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Patent Searching and Data


Matches 201 - 250 out of 7,324

Document Document Title
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...  
WO/2016/116513A1
According to this process: - a viscous initial product (P1) having both a temperature of between 5°C and 70°C and a viscosity greater than 100 mPa.s is provided, - by means of a pump (20) provided upstream of at least one aerator (30),...  
WO/2016/118806A1
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/2016/115557A1
A chocolate processing system, including: a chamber, defining a rotation axis, the chamber including a first and second portion cooperatively defining a chamber lumen, the first and second portion actuatably separable at a seam, and a pr...  
WO/2016/112396A1
Methods for hybridizing members of the Theobroma genus, and particularly to methods for hybridizing Theobroma cacao and Theobroma grandiflorum are provided. Hybrid seeds, plants and plant parts thereof, obtained from these methods are al...  
WO/2016/102503A1
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/2016/102311A1
The present invention relates to processes for providing cocoa compositions with enhanced chocolate taste and/or chocolate aromas. In addition the invention relates to the use of such cocoa compositions for making capsules for beverage d...  
WO/2016/103149A1
The present Invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible col...  
WO/2016/106282A1
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/2016/097069A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/097189A1
The present invention concerns an easily digestible low sugar chocolate product for consumers with sensitivity to dietary carbohydrates such as lactose or fructans. In particular, the present invention concerns a composition for manufact...  
WO/2016/097068A1
The present invention relates to an improved sugar composition comprising sugar and a sugar replacement composition, wherein (A) said sugar replacement composition contains polydextrose and/or resistant maltodextrin or wherein (B) said s...  
WO/2016/096232A1
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. The invention also relates to the reduced i...  
WO/2016/097330A1
The present invention relates to a novel method and apparatus to prepare aerated (preferably micro-aerated) fat based edible product, in particular confectionery product,and to the use of seeding to promote bubble nucleation in fat based...  
WO/2016/097067A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2016/097326A1
The present invention relates to a novel method for the generation of stable cocoa butter crystals in a fat based edible product comprising: a) incorporating carbon dioxide under pressure into an at least partially liquid fat-based mass ...  
WO/2016/091943A1
The present invention relates to a method for producing a soluble beverage mass, the method comprising: i. providing one or more soluble beverage ingredients in powder form, ii. providing a pre-heated mould having a mould-cavity, iii. lo...  
WO/2016/087319A1
A process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) contacting the frozen confection with a substantially flat freezing surface at a tem...  
WO/2016/090020A1
The present invention is directed towards methods of improving the interfacial activity of lecithin. Methods of standardizing lecithin are further disclosed. The present invention is also directed towards methods of improving chocolate r...  
WO/2016/087318A1
The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confe...  
WO/2016/083110A1
The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collec...  
WO/2016/080512A1
Disclosed is a chocolate slab that contains sucrose palmitic acid ester and 35 mass% or more of cacao mass, wherein: (i) the sucrose palmitic acid ester content is 0.2-0.5 mass% inclusive and the thickness of the chocolate slab is 1-3 mm...  
WO/2016/074146A1
A hollow chocolate mould rapid clamping device, comprising: a clamping base plate (41), clamping supports (42), turning lock plates (43), return springs (44) and positioning protrusions (45). The clamping supports (42) are fixed on two s...  
WO/2016/076482A1
The present invention relates to: a novel chocolate confectionery preparation method improving productivity and capable of preparing chocolate confectionery with good taste and texture; and chocolate confectionery prepared thereby. Accor...  
WO/2016/074143A1
A special mold for liqueur chocolate is characterized by comprising a male die and a female die. Several recessed cavities are uniformly distributed in the female die, several heating cores are uniformly distributed on the lower end surf...  
WO/2016/074141A1
A three-dimensional centrifugal movement mechanism for hollow chocolate production, comprising a frame, a chain conveyer belt; and further comprising a mounting base (31), a fixed shaft (32), a driving sleeve (33), a gear box (34), an ac...  
WO/2016/075715A1
This utility model consists of a pre-shaped chocolate mould that allows even inexpert users to create both the base and upper part of filled chocolates with an easy procedure. They can be filled and decorated immediately, saving on the r...  
WO/2016/070377A1
A production line of hollow chocolate, comprising a rack (1), a chain conveyer belt (2), a three-dimensional centrifugal movement mechanism (3) and a mold quick-clamping device (4); the rack (1) is installed with the chain conveyer belt ...  
WO/2016/071744A1
The present invention relates to a tablet for forming a beverage having two or more layers, the tablet comprising: (i) a creamer/whitening component; (ii) a flavouring; and (iii) a biscuit component.  
WO/2016/070343A1
A liqueur-filled chocolate preparation process and dedicated mold used by the same, pipeline heating device and demolding tool; the preparation process comprises the steps of: filling with liquid chocolate; closing the mold; pre-cooling;...  
WO/2016/072907A1
The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating ...  
WO/2016/068774A1
The invention relates to a method for obtaining a chocolate having improved bloom stability. The method comprises the steps of providing a chocolate comprising a specified fat composition (C1 ). The fat composition comprises 60.0-95.0 wt...  
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...  

Matches 201 - 250 out of 7,324