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Matches 251 - 300 out of 7,295

Document Document Title
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...  
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...  

Matches 251 - 300 out of 7,295