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Matches 201 - 250 out of 7,209

Document Document Title
WO/2016/069580A1
Compositions are provided for preparing low dosage supplements in the form of a confectionery which are easy to swallow and have a desirable taste. The resulting compositions are suitable for delivering all natural active ingredients to ...  
WO/2016/064891A1
A white chocolate comprising nonendogenous amounts of isovaleric acid and/or 2-methylbutyric acid is provided. It has now been surprisingly discovered that small amounts of isovaleric acid, i.e., less than 400 ppb, and/or nonendogenous a...  
WO/2016/057939A3
Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a system includes a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an ...  
WO/2016/057939A9
Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a system includes a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an ...  
WO/2016/057939A2
Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a system includes a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an ...  
WO/2016/052638A1
Disclosed is a method for manufacturing an oily confectionery dough, said method comprising: a step for mixing oily confectionery materials comprising edible components and a milk powder with a moisture content of 2 wt% or less to give a...  
WO/2016/046691A1
There is provided a method of processing a foodstuff comprising the steps of: supplying flowable foodstuff into an open package, wherein the package is formed from at least one sheet of material, and an internal shape of the package chan...  
WO/2016/047453A1
The purpose of the present invention is to provide a heat-resistant chocolate, said heat-resistant chocolate having remarkably high heat resistance and being scarcely affected by changes in conditions in a manufacturing process, and a me...  
WO/2016/044206A1
Provided are a process for forming a heat stable confectionery product and a heat stable confectionery product. The process for forming a heat stable confectionery product comprises carrying out a first process sequence comprising formul...  
WO/2016/038155A1
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a tem...  
WO/2016/040269A1
Methods for reducing contaminants in cocoa beans are disclosed. The method includes placing the cocoa beans in contact with an effective amount of ozone, thus reducing a level of contaminants in the cocoa beans. The contaminant may be a ...  
WO/2016/030465A1
Use of a yeast capable of producing ethanol and acetic acid by fermentation of a carbohydrate, in a method for the fermentation of cocoa beans, is disclosed.  
WO/2016/032392A1
The present invention relates to a process for preparing a cocoa biomass with a modified fat phase by mixing a cocoa biomass having a fat phase 1 with a vegetable fat having fat phase 2, thereby forming fat phase 3 in the cocoa biomass, ...  
WO/2016/031368A1
A fat or oil composition satisfying requirements (a) to (e): (a) having an HOH content of 40-70 mass%; (b) having a POP content of 25-55 mass%; (c) having an SOS content of 1.5-5 mass%; (d) having a POS content of 3-15 mass%; and (e) hav...  
WO/2016/025730A1
Provided are compositions and methods for controlling the viscosity of a chocolate composition. In particular aspects, a phosphate ester is provided for use in the compositions and methods.  
WO/2016/020367A1
An instant beverage tablet in the form of multilayer tablet for producing a layered beverage having one or more cream layer(s), coffee and/or cocoa layer(s) and optionally a foam upon reconstitution in a liquid comprising a dark componen...  
WO/2016/021450A1
The use of trans processed lipids, such as margarine, shortening and spreads, has been prohibited in advanced countries including European countries and United States, because of their adverse effects to health. However, it is quite diff...  
WO/2016/016045A1
The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10 % to the static mixe...  
WO/2016/018912A1
A molding tool ejection technology utilizing manifolded air to eject food stuff from a cavity of a mold plate. The cavities include orifices. The orifices are aligned with the channel such that air and gas in the channel exits the orific...  
WO/2016/014114A1
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/2016/008846A1
The subject matter disclosed generally relates to chocolate based food items and process for making the same. More specifically, the subject matter relates to a process for the preparation a chocolate product that is flexible and non-sti...  
WO/2016/006579A1
 Disclosed is a method for manufacturing a baked confectionery, characterized in including a step for adding water and a polyglycerol polyricinoleate ester to an oily confectionery dough, a step for forming the obtained oily confection...  
WO/2016/004965A1
The invention relates to an apparatus for fermenting and drying cocoa beans, consisting of a container (1) with a floor (2) and of housing walls, which enclose the floor (2) and form an upper housing periphery (7). The housing periphery ...  
WO/2016/007106A3
The invention is about with addition of various combination of L-carnitine, chromium (Cr) or as an acceptable pharmaceutical salt, zinc (Zn) or as an acceptable pharmaceutical salt, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (Pantot...  
WO/2016/007106A2
The invention is about with addition of various combination of L-carnitine, chromium (Cr) or as an acceptable pharmaceutical salt, zinc (Zn) or as an acceptable pharmaceutical salt, B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (Pantot...  
WO/2015/200825A1
A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate o...  
WO/2015/193927A1
An injection molding system (1) is described, for at least one fat-containing product in at least one die (9), equipped with at least one injection means (3), the injection means (3) being equipped therein with at least one injection cha...  
WO/2015/193928A1
A pouring batching device (1), in particular for chocolate, in dies is described, comprising a case (2) inside which at least one cylindrical recess is obtained, in which a longitudinal shaft (7) is housed, to which at least one rotary p...  
WO/2015/194205A1
Disclosed is a cyclic dipeptide-containing composition comprising specific amounts of: tyrosine-containing cyclic dipeptides selected from the group consisting of cyclotryptophanyltyrosine, cycloseryltyrosine, cycloprolyltyrosine, cyclot...  
WO/2015/194035A1
Disclosed is a cyclic dipeptide-containing composition comprising specific amounts of: tyrosine-containing cyclic dipeptides selected from the group consisting of cyclotryptophanyltyrosine, cycloseryltyrosine, cycloprolyltyrosine, cyclot...  
WO/2015/193693A1
A cocoa butter alternative and the method of making thereof that includes 62-84% saturated fatty acid content having 20-40%) lauric acid content, 8-20% myristic acid content, 9-37% palmitic acid content, and 3-17% stearic acid content. T...  
WO/2015/193791A1
The present invention relates to an automated method for making a chocolate marbled coating for confectionery, such as pralines, and further relates to a confectionery having such marbled coating and a packaging box for the confectionery.  
WO/2015/189651A1
The subject of the invention relates to vessels that are made of an edible material, namely the vessels according to the invention are chocolate-based, at least a part of their surface is coated with sugar glaze, and the chocolate and/or...  
WO/2015/191708A1
A confectionery item comprising at least two elongate fingers each of which comprises a filling encased within a chocolate layer or shell, wherein at least one of said fingers comprises a first filling and at least one other of the said ...  
WO/2015/186271A1
Provided is a method for manufacturing a baked chocolate, said method comprising molding a chocolate dough into a definite shape and then baking, whereby a baked chocolate having a soft inside texture characteristic to chocolate can be o...  
WO/2015/186270A1
Provided is a method for manufacturing an aerated chocolate dough which is a non-tempered type chocolate dough containing a non-tempered type non-cacao fat and being resistant to blooming, said aerated chocolate dough being improved so t...  
WO/2015/178863A1
This invention relates to a high diet fibrous-prebiotic, tooth friendly, high calcium chocolate being a functional food product. The high diet fibrous-prebiotic, tooth friendly and high calcium chocolate of the invention has been improve...  
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...  

Matches 201 - 250 out of 7,209