 1b) for producing and/or processing confectionery masses which are made from at least one liquid raw material and granular and/or powdery raw materials. The installation (1, 1b) comprises at l...  
WO/2015/127921A1
The invention relates to a system for producing and/or preparing confectionery compounds from at least one liquid raw material and granular and/or powder raw materials. The system comprises at least one first mixing container and at leas...  
WO/2015/124194A1
System for producing chocolate-based articles in solidifying form A system (100, 200, 300) for producing chocolate-based articles in solidifying form, the system comprising a transportation system comprising at least a first conveyor bel...  
WO/2015/124193A1
A system for producing chocolate-based articles (100, 500, 600, 900) in solidifying form, the system comprising at least a first conveyor belt (101, 501), a loading section (106) for loading mould trays (102, 502) onto the at least first...  
WO/2015/124642A1
The present invention relates to a manufacturing process for edible fat-based solid oral compositions, characterised by the presence of a plurality of colours on a hollow multicoloured body defined by the union of two or more portions, a...  
WO/2015/111742A1
In the present invention: insoluble matter is removed from a protein hydrolysate solution obtained by hydrolyzing a grain protein; treatment that causes the precipitation of a hydrophobic amino acid is performed; and the precipitate reco...  
WO/2015/107161A1
A method of forming a patterned chocolate product (100), comprising: providing a mould (200) comprising a non-planar cast shape (202); providing a patterned stencil layer (300) which comprises a patterned stencil shape (301 ) comprising ...  
WO/2015/108412A1
The present invention relates to a method for treating a viscous mass comprising solid components in a grinding system, especially a fatty mass with solid components, said grinding system comprising a mixer and a grinding device, said me...  
WO/2015/101964A1
A method for preparing a chocolate product and products producible by the method. The method comprises applying a stamp (12) or roller to a plastic or flowable chocolate composition (8) in a mould (4). The method may further comprise rem...  
WO/2015/101955A1
One aspect relates to a process for the preparation of a chocolate tablet by co-milling a dry precursor and the chocolate tablet producible by the process. The dry precursor comprises (i) cocoa nibs and/or particulate cocoa butter and/or...  
WO/2015/101963A1
A confectionery composition comprising an edible shell (12) having a filling therein, said filling comprising a plurality of solid inclusions (14) and at least one liquid component (16). A method for producing the composition comprising ...  
WO/2015/101970A1
A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by me...  
WO/2015/101965A1
A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet (10) of edible film having a plurality of first recesses (12) therein and a second she...  
WO/2015/098820A1
 Provided is a chocolate-like food product for baking which does not suffer from the problem that it is difficult to form fine particles during the preparation of chocolate-like food products for baking, or the problem of elevated visc...  
WO/2015/098932A1
The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate dough, said water-containing heat-resistant chocolate dough being in a molten l...  
WO/2015/091751A1
The present invention relates to a method for producing a combined long-life baked product with a filling layer, comprising the steps: provision of a chocolate portion (1) on a carrier device (2), shaping the chocolate portion (1) into a...  
WO/2015/093372A1
 Provided is a fat containing 10-80 mass% of 1,3-distearoyl-2-oleoylglycerol (SOS) and containing triple chain-length β-type SOS crystals. A diffraction peak (A) corresponding to spacing of 3.95-4.05 Å, a diffraction peak (B) corres...  
WO/2015/091354A1
The aim of the invention is to provide coloring compositions which are suitable for human consumption, said compositions having a red, red-brown, or brown color and a high coating capability, and a coating for coated confectioneries, sai...  
WO/2015/091500A1
Mold (100, 200, 300) for manufacturing a chocolate product (400), in particular chocolate tablets or chocolate bars, having visible fruit inclusions (440), wherein the mold (100, 200, 300) comprises at least one cavity element (110, 310,...  
WO/2015/086760A1
The present invention relates to a lipid composition comprising at least 5 wt% of a structuring agent dispersed in oil or fat wherein the structuring agent comprises at least 50 wt% of triacylglycerol containing a glycerin skeleton ester...  
WO/2015/088433A1
Method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40 °C or higher. The main endotherm melt peak position...  
WO/2015/088434A1
Heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 0.1 -15% by weight of crystalline seed, 0.01 - 5% by weight of an emulsifier not being lecithin, said fat phase of said heat stable ch...  
WO/2015/072406A1
 Provided are a highly versatile fat containing a polyunsaturated fatty acid and a foodstuff in which said fat is used, said fat having good flavor and exceptional oxidation stability. A fat containing a polyunsaturated fatty acid, the...  

Matches 201 - 250 out of 7,098