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Patent Searching and Data


Matches 401 - 450 out of 7,103

Document Document Title
WO/2013/148322A1
The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes o...  
WO/2013/143722A1
The invention relates to a device for the metered delivery of a pumpable mass (1) onto an optionally moved carrier body (15) in a delivery zone (16), comprising: a pump arrangement (2) for displacing the substance (1) through a delivery ...  
WO/2013/143938A1
Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05 % w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.  
WO/2013/144718A1
A cocoa powder with improved dispersibility.  
WO/2013/146834A1
A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each i...  
WO/2013/147279A1
The suppression of blooming in non-tempered chocolates, particularly blooming countermeasures for non-lauric-acid and non-trans non-tempered chocolates, has been desired. In the present invention, blooming in non-tempered chocolates is s...  
WO/2013/138246A1
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...  
WO/2013/132285A1
A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolat...  
WO/2013/132284A1
A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolat...  
WO/2013/129458A1
Disclosed is a baked confectionery which is obtained by baking a fatty or oily confectionery containing nuts and preferably contains a compound selected from the group consisting of isomaltulose, mannitol and maltitol. Also disclosed is ...  
WO/2013/128146A1
A process for the production of black cocoa powder comprises an alkalization step in which an alkalizing salt is added to cocoa beans, or products derived therefrom, in the absence of iron. The alkalizing salt may be ammonium, calcium, m...  
WO/2013/129974A2
The invention relates to the production of confectionary articles with a shaped ornament or with a single-coloured or multi-coloured embossed design on one of the surfaces of the article. The main characteristic of the present invention ...  
WO/2013/129974A3
The invention relates to the production of confectionary articles with a shaped ornament or with a single-coloured or multi-coloured embossed design on one of the surfaces of the article. The main characteristic of the present invention ...  
WO/2013/116428A1
The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing t...  
WO/2013/116428A9
The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing t...  
WO/2013/113922A1
The invention relates to a method and to a system for processing plant remains, in particular shells of seeds and nuts, even more in particular shells of cocoa beans, shells of grain seeds, and rice remains. The method comprises the foll...  
WO/2013/110795A1
The invention relates to a system (1) for conching edible mass, in particular cocoa containing mass, such as chocolate, cocoa liquor or compound, comprising a shear device, in particular a so-called taste-changer (14), in turn comprising...  
WO/2013/108019A1
A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0°C and 1 to 8% at 30°C.In particular embodiments the fat system is p...  
WO/2013/099933A1
Provided is a white chocolate-impregnated food wherein a plant powder-containing white chocolate is impregnated into a porous food. The median diameter of the plant powder is 5-20 μm. In the white chocolate-impregnated food, the plant p...  
WO/2013/099810A1
Provided is a method whereby chocolates, which are tolerant to temperatures exceeding 40oC that is the melting point of fats and oils, have soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core a...  
WO/2013/092503A1
The present invention relates to a method of making a confectionery product, especially a frozen confection with a patterned coating, which comprises applying a liquid coating material to the surface of the confectionery product and allo...  
WO/2013/091121A1
A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.  
WO/2013/096408A1
A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a tobacco extract and a lipid. An associated process is also provided. The process include...  
WO/2013/092643A1
A process for preparing an aerated chocolate which comprises incorporating a solvent component into a gas by bubbling the gas through a reservoir containing the solvent to give a gas phase, and injecting the gas phase into tempered liqui...  
WO/2013/091668A1
The present invention relates to a series of liquid or semi-liquid dessert products namely chocolate flavoured syrup, fruit syrup, jam or marmalade, fruit topping / preparation with different flavours, made of a special mix composition. ...  
WO/2013/083641A1
The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core.  
WO/2013/083697A1
There is provided a shelf-stable dairy mousse in the form of an aerated oil-in- water emulsion, the shelf-stable dairy mousse comprising a dairy base, a fat source, an emulsifier and a hydrocolloid-based stabilizer system. The total fat ...  
WO/2013/079716A1
The present invention is directed to a fiber enriched filling composition for a chocolate product comprising: a. a steviol glucoside and/or steviol glycoside, b. fat, c. fibers, d. a polyol. Further, the present invention is directed to ...  
WO/2013/079967A1
The invention is concerned with food products comprising one or more cocoa bean products and a carotenoid compound, particularly with food products which are, or comprise, chocolate. The products of the invention may be used in reducing ...  
WO/2013/075939A1
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the ...  
WO/2013/072203A1
Flavored dairy beverages having stabilizing systems and methods of making the flavored dairy beverages are disclosed herein. The flavored dairy beverages can have a reduced amount of sugar and be shelf-stable and aseptic. In a general em...  
WO/2013/068425A1
The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa parti...  
WO/2013/064678A1
It has unexpectedly been found that Pichia kluyveri yeast strains have advantageous properties useful in cacao fermentation processes. In particular, Pichia kluyveri yeast strains can be used as a starter culture for cacao fermentation p...  
WO/2013/065726A1
Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance agai...  
WO/2013/064456A1
The invention concerns a liquid chocolate concentrate presenting a cocoa solids concentration between 14 and 16 % in weight and comprising a heat treated cocoa butter. The invention also concerns the process of preparation of the liquid ...  
WO/2013/061750A1
[Problem] To provide an oily food, which scarcely shows grain formation or solid-liquid separation, is not hard at low temperatures and easily melts in mouth, and an oil or fat composition having a low trans fatty acid content which is t...  
WO/2013/061972A1
The objective of the present invention is to provide: a creamer composition which has an enhanced creamer function, while having an effective improvement in quality deterioration due to oxidation; and food or drink which contains the cre...  
WO/2013/055633A3
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/055633A2
The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dry dairy products which create foam upon mixing wi...  
WO/2013/051388A1
The purpose of the present invention is to provide an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhib...  
WO/2013/050960A1
A gluten-free food composition consisting of at least one derivative of Cannabis Sativa, at least one derivative of 5-methyltetrahydrofolic acid and suitable food ingredients is described. In particular, products prepared with this food ...  
WO/2013/050944A3
The present invention provides a composition comprising monoglycendes and diglycerides, wherein the monoglycendes and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycendes and diglycerides con...  
WO/2013/051687A1
The present invention pertains to a coated confectionery whereby adequate shellac coating of a center of complex shape enhances the wear-resistant and heat-resistant shape retention properties of the center. More specifically, the presen...  
WO/2013/045523A1
Use of particles of insoluble water-absorbing food ingredient, such as dietary fibre, as carrier for a humectant, such as water of glycerol, for the introduction of the humectant into a chocolate product. Furthermore, a tropicalizing age...  
WO/2013/045503A1
The invention relates to a device (1) for distributing flowable or pourable substances, for example chocolate, comprising at least one metering element (2) with at least one metering channel (3) that can be brought into fluidic connectio...  
WO/2013/043790A2
Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the co...  
WO/2013/043790A3
Disclosed is an apparatus for filling a confectionary article, the apparatus including at least one conduit housed by a conduit housing, the at least one conduit extending from a conduit input to a conduit output, an output end of the co...  
WO/2013/041891A1
Flavoured coffee-based confectionery product comprises 18.667 - 20.111 mass % of cocoa butter, 19.718 - 21.031 mass % of ground coffee, 42.393 - 43.706 mass % of ground sugar, 15.446 - 16.759 mass % of cocoa liquor, 0.231 - 0.295 emulsif...  
WO/2013/039873A1
A method of producing chocolate comprising mixing for 10- 120 minutes a composition having a temperature of 35-50C, the composition comprising: chocolate base mass; and one or more surfactants; wherein the composition has a fat content o...  
WO/2013/039831A1
The present invention relates to a process for the manufacture of a chocolate product involving the use of hydrated salt, hydrated sugar or hydrated sugar alcohol in the underlying chocolate mass and comprising the steps of refining, con...  

Matches 401 - 450 out of 7,103