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Patent Searching and Data


Matches 401 - 450 out of 7,295

Document Document Title
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...  
WO/2014/037910A1
A food product based on fat comprising crystalline and non-crystalline microdomains, characterized in that said product comprises a volume fraction of 0.1% to 4.5% of gas microbubbles having a diameter ranging from 1 µm to 100 µm; and ...  
WO/2014/037007A1
The invention relates to a chocolate (CHO) comprising a cocoa butter equivalent (CBE) being a mixture comprising a palm oil mid fraction (PMF) and a transesterified shea olein fraction (TSO), sugar (SUG), and one or more of the ingredien...  
WO/2014/038443A1
The present invention provides chocolate exhibiting baking resistance. This chocolate contains saccharide (A) and saccharide (B) and is characterized in that the ratio of the total content of saccharide (A) and saccharide (B) relative to...  
WO/2014/037293A1
The dosing device has a housing (9, 109) where the housing has an inlet chamber (3, 103) with an inlet (4, 104) for receiving an inlet stream (1, 101) of an aerated confectionery product within the inlet chamber, a plurality of outlets (...  
WO/2014/038657A1
A whitening prevention method according to the present invention comprises: coating the whole circumference or at least cut plane, etc. of small nut pieces with one or more coating agents selected from among a molten hardened oil, a liqu...  
WO/2014/033509A1
A method for preparing a foodstuff, comprising steps of: preparing a liquid or semi-liquid beverage (150); pouring the beverage (150) into a container (205); and arranging a wafer (100) internally of the container (205), which comprises:...  
WO/2014/034601A1
The purpose of the present invention is to provide a combined confectionery that comprises a combination of a chocolate with a baked confectionery, wherein whitening in a baked confectionery part and blooming in a chocolate part, said wh...  
WO/2014/032797A1
The present invention relates to improved methods to prepare isomaltulose-containing comestibles with a chocolate core, in particular to prepare coated comestibles with a chocolate core, and to the products obtained thereby.  
WO/2014/023610A1
The invention relates to a method for insulating the filling contents of a food product, including the following steps: providing at least one shell initially made of an edible moldable material; applying at least one coating layer inclu...  
WO/2014/024058A2
The present invention relates to a carrier device provided with a chocolate figure comprising : a partially open or closed ring having a ring diameter suitable to be at least partially applied around one finger of a hand, and a fixing el...  
WO/2014/023610A8
The invention relates to a method for insulating the filling contents of a food product, including the following steps: providing at least one shell initially made of an edible moldable material; applying at least one coating layer inclu...  
WO/2014/024058A3
The present invention relates to a carrier device provided with a chocolate figure comprising : a partially open or closed ring having a ring diameter suitable to be at least partially applied around one finger of a hand, and a fixing el...  
WO/2014/016257A1
A confectionery composition comprises defatted cocoa powder and fat, wherein the fat consists essentially of a palm oil fraction comprising at least 50% by weight of palmitic acid and at least 25% by weight of oleic acid, based on total ...  
WO/2014/017244A1
To provide, in confectionery impregnated with chocolate, confectionery impregnated with chocolate in which, chocolate sufficiently permeates the confectionery, and the co-existence of three elements, a "light mouthfeel (crisp mouthfeel)"...  
WO/2014/006384A2
Apparatus for dispersing a first phase in a second phase, comprising: a membrane defining a plurality of apertures connecting a first volume on a first side of the membrane to a second volume on a second different side of the membrane, t...  
WO/2014/006086A1
The invention relates to a confectionery product comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsul...  
WO/2014/006084A1
The invention relates to the use of oil powder and milk powders for the preparation of solid confectionery products wherein the oil powder is granulated together with the milk powder and other powder ingredients and then pressure agglome...  
WO/2014/006384A3
Apparatus (14) for dispersing a first phase (28) in a second phase (34), comprising: a membrane (40) defining a plurality of apertures (48) connecting a first volume on a first side of the membrane to a second volume on a second differen...  
WO/2014/003079A1
The problem of the present invention is to provide a chocolate that melts in your mouth while having good heat resistance and bloom resistance, a method for producing a chocolate-covered food product coated by the chocolate, and a method...  
WO/2014/004018A1
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...  
WO/2014/002817A1
The present invention addresses the problem of providing a baked chocolate, which contains a definite amount of a tempered fat or oil and has a good taste and high meltability in mouth and, at the same time, the blooming of which is supp...  
WO/2014/001153A1
To prepare colouring compositions suitable for human consumption which have a red, red-brown or brown colour and a high covering capacity and to prepare a coating for coated confectionery, which has an intensive brown/red-brown coloratio...  

Matches 401 - 450 out of 7,295