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WO/2007/017593 |
The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling ...
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WO/2007/017593 |
The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling ...
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WO/2007/015519 |
It is intended to provide a stable and safe edible material. By mixing a dehydrated edible fiber mass and an edible non-fiber material, an edible material, which is superior in shape retention properties to the dehydrated edible fiber ma...
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WO/2007/011892 |
A stimulant-containing nutrition bar where the stimulant added to the bar exhibits a physical structure which is compatible with the manufacturing process used to prepare a nutrition bar. Simultaneously, the physical structure and the ch...
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WO/2006/134186 |
The invention relates to a method of preparing a cocoa powder with a low carbohydrate content, using enzymatic hydrolysis in order to reduce the starch content of a cocoa derivative obtained previously by means of extraction with water o...
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WO/2006/130698 |
The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocol...
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WO/2006/128465 |
Disclosed is a bovine milk derived phosphatidylserine source of natural composition having excellent dispersibility and organoleptic as well as physical stability. The source is usefull in neutraceutical in powder, liquid or dispersion f...
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WO/2006/128253 |
There is provided drug delivery systems for bioactive substances. In particular, there is provided a chocolate product containing bioactive compounds as well as desirable flavours and deliverability.
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WO/2006/130698 |
The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocol...
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WO/2006/127077 |
A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component when the active component is included in an edible compositio...
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WO/2006/126037 |
Apparatus for manufacturing a sugar-based candy product comprises two sets of mould parts arranged in endless loops, A drive mechanism circulates the mould parts, which are brought into partial engagement with one another in a filling zo...
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WO/2006/122823 |
This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least equal to 0.1 g/cm3 with an improved soft text...
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WO/2006/123430 |
A dental enamel recalcification accelerator that even when used in oral compositions and food or beverage, poses no safety problem, and that is capable of effectively promoting the recalcification of decalcified dental enamel to thereby ...
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WO/2006/122206 |
A chewing gum comprising a solid shaped chewing gum composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of chewing gum composition with a wettin...
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WO/2006/121353 |
A microwaveable beverage pack comprising or including a free standing open top microwaveable container (with or without microwave shielding), having a piercable or removable lid that at least substantially closes the top of the container...
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WO/2006/120380 |
A chocolate composition with a fat content of less than 16 wt % total fat. It is manufactured by mixing (i) chocolate of a higher fat chocolate composition which has been flavour developed by conching, with (ii) a chocolate ingredient or...
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WO/2006/117416 |
The invention relates to a method of obtaining a highly-soluble extract from cocoa husk and/or bark. The end product, which is rich in dietary fibre, is ideal for use in chocolate, bread-making, drinks, snacks, dairy products and confect...
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WO/2006/113943 |
This invention relates to processes and devices for shaping and decorating of food products, in a continuous and discontinuous way, said products being converted from fluid state into solid or gelatinized state through cooling, gelatiniz...
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WO/2006/111244 |
The invention relates to a device for the production of confectionery, in particular, pralines, in moulds (4), with at least one upper die (2) which may be lowered relative thereto, mounted on a die plate (1) whereby the die plate (1) ha...
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WO/2006/111033 |
The invention relates to a device for processing an edible product in the form of a viscous to pasty mass, in particular, an edible product based on a fatty mass, such as chocolate, or based on water, such as ice cream. Said device compr...
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WO/2006/113943 |
This invention relates to processes and devices for shaping and decorating of food products, in a continuous and discontinuous way, said products being converted from fluid state into solid or gelatinized state through cooling, gelatiniz...
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WO/2006/109130 |
Machine for emptying a mould is equipped with inlet means (2) to adduce mould (M), provided with recesses (R) positioned upward and containing products (P) formed therein, to a turning means (3) of the mould, fit to turn the recesses (R)...
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WO/2006/110408 |
Compositions comprising a lipid component which comprises a cocoa butter component and an animal-derived fat component surprisingly mimic certain properties of chocolate and exhibit other unique properties useful for various applications...
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WO/2006/108592 |
The invention relates to molded instant pieces which are suitable for producing instant food or an instant medicament, especially an instant beverage made from an instant composition. Also disclosed are methods for producing said molded ...
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WO/2006/108306 |
The invention relates to a method and to a system for producing a filled consumable product, in particular a shell-like consumable product consisting of at least two different substances which form the covering and/or shell of the consum...
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WO/2006/108307 |
The invention relates to a device and to a method for producing a consumable product, which is made of, at least partially, a fatty mass (M), in particular, containing cocoa and/or chocolate. Said device comprises a bearing surface (3; 4...
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WO/2006/110408 |
Compositions comprising a lipid component which comprises a cocoa butter component and an animal-derived fat component surprisingly mimic certain properties of chocolate and exhibit other unique properties useful for various applications...
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WO/2006/105608 |
A viscous liquid fountain includes a fountain foundation (2) containing a motor (7) and a heater (5). The motor includes a drive shaft (6) extending upwardly from the fountain foundation. A viscous liquid reservoir (9) is mounted to the ...
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WO/2006/106228 |
The invention relates to a nut spread composition substitute which is devoid of added fat and/or sugar, whose texture and taste is equivalent to a traditional nut spread and which has the following composition: 25 to 50 % inulin, 40 to 6...
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WO/2006/102773 |
The invention relates to a device for producing goods for consumption, consisting of a fat mass, in particular a fat mass containing cocoa or a chocolate-type fat mass, said goods being formed in a shell. The device contains a large numb...
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WO/2006/099798 |
A method for using bamboo leaf extract as acrylamide inhibitor for heat processing food, comprises adding to bamboo leaf extract by at least one of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, oni...
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WO/2006/101701 |
An apparatus for positioning poultry, meat, or fish product pieces on a conveyor and a system and method which utilize the inventive apparatus. The inventive apparatus comprises an array of side-by-side upwardly arched product channels a...
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WO/2006/095220 |
The invention relates to a device for processing an edible product in the form a viscous to pasty mass (1), especially an edible product based on a fat mass, such as chocolate, or based on water, such as ice cream. Said device comprises ...
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WO/2006/094575 |
The present invention relates to introducing decorative patterns or particulate inclusions to a portion of edible shells with a spinning device comprising an elongate spindle and an applicator device. Particulates or liquid coating mater...
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WO/2006/095505 |
A filling which is superior in heat resistance to conventional products and has satisfactory meltability in the mouth. The heat-resistant filling is a fat composition (A) which is obtained by mixing a fat having a melting point not highe...
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WO/2006/092922 |
It is intended to provide a chocolate product having a delicate taste and an elevated premium feeling and, furthermore, improved fruit and nut flavors and a method of producing the same. Namely, a method of producing a chocolate product ...
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WO/2006/091772 |
Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providin...
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WO/2006/086780 |
The described apparatus and method enable the production of thin edible products having complex contoured shapes that cannot be made using conventional molding technology. In particular, chocolates having detailed surface topology can be...
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WO/2006/086781 |
A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path ...
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WO/2006/086781 |
A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path ...
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WO/2006/082831 |
A solid confection piece aggregate sanitarily enabling both the playing of a puzzle and eating and also enabling the enjoyment of the puzzle properly, for example, in the field or car irrespective of a puzzling time and a puzzling place....
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WO/2006/079342 |
The invention relates to a tooth cleaning kit comprising at least one set of chewing gum pieces for sequentially or simultaneously chewing, wherein the individual set comprises at least one first chewing gum piece having a first formulat...
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WO/2006/080418 |
[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle...
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WO/2006/075860 |
Disclosed is a conching device comprising at least one agitation rotor(20) mounted at a bottom surface of an upwardly-opened container(10) on a supporting frame(1). The agitation rotor includes a hollow inner cylinder(21) vertically pene...
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WO/2006/074939 |
The present invention relates to a device (5) for preparing hot chocolate milk comprising an agitator (6) and having a chocolate product (8) attached thereto, said chocolate product being suitable for being completely dissolved in hot mi...
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WO/2006/067123 |
For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed...
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WO/2006/067123 |
For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed...
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WO/2006/064709 |
[PROBLEMS] To develop an oily food suffering from less worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, and to which the above functions can be imparte...
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WO/2006/061850 |
The present invention provides a novel herbal nutritious composition composed of Tinospora cordifolia, Glycyrrhyza glabra, Adhatoda vasica, Madhuca indica and Cassia occidentalis. The solid or semisolid nutritious composition is rich in ...
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WO/2006/056401 |
The invention relates to chocolate compositions where the fat phase comprises at least cocoa butter and optionally milk fat and/or a cocoa butter equivalent and the chocolate can be liquefied and re-solidified without bloom and without a...
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