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Patent Searching and Data


Matches 351 - 400 out of 7,226

Document Document Title
WO/2014/162948A1
Provided is a bar- or stick-type food which brings "satisfaction from eating one article of food" and exhibits "easy portability" and to which a new value of exhibiting variation in taste and/or mouthfeel has been added, said variation b...  
WO/2014/160823A3
Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products.  
WO/2014/160823A2
Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products.  
WO/2014/157608A1
Provided is a process for improving, without a heat-treatment or baking step for imparting hear resistance, a chocolate or a chocolate-using food, particularly a chocolate-using food in which a chocolate is in contact with a food or food...  
WO/2014/160920A1
A process for the production of a stable water-in-oil emulsion comprising a fat phase and an aqueous phase, wherein the process comprises: an emulsification step wherein the aqueous phase and fat phase are mixed under high shear, charact...  
WO/2014/150826A1
An aerosolizing delivery device can include a carriage configured to be detachably connected to a mouthpiece and to receive and support an aerosolizable powder-filled cartridges in a desired position relative to the mouthpiece. The carri...  
WO/2014/152491A1
A method for creating a heat resistant confectionery product is disclosed that includes incorporating one or more finely milled ingredients to a mixture containing a chocolate compatible fat. The method includes providing the mixture con...  
WO/2014/147400A1
Particles of a calcium salt having a median particle diameter of less than 100 μm have been found to enhance the taste of food products, including confectionery products. Sensory testing within tasting panels is described in relation to...  
WO/2014/147465A1
A dispensing apparatus for dispensing a pressurised fluid product (5) has a supply part (2) for supplying the pressurised fluid product, a depositor part (3) selectively to adopt an open state for fluid communication with the supply part...  
WO/2014/148388A1
To provide a non-lauric non-trans fat composition for a chocolate coating having the drying time, gloss, difficulty of peeling from the coated item, and sweating resistance required for chocolate coating usage, and making it possible to ...  
WO/2014/151329A1
Formulations and particle size descriptions are provided for an ingestible powder for use in an aerosolizing delivery apparatus. Particle formulations are designed to be aerosolized for delivery to a user's mouth. Formulations are can be...  
WO/2014/148436A1
Provided is a method for manufacturing a food using chocolate, said chocolate being tolerant to a high temperature range exceeding melting point of fats and oils contained in chocolates such as 35-90°C, having a soft and smooth texture ...  
WO/2014/142648A1
The present invention is directed to a frozen and/or chilled food product comprising a fat based composition wherein the fat based composition comprises a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It wa...  
WO/2014/141733A1
To provide a chocolate-like food product for baking, obtained by a simpler method than the conventional chocolate-like food product for baking, and having low moisture content and long shelf life, and which is soft and has a novel crispy...  
WO/2014/140482A1
The invention relates to a coating composition comprising, in relation to 100% of the weight thereof: between 10 and 90 wt. % of at least one film-forming polymer selected from cellulosic polymers or derivatives of cellulosic polymers, d...  
WO/2014/141915A1
The problem addressed by the present invention is to provide a baking chocolate-like food having a novel, soft mouthfeel, being even possible as a white chocolate-like food, and having a high shelf life and low moisture by means of a met...  
WO/2014/131792A1
Ready to drink dairy chocolate beverages are provided. The beverage can include at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising microcrystalline cellulose, carboxymethyl cellulose and ca...  
WO/2014/130539A1
The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentrat...  
WO/2014/127130A1
The present invention provides methods for processing seeds of fruit, such as cocoa beans.  
WO/2014/118489A1
A food composition comprising a colloidal system having particles therein and a process for its preparation. The composition can be a confectionery composition such as chocolate. The system comprises either a continuous fat phase having ...  
WO/2014/114744A3
The invention relates to a method for drying and/or roasting a food which is performed in a treatment apparatus (2), comprising a treatment chamber (3) and at least one heating apparatus (4). The method comprises the step of heating a ga...  
WO/2014/114744A2
The invention relates to a method for drying and/or roasting a food which is performed in a treatment apparatus (2), comprising a treatment chamber (3) and at least one heating apparatus (4). The method comprises the step of heating a ga...  
WO/2014/113532A1
An apparatus for making frozen comestibles (10) Including a base (14) having a plurality of apertures (36) formed within said first side (11) thereof, and a plurality of molds (16) attached to or formed integrally with the base (14). Eac...  
WO/2014/109313A1
The purpose of the present invention is to provide a method for producing the solid oil or fat having a specified iodine value. Specifically provided is a method for producing the solid oil or fat, characterized by comprising the steps o...  
WO/2014/106819A1
The invention relates to a tobacco substitute for the production of smoking products and/or smoking product substitutes based on a mixture of plant parts, wherein the mixture comprises caffeine-containing plant parts. The tobacco substit...  
WO/2014/103415A1
The present invention relates to a cacao composition reduced in caffeine content and a process for producing the cacao composition. According to the invention, it is possible to provide a novel cacao composition reduced in caffeine conte...  
WO/2014/106184A1
A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its sur...  
WO/2014/102181A1
The present invention relates to a stabiliser system for foam. The stabilizer system comprises at least one coffee bean extract preferably selected from roasted coffee extract, green coffee extract and mixtures thereof. Furthermore, the ...  
WO/2014/097917A1
Provided is a method for manufacturing a chocolate food without performing a heating or baking treatment for imparting heat resistance to chocolate, said chocolate food being heat-resistant within a temperature range (for example, 35-90o...  
WO/2014/099229A1
Filled confections comprising a supported filling are provided. More particularly, the present confections at least one supportive filling and at least one other filling supported thereby. Because a supportive filling is provided, the co...  
WO/2014/090230A2
A cocoa-containing food preparation that contains cocoa components and components of formula milk is claimed. The food preparation according to the invention combines the properties of the cocoa components and of the milk to such an exte...  
WO/2014/090230A3
A cocoa-containing food preparation that contains cocoa components and components of formula milk is claimed. The food preparation according to the invention combines the properties of the cocoa components and of the milk to such an exte...  
WO/2014/086690A1
Ready to drink dairy chocolate beverages are provided. The beverage can include water, at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising gellan gum, carrageenan and at least one of carboxy...  
WO/2014/089174A2
An aerosolizing delivery device can include a carriage configured to be detachably connected to a mouthpiece and to receive and support an aerosolizable powder-filled cartridges in a desired position relative to the mouthpiece. The carri...  
WO/2014/087816A1
[Problem] Although cacao fermentation at the place of origin is an important factor for determining the flavor of chocolate or cocoa, active microbe control using a starter or the like is not normally performed, preventing the quality of...  
WO/2014/089174A3
An aerosolizing delivery device can include a carriage configured to be detachably connected to a mouthpiece and to receive and support an aerosolizable powder-filled cartridges in a desired position relative to the mouthpiece. The carri...  
WO/2014/086590A1
A process for preparing a confectionery ingredient or a confectionery product comprises mixing cocoa press cake with a non-cocoa vegetable fat.  
WO/2014/082751A1
The present invention relates to a food composition which contains a protein hydrolysate from a legume and cocoa.  
WO/2014/082771A1
The invention relates to food additives containing (a) glutamic acid and (b) at least one nucleotide or the alkali salts and/or alkaline-earth salts thereof and optionally (c) flavourings selected from the group formed by purines, polyph...  
WO/2014/071945A1
The invention relates to amethod for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at ...  
WO/2014/071955A1
The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: Deodorizing a triglyceride composition, said triglyceride composition comprising at...  
WO/2014/069607A1
Provided is a technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the presen...  
WO/2014/070002A1
The invention relates to a novel emulsifier, comprising hydrolysed gelatin and low bloom gelatin, to a method of preparing the same wherein the hydrolysed gelatin and the low bloom gelatin are dissolved and subsequently dried, to food pr...  
WO/2014/069218A1
The present invention addresses the problem of providing: a heat-resistant chocolate having a good melt-in-the-mouth property and good bloom resistance; and a method for producing the heat-resistant chocolate. The present invention provi...  
WO/2014/071159A3
A process for manufacturing dry sausage including preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, or extruding into a mould, fermenting the mixture, heat treating the sausage log, optionally removing th...  
WO/2014/052421A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/052430A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/052312A1
The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confectio...  
WO/2014/044289A1
Filled container (24) for receiving and splitting at least a single product plate (2), in particular a chocolate bar, containing at least one weakening groove (4) said product plate is adapted to be separated along said weakening groove ...  
WO/2014/037009A1
The invention relates to a process for production of cocoa butter equivalent (CBEO), the process comprising the steps of -providing shea fat (SF) -separating the shea fat into a first shea stearin fraction (FSS) and a shea intermediate p...  

Matches 351 - 400 out of 7,226