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Matches 1 - 50 out of 7,269

Document Document Title
WO/2018/168975A1
Disclosed is a method for manufacturing an impregnated composite fatty confectionery, said method comprising: a step for preparing a porous solid food embedded in a fatty confectionery dough in a chamber; and a step for elevating the pre...  
WO/2018/170467A1
Systems for dispensing chocolate, in one aspect including a generally fluid-tight exterior housing with first volume; a vertical support member; a base support member; a dispenser guiding member within the first volume; an extruder conne...  
WO/2018/167788A1
The present invention relates to non-dairy and/or vegan confectionery products, especially chocolate based products and methods of their preparation.  
WO/2018/168669A1
The purpose of the present invention is to provide a delicious chocolate containing powdered green tea. A chocolate containing powdered green tea, wherein the ratio by mass of the total content of tannin and caffeine to the content of th...  
WO/2018/169389A1
The invention relates to a print head (2) comprising a nozzle (3) for printing a food product (10) layer-by-layer and a conveyor (15) for conveying food. The invention further relates to a system (1) comprising such a print head (2) and ...  
WO/2018/163715A1
Provided are: a fat bloom inhibitor capable of suppressing fat bloom on foods (such as chocolate products), for example, over an extended period of time by including a prescribed sucrose fatty acid ester; and a chocolate product includin...  
WO/2018/163587A1
The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat, and addresses the problem of providing such food which is configured to suppress temporal changes in flavor. Provided is a ...  
WO/2018/159098A1
The present invention provides an oil/fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil/fat is used. It was discovered that an oil/fat containing pr...  
WO/2018/160400A1
A formula, apparatus and method of manufacturing a confectionery with an ornamental shape is disclosed. The invention comprises a jacket dough capable of being formed into an ornamental shape, said jacket dough further comprising flour; ...  
WO/2018/155628A1
The purpose of the present invention is to provide a method for producing an enzyme-treated cacao product whereby cacao flavor is enriched. An enzyme-treated cacao product having an enriched cacao flavor can be obtained by treating a sta...  
WO/2018/153392A1
The invention relates to a conching apparatus (10) having: - a container (22), which forms an accommodating space (24) for a product mass, - a shaft (16), which is accommodated, at least in part, in the container (22) and is designed to ...  
WO/2018/157119A1
The present disclosure describes edible and biodegradable compositions that can be made into utensils. Methods of making the utensils are also provided.  
WO/2018/151049A1
The present invention addresses the problem of suppressing weakening of snapping properties in a chocolate while keeping the automatic restoration maximum temperature thereof as high as possible, and in particular, making the automatic r...  
WO/2018/149882A1
The present invention relates to a chocolate powder comprising chocolate liquor and sugar; a binder comprising (a) chocolate liquor and cocoa butter which may optionally be deodorized or refined, or (b) deodorized cocoa but- ter, or (c) ...  
WO/2018/148390A1
A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a w...  
WO/2018/147718A2
The cocoa pod pericarp (CP) is used to produce a nutritional ingredient in the form of flour using convection heating, freeze-drying and or microwave drying. The dry CP physical and technological properties observed show that it can be p...  
WO/2018/141353A1
Processing cacao to produce a product containing all the constituents of raw cacao nibs is disclosed. The process involves: (i) a shortened period of fermentation of the cacao beans between five hours and forty eight hours. (ii) a prolon...  
WO/2018/138335A1
A fat composition comprises: from 55 to 75 % StOSt; from 10 to 25 % POSt; and less than 10 % POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than ...  
WO/2018/139421A1
Provided is a method for manufacturing a convenient and highly versatile oily confectionery dough to replace the prior conching step requiring a comparatively long period of time, in order to increase the production efficiency of oily co...  
WO/2018/125963A1
Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or porti...  
WO/2018/116908A1
The present invention addresses the problem of providing a chocolate, said chocolate having a soft texture owing to a low-melting fat or oil used therein and having heat resistance, and a method for manufacturing the chocolate. The prese...  
WO/2018/114818A1
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of ...  
WO/2018/117950A1
A texture providing fat composition comprising at least 25 % Sat(C12-C24)20-triglycerides by weight of said texture providing fat composition, and - at least 3.0 % OSatO-triglycerides by weight of said texture providing fat composition, ...  
WO/2018/114834A1
The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentratio...  
WO/2018/116292A1
The present invention, in some embodiments thereof, relates to low calorie, and nutritious sweeteners and confectioneries. The sweeteners and confectioneries of the invention are enriched with at least one type of soluble fibers and with...  
WO/2018/114826A1
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of 3 - 25 w...  
WO/2018/110586A1
Provided is a method for producing a fragrance composition from animal and plant materials, comprising: a step for breaking up animal and plant materials to obtain roughly broken-up animal and plant materials, including fragments; a step...  
WO/2018/110069A1
[Problem] To provide a food item with which it is possible to maintain a good crispy texture of a caramelized portion for a long period of time. [Solution] A surface-baked food item characterized by including a first food item, and a sec...  
WO/2018/101882A1
A heat stable chocolate is disclosed, the heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 90.0 – 99.9 % by weight of triglycerides, 40.0 – 95.0 % by weight of triglycerides havin...  
WO/2018/100059A1
The present invention relates to process of making amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of at least 40% or between 20 and 60%. Further aspects of the invention relate to a ...  
WO/2018/092166A2
A cocoa-based mixture is described for extracting espresso beverages comprising grains of cocoa mass having sizes included between 500 μm and 4000 μm, these grains being then covered with a maltodextrins film so that the coverage of ma...  
WO/2018/090096A1
This invention relates to a chocolate or chocolate substitute composition or product comprising (a) at least compound to be delivered to a subject; (b) a chocolate or chocolate substitute matrix and at least (i) a masking agent or (ii) a...  
WO/2018/087305A1
This invention relates to consumable functional food comprising one or more cocoa bean products and a plant extract. The combination of a cocoa bean product and plant polyphenol have unexpected synergy leading to a significant health ben...  
WO/2018/083271A1
The present application is concerned with methods for increasing the bioavailability and/or activity of agents and in particular allows selective targeting of an agent to, or via, the liver or allows the liver to be bypassed. By selectin...  
WO/2018/084538A1
The present invention relates to chocolate containing allulose, and a preparation method therefor and, more specifically, provides: a chocolate composition, which reduces sugars to be added to chocolate, masks the bitter taste of chocola...  
WO/2018/079092A1
The electric powder milling machine according to the present disclosure is provided with: an input unit into which material to be pulverized is input and which has an opening for feeding the material to be pulverized into a rough powder ...  
WO/2018/078305A1
The present invention relates to powdered flowers, fruits, spices and/or vegetables as colouring agents for premixes for pastry mixes and as colouring agents for pastry goods.  
WO/2018/081527A1
A method for producing a bonded permanent magnet by additive manufacturing, comprising: (i)incorporating components of a solid precursor material into at least one deposition head of at least one multi-axis robotic arm of a big area addi...  
WO/2018/076077A1
Disclosed herein is a composition for forming an aerated ready-to-eat food product quiescently and in ambient environmental conditions. The composition comprises a matrix forming system which is capable of forming a matrix defining a str...  
WO/2018/073600A1
An edible flavouring confection(10) and method of forming such is provided, the confection comprising an outer confection shell(12)formed from a chocolate mixture which has been repeatedly tempered to achieve rapid dissolution at or abov...  
WO/2018/069352A1
Method to produce a chocolate-based food product, comprising the production of an emulsion in which a hydrophilic phase, based on sugared water, is associated and homogenized with a chocolate-based lipophilic phase containing a certain q...  
WO/2018/065797A1
The object of the utility model is a kit for home making of chocolate bonbons, which consists of an outer packaging box (1) containing a raw material storage box (2) with one or more types of chocolate raw material necessary for making b...  
WO/2018/067373A1
The present invention, in embodiments, is a chocolate composition product that includes an outer shell having a legume flour and a hydrophilic binding agent, and an inner portion that includes a chocolate composition. In embodiments, the...  
WO/2018/054746A1
The present invention relates to an aerated food composition comprising a high-melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisin...  
WO/2018/057578A1
Methods and mold systems for an edible composition that minimize both compression forces (weight of inner portion and/or covering acting upon itself) and lateral forces (relative to moving / handling an edible composition) are provided.  
WO/2018/054745A1
The present invention relates to an aerated food composition comprising a high- melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisi...  
WO/2018/049236A1
A cocoa alternative or enhancer, made from roasted green banana flour, for use in a wide variety of food products. The cocoa alternative/enhancer can provide a variety of sensory attributes including aromas, flavors and textures that can...  
WO/2018/047998A1
The present invention relates to a method for producing a choco pie containing Allium hookeri leaves and root powder, the method comprising: producing a pie containing Allium hookeri leaves and root powder; applying agar marshmallow to t...  
WO/2018/041870A1
There is described a process for producing a micro-aerated choco-material the process comprising the steps of: (I) mixing a choco-material under a high shear of at least 200 s-1,the choco-material having a plastic viscosity before aerati...  
WO/2018/041875A1
There is described a micro aerated choco-material having a plastic viscosity before aeration as measured according to ICA method 46 (2000) of from 0.1 to 20 Pa.s, where:(i) the composition has dispersed therein bubbles of an inert gas, t...  

Matches 1 - 50 out of 7,269