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Patent Searching and Data


Matches 301 - 350 out of 7,226

Document Document Title
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 ...  
WO/2015/015412A1
A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas ...  
WO/2015/015412A4
A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas ...  
WO/2015/016045A1
Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard ...  
WO/2015/016044A1
Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat ...  
WO/2015/012289A1
Provided is a chocolate which is for use in bakery products, which contains as little water as possible and exhibits a moderate hardness when being incorporated into dough before baking, and which makes it possible to manufacture, throug...  
WO/2015/013679A1
Products that are sugar-free, or are low in sugar, are disclosed herein that comprise extracts from the leaves of the Erythroxylum plant, and one or more plant products, such as cocoa powder or cola flavoring, wherein the perceived bitte...  
WO/2015/008803A1
Provided are: a manufacturing method in which a baked confectionery having a rich flavour and a light mouthfeel can easily be mass-produced, and can be supplied inexpensively; and the baked confectionery obtained by said method. A mixtur...  
WO/2015/007867A1
The present invention relates to lollipops, namely candies on a stick, characterised in that the edible portion comprises a toffee obtained by depositing. The present invention also relates to the manufacturing method thereof.  
WO/2015/004002A1
The invention relates to the use of encapsulated oils for the preparation of fat based confectionery compositions and products, to confectionery products and compositions comprising encapsulated oil and to processes for the preparation t...  
WO/2014/207805A1
The present invention addresses the problem of utilizing the strong water- and oil-holding properties, namely binding effect, of pith fibers (ground inner stem fibers) separated from sunflower stems that are a natural material to reinfor...  
WO/2014/209551A1
Natural, dark brown cocoa products are disclosed. Processes for producing such natural, dark brown cocoa products are also disclosed, as well as foods including such cocoa products. In each of various embodiments, the present invention h...  
WO/2014/207557A3
The present invention relates to a method for producing a soluble beverage mass, the method comprising: providing one or more soluble beverage ingredients in powder form, providing a pre-heated mould having a mould-cavity, loading the mo...  
WO/2014/209550A1
Dark, red and dark, brown natural cocoa products are disclosed. The cocoa products may be cocoa liquor or cocoa powder. Processes for producing the dark, red and dark, brown natural cocoa products are also disclosed. In one embodiment, a...  
WO/2014/206928A1
The present invention provides a confectionery vegetable fat comprising 0.1 –10% by weight of the total fat content of fatty acid monoglycerides, the weight ratio between saturated fatty acids and unsaturated fatty acids in the fatty a...  
WO/2014/198685A1
A method of making a chocolate bar comprising the steps of providing a plurality of individual packets containing individual portions of different types and/or colours or chocolate; depositing a first layer of a first chocolate from one ...  
WO/2014/201360A1
The invention includes compositions and methods for improving exercise performance or improving recovery of muscle tissue after exercise performance. One method includes administering a composition of a plant-derived nitrate and a cocoa-...  
WO/2014/195498A1
An edible composition comprises: at least 20 % by weight of a vegetable fat, from 0 to 5 % by weight of water and from 0 to 80 % by weight of other edible ingredients. The composition has a hardness of from 5 to 110 g, measured by a Broo...  
WO/2014/191191A1
The invention relates to a blade bar (2) for a stripping system (10) for stripping a product from a roller in a roller mill, to a blade holding system (20), and to a stripping system (10). A pressure element (6) is provided for securing ...  
WO/2014/192610A1
Provided is a spray gun which is configured so that a liquid material is sufficiently heated and so that the liquid material is capable of being smoothly sprayed without adhering to the inner periphery, etc. of a spray nozzle. A spray gu...  
WO/2014/191468A1
The present invention relates to an in-pack moulding apparatus (20) for a food product comprising filling means (20a) designed to provide a predefined amount of a food product (1) in a liquid or viscous state within a deformable packagin...  
WO/2014/191294A1
An injection molding machine (100) is disclosed comprising: a base (1), fixed supports (2), a supply unit (20), a plurality of injection nozzles (4) mounted on an upper crosspiece (3), a plurality of shooting pots (S) mounted on the uppe...  
WO/2014/190324A2
A rotary die system that includes first and second axially aligned, coacting rotary dies positioned adjacent one another. Each die includes a working surface having a plurality of recesses defined therein. The recesses in the first die a...  
WO/2014/182266A1
The invention is characterized by being at least two identical food products (1) such as cake, bread, biscuits, and chocolate, which comprises at least three sides with at least two sides thereof being inclined (10). Said two identical f...  
WO/2014/177313A1
The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an ex...  
WO/2014/178019A1
The present invention relates a process for the preparation of a chocolate composition, the process comprising the steps of preparing a blend of dry ingredients, each ingredient having an individual fat content of less than 30%; conching...  
WO/2014/175192A1
(1) A baked fat-based confectionery characterized by containing a sorbitan fatty acid ester, preferably a sorbitan fatty acid ester having an HLB value of 1-5. (2) A method for manufacturing a baked fat-based confectionery, said method b...  
WO/2014/170420A1
This invention relates to a molded food product, preferably a confectionery product such as a chocolate product, having on its surface at least two relief fields that provide an edible optical element, and to a process for preparing such...  
WO/2014/163011A1
The present invention addresses the problem of providing a water-containing chocolate, which is soft in a freezing temperature range and the properties of which do not change significantly over time. By manufacturing an oil-in-water-type...  

Matches 301 - 350 out of 7,226