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Matches 251 - 300 out of 7,166

Document Document Title
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...  
WO/2015/071853A1
Method of making a chocolate or alike, comprising a boiling step in which a first mixture with sugar and water is heated, and the density of the first mixture is reduced to a filament; an adding step, in which a second mixture is made, o...  
WO/2015/063629A1
A method for solidifying chocolate or an item comprising chocolate, involves depositing or forming the item within one of a plurality of temperature-controlled chambers at a loading station of a process line and controlling the temperatu...  
WO/2015/064461A1
Provided are a method for manufacturing chocolate and a device for manufacturing chocolate that have superior production efficiency in molding and cooling steps and can achieve the provision of a plurality of molding and cooling lines in...  
WO/2015/063476A1
The present invention provides a method of preparing an alkalized carob, the method comprising: (a) providing a slurry comprising water and carob powder;(b) adding an alkali to the slurry of (a) to provide a reaction mixture; (c) heating...  
WO/2015/055808A1
The invention relates to a method for continuous tempering of a crystal-containing and fat-containing chocolate mass that can be further crystallised. The method comprises the steps of: heating or maintaining the chocolate mass at a temp...  
WO/2015/055113A1
Disclosed is an instant white chocolate solid beverage, comprising the following components by mass percentage: 2.0-60.0% cocoa butter, 0-30% vegetable oil, 0-16% milk powder, 0.5-6% sodium caseinate, 0.5-3% edible emulsifier, 1-2% food ...  
WO/2015/052621A1
The present invention relates to a method for forming a chocolate product (1), wherein the method comprises the following steps: the supply of a sheet (2) of edible material; the punching of a part (3) from the supplied sheet of edible m...  
WO/2015/052337A1
The present invention relates generally to supporting the optimal growth and development of children through nutrition. In particular, the present invention relates to a composition containing a specific vitamin and mineral mix that - in...  
WO/2015/050165A1
A tempering-type oil or fat for chocolate, containing 0.3 to 15% of a randomly interesterified oil or fat prepared from a raw material oil or fat such that saturated fatty acids account for 5 to 50% of the constituent fatty acids of the ...  
WO/2015/051125A1
The present application discloses systems and methods for making confectionery products in which the product is formed in a cavity that forms part of the packaging for the product. In one embodiment the product is formed in film cavities...  
WO/2015/049292A2
The invention relates to spherical particles, to agglomerates of spherical particles, to methods for producing spherical particles, to food suspensions and consumable masses having spherical particles, and to food products containing a f...  
WO/2015/050059A1
The present invention addresses the problem of providing a solidification promoter capable of improving the solidification property, mold release property, and crystal stabilization speed of an oil and fat food such as chocolate by a sma...  
WO/2015/049292A3
The invention relates to spherical particles, to agglomerates of spherical particles, to methods for producing spherical particles, to food suspensions and consumable masses having spherical particles, and to food products containing a f...  
WO/2015/050156A1
A fat for non-tempered chocolate or a fat for tempered chocolate is made to contain a specific amount of a malonyl isoflavone glycoside that is not readily soluble in fats, whereby a fat composition for chocolate that makes it possible t...  
WO/2015/045480A1
The present invention addresses the problem of providing an oily food for inhibiting the migration of water in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable ...  
WO/2015/040839A1
 An interesterified oil or fat, wherein constituent fatty acids having 6-10 carbon atoms account for 20-65 mass% and constituent saturated fatty acids having 16-18 carbon atoms account for 35-80 mass% of the total amount of constituent...  
WO/2015/040582A1
The present invention relates to an apparatus for producing a moulded food item comprising: a) a depositor for depositing a flowable food mass to a one or more moulds, wherein a mould has a opening of pre-determined dimensions; and b)a r...  
WO/2015/036878A1
A process for preparing a confectionery product, especially a confectionery product comprising a chocolate shell having a filling such as caramel therein. The process comprises depositing a viscous confectionery material from a nozzle on...  
WO/2015/033568A1
Chocolate containing 25-65 mass% of fat, wherein the fat contains 5-50 mass% of tricaprin.  
WO/2015/028656A1
The present invention relates to fat based tropicalizing agents' compositions, to methods for the preparation thereof, to methods of tropicalizing chocolate or analogues thereof, and to chocolate or analogues of chocolate containing the ...  
WO/2015/029454A1
The present invention is chocolate containing 25-65 mass% of fat, in which the fat includes 5-40 mass% of a triacylglycerol that contains a constituent fatty acid having 6-10 carbon atoms.  
WO/2015/022374A1
The present invention relates to a refiner (1) for grinding and homogenizing materials containing particles, including chocolate, compound, cacao, paints and inks, comprising a set of rollers (2-6) mounted in a frame, and a motor (11) fo...  
WO/2015/022884A1
Provided is a method for producing chocolate which includes: a filling step in which a mold is filled with liquid chocolate; a sprinkling step in which an edible solid materials are sprinkled on the chocolate in the mold; a first binding...  
WO/2015/019227A1
In an example embodiment, there is provided a method for producing an at least partially wrapped food item (60), the method comprising: forming a depression in a sheet, the sheet comprising a plastic material (80); dispensing deformable ...  
WO/2015/020255A1
The present invention relates to: a novel method for making chocolate confectionery in which the taste of chocolate does not change by heat or water in the process of making the chocolate confectionery and flavoring is easy; and chocolat...  
WO/2015/021025A1
Disclosed herein is a process for producing a sprouted grain comprising steeping at least one grain at a temperature from about 2°C to about 29°C for a period of time less than about 24 hours to a moisture content ranging from about 29...  
WO/2015/021249A1
A product conveying and coating system (2) includes at least first and second, sequentially arranged conveyor belts (12,63), with at least the second conveyor belt (63) being a solid belt. Interposed in a gap (151) between the first and ...  
WO/2015/019252A1
A comestible product (100) comprises a first end (140) and a second end (150), a breakage initiation region (110) spaced from the first end, and a plurality of frangible portions (120) which extend outwardly from the breakage initiation ...  

Matches 251 - 300 out of 7,166